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Fruit And Nut Cake ( Eggless And Whole Wheat)

Akum Raj Jamir
An eggless cake with a combination of whole wheat and semolina flour, sweetened with jaggery and mix-in of dry fruits, nuts and chocolate chips. A delicious and healthier treat for your loved ones.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, International
Servings 8

Equipment

  • OTG
  • Mixing bowl
  • 240 ml measuring cup set
  • 20 cm × 11.5 cm × 6 cm rectangle loaf pan
  • spatula

Ingredients
  

  • 1 cup whole wheat flour (128 grams)
  • ½ cup semolina /sooji/rawa
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup curd/yogurt
  • 1 cup jaggery (200 grams)
  • ⅓ cup oil (80-90 ml)
  • 1 teaspoon vanilla extract
  • 1 cup dry fruits and nuts
  • ¾ cup milk (180 ml)
  • ¼ teaspoon salt
  • 2 tablespoon chocolate chips

Instructions
 

  • In a mixing bowl add the curd, baking soda, whisk well and set aside while you make the other ingredients ready. (see the notes no.1)
  • Grease a cake pan with oil. Preheat oven at 180°C for 10 minutes.
  • In a mixing bowl sieve the flour, salt and baking powder for 2-3 times. To it add the semolina and mix them well together.
  • In the curd soda mixture, add the jaggery and whisk well until it turns into a smooth creamy mixture.
  • Add in the milk, oil, vanilla extract and whisk to combine them.
  • Add in the flour mixture over the wet ingredients and gently fold it and make a smooth batter without lumps.
  • In a small bowl add the dry fruits nuts mixture, chocolate chips if using, ½ tsp flour and mix well. This is to prevent the mix-in from sinking at the bottom of the cake while baking the cake.
  • Add in the dry fruits mixture to the batter reserving some for topping and give a quick gentle stir.
  • Pour the batter over the greased cake pan. Sprinkle the reserved mix-in on top of the cake.
  • Bake the cake at preheat oven @180°C for 35 minutes. Start checking from 30 minutes onwards. A tooth pick inserted should come out clean if not bake further for few mins.
  • Remove from the oven, let it cool down for 5-10 minutes and invert. Let the cake cool down completely on a cooling rack, cut and serve.

Notes

  1. Mix the curd and baking soda and let it stand for 5-10 mins to let it react. The reaction of curd with baking soda releases carbon dioxide and this reaction aerates the batter which helps in leavening the cake resulting to a perfect baked cake. You get soft, fluffy, spongy and moist cake.
  2. To make this cake vegan you can use non-dairy yogurt and milk.
  3. To make this cake gluten-free I recommend using a gluten-free flour or mix of gluten-free flours.
  4. You may substitute whole wheat flour with all purpose flour or any healthier flour.
  5. You may substitute the oil with 100 gms butter.
  6. You may substitute the jaggery with refined sugar or any other healthier sweeteners like cane sugar, brown sugar, coconut sugar etc.
  7. You can use a mixture of any dry fruits and nuts of your choice.
  8. All ingredients should be at room temperature.
  9. Sieve the flour 2-3 times, this helps in getting a nice texture to the cake.
  10. Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
  11. Do not open the oven frequently to check the cake while baking is in process.
  12. Always use the perfect and correct size of cake pan.
Keyword fruit and nut cake, jaggery, nuts, semolina, whole wheat