Late vernal phase witnesses profusion of blooms. Trees
laden with inflorescence, branches weighed down with flowers , wild flowers
making appearance in every inch of the ground… seems, like, waking up from a
phase of dormancy to survive the harshness of winters, each is trying to outdo
the other in the grand show of colours
and fragrances. Morning air blissfully laden with the aroma of mango
blossom and orchestrated by the bird songs is the ultimate food for the soul –
so heavenly, so divine.
The soaring temperature is also affecting the avian fauna.
Most of the migratory birds have left their winter abode. We spotted a pair of wagtails yesterday. What agile creatures they are…flitting from branch to
branch whole day. It took almost an hour of hiding under the gooseberry tree to
get a shot of the beauty.
Beet season is almost at the fag end. Trying to make the most of it, I baked a
Whole Wheat Beet Chocolate Cake.
Moist and fudgy, it is a delicious cake, almost
guilt free.
No worries now when the kids shout “We are hungry…….!”
This is how I made Whole Wheat Beet Chocolate Cake
Whole Wheat Beet Chocolate Cake (Egg less)
Ingredients
1 ¼ cup whole wheat flour
1 cup muscovado sugar
1 cup buttermilk
½ cup boiled peeled and pureed beets
¼ cup cocoa powder
¼ cup butter
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons icing sugar
Method
Preheat the oven to 180 degrees C. Grease, dust and line
one 8 inch round cake pan.
Whisk together whole wheat flour, cocoa powder (pass
cocoa powder through a strainer to remove lumps), baking soda, baking powder
and salt.
Beat butter and sugar till light and fluffy. Add buttermilk
and pureed beets. Mix well.
Add dry ingredients to wet ingredients. Mix gently. Do
not over mix.
Pour the batter in the prepared cake tin. Bake for 25 to
30 minutes or till the top turns brown and a toothpick inserted in the center
comes out clean.
Remove from cake tin after 10 minutes. Run a knife along
the edges and remove the cake. Cool in the rack. Slice next day. Sprinkle icing sugar before serving.
Looks so soft and delicious cake dear ..very colorful !!
ReplyDeleteEvery time I see "eggless" in one of your titles I smile. The eggs are the hardest thing to replicate in a cake so if it is already eggless, it's a done deal I can veganise it and I LOVE beets AND I have beets sitting in the ground waiting to be harvested this week so a most fortuitous cake indeed! :)
ReplyDeleteHealthy and tempting cake!!
ReplyDeleteChocolate and beetroot are a wonderful combination- I love it! You are so lucky to love in such a beautiful place :)
ReplyDeletesoft and delicious cake.. Nice healthy cake..
ReplyDeletecan we substitute muscavado sugar with normal brown sugar?
ReplyDeleteYes Chaitra, You can use brown sugar or white sugar in place of muscovado sugar.
ReplyDeletehi
ReplyDeletewhy do u use more of baking soda den baking powder in wheat cake recipe, usually we do vice a versa in all purpose flour ? is dere any scientific reason ? pls help.
ty n rgds
pls also tell while making butter milk, do we need to add vinegar at the boiling point of milk, or dere is other way
ReplyDeleteHi Dinesh, Soda is generally added to eggless cakes. Egg less cakes invariably have buttermilk or curd as one of the main ingredients. Baking soda reacts with curd or buttermilk, helps the cake rise better and makes it softer too! To make buttermilk, add vinger to luke warm milk or to the milk at room temperature. Stir for a while and the milk curdles.
ReplyDeleteCan i add equivalent amount of oil on place of butter???
ReplyDeleteYes Khyati. That would make this cake really healthy and low fat.
DeleteCurd can be added in place of buttermilk??
ReplyDeleteYes. Beat curd till smooth. Add water to get buttermilk like consistency. Use.
ReplyDeleteThanks for trying the recipe Binu. I feel like baking it again :)
ReplyDelete