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Paan Flavor Cake

Paan Flavor Cake Recipe

Those who love the taste of paan will love this cake. This paan-flavored cake is delicate, not overpowering, but extremely delicious. This is a moist sponge cake. The cake doesn't need icing and is perfect, like a timed tea cake.
5 from 1 vote
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Course: Dessert
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Advika Menon


  • 4 leaves Betel
  • 1&1/4 cup All purpose flour
  • 1/2 cup Milk
  • 1/2 cup Butter
  • 3/4 cup Sugar
  • 1/4 tsp Salt
  • 1 tsp Baking powder
  • 2 tsp Gulkand
  • 1 tsp Sauf/fennel seeds
  • 2 tbsp Pistachios


  • The first step is you have to Preheat the oven to 180°C (350 degrees Fahrenheit).
  • Make a 7-inch cake pan by greasing and lining it.
  • Make little chunks out of the betel leaves.
  • Just have a little water to make a paste out of it.
  • Remove the extract by pouring it into a sieve.
  • Add this extract to the milk you've set aside to make the cake. Mix in the appropriate amount of food color.
  • In a bowl, beat butter and sugar together until smooth. 
  • Mix in the eggs until well mixed.
  • Add cumin seeds and gulkand, and mix until combined. 
  • Combine all the dry ingredients like flour and baking powder in a different container and taste for salt.
  • For the egg and milk mixture bowl, add the filtered milk and flour mixture one at a time. 
  • First, add a small portion of milk. Then add the flour. Continue adding interlacing until everything is well combined. 
  • Ensure that the batter is smooth and properly mixed.
  • Pour the baking pan with this mixture.
  • Garnish with sliced ​​pistachios.
  • Bake for 40 minutes or until the cake is fully cooked.
  • After baking is complete, let the cake cool for a few minutes. 
  • Then, using a wire rack, flip it over.
  • Once it's at room temperature, cut and serve.


  • The cake is a bit sweet. If you want the tea cake to be less sweet, I would say you can reduce the sugar by a few teaspoons. Don't drop too much. This will have an impact on the cake's texture.
  •  I didn't have any betel nuts on hand, but if you do, use one tsp. Increases the amount of flour in the cake.
  • Green food coloring gives a lovely green color. If you omit it, the betel leaves will not become green.