PASSION FRUIT -PINEAPPLE CREAM CAKE


This cake is made with passion fruit sponge

layered with cream and pineapple jelly.

Passion fruit juice was included in the making

of the sponge.

Pineapple stewed and mixed with light gelatine

was used for layers with cream.

The pineapple -passion fruit combination was

excellent.

So,do try this combination and post in your

comments and suggestions!

INGREDIENTS ( for the sponge)

4 eggs ( separate whites from yolks)

A pinch of cream of tartar (optional)

1 cup sugar

1.5 cups flour

3/4 tsp baking powder

1/2 cup passion fruit juice

a pinch of salt

METHOD

Beat egg whites stiff, with cream of tartar.

Add sugar and egg yolks and beat till creamy

and sugar is dissolved.

Add passion fruit juice.

Fold in the flour ( mixed with baking powder)

till all the ingredients are well corporated.

Pour into a greased tray .

Bake at 180 C for 25-30 minutes.

Remove from oven (always switch off the

oven ,and remove cake after 5-10 minutes)

Allow to cool completely and cut into layers.

Syrup to moisten the cake ( 2 options)

1.Passion fruit juice

2. 1/4 cup water sweetened with sugar

Pineapple jelly

Remove the core from the pineapple.

Make into a pulp ,add sugar to taste .

Take 2 tsp of gelatine, add a little water and

allow to bloom.

Cook the pineapple till mushy,add gelatine and

stir on a slow fire.

Allow to set in the fridge . As I have used the

pulp without straining,the jelly will not be firm.

If you need a firm jelly , strain and use the

juice +3 tsp gelatine.

For the cream

200 ml Whipping cream

2-3 tbsp. powdered Sugar

Essence

Beat stiff and use on cake.

To assemble the cake

Moisten all the cut layers of the cake.

Arrange a layer of the jelly ,cover with cream

then another layer.

Likewise,repeat for next layer .

Cover the cake with cream , and use your skills

to decorate the top.

BLACK FOREST GATEAU


I was in a quick mood to do things yesterday,

and I baked the eggless sponge without

checking the availability of cherries in my

fridge.

The mulberry preserve upheld me to another

variation, and all loved the taste.

I used brandy with the syrup to moisten the

cake ,and in the chocolate drizzle too.

Tasted excellent,so do try this recipe,for the

season of chocolate indulgence!

For the eggless dark chocolate sponge.

INGREDIENTS

1 cup all purpose flour

4-5 tblsp cocoa powder

1/4 tsp baking soda

a pinch of salt

3/4 cup brown sugar + white sugar mixed

1/2 cup olive oil/ oil you prefer

1/4 cup curd/ yoghurt

1/4 cup hot water

1 tsp instant coffee

1 tsp vanilla essence ( well,I added brandy)

2-3 tblsp.milk

METHOD

Mix all the dry ingredients and the wet

ingredients separately.

Add the wet ingredients to the dry ingredients

and mix .

Pour into a greased or lined mould and bake in

a moderate oven for 20-30 minutes,or till done.

(The cake should spring up when pressed lightly with a finger)

Cut layers after it is cool.

To moisten the cake

Add a little sugar and 1/4 cup warm water.

Mix well till sugar dissolves.Add a little rum

or brandy and set aside.

For the whipped cream

1 cup cream

2 tblsp powdered sugar

1/4 tsp.vanilla essence

Whip cream with sugar and essence till stiff.

For the chocolate drizzle

Heat a little cream and add to your favourite

dark chocolate and mix well till creamy . If too

thick add a little hot water to get required

consistency.

Final stage

Cut the cake into layers . Separate and moisten

with prepared syrup.

Add mulberry preserve ( you could add any preserve which will match the chocolate taste)

Top it with cream and rest the next layer on

it ,and repeat the preserve and cream .

Top the cake with cream,chocolate drizzle,and

chocolate curls.

MAWA CARROT CAKE


This carrot cake is made with an Indian touch !

To be clear,I have included the ingredient used

for make Indian sweets,the mawa/ khova

(thickened evaporated milk).

I have made mawa cakes ,and carrot cakes,but

this time I combined both to get this awesome

sweet cake.

To add to the richness I added powdered

cashewnuts,and reduced flour.

You can use almond meal in place of the

cashewnuts

This can be made as muffins too.

Trust me,it’s really awesome!

To the recipe now !

INGREDIENTS

1 cup flour

1/2 tsp baking powder

1/4 cup curd

3 tblsp olive oil

3/4-1 cup brown sugar

1/2 cup coarsely powdered cashewnuts

2 eggs

100 gm mawa/ khova/evaporated milk grated

3/4 cup grated red carrot

1/2 tsp cardamon powder

a pinch of nutmeg powder

a pinch of salt.

METHOD

Beat the eggs and sugar together till frothy .

Add curd and beat till sugar is dissolved .

Add the carrots,powdered cashews,mawa,and

the rest of the ingredients .

Mix the flour and baking powder together .

Finally fold in the flour and pour into a greased

tray .

Bake in a 170C temperature oven for 30- 35

minutes!

BANANA’N’ RUM UPSIDE DOWN CUPCAKE


Wow ! This was delicious !Banana combined

with brown sugar and rum was tooo good.Easy

on the mix and time.Worth the try!

To the recipe right away

Turned upside down!😀

INGREDIENTS

1+1/2 cup all purpose flour

1/4 tsp baking baking powder

1/8 tsp baking soda

A pinch of cinnamon powder

A pinch of salt

1/4 cup oil

1 tsp banana essence

1 tblsp rum

1/4 cup yoghurt/ curd

2 eggs

3-4 yellaki banana/red banana/your choice

3/4-1 cup brown sugar

Extra brown sugar

5-6 tsp . butter

METHOD

Mix the dry ingredients together.

Mix the wet ingredients till sugar is dissolved.

Now mix the wet ingredients, into the dry

ingredients and mix well with a spatula .

Slice the bananas.

Add 1/2 tsp butter in each cupcake tin.

Sprinkle the extra sugar according to your taste

Keep 1-3 slices of banana at the bottom, and

scoop on the cake batter.

Bake in a moderate oven (180C) for 20-25

minutes or until done.

Can be served with cream, ice cream , or

served plain.

VANILLA SPONGE CUPCAKES


The word cupcakes is a delight to children’s

ears mostly .

Today’s recipe will be a vanilla sponge which

could be made into many flavours with the

change of the essence.

To list a few, chocolate sponge ,coffee

sponge,pista sponge,mint sponge, caramel,

almond sponge,butterscotch,orange,lemon.,,,

*The only changes will be the essence if your

using only essence for the change of flavours.

*Part of the flour has to be substituted when

using nutty flours like almond and pista.

*When adding chocolate reduce the amount of

flour to the cocoa your recipe calls for.

*Coffee and caramel can be added in liquid

form mixed in warm milk.

*Curd or vinegar can be added to enhance the

texture.

So,for now I have given points which popped in

my mind . Moving to the recipe now…

INGREDIENTS

4 eggs

1/2 tsp vinegar

3/4 cup all purpose flour

1/4 cup cornflour

1/2 tsp baking powder

1/4 tsp baking soda

3/4 cup sugar

A pinch of salt

1/4 cup olive oil/ melted butter

3 tblsp milk

1 tsp vanilla essence

METHOD

Mix the dry ingredients together in a separate

bowl.

Separate yolks from whites of eggs.Beat egg

whites with vinegar till stiff and add sugar and

essence.

Fold in the flours,oil,milk using a spatula.

Scoop into cup cake liners, and bake in a

moderate oven (180C) for 25-30 minutes.

Allow to cool and pipe your favourite butter

icing.

For the vanilla butter icing: 1 part unsalted

butter : 2 parts icing sugar.

Milk mixed to get desired consistency

Vanilla essence.

Method: Beat all together till creamy and pipe

on cake.

CHOCO-CARAMEL PUDDING


This dessert was a failure turned success!

As Ken Robinson quotes’If you are not

prepared to be wrong,you’ll never come up

with anything original’.

My idea was choco-caramel molten cake .

My baking time was correct , but I forgot to

take the cake out , and the rest you know .

The syrupy texture settled at the bottom, and

the moist texture added to the flavour.

I used country sugar ( nattu sakarai) unrefined

sugar.

The taste was excellent. You could use

muscovado sugar / soft brown sugar too.

Trust me , all loved the taste . I too loved it very

much .

(The photo shows the unmoulded pieces and one in the cup itself .)

You could serve with cream/ ice cream.

To my original recipe now…..

INGREDIENTS

75 gm butter

3/4 cup sugar

3 eggs +1 yolk

1 tblsp cocoa powder

50 gm all purpose flour

1 tblsp thick curd

1/4 tsp baking powder

1/2 tsp vanilla essence ( optional)

METHOD

Melt the sugar and butter on a double boiler.

Remove from fire ,and add cocoa powder.

After it is slightly cool, add the flour and baking

powder.Add essence.

Beat eggs till frothy and mix in to the batter.

Butter the ramekins and dust with sugar ( for

easy removal)

Pour the batter into the ramekins, and bake in

a hot oven ( 200 degrees) for 12 minutes.

Remove from oven, and unmould if you like.

Do try this and send in your valued comments!

GREEN TEA CUPCAKES WITH LEMON CREAM


There are lot of recipes with matcha tea in

cupcakes and desserts. This time I tried with

the normal green tea . You can use any flavour

you like .Nuts like pistachio, pumpkin seeds can

be added.Can be served with cream / without

cream.

To the recipe now

INGREDIENTS

2 green tea bags dipped in 3/4 cup hot water.

(If using leaves, 1 tsp in hot water and strained)

1+1/2 cup flour

3/4 cup sugar/ brown sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

2-3 tblsp yoghurt

1/2 cup olive oil/ vegetable oil/melted butter

1 egg

1/2 tsp vanilla essence

METHOD

Mix all the dry ingredients ,and wet ingredients

in separate bowls.

Mix in the wet ingredients into the dry .

Mix without any lumps.

Scoop into cup cake liners,and bake in a 180C

moderate oven for 30 minutes or till done.

For the lemon cream

1-2 cup whipped cream / fresh cream

2 tblsp powdered sugar

1 tsp grated rind of lemon

1/4 tsp lemon essence

Whip the cream add the rest of the ingredients

Pipe or smear on cupcakes .

You can try mint cream for a variation.

Do try and post in your comments

WHITE FOREST MULBERRY CAKE


White forest cake is made with spongy vanilla /white chocolate layers , layered with

cherries and covered with white chocolate/ cream .

There was half a slab of white chocolate , lying in the fridge ,which was not sufficient to

make a big cake, so I triggered my innovations  to make a quick dessert .

When my eyes caught a glimpse of the mulberry preserve , my recipe took form,and the

result was too good.

Now let’s get into my version of the awesome cake . Mulberry and white chocolate

combination is really excellent!

Do try and let me know your comments!

INGREDIENTS

1/2 slab of white chocolate

1/2 cup milk

3 eggs

1.5 cups all purpose flour

1 tsp. baking powder

a pinch of salt

1 tblsp yoghurt

100 gm sugar

1 tsp vanilla essence

Mulberry preserve

METHOD

Melt the chocolate with milk on a double boiler.

Separate the whites and yolks.

Sieve the baking powder and flour together.

Beat egg yolks and sugar till pale and creamy.

Add the chocolate mixture,yoghurt,vanilla essence.

Fold in the flour ,and the beaten egg whites.

Scoop spoonfuls of the batter into cups.

Top with mulberry preserve and bake in a moderate oven ( 180C) for 20 -25 minutes .

You can add a dollop of cream if you like.

CHOCONUT ROCK CAKES


Rock cakes are cookie type cakes , easy to make no definite shape , and within minutes

it’s done!

I have posted a rock cake recipe with raisins before. ROCK CAKES  (link to recipe)

This one is with coconut and chocolate with raisins . I baked one batch without raisins .

Both were equally tasty!

So.. do try, my version of this recipe ,and post in your comments!

INGREDIENTS

2 cups of all purpose flour

1/2 tsp baking powder

1 cup grated coconut / desiccated coconut

1/2 cup chocolate chips

100 gm butter

75-100 gm brown sugar

a pinch of cinnamon powder

2 eggs

a pinch of salt

1/2 tsp almond essence

1/2 tsp vanilla essence

METHOD

Mix the flour and coconut ( resembling bread crumbs) .

Add the dry ingredients.

Beat eggs lightly and add to the dough .

Lightly mix in with your hands to form a crumbly dough (like cookie)

Place  spoonsful (use an ice cream scoop) on parchment paper or a well

greased tray.

Bake in a moderate oven (180C) till done .

The bottom of the cake should be golden brown.(correct consistency)

ALMOND JAPONAISE CAKE


This pastry is an addictive one . The first time I tasted it was too awesome .

Once I got the recipe ,I’m trying it too often ,with filling innovations .

Check my cashewnut version of the same.

This will be with coffee filling .

Now for the recipe

INGREDIENTS

3 egg whites

1/4 tsp cream of tartar

1/2 cup granulated sugar

4 tsp corn flour

3/4 cup powdered almonds

1 tblsp milk or milk powder

METHOD

Beat the egg whites. When it starts to foam, add the cream of tartar and beat to a stiff

froth.

Add sugar gradually ,and beat to a stiff froth( it should stand in peaks)

Mix the grounded  almonds and cornflour together .

Fold gradually into the egg whites .

Make circle patterns on a parchment sheet .Turn the sheet to the other side and pipe into

the drawn circles .

Bake in a slow oven 175-160 degrees, for 25 – 35 minutes till light brown .

Allow to cool in the oven itself ( it will turn crisp)

To prepare the filling

Heat the sugar and water till, sugar dissolves and slightly syrupy.

Beat the egg yolks till creamy.

Drizzle in,the  hot sugar syrup into the yolk mixture ,whilst beater is on and beat till

creamy .

Add the butter cubes one by one and beat well .

Allow to rest in the fridge till the meringues cool .

Then, beat again lightly till creamy ( do not beat too much)

Now, sandwich generously (the flat side of the meringue should be the top and the

base)

Coat with powdered almonds

You can drizzle chocolate if you like.