Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

Thursday 1 September 2016

Tea time Pineapple Compote and Chia Cake...


This cake is an experiment in my kitchen. I have used Pineapple compote and Chia seeds. I had some pineapple compote left in the fridge. It's a soft and moist cake. There are pineapple pieces with every bite.  
Ingredients 
250 grams Self Raising Flour 
175 grams Caster Sugar 
1 tsp Roasted Chia seeds 
4 tbsp Pineapple Compote 
10 drops of Pineapple essence 
150 Ml Water 
3 Eggs 
100 grams Butter 
50 grams Olive oil 

Method 
Take 1 medium and small bread loaf tin. Grease it with butter and keep it aside. Take a small pot. Add the compote and water. Let it come to a boil and then simmer for 2 minutes. Add the butter and oil. Let the butter melt. Switch off the flame. Let the mixture cool down. Take a mixing bowl. Break the eggs. Beat it for a minute. Add the sugar, beat it till it becomes fluffy and the sugar is completely dissolved. Add the pineapple essence and pour the liquid mixture gradually while beating it. Add the flour in three parts and beat it well. Add the roasted chia and finally beat it for few seconds. Preheat the oven at 180 degrees celcius. Pour the batter into the greased moulds. The batter should be 1/2 the quantity of the mould. Bake it at 180 degrees celcius for 35 to 40 minutes. Check it with the toothpick. If it comes out clean then the cake is done. Remove it from the oven and cool it completely before slicing. 

P. S. If you are using All Purpose Flour then add a tsp of baking powder.

Saturday 20 August 2016

Whole Wheat Banana Muffins With Organic Coconut Sugar

Whole Wheat - Banana Muffins With Organic Coconut Sugar...

Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. It is very popular in the south and south east Asian Countries. Coconut sugar is different both in taste, texture and manufacture methods from palm sugar. Coconut sugar comes in crystal or granule form, block or liquid. Coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel. Since coconut sugar is not highly processed, the color, sweetness and flavor can vary depending on the coconut species used, season when it was harvested, where it was harvested and/or the way the "sap" or "toddy" was reduced.
Coconut sugar provides 16 calories per teaspoon and contains relatively low content of essential nutrients, with the exception of potassium at about 25% of the Daily Value per serving of 100 grams.

I have used Lyva Organic Coconut Sugar for the muffins... It taste less sweeter than the normal sugar and is more healthier than the sugar. The product is good for people suffering with diabetes. It taste good too.
 Here is my review and recipe for Plattershare and Go India Organic Belly Nirvana Program

Ingredients
1 cup Whole wheat flour
1/2 cup Semolina
3/4 tsp Baking powder
1/2 tsp Soda bicarbonate
3/4 cup Organic Coconut sugar
2 tbsp Desiccated Coconut
2 Pinch of Nutmeg powder
1 tbsp Walnut chopped
1 Banana chopped
200 ml Coconut Milk
1/4 cup Water
2 tbsp Curd
1/4 cup Oil

Method
In a blender, add sugar, oil and coconut milk. Blend it well. Add the desiccated coconut, nutmeg and semolina. Blend it once more. Add the flour, baking powder and soda bicarbonate little at a time and blend it. Add water and curd. Blend it. Remove the batter from the blender into a bowl. Add the chopped banana and walnuts. Mix it. Take a muffin tray. Place the muffin liners. Fill in 3/4 of the liners with the batter. Bake it at 180 degrees celcius for 25 to 30 minutes or until the toothpick comes out clean. Cool it before eating...

Wednesday 17 August 2016

Fresh Cream Pineapple Birthday Cake (Eggless ).....


Ordered by a wife for her beloved husband on his birthday... 
This is a fresh cream cake with pineapple compote in the centre and pineapple juice infused in the cake. The roses and other decorations are made with fresh cream...(Eggless)....

Pineapple Sponge Cake...
Ingredients 
100 grams All Purpose Flour 
50 grams Milk Powder 
1/2 tsp Soda bicarbonate 
1 tsp Baking powder 
75 grams Caster Sugar 
1/2 tbsp Pineapple essence 
150 grams Butter Milk  (Milk and 3 tbsp Curd mix )
50 grams Butter 

Method 
Take a mixing bowl , add sugar and butter. Beat it till fluffy. Add 4 tbsp butter milk. Beat it. Add the pineapple essence. Beat it. Add milk powder. Beat it. Add the half the butter milk and flour. Beat it. Add the remaining butter milk, soda bicarbonate and baking powder. Beat it well. Take a baking pan. Grease it. Preheat the oven to 180 degrees celcius. Pour the batter into the greased baking pan. Tap the baking pan. Bake it at 180 degrees celcius for 30 minutes or until the toothpick comes out clean. Cool it completely before frosting. 

Pineapple Compote...
Ingredients 
1 small size or 2 cups  Pineapple chopped 
1 cup Sugar 
1/2 cup Water
2 Pinch of Salt 

Method 
Take a pan, add sugar, water and salt. Boil it and then let it simmer for 5 minutes. Add the pineapple pieces and let it simmer for 5 minutes or till the pineapple are tender. Remove the pineapple pieces from the juice and keep it aside. Let the juice simmer on low flame till it recuces to 1/4 it's quantity. Pour the juice on the pineapple. Cool it down before using.


Friday 5 August 2016

Lapis Sarawa Coloured Layered Kek

Lapis Sarawa Coloured Layered Kek...

The Sarawak layer cake is traditionally served in Sarawak, Malaysia on special occasions. In the Malay language, the cakes are known as kek lapis Sarawak, Kek lapis moden Sarawak, 'or simply Kek lapis. They are often baked for religious or cultural celebrations such as Eid ul-Fitr, Christmas, Deepavali, birthdays and weddings. 
According to the history, layer cakes have been made in Jakarta, Indonesia since the 1970s and 1980s. During that time, Betawi people came to Sarawak and taught the people, how to make the spiced Betawi cake. The Sarawak people then added new ingredients, flavour and colour that resulted in a new version of the layer cake been introduced and named as Sarawak layer cake. In addition, modern Sarawak layered cakes were inspired by Western cake-making in the early 1980s. In 2011, cake maker Kek lapis Qalas Qalas introduced modern design to the traditional layer cake, along with new flavours. Sarawakian modern layered cakes can be divided into two categories, cakes with ordinary layers and cakes with patterns, motifs, or shapes. All must have at least two colours. The cake can be baked in an oven or microwave. The batter is made from butter or vegetable oil, milk and eggs, it requires a strong arm or electric mixer to beat the ingredients together. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance. More detailed cakes often require special moulds to maintain the perfect layer thickness.
(Net Source )

Here is my version of this recipe with the ingredients available in my kitchen.
Ingredients
160 grams All Purpose Flour 
80 grams Malt / Horlicks or Malt based drinking powder like Bournvita 
1tbsp Coco powder 
1 tsp Baking powder 
200 grams Butter
80 grams Caster Sugar
5 Eggs
200 grams Condensed Milk
1 tsp Vanilla essence 
3 Ameri Colour of your choice

Method 
Grease a rectangular 7" × 5 " × 2 " baking tin and keep it aside. Take a mixing bowl. Add butter and sugar. Beat it well till fluffy. Add the eggs one at a time and beat it well. Add the vanilla essence and condensed milk. In a bowl mix the flour, baking powder and malt powder together. Add the flour mix little at a time and beat it well. Divide the batter into 5 parts. Add cocoa powder into 1 part of the batter and mix it well. Let one part remain as it is. Add different colours in each of the 3 remaining batter. Preheat the oven at 180 degrees celcius. Pour 2 tbsps of cocoa batter into baking tin and spread mixture evenly. Bake for about 6 -7 minutes or until cooked. Once cooked, remove the pan from the oven & press top of the cake gently using a fondant smoother or bottom flat surface of bowl.Then adjust the oven setting to top heat only and increase the temperature to190 degrees celcius.  Pour 2 tbsp of any colour batter into baking tin and spread evenly. Bake untill cook. Continue baking the same way, by pressing the baked layer and adding another colour batter on top of the baked layer. Repeat till all the batter is over. Take it out from the oven and cool it completely. Cut it into square pieces and enjoy it...

P. S. 2 tbsp batter will remain which can be baked in a small bowl.

Thursday 21 July 2016

Eggless Black Forest Cake

Eggless Black Forest Cake...


It  is made with Chocolate Sponge cake, Strawberry jam, Whipped cream, Chocolate shavings and Cherries. It is soft and moist. Have it chilled. 

For Moist Chocolate  Sponge Cake (Eggless)
Ingredients
115 grams Self Raising Flour
2 tbsp Coco powder
200 grams Condensed Milk
60 grams Butter Melted 
1/2 tsp Baking Powder
1/2 tsp Soda bi carb
100 ml Club Soda 

Method

Melt the butter and keep it aside. Add the flour, coco powder, soda bi carb and baking powder and mix it. Take the condensed milk, add the flour little at a time and beat it. Add the butter and beat it in one direction. Add the club soda little at a time and mix it till the batter is thick and is of dropping consistency and the batter has a glossy look. Take a square tin. Grease the tin. Pour the batter in the tin. The batter should fill 1/2 the tin. Bake in a pre heated oven for 30 minutes at 160 degrees Celsius. To check the cake insert a tooth pick. If the comes out smooth then the cake is done. Cool the cake completely on a cooling rack.  


For the Black Forest Cake
Ingredients
Chocolate sponge cake
2 cups of chilled Whipping Cream
1/4 cup Icing sugar
1 tsp Vanilla essence
4 tbsp Strawberry Jam
4 tbsp Water
1 cup Chocolate shavings
10 glazed Cherries

Method

Cut the cake in to half. Take 1 tbsp of Strawberry jam and 4 tbsp water and mix it. Take a steel mixing bowl. Add the whipping cream. Beat it till it forms a soft peak. Add vanilla essence and icing sugar. Beat it well till it forms a proper peak. Take one slice of the cake. Sprinkle half of the strawberry jam water mix on the cake. Spread the whipped cream and then spread the jam. Take the other slice of the cake. Sprinkle the remaining strawberry jam water on the cake. Place the cake slice on the strawberry jam. Now with the rest of the whipped cream cover the cake. Refrigerate the cake for 10 minutes. Put the second layer of whipped cream on the cake. Decorate the cake with the chocolate shavings. Decorate the outer rim of the cake with the whipped cream with the help of a nozzle. Add the glazed cherries. Chill the cake before serving.




Tuesday 28 June 2016

Eggless Ripe Jackfruit Coconut and Semolina Loaf Cake....

Eggless Ripe Jackfruit Coconut and Semolina Loaf Cake....

Ripe Jackfruit is one of my favourite fruit. The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. It has a strong and distinct aroma. Many dishes are made from the ripe jackfruit... Since my daughter likes to carry tea time cakes to school... Today I added some jackfruit and coconut along with semolina into the cake.

Ingredients
1 cup All Purpose Flour
1 cup Fine Semolina
1 cup Caster Sugar
2 tbsp Dessicated Coconut
1 tsp Baking powder
1 tsp Soda bicarbonate
3/4 cup Coconut Milk
4 tsp Curd
3/4  cup Olive oil
1/2 cup Jackfruit chopped

Method
Take a mixing bowl. Add the curd, oil, coconut milk and sugar and jackfruit. In another bowl add flour, semolina, dessicated coconut, baking powder and soda bicarbonate. Mix it. Take a beater and beat the liquids till the sugar has dissolve. Gradually add half of the the dry ingredients and beat it. Add rest of the dry ingredients and beat it again. Pour the batter in a greased bread loaf tin. Tap the tin once. Sprinkle coconut on top. Bake it at 180 degrees celcius for 35 minutes in a preheated oven. Insert a toothpick to check. Cool it completely before cutting. Serve it with whip fresh cream or ice cream or just have it at tea time....

Thursday 2 June 2016

Honey Ginger Banana Bread

Honey Ginger Banana Bread
What do we do when we have ripe bananas at home... I make rustic cakes with the bananas. I have added ginger for the taste. I have also added honey and oats for health. 
Ingredients 
3 Ripe Bananas mashed
1 tsp Ginger powder or grated ginger 
1 cup All Purpose Flour
1/2 cup Oats
1⁄2 cup Butter, melted
1/2 cup Brown Sugar
1/4 cup Honey 
1⁄2 cup Buttermilk
1 tsp Soda bicarbonate 
1/2 tsp Baking powder 
Pinch of Salt 


Method 
Preheat oven to 180 degrees celcius. Grease and lightly sprinkle some flour into the bread loaf pan. 
Take a mixing bowl, combine mashed bananas with butter. Beat it. Add sugar and honey. Beat it. Add butter milk. Beat it. Add Soda bicarbonate, baking powder, ginger powder and salt. Beat it. Add the oats, mix it. Add the flour and mix it until all the ingredients has incorporated well. Pour the  mixture into the bread loaf pan. Bake for 45 to 50 minutes or until a toothpick comes out clean. Allow it to cool before removing from pan. Cool it completely before cutting.

Thursday 12 May 2016

Eggless Nutty Brownie Banana Cake Loaf...


This is a soft cake with a chewy brownie base..... 


For the Brownie 
Ingredients 
140 grams  Dark Chocolate broken into pieces
55 grams Butter
50 grams Brown Sugar
40 grams All Purpose Flour 
2 pinches of Soda bicarbonate 
1 pinch of Baking powder 
50 grams Curd
2 tbsp Broken pieces of Walnuts


Method 
Prepare the loaf tin with greasing and laying the parchment paper and again greasing it with oil. 
Melt the chocolate and butter on low heat. Remove and leave to cool slightly. Stir in brown sugar until mix it well. Add in curd, mix well. Fold in flour, soda bicarbonate and baking powder, mix until well combined. Add the walnuts and fold the batter. Pour the batter into the prepared loaf pan. Bake it in preheated oven for 20 minutes at 180 degrees celcius. Meanwhile when the   brownie is baking, prepare the batter for the banana cake.

For the Banana Cake
Ingredients 
120 grams All Purpose Flour 
100 grams Butter
100 grams SugarFree or Sugar 
4 grams Baking powder
4 grams Soda Bicarbonate
2 Ripe Banana Mashed
1 tsp Banana essence 
2 drops of Yellow Food Colour (optional) 
50 ml Milk

Method 
Beat the butter with sugarfree until creamy. Add the mashed banana, essence, food colour and Milk.  Add the flour, baking powder and soda bicarbonate. Beat it well. By now the brownie must have bake. Remove the brownie and pour the cake batter on the brownie, bake in the oven at 160 degree celcius for 35 to 40 minutes or until baked. Insert a tooth pick in the middle to check if done. Cool it completely before cutting...

Friday 29 April 2016

Whole Wheat Mango Cupcakes with Cottage Cheese Cream Frosting...


Whole Wheat Mango Cupcakes with Cottage Cheese Cream Frosting...
It is raining mangoes, and my family likes to have the mangoes as it is, the stone of the mango remains. It has so much of flesh attached to it, so I managed to take out some pulp from it and used it up to make these mango cupcakes. These cupcakes are made with whole wheat and frosted with Cottage Cheese Cream... 
Ingredients 
2 cups Whole Wheat Flour 
1 tsp Baking powder 
1 tsp Soda bicarbonate 
1 cup Condensed Milk 
1/2 cup Melted Butter (Room Temperature)
1/2 cup Mango puree 
1/4 cup Curd + 1cup Milk mix together 
1 tsp Mango Essence

Method 
Sieve the flour, baking powder and soda bicarbonate. Add all the wet ingredients together in to a mixing bowl. Beat it well. Add the flour little at a time and beat it. The batter has to be thick dropping consistency.  Preheat the oven to 180 degrees celcius. Take the cupcake liners. Fill in 2/3 of the batter in each of the liners. Bake at 180 degrees celcius for 40 minutes depending upon the oven temperature. Check after 30 minutes. Insert a toothpick and check. If it comes out clean then the cupcakes are done. Cool it completely before frosting.

Cottage Cheese Cream Frosting 
Ingredients 
1/2 cup Cottage cheese crumble 
1 Tetra pack chilled Amul cream (remove the excess water in the cream)
1 1/2 cup Icing sugar 
Few drops of Mango Essence 
Few pieces of Mangoes
Some sprinkles 

Method 
Churn the cottage cheese in a blender with 1 tbsp milk in to a paste. Beat the Amul cream till soft peaks form.
Sieve the icing sugar and beat it. Add the essence and cottage cheese. Beat it well. Refrigerate it for 30 minutes to set. Then add the frosting on the cupcakes. Decorate it with chopped mangoes and some sprinkles on top.

Saturday 19 March 2016

Coloured Powder Sugar..

Coloured Powder Sugar...
It is used to decorate cakes and cookies. It can be very easily made at home. Using gel colours and sugar. 

Ingredients 
2 tbsps Sugar (take big granulated sugar)
Few drops of desired Gel Colour
(I have used Ameri Gel Colours)

Method 
Take a small grinding jar. Add the sugar and 2 to 3 drops of colour. Grind it. If more darker shade is required then add 2 drops more and grind it. Make it in small batches so that much grinding is not required. 
If made in larger quantity then the grinding jar can become hot and the sugar will become moist.

Wednesday 2 March 2016

Choco Idli Steam Cake

Choco Idli Steam Cake

It is a healthy snacks for children. Since the exam fever is on...  This kind of snacks are boosters for children to study. My daughter from past few day wanted this... so made this for her. Very easy to make and delicious too.


Ingredients
1/2 cup Whole Wheat Flour
1/2 cup Fine Semolina
4 tbsp Coco powder
2 tbsp Chocolate Chips
1/2 tsp Baking powder
1/2 tsp Soda bicarbonate
1/4 tsp Salt
1/4 cup Condensed Milk
¼ cup Curd
1/2 cup Milk
1 tsp Vanilla extract
1/4 cup  Oil
Some sprinkles


Method
Mix semolina, whole wheat flour , coco powder, salt, baking powder, and soda bicarbonate together. Mix curd and milk together. Take a mixing bowl. Add oil and condensed milk. Beat it. Add vanilla essence and beat it once again.  Add half dry ingredients and half wet ingredients into the mixing bowl. Beat it. Add the remaining ingredients dry and wet ingredients and beat it well. Add the chocolate chipes and fold it. The batter should be thick dropping consistency. Take a idli steamer. Add water in the steamer and let the water boil. Meanwhile  grease the idli mould. Add the batter in the mould. Sprinkle some colour sugar sprinklers. Add the moulds in the steamer and let it cook for 20 minutes or till done.  Once cool take it out from the mould. And remove the Choco Idli Steam Cake from the moulds.
For garnishing drizzle some fresh cream. 

Monday 29 February 2016

Coloured Zebra Cake (Eggless)

Coloured Zebra Cake (Eggless)


My daughter loves to share her lunch box in school. On a regular note she demands that I should make cakes for her. She prefers simple cakes. So this one is for her. It is a delicious cake and very easy to make. 

Ingredients
2 cups All Purpose Flour
1 cup Caster Sugar
1 cup Olive oil
1 cup Milk
3 tbsp Curd
1 tsp Vanilla essence
1 tsp Baking powder
1 tsp Soda bicarbonate
1/4 tsp Salt
Any 3 Colours

Method
Mix baking powder, soda bicarbonate and salt in to the flour. Add curd and milk together and stir it together. Add oil and sugar in a mixing bowl and beat it. Add vanilla essence and beat it till all the ingredients incorporates well. Sieve half the flour and butter milk in to the mixing bowl and beat it. Sieve rest of the flour and add the butter milk and beat it well. Divide the batter into four equal portions. Add any 3 colours of your choice. Mix it well. Take a 6 " baking tin and grease it. Add a tsp of one coloured batter in the centre of the tin. Add another coloured batter on top of the batter in the tin and repeat the process till the tin is half filled. Bake it at 180 degrees celcius for 40 minutes or until done. To check insert a toothpick. Take the tin out of the oven and cool it for 5 minutes before unmoulding it. Cool the cake completely before cutting and eating.

Sunday 14 February 2016

Happy Valentine with Chocolate Strawberry Rose Cupcake...

Happy Valentine with Chocolate Strawberry Rose Cupcake...
Humorous Anniversary...❤️❤️
It was a small funny incident which happened 2 years back on my anniversary day, I had just woken up from my sleep, I saw my husband walking in side the room towards me, trying to tell me some thing and he was very excited.  I was in my own world. There was a big bunch in his hand which I though was a big bunch of roses, I very happily went to take it from in his hand and was wondering that in 18 years of our married life he never got me any surprise gifts, how come today he got roses that too early in the morning... I became very... very happy.  But no, it was not roses,  it was a big bunch of fenugreek leaves and spring onions which he had picked up on the way back after dropping our daughter to school. He wanted me to make Meethi Aloo for lunch... He loves to shop for vegetables and he loves to eat... So for Valentine's Day Strawberry roses for him...

Chocolate Strawberry Rose Cupcake
Strawberry filling
Ingredients
5 medium size strawberries  sliced
1/4  cup Sugar
1 tbsp Cornstarch mixed with 1 tbsp Water

Method
Put the  strawberries in a small saucepan over medium heat. Stir constantly and cook for 5 minutes,  then add the sugar and cornstarch mix. Stir  4 to 5 minutes more until mixture thicken slightly. Remove from heat and allow it to cool.
Chocolate Strawberry Rose Cupcake  
Ingredients
1 cup All purpose Flour
2 tbsp Coco powder
1/2 cup Powder Sugar
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Oil
2 tsp Vanilla extract
1 cup Milk + 1 tbsp Vinegar ( Mix)
    OR
1/2 cup Curd + 1/2 cup Milk ( Mix )
Any Frosting
6 Strawberry Roses
1 tbsp of Golden Sugar sprinkles

Method
In a large bowl sieve together flour, coco, baking powder, baking soda and salt. Keep it aside. Take oil and sugar. Beat it well till the sugar in cooperates with the oil. Add vanilla essence and Milk vinegar OR Milk Curd. Beat it once more. Add the flour mix 1/2 cup  at a time and beat it until  you get a thick batter. If the batter is too thick then add 1 or 2 tbsp milk. The batter should be thick dropping consistency. Arrange the cupcake liners. Fill in 2/3 rd of the cup cake liners. Bake at 180 degrees for 25 minutes or till done. Insert a toothpick and if it comes out clean it is done. Cool the cupcake completely. Make a hole in each cupcake in the centre  and spoon the strawberry filling in each. Pipe the frosting on the cupcakes. Decorate with strawberry rose and some golden sprinkles.

Monday 18 January 2016

Vanilla Cake with Fresh Fruit Compote, Chocolate Ganache and Fresh Fruits

Vanilla Cake with Fresh Fruit Compote,  Chocolate Ganache and Fresh Fruits

Basic Egg less Vanilla Cakes   
Ingredients
1 cup All purpose Flour
1/2 cup Powder Sugar
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Oil
2 tsp Vanilla extract
1 cup Milk + 1 tbsp Vinegar ( Mix)
    OR
1/2 cup Curd + 1/2 cup Milk ( Mix )

Method
In a large bowl sift together the flour, baking powder, baking soda and salt. Keep it aside. Take oil and sugar. Beat it well till the sugar in cooperates with the oil. Add vanilla essence and Milk vinegar OR Milk Curd. Beat it once more. Add the flour mix 1/2 cup  at a time and beat it until  you get a thick batter. If the batter is too thick then add 1 or 2 tbsp milk. The batter should be thick dropping concestency. Grease the baking tin. Fill in 2/3 rd of the baking tin. Bake at 180 degrees for 25 minutes or till done. Insert a toothpick and if it comes out clean it is done. Cool the cake completely and frost with  favorite frosting.

Fresh Fruit Compote
Ingredients
1/4 cup of Red Grapes chopped
1/4 cup of Strawberries chopped
1/4  of the Pineapple chopped
1 Kiwis chopped
2 tbsp of Sugar
1 tbsp  of Honey
Pinch of Salt

Method
Take a pot.. Add Sugar, Salt, Honey and all the fruits. On a low flame, stir and cook till the sugar has incorporated well with the fruits and the liquid have reduced...

Chocolate Ganache
Ingredients
2 cups  Chocolate chips
1 cup Heavy Cream

Method
In  the microwave bowl, melt the  chocolate chips for 30 seconds.  Keep melting again for 30 seconds till it melts completely. Heat the cream, combine the two and whip it together  until smooth. Let it stand for 2 hours before use.

For Assembling
Cake
Fresh Fruit Compote
Chocolate Ganache
Any Fresh Fruits for decorating the cake..

Method
Cut the cake from the centre horizontally. Keep the top cake slice aside.   Fill the cake with fresh fruit compote in the centre.  Cover it with the cake slice. Apply chocolate ganache all over the cake. Decorate with fresh fruits.

Friday 1 January 2016

Green Peas Cake with Cream Cheese frosting

Green Peas Cake with Cream Cheese frosting
Ingredients
200 grams Peas paste
200 ml Fresh Cream
2/3 tin Condensed Milk
200 grams Whole Wheat Flour
1 tsp Baking powder
1 tsp Soda bicarbonate

Method
Beat the cream, condensed milk and peas paste together.. Add the flour, baking powder and soda bicarbonate and beat it. Grease a baking tin, pour the cake batter.  Bake in preheated oven at 180°C for about 45 minutes or till the tooth pick comes out clean.. Cool it completely before decorating and slicing it.

Cream Cheese Frosting
Ingredients
60grams cream cheese softened
30grams butter softened
1/2 teaspoon vanilla essence
3/4 cup icing sugar

Method
Beat the cream cheese, butter and vanilla essence together, add the icing sugar and beat it again...

Sunday 13 December 2015

Banana, Date and Walnut Sourdough Cake

Banana, Date and Walnut Sourdough Cake

Ingredients
1 cup Whole wheat flour
1 cup All Purpose Flour
1 cup Sourdough starter
1 cup Brown Sugar
1/2 cup milk
1 cup Mashed Banana
1/2 cup Walnuts chopped
1 cup Dates chopped
1/2 cup Oil
1 tsp Soda bicarbonate
Pinch of Salt
Method
In a large mixing bowl, beat the  brown sugar, milk, banana and oil well.  Now beat in the sourdough starter until well combined.  Gently mix in the flours, soda bicarbonate  and salt. Fold in the walnuts and dates. Preheat the oven to 180 degrees celsius. Grease a loaf tin. Spoon the batter into the prepared loaf tin and bake for 60 minutes or until golden brown. Cool a bit and turn out onto a wire rack to cool.


A Story of a Sourdough Starter - 
https://www.suskitchenbysumitra.com/2020/06/the-story-of-sourdough-starter-lockdown.html?m=1



Thursday 10 December 2015

Eggless Chocolate and Cranberry Marble Bundt Cake and Cupcakes


Chocolate and Cranberry Marble Bundt Cake and Cupcakes
Ingredients
4 cups All PurposeFlour
2 tbsp Cocoa powder
1/4 cup Chocolate chips
2 tsp Soda bicarbonate
2 tsp Baking powder
2 cups Butter
2  1/2 cup Caster Sugar
2 tsp Vanilla essence
1/2 cup Curd
1 cup + 2 tbsp Milk
1/4 cup Dried Cranberries

It yielded 1 Bundt Cake and 12 cup cakes.

Method
Sift together flour, baking soda and baking powder. Beat the butter and sugars together until creamy. Mix in the vanilla essences and curd. Beat it. Add the flour and milk little a time and beat it. Divide the batter into two bowls. Fold the chocolate chipes and coco powder into one bowl and dried cranberries into the other. Grease the bundt pan. Pre heat the oven to 180 degrees celcius.Take 2 piping bag and add the batter into piping bags and pipe in the batter in the pan. Fill the pan till 3/4 of the pan. Bake it for 40 to 45 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan a bit. Remove the cake on the wire rack and cool it completely before cutting....
For the cupcakes bake at 180 degrees celcius for 30 minutes.

Sunday 6 December 2015

Beetroot Chocolate Bundt Cake

Beetroot Chocolate Bundt Cake
Made this specially for my daughter who loves beetroot cake...
Ingredients
2 1/2 cup All purpose flour
1/2 cup Chocolate chopped
1 cup Butter 
1 cup Brown Sugar
2 Eggs
2 cups Beetroot puree
1tsp Vanilla essence
1 tsp Baking powder
1 tsp Soda bicarbonate
Powder Sugar for Dusting

Method
Melt the chocolate and 1/4 cup butter in a microwave, stir it. Let it cool a bit. In a large bowl, add the remaining butter and brown sugar, beat it until light and fluffy, add the eggs one at a time and beat it. Now combine the chocolate mixture, beetroot puree and vanilla essence in to the beaten batter. Gradually combine the flour, soda bicarbonate  and  baking powder in to the batter and beat it. Pour the batter into the greased  baking bundt tin.  Bake at 180 degrees celcius for 50 to 55 minutes in a pre heated oven or until a toothpick is inserted in the cake comes out clean. Cool it.  Before serving, dust with powder sugar.

Saturday 28 November 2015

Whole Wheat Broccoli, Sprouts and Almond Bundt Cake with Almond Yogurt Frosting

I love naked cakes.. which are rustic and easy to make and delicious too... This is a very healthy cake which is an experiment from Su's Kitchen.. it is amazing in taste... as it is eatten it is gooey and has a mild  flavour of  broccoli and spouts. 


For the Cake

Ingredients

  • 2 cups of Whole Wheat Flour 
  • 1 cup of Sugarfree 
  • 1 medium size Broccoli florets 
  • 1 small cup Mix Sprouts 
  • 2 tbsp Curd
  • 1/4 cup Milk 
  • 2 tbsp Butter 
  • 1 tsp Baking powder 
  • 1 tsp Soda bicarbonate
  • Few drops of Almond essence 
  • 2 tbsp of Almond flakes

Method

Par boil the broccoli florets  and mix sprouts. Strain the water out. Take a blender add the broccoli florets and the mix sprouts. Blend it till it becomes a puree, add butter, Sugarfree and almond essence. Blend it once more. Mix the curd and milk together in a bowl. Add the flour, baking powder and soda bicarbonate into the blender, now add the milk and blend it. The consistency should be thick dropping consistency. Add the almond flakes and fold the batter with a spatula. Grease a bundt cake mould, add the batter. Bake it at 180 degrees celcius for 35 minutes in a preheated oven. Cool the cake completely before frosting.

For the Yogurt Frosting

Ingredients

  • 1 cup Hung Yogurt 
  • 3 tbsp Milk
  • 1/4 cup Sugarfree 
  • Few drops of Almond essence 
  • 1 tbsp Almond flakes

Method

Take a bowl, add the hung Yogurt, milk, Sugarfree and essence. Whip it, add the milk and whip it. It is a thick dropping consistency frosting. Drizzel the frosting on the cake. Sprinkle almond flakes on top.

Friday 23 October 2015

Caribbean Cake...

Caribbean Cake...
Ingredients
1 1/2 cup Oats
1/2 cup Wheat Flour
1/2 cup Cottage cheese
1/2 cup crushed Pineapple
1/4 cup desiccated Coconut
2 pinch Nutmeg powder
1 tsp Soda bicarbonate
1 tsp Baking powder
1 small pack Coconut milk
1/4 tsp Butter

Method 
In a bowl, mix Oats, wheat flour, baking powder, soda bicarbonate, desiccated  coconut and Nutmeg.  In another bowl mix cottage cheese crumbs, crushed Pineapple and coconut milk. Mix it well. Add the dry ingredients little at a time. Mix it well.It should be a thick dropping consistency. Take a baking tin. Grease it with butter. Pour the batter. Bake for 45 minutes at 180 degrees celcius. Take a toothpick and insert inside the cake and check, if it comes out smooth then it is done. Cool it completely.

For the the frosting
Ingredients
1/2 cup Coconut cream
1 tbsp Butter
1 cup Icing Sugar
Few Pieces of chopped Pineapple
2 tbsp of Roasted Desiccated Coconut
1 tbsp of Fresh Fruit Spread

Method
Chill the coconut  cream. Beat the coconut cream. Add butter and icing sugar little at a time. Add beat it. Spread the cream on the cake. Sprinkle the pieces of pineapple. Sprinkle the roasted coconut.  Decorate the cake with  fruit spread.