Wheat Cake with Jaggery – Prep Time – 20 mins Cook Time – 60 mins Servings – 4 from Atta
Ingredients
1 Cup vels 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 -
Combine sugar, curd, milk, olive oil in a mixing bowl.
Whisk for 5 – 6minutes using a hand mixer or an electric beater. All the ingredients should mix well together.
Sift togethervels Atta, baking powder, baking soda, cinnamon powder, cardamom powder, salt. Mix nicely using a spatula.
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.
Preheat oven at 180 – degrees Celcius for 10 minutes. Grease a 9 – inch rectangular loaf pan with oil or line with parchment paper.
Pour the cake batter into the tin. Tap the tin gently to release the trapped air. Sprinkle chopped nuts on top of the cake.
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.
Serve eggless atta cake for the teatime.
