Gulab Jamun Cake
A fluffy and buttery soft pound cake, drenched in Gulab jamun syrup. Served warm with a scoop of vanilla ice cream, topped with pistachios - making it the BEST dessert for Diwali.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Bundt tin
- Serving platter
- Sauce pot
- Spoon
Ingredients
Cake -
- 180 gm butter
- 30 gm oil
- 220 gm castor sugar
- 1 tsp vanilla
- 1/4 tsp almon extract
- 4 eggs 50gm each without shell
- 165 gm flour
- 35 gm milk powder
- 40 gm almond flour
- 1 tsp cardamom powder
- 1 pinch salt
- 1 tsp baking powder
Syrup -
- 240 ml water
- 150 gm sugar
- 8-10 strands saffron
- 8 cardamom pods
- 1/2 cinnamon stick
- 1/2 lime juice
- 1 tsp rosewater
Serve -
- Vanilla ice cream
- Pistachios
Instructions
- We start by preheating the oven to 180℃, line your bundt tin or a 9 inch cake tin with oil, set aside. In a large mixing bowl add the butter and whisk until smooth. Add the oil and whisk again. Add the sugar and whisk until pale and creamy.
- Add the eggs, one at a time and beat well. Add the vanilla and almond extract. Mix until combined. Add the dry ingredients and whisk until smooth.
- Pour the batter into the prepared tin and bake for 35-38 mins until a tooth pick inserted into the center comes our clean.
- While it is baking, make the sugar syrup by boiling all the syrup ingredients together and letting it simmer for 5 minutes until thicker.
- Once the cake is out of the oven, let it cool down in the tin for 10-15 mins. Remove from the tin and pour over the warm sugar syrup. Let this soak for 30 minutes before slicing and serving.
- The cake is best served while still warm with a scoop of vanilla ice cream and crushed pistachios on top.
Notes
- The cake must be soaked while still warm for it to absorb the syrup well.