The Whole Wheat Orange Cake is a fabulous dessert with a pleasant hue and tangy taste. Made with whole wheat flour and low-fat dairy products, this dessert is suitable for people with Diabetes too. A combination of curds and butter is used to achieve a soft and succulent texture with lesser butter than usual. Another twist in this recipe is the use of orange rind alone, without any orange juice or essence. The rind gives the perfect orange taste without making the dish sour and increasing the need for sugar. Serve this cake warm and fresh – it is softest when served immediately upon baking.
Preparation Time: 10 minutes
Cooking Time: Nil
Baking Time: 30 minutes
Baking Temperature: 180°C (360°F)
- 1 cup whole wheat flour (gehun ka atta)
- 1 tsp orange rind
- ¼ cup low-fat curd (dahi)
- ¼ cup soft low-fat butter
- 4 tsp sugar substitute
- ½ tsp baking soda
- Combine the butter and sugar in a deep bowl, mix well using a spatula.
- Add curd and orange rind, mix well.
- Add flour, baking powder and approx. ½ cup of water and mix well.
- Pour the batter in a greased and dusted aluminium tin of 150mm. (6”), tap it lightly and bake it in a pre-heated oven at 180°C (360°F) for 25 minutes.
- Cool slightly, loosen the edges using a sharp knife, de-mould it and cut into wedges.
- Serve as required.
Nutritive value per serving:
- Energy: 82 kcal
- Protein:3 g
- Carbohydrates:4 g
- Fat:4 g
- Fiber:3 g
Note: It is highly recommended that this recipe be relished by people with Diabetes only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.