Whole Wheat Pound Cake in Pan With Chocolate Frosting – #BakingWithoutOvenSeries

Pound cake was mom’s specialty. We grew up tasting her pound cake every birthday. We also didn’t have an oven during those days. So Amma used to prepare a cast iron pan with sand and bake the cakes in it. My Dad would help her with frosting and decorating. It was such amazing days. But with oven at home, I never even thought about baking a cake without oven until recently. SO many readers ask for tips on baking without an oven and thus I started the series #BakingWithoutOvenSeries.

Today, I have tried to recreate it with whole wheat flour and jaggery powder. This is a cake made with eggs. Pound cake got its name as one pound of each ingredient is added to make the cake. The recipe has four main ingredients, eggs, butter, sugar and flour. All ingredients are added in equal quantities. I have added some flavour using vanilla. This recipe depends on eggs, so making an eggless recipe with the same kind of ingredients is tough. As you can see, there is no baking powder or baking soda used. The creaming of sugar and butter and the addition of eggs will take care of the leavening. The chocolate icing is a simple one with equal parts of cream and chocolate. Do try it and see how it turns out.

Ingredients:

Whole Wheat flour – 100 gm

Jaggery Powder – 100 gm

Egg – 2

Butter – 100 gm

Vanilla – a few drops

Chocolate – 50 gm

Amul Fresh Cream – 50 gm

Coconut Oil – 1 tbs

Procedure:

Preheat your pan or pressure cooker for 20 minutes on medium low flame.

In a bowl beat butter and vanilla for one minute.

Add sugar and beat for five minutes until fluffy and creamy.

Add one egg at a time and beat until all the ingredients are combined.

Sift wheat flour over this and fold to combine.

Pour in a small loaf tin lined with parchment paper and bake in preheated pan or cooker for 35-40 minutes or until a tooth pick inserted comes out clean.

Flip it on wire rack and allow it to cool completely.

Mix amul cream and chocolate and heat on low flame.

Once 75% chocolate is melted, add coconut oil and remove from flame.

Whisk until it becomes a smooth mix.

Spoon it onto the cooled cake, spread it and top with some flaked almonds.

Slice it and serve.

Whole Wheat Pound Cake in Pan With Chocolate Frosting - #BakingWithoutOvenSeries

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Course Cakes

Cuisine Indian

Servings 10 Slices

Ingredients

  

• Whole Wheat flour - 100 gm
• Jaggery Powder - 100 gm
• Egg - 2
• Butter - 100 gm
• Vanilla - A few drops
• Chocolate - 50 gm
• Amul Fresh Cream - 50 gm
• Coconut Oil - 1 tbs

Instructions

 

• Preheat your pan or pressure cooker for 20 minutes on medium low flame.
• In a bowl beat butter and vanilla for one minute.
• Add sugar and beat for five minutes until fluffy and creamy.
• Add one egg at a time and beat until all the ingredients are combined.
• Sift wheat flour over this and fold to combine.
• Pour in a small loaf tin lined with parchment paper and bake in preheated pan or cooker for 35-40 minutes or until a tooth pick inserted comes out clean.
• Flip it on wire rack and allow it to cool completely.
• Mix amul cream and chocolate and heat on low flame.
• Once 75% chocolate is melted, add coconut oil and remove from flame.
• Whisk until it becomes a smooth mix.
• Spoon it onto the cooled cake, spread it and top with some flaked almonds.
• Slice it and serve.