Depression Cake

 Depression Cake!!! Sounds weird right???


Well, according to Wikipedia "A Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter or eggs, because they were then either expensive or hard to get. Similar cakes are known as "War Cake," as they avoided ingredients that were scarce or were being conserved for the use of soldiers. A common Depression Cake is also known as "Boiled Raisin Cake," or "Milkless, Eggless, Butterless Cake."


Found the recipe for this milkless, eggless, butterless and even bowless cake from Sweet Little Bluebird while searching for a butterless cake recipe...Worth baking!!! I coated the cake with chocolate ganache.


Chocolate Crazy Cake

Ingredients:
Recipe Source: Sweet Little Bluebird

All-purpose flour - 1 1/2 cups
Unsweetened cocoa powder - 3 tbsp
Castor Sugar - 1 cup
Baking soda - 1 tsp
Salt - 1/2 tsp
White vinegar - 1 tsp
Vanilla essence - 1 tsp
Vegetable oil - 5 tbsp
Water - 1 cup

Method:
  • Preheat oven to 180C.
  • Mix the first 5 ingredients in a greased 8" square baking pan.
  • Make 3 depressions in the dry ingredient - 2 small and one large.
  • Pour vinegar in one depression, vanilla in another and vegetable oil in the larger depression.
  • Pour water. Mix well until smooth.
  • Bake on middle rack of the oven for 35-40 mins. Insert a toothpick to make sure it comes out clean. Cool.


Chocolate Ganache

Ingredients:
Recipe Source: Easycooking

Chocolate -200gms
Fresh cream - 200ml

Method:
  • Chop the chocolate and keep aside in a metal bowl.
  • Heat the cream until it starts to bubble over the edges.
  • Pour the cream over the chocolate and let it sit for a minute or two.
  • Stir well with a spoon. Refrigerate.
  • Ganache thickens as it cools. So if it is too thick, microwave it using 10 second spurts until it becomes the required consistency.

So, if you're in a depressed mood, why wait? Just put on your apron and start baking this cake and all your depressions would be gone once you taste the cake. *smiles*

 

Whole wheat Almond Squares


Ever since I started baking, one blog I follow and drool over is Deeba Rajpal's Passionate about Baking aka PAB...... She also writes for Times of India's online baking blog under the name The Rabid Baker. Though I had jotted down a few of her recipes, to this date haven't baked anything!! This recipe was adapted from her recipe for Whole wheat Apple Almond Tray Bake which appeared on The Rabid Baker. Since we don't like fresh fruits in our cake, I choose to leave the apple behind and thus ended up with this Whole wheat Almond Squares.


This recipe is worth a try, unlike my earlier wheat cake. Since it's made of wheat flour and ground almonds it tends to be more on the healthier side!


Ingredients:
Recipe Adapted from: the Rabid Baker by Deeba Rajpal

Whole wheat flour - 140g
Ground almonds - 40g
Cinnamon powder - 1/2 tsp
Cardamom powder - 1/2 tsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Butter @ room temp - 100g
Brown sugar - 100g
Castor sugar - 75g
Eggs - 2
Vanilla essence - 1 tsp



Method:
  • Preheat oven to 180 C. Line a square baking tin with parchment paper.
  • Toss and stir the whole wheat flour, ground almonds, cinnamon powder, cardamom powder, baking powder, baking soda and a pinch of salt together in a medium bowl and mix well. Keep aside.
  • In a large bowl, place butter, sugars, eggs and vanilla essence. Beat them on high speed for about 2 minutes until light and fluffy. 
  • Stir in the dry ingredients.
  • Transfer the batter into the prepared tin. Bake for 45-55 minutes or until a tester inserted in the centre comes out clean.
  • Cool completely before before slicing them into squares as it might be slightly fragile when warm.
  • Serve as it is or drizzle some icing sugar or low-fat cream or with a scoop of vanilla ice-cream.