As the name suggests, ghee cake is loaded with the goodness of ghee/clarified butter. It’s a simple pound cake made with ghee instead of butter but it tastes a million times better than the regular pound cake. The richness and the nutty flavour of ghee in this cake are beyond words.
I have had ghee cake only once when I was a kid from Kerala but don’t really remember where in Kerala I had this from. However, I still remember how good it tasted and ever since I started baking I have always wanted to bake this cake. I never knew or rather believed that the recipe for this cake is that simple because the flavour of ghee cake is incredibly amazing.
The best thing about this cake is that you don’t need anything extra to go with it; in fact, you’re supposed to keep it plain to enjoy the ghee flavour to its fullest. Although just out of curiosity, I tried it with some whipped cream & strawberries, it sure looked pretty but took away that authentic taste. However, if you want you can add some cardamom powder to the batter and the cake will taste like an Indian dessert. Still, I prefer it plain.
The cake is light, fluffy, pale yellow in colour and extremely easy to whip up. I would say it is simple yet elegant that you can have it with your evening tea or put it in your foodie gift basket if you bake it into cute mini loaves like how I did here.
So let’s see how it’s done, shall we?
Recipe
Ingredients
Flour – 2 cups
Baking Powder – 1 tsp
Salt – ¼ tsp
Eggs – 2 large
Ghee – 1 ½ cups + 2 tbsp for brushing the cake
Sugar – 1 cup
Milk – 1 cup
Vanilla powder – ½ tsp
Method
- Preheat the oven and line the baking tins.
- In a large bowl combine the flour, baking powder, vanilla powder and salt with a whisk and keep aside.
- In a separate bowl or a stand mixer bowl cream the ghee and sugar until it turns pale and fluffy.
- Add eggs into the creamed mixture one at a time and combine well.
- With the beater on low speed, alternately add flour and milk to the creamed mixture, beginning and ending with flour.
- Pour the batter into the prepared tins and bake at 180 degrees for 25-30 minutes, or till a wooden skewer inserted into the centre of the cakes come out with slightly moist crumbs on it.
- Take the cakes out of the oven and brush immediately the cake top with ghee.
- Let the cakes cool down and store it in an airtight
Notes:
- It’s recommended to leave the cake overnight before you serve as the waiting time will intensify the flavours.
- As I mention every time, oven temperature varies for different ovens so set it accordingly.
- The baking time may vary if you’re baking the whole batter into one cake. I baked in a tray of 6 mini loaves.
Being Wholesome 