I had bought a new loaf tin, beautifully coloured in turquoise. It was an unnecessary purchase, but to justify buying it in the first place, I had to bake something!
So here’s my simple, spongy, soft, tea-time cake. And this is an eggless recipe.
- Yoghurt Half Cup
- Milk Half Cup
- Vegetable Oil 1/3 cup
- Vanilla Essence 1 tsp
- All purpose flour 1 1/4 cup
- Dried Cranberries finely chopped 1/2 cup
- Sliced Almond 2 tbsp
- Powdered Sugar 3/4 cup
- Corn Flour 2 tbsp
- Baking Powder 1 tsp
- Baking Soda 1 tsp
- Salt 1 pinch
- In a large bowl, take the yoghurt and milk, and whisk it well to make it like buttermilk.
- To this mixture, add a neutral flavoured vegetable oil, and whisk it well again until it gets emulsified into the solution. Add vanilla essence, sugar and the pinch of salt.
- In a separate bowl, sieve the all purpose flour, baking powder, baking soda, corn flour, and to this, add dried cranberries and almonds. The dried cranberries are usually a little sticky, and this will help coat it with flour. With the help of a spoon, fold the cranberries into the dry flour mixture, until it gets coated in flour.
- Now tip the dried flour and the cranberries mix slowly into the other bowl while using the whisk to keep on folding it into the buttermilk mixture until it becomes lump-free.
- Take a loaf-tin, grease it, dust it. I didn’t use the butter paper here, but that can also be done.
- Pour the batter into the tin, tap it to release any air-bubbles. I had saved just a little cranberries and sliced almonds for decoration on the top.
- Preheat your oven at a 180 degrees C, and bake for about 30 minutes until you get a nice, golden crust.
- Do the prick test to make sure the cake is cooked in the centre. Allow it to cool on a rack and slice it into your desired pieces
The loaf tin I’ve used is a little longish, so your baking time may vary by a few minutes.
This cake is quick, very moist and delicious, serve at tea-time or as a dessert.