How to make Eggless Plum Cake - SK Khazana -
A full proof amazing plum cake recipe that can make anyone happy!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Figs (अंजीर), Apricots (खुबानी)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Eggless Plum Cake - SK Khazana checkout Fig Chutney Bruschetta, Fig Almond Tea Cake, FIG AND WALNUT SLICE. You can also find more Snacks and Starters recipes like Spicy Coriander and Chicken wontons Dum Murgh Kothimbir Wadi Kachche Kele Ki Tikki
Eggless Plum Cake - SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Eggless Plum Cake - SK Khazana Recipe
Figs dried 1/4 cup
Apricots dried 1/2 cup
Cranberries dried 1/2 cup
Raisins dried 1/2 cup
Butter 1 cup
brown sugar 2-3 tablespoons
Refined flour (maida) 2 cups
Cocoa powder 1/4 cup
baking powder 1 1/2 teaspoons
All spice powder 3/4 teaspoon
Walnuts 1/4 cup
Cashewnuts 1/4 cup
Yogurt 2 tablespoons
Potato mashed 1 cup
Vanilla essence 1 teaspoon
Orange 1
Rum dark 3 tablespoons
Almonds blanched, peeled and halved lengthwise 6-8
Icing sugar for dusting
Method
Step 1
Preheat the oven at 180˚C.
Step 2
Heat a non-stick deep pan, add figs, apricots, cranberries, raisins, butter and brown sugar. Add ¼ cup water and mix well. Cook till the sugar dissolves.
Step 3
Reduce the heat and simmer till the mixture thickens. Switch the heat off and add 1 tsp baking soda and mix well. Allow the mixture to cool.
Step 4
Sift refined flour, cocoa powder, baking powder and remaining baking soda in a large bowl. Add all spice, chopped walnuts and cashew nuts and mix and set aside.
Step 5
Transfer the prepared syrup in another large bowl, add yogurt, mashed potatoes and vanilla essence. Zest the orange and add rum and whisk using an electric beater till smooth.
Step 6
Add ½ of the flour mixture and gently fold. Add the remaining flour mixture and gently fold till well combined.
Step 7
Transfer the mixture into a lined cake tin and spread the batter evenly. Decoratively arrange almonds on top and cover with a sheet of aluminium foil.
Step 8
Bake for 1-1½ hours. Remove it from the oven and allow to cool slightly. De-mould. Dust with icing sugar and serve as required.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
