Preheat your oven to 180F/350C

Line a 9” round or 8” square baking tin with parchment; butter the parchment.

Sift together all the dry ingredients and set aside.

Blend the jamun pulp, ginger, jaggery and yogurt. Set aside.

In the bowl of a stand-mixer, beat together the sugar and butter until creamy and fluffy—a couple of minutes.

Add the eggs one at a time, and combine well after each addition. Mix in the vanilla, followed by the pureed jamun mixture. (See note about marbling below.)

Now mix in a portion of the flour/ dry ingredient mixture by hand, gently, until just moistened. Add a little of the milk, then another portion of the dry flour mixture and alternate till both are mixed, ending with the flour. Adjust (either decrease or increase) the milk if the batter is too runny or too dry.

Pour into the prepared baking pan.

Note: If you are going to marble this cake, then you’ll want to add the flour+milk to the wet ingredients after the addition of vanilla first, then divide the batter in two and add the jamun puree only to one half. Pour the purple colored batter into the prepared baking pan first. Dot with the uncolored batter, and use a knife to gently swirl until you have the effect you wish.

Bake for 40-50 minutes or until a skewer comes out clean.

Cool, invert to peel off the parchment, and cut into squares to serve.