Eggless Bajra Custard Pistachio Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180���C and grease a cake tin.
• STEP 2.In a mixing bowl, combine bajra flour, custard powder, baking powder, and pistachios.
• STEP 3.In another bowl, whisk together milk, oil, sugar, and vanilla essence.
• STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
• STEP 5.Pour the batter into the greased cake tin and bake for 30-35 minutes or until a toothpick inserted comes out clean.
• STEP 6.Allow the cake to cool completely before slicing and serving.

Cooking Tips

• You can replace the pistachios with any other nuts of your choice.
• Make sure to grease the cake tin well to prevent sticking.
• Serve the cake with a dusting of powdered sugar or a dollop of whipped cream.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• You can also refrigerate the cake to extend its shelf life.
• Serve the Eggless Bajra Custard Pistachio Cake as a tea-time snack or as a dessert.