Cornmeal cake with Jackfruit glaze

Generally I prefer to bake moist, spongy and frosting free cake as I don’t like buttery sugary frosting that makes me feel guilty. So I like to enjoy the cake glazed with honey, fruit juice, or chocolate syrup, and now I have made spongy cake glazed with jackfruit pulp dotted with cucumber seeds.

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For the spongy texture I added starch as suggested by my blogger friend, Karin of The Austrian dish and for the beautiful glaze I drew the inspiration from Billie & Helen of Mia Kouppa’s vegan date cake. I am extremely satisfied with the outcome as I find this cake being one of my best cakes in all respects and I also thank them for their valuable inputs.

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Now the recipe for eggless cornmeal cake with jackfruit glaze:

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Ingredients:

Cornmeal cake:

  1. Whole wheat flour – ¾ cup
  2. Cornmeal* – ½ cup
  3. Cornstarch** – ¼ cup
  4. Yogurt (curd) – 1 cup
  5. Sugar – ¾ cup
  6. Neutral oil – ½ cup
  7. Baking powder – 1¼ tsp
  8. Baking soda – ½ tsp
  9. Vanilla extract – ½ tsp

* Cornmeal is made by grinding corns into flour and is in yellow color.

** Cornstarch is a starch made out of corns, it is commonly known as corn flour in India.

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 Jackfruit glaze:

  1. Seeded jackfruit bulbs – 15 Nos.
  2. Powdered jaggery – ¼ cup
  3. Cucumber seeds – as desired
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Cooking procedure:

  • Sieve wheat flour, cornmeal & corn starch through a mesh for 2 or 3 times until they get mixed evenly.
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  • Preheat the oven at 170 deg C.
  • Meanwhile pour yogurt into a mixing bowl.
  • Add sugar and mix until dissolved.
  • Pour oil and mix well.
  • Add baking powder, baking soda & vanilla extract and whisk together.
  • Add flour mixture and mix until incorporated.
  • Grease a cake dish (6″ X 2″) with oil & dust it with flour.
  • Pour batter into the cake dish.
  • Bake for 40 min or until toothpick inserted comes out clean.
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  • Meanwhile steam jackfruit bulbs for 5 to 7 min.
  • Puree them at room temperature.
  • Heat a pan with powdered jaggery in low flame.
  • Stir in jackfruit puree when jaggery is melted.
  • Blend together until well amalgamated.
  • Add pumpkin seeds and mix well.
  • Remove from flame.
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  • Invert the cake onto a plate when cooled down.
  • Spread jackfruit glaze evenly over the cake using a spatula.
  • Serve spongy cornmeal cake with jackfruit glaze.

Tips & Tweaks:

  • If you are calorie conscious you can replace cornstarch with whole wheat flour.
  • You may also add chopped jackfruit bulbs into the cake batter.
  • Cornmeal & jaggery is a delicious pair, so we can replace sugar with jaggery for the batter also as in the picture below.
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  • Since this cake tends to crack at the top, it is preferred to bake at lower temperature of 170 deg C. Please check your oven’s lowest possible temperature setting as it is 180 deg C in most of the locally available models.
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125 Comments Add yours

  1. Yum! Yum!! Yummy!!! Posts you have!! 😋 Thanks for making us salivate ! ❤✅✅✅

    1. Megala says:

      You are most welcome! 🙂

  2. Nemo&Nancy says:

    Yummy, really really yummy… Nemo&Nancy by NemoInCucina!!!

    1. Megala says:

      Thank you so much for stopping by.

  3. Nice recipe and wonderful presentation

    1. Megala says:

      Thank you!

  4. Wow such a brilliant cake 😍😋❤️❤️

    1. Megala says:

      Thank you so much for the compliment!

    1. Megala says:

      Thanks.

  5. The Jackfruit glaze is such a unique idea! The cake looks very tasty 🙂

    1. Megala says:

      Yes, it really was. Thank you.

  6. Bhavana says:

    That glaze looks amazing dear

    1. Megala says:

      Thank you.

  7. Hello. This looks great.

    1. Megala says:

      Thanks so much.

    1. Megala says:

      Thanks so much.

  8. Loved this idea of jackfruit glaze 😍, Megala

    1. Megala says:

      Thanks so much.

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