Despite the fact that peanuts can cause ama (indigestion), my father, an ardent follower of Mahatma Gandhi, encouraged us to snack on peanuts even at a young age mainly for 3 reasons: Peanuts are the only legumes that grow underground hence the rich sources of micro-nutrients than any other legumes; they are beneficial to vegetarians for being the greatest sources of plant-based protein; it is possible to rid of ama while taking peanuts. Raw peanuts and roasted peanuts cause ama but not the steamed peanuts, so we can avoid taking raw peanuts altogether. Instead, we can take roasted peanuts along with jaggery, some spices, or herbs that aid in getting rid of ama. Here I have prepared a peanut butter using jaggery and added it into my mug cake.
Earlier elders in our family were of the opinion that baking cakes is a painstakingly strenuous procedure, and hence nobody in my family dared to bake cakes at home. We usually devour the cakes bought from the renowned bakery in our locality. During Christmas we had opportunities to relish home baked cakes like dark brown fruit cake, pale yellow semolina cake, etc. shared by our friends & neighbors. Those days home-baked cakes were so special for people like us as it was rare to find such soft scrumptious old-fashioned Christmas cakes even in the city’s premier bakery. Later we all bought the oven and bake spongy cakes at home even with local flavors. Here I have baked an eggless fig upside down cake using whole wheat flour & foxtail millet flour.
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.
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.
This is our family’s favorite chocolate cake for being dark, chocolaty, spongy, and most importantly guilt-free. I have used whole wheat flour instead of plain flour (maida), vegetable oil in place of butter, and also used home-made yogurt (curd). I have also used chocolate ganache for frosting and garnished with chopped pista & edible rose petals.
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.