MADD THOPPU CAKE by Nagachettira Smitha Kaverappa


 . APF/ Maida –                         150 grams

. Unsalted Butter (melted) –   60 grms

. Vegetable oil –                       2 tsp

. Powdered Sugar –                  100 grams

. Salt                       –                   ¼ tsp

. Baking Powder –                    1 tsp

. Baking soda –                         ½ tsp

. Vanilla extract –                      1 tsp (optional)

. Purple food color –               2 drops (optional)

. Yoghurt / thick curd –           150 grams

. Madd Thoppu rasa (juice) –  100 ml reduced to 50 ml


 . Grease a 7 inches square tin or a loaf tin.

. Sieve the dry ingredients together twice.

. Mix Maida, baking powder baking soda, salt together and set aside.

. In a bowl take the butter, oil and sugar and whisk to a smooth paste.

. Add the set curd/ yoghurt and whisk to combine.

. Add the madd rasa and combine gently. Now add the dry ingredients in three additions and gently combine. Do not over mix.

. Add the vanilla extract if using after the first addition of the dry ingredients.

. Bake in a preheated oven@180-degree Celsius for about 25 to 27 minutes or until the skewer inserted                 in the Centre of the cake comes out clean. Cool on a wire rack. Slice and serve.


 . Keep all the ingredients at room temperature.

. Preheat the owen before mixing in the cake batter.

. Grease the cake tin with butter / oil or use a parchment paper to line the bottom of the tin and gently brush some butter or oil on top.

. Vanilla is optional. I did not use as I wanted to retain the natural flavour of the madd rasa. Food colour is also optional. I used it to give a marble effect.

. Butter can be substituted entirely with vegetable oil. Butter is more flavorful though.

. I used mini loaf tins 4.5/2 inches – 3 tins.

. Can add slivers of almond on top of the cake batter and then bake it. It will enhance the taste and also the beauty of the cake

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