Welcome everybody to our second week of vegetarian cookery class. Today, again we are going to do something which is not a part of a daily routine, but just a fortnight event. As you may guess, today is Ekadasi, so we will make an Ekadasi cake.
What does Ekadasi mean? Literally, it means eleventh, the eleventh day after the full moon or after the waning moon. Many people in the past were aware of the influence of the moon. There used to be agricultural bio calendars, which suggested beneficial days for particular activities in agricultural cultivation. In medicine, it is also very well known that on full moon days patients bleed much more during operation. For those endeavouring to lead a spiritual life there is also guidance on what are auspicious and inauspicious days.
By knowing all this, many fast on Ekadasi days because it enhances spiritual development. Many more fast just from selected items, like grains and beans, which are more demanding for digestions than just fruit and vegetables.
In our attempt to follow Ekadasi in this way, we will be making cake without grain.
This same recipe may be very beneficial for those who are on a gluten-free diet.
So here are the ingredients:
- 2 cups farali flour
- 1 cup sugar
- 1 cup milk
- 0.5 cup oil
- baking soda
- rose water
Timing in the oven depends on a number of factors; I will mention two major factors: 1. How your oven works – Each oven is different, so you need to experiment with yours in order to find its ideal cooking time.
2. The amount of mixture in the tray – If you are attempting to make three tin layers, it will take you significantly less time in the oven than if you are making one high cake.
What you can expect – soft sponge cake
How much of the cake you can expect from this measurement – either three tin layers for 9’’round cake, or one medium high cake. We did two layers.
Decorating is coming in the next post.