If you haven’t ever baked with “gur shakkar” (powdered jaggery), then this Apple Gur Shakkar Cake is about to open up a world of possibilities for you. You’ve seen me bake with raw sugar for the last couple of years, so giving “gur” or “gud” a shot, was a natural progression. After blaming all our health woes on fat, the food and health industry now seems to have set its eyes on sugar. I’m definitely not trying to say that sugar is good for you, but I’m just not in favour of demonising sugar or any food for that matter.
My intention is for you to be able to enjoy the earth-y goodness of gur (jaggery) in a cake. The sort of sweetness that belongs to traditional Indian desserts, but is great to bake with too. Of course, you can buy apples through the year, but there’s just something unmistakably special about apples when they are in season. The recipe, as you’ll see, is very simple. Be sure to use “gur shakkar” (which is a powdered and softer version of gur, so please don’t try to grate a chunk of gur) and not gur. Most of us never have buttermilk at home, so just add half a tablespoon of lemon juice to half a cup of milk and set it aside for a few minutes. The cake gets topped with slices of apple and I brushed them with some apricot jam when the cake was still warm and fresh out of the oven. But if you don’t have any, just sprinkle some raw sugar (or regular) on the apple slices before you bake the cake. You’ll notice that the cake isn’t overly sweet, but satiates that need to have that bite of a little something sweet when the craving strikes. Plus, there’s little that can beat the flavour of fresh, seasonal apples, which perfectly compliment the goodness of jaggery in the cake. I’m very curious to know if you have ever baked with jaggery?
Apricot jam cakefor brushing on the , when done (if you don’t have apricot , then please read post above for alternative mentioned in the second paragraph)
Pre-heat the oven to 200 degrees Celsius.
Line the bottom of an 8-inch springform cake pan with parchment paper and grease the sides (inner) with butter.
In a bowl, whisk together the flour, baking powder, soda, cinnamon and salt (if using), and set aside.
Beat together the butter and gur shakkar, add the egg and the vanilla and beat until thoroughly combined.
Add the dry ingredients and buttermilk in alternative batches, starting and ending with the dry ingredients (dry-buttermilk-dry-buttermilk-dry). Beat after each addition to combine thoroughly.
Pour the batter into prepared cake pan and arrange the apple slices as shown. Bake in pre-heated oven for 25 to 20 minutes or until a cake tester inserted in the centre of the cake comes out clean. While the cake is warm, brush it with apricot jam. Let the cake cool for 10 minutes, run a knife around the edges before releasing it from the pan.