Ankit loves the traditional fruit cake but were both biased towards healthier versions of food. The result was a whole-wheat, eggless, butter-free (not oil free) version that belied its humble origins by turning out fluffy, moist and incredibly flavoursome. Being a 100% whole wheat cake, it has an unmistakable, though not unpalatable, atta flavour when had warm. But refrigeration causes a startling metamorphosis and the cake emerges as the very fruit cake it aspired to become! I tweaked Namita Tiwaris (of the wondrous AmbrosiaSoulfulCooking blog), whole wheat cake recipes to suit my purpose. Heres my final version: Ingredients: 1.5 cups atta 0.75 tsp baking powder 0.75 tsp baking soda 0.5 tsp salt 1 cup sugar (I used ordinary crystallised sugar) 0.25 cup oil 0.5 cup thick yoghurt 0.5 cup milk 0.5 cup + 1 Tbsp boiling water 0.5 cup tutti frutti or jellies or cut pineapple 2 tsp vanilla essence 1 tsp pineapple essence (optional) Steps: Preheat the oven to 180 C. Sift the flour, baking powder and baking soda in a bowl. In a mixing bowl, whisk sugar and yoghurt till sugar breaks down a little. Whisk in milk, oil and water+salt (because my sieve tends to block salt crystals) in turns. Add the essences. Whisk in the flour mixture in 3 batches, ensuring it is fully incorporated. Roll the tutti frutti in dry flour. Now add the tutti frutti and mix by hand using a spatula. Pour in a greased baking dish and bake for 10 minutes on MW+Convection at 170C. Then 2 minutes on convection at 180C for browning. Test by inserting a skewer in the middle. If the center does not appear done, then microwave on high power for a minute at a time and check. Transfer to a wire rack and let cool. Slice once cooled. Try it after some hours of refrigeration for a truly rewarding experience.
Posted on: Mon, 01 Sep 2014 18:56:24 +0000
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