It’s a relaxed Sunday today. The Sun has been kind and shinning with all brilliance. It now seems as though we are in spring. A strong breeze rustles the trees tops and bushes. The tall grass in the fields, stroked by the breeze move like giant waves from one end to the other. The leaf birds chirp continuously as they flit from flower to flower sucking nectar from our climber that is over laden with orange flowers.
Last week, we spotted huge Indian Pied Hornbills in a mulberry tree. It was an ecstatic moment. We were flabbergasted to see the giant birds swooping down for insects and getting back to their perch.
Market is flooded with black grapes. This weekend I baked an Egg less Cake with black grapes.
It was sumptuous, moist and studded with juicy grapes that burst in mouth in every bite.
Black Grape Cake – Egg less and Butter free
1 ½ cups all-purpose flour
½ cup powdered sugar
1 ½ teaspoon baking soda
¼ teaspoon salt
½ cup milk at room temperature
1/3 cup virgin olive oil
¼ cup jam (any flavour) or else, add ¼ cup powdered sugar more
2 tablespoons lemon juice or white vinegar
1 teaspoon vanilla essence
1 cup black grapes washed* and wiped dry
*Grapes are sprayed with pesticides. It is important to clean them well. Take two cups of water. Add two tablespoons of white vinegar and soak for ten minutes. Rub skin with hands. Rinse.
Preheat oven to 175 degrees C. Grease the sides and line bottom of one 8 inch round cake pan.
Whisk together first four ingredients in a big bowl. Keep aside
In another bowl mix next five ingredients.
Add dry ingredients to wet ingredients and mix till you get a smooth batter.
Fold in grapes. Pour the batter in the prepared cake tin.
Bake for 35 minutes or till a toothpick inserted in the center comes out clean.
Remove from the oven after 5 minutes. Remove from the pan after another 5 minutes.
Cool in the rack. Slice next day.