Posted by Eight years ago, when I got married, I was not very fond of cooking. To be honest, even though I loved watching my grandma and mom cook and occasionally help them with some simple steps but I never imagined myself cooking up a meal.
Well, the biggest surprise is always within you, for me, what innate behavior remained constant is the urge to keep experimenting. That reflects in my cooking too, I am still on a lookout for memories, and they inspire me to try out new cuisines, mixing different ingredients, etc. Here’s a special one from our annual visit Home…
Summer Afternoon in my in-law’s place, everyone napping after a beautiful lunch. My mother-in-law is a fantastic cook, who is never content with the regular dishes from the spread of Assamese and Mughlai delicacies. She conjures up cakes, cookies, and numerous nic-nacks out of her ordinary electric oven. And that afternoon, as I woke up, she came to me with a smile. She wanted to bake a cake for our evening tea. We went to the kitchen and I helped her in the preparation for a lemon cake. I learned the recipe by heart with the quantities of the ingredients used in ratios.
I have made a couple of tweaks here and there, but the cake pretty much retained its originality. Although the original recipe doesn’t include frosting. Keep it as an optional add-on, but I sincerely suggest you try it out. Afterall its just whipped yogurt. No Guilt….. it is all healthy.
Healthy lemon cake with yogurt frosting
Course: main
Cuisine: English
Preparation time: 30 Mins
Cooking time: 30-40 mins
Yield: Serves 6-8 persons
INGREDIENTS
Butter 4 tbsp
Canola Oil/Refined Oil 100 ml
Almond meal 60g
Sugar (caster) 140g
All-purpose flour 60g
Whole Wheat Flour 60g
Eggs 3 medium or 2 large
Baking Powder 11/2 tsp
Baking Soda ¼ tsp
Salt 1/8 Tsp
Vanilla essence 1 tsp
Milk 50 ml
Zest of Lemons 2
Frosting
Yogurt 1 cup
Sugar 11/2 tsp
Lemon Juice 1 tbsp
METHOD FOR PESTO
- Preheat your oven to 180 C
- Beat butter and sugar to a creamy consistency
- Add the eggs one at a time
- Sieve the flour, baking soda, and baking powder
- Add the dry ingredients to the wet ingredients and mix
- Add the rest of ingredients and mix to a get a uniform consistency
- Pour the batter into a greased and lined loaf tin (9inch)
- Bake for 30-40 min to 180 C and carry out the toothpick test to make sure it is cooked through.
- Let it cool to room temperature
- Whip the yogurt and sugar to a uniform consistency. Pour over the cake or serve with it on the side
Magic Ingredient 