It’s been more than a year and half since I baked. I can’t even begin to tell you how much I have been missing it. Not that I would call myself a baker, but occasionally I just need to bake a cake! Ever since we moved back to India, we couldn’t really settle down in real sense and hence, buying an oven was last in our priority list. I sure did bake cake occasionally in microwave but we all know it’s not the same as oven baked. Last month, we just decided to go ahead and buy an oven. It’s a tiny one and my loaf pan barely fits in. It’s almost one-fourth the size of the oven we had in US. Nonetheless, it does the job and that’s fair enough deal for us.
Needless to say, my excitement was at heights and I bought several tiny baking pans. I wanted to share a cake recipe much earlier but then two disasters happened back to back. First time, the pretty pink beetroot cake batter turned into this unappetizing boring brown shade after baking. No clue why! And then the second time, I dropped the pan while taking it out of the oven. Seriously!
Finally, I baked once again last week, a simple carrot with cardamom cake. Kept my fingers crossed the entire time it was baking. Thankfully, my luck favored this time. It looked pretty, moist and the color was perfect. I was extra careful to not drop it this time!
- 3 eggs
- 1 cup sugar
- ¾ cup vegetable oil
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 7 to 8 green cardamoms
- 1 cup grated carrot
- Preheat the oven to 180C/350F for 10 minutes and line a parchment paper in a loaf pan.
- Whisk egg with sugar in a mixing bowl. Pour oil and whisk until it’s smooth.
- In a separate bowl, mix flour with baking powder and baking soda. Sift the dry ingredients to the wet ingredients bowl and whisk again.
- Remove the seeds from the green cardamom and grind it using a mortar and pestle. Add it to the batter along with grated carrots. Give it a final mix.
- Pour the batter into the loaf pan and bake it for 45 to 50 minutes or until the cake is baked though. Insert a knife in the center of the cake and if it comes out clean, it’s ready.