Christmas cake hangover still hovering on mind but its mid January already, hubby demands a slice again and I’m confused. Rum cake is all finished 😂 along with the last bits of soaked fruits. Orange juice and just something here and there came to my rescue 😅 and I ended up rustling this easy breezy version. However as Mr Particular has a unique palette he immediately could tell the difference, so simply sneaked out on excuse of urgent work after handing over the tea n cake, only to get a call even before I could step out of society saying, this one shall do❤️
Preparation time- 20 min
Cooking time– 30 min
Ingredients
Flour- 2 cups
Baking soda- ¼ tsp
Baking powder- 1 tsp
Eggs- 3
Salt- ½ tsp
Sugar- 1 cup
Chocolate- 1 dark (or even dairy milk would go)
Butter- ½ cup
Orange juice- 1 cup
Dry fruits and tutty fruity- 1 cup (walnuts, almonds, dried fig, dried apricot, raisins, cashew)
Vanilla essence- ½ tsp
Method-
Heat the orange juice and add chopped dry nuts and tuty fruity, let it simmer for 5- 10 minutes. Meanwhile sift the flour with salt, baking powder, and soda. In the juice mixture, add butter and chocolate. Remove from flame and add 1 egg at a time stirring continuously. Add vanilla essence and mix this with the flour mixture. Transfer to greased pan and bake in a preheated oven at 180°C for 25- 30 min.
Serve with Dusted icing sugar or vanilla ice cream
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Published by Richa Bhargava Mitra
A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :)
Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs.
My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw
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