A healthy birthday cake, loaded with goodness and chocolate. NO BUTTER/ OIL and NO SUGAR.
Recipe Tags
Baking
Veg
Hard
Kids Birthday
American
Baking
Dessert
Low Fat
Ingredients Serving: 8
Multi grain flour - 3/4 cup
Amaranth Flour - 1/4 cup
Baking Powder - 1tsp
Baking soda - 1tsp
Cinnamon and nutmeg powder - 1/2 tsp, combined
Salt - 1/2 tsp
Honey - 1/4 cup
Maple Syrup - 1/2 cup
Peeled Almonds - 1/2 cup
Eggs - 2
Vanilla - 1 tsp
Milk - 1/4 cup
Dark chocolate - 100 gms
White Chocolate - 30 gms
Silver balls, Candies, for decoration
Instructions
1.Sieve the flours, salt, baking powder and soda, cinnamon and nutmeg powder 3-4 times. This is necessary as multi grain flours have a lot of bran.
2.Take half cup soaked, peeled almonds and puree them to a smooth paste with 1/4 th cup milk. If you have not been able to soak the almonds for 3-4 hours, you can soak them in hot water for 10 minutes and remove the peel
3.Whisk the eggs until frothy, add the honey and whisk a bit more, until combined. Add the maple syrup and whisk some more, until fully combined
4.Add the almond puree and vanilla to the eggs and mix to combine
5.Add the dry ingredients to the wet ingredients and mix until combined. The batter will be thinner than a normal cake batter, however make sure there are no lumps
6. Grease a round tin and pour the batter
7.Bake in a pre-heated oven at 180 degrees for 50-60 minutes. The presence of maple syrup affects the baking time and hence it would take a bit longer than usual.
8.Insert a skewer at the centre of the cake, if it comes out clean, the cake is done. Else you need to bake a bit longer.
9.Once the cake is done, cool it on a wire rack for a couple of hours
10.Just before serving, heat the dark chocolate in a double boiler to yield a runny sauce.
11. Drizzle the sauce over the top of the cake, so as to cover it entirely. Once cooled, this will form an outer covering over the cake.
12.Similarly, melt the white chocolate in a double boiler and drizzle over the dark chocolate layer in an abstract design.
13.Add candy/ silver balls for decoration, if you so wish (optional).
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1.Sieve the flours, salt, baking powder and soda, cinnamon and nutmeg powder 3-4 times. This is necessary as multi grain flours have a lot of bran.
2.Take half cup soaked, peeled almonds and puree them to a smooth paste with 1/4 th cup milk. If you have not been able to soak the almonds for 3-4 hours, you can soak them in hot water for 10 minutes and remove the peel
3.Whisk the eggs until frothy, add the honey and whisk a bit more, until combined. Add the maple syrup and whisk some more, until fully combined
4.Add the almond puree and vanilla to the eggs and mix to combine
5.Add the dry ingredients to the wet ingredients and mix until combined. The batter will be thinner than a normal cake batter, however make sure there are no lumps
6. Grease a round tin and pour the batter
7.Bake in a pre-heated oven at 180 degrees for 50-60 minutes. The presence of maple syrup affects the baking time and hence it would take a bit longer than usual.
8.Insert a skewer at the centre of the cake, if it comes out clean, the cake is done. Else you need to bake a bit longer.
9.Once the cake is done, cool it on a wire rack for a couple of hours
10.Just before serving, heat the dark chocolate in a double boiler to yield a runny sauce.
11. Drizzle the sauce over the top of the cake, so as to cover it entirely. Once cooled, this will form an outer covering over the cake.
12.Similarly, melt the white chocolate in a double boiler and drizzle over the dark chocolate layer in an abstract design.
13.Add candy/ silver balls for decoration, if you so wish (optional).
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