This cake has immediately catapulted to being one of my favorite cakes. No sooner has the cake neared finishing do I have a new one baking in the oven. It's that good. Who could believe that its majorly healthy to boot?
Raisins are plumped by briefly boiling, and are then pureed to a paste. This raisin paste is the major source of sweetness in this cake, in addition to a tad bit of brown sugar. The largest component is the bran, which is lightly toasted in the oven to add flavor, and a mere three quarter cup for whole wheat flour brings the better together.
2 cup wheat bran
1 cup black raisins
1 cup, plus 1/2 cup water
1/2 cup buttermilk or plain yogurt
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
3/4 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners or butter and flour a loaf tin.
Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
While the bran is toasting, heat 1 cup of the raisins with half cup of the water.
Simmer for ten minutes, or until the water is all absorbed.
Puree the raisins in a food processor until smooth.
To the pureed raisins still in the food processor, add and mix together the toasted bran, buttermilk or yogurt, 1 cup water, and brown sugar.
Stir in the oil, and eggs.
Mix together the flour, baking powder, baking soda, and salt, and sift directly into the wet ingredients.
Stir until the ingredients are just combined.
Spoon the batter into the muffin tins or loaf tin.
Bake for 25 to 30 minutes the muffins, or for 45 minutes the loaf until it feels set in the center.
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