Eggless Fennel seeds cake recipe | eggless sounf cake recipe
An eggless wheat flour cake loaded with the taste and fragrance of fennel seeds is enough to make your mouth feel like a mouth freshener jar
Ingredients
1 cup = 250 ml
- 1 cup Whole wheat flour (139 grams)
- 1/4 cup milk powder (30 gram)
- 1/2 cup curd/yoghurt (144 gram)
- 1/2 cup milk (125 ml)
- 1/4 cup oil (60 ml)
- 3/4 cup sugar of your choice (we used khandsari sugar - 143 gram)
- 1 tbsp powdered fennel seeds
- 1 tbsp fennel seeds
- 1 tsp fennel seeds for sprinkling
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Take a bowl and add curd and baking soda.
- Mix and rest for 5 minutes.
- Thereafter add sugar, oil and milk.
- Mix well.
- Put a sieve on the bowl.
- Add flour, milk powder, baking powder and fennel seeds powder.
- Sift the ingredients into a bowl.
- Add fennel seeds.
- Mix without leaving lumps behind.
- Pour the batter in a greased cake tin/mould and sprinkle fennel seeds over them.
- Bake in a preheated oven @180°C for 35-40 minutes.
- Once done, take the cake out and check by inserting a toothpick. If it comes out clean, its a sign that cake is properly baked.
- Let cake cool down for 10-15 mins.
- Thereafter bring the cake out of mould and let it cool down completely on a wire rack.
- Slice and enjoy your eggless Fennel seeds cake.
Notes
- Instead of whole wheat flour, you can use all purpose flour or both in the ratio of 50:50.
- For more intense flavours, you can enhance the quantity of fennel seeds or powder.