Sapodilla Bread Cake With Chocolate Drizzle

Sapodilla Bread Cake With Chocolate Drizzle

Ingredients

Wholewheat flour – ¾ cup

Baking powder – ½ tsp

Baking soda – ¼ cup

Jaggery (powder) – ½ cup (more if you like it sweeter)

Curd – ½ cup (more or less according to consistency of batter)

Sapodilla (Chikoo)–  2 (medium)

Dates - 5

Egg - 1

Cashewnut pieces – ¼ cup

Vanilla essence – ¼ tsp

Coconut oil or butter – ¼ cup

Salt (only if using oil) – ¼ tsp

Cinnamon powder – ¼ tsp

Chocolate sauce – 1 or 2 tbsp

Method

Mix all the dry ingredients well

Blend chikoos and dates using curd

Gradually add to the dry mixture

Add chopped cashewnuts and mix slowly

Beat egg well

Gradually fold into the cake mixture

Top with chocolate sauce swirls

Preheat oven to 160 degrees C

Bake for about 12 mins

Monitor it as time required varies with different ovens

Let it cool

Cut into slices and serve warm with tea or coffee