Name: Lemon glazed water chestnut gulkand cake recipe by Sujata Roy at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: Water chestnut flour or singhara atta - 1 _1/2 cup +1 tablespoon; Powdered sugar - 1 cup; Coconut milk - 1 cup; Lemon juice - 1 tablespoon; Gulkand - 1/4 cup; Tutti frutti - 1/2 cup; Cardamom powder - 1 teaspoon; Oil - 1/2 cup; Baking powder - 1/2 teaspoon; Baking soda - 1/2 teaspoon; Lemon zest - 1/2 teaspoon; Sugar coated fennel seeds - 2 tablespoon; For glaze; Lemon juice - 1 tablespoon; Powdered sugar - 1/4 cup; Lemon zest - 1/2 teaspoon; Sugar coated fennel seeds, desiccated coconut and cherry for topping

ABOUT Lemon glazed water chestnut gulkand cake RECIPE

Dairy free gluten free eggless gulkand flavoured water chestnut flour or singhara atta cake. Gulkand flavoured cake taste heavenly. Topped with lemon glaze, desiccated coconut, cardamom and tutti frutti make this cake super yummy and soft. Gulkand or rose petal jam is not only delicious but it has a cooling properties. Water chestnut flour or singhara atta normally consumed during fasting.

Ingredients Serving: 10

Water chestnut flour or singhara atta - 1 _1/2 cup +1 tablespoon
Powdered sugar - 1 cup
Coconut milk - 1 cup
Lemon juice - 1 tablespoon
Gulkand - 1/4 cup
Tutti frutti - 1/2 cup
Cardamom powder - 1 teaspoon
Oil - 1/2 cup
Baking powder - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Lemon zest - 1/2 teaspoon
Sugar coated fennel seeds - 2 tablespoon
For glaze
Lemon juice - 1 tablespoon
Powdered sugar - 1/4 cup
Lemon zest - 1/2 teaspoon
Sugar coated fennel seeds, desiccated coconut and cherry for topping

Instructions

Preheat the oven at 180°for 10 minutes.
Grease a cake tin and dust with water chestnut flour.
Mix 1 tablespoon water chestnut flour and tutti frutti to avoid sinking in the bottom.
In a bowl mix water chestnut flour or singhara atta, desiccated coconut, cardamom powder,, baking powder and soda.
In a large bowl whisk powdered sugar, coconut milk, lemon juice, lemon zest and oil. Beat till sugar dissolved.
Add all the dry ingredients gradually. Mix well to make a lump free batter.
Add gulkand or rose petal jam and mix.
Fold in flour mixed tutti frutti and sugar coated fennel seeds in the batter. You can use dry fruits of your choice instead of these.
Pour the mixture into the greased and flour dusted cake tin.
Bake in preheated oven at 180° for 35 - 40 minutes. Or until the toothpick comes out clean. Check after 30 minutes because every oven takes different time.
Let the cake cool down completely.
For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.
Spread lemon glaze all over the cake.
Spread dessicated coconut over it.
Top with sugar coated fennel seeds and cherry.
Slice and serve.

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