Saturday, March 13, 2010

Singoda & Rice flour Eggless Mini cakes with Dates & Pistachio

Today I enjoyed baking eggless cake without using All purpose flour (Maida). There was no exact recipe to follow...Singada flour was in mind...with mix and match of few Indian ingredients at end, I baked mini eggless cakes in heart shaped muffin pan. Lovely cardamom aroma, light delicate texture of singada flour, dates, pistachios all together gave very delicious Indian twist to the cake.


Ingredients :-
  • 1 Cup Singoda/singada flour (water chestnut flour) - Roasted
  • 1/2 Cup rice flour
  • 1 Tb.spoon Soy flour
  • 1 Tb.spoon golden flaxseed meal - soaked in 3 tb.spoon hot water for 10 minutes.
  • 1/4 cup Pistachio - roughly chopped
  • 10 Dates - cut into tiny pieces ( 1 cup yield)
  • 10-12 Cardamom - finely powdered
  • 1 Cup dark brown sugar
  • 1 Tspoon - baking soda
  • 1/4 Tspoon - baking powder
  • 1/2 stick butter
  • 2 Tb.spoon Ghee or butter for roasting chestnut flour.
  • 2 Tb.spoon oil
  • 1/4 Cup whipping cream
  • 1/2 cup milk
Method Of Baking Cake :-
  1. Roast singada flour in heavy gauge pot for about 10-12 minutes on medium heat by adding 2 tbspoon Ghee or butter. You need to stir frequently till color changes to one shade and flour releases aroma. Keep it aside to cool.
  2. In a deep bowl add half stick butter - beat it for 1 minute. ( I used hand mixer)
  3. Add soaked flaxseed meal and cardamom powder - beat along with butter for 1 minute.
  4. Add 1/4 cup whipping cream and 2 tbspoon oil - beat for another 2 minutes.
  5. Add brown sugar and half cup milk - beat until incorporated.
  6. Mix water chestnut flour,soy flour, rice flour and baking soda, baking powder - stir in with spatula. Beat with hand mixer for 30-40 seconds.
  7. Mix chopped dates and pistachios - Fold in with spatula until evenly distributed. Scrape down all sides of the bowl with spatula. Your cake batter is ready.
  8. If you are using similar muffin pan or mini cake pan scoop the batter in each greased mould and smooth the top. Sprinkle few chopped pistachios. Place rack in center of the oven and Bake at 350 degrees F for 10 minutes . Reduce oven heat to 300 and let it bake for another 5-6 minutes. To check for doneness insert toothpick in the center of the cake; if the toothpick comes out clean, you can remove the cake from the oven after two minutes.
  9. I poured remaining cake mixture in small loaf pan. It took 20 minutes to bake @ 300 degrees F . Once toothpick came out clean, I left cake pan in oven for another five minutes and then removed out of oven.
  10. If you are using cake pan then don't fill cake batter more than 1 1/2 inch thickness. My loaf pan cake took more time to bake than muffin pan mini cakes. Adjust your baking time based on your pan and thickness of batter.
  11. After cake is cooled down cover it with plastic cling wrap. Enjoy!! these light and rich mini cakes as snack or dessert.


4 comments:

Anonymous said...

Hi Usha

Nice Blog.

Please post some vegetarian recipe too..just for balance.

Thanks

Max De Indiana.
(The Vampire Slayer)

Anonymous said...

not sure how to register here...
it is totally different from usual forums ?

Usha said...

Max, Thanks and Welcome to my blog..I love to cook with veggies so you will be seeing many vegetarian recipes.

You can not register but you can follow by clicking gadget on front page right side...or just keep visiting when you get chance. :)

Jones Morris said...

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