Motichoor Doughnut Cake|Eggless

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 drops Food colour, Orange
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable/canola oil

• Dairy

  • 1/2 cup Curd/yoghurt
  • 1/2 cup Milk

• Liquids

  • 2 tbsp Water

• Other

  • To garnish - crush motichoor laddoos
  • Crushed motichoor laddoos - 4

Found on thefoodkiosk.org

Description

Ingredients

• All purpose flour - 1½ cups
• Sugar - ½ cup
• Baking Powder - 1 tsp
• Baking Soda - ½ tsp
• Curd/Yoghurt - ½ cup
• Milk - ½ cup
• Vegetable/Canola Oil - ½ cup
• Vanilla Extract - ½ tsp
• Crushed motichoor laddoos - 4
• For the sugar glaze:
• Sugar - 4 tbsp
• Water - 2 tbsp
• Orange food colour - few drops
• To garnish - crush motichoor laddoos

Directions

• Preheat oven at 180 degree celsius.
• Line a doughnut shaped mould, grease it well if using a non stick pan.
• In a bowl sift dry ingredients, flour, baking powder, baking soda, mix well and keep aside.
• Take a mixing bowl, add in oil, sugar, curd, milk, vanilla extract and mix well using a hand whisk or electric beater.
• Now, fold in the dry mixture into the wet mixture little by little, use a spatula to fold in, do not over mix.
• At last add in the crushed motichoor laddoos and fold in gently.
• Once batter is ready, transfer it into the lined pan and bake for around 15 minutes at 180 degree celsius or until a skewer inserted in the cake comes out clean.
• When the cake is done, let it cool for 10 mins within the pan, then demould the cake and let it cool fully on a wire rack.
• For the sugar glaze, heat a thick bottomed pan on low, add sugar and water and let the sugar caramelize to light golden colour.
• Add the orange food colour and mix well. Your glaze is ready.
• Once the doughnut cakes are done and cooled fully, dip them in the glaze and coat well. Repeat with all.
• To finish, sprinkle some crushed motichoor laddoos from top and serve.