Ingredients :
To make this soft and moist sugar-free cake, you will need 1 cup of all-purpose flour (maida), which forms the base of the cake, along with 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt to ensure proper rise and balance. For wet ingredients, use 1/2 cup of thick plain yogurt (curd), and 1/3 cup of raw Jamun Honey, which brings in a rich, slightly tangy sweetness. Add 1/4 cup of any neutral-flavored oil, such as sunflower or canola oil, to keep the cake moist. You will also need 1/4 cup of milk at room temperature to adjust the consistency of the batter, and 1/2 teaspoon of vanilla extract to enhance the flavor. Optionally, you can add a few drops of lemon juice or 1/2 teaspoon lemon zest to brighten the flavor and complement the natural depth of the Jamun Honey.
How to Make :
Step 1 – Preheat and prepare the baking pan
Start by preheating your oven to 350°F (175°C). While the oven is heating, take a round cake pan or a small loaf tin, grease it lightly with oil, and line the bottom with parchment paper. This will help prevent the cake from sticking and ensure even baking.
Step 2 – Sift and mix the dry ingredients
In a large mixing bowl, add 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Use a sieve to sift these dry ingredients together. Sifting removes lumps and ensures the baking soda and baking powder are distributed evenly throughout the flour, giving the cake a light and uniform texture.
Step 3 – Prepare the wet mixture
In a separate bowl, add 1/2 cup of thick curd and whisk it to remove any lumps. Then add 1/3 cup of raw Jamun Honey, 1/4 cup of oil, and 1/2 teaspoon of vanilla extract. Whisk all the ingredients together until the mixture becomes smooth, creamy, and well blended. The honey will give the batter a deep golden tone and a distinct aroma. If you are using lemon zest or a few drops of lemon juice, add it at this stage to enhance the natural tang of Jamun Honey.
Step 4 – Add milk to the wet mixture
Next, pour in 1/4 cup of room-temperature milk and mix it gently into the wet ingredients. This step helps loosen the batter and ensures it reaches the right pourable consistency. Make sure not to add cold milk, as it can affect the texture of the cake.
Step 5 – Combine dry and wet ingredients
Gradually add the dry mixture into the wet mixture in two to three parts. Use a spatula or wooden spoon to fold the batter gently each time. Do not overmix — just stir until all the flour is combined and there are no visible dry patches. The final batter should be smooth, lump-free, and of medium thickness.
Step 6 – Pour the batter and bake the cake
Once the batter is ready, pour it into the greased and lined cake tin. Gently tap the pan on the kitchen counter a couple of times to remove any air bubbles. Place the pan in the preheated oven and bake at 350°F (175°C) for about 30 to 35 minutes. Keep an eye on it after 25 minutes. To check for doneness, insert a toothpick or skewer into the center of the cake — if it comes out clean or with a few dry crumbs, the cake is ready.
Step 7 – Cool and serve
After removing the cake from the oven, allow it to cool in the pan for about 10 minutes. Then carefully transfer the cake to a wire rack or plate to cool completely before slicing. Once cooled, cut into slices and serve as-is, or drizzle a little extra raw Jamun Honey over each slice for a shiny finish and a flavor boost.