How to make Eggless Plum Cake
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Melted butter (पिघला हुआ मक्खन ), Refined flour (maida) (मैदा)
Cuisine : Fusion
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Coconut Crusted Fish Crispy Lamb Crispy Onion Rings - SK Khazana Tali Machchi
Eggless Plum Cake 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 : 16-20 minutes
Cook time : 2.30-3 hour
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Eggless Plum Cake Recipe
Melted butter 1 tablespoon
Refined flour (maida) 2 cups
Potato mashed 1 cup
Baking powder 1 1/2 teaspoons
Baking soda 1 + 1/4 teaspoons
brown sugar/jaggery 1 cup
Nutralite 1 cup
Golden syrup/maple syrup 1 tablespoon
Yogurt 2 tablespoons
Vanilla essence 1 1/2 teaspoons
All spice powder 3/4 teaspoon
Zest of 1 orange
Icing sugar for dusting
dried apricot 60 grams
Dried figs 60 grams
Dried Cranberries 60 grams
Black raisins 60 grams
Golden Raisins 60 grams
Walnuts 50 grams
Cashewnuts 50 grams
Method
Step 1
Preheat oven at 180ºC. Grease the base and sides of a deep 8” (20 cm) round cake tin with the melted butter. Line the base with greaseproof paper.
Step 2
In a large bowl, combine the flour, baking powder and ¼ tsp baking soda, mix well and sift once to make the mixture uniform.
Step 3
In a medium sized non-stick saucepan, combine the dried fruit, brown sugar, butter, syrup and 1 cup water and heat slowly on low heat, stirring, until the sugar dissolves. Increase to medium heat and allow the mixture to come to a boil, reduce the heat and simmer for 20 minutes on low heat. Remove the sauce pan from the heat, mix in the remaining baking soda and allow it to cool.
Step 4
Once the mixture has reached to room temperature, stir in the yogurt, vanilla essence, all spice, orange zest and mashed potato and beat well with a whisk, until the mixture is smooth. Add the nuts and carefully fold in the flour mixture, mixing until well combined
Step 5
Spoon the cake batter into the prepared tin and smoothen the top with the help of a spatula. Cover the cake with aluminum foil and bake in the preheated oven for 1½ -2 hours.
Step 6
Once the cake is done, allow the cake to cool completely in the tin. When the cake has cooled, place the serving plate over it and turn it upside down. Carefully remove the paper, turn it over again with the help of a plate, dust with icing sugar and serve.
Nutrition Info
Calories : 5023 Kcal
Carbohydrates : 743.7 gm
Protein : 53 gm
Fat : 204.1 gm
Other : Iron- 36.9mg
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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.
