Eggless protin cake Paneer /peanut cake. This is a Super Rich Cake made of Paneer & Whey Protein & but obvious its an Eggless too. Making egg free cakes shouldn't be a problem anymore. I have a huge collection of recipes with tips and tricks for you to bake eggless cakes and eggless cupcakes without any difficulty.
For more Cake Recipes, you can check Eggless vanilla cake Eggless chocolate cake Eggless fruit cake Eggless banana bread Eggless.
A piece of cake holds the power to make everything right.
There's nothing quite like biting into a light, moist cake with a tender crumb.
You can have Eggless protin cake Paneer /peanut cake using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Eggless protin cake Paneer /peanut cake
- It's 1/2 cup of paneer homemade.
- You need 1.5 cups of atta.
- It's 1 tsp of baking powder.
- You need 1/2 tsp of baking soda.
- You need 4 tbsps of milkmaid.
- It's 2 tbsp of peanut paste.
- You need 1 cup of sugar.
- It's 2 of cardamoms.
- Prepare 1/2 tbsps of oil.
- It's 1/4 cup of almonds.
- It's 1|/2 cup of milk or as required.
- It's 1 tbsp of vinegar.
Chena/Paneer Cake is ready, cut the cake into your desired shapes and relish its taste. These high protein cake recipes can be thrown together in minutes, and I'm going to show you where to get started. I'm sure you hate being on a diet or food plan The following high protein cake recipes are all specially designed to be packed with protein, allowing you to substitute high-carb flour for. Use fine semolina for making this cake.
Eggless protin cake Paneer /peanut cake instructions
- Firstly Preheat oven at 180 C.Grease the tin with some oil. Sieve the flour with the baking soda and baking powder. In a large bowl, mash the paneer well with the oil, milkmaid, peanut paste. Add 1 tbsp vinegar, sugar-cardamom mix to this..
- Add the flour in batches into the whisked wet ingredients. Use the reserved whey water and extra milk if required to get a batter consistency. Fold and decorate almonds on the top of the cake..
- Bake for 30 minutes in 180 or so in case of square tins to prevent excessive browning of the tops. Remove, cool in the tin itself for 15 minutes. Slice and serve..
- Ready to serve..
If you cannot get fine rava/semolina, dry grind the regular rava for a few seconds in the mixie. Mostly peanut cake is made from peanut butter but I thought of making them with a difference. I added roasted peanuts as stuffing in the center and on Allow to cool down gently unmould the cake. Serve warm Or chilled it tastes great anyways. You could frost but I prefer my Eggless Peanut Butter Cake.