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Eggless Lemon Tea Pistachio Chocolate Cake
Eggless Lemon Tea Pistachio Chocolate Cake
Sunday, May 11, 2014
I love challenges, especially food challenges, they will definitely pull you to bring out our creativity and obviously your creative mind will dish out many fabulous dishes. Here comes my one creative bake aka cake with lemon tea and pistachio for our this months Magic Mingle Challenge, when Kalyani announced this combo i never thought that my fellow bloggers who are all part of this challenge will bring out this much varieties foods with these combination. I can guess very much that even Kalyani might be astonished to see the foods they are dishing out.
Coming to this chocolate cake, i quickly prepared this cake for our evening snacks when it was snowing here, lemon tea gives a wonderful aroma to this usual chocolate cake and needless to say about the nuttiness by pistachios in this cake. This cake takes very less time to get ready and they also get vanished very much easily if you have chocolate lovers at home. Recently while doing an another challenge, i came to know that we can add boiling water to the chocolate cake batter to make them soft and moist, i used the same techinic here and replaced the boiling water with boiling lemon tea. If you love citrus bakes, this cake is for you.
1+3/4cup All purpose flour
2cups Sugar
1/2cup Vegetable oil
1cup Yoghurt
1cup Boiling lemon tea waer
2tbsp Flaxseed meal
3/4cup Dutch process cocoa powder
1+1/2tsp Baking soda
1+1/2tsp Baking powder
1tbsp Vanilla essence
1/4tsp Salt
1/2cup Chopped pistachios
Heat the oven to 350F, grease a round pan and keep aside.
Stir together the sugar,flour,cocao powder,baking powder,baking soda,flax seed meal and salt in a bowl.
Meanwhile take together the yoghurt,vegetabke oil an vanilla in an another bowl, make a well in the middle of the dry ingredients.
Gradually add the wet ingredients,boiling lemon tea to the dry ingredients,mix it well.
Fold in gently the chopped pistachios.
Pour the batter to the prepared pan, sprinkle some nuts on the top and bake for 20-25minutes until a skewer inserted comes out clean.
Remove the pan from the oven and let them cool completely.
Cut the cake as you desire and serve with a chocolate sauce or dust the cake with confectioners sugar.
Coming to this chocolate cake, i quickly prepared this cake for our evening snacks when it was snowing here, lemon tea gives a wonderful aroma to this usual chocolate cake and needless to say about the nuttiness by pistachios in this cake. This cake takes very less time to get ready and they also get vanished very much easily if you have chocolate lovers at home. Recently while doing an another challenge, i came to know that we can add boiling water to the chocolate cake batter to make them soft and moist, i used the same techinic here and replaced the boiling water with boiling lemon tea. If you love citrus bakes, this cake is for you.
1+3/4cup All purpose flour
2cups Sugar
1/2cup Vegetable oil
1cup Yoghurt
1cup Boiling lemon tea waer
2tbsp Flaxseed meal
3/4cup Dutch process cocoa powder
1+1/2tsp Baking soda
1+1/2tsp Baking powder
1tbsp Vanilla essence
1/4tsp Salt
1/2cup Chopped pistachios
Heat the oven to 350F, grease a round pan and keep aside.
Stir together the sugar,flour,cocao powder,baking powder,baking soda,flax seed meal and salt in a bowl.
Meanwhile take together the yoghurt,vegetabke oil an vanilla in an another bowl, make a well in the middle of the dry ingredients.
Gradually add the wet ingredients,boiling lemon tea to the dry ingredients,mix it well.
Fold in gently the chopped pistachios.
Pour the batter to the prepared pan, sprinkle some nuts on the top and bake for 20-25minutes until a skewer inserted comes out clean.
Remove the pan from the oven and let them cool completely.
Cut the cake as you desire and serve with a chocolate sauce or dust the cake with confectioners sugar.
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