Today I am sharing a new and different but best eggless cake ever. I have used cannellini brine as egg whites replacer, Semolina, refined soya oil, sweet dried plum pieces, half wheat flour and my favorite oriental flavor, the cardamon seeds grind into powder.
This easy cake is baked evenly, no hard crust on the top and very moist and fluffy texture
The sweet plums inside are addictive and tasty!
Ingredients:
7 tbsp milk powder
1/4 cup water
1/4 cup of Semolina
3/4 cup of refined white sugar
3 tbsp cannellini brine
8 to 10 cardamon seeds
5 tbsp refined soya oil
1/2 cup wheat flour
1/2 cup plain flour
1½ tsp baking powder
10 dried sweet plums
1/2 tsp almond essence
Method:
Preheat oven on 180 degrees Celsius for 10 minutes
In a large bowl, add milk powder
Add 1/4 cup of water and stir
Add sugar
Add Semolina, stir well
Crush the cardamon seeds
Add to Semolina mixture
and let rest for 15 minutes until soft
After 15 minutes, add the cannellini brine all at once and whisk with a fork
Add sugar and mix
In another plate, take out the meat from the plums by slicing them in pieces and keep aside
Add oil and whisk
Sift plain flour, wheat flour and baking powder
Add sifted flour mixture into the Semolina mixture
Add the plums and almond essence
Mix well by pressing the batter and scrapping the sides from the bottom with the help of a spatula gently without overmixing as this may result gummy texture because of gluten forming in batter which we should avoid! Be careful not to over mixing.
Prepare your baking mold, I have used silicone tarte mold
Pour the batter into the mold
Bake for 25 to 30 minutes, mine get done in 26 minutes. All ovens have different voltage so times may vary.
Insert toothpick to check if you see few moist crumbs means your cake is ready
Let rest for 5 minutes then unmold and let cool before serve!
