This is my second trial in eggless as well as butter less baking. I started my experiment with This. This is my second effort and I will update with improved and healthier version soon.
In my first experiment, I was happy with the result but I was looking for more moistness in the cake. It felt like bread and not like a cake ;-). So, I have added very small amount of fat content in this.
When I am in an experimental mood, it is very difficult to control my mind. After Ganesha festival, I had a lot of betel leaves lying around. So I thought of including these leaves as well. I was in two minds, weather to chop this or grind and make a paste? Finally, I ended up with chopping and using it.
Here I have not soaked flax seed like earlier. I took flax seed and boiled it straight away, and used as it is as a whole cooked seed and gel. I personally liked the crunchiness of the flaxseed and the betel leaves were giving really strong flavor. Dedicating this flavor to all Paan lovers.
How I did:
All-purpose flour – 1 ½ cup
Sugar – ¾ cup
Curd – ½ cup
Flax gel – ½ cup (Boil 2 tsp of flax and 1 cup water and reduce to half)
Paan/Beatle leaf – 2 chopped
Cake seed – 1 tsp
Baking powder – ¾ tsp
Baking soda – ½ tsp
Ghee – 2 tbl sp
Salt – a pinch.
- At first, make flax gel by boiling one cup of water and 2 tsp of flax seed until it reduced to half by stirring in between.
- Now sieve flour, baking powder and baking soda and mix nicely. Add cake seed to the flour, keep aside.
- Take one bowl- put curd, ghee, flax gel with the seeds, Chopped betel leaves, sugar, and salt. Beat this well.
- Fold in flour mixture, don’t over mix this.
- Bake this in a pre-heated oven for 40 to 50 minutes or until done at 180º C.
Note: I’m much more satisfied with this than my earlier attempt. I should make some more adjustments to get a perfect fudgy, airy and moist texture. Soon I will come back with my final result.