Wheat pound cake

A classic pound cake basically is a mixture of eggs , all purpose flour, sugar and butter .The four ingredients, each measure a pound. It doesn’t rely on leavening agents to give the cake any lift or anything extra to make it moist. My healthy way of making pound cake is with wheat and coconut sugar. Its a buttery cake with a nice dense texture. Pound cakes are usually made in loaf pans or bundt pan. I made small quantity so have used small square pan. Cakes with eggs and butter are little heavy when compared to oil based cakes but butter cakes are outstanding with their taste and texture. All my brown ingredients make my bakes appear brown in colour and I am in love with this colour. Baking needs precision so, weighing the ingredients in weighing scale is very much required and room temperature butter whips easily and it does make a difference in the texture of the crumb. This can be served slightly glazed or with a coat of icing. Follow the steps , try this moist, so delicious wheat pound cake for your family and enjoy it! Happy baking!!!

⏲PREP TIME : 10 minutes

⏲BAKE TIME : 30 minutes

🍜COURSE : Dessert

🥘CUISINE : International

🍴YIELD : 9 servings

INGREDIENTS :

Wheat flour – 100gm

Eggs – 2 (115 gm)

Unsalted butter – 100gm

Coconut sugar – 50 gm

Brown sugar – 50 gm

Vanilla extract – 1 tsp

METHOD :

Preheat the oven at 150°c and line the baking pan with parchment paper.

Sift the wheat flour thrice and keep it aside.

In a mixer jar, add both the sugars and make it a fine powder.

In a bowl take butter and powdered sugar, whip them using an electric beater till fluffy.

Add one egg, beat well .

Now add another egg beat it again to mix well.

To the mixture add the sift flour and gently mix with spatula by cut and fold.

Add in the flour coated nuts and mix well.

Transfer the batter to the lined baking pan and add some nuts on top.

Bake at 150 °c for 30 minutes or until a tooth pick comes out clean.

Flip it into a wire rack and allow it to cool down.

Slice it and enjoy it when it comes to room temperature.

NOTE :

I have used 5 1/2″ × 5 1/2″× 2″ square pan.

You can use any sugar of your choice.

Always measure the ingredients in weighing scale for better results.

Make sure to sift the dry ingredients thrice before baking any cake.

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