Happy 2011 with Eggless fruit and nut cake
Creative saga wishes all readers a very happy and prosperous 2011.
So one more year has passed by and in a few days, Creative Saga will step into its fourth year. Can't believe it was some three years back ,I started blogging and I still find the same spirit and enthusiasm in me even now when it comes to trying out and posting new recipes. I really look forward to open my blog in the morning and reading each comment inspires me to do more.
As promised to my readers in my first post in 2010, I tried posting low fat and healthy recipes. It was interesting to look for new ingredients and healthier options, sugar free and fat free substitutes in daily cooking as well baking. The second half of 2010 saw a fewer posts in Creative Saga as I had gone to India for a couple of months and could not post from there as much as I had thought of.
In 2011, we hope to continue with similar kinds of posts though as of now we haven't planned of anything new. But its sure going to be a great year.
My first post is a fruit and nut cake which I made yesterday. I think we started the year in the sweetest possible way as the cake came out really good and the taste was just awesome. It was very similar to the plum cake we make for christmas . As I had no time to pre soak the fruits , I had to look for a recipe which does not require this step.Finally I found a nice recipe at Anushruti's place and went ahead following the recipe to the core and its eggless too. Thanks for the recipe Anushruti. I am sure to bake this one again.
Recipe courtesy- Divine taste
- Smoothly mashed potato- 1 cup
- Blanched and peeled almonds to decorate the cake
- Grease the base and sides of a 8"cake tin with some melted butter.
- Combine the flour and baking soda(1/4tsp) to make a uniform mixture.
- In a medium sized saucepan, combine the butter,sugar,dates syrup, dried fruits and water. Heat in a low flame stirring till the sugar dissolves. Bring it to a boil. Now cook for 20 minutes in a low flame stirring in between. Remove from flame. Add 1tsp of baking soda. Allow it to cool.
- When it comes to room temperature, stir in the yogurt, vanilla essense, mashed potatoes and beat well till the mixture is smooth. Now add the nuts and fold in the flour mixture and mix till well combined.
- Spoon the cake batter in the prepared cake tin. Smooth the top of the cake with a spatula. Decorate the top of the cakes with almond. Cover the tin with aluminium foil and bake the cake in a preaheated oven at 180c for 1 1/2 hour or a skewer inserted in the center of the cake comes out clean.
- Allow the cake to cool in the tin itself. Then turn it on a plate.Turn it over again on the serving plate.
- Allow the cake to mature overnight or for a couple of hours before slicing.