Amaranth Coffee Walnut cake

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Amaranth Coffee Walnut Cake

 

Finally the summer vacations are here!!! YAY !

Well, it’s actually Avvi’s vacation . . . . I am still going to office, but still life’s becomes a bit easier. No getting up early, no home work, basically time to explore things other than the routine. I always loved long summer vacations as a kid, even though it used to be really hot and humid in Mumbai. Our days during vacations would start with early morning badminton session, continuing with board games in the afternoon and would finally end with cycling or cricket in the late evening.

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Amaranth Coffee Walnut Cake

 

So, let’s celebrate this year’s vacation with this perfect and wholesome Amaranth Coffee Walnut Cake. I have been trying to include alternative grains in our everyday food and this is an extension of the same. Amaranth is gluten-free, protein-rich and is especially good for children. You can read more about benefits of Amaranth here.

The cake smells heavenly . . . . just out of the oven

The cake smells heavenly . . . . just out of the oven

This is the first time I have baked with Amaranth and it was very satisfying to see the cake rise in the oven.

As I am not a fan of frosted cakes, I have kept it simple by just covering the cake with some icing sugar. I am sure this cake will pair well with some whipped cream or coffee buttercream frosting. Avvi enjoyed it with some chocolate sauce.

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Below mentioned recipe will give you one 7” diameter cake.

Dry Ingredients

 1/2 cup Whole wheat flour

1/4 cup Amaranth flour

little more than 1/4 tsp Baking Soda

pinch of salt

4 tsp of powdered walnut

Wet Ingredients

1/4 + 1/8 cup granulated sugar

1/4 cup yogurt / thick dahi

1/8 cup milk (add 1 tbsp more if required)

1/8 cup neutral oil

1.5 tsp instant coffee (or as per your taste)

 

Preheat the oven to 170 Celcius

Sieve the dry ingredients together except walnut. Then add powdered walnut and mix well.

Blend together all the wet ingredients in a separate bowl. Mix till the sugar dissolves completely.

Now add the dry ingredients to the blended wet ingredients in two parts. Wisk lightly till everything just starts to come together and then gently fold with a silicon spatula. Do not over mix the batter.

Pour the batter in the greased tin and put it inside the preheated oven at 170 degree Celcius for 23 to 27 mins till the toothpick inserted in the center comes out clean.

Once done let the cake cool in the pan for 5 mins and the put it on the wire rack to cool completely. Frost it as per your wish and serve with love.

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