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.

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 .

TREACLE ‘N’BANANA MUFFIN


This is a muffin with only treacle( no sugar )

wheat flour ( no white flour) and ripe red

bananas . Lockdown has positively helped me

to unlock to innovations, due to the lack of

ingredients like sugar…..Reaching out to

ingredients, not touched for quite some time ,

are now prominently coming out one by one.

It seemed that the bananas in the fruit basket

were crying out to me . ( I never like to waste

food),and that’s how this recipe came up.

To the recipe now

INGREDIENTS

1cup wheat flour+1 tblsp cornflour

3/4 cup treacle

2 eggs

1/2 cup oil

1 big red banana ( you can use any other banana too )

1 tblsp curd / yoghurt

1/2 tsp baking powder

1/4 tsp baking soda

A little nutmeg powder

a pinch of salt

Tiny pieces of chocolate

Crushed walnuts

METHOD

Mash bananas, add the treacle and mix well.

Beat eggs with a little salt, and add in to the

banana mixture with the curd,oil and mix

well.

Mix the flour with the baking powder,and

soda,nutmeg powder and this to the wet mixed

ingredients.Mix well .

Add few pieces of chocolate and lightly crushed

walnuts in each muffin mould .

Spoon in the banana mixture, over the

chocolate pieces,and bake in a 180C preheated

oven for 25-30 minutes.

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.

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.

CARAMELISED APPLE MUFFINS (EGGLESS)


Muffins are usually a one bowl stir and bake.But this time I decided to caramelise the

apple and add to the mixture.Made this with a combination of wheat and white flour,and

coconut sugar.You could use any sugar ,instead of coconut sugar .

The result was  good.Soft, moist and tasty.

Do try,and post in your suggestions and comments.

So, let’s get to the recipe …

INGREDIENTS

1 cup wheat flour

1 cup white flour

3/4 cup coconut sugar

1/4 cup oil/50 gm melted butter

1/2 cup milk

1/2 cup buttermilk

1/4 tsp.baking soda

For the caramelised apples

2-3 tblsp sugar ( brown preferably)

1 tsp butter

1/2 tsp cornflour

3 tblsp water

2-3 apples mixed in tsp lemon juice (peeled,cored and cut)

METHOD

First to caramelise the apples ,add sugar and allow to brown lightly

Add water,and apples and cook for 2-3 minutes.

Next add cornflour and cook for a minute.Remove from fire and set aside.

Mix all the dry ingredients together,and then add the rest of the ingredients,along with

the stewed apples.

Mix well and pour into moulds you like and bake in 180 degrees oven for thirty minutes.

BANANA ‘N’ RUM MUFFINS


This is very easy recipe ,with a different taste compared to other banana muffins i have posted,so do try this recipe and let me know your comments.

INGREDIENTS

100 gm Butter( melted)

1 cup sugar ( brown / coconut sugar)

3 -4 bananas mashed

1 egg

2 tblsp rum or brandy (optional)

1.5 cups flour

1 tsp.baking soda

1/4 tsp salt.

Few crushed walnuts

img_20180601_1859107841147091727.jpg

METHOD

Mix the dry ingredients and the wet ingredients separately.Mix all together till well

corporated.

Pour into muffin moulds and bake in a moderate oven (180 degrees )for 25-30 minutes.

SPINACH ‘N’CORN MUFFINS


Spinach leaves are known for its unique taste and nutrients.Combined with

dhals,salads,paneer or any dish it is really amazing.

I have posted many recipes of spinach before…and here is one link to an old post which

is also one dish i love…PRAWN ‘N’ SPINACH SWISS ROLL .

This muffin is best for quick breakfast,snack or lunch box category..

I tried this with baby spinach ,(freshly picked from my culinary garden) and it was really

awesome.

Do try and send in your comments.

For the recipe now

INGREDIENTS

1-2 cups baby spinach

65 gm butter (room temperature)

1 whole egg

1 cup flour

2 tsp.red chilli flakes

1 cup cheese (cheddar/feta/parmesan)

a pinch of baking soda

salt if you require

1 tomato chopped (you can add cherry tomatoes too )

1 cup corn pellets (you could add 1 cup grated zucchini to replace corn)

METHOD

Grind the spinach leaves with the chilli flakes.

Mix in with the rest of the ingredients till well  corporated and bake in a moderate oven

(180 degrees) for 25-30 minutes or till done.