am sure its not rare for people to compliment the food blog you write and take pictures for. And all that exotic stuff you cook up. you have a lot of readers who admire you and your creations and the care you put into each one of them. Do you have any idea however of how all of this ends?? Mostly on our waistlines…and i wonder if you give this a thought. Take for example, your spiced pumpkin cake…. the minute i saw it, my keyboard got drooled on. This is at work and in full view of my colleagues (ok dont ask me what i was doing looking at food blogs while i was supposed to be working!!). I wrote it down hurriedly on my writing pad and came home to make it. I’ve made it 5 times no less already since you posted it on the 29th of oct. Thats once every two and a half days!! Ridiculous!! in my own baking history!! Is there any greater compliment for the love of a recipe? that it can get made that often and it doesn’t serve as dinner? I just wanted to say thanks for this lovely recipe….I sure as hell am “loving it”
Jokes apart… all of the above is true…. this is a versatile recipe. I’ve of course made many changes to Meeta’s recipe. Making it with Whole wheat flour, jagery and of course egg less. I’ve made it with grated pumpkin and carrots, just pumpkin that’s been steamed and blended, just carrots and carrots and apple. It rocks each time!! this recipe is a keeper. what can i say?
This is my version:
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda/ soda bi carb
3/4 cup grated jagerry/ palm sugar/ brown sugar
3/4 cup vegetable oil
4 tablespoons plain yogurt
2 teaspoon garam masala powder/ substitute with 1/2 tsp each of clove, pepper, cinnamon and nutmeg powder
1/2 cup orange juice( i used readymade squash and this is sugared, so i reduced the amount of sugar used)
zest of one orange ( i used 2 tablespoons of candied orange peel)
pinch of salt
2 packed cups of grated yellow pumpkin
1 scant cup of grated carrot
2/3 cup cranberries (i used a mix of cranberries and golden raisins)
Preheat the oven to 180 degrees Celsius. grease a baking pan. Place all the dry ingredients except the grated pumpkin and carrots in a bowl and mix well with a whisk. Beat together the oil, yogurt & orange juice. Mix into the dry ingredients to make a thick batter. Fold in the grated pumpkin and carrot. Bake for 40 minutes or till a tester comes out clean. Cool in the pan for 10 minutes and transfer to a wire rack to cool completely before slicing.
Note: this is a moist cake. it keeps well about 2-3 days in the refrigerator. If it lasts that long that is!
Versions of the same cake:
Instead of grated pumpkin and carrot, peel, cube and nuke the appropriate amounts in the microwave, and mash them. Add this to the liquid ingredients of the cake and blend into the dry.
substitute the pumpkin with small cubes of apple chopped up with the skin.