16 Jamuns pitted and halved
1/2 cup granulated or caster sugar
juice of half a lime
zest of half a lime
2 tsp baking powder
110 grams maida or all purpose flour
50 grams unsalted butter
50 grams brown sugar
50 grams almond flour
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1 tablespoon plain yogurt or dahi
Mint leaves for decoration
Preheat oven to 350F. Butter an 8 inch round cake pan. Dust lightly with maida or all purpose flour. Use a tea strainer and a tablespoon of maida to achieve this.
Cook half the jamuns and castor sugar with lime and zest in a saucepan on medium heat until jammy and thick.
Beat butter, vanilla and brown sugar until fluffy. Add yogurt and beat again. Add both flours and baking powder and beat until just combined.
Pour into the greased pan. Smoothen the top of the batter. Using a tablespoon make 8 depressions in the batter and spoon in the jamun compote. Top each depression with a half jamun. Press down gently so it sits in the batter.
Bang the cake pan on the counter to ensure there are no air pockets.
Bake 40 minutes until golden brown and sides of the cake pull away from the cake pan. Remove from oven. Cool 15 minutes and gently turn the cake over on a cooling rack then flip the cake again. Serve warm with whipped cream and any leftover Jamun compote. Garnish with a few mint leaves if desired.