23 December, 2020
EGG FREE WHOLE WHEAT FRUIT CAKE/ಎಗ್ ಫ್ರೀ ಫ್ರೂಟ್ ಕೇಕ್
Today I’m here with a moderated cake recipe ! Yes… moderated one of my earlier post a eggless fruit cake recipe. Comparatively there is certainly a huge difference in my approach towards both baking & blogging as well.
Way back in the year 2015 I started to blog without much knowledge about it. Slowly with my posts I started gaining knowledge about the right way of blogging. After that slowly I started shooting, editing and sharing the video of my recipes also. Though my YouTube channel was created then only in the year 2015 I actually continued to post my recipe video’s just since last one year.
As Christmas is approaching and also now I know little more about baking (all thanks to mrs & mr. Sonia Gupta & Amit Gupta for making me this capable) I wanted to try out my own old recipe of egg less fruit cake with some healthy variations. I don’t remember from where or whom I learnt this recipe basically. I have put Apf also in that original recipe, which I generally don’t like to do.
I did not take much interest in baking then also because of the usage of Apf and refined sugar. I mean this is also one of the reason. But later on things have changed much and baking also has become healthy. And now by using right kind of stuffs we can make so many varieties of healthier baked goodies.
Now talking about today’s cake recipe, I have replaced Apf with whole wheat flour, added little amount of raw cane sugar as the sweetener and curd in place of egg along with 2 medium sized bananas. Already twice I made this recipe and I have put Ossoro’s Mango flavor once and banana nut bread flavor the other time.
Instructions :
- Tin size – 6 by 4&1/2 inches, oval shaped
- MW temperature – 160 degree c
- Baking time – 30 to 35 minutes or clear/clean toothpick test
- Demould Instructions – 10 minutes
- Cooling time – 10 to 15 minutes
Ingredients :
- Wheat flour – 125 gms
- Milk – 180 ml
- Raw cane sugar – 40 gm
- Salted butter – 80 gm
- Curd – 80 gm
- Honey – 1 tbsp
- Ripen banana – 2 medium sized (yielded 122 gm)
- Baking soda – 1/4 tsp
- Baking Powder – 1/2 tsp
- Cherry – 2 tbsp
- Almond flakes – 2 tbsp
- Raisins – 2 tbsp
- Mixed seeds (omega seed mix) – to sprinkle on top of the cake (contains organic roasted sunflower seeds, white sesame seeds, falx seed, peanuts, buckwheat, pumpkin seed and soya seed)
- Ossoro flavor – 1/2 tsp
PROCEDURE :
Pre heat the oven at 160 degree C
In a bowl gather together mashed banana, curd, sugar, honey and butter and whisk until creamy
Put the dry fruits and nut and the flavor
Now put the wheat flour, baking soda and baking powder in a sifter and sift directly into the prepared liquid ingredients bowl
Combine everything gently in a cut and fold method by adding milk little at a time
Transfer to a lined tin, sprinkle the seeds mixture, tap for couple of times gently on the counter, bake in a preheated oven for 30 to 35 minutes or until the toothpick test is cleared
Remove from the oven, rest it for 10 minutes
Remove from the tin, rest it again for 10 to 15 minutes and then serve
