Orange Cranberry Cornmeal Cake

Orange cranberry cornmeal cake with whole wheat flour and Soyabean flour.
A very easy to make, soft, moist and delicious orange flavoured cake with dried cranberry.

I have used nutritious cornmeal in the cake. Not only easy to digest it has also Cancer-Fighting Properties.
Cornmeal has iron, zinc, niacin, potassium, phosphorus, magnesium and even has protein and no cholesterol.
Source

I have made it both with and without Soyabean flour. And with Soyabean flour cake texture is more soft. Both taste great but I loved the texture of Soyabean flour cake. But never make whole cake with Soyabean flour. Always mix it with other flour. Add this protein rich Soyabean flour in your cake and see the difference in texture and taste.

You can get one Cornmeal cranberry cookies and some more Soyabean flour bakes on this blog.

1. Gluten free apple almond cupcakes

2. Gluten free mocha coffee cake with coffee glaze

3. Gluten free pineapple cupcakes

4. Focaccia with whole wheat and Soyabean flour

5. Blackberry preserve stuffed gluten free eggless cherry cupcake

6. Gluten free cornmeal carrot cake

7. Eggless coconut cupcakes

8. Gluten free vegan fruit cake

9. Gluten free lemon cherry loaf cake

10. Sugar free carrot cake

11. Multigrain-bread

This post is going to be a part of 197#Foodiemonday bloghop Get in shape theme or a dish to be represented in a geometric shape suggested by Kalyani Sri who blog at
Sizzling Tastebuds. Do visit her space for many wonderful recipes.

My contribution is this rectangular loaf cake. Which is full of orange flavour and taste is amazing because of dried cranberry. But if you don’t have cranberry then you can use tutti fruity, choco chips or any dry fruits of your choice. You can use refined flour or maida or any flour instead of whole wheat flour, cornmeal and Soyabean flour.

Recipe

Whole wheat flour or atta – 3/4 cup + 1 tablespoon

Cornmeal – 1/2 cup

Soyabean flour – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Orange juice – 1 cup

Orange zest – 1/2 teaspoon

Powdered sugar – 3/4 cup

Oil or butter – 1/3 cup

Vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Dried cranberry – 1/4 cup

Method

1. Preheat the oven at 180°.

2. Grease a loaf pan and dust with flour.

3. Mix 1 tablespoon whole wheat flour with cranberry to avoid sinking at the bottom.

4. Sieve whole wheat flour, cornmeal or makke ka atta, soyabean flour, baking powder and soda.

5. In a large bowl whisk orange juice, powdered sugar oil or butter and vinegar. I have used oil.

6. Add orange zest and vanilla. Whisk again.

7. Now add all the dry ingredients gradually. Mix to make a lump free batter.

8. Fold in flour mixed dried cranberry.
Pour the batter into greased and flour dusted loaf pan. Tap the pan gently on your kitchen counter two three times.

img_20190324_1545421048187808.jpg

 

10. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

11.Let the cake cool down. Slice and serve with milk, tea or coffee.
Happy baking 😊

Notes
1. Refined flour or maida or any flour can be used instead of whole wheat flour, cornmeal and Soyabean flour.
2. If you don’t have cranberry then you can also use choco chips, tutti fruity or any dry fruits of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Jam Cake / Whole Wheat Flour Cake

Egg less whole wheat flour jam cake. Soft, delicious and easy to make cake.
No need to add sugar. Mixed fruit jam gives a lovely colour and perfectly sweet taste. I didn’t used refined flour or maida. Cake is made of only whole wheat flour or atta. But you can use any flour of your choice. Even you can use any flavoured jam instead of mixed fruit jam.

Sharing this recipe from my archive. Made this cake first time 4 years ago. Got the recipe in food group Chef At Large from Nisha Ambar. Nisha is an excellent baker. Loved her all the bakes but this cake attract me a lot. Tried and loved the taste. Now sharing this simple yet delicious recipe here. Thanks Nisha for this wonderful recipe.

This week our 195 #Foodiemonday bloghop theme is Third Letter Magic suggested by Amrita Iyer who blog at The Food Samaritan. Do visit her space for mouthwatering recipes.

In this theme we have to share a recipe with the third letter of our name. I was thinking about the letter J and remember this delicious jam cake. Earlier I have made it with choco chips but this time used walnuts. You can use tutti fruity, choco chips or any dry fruits of your choice. This time I didn’t use any other flour for this cake like my other cakes, followed exact Nisha’s recipe. If you want you can also make it with any gluten free flour or refined flour or maida or mixed flour.

Recipe

Whole wheat flour or atta – 1 cup

Mixed fruit jam – 1/3 cup

Curd – 1/2 cup

Olive oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1 teaspoon

Walnut – 1/4 cup + to sprinkle, chopped

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease a baking pan with oil and dust with flour or line with parchment pepper.

3. Sieve whole wheat flour or atta, baking powder and soda.

4.In a large bowl mix oil, jam and curd. Whisk to blend everything well. Add vanilla essence and whisk again.

5. Add all the dry ingredients and mix well.

6. Fold in the walnuts.

7. Pour the batter in the greased and flour dusted cake pan. Tap the pan on your kitchen counter 3 – 4 times to remove air bubbles.

8. Level the top with a spoon and sprinkle walnuts over it.

9. Bake in the preheated oven at 180° for 30 – 35 minutes or until the toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

10. Let the cake cool down completely. Slice and serve.
Happy baking 😊

Notes
1. Refined flour or maida or any four can be used instead of whole wheat flour or atta.
2. You can use choco chips, tutti fruity or any dry fruits of your choice instead of walnut.
3. Any flavourless vegetable oil can be used instead of olive oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Blackberry Preserve Stuffed Gluten Free Cherry Cupcake

Blackberry preserve stuffed gluten free eggless cherry cupcake with buckwheat flour, cornmeal, soyabean flour and almond.
Soft moist and superbly delicious cupcakes. If you want you can also make single cake with this recipe.

I love to try different flour in my bakes. Soyabean flour is a super hit. Soya flour makes the cake super soft. This time used buckwheat flour or kuttu ka atta. Usually used in fasting foods.

The antioxidant and fiber content of this food lends itself to a number of significant health benefits. Here is an overview of the top 6 nutritional benefits of this pseudocereal.
1. Improved Heart Health.
2. Reduced Blood Sugar.
3. Gluten Free and Non-Allergenic.
4. Rich in Dietary Fiber.
5. Protects Against Cancer.
6. Source of Vegetarian Protein.
To read more about buckwheat flour click here.

Recently saw a post of a very talented chef Surjendra Krishna Chakrabarti. Surjendra served Bacon Muffins with Blueberry Sauce. I loved the idea but I stuffed the cupcakes with blackberry preserve. I have some blackberry preserve in my pantry so used it. Thanks chef for the idea. And thanks to Bhuira Jam for sending me this delicious blackberry preserve. Already used it in my Dundee cake.

This blackberry preserve stuffed gluten free cupcakes are a super hit among my family and friends.
You may like some more stuffed bake on this blog.

Eggless rasgulla cupcakes

Eggless orange muffins with chocolate inside

Our this week’s 190 #Foodiemonday bloghop theme is Mini cake suggested by Preethi Prasad who blog at Preethi cuisine.
Do visit her space for delicious recipes she shared.

I have used three gluten free flours and almond in these cupcakes. Cornmeal, buckwheat flour and Soyabean flour. If you don’t have any of these flour then you can substitute them with any other flour like oatmeal, almond flour or any other gluten free flour. Or you can also use whole wheat flour or refined flour. But try to use little Soyabean flour in your cake. Soyabean flour will make your cake super soft and moist.

Recipe

Buckwheat flour – 1/2 cup

Cornmeal – 1/2 cup + 1 tablespoon

Soyabean flour – 1/2 cup

Almond – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Oil – 1/3 cup

Vinegar – 1 tablespoon

Milk – 3/4 cup

Cherry – 1/2 cup, pitted and quartered

Cherry juice or syrup – 1/4 cup

Vanilla essence – 1 teaspoon

Glazed or candied Cherry for topping – 6

Method

1. Preheat the oven at 180°.

2. Grease the cupcake moulds or line with cupcake liner.

3. Mix 1 tablespoon cornmeal in the quartered cherries.

4. Grind the almonds into fine powder.

5. Mix Vinegar with room temperature or slightly warm milk and keep aside.

6. Sift the buckwheat flour first.

7. Then sift again with Soyabean flour, cornmeal, baking powder and soda.

8. In a large bowl whisk oil, powdered sugar and cherry juice or syrup. I have used canned cherry so used the syrup but if you are using fresh cherry use cherry juice.

9. Add vanilla essence and whisk well.

10. Now add all the dry ingredients gradually. First add half of the flours, and mix then add remaining half, ground almonds and mix well. Don’t overdo. Just make a lump free smooth batter.

11. Fold in the cherry pieces.

12. Pour the batter into the cupcake moulds.Fill 1/4 of the moulds.

13. Place 1 teaspoon blackberry preserve in the middle. If you don’t have blackberry preserve then you can use any fruit jam of your choice.

14. Pour the batter again over blackberry preserve. Fill the moulds 3/4.

15. Tap the moulds gently on your kitchen counter.

16. Place half candied or glazed cherry in the middle of every cupcakes.

17. Bake in the preheated oven at 180° on middle rack for 15 – 20 minutes.

18. Check with a toothpick. Insert a toothpick in the middle of a cupcake. Toothpick should comes out clean. If not bake for few minutes more.

19. Let the cupcakes cool down before serving.
Enjoy the soft, moist, delicious and blackberry preserve or jam filled cupcakes.
Happy baking 😊

Notes

1. Any flour can be used instead of these gluten free flour.

2. You can use any fruit jam instead of blackberry preserve.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gluten Free Cornmeal Carrot Cake

Gluten free eggless cornmeal carrot cake.
A super soft, moist and delicious eggless cake with cornmeal, oats and Soyabean flour. You will love the taste and flavour of cinnamon and carrot.

 

I have already shared two more carrot cake on this blog.

Sugar free carrot cake

Whole wheat carrot cake

You may also like some more carrot recipes here.
Sugar free carrot bottle gourd fudge or barfi

Carrot rice

Green gram carrot spinach soup

Carrot bean beet almond soup

 

4th April is celebrated as World Carrot Day.

Ahhh the ubiquitous carrot, favorite food of rabbits, amazing for your eyesight, and the foundation of what is easily one of the greatest cakes ever conceived.
The history of Carrot Day is really the history of the carrot, and research of this incredibly popular root has revealed that it likely finds its origins in Central Asia. Through thousands of years of careful cultivation, we have ultimately arrived at the bright orange, slightly sweet, not at all bitter variety of carrot we have today! http://www.carrotday.com established Carrot Day in 2003, and it’s spread throughout the world to all the places the carrot is known.
Source

Monday again and this week’s 189 #Foodiemonday bloghop theme is gajar ka jalwa suggested by Poonam Bachhav who blog at Annapurna.
Do visit her space for some healthy and delicious recipes. So we bloghop members are celebrating Carrot day with different carrot recipes.

Earlier I have used Soyabean flour and oats in my cakes. But this time also used cornmeal. And very happy with the taste and texture. Coming soon with one more bake with cornmeal.
Till then enjoy this soft and moist carrot cake. I have made it simple. But you can add choco chips or any dry fruits like raisins, cashews, almond or walnut etc in the batter.
I have made it in bundt pan but you can use round, square or any baking pan or loaf pan. Or use muffins or cupcake moulds to make cupcake.

Recipe

Grated carrot – 1 & 1/2 cup

Cornmeal – 1/2 cup

Oats powder – 1/2 cup

Soyabean flour – 1/2 cup

Cinnamon powder – 1 teaspoon

Cardamom powder – 1/2 teaspoon

Nutmeg powder or grated nutmeg – 1/4 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk powder – 1/2 cup

Milk – 3/4 cup

Vinegar – 1 tablespoon

Olive oil or butter – 1/4 cup

Powdered sugar – 1/2 cup

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with cornmeal.

3. Grate the carrot with fine grater. You can use your food processor but use the attachment accordingly. I have used box grater.

4. Mix vinegar in room temperature milk and keep aside.

5. In a bowl sift cornmeal, oats powder, soya flour, baking powder, soda, cardamom powder, cinnamon powder and nutmeg powder.

6. In a large bowl whisk oil or butter and powdered sugar.

7. Add vinegar mixed milk and whisk again.

8. Add milk powder and whisk well.

9. Add all the dry ingredients gradually and mix. Make a smooth and lump free batter.

10. Fold in grated carrot.

11. Pour the batter into greased and flour dusted baking pan.

12. Tap the pan gently to remove air bubbles.

13. Bake in preheated oven at 180° for 30 – 40 minutes.
Every oven take different time so check after 25 minutes. Insert a toothpick in the middle, it should comes out clean.

14. Let the cake cool down completely before serving.

Notes

1. You can add any dry fruits or choco chips in the batter.
2. Refined flour, whole wheat flour or any mixed flour can be used instead of cornmeal oats and Soyabean flour.
3. Instead of bundt pan you can use any baking pan. Or muffins or cupcake moulds can be used to make cupcakes with this batter.

 

Check out some different carrot recipes shared by my fellow bloggers.

 

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Gajar ka khatta mitha achar by Swaty

Gluten free cornmeal carrot cake by Sujata

Carrot oatmeal pancake by Poonam

Healthy Thai carrot salad by Priya

Carrot oatmeal cookies by Mayuri

Carrot Vada by Preethi

Indian spice roasted carrot hummus by Kalyani

Oven roasted carrot by Archana

Carrot mini crescent rolls by Sasmita

Instapot carrot halwa

So join the fun and celebrate Carrot Day yourself !

 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Eggless Coconut Cupcakes

Eggless coconut cupcakes.
Soft, moist and delicious cupcakes made with coconut.

Adopted the recipe from Mayuri’s blog. Always love her delicious bakes. Now happy to share her recipe for my readers.

Made this cupcakes today for Recipe swap challenge initiated by Jolly
And Vidya.

In this group members are paired up every alternate month. And we have to choose a recipe from partner’s blog to cook and share. This month my partner is talented blogger Mayuri Patel who blog at Mayuris Jikoni.
I have bookmarked many of her recipes. I always love her baked recipes. This time decided to make focaccia bread and bookmarked it. But recently bought a small and beautiful silicone cupcake mould and wanted to use it. So I picked up her Coconut cupcakes.

I will make other bookmarked recipes from her blog later or maybe when we paired again. Do visit her space for some awesome recipes specially different types of bread and cakes.

You may like some more cupcakes in this blog.

1. Rasgulla cupcakes

2. Eggless sugarless dry fruits cake with oats

3. Gluten free pineapple cupcakes

4. Gluten free apple almond cupcakes

I have reduced the amount of batter. Used oil instead of butter. And added little Soyabean flour because soya flour makes the cake super soft. My earlier bakes with this flour was always a hit among my family and friends. You can use any flour of your choice. But adding Soyabean flour will make your cake soft and protein rich. But if you don’t have Soyabean flour then you can use only refined flour or whole wheat flour.

Recipe

Refined flour – 1 cup

Soyabean flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Desiccated coconut – 1 cup

Oil – 1/2 cup

Milk – 3/4 cup

Thick yogurt – 1/4 cup

Milk powder – 1/4 cup

Powdered sugar – 1 cup

Vanilla essence – 1 teaspoon

Caramel essence – 1 teaspoon, optional

Yellow food colour – 1/4 teaspoon, optional

Tutti fruity to sprinkle

Method

1. Preheat the oven at 170°.

2. Grease the cupcakes or muffins moulds with oil or butter or use cupcake liner.

3. In a bowl mix both flour, dessicated coconut, baking powder and soda.

4. In a large bowl whisk milk, yogurt and powdered sugar. Add milk powder and whisk again.

5. Add oil, vanilla essence, yellow food colour and caramel essence. Whisk well.

6. Now add the dry ingredients gradually and mix well. Make a lump free batter. You can add tutti fruity, dry fruits, glazed cherry or choco chips in the batter.

7. Pour the batter into the cupcake moulds. Fill 3/4 of the moulds.
Sprinkle some tutti fruity over the cupcakes.

8. Bake in preheated over for 20 – 25 minutes or until the toothpick comes out clean.

Every oven takes different time so keep an eye after 15 minutes.

9. Let the cupcakes cool down before serving.

10. Serve with milk tea coffee or enjoy on your munching time.
Happy baking.

Notes
1 . Instead of refined flour or maida you can use whole wheat flour or atta in the cake batter. Or use any gluten free flour.
2. Dry fruits, choco chips, glazed cherry or tutti fruity can be added in the batter.
3. You can use same amount of butter instead of oil.
4. Instead of vanilla essence you can use any flavour of your choice, like cardamom powder, nutmeg powder, cinnamon powder etc. Caramel essence is optional, you can skip it if you don’t have it.

5. Food colour is also optional but colour will make your cakes more attractive.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update
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Semolina Cake / Suji Cake / Rawa Cake

Suji/rawa or semolina cake.
A cake with all the ingredients we use on sankranti. Loaded with dry fruits, mawa, til or sesame seeds, coconut and flavoured with cardamom and caramel. In Bengal we use khoya/mawa or dried milk, sesame seeds, coconut and dry fruits to make sankranti delicacies. Usually we make a stuffing for our puli pithe with these ingredients. And we use khajur gur or date palm jaggery in this stuffing. I have very little date palm jaggery in my pantry this time so didn’t use jaggery in the cake but drizzled little jaggery syrup on the cake. And it enhanced the flavour and taste. But if you don’t have date palm jaggery then you can skip it.
I have made it with suji or semolina but you can use any flour of your choice.

In dry fruits I have used 2 heaped tablespoon each chopped cashew, raisins, almond, walnut, tutti fruity, candied cherry, you can use any dry fruits of your choice. Make small pieces and use 3/4 – 1 cup mixed dry fruits. I have used my blender to mix sugar with all the other ingredients. So normal granulated sugar is perfectly fine, no need of powdered sugar.

I have made it two times. First one in round cake pan. Used refined flour or maida with semolina. Sprinkle til/sesame seeds and tutti fruity over the cake. Look at the crumb. Cake taste amazing.

And second time used my bundt pan. Used whole wheat flour or atta instead of refined flour. Sprinkled sesame seeds and tutti fruity in the greased and flour dusted bundt pan and poured the batter over it. You can also make upside down cake in a round cake pan this way.

Last week in our bloghop group we were discussing about festival recipes. Priya Iyer who blog at The World Through My Eyes asked why not cake? So here is super yummy cake for festive season. Thanks Priya for the suggestion.

Sending this post to 179 #Foodiemonday bloghop #foodmagbest theme. This week Seema Doraiswamy Sriram who blog at Mildly Indian suggested the theme.

Do visit her blog for the amazing recipes she shared.

I have decided to skip this week because Seema suggested that post a recipe which we will love to see on food magazine cover. My all the pictures are clicked by phone. The pictures are simple and mostly unedited. And which is my best recipe? Let’s decide it my readers. But my fellow bloggers and bloghop members said don’t skip and don’t think about cover, just post your recipe. Thanks friends. So here is a delicious and festive cake recipe for my readers with the pictures without any editing. Pictures are simple but taste of this cake is awesome. I am sure you will love the taste.

Recipe

Suji or semolina – 1 cup

Flour – 1/2 cup + 1 tablespoon

Cardamom powder – 1 teaspoon

Khoya/mawa or dried milk – 1/2 cup

Milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Thick yogurt – 1/4 cup

Granulated sugar – 1 cup

Caramel essence – 1 teaspoon, optional

Desiccated coconut – 1/2 cup

Cashew nuts – 2 tablespoon, chopped

Raisin – 2 tablespoon

Walnut – 2 tablespoon, chopped

Almond – 2 tablespoon, sliced

Tutti fruity – 2 tablespoon

Candied cherry – 2 tablespoon, chopped

Or

Chopped mixed dry fruits – 3/4 – 1 cup

Sesame seeds and tutti fruity to sprinkle

For jaggery syrup

Khajur gur or date palm jaggery – 1/4 cup, grated

Water – 1 tablespoon

Method

1. Grease a cake pan with oil and dust with flour or line with parchment paper.

2. Preheat the oven at 180° for 10 minutes.

3. Chop the raisins into half and mix with all the chopped dry fruits and 1 tablespoon flour.

4. In a blender blend mawa or dried milk, yoghurt, sugar, suji or semolina, milk, cardamom powder, dessicated coconut and oil. You can use your hand blender to blend. I have used soft homemade mawa. Get the mawa or dried milk recipe here.

5. Blend everything well.

Take out the mixture in a large bowl. Add flour and mix well. Make a lump free batter and keep aside for 30 minutes.

6. Now add baking powder and soda. Mix well.
Fold in the dry fruits.

7. If you are using a round cake pan pour the mixture into the pan. Tap the pan gently to remove air bubbles.

8. Sprinkle some sesame seeds or til. But this step is optional, you can skip it if you like.
Sprinkle tutti fruity over it.

9. Or you can make upside down cake. And if you are using bundt pan sprinkle sesame seeds and tutti fruity in greased and flour dusted bundt pan.

10. Pour the batter over it. Tap the pan 3-4 times.

11. Bake in preheated oven at 180° for 35 – 40 minutes or till the toothpick comes out clean.
Let it cool down.

12. In a pan heat date palm jaggery and +1 tablespoon water. Boil till jaggery dissolve completely. Let it cool down.

13. Turn out the cake into a plate.

14. Drizzle with date palm jaggery syrup.
Slice and enjoy the heavenly taste.
Happy baking 😊

Notes

1. Jaggery syrup is optional. Cake also taste great without it.
2. You can use any flour of your choice with suji or semolina. Like whole wheat flour or atta, refined flour or maida or you can also use any gluten free flour.
3. Cake can be made with any flour instead of suji or semolina.
4. Sugar will be mixed with other ingredients in blender so normal granulated sugar can be used.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Eggless Gluten Free Fruit Cake / Dairy Free Cake

Merry Christmas to all my readers in advance. May your Christmas season be filled with joy and light!

Eggless gluten free fruit cake.
Here is a fruit cake for vegan people. Its also gluten free. Made of Soyabean flour and oats and loaded with dry fruits. Dry fruits are not rum soaked. You don’t need to soak the dry fruits for long periods. Just soak in orange juice for overnight. The cake is spiced with star anise, green cardamom, cloves and cinnamon. Cake is not dense due to Soyabean flour its super soft and moist.

Thanks to Paromita Nath for the spices and orange juice soaked dry fruits idea. Cake taste awesome. Every bite loaded with dry fruits and spices makes the cake aromatic.

I have already shared some more fruit cake recipes on my blog.

Eggless Christmas cake

Diet cake or fruit cake

Sugar free fruit cake with oats

Eggless fruit cake

I have used olive oil in it but you can use butter or any flavourless oil. You can use any flour like APF/maida or whole wheat flour/atta.

Recipe

Soyabean flour – 1 cup + 3 tablespoon

Oats – 1/2 cup

Oil or butter – 1/2 cup

Coconut milk – 1/2 cup ( room temperature)

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Orange zest – 1/2 teaspoon

Orange juice – 3/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Sugar- 1 cup ( powdered)

Sugar- 3 teaspoon

Water – 1/4 cup

Cashew nuts – 1/4 heaped cup, chopped or broken into small pieces

Almond – 1/4 cup chopped or broken into small pieces

Raisins – 1/4 cup, chopped

Tutti fruity – 1/4 cup

Candied cherry – 1/4 cup, chopped

Pistachios – 1/4 cup, chopped

Walnut – 1/4 cup, chopped

Dates – 1/4 cup, chopped

Star anise – 1

Green cardamom – 2

Cloves – 2

Cinnamon – a small piece

Vanilla essence – 1 teaspoon

Some chopped cherry, sliced almonds, pistachio, cashew nuts and walnut for garnishing

Method

1. Chop the dry fruits into small pieces.
And soak in orange juice for 6 – 8 hours or overnight.

2. Preheat the oven at 180°.

3. Grease a cake pan with oil or butter. Dust with little Soyabean flour and keep aside.

4. Mix 1 tablespoon lemon juice with coconut milk and keep aside. Milk should be at room temperature.

5. Take a pan and heat it, spread 3 teaspoon sugar in the center, reduce flame to low. Don’t touch the pan or stir sugar.

6. When all the sugar has completely melted and become brown remove from flame.

7. Add 1/4 cup water and let it boil again. When it starts to boil immediately pour it into the soaked dry fruits. Mix well.

8. Dry roast star anise, cardamom and cloves. Let them cool down.

9. Grind altogether. Add oats and grind again. Make fine powder.

10. Sieve Soyabean flour, baking powder and soda. See notes for more flour options.

11. Drain out the orange juice from soaked dry fruits in a large bowl.

12. Mix 3 tablespoon flour in the dry fruits to avoid sinking at the bottom.

13. Mix lemon juice mixed coconut milk, oil or butter and powdered sugar with drained orange juice from dry fruits. Whisk well.

14. Add vanilla essence, lemon zest and orange zest. Whisk again.

15. Now add star anise, cardamom and cinnamon mixed oats powder mix and add Soyabean flour, baking powder and soda. Milk well.

16. Fold in the dry fruits.

17. If you are using bundit pan spread chopped dry fruits and cherry in bottom and pour the batter over it. Or if using loaf or any other pan first pour the batter in greased and flour dusted pan then spread the dry fruits over it.

18. Tap the pan gently to remove air bubbles.

19. bake in the preheated oven at 170° for 35 – 40 minutes or until the toothpick comes out clean. Insert a toothpick in the middle to check.

20. let the cake cool down completely before slicing. Cake will be super soft and moist so slice carefully.

Notes

1. You can use APF/ maida or whole wheat flour/atta instead of Soyabean flour and oats. Specially if you want your cake dense. Or make a combination of flour of your choice.
2. You can use apricot, figs or any dry fruits you have in your pantry.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
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