About This Recipe
Read the Column | FOCUS: Fallen from the Sacred Tree
Equipment: Muffin pan and paper liners or a 9-inch cake pan
Note: Dried mahua flowers are available online. To prep dried mahua, soak the flowers in cold water for 30 minutes to 1 hour; you want the dirt to settle at the bottom. Scoop out the flowers and rinse well under running water to get rid of any dirt. Squeeze to drain excess water and use as desired.
- 1 cup (220 g) whole wheat flour
- 1/4 tsp ginger powder
- A pinch of nutmeg powder
- 1 tsp baking powder
- 1/2 cup (65 g) powdered jaggery or unrefined sugar
- 3/4 cup (170 g) butter
- 3 eggs
- 1 tsp vanilla extract
- 1 cup loosely packed (100 to 120 g) dried mahua flowers, cleaned and roughly chopped
- 1/2 cup (58 g) chopped walnuts or any nuts of your choice
Step 1Heat the oven to 350°F (180°C). Prepare a muffin pan with cupcake liners. If using a cake pan, grease with butter and line with parchment paper.
Step 2In a large bowl, mix the flour, ginger powder, nutmeg, and baking powder.
Step 3In another bowl, with a hand-held electric mixer, mix the powdered jaggery and butter until creamy. Add the eggs one at a time and mix well. Add the vanilla extract and mix until fully incorporated.
Step 4Fold the dry ingredients into the bowl with the wet ingredients using a spatula and mix well. Gently stir in the mahua and walnuts.
Step 5Pour the mixture into the muffin liners (or into a cake pan) and bake on the middle rack for about 30 minutes or until a knife inserted into a muffin (or cake) comes out clean.
Step 6Serve warm or at room temperature with a dollop of fresh whipped cream.
Substitutions: You can swap the eggs for 1/2 cup of mashed ripe bananas.
Try It With: A dollop of lemon curd for contrasting flavors.