It was meant to be a continuation of this post, but then a few days have passed since then, and I cannot exactly recall what I meant to share with my readers in Early morning stories – Part II. I’m sure there was something good and I’m also sure it will come back to me sometime. When it does, I promise to share it.
What I surely remember and you also may, from my earlier post is this cute mushy pic of two heart shaped mini cake tins filled with an even mushier pink batter. By the way, let me share with you that I’m not an overly mushy person at all. I do resort to tissues in some very sad scenes in the movies and especially the Bollywood movies where the sole motive of some directors is to squeeze the audiences’ lachrymal glands, a bit sadistic don’t you think so? That’s about it.
Hey, which self-respecting girl doesn’t like flowers or chocolates and for any lurking guys reading this blog – we don’t need a Valentine’s day. Any day is good to show us some TLC and we’ll forget all about the (marketeer’s mania) Valentines. Anyway….these heart-shaped pink-turned brown cakes can show how much you love, to whomever you serve them.
I made them sans eggs because the man in my life was off eggs for some reason. You can surely replace the ‘egg replacement’ with two eggs and it will be as good, if not better. However, in comparison with the Carrot Cake I baked a while ago with eggs, I felt that the texture of this cake albeit eggless, was extremely spongy. When I removed them from the oven after the baking time, and pressing them down, they were SO soft that I almost thought them to be not-cooked through. A tester confirmed otherwise. So, here is a recipe for the Beet Cake. Not a serious dessert, but great with tea, if you have some friends over, or a weekend brunch kinda menu…which reminds me I must rant a bit more before giving you the recipe.
(Please find a detailed post on WBB update and list of guest hosts here)
This is a much-due announcement about Weekend Breakfast Blogging_ (WBB ) – the event that I started in an attempt to popularise breakfast among us food-bloggers. A Christmas event had been announced in December and 8 entries were received for the same, which due to festival time constraints and traveling, I couldn’t do a round up then. And, as time passed by, I found it very silly (not to mention embarassing) to post a Christmas round up 3 months late. After quite some emails and enquiries I received about the status of the event, I thought it is high times to inform you all about my plans for WBB.
With due fairness to those who submitted me their entries in December, I shall do a round up in my next post and I’d request you to write in to me, if you are interested in guest hosting this. Since it is a monthly event, I’d like to plan six months in advance – so that we can have the hosts and the themes set out.
Please mail me your interest at [email protected]_ and we shall jointly decide which month is convenient for each of us.
Recipe for Eggless Beet Cake
Eggless Beet Cakes
Time taken – 40 min – 1 hr
Makes two mini cakes or one 8″ cake
Category – Low cal baking, healthy baking
Source – Adapted from this recipe of Taste Goblet
Eggless Beet cakes & WBB news
- 1 cup whole wheat flour purpose /
- 3/4 cup sugar beets or less if are sweet
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ginger or ginger finely grated powder
- 1 tsp cinnamon powder
- 1/2 tsp salt
- 1 tsp baking powder water eggs + oil + warm OR use . 1 tbsps 2 tbsps 2
- 1/3 cup vegetable oil rd .
- 1/2 cup butter milk .
- 1 tsp vanilla extract .
- 3/4 cup beets carrots beets finely grated or a mix of and .
- 1 tsp orange zest (optional).
- Preheat oven at 175 C. Grease an 8" tin or two mini cake tins. Keep aside.
- In large bowl, mix all the dry ingredients with a fork or sift to air them.
- In a medium bowl, beat the eggs (If using) or beat together the oil, buttermilk, vanilla extract, grated beets and zest for a minute.
- Prepare the egg replacing mix, this will start frothing as soon as you add the warm water to the oil and baking powder. Put this frothing mix into the other wet ingredients. Give it a good stir.
- Stir this wet mixture into the dry ingredients until they come together.
- Pour into the greased tins and bake for 40 minutes or 25 minutes for mini tins until a tester comes out clean.
- Remove and let the cakes cool in their tins for 15 minutes, before unmoulding them.