GINGER BREAD

This recipe is adapted from Nandita of SAFFRON TRAIL. I lacked a few ingredients & my laziness to drag myself out of the home, resulted in me making a few alterations, which further resulted in a less sweet but a healthy cake. After I saw the results, I went back to her blog & checked out the comments etc, & realized that adding 1/2 cup of oil would have made the cake more softer. The cake was good but if it would have had the right sweetness to it & probably the softness from the oil it would have been excellent. It looks fab, n another thing - it tastes better than it did yesterday :-)). You can check up Nandita's blog for the actual recipe

Ing -

1-1/2 cup - wheat flour

1/2 cup - semolina / rawa

6 tspn - Sugar - the original called for 3 tspn each of Sugar & Splenda (which I didnt have so I substituted it for 3 more tspn sugar) but I guess it should have been more I should have added at least 8-10 tbspn of sugar

3 tspn - brown sugar - the original recipe called for 3 tspn grated jaggery, which I didnt have
a handfulf dates

a handful of raisins

a handful of candied ginger

some walnuts crushed

2 cups - water

1 tspn - grated ginger

1 tspn - cinnamon powder

3/4 - cloves

a pinch of salt.

1/2 cup - oil

1 tspn - baking powder

1 tspn - baking soda

Method -

Take water in a pan & add the raisins, dates, candied ginger, grated ginger, cinnamon powder, cloves, salt & sugars. Bring it to a boil & on slow flame boil for about a minute

Let the mixture cool completely (she said this was very important)

In another bowl seive the flour, semolina, baking powder & baking soda together.

Into this add the mixture & also the oil (I didnt add the oil in my recipe, but I will do so when I bake this cake the next time, hence adding it here)

Preheat oven to 180 C & line a baking dish with foil.

Grease it & bake the cake for 30 minutes.

The greased foil enabled the cake to come out like a knife in butter !!!