EGG BASED PLUM CAKE RECIPE BY JANPAN BITES
AUTHENTIC EGG BASED PLUM CAKE RECIPE
750 grams recipe ( Demonstrated in class)
INGREDIENTS IN CUPS AND SPOONS IN GRAMS
Refined oil ( you can ½ cup 100 g / ml
substitute with softened
butter)
Brown sugar ½ cup 75 grams
White sugar ½ cup 120 grams + ( 60 grams
for caramel)
Nutmeg powder A pinch 1 grams
Cardamom 2 numbers 2 numbers
Cloves 4 numbers 4 numbers
Ginger powder ½ tsp 1 gram
Cardomom powder ½ tsp 1 gram
Eggs 3 numbers 3 numbers
Rum/ brandy/ Fruit juice 1 tablespoon 15 grams
(FOR ESSENCE)
Orange peel 1 tablespoon 5 grams
Water + White sugar (FOR ¼ cup water + ¼ cup sugar 57 grams water + 60
CARAMEL) grams sugar
All purpose flour (MAIDA) 1 cup 155 grams
Baking powder 1 tsp 3 grams
Baking soda ¼ tsp 1g
Soaked fruits In this recipe we need In this recipe we need
½ cup of soaked dry fruits and nuts 100 grams of soaked dry
Tutti fruity three colour fruits and nuts
Black raisins
Yellow raisins
Walnut
Cashew
Blackcurrant
Orange peel
Ginger chips
Almond
Dry cherry
Dates
Apricots
Dry roasted spices masala
Cinnamon
Clove
Nutmeg
Star Anise
SOAKED IN
RUM/BRANDY/FRUIT JUICE
CAN BE SOAKED
OVERNIGHT/ WEEKS / UPTO
3 years in a airtight
container
½ kg (500
grams ) PLUM
CAKE RECIPE
INGREDIENT
LIST
INGREDIENTS IN CUPS AND SPOONS IN GRAMS
Refined oil ( you can 1/3 cup 75 g / ml
substitute with softened
butter)
Brown sugar 1/3 cup 56.25 g
White sugar 1/3 cup 90 grams + ( 45 grams
for caramel)
Nutmeg powder A pinch 0.75 grams
Cardamom 1.5 numbers 1.5 numbers
Cloves 3 numbers 3 numbers
Ginger powder ¼ + 1/8 tsp 0.75 gram
Cardomom powder ¼ + 1/8 tsp 0.75 gram
Eggs 2.5 numbers 2.5 numbers
Rum/ brandy/ Fruit juice 0.75 tablespoon 11. 25 grams
(FOR ESSENCE)
Orange peel 3.7grams
JANPAN BITES
0.75 tablespoon
Water + White sugar (FOR 3 tablespoons water + 3 tablespoons 42.6 grams water + 45
CARAMEL) sugar grams sugar
All purpose flour (MAIDA) ¾ cup 116 grams
Baking powder ½ + ¼ tsp 2.25grams
Baking soda 1/8 tsp + (Half of 1/8 tsp) 0.75 grams
Soaked fruits In this recipe we need In this recipe we need
1/3 cup of soaked dry fruits and nuts 75 grams of soaked dry
Tutti fruity three colour fruits and nuts
Black raisins
Yellow raisins
Walnut
Cashew
Blackcurrant
Orange peel
Ginger chips
Almond
Dry cherry
Dates
Apricots
Dry roasted spices masala
Cinnamon
Clove
Nutmeg
Star Anise
SOAKED IN
RUM/BRANDY/FRUIT JUICE
CAN BE SOAKED
OVERNIGHT/ WEEKS / UPTO
3 years in a airtight
container
TO MAKE THE CARAMEL
IN A PAN ADD IN THE WHITE SUGAR AND half of the water and allow it to caramelise (DO NOT
BURN THEN IT BECOMES BITTER)
ONCE YOU ACHIEVE THE LITTLE DARK GOLDEN COLOUR AND IN THE REMAINING WATER (BOILING
WATER) . Mix well with a whisk be fast . TIP : You can add a half tsp of lemon juice to stop the
caramel becoming crystal
TRANSFER IT TO A BOWL AND ALLOW IT TO COOL
REMEMBER : More darker the caramel more darker the plum
Cake becomes . You can do it according to your preferences
TO MAKE THE SOAKED DRY FRUITS AND NUTS
CHOP ALL THE DRY FRUITS AND NUTS AND SOAK IT WITH RUM/BRANDY/FRUIT JUICE (YOU CAN
SOAK FOR A DAY/WEEKS/UPTO 3 YEARS
RATIO IS 1:3
How much ever dry fruits and nuts you have taken from that divided by 3 times alcohol to be added.
For example : You have taken 900 grams of mixed dry fruits and nuts 900 divided by 3 is 300 so for
900 grams mixed dry fruits and nuts you should add 300 ml of alcohol for soaking
FOR INSTANT SOAKING
You can add the chopped fruits and nuts and add in the liquid to the pan and boil it in simmer until
the fruits absorb the liquid (1:3 ratio) for example if you take 100 grams of fruits and nuts then take
34 G of liquid
Alcohol based soaking:- Store in a air tight glass jar YOU CAN SOAK FOR A DAY/WEEKS/UPTO 3 YEARS
At room temperature (no direct sunlight)
Fresh juice based soaking : You can soak it in a glass / ceramic / Stainless steel for a week in a airtight
container for a week .
TO MAKE THE PLUM CAKE BATTER
In a mixy jar add in the brown sugar, white sugar, Cloves , Cardamom, Ginger powder and
Cardamom powder . Grind until fine powder.
Then in another bowl add in the oil and then sift in the powdered sugar mixture.
Then whisk well then add in the eggs.
Whisk the eggs well and then add in the cooled caramel , the essence (RUM/BRANDY/FRUIT
JUICE ) and then the soaked dry fruits and nuts , then the orange peel and nutmeg . Mix
everything well until well combined.
Then place a sifter over the bowl add in the maida , baking powder and baking soda.
Sift in the dry ingredients to the wet ingredients and firstly mix by CUT and FOLD method
Then using a whisk mix all the ingredients until no lumps
Batter is ready
Transfer into a mould lined with parchment paper (Only will 1/3 or ½ the mould do not over fill)
FOR 750 grams :- 8 INCH
FOR 500 grams :- 6/ 7 inch
HOW TO BAKE IN A MICROWAVE CONVECTION OVEN (cclick the below link to watch the
demonstration)
Click here to watch
HOW TO BAKE IN A COOKER
Firstly preheat the cooker for 20 minutes in low flame ( no gasket no whistle , layer of sand/salt and
on top of salt/sand place a cooker stand )
after preheating is done you can place the cake mould over the stand close the cooker in low flame
cook it for first 20 minutes then open and check if its completely baked or else bake for every 10
minutes and check until its done
HOW TO BAKE IN A OTG (OVEN TOASTER GRILL)
Rod setting
With fan – For preheat and baking choose bottom rod + fan
Without fan – For preheating- Both rods to be on
For baking – Only bottom rod
What temperature to set and how long to bake?
Preheat your oven / microwave oven at 170 - 175 c
and bake for 40 mins – 1 hour
(TIME AND TEMPERATURE VARIES FROM OVEN TO OVEN)
Check with toothpick and it should come our clean
once baked completely cool it and its ready to serve enjoy with some wine!
HOW TO STORE?
You can cling wrap it and also cover with aluminium foil
Can be stored at room temperature upto 5 days
Can keep it in the refrigerator upto a week
