Eggless Ghee Cake

Eggless Ghee Cake
While I have heard of Ghee Cakes, I had never attempted one. Eggless? Have never been a fan of Eggless Cakes. Then came the day when I had run out of butter and eggs and the only fat in my kitchen was a newly bought bottle of ghee. With my heart in my mouth, I gingerly measured the ingredients out and popped the cake in the oven. Needless to say, the Eggless Ghee Cake was superb and I had many rave comments about it. Truly necessity is the mother of invention. There are numerous recipes for Ghee Cake available on google, so you can read a few and then make your own version which is what I did.
The Recipe For Eggless Ghee Cake
The Ingredients For Eggless Ghee Cake:
1 cup wheat flour
½ cup mixed dried fruits ( I used cherries, tutti fruiti, raisins, ginger and pumpkin)
1 tsp Baking Powder
1/3 tsp Baking Soda
1/2 cup brown sugar, powdered
1/2 cup melted Ghee
1/2 cup cream (use the cream from milk)
1/4 cup homemade curds ( instead of eggs)
1/2 tsp cardamom powder
Pinch of Himalayan salt
Method For Eggless Ghee Cake:
Sieve the flour and baking powder and the soda and keep aside.
Beat the ghee and sugar in a stand mixer until thick and creamy. The sugar does not have to dissolve completely. Add the curds and mix together. Next add the salt and mix again. Divide the flour into three portions and add one portion to the cake mixture. Gently mix, using a wooden spatula by hand. Add half the cream and gently stir in. Repeat with flour and cream and flour again. The batter should be of dropping consistency. If it is not, add a ¼ cup milk to get the desired texture. Gently stir in the cardamom powder and pour into a greased and lined tray. I have these really cute, tiny heart shaped moulds (3 Inches +) which I use when trying anything new. I got 3 cakes which I gave away and got encouraging comments for. So when you run out of eggs and butter, this is the cake to try!
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