Tuesday, 21 March 2017

CHOCOLATE CAKE WITH ALMOND SLIVERS



INGREDIENTS


  1. 250 gms - Maida
  2. 1 and 1/4 tsp - baking powder
  3. 180 gms - powdered Sugar
  4. 2 heaped tbsp. - cocoa powder
  5. 160 gms - thick Curd
  6. 200 gms - white Butter
  7. 1 cups - almonds, cut into small pieces
  8. 1 cup - slivers Almonds
  9. 2 cups - chocolate sauce
  10. 2-3 tsp - oil for oiling the cake tin

METHOD


  1. Sift together maida, baking powder, cocoa powder and keep aside. Blend together powdered sugar, curd and white butter in a mixer. Run the mixer with frequent pauses till the sugar blends with the curd and white butter.
  2. Prepare the cake tin by oiling the base of a round cake tin. Use the oil to line the bottom and the sides of the cake tin. You could also place butter paper on the oiled tin and the sides of the tin. Keep the tin aside.
  3. In a mixing bowl, place the dry ingredients - the sifted maida, baking powder and cocoa powder. Mix the wet ingredients gently and slowly so that the dry and wet ingredients mix well together. Add the almond pieces as well and stir gently.
  4. Now, pour this mixture into the prepared cake tin. Place in a preheated oven to bake at 180 degrees C for 45 mins. Insert a skewer or a knife in the centre of the cake. If the knife comes out clean, the cake is ready. Allow to cool in the oven.
  5. Remove and place on a plate, spread the chocolate sauce and top with slivers of almonds. Serve cold or at room temperature.

PEACH CUP CAKES



INGREDIENTS

For sponge:


  • 2 cups - plain flour.
  • 1.25 cups - ground sugar.
  • 1 cup - Milk powder.
  • 1.5 cups - milk.
  • 3/4 tsp - baking powder.
  • 1/2 tsp - baking soda.
  • 100 gms - butter.
  • 3 to 4 drops - vanilla essence.
  • For Peach mixture:
  • 2 - large peaches.
  • 1/4 cup - sugar.
  • 1 tbsp - Lemon juice.

other ingredients:


  • 1.5 cups - sweetened whipped cream.

METHOD


  • Whip the cream till stiff and put it in a large star-nozzled icing bag. Refrigerate it till required.
  • For peach mixture:
  • Peel and chop peaches.
  • Add sugar, heat it on a slow flame, till the sugar melts.
  • Add 50 ml. water, allow it to simmer for 2 mins.
  • Add lemon juice, stir, take it off fire and cool.
  • Strain, saving both peaches and liquid separately.
  • Keep it aside till its required| For sponge:
  • Melt butter in a deep bowl.
  • Mix together, flour, sugar and milk powder in another bowl.
  • Add some flour mixture and milk to butter, alternately.
  • Mix while adding, till all the flour and milk gets consumed.
  • Add essence, both soda and baking powder, beat it well till it becomes smooth and light.
  • Pour it into small paper tart cases or muffin cups, till 2/3 of the cases are full.
  • Bake in preheat oven at 160 degrees C for 20-25 minutes.
  • Pierce and check to see that skewer comes out clean.
  • Cool it completely.
  • Scoop out a crater on top of each muffin.
  • Sprinkle liberally with drained peach liquid.
  • Place a spoonful of peaches in crater.
  • Pipe out a swirl of whipped cream over peach muffin.
  • Serve individually.

CHIKOO CHEESE CAKE

   

INGREDIENTS                                   

  • 1 cup - castor Sugar
  • 1 cup - Cream cheese
  • 1 cup - Chikoo (Sapota) pulp
  • 1 cup - fresh Cream
  • 1 chikoo, sliced
  • 3 eggs, separated
  • 1 tbsp - gelatin
  • 1/2 tsp - vanilla essence

METHOD

  • Soak gelatin in 2 tbsp of water.
  • Beat the yolks with 3/4 cup sugar till light and creamy and mix with the cream cheese.
  • Dissolve the gelatin over a low flame (avoid boiling) and add to the cream cheese mixture.
  • Add essence and mix in the Chikoo pulp.
  • Whip the cream over a bowl of ice till thick .
  • Keep aside a little cream for toping and gently mix the rest with the above mixture.
  • Beat the egg whites till stiff.
  • Add the remaining sugar, little at a time, beating well after each addition.
  • Gently fold into the above mixture.
  • Pour in a pudding bowl and leave in the refrigerator to set.
  • Decorate and serve with the reserved cream and Chikoo slices.


EGGLESS ALMOND CAKE


INGREDIENTS


  1. 1 cup - light Brown sugar
  2. 1 cup - water
  3. 1/3 cup - vegetable shortening
  4. 1 tsp - ground Cinnamon
  5. 1/2 tsp - ground Nutmeg
  6. 1/2 tsp - salt
  7. 2.25 cups- Cake Flour
  8. 1 tsp - baking soda
  9. 1.25 tsp - baking powder
  10. 1/2 cup - sliced Almonds
  11. 1 tsp -almond extract
  12. 1 tbsp -powdered Sugar (optional)
  13. 1/2 cup - whole almonds, blanched (optional)

METHOD


  1. Combine sugar, water, shortening, nutmeg, cinnamon and salt in a saucepan.
  2. Bring to a boil and lower heat and simmer for 5 min. Set aside to cool.
  3. Sift the flour and add soda and baking powder along with the broken almonds. Mix well.
  4. Gently add the wet ingredients to the dry ones. Beat well.
  5. Add almond extract and mix well.
  6. Pour batter into a cake tin.
  7. Bake at 325 degrees F for approximately 45 mins to 1 hour.
  8. If you want to decorate with the blanched almonds, then remove the pan from the oven after 30 min. decorate and then put it back in the oven for another 15 mins.
  9. Care should be taken not to keep it for a long while since it could make the cake very dry.
  10. Regular checks are advisable.
  11. Once done, let it cool and cut into slices and sprinkle with powdered sugar (optional).

EGGLESS CONDENSED MILK AND APPLE CAKE

INGREDIENTS                                                         

  • 2 cups - All-purpose flour
  • 1/2 cup - Sugar
  • 1/2 cup - Sweetened condensed Milk
  • 1 cup - Butter
  • 1 tsp - Baking powder
  • 1/2 tsp - Baking soda
  • 1 tsp - Vanilla essence
  • 1/4 cup - Milk
  • 2 - Red apples (chopped finely)

METHOD


  • Preheat the oven to 350 degree F and line a baking sheet in a loaf mould.
  • Beat the butter and sugar until they turn creamy.
  • Add the sweetened condensed milk to the butter and sugar mixture until everything turns soft.
  • Meanwhile, sift the flour, baking soda and baking powder. Keep aside.
  • Add the sifted flour, vanilla essence and chopped apple chunks to the wet ingredients.
  • Gradually add the milk and mix everything well with a spatula until everything gets well mixed. Don't overmix.
  • Pour the cake batter into the already prepared loaf mould and bake in the middle rack for 25-30 minutes or until the skewers inserted come out clean.

Watermelon Cake

Ingredients


  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) watermelon gelatin
  • 1-1/4 cups water
  • 2 eggs
  • 1/4 cup canola oil
  • 2-1/2 cups prepared vanilla or cream cheese frosting, divided
  • Red and green gel food coloring
  • Chocolate chips

Directions


  • In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green.
  • Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting.
  • Cut a 1/4-in. hole in the corner of pastry or plastic bag. Fill the bag with reserved white frosting. Pipe around top edge of cake where green and pink frostings meet. For seeds, insert chocolate chips upside down into cake top. 


Monday, 20 March 2017

Coconut Cake

Ingredients

  • 5 eggs, separated
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2-1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups flaked coconut, chopped
  • 1/4 teaspoon cream of tartar

FROSTING:


  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 2/3 cup butter, softened
  • 4-1/3 cups confectioners' sugar
  • 1-1/4 teaspoons coconut extract
  • 2 cups flaked coconut, toasted

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
  • Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
  • Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  • Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
  • Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.