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Sarika Singh
I am too fond of eggless as well as healthy baking. Whenever I have to bake, I try to make it as healthy as i can. Today's cake is not new to you all as I made it many times and posted in my blog too. This is one of my favorite eggless and alcohol free christmas cake with lots of dates and dry fruits.Theonly new thing this time is its shape , size and glaze. Earlier I made naked bundt cake every time, with this recipe . But this time I planned to bake a bigger cake and thought to try something new so gave completely different shape and baked in square cake pan instead of bundt one. For glaze I used simple milk chocolate bar and dates syrup. It just an experiment but turned out really delicious, and is confirmed by my kids.
First of all add water , sugar and oil in a pan. Add all dry fruits in it and let it boil, then lower the flame and let it cook for 15 -20 mins or till dates become mushy . Switch off the flame and let it cool completely.
Till then sieve flour, baking soda, baking powder and salt together and keep aside for later use.
When dates mixture is cooled down, add milk and vanilla essence to it. Mix well and add lemon juice, give a quick stir and add flour to it in two to three batches and fold to a lump less smooth batter.
This batter should not be runny , will be little thick . Now transfer the batter in greased and dusted pan , tap the mold to evacuate any air bubble formed.
Now bake it at 180 degree C in a preheated oven for 35-40 mins to till skewer or knife inserted in it comes out clean. Let it cool for 10-15 mins in pan then demold on a wire rack and let it cool completely.
Choice of dry fruits is completely yours, you can use cashews, pistachios, cranberries, prunes or whatever you like. If you don't have bundt pand then go for any pan you have, but then baking time may vary so keep an eye on it after 30 mins of baking and keep checking.
Never over mix the batter after adding wet and dry ingredients together. Always let cake to become warm before de molding other wise it will not come out clean if it's too hot . It's a never fail recipe as I made it many time and it turned out perfect every time.
For glaze:
Roughly chop the chocolate bar and melt in a double boiler or in microwave. Keep stirring in between to avoid burning it while microwaving.
Now add salt and dates syrup to it and whisk vigorously to get nice shiny and smooth glaze of pouring consistency. If it seems too thick then add some more dates syrup and mix well to get right consistency.
It should form nice smooth ribbons when poured with spoon. Now immediately pour all over the cake . Spread evenly with knife or cake spatula.
Sprinkle roasted and chopped almonds all over it.
Let it chill in refrigerator overnight or atleast 4-5 hrs to set the glaze. It will not become completely solid on chilling but will not drip and spread , while handling.
I used milk powder and milk as ran out of white chocolate stock , to make nice pattern on my cake . You can also use melted white chocolate and with help of piping bag make desired pattern on your glazed cake.
This step is completely optional, without this too your cake will look and taste heavenly. After making pattern, Again let it set for sometime before slicing.
* Completely cool the cake before pouring the glaze.
* Be quick with pouring the glaze as it gets thicken very soon . So try to pour when it's still hot. Also spread quickly to get nice smooth finish.
* Do final decoration or cutting once glaze is completely set.
This is one of the simplest glaze you can try and don't forget to share your experience with me.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Bhumi G
Mayra Raghvani
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