It’s been a long time since I have tried anything new and ages since I
baked. I am seriously addicted to Farm ville and Cafe world on
Face book so I hardly have time to do this anymore.
But I just happened to be surfing and I landed on this blog “Evolving Tastes” and there is this cake that the lady has tried and WOW !
I just had to try the cake out!
But as I had run out of Maida/cake flour I decided to try it with
wheat flour/atta. I mixed the ingredients with increased quantity of
baking powder and soda but was reluctant to experiment with the amount
of liquids. So the resultant batter had a sticky soft dough
consistency. I could not shape it in any conventional shape, by then I
was worried if anyone will like to eat the so called cake. So I just
The result was amazing, not only the cake eaten but my family did not
allow the cake to cool!
They just kept on breaking off pieces of the stuff.
Mind you, all this was complaining, as long as the cake lasted, that
the weather was too hot to eat hot things like this.
So I decided to bake two cake now one following the recipe and one
with the” Mad Scientist” at work. So here is my version of the recipe.
You will need these as ingredients:
1 ¾ cups wheat flour
¾ cup sugar
1 ¼ tsp baking soda
½ tsp baking powder
A pinch of salt
2 tsp lemon zest
1/3 cup curds
¾ cup milk
1 cup water
2 tablespoons oil + a little more for greasing your baking tin
½ tsp vanilla essence
2 tablespoons lemon juice
1. Grease the baking tray and pre– heat the oven to 180C. I use auto
bake in the microwave.
2. Sift flour with the baking powder, baking soda and salt. I did it
so that all the ingredients are evenly mixed.
3. In a large bowl mix the milk, water, oil and sugar. If you are
using Castor sugar it is a good idea to allow the sugar to dissolve a
4. In the bowl add the curds, lemon juice and just swirl it a little
and mix all the dry ingredients add the lemon zest too.
5. Transfer to the baking tray and bake till a knife when inserted
comes out clean.
6. Remove from the tray and allow it to cool.