Gajar Halwa cake

Name: Gajar Halwa cake | Asda Good Living
Total time: 1 h 20 min
Yield: 20
Cuisine: Indian
Ingredients: 450g Self-Raising Flour; 12g Baking Powder; 300ml Whole Milk; 240g Sugar; 2tsp Vanilla Bean Paste; 1tsp Almond Extract; 20 Cardamon pods; Generous pinch of Saffron; 100g Sultanas; 500g Carrots, grated; 2tbsp Ghee, for topping; 5 pods Cardamom, ground, for topping; Pinch of Saffron, for topping; 10g Sultanas, for topping; 10g Pistachios, for topping; 10g Flaked Almonds, for topping

MaterChef contender Rishi says: "Finish your Diwali dinner with a slice of Gajar Halwa Cake, a South Asian spiced pudding meets carrot cake."

By Asda Good Living,20th October 2023

Cook: 1 Hour 20 Mins

Serves: 20

Price: £0.55 per serving

Nutritional Information

Each 122g serving contains

Energy
1606kj
313kcal

16%

Fat
11g

Med
16%

Saturates
2.3g

Med
11%

Sugars
17.4g

Med
18%

Salt
0.52g

Low
9%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1316kj/315kcal

Ingredients

450g Self-Raising Flour

12g Baking Powder

300ml Whole Milk

240g Sugar

2tsp Vanilla Bean Paste

1tsp Almond Extract

20 Cardamon pods

Generous pinch of Saffron

100g Sultanas

500g Carrots, grated

2tbsp Ghee, for topping

5 pods Cardamom, ground, for topping

Pinch of Saffron, for topping

10g Sultanas, for topping

10g Pistachios, for topping

10g Flaked Almonds, for topping

Method

For the sponge cake:- Take 1tbsp of the milk and heat in the microwave till steaming.

Then add a pinch of the saffron and allow to infuse for 30 minutes. Remove the inner black seeds from the cardamom pods and grind to a powder.

Next whisk the oil, sugar, cardamom, vanilla, and almond extract together.

Add the milk and the saffron milk and whisk again.

Sift in the flour, baking powder, and salt. Then whisk to a smooth batter.

Fold in the carrots and sultanas, and pour into a greased and lined 31x20cm pan.

Bake in a preheated 130°C (fan) /150°C (conventional) oven for 60 minutes, then 170°C/190°C for 10 minutes.

Allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

For the halwa:- Heat 1 tbsp of ghee in a pan and toast the sultanas, pistachios, and almonds for 2 minutes on low heat, then transfer aside.

Add the remaining tbsp of ghee, then add the carrots and salt. Cook for 10 minutes over a medium heat, stirring continuously.

Add the sugar, milk, cardamom, and saffron and continue to cook stirring continuously for 25-30 minutes or until no liquid remains.

Mix the sultanas and nuts into the halwa. Allow to cool before topping the cake.

Serve with a scoop of malai kulfi.