Whole Wheat Eggless Plum Cake Recipe is a special cake that is made in advance for Christmas. The nuts and dry fruits are soaked in the juice and the cake is additionally loaded with nuts making it a wholesome cake full of bite. Unlike the traditional cakes where nuts are soaked for months, here the nuts have been soaked just overnight. Moreover, it is a healthy alternative since whole wheat is the base & baked yoghurt has been used for layering
Ingredients:
For Cake
1. Fresh Orange Juice – 2/3 Cups
2. Chopped mixed nuts (raisins, cashews, walnut, almonds, apricot, dates) – 1 cup
3. Whole Wheat Flour – 1.5 cup
4. Baking Powder – 1 tsp
5. Baking Soda – 1 tsp
6. Salt – 1/2 tsp
7. Cinnamom Powder – 1/2 tsp
8. Olive Oil – 1/4 cup
9. Milk – 1/2 cup
For Custard Yoghurt
1. Milk – 1 cup
2. Thick Curd – 1/2 cup
3. Vanilla Custard powder – 2 tbsp
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Method:
1. Place all the dry fruits into a large mixing bowl. Pour over the orange juice.
2. Mix until well combined, then cover the bowl with cling film and set aside overnight or for 4-5 hours The longer you soak, the richer the taste.
3. Proceed to the remaining steps once your soaked nuts are ready.
4. In a separate bowl, sift the flour, baking powder, and baking soda, salt & cinnamon powder & mix well.
5. In another bowl mix oil & milk; add to the dry ingredients.
6. Now add the pre-soaked nuts to this mixture & mix well. Don’t overbeat at this stage, we just want all the ingredients to be well combined.
7. Line the base and sides of a cake pan with a layer of parchment paper.
8. Pour the above cake mixture into the pan and level the surface with the back of a spoon.
9. Preheat the oven at 180 degrees & bake for 30-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
10. For custard yoghurt, add & mix all the ingredients & bake in the same cake pan.
11. Bake in a preheated oven for 20-25 minutes at 180-degree centigrade.
12. Assemble the cake & yoghurt layer.
