Baking is an art. It requires high levels of concentration , precise measurements, mixing the ingredients in a manner that is required for the dish, baking at the right temperatures…. the list is endless. I admire all those wonderful bakers in the blogosphere . I am not cut out, rather not patient enough to bake more often. I just dabble here and there and then there have been so many disasters that I am jittery when i think of baking. My recent obsession is Sunita’s Blog , I go through these phases where I read one’s blog from the first post to the last , A while ago it was her blog.I am always looking for inspiration and ways to improve myself as a cook and also experiment at the same time adding new recipes to my journal. Sometimes , I do need that push from someone to tell me that I can do it , I left a comment on her site about me being jittery and she said that I will get over it , well I thought it was time. Thanks sunita for that encouraging comment , at least I am trying and succeeded this time.
I had a bag of cherries which I noticed where almost turning bad , I didnt want to throw them away after paying 4 bucks for a pound . On one of my visits to her blog, I stumbled upon this cake. What appealed to me was this cake was made of whole wheat and had nuts. I tweaked the recipe a little to my liking and lo a delicious wholesome cake was born !
What I changed in the recipe
1. I omitted the crumbly topping as I was baking in mini bundt pans
2. I reduced the oil to 3/4 cup from 1 cup as suggested by her
3. Instead of 2 cups of cashews , I added one cup of almonds and one cup of cashews
4. I did not have dark brown sugar on hand , so I used normal sugar.
- Place the nuts in a pan over heat and lightly brown them.
Cool a little and grind to a similar consistency as coarse semolina.
Pre- heat the oven at 350 F
Place the ground nuts, 1/2 C flour and sugar in a bowl and mix well with fingertips to remove any lumps.
Add the oil and vanilla and mix well.
To the rest, make a well and add the rest of the flour and baking powder and mix well.
Add the beaten eggs and milk and fold in to form a thickish batter.
I used mini bundt pans for baking , as I wanted individual servings rather than a round baking tin, Spoon the mixture into these mini pans
Arrange the cherries over the mixture, slightly pressing them in.
Place the pan in the centre of the pre heated oven and bake for 30-35 minutes or till a skewer inserted through the centre comes out clean. (The edges will be darker than the middle and the latter will be very slightly softer as well).
Cool in the pan for a minute and gently take out the cake , and cool completely on a rack before storing in air tight containers.
Lightly dust with icing sugar before serving (optional).
Verdict : We are nuts about this cake and intend to try different options with it.
12-13 fresh, sweet cherries, the stalks removed, halved and stoned
1 cup cashewnuts
1 cup almonds
1/2 C +3 tblsp of whole wheat flour
5- 6 tblsp of dark brown sugar ( I used normal sugar)
3/4 cup oil ( i reduced the oil as per her suggestion in the post)
1/2 tsp baking powder
1/2 tsp vanilla essence
2 eggs, beaten,
4 tblsp of milk
a little icing sugar for dusting (optional)