Eggless Butterscotch Cake by Zarnak Sidhwa

Ingredients:

• Flour 2 cups
• Corn flour 1 tbsp
• Caster sugar 1 cup
• Curd 2 tbsp
• Oil 3/4 cup
• Milk 1/2 cup
• Baking powder 1 tsp
• Baking soda 1/2 tsp
• Salt 1 pinch
• Vanilla essence 1 tsp
• Butterscotch essence 1 tsp

For Icing:

• Cream 2 cups
• Butterscotch essence 1/2 tsp
• Crunch 1 tbsp

For Praline:

• Sugar 6 tbsp
• Cashew or Almonds 4 tbsp
  

Method:

1. Sieve flour, baking powder, baking soda, salt and corn flour together and keep it aside.
2. Mix oil and sugar well, add curd, mix and add in vanilla & butterscotch essence.
3. Now add dry ingredients to it in batches alternatively with milk.
4. Now drop batter into greased and lined baking tin and bake at 180 degrees C for30-35 minutes or until toothpick inserted comes out clean.
5. Turn it on wire rack and cool it completely.
6. For icing: In chilled bowl, beat cream until you get soft peaks, add butterscotch essence and crunch, mix well and keep in fridge for further use.
7. For praline: In pan, put sugar on low flame and stir when sugar melts take off from flame, add almonds or cashew in it, mix well and drop it on greased plate and cool it till gets firm.
8. Break into small pieces and keep it aside.
9. For assembling cake: Cut cake horizontally into 3 parts.
10. Put 1 cake on plate and moisten with milk, now spread icing on it, then spread some cashew chikki pieces over it and put other cake on it.
11. (Moist lower side with milk too), then again moist upper portion.
12. Spread another layer of icing on it.
13. Now put another slice and cover cake with thin layer of icing all over and keep cake in fridge for 1 hour.
14. After that, take out cake and spread icing on cake generously cover all sides.
15. Decorate it with crushed cashew chikki pieces to cover sides, refrigerate and serve chilled.