Friday, October 28, 2016

Baby friendly Apple-banana-eggless-whole wheat cake

I love baking and I have been exploring eggless, baby friendly recipes for a while now..After following several YouTube channels and blogs, here is my version of Baby-friendly eggless cake.

  1. Atta (1 cup)
  2. Ripe Banana (2)
  3. Apple (1)
  4. Baking Soda and baking powder (half a teaspoon each)
  5. Honey (optional)
  6. Butter (quarter cup) or Vegetable oil (quarter cup)
  7. Handful of raisins (optional) 
  8. Yoghurt (2 teaspoons - optional)

  • Sieve the Atta (Whole wheat flour) along with half a teaspoon of Baking Powder and Baking Soda.
  • In a blender, add Bananas and apple and blend well.
  • Mix the blended Apple-Banana mixture into the Atta. Make sure there are no lumps.
  • Slowly add the Butter/oil and contiue mixing. 
  • You can include the honey at this stage, depending on how much sweetness you require.
  • Optional sweeteners - dates or raisins can be blended along with Apple and Banana for extra sweetness if needed.
  • Check the consistency of the batter. Should not be too thick or too runny. Just enough to be pourable or spreadable by spoon.
  • Add raisins at this stage. If you wish, you can include some walnuts as well.
  • If the batter is too thick, you can add a teaspoon or 2 of yoghurt. Or if it is too thick, adjust with a little extra Atta.
  • Baking tray - you can use as per your oven. Grease by applying butter and lightly dust with flour.
  • Baking timing depends upon the oven. 180 Degrees Celsius for 40-45 minutes. Check with a fork at around 40 minute mark. 
The following steps are specific to my oven.
  • I use a Usha Halogen Oven and I find that the top becomes too crusty, while the bottom is still uncooked. To balance this, I baked at 180 Degrees Celsius for 25 minutes (with the top covered), 10 minutes with the top exposed for crust to be formed.  
  • Let the cake remain in the oven for about 15 minutes. Slowly take it out and invert. If the bottom still feels slightly uncooked, pop it into the oven for 5 minutes at 180 C (with the inverted side up).
  • Let it completely cool before slicing :-)

And here's the completed cake :-)

A bit of chocolate sauce on top, just about completes it :D

This is perfect for snacks, or as a travel food and stays good for 2-3 days in a airtight container. Can be used refrigerated for upto 1 week.

1 comment:

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