This was my next stint at baking a cake using alternative flours that are wholesome and gluten free. Cassava flour is made from a root vegetable (cassava). It is native to South America but widely eaten in South East Asian cuisine and a staple in Kenya and other parts of Africa as well. I used the flour to make a dessert which, unlike my previous experiments with gluten-free flours, resulted in a cake with a dense and chewy texture. Regardless, it had a great flavour to it with the added cardamom and rose water and I garnished it with a simple rose flavoured whipped cream.
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Total cook time: 1 hour 15 minutes
Servings: 1 8 inch cake
Ingredients
For cake:
- 250 gms cassava flour
- 185 gms coconut sugar + 15 gms dark brown sugar (if you do not have coconut sugar you can use 175 gms of dark brown sugar)
- 240 gms full fat yogurt (if the yogurt is not very thick do not add the water and use 300 gms of yogurt)
- 60 ml of water
- 135 ml vegetable oil
- 1 tsp cardamom powder
- ½ tsp soda bicarbonate
- 1 tsp baking powder
- 6 tsp rose water
For Rose flavoured whipped cream icing and garnish:
- 2 tsp sugar
- 100 ml double cream
- 2 tbsp rose water
- 6-7 crushed pistachios
- Handful dried rose petals (optional)
Method
For Cake
- Pre-heat the oven at 200 degree celcius.
- Sieve the cassava flour into a bowl
- Next, sieve the coconut sugar and brown sugar mix into the cassava flour.
- Sieve the baking powder and soda bicarbonate into the mix as well.
5. Sieve the cardamom powder and add it to the mix.
6. Dry mix the mixture.
7. Next, add the vegetable oil and yogurt and water mix to the dry mixture.
8. Fold the mixture using a spatula.
9. Whisk the mixture until it forms a smooth and thick batter (see below).
10. Add the rose water at the end and gently mix the mixture with a spoon.
11. Grease the a 8-inch cake mould with oil or butter.
12. Transfer the batter to the tin smoothening the top.
13. Bake in the oven for 40-45 minutes or until a toothpick comes out clean.
For Rose flavoured whipped cream icing and garnish
- Whisk together the double cream, sugar and rose water in a deep bowl (as the quantity is not a lot, for it to be whisked properly, you need a long and deep bowl) until the cream thickens and forms soft peaks (see below). You can add more sugar if you want the icing to be sweeter.
- Keep chilled in the fridge until the cake cools down completely.
- Spread the whipped cream icing over the cake and along the sides using a spatula once the cake cools down completely to room temperature (this could take a while!).
- Garnish the cake with crushed pistachios and dried rose petals and enjoy!
Hope you enjoy this!
Payal
P&K's Food Heaven 