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Moist Carrot-n-apple-raisin cake (butter-free)

25 Feb
Moist Carrot-n-apple-raisin cake (butter-free)

Carrot-n-apple-n-raisin cake – shot with Nikon D60

A favourite kid was coming home for Friday lunch with her parents. But dessert was a huge question mark – she is lactose intolerant. That meant that dessert must not have milk, butter and any other dairy product. It did not help that she cannot have chocolate either. For a seasoned Indian foodie in Dubai, it was a very tough situation. Since she was just three years old, I bravely decided to make a fruitcake with apples, carrots and raisins – part of her permitted and favourite food list. But no butter? OMG. I had just one hour to go.

Of fruit and cake
Being really partial to chocolate cakes, I had stopped trying my hand at fruitcakes for the last eight years. Though I love carrot cakes, the chapters of my baking history will unravel a passion for baking, a penchant for being distracted by the phone, my article or kid and the ending – with sunken and burnt fruit at the bottom of the cake tin. But this time, maybe it helped that I really adore this little kid. So I surfed the net and read through many recipes as usual. But I did not like the ingredients in some and found the others very complex.

It worked

So as usual, I went on deconstruct mode – looked through many recipes, found the most common denominators, searched my kitchen, assembled and substituted ingredients since I am too lazy to drive to the nearest supermarket. And then changed the order of the recipe to what works for me. Seriously. Most cooks omit the finer points and make scared and potential foodies think they cant cook. Not this one.
The end of this story? A really moist and delicious cake.. The little one asked for more. Was so  delighted, I packed a quarter of the cake in foil for her Mum to take home… Here goes…

2 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
Spice powder (Dry grind cinnamon, cardamoms and half of a mace. Reserve ¼ tsp for the shredded fruit and mix rest with flour) (you can make your own fav spice mix)

Assemble
One and a half cup brown sugar
4 eggs
Half cup oil

Fruit
Grate 1 large carrot and two Fuji apples and mix it with one cup of raisins. Mix a tablespoon of brown sugar, some flour and ¼ spoon of the spice powder (mentioned above) and add to the shredded fruit. Preheat oven to 350 degrees.

Method

Beat eggs and sugar with the hand mixer. Then slowly add oil. Next add the spiced flour mix. Oil a springform baking tin. Dust lightly with flour. Pour half of the flour mix, layer with half of the fruit, then add remaining flour and layer on top with the fruit. Smoothen the flour batter gently over the fruit.
Bake for at least 50 mins or until knife inserted in center comes clean. Remove and leave to cool for 10 minutes. Ease off the springform pan and cool further – though I served it when it was warm and aromatic. Store rest in an airtight tin.

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2 Comments

Posted by on February 25, 2012 in Recipes

 

Tags: , , , , , , , , , ,

2 responses to “Moist Carrot-n-apple-raisin cake (butter-free)

  1. I Live in a Frying Pan

    February 26, 2012 at 4:25 pm

    Love moist fruit cakes! I’m really impressed with how you distilled the common ingredients across recipes and then added your own layer on ingenuity. This cake is a must-try for sure!

     
    • Nomad Urbanista

      February 27, 2012 at 4:42 pm

      Thanks.. I hate recipe books and cooks who dont share or leave a secret ingredient or technique out – a realisation that usually hits you when guests are at the door….
      Also, I try to understand recipes – spend more time reading than cooking and look for creating a leeway in case you want to add some other ingredient and dont have exotic herbs and whatchamacallit ingredients in your kitchen 🙂
      It was the way the kid hummed and wolfed down the warm slices that gave me the final confidence to post.

       

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