Eggless Ghee Residue Cake is an easy to make, rich dry teacake made with the residue from ghee, perfect to serve with a cup of coffee or tea.
Whenever I make ghee at home, I am left with lots of ghee residue. Sometimes, I add them to wheat flour to make ladoos or halwa. As you can’t remove every drop of ghee from the residue, it is so full of flavour and is also very rich. I decided to make an eggless cake today.
The cake is milk powder based and it turns out absolutely amazing. When making teacakes, it is very important to retain the texture right. As we don’t have any other ingredient or frosting to compensate, the cake needs to be spot on. Milk powder cake never fails.
So I tried to incorporate ghee residue in the batter along with Indian spices like cardamom and rose petals to give it an Indian flavour. When the cake was in the oven, it reminded me of the mawa cake I make. Such a lovely aroma was filling the house and I couldn’t wait to taste it.
Ingredients Used for the cake
Maida is used as the main flour in this recipe. You can also use whole wheat flour instead of maida. If using WWf, use Ashirwad sharbati atta. Also 75 gm of wwf is enough for this recipe.
Sugar– I have used regular white sugar. But you can also use jaggery powder or any other non refined sugar instead. Use same quantity as the recipe.
Ghee residue itself looks like gold. If you have properly cooked the mix and there is no water left in the residue, it can be stored for weeks in fridge. As the climate is so hot, I really don’t want to leave it at room temperature.
Milk Powder is an important ingredient in this cake. Use full fat milk powder for the best taste. Skimmed milk powder has a weird taste which will affect the cake’s taste.
Milk / Buttermilk – I have used buttermilk after churning out the butter. You can also use just regular milk instead. Or you can add 1/2 tsp of vinegar to milk and then use it in the recipe.
Ghee – Melted ghee is used in the recipe. You can also swap it with melted butter/ coconut oil/ refined oil instead.
Eggless Ghee Residue Cake – Making a larger cake/ Cup cake
I made a small cake as usual. But you can always make a larger batch by increasing the ingredients proportionately. The recipe I have shared makes 6″ square cake or 7″ round cake. If you double all the ingredients, you can make an 8″ square cake or 9″ round cake. The time taken would increase by 5 minutes, not more than that.
You can also make even smaller batch by making half the batch. It would make 4″ square cake or 5″ round cake. The time taken to bake might decrease by five minutes, but not less than that.
You can also choose to bake them in cup cake liners. The time take to bake the cupcakes would be 15-20 minutes.
Topping to use
When you make dry teacakes, you won’t be adding any frosting to the cakes. So it is better to add some topping to make it pretty. They also add some crunch to the final cake. So don’t miss out on toppings. I have used rose petals and pistachios because they are my favourite.
Sliced almonds or cashew nuts also make amazing topping for this ghee cake. Or you can also make a vanilla version, without the cardamom powder or pistachios and rose. Again almonds/ choco chips will make some great toppings.
Check the video in Instagram. This will help you to visualize the recipe. And it is also so much easier when you see how it is made.
If you love teacakes, then check out my eight amazing teacakes in the blog. Click on the image to take you to the page. This is a compilation of eight best teacakes in this blog.
I have two teacakes class available for enrollment. One is eggless and the other with eggs. If interested, connect through whatsapp to register.
Eggless Ghee Residue Cake
- 100 gm Maida
- 50 gm Ghee Residue
- 50 gm Sugar Powdered
- 50 gm Milk Powder
- 1 tsp Baking Powder
- ½ tsp Cardamom Powder
- 200 ml Milk / Buttermilk
- 30 ml Ghee
- Pistachios and Rose Petals
- Line and grease a 6” square tin.
- Preheat oven to 160C.
- In a bowl, combine together maida, powdered sugar, ghee residue, milk powder and cardamom powder.
- Add milk/ buttermilk and ghee and combine everything to form smooth batter.
- Transfer the batter to the prepared cake tin and top with rose petals and pistachios.
- Bake in preheated oven for 25-30 minutes or until a tooth pick inserted comes out clean.
- Transfer the cake to a wire rack.
- Allow it to cool completely.
- Slice it into twelve equal pieces and serve.