Saturday, February 1, 2014

Moist flax cake

My daughter wanted to celebrate my son's b'day with the new Ibaco icecream cake. She initially was told by the store owner it costed Rs 300/kg which was way cheaper than her Melanie aunty's Chocalate haven cake of rs 450/kg. Next day,  when she went to place the order at Ibaco, she was told it would  cost 540/kg. She immediately came back home and said she would order cupcakes from Melanie aunty. We anyways were not throwing a birthday party(pre-board time)  and she felt  4 pieces at rs 60 each and that would suffice for the family. 

I and my husband felt Melanies cakes were too sweet, creamy and moreover we had to travel to her place to get the cake. My husband instead suggested we would order the cake from Vacs.( they are superspecialist  and their cakes  are to die for)

All the  above discussions were two days prior to the birthday and finally all of us forget about the cake due to the pre-board preparations or whatever reason like  last minute shopping for dresses or may be because of the late night outing.

Finally, on the birthday moning, my husband left for his morning walk and daughter and son were fast asleep. I decided to get into the kitchen to bake a cake.  I flipped through my cake journal to narrow down on the choice. Rainbow cakes was my ideal choice, but i did'nt have many colors, No ingredients to make the black forest cake or the plum cake. I had  almonds to make the almond cake but no other ingredients like milk maid. I had to make do with the available ingredients, since most stores are closed at 6a.m.  And so. I started substituting most ingredients and finally ended with my own innovation and named it the  Moist  flax  cake. Now over to the recipe,

  1. Aashirwad Multi grain flour  (to which I added a spoon of sprouted soya flour and barley flour)– 1 cup
  2. Powdered Demerera sugar – 1 cup( you can even use ordinary sugar)
  3. Baking soda – 1 tsp
  4. Olive oil – ½ cup
  5. 2 tspoons flax seed powder ground with 6 spoons of water
  6. Raisins – 2 teaspoons(optional)( you can add walnuts, cashew nut or almond too)
  7. Vanilla essence to suit your taste
  8. Sprinkles for decoration
  1. Sieve  the multigrain flour to which baking soda and cinnamon powder has been added.
  2. In a separate bowl mix the demerera sugar , olive oil, vanilla essence and flax seed and beat well. 
  3. Now fold in the sieved flour into the sugar mixture and beat well till they blend.
  4. Put the mixture in a greased  cake tray and place it in a microwave oven for 10- 12 minutes. While it is half way through around 5 minutes, sprinkle the raisins
  5. Poke the cake with a skewer to check if done.
  6. When done, put it on a plate and decorate with rainbow sprinkles or any other topping like powdered sugar or sweetened cream etc.
                                         multigrain, barley, soya flours along with baking soda and cinnamon powder
                                        The end product taken side ways
                                                                 top view
                                                              half gone
                                        can you see the texture? not too spongy, not too crumbly but soft and moist.

The cake lost its shape while I tried to topple it on a plate and was not spongy like the regular cake but it was moist. It was'nt beautiful like Ibaco's,chocolate haven or vac's cakes but looked rustic and homemade. Tastewise it was simply great, not too sweet, not too crumbly, not loaded with fat. Moreover there was health in every bite and it makes a great tea cake minus the cream.  Most of all, I had the satisfaction of churning out a simple cake with some healthy ingredients in a normal microwave oven  just before the teens woke up.

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