I always use all-purpose flour for my cakes. Today, I experimented with whole wheat flour. In fact, I decided to go for the healthy version without eggs or butter. I used light vegetable oil and plain yoghurt instead. It turned out really delicious with a nice, chewy texture.
Whole wheat flour (atta) 2 cups Sugar 3/4 cup Sundrop vegetable oil 1/2 cup Yoghurt 1 cup Baking powder 1 tbsp Baking soda 1 1/2 tsp Cinnamon powder 2 tbsps Vanilla essence 1 tsp Water as needed Milk 3 tbsps Walnuts, roughly chopped 1/2 cup Raisins 1/2 cup
For the syrup: Cadbury’s Bournvita 2 tbsps dissolved in 1/4 cup water Cadbury’s cocoa 1 tbsp
Icing sugar 1 tbsp
Mix the wheat flour, sugar, cinnamon powder, baking powder and baking soda in a bowl.
Using a stand mixer, add the oil and yogurt to the pan and mix at Speed 1. Add the flour mix, a little at a time. Add water as needed to maintain the consistency of the batter.
Add the milk and vanilla essence. Add the walnuts and raisins.
Grease a 9”x6” rectangular cake dish and pour in the batter.
Bake in a 170 degree C oven for 1 hour and 20 minutes. Test after 50 minutes and when the skewer comes out clean, take the cake out of the oven. Let it cool.
Heat the Bournvita syrup in a nonstick pan and when it boils, add the cocoa. Heat on a low flame for 20 minutes, stirring continuously. Take it off the heat and let it cool.
Before serving, pour the syrup over the cake. Sprinkle icing sugar over the top.