Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, eggless whole wheat christmas plum cake - sugar free. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Eggless Whole Wheat Christmas Plum Cake - Sugar Free is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Eggless Whole Wheat Christmas Plum Cake - Sugar Free is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook eggless whole wheat christmas plum cake - sugar free using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Eggless Whole Wheat Christmas Plum Cake - Sugar Free:
- Take whole wheat flour
- Prepare curd
- Take oil
- Get jaggery
- Take chopped nuts - almonds, walnuts, pistacios
- Take mix dryfruits - raisins, cherries, cashews, dates
- Make ready mix nuts and dry fruits for topping
- Get tooti fruity
- Get orange juice
- Get as required Oil for greasing
- Take milk if required
- Make ready baking soda
- Prepare baking powder
- Get vanilla essence
- Get ginger powder
- Make ready cinnamon powder
Instructions to make Eggless Whole Wheat Christmas Plum Cake - Sugar Free:
- Soak dry fruits and tooti fruitti in fruit juice for 3-4 hours or preferably overnight.
- Sieve all the dry ingredients in a bowl - whole wheat flour, baking soda and powder, cinnamon powder and ginger powder.
- Add soaked dry fruits Along with nuts.
- In a separate bowl, add oil, curd, vanilla essence and mix. Microwave jaggery for about 1 minute in 30-sec intervals. Mix with curd oil mixture to make a smooth puree.
- Mix dry and wet ingredients. If the mixture is too thick, add a little milk and mix.
- Grease a baking tin and pour the batter and even it. Sprinkle crushed nuts and tooti fruity from above.
- Preheat salt in a deep vessel for 10-12 minutes and keep a stand and then the cake tin and cover it. Let it bake on low flame for about 50-55 minutes. Check after 50 minutes with a toothpick.
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