“I am from the backyard of your house, have been a part of all generations, essential part of your palate once in a week and I have been judged as one of the most sought out  superfoods across the world. I am moringa (drumstick tree), known as the miracle tree.”

Moringa is trending in all food circles in the form of supplements, powder, energy bars and leaves both fresh and dry. Moringa is loaded with antioxidants, amino acids, anti-inflammatory compounds, minerals like iron and calcium and vitamins like C, B1, B2, B3, B5, B6 and B9 (folate). It lowers blood pressure, supports normal sugar levels, and improves the immunity and digestion. Moringa can be included in our diet in various ways by adding them in soups and curries in form of powder, dried leaves and in its fresh raw form.

I have used moringa powder in making a delicious cake by adding palm jaggery and coconut milk powder for sweetness. Cane sugar can be used as an alternative to palm jaggery provided you are not all allergic to it.

MORINGA CAKE

Ingredients

• Eggs    3
• Butter    150 gm
• Whole Wheat Flour    75 gm
• Plain Flour    75 gm
• Jaggery Powder    125 gm
• Coconut Milk Powder    3tsp                                  
• Moringa Powder     1 1/2tsp
• Milk    ¼ cup
• Pineapple Essence    ¼tsp
• Baking Powder    ½ tsp
• Baking Soda    ¼ tsp   
• Cashew Nuts    25 gm
• Raisins    25 gm   

Preparation

• Pre-heat the oven for 170 c for 10 minutes
• Take all the measured ingredients in separate bowls. Sieve the dry ingredients — flour, baking powder, baking soda, moringa powder and coconut milk powder — and keep it aside. Sieve the palm jaggery to remove the lumps and keep it in a separate bowl.
• Cream the butter till light and fluffy. Add powdered jaggery powder little by little.
• Once the jaggery powder is whisked thoroughly, add the whisked eggs along with essence to the mixture little by little to avoid curdling.
• Cut and fold the dry ingredients to this mixture and add the milk and mix it gently along with the raisins.
• Pour the batter to the prepared mould (1/2 kg cake tin) and sprinkle the crushed cashew nuts over the batter. Bake them at 170 c for 35 minutes.

Relish this moist delicious cake over a cup of tea or have it with a drizzle of honey over the cake.

(Nimmy Prem is a baking tutor and a food blogger at www.kitchensizzler.com)