Wednesday, February 25, 2015

Bajra and Atta Chocolate Cake and some Ganache #PearlMillet #WholeWheat #Wholesome #for for theCake

"By October, the Dhangars harvested their bajra and started on their move west... "
India and the Contemporary World-1 ,a text book in History for class IX.

Those of you familiar with the CBSE system know that the syllabus is as dry as the semi arid tract of land that supports Bajra... so we drone on and attempt to learn.

While the kids struggle, I experiment.



OK ,truth be told ,this cake was an accident. An accident of my laziness, of not having the foresight to replenish stocks in my pantry. 
Disaster. .there was less than half a cup of plain flour for the One Bowl Vegan Chocolate Cake and sweet Child wanted a pure cake that had eggs.
As necessity is the mother of Invention this cake was born.
Just in case you were wondering, it lasted all of two days and the earthiness of the bajra was masked by ganache.



For the

Bajra and Atta Chocolate cake with Ganache

You need

1 cup whole wheat flour or atta
1/2 cup plain flour or maida
1/2 cup Bajra-Pearl Millet flour
4 tsp baking powder ( seems like too much , but coarse grain flours here)
1/2 cup cocoa powder
1 tsp salt
1and 1/2 cup water
1 and 1/4 cup ground sugar
2 eggs
2/3 cup vegetable oil
2 tsp vanilla extract or essence

Line a 9 inch round tin with paper. I can't seem to find baking paper in Jalandhar, so I use A4 paper liberally coated in oil and floured at the bottom of my spring form tin. 
Preheat the oven to 175 or 350°F.
In one bowl sift the dry ingredients. 
I never had the patience to heat the sugar and water and then cool it...
Break the eggs into a bowl ,mix in the oil and the essence and the water.
Using a whisk or your blender, blend in the wet into the dry ingredients. 
Pour the batter into the prepared tin and place in the oven for 40 minutes. The cake will not rise too much ...just enough to be a soft cake.
Check if your cake is done with a skewer. 
Cool and Unmould after an hour.
In the meanwhile ,make your ganache. 

For the ganache
you need
250 gms dark chocolate or compound chocolate I used Morde
125 gms cream -I used fresh dairy cream 
2 tsp butter
1 tsp sugar Optional

Place the chopped chocolate and cream and butter in a bowl and melt over a pan of simmering water. 
Once the chocolate has begun to melt , turn off the heat and stir till the ganache is a glossy beauty.

Pour over the cake. After the cake had chilled some , I poured on more ganache. Yum.
Chill and sprinkle some silver dragees.
Slice and enjoy the cake with some coffee. 

I took some to school. 
Healthy and low fat is something that most women just cant refuse.


So this cake was soon history.
The flavor profile is not intensely chocolate. It is near the ganache though. The crumb is not too soft and pillowy, the cake has texture. It doesn't become dough like in your mouth. The crumb retains its texture and gradually melts to give a happy healthy feeling in your tummy.
Almost as though you have sinned...but have atoned in the same breath.

Try the accidental goodness of this cake.
A little love for the coarse grain is good too.
Just in case you were wondering, no pics of the baking process because of a stubborn unsynced phone.

Just for you dear readers - globein has a special contest and a giveaway.
Enter here And read about globein's special initiative in supporting those who work with sustainable products here.



So what are you baking today??? 

Monday, February 23, 2015

Whole Wheat and Bajra -Pearl Millet flour Sheet Cake with Zucchini, Pineapple and a smattering of coconut with Cream Cheese

This is a first for me.
Not the Bajra-Pearl Millet flour ,but the sheet cake.
I adore coarse grains and I was introduced to bajra when I lived in Rajasthan.  Loved it ever since.
Rotis and breads are Fine, but it is difficult to bake with a coarse grain flour.
The flavor profile is earthier... I mean a cake will never be as smooth and as spongy as a APF or maida cake, but the cake is whole some and guilt free.

This is the second time I am using zucchini, and I also added coconut and pineapple.
I could taste the coconut because I knew it was there ,but to someone who had just tasted it...It was almost like what good girls  were once upon a time -Seen but not heard. OK ,that wasn't too good a metaphor.
Pineapple, however will always make its presence felt. Tart and Sweet. Like a woman?
It is past 12 at night.
I also attempted home made cream cheese frosting with butter for the first time.
I have either used cream cheese from a tub or hung curd and whipped cream. So this was awesome.
So awesome that sweet child scraped off the frosting first and ate the sheet cake later.
The pearl millet or bajra grains on the cake were an accident first and then were just sprinkled for beauty.

So here goes ...

Whole Wheat and Bajra -Pearl Millet flour Sheet Cake with Zucchini, and Pineapple...

You need
1/2 cup whole wheat flour
1/2 cup Bajra-Pearl Millet flour
1/4 cup maida or plain flour
2 cups grated and squeezed zucchini
1/2 cup grated fresh coconut
1 can pineapple drained and finely chopped
1 tsp salt
1 1/4 cup ground sugar (you can reduce a little-it was a bit too sweet for me)
1 and 1/ 2 tsp bi carbonate of soda or soda bicarb
3 tbsp canola or any vegetable oil
2 eggs
2 tsp cinnamon powder
1 tsp ginger and nutmeg powder
1 tsp almond or vanilla essence

One bowl wonder.
I used a borosil 5 by 9 inch container and a large loaf tin 13 inch by 4 that I liberally sprayed with PAM .You can also lightly brush with oil.

Oven on 175°C to preheat.
Grate the unpeeled zucchini and squeeze dry.
I cracked a fresh coconut and peeled the brown skin .It gets stuck...the peeled coconut just melts.
It melted.

Drain the pineapple, I used Del Monte 500gms ,leaving once slice out for munching and err decorating.
into the bowl add the dry flours and ingredients, the zucchini, coconut and the pineapple.
Blend the eggs ,oil and vanilla in a small bowl and lightly whisk.
Use a steel spoon fold in the wet into the dry. It starts doughy ,but the pineapple is wet and the batter becomes like a brownie batter.
 Pour into the cake tins dividing it so that it is approximately 1 inch high.
The zucchini and pineapple and bajra will not allow this to rise so...

Pop Into the oven for about 40 minutes.  Turn the tray around once.
Poke the cake once it looks cooked and just for your satisfaction poke with a knife...it would have moved away from the sides. No Crumbs.
Like so.


Get the cream cheese frosting ready.
I generally use home made Chenna or paneer... but Jalandhar is blessed with Lovely Sweets and their paneer is absolutely the best.

 For the Cream Cheese Pineapple Frosting
30 gms Amul butter salted
125 gms fresh Paneer or chenna made from 500 mils full fat milk
1 tsp drained liquid from the pineapple tin.
Buzz in the wet grinder till smooooooooooooth.


Allow the cake to cool and slather on the frosting with an offset spatula. Chill.


Cut into pieces and Enjoy.

Tastes best with green tea...
Or coffee...
Or without...

Its not something that children will enjoy straight away...mine grudgingly ate the cake.


This weekend baking is all about wholesome low fat stuff.
There's more coming up.

This wholesome cake is off to the Kitchen Aid Pro baker Contest.

Wish me luck.

So what are you baking today???



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