HUMMINGBIRD CAKE


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 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


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


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


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


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


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


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.