Home made Whole Wheat Flour cakes:
- Coconut-fennel cake topped with sesame
- Chocolate-vanilla cake topped with flax seeds
- Coconut-fennel Wheat flour cake
Ingredients – 1 cup flour, one cup of freshly grated coconut, 2/3 sugar1/3 coconut oil, two eggs, baking powder (tea spoon), 50 gms butter, 150 ml of full fat milk, baking soda (half tea spoon), vinegar (tea spoon). One table spoon fennel (only for topping).
Make the mixture which will be flowing and smooth (but not liquidy).
Pour the mixture in your baking container. Don’t forget to grease the pan before you pour the mixture.
Top it with sesame seeds.
Bake for 1 hour.
- Chocolate-Vanilla Wheat Flour cake
Ingredients – 1 cup flour, one cup of grated coconut, 1/3 cup of cocoa powder, 2/3 sugar1/3 coconut oil, two eggs, 50 gms butter, 150 ml of full fat milk, baking powder (tea spoon), baking soda (half tea spoon), vinegar (tea spoon). One table spoon flax seeds (only for topping).
Make the mixture which will be flowing and smooth (but not liquidy) and pour it in a baking container.
Dont forget to grease the pan before you transfer the mixture to the baking pan or container.
Top it with flax seeds.
Bake for 1 hour.
- Points to remember:
Cakes normally split on top. Some pound cakes may not. But when a cake has a variety of ingredients, cakes split.
If sugar is less, you can’t have a cake that holds its texture.
Too much fat or oil may make the cake crumbly.
It takes time to make the right cake. I have been baking since 2003 and still my makes fail.
I don’t know about using other substitutes of sugar.
On the whole, this cake did not smell eggy.
We have used fresh coconut. Or you can use the coconut left after extracting the milk.
Jagoran 