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–+ servings
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5 from 2 votes

Eggless Mini Burfee Cake

Soft, moist and delicious cake with all the flavors of a burfee
Course: Dessert
Cuisine: Indian
Keyword: burfee cake, diwali recipe, eggless burfee cake, eggless cake
Servings: 4

Ingredients

  • 75 gram butter room temperature
  • 1/3 cup castor sugar
  • 1 tbsp white vinegar
  • 1/2 tsp ground cardamom
  • 3 tbsp powdered milk
  • 1/2 cup low fat yogurt room temperature
  • 1 cup/250ml self-raising flour
  • 1 tsp baking powder
  • 1/3 cup milk room temperature

Buttercream Icing

  • 125 gram/1/2 cup butter room temperature
  • 1&3/4 cup icing sugar
  • 1/2 tsp ground cardamom
  • 2 tsp rose water
  • 2 tsp fresh cream

Instructions

  • Preheat oven to 180 degrees Celsius. Grease and line 2 x 11cm cake pans. Using an electric mixer beat the butter and sugar until light and creamy. Mix in the cardamom/elachie and the vinegar
  • Mix in the yogurt. Sift the dry ingredients and add half into the butter mixture together with half the milk. Mix just until it's all incorporated. Add the other half of the dry ingredients and mix until you can no longer see it
  • Fill the cake pans 3/4 full and use the remaining batter to make 2 cupcakes
  • Bake at 180 degrees Celsius for 15-20 minutes or until a toothpick inserted in the middle comes out clean
  • Remove from the oven and allow to stand for 5 minutes before turning it onto a wire rack to cool. Once completely cool cut in halves and decorate

Buttercream Icing

  • Using an electric mixer beat the butter until creamy. Add the sugar, rose water and cardamom and beat until light and creamy. It takes about 8 minutes to beat, that way you get a light, fluffy buttercream icing. Add fresh cream as you go along to reach the desired consistency
  • Cut the two cakes in halves once they are completely cool. Decorate with the buttercream icing.

Notes

  1. You can make these into 2 little cakes by cutting each one in half and decorating them. Or you can double the recipe and make a large cake
  2. I decorated them with little sweetmeats but you can decorate them however you wish
  3. Please ensure your ingredients are at room temperature when making the batter
  4. I suggest you take your cold ingredients out the fridge at least an hour before baking. If you forget or don't have time pop them into the microwave at 10 second increments, takes about 20 seconds to reach the right temperature. Be careful not to over heat the ingredients
  5. I used low fat yogurt and although I love the richness of full fat or double cream yogurt I think the consistency will be a lot thicker and could affect the consistency of the batter