Ingredients:
Dry ingredients-
3/4th cup maida
3/4th cup whole wheat flour
1/2 tsp baking powder
A pinch of salt if using unsalted butter
Wet ingredients- all at room temperature
100 gms butter(I used Amul)
1 cup sugar
3 eggs
Approx 1 cup pitted jamuns
1/2 tsp vanilla essence
2-3 tsp milk (if required)
For frosting:
80 gms mascarpone cheese( can use cream cheese as well)
1 cup sugar
Jamun compote -
1/2 cup pitted jamuns
1/4 cup sugar( can use less/more as per requirement)
Method:
Line and grease a 8 inch round cake tin and preheat oven to 180c.
1. Sift all the dry ingredients and set them aside.
2. Cream butter and sugar together with a whisk till they become light and fluffy(should take 3-4 mins with a electric whisk, longer with hand)
3. Add the eggs and mix them one by one till completely combined.
4. Add vanilla essence and mix.
5. Slowly fold in the dry ingredients until just combined.
6. Fold in the pitted jamun. Add milk spoon by spoon if you feel the consistency is too thick(I did not add any).
7. Put the batter into the prepared cake tin and bake at 180c for 40-45 mins or until the skewer comes out clean. Once done, keep it in the cake tin for 10 minutes after taking out of the oven and take out on a wire rack after that to cool it down completely.
8. For the compote, heat the jamun and sugar mixture in a saucepan and cook for 7-8 minutes, stirring constantly, till the fruit cooks. Remove from the heat and cool completely.
9. Whisk the cheese and powdered sugar together until well combined(2-3 minutes). Add the cooled down jamun compote and whisk together again to mix completely. You can keep this mixture in the fridge for 30 minutes before applying on the cake.
10. Apply the frosting on the cake on the top and on all sides evenly only after the cake is completely cooled down, else the icing will melt :)
Dry ingredients-3/4th cup maida
3/4th cup whole wheat flour
1/2 tsp baking powder
A pinch of salt if using unsalted butter
Wet ingredients- all at room temperature
100 gms butter(I used Amul)
1 cup sugar
3 eggs
Approx 1 cup pitted jamuns
1/2 tsp vanilla essence
2-3 tsp milk (if required)
For frosting:
80 gms mascarpone cheese( can use cream cheese as well)
1 cup sugar
Jamun compote -
1/2 cup pitted jamuns
1/4 cup sugar( can use less/more as per requirement)
Method:
Line and grease a 8 inch round cake tin and preheat oven to 180c.1. Sift all the dry ingredients and set them aside.
2. Cream butter and sugar together with a whisk till they become light and fluffy(should take 3-4 mins with a electric whisk, longer with hand)
3. Add the eggs and mix them one by one till completely combined.
4. Add vanilla essence and mix.
5. Slowly fold in the dry ingredients until just combined.
6. Fold in the pitted jamun. Add milk spoon by spoon if you feel the consistency is too thick(I did not add any).
7. Put the batter into the prepared cake tin and bake at 180c for 40-45 mins or until the skewer comes out clean. Once done, keep it in the cake tin for 10 minutes after taking out of the oven and take out on a wire rack after that to cool it down completely.
8. For the compote, heat the jamun and sugar mixture in a saucepan and cook for 7-8 minutes, stirring constantly, till the fruit cooks. Remove from the heat and cool completely.
9. Whisk the cheese and powdered sugar together until well combined(2-3 minutes). Add the cooled down jamun compote and whisk together again to mix completely. You can keep this mixture in the fridge for 30 minutes before applying on the cake.
10. Apply the frosting on the cake on the top and on all sides evenly only after the cake is completely cooled down, else the icing will melt :)
