A simple Vanilla Cake made with an authentic vanilla pod. Though vanilla extract or essence are very cheaper than Vanilla pod, none of them can beat the taste of the cake made with a pure form of vanilla. Also, instead of refined flour, it is made using wheat and oat flour. And on top of that, very less amount of butter is used and have been replaced by extra virgin olive oil. This homemade cake is a better option than a market-ready cake and ideal for kids.
1 cup oat flour or (take 1 cup of whole oat and grind it)
1 cup wheat flour
2 whole eggs
20 gms of butter
1/2 cup granulated sugar
1 pod of vanila
2 tsp of olive oil
1/3tsp of cinnamon
1/2 tsp of baking powder
1/4 cup milk or as per requirement
Pinch of salt
Put sugar and butter in a bowl and beat it properly till it becomes smooth.
Add eggs into the above mixture one by one with a constant beating till the mixture becomes smooth and fluffy. (You can use hand or electric beater or hand blender to whisk it).
Then prepare the dry mixture. For it, take both oats and wheat flour, baking powder, cinnamon powder, pinch of salt into a separate bowl and mix it.
How to use vanilla pod?
Take one Vanilla pod, make a slit with a knife in an entire pod. Open the pod with hands and scratch black substance present into it (i.e vanilla) with a knife and add it in a small amount of milk.
Then take a dry mixture and start adding it gradually in the egg mixture and keep on mixing constantly using a cut-fold method.
If you find difficulty in blending the dry mixture into an egg solution, then gradually add milk too.
Once everything is mixed and it gets smooth puree like consistency, add vanilla mixture and olive oil to it.
Mix it well and pour it into the greased cake mold. Tap it, so that it gets rid of air bubbles and
Bake it for 40-50 minutes in a pre-heat oven at 180ºC. (Baking time varies for different types of mold). Mold with more depth requires more baking time.
If a knife comes clear on inserting it in the cake, then the cake is done.
Another way is to check the sides of the cake. If sides of the cake has turned to brown and have left the surface, then also cake is done.
Once it is done, remove from the oven, let it cool down and de-mold it by inverting the mold on the dish and tapping from the back side.
Before cutting or storing, scrape the upper swollen portion of the cake with a knife. Otherwise, it will get sticky on the next day, if you are storing at the