Saturday, January 11, 2014

Whole wheat jaggery cake

 "My 2- year old has a fetish for birthday cakes, from her play school. Though my work schedule tags me as an once-in-a-while chef, I try not to disappoint my little one with her sweet demands.
The whole wheat cake without sugary calories is a solution to a healthy satiation for my daughter as well as me. I did a little innovation with the regular recipe and the results were evident from the speed with which the cake disappeared from my cookie can :)

I shall make it easy to grab by listing the dry and the wet ingredients below:

Dry ingredients (to be sifted):

1-1/2 cups whole wheat flour
1-1/2 cup organic jaggery powder
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp choco powder

 Wet ingredients (to be whisked):

 2 eggs
1 tbsp honey
1 tsp vanilla extract
3/4 cup refined oil
1 cup milk

Nuts for sweet surprises (optional):

3/4 cup raisins
1 cup water
1 tsp butter (any - I used Amul butter)

Step-by-step procedure-
  1. Put the raisins in pan with a cup of water and butter to boil for 5-10 min on low heat till its dense.
  2. Sift the dry ingredients for no lumps.
  3. Whisk the wet ingredients till frothy and light.
  4. Preheat the cooker with the salt base for 5 min and grease the tin (Refer -chocolate-cake-weekend-challenge).
  5. Mix sifted ingredients in to the whisked mix and add the nut syrup. Additionally, milk can be added to attain flowy consistency.
  6. Pour the mix in the tin and place it in cooker. Keep it on high for 5 min and then cook it for around 45-50 min on medium-slow.
  7. Test by putting a tooth pic/fork in the middle of cake and it should come clean. Unlid the cooker and cool the cake for 20 min before taking the tin out of the cooker.
 Finally, invert the tin and plate the cake for a yummy and healthy treat :)