Eggless Whole Wheat Fruit & Nut Cake [No Oven Method]

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My husband has a big big sweet tooth and he needs a dessert for sure to enjoy after his meals. That is the reason, I always keep something ready to satiate his sweet cravings. While last week, I made a batch of ALMOND & ROSE KULFIS, this week I thought of getting my hands on this beautifully soft and moist fruit & nuts cake. And guess what! I actually baked it in a thick bottomed pan because my oven had gone for a toss a few days back. Trust me, it came out so beautifully done and melt in mouth that it got vanished in no time. Looking for the recipe? scroll down below.



Eggless Whole Wheat Fruit & Nut Cake [No Oven Method]
Ingredients

Whole wheat flour - 1 cup + for coating the nuts
Corn flour - 1.5 tbsp
Powdered sugar - 1/2 cup + 2 tbsp
Softened unsalted butter - 1/4 cup + 1 tbsp
Curd - 1/2 cup
Water - 4 tbsp
Salt - 1/2 tsp
Baking powder - 3/4 tsp
Baking soda - 1/4 tsp
Vanilla essence - 1 tsp
Mixed dried fruits & nuts (raisins, walnuts, tutti frutti) - 1/4 cup

Any dried fruits like dried cranberries, blueberries, apricots etc. can be used in this cake.


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Eggless Whole Wheat Fruit & Nut Cake [No Oven Method]


Method

  1. Sift the flour, cornflour, salt, baking powder and baking soda together. Keep aside.
  2. In a bowl, whisk the butter and sugar until light and creamy.
  3. Mix in the curd, vanilla essence and water.
  4. Now fold in the flour mix to wet ingredients with light hands.
  5. Sprinkle the nuts and dried fruits with some flour. Shake them so that they are evenly coated with the flour.
  6. Lightly fold these nuts too in the batter.
  7. Transfer the batter into a greased and lined 6 inch baking pan. Sprinkle few nuts on top.
  8. While you are making the batter, keep a wide mouthed thick bottomed aluminium pan lined with 2 inches of salt to heat on medium flame. Make sure it is covered with lid.
  9. Let the pan heat for about 10 minutes.
  10. Place a trivet in the center of the pan. Now place the baking pan filled with batter on top of the trivet. Cover the pan with lid and let the cake bake for 30 to 35 minutes on medium-low heat.
  11. Open the lid after 30 minutes. Insert a toothpick or skewer in the center of the cake. The cake is done if the skewer comes out clean.
  12. Remove the cake and let it cool down for 5 minutes in baking pan itself.
  13. Run a knife along the edges and invert the cake on a plate. Keep it on a cooling rack and let it complete cool before cutting into slices.
  14. Enjoy with a cup of coffee or store in an airtight container. It will stay fresh for 2 days at room temperature.


Eggless Whole Wheat Fruit & Nut Cake [No Oven Method]


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