Nothing says’ celebration like cake pops. Bianca Naidoo‘s Indian twist on the everyday vanilla cake pop has a second twist to it. Her Soji cake is made from Taystee Wheat instead of Soji (semolina).
Kershnee Kallee, Marketing Manager at Jungle, says that although there are so many dishes that come to mind when you think of Diwali, the festival is most famous for its sweet goods. “One of the most commonly baked Diwali dishes has to be Soji Cake, which is most commonly made with Semolina, however, bakers can also use Taystee Wheat which is a staple in so many homes due to its versatile nature.”
‘Soji’ cake Ingredients
- 1 cup Jungle Taystee Wheat
- 1 cup desiccated coconut
- 1 cup self-raising
- 1 cup white sugar
- 1/2 tsp elachi powder
- 2 tsp baking powder
- 1 tsp vanilla essence
- 2 cups milk
- 250 g butter
How to :
Step 1: We make the cake
- Preheat the oven at 160 degrees. Mix all the dry ingredients together in a large bowl.
- In a medium pan, melt butter on low-to-medium heat then add milk and vanilla essence.
- Pour milk mixture into dry ingredients and mix well. Then, pour mixture into greased baking pan.
- Bake for +- 30/35 minutes, then allow to cool.
Butter cream Ingredients
- 100 g butter
- 200 g icing sugar
- 1/2 vanilla extract
- 2 tbsp milk
- 300 g white chocolate, melted
- Sprinkles to decorate cake pops
Step 2: Buttercream
- In a large bowl, beat the butter and icing sugar together until smooth – add the vanilla extract and milk and beat again.
- Once the cake is cooled, crumble into large crumbs. Add the buttercream and stir together.
- Take chunks of the cake mixture and roll into balls, then transfer each ball to a plate lined with a baking sheet.
- Add a lollipop stick into each ball, then put into the fridge for an hour to set.
STEP 3: Dipping
- Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth.
- Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl.
- Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 minutes.
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Recipe by Bianca Naidoo, courtesy of Jungle Oats