Deeba Rajpal’s Ginger Jaggery Whole Wheat Teacakes

Light, warm, spicy, moist, delicious and just right for the season, these Ginger Jaggery Whole Wheat Teacakes come together in next to no time. They are best served warm from the oven, though they can be reheated before serving. 

— Deeba Rajpal

Ginger Jaggery Whole Wheat Teacakes

Serves 6-8

Ingredients:

100g unsalted butter, room temperature
135g jaggery granules (or jaggery, chopped fine)
45ml honey
30ml water
1 teaspoon dried ginger powder (saunt)
1 teaspoon pie spice (or cinnamon or ½ teaspoon garam masala)
Zest of 1 orange (or ½ teaspoon orange extract)
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs
175g wholewheat flour (aata)
Dried orange crystals or demerara sugar for sprinkling over

Method:

1. Preheat oven to 180 °C (350 °F). Line a baking sheet with parchment and lightly grease 5 mini cake moulds (or line one 6-7″round baking tin).

2. Place the jaggery, butter, honey and water in a heat-proof bowl. Heat in microwave for a minute, until the butter has melted. Whisk well with a balloon whisk until the jaggery and butter have combined.

3. Add the ginger powder, pie spice, orange zest, vanilla extract, baking powder and baking soda. Whisk well to mix.

4. Whisk in the eggs one by one. Now fold in the whole wheat flour gently.

5. Ladle into prepared tins, sprinkle over dried orange crystals. Bake for approximately 20-25 minutes until risen and light golden brown (40-45 minutes for a larger cake). Use tester to check if done.

6. Allow to cool in pan for 10 minutes, then gently loosen sides to demould. Serve warm as is, or with a drizzle of unsweetened single (low fat) cream.

About Deeba Rajpal
Based in the Northern-Indian city of Gurgoan, food writer, recipe developer and photographer Deeba Rajpal is behind the popular blog Passionate About Baking, where she shares her recipes and foodie photos while exploring food trends, cuisines and cultures. Deeba describes the challenges of finding substitutes for the traditional baking ingredients that are not easy to come by in India, and focuses on healthy, local and sustainable ingredients. Deeba also writes an online baking blog for one of India’s largest newspapers, the Times of India. Visit passionateaboutbaking.com

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