Ginger Bread Cake

gingerbread-cake

Ginger Bread Cake
Adapted from Jocooks

Ingredients:
2 cups all-purpose flour
½ cup butter
1 egg
5 tbsp dark brown sugar
¾ cup hot water
¾ cup dark molasses (I used 2 tbsp black treacle + golden syrup to make ¾ cup)
1 tsp baking soda
1 tsp cinnamon powder
2 tsp dry ginger powder
¼ tsp salt
1 tsp vanilla essence

Method:
Preheat oven to 160 degree Celsius and line and grease a loaf pan and keep aside.
Whisk flour, baking soda, salt, cinnamon powder and ginger powder and keep aside.
Mix molasses and hot water in another bowl and keep aside (or treacle+golden syrup+water)
In a large bowl, beat butter and sugar for few mins.
Add egg, vanilla essence and beat again for a min.
Add flour alternating with molasses mixture starting and ending with flour.
Batter will be thin. Pour into the loaf pan and bake for approx. 45 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in the pan completely.
Slice and serve as is or use cream cheese frosting or dust with icing sugar before serving.
But plain slice is just perfect!!

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Choco Flan

chocoflan

Kids will love this combination of chocolate cake and caramel flan…its not difficult to make at all!

Choco Flan

Ingredients:
1 ¾ cup all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
5 tbsp cocoa powder
1 cup sugar
1 egg
10 tbsp butter
1 ¼ cup buttermilk (yogurt mixed with water will do)

Flan:
1 ½ cup evaporated milk
1 cup condensed milk
3 eggs
1 tbsp vanilla essence
½ tsp nutmeg grated
1 tbsp caramel (see below)

Caramel: (can use readymade caramel or dulce de leche)
1 cup sugar
5 tbsp hot water

Method:
Keep a big baking pan ready. Bundt pan preferable just for appearance sake. Heat oven to 160 degree Celsius.
Add sugar preferably in a metal pan and keep on medium flame. Don’t stir.
When the sugar starts to melt and caramelize, stir slowly so all sugar melts. When the mixture becomes golden in colour and starts to bubble, move the pan from fire and add hot water. Stir to melt the sugar and pour the hot caramel (minus 1 tbsp) to the baking pan kept ready.
After a while the caramel will crystallize in the pan. Now brush butter on the remaining areas of the baking pan and keep aside.

Cake:
Whisk flour, baking powder, baking soda and cocoa in a bowl.
In another large bowl, beat butter and sugar for a min. (I add 1 tbsp very hot water and beat again)
Add egg and mix.
Add flour alternating with buttermilk in 3 additions ending with flour.
Mix well and transfer the batter to the bundt pan.

Flan:
Add all ingredients in a blender and blend for 30 seconds so all ingredients are mixed well.
Pour on top of the cake batter. Its ok if the batter gets mixed. It will separate on baking.
Cover the bundt pan with aluminium foil.

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Place a larger baking tray or cake pan in the oven and pour hot water and place the bundt pan inside this tray. Water should be atleast 1 -1 ½ “ high.
Bake for approx. 1 hr or until a toothpick inserted in the cake comes out clean.
Once done, remove from water bath and cool completely.
Refrigerate for few hrs but overnight preferable.
Before serving, place the cake pan in warm water for few mins (to cover bottom half).
Place the serving dish on top of the pan and invert the pan. The cake will slide down.
Pour all caramel sauce from the pan on top of the cake.
Serve and enjoy!

Notes:
Keep the cake refrigerated, but bring to room temperature before serving.

Mini Christmas Plum Cake

mini-christmas-plum-cake

Mini Christmas Plum Cake
30 mini cupcakes

Ingredients:
2 cups all-purpose flour
1 cup brown sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
½ cup + 2tbsp butter
2 tsp vanilla essence
1 tsp cinnamon pwd
½ tsp grated nutmeg
½ tsp dry ginger pwd
½ tsp cloves powder
1-1½ cups add ins (dates/apricots/tuti-fruiti/raisins/nuts etc)

To caramelise:
½ cup sugar
1 cup hot water

Icing:
5 tbsp icing sugar
Approx1 ½ tsp water
Chopped cranberries to garnish

Method:
Caramelise -Add sugar to a clean pan and keep on medium heat. Do not stir. The sugar will start to melt and turn brown in colour.
Stir slowly so all sugar gets mixed.
When the mixture starts to bubble all over, remove from fire and add hot water carefully.
Return to fire and stir till all sugar melts.
Pour over the bowl in which dates/apricots/raisins are kept. (see below)

(The amount of dates/raisins/nuts is as per your preference)
Chop dates/apricots/raisins and add to a big bowl. Add hot caramel to this bowl. Add 1 tsp soda, mix and keep aside to cool completely.

Meanwhile preheat oven to 160 degree Celsius.
Either line the cupcake pan with liners or butter the molds and dust flour. Tap excess flour off.
Mix tuti fruiti and nuts in another bowl and keep aside.
Whisk flour, baking powder, all the spice powders and keep aside.
Beat sugar and butter for few mins.
Add one egg at a time and mix well.
Add vanilla and mix.
Add 1 cup flour and beat to mix.
Drain caramel liquid from the dates bowl to this and mix well.
Add rest of flour and beat to combine. Batter will be thick and fluffy.
Now add soaked dates mixture, tuti fruiti and nuts and fold to combine.
Place approx. 1 tbsp batter in each cupcake mold and bake for 12-15 mins or until a toothpick inserted in the center of a cupcake comes out clean.
Cool completely on a wire rack.
Mix icing sugar and water to get a thick batter. (Add water 1 drop at a time).
Transfer to a Ziploc bag and nip off the edge. Drizzle on cool cupcakes and sprinkle cranberries on top.
Happy Christmas and Happy Holidays to all!

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Fresh Pineapple Flowers

pineapple-flower

Fresh Pineapple Flowers

Ingredients:
1 Pineapple

Method:
Cut off the top and rind of pineapple. Remove all big eyes.
Slice very thinly and spread on a paper towel. Pat the top with another layer of paper towel.
Heat oven to 100 -120 degree Celsius. Line a tray with parchment or wax paper.
Spread the pineapple slices on the try and bake for 30 mins.
Flip the slices and bake again for another 30 mins. Timings may vary depending on the thickness of slice. Keep repeating a few more times.
Once it’s almost dried and sides have become slightly brown, take them out and place individually in muffin tin so they retain the shape of a flower. Leave overnight in muffin tins.
Use to decorate cakes, cupcakes etc.

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Eggless Carrot Cake with Condensed Milk

eggless-carrot-cake-with-condensed-milk

Eggless Carrot Cake with Condensed Milk
Recipe source :Paaka-Shaale

Ingredients:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon powder
½ tsp nutmeg powder
1 cup grated carrots
½ cup ground almonds (powder 3 handful in a blender with 1 tbsp flour)

Mix the below liquid ingredients in a large bowl.
1 tin /14 oz condensed milk
6 tbsp butter or oil
½ cup thick butter milk
1 tsp vinegar

Method:
Mix flour, baking powder, baking soda, cinnamon powder, nutmeg powder.
Mix in almond powder and grated carrots.
Fold in the dry ingredients to condensed milk mixture until well combined.
Pour batter into a greased baking pan.
Bake in a preheated oven at 160 degree Celsius for about 40-45 mins.
If the top browns too fast, place a piece of aluminum foil on top without touching the top of the cake.
Cool the cake completely and serve as is or dust with icing sugar or cream cheese or whipped cream…whichever you prefer.

Lemon Doughnuts/Cupcakes

Lemon Doughnuts

Lemon Doughnuts/Cupcakes
Recipe Source: thehungrymum

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
¾ cup sugar
¾ cup milk
2 eggs lightly beaten
4 tbsp vegetable/canola oil
Finely grated zest of one large lemon
1 tsp lemon or vanilla essence

Glaze:
½ cup icing sugar
Approx. 2 tsp lemon juice or water

Method:
Preheat oven to 160 degree Celsius and grease cupcake or doughnut molds.
Whisk flour, sugar, baking powder and zest in a large bowl.
Whisk milk, egg, oil and essence.
Add wet to dry ingredients and mix gently.
Spoon the batter into the molds about ¾ full.
Bake for 10-12 mins or until a toothpick comes out clean.
Cool completely.

Glaze:
Add lemon juice or water little by little to the icing sugar and make a thick paste. Transfer to a ziplock bag and pipe onto the cooled cupcakes. It will set in half hr.

Peach Muffin

Peach Muffin

Peach Muffin
Recipe source: King Arthur Flour

Ingredients:
2 cups all-purpose flour
2 ¼ tsp baking powder
1 cup dark brown sugar
¼ tsp ground nutmeg
½ tsp cinnamon powder
1 large egg
6 tbsp oil
½ cup + 2tbsp milk
2 ripe peaches diced (don’t peel)

Method:
Preheat oven to 180 degree Celsius. Grease muffin tin or loaf pan and keep aside.
Whisk flour, sugar, nutmeg, cinnamon and baking powder in a large bowl.
Whisk egg, milk and oil and add to dry ingredients.
Mix gently. Fold in peaches.
Scoop batter into muffin tins. Fill it almost to the top.
Bake for 20-25 mins until nicely risen and golden brown.
Yummy eaten warm.

Orange Olive Oil Cake with Yogurt

Orange Olive Oil Cake

Extremely moist and delicious cake!

Orange Olive Oil Cake with Yogurt

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 ½ cup sugar
2 eggs
¾ cup olives oil
¼ cup of orange juice or lemon juice
Zest of one orange or lemon (per the juice you are using)
1 cup thick yogurt or Greek yogurt (tie 2 cups yogurt in muslin cloth and leave for 2 hrs)

Glaze:
½ cup icing sugar
1-2 tbsp orange juice

Method:
Preheat oven to 160 degree Celsius.
Whisk flour, baking powder and keep aside.
In a large bowl whisk sugar, yogurt, eggs, orange juice, orange zest and olive oil until nicely mixed.
Add flour in 2 additions and gently mix to combine. Don’t over mix.
Pour into greased and wax paper lined cake pans and bake for 35-40 mins.
Let cake cool in pan for 15 mins before you invert in a wire rack to cool completely.
Mix icing sugar and orange juice little at a time to get pouring consistency.
Pour over the cooled cake. Leave aside to set.
Slice and serve.

Sunflower Seeds & Chocolate Chip Muffin

sunflower seeds muffin

Sunflower Seeds & Chocolate Chip Muffin

Ingredients:
2 cups all-purpose flour
½ – ¾ cup white or brown sugar
1 tbsp baking powder
¼ tsp salt
1 large egg
¾ cup milk
½ cup oil
1 tsp vanilla essence
½ cup sunflower seeds
¼ – ½ cup mini chocolate chips

Method:
Preheat oven to 160 degree Celsius and keep muffin pan ready lined with paper cups.
Whisk flour, sugar, baking powder and salt in large bowl.
Whisk egg in another bowl. Add oil, vanilla, and milk and whisk to mix.
Pour the mixture into flour bowl and mix just to combine.
Add sunflower seeds and chocolate chips and mix gently. Don’t overmix.
Fill ¾ muffin cups with batter. Sprinkle few sunflower seeds on top.
Bake for approx. 20 mins till tops are domed and toothpick inserted in the center comes out clean.
Cool and serve. Freezes well too.

Cream Caramel Cake

Cream Caramel Cake

Kids will love this cake!

Cream Caramel Cake
Recipe source : Chefindisguise

Cake Ingredients:
1 ¼ cups all-purpose flour
2 tsp baking powder
½ – ¾ cup sugar
2 eggs
¾ cup milk
¾ cup oil
2 tsp vanilla essence

Cream Caramel ingredients:
2 cups milk powder
2 cups water
2 eggs
¾ cup sugar
1 tsp vinegar
1 tsp vanilla

Caramel layer:
10 tbsp sugar

Method:
Preheat oven at 180 degree Celsius.
Keep cake pan ready. Don’t grease now.
Add 10 tbsp sugar in a pan and heat on medium flame till it changes color and caramelizes. Take care not to burn.
Pour the caramel into the cake pan. Oil the pan above caramel.
Cream caramel :
Add all ingredients into a food processor bowl and mix well to combine. Pour over caramel.
Cake:
Beat eggs, oil, sugar and vanilla until pale. Add milk and mix.
Add flour and baking powder and mix well.
Pour over custard layer.

Cream Caramel Cake 1

Both layers will get mixed now but will separate upon baking.
Take a large pan and fill half with hot water. Place in the oven on the middle rack.
Place the cake batter pan in this and bake for approx. ½ hr.
After half hour of baking, open the oven and insert a sharp knife in multiple places in the cake. Bake again for further ½ hr or till a skewer inserted in the cake comes out clean.
Cool completely and refrigerate for minimum half hour or preferably overnight.
Keep the serving tray on the pan and invert the cake pan. Tap gently.
Slice and serve.