Those who are regular readers here might have guessed this already… and those of you who follow me on Facebook, Twitter or Instagram surely know this. Yes! We welcomed our bundle of joy, our baby boy, Aadhya on the 18th of November.
I have to keep telling myself that I am a mother of 2 now! It hasn’t sunk in yet! Our new life as a family of 4 has been wonderful so far. Big sister Alaru adores her baby brother and it’s such a wonderful feeling to see my 2 babies loving each other.
Last week, after a couple of weeks of being in bed caring for my newborn, when I finally felt like myself again, the first thing I did was to bake a cake with my daughter. My girl has been missing all the cooking and baking that we used to do together so it was just the right way for us to slowly get our life back to normal. We chose to bake an apple cake. With cinnamon, vanilla, apple and raisins, baking this cake suddenly reminded me that it’s December! The smell of a warm fruity cake on a cold evening is what winter is about right?
The cake is simple with very basic ingredients. I got the original recipe from a old cookbook that I have but that recipe has eggs and all-purpose flour like most traditional cake recipes. I altered the recipe quite a bit to suit our taste. Because the cake turned out so good, I decided to bake it once again and blog it. This time I went one step ahead and changed it even more.
I have used chunky pieces of fresh apples and pears in the cake and to make it fruitier I used some apricot preserve too. This cake is dairy free and eggless. The rice four is in makes the cake airier with juicy pieces of fruits in it. I haven’t tried it but I think you can reduce the olive oil to ¼ cup and still get good results.
Bake this cake with your family to celebrate winter. I assure you that the cake will disappear in no time as it’s the perfect accompaniment to those never ending hot cups of teas and coffees.
If you eat eggs, you can replace the flax seed and water mixture with 2 eggs.
I have used homemade Apricot preserve, which is very low on sugar. If you are using store bought, very sweet fruit preserve, reduce the amount of sugar from ½ cup to ¼ cup in the recipe.
If you want to reduce the sugar further, the fruit preserve can be replaced with plain yogurt or sugar-free apple sauce too.
Butter can be used instead of olive oil.
Add almonds or walnuts if you enjoy nuts in your fruit cakes.
I have made the cake with just apples and it tastes equally good. I am sure many other fruits can work in this cake.
- 1 cup whole wheat flour
- ½ cup red rice flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla powder
- 2 tbsp flax seed power + 6 tbsp water
- ½ cup raisins
- ½ cup roughly chopped pear
- ½ cup roughly chopped apple
- ½ cup olive oil
- ¼ cup apricot preserve
Pre-heat the oven at 150 degree Celsius.
Mix the flax seed powder and water, stir well and keep aside.
Combine the flours, baking powder, baking soda, cinnamon and vanilla powder in a bowl and mix well.
In a big bowl, combine olive oil and sugar. Beat it well. Now add the flax seed mixture, apricot preserve and beat till everything is mixed well. Add the apple, pear and raisins. Mix in the flour mixture and fold for everything to come together. It’ll be a slightly hard batter but if the batter looks too dry, you can add a couple of spoons of water to loosen it a bit.
Fold the batter into a greased lined cake tin and place it in the preheated oven. Bake for 25 to 30 minutes or till the toothpick inserted in the center comes out clean.
Let the cake cool completely before you cut it.