Banana cake. COURTESY
This eggless cake is very simple if you
have the sourdough discard handy. Because cake is going to be a weekly thing in
many family now. Stay away from baking powder, baking soda and processed sugars.
Use rock sugar (mishri) instead of white sugar and cold-pressed coconut oil
instead of refined oils and traditional Paigambari wheat flour instead of
refined flour (maida). And to top it all, the goodness of flour (freshly ground
at home) gave it a perfect volume, mass and texture.
Ingredients:
3/4 cup Kodo millet flour (freshly ground, mildly roasted)
3 ripe bananas
3/4 cup mishri (rock sugar, powdered)
1 + ¼ cup paigambari wheat flour (any wheat flour)
½ cup cold-pressed coconut oil
¼ cup yoghurt
2 tbsp sourdough discard
1 tsp vanilla extract
A pinch of rock salt
Candied fruits (optional)
Method:
With the help of a hand blender, blend bananas and mishri powder.
Add yoghurt, cold-pressed coconut oil and vanilla extract and blend it all to a homogeneous consistency.
Slightly roast millet flour and whole wheat flour. Allow them to cool.
Sieve both the flours twice and add to the banana oil mixture. Make sure you add in batches and cut and fold gently.
Transfer the batter to a well-greased cake mould. Tap it to assure there are no air bubbles.
Garnish with candied fruits
Bake it for 55 minutes in a preheated oven and 180C. Always keep a check on your oven.
Once baked, allow the cake to cool completely.
You can always improvise with your choice of flours and fruits.
Do share your beautiful renditions and celebrate every little joy with your loved ones.
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