Sieve the flour and then add the rest of the ingredients to make a thick, smooth mixture.
Bake in a greased mould for 2 to 3 hours till the cake is dark brown or until the knife passed in the centre of the cake comes out clean.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.