ATTA STRAWBERRY TEA CAKE

This atta strawberry tea cake is a wholesome, bakery-style tea cake made with everyday ingredients and no complicated steps. Yogurt forms the base of the batter, keeping the cake soft, moist and tender, while wholewheat flour gives it a hearty texture without making it dense. The oil makes the crumb light and ensures the cake stays fresh even the next day. A hint of vanilla adds warmth and rounds off the flavours beautifully.

As the cake bakes, the sliced strawberries on top soften and release their juices, creating slightly jammy pockets that add a gentle tang and natural sweetness to every slice. The flaked almonds toast lightly in the oven, giving a delicate crunch that contrasts perfectly with the soft crumb underneath. The balance of flavours is subtle and comforting, making it neither too rich nor overly sweet.

This is the kind of cake that fits effortlessly into your daily routine — perfect for afternoon tea, weekend baking, or when you want a homely dessert without frosting or extra decoration. Serve it warm or at room temperature with chai or coffee, and it tastes just as good the next day, making it an ideal make-ahead tea cake.

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• No fancy mould or equipment required
• Can be easily customised
• Paired well with tea and coffee

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INGREDIENTS USED IN ATTA STRAWBERRY TEA CAKE

• Yogurt

Yogurt acts as the main liquid base of the cake and plays a crucial role in keeping the crumb soft and moist. Its natural acidity reacts with the baking soda, helping the cake rise well and giving it a light texture. It also adds a mild tang that balances the sweetness of the cake.

• Baking Soda

Baking soda is the leavening agent that helps the cake rise. When mixed with yogurt, it creates air bubbles that make the batter fluffy and prevent the wholewheat cake from turning dense or heavy.

• Sugar

Sugar not only sweetens the cake but also helps in dissolving smoothly into the batter, giving an even texture. It contributes to moisture retention and aids in browning, giving the cake a soft crumb and a pleasant golden colour.

• Oil

Oil keeps the cake moist and tender for a longer time compared to butter. It ensures a soft crumb, helps the cake stay fresh even the next day, and allows the flavours of vanilla and strawberries to come through without being overpowering.

• Vanilla Extract

Vanilla enhances the overall flavour of the cake by adding warmth and depth. It balances the wholewheat flavour and complements the sweetness of strawberries, making the cake taste more aromatic and well-rounded.

• Wholewheat Flour (Atta)

Wholewheat flour gives the cake structure while making it more wholesome. It adds a slightly nutty flavour and a hearty texture, making the cake filling yet soft when balanced with yogurt and oil.

• Strawberries

Strawberries add natural sweetness and a mild tang to the cake. As they bake, they soften and turn slightly jammy, creating juicy pockets that contrast beautifully with the soft crumb of the cake.

• Flaked Almonds

Flaked almonds add texture and a light crunch to the cake. They toast gently during baking, bringing in a subtle nutty flavour that complements both the strawberries and the wholewheat base.

EQUIPMENT USED FOR MAKING  ATTA STRAWBERRY TEA CAKE

This recipe doesn’t require a lot of equipment. Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.

Other basics  that are required are mixing spoons, whisks and spatulas for an easy process.

A 6inch dabba to bake the cake in.

OTHER RELATED RECIPES FROM THE BLOG

1. ATTA DRY FRUIT CAKE IN A DABBA
2. DATES CHOCOLATE CAKE IN COOKER
3. CHOCOLATE CAKE IN A SAUCEPAN

TIPS TO MAKE ATTA STRAWBERRY TEA CAKE

1. Always use thick, room-temperature yogurt. Cold yogurt can affect the reaction with baking soda and make the cake dense.
2. Let the yogurt and baking soda mixture rest until it becomes light and slightly frothy. This step helps in better rise, especially when using wholewheat flour.
3. Dissolve the sugar completely in the wet ingredients before adding flour. This ensures an even crumb and prevents graininess in the baked cake.
4. Sift the wholewheat flour before adding it to the batter. This aerates the flour and helps keep the cake soft.
5. Mix the batter gently and only until just combined. Overmixing wholewheat batter can make the cake tough.
6. Do not overload the top with strawberries, as too much fruit can make the centre soggy.
7. Use a properly greased and lined 6-inch tin or steel dabba to avoid sticking and uneven baking.
8. Start checking the cake after 45 minutes, as oven temperatures can vary. The skewer should come out clean or with a few moist crumbs.
9. Let the cake cool completely before slicing so it sets well and slices neatly.

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ATTA STRAWBERRY TEA CAKE

 

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Ingredients

• 1+1/4 cup yogurt
• ½ tsp baking soda
• ¾ cup sugar
• ½ cup + 2 tbsp oil
• 1 tsp vanilla extract
• 2 cups wholewheat flour
• 1+1/4 tsp baking soda
• Sliced strawberries
• Flaked almonds

Instructions

1. In a bowl add yogurt and baking soda and let it fluff up.
2. ⁠Then add in sugar, oil,vanilla and mix till sugar Is dissolved and everything is incorporated.
3. ⁠Lastly add in wholewheat flour , baking powder and mix to form a smooth lumpfree batter.
4. ⁠Pour the batter in a 6inch greased steel dabba and top it up with sliced strawberries and flaked almonds.
5. ⁠Bake at 180degrees for 50-55 minutes or until a skewer inserted in the centre comes put clean.

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