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.

CASHEWNUT JAPONAISE CAKE


This is a meringue based cake , sandwiched with a filling made with butter, egg

yolks,sugar and flavouring,and coated with a nutty mixture.

Some use powdered biscuits or breadcrumbs for coating . Whipping cream can be used

for a variation .

The flavourings can be coffee, light chocolate,….I did a passion fruit this time.

Anyway, let your innovations wild and try your ideas too.

As I promised, now I’m sharing the cashewnut based Japonaise cake .

Note: The meringue has to be piped uniformly.

INGREDIENTS

For the meringue

3 egg whites

1/4 tsp. cream of tartar / vinegar/ lime

1/2 cup granulated sugar

4 tsp corn flour

1/2 cup ground cashew nuts

For the filling

3 egg yolk

1/2 cup sugar

1/4 cup water

1 /2 tsp. vanilla

100 gm butter

1/2-1 cup powdered cashewnuts ( for coating)

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 cashewnut and corn flour.

Fold into the egg whites gradually.

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 fridge till the meringues cool .

Then beat  the yolk and butter mixture 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 cashew nuts.

You can drizzle  with chocolate if you like.

EGGLESS CHOCOLATE ‘N’ RAISIN COOKIES


Who doesn’t love chocolates..? Chocolate in any recipe is divine .

This recipe took few minutes only to make .( lest you have the ingredients at hand..)

The festive spread always include cookies or biscuits. This is one good recipe to be

included.

Good tea time cookies….Create and enjoy!

So.. let’s get into the recipe

INGREDIENTS

1.5 cups flour

1/4 cup custard powder

1/4 cup cocoa powder

100 gm softened butter

1 tsp vanilla essence

1/4 cup chocolate chips

5-6 tblsp milk

a pinch of cinnamon powder

1/4 tsp dry ginger powder (optional)

1 tsp baking powder

3/4 cup fine sugar or powdered sugar

Few raisins ( you can use rum soaked raisins too)

METHOD

Beat butter and sugar together, add essence milk and beat . Fold in the rest of the

ingredients and make a dough. Allow to rest in the fridge for minimum 20 minutes.

Divide portions ( makes12-15 ) and shape into cookies by pressing onto a greased tray

lightly .(sometimes it will spread ,so keep at least 1”inch gap between each dough )

Bake in a 180C oven for 20 – 25 minutes. It will be soft to the touch. Don’t be confused it

will be crisp once it begins to cool.

If the cookie easily comes off the baking sheet it is done.

Best is to leave it in the oven to cool.( leave the oven door open slightly after baking )