Eggless Microwave Apple Walnut Cake

This is definitely not the best apple cake recipe. But I still love it. Because this is my first real experiment with a cake!

I have baked a few cakes till date. I have followed the recipes from books or blogs, usually to a T, and even if I did make changes, they were minor ones, like excluding nuts, replacing maida with whole wheat, halving the quantity or even combining two recipes to get the best out of them.

This cake however was something I suddenly thought of making. After making Apple Kheer in the microwave, I thought, why not make apple cake! I have eaten apple cakes before and have always enjoyed their combination with nuts, specially walnuts. This thought and my 'No Bake Cake 'event, along with my little experience of baking, urged me to try my hand at making this cake. I just went on mixing the ingredients - tasting and adjusting as I brought each of them together, wondering if they would do their job. I dumped the fairly runny concoction into the microwave and waited with bated breath for those 5 minutes to pass. I probably did not take my eyes off the microwave for even a second (thank God my son was asleep!) And I literally jumped with joy when I saw that a cake was actually being formed! Yay!
The ten-minute wait for the cake to cool down was even harder. Finally when I tasted the cake, I felt good! Mind you, the cake is not crusty and soft and moist as an oven-baked one - after all, convection ovens are always the preferred way of cake making. But it sure is edible and is worth a try.

Ingredients :
1 apple
1 cup milk
1/4 cup oil
3/4 cup sugar
1 cup all purpose flour (maida)
1/2 tsp baking soda
2 tbsp chopped walnuts

Method :
Peel and grate the apple and microwave uncovered for 3 minutes.
In a large bowl pour milk (room temperature). Add oil and with a whisk, beat well. Add sugar and beat further. Add maida and baking soda and mix thoroughly, making sure no lumps are formed. Add the microwaved apple, nuts and mix well.

Liberally grease a large microwave safe bowl. (I used a rectangular glass vessel). Pour the batter. Make sure it is less than 2/3rds full.

Microwave uncovered for 5 to 6 minutes. Leave untouched for another 10 minutes. Let the cake cool down completely before you invert it onto a plate.

You could either ice the cake or bite into it just like that!

This post goes to my events :

1. My Favourite Recipe

2. No Bake Cake

Also sending this to Two for Tuesdays  and BSI - Milk

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