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Gulab Jamun Cake

Print Recipe
Prep Time 10 mins
Cook Time 1 hr
Servings 12 People

Ingredients
  

  • 250 g plain flour
  • 80 g coarse semolina
  • 50 g milk powder
  • 20 g cornflour
  • 125 g caster sugar
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 420 ml buttermilk
  • 1 tspn rose water
  • 125 ml grapeseed oil
  • Pinch of saffron threads
  • 1 tspn ground green cardamom
  • Chopped pistachios, rose petals and edible gold dust to decorate.

Syrup

  • 160 g raw sugar
  • 100 g water
  • 1 tspn lemon juice
  • 1 tspn rose water
  • Pinch of saffron threads
  • 3 green cardamom, lightly crushed

Instructions
 

  • Preheat oven to 160 deg C. Grease and flour a Bundt cake tin, taking care to remove excess flour. Set aside.
  • Place flour, semolina, milk powder, cornflour, sugar, baking powder, baking soda, butter milk, ground cardamom and rose water in the mixing bowl. Mix 5 sec/speed 5.
  • Scrape down the sides of the mixing bowl. Add saffron strands and mix for a further 5 sec / speed 5. Set aside for 5 mins to allow semolina to absorb.
  • After 5 mins, pour the batter into the greased and floured Bundt cake tin. Bake for 1 hr and do not open the oven whilst baking. Clean and dry mixing bowl.
  • Meanwhile, after 40 mins of baking, start preparing the sugar syrup.
  • Remove the cake from the oven and using a skewer, poke some holes in the cake. Allow to cool for 5mins.
  • Slowly drizzle half of the hot syrup (discarding the cardamom pods) over the cake and let it sit for 5 mins.
  • Place the cake onto a serving platter then pierce the cake multiple times with a skewer. Slowly and carefully spoon over some of the syrup over the cake, allow it to absorb for 5 mins then repeat with the remaining syrup.
  • Garnish with chopped pistachios and rose petals. Sprinkle some gold dust from a height.

Note: You may not need to use all of the syrup

    Syrup:

    • Place water and sugar in the mixing bowl and heat 8 mins / Varoma / speed 1 without the measuring cup.
    • Add saffron and lightly crushed cardamom pods and heat for 5 mins at 105 deg C.
    • Add lemon juice and rose water and stir to combine