This cake is very nostalgic and will remind you of your favourite Indian dessert “Gulab Jamun”, the flavour and aroma is just so divine. It is a one bowl cake recipe which is just impossible to mess up. The ingredients are staples that could be found right in your pantry. A quick, easy and mess free cake that will “WOW” your guests and trust me they’ll keep on asking for more. After eating this cake your heart will go “Mmmmmmm” and your taste buds will go “Wooo Hooo” :)
Pro Tip: For gifting, you can add lots of edible silver or gold leaf (this adds volumes to the aesthetics).
Gulab Jamun Cake
Prep Time: 30 minutes
Bakes Time: 50-55 minutes
Rest Time: 30 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
For the sponge:
2 eggs (8 Tbsp yogurt for eggless version)
1 cup all-purpose flour
1 cup granulated sugar
½ cup milk
2 Tbsp vegetable oil
1 tsp baking powder
½ tsp ground cardamom
1 tsp rose water
For the syrup:
1 cup sugar
½ cp water
10 strands saffron
½ tsp ground cardamom
½ tsp rose water
Assembly:
2 Tbsp dried rose petals
¼ cup slivered unsalted pistachios or almonds
Step 1: To make the cake sponge, Pre-heat the oven to 325 F and prepare the baking pan by applying a thin coat of butter and lining with a parchment paper.
In a bowl, mix all the wet and dry ingredients combining to a homogenous mixture. Pour the mixture into the prepared cake pan and bake for 50-55 minutes (or until an inserted skewer comes out clean). Let it cool at room]]’/ temperature.
Step 2: To make the sugar syrup, In a medium sized pan add the sugar, water, rose water, saffron and cardamom. Cook on medium heat bringing it to a boil, and then cook for 5 minutes on low heat. Remove from heat and let it cool for 5 minutes.
Step 3: For the Assembly,Transfer the cake to a plate or serving platter and pour the lukewarm sugar syrup on top of the sponge. Garnish with slivered pistachios and dried rose petals.
The cake can be stored in an airtight container for up to 1 week in the refrigerator. Enjoy!
