Eggless white chocolate pistachio cake

Sunday musings and an eggless white chocolate and pistachio cake.

I often dream about leaving my job. This dream has been recurring on and off for some time now. There is no harm in dreaming right? So I have to come up with a back up plan. A back up is necessary to keep earning money so that I can pay the rent and keep up my high maintenance life style( that’s my mothers opinion though!)

All my friends and well wishers who have tasted my cakes and cookies have always suggested that I should open a bakery of my own. That is I guess my ultimate dream. How I wish this dream does come true sometime very soon!

My micro business!

So in the meanwhile before I take the plunge into a business of my own, I have started a very small scale( you can call it micro actually) version of my bakery. My only customer in this bakery business till now is my mother!

She often attends get togethers with her friends where she sometimes takes cakes or cookies along with her. I am proud to say that I am her baked goodies supplier. These orders are often customised according to the occasion i.e sometimes the demand is for less sweetened cookies. Like this tim around the order was for an eggless cake as there are many aunties who do not eat eggs.

Tada! My recipe for this eggless white chocolate pistachio cake was born.
Nowadays I try to make eggless versions of all my desserts as I have an irritating egg allergy .
This cake turned out to be soft and fluffy and tasted quite good. It was a hit with my mothers friends and she was happy and so was I!!

Preparation time: 15 minutes*
Baking Time: 30 minutes**

Ingredients for Eggless white chocolate and pistachio cake

• 2 cup Organic Flour (200gm)
• 2 tbsp Chia seeds soaked in ½ cup of milk
• 1 ½ tsp Baking powder
• ½ tsp Baking soda
• Softened Butter 100 gm
• Powdered brown sugar 4tbsp. (40gm)
• Sunflower Oil (20 ml)
• Condensed Milk 2tbsp
• Milk ( as required)
• Pistachio ½ cup roasted and coarsely crushed
• White Chocolate buttons (handful)
• Lime juice 2 tbsp
• Mixing Bowls, mixing spoons, hand whisk/electric whisk.
• Cake mould/ tin

Method

• Like always I start by keeping all the ingredients on my work counter and all the mixing bowls, spoons, whisk etc ready.
• Soak the chia seeds in ½ cup milk for 15 to 20 minutes before you start baking. You will see the tiny seeds will expand and form a gel which is our wonderful egg substitute. It works like magic by giving perfect structure to the cake as well as a pleasant nutty crunchy flavour.

The Wet Ingredients

• Whip the softened butter with a handheld beater for 3 to 4 minutes till the colour of the butter changes and it becomes light and fluffy.
• To the whipped butter add in the powdered sugar and blend.Then mix in the chia gel. On adding the gel you might feel the butter is separating a bit but there is nothing to worry about.
• Pre-heat the oven at 180C.

Mixing the Batter

• Slowly mix in the flour with the softened butter and chia gel mixture.
• Add the condensed milk,milk and sunflower oil to form a smooth batter which is semi pourable.
• Then add the baking powder,baking soda ,lime juice and mix well but gently. Your cake batter is now ready.
• Be careful not to over mix the batter but all the ingredients should be well combined.
• Pour the batter into a greased and butter paper lined cake tin.
• Dot the top of the cake with the white chocolate buttons.
• Put the cake tin into the preheated oven to bake for 30 minutes.
• After 30 minutes check the centre of one of the cake with a tooth pick or a cake tester. If it comes out clean, then the cake is ready. If not, then bake for 5 more minutes.
• Take the warm and fragrant cake out from the oven and demould after cooled.
• The cake is now ready to be sliced and enjoyed with your friends and family.

P.S

**All ovens are unique the timing might vary accordingly. So feel free to adjust the timing according to your ovens nature.

Me and my family like my desserts a bit on the less sweet side. Also since this cake was made for senior citizens I have deliberately kept the sugar low but you can modify according to your wish.

The chia gel is essential for this recipe as there are no eggs in it.

Adding the baking powder and the soda in the end really helps the cake rise.

If you have any questions, please feel free to ask me anything about this cake in the comments section.

This is my first post for MyFriendAlexa contest and I am loving it!!!

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