- Preheat oven @180°C for 10 minutes.
- Grease a cake pan with oil and dust it with flour. Set aside.
- In a mixing bowl add the curd/yogurt and jaggery powder.
- Whisk together into a smooth mixture and until the jaggery dissolves completely.
- Add oil, milk and vanilla essence. Mix them well together.
- Sieve in the rice flour, baking powder, baking soda and salt into the wet ingredients.
- Gently fold them and make a smooth batter. (You can also allow the batter to stand for 5-10 minutes to help the gluten-free flour to absorb more moisture from the batter., this is optional)
- Pour the batter onto the prepared cake pan. Tap the cake pan on the counter for 3-4 times to release any air bubbles inside.
- Bake the cake at preheated oven @180°C for 30-35 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it stand for about 5 minutes.
- Demould the cake and let the cake cool down completely. Dust it with powdered sugar
- Garnish with mint leaves and cherries. Cut and serve. Enjoy!
