Merry Christmas and Happy new year
Celebrate the winter holidays with this dessert. I baked this cake as a thank you gift for teachers. During this time, there are lots of christmas recipes in food magazines and internet. I liked this recipe and did it for Christmas with some minor changes.
The original recipe had used eggs, I used egg replacer powder instead. If you are adding egg, completely cool the butter mixture then add egg and mix. I used different dry fruits and also added tutti-frutti. I kept the cake decoration to a minimum – just sugar dust.
- Chopped almonds and walnuts – half cup
- Dried cranberries – one-fourth cup
- Chopped dates – half cup
- Grated carrot – four tblsp
- Tutti frutti – half cup
- Orange zest – half tsp
- Fresh orange juice – one-third cup
- Sugar – half cup
- Unsalted butter – five tblsp
- Almond powder – half cup
- All-purpose flour / maida – half cup
- Coco powder – three tblsp
- Baking powder – half tsp
- Baking soda – half tsp
- Egg replacer – three tsp
Preheat the oven to 350 degree F. Grease the baking pan and use parchment paper to cover the bottom and sides of the pan.
In a pan, start melting butter, add sugar, dry fruits, dates, almond powder, dried cranberries, tutti frutti, grated carrot, orange juice and orange zest. Mix well and cook for 2 mins or until it thickens (shouldn’t be too thick and all ingredients should blend into the butter).
In a small bowl, add egg replacer powder and four tbsp of water. Mix well. Add to the butter mixture and stir it. In another bowl, mix all-purpose flour, baking soda, baking powder and coco powder. Sift them. Add these dry ingredients to the butter mixture. Fold it and transfer to a baking pan.
Bake it for 25-30 mins. A tip: Insert a toothpick into the cake and if it comes out clean then the cake is ready.
Serves two to three