Rasbhary Cake

Very different Cake...& really tasty :)

Ingredients:

3/4 cup Rasbhary (Cape gooseberries)
1/3 cup Unsalted butter at room temperature
2 tbsp Jaggery grated.
1/3 cup Sugar
1 cup Wheat flour

1/2 cup Rava
1 tsp Baking powder

3/4 tsp soda)
1/2 cup curd

2 tbsp milk
2 tsp Vanilla essence

Method
Pre heat the oven to 180◦C, lightly grease a 6" cake tin, sprinkle the grated jaggery over the greased base and keep aside.
Gently cook the berries in a pan with water just about covering it, when it softens and the skins start separating, take off the flame. Put the berries in cold water and peel carefully. Puree the fruit & sieve.

Sift the flour, thrice, with the baking powder & soda. Mix rava with the flour.

Cream the butter and sugar together till smooth and creamy. Add Curds & beat well.

Add the pureed fruit & mix well. Mix flour & rava mixture & keep beating.

Add milk but end with flour mixture.

Pour into the prepared cake tin and bake at 180◦C for about 20-25 minutes. Check at 20 minutes to see whether a toothpick poked in comes out clean.

Serve upside down, with jiggery side up.