PASSION FRUIT BUTTER CAKE


This recipe is the same as butter cake,but with an addition of passion fruit pulp and a

little yoghurt.

The yellow pulp of the passion fruit gives out that lovely light yellow color.In fact,the

aroma it creates while baking activates your taste buds no doubt…..Commenting on

taste,it is super awesome !So,do try and let me know your comments.

Moving on to the recipe now..

INGREDIENTS

200 gm butter

200 gm sugar

200 gm flour

4 eggs

Pulp of 3-4 passion fruits ( with seeds)

2 tsp.vanilla essence

1 tblsp curd or yoghurt

1.5 tsp baking powder

METHOD

Cream the butter and sugar till creamy.Add eggs one at a time beating well after each

addition.

Add the fruit pulp, curd, and vanilla essence. Beat for 2- minutes.(don’t worry if it looks

curdled )

Fold in the flour with baking powder and mix well.

Pour into a greased tin and bake in a moderate oven( 180 degrees) for 35- 40 minutes or

till done.( Skewer inserted should come out clean).

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PASSION FRUIT CAKE


Passion fruit is my favourite,and the juice made with the yellow pulp is awesome….

There are two types of pulp in passion fruit,one is colorless ,and the other is the luscious

yellow.The fruit covering is also of many colors,like yellow,pink,orange purple…This time I got

the yellow pulp with the pink covering.The sweetness of the pulp was too good ,that

turned out to be this yummy passion fruit cake . Vanilla sponge cake sandwiched with

passion fruit curd ( like lemon curd),Topped with butter icing,and passion fruit coulis (

with the seeds).To coat the sides I used toasted coconut.

Never to miss recipe,so do try this recipe and send in your comments.

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INGREDIENTS (Sponge cake)

4 eggs (whites separated from yolk)

150 gm flour

1/2 tsp.baking powder

100 gm sugar

1 tsp vanilla essence

Method

Beat the separated egg whites to a stiff froth.Add in the sugar egg yolks, essence and

gradually beat till sugar dissolves and is creamy.

Fold in the flour,baking powder and mix well.

Pour into a greased mould and bake in a moderate oven for 30-35 minutes or till

done.Remove and allow to cool.

For the passion fruit curd

4 egg yolks

1/4 cup passion fruit juice

3-4 tblsp sugar ( or to taste)

1 tblsp.butter( unsalted)

Mix all the ingredients together except the butter,and cook on a bain-marie till thick.Add

butter ,mix and allow to cool .

Note: The quantity for the curd is for one layer.If you are making two layers double the quantity

For the passion fruit butter icing

150 gm butter

300 gm icing sugar (you can add more if you like a thicker icing)

2-3 tblsp fresh thick passion fruit juice

Beat all together till creamy and set aside.

For the coulis

2-3 passion fruit pulp ( with seeds)

1 tsp cornflour

Sugar to suit your taste.

Cook on a low flame till slightly thick.

Toasted coconut

Grated coconut toasted( no oil) till light brown .

To Assemble

Cut horizontally into half and spread the prepared lemon curd on the bottom layer.Place

the top layer and crumb coat with some icing .Keep in the fridge for 10 minutes.

Next coat or pipe the borders with remaining icing.

Pour the prepared coulis in the centre.

Coat the sides with toasted coconut .

Toppings and side coating can be made with chocolate ,almonds ,passion fruit jelly.

COCONUT POUND CAKE


After a long unavoidable pause,i’m excited to share this recipe with you all.

Was planning to make a normal butter cake,but at the snap of the moment i thought to

add coconut ,with some nuts,and believe me it was excellent in taste and texture .

Do try the recipe and send in your comments.

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INGREDIENTS

200 gm butter

200 gm brown sugar (partially powdered)

200 gm flour

4 eggs

1.5 tsp.baking powder

1/2 cup grated coconut

2 tblsp ginger preserve chopped

1/4 cup raisins soaked in rum or brandy (optional soaking)

a pinch of salt

1/4 tsp nutmeg powder

1/2 tsp cinnamon powder

For the base

1/2 cup grated or shredded coconut

Cashewnuts ,or any nuts you prefer

METHOD

Cream the butter and sugar till creamy.

Add in the coconut and beat for a few more seconds.

Add egg one by one gradually and beat well with the preserve and the soaked raisins

Sieve in the flour with the baking powder and salt ,and mix lightly into the batter till well

corporated.

Grease a cake tin  well.(loaf or square)

Spread the ingredients for base in the tin.Pour the cake batter over it .

Bake in a moderate oven (180 degrees) for 30-35 minutes or till done.

 

 

 

 

 

ROCK CAKES


Rock cakes are  tiny cakes which look like tiny rocks ,but soft in the inside ,and crisp on the outside.Old times delicacy…!

Very easy on time and effort. A good tea time snack.Kids will  really love it ,so do give it a try .

For the recipe.

INGREDIENTS

100 gm butter

100 gm sugar

1 whole egg

200 gm flour

a pinch of salt

2-3 tblsp milk

few raisins

10-15 cashewnuts

1/4 tsp.vanilla essence (optional)

METHOD

Cream butter and sugar,add the egg and beat well.

Add the flour ,milk ,raisins ,nuts and mix with a spatula.

The consistency will be like a cookie mix ,not like a cake mix.

Place portions of the mixture ,and bake in a moderate oven (180 degrees) for 25 -30

minutes.

SWEET ADA


This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.

INGREDIENTS

500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.

METHOD

Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)

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