Fruit and Nuts cake
Delicious Fruit and nut cake my way for Christmas.
Eggless and no ghee or butter . I used half all purpose flour and 1/2 wheat flour . It turned out utterly scrumptious .
Ingredients
1 /2 cup all purpose flour,
1/2 cup wheat flour
/2 cup jaggery
2 tbsp curd
3/4 cup milk
1/2 cup oil
1 tbsp orange zest
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3 tsp all spice ( mix of cinnamon , nutmeg , Clove , ginger )
1 tsp vanilla
1 cup mix of dry fruits like black raisins , dried kiwi , apricots , golden raisins , tutti fruiti, chopped figs , chopped dates .
3/4 cup of chopped nuts like almonds , cashewnuts , pistachios , walnuts Orange fruit juice to soak the dry fruits ( I soaked for 72 hours )
Take a bowl add milk , add oil , add jaggery , curd, zest of lemon , mix well add all dry fruits and nuts , keep some for garnishing the top mix well .
Place a sieve on top add both flours , baking powder , baking soda , salt , sieve all , add the spice powders fold in well till well combined grease a cake pan , line with parchment pour batter in cake tin .
Just tap the pan , place in pre heated oven ,at 170 C bake for 50 to 55 minutes or till done, baking time will vary .
The skewer when tested must come clean to indicate cake is baked completely. Remove cake to a rack , poke small holes , drizzle fruit juice , this is optional , allow cake to cool well , ease out of the tin and set on a plate .
Cling wrap and keep for few hours till you slice .
It is totally irresistible 😋so slice it when completely cool if you cannot wait .
Follow my Instagram for more videos and recipes . Follow my Instagram .
A millet cucumber dosa is a nutritious and delicious take on the traditional dosa, using kodo millets , methi seeds and cucumber as key ingredients.
Veg makhanwala is a popular vegetarian dish in Indian cuisine. It is a creamy and rich curry made with mixed vegetables cooked in a buttery tomato-based gravy.
Thogayal has its roots deeply embedded in the culinary traditions of Tamil Brahmin (Tambram) households, where it has been a quintessential part of daily meals for generations. Its origin lies in the need for simple, wholesome, and flavorful accompaniments that align with the vegetarian and satvik dietary principles followed by Tambrams.
Millets adai is a popular South Indian dish that combines various millets with lentils and spices to create a nutritious and delicious pancake-like preparation.This millets adai is a wholesome and nutritious option for a meal, offering a good balance of carbohydrates, proteins, and fiber.
Pulinkari is a deliciously tangy gravy from Palakkad, made with a medley of vegetables like pumpkin, taro (colocasia), and drumsticks, or simply two varieties of pumpkin. It’s a household favorite and a staple in my kitchen .
Dahi tadka is a popular Indian dish made with yogurt (dahi) that is tempered with various spices and sometimes garnished with herbs like coriander. The tempering typically includes ingredients like mustard seeds, cumin seeds, garlic, dried red chilies, and curry leaves, which are fried in oil or ghee until fragrant and then poured over the yogurt.
Thiruvadirai Thalagam is a traditional South Indian curry prepared during the Thiruvadirai festival, which is celebrated in Tamil Nadu. Thiruvadirai is a festival dedicated to Lord Shiva, and Thalagam is a mixed vegetable curry made with a variety of tubers, lentils, and spices. It is typically served with Kali (a sweet rice dish) during the festival.