My ever favorite plum cake is now a bit healthier with the substitution of maida with wheat flour in part, though you can give a full substitution. I tried this recipe with both full and part substitutions and they are the best in any form.
Also, this cake is egg free too. If by any reason, you would like to avoid eggs, be it social reasons, allergic to eggs, personal preferences, and more, this recipe comes handy and very easy peasy too with all ingredients on hand.
And one more thing making it really easy is we don't need the caramel syrup done. I don't know about you all, but I am a bit stressed out preparing the caramel syrup in its right color and consistency. Now, that step is also not there, so really a hassle-free recipe.
Here goes the recipe for this "no egg, no caramel syrup and no or less maida" plum cake.
Ingredients:
Wheat Flour - 3/4 cup
Maida - 1/2 cup
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - 1 pinch
Brown Sugar - 1 cup
Butter - 85 gm
Curd/Yoghurt - 1/2 cup
Hot Milk - 1/4 cup
Vanilla Essence - 1/2 tsp
Soaked Dry Fruits - 1 cup
Spice Powder - 2 tsp
Method:
Preheat the oven to 180 degrees for 10 minutes.
Line the base and sides of an 8-inch baking pan with greaseproof (butter/parchment) paper.
Sift the wheat flour, maida, baking powder, baking soda, and salt together.
In a bowl, combine softened butter and brown sugar using a hand whisk until light and fluffy. Add the vanilla essence, whisked curd/yoghurt, and the hot milk and mix. At this stage, the batter will look curdled and that's the right way, do not panic.
Mix together the sifted flour, spice powder, and the soaked and drained dry fruits. Add this to the whisked batter and combine with a spatula until well incorporated.
Pour the batter in the prepared baking tin and bake in the preheated oven for 40 to 50 minutes at 170 degrees C.
Remove the cake from the oven and allow it to cool on a wire rack. When warm, pour about a tablespoon of homemade wine or white rum all over the cake and allow to cool. Wrap the cake with a cling film and store in an airtight container.
If desired, drizzle daily or on alternative days with about a tablespoon of wine or alcohol until use to make it a boozy, rich plum cake.
Also, this cake is egg free too. If by any reason, you would like to avoid eggs, be it social reasons, allergic to eggs, personal preferences, and more, this recipe comes handy and very easy peasy too with all ingredients on hand.
And one more thing making it really easy is we don't need the caramel syrup done. I don't know about you all, but I am a bit stressed out preparing the caramel syrup in its right color and consistency. Now, that step is also not there, so really a hassle-free recipe.
Here goes the recipe for this "no egg, no caramel syrup and no or less maida" plum cake.
Ingredients:
Wheat Flour - 3/4 cup
Maida - 1/2 cup
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - 1 pinch
Brown Sugar - 1 cup
Butter - 85 gm
Curd/Yoghurt - 1/2 cup
Hot Milk - 1/4 cup
Vanilla Essence - 1/2 tsp
Soaked Dry Fruits - 1 cup
Spice Powder - 2 tsp
Method:
Preheat the oven to 180 degrees for 10 minutes.
Line the base and sides of an 8-inch baking pan with greaseproof (butter/parchment) paper.
Sift the wheat flour, maida, baking powder, baking soda, and salt together.
In a bowl, combine softened butter and brown sugar using a hand whisk until light and fluffy. Add the vanilla essence, whisked curd/yoghurt, and the hot milk and mix. At this stage, the batter will look curdled and that's the right way, do not panic.
Mix together the sifted flour, spice powder, and the soaked and drained dry fruits. Add this to the whisked batter and combine with a spatula until well incorporated.
Pour the batter in the prepared baking tin and bake in the preheated oven for 40 to 50 minutes at 170 degrees C.
Remove the cake from the oven and allow it to cool on a wire rack. When warm, pour about a tablespoon of homemade wine or white rum all over the cake and allow to cool. Wrap the cake with a cling film and store in an airtight container.
If desired, drizzle daily or on alternative days with about a tablespoon of wine or alcohol until use to make it a boozy, rich plum cake.
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