Whole Wheat Custard Almond Eggless Cake

Just back from a long long holiday and after so much of eating and indulging, I wanted to bake something healthy for my hunger pangs. I had a pack of custard powder open for long along with some ground almonds. A quick Google search landed me with a nice and easy custard marble cake recipe which can be put together in less than 15 minutes, if you have all the ingredients ready. However, I felt a little lazy to separate the batter and so changed the recipe to make it a Custard Almond cake. The result was a soft and delicious crusty tea time cake which can be relished without any guilt!

Ingredients

3/4 cup whole wheat flour/atta

2 tbsp all purpose flour/maida

1/2 cup custard powder

3/4 tsp baking soda

1/4 tsp salt

1/2 cup sugar

3/4 cup milk

1/2 tsp vanilla essence

2 tbsp oil

1/4 cup ground almonds

Silvered almond slices for the topping

Direction

Sift together the flour, custard powder, salt, and baking soda. Keep aside.

In a bowl, mix milk, sugar, vanilla essence, and oil. Fold in the dry ingredients little at a time and mix everything well till no lumps remain. Add the ground almond powder and mix again. 

Pre-heat the oven at 180 degree celsius. Line a rectangular baking tin with butter paper or grease the tin. Pour the cake batter into the tin and bake for 35-40 minutes or until a toothpick inserted comes out clean. Take out from the oven and let it cool in the tin for 10 minutes. Later, cool completely on a wire rack and serve. It can be refrigerated for up to 1 week in air tight containers.