Every year around this time I am looking for a new cake recipe for Aswin's birthday. This time I came across this recipe which doesn't use any sugar or butter. I was intrigued and decided to try it out.
I was not going to do this post because I thought the cake had not turned out exactly as I expected it. But everyone who tasted it said it was unique and delicious. So even though it didn't rise as much as I had expected, the flavor shone through. So here I am writing about it.
I took the recipe from Cookthink and then tweaked it to our taste. I used whole wheat, omitted out the cinnamon and used fresh ginger which gave it a spiciness. I also made a syrup of fresh lemon juice, honey and powdered sugar which I added on top.
Here is how I made it
1 3/4 cups whole wheat flour
3 tspoons baking powder
1/4 tspoon salt
2 tspoons fresh ginger
zest of 1 large lemon
2 large eggs
1 cup good honey
1 cup whole milk, warmed (but not boiling)
1/2 cup vegetable oil
1 tspoon vanilla
juice of 1 lemon
2 tbspoon honey
2 tbspoon powdered sugar
Preheat the oven to 350F, grease an 8-inch cake pan generously with oil spray, and set aside.
In a medium bowl, whisk flour, baking powder, salt, ginger and zest together to blend. In a separate bowl, whisk the eggs a large bowl, then add the oil and mix it together. Then add the honey until well-blended.
Next add the warm milk to the egg mixture in a slow, steady stream. Add vanilla and and whisk again.
Add the flour slowly to the mix, stirring constantly till everything is mixed well. The batter was quite runny.
Pour the batter into the pan and bake for 35-45 minutes. Keep checking though as mine was done in 38 minutes.
Transfer it to a plate. For making the glaze, mix all the ingredients together, warm it and then pour it over the cake.
For the dinner, I served it with some chocolate pudding and fresh raspberries.
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