Cinnamon raisin cake with sticky walnut topping
|It didn’t take long for us to finish this one off!|
It was one of those days when I managed to finish work early and since I had the weekend off, a rare luxury, I decided to do some grocery shopping that would keep me occupied for the next two days. On the way home, I realised we were having someone home for dinner. A quick call to my mom and I learnt I was supposed to pick up pastries for dessert. Now, ever since I’ve taken baking and cooking seriously, I try as much as I can not to buy stuff from outside, especially all the baked goodies. And in a flash my mind was filled with a gazillion possibilities – the good ol’ chocolate cake cake or something a little different? Or should I bake those Apple cinnamon cupcakes? What about my trademark banana cake? Phew! But the minute I got home I realised there were no apples or bananas either. It was time for some quick-thinking. I immediately looked up some of my cook books and decided to come up with this cake. I really liked the idea of a crunch-sticky topping, almost like a chikki, so I went ahead with it.
Here’s what you will need for this cake:
3 cups maida
1 tsp cinnamon powder
1/2 tsp salt
1 1/2 tsp baking soda
3/4 cup vegetable oil
1 1/2 tsp white vinegar
1 3/4 cup sugar
1 tsp vanilla essence
1 cup warm milk
1/2 cup raisins
For the topping: crush a handful of walnuts or almonds and mix with 2 tbsp of chopped jaggery, add some oats if you like, this gives an extra crunch
Sift the maida, cinnamon powder, salt and baking soda. Keep this aside for a while.
In a bowl, combine the oil, sugar, vinegar, vanilla essence and half the milk. Beat it well until all the sugar has dissolved. Now add the flour to this and mix well to avoid lumps, if you find the mixture is too dry then add some of the milk until you achieve a cake batter-like consistency. Finally, add the raisins and mix well. Pour the batter into a greased baking dish and sprinkle the topping.
|That’s what it looked like just before going into the oven|
Bake for 35-40 mins at 180 degrees C. Remove from the oven and allow it to cool.
|Out of the oven and just cooling|
This cake tastes best when it’s warm, serve with a dollop of vanilla ice cream if you like but we just cut it up into slices and dug into it 🙂