Jaggery

9 May 2024

If there’s jaggery on the table, I’ll endulge. I am not interested in the naysayers who say “it is just sugar”. It’s rich , golden brown appearance and earthy, coffee-like aroma makes it irresistible. Consuming jaggery is nothing like eating white refined sugar.

Jaggery is typically made from sugarcane. Unlike white refined sugar, when jaggery is made, the highly nutritious by-product called mollasses is not extracted. Jaggery is mineral-rich, especially iron. It is also said to purify the blood and strengthen both the digestive and nervous systems.

Having consumed a fair amount of jaggery at a yoga retreat, a while back, I set out to source myself a packet. I was successful (most health shops will stock good qualtity jaggery, but also try your local Indian bazaar). I didn’t use the sugar as much as I’d anticipated. But, a recent pantry clean-up inspired a search for a ‘Jaggery Cake’. I found a base recipe and then made a few ingredient adjustments to suit my dietary preferences. This tea cake was born. It’s very simple and I choose not to garnish it with icing. If you can’t find jaggery, you can use coconut sugar, unrefined brown sugar or a combination of sugars. It’s wonderful in the morning with tea or coffee. I tend to make it again and again. It doesn’t last long!

Simple Jaggery Tea Cake

• 1 1/2 cups Flour

• 1 1/2 tsp Baking powder

• 1/2 tsp Baking soda

• 1/4 tsp Salt

• 1 tsp Cinnamon and/or mixed spice

• 1/2 cup Coconut yoghurt

• 1 cup Jaggery / Coconut sugar / Unrefined brown sugar

• 1/3 cup Oil

• 1/2 cup Water (to consistency)

• Optional: Slivered almonds or pistachios to top
  

Preheat the oven to 180 °C. Grease and line a regular circular cake tin.

Sift and whisk together the dry ingredients.

In a separate bowl, beat the coconut yoghurt and jaggery together until the jaggery is dissolved. I used an electric hand mixer.

Add the oil and beat on medium speed until well incorporated.

Add the dry ingredients to the yoghurt-jaggery-oil mixture. Add a little bit at a time, alternating with the water. Do not overmix - a few lumps are fine.

Transfer the batter to the prepared cake tin. Top with chopped/slivered nuts if you wish (but this requires additionaly monitoring whilst baking - nuts burn!)

Bake for +/- 30 mins or until a toothpick inserted in the center comes out clean.

Leave the cake to cool for 15 minutes before removing from the pan. Allow to cool completely.

Enjoy with tea!