It has been a month since we moved back to India. There are hundreds of things I will miss about our life back in the US, but it's wonderful to be home and meet up with family and friends. Most of all I love to see Anushka playing with and getting pampered by her grandparents. We are undecided as to where we will be settling and I've been shuttling between by in-laws and parents homes and living out of suitcases and it still feels like a vacation.
As far as blogging goes though, I'm in a rut and it took a lot of self-motivation to write up this post. I miss my boards and all the props that I had to leave behind and of course the huge oven in our apartment. Although I haven't cooked anything new in a while I have been baking quiet a lot and am finally getting used to the old O.T.G at my mom's place.
This cake, adapted from Cook Republic is the first one I baked since coming here. I love the simple ingredients and the one bowl mixing method. The batter was ready in no time and while the cake bakes, the house smells heavenly because of the cardamom. It was impossible to wait until the cake cooled and we sliced it minutes after it was out of the oven. It had just the right amount of sweetness, great texture and amazing flavor, we loved it.
Healthy Cardamom Teacake
1 1/2 cups self-raising flour
1/2 whole wheat flour
1 1/2 tsp cardamom powder
1/4 tsp cinnamon powder
a pinch of salt
1 cup castor sugar
3 eggs, well beaten
1 cup rice bran oil
1/2 cup milk
icing sugar, for dusting (optional)
Preheat oven to 350F / 180C. Liberally grease an 8" round pan and dust with flour.
Sift together flours, cardamom, cinnamom and salt.
Stir in sugar. Whisk together the eggs, oil and milk until combined. Spoon mixture into prepared pan.
Bake for 40-50 minutes until golden and cooked through.
Turn out onto a wire rack to cool, dust with icing sugar, if using and serve.