Few days back tried Simi's Nutmeg cake with pears, actually I was so fascinated by her presentation, the pear standing perfectly amidst the loaf cake, that I added flax seeds instead of eggs and attempted it. Turned out so yummy but just couldn't click any snap :(. While discussing about the attempt with Jayashri on FB, she suggested me to have a look at an eggless whole wheat cake recipe from Uma's culinary world here. She mentioned that calorie wise, sour cream was better substitute to butter. And it was more healthier way with use of wheat flour instead of maida/APF. I bookmarked it and tried to follow Simi's idea of using pear in the above suggested recipe [to capture the shot as Simi did :)] [Totally an optional step which you can exclude and go ahead with the basic recipe as mentioned here or from the original source.
So did u guess, what special today? Yes it is eggless whole wheat spice cake because I am back to baking. Was on baking spree baked many cakes, cookies and other dishes. Will surely share all of the recipes as and when I attempt them once again.
3 big ripened bananas
2 cups whole wheat flour
1/2 cup light brown sugar [ Banana imparts sweet taste in a recipe, hence I reduced the amount of sugar, you may increase it to 3/4th or 1 cup as mentioned in original recipe. ]
1/4 cup almonds, sliced
1/2 cup sour cream
1/4 cup olive oil
1/2 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 tsp black pepper powder [ optional step, this I tried instead of red chilli powder as suggested by Simi for her cake, gives a spicy kick after taste]
1/4 tsp salt
1 firm pear [optional]
Prepare the loaf pan by greasing and dusting. Keep it aside.
Mix all the dry ingredients except almonds ~ flour, sugar baking soda, baking powder, spice powders, salt in a deep bowl. Mix it well and keep aside. In another bowl , mash the ripe bananas to a smooth paste. Add sour cream, olive oil, milk, vanilla extract. Mix it and add dry ingredients gradually. As you stir in it will form a lumpy batter. Take care not to overmix the mixture. Now wash and clean the whole pear. Trim its base so that it sits in the loaf pan, you may trim the other end if you prefer to. Add the almonds in to the batter and mix well. Pour the batter in prepared loaf pan with pear placed in the center. Sprinkle some sliced almonds on top of the batter.
Tap it lightly and bake it in preheated oven at 175 C for 30 -35 mins [do the toothpick test to check for doneness of the cake, and adjust your baking time as per your oven settings]. Allow the cake to cool in the pan itself for 5-7 mins and later shift it to cooling rack for 10 mins. The cake should completely cool down before you slice them.
Enjoy this healthy version low caloric cake with a cup of milk. You can also pack them as healthy snack for kids tiffin.
Not a beautiful click as Simi, but was happy that I did attempt and got to capture it :)
You may use other nuts instead of almonds
Exclude pepper powder.
You may use any other oil instead of olive oil
Use of pear is totally personal choice.
Sending this entry to
Lunch box series kids delight event event, which is initiated by Srivalli,
Healthy diet - healthy breakfast, brainchild of Priya and
Bake fest May 2014, brainchild of Vardhini
Happy Baking !!!