Ginger Nut Cake
Ingredients:
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Honey 1/4 cup
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Butter 1/2 cup
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Powdered jaggery 3/4 cup
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Eggs 2, large
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Grated ginger 3 tsp
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Grated lime rind 1 tsp
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Maida 2 cups
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Sodium bicarbonate 1 tsp
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Salt 1/4 tsp
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Chopped cashew nuts 4 tbsp
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Curds 1/2 cup, beaten
Method:
Preheat the oven to 170°. Grease a 20-22cm square cake tin and dust
it with flour. Combine honey, butter, ginger, lime rind and jaggery together
and beat till smooth. Beat in the eggs, one at a time. Sift maida with
soda and salt. Stir into the butter mixture alternately with curds. Stir
in one teaspoon of cashew nuts. Pour into the prepared tin. Sprinkle remaining
cashew nuts on top and bake till done (about 35-40 minutes). Turn out on
wire rack. Cool and serve sliced, topped with ice cream if desired.