This cake was totally experimental and turned out to be a soft, delicious coffee cake with the mild taste of guava with a sweet tinge. One more thing, I am happy about this cake is the usage of cake seed and 100% whole wheat. Usually, when I attempt a new flavour, I prefer half and half.
Here, cake seed is nothing but Caraway seeds, which has a distinct flavour.
If you need to make eggless, please go ahead with any egg replacer. I usually use flax gel as an egg replacer, and it turns out best and gets an additional nutrition quotient.
For flax gel: -To make flax gel: The necessary ratio is 2 ½ tsp of flaxseed powder and three tablespoons of hot water, and then you whisk in the mixture until it becomes gelatinous to replace one egg.
Whole wheat flour – 1 ½ cup
Baking powder – ¾ tsp
Baking soda – ¾ tsp
Salt – a pinch
Caraway/Cake seed – 1 tsp
Eggs – 2
Butter – 100 grams
Vanilla – 1 tsp
Sugar – 1 cup (used brown sugar)
Guava puree – ½ cup ( recipe is here)
Milk – 2 to 4 tablespoons (to adjust the consistency)
-Dry mix all the dry ingredients-whole wheat flour, salt, caraway seed, baking powder and soda, by sieving 2 to 3 times or with a wire whisk.
-In another bowl, beat guava puree, butter, eggs by adding one by one. Add sugar, vanilla essence and beat until sugar almost dissolves.
-Fold in dry ingredients, adjust the consistency by adding milk. The batter should be a little stiff.
-Take a loaf pan, line with parchment paper, pour the dough, bake in a preheated oven at 180°C for 40 -50 minutes or until done.
-take out, cool and slice.