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Simple Gulab Jamun Cake (Indian Fusion)

A fusion twist on the Indian dessert Gulab Jamun
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: Indian
Keyword: cake, dessert, fusion, gulab jamun, indian
Author: RGK/FootprintTheWorld

Ingredients

  • 1 cup All-purpose flour
  • ¾ cup Fine sugar
  • 2 tsp Baking powder
  • 10 tbsp Oil
  • pinch Salt
  • 4 Eggs
  • 1 tsp Vanilla
  • 1 tbsp Warm Milk for soaking saffron threads
  • Pinch Saffron Threads
  • 2 pinches Cardamom powder
  • 1 box Gulab Jamun (Indian store)

SWEET SYRUP DRIZZLE (Can use syrup in Can)

  • 1 Cup Water
  • ½ cup Sugar
  • 1 or 2 tsp Saffron
  • 1 Cinnamon Stick
  • 6 or 7 Cardomom pods or 1tsp crushed powder
  • 2 tsp Lime Juice
  • 2 tsp Rose Water

ICING FOR THE CAKE

  • cup Heavy whipping cream
  • 3 tbsp Sugar
  • 1 tbsp warm milk to soak saffron threads
  • pinch Saffron threads
  • Pinch of Cardamom powder
  • Pinch of finely chopped pistachio/ almonds/ cashews
  • OR you can use one cool whip tub( use as much as needed- just add the other ingredients for flavor

Instructions

  • Preheat over to 300 degrees and spray two baking pans
  • In a large bowl, put the oil and sugar and mix for a few minutes
  • Then add flour, and salt one by one (making sure each one is mixed before you mix the next one)
  • Then add the eggs one by one (making sure each one is mixed before adding the next)
  • Then add the vanilla essence/ cardamom powder and saffron milk
  • Mix it for about 5 minutes
  • Sprinkle some gulab jamun crumbles on top of the batter
  • Divide and pour the batter in the two pans. Bake at 300 degrees for 35 minutes,

SWEET SYRUP & SOAKING THE CAKE (can use the syrup in the can)

  • Bring to boil the water, saffron, cardamom pods, and cinnamom stick
  • After the rpaid boil, lower the heat and simmer for a few more minutes and turn off
  • Then remove the cardamom and cinnamon and add the lime juice and a dash of rose water
  • Poke holes in the cake while still in the pan and drizzle over the cake
  • Allow the cakes to absorb the syrup for at least 10 minutes

ICING THE CAKES

  • Whip cream, sugar at a high speed till thick and spreadable
  • Fold in the saffron milk and other ingredients.
  • Spread some of the cream over the lower layer and sprinkle 4/6 crumbled gulab jamuns(depending on the size of your Gulab Jamuns). Mine were smaller so I used a few more. Then place the second layer on top ( upside down)
  • Use the remaining cream to decorate the sides and top.
  • Decorate with the remaining gulab jamuns, chopped pistachios and dry edible rose petals .
  • Get creative and imaginative.. and have some fun!!