PISTA JELLO CAKE


This dessert has three layers,and I have made it the easiest way.The base is a pista sponge,the

centre is pista custard ,and the topping is a pista jelly.All green….it is good for a festive season .

For the flavouring I used pista milk which is freely available in all markets.

So for the recipe now….l

INGREDIENTS

For the sponge

2 eggs

1/2 cup flour +1/4 tsp baking powder

1/2 cup sugar

1/4 cup pista milk

A drop of green colouring (optional)

Method

Beat the eggs and sugar till frothy.Add milk.

Fold in the flour,and mix well.

Pour into a baking tin,and bake in a moderate oven for 15-20 minutes.

Ingredients for the pista custard

3 cups of milk ( you can mix pista milk and plain milk too)

Sugar according to your required sweetness as pista milk will be slightly sweet.

2 tblsp cornflour mixed in 1/4 cup water or milk

Method

Heat the milk with sugar .Once it reaches a boil add the cornflour mixture.

It will start to thicken .Keep stirring till it is thick like custard.

Ingredients for the jelly

1 packet pista jelly mixed according to instructions in the packet.

For the assembling

Place the sponge on a dessert tray and pour the custard on top.

Keep in the fridge for minimum 20 minutes.

Pour the jelly mix slowly on top,and set till the jelly is firm.

Do send in your comments and suggestions,after you try it!

You could try making in individual bowls too.

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BUTTERSCOTCH ‘N’CHOCOLATE BROWNIES


This is a  chocolate brownie with a simple butterscotch custard topping with drizzles of

chocolate sauce.

You could make a dulce de leche sauce  for a variation.(You can find the method to

prepare this sauce if you click on this link BANOFEE WALNUT PIE)

At times  i break up the baked brownies ,mix it with rum or brandy,and press on to make

a thick crust,and then do the topping as in the recipe.A sprinkle of walnuts,or praline

will be too awesome.

Do try it and send in your comments.

Now for the recipe

INGREDIENTS

100 gm butter (unsalted)

2 heaped tblsp cocoa powder

1 cup sugar

2 eggs

1 tsp.vanilla essence

1 cup flour sieved together with 1/2 tsp baking powder

a pinch of salt

METHOD

Heat the butter and cocoa powder in a double boiler till butter is melted and well

corporated with the cocoa powder.Remove from fire and set aside.

Beat eggs with sugar till frothy,and add the melted chocolate-butter mixture ,vanilla

essence gradually whilst beating.

Fold in the flour,and mix well with a spatula or wooden spoon.

Pour onto a greased tray and bake in a moderate oven for 30 minutes (180 degrees)

For the butterscotch sauce

2 tblsp butter

3/4 cup sugar(preferably brown)

2 cups milk

1.5 tblsp cornflour mixed in 1/4 cup milk

Put sugar and butter in a thick bottomed saucepan,and heat on a medium flame till the

butter and sugar melts to a nice golden brown colour.(do not stir much).

Slowly add in the milk (the sugar will crystalise )and heat on a medium flame,till the

sugar crystals melt and are well blended with the mixture.

Add the cornflour mixture (it will thicken quickly).Keep stirring till the mixture is thick

custard.

Allow to cool and spread over the baked cake.

For the chocolate drizzle

1/2 cup chocolate chips

1-2 cream or milk

Heat both in a double boiler till melted.Beat slightly with a spatula,and pour over custard

creating a marble effect.

Cool ,cut and serve with praline ,or nuts .

 

 

 

CARAMELISED APPLE UPSIDE DOWN CAKE


This is an amazing dessert you should definitely try !The soft caramelised apples,is really

divine.

You can serve with ice-cream,or cream.It was excellent served plain.To serve with ice-

cream or cream is your choice.

You can use any type of apples for this recipe.I have used the Granny Smith apples ..

So ..let’s dive in to the recipe now…

INGREDIENTS

2 apples cored,peeled , sliced or quartered

1 tsp cinnamon powder

3/4 cup brown sugar

1 tblsp butter

1 cup castor sugar / brown sugar

2 egg whites

2 egg yolks

1/4 cup milk mixed with 1 tsp vinegar,or yoghurt

1/2 tsp grated lemon zest

1 tsp vanilla essence

1 heaped cup flour (120 gm)

1/2 tsp.baking powder

METHOD

Caramelise the (3/4 cup) sugar by heating without water,in the pan you are going to make the

cake.

Heat on a low flame till it is of a nice golden color and sugar dissolved.Add butter and mix

carefully.Switch off the flame ,and arrange the apple slices with the cinnamon and lemon zest

sprinkled on top.

Now cook again till the apples are partially soft on a low flame.Remove from fire and set

aside.

For the cake

Beat the egg whites stiff and add 1 cup sugar gradually and beat.Alternatively add the egg

yolks and beat well till creamy.Add essence

Fold in the flour with the baking powder.

Pour over stewed apples and bake in a moderate oven for 30-35 minutes

You can add raisins and nuts in the cake if you like.Well…I added raisins.

Tip – Stem ginger or dried ginger chips can be added with raisins

Orange peel and ginger can be added to the cake

A mix of dried fruits and nuts .

Do try this recipe and send in your comments….

ALMOND ‘N’ BANANA LOAF CAKE


This is a recipe which I got from a friend,…soft and awesome.As usual,I would like to share

this with you all.This time it is with Red bananas.To point out the benefits it’s rich content

of beta-carotene,B6,VitaminD help with the metabolism of red blood cells and protein.They

release sugar slowly and keep your energy levels up.It is best to have this red banana before

your coffee or in the mornings.Potassium in It prevents the formation of kidney stones,

strengthens the immune system and compared to other bananas it is low on calories.It is a

good food for the formation of haemoglobin.So there are many benefits that nature has

provided for us ,which we have to find and enjoy the benefits.I think I shall move on to the

recipe now..

INGREDIENTS

100gm butter

2 cups sugar

2 eggs

3 cups flour

1 cup milk

3 bananas

2 tsp vanilla essence

1 tsp almond essence

1/2 cup sliced or crushed almonds

1 tsp baking soda

2 tsp.baking powder

1/4 tsp salt.

METHOD

Beat the butter well ,add the sugar and beat well till light and creamy.

Add the eggs one by one ,then the mashed bananas,and the milk .Beat till well blended with

the essences.

Sieve the flour and the baking powder ,baking soda,salt together.

Fold into the batter with the nuts.Grease or line a baking tray or loaf tin with parchment

paper or butter paper.

Bake in a moderate oven for 30-40 minutes or till done.(180 degrees)

CHOCOLATE AND BANANA BROWNIES


Chocolate and banana is one good combination commonly loved my many.Banana is one

particular fruit which any household will have daily.At times ,when they tend to get overripe

you can use them in recipes like this .Brownie is one good dessert which can be served at any

meal with combinations of cream,ice-cream,melted chocolate,custard ….and also an easy

dessert to make.

Now ..for the recipe

INGREDIENTS

3/4 flour*

1/4 cup almond flour*

100gm butter

2 heaped tblsp.cocoa powder

1/4 cup chocolate chips (dark will be fine)

2 eggs

100gm sugar

2 medium sized bananas

1/2 tsp vanilla essence/ rum or any liquor (liquor is optional)

A pinch of salt

Few walnuts or any nuts of your choice.

METHOD

Melt the butter and cocoa together in a bain-marie,(double boiler).Once It is melted,remove

from heat and set aside.Beat the eggs with a pinch of salt,and sugar.Mash the bananas

and add to the egg mixture.Add gradually to the chocolate mixture and blend well.Add

essence/liquor.Finally fold in the flour and mix well.Pour into a greased baking tray,sprinkle

nuts on top and bake in a moderate oven for 30-35 minutes (180 degrees).Can be topped with

Ganache or any chocolate sauce.

Note-*If you are not using almond flour,you can use 1 cup flour

LEMON DRIZZLE CAKE WITH LEMON CURD


Anything with lemon and that too with lemon curd will be delight to lemon lovers!A lazy rainy

day was thinking of making something sweet,and I caught a glimpse of this recipe in one of the 

 old fashioned book.The original recipe had quite a lot of sugar,anyway I have adjusted to my 

taste.If you have tooo much of a sweet tooth you could add more,but I’m certain this amount in 

the recipe will be fine.

A note on the making of lemon curd: Add cornflour to the egg and beat well ,and then pour into the mixture after it has reached boiling point,then you will not have the curdled texture.(My experience shared)?Anyway let’s get into the recipe

INGREDIENTS 

For  the cake

300 gm butter(unsalted)

200 gm sugar

50 gm brown sugar

225 gm flour

50 gm cornflour

1 tsp.baking powder

Grated rind of 3-4 lemons /lime

1tblsp lemon juice

5 eggs

METHOD

Beat butter and both sugars very well till creamy.Add in one egg at a time ,beating well after 

each addition.Sift the flour with the baking powder,and add the rind to it.

After the eggs are well beaten ,fold in the flour gradually with the lemon juice.

Transfer to a well greased cake pan.(you can divide the mix and bake  2 cakes if you like).

Bake in a moderate oven for 35-40 minutes or till done(180 degrees)

For the lemon curd

75 gm softened butter cubes

200 gm sugar

Grated rind of 3 lemons

2 heaped tblsp .cornflour

1 cup lemon juice (you can mix 1/4 cup water if you like)

3 eggs

METHOD

First mix the butter,sugar,lemon juice,and rind in a double boiler ,or on a simmer mode.

Once it has reached a boiling point,add in the beaten eggs and the cornflour mixture,and keep 

mixing till it reaches a custardy texture,without losing patience.As it requires time to prepare

it is best to prepare before you start making the cake,or prepare a day ahead.Cover and chill in

fridge before you use.

For the lemon drizzle

50-75 gm sugar

Juice of 1 lemon

1 tsp water

Method

Heat till sugar dissolves and pour over cake ,after assembling the cake.


To assemble the cake 

Cut desired layers but I prefer one layer.Spread the thickened lemon curd between the layers.

Pour the drizzle on the top.You can drizzle lemon curd too on top.Decorate with caramelised

thin lemon slices.

To caramelise lemon slices

1 lemon cut into thin slices

1 cup sugar

1 tbsp water

Heat sugar and water .Once the sugar is dissolved and it begins to crystallise.Add in the lemon

slices,and remove and place on a board or foil

Variations:You can add caramelised or toasted almonds on the top
                   Stewed pineapple pieces can be added to the lemon curd ,for lemon n pineapple

                  Combination.

The recipe seems long,but in fact it is very easy to make.Try It and please do send in your 

comments.


                   

                   

COCONUT FRUIT CAKE


After posting many savoury dishes for the 

past few days,I thought to post something 

Sweet and baked.This cake is butter free,

and sugar free ,made with fruits and nuts

For the addition of sweet,only jaggery is 

used.It is an easy,rich coconut fruit cake.To

endorse further this is a cake made mostly 

in Sri Lanka and called POL CAKE.Some 

make it with treacle or jaggery mainly the 

Kitul jaggery which is widely available in 

Sri Lanka.The normal jaggery not the 

vellam ,but karupatti which is the darker 

Jaggery could be used.Brown sugar or 

Demerara sugar can be made into a syrup 

and used.

So, let me share the recipe with you now.

INGREDIENTS

3 cups coconut grated/scraped 

1 cup jaggery made into a syrup using a 

little water /3/4 cup treacle (coconut treacle

or plain treacle)

200 gm flour

1.5 tsp baking powder

4 eggs.

Mixed spice 1/2 tsp.

1tsp vanilla essence

1/4 tsp grated nutmeg 

150 gm dates

100 gm cashewnuts

100 gm cherries

100 gm raisins

50 gm ginger chips

100 gm pumpkin preserve (optional)

50 gm tutti frutti

A pinch of salt

METHOD

First make the syrup with jaggery or sugar

and mix in the coconut.Set aside.

Beat the egg whites stiff with salt, and add

the yolks and beat well.Sift flour with the 

baking powder and just sprinkle a little on

 the nuts(this prevents the fruits from 

sinking to the bottom). Gradually mix in 

the coconut ,the mixed fruits and nuts

and the rest of the ingredients and bake in

 a moderate oven (180 degrees) for 30-35 

minutes or till done (skewer pricked 

should come out clean).

 NOTE :For a richer taste fruits can be soaked overnight in rum or Brandy

Another variation :Soak the dates in tea or coffee decoction and use.

OLD FASHIONED RICE FLOUR CAKE


This recipe comes from an old recipe book which i found lately.Can’t make out which

year but it should be more than 50 years.The recipe was with only milk,but i thought

coconut milk will taste better with rice flour,and it did.To get a richer taste cashewnuts

may be added,which i did not add,but still tasted good.So,let me share this recipe with

you now.

INGREDIENTS

16 oz.flour(white flour/maida)

8 oz rice flour

8 oz.butter

8 oz.sugar

4 eggs

2 tsp.baking powder

1 tsp.vanilla

a pinch of salt

1.5 cups coconut milk.

1/2 cup cashewnuts

METHOD

Separate egg whites and yolks. Beat the butter and sugar till light and fluffy.Beat egg

whites with a pinch of salt till stiff and set aside.

Add egg yolks and beat well.Fold in the flours with the rest of the ingredients.

Fold in egg whites finally ,and bake in a greased tin for 2 hours or until done.(180

degrees)

 

SEMOLINA CAKE (PANTHOL)


This is an age old traditional recipe from  the South of Tamil Nadu.They bake these  in

old age firewood ovens those days.Well ,i have cherished memories when i was a kid

and had the opportunity to see it baking in the firewood  ovens.The process of baking

,the aroma and the produce was more than awesome.In fact,when i made, i did not get

that exotic taste,which i still remember.Anyway ,let me share this traditional  recipe with

you.This can be stored for some time ,and no doubt it tastes good.

INGREDIENTS

300 gms semolina

5 eggs

300 gm powdered sugar

150-175 gm ghee

1 tsp.cardamon essence or 1 tsp cardamon powder

1 tsp.baking powder

a pinch of salt

1/4 tsp.powdered nutmeg.

1/2 cup cashewnut ground coarse and a few to add on the top (not in the recipe ,i wanted

to add to the taste)

METHOD

Melt the ghee lightly,add  to the semolina (with the baking powder) and set aside.Beat the

eggs well and add to the semolina mix,and set aside for 5-6 hours.

Sugar should be added only after the semolina is well soaked.

Now add the sugar ,and the rest of the ingredients.Mix well and pour into a greased and

lined baking tray.Bake in a slow oven for 120-130 degrees.

 

 

 

 

 

SEMOLINA JAGGERY CAKE


This is a cake made without flour,and has a rich taste ,like Love cake (SriLankan).As

cashewnut powder is used in the making it has an unique taste.So i’m getting to the recipe

rightaway.

INGREDIENTS

250 gm butter

250 gm jaggery (grated)

250 gm cashewnuts.(powder half ,and keep the other half chopped)

3/4 cup dessicated coconut

125 gm sugar

1.5 tsp.baking powder

2 tsp.vanilla

1/4 tsp.rose essence or rose water 1 tsp.

2 tsp.mixed spice powder

250 gm roasted semolina(rawa/sooji)

3/4 cup thick coconut milk

4 eggs.

1/4 tsp.powdered nutmeg

a pinch of salt

METHOD

Add melted butter ,or soft room temperature butter to the rawa .Mix well and add

cashewnut powder,dessicated coconut and grated jaggery.Mix well and set aside.

Separate the egg yolks and the whites in different bowls.Beat egg yolks with the

sugar,rest of the spices and the baking powder.Add to the the semolina mixture.

Beat egg whites stiff,and fold in with rest of the ingredients.Pour into a lined and

greased  tray.It’s better if you line the bottom first with newspaper and use the butter

paper.(to prevent the bottom from getting burnt).Bake at 160 degrees for 40-45 minutes.