It has been a wonderful year, thank you 2013 for providing me with so many learning opportunities, helping me create beautiful memories, for providing me the access to such a lovely and positive people. Thank you dearest family, for tolerating me with zeal, providing so much opportunity to laugh and giggle. Dear sisters for all stupid shopping trips, aayi, appa for still considering me thin and continue to feed..lol..and dear friends for making the life and world even more pleasant. And ofcourse dear hubby for the much waited year-end treat. We missed you guys as we plan and execute this party dearies.
Thank you Times Of India for the providing an opportunity to work with your CSR team. It has been an enlightening, opening up to the unknown or less explored world and providing immense satisfaction. And thanks to all my readers for your encouraging words, soon this blog would be celebrating one year completion.
Bidding adiós to 2013 with this rustic cake and bienvenido 2014
- 1 cup whole wheat flour
- 2 tbsp rice flour
- 2 over ripe bananas finely grated/mashed
- 3/4 cup powdered sugar
- 1/2 cup butter room temperature/soft or less
- 1/4 tbsp baking soda
- 1/4 tbsp fruit salt/ENO
- 1 tbsp vanilla essence
- 1/4 cup chocolate chips or less
- Pinch of salt
- 3 tbsp yogurt/curds, optional
Whisk butter and sugar together until it becomes creamy. Mix banana, yogurt and vanilla essence, whisk it well. In a separate bowl mix flour baking soda, ENO and salt. Now mix al ingredients together, combine well. At this point you may add a spoon full of milk if you find the dough requires some more moisture. It depends of the whole-wheat flour in use. This is a dense cake, and the batter is less thinner than the usual moist cakes.
Spread it in the 9 inch tart pan, even the surface with a spatula.
Bake for 30 -35 minutes or until the top of the cake turns golden brown
Best served fresh/hot. Serves 6 medium size portions.