Chakka Cake | Jackfruit Cake (Step by Step Pics)

Chakka cake is yet another delicious chakka recipe that you will not regret trying this out. I had no clues of trying a chakka cake. I bought in some cooked jackfruit pulp mixed with jaggery when I went home to make chakka varetti. But then the baker in me woke up and I decided to bake a cake with a small portion of the pulp and make chakka varetti /chakka kumbilappam with the rest. Had my confusions,whether this will taste good or not. Placed it in the oven and waited patiently,finger crossed. Believe me,the house smelled so good that we couldn't resist to taste the cake. The cake is super soft and delicious. This tastes and looks similar to the banana cake. The first batch just finished in  no time and I had to bake again the second time for kids. Then the third time I decided to click pictures, and carry a cake for my parents when I went home. They were so happy to taste the cake and my mom kept saying that it was a spongy and delicious cake with chakka(jackfruit).

If you are a banana cake lover then you will definitely love this texture of the cake. This is a spiced cake with cinnamon,cloves and dry ginger and there is a mild tinge of jackfruit in this cake. The cake is spongy soft and delicious. I wanted to try the cake with cooked jackfruit alone without the addition of jaggery but unfortunately the season of jackfruit is come to an end I suppose. Anyways next time,will give that a try and update the pictures too. Till that time enjoy making this or try with the cooked pulp and let me know the outcome too. I had no clues of making this cake so referred my pumpkin cupcakes recipe and banana cake recipe,and baked this up. But am happy that the cake turned out so good. Am sure you will enjoy too,try this out(Remember to go through the notes section before starting) !

Preparation time ~ 20 minutes
Baking time  ~ 35 minutes
Serves ~ 1 round 8" cake
Author ~ Julie

Ingredients
all purpose flour/ maida  1 1/2 cups
baking powder 1 tsp
baking soda 1/4 tsp
salt 1/4 tsp
*sugar powdered 3/4 cup- 1cup(read notes)
*cinnamon powder 1/4 tsp
*cloves powder 1/4 tsp
*dry ginger powder 1/4 tsp
*unsalted butter 1 stick or 1/2 cup or 113 gms
eggs 2
*jackfruit pulp 1 cup(read notes)
vanilla extract 1 tsp
almonds chopped 2tbsp + 1tbsp sliced

Method

• Sift the flour with baking powder,baking soda and salt twice. Prepare a 8" round tray,line the bottom with parchment paper  and sides with butter,dust with flour. Keep aside. Powder the sugar with cinnamon,cloves ,and dry ginger (Use 3/4 crystal sugar for getting 1 cup powdered sugar). Pre heat oven to 350 degrees C or 170 degrees F.

• In a bowl, add the room temperature butter. Beat the butter until soft and pale. Add in the powdered sugar mix and beat again until light and fluffy. 

• Separate the yolks and white from egg (OR You can add one egg at a time too, It's  perfectly spongy and moist. I tried making the cake that way too and in the video I tried like that). Add the yolk to the butter sugar mix and beat again. Add in the vanilla extract. Add the jack fruit pulp and give a quick mix.

• Now, toss in the flour mix little by little to combine well using a spatula. Beat the egg whites separately and mix gently with the batter without deflating the air much. You may not need to add any milk but if in case required add 2 tbsp milk to adjust consistency(the batter is slightly thick in consistency unlike regular cake batter).

• Finally, toss in the  chopped almonds, give a quick stir. Add in the sliced almonds on the top. Transfer the batter to the prepared tray, tap the tray on the kitchen counter to release trapped air. Place in the preheated oven and bake for 35-37 minutes, or until the tooth pick inserted in the center of the cake comes out clean.

• Remove the cake from oven once done and cool the cake on wire rack completely. Cut in pieces and serve. 

 

NOTES
* I have used unsalted butter,if you are using salted butter then skip adding the salt in the flour.
* Adding chopped almonds is optional, gives a nice crunch in the cake.
* I have used cooked jackfruit pulp that was mixed with jaggery. That's the reason the pulp has a brown color. But when you try just clean and deseed the jackfruit. Cut the jackfruit in small pieces and cook the jackfruit in a cooker. Add half cup water and cook for three whistles.Cool the cooked jackfruit and puree the jackfruit in a blender without adding any water. There is no need to add jaggery.
* One cup powdered sugar is ideal for making this cake. However, my jackfruit pulp already had jaggery in it so I reduced the sugar to 3/4 cup and the cake was moderately sweet as the jackfruit itself has sugar in it. Add sugar as per your sweet tooth, taste the batter and this should be slightly more then only after baking the sugar is correct.
* For getting 1 cup powdered sugar,it's better to add 3/4 cup sugar crystals to powder.
* I added the whole spices; 1/4 "piece cinnamon,2 cloves and 1/4' piece dry ginger to powder along with sugar. If you have already the powders ready at hand, then use that.

Check out more chakkapazham(ripe jackfruit) recipes here-

JACKFRUIT RECIPES

* Chakka Appam

* Chakkapazham Pori
* Chakka Jam

* Chakka Varetti

* Chakka Kumbilappam

* Chakka Puttu

* Chakka Chips

* Chakka Unniyappam

* Chakka Ada

* Mangalorean Jackfruit Fritters(Chakka Bonda)

* Chakka Avalose Unda

* Chakka Kozhukatta

* Idichakka Thoran

* Chakka Podi(Raw Jackfruit Preserve)

* Chakka Podi Idli