You may be skeptical about trying it, but you'll undoubtedly adopt this cake as your new favourite teatime treat once you make it at home, as it is incredibly delicious and light. Jaggery, an unprocessed cane sugar, is the main flavouring ingredient and offers the perfect balance of sweetness and warmth to this cake.
A cake is a must-have for any celebration, whether it's a birthday, an anniversary, or another special day. And if you have to avoid eating cake because of the calories and various dietary limitations, you must try this healthier substitute. Whole wheat is used to make this jaggery cake, which is also free of eggs and processed sugar. You may be skeptical about trying it, but you'll undoubtedly adopt this cake as your new favourite teatime treat once you make it at home, as it is incredibly delicious and light. Jaggery, an unprocessed cane sugar, is the main flavouring ingredient and offers the perfect balance of sweetness and warmth to this cake.
Here's how you can make this healthy cake at home:
• 1 teaspoon pumpkin pie spice mix
• 200 g whole wheat flour
• 1 teaspoon vanilla extract
• 1/3 cup oil
• 180 ml of whole milk
• 1/4 teaspoon salt
• 125 g yoghurt
• 165 g jaggery powder
• 1/2 teaspoon baking soda
• 1.5 teaspoons baking powder
• For garnish: 1 tablespoon each of slivered pistachios and slivered almonds (or any other nuts or even chocolate chips would work).
• A rack should be placed in the middle of the oven. Set the oven's temperature to 180 C/350 F. A 9-by-5-inch loaf pan should be greased and lined with parchment paper.
• In a large bowl, sift together the pumpkin pie spice mix, salt, baking soda, and wheat flour.
• Blend thoroughly by whisking.
• Add the yoghurt and jaggery powder to a medium bowl. When the jaggery has completely dissolved, beat at a medium pace. Both a hand mixer and a standard whisk will work just fine.
• Oil and pure vanilla extract should be added; beat on medium speed until combined.
• Add milk and dry ingredients in alternating additions, beginning and finishing with flour, to the jaggery, yoghurt, and oil mix.
• Add the milk in two additions and the flour three times. Just mix until there are no more flour pockets visible. The batter shouldn't be overmixed. A few lumps are quite OK.
• You may now gently fold it with a spatula while adding a handful of chopped nuts.
• Place the prepared cake pan on top of the batter. Use a spatula to smear the surface. To get rid of any air bubbles, tap the pan on the counter three to four times.
• Add slivered almonds, pistachios, or any other type of nut to the top.
Because of how soft this cake is, let it cool completely before slicing it with a sharp knife. The container must be airtight. For three days, it ought to be fine at room temperature. It's best to refrigerate it, though, if it's really warm where you live.