Cornmeal cake with Jackfruit glaze

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.

Eggless Mango Cake

I have been planning to bake a mango cake in this summer, but I could not keep a few separately for baking as they were usually devoured in a couple of days. Now my mother sent me the last batch of organic mangoes that were plucked from the trees grown in her backyard when the fruit bearing season of mango is almost nearing an end. Now I have baked an eggless mango cake with two ripe mangoes and left the remaining for my family to relish them to our hearts’ content at the end of this mango season.

Pineapple upside down cake

 

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.

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