These soft cakes come to rescue for a quick breakfast, dessert or when you feel urge to munch on something, best served with a cup of tea. Add loads of mixed nuts-almonds, walnuts, Pistachios, cashews or of your choice to boost proteins and nutrients. I recommend using almonds with skin as its rich ‘flavonoids’ is full of heart protecting compounds.
As I started to explore I realized baking is really fun and versatile. Cooking or any work is fun as long as we love and enjoy making it and cooking is something that can be made interesting and a key to win hearts of loved ones.
Coming to the recipe it is a simple, no fail recipe any beginner could blindly try. Cake is soft, crunchy, crumbly and aromatic with vanilla flavor. Oh, I love the aroma it spreads in kitchen hope you like it too. Happy cooking!
1 ½ cup All-purpose flour
¾ cup caster sugar
½ cup nuts, coarsely chopped
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla
Pinch of salt
4 tbsp vegetable oil
¾ cup yogurt, slightly beaten (or laban)
2 large eggs
Step1: Sift all dry ingredients to a bowl and mix well, set aside. Mix the nuts with about 2 tsp flour and set aside.
Step 2: Beat the eggs in a large mixing bowl, add oil, yogurt and whisk.
Step 3: Fold in the dry ingredients to the egg mixture, cut and fold in until just combined. Add nuts and fold in.
Step 4: Grease and dust the loaf tin/cake pan. Pour the batter to the pan and bake for 15-18 minutes in preheated oven at 180 c or till the tooth pick inserted comes out clean.
Step 5: Let it cool for 5 minutes in cake pan then invert it on wire rack and allow it to cool completely.
Cut the cake into slices while it’s still warm.
It can be served warm
Mixing fruits or nuts in flour prevents it from sinking to the bottom of the cake.
Mixed nuts & fruits- almonds, cashews, raisins