This is one of my favorite cakes, it's light and fruity and a great evening snack with tea. If you don't like walnuts or you can't get them you can substitute with cashewnuts and it's just as tasty!
Ingredients
Ingredients
- Whole wheat flour (Atta) -1 cup
- All purpose flour (Maida)- 1 cup
- Sugar - 1 1/4 cup, plus 2 tbsp sugar
- Baking powder - 1tbsp
- Baking soda - 1tsp
- Salt - 1/2tsp
- Egg -1
- Yoghurt/Curd - 1 cup
- Oil -1/4 cup
- Vanilla essence - 1tsp
- Pineapple - 1 1/2 cups diced and blotted dry
- Walnuts- 1/4 cup
- Pre-heat oven to 350 Deg F. Coat an 8" baking pan with oil. Just enough to give the tin a glossy coat, no excess oil should be left in the pan.
- Mix whole wheat flour, all purpose flour, 1 1/4 cup sugar, baking powder, baking soda and salt.
- Whisk egg, yoghurt, oil, vanilla essence in a large bowl until smooth. Add dry ingredients from step 2.
- Mix till blended. Do not over mix. Fold in the diced pineappple. Pour the batter into the baking pan.
- Combine walnuts and the remaining 2tbsp sugar in a small bowl. Sprinkle over the batter.
- Bake the cake until the top is golden and a skewer inserted in the center comes out clean. Approximately 30-45 minutes. Please monitor it after 25 mins to check if ready.
- Let it cool on a wire rack for 15-20 mins.
- Cut and serve either plain or with cream/ice cream.
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