sexta-feira, 12 de setembro de 2014

Atta Cake (sem ovos)

Eggless Whole wheat Cake / Atta Cake


Whole wheat flour - 2 cups
Castor Sugar - 1 cup (you can also use grated jaggery)
Curd/Plain yoghurt - 1 cup
Water - 1 and 1/4 cup
Baking powder - 1/2 tbsp
Baking Soda - 1 and 1/2 tbsp
Cinnamon powder - 1 tsp
Green cardamom powder - 1 tsp
Cooking oil - 3/4 cup
Chopped Walnuts - 2 tbsp (optional)
Raisins - 1 tbsp (optional)


1) Preheat oven at 200 C. Sift wheat flour, baking soda and baking powder and keep it aside. 2) Add sugar, oil in a bowl and mix it well until sugar completely dissolves. Add yoghurt and blend it well.
3) Now add all wheat flour slowly to the mix and blend it well. Make sure there are no lumps in the batter. Add water and bring it to a dripping consistency. Add cinnamon powder, cardamom powder, raisins, walnuts and give a quick stir.
4) Grease the cake tin with some oil evenly and add the batter to it. You can also use butter paper.
5) Bake at 180 C for 50 minutes. Check after 50 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.

Once it has cooled down, invert it on a wire rack and let it cool down completely.

Now lets prepare Vanilla Glaze -

Powdered sugar - 1 cup
Vanilla essence - 1/2 tsp
Melted unsalted butter - 1/2 tbsp
Milk - 2 tbsp


Combine powdered sugar, vanilla essence, butter and milk until mixture is creamy without any lumps.

Add this glaze on top of the cake and enjoy!!!!


1) Only cut the cake once it has completely cooled down.
2) Bring the batter to dripping consistency. I added 1 and 1/4 cup water. If you feel batter is too thick add 1/4 cup more water.

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