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Cranberry Sauce Chapati Bundt Cake

Cranberry Sauce Chapati Bundt Cake

Cooking Time

Preparation Time : 15

Cook Time : 40

Total Time : 55

Ingredients

Serves 12

  • 6 left over chapati

  • 1/2 cup wheat flour

  • 1/2 Cup cocoa powder

  • 1teaspoon baking powder

  • 1 /2 teaspoon baking powder

  • 1 teaspoon spring vanilla essence

  • 3/4 cup grated jaggery

  • 1/2Cup olive oil

  • 1/2 Cup curd

  • 1/2 cup milk

  • 1 cup craneberry sauce

  • Fir frosting 1 cup chopped white chocolate

  • 1/2cup freshcream

  • 1tsp sprig bourbonvanilla essence

Directions

  • 01

    tear apart leftover chapati to small pieces

  • 02

    add them to a Blender jar and grind them coarsely with pulse mode

  • 03

    transfer it into a big bowl

  • 04

    seive the rest dry ingredients together and mix the chapati flour in it

  • 05

    mix well and keep aside

  • 06

    take another bowl

  • 07

    add curd and jaggery together and whisk it till jaggery dissolved completely

  • 08

    add oil and cranberry sauce

  • 09

    mix it well

  • 10

    now add wet and dry ingredients together

  • 11

    grease The Bundt cake tin and keep aside

  • 12

    add milk as desired and make the cake batter like consistency do not over mix

  • 13

    now transfer the battle into bundt tin

  • 14

    bake In a preheated oven over 180 degrees centigrade for 30 to 40 minutes

  • 15

    allowed to cool in the tin

  • 16

    after cooling invert cake onto a wire rack

  • 17

    melt chocolate and fresh cream together in microwave for 30 seconds

  • 18

    Add sprig vanilla essence and mix it well

  • 19

    Now pour the frosting over bundt

  • 20

    Sprinkle some cake crumb over bundt.

  • 21

    Enjoy

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