MULTIGRAIN CASHEW CARROT CAKE

Yes you heard it right-A cake with multigrain flour/health mix/sathumaavu that too 100% eggless.I was never so thrilled and excited so far even when I had cooked first and posted my first recipe.Buying an OTG was a long pending one and I was the sole reason behind dragging it. I was so skeptical about its usage and worth of the purchase.I was constantly doubting in many aspects and finally we bought this two weeks back.It is a 24 L Morphy Richards OTG.I have been reading and learning a lot of baking basics,tips and recipes since then .Ask my friends and you would know how much I had nagged them šŸ˜‰ With some beforehand experience of making cakes in pressure cooker and as a result of reading a lot from the web,FB groups and books I finally roughly drafted this recipe .The major reference comes from here and FB group OVENDERFULĀ  MOM BAKERS COMMUNITY.I was so sure of baking it healthy without using maida/refined flour/all purpose flour.I have tried cakes with wheat and all millet flours in pressure cooker. Some turned great and few turned out to be a disaster.So with all learnings I gathered all courage to experiment with my OTG .I was so very excited when I tried this and had my finger crossed to check the outcome.Thanks to all wonderful friends who helped me by answering my queries and sharing their tips.I am a very beginning stage of baking and I am trying my best to put in all pointers in this post.I shall keep on improving.Do write to me your tips/suggestions.Here goes the recipe of my trial in my OTG.(Pardon me if I have not done the best)multigrain cashew carrot cake

Ingredients:

DRY INGREDIENTS:

  • Sathu Maavu/Health Mix-1/2 cup(125 gms)
  • Whole Wheat Flour-1/2 cup(125 gms)
  • Sugar-3/4 cup
  • Kesar badam Mix-1 tbsp
  • Baking powder-1/2 tsp
  • Baking Soda-1/2 tsp
  • Carrot-3/4 cup(grated)
  • Salt-A pinch(Optional)

WET INGREDIENTS:

  • Curd or Yogurt-1/2 cup
  • Oil-Slightly less than 1/2 cup(three fourth of half cup)
  • Milk-3 tbsp
  • Yellow food colour-5 drops
  • Vanilla Essence-1/4 tsp
  • Butter-To grease the pan

multigrain-carrot-cashew-cake

Procedure:

1.Measure and Keep all the ingredients ready.

multigrain cashew carrot cake

2.Powder the sugar.Chop the cashews.

3.In a wide bottomed bowl add whole wheat flour,multi grain flour,baking soda,baking powder,keasar badam mix,powdered sugar and salt.(Dry ingredients).I missed adding salt and added along with the wet ingredients only.

multigrain cashew carrot cake

4.Mix them and sieve it well.Set them aside.

5.In another bowl mix curd,oil,milk,food colour(optional),vanilla essence and whisk/beat them well .(Wet ingredients)

multigrain cashew carrot cake

6.Pre heat OTG for 10 minutes to 250 degrees C.

multigrain cashew carrot cake

7.Grease the pan with butter.

8.To the wet ingredients add carrot and blend it well.

multigrain cashew carrot cake

9.Now add the dry ingredients to the wet mixture and mix well.

10.Blend until you reach theĀ  cake batter consistency.

multigrain cashew carrot cake

11.Spread the batter evenly in the pan and top it with cashews.

12.Place the baking pan in the OTG and bake for 30 minutes at 185 degrees.

multigrain cashew carrot cake

Please find below the OTG knob settings:

multigrain carrot cashew cake

13.When the OTG gets switched off check if its done perfectly using a tooth pick.

multigrain cashew carrot cake

14.Take the cake pan out of the OTG (IF toth pick comes out clean) and place it on a wet cloth/towel for 15 minutes.

multigrain cashew carrot cake

14.A super moist,mildly sweet,healthy eggless home made cake with crunchy cashew topping is ready.

multigrain cashew carrot cake

 


P.S:

I have used home made sathumaavu,home made whole wheat flour and home made kesar badam mix.

The softness and density depends on the ingredients used to prepare home made cerelac/sathu maavu / health mix. I used the usual home made flour which I use daily for porridge.The cake was extremely soft and moist.I expected it be dense as I skipped maida/APF.But to my surprise it just melted in mouth.

You can use powdered palm sugar or brown sugar instead of white sugar to make it 100% healthy.As this was my first trial in my OTG I was slightly scared to experiment unlike my previous trials inĀ  PC.

The colour might differ due to lighting effects.

I added few drops of yellow food colour thinking that it would help in overcoming the brownish tint which whole wheat(Red Samba Wheat) & health mix flour would create.But honestly it didn’t help.

You can replace carrot with beet root and vanilla essence with rose essence too.

You can also slightly fry the carrots in few drops of ghee and add.

Ensure the curd/yogurt is fresh and not sour.

You can use walnuts or chopped badams instead of cashews.

Wait for atleast an hour before slicing the cake.

Go through the manual to fix the preheat temperature and timings.My OTG suggested preheating at 250 degrees for 10 minutes.

The timing might vary from 25-40 minutes depending on the oven used and tray used.Have a check using a tooth pick after 25 minutes.

I used rolex brand baking pan measuring 19 cm*4.8 cm(heart shaped).The quantity specified was exactly perfect enough to hold the cake after baking.

Using a wet cloth to wrap the tray after taking out of OTG helps in getting the cake out clean and perfect.

Dip the knife in hot water to slice the cake perfectly.

Sieving the dry ingredients is a major step which prevents disasters.

I used olive oil.You can use gingelly oil or refined oil too.

It stays good for 3 days in room temperature(I guess,I have one or two pieces left.I made it the day before yesterday(7-9-2016)

Be generous in using butter to grease the pan.

The same cake can be made in a pressure cooker.Please check the steps in my wholegrain cake and oats banana cake recipes

multigrain cashew carrot cake

This can be offered to babies above one year(milk & sugar,salt should be avoided for babies below one year)

Please have a word with your doctor before introducing any new food to babies.

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