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Coconut, Almond and Rose Water Cake with a Saffron-Rose Water Glaze

This naariyal-laddu (coconut sweet) inspired cake is made egg-less for guilt-free indulgence over Diwali
Course Dessert
Cuisine Indian
Author Caramel Tinted Life

Ingredients

  • For the cake:
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup grated coconut I used frozen, store-bought grated coconut
  • 3/4 cup ground almonds
  • 50 gm butter at room temperature
  • 1/3 cup vegetable oil
  • 1/2 tsp cinnamon powder
  • 1 tsp vanilla extract
  • 1/2 tsp cardamom powder
  • 1 tsp rose water
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp apple cider vinegar can substitute with regular vinegar
  • 3/4 cup milk
  • For the saffron-rose-water glaze:
  • 2 tsp butter
  • 3 tsp granulated sugar
  • a pinch of saffron
  • 1 tsp rose-water
  • 3 tsp milk

Instructions

  • Make sure all ingredients are at room temperature, keep your butter and milk out at least an hour before you begin baking
  • Prepare a loaf pan by greasing it with butter and dusting it with flour. I used a 8"x4"x3" loaf pan
  • Start by adding the vinegar to the milk, stir it and let this sit for at least 5 minutes. This forms buttermilk, which will be used as a substitute for eggs
  • While the buttermilk is resting, sift together the all-purpose flour, baking powder and baking soda in a large mixing bowl
  • In a separate bowl, add the ground almond and grated coconut, butter and oil. Mix this using a hand-held mixture or a whisk on medium speed until the ingredients are just combined
  • Add in the cinnamon powder, vanilla extract, cardamom powder, rose water and the sugars.
  • Mix again to incorporate.
  • Add in the buttermilk and the flour mixture (made in the first step) gradually, in batches.
  • Mix together until well incorporated.
  • Turn the batter out into the prepared loaf pan, and bake at 180C (350F) for 20 mins, or untill a skewer that you insert inside comes out clean.
  • Cool the cake in a baking rack and drizzle over the glaze.
  • To Prepare the Saffron-Rose-water glaze:
  • Start by heating the butter and sugar in a saucepan on low heat.
  • Keep stirring and add the milk once the sugar melts.
  • Add the rose water and saffron and cook for another minute, stirring continuously.
  • Drizzle the glaze over the cake while the glaze is still warm. It hardens as it sets.