Barley and Beetroot Cake
A light and healthy snacking cake made with barley flour and beetroot.
Ingredients
- 180 g barley flour (jau ka atta)
- 220 g thick buttermilk
- 130 g powdered jaggery
- 60 g olive or sunflower oil
- 100 g beetroot, grated
- 1 tsp caraway seeds (kala jeera)
- 1 tsp baking powder
- ½ tsp soda bicarb
- 1 tsp apple cider vinegar
- ¾ tsp salt
Instructions
- Preheat the oven to 176°C and lightly grease and line a 8"x 8" square cake pan with baking parchment.
- In a bowl, whisk together the flour, salt, caraway seeds, baking soda and baking powder.
- In a larger bow, whisk the oil, buttermilk, vinegar and jaggery powder till you get a smooth, liquid without any lumps of jaggery.
- Now fold the dry mixture into the wet mixture till just combined. Do not overmix.
- Pour the batter into the prepared pan. Tap it a few times to remove any air bubbles, and bake in the oven for 35-40 mins. Test the cake for doneness by inserting a skewer or toothpick in the centre; the skewer should come out dry.
- Cool the cake in the pan for 10 minutes before un-molding and cooling on a wire rack. Store in an airtight box.