When I began baking a few years ago, I started with chocolate cake. It is every one’s favourite, especially so Amit’s (my husband). My experiment turned out pretty well, and then came numerous repetitions and variants. Of late, I graduated to trying my hands on different flavours.
Being a fruit lover, a fruit cake was the obvious choice.
Cooking and baking for me is like painting on a canvas; I have some colours (the aromatics spices to the colorful vegetables and fruits) and a vague idea of what I want to express….sometimes sweet, sometimes sour and sometimes just anything…I just set out and try to come up with something beautiful. Incidentally, this is why I named my blog ‘Hungry Palette’- my canvas in the kitchen that brings together the cook and the painter in me.
Here is the fruit cake recipe – I wanted to try out something with bananas and walnuts, so combined the base recipe of a cake with these ingredients and what turned out was a wholesome, fluffy and moist cake – the refreshing flavour of banana and the crunchy texture of walnuts makes this cake perfect for weekend brunches.
The best part is that it’s not very sweet….I bet it would be difficult for you to eat just one slice!!
- 2 cups all purpose flour (maida)
- 1¾ cups finely ground sugar
- ¾ cup refined oil
- ½ cup milk
- 2 eggs
- 2 ripe bananas, pureed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla essence
- ½ cup walnuts (ground or broken into fine pieces)
- A pinch of salt
- In an electric mixer or a big bowl, beat the eggs and sugar until they turn white
- In a separate bowl sift all purpose flour, powdered sugar, baking powder, baking soda and salt (to get an even consistency)
- Add milk, oil and vanilla essence to the beaten eggs and blend again
- Add the dry ingredients and the pureed bananas (you could puree bananas in a mixer and keep aside) and blend yet again so that the ingredients combine well
- If mixing by hand, keep adding milk gradually as you continue to beat the mix
- Add ground (if you’re baking this cake for a baby)/ finely broken walnut pieces to the batter
- Grease a cake tin with oil, dust it with all-purpose flour, shake it a bit and then allow the flour to stick to the base of the tin; shake off any excess flour
- Transfer the batter to the baking tin
- Preheat oven (convection mode in the microwave) to 180 deg C or 350 deg F, and bake until a wooden pick/ fork inserted in centre comes out clean; approximately 30-35 minutes
This cake can be served with Vanilla ice-cream or whipped cream.