Indian · Dessert
Steamed Yogurt Sweet Cake
A soft, spongy steamed cake built on strained yogurt and condensed milk, lightly spiced with cardamom and finished with saffron milk and slivered pistachios — a gentler, steam-cooked cousin of a baked sponge that stays moist and delicate without an oven.
$4
12 minsPrep
25 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
297Calories
8.3gProtein
10.8gFat
42.3gCarbs
23.9gSugar
1.3gFiber
201mgSodium
24mgChol
5.7gSat Fat
212mgPotassium
118mgCalcium
1.1mgIron
0.2mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Whisk the strained greek yogurt with condensed milk and sugar until smooth and no lumps remain.
2
Sift together the all-purpose flour, semolina and baking powder, then fold gently into the yogurt mixture.
3
Stir in the melted ghee and ground cardamom until just combined, being careful not to overmix.
4
Grease two 180ml ramekins and divide the batter evenly between them, filling each about two-thirds full.
5
Cover each ramekin tightly with foil and place in a steamer basket set over simmering water.
6
Steam for 22-25 minutes, until a skewer inserted into the centre comes out clean and the cake springs back when pressed.
7
Remove the ramekins and let the cakes rest for 5 minutes before running a knife around the edge to loosen.
8
Invert onto plates, drizzle with the saffron-infused warm milk, and scatter the slivered pistachios on top before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g strained greek yogurt
- 1.6 oz45g condensed milk
- 0.7 oz20g sugar white
- 1.1 oz30g sifted all purpose flour
- 0.5 oz15g semolina
- 0.1 oz3g baking powder
- 0.4 oz10g melted ghee
- 0 oz1g ground cardamom
- 0.3 oz8g slivered pistachio
- 0 oz0.2g soaked in warm milk saffron
