Jamun Rava cake is made of Rava and whole wheat flour. Eggless, soft and moist – this Cake has got a hint of Jamun fruit which makes it even tastier. A perfect recipe to try this Jamun season.
Pit the Jamuns, blend the Jamun flesh with some water, and sugar in a mixer. Once blended, it should be more of a chutney consistency. Cook it on slow flame for 10-15 minutes or until it has thickened up.
Making the Cake batter
Mix all the wet ingredients together. Add rava/Sooji and let it rest for 30 minutes. This gives time for the rava to fluff up. This step is really crucial.
Once 30 minutes are over, mix the dry ingredients with the sooji mixture. Mix till it’s evenly combined.
Grease the mold, dust with some maida, or use parchment paper. Layer the batter and the Jamun compote. If the Jamun compote has thickened up, mix a little Jamun juice or milk to adjust the consistency.
Both the batter should be thick enough to make layers. Layer one over the other. Use a toothpick to make swirls and make it pretty.
Pre-heat the microwave for 5 mins at 180 degrees on convection mode. Bake it on convection mode for 30 minutes at 180 degrees.