I love to experiment with food. Sometimes they work out, sometimes they are an embarrassment. But they are all a valuable lesson in my food journey.
This is an experiment that was quite good. My strongest critic a.k.a The Wife asked for two extra slices and that means a lot.
There are only portion sizes because I did not measure anything. This is a big issue with baking but sometimes I take the liberty to just eyeball the quantities and it works. Also I would like to emphasize that we should never be afraid of the oven. Its not a big mystery box that punishes any small mistake.
While cakes are best made with Maida, I used Whole Wheat flour. This makes the texture dense but I had no Maida at home and don’t really mind this. If you want a lighter cake use Maida.
Took about 50 grams of sour cream and added 4 tablespoons of extra virgin olive oil. Blended them into a smooth paste:
Then added into this two eggs and the juice of one lemon. Blended this into a smooth airy paste.
Meanwhile took about one cup of whole wheat flour, half a cup of icing sugar and a teaspoon of baking powder. Used to whisk to break up lumps and mix them well:
Combined both the dry and wet ingredients and it resulted in a slightly thick but smooth paste.
Lay this down into a bread tin lined with butter paper. I was not sure about the cake. There was always the fear that it will not come out smoothly but my fear turned out to be unfounded.
Baked for 30 minutes at 180 degrees Celsius and then brushed milk on the top. Baked another 15 minutes and tested by pricking in a tooth pick.
Some icing on this cake would have made it really standout. A little cinnamon powder would have helped elevate its flavor to a different dimension.
But overall am very happy with the end result.