Saturday, 28 November 2015

Whole Wheat Broccoli, Sprouts and Almond Bundt Cake with Almond Yogurt Frosting

I love naked cakes.. which are rustic and easy to make and delicious too... This is a very healthy cake which is an experiment from Su's Kitchen.. it is amazing in taste... as it is eatten it is gooey and has a mild  flavour of  broccoli and spouts. 

For the Cake


  • 2 cups of Whole Wheat Flour 
  • 1 cup of Sugarfree 
  • 1 medium size Broccoli florets 
  • 1 small cup Mix Sprouts 
  • 2 tbsp Curd
  • 1/4 cup Milk 
  • 2 tbsp Butter 
  • 1 tsp Baking powder 
  • 1 tsp Soda bicarbonate
  • Few drops of Almond essence 
  • 2 tbsp of Almond flakes


Par boil the broccoli florets  and mix sprouts. Strain the water out. Take a blender add the broccoli florets and the mix sprouts. Blend it till it becomes a puree, add butter, Sugarfree and almond essence. Blend it once more. Mix the curd and milk together in a bowl. Add the flour, baking powder and soda bicarbonate into the blender, now add the milk and blend it. The consistency should be thick dropping consistency. Add the almond flakes and fold the batter with a spatula. Grease a bundt cake mould, add the batter. Bake it at 180 degrees celcius for 35 minutes in a preheated oven. Cool the cake completely before frosting.

For the Yogurt Frosting


  • 1 cup Hung Yogurt 
  • 3 tbsp Milk
  • 1/4 cup Sugarfree 
  • Few drops of Almond essence 
  • 1 tbsp Almond flakes


Take a bowl, add the hung Yogurt, milk, Sugarfree and essence. Whip it, add the milk and whip it. It is a thick dropping consistency frosting. Drizzel the frosting on the cake. Sprinkle almond flakes on top.

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