I came across this recipe posted by a runner in one of the running magazines in India. Made it for the first time on Christmas Eve and it turned out to be much better than expected.
The cake uses all healthy ingredients and can be made in vegetarian / vegan way.
Ingredients A:
Ingredients B:
Fold ingredients A into ingredients B. By fold, we mean add the flour a spoonful at a time and gently incorporate it into the wet mixture using the side of your spoon while continuing to stir in one direction only. You will be maneuvering the spoon with your wrist.
When all the flour is incorporated, pour it into a baking mould of around 10 inches in diameter, lined with aluminium foil or butter paper at the base. (This is my no-fail way of ensuring cakes willingly slide out of their pans when done. You don’t need to oil the pan.)
Bake for about 40-45 minutes at 180 C. You know its done when a cake tester (or small knife) inserted into the cake comes out clean. If the tester still has liquid dough on it, let it bake for another 5-10 mins. Due to the mashed bananas, the cake will tend to have a moist texture, so the tester might not come out fully dry like traditional cakes, which is okay.
If using a microwave convection oven, you may need to grill it for about a minute to get the top of the cake fully cooked.
You can eat it hot or cold, separately or with vanilla ice-cream.
Enjoy!
The cake uses all healthy ingredients and can be made in vegetarian / vegan way.
Ingredients A:
- 1 cup ragi flour
- 1 cup wheat flour
- ½ cup cocoa powder (unsweetened)
- 2 level tea spoons baking powder
Ingredients B:
- 1-1/4 cup jaggery powder (I used "bhoora" powder)
- 1 cup oil / melted butter
- 1 cup milk / smooth beaten curd / soy milk
- 3 medium sized ripe bananas, mashed (leftover over-ripe will also do just fine)
- 1 level tea spoon vanilla essence (optional, as the chocolate and bananas already lend plenty of flavour)
- 1 cup walnut (lightly crushed)
Fold ingredients A into ingredients B. By fold, we mean add the flour a spoonful at a time and gently incorporate it into the wet mixture using the side of your spoon while continuing to stir in one direction only. You will be maneuvering the spoon with your wrist.
When all the flour is incorporated, pour it into a baking mould of around 10 inches in diameter, lined with aluminium foil or butter paper at the base. (This is my no-fail way of ensuring cakes willingly slide out of their pans when done. You don’t need to oil the pan.)
Bake for about 40-45 minutes at 180 C. You know its done when a cake tester (or small knife) inserted into the cake comes out clean. If the tester still has liquid dough on it, let it bake for another 5-10 mins. Due to the mashed bananas, the cake will tend to have a moist texture, so the tester might not come out fully dry like traditional cakes, which is okay.
If using a microwave convection oven, you may need to grill it for about a minute to get the top of the cake fully cooked.
You can eat it hot or cold, separately or with vanilla ice-cream.
Enjoy!
Have made this thrice now ... twice independently. Which is probably testimony to the fact that this really is a simple great recipe. Reduce oil/butter by a third and substitute with extra soy milk (which is what we used) and it gives the cake a gooey brownie kind of feel!
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