For when you feel the need to justify that a cake doesn’t necessarily have to be unhealthy all the way. Delicious with a cup of frothy filter coffee.
Makes : 16 squares
Cake tin: 8″ x 8″ Square tin
Oven Setting: 180°C
Make sure all your ingredients, including the eggs, are at room temperature.
Ingredients:
- Flour – 1 cup
- Wheat Flour – ½ cup
- Jaggery powder / raw sugar – ½ cup
- Baking soda – ½ teaspoon
- Baking powder – 1½ teaspoon
- Cinnamon powder – 1½ teaspoon
- Oil – ½ cup
- Eggs – 2
- Grated carrot – 1 cup
- Grated Ginger – 2 tablespoons
- Vanilla essence- 1 teaspoon
- Crushed Pineapple – ½ cup (if you’re using canned pineapple then drain, crush and use it with the crushed juices)
- Toasted chopped nuts – ½ cup (walnuts/almonds/pecans/cashew)
- Almonds and black raisins – For the top of the cake
Method:
- Preheat the oven to 180°C
- Line the cake tin with baking paper, ensuring that you leave enough of the baking paper sticking out beyond the edges of the tin. These act as handles when you need to lift the cake out of the tin after baking.
- Sift together the flours, baking soda, baking powder, cinnamon in a large bowl.
- Using a whisk or an electric beater add, to the ingredients in the bowl, the oil, eggs, grated carrot, grated ginger, vanilla, crushed pineapple and beat until everything is well combined.
- Stir in the toasted nuts and pour the batter into the prepared tin.
- Lay out the slit almonds in a decorative pattern over the top of the cake batter and bake in a preheated oven at 180°C for 30 minutes or until a skewer inserted in the centre of the cakes comes out clean.
- Cool the cake in the tin before lifting it out.
Note:
- This is a moist cake so if you aren’t using baking paper to line the tin, make sure you grease and dust the tin well.