Ghee cake is a popular cake originally from Kerala, India. Ghee cake from the Cochin bakery is very popular and people go to extents to get a taste of it. This cake is inspired by that but made in my way. One thing I noticed was that the ghee cake recipes found on the internet seem to be quite standard and even the ratio of ingredients seem to be the same.
I have whipped the egg whites separately and incorporated it in the end while most recipes call for adding the whole eggs at once. Also, I have used half and half ratio of wholewheat flour and all purpose flour but you can use entirely all purpose flour and I added cashew nuts because ghee and cashew go so well together! 😀
The cake’s texture is somewhat similar to a pound cake but it isn’t dense as such. The aroma of the cake while baking is so satisfying and exceptional. This cake is a perfect tea time cake that will brighten anyone’s day. It is easy to make and the ingredients can easily be found in the kitchen.
Ingredients: (Serves 4-5)
- All purpose flour- 1/2 cup or 62.5 grams
- Wholewheat flour- 1/2 cup or 60 grams
- Eggs – 2; room temperature
- Milk- 1/4 cup or 60 ml
- Granulated sugar- 1/2 cup + 2 tablespoons or 125 grams
- Ghee- 1/2 cup or 120 ml
(NOTE- Make sure the ghee is in the liquid form, if not melt it and allow it to come to room temperature. I used my mom’s homemade ghee but you can always use the store bought ones.)
- Baking Powder – 3/4 teaspoon
- Baking soda- 1/4 teaspoon
- Vanilla extract- 1/2 teaspoon
- Chopped cashew nuts- 1/4 cup
- Salt- a pinch
Preheat the oven to 180°C or 350 F. Grease a 7 inch loaf tin with a little sunflower oil, line the base and larger sides with parchment paper such that there is parchment paper overhanging from the sides and grease the paper as well.
Sieve the all purpose flour, whole wheat flour, baking powder, baking soda at least four times and set it aside. Do not skip this step! Process the sugar in a food processor until fine and powdery.
Separate the eggs and add the egg whites to a clean, dry bowl. To it, add a pinch of salt and beat it till you get soft peaks, about 2 minutes. Continue beating for 2-3 minutes until you get stiff peaks.
Add the ghee to a bowl, add the powdered sugar and beat until it becomes pale and fluffy. Add 1 egg yolk at a time and beat it making sure each yolk is incorporated completely before adding the next. Add the vanilla extract and beat it until well combined.
Add 1/3rd of the flour and fold it in gently. Add 1/2 of the milk and fold it. Add the second 1/3rd of the flour followed by the other half of the milk. Finally add the last 1/3rd of the flour and fold it in (Starting with flour and ending with flour). Add a tablespoon of the egg whites and fold it in a little vigorously. Then add the rest of the egg whites and fold it in gently until just combined making cutting moments with the spatula. Do not over mix. Add 3/4th of the cashew nuts reserving a little for topping over the batter and mix very gently. Pour the batter into the lined tin and sprinkle the reserved cashew nuts over the batter.
Bake in the oven for 50-52 minutes or until a skewer or knife inserted in the centre comes out clean. Remove it once at 20 minutes and cover the top with a foil making sure there is a gap at the top so that it can rise. This will prevent it from becoming too dark and will also keep the cake soft and moist. Once baked, remove the tin from the oven and place it on a wire rack. Allow it to cool completely in the tin. After about 1 to 1 1/2 hours hold the overhanging parchment and lift it to get the cake out neatly.
Flip it onto a plate and peel off the parchment paper. Then flip it onto your serving plate. Slice it with a sharp knife and serve with hot tea or masala chai! 🙂