Hope you are all doing well. I know it has been some time I posted; and been some time I posted a cake.
However, sometimes, you just have to have a cake, with chocolate A chocolate cake! Or atleast a cake with chocolate frosting! Right?
Though we used oat flour and wholewheat flour in it, this cake turned out moist like the cakes you get in bakeries, except that this is a comparatively healthy version of the same. Feel free to change the icing part to something you prefer. I used something that I thought was better for us. Also, instead of cardamom tea, you could use normal tea with a hint of cardamom powder, if you like. Place a bag of cardamom tea in recently boiled water and brew it for about 3-4 minutes for a concentrated version.
The cake keeps well for 2 days (not in the fridge; I just left in covered on the countertop). We had it for breakfast and it seemed another healthy option aside from an omelette, focaccia, or toast.
1 ½ cups oat flour
½ cup whole wheat flour
½ cup vegetable oil
1 ½ tbspn coconut sugar
1 heaped tspn baking powder
½ tspn salt
Zest of 2 juicy oranges
½ cup orange juice
½ cup of cardamom tea
Preheat the oven to 180C.
In a large mixing bowl, combine the flours, salt, baking powder, sugar and zest.
In another bowl, add the hot tea, orange juice and oil; mix well to combine these wet ingredients.
Combine the wet ingredients and dry ingredients and make a smooth batter.
Divide the batter into 2 small baking dishes/cake moulds, and bake for 35-40 minutes, until a skewer inserted comes out clean.
After this, let the cakes cool down completely before going ahead with the icing.
200 g Cottage Cheese
200 g Unsweetened Dark Chocolate (preferably more than 60%)
4-5 tbspns warm milk
Break up the cottage cheese and add it to a food processor. Process it with a tbspn of warm milk.
Chop finely and melt the chocolate either on a double-boiler or the microwave, until smooth and silky
Add it to the processed cottage cheese and process again till everything combines homogenously.
Decant the mixture into a bowl and mix it thoroughly, and add the remaining milk, to make it a silky mixture.
Place this mixture in the fridge for about 10 min, and ice your cake after this.
Hello, after a long time. The past month has been hectic for us, travelling, and family dinners, and luncheons. May be this week is the start of a more peaceful time period. This cake is an ode to that.
An Orange Cake is a testament to Summers and Monsoons for us. We get these small oranges that are really sweet and juicy, and deserve special treatment. So, here goes:
1 cup Oat Flour
½ cup Whole Wheat Flour
¾ cup Buttermilk
Juice and Zest of 3 small Oranges/2 medium ones
½ cup vegetable oil/canola oil
¼ cup organic Honey
1 tspn vanilla extract
2 tspns baking powder
1 tspn salt
Preheat the oven to 180 C.
In a large mixing bowl, combine the flours, zest, salt and baking powder.
In another bowl, mix in juice, buttermilk, honey, oil and vanilla extract
Slowly combine the wet and dry ingredients, and make a smooth batter.
Pour the batter into a lined loaf tin, and bake for 30-40 minutes, until a skewer inserted comes out clean.
Let the cake cool completely, and then drizzle with honey and serve.