Jaggery Ginger Spice Cake

Recipe created by Chef Ashian Topno

We cannot get enough of our sweet-savoury cakes! This one’s going to fly off your shelves, we promise!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Egg free Spice Cake Mix 1000gm
Water 400gm
Oil 150gm
Fresh Ginger 100gm
Jaggery paste 300gm
White Sesame seeds 20-30gm


  1. Soak the ginger for 15 to 30 minutes in water.
  2. Take the ginger out. Keep the water aside for next steps.
  3. Now, finely chop the ginger and set it aside.
  4. In a mixing bowl, add the premix, add the ginger-soaked water and oil.
  5. Mix with paddle attachment at Speed 1 for a minute.
  6. Scrape the sides of the bowl to facilitate even mixing.
  7. Add chopped ginger, jaggery paste and mix at Speed 2 for 3 minutes.
  8. Pour the batter in the desired mould.
  9. Garnish with white sesame seed.
  10. Bake at: 170°C - 180°C.
  11. Bake for: 28- 30 minutes.