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Monday, 10 March 2014

Eggless veggies cake (Savoury cake)


I had a very tiring weekend and didn't want to have those boring chapattis/rice/breads, hence tried making a savoury cake. My refrigerator was loaded with a lots of vegetables, some frozen and some fresh. Many a times cheese and butter is used in these kinds of stuff, but to keep it on a healthy side I didn't use cheese/butter, rather I used oil and yoghurt to make it moist. The recipe is quite easy and full of flavors. So lets quickly see the ingredients following with the method for preparing this cake :)

Ingredients :-
  • All purpose flour/Plain flour : 2 cups
  • Baking powder : 1 1/2 tbsps
  • Baking soda : 1/3 tsp
  • Garlic powder : 1/2 tsp
  • Italian Dried herbs : 1 tbsp
  • Chilli flakes or powdered red chillies (as per the taste buds)
  • Salt : 1 1/2 tsp (adjust as per your taste)
  • Lime juice : 1 tbsp
  • Olive oil : 1/2 cup
  • Yoghurt/curd : 3/4 cup
  • Very finely chopped vegetable : 1 1/2 cups (carrot, peas, sweet corns, cherry tomatoes, onions, bell peppers, add or remove veggies of your own choice)
  • Fresh coriander  
Method :
  • Preheat the oven to 180° C. Grease the cake tin with some oil or butter, you can also line the tin with wax paper.
  • Sift and mix well all the dry ingredients (Flour, baking powder, baking soda, garlic powder, chili powder, herbs & salt) in a big bowl and keep aside.
  • In other bowl add oil, yoghurt and lime juice and mix well. (This will be the liquid ingredients)
  • Take 2-3 tbsps of dry ingredients and mix with the chopped veggies. This will make sure that your veggies will not sink down while baking the cake.
  • Now fold in the dry ingredients with liquid ingredients. Do not over mix, just fold in together. Finally add the veggies coated with flour mixture and again fold in. Make sure your batter is not very liquidy, as this can sink the vegetable. The batter will be of quite thick consistency.
  • Transfer the batter in cake tin, spread some cherry tomatoes and coriander on the top of the cake batter, put it in the oven at 180° C for 50-55 min (the timing will vary from oven to oven). 
  • After 45 min start checking your cake, just poke a skewer or toothpick, if it comes out clean, that means its done, if not then again keep it for 5-10 min more and follow the same process to check.
  • Serve hot with some green chutney or ketchup and enjoy.

Note:
  • You can make variations by adding shredded chicken or cheese or any other veggies you like.
  • Sift the flour atleast 2-3 times, this adds more aeration in the flour and makes the cake more spongy and light.


Bye n Happy baking
Priyanka :)












2 comments:

  1. Lovely recipe. Can i replace maida with aata? When you say preheat the oven how much time i have to put it on at 180°

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    Replies
    1. Thanks Sutapa, yes you can replace Atta, but the texture will be different. Preheat your oven for about 10-15 minutes

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