Cuisine: American
Ingredients:
Egg – 3
Jaggery – 3 cups
Coconut oil – 1 cup
Salt – a pinch
Vanilla powder – ¼ teaspoon
Lemon juice – 5 teaspoon
Lemon jest (grated lemon peel) – 2 teaspoon
Whole wheat flour – 3 cups
Coconut milk – ½ cup
Method:
In a bowl, beat together the eggs and jaggery until smooth and fluffy. Then add coconut oil, salt, and vanilla powder to it. Mix until everything combines well. Add lemon juice, and lemon jest, and mix. Add whole wheat flour and coconut milk. Beat well into a smooth lumpless batter. Grease the loaf pan with a little oil and pour the batter into it. Bake for 30-40 minutes. Insert a toothpick in the center and see if it comes out clean. If it comes out clean, the cake is ready. Remove the cake from the loaf pan and let it cool for 15 minutes on a wire rack. Slice the cake and serve.
Note:
The whole wheat flour should be sieved before using for baking. Over a broad plate or a bowl, add flour into a thin cotton cloth or Fine-mesh sieve (A sieve is a circular gadget with a finely-woven mesh net used for sieving flour or rava ) and tap the side with one hand. After sieving the flour, the particles left on top of the cloth or sieve should not be used for baking.
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