Cakes are well-loved and preferred by both children and adult alike.
Traditional cakes made of refined flour (maida) may not be feasible for people of all age groups and health conditions. This healthier variation of cake can be prepared occasionally with simple and regular ingredients and can be consumed in moderation.
Preparation time: 1 hour 10 minutes
Makes 6 servings
Ingredients
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1 cup whole wheat flour
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¾ cup grated jaggery
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¾ cup almond milk (room temperature)
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¼ cup refined oil
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1 teaspoon baking soda
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½ cup chopped walnuts and cashews
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flaxseeds and sesame seeds 1 tbsp. each
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1 tablespoon fennel
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½ tablespoon cardamom powder
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A pinch of salt
Method
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Wet Ingredients: grind milk, jaggery and oil in a mixer and make a smooth paste.
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Dry Ingredients: sieve whole wheat flour, baking soda and add fennel, cardamom, salt, chopped walnuts and cashews. Mix them well.
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Now mix dry and wet ingredients. The cake batter is ready for baking.
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Pour the prepared cake batter into the baking pan. Sprinkle flaxseeds and sesame seeds on the batter.
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Tap the cake pan on a countertop to release any large air bubbles.
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If baking in a pressure cooker, bake for 40-60 minutes.
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If baking in an oven, preheat the oven at 180° C and bake for about 60 minutes. The baking time may vary, so keep checking the cake after 40 to 45 minutes.
Nutritive value per piece :
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Energy: 205 kcal
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Proteins: 4 g
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Fat: 3 g
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Carbohydrates: 34.5 g
