I am sorry, I am late. I should have posted this yesterday, but I have postponed the making of the dish until the last minute and yesterday was a shutdown day. So I couldn’t bake and I couldn’t post. I made this cake the first thing in the morning, but with Sruti at home, I need to take care of everything before I sit before computer. I usually bake breads with wheat flour, but I am not a great fan of wheat flour cakes. The reason is that I don’t know how to bake with wheat flour. After seeing so many of my friends making delicious treats with wheat flour, I have decided o my new year resolution. I will try my level best on avoiding refined flour and sugar. I decided to start with my resolution this week itself rather than waiting for the new year to begin.
I added some corn flour to the batter to make the cake lighter as wheat flour results in denser cakes. I have also used the naattu sakkarai / brown sugar instead of refined sugar and I should say the result is amazing. Next year you are going to see more of whole wheat cakes in this blog. I got a pack of strawberry and as always, they were tasteless. Not sweet and not sour, it is really bad to eat. But it is quite expensive and I didn’t want to waste the pack. That is the main reason I made this cake because the sweet cake will surely compensate on the bland fruits. With just 2 tbs of butter, the cake turned out so soft, moist and buttery. And look at the texture! I was really happy to see this type of texture in a wheat cake. The procedure is quite simple and you can vary the toppings as per the fruits or nuts you have in the pantry. You can even add the nuts in the batter for crunch.
Whole Wheat Flour / Atta – 80 gm
Corn Flour – 2 tbs
Brown Sugar / Cane Sugar – 60 gm
Baking Powder – 1 tsp
Milk – 150 ml
Yogurt / Curd – 50 ml
Butter – 2 tbs
Vanilla – 1 tsp
Preheat oven to 175°C.
Sift corn flour, wheat flour and baking powder twice.
Add sugar and mix well.
Now add milk, yogurt, butter and vanilla ito the dry mixture and whisk until a smooth batter forms.
Line and dust a small loaf tin and transfer the batter to it.
Arrange sliced strawberries on top of the batter.
Bake in preheated oven for 35 – 40 minutes or until a tooth pick inserted comes out clean.
Cool on wire rack for a while and remove the loaf from the tin.
Slice it when warm and serve it with some sliced strawberries.
Eggless Whole Wheat Strawberry Tea Cake Recipe
- Whole Wheat Flour / Atta - 80 gm
- Corn Flour - 2 tbs
- Brown Sugar / Cane Sugar - 60 gm
- Baking Powder-1 tsp
- Milk - 150 ml
- Yogurt / Curd - 50 ml
- Butter-2 tbs
- Vanilla- 1 tsp
- Preheat oven to 175°C.
- Sift corn flour, wheat flour and baking powder twice.
- Add sugar and mix well.
- Now add milk, yogurt, butter and vanilla ito the dry mixture and whisk until a smooth batter forms.
- Line and dust a small loaf tin and transfer the batter to it.
- Arrange sliced strawberries on top of the batter.
- Bake in preheated oven for 35 - 40 minutes or until a tooth pick inserted comes out clean.
- Cool on wire rack for a while and remove the loaf from the tin.
- Slice it when warm and serve it with some sliced strawberries.
Check out the other bloggers doing this Bake-a-thon
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