Eggless Fresh Fruit Cake With Black Carrot

Eggless fresh fruit cake with black carrot, strawberry, chikoo or Sapodilla organic jaggery, olive oil, whole wheat and soybean flour. Cake is super soft, moist, healthy and absolutely delicious. An aromatic cake with all the goodness of fresh fruits. Protein rich soybean flour will make your cake nutritious and soft. You can get two more jaggery cake recipes on this blog. Click on the name below for recipe.

1. Gluten free apple jaggery cake

2. Oats whole wheat Bournvita cake

And a collection of Eggless fruit cakes

You can also type cake on search to get many gluten free and healthy cakes. Not only eggless but this cake is also butter less and APF less. So you don’t need maida or refined flour, eggs or butter. If you don’t have olive oil then you can use any flavorless oil instead. We normally use fresh fruit for icing but tried this tea cake with fresh fruit and very happy with the taste and texture.

I have used black carrot, chikoo, strawberry, dried cranberries, fig and flavoured with dried ginger, cinnamon and nutmeg. And with whole wheat flour used soybean flour to add some protein and to make the cake more soft. I have used organic jaggery powder to sweetened the cake. You can use brown sugar, confectionery sugar, stevia or any sweetener of your choice. But I recommend to try with organic jaggery powder if you are making it for kids. You all know the health benefits of all these fruits and soybean flour so I am not making the post long and coming to the recipe. If you want you can get many articles about health benefits of these ingredients on Google.

This recipe is my contribution to 282 #Foodiemonday bloghop Best Of Berries theme. This lovely theme suggested by Poonam Bachhav who blog at Annapurna. Poonam has a great collection of different types of wonderful recipes. I love her variety of thali recipes. And bookmarked her Healthy gingerbread cookies to try soon.

As I mentioned above that you can use any sweetener of your choice instead of organic jaggery powder, you can also use any flour instead of whole wheat flour and soybean flour. Like any gluten free flour or even APF or maida can be used. And for flavour you can use vanilla or any essence of your choice if you don’t like cinnamon, nutmeg and ginger powder. You can also add any chopped dry fruits of your choice. I have made this cake in my Samsung microwave. If you are using microwave convection or hot blast mode set the temperature 150°-160° but for OTG set the temperature at 180°.

Recipe

Whole wheat flour or atta – 1 cup

Soyabean flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cinnamon powder – 1 teaspoon

Nutmeg powder – 1/4 teaspoon

Dry ginger powder – 1/2 teaspoon

Strawberry – 1/2 cup, chopped into small pieces

Chikoo or Sapodilla – 1

Dried cranberries – 2 tablespoon, chopped

Dried fig – 2 tablespoon, chopped

Black carrot – 1 cup, peeled and grated + to sprinkle

Organic jaggery powder – 1/3 cup + 1 tablespoon

Olive oil – 1/3 cup

Milk – 3/4 cup + 2 tablespoon

Vinegar or lemon juice – 1 tablespoon

Method

1. Grease a loaf pan or line with parchment paper and brush with oil.

2. If you are using OTG preheat the oven at 180° for 10 minutes. And for new model Samsung microwave set hot blast function. Set the temperature at 150° and press start. Your oven will start to preheat.

3. Peel and chop the chikoo into small pieces. Also chop the strawberries into small pieces.

4. In a bowl mix both fruits with 1/2 teaspoon cinnamon powder and 1 tablespoon organic jaggery powder. Keep aside.

5. Stir 1 tablespoon vinegar or lemon juice in lukewarm or room temperature milk. Your buttermilk is ready to use.

6. In a bowl sieve whole wheat flour or atta, soybean flour, baking powder, soda, dry ginger powder, nutmeg powder and 1/2 teaspoon Cinnamon powder. Sieve twice.

7. Mix chopped dried cranberries and dried fig pieces in the sieved flour.

8. In a large bowl whisk organic jaggery powder and olive oil well. Add vinegar or lemon juice mixed milk and whisk again.

9. Add peeled and grated black carrot and mix. Now add all the dry ingredients gradually and make a lump free smooth batter.

10. Fold in Cinnamon and jaggery mixed chopped strawberry and Chikoo in the batter.

11. Pour the batter into greased or lined baking pan. Level the top with a spoon. Sprinkle grated black carrot all over it. Cut the strawberry into 2 or 4 pieces and arrange on the top. Place the strawberry cut side down.

12. Bake in preheated oven at 180° for 30 – 40 minutes or until toothpick comes out clean. Insert a toothpick in the middle to check. In Samsung microwave bake in hot blast function at 150° for 30 minutes. But check after 25 minutes. If it’s not done properly bake for a few minutes more.

13. Let the cake cool down completely. Slice and serve with milk, tea or coffee. Or serve soft moist cake as a dessert. You can also serve it with icecream. Happy baking!

Notes

1. You can use any fruit and dry fruits of your choice.

2. Any flour can be used instead of whole wheat flour and soybean flour.

3. You can use vanilla or any flavour of your choice instead of cinnamon and nutmeg.

4. If you don’t have organic jaggery powder then you can use brown sugar, confectionery sugar, stevia or any sweetener of your choice.

5. You can use any flavorless oil instead of olive oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Olive Jalapeno Savoury Cornbread With Barley Flour

Olive Jalapeno savoury cornbread with barley flour. Jalapeno and sriracha sauce made this bread slightly spicy and delicious. A very quick and healthy cornbread. You don’t need to use all purpose flour or maida for this cornbread.
You can serve it in breakfast, tiffin or make small pieces and serve as a party starter. It will be also great with your soup.

Earlier I have shared a sweet gluten free cornbread

You may like some more savoury bakes on this blog

1. Savoury cake

2. Veg calzone

3. Flavoured American Biscuit

4. Handvo

5. Savoury potato cake

6. Tricolor savoury cake

I have made small pieces of the cornbread slices and served it as a starter.

And toasted the remaining slices in halogen oven. And its becomes crispy and taste great after toasting. Never toasted my savoury cornbread before. But from now I will always toast my cornbread slices before serving. Loved the taste and crisp texture.

I have used barley flour with cornmeal. This flour made this bread more nutritious.
It’s also rich in many nutrients and packs some impressive health benefits, ranging from improved digestion and weight loss to lower cholesterol levels and a healthier heart.
Barley is a very healthy grain. It’s rich in vitamins, minerals and other beneficial plant compounds.
It’s also high in fiber, which is responsible for most of its health benefits, ranging from a better digestion to reduced hunger and weight loss.
What’s more, making barley a regular ingredient in your diet may offer protection from chronic diseases, such as diabetes, heart disease and even certain types of cancer.
Source

This Monday our 227 #Foodiemonday bloghop theme is party starter suggested by my fellow blogger Poonam who blog at Annapurna. Poonam has a wonderful blog. Visit her space for many mouthwatering and healthy recipes. I have a long list to try from her blog. Recently bookmarked her amla candy recipe to try.

I have used barley flour with cornmeal. But you can use all purpose flour or maida, whole wheat flour or atta instead of barley flour. I sometimes make it with gluten free flour. You can use any gluten free flour. For soft cornbread use soybean flour. Soy flour will give your bread a soft texture.
You can use any flavour or spices according to your taste. Coming up soon with a cornbread with Indian spices.

Recipe

Cornmeal or makka atta – 1 cup

Barley flour or jau atta – 1/2 cup

Salt – 1 teaspoon or to taste

Cheddar cheese powder – 2 tablespoon or to taste

Oregano – 2 teaspoon

Dried basil – 1/2 teaspoon

Sweet corn – 1/2 cup, boiled

Ginger powder – 1/2 teaspoon, optional

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Sugar – 1/2 tablespoon, optional

Milk – 1 cup

Vinegar or lemon juice – 1 tablespoon

Oil – 1/4 cup

Olive slices – 3 tablespoon

Jalapeno – 2 tablespoon

Sriracha sauce – 1&1/2 tablespoon

Olive slices for topping

Method

1. Generously grease a loaf pan. You can use any shaped pan.

2. Preheat the oven at 180° for 10 minutes.

3. Mix vinegar or lemon juice in milk and keep aside. Milk should be at room temperature or slightly warm.

4. Chop olive and jalapeno slices into small pieces.

5. In a bowl mix cornmeal, barley flour, cheese powder, dried basil, oregano, ginger powder, baking powder, soda, chopped olives and jalapeno. Mix well. For more flour option see notes. You can add 2 – 3 tablespoon more cheddar cheese powder if you like.

6. In a large bowl whisk vinegar mixed milk, oil and sriracha sauce. Whisk well to combine everything well.

7. Now add the dry ingredients. Mix well. You can add 1-2 tablespoon milk more if require to make a thick batter.

8. Add salt and mix again. Add salt carefully. If you like less salt add 3/4 teaspoon salt. I have used 1 teaspoon.

9. Pour the mixture into the greased baking pan.

10. Level the top with a spoon or spatula.
Arrange some olive slices on the top.

11. Bake in preheated oven for 35 – 40 minutes or until toothpick comes out clean. Insert a toothpick in the center of the bread to check.

12. Let it cool down. Slice and serve at room temperature or warm.
Serve as a starter with tea, coffee or any drink. Or you can serve it with soup.

Notes
1. You can use all purpose flour or any other flour instead of barley flour. Any gluten free flour can also be used instead of barley flour.
2. You can also make muffins with this batter.
3. Any spices and flavors can be used this cornbread. Use according to your taste. I will share a cornbread with Indian spices soon.
4. You can add more cheddar cheese powder if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Follow on
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Instagram

Pinterest