Sorry, I mean its my point of view. Its their choice. But if you ask me I would go for real bakes, not the decorative ones. Fresh from the oven and hot ! Slurrrrp ! The very thought of it makes me crave for it 😝😋
Between I am not against the cream or icing over the cakes, thats an art all together. Its just that I am health freak.My friend Sangeeta Chandra is exceptional whose icing art is too good and I look at her work with my jaws open wide 😱
I joined a food group last year and fortunately happened to join Ravneet in healthy recipes group wherein number of healthy bakes and food recipes were getting exchanged and encouraged. Being a foodie and health conscious myself I learned many good shares by friends over there and this is one of the learned recipe _ semolina almond cake. Ravneet has shared numerous healthy bakes - few cakes but more of cookies 😝😝 and I want to try all of them someday. I love all her bakes especially this one , now that I am sharing it here its obvious that this topped the list 😆 Before me my sister Neetu Shetty also tried her hands on this. She is also fond of cakes and bakes lovely but is bit lazy. Hope she doesnt read this 😁😁👻
Unlike all purpose flour or Maida, this recipe doesnt have any unhealthy ingredient. We are using suji and whole wheat flour which is glutenfree. This is pure veg as instead of eggs we have used curd. Nuts gives the cake a crunchy bite and flavour and elaichi adds the aroma.
1 cup suji/semolina (no need to roast, but if you want to use roasted suji, you can)
3 tbsp whole wheat flour.
1/2 cup milk
3/4 cup yogurt/curd (I used curd)
3/4 cup sugar
1/4 cup oil
1 tsp powdered green cardamom (elaichi)
A pinch of salt
1 tsp baking powder
1/2 tsp baking soda
Chopped almonds, walnuts, cashew nuts (I added almonds)
￼suji semolina cakePreparation
Mix semolina, b. powder and baking soda. Add salt.
Mix oil and sugar. Whisk well. It should be fluffy.
Add curd and milk to the wet ingredients.
Mix the dry with wet ingredients.
Add chopped nuts.
Mix well but gently. Grease a baking tin. Pour the batter into the bowl and bake at 175 degrees C for 20-25 minutes. It may take longer, depending on the amount used and oven type. I made in Microwave convection mode.
Once done, let the cake cool completely and place onto a cooling rack. Enjoy with a hot cup of tea!
You can make it on gas burner by taking a cooker and putting 2 cups of salt/ sand in it. Place a rack or stand over the sand/salt and then keep the baking bowl above it. Cover the cooker with its lid, with whistle removed.
Bake on a low flame for 15-20 minutes. Keep an eye on it.