Eggless Lauki (Bottle Gourd) Cake with Almonds and Motichoor Ladoo
55 minutes
777 reads
About Eggless Lauki (Bottle Gourd) Cake with Almonds and Motichoor Ladoo
Imagine a cake that's both stunningly beautiful and surprisingly healthy. This Eggless Lauki (Bottle Gourd) Cake with Almonds and Motichoor Ladoo is exactly that – a delicious, innovative creation perfect for transforming leftover sweets into a culinary masterpiece.Moist and tender, this unique cake is infused with the warm embrace of cardamom and cinnamon. The crunchy almond topping and Motichoor Ladoo base offer a delightful textural contrast and a burst of traditional Indian flavors.Whether you're celebrating a special occasion or simply craving a delightful afternoon treat, this recipe is guaranteed to impress. The added bonus? The bottle gourd and almonds contribute to a guilt-free indulgence.
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 2 tsp Baking Powder
- ⅓ cup Almonds chopped, plus extra for garnish
Wet Ingredients
- ⅓ cup Canola Oil or any other neutral oil
- ⅓ cup Low-Fat Milk
- 1 tbsp Milkmaid
- 3 tbsp Maple Syrup or an equal amount of sugar or honey
- ½ cup Bottle Gourd lauki, grated
Spices
- 1 tsp Cardamom Powder elaichi
- 1 tsp Cinnamon dalchini
Garnish and Assembly
- 3-4 Motichoor Ladoo
- 3 tbsp Chocolate melted, white
- 1 tbsp Milk
Instructions
- Preheat oven to 350°F (180°C). Grease a silicone mold or your preferred baking pan with butter or ghee. This ensures the cake won't stick.
- In a large bowl, sift together the all-purpose flour and baking powder. Sifting aerates the dry ingredients, resulting in a lighter cake.
- Add the chopped almonds to the dry ingredients.
- In a separate bowl, whisk together the canola oil, low-fat milk, milkmaid, and maple syrup.
- Add the grated bottle gourd, cardamom powder, and cinnamon to the wet ingredients. Mix well to combine.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can make the cake tough.
- Crumble 2-3 Motichoor Ladoo with your fingers and create a base layer in the prepared pan. This adds a delightful texture and flavor.
- Pour the batter over the Motichoor Ladoo base.
- Sprinkle the top of the batter with the remaining chopped almonds.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5-7 minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom of the cake from becoming soggy.
- In a small bowl, combine the melted white chocolate and milk. Drizzle this mixture over the cooled cake and garnish with the remaining almonds and some extra Motichoor Ladoo.
Recipe Notes
Expert Tips
- For a richer flavor, consider using a combination of different types of mushrooms.
- Don't overcrowd the pan when sautéing the mushrooms, as this can cause them to steam instead of brown.
- Adjust the seasonings to your liking. A pinch of red pepper flakes can add a nice kick.
Storage Instructions
- Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 355kcalCarbohydrates: 36gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 5mgSodium: 160mgPotassium: 183mgFiber: 2gSugar: 13gVitamin A: 38IUVitamin C: 1mgCalcium: 167mgIron: 2mg
Monika Patel
Articles: 71
4 Comments
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Looks so mouthwatering! Thanks for sharing.
Looks so yummy! Excited to make it.
This is so tempting! Thank you.
delicious