Generally, we prefer to take moist spongy homebaked cakes drizzled with honey, fruit juice, or chocolate syrup than the ones with buttery sugary frosting sold in the bakery or restaurants. When we bake a cake at home we have the liberty to use healthy ingredients. We could replace plain flour (maida) with whole wheat flour, butter with vegetable oil, sugar with other guilt-free sweeteners, etc. Besides we can add fresh fruits, nuts & seeds to tease our palate. Now I have baked a spongy cornmeal cake with delicious jackfruit glaze using cornmeal & whole wheat flour.
We, generally, prepare puttu using rice flour and serve for breakfast along with spiced or sweetened legumes. Here I have tried using cornmeal (makka chola maavu) as I find cornmeal ideally suitable for breakfast compared to rice flour. You can refer the comparison table below for the nutrient values of cornmeal.
A simple cake can be elevated to a whole new level just by adding flavorful ingredients like fresh fruit juice, chewy fruits, chopped nuts, toasted seeds, aromatic spices, or cocoa. I find the fruits glazed with butter and syrup the most delightful addition into any spongy cake. Here I have baked an eggless pineapple upside down cake using whole wheat flour, maize flour and caramelized pineapple slices.