Wholewheat Eggless Date, Fig and Walnut Coffee Cake
Goodness, before I start getting too cheesy, I should starightaway whisk you to the recipe.
Also, I think you should bake it in a round cake pan and not in a square one, like mine. Would look prettier then. I would, the next time.
Veg Recipes of India
Whole wheat flour: 125 gm
All purpose flour: 75 gm
Olive oil: 75 ml
Brown sugar: 100 gm (adjust according to the amount and sweetness of dry fruits used)
Milk: 1/2 cup (or more if required)
Boiling water: 1/2 cup (or more if required)
Dates, roughly chopped: 10-12
Dried Fig, roughly chopped: 8-10
Walnuts: 1/4 cup (that is because I'm not much of a walnut fan. You can obviously add
more) + for garnish
Instant coffee powder: 2 tsp
Amaretto: 1.5 tbsp (optional. You can substitute it with 1 tsp vanilla)
Baking powder: 1 tsp
Baking soda: 3/4 tsp
Salt: 1/4 tsp
1. Heat milk but do not bring to boil. Switch off the flame. Add the coffee powder to it and stir till mixed. Add the dates and fig and allow them to soak in the milk for 20-30 minutes.
2. Sift both the flours with salt, baking soda and baking powder and set aside.
3. In a blender, put the oil and sugar and blend till smooth and creamy.
4. Tumble this mixture the bowl containing the sifted flour. With a rubber spatula, gradually fold the flour in. The mixture will be dry-ish and crumbly at this stage.
5. Now add to it the dry fruits along with the milk and continue folding till the mixture comes to batter-like consistency.
6. Now add the water gradually to the batter and keep folding in as you do so.
7. Preheat the oven to 200 degree C and pour the cake batter into a cake pan lined with baking parchment at the bottom and buttered/oiled on the sides.
8. Bake for 30-35 minutes or until a cake tester comes out clean. Allow to cool on wire rack before unmoulding.
9. Plonk a few pieces of walnut as garnish and serve with tea or coffee.