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Palm Jaggery Cake Recipe | Karupatti Cake | Khejur Gur Cake

Palm Jaggery cake also known as karupatti cake is a healthy alternative to regular cakes made with white sugar. Palm jaggery is high in iron hence this cake is nutritious for kids like my eggless wheat cake and ragi cake. Learn how to make delicious and healthy no maida palm jaggery cake or cake made with karupatti with step by step pictures and video.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 243kcal
Author: Aarthi

Equipment

  • 9x5 Loaf Pan
  • Mixing Bowl, Whisk & Spatula
  • Sauce Pan
  • Strainer
  • Parchment Paper

Ingredients

For Palm Jaggery Syrup

  • 1 cup Palm Jaggery | Karupatti 200 grams
  • ½ cup Water 120 ml

Dry Ingredients

  • 1 cup Wheat Flour 120 grams
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda | Cooking Soda
  • ⅛ tsp Salt
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg

Wet Ingredients

  • 2 large Eggs
  • ¼ cup Oil or Melted Butter 60 ml

Instructions

  • Preheat oven to 180 degree C | 360 degree F. Line a 9x5 loaf baking pan with parchment paper and set aside.
  • Take palm jaggery in a sauce pan, add in water and heat till jaggery melt. Strain the mixture using a fine sieve and set aside to cool. You can place it in fridge to make it cool faster.
  • Take eggs, oil, melted cooled palm jaggery in another bowl and mix well. This is your wet ingredients. Take wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl and whisk well. This is your dry ingredients
  • Now pour the wet ingredients into the dry and gently mix using a whisk or spatula. Spoon this into the loaf pan and place into the oven. Bake for 30 to 40 minutes until a tooth pick inserted in the centre comes clean.
  • Once baked, remove from oven and allow them to cool in the pan for 10 minutes before de moulding. Let them cool completely, slice and serve.

Notes

  • Cook the palm jaggery on low heat, so it melts evenly without getting too thick. Make sure to strain the mixture to remove fine dust.
  • Allow the jaggery syrup to cool before mixing into the eggs.
  • Don't over mix the batter, else it may turn dense.
  • You can use ground ginger, cardamom or any of your favorite spice mix like pumpkin pie spice or all spice in the cake.
  • Chopped nuts and dried fruits can be added in the cake.
  • Instead of baking cake in loaf pan, you can bake it in a round or square cake pan. But the baking time might vary. 

Serving & Storage

This karupatti cake is best served with a cup of tea or coffee. The cake stays good for 2 to 3 days at room temperature. You can store in fridge upto a week. Reheat in microwave for 10 seconds before serving. 

Nutrition

Serving: 1servings | Calories: 243kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 142mg | Potassium: 35mg | Fiber: 1g | Sugar: 25g | Vitamin A: 68IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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