Recipe source - Aparna
Ingredients
Cake flour - 3/4 cup[make your own-add a tbsp of cornflour into your measuring cup and top it with flour-sift well]
Baking powder - 1 1/2 tsp
Salted Butter - 60 gms
Fresh Paneer[drained] - 3/4 cup
Granulated sugar - 3/4 cup
Egg - 1
Lime juice - 1 tsp
Method
Preheat oven to 180C.
Grease and line an 8' round cake tin.
Sift together the flour and baking powder,keep aside.
Make a smooth paste of Paneer by blending it in the mixer.
Cream the paneer and the butter till soft and fluffy.
Mix in the sugar and beat till the mixture is creamy.Scrape down the batter from sides of the bowl in between.
Add the egg and vanilla extract and beat well till mixed.
Spoon in the flour mix and beat on medium speed till you get a smooth batter.Add the lemon juice and beat again.The batter might look slightly curdled,but that's alright.
Pour the batter into the prepared tin and bake for 30-35 minutes or till the top has turned a golden brown and a toothpick inserted into the cake comes out clean.
Cool the cake in the tin for 5 minutes and then gently transfer to a wire rack for further cooling.
Slice and serve.
Notes
- For this cake,it is better to use homemade paneer.For making your own,refer Aparna's post for detailed steps.
- I used a 8' round cake tin and felt my cake was thinner than Aparna's,so planning to use a smaller tin next time.[I like tall cakes!].
- If you have access to store bought Ricotta,you could substitute that with Paneer.
