Wheat Cake with Jaggery

Ingredients -

• 1 Cup Laxmi Bhog Atta
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Cinnamon powder
• 1 teaspoon Green Cardamom powder
• 1/4 teaspoon Salt
• 1 Cup Brown Sugar or Jaggery powder
• 1 Cup thick Curd or Yogurt
• 1/2 Cup Milk, at room temperature
• 1/2 Cup Olive Oil or refined oil
• 1/4 Cup Chopped almonds
• 1/4 Cup Chopped walnuts

Cooking Directions -

1. Combine sugar, curd, milk, olive oil in a mixing bowl. 
2. Whisk for 5 – 6minutes using a hand mixer or an electric beater. All the ingredients should mix well together.
3. Sift togetherLaxmi Bhog Atta, baking powder, baking soda, cinnamon powder, cardamom powder, salt. Mix nicely using a spatula.
4. Gently cut and fold the batter using a spatula to mix nicely. Make sure no streaks of flour remain in the batter. Keep the batter aside to rest for 5 – 6 minutes.
5. Preheat oven at 180 – degrees Celcius for 10 minutes. Grease a 9 – inch rectangular loaf pan with oil or line with parchment paper.
6. Pour the cake batter into the tin. Tap the tin gently to release the trapped air. Sprinkle chopped nuts on top of the cake.
7. Bake for 60 minutes in the middle rack of the oven. After 60 minutes, insert a toothpick and check the cake for doneness. Transfer to a wire rack to cool down completely.
8. Serve eggless atta cake for the teatime.

 

Recipe Notes:

• Instead of cinnamon powder, you can use chai masala or garam masala powder. 
• Allow the cake batter to rest for 5 – 6 minutes before baking. This way gluten strands formed during mixing will relax. Hence, the cake will not be hard. 
• Do not mix the cake batter for too long. 
• Make sure all the ingredients are at room temperature especially milk and curd before adding in the cake batter.