Mango Semolina Cake

I made this cake way back in 2018 during the mango season. My insta page and other groups and blogs were flooded with the mango cake or tarts and everything possible with mangoes. I am an ardent lover of mango and use to try all different varieties of mangoes available in the farmer’s market.

In S’s farm, we get two different varieties of mangoes and I never leave s single season without tasting those from the farms. This is the first time I have actually tried a semolina cake that too with mangoes. It was actually an easy to go recipe which I tried and its a basic cake recipe.

I kept on hogging this cake after every meal and S was like, do you like the mango cake or you are eating this for the sake of mangoes. Actually, it’s both. The smell of the cake and the texture wow I loved it.

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INGREDIENTS:

• Rava/Semolina – 1 Cup
• Mango Puree – 1 Cup (do not add water)
• Brown Sugar – 1/2 Cup
• Oil – 1/4 Cup
• Baking Powder – 1/2 Tsp

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DIRECTION:

1. Preheat the oven to 160 degrees. Line a 6-inch baking tray with parchment paper.
2. Combine the semolina with sugar and baking powder.
3. Mix with oil and finally add the mango puree. Let this mix sit for abt 10 mins on the counter or until the puree is absorbed by the rava.
4. Transfer the batter into a baking tray.
5. Bake it for 25 – 30 mins at 160 degrees or until the skewer comes out clean.
6. If it is overbaked or the temperature is high it will form a crust at the top
7. Transfer it to the cake rack, cool it and serve.

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NOTES

• If you use white sugar the color of the mango will be maintained in the cake.
• I do not like to add any nuts or raisin here for this cake.
• Taste the mango before making the puree, mainly Alphonso will be a good combination for the cake.
• You can add 3/4 cup of sugar if you like sweet more, I always prefer less sweetness in my cakes.
• If you use canned mangoes reduce the sugar to 1/4 cup.

Whole Wheat Red Velvet Cake

Hola a todos!!! Red Velvet as the name gives this cake will be such fluffy and moist and the color of the cake is so appetizing for the person to have it. Some people say the red velvet cake is a normal chocolate cake with the bright red color added to it, yes it may be true. When you use the red food color the addition of vinegar, buttermilk and cocoa powder will combine to form a chemical reaction to make the color more bright and to withstand it while baking. As everyone knows that I am such a cake lover, more precisely I am baking no maida and no white sugar cakes almost everytime. So here is my recipe with whole wheat flour and to everyone’s surprise, I am not using the red food color here, instead, I am taking the red color from the fresh beets. I am hated of food color and I have never bought it from the time I started to bake or even from I started to cook.

 

WWF Red Velvet with Beets

WWF Red Velvet with Beets

Also, the traditional red velvet cake calls in for the cream cheese frosting, but I have not used it here, I have just used the whipping cream frosting with which I have made a cake jar.

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INGREDIENTS

For Cake

• Whole Wheat Flour –  1 Cup
• Brown Sugar –  1/2 Cup
• Cocoa Powder –  1 Tbsp
• Baking Powder – 1/2 Tsp
• Egg -1
• Butter – 1/3 Cup (Room temp)
• Milk – 6 Tbsp
• Vinegar – 1 Tsp
• Beets Puree –  1/2 Cup

For Cream

• Amul Whipping – 1/2 cup

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DIRECTION

1. Preheat the oven to 160 degrees. Line a 6-inch baking tray with parchment paper or butter it and dust them.
2. Mix milk and vinegar and keep it aside.
3. Now cream the butter and sugar together. Add the beets puree to this and mix well.
4. To the above mixture add egg and beat it for 3-5 mins. Add the milk mixture and give a good whisk.
5. Sieve the flour, bp, and cocoa powder together for 7-8 times.
6. Add the dry ingredients to the wet in 3 parts and mix using cur and fold method.
7. Pour the mixture to the baking tray and bake at 160 degrees for 25 mins.

For Cream

1. Take the chilled whipping cream in a chilled bowl. Using the electric mixer whip until stiff peaks.
2. If needed you can add 1-2 Tbsp of powdered white sugar while whipping.

Layering the Jar

1. Once the cake is completely cooled down just add the sugar syrup to the top of the cake.
2. Just smash the cake with your hand to make into few pieces to arrange in a jar.
3. Now the first layer adds the cake, the second layer with cream follows the same for 3-4 layers.
4. If you try to add more then it will not be able to eat well

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NOTES

• Beets Puree – Boil the fresh beetroot with skin in a pressure cooker for two whistles.
• Then peel the skin and cool them to make the smooth puree.
• The color of the cake will be red if you use white sugar. As I have added brown sugar the color changed a little bit but the taste was as a traditional red velvet.

 

Whole Wheat Chocolate Banana Cake – Vegan

Hola a todos!!! Most of the time almost in many of the houses there will be riped bananas and children refuse to eat them as their skin seems so dark black in color which is not appetizing to eat them. This recipe is a savior for most of the Moms. I was searching for the best recipe of the banana cake and had a trial and error for a few recipes and finally was able to pin down this one into my collection.

 

 

 

WWF Chocolate Banana Cake

Now stop worrying about children who refuse to eat bananas, you can always play a trick with them by feeding this cake. This is a vegan recipe so anybody can have and no place for allergic with this recipe here. Also, do not wait or lean over the milk or eggs for this to be made.

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INGREDIENTS

• Whole Wheat Flour – 1/2 + 1/3 Cup
• Brown Sugar – 5-6 Tbsp
• Baking Soda – 1/2 Tsp
• Cocoa Powder – 2 Tbsp
• Salt – 1/8 Tsp
• Oil – 2 Tbsp + 2 Tsp
• Water – 1/2 +2 Tbsp Cup
• Vinegar – 1 Tsp
• Mashed Bananas –  1/2 Cup
• Chocolate scrapes – 1/4 cup

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DIRECTION

1. Preheat the oven to 160 degrees. Line a 6″ baking tray with parchment paper/ butter it and dust with flour.
2. Sift the dry ingredients together WWF, sugar, baking soda, cocoa powder, and salt for a 6-7 time to aerate air into it.
3. Now in another bowl mix oil, water, and vinegar. To this add the mashed banana.
4. Now add the dry ingredients to the wet in two parts and fold them together. Add some chocolate scrapes at this stage and reserve them for topping.
5. Pour the batter into the pan, top it with remaining chocolate scrapes and bake it at 160 degrees for 25 mins or until the skewer stick comes out clean.
6. Cool them on the wire rack and cut them for serving.

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Notes:

• You can also bake this cake in a bread loaf tin.
• If you want to make a bigger serve of this cake then double the recipe.

 

Whole Wheat Banana Chocochip Muffin

Hola a todos!!! I am up here with my new recipe which everyone will love. It’s a WW Banana muffin. Bananas are said to be one of the most consumed fruits in the world. I hope every human would have consumed banana at least once in their lifetime. There are different types of bananas available in India and the taste of each banana is heavenly. In this recipe, I have used red bananas which tastes awesome and it is a super hit in the office among my friends.

WWF Red Banana Muffin

 

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INGREDIENTS:

• WWF – 1 Cup
• Brown Sugar – ¾ Cup
• Oil – ⅓ Cup
• Red Banana – 1
• Choco Chips – ¼ Cup
• Milk – ½ Cup
• Vinegar – 1 Tsp
• Baking Soda – ½ Tsp
• Vanilla Essense – ½ Tsp

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DIRECTION:

1. Preheat the oven to 160 degrees. Butter and dust the cupcake tins or use a designer cupcake liners.
2. Take a bowl, add milk and vinegar. Give it a slight whisk and keep it aside.
3. Take a banana and mash it and measure it to approximately half a cup.
4. In another bowl, sieve WWF, sugar and baking soda for 3-4 times to incorporate air.
5. Now to the milk mixture add oil, vanilla essence and mashed banana and give a smooth mix until the oil is incorporated with milk mixture.
6. Add the choco chip to the flour mix so that it will not sink into the muffin when added with the wet ingredients.
7. Finally, add the wet to the dry ingredients and give a mix in cut and fold method.
8. Not pour the batter with the help of a spoon or ladle to the lined cupcake tin and put it into the oven.
9. Bake at 160-180 degrees for 15- 20 mins. Check at the 16th minute with a toothpick, if it comes out clean your muffin is ready.

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Notes:

• Cool the muffin in the wire rack after taking out of the oven.
• Consume these muffins with a day as the bananas may spoil or some people will not like the overripe bananas.
• Baking soda does not have aluminum but some of the baking powders do contain. So try to get aluminum free Banking powder from the store.

 

Whole Wheat Walnut Brownie

Hola a todos!!! Here goes in my first recipe for this blog and my favorite recipe too. As I  have already mentioned in About Me page, most of my recipe will be of healthy baking and not only related to baking other dished from south Indian cuisine to another end of worlds cuisine whichever I try in my home and tastes are mostly approved by ‘Š’ while, few of them approved by my friends in the office. So there is a lot of difference when you prepare a cake or a muffin with APF and WWF. Sometimes I do try the recipe with the organic ingredients (WWF ground by my mom, oil grounded by in-laws,  Brown Sugar from our farm), but most of the time with the store-bought organic ingredients from a registered store in the place where ever I stay(my hometown / Chennai).

 

INGREDIENTS:

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• WWF – 100 gms
• Brown Sugar – 180 gms
• Cocoa Powder – 1/3 Cup
• Baking Powder – 1 Tsp
• Vanilla essence – 1 Tsp (Optional)
• Eggs – 4
• Oil – 1 Cup
• Chocochips – 100 gms
• Salt – 1/4 Tsp
• Walnuts – 50 gms

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DIRECTIONS:

1. Preheat the oven to 350 degrees. Butter and dust a cake tin of 8 inches with flour or use a parchment paper instead of dusting it. ( Leave the parchment paper overhang on all the sides for about 2 inches which can be used to lif up the baked cake easily).
2. Take a bowl and sieve the dry ingredients WWF, brown sugar, cocoa powder, baking powder, salt for 4-5 times to incorporate air into the mixture.
3. In another bowl add eggs and start to whisk continuously by pouring oil into it. Whisk this mixture until the oil is incorporated. Now add vanilla essence and whisk for few mins.
4. Now take out the whisk, add the choco chips and sieved dry ingredients and mix for 2-3 mins until the flour is incorporated.
5. Pour the above mixture into the pan and top it with walnuts.
6. Bake @ 350 degrees for 25 – 30 mins or until the skewer stick/toothpick comes out clean.

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Notes:

• Cup I used is of 220 gms
• I used sunflower oil. You can use any unflavoured oil of your preference.
• Always I prefer to use Hershey’s cocoa powder.
• The brownies can be topped with vanilla ice cream and chocolate sauce and can be served hot.
• I use convection over so, I will start checking from the 25th minute.
• If walnuts are not available, you can use almonds.