On a cold January morning, I wanted to make a healthy cake for my toddler, because when I was a young kid, I’d go to the store to buy cake and then…
If you think I am going to bore you with the history of my ancestors before I actually share the recipe with you, then you are wrong. I don’t have the time and I don’t want to waste yours!
1/2 cup Whole wheat flour
1/2 spoon Baking powder
5 dried figs
Dry fruits powder of your choice (I use walnuts, almonds, cashew nuts and pumpkin seeds)
1/4 cup oil
1/4 cup milk
Vanilla essence (optional)
Soak the dates and figs in warm water for half an hour and then make a fine paste of this and keep aside.
Sift the whole wheat, baking powder and a pinch of salt together and keep aside.
In the dates and figs paste, break in the egg and mix. Now add the oil, milk and vanilla essence.
Fold in the flour in this mix slowly. Add the dry fruits powder. Add few spoons of milk if batter feels too dry, if its too runny, add some more flour but ensure you don’t add too much together. It should be just the right consistency.
Pour it in the baking pan and sprinkle some pumpkin and chia seeds on top. Bake for 25 minutes at 180C.
Let it cool down completely before cutting it.
Pl note: The cake will not be very fluffy because its whole wheat and we are using a paste as sweetener.