Eggless Glace Cherry Almond Cake
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Eggless Glace Cherry Almond Cake

The countdown to the Auroville marathon has begun, exactly this day next week I would be in Auroville, Pondicherry. It’s my first trip to this city, I have heard a lot many things about this pretty little town and I cannot wait to get there! I just hope I get some time to spend and explore the town.. keeping my fingers crossed. Post the run, I am travelling for a week to attend a family wedding, which means that Feb 2013 too will fly in a jiffy.
Having heard of my travel plans, my dear Swapna invited us for dinner; we had been planning this rendezvous for a long time but just never got around to actually finalising a date. As this weekend was free, no major plans, catching up over home- made chicken curry seemed like the perfect idea.
Swapna has a vivacious, active young son who loves to cook (Junior Master chef in the making) and enjoys the bakes that I make for him. I definitely was not going empty handed to meet Not so Little A and thought of baking a cake for him. A quick look in the fridge and I found a few ingredients – milkmaid tin, glace cherries, almonds yeah can make something with this.
I also saw that eggs were over, needed to buy vanilla essence, walnut bottle is empty and lots more needs to be stocked … my weekend is no more relaxed J
Well I made a simple egg less cake which came out perfect with a nice brown top, here is the recipe.

Gauri Shirke

Ingredients

  1. 1/2 tin Milkmaid 195 ml
  2. 3/4 cup Milk
  3. 90 grams Unsalted butter – room temp
  4. 125 grams Maida (All-purpose flour) qpprox ( 1 1/4th cup)
  5. 1 tsp baking powder
  6. 1/2 tsp Baking soda
  7. 1 tbsp sugar Powdered
  8. 2 tbsps almonds Chopped
  9. 1/2 cup cherries Glace chopped
  10. 2 tbsps Almonds chopped
  11. 1 tsp Strawberry essence
  12. 8 = 10 Slices yield
  13. 170 five degrees celsius for thirty -minutes

Method

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    Chop the glace cherries and almonds into small pieces, keep aside.

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    In a large bowl sift the maida, baking powder and baking soda together and keep aside.

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    In another large bowl, beat the butter and sugar till light and fluffy, add the milkmaid and beat again till everything comes together.

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    Add strawberry essence and 3/4th cup and mix well.

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    Add the dry ingredients part by part to the wet ingredients and fold in gently till it’s well incorporated.

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    Now take the chopped cherries and almonds, mix them with 1 tbsp of maida, this helps to remove the moisture. Add these to the cake batter and mix well.

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    Grease a loaf tin and pour the mixture in it, bake at 170 degrees for 30 – 35 minutes or till the skewer inserted in the cake come out clean.

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