|Phew! Finally done with the icing, frosting and marzipan craft…|
I’ve spoken at length about my habit of experimenting in the kitchen. Sometimes it is so bad that I get exasperated with myself for not following a recipe properly. But the good part, yes there is one, about all this is that none of the stuff I make tastes anything like ‘ the bakery down the road’ or ‘that coffee shop in a five star hotel’.
So I was mixing, matching and measuring ingredients in my head, yes I do that too, for a sugarless cake with a smattering of health. I knew it had to be done in a clever way so that the healthy ingredients like ragi could be camouflaged, I first thought of making a banana ragi cake but it just didn’t sound all that appealing. Remember the saying, when in doubt think chocolate? Okay, I made that up! But yes, I do subscribe to the theory that anything (well, almost anything) with chocolate will taste better and if it is dark chocolate, then even better. After browsing online and going through various cookbooks, I finally came up with my own eggless, ragi and whole wheat cake recipe and I knew that if my dad and sister gave it the thumbs up then I’d have a winner. Needless to say, they loved it and couldn’t guess that there was ragi in it but the best part was even after they found out what the ingredients were, there were no complaints or weird faces just a firm order to make this cake more often. Unfortunately this was one of the last cakes/desserts I made for my dad and the success of this recipe doesn’t out-weigh the fact that he’s not here to enjoy it any more. I’m still on the fence about whether I should make this again, even though people tell me that making this cake and enjoying it the way he did will be the best tribute to him. But let’s save that for another day.
1 cup of whole wheat flour
1/2 cup of ragi flour
1 1/4 tsp of baking soda
3-4 tbsp of cocoa powder
3/4 cup of curd
1/2 cup of vegetable oil
1/2 cup of jaggery, chopped
3 tbsp of honey
1 tsp of vanilla essence
Sift the flours, cocoa and baking soda together. Keep this aside for a while.
Mix the curd, oil and jaggery together and stir until it has all dissolved well, now add the vanilla essence and honey and give it all a quick stir. Add the flour to this and mix well to avoid any lumps.
|Just after adding the honey|
Pour the batter into a greased cake tin and bake for about 30-40 minutes at 180 degrees Celsius or until done.
|The cake just out of the oven|
|Close-up of all the pretty stuff on the cake|
To make it look a little pretty and also because I was in a mood (or shall we say possessed) to create some pretty things with marzipan, I made some flowers, spread a thing chocolate glaze to even out the texture and added a butter cream border to the cake, but left to myself I’d serve it plain with a cup of coffee or tea.
|The rose, which I got right after five attempts|
|That’s what happens when you have two shades of marzipan left-over – you get a two-toned flower!|
|This is one of the first flowers I made, white was too boring so I had to begin with red. Never mind the messy hands as a result 🙂 All worth it!|
* You can change the ratio of the flours used – I’ve tried a 1/2:1/2:1/2 cup ratio of whole wheat, maida and ragi and its worked fine.
* Add some coffee decoction to the batter to get a mocha flavoured cake.
* Throw in some nuts into the batter – anything, peanuts, walnuts, etc. – they work very well with the nutty overtones that ragi has and complements it perfectly.