Learn how to bake an eggless whole wheat fruit cake using jaggery. This cake in baked in airfryer so has a nice crust outside and soft from inside.
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Yield / Serves
Whole Wheat Flour (Atta) â€“ 2 cups (1 cup = 200 gms)
Jaggery/ shakar â€“ 1.5 cup
Refined oil â€“ Â¾ cup
Curd â€“ 3/4 cup
Baking powder â€“ Â½ tsp
Baking soda â€“ 1.5 tsp
Cinnamon powder â€“ 1/2 tsp
Ginger powder - 1/2 tsp
Vanilla Essence - 1 tsp
Nuts (walnuts, almonds etc) â€“ 1/2 cup Dried Fruits, chopped (Raisins, black berries , apricots, figs, dates, cashews) - 1 cup Fruit Juice (Mixed Fruit/ Grape/ Orange/ Apple) - 1/2 cup
Soak all dried fruits in fruit juice for 2 hours. Add soaked dried fruits along with half quantity of almonds and walnuts.
Sieve all dry ingredients in a bowl - Whole wheat flour, baking soda and powder, cinnamon powder, ginger powder.
In separate bowl, add oil, curd, vanilla essence. Melt jaggery in microwave for one min with interval of 30 sec and add into the mixture to form a smooth puree.
Add both dry and wet ingredients to form a thick batter. Add little milk, if batter gets too thick.
Grease a baking dish and pour the cake batter in it. Sprinkle some crushed nuts on top of the batter.
Air bake the cake in preheated airfryer at 160 degrees for 22 min. Once baked check with tooth pick. Once ready remove the cake from the airfryer and allow it to cool down. Once cool, cut into desired pcs and serve.
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