Preparation30 mins

Kitchen60 minutes

Category Dessert


With the holiday season upon us, we’re all looking for nut recipes to use what we get! What could be better than using almonds, which are a source of 15 nutrients including vitamin E, dietary fiber and protein, among many others! Along with a nutty flavor, it adds tons of crunch and a healthy kick to your dishes! Chef Manish Mehrotra offers you one of his specialties to try this festive season.

Spicy Jaggery Cake with Bananas and Almonds

Preparation time: 30 minutes

Cooking time: 60 minutes

Serves: 4


½ cup unsalted butter

½ cup powdered jaggery

1½ teaspoon ground cinnamon

¼ teaspoon powdered nutmeg

½ cup sliced ​​almonds

¾ cup granulated sugar

3 large eggs

2 tsp orange zest

1¼ cup mashed bananas

3 cups of maida

1½ tsp baking powder

1 teaspoon baking soda

½ teaspoon of salt

2/3 cup buttermilk



  1. Melt a quarter cup of butter. Pour two tablespoons of melted butter into an 8-cup saucepan; brush sides and bottom of pan with butter.
  2. Combine jaggery, cinnamon, nutmeg and almonds. Sprinkle bottom of pan with half the jaggery mixture; mix the rest of the mixture with the rest of the melted butter and set aside.
  3. In a large bowl, beat remaining 1/4 cup butter with granulated sugar until well blended. Beat eggs, one at a time, until well blended. Add the mashed banana.
  4. In another bowl, mix the maida, baking powder, baking soda and salt. Add this mixture of dry ingredients to the banana mixture. Add buttermilk and stir until well blended.
  5. Preheat your oven to 180°C.
  6. Pour half of the batter into the prepared pan. Spread the remaining sugar and jiggery mixture evenly over the top, then top with the remaining half of the batter.
  7. Bake at 180°C in the preheated oven until a long wooden skewer inserted into the thickest part of the cake comes out clean. It will take about 50 minutes. Let the cake cool on a wire rack for about five minutes, then invert the cake onto a serving platter. Serve the cake warm or cold.

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