Eggless Plum Cake

Ingredients 

• 1 tablespoon melted butter
• 2 cups refined flour (maida)
• 1 cup boiled potato, mashed
• 1½ teaspoons baking powder
• 1¼ teaspoons baking soda
• 1 cup brown sugar/jaggery
• 1 cup Nutralite
• 1 tablespoon golden syrup/maple syrup
• 2 tablespoons yogurt
• 1½ teaspoons vanilla essence
• ¾ teaspoon allspice powder
• Zest of 1 orange

Method

1. Preheat the oven to 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.
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.
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 heat to medium 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.
4. Once the mixture has reached to room temperature, stir in the yogurt, vanilla essence, allspice, 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
5. Spoon the cake batter into the prepared tin and smooth the top with the help of a spatula. Cover the cake with aluminium foil and bake in the preheated oven for 1½ -2 hours.
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