I think all of us can agree on the fact that we have been ignoring the expensive dry fruits that have been crying inside our drawers fearing that they’ll be thrown away sooner or later. Recently, I’ve come up with a recipe that will surely help you use up the poor dry fruits and turn them into a rich cake that you can enjoy for breakfast. Let me list the ingredients which I am sure you will be able to get easily from any grocery store.

Ingredients

• Unsalted butter 200g
• Ground sugar 100g (I prefer a less sugary cake but if you like your cake sweet, you can add 150g or 200g of sugar instead of a 100 grams)
• Egg White 250g
• Flour 90g
• Almond powder 80g
• Walnut powder 80g
• Vanilla essence 1 tbsp
• Unsweetened cocoa powder 30g
• A handful of raisin or dates

Process

First, take the unsweetened butter and cut them into small cubes. Turn on the stove and take a pan to melt the butter. Keep stirring the butter after all of it has melted and the butter starts to crack (you will hear patakha sounds). Stop the heat as soon as your butter turns brown in colour. While you let the butter cool, you should get on to preparing other ingredients.

After making sure that your almonds and walnuts have not been attacked by insects, grind them using a food processor. Not the regular grinder. Use a food processor because you want the almonds and walnuts to completely turn into powder.

Mix the dry ingredients together, i.e., flour, cocoa powder, almond powder and walnut powder.

Once the hot butter has cooled down near room temperature, mix in the sugar, vanilla essence and egg whites. Make sure all the sugar has dissolved properly then pour this mixture into the dry ingredients slowly. Mix everything well and then pour all of it into a cake pan. (I prefer using 2 cake pans because this mixture is a lot for the cake pans I use). If you have raisins or dates at home, you can top your cake with them to add some fruity sweetness. Inside a 170 degrees preheated oven, bake the cake mixture for 25- 30 minutes.

While you are waiting for your cake to be ready, you can clean up the mess you have created in your kitchen so that your mom doesn’t scold you. Also, please don’t waste the egg yolks, they’ll be perfect to be added in your scrambled eggs that you are planning to have next morning. So, keep them chilled in the fridge until then.

As the wait comes to an end, you can either enjoy it on spot or wait for it to cool down, though I personally like it when it’s near room temperature. Its perfect with some apple tea or black coffee. The feeling of accomplishment you get after you successfully bake something is really worth the effort.

I hope you enjoyed my blog today and I would appreciate if you try out this recipe and enjoy it with your friends and family. Have a great day J

Written by Aisha Raja