It has been quite a while since this place has been silent. I have even received a few emails from fellow bloggers asking my whereabouts. Those emails have lifted my spirit and made me realize that it is possible to have close connections with people who are continents and cities apart as they can still have a deep impact. My son turned 1 on 30 July 2014. We celebrated with family and friends and had an amazing time. The young toddler is now walking and talking and turning the home upside down with his naughtiness. It has been a roller coaster ride. From a very comfortable and event-less pregnancy to a recovery that really pulled me down, now I am back to my former self, though quite a few kilograms heavier, but working on that too.
I am in the process of finding my new self its place in the scheme of things. A baby really does change everything, albeit for the good. After all his bright shining eyes and his toothy smile makes even the worst days seem better. He is the permanent silver lining in the cloud, my north star. Even though I have gone back to planning my life and future again, he has the primary spot in it.
I have been baking and cooking all this while. It has been me go to a thing on days when I have been low and stressed or just plain bored. The one thing that I did not do was click pictures or write. I resolve to change that. The pictures may not be very well planned and beautifully executed, but I will write. It helps me unwind my sole to people I know really understand me. Well, enough for now. Let’s talk cake. This recipe was sent to me by my sister. A lady who is an amazing cook, but way to lazy to write a blog. This cake comes out beautifully soft and delicious and its beauty lies in the fact that it can be adapted in many different forms by the creative mind. So here is to simple beauty and food for creativity.
Eggless Peach Cardamom Cake
- When I say yogurt it means the thick curd that comes from straining the watery part out. This does not need to get to the hung curd stage. It just needs for the water to drain gently but still be soft.
- Flour Dusting: simply mean tossing your peaches in a tbsp. of flour and then straining the excess flour out. This helps in the even distribution of the peaches in the batter. If you don’t do this all the peaches will sink to the bottom while baking and give you a sticky base.
All-purpose flour 1 ½ cups
Baking powder 1/2 tsp. for the eggless peach cardamom cake
Baking soda 1 ¼ tsp.
Yogurt 1 cup
Sugar 1 cup
Oil ½ cup for the eggless cake
Vanilla essence 1 tsp. for the eggless cake
Dried and flour dusted peaches/apricots ½ cup
Peach Cardamom Jam 1 tbsp.
Preheat the oven at 180ºC for 10 minutes and grease a round or square 8” baking dish.
- Beat the sugar and yogurt for around 3-4 minutes with an electric beater and set the beater aside.
- Add in the baking powder and baking soda and give it a good mix by hand. Let the batter sit for 2-3 minutes till the mix becomes foamy and increases in volume.
- Add in the oil and the essence and mix in with a light hand.
- Fold in the flour into the creamy batter but be careful not to over mix.
- Add in the dusted peaches and fold.
- Bake for 35-50 minutes. Do the skewer test to see when the cake is done.
- While still warm poke a few holes on the top of the cake and drizzle with the peach cardamom jam. If the jam is too thick simply add in 1 tbsp. of water and heat a bit to make it syrupy.