Memory can conjure up a cake!!

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

Photo of Lemon Cake with Yogurt Frosting
Recipe of 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

  1. Preheat your oven to 180 C
  2. Beat butter and sugar to a creamy consistency
  3. Add the eggs one at a time
  4. Sieve the flour, baking soda, and baking powder
  5. Add the dry ingredients to the wet ingredients and mix
  6. Add the rest of ingredients and mix to a get a uniform consistency
  7. Pour the batter into a greased and lined loaf tin (9inch)
  8. Bake for 30-40 min to 180 C and carry out the toothpick test to make sure it is cooked through.
  9. Let it cool to room temperature
  10. Whip the yogurt and sugar to a uniform consistency. Pour over the cake or serve with it on the side

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