Steamed black currants cake

A very delicious, soft, moist & a gorgeous looking cake. This cake is one of my favourites. This recipe is from Lakshmi Nair’s cookbook.

  1. Sift together 3/4 cup of plain flour, 3/4 tsp of baking powder & a pinch of salt.
  2. Soak 2.5 heaping tbsps of black currants or black raisins in hot water overnight. Drain the water & grind the currants to a coarse paste.
  3. Chop 4 dates & 6 cashews finely.
  4. Grease a 2 lb. loaf tin. Line it with parchment paper & grease the paper too.
  5. Caramelise 1 heaping tbsp of sugar.
  6. Cream together 70 grams of softened butter & 1/2 cup of powdred sugar. Beat in 1 egg & 1/2 tsp of vanilla essence.
  7. Add the ground currants paste, the cooled caramel & mix.
  8. Add the sifted flour mixture alternated with 1/8 cup of milk.
  9. Fold in the chopped cashews & dates.
  10. Transfer the cake batter to the loaf tin & cook in a steamer (like you steam idlis) for 45 minutes on medium high heat. Let cool completely before inverting on to a plate.
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