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WHOLEWHEAT OATMEAL FLOUR ALMOND RAISIN CAKE ( EGGLESS )

This is by far the best cake   I have baked . I used whole wheat rava instead of wheat flour to make it less dense and have more crumbs . Adding oatmeal makes it even more healthy and with loads of raisins ( use any ) , almonds its almost like eating my breakfast .
So I prefer to call it my breakfast cake as it uses no sugar except date syrup for sweetening . You can use brown sugar for added sweetness or only brown sugar skipping date syrup. .

Most important of all this is a pressure cooker cake as am happy with this method. You can also  bake in an oven preheated to 180 degrees C and bake till done approx 25 minutes depending on oven type.


A variety of dryfruits can be considered  like cranberries, apricots, figs, blueberries, what ever you like and have.. 

This recipe idea was given by a friend Ravneet Kaur who shared a similar recipe . I have made some changes to the original. 

Wholewheat oatmeal Flour Almond raisin breakfast cake

Ingredients:

1/2 cup quick cooking oats
1/2 cup wheat rava ( samba rava , or powder whole wheat )
1/4 cup coconut powder
1 /2 tsp baking soda
1 tsp baking powder
Tiny pinch of salt
1 cup buttermilk
1/4 cup olive oil or melted ghee
3/4 cup light brown sugar
Or date syrup
1/2 cup raisins soaked in warm water to soften them
Pinch of nutmeg powder or all spice
1 tsp vanilla essence
1/4 cup roasted almonds sliced thinly for topping

Method

First take the wheat rava , roast it,  till lightly browned and fragrant . Let it cool and then powder it . Take the oatmeal , roast it lightly and powder it as well. No need to roast the coconut powder. Mix all these dry ingredients and keep aside.
Roast the almonds lightly and keep them thinly sliced. .

I used a pressure cooker to bake .So  Remove the gasket and whistle . Pour some salt at the bottom of the cooker . Place a stand inside the cooker and keep ready for preheating when you are halfway through with your preps . Grease a 8 inch cake pan , or a suitable pan which will fit inside the cooker . dust well and tap out excess flour .

Take a bowl, sieve all the dry ingredients . Keep the raisins in warm water.
In another bowl mix the wet ingredients like oil, buttermilk. Date syrup , vanilla essence . Now add the raisins to the dry mixture . Stir lightly. Add the wet ingredients to the dry by mixing gently with a spatula . The batter must be little thick but not dry . So add more buttermilk to get the consistency if the quantity mentioned is not sufficient .
Keep the pressure cooker on the gas on very high flame . Pour the cake batter into the pan, tap to spread the batter evenly. Sprinkle the lightly toasted  sliced almond all over the batter, keep the cake tin inside the cooker over a stand placed above the salt layer . Cover the cooker with lid without whistle. For 2 minutes let the flame remain on medium high, then reduce to sim and keep it that way till end of baking . It will take around 25 minutes .

You can check once by lowering the flame and opening the lid . If the tester comes clean, and top has browned well? If the cake has pulled out from the sides, it indicates the cake is done . After almost 20 minutes you will get a fine baked aroma in the kitchen which is usually the best way to find out if the cake is done !


Enjoy a mildly sweet breakfast cake with breakfast ingredients .

The bottom baked perfectly.

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