You have to make enough to fill the boxes or it will seem as if you’re stingy…is there such a word..lol!
Easy Eggless Mini Burfee Cake
Some days my creativity even scares me. I have these light bulb moments and surprise myself. This year I thought instead of making loads of sweetmeats I will make a few just for decorative purposes. I baked this Eggless Mini Burfee Cake and then decorated them with Chana Magaj and Penda Truffles. Will post the recipe for Penda truffles soon. That way you get the taste of three different sweetmeats in one little cake. The cake is also enough for 4-6 people to share. No fuss and no waste. You can bake the cakes and really just decorate it however you wish to but I think this is a great idea…don’t you! I made some of my sweetmeats quite small so they don’t look too odd on top of a small cake. Eggless cakes are not the easiest to bake but after much trial and error I think I got this Mini Burfee Cake recipe to work. I love the texture and the taste.
Ingredients Required
Butter – I prefer to use Butter rather than oil in my cakes, it does give the cake a lovely richness Sugar – Castor sugar is easier to dissolve than granulated sugar Self-Raising Flour – There are no eggs in this recipe so self-raising flour gives it an extra rise Baking Powder – I prefer to use baking powder because I find the bicarbonate of soda is very overpowering in an eggless cake and due to no eggs it definitely needs an extra raising agent Yogurt – this is must have for everything tender. Yogurt has a way of making everything soft and tender Milk – For that extra moistness Vinegar – this is a substitute for the eggs Powdered Milk – A burfee cake can’t not have the richness of powdered milk Elachie/Cardamom – for flavor
Mixing the Batter
Ensure all your cold ingredients are at room temperature. I beat my butter and sugar for 5 minutes. You want a light, airy mixture. I then mix in the cardamom and vinegar. I mix in room temperature yogurt. Then I add half the dry ingredients, add half the milk, give it a mix and add the other half and another quick mix. Please use a large bowl when making this cake. I find using a large bowl prevents you from overmixing the cake batter. You should mix the dry ingredients just until you can no longer see it. Over mixing cake batter is what causes cakes to turn hard and dense.
Baking the cake
This is a mini cake so I used 2 x 11cm cake tins and I cut them in halves and decorated them. The batter was a little extra so I got two cupcakes with the remaining batter. Your cake pans should be filled only about 3/4 full. If you fill it too much the batter will over flow.You can double this recipe and make a large cake if you prefer or you can make 2 smaller cakes from this batter. After all they are meant to be mini. The buttercream icing is a fluffy and delicious one. It does take a bit of beating to get that light, creaminess. You should beat the buttercream for at least 8 minutes. I find that adding all the little bits of sweetmeat on top makes it a unique cake and therefore makes a beautiful treat if you want to spoil family and friends.
More Diwali Recipes to try: Banana Puri Recipe Gulab Jamun Burfee Truffles Naan Khatai If you loved this, please share!
