In baking, I am trying to do away with all purpose flour completely. I decided to try a whole wheat cake. I used half cup of wheat flour and 1/2 cup of multigrain flour. The pillsbury brand has come out with a mutligrain flour that has 80 % of atta and 20% of soy, oats, maize, ragi, chana dal and barley together. Since I had that flour in hand, I decided to try that in baking, again thanks to Madhuram's whole grain baking series. And in my attempt to make it healthy, I omitted white sugar and used brown sugar and honey. Considering the less amount of oil, the cake was very moist. All in all this is a keeper recipe. I will be trying with coffee flavor soon.
Whole wheat flour - 1/2 cup
Multigrain flour - 1/2 cup
Arrowroot powder - 4 tblspn ( you can use corn flour)
Cocoa powder - 4 tblspn
Baking powder ,baking soda - 1 tspn each
Mashed banana - 1 cup
Brown sugar - 4 tblspn
Honey - 3 tblspn
Oil - 1/3 cup
Milk - 1/2 cup + 2 tblspn
Yogurt - 2 tblspn
Vanilla essence - 1/2 tspn
Cashew nuts to garnish - optional
Method
Sift the fry ingredients together - Atta, multigrain flour, arrow root powder, coco powder, baking powder and cooking soda.
Mix banana, brown sugar and honey well. It smells like Panchamritam. Add milk and whisk till blended, followed by yogurt. Finally add oil and vanilla essence. Beat till everything is blended nicely.
Fold in the dry ingredients into the wet mix, mixing after each addition. Transfer to a greased baking tin. I usually dust the greased with some flour before transferring the batter. Garnish with few cashews on top. If you wish you can add some to the batter too.
Bake in a preheated oven at 180 C for 35 minutes or till a skewer inserted comes out clean. I baked at 200 C. The top cracked.
The cake was very moist and spongy. Perfect sponge cake with chocolate flavor and no hint of banana. For those who you like the cake to be sweet, you can increase the sugar by 2 tablespoon.
