Could we consider the Oat Jaggery Honey Almond Cake as a healthy cake. I’m not sure but it would certainly be healthier than the cakes made with sugar. The cake turns out soft and light and would be perfect for tea time.
Yield: 2 x 185 gms
Prep. Time: 20 Mins
Baking Time: 25 to 30 Mins
[ Standard Measure : 1 cup = 250 ml ]
- Maida [APF] – ¾ cup
- Oats – ¼ cup
- Jaggery Powder – ½ cup
- Milk (lukewarm) – ½ cup
- Oil (neutral taste/smell) – ¼ cup
- Baking Powder – ¾ tsp.
- Baking Soda – ½ tsp.
- Vinegar – ½ + ½ tbsp.
- Cardamom Powder – 1 tsp.
- Almonds (chopped) – ¼ cup
- Some Almonds, Oats (for topping) – as needed
- Honey (for brushing) – as needed
Step 1: Grind the oats till finely powdered and keep aside.
Step 2: Sieve the maida, baking powder, soda-bicarb and salt. Add the chopped almonds to it. Sieve the jaggery powder into the maida. Add the cardamom powder and mix (Dry Ingredients).
Step 3: Set your oven to pre-heat at 180° C for 15 minutes.
Step 4: Take the milk in a small bowl and add ½ tbsp. vinegar to it and mix. Leave aside for 5 minutes. Once the milk has curdled, add the oil and the remaining vinegar and whisk for 1 to 1 ½ minutes till an emulsion is formed (Wet Ingredients).
Step 5: Add the wet ingredients to the dry ingredients and mix well. Add 2 to 3 tbsp. of some more milk, if needed, and mix.
Step 6: Transfer the batter to two moulds of 2 x 1 ½ x 6 inch (we prefer to bake this cake small so that it bakes well).
Step 7: Sprinkle some oats and chopped almonds and tap the mould gently to remove any trapped air.
Step 8: Bake at 160° C for 25 to 30 minutes till a toothpick inserted into the cake comes clean. Then remove from the oven and allow to cool.
Step 9: When the cake has cooled down, brush with some honey and slice and serve. Enjoy.