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Akanksha Khatri
Vettu Cake is an tea time snack that is very popular in Kerala. Chef Akanksha Khatri shares the recipe for this south In ... Read More
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
snack
Difficulty
MEDIUM
For Vettu Cake
1 egg (large)
1/2 cup powdere sugar
1/4 tsp baking soda
1 cup refined flour
1/4 tsp cardamom powder
oil for frying
For Chai Cardamom Glaze
½ cup cardamom black tea
½ cup icing sugar
In a large bowl, whisk egg and castor sugar until combined.
Add flour and mix cut and fold method.
Add baking soda and cardamom powder. Knead gently to form a smooth dough. Add oil to bring the dough together.
Rest the dough for 30 minutes. Divide the dough into two, form into a rectangular log.
Using a sharp knife, slice the dough into 3/4 to 1" thick slices. Make two deep cuts on each slice (forming a cross on top of the cake), keep aside.
Heat oil in a kadhai and deep fry, over a medium heat, until it turns golden brown.
Drain on to a kitchen towel and cool before serving.
Mix icing sugar and elaichi flavoured tea in a bowl to make the glaze.
Apply the glaze on the Vettu cake and serve.
Vettu means cut in Malayalam. Vettu cake is cut cake - the mark that is made on the cake is the signature of this popular tea time snack of Kerala. This cake is unique with a crisp brown crust and a moist inside. It is not baked but deep fried. It’s a simple dish made with minimum ingredients.
Chef Akanksha adds her own touch by adding a drizzling of cardamom black tea with icing sugar on the Vettu cake.
The cut Vettu Cake makes for a great tea time snack.
