WHOLE WHEAT n’ OATS APPLE CAKE
They say “an apple a day keeps the doctor away”! I think my twins took this quote a bit too seriously resulting in their immense hatred for this divine fruit. But this doc mom never gives up, and keeps finding ways to meet her goals.
In this cake, the super-fruit apple combines with the superfood oats, iron rich jaggery and immunity boosting ghee (clarified butter) to intensify the nutritional benefits. And you really got to try this to believe its fabulous taste. So let us begin!
Wholewheat n' Oats Apple Cake
An amazingly nutritious cake that satisfies all those with a sweet tooth, without any guilt!
Whole wheat flour- 3/4 cup
Oats flour- ¼ cup
- Baking powder- 1 tsp
- Baking soda- 1 tsp
- Cinnamon powder- 1 tsp
Apple- 1 large, grated
- Jaggery powdered- ½ cup
- Sugar powdered- ¼ cup
- Ghee clarified butter- 1/2 cup
- Milk- 3/4 cup
- Pomegranate- 1 seeds extracted
- Butter- 1 tsp for greasing baking tin
Take apple and sugar in a pan and heat it on a medium flame until the sugar gets dissolved.
Now add jaggery to it and cook for 3-4 min on low flame until it dissolves and starts bubbling (never overcook at this stage as jaggery might start to harden).
Turn off the flame, add ghee to the mixture, stir well, and keep it aside to bring down to room temperature.
In the meanwhile, grease a baking tin with butter and line it with parchment paper.
In a mixing bowl sieve both flours, baking powder, baking soda and cinnamon powder and give it a good mix.
Whisk the apple mixture into the flour mixture in parts, alternating with milk.
Now is the time to add pomegranate seeds.
Pour the cake mixture into the prepared tin.
Bake in an oven preheated at 180 deg C for 30- 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let the cake out, cool on a wire rack, and then demould it.
Slice up and serve.
Store the remaining cake in an airtight container, along with a piece of bread (to keep it moist).
This cake can stay good without refrigeration for 2-3 days, and don’t know how long when stored in fridge (as it has never seen this much of time)
- We are not using any maida or all-purpose flour in this recipe
- My 1 cup measures 240 ml