Mr. Hubby has a habit of picking up stuff on impulse which, if he doesn't like is left to my mercy to be either thrown out or remixed. Few months ago, while shopping at D Mart, he picked up two packets of Amul Pro (Amul's counterpart of Bournvita. I will refer to it as Bournvita still as people are more familiar with that brand). As expected, the Bournvita fever lasted for few days and one day he said "I realise this has too much sugar and calories. I would rather have plain milk." While a part of me was happy for his health consciousness, the other part went in the thinking mode. Now what to do with a packet and half of Bournvita left with me? I am not fond of it in my milk either.
The baker in me then put on her thinking cap and came to the leftover Bournvita's rescue and prepared a cake!
Ironically, Mr. Hubby called the next afternoon from office, telling me that the cake was a hit with his friends and you had to see his face in the evening when I told him about the Bournvita secret!
So, presenting my version of easy, eggless and healthy Bournvita cake!
Whole Wheat flour/atta - 1 1/2 Cup
Bournvita/Amul Pro - 7 heaped tablespoons
Baking Soda - 1/2 tsp
Baking Powder - 1/4 tsp
Melted Butter (i used salted) - 1/2 Cup
Condensed Milk - 1/2 Cup
Jaggery Powder - 3/4 Cup or to taste
Bananas - 3 no. overripe, mashed
Cinnamon Powder - 1/4 tsp
Vanilla Essence - 1 tsp
Lukewarm milk - 1/4 cup or as required
Chopped Walnuts - 1/2 Cup
1. Blend together the bananas, Bournvita and Jaggery Powder into a smooth puree.
2. In a mixing bowl, take the melted butter. Add the condensed milk, vanilla essence and mix well.
3. Add the banana-Bournvita-Jaggery Powder mix and mix well to form a uniform mixture. Wet mixture is ready.
4. Grease and dust the cake tin. Pre-heat the oven to 180 degrees Celcius.
5. Sieve together the wheat flour, baking soda and baking powder.
6. Add in the cinnamon powder and mix well. Dry mixture are ready.
7. Add the dry mixture (step 6) to the wet mixture (step 3) and gently fold in using cut and fold method till the mixture achieves a batter consistency. You may add in lukewarm milk only if the batter feels very stiff. I didn't require.
8. Add the chopped walnuts and fold into the batter.
9. Transfer the batter to the greased cake tin. Level the batter and tap the tin slightly to evenly spread the batter across and remove any air. Bake at 180 degree Celcius for about 45 minutes.
10. Cool on a wire rack.
11. Once cool, cut and enjoy!
The cake lasts for 5-6 days if stored in refrigerator. But it turns out so yummy that I assure you it won't last beyond two days!