Sieve the wheat flour , baking powder , baking soda twice.
In a mixing bowl add sugar , oil , yoghurt , betel leaves paste, gulkand and a pinch green food colour. Whisk very well for 5 minutes atleast.
Next pour dry ingredient into wet mixture laddle by laddle.
Now whisk very well and add milk as required. Next add chopped nuts ,sprig vanilla essence and mix.
Meanwhile preheat a pan with salt and stand for 5 minutes.
Now grease the tin with butter , dust flour and remove extra flour by tapping invert side. Pour the batter and tap twice to release air bubbles.
Now place the tin in pan carefully and bake for 45 minutes. When its done cool the cake ton completely and demould it.
Now decorate the cake with betel leaves stuffed with gulkand and cherries. Folf the betel and insert a tothpick with cherry. Decorate with red cherries.
Cut it out into slice and serve.
