Mustard Oilcake

Mustard oil cake is the residue obtained after extraction of mustard oil from mustard oil seeds,

Steps for preparation

mixing the baking soda, baking powder and refined flour in a bowl.
Using a sieve, gently refine the mixture so that any lumps are separated and the powder achieves a uniform, consistent texture.
Take a large bowl and the pour condensed milk and mustard oil in it.
Now, add the vanilla essence to the mix and mix everything thoroughly.
Once everything is mixed together, add the sieved flour mixture and mix again using a spatula.
If the mixture seems too thick, you can add around 4-5 tablespoons of water and improve its consistency. You can also use milk instead of water to enhance the flavour.
Gently mix everything with a spatula until the batter flows down from the spatula, if tilted.
Now, set your oven to pre-heat at a temperature of 180 degrees.
Take a baking pan and grease it generously with mustard oil.
Dust the pan with flour and ensure that no oil residue is visible anywhere in the pan. Dusting the pan is essential as it inhibits the mustard oil in getting mixed in the batter.
Pour the batter from the bowl to the flour-dusted baking pan. Tap the pan gently so that the batter settles down evenly. Scrape the sides of the bowl using a spatula to ensure no batter gets wasted.
Put the pan in the pre-heated oven and allow it to bake for 40-45 minutes.
You can put a tooth-pick or a knife to check the readiness of the mustard oil cake. If the toothpick comes out clean, the cake is ready. You will also notice that the cake has started to leave the sides.
Before taking the cake out from the mould, allow it to cool for about 20 minutes. This is crucial as a hot cake might break into pieces while removing from the mould.
Finally, remove the cake from the mould by overturning the mould on a plate and tapping gently on the back.
Your healthy mustard oil cake recipe is ready!