FIG ‘N’CHOCO-WALNUT CRUMBLE CAKE


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 .

POUND CAKE CHOCONUT TARTS


I love making and innovating tarts ! Here’s to

another lovely tart with the authentic pound

cake mixture, sprinkled with chocolate and

dessicated coconut .

I use the chappathi press to make the tart shells

so it’s quick to get the tartlets done faster.So…..

now I have given a tip to convenience 😊.

Now to the recipe

INGREDIENTS

For the crust

1 cup flour ( 100 gm)

2 tbsp powdered sugar

50 gm butter

A pinch of salt

a little milk enough to bind .

Bind all to a soft dough .

Wrap and keep in fridge till filling is made

Divide into portions .

Roll out and place each on greased tart tins.

Add filling and bake .


For the filling

Ingredients

100 gm butter

100 gm sugar

100 gm flour

1 tsp baking powder

2 eggs

1/4 cup milk

1 tsp vanilla essence

Few barks of dark chocolate / chips

1/2 cup desiccated coconut

Method

Beat butter and sugar till light and creamy.

Add in eggs one at a time beating lightly.

Add milk and essence .

Fold in the flour ( mixed with baking powder)

and mix well ( not beating ).

Fill prepared tart shells .

Sprinkle coconut , and chocolate on top ,and

mix lightly with a skewer or fork.

Bake in a preheated 180C oven for 25-30

minutes.

BOUNTY BROWNIES


Brownies with the taste of bounty chocolates is

an amazing treat !

After making this recipe I thought of another

combination to halve the quantity of brownie

mix ,and increase the amount of coconut ,and

then add chocolate . That way 2 layers will be

equal ( brownie + coconut) .Anyway try both, as

this recipe was delicious .I made the chocolate

(homemade chocolate )with cocoa powder,

coconut oil and honey .

You could use the basic ganache on the cake .

Thin bars of these beauties,can be dipped in

chocolate ,refrigerated and served.

Do try and post your feedback

INGREDIENTS

For basic chocolate brownie

100 gm butter

100 gm sugar ( 50 gm brown +50 gm white)

2 eggs

2 tbsp cocoa powder/ 100 gm chocolate/ chips

1/2 tsp vanilla essence / rum/ brandy

75 gm flour +1 tbsp cornflour

A pinch of salt

3/4 tsp baking powder

1/4 tsp coffee powder ( optional)

METHOD

•Using a double boiler method melt the

chocolate and butter together.

•Remove from fire

•Add coffee powder and salt.

•Beat eggs and sugar in another bowl, till sugar

is melted.

•Add to the chocolate mixture and mix well.

•Fold in the flour , baking powder and bake in a

preheated 180C oven for 20 -25 minutes .

•Allow to cool .

•Add coconut layer and top it with ganache.


For the coconut layer

( for a thicker layer double the quantity)

1 cup desiccated coconut

1 tsp liquid glucose

3/4 cup -1 cup powdered sugar ( according to

your sweet tooth)

a pinch of salt

Method

•Mix all together for 2 minutes on a low flame .

(only to get the moisture ,and not crumble)

•Spread on cooled brownie, and press slightly .

•Pour ganache and allow to set in fridge .

•Cut into slices and serve !


Homemade chocolate

1/2 cup cocoa powder+a pinch of coffee powder

1/4 cup coconut oil

a pinch of salt

5 tbsp honey or icing sugar ( if using icing

sugar add later)

1/2 cup cream ( to make ganache)

Method

Melt coconut oil and cocoa on a double boiler .

If adding honey add now ,or remove from fire

add 1 cup icing sugar .

If too thick ,add 1 tbsp of hot water and mix to

required consistency.

Using a spatula keep mixing the chocolate till

thick and creamy .

Heat cream ,and to chocolate mixture and pour

over the brownie.

SPICE ‘N’ NUTS CHOCOLATE CAKE


This is a chocolate cake with nuts and spices.

Honey is also used in the sweetness .

Found this in my old stack of recipes,and made

half the quantity .

Will be sharing the full quantity.

So here’s to the awesome recipe !

INGREDIENTS

150 gm butter

100 gm sugar

2-3 tbsp honey

2 eggs

200 gm all purpose flour

2 tsp baking powder

2 tbsp cocoa powder

1/2 tsp mixed spice powder

1 tsp cinnamon powder

1/2 tsp nutmeg powder

1/4 cup chopped dates and nuts ( almonds)

1/2 tsp vanilla essence

1/4 cup milk

METHOD

Cream butter and sugar till creamy .

Add honey and beat again lightly.

Add in one egg at a time .

Mix the flour with all the other powders.

Next add the dry fruits into the flour

Fold in the rest of the ingredients gradually,till

well blended .

The mixture may look thick,but the cake will be

soft .

Pour into a greased tin,and bake in a preheated

oven (180C) for 30 minutes.

Layering and icing may be your choice .

Pour chocolate sauce , or ganache .

Add chopped nuts to decorate.

BLUEBERRY,CARDAMON BROWNIE ROCK CAKE


Those who are following me know that I’m

trying out varieties of these rock cakes .Rock

cake like cookies . They are soft inside and melt

in mouth cakes, and easy to make.

This time I mixed half almond flour and half

all purpose flour ,and the texture was good .

I used blueberry ( as it’s in season ).You can use

any other berries of your choice .

Now to the recipe ..

INGREDIENTS

100 gm butter

100 gm sugar ( use half brown sugar)

2 tbsp.cocoa powder ( unsweetened)

100 gm almond flour

100 gm all purpose flour

1/4 cup milk

1 tsp baking powder

3-4 tsp cardamon powder

A few blueberries

A pinch of salt

METHOD

Melt the butter and chocolate in a bain-marie

( double boiler) .

Beat eggs,sugar,cardamon powder,salt together

for few minutes.

Mix the egg mixture in to the chocolate mixture

Mix the flours and baking powder together

Fold the mixed flour into the chocolate mixture

and mix till well blended with milk .

Even if the mixture looks thick do not worry,it

will be soft .

Place rustic spoonfuls in a greased tray ,and

bake in a 180 C oven for 25 minutes.

Allow to cool and store .

Can be served with ice cream too😋.

CARAMEL CHOCOLATE BROWNIES


Innovated a different method of mixing

brownies, and it turned out to be delicious and

soft.

As it’s my happiness to share recipes and tips

I want to share this recipe with you folks!

INGREDIENTS

100 gm butter

100 gm sugar

2 tbsp water

150 gm dark chocolate ( sweetened)

2 egg yolks

2 egg whites

1/2 tsp vanilla essence

75 gm flour

1/2 tsp baking powder

a pinch of salt

METHOD

Caramelise the sugar with water till it bubbles

and changes colour.Remove from fire and mix

well ( to avoid crystallisation).

Whilst it’s hot add the chocolate and butter to

the sugar mixture, and mix .

Next mix in the yolks ,essence and beat well for

5 minutes.

Whip the egg whites with salt ,in another bowl

till stiff.

Fold in the flour and egg whites alternatively,

and mix till it’s well combined.

Pour into a greased tin,and bake in a preheated

oven (180C)for 25 minutes.

OLD TIMES CHOCOLATE CAKE


This is my 700th post, and I compulsorily need

to thank all my followers,and those who give

me appreciates,and comments on WordPress,

Facebook and Instagram!

Decided to post something sweet ,and made

this chocolate cake for tea.This time I made the

icing sugar at home,and the texture of the icing

was good .(check below for homemade icing

sugar)

Old times cake were mostly flavoured pound

cakes . Sponge cakes and gateau cakes were

followed later.

Compared to cakes which are made with exotic

combinations ,this recipe is comparatively

unique in taste.

Easy recipe to make and remember .Moving to

the recipe ….

INGREDIENTS

100 gm butter

100 gm sugar

2 eggs

2 tbsp.cocoa powder

100 gm all purpose flour

1 tbsp.cornflour

1 tsp baking powder

1/4 cup milk

1 tsp vanilla essence

a pinch of salt ( do not use if you are using

salted butter)

METHOD

Beat butter and sugar till creamy .

Add eggs one at a time ,and beat for few

minutes. Add essence.

Sieve the flour,cornflour,baking powder ,cocoa

powder together .

Fold in gradually into the the butter mixture,

(do not beat ).

Bake in a 180C oven for 25 minutes .

Allow to cool .

Layer and coat with buttercream.

You can use brandy or rum to moisten the cake


For the chocolate buttercream icing

1:2 ratio works well .

100 gm unsalted butter

200 gm icing sugar

A little milk ( according to the texture you require)

1 tsp vanilla essence

Beat all together till creamy and ice the cake .


Homemade icing sugar

1 cup sugar

1 tsp cornflour

Powder the sugar with cornflour fine .

Sieve and use.

Tip : Beating egg whites separately,and folding in with flour , gives a softer texture.

Post in your comments and suggestions!

MANGO MOUSSE


Dessert for the season!This mousse is with eggs.

I made a crust for the mousse,and it’s your

choice to opt for it.

Made from fresh mangoes, slightly stewed and

puréed was a delight .No colour was added , it

was the natural colour of the luscious fruit.

To the recipe now


INGREDIENTS

2-3 mangoes peeled and puréed ( 1 cup)

3 egg yolks

3 egg whites

a pinch of cream of tartar ( optional)

2 tsp gelatine

100 ml fresh cream

2 tbsp powdered sugar

1/4 cup sugar ( check the sugar to your taste)

1/2 tsp vanilla essence

METHOD

Lightly stew the mango pulp with 1 tbsp sugar

till it reaches a boil .

Whilst warm,add in the egg yolks,sugar,

essence and mix well.

Mix gelatine with a little hot water,and add to

the mango mixture .

Beat egg whites stiff with cream of tartar ,and

fold into the mango mixture till well blended.

Finally whip the cream with 2 tbsp powdered

sugar till stiff .

Fold into the mango mix lightly ( don’t beat

hard) ,and pour into individual glasses or a tray

and refrigerate for minimum 2-3 hours.


For the crust: I crushed some cookies and

added to the base.

You could add stewed cubed mango , if you like.

You could add chocolate gratings ,or drizzle

with chocolate .

BLUEBERRY POUND CAKE


Pound cake or butter cake is an absolute

delicious cake.

The traditional pound cake was made with a

pound of each of the 4 ingredients,butter,flour,

sugar and eggs.

During my childhood days , I remember any

birthday cakes will be made with pound

cake,buttercream icing,royal icing .Today the

innovations are on the roll .Whatever it leads

to,..the pound cake has a distinct flavour which

no one could resist.

So here’s to an awesome recipe .

INGREDIENTS

200 gm butter

200 gm sugar

200 gm flour

1/2 cup milk

4 eggs

1 tsp vanilla essence

1 tsp baking powder

Few blueberries

Few cashew nuts

A pinch of salt ( avoid if using salted butter)


METHOD

Beat butter and sugar till creamy

Add one egg at a time and beat well .

Add milk and essence .

Fold in the flour,and mix lightly till well

corporated.

Pour into a well greased tray .

Add the blueberries and nuts on the top.

Bake in a moderate oven (180 C) for 30-35

minutes .


Tip: To prevent the mixture from curdling ,

while adding eggs,add 1-2 tsp of flour .

Even if the mixture looks curdled do not

worry ,it will be fine when flour is added.

MOCHA ROCK CAKES


This is a classic combination for rock cakes.

Rock cakes are a favourite in my home ,and I’m

into trying all possible combinations .

This cookie like cake is easy to make,and great

when you serve for tea.

This dough is coffee flavour,and little chips of

chocolate was added,with walnuts.No heavy

beating is required,and no use of beaters too .

The aroma whilst baking was awesome!

Do try this recipe and keep posting your

comments !

INGREDIENTS

100 gm butter

100 gm sugar ( I mixed half brown and white)

1 tbsp milk powder/ milk

1-2 tsp instant coffee mixed in a little water

1 tsp curd( optional)

1 egg

200 gm flour

A handful of chocolate chips

Few crushed walnuts

METHOD

Beat butter and sugar together.Add in the

egg ,coffee and milk and beat for a few minutes

(2 minutes is more than enough).

Fold in the rest of the ingredients and lightly

mix with spatula .

Place spoonfuls creating rustic shapes ,and

bake in a preheated 180C oven for 20-25

minutes.