Oat + Almond Cake w/ Yogurt frosting

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For the Cake:

  1. 1 cup Rolled Oats
  2. 1 cup Almonds
  3. 1 cup whole wheat flour
  4. 3/4th cup low-fat fresh yogurt
  5. 3/4th cup low-fat milk
  6. 3/4th cup vegetable oil
  7. 1 ½ cups dates, deseeded
  8. 1 tspn double action baking powder
  9. Salt

For the Frosting

  1. Hung yogurt made from 1 ltr of yogurt (recipe below)
  2. 2 tbspn low-fat single cream
  3. 2 tbspn wild organic honey

For the Cake:

–        Preheat the oven to 180 C

–        Process the oats and 1/4th of the almonds, separately in a coffee grinder/food processor to make flours of these two ingredients. Add the flours and the WW flour, salt and baking powder to a large mixing bowl, combine, and set aside

–        While you make the flours, soak the deseeded dates in warm water, atleast for 10 minutes.

–        Into your liquidizer, add the yogurt (from the cake ingredients), milk, dates and oil, and blitz till smooth. Some flecks of dates are perfectly fine, and infact preferable.

–        Add this mixture to the dry ingredients, and keep folding till everything is evenly incorporated. Do not overmix. Take a handful of almonds (from the remaining 3/4th cup of almonds), chop them roughly and add them to this mixture and fold them in.

–        Add the mixture to a baking mould that is greased and lined. Bake for 1 hr 10 min to 1 hr 15 min., till the top is a nice deep golden color. A knife inserted may not come out perfectly clean, as the oats and yogurt in the cake tend to keep it really moist.

–        Let the cake cool completely before you frost it.

For the Frosting:

–        The night before you decide on this cake, take a ltr of fresh, low-fat yogurt (I use yogurt made from cow-milk), pour it in a linen cloth, and tie it up.

–        Hang this filled and tied up linen bag over your kitchen sink. Make sure you keep an empty bowl to catch the whey left out by the hung yogurt.

–        The yogurt will take atleast 6 to 7 hrs in relatively warm weather conditions, to form into a cream. (In cold weather it would take between 7 to 8 hrs). So leave it overnight, preferably.

–        The following morning, untie the linen bag, and remove the creamy hung yogurt. Chill it in the fridge to use later.

–        Do not throw away the linen cloth. It can very well be used to make more cheese/hung yogurt. And do not throw away the whey. It is full of proteins and minerals. Add a dash of ground ginger and seasoning to chilled whey to make a summer drink!

–        For the above frosting recipe, to a small mixing bowl, add the hung yogurt, cream and honey, and combine well. Chill the mixture while the cake bakes and cools.

–        After the cake is cool enough, frost the cake with the yogurt frosting, and sprinkle almonds on top. Serve at room temp. 

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