You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
part of Egg less baking group’s challenge for July. Since the reception at home
was not too great when I discussed this recipe I had made only 4 lamingtons
pieces. Two of which I shared with my colleagues.
requested for the recipe but then the request turned to an order.
Lamingtons, chocolate lamingtons by my colleague. Knowing my reluctance to
commit myself as I was too busy/not to keen he told me “get it when you can”!
cannot ignore or forget my reminder is meeting me every day! So finally I bit
the bullet and discussed it with my husband who supported me.
kind? Since I had made it egg less once I wanted to try the one with eggs.
is a her reply, which I feel will be useful to all of us,
Weight depends on lot of other things too like
butter, sugar. I would say a cake with 3 cups of all purpose flour (most of
bundt cake recipes call for 3 cups) is 375 gms of flour, 400 – 500 gms of sugar
and about 200 gms of butter. In 200 gms of butter, the baked weight will only
be 80 % of it. So, I think you should get a kg of cake when you use 3 – 4 cups
of all purpose flour. But it is a low fat one where there is very less butter,
you might get less. Add the weight of all the dry ingredients and remove the
moisture content of the butter and calculate.
Lamingtons are sponge cakes iced with chocolate
icing and sprinkled with coconut. Use any good sponge cake and it should be
I made the cake three times. The baked weight was 450 grams for each cake.Basically
it’s same as the eggless one only here the flax seed meal etc is replaced by
eggs. Also this cake was easier to handle.
For the sponge cake:
1 teaspoon vanilla extract
1 1/3 cup (175 g) maida less 1 ½ tblsp
For the chocolate icing:
1 1/2 ounces (40 g) unsalted butter
3/4 cup (180 ml) milk
2 cups (220 g) powdered sugar
2 tablespoons unsweetened cocoa powder
To make the Sponge Cake
and line the bottom with butter paper.
oven to 350ᵒF (180ᵒC).
corn flour with the baking powder atleast
the butter and sugar till light and fluffy. Scraping the sides of the bowl.
the eggs and mix well. Add the vanilla extract.
cake flour till well incorporated.
bake for 30 minutes, or until the cake begins to pull away from the sides of
in the mould.
the sponge cake onto a cutting board and remove the butter paper.
ends and cut the cake in half horizontally. Then make even sized cubes.
To make the chocolate icing
milk in a heatproof bowl in the microwave when smooth.
cocoa powder. Till smooth.
around till the cake is covered with the chocolate icing. Wipe the
off any excess on the side of the bowl.
tossing them around gently to get them coated on all sides.
rack to set.
have put it in the fridge but as the fridge was packed to gills sorry, plus it
was cooler than normal these days.;)
are what my kid and hubby has taken. He is not comfortable working without
flash, so he had told me take one later, I am glad he took the picture as I forgot.
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