Well ,this is a healthier version of my classic Date cake .I've replaced the plain flour with whole wheat flour and I added a little brown and polson custard powder to make the cake lighter and to try and replicate the cake flour using whole wheat flour and cornstarch . Custard powder is nothing but vanilla flavoured cornstarch .Whole wheat flour is healthy.I've used dates, which are very healthy .I know they are high glycemic index, but they are very high in minerals and vitamins and comparatively low in sugar and more nutritious because they have more fiber. I have used canola oil and skimmed milk .
One bowl and and a little deft whisking and the cake is ready to bake.I am planning to try a version of this cake with this basket of apples picked up from when we were returning from Himachal Pradesh. The golden apples are from Kinnaur, not as tart as granny smith,but a little sweet a little sour .The red apples taste like Washington red apples ,so I'll use both for my next cake.
The cake is dense and moist.The best part about cake is that one slice is enough with a cup of coffee or tea to satisfy your cravings for something sweet and quell your hunger pangs in the middle of the day.Believe me you will never regret it .It will soon become a family favorite.for the Whole Wheat Eggless Date Cake...
you need 2 cups whole wheat flour4 tablespoons custard powder or cornstarch 250 grams seeded and chopped dates1 cup warm milk 3/4 cups of oil 3/4 cup sugar1 teaspoon baking soda or bicarbonate of soda 1/2 teaspoon baking powder2 tablespoons of sugar for the caramel
Begin with the caramel .Small pan ,begin to melt the sugar.Dont stir,just swirl.
Keep the flame on low as it melts.
Add a quarter cup of water and allow to form a thick syrup.
In a large bowl plac the dates and milk and pour the caramel over and set aside for about half an hour so that the date soften.
Take a power nap and come back refreshed.Turn the oven on 160 degree centigrade,grease and flour a 9 inch cake tin. Into date and milk add sugar and oil and whisk together.
Sift together, whole wheat flour ,the custard powder and baking powder and bicarbonate of soda and pinch of salt .I added the custard powder as an after thought, that is why it is not visible here.
You should add the dry stuff in three batches and whisk them in.If the batter of your cake appears dry, stir in a teaspoon of vinegar.Blend well and pour into the cake tin.
The pictures are of double the recipe so the cake needs a large cake tin.10 inch square.
Into the oven the cake needs at least an hour, maybe 65 minutes to bake ,in the center of the oven .Stab the center of the cake with a skewer and check for the crumbs. There should be no wet stuff on the skewer. Bring the cake out and let it cool for 20 minutes. Run a knife around the cake and turn it out onto a plate and then turn again onto a wire rack.
Allow it to cool and slice and store the cake. It keeps well for 10 days in the fridge yes it stays so long.
If you omit the custard be sure to add some vanilla essence to the cake.
Best thing to do.Share the cake.
It's always great to share the calories, let the world also put on some weight.
Spend less time on a guilt trip and enjoy the wholesome goodness of cake .
Baked again and again and again and again and everytime think of me ...
So what are you baking today???
