I am told I bake a lot! Guilty as charged 😛
How do I manage to do it so regularly, I am asked. I don’t buy bread, biscuits and cookies from the store at all, I say. This way I know, I am giving my family good food where I can control the sugar and use fresh ingredients and have them enjoy preservative-free goodies! And of course baking is such a pleasure (read addiction!)
Off late I have been increasingly using aata (whole wheat flour) in my breads and maida (all purpose flour) breads are a rare treat. I had been itching to bake an aata cake, but was sceptical of the outcome. What if it is too dense or heavy and is rejected by the boys totally…..Then I saw these gorgeous mini-cakes on Deeba’s beautiful blog Passionate about Baking and my fears vanished! In fact, I could not NOT bake them. I just had to 😀
I traded the whole wheat flour for multi-grain flour, (a blend I use for making chapatis at home) and added lots of orange juice along with the zest and some yogurt. The little cakelttes were polished with gusto. I am going to be baking a lot more with aata and multi-grain flour now. Thanks Deeba! The honey and jaggery (gud) along with the hint of spices lend a warm, homey flavour to the cakes. They makes for a perfect snack with a glass of cold or hot milk; or with chai or coffee or with a dollop of ice cream. They are pretty darned good even by themselves!
Alright then! Here is how I made it-
This makes 12 cupcakes or 6 cakelettes
200 grams multi-grain flour/ whole wheat flour (I used a blend of wheat,jowar,bajra and ragi)
1 tsp baking powder
½ tsp baking soda
115 grams butter,melted ( I used home-made white butter)
160 grams jaggery (gud)
3 tbsp water
100 grams honey or brown sugar
2 large eggs
1 ½ tsp vanilla
½ cup orange juice, freshly squeezed
2 Tbsp yogurt/curd/dahi
2 Tbsp orange zest
1 tsp cinnamon powder
½ tsp ginger powder
1 pinch of pepper or garam masala powder
Break the jaggery into small chunks and put it in a microwave proof bowl along with 3 Tbsp water. Heat for a minute, stir and heat again. The jaggery will melt completely and you get a golden liquid. Let cool.
Line a 12 cavity cupcake pan and pre-heat the oven to 180C.
Add the baking powder and baking soda to the flour and mix well. Put aside.
In a large bowl, add the melted jaggery syrup, butter, honey, cinnamon, ginger powder and pepper and mix well with a whisk.
Add the eggs one at a time whisking after each addition.
Whisk in the vanilla, orange juice, orange zest and curd.
Add the flour and mix till the dry traces of the flour disappear. Do not over-mix.
Scoop the batter into the muffin pan and bake for 20-25 minutes or till a toothpick inserted in the middle of the muffin comes out clean.
If desires, brush with some orange juice and sugar syrup while warm.
Watch the cakelettes/muffins vanish in a jiffy 😀