For this month’s Baking Eggless group challenge I selected a recipe from Reader’s Digest Baking With Love. Baking Eggless is a group of enthusiastic home bakers set out to find the perfect egg replacer. Every month a recipe is selected and the members try out various substitutes for the eggs in the recipe. Then we share our experiences on a reveal date. This butter cake is a cake to be served warm. A coating of butter and brown sugar along with cinnamon makes it fabulous. The cake turned out a bit crumbly but it tasted great. I used flax meal instead of eggs and I am very happy with the result.
For The Cake:
Caster Sugar-2/3 cup
Flax Meal-2 tbs
Warm Water-5 tbs
Curd/ Yogurt-1/4 cup
All Purpose Flour-1 1/2 cups
Baking Powder-2 tbs
For The Topping:
Butter-1/4 cup +1 tbs
Light Brown Sugar-2 tbs
1. Line a 7″ spring form or loose bottomed round cake tin.
2. Preheat oven to 170C.
3. In a bowl mix flour and baking powder.
4. IN a small bowl combine flax meal and warm water and set it aside for 5 minutes.
5. In another large bowl, cream together butter and sugar until light and fluffy.
6. Add in the curd and flax meal. Mix well.
7. Add the milk and mix well.
8. Add the flour mixture and fold in using a wooden spoon. Mix in the raisins.
9. Pour the mixture into the tin.
10. Bake for 25-30minutes.
11. If the top browns fast cover it with a foil.
12. Remove from oven when a tooth pick inserted comes out clean.
13. Mix the topping butter, cinnamon and brown sugar.
14. Apply it evenly on the hot cake.
15. Allow the mixture to soak through.
16. When warm, remove the cake from the pan.
17. Serve it warm along with a cup of coffee.