Thursday, July 7, 2011
Multigrain Poundcake for Sweet Punch July 2011
After missing out Sweet punch continuously for 2 months, this month I managed to catch up with them. This month our Sweet Punch team has chosen The Perfect Pound Cake from 'The Cake Bible'.
My first attempt with the pound cake was very memorable, since probably that was my first experience in my baking all together. The first time I learned to measure the ingredients, first time I learned to mix the batter without any lumps, first time how to use the oven, so it's still memorable. The result wasn't quite bad for my first time. These first things happened in UK.
Now gain after 6 years later in India, this pound cake is the first cake, I baked in my new oven. These first things are always memorable....
I think now I can run a contest as how many times I mentioned the word first in this post, just kidding..
Right moving to the recipe , although I try to stick as much as possible with the original recipe, I made a few changes. I have replaced the All purpose flour with Multigrain Atta and sugar with powdered jaggery. Multigrain Atta is nothing but a mix of seven grains like Wheat, Soya, Oats, Ragi, Maize, Chana dhal and Barley. Jaggery is unrefined cane sugar commonly used in Asian countries. To know more about jaggery, visit the Wikipedia link from here.
Well if you ask me why do I have to replace All purpose flour with Multigrain. As you can see the type of grains included, it's full of goodness. When you get a good texture and flavour with all goodness, why do I have to ignore it. After all I'm an ordinary mom who likes to include something healthy in her kids diet. Doesn't mean that I never use All purpose flour, just trying to avoid it as much as possible. Let's have a look at the recipe for our Multigrain Pound Cake.
Preparation Time: 10 minutes
Cooking Time: 30- 40 minutes
Makes 8-10 slices
Multigrain Atta- 150 g
Unsalted Butter-60 g (softened)
Eggs- 1 whole egg and 1 yolk
Powdered Jaggery- 60 g
Baking Powder- 3/4 tsp
Milk- 2 tbsp
Cardamom powder- 1/4 tsp
Grated nutmeg- 1/4 tsp
Seasame seeds- 1 tsp (optional)
Preheat the oven to 180 degree Celsius. Grease and line a small sized loaf tine or a 8 inch sandwich cake tin. Mix all the dry ingredients together in a large bowl. Add the butter to the dry ingredients and beat it with a electric beater until it looks smooth and well combined. Beat the eggs and milk in separate bowl slightly. Add the egg mixture little by little and beat well between each additions. Spoon the batter inside the baking tin and level the surface. Sprinkle the sesame seeds on top of the batter.
Bake it in the preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean. Take it out from the oven and let it cool in the cooling rack for 5 minutes. Remove the cake from the tin, slice it and enjoy the goodness.
This recipe goes to Only Baked Event hosted by Tamalapaku started by Pari, Let's Cook- Break Time Snacks by Tickling Palates, Healthy Snack by Good Food Recipes and to Signature Recipes by Saras's Kitchen