CAKES

PINEAPPLE -CHOCOLATE CUSTARD PUDDING

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This is like the pineapple gateau cake, and the only difference is that the chocolate icing is replaced by the chocolate

custard.There wasn’t much of a differance in taste.When an icing cake is made at home,i always try to minimise the

icing on the cake even if it’s homemade.I never buy ready made fondant or icing and this thick custard on the cake

was a satiating dessert.

The sponge layer was a pineapple flavour, lightly soaked in pineapple juice and custard for the layers.

To the recipe now…

For the sponge (I used only half of this cake)

4 egg yolks

4 egg whites

1 heaped cup flour mixed with 1 tsp baking powder

a pinch of salt

1 cup sugar

1 tsp pineapple essence

Method

Beat the egg whites with a pinch of salt till light peaks form.

Add the sugar and yolks gradually and beat well (electric mixer )for 5 minutes .

Now fold in the flour,essence gradually and mix well.(do not beat at this stage)

Transfer batter into a greased cake tray and bake in a preheated 180C oven for 25-30 minutes.

To prepare the pineapple

1 medium sized pineapple peeled, cored and cut into small pieces

2-3 tbsp sugar

a small piece cinammon

a pinch of salt

1/8 cup water

Method

Cook the ingredients except the water for 2-3 minutes.

Add water and cook for another 2-3 minutes.

Remove from fire and allow to cool.

For the chocolate custard

25 gm butter

3/4 cup sugar

2-3 cups milk

2 heaped tbsp cornflour

2 heaped tbsp cocoa powder

1 tsp vanilla essence

Method

Mix cornflour and cocoa powder in half cup milk (without lumps)and set aside.

Heat milk and sugar and once it reaches a boil ,add the cocoa mixture and keep stirring till it forms a thick custard.

Remove from fire.

Add butter and essence and mix well.

Allow to cool.

Assembling the pudding layers

Cut the sponge horizontally to fit the pudding bowl you are using.

Smear with pineapple juice and add half of the stewed pineapple.

Pour half of the custard over it.

Next place another layer of sponge on the custard and smear with pineapple juice and repeat process.

Top with stewed pineapple.

Keep in the refrigerator for some time and serve.

Link to pineapple gateauCHOCOLATE PINEAPPLE GATEAU

CHOCOLATE CUSTARD FROSTED CAKE

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This is an easy and moist cake with a frosting like a chocolate custard.Left in the fridge after a couple of slices relished

it was more delicious as the days passed …(daysss…I meant was 1-2 days )

There are many types of chocolate cake in my list to be posted, but whatever the recipe may be when it is chocolate

cake it surely does have a splendour of its own.So do try this moist cake and post in your comments and how you liked

it.

To the recipe….

INGREDIENTS

4 eggs

2 cups flour (teacup)mixed with 2 tsp baking powder+1 tsp baking soda

1/2 cup cocoa powder

1 cup brown sugar (powdered)

1/4 cup coffee (liquid)

1 tsp vanilla essence

1/2 cup oil

1 cup milk

1/2 tsp salt

METHOD

Mix the dry ingredients and the wet ingredients in 2 different bowls.

When mixing wet ingredients, first beat the eggs with salt and then add the rest of the wet ingredients.

Pour in the wet mixed wet ingredients, into the dry ingredients gradually mixing lightly with a spatula.

Once well corporated pour into a greased cake tray and bake in a preheated oven (180C)for 30-35 minutes.

For the frosting

You can cut the cake into 2 layers or just pour on the top and allow to set.I poured the whole icing on the top.

Ingredients

75 gm butter

2.5 cups milk

3/4 cup sugar (not icing sugar)

4 tbsp flour

1/2 cup cocoa powder

1 tsp vanilla essence

Method

Put all the ingredients in a thick bottomed pan and heat on a medium flame stirring all the while till thick.

Pour over cake and sprinkle pecans or any nuts of your choice.

PECAN CHOCOLATE BROWNIES

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This is a rich brownie recipe, with a pecan layer .Moist and incredibly tasty with a dominant crunch of pecans is surely

a treat for any occasion.

Pecans could be substituted for walnuts, or any nuts of your choice.

In this recipe the brownie layer is baked for 15 minutes, and then the pecan layer is poured on the partially baked

brownie, and baked again for another 12-15 minutes.

I baked it the previous day and served the following day for the flavours to set in.For the chocolate you could use a

mixture of dark and milk chocolate.The sugar for the brownie can be muscovado or brown.

Now to the recipe….

INGREDIENTS (For brownie base)

100 gm butter

100 gm dark chocolate

100 gm milk chocolate

75 -90 gm brown sugar (Demerara sugar)

100 gm flour

1 tsp vanilla essence or 2-3 tbsp rum

1/2 tsp baking powder

2 eggs

a pinch of salt (if you are using unsalted butter )

METHOD

Melt the chocolate and butter in a double boiler .Once you see the butter melted remove the bowl from the heat and

mix the butter and chocolate well till creamy and set aside.

Beat the eggs and sugar together till slightly foamy.

Add in the chocolate mixture gradually into the sugar mixture and keep beating lightly for 5 minutes.

Fold in the flour,baking powder and essence .

Pour into a greased tray and bake in a 180C oven for 12-15 minutes.

Remove from oven and add the pecan layer.

Return to oven and bake for another 15 minutes.

Allow to cool completely and then cut into squares.

For the Pecan Layer

2 eggs

1 cup pecans

1/4 cup sugar

1/2 cup golden syrup

1 tbsp fresh cream

1 tbsp flour

1 tsp vanilla essence/rum

Beat eggs, mix in the rest of the ingredients and pour over the baked brownie layer.

Allow to cool completely and cut into squares.

BANANA’N’BEETROOT MUFFIN

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This is another innovation from my kitchen .I captured this idea from a juice recipe which contained beetroot and banana .

The combination seemed interesting and having the velvet cake in mind ,tried my hand at this muffin.

This tasted really awesome and the natural colour the beetroot shed was seductive to the eye.

Used almond flour and a little all purpose flour, blended the beetroot and banana separately for this muffin.I have the thought to try

sponge cake with the same flavour, and will post when I try it with success!

To the recipe now

INGREDIENTS

1 medium sized beetroot (peeled and cut)

2 medium sized bananas

3/4 cup almond flour

1/2 cup all purpose flour

1/2 tsp.baking powder

2 eggs

3/4 cup brown sugar+1/4 cup castor sugar

a pinch of salt

1 tbsp curd

1/2 cup oil

1/2 tsp banana essence or vanilla essence

Chocolate nibs for a sprinkle on the top.

METHOD

Blend the beetroot and banana separately, and mix together .

Beat the eggs lightly with salt and curd.

Next add the sugars, essence, beetroot puree, banana mash and mix well.

Fold in the flours with the baking powder till well corporates.

Spoon into muffin moulds or cup cake liners .

Sprinkle chocolate chips .

Bake in a 180C moderate oven for 30-35 minutes.

CARAMEL SPONGE CAKE

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This is a cake made with only brown sugar,and

no caramelisation is required.

Tastes better by the day ( The staler the better)

Can be stored for a minimum of 2 weeks.

You could add nuts to your choice .

To the recipe now!

INGREDIENTS

100 gm butter( unsalted)

250 gm brown sugar

200 gm flour

2 tsp baking powder

A pinch of salt

8 eggs

2 tsp vanilla essence / caramel essence

A handful of cashew nuts

METHOD

•Separate yolks and whites in 2 different bowls.

•Melt butter and set aside.

•Beat whites stiff adding sugar gradually.

•Add yolks one by one and beat well.

•Add in the melted butter and beat lightly.

• Fold in the flour,baking powder, salt,essence

and mix well.

• Transfer to a greased baking tray,sprinkle

nuts and bake in a moderate oven (180C)for

30-35 minutes.

Note: Can be baked in individual cups

RED VELVET FRUIT CAKE

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This is my own create and innovation.!

Well,I’m not blowing my own trumpet,this cake

was really,an absolute taste of flavours!

Adorned half of the cake with cashew nut

fondant,and the flavour was rich.

With soaked fruits in brandy,and a little

beetroot wine,the aroma it spread confirmed

Christmas in the air .

Finally no colour was added,( I don’t like to use

much coloring ),and the red colour was

extracted by boiling the beetroot ( slightly

ground) till I got the required colour .

The authentic red velvet cake had no colour ,it

was ground beetroot purée or extracts.

The feedback given by my loving ‘ food critics’

was ‘It’s Awesome’ and better than the basic

fruit cake .

To the recipe now

INGREDIENTS

100 gm butter

2 eggs

150 gm flour

75 gm brown sugar

30 gm white sugar

1/2 cup almonds ground

25 gm cashew nuts chopped

15 gm ginger preserve/ ginger chips

15 gm pumpkin preserve

15 gm raisins

15 gm sultanas

15 gm black raisins

Few apricots

15 gm tutti frutti(optional )

15 gm cherries (optional)

5 gm orange rind grated

2 tbsp jam (blueberry/cherry/ marmalade/

strawberry)

1/4 cup brandy/rum

2-3 tbsp beetroot wine or red wine

1/4 cup honey

1/4 tsp nutmeg powder

1/2 tsp allspice powder

1/2 tsp vanilla essence

1/2 tsp almond essence

1 cup beetroot extract*

1 tsp vinegar

1 tsp baking powder

1 tbsp cocoa powder

A pinch of salt

1 tsp cornflour to sprinkle on the soaked fruits

before adding to the batter.

METHOD

•Mix the bold listed ingredients and allow to

soak for a few hours or 1 day .

•Beat the butter and sugars till creamy .

•Add in one egg at a time and beat lightly .

•Sieve the flour,baking powder,cocoa powder

together.

•Now fold in the flour,nuts ,soaked fruits,

beetroot juice and the rest of the ingredients

alternatively into the butter mixture and mix

till well corporated .

• Line the baking tray with parchment paper.

•Transfer the cake batter into the prepared

cake tray and bake in a preheated 175C oven

for 35-40 minutes.

•Insert a skewer,and if it comes out clean,it’s

done.

•Poke holes and pour brandy (2-3 tsp) on the

top after baking.

For the cashew fondant

1 cup finely ground cashew

1 tsp glycerine

A little egg white to bind

1 cup icing sugar ( depends on the binding)

2 drops rose essence

2 drops almond essence

Bind all the ingredients to a soft dough

consistency.

Roll out on a board dusted with icing sugar

or cornflour.

Place the rolled dough on the cooled cake ( Put the fondant the next day )

You can add sliced pistachios if you like.

*Beetroot extract

3-4 beetroot peeled and ground coarsely.

Cook in 2 cups water,till it is reduced to 1.

Strain and use.

CHOCOLATE MAYONNAISE CAKE

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This is the first time I tried this cake with home

made mayonnaise. The texture and taste was

amazing .Added beauty of the ganache on top.

Simply excellent.

This is an eggless cake ,so I made the mayo with

egg .

Next time ,I want to try with eggless mayo,and

other flavours too with mayonnaise.( will

update when I try )

The photo is the witness to the taste . 🤣.

Was left with only this piece for the photo 😉.

To the recipe now

INGREDIENTS

1 cup sugar ( brown )

2 cups flour

1 cup mayonnaise *

1 tsp baking powder

1/2 tsp baking soda

3 tbsp cocoa powder

1 tsp vanilla essence

1 cup milk

For the mayonnaise

1 egg

Oil ( 3 times the volume of egg)

1 tbsp vinegar

A pinch of salt

Add all the ingredients listed for mayonnaise in a blender or jar and whip till thick ( no need to be very thick )

METHOD

•Mix the wet and dry ingredients separately.

•Now mix both together without any lumps.

•Bake in a 180C oven for 30-35 minutes or till

done .

• Glaze with Chocolate Ganache .

RICE-BANANA CAKE WITH LEFT OVER RICE

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I have posted halwa and chakli with leftover

rice before.

Link to halwa ( Kerala kinathapam)

https://calinskitchen.wordpress.com/2019/11/01/kerala-kinathapam/?preview=true

Link for chakli/ murukku with leftover rice.

https://calinskitchen.wordpress.com/2020/05/20/cooked-rice-chakli/?preview=true

This recipe is an addition to the same .

I came across this recipe today,and on the

instant tried it with my inclusions.

Lovely texture and taste!

Easy to make,a whizz with your mixer,or

processor,and it’s ready to bake.The aroma it

spreads while baking is really awesome,so do

try this recipe,and post in your comments!

INGREDIENTS

3 cups leftover basmati rice

3 eggs

1 big red banana

1/2 of a coconut ground fine (1 cup ground mix)

1 cup brown sugar

1/4 tsp nutmeg powder

A pinch of cinnamon powder

1/2 tsp vanilla essence

3 tbsp oil/ melted butter

1/4 cup cheese ( any cheese you like )

1 tsp baking powder

A pinch of salt

A few cashew nuts for topping

METHOD

Mix all together in a food processor,or mixer

till fine .

Transfer to greased baking tray .

Bake in 180C preheated oven for 30-35 minutes.

My suggestions to a variation

You could make a caramel base and then pour

this mixture over .



CRANBERRY UPSIDE DOWN ORANGE POUND CAKE

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Cranberries contain many health benefits and

have the highest level of antioxidants.

It is good for liver,blood pressure, cardio,and

urinary tract health.

Cranberry juice,Cranberry jam,Cranberry

sauce,Cranberry jelly ….there’s a lot you could

make with this amazing berry .Today’s recipe

will be a cake with cranberries at the bottom.To

be clear it’s a cranberry upside down cake.

I was able to get only dry cranberries,but the

taste was amazing .

If you are fortunate to get fresh cranberries,

you could get the lovely red colour of the

cranberries at the bottom . Anyway,do try this

recipe and please do drop a line,about this

recipe .

INGREDIENTS

100 gm butter

100 gm sugar ( sulphur free or unrefined)

2 eggs

1/2 cup orange juice

2 tbsp milk

100 gm flour + 2 tbsp cornflour

1 tsp baking powder

Few cranberries

METHOD

⭐️Beat butter and sugar till creamy.

⭐️Add eggs one at a time with cornflour and

mix in the orange juice.

⭐️Add in the flour,baking powder and mix

well.

⭐️Add the cranberries to the base of the tray

you are going to bake in.

⭐️Pour the cake mixture, and bake in a

preheated 180C oven for 30 minutes .

Note:If using fresh cranberries, slightly stew with a little sugar and add.

HUMMINGBIRD CAKE

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Why is it called a hummingbird cake ?

Because the National bird of Jamaica is the

hummingbird,and the recipe originated from

the island of Jamaica.

This cake has a wonderful,moist taste,and has

to be topped with cream cheese frosting .

I made this cake for Easter with cream cheese,

and today I made muffins out of the same .

I think it’s awesome,enough to be served

without the cream cheese adornment.

Made with overripe bananas,pineapple and

pecans ( I made with almonds) it is an excellent

cake .

Moving to the recipe now

INGREDIENTS

1 big banana /2 small bananas ( ripe)

1 cup fresh coarsely pureed pineapple

10-15 pecans / toasted almonds

1 cup oil

3/4 cup sugar ( preferably brown )

1+1/4 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

A pinch of salt

2-3 eggs

1/4 tsp cinnamon powder

1 tsp vanilla essence

METHOD

•When you start to preheat the oven,allow the

nuts to get toasted in the heat .

•Put all the ingredients into a food processor,or

mash it in one bowl with a hand blender.

•Pour into cupcake moulds,or cake tin if you

like to ice the cake .

•If you want to make two layered cake ,double

the quantity.

Cream cheese frosting

425-450 gm icing sugar

75 gm unsalted butter

125 gm cream cheese

A tsp of rum / vanilla essence

Beat all together till creamy and use for icing.

BANANA-YOGHURT MUFFINS

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This is a recipe innovated by me.Again..the

question of how to use ripe bananas in a new

recipe ….?I got this idea when I was about to

sleep,so today morning after preparing

breakfast,my next action was to prepare this

awesome muffins.

Made a ‘lassi’out of bananas and curd,and then

mixed in to the batter. I love to make any type

of banana cake with brown sugar, for colour

and taste.So,if you are using white sugar you

can caramel a little and then add to the

mixture .( Always use sulphur free sugar)

Do try this easy,quick and tasty muffins and

share your feedback !

To the recipe

INGREDIENTS

3-4 medium sized bananas

3 tbsp thick curd

2 eggs

1 cup sugar (brown)

1/2 cup oil

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

1 cup flour +1 tbsp cornflour

1/4 tsp baking powder

A pinch of baking soda

Few almonds to place at the base of the muffin tin

A little brown sugar to sprinkle at the base.

METHOD

•Blend the curd and bananas together,set aside.

•Beat the eggs and sugar together well,till sugar

is dissolved.

•Add banana mixture ,oil and mix.

•Mix in flour,spice powders,baking powder,

baking soda and gently mix till well corporated.

•Grease the muffins tins,sprinkle a little sugar

at the base with 2-3 almonds and pour batter. ( half of tin)

•Bake in a preheated 180C oven for 30 minutes.

AVOCADO WALNUT BROWNIE

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This is a lovely brownie with more of a

chocolatey taste.

If you have it just out of the oven,you may get

the taste of avocado.Allow it to cool ,or have it

the next day .Very moist,no need to add butter,

less on flour too .

Now to the recipe

INGREDIENTS

1 big avocado or two medium sized avocado

1 cup sugar ( 1/2 cup brown )

4 eggs

1/2 cup cocoa powder

1/2 cup flour

200 gm melted chocolate

A handful of walnuts

A pinch of salt

METHOD

Beat the eggs,sugar and salt till light in colour

Add the cocoa powder,flour and the melted

chocolate

Mix till well corporated.

Add walnuts .

Transfer to a greased tray and bake at 180 C in

a preheated oven for 25-30 minutes .

COFFEE CASTELLA CAKE

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This is one of the best sponges I have tasted.

The texture and taste is so awesome you can

serve it plain without any adornment.

Your choice, to ice the cake or serve it with

custard preferably coffee or chocolate custard.

This cake is baked in a water bath,and the

preparation is totally different compared to

the normal sponge.

Do try this easy recipe and post in your

comments !

INGREDIENTS

5 eggs ( yolks and whites separated)

75 gm butter

75 gm sugar(use half brown sugar )

75 gm flour

1/4 tsp cream of tartar/ vinegar

1 heaped tsp.instant coffee powder

3/4 cup milk

METHOD

•Heat the butter and milk only till it’s warm.

•Remove from fire.

•Add the coffee powder and mix well.

•Next add the flour to the butter mixture and

mix without lumps.

•Beat egg whites with cream of tartar,stiff till

peaks form.

•Mix in the flour butter mixture gradually into

the beaten egg whites .

•Mix well and pour into a greased tin .

•While preheating the oven,keep a bigger

vessel of water in the oven. ( 155C)

•Place the cake tray in the bath containing the

heated water,and bake for 50-60 minutes till

done.

•This could be baked in individual cups too.

DATES SEMOLINA JAGGERY CAKE

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This is an awesome cake which tastes better by the day !

It’s like a love cake but with jaggery and little

brown sugar.

I have posted a lovely jaggery cake recipe

before . Do check on it too.

https://calinskitchen.com/2017/04/12/semolina-jaggery-cake/

People who cannot indulge in much sugar,can

try this recipe . Only a tbsp of flour was used ,

otherwise it’s a semolina and cashewnut cake .

Try once,you will make always !

So let’s get into the recipe

INGREDIENTS

100 gm butter

100 gm dates

2 eggs

100 gm semolina

1 tbsp flour ( to mix the pumpkin preserve and

half cashews ) – (you could omit the flour )

1 tsp coffee

50 gm pumpkin preserve chopped

1/4 cup dessicated coconut

75 gm finely chopped cashewnuts

50 gm jaggery powder + 3 tbsp brown sugar

1/2 tsp mixed spice powder ( cardamon,clove,

cinnamon,nutmeg ,fennel seed)

1/2 tsp rose water / essence

1/4 tsp vanilla essence

2 tbsp brandy

1 tbsp honey

1/2 tsp baking powder

1/4 tsp salt

METHOD

•Soak the seedless dates in 1/2 cup hot coffee

and allow to soak minimum 1 hour.( You could

soak overnight too).

•Lightly roast the semolina,and once it is warm

remove from fire and add the butter and mix

well.

•Mix in the baking powder ,and let it rest

till dates are done .

•Mash/ grind the dates,and add the jaggery

powder and rest of the ingredients except the

eggs.

•Add the semolina mixture and half of the

cashews and mix well.

•Beat eggs lightly with salt and fold into

mixture.

•Pour into a well greased baking tray,and

sprinkle the remaining cashews

•Bake in a preheated oven 180C for 15 minutes.

•Reduce heat to 170C and bake for another 20-

25 minutes or until done . (Skewer inserted

should come out clean).

•This cake can be kept out for a week even,

provided it’s left in the tray .🤪.

EARL GREY TEA,CARDAMON ROCK CAKES

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Yet another combination to innovated Rock

cakes.

This is made with infused tea and cardamon

powder,and ginger powder.

Tea with these tea rock cakes was awesome !

Do try this variation and post in your feedback.

INGREDIENTS ( makes 15)

100 gm butter

1 cup sugar

2 cups flour + 1/2 tsp baking powder

1 egg

2 tea bags ( earl grey )

1/2 cup milk + water ( mixed)

1 tsp cardamon powder

1/4 tsp ginger powder

Few cashewnuts chopped

A pinch of salt ( use only if you are using

unsalted butter)

METHOD

•Heat milk and water, add tea bags and boil till

it’s deep dark colour ,and set aside.

•Beat butter and sugar till sugar melts.

•Add egg and beat lightly.

•Mix in the infused tea,cardamom ginger

powders.

Fold in the flour and cashews and mix .

Place rustic portions on a greased tray and

bake in a preheated 180C oven for 25 minutes.

The bottom of the cookie should be brown.

FIG ‘N’CHOCO-WALNUT CRUMBLE CAKE

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This is crumble cake with a wonderful taste.

This cake can be made with apples,pears,

prunes,peaches ….

Today’s recipe is with fresh figs layered on top

of the cake,with a crumble to cover it and then

baked.

It’s a cake worth trying !

To the recipe now

INGREDIENTS

Fresh figs cut into halves ( enough to cover the cake)

2 cups all purpose flour

1 tbsp cornflour

1 tbsp cocoa powder

2 tsp baking powder

1/2 tsp ginger powder

1 tsp cardamon powder

1/2 cup water

1 tsp vanilla essence

3 eggs

1 cup sugar ( 1/2 cup brown +1/2 cup white)

1/4 tsp salt

1 cup oil

METHOD

•Mix the dry ingredients,and wet ingredients in

two separate bowls .

•Mix in the wet ingredients to the dry mix ,till

well blended.

•Pour into a greased baking tray.

•Arrange the figs on the top.

•Spread crumble on top of figs and bake in a

175C oven for 45 minutes.

FOR THE CRUMBLE

Ingredients

50 gm butter

1/2 cup flour

1/4 tsp baking powder

2 tbsp brown sugar

2 tbsp sugar

1/4 tsp cinnamon

A handful of walnuts

A pinch of salt

1/4 tsp nutmeg powder/ allspice powder

Method

Mix all together with your fingers until

crumbly .

Spread over figs and bake .

NOTE:This can be made into individual

cakes .

For a richer taste you could drizzle with

chocolate or caramel syrup .