Palm fruit, taal, is used for pithas and payesh, but the seasonal fruit also makes a soft, fluffy cake at home. Agricare24's recipe desk offers one for afternoon tea or for guests.
Ingredients: 1 cup flour, a third of a cup of milk powder, 1 teaspoon baking powder, a quarter teaspoon of salt, 2 eggs, sugar to taste, a third of a cup of oil, half a cup of palm fruit puree, and water or buttermilk as needed.
First sift the flour, milk powder, baking powder and salt together so the mix is smooth. In another bowl beat the eggs, sugar and oil well; once the sugar dissolves, stir in half a cup of palm puree.
Add the dry mix to the egg and palm mixture a little at a time to make the batter, adding a little water or buttermilk if it is too thick. Brush a cake mould with oil, dust it with flour, pour in the batter and level it.
Bake in a preheated oven at 130 degrees Celsius for 35 to 40 minutes. The cake is done when a skewer pushed into the middle comes out without raw batter. Let it cool, then cut and serve.
Photo: Tuhi2001 / Wikimedia Commons (CC BY-SA 4.0)
Source: Agricare24
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