Gluten free Cake

Gluten free Cake

Thia Cake was in my list long back but couldn't update. This is an Amaranth flour Cake sweetned with jaggery powder. A perfect Tea-time cake with minimum ingredients. 

Notes:

*Sieve flour 3-4 times.

* All ingredients should be in room temperature.

* Baking tin size 6×3.

* I'm using ghee residue.

# If cake batter is very thick you can add 2 tablespoons of warm water.

Ingredients:

Amaranth flour - 1.25 cups/ 130 gms

Baking powder - 1 tsp

Jaggery powder - 1/3 cup

Ghee residue - 2 tablespoons

Milk - 1/2 cup / 125 ml

Curd - 1/4 cup

Vanilla essence - 1 tsp

Butter/ oil - To Grease the baking tin

Method:

# Mix Amaranth flour and baking powder.(dry ingredients)

# Mix ghee residue, milk, curd, vannila essence, jaggery powder (wet ingredients)

# Grease the baking tin with oil/ butter.

# Preheat microwave convection mode @ 170'c.

# Mix dry ingredients and wet ingredients in small batches.

# If batter is very thick you can add 2 tablespoons of water water. 

# Pour the batter in baking tin.

# Bake @ 170'c for 30 minutes.

# Check by inserting a toothpick/ knife. 

# Demold after 5-10 minutes.

# Cool completely on wire rack.

# Slice your cake and enjoy.

Please do try and provide your comments.

Thank U!

Coconut Cake

Coconut Cake

I always like simple cakes to bake. Coconut cake is soft, moist, healthy cake perfect for tea-time. 

I'm using fresh grated coconut but desiccated coconut can also be used. This is an eggless, whole wheat flour, jaggery cake. Simple and easy recipe perfect for lockdown extension.

Ingredients:

Whole wheat flour / atta - 3/4 cup

Jaggery (powder) - 3/4 cup

Grated coconut - 1/2 cup

Unsalted butter - 1/4 cup

Curd - 1/4 cup

Milk - 1/2 cup

Baking powder - 1 tsp

Salt - a pinch

Vanilla essence - few drops

Method:

# Grease your baking tin with oil /butter. Dust some flour. 

#Preheat microwave convection mode @160'c.

# Sieve whole wheat flour, baking powder, salt (3-4 times). Dry ingredients.

# Melt butter add jaggery powder, curd, milk, grated coconut, vanilla essence and mix well. (wet ingredients)

# Mix dry ingredients with wet ingredients in small batches. Always use cut and fold method.

Batter should be thick and dropping consistency.

# Pour the batter in cake tin. 

# Bake @ 160'c for 35-40 minutes.

# Check by inserting knife. If it comes out clean.(baked perfectly)

# After 5-10 minutes loosen the baking tin and unmold the cake. Put it on a wire rack. Allow it to cool down.

# Slice your cake and enjoy for tea-time.

*Airfried version - preheat@160'c for 5 minutes. Bake at same temperature for 20-25 minutes.

*Pressure cooker - add sand or salt. Place a ring mould close your cooker without gasket and whistle... preheat on medium flame for 15-20 minutes. Place the baking tin on the ring mould... close your cooker without gasket and whistle and bake on medium flame for 50-55 minutes.

*Kadai - add salt or sand keep the ring mould cover with a lid and preheat on medium flame for 15-20 minutes. Keep your baking tin on ring mould cover kadai with a lid and bake on a medium flame for 50-55 minutes.

Please do try and provide your comments.

Thank U!