Egg free wheat flour flax seed powder sponge cake with crunchy almonds

EGGFREE WHEAT FLOUR FLAXSEED POWDER SPONGE CAKE WITH CRUNCHY ALMONDS  RECIPE:
INGREDIENTS:

I have used 200ml measuring cups for measuring the ingredients

Wheat flour = 1 ½ cup

Corn flour = 1tbsp

Baking powder =2 tsp

Pinch of salt

Brown sugar= ¾ cup ( I have used Mawana brand)

Oil = ½ cup

Warm milk= ¾ cup

Zest of one lemon

Flaxseed powder = 1tbsp

Warm water = 3tbsp

Vanilla essence = ¾ tsp

Almond essence = ¼ tsp(optional)

Chopped almonds = ¼ cup

INSTRUCTIONS:

  • In a small cup mix 1tbsp of flax seed powder + 3 tbsp of warm water and keep it aside.( Need not roast the flax seeds )
  • Preheat the oven @ 165 degrees for 10 mins. Grease a rectangular 7” X 11” pan or 8” X 8” square pan.
  • Sieve wheat flour + corn flour + baking powder + salt 3 to 4 times from a little height.
  • Ina mixing bowl add brown sugar + oil + milk and mix well till sugar dissolves. To this add flaxseed powder mixture + vanilla essence + almond essence and just mix it.
  • Fold in flour mixture to the wet ingredients in 3 to 4 batches along with lemon zest.( If the batter is little thick add little milk and mix, do not make the batter  too thin consistency.)
  • Pour the batter into the prepared cake pan and sprinkle the chopped almonds on the top and bake it for 28 mins to 30 mins / insert a skewer stick in the center and should come out clean.
  • Remove from the oven cool the cake in the tin for 5 mins and remove from cake pan and cool completely on a wire rack.
  • Dust with confectioners’ sugar and serve with whipped cream and fresh diced strawberries, or ice cream and any mix of berries.

HEALTHY EATING, HEALTHY LIVING, HAPPY BAKING

 

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