Tuesday, 17 August 2010

A Warm Welcome with a blueberry cake...

Hi Everyone! Thanks for visiting my blog.

I look forward to a fabulous time here sharing a few of my culinary experiments inspired by other bloggers, TV programmes and personal eating out experiences.

I must confess that my knowledge in cooking is very very basic and it is only recently that I have started to get my hands wet in baking... Some of my close friends know what were the outcomes of a few of my cakes, cookies when I started baking.... but with time and with the mistakes I am learning

A very warm welcome with a cake I baked today! Blueberry cake... As the title of blog goes... a healthier version of the cake. I am very health conscious and I try to substitute healthier alternatives in any recipe to make it a bit guilt-free...

I dont have many gadgets in my kitchen except the basic things... but I dont think that stops me from doing what I want...

The cake came out really good... Though I was a bit worried that the batter was not that loose as I wanted it to be, the cake was so moist and perfectly cooked... may be because of the blueberries.. they burst and released the juices which kept the cake perfectly moist and yummy...

Here is how I made the cake:


Wholewheat flour - 2 cups
Blueberries - 100 grams
Eggs - 2
Baking Powder - 2 tsp
Caster Sugar - 1 cup (I like my cake not-too-sweet, You can put a half cup more if you like it sweeter)
Mixed seeds - Optional - a handful (I had a pack of mixed seeds and I used them up)
Butter - 1 tsp
Sunflower Oil - 1/2 cup
Orange Juice - a little


Preheat the oven to 180 deg centigrade.

Break the eggs into a bix mixing bowl.
Beat them until the yolks break and everything is mixed and light yellow in colour.
Add the sugar and beat well.
Add the butter and give another round of whisking. You will find small bits of butter but dont worry they all sort themselves out in the oven.
Now add the oil, orange juice and mix.

Mix the baking powder to the flour nicely.
Add the blueberries and seeds to the flour.
Add everything to the wet mixture.
Give a final mix thoroughly and tranfer the contents into a buttered cake tin.

Bake the cake for 40 - 45 minutes or until the cake tester comes out clean.

Best made at tea time to see the cake disappear in minutes.

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