That time between the end of night and the break of day.
That time between the whispering of leaves and the morning song of birds.
That time between the hushed conversations of those out for their night time walks and the silence of the determined ‘early morning’ walkers.
That time between being a Consultant peering into my laptop to finish up a training program and becoming a Mom – that time in-between is when I bake.
When you are truly happy your baking reflects that – when you enjoy the assignment you are working on even if it means long hours, or when your little year old baby girl gives you moments that will always put over and above milestones – she ate a fistful of mud, and rubbed her tiny hands onto my jeans. And she has started walking independently with more confidence.
Which one do you think mattered more to me ? Take a look at the picture to know more:)
And so, this beautiful Wholewheat Cane Sugar cake is what filled up my home and heart, this last Saturday morning. Because I was truly happy.
No Maida/APF , no refined white sugar, no eggs.
1 cup wholewheat flour
1 tsp baking powder
3/4 cup cane sugar
1/2 cup milk
1/2 boiling water
1/4 cup cocoa powder ( unsweetened)
50 gms butter (unsalted)
1/4 cup applesauce
Method – Cream the sugar and butter well. Add the applesauce and mix well. Mix cocoa in the boiling water and keep it aside until it cools off. Then add to the above mix. Sift flour and bp. Pre-heat oven at 160 degrees C for 10 minutes. Grease, dust and keep the baking tin ready.
Add the sifted flour and milk alternatively and mix just enough to incorporate the two. Do not over beat. Sprinkle with chocolate chips. Bake at the same temperature for 20-25 minutes.