For the last year, most of my baked goods, especially cakes and muffins are made almost exclusively using whole wheat flour (the regular chapathi/ roti flour). To be honest, I have stopped buying and using refined flour / maida. When I bake for friends, I am not sure if everyone will be happy with the healthier flour, so use refined/ all purpose flour. A few months ago, we completely switched to multigrain flour for our daily rotis. It was an easy way of introducing the benefits of various grains like jowar, bajra and ragi in our daily diet apart from whole wheat flour that we generally use. I have been wanting to use it to bake cakes and muffins, but shied away wondering if K would be able to detect it and refuse to eat it. worse still, would it be inedible and thus mean a wastage of the other precious ingredients that are used. I need not have worried. This cake turned out to be absolutely moist with a beautiful texture. It was a little too sweet for my taste, but am giving here the original quantities i used because i know most people prefer a cake to be … well, sweet.
Try it, the flavours of the honey and nutmeg blend so well, that i think this is my new best cake. move over chocolate, i think you were always overrated! here comes the nutmeg!
Eggless Multigrain Nutmeg & Honey Cake
Makes one 7 inch cake
1 cup multigrain flour (you can substitute with maida/ all purpose flour
a pinch of salt
1/2 teaspoon baking soda
1 level teaspoon baking powder
1/2 cup powdered sugar
1/3 cup honey
1/2 cup melted butter or oil (I used oil)
1/2 cup thick curd/ yogurt (make sure it is not sour)
1/2 cup milk
1/2 teaspoon finely powdered dry ginger
1/2 teaspoon powdered nutmeg
3-4 tablespoons finely sliced almonds
Preheat the oven to 180 degrees C. butter and line a cake tin with greaseproof paper or aluminium foil
Mix together the flour, salt, baking powder, baking soda, powdered sugar and nutmeg and dry ginger powder thoroughly with a whisk or a fork.
In a medium bowl, mix together the yogurt, milk, oil/ melted butter and honey.
Make a well in the middle of the dry ingredients and pour in the liquid ingredients. mix together lightly with a whisk or a fork. Do not overmix.
Pour the batter into the prepared cake tin. Sprinkle the slivered almonds on top and bake for about 30-35 minutes. Check for doneness with a skewer or a knife till it comes out clean. Remove from the oven and leave to cool completely before removing the cake liner and slice.
this cake tastes best after sitting overnight. the flavours burst out when you bite in. This is a beautiful cake to serve at tea time.