Saturday, 4 July 2015


Butter- 1/2 cup
Khova-3/4 cup ( make khova with 1 lt of milk for this quantity)
Caster Sugar-1 1/4 cup
Curd-3/4 cup
Cardamom Powder-3/4 tsp
All Purpose Flour/ Maida-2 cups
Corn Flour-1/4 cup
Baking Powder-1 tsp
Salt-1/4 tsp
Milk-1 cup

1. Cream together butter and sugar until fluffy.
2. Add khova and beat well until creamy.
3. In a bowl mix together flour, corn flour, baking powder, cardamom powder and salt.
4. Add curd to the butter mixture and cream together.
5. Add milk and mix until incorporated.
6. Add the flour mixture and gently fold in until all the flour is incorporated.
7. Preheat oven to 180C.
8. Grease and dust an 8″ round pan. 
9. Pour the prepared batter into the pan.
10. Bake in oven for 1 hour. When a tooth pick comes out clean, remove from oven and allow it to cool for 10 minutes.
11. Flip the cake on to a wire rack and allow it to cool completely.
12. Slice it up and enjoy!!

For Khova Butter frosting:

Softened butter-1cup
Icing sugar-4 cups
Milk- 2tbsp

Beat butter with paddle attachment of mixer until pliable, 1 to 2 minutes.
Keeping the mixer on low speed, sift in powdered sugar a little bit at a time until well incorporated.
Turn up speed to medium add khova and beat well.  Add more sugar if buttercream is too soft or milk if too stiff until desired spreadable consistency is reached.

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