It has been a long dormancy for the blog.
What better way to break it with a homemade apricot plum cake.
Belated July 4th to my American readers.
I made this cake for July 4th to celebrate America's 243rd year of Independence.
Ingredients:
All purpose flour - 1 1/4 cup
Atta( whole wheat flour) - 1/2 cup
Plums - 4 ( peel off skin , scoop out the flesh)
Apricots - 2 ( peel off skin , scoop out the flesh)
Yogurt(curd) - 1/2 cup
Sugar - 1/2 cup
oil - 2/3 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Apple cider vinegar - 1 tbsp
Cardamom powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
Salt - 1/4 tsp
Almonds - 1/2 cup(chopped)
Mix the dry ingredients - the flours, baking powder, salt, cardamom, nutmeg and sugar in a bowl.
Preheat the oven to 350 F. Grease a baking pan.
In a separate mix the oil/butter/yogurt/vinegar and the fruits together. Fold in the dry ingredients into the wet ingredients taking care not to beat the mixture too much. At the end fold in the almonds.
Add the baking soda and mix gently. Pour into the baking pan and bake for 45 minutes or until done.
I baked mine in 2 pans.
Tips:
1.The original recipe used soy milk and vinegar. I replaced it with yogurt and half the quantity of vinegar.
2. I used a mix of oil and melted butter in the ratio 2:1.
3. My plums and apricots were very ripe so i was able to scoop the flesh out. you can chop them if they are firmer as per the original recipe.
4. I used a little more flour than the original recipe to make it the right consistency for a cake batter.
5. Flavoring with unsweetened chocolate or cocoa powder will add to the taste of the cake.
Recipe source
https://www.vegrecipesofindia.com/eggless-plum-cake-recipe/
What better way to break it with a homemade apricot plum cake.
Belated July 4th to my American readers.
I made this cake for July 4th to celebrate America's 243rd year of Independence.
Ingredients:
All purpose flour - 1 1/4 cup
Atta( whole wheat flour) - 1/2 cup
Plums - 4 ( peel off skin , scoop out the flesh)
Apricots - 2 ( peel off skin , scoop out the flesh)
Yogurt(curd) - 1/2 cup
Sugar - 1/2 cup
oil - 2/3 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Apple cider vinegar - 1 tbsp
Cardamom powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
Salt - 1/4 tsp
Almonds - 1/2 cup(chopped)
Method:
Mix the dry ingredients - the flours, baking powder, salt, cardamom, nutmeg and sugar in a bowl.
Preheat the oven to 350 F. Grease a baking pan.
In a separate mix the oil/butter/yogurt/vinegar and the fruits together. Fold in the dry ingredients into the wet ingredients taking care not to beat the mixture too much. At the end fold in the almonds.
Add the baking soda and mix gently. Pour into the baking pan and bake for 45 minutes or until done.
I baked mine in 2 pans.
Tips:
1.The original recipe used soy milk and vinegar. I replaced it with yogurt and half the quantity of vinegar.
2. I used a mix of oil and melted butter in the ratio 2:1.
3. My plums and apricots were very ripe so i was able to scoop the flesh out. you can chop them if they are firmer as per the original recipe.
4. I used a little more flour than the original recipe to make it the right consistency for a cake batter.
5. Flavoring with unsweetened chocolate or cocoa powder will add to the taste of the cake.
Recipe source
https://www.vegrecipesofindia.com/eggless-plum-cake-recipe/
