Aman Rajgotra fits perfectly in this series on awesome people who got their act together and put their money where their mouth is. Aman is Trekker and Chief Trip Planner for India Offroads, an organization focused on introducing tourists to the complete India experience through their trips to various destinations in India, including the Rann of Kutch, the stunning Chitrakote falls in Chattisgarh, Rajasthan and Gopeshwar.
|Photo Credits: Priyanka Sardana
I love their choice of unusual destinations and their commitment to providing alternate sources of livelihood to the villagers at the locations they cover. As we get older and busier, it seems to become harder and harder to coordinate travel plans with friends and family. India Offroads seems like a great chance to explore some of incredible India and make some new friends along the way.Their trip to the Valley of Flowers is on my travel to do list for 2014. You can find out more about them on their website here or on their facebook page here.
In honor of the wonderful team at India Offroads I’m going to cut myself a slice of this feather light, impossibly soft and zesty lemon olive oil cake. I’m not too pleased with the quality of pictures here and I may make the cake again and take better ones next time but don’t let my lack of talent discourage you from trying this recipe. It’s a very interesting process for baking a cake and uses very little flour and no butter. It’s still the softest sponge you’re ever going to taste.
Recipe adapted from Sweet Paul MagazineWhat you’ll need:
1 cup flour
1 cup water
6 eggs (separated)
¾ cup sugar
¾ cup olive oil (use your best, it’s going to make a huge difference)
½ lemon’s juice
Zest of lemon
1. Preheat oven to 175°C and grease up a baking tin. I have a huge fondness for my bundt pan so I’ decided to whip it out again.
2. Beat the egg yolks and ½ cup of sugar till you have a thick pale mixture. This might take some time and I think would be best done with an electric whisk. Stir in the lemon juice and olive oil. Then carefully fold in the flour being careful not to overmix.
3. In a separate bowl, whisk 4 egg whites till foamy. Add some sugar and keep whisking till your mix is holding up soft peaks. Be patient this can take some time.
4. Fold the egg whites into the yolk mixture 1/3 at a time. Not whisking aggressively! Just stir the eggs whites in gently.
5. Bake about 45 minutes and try the toothpick test. Once your toothpick is coming out clean, take the cake out of the oven and let it cool completely.