RECIPE :Wholewheat orange cookie flair cake...

Wholewheat Orange Cookie Flair Cake

I keep looking for healthy tiffin options for my sons school.Other than a normal sandwich or pasta or pizza,porridge,poha...parantha,puris..etc.A sweet or savory inclusion is a must to keep it creative and attractive.With such healthy and fancy eatables, which keep him waiting to open the tiffin for his short breaks and big breaks ,one ensures that he finishes the tiffin and ofcourse is happily doing so.This cake of mine came in the platter as i had some extra Kinnow/Kinu fruit and i had to use them before they overripe and i have to discard them.The best way to use the juices and make it into a meal is a cake so i just combined the juice with my sons favourite oreo cookie and with some hidden things like dried apricots and added orange candied peel which go well with it and he does not eat them otherwise ...so its just my way of getting him to eat the healthy stuff esp. in winters which he would otherwise never agree to have.I guess all mothers do this hiding the good beneath trick...hahaha...

Anyways this way i just find an easier and tastier way of making my dishes more healthy and complete.So here is my next ..which as soon as i tasted i fell in love with it.And this seriously is not an exaggeration as i have my friends and family who had this lovely piece of orange bliss vouch for it.Its rich with butter , sugar and Oreo crush ,made healthier with wholewheat and kinu juice and dried apricots...along with egg protein .

Here is what you'll need to make this cake:

Wheatflour: 2 cups
Butter :1 cup
Sugar:1 1/2 cup
Baking Powder: 11/2 tsp
Baking Soda: 1/2 tsp
Kino candied peel: 1/4 cup
Dried Apricots: 7-8 slivered
Oreo cookies big pack crushed: 1
Eggs: 3 large
(i used the fresh farm eggs which have a dark yellow yolk)
Kinu Juice: 2 kinus
Vanilla Essence: 1 tsp
Nutmeg powder: 1/2 tsp

For Orange Syrup:
1/2 th cup kinu juice
1/4 cupt sugar

2 cloves

Method:

1. Preheat the oven at 180 degree c and 8' bundt pan.
2. In a bowl, take butter.Add sugar and with a blender beat the butter and sugar till creamy consistency.
3. Gradually add eggs and beat on low medium speed till nicely blended.
4. Add vanilla essence and kinu juice.At this step the mixture may look curdled but no need to worry it will disappear i baking.
5. In another bowl, sieve the flour,baking powder,baking soda,nutmeg powder.
6. Now fold the flour mix to to the wet mix in three steps gently folding in.
7. Once the mixture is folded nicely,add the kinu candied peel and dried apricots .
8. Now pour the batter into the already greased pan and bake for 40 min.
9. In the last 10 minutes change the temp to 170 degrees( or according to your oven settings.) 
10. For Orange Syrup: heat the kinu juice in a pan .When it comes to a slight boil add the sugar and cook till the sugar is melted and the its a little syrupy.
11. Cool the cake on a wire rack and serve topped with orange syrup.

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