Soya granules and soya flour have a lot of good protein in them. I have used cardamom powder for authentic Indian flavour and it paired very well with the soya.
For the cake:
Soya Granules dry - 1/2 cup
Soya Flour - 1/2 cup
Egg - 2
Sugar - 1 cup
Ghee - 3 tbsp
Baking Powder - 3/4 tsp
Cardamom Powder - 1 tsp
Dates - 10
Tutti Fruity - 3 tbsp
Raisins - 2 tbsp
Cashew nuts / Almonds (optional)
For the Toffee Sauce:
Jaggery - 1/2 cup
Fresh Cream - 100 ml
Ghee - 1/2 tsp
For the Cake:
1. Chop dates finely.
2. In a pan, heat 1 cup of water along with the soya granules. When it comes to a boil, turn off the flame and let the soya granules soak in the hot water for about 10 minutes.
3. Filter the soaked soya granules and squeeze out the water. Wash them in cold water 4 times. Squeeze out the water completely and pulse it in a mixer / blender coarsely, keep aside.
4. In a mixing bowl, whip together egg, baking powder, sugar, cardamom powder and ghee with an electric beater. Whip for about 10 minutes till the egg mixture turns pale and frothy.
5. To the egg mixture add the coarsely ground soya granules. Mix it gently till they get incorporated into the mixture.
6. Then add the soya flour and mix it gently.
7. When the flour is completely incorporated into the mixture, add dates, raisins and tuffi fruity.
8. Preheat OTG at 150 degrees for 10 minutes in mode 'toast'.
9. Grease a baking mould with ghee and dust it with soya flour.
10. Pour the cake batter into the mould and bake at 150 degrees for 45 minutes in mode 'bake'.
11. After 40 minutes check if the cake is done. Take a skewer and insert into the centre of the cake all the way down till the bottom. If the skewer comes clean then the cake is cooked.
12. Cool the cake completely before taking it out of the mould.
13. Serve with toffee sauce.
For Toffee Sauce:
1. Take jaggery in a pan add little water. Heat it and when it starts to boil, turn off the flame, filter it and let it cool.
2. Add fresh cream and ghee to the cooled jaggery mix. Mix well.
3. Keep the jaggery mix pan over low heat and keep stirring continuously so that it doesn't curdle. You can use a whisk for this purpose.
4. Keep stirring till the sauce thickens. This will take about 5-6 minutes. The sauce will thicken further when it cools.
- The baking temperature should not exceed 150 degrees. Soya flour has a tendency to char at high temperature.