The last month of the calendar year is looked forward to with much joyful anticipation. No matter what the culture, religious leanings or race, December is a month which is enveloped in festive cheer.
The fact that it happens to be “treat season” is something every home takes advantage of. Ovens come alive with the aromas of warm, woody spices like cinnamon, ginger and nutmeg. Dried fruit, nuts and seasonal fruit are dunked in syrup, mixed into batter and added as a garnish.
January is the month of new beginnings, also a time to take advantage of the crisp cold weather. So we most certainly think that the celebration of winter produce, spiced warm frothy drinks and decadent gooey deliciousness need to continue.
The coffee adds a slight edge to the flavour, the tea entices with the added flavours of cardamom and rose. The hot chocolate sits proud and frothy with a topping of whipped cream, marshmallows and a stick of curled cinnamon. A home made sponge cake with all these flavours adds to the warmth of a table, inviting loved ones to pay a visit. This cake can be flavoured with either coffee, tea or cocoa.
Kaapi (Coffee) Khapli (Emmer wheat) cake with jaggery
Butter or Ghee - 120 gms (at room temperature)
Peanut butter (creamy) - 50 gms
Yoghurt - 3/4 C
Jaggery- 140 gms -sieved
Emmer wheat flour- 140 gms
Baking powder- 1 ½ tsp
Salt-½ tsp
Kaapi - Coffee decoction or instant coffee - 2 ½ tsp dissolved in 1 Tbsp hot water
(If using Tea - 1 ½ Tbsp of strong tea decoction)
(If using cocoa -1 Tbsp mixed in 1 Tbsp of hot water)
METHOD
Preheat oven to 180 degrees C
Grease and line a medium sized round cake or loaf tin with parchment or butter paper.
Sift the atta, baking powder and salt together and set aside in a bowl.
In a large mixing bowl, beat the butter, peanut butter and jaggery until light and creamy.
Add the yoghurt, a little at a time and mix in gently using a folding action with a spatula or a wooden spoon.
Add the sifted flour, baking powder and salt.
Again fold in gently using the same cutting and turning action.
Add in the coffee extract (or tea or cocoa ) and fold in.
Spoon the batter into the prepared cake tin
Bake for 30 minutes until risen and golden or until a skewer inserted in the centre comes out clean.
Once done, leave it to cool on a wire rack
Peanut butter caramel glaze (optional)
Peanut butter (creamy) - 2 Tbsp
Jaggery - 1 Cup
Salt - a pinch
Milk- 1/4 Cup
Add all the ingredients into a saucepan and mix well. Set it on the stove on very low heat and keep stirring with a whisk until the butter and jaggery melt and becomes a creamy sauce. Take off the fire and let cool slightly. Drizzle over the cooled cake and serve.
