EGGLESS RAISIN~WALNUT TEA CAKE
A friend at work is getting married and had requested an eggless cake recipe, since she is a vegetarian and so is her husband, I have almost never tried eggless cakes but now, on request wanted to try out one, another reason why I was keen on baking an eggless cake was that even my in-laws do not take eggs so now with an eggless cake version even they could sample my baking.
I wanted a classic, rustic yet elegant taste which goes down well with Tea so decided to stick with walnuts and Vanilla, as these are always,always loved in a cake by young and old alike, I added raisins as an afterthought!The cake took me by surprise, it came out of the oven, well risen and golden, and soft, really soft...on slicing I was pleased at the velvety texture, really I never knew that an eggless batter would yield such fantastic results.
- Butter(salted)-100gms
- Sugar(powdered-1 cup
- All purpose flour-1 cup
- Baking powder-3 tsp
- Baking soda-1/2 tsp
- Vanilla essence-2 tsp
- Curd/Yogurt-2 tbsp
- Milk-1/2 cup(lukewarm)
- Vinegar-2 tsp
- Walnuts and raisins- a handful
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5 comments :
A nice cake...must be smelling really well with all those walnut and raisin
Wow cake looks fantabulous..
hi,
i am a beginner-baker.. this looks to be a very nice cake.. this was exactly the kind of recipe i was looking for..
can you clarify one doubt?? if i halve the quantity of ingredients,do I need to bake for half the time or for the whole duration? what should the temperature setting be?
Do answer my queries.. I shall make the cake and let you know.. Thanks in advance.
Shobana, you can halve the quantity and the baking time will reduce because of reduced quantity, the temperature settings will be the same.A simple test to check is that once the cake is golden on top, insert a skewer and if it comes out clean the cake is done.
I haven't done much eggless baking either! It looks delicious!!
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