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Just back from a long holiday, and after so much eating and indulging, I wanted to bake something healthy to satisfy my hunger pangs. I had a pack of custard powder along with some ground almonds. A quick Google search landed me with a nice and easy custard marble cake recipe which can be put together in less than 15 minutes, if you have all the ingredients ready.

Delicious Whole Wheat, Eggless, Almond, Custard Cake

Feature Photo by /ernieleo

prian

Just back from a long holiday, and after so much eating and indulging, I wanted to bake something healthy and that would satisfy my hunger pangs. I had a pack of custard powder  along with some ground almonds. A quick Google search landed me with a nice and easy custard marble cake recipe which can be put together in less than 15 minutes, if you have all the ingredients ready. However, I felt a little lazy to separate the batter and so changed the recipe to make it a Custard Almond cake. The result was a soft and delicious crusty tea time cake which can be relished without any guilt! You could also swap the whole wheat flour out for a gluten-free variety.

Delicious Whole Wheat, Eggless, Almond, Custard Cake

almond

Ingredients:
3/4 cup whole wheat flour/atta
2 tbsp all purpose flour/maida
1/2 cup custard powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
3/4 cup milk
1/2 tsp vanilla essence
2 tbsp oil
1/4 cup ground almonds
Silvered almond slices for the topping

Directions:
Sift together the flour, custard powder, salt, and baking soda. Keep aside.
In a bowl, mix milk, sugar, vanilla essence, and oil. Fold in the dry ingredients little at a time and mix everything well till no lumps remain. Add the ground almond powder and mix again.
Pre-heat the oven at 180° C or 350° F. Line a rectangular baking tin with butter paper or grease the tin. Pour the cake batter into the tin and bake for 35-40 minutes or until a toothpick inserted comes out clean. Take out from the oven and let it cool in the tin for 10 minutes. Later, cool completely on a wire rack and serve. It can be refrigerated for up to 1 week in air tight containers.

About Priyanka Chakraborty

Priyanka is a stay-at-home mother to an adorable 2 year old angel. She is a homemaker by choice and feels extremely proud and satisfied to nurture a baby into a responsible human being. When she is not running around the house with her baby, she likes to spend some quiet time in the kitchen where she hones her culinary skills, especially baking. She has a food blog which she passionately maintains and keeps her readers intrigued with new and interesting recipes from around the globe. She believes that apart from being a mother, a wife, a daughter, and so on, she is also "she" and makes sure she gives herself at least some time during the day to unwind and to create an identity of her own, even if it is through a humble blog.

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One comment

  1. This sounds and looks amazing! I can’t wait to try it. I will, of course, make it gluten-free. So glad you are on board with us to share your lovely kitchen creations!

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