Sunday, 1 June 2014

Wholewheat Apricot Cake - No Butter No Oil

Man proposes, God disposes. That is what exactly happened with me when I set out to bake this cake. I had bought a big can of Alphonso Mango puree with a long list of pinned recipes in mind. However, with the whirlwind of guests and an overdose of regular cooking, the poor can of mango puree kept getting pushed further inside the refrigerator and finally when I had the time to put it to use, my puree was all wasted! Ouch! How much it hurt! Not just the money that was wasted, but also the effort of carrying the can along with other groceries in one hand and carrying a 2 yo on the other was utterly wasted! Anyway, I ought to be more careful next time. Now, that I had got all the other ingredients for the cake ready, I could not drop the idea and with the puree gone bad, I wasn't in the mood to look up any recipes too. So decided to give it the shape of a blind bake and follow my instincts. What a cake I baked! Buttery, but without any butter, and wholewheat, but without the dense texture. A superbly soft, light, and moist Wholewheat Apricot Cake sans the calories from the butter. The whipped cream used here has only 35% fat as opposed to the 80% fat in butter and that gave the cake a super moist and buttery taste without the calories. A very good option for weight watchers too!

1 1/2 cup wholewheat flour
170 ml whipping cream (regular cream will do as well)
2 eggs
3/4 cup brown sugar (regular sugar can also be used)
2 tsp baking powder
1/4 tsp salt
1 tsp vanila essence 
1/2 cup dried apricots, cut lengthwise
2-3 drops each of yellow and red food color (optionally, to give the cake the same hue and color as the apricots)

Sift the flour, baking powder, and salt and keep aside. In a bowl, whip cream till smooth and creamy. If using whipping cream, whip till soft peaks are formed. The more you whip, the lighter and creamier the cake will be. Now add the sugar and whip till mixed well. Add the egg and the vanila essence and whip till smooth. Now fold in the flour little at a time and mix. Continue till all the flour is incorporated. Add the food colors and mix well. Now add the sliced apricots to the batter, reserving a few for garnishing on the top.
Pre heat the oven at 180 degree celsius. Grease a medium bundt pan and pour the batter. Tap the bottom a few times on the kitchen counter to remove any air bubbles. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and let it cool completely on a wire rack before storing in air tight container.


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