This is an all in one cake. Very easy and quick to prepare.
6 oz sugar,
6 oz soft butter
3 Eggs
6 oz self raising flour
2 1/2 tspn baking powder
1/2 tspn roughly ground cardomom seeds
1/4 cup sliced almonds and pistachios
Cup Recipe
3/4 cup butter, softened
3/4 cup + 2 Tbs sugar
3 eggs
1 2/3 cup self raising flour
2 1/2 tspn baking powder
1/2 tspn roughly ground cardomom seeds
1/4 cup sliced almonds and pistachios
Method
Pre heat the oven at 180 degree centigrade
Grease and line a 8 inch cake tin
Sieve the baking powder and flour into a bowl
Add the sugar, butter, eggs and cardomom and beat well, pour into the prepared cake tin.
Sprinkle the sliced nuts
Bake in oven for 45 minutes
6 oz sugar,
6 oz soft butter
3 Eggs
6 oz self raising flour
2 1/2 tspn baking powder
1/2 tspn roughly ground cardomom seeds
1/4 cup sliced almonds and pistachios
Cup Recipe
3/4 cup butter, softened
3/4 cup + 2 Tbs sugar
3 eggs
1 2/3 cup self raising flour
2 1/2 tspn baking powder
1/2 tspn roughly ground cardomom seeds
1/4 cup sliced almonds and pistachios
Method
Pre heat the oven at 180 degree centigrade
Grease and line a 8 inch cake tin
Sieve the baking powder and flour into a bowl
Add the sugar, butter, eggs and cardomom and beat well, pour into the prepared cake tin.
Sprinkle the sliced nuts
Bake in oven for 45 minutes
That sound wonderful and must smell amazing when baking!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThanks for the wonderful cake recipe. Just wondering, is it self raising flour or all purpose flour. Self raising flour has baking powder in it - do we still add more baking powder. Can I use ordinary white flour.
ReplyDeleteThanks Saju in advance.
Shehnaaz from Canada
It is self raising (with baking powder) plus more baking powder. This is because it is because it it a one in all cake recipe. No beating sugar and butter etc. Just place everything in a bowl and beat for about 5 minutes!
ReplyDeletea self raising cake! wonderful! I will try this out and your other recipes :)
ReplyDeleteThis sounds like my kind of baking! Mixing 5 minutes by hand or machine?
ReplyDeleteI did it by hand, but machine is ok too. I hate washing the machine!
ReplyDeleteSaju, I love love love ilaichi, and if I see it in a cake, I go absolutely weak in the knees. I love your recipe and may try it out this weekend for my guests who are coming for a special occasion dinner to ours. x shayma
ReplyDeletemake it and blog it Shayma!
ReplyDeletei am just wondering what is this self raising flour? i have never heard of it? what brand and where do i get it?
ReplyDeleteSelf-raising flour has baking powder in it. So you can make your own my adding. 2 teaspoons of baking powder to every 250 grams of plain flour.
ReplyDeleteSelf-raising flour has baking powder in it. So you can make your own my adding. 2 teaspoons of baking powder to every 250 grams of plain flour.
ReplyDeleteCan you please add cup measurements for this recipe?
ReplyDeleteThanks in advance,
Nims
Can you please post recipe for kajur cake.
ReplyDeleteYou know, I've tried several of your recipes and to date none of them have worked. You don't explain methods very well, just expecting people to know how to put things together. Too bad, because this would be a great site to continue a tradition of cooking that's quite unique.
ReplyDeletegood luck,
fah
Dear Fatima, yours is the first comment to date with a complaint, sorry about that.
ReplyDeleteFatima,
ReplyDeletecan you let me know which recipes you have tired and I will see if I can improve them.
Hi Saju, I feel compelled to write after seeing Fatima's unnecessary comments. I am from Kenya originally and I visit your website often to remind me of the wonderful East African influenced cooking. I am an experienced cook but my 21year old daughter is not! and even she is able to follow your recipes with great results I believe most of cooking comes from the heart and you provide the measure of ingredients. Nothing more is needed. Please keep up the good work and my biggest hugs to Chachi who continues to inspire me to cook daily. Thank you from Meena
ReplyDeleteThanks Meena. I think Fatima was being a little spiteful, not sure why?
ReplyDeletepls can we have the cup measurements....
ReplyDeleteI tried this cake. It was very easy and smelled wonderful. During baking it was rising lovely but 42 minutes into baking it was done but had sunk in the centre. Any advice on what I may have done wrong?
ReplyDeleteHi Farah,
ReplyDeleteCakes usually sink if the oven is opened when uncooked, also all ovens are different so you need to find the optimum baking time for your oven. Also remember to test the cake with a skewer (should come out clean when inserted into the cake) Lastly you batter may be too wet.
Do try again
Hi,
ReplyDeleteJust want to say thank you for the recipe. My cake turned out spot on!
Rashna
thanks for letting me know Rashna
ReplyDeletefarah,
ReplyDeletemy cake sank yesterday, I have a new oven,I made two more today, increased the temp from 180 to 195 degrees celcius.
Thank you so much for adding the cup recipes. I'm a new cook and don't understand or have measurements for ounces. Thanks again!
ReplyDeleteHi Saju" 6 oz flour is that equivalent to 1 2/3 cup flour. I tried 1 2/3 cup flour but the cake was dry. It tasted good but it was dry. What could I have done wrong? Thanks, Yasmin
ReplyDeleteWhat size cup did you use? I used 250ml cup. I suggest you reduce the amount of flour. I will try this cake again with the cup measurement and let you know.
ReplyDeleteis it 1 and 2/3 cup flour or is it just 2/3 cup flour
ReplyDeleteIt is 1 and 2/3 cups. Good luck, let me know how it turns out.
ReplyDeleteI tried making this cake but after 45 minutes of baking this cake was still wet. I don't understand what went wrong. I used self rising flour with exact measurements as per recipe
ReplyDeleteThis is a great recipe. My husband's from Zanzibar and he has wanted this cake five out of the last six weeks! We just keep making it. It' really good made with raw sugar. Real butter also makes a difference over margarine, though margarine will work too.
ReplyDeleteRegarding the cake falling, this can happen if you let the oven door close too hard.
Thanks for this recipe. I'm looking forward to trying some of the others.
This has become a go-to recipe at our house! It's also really good with pecans.
ReplyDeleteThis has become a go-to recipe at our house! It's also really good with pecan.
ReplyDeleteI'm making this cake AGAIN. If you are from the US, you might be concerned because it is more like a dough than a batter, which is not what we are used to, but don't worry.
ReplyDeleteThis is also a great with a tablespoon full of instant coffee powder mixed in to part of the mixture and marbled together with the other part.