MOTICHOOR LADOO CAKE
Ingredients
For Cake:
1: 2 eggs
2: 1 cup oil
3: 1 & 1/4 cup buttermilk
4: 1 kewra water
5: 1 tsp green cardamom powder
6: 2 1/2 cups all purpose flour
7: 2 cups sugar
8: 1 tsp baking soda
9: 9 inch cake tins 2 (greased)
Sugar Syrup:
1: sugar 3 tbsp
2: water 1/3 cup
3: green cardamom powder 1/2 tsp
For Deco:
1: Ladoo 15 (readymade or check the link for in the video for homemade)
2: cream 2 & 1/2 cup (chilled)
3: icing sugar 6 tbsp
4: almonds 6 & pistachio 10 (crushed)
5: kewra water 1 tsp
Instructions
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NOTE: preheat oven 180c, 350f, gas mark 4, 15 to 20 minutes before.
1: to make the cake: in a bowl sieve plain flour, baking soda, green cardamom, sugar then mix it well with a spoon.
2: in a separate bowl add butter milk, oil, eggs, kewra water, beat well till combined for 2 minutes.
3: now add the dry mixture in half and beat, then add the remaining dry mixture and beat again till combined.
4: divide the batter in the greased tins equally and drop the cake tins on the table top 2 time so extra air bubbles release, bake for 30 minutes, or check with a tooth pick comes out clean done.
5: leave the cakes to cool completely on wire racks.
6: in a pan add sugar, water, green cardamom and cook till the sugar dissolves, on high flame, keep aside.
7: in a bowl add the chilled cream, kewra water, powder sugar and beat till gets thick.
8: spread a little cream on the cake board, place one cake upside down, spoon the sugar syrup, whipped cream, crushed almonds & pistachios, the other cake upside down, top it with sugar syrup and cover the whole cake with the whipped cream, keep in fridge for 10 minutes.
9: crumble 7 ladoo and stick it on the sides of the cake, place the ladoo on the cake, sprinkle the crushed nuts.
10: serve with tea coffee and enjoy.
