What do you need
2 cups packed jaggery powder
24 oz jar Kirkland canned peaches
1/4 cup unsalted butter
1.5 cups whole wheat flour(Atta/chappati flour)
1.5 tsp baking powder
1/2 tsp baking soda
1/2 cup flavorless oil
1 cup plain yogurt
1/8 tsp salt
1 tsp pure vanilla extract
1 tsp white vinegar
What you need to do
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Melt butter in a pot and stir in 1 cup jaggery and bring to a boil,stirring frequently.Continue boiling for 1 minute.Pour into a lightly greased 9x13"pan.
- Drain the jar of canned peaches and reserve the liquid.Arrange the peaches on the butter jaggery mixture.
- In a bowl,whip oil and 1 cup packed powdered jaggery until smooth.Add yogurt and again whip for another minute.
- In a separate bowl,sift whole wheat flour,baking soda,baking powder,and salt twice.
- Add this dry mix in batches to the jaggery-yogurt-oil mix ,fold gently to form a lump free batter.If the batter is thick add couple of tbsp of the reserved liquid.Add the vanilla extract and vinegar and give it a finally gentle mix.Do not overmix.
- Pour this batter evenly on the peaches.Bake for 35-40 mins or until the toothpick comes out clean when inserted in the center of the cake.
- Remove the baking pan from the oven and let it cool for 30 mins.Optional-You can poke the cake with a toothpick and pour 1/3 cup of the reserved liquid evenly on the cake and let it rest for 15 mins.
- Run the knife along the edge of the cake and place rectangular cookies sheet on the top and flip the cake.Let the cake rest for another 30 mins before slicing.
