Category Archives: Cake

Red Velvet and Nuts cake with Warm Cocktail syrup dressing

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Cakes just need an excuse to be baked, and what more of an excuse seeing my younger SIL joining her alumni as Sr Manager. This definitely called for a cake. As my family prefers to stay away from heavy icing cakes, choose to combine Moist Red velvet and Dry Fruits cake. Also had a tin of Cocktail fruits along with some rum handy…they all had to combine …..yayay.

Preparation time- 30 min

Cooking time- 60 min

Serves- 6

Ingredients-

Dry Nuts Cake –

  • Chopped Dry Fruits (almond, walnuts, raisins, dried apricots, Cashew, Dried Figs) – 1 cup
  • Orange juice / Rum – 1 cup
  • Eggs- 2
  • Butter- ½ cup
  • Sugar- ¾ cup
  • Flour- 1 ½ cup
  • Vanilla essence- ½ tsp
  • Baking powder- 1 tsp
  • Baking soda- ½ tsp
  • Salt- a pinch
  • Yellow food color- ¼ tsp

Red Velvet cake-

  • Butter- ½ cup
  • Sugar- ¾ cup
  • Eggs- 4 separated
  • Vanilla essence- ½ tsp
  • Baking powder- 1 tsp
  • Baking soda- ½ tsp
  • Cocoa Powder- 2 tbsp
  • Salt- a pinch
  • Red Food color
  • Buttermilk- 1 cup
  • White Wine Vinegar- 1 tbsp

Rum – 1/2 cup

Chopped fruits- 1 cup / 1 can – cocktail fruits

Seedless grapes (optional)- ½ cup- sliced in half

Method

Dry Fruit cake– Soak the chopped dry fruits in orange juice / rum for min 30 minutes. Cream butter and sugar till light and fluffy, gradually add eggs one at a time and then add the vanilla essence. In a separate bowl sift together flour, salt, baking powder n soda. Add the chopped dry fruits to the flour, mix, add the food color and then fold in the egg batter. Preheat the oven to 180°C, grease a round cake tin and pour the batter. Bake for 20 minutes or till the skewer comes out clean.

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Red velvet cake– Separate the eggs, beat the butter and sugar till they are light and fluffy, add the yolks, mix well and then add the vanilla essence. Sift together flour, cocoa powder,salt, baking powder and soda, add food color and mix in the egg batter. Meanwhile start beating the egg whites till the mixture is very fluffy. Add white wine vinegar and red food color to the flour batter and then fold in gently the egg white mix. Preheat the oven to 180°C, grease a round cake tin and pour the batter. Bake for 20 minutes or till the skewer comes out clean.

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If using the canned fruits- heat the syrup and add rum to it. Soak the red velvet cake and place the dry fruit cake on top. Arrange the sliced grapes and when serving pour the warm syrup with fruits on the top.

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Orange cake with Marmalade Glaze

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Meeting friends over dinner Is special, but meeting them after 23 years makes it Just oh so special. So when an old school friend dropped in by after 23 years had to make something special. As the dinner planned was heavy on palate decided to go with fresh orange flavor. Made fluffy orange cake and gave a glaze of homemade marmalade.

Preparation Time- 10 minutes

Cooking time- 55 minutes

Ingredients –

Fresh Orange juice – 1 ½ cup

Orange zest – 1 tbsp

Flour- 2 cups

Butter- ¾ cup

Brown Sugar- ½ cup

Eggs- 4

Vanilla essence – ½ tsp

Baking powder- 1 tsp

Baking soda- ½ tsp

Salt- a pinch

Star anise- 1

Sugar- 1 tbsp

Orange marmalade – 2 tbsp

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Method –

Cream butter and sugar till light and fluffy, add eggs one at a time beating till all are incorporated and batter is light and fluffy, add vanilla essence, orange zest and mix. Sift together flour, salt, baking powder, baking soda. Fold in gently with the egg batter, add 1 cup juice and mix. Grease the cake pan and preheat the oven at 180°C. Bake for 45-50 minutes or till the skewer comes out clean. Place the cake on serving tray , heat orange juice, star anise, sugar in a pan, boil it for 2-3 minutes and then add marmalade. Stir and once the marmalade melts remove from heat and pour over the cake. I served it along with Chocolate and Hazelnut ice cream (store brought) and Sauvignon Blanc.

Apricot Upside Down Chocolate Cake

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It’s again birthday month in my family. Today is my husband’s official birthday (sounds funny lol) and two days back was my brother in law’s birthday. On 10th is my sis in laws bday so yes another cake is in pipeline. This cake I had made on my brother in law’s birthday but my husband missed it so made it again today. He is really fussy when it comes to eating fruits, so fruits in dessert are the only way I have been able to sneak up fruits in his diet. I replaced brown sugar with Jaggery Sugar for the sticky taste, it definitely worked.

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Preparation time- 10 minutes

Cooking time- 40 minutes

Ingredients-

Apricots- 250 gm

Brown sugar / Jaggery Sugar- ½ cup

Star anise- 1

Butter- 1 cup

Castor sugar- ½ cup

Vanilla essence- ½ tsp

Eggs- 3

Flour- 2 cups

Cocoa powder- ½ cup

Espresso Coffee powder- ½ tbsp

Baking powder- ½ tbsp

Milk- 2 tbsp

Method-

Line the cake tin with parchment paper; preheat the oven to 180°C. Wash the apricots, remove the stone and slice them. In a saucepan add apricots, sugar, ½ tbsp butter and star anise. Make a caramel with occasional stir till bubbles form on the surface and apricots are completely coated in the syrup. This will take 5-8 minutes. Remove the star anise, line the apricots in the cake tin as per the design you wish on the cake top and pour in the caramel. I did in circular motion (requires a lot of patience). Cream butter and sugar and then add eggs gradually to a fluffy mix. Add vanilla essence; sift flour, cocoa powder, espresso powder and baking powder together in the egg mix. Fold together and add milk if required to loosen the batter. Transfer to the apricots lined cake tin and layer the batter smoothly. Bake for 25- 30 min or till the skewer comes out clean. Allow it to cool for 10 minutes. Get the cake out on the serving plate carefully as the juice and caramel would spill out once inverted on the plate. Make sure the serving plate is the edged one to contain the caramel and juice.

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Cherry Cinnamon Cake

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This happened to be my first attempt with a cake that had crumble topping. My inspiration was -http://www.bakeorbreak.com/2009/07/blueberry-crumb-cake/
where i had to replace blueberries with cherries for 2 reasons ; a) no access to fresh or even frozen blueberry at that time b) had two boxes of fresh cherries at my disposal 🙂
My first attempt.. i still remember offering the first slice to my hubby and his happended to have the only one of the few unpitted cherry. OMG, crack came the sound and i got that “Confused, angry, surprised’ look. Thankfuly he asked for 2nd helping (and nothing had happened to his teeth..phew) which was a proof to say he liked it. But he definetly proceeded with caution this time :p. Since then i have made this cake many time, made it from canned cherries during winters when my sis inlaw came to visit for the first time :).

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Ingredients

For Cake-

Flour- 1 cup

Baking Soda- ¼ tsp

Baking Powder- ½ tsp

Cinnamon Powder- ½ tbsp

Brown sugar- 1/3 cup

Eggs- 2

Milk- 4 tbsp

Butter- ½ cup

Fresh De seeded Cherries / ¼   tin canned cherries

For Crumble Topping-

Flour- 1/3 cup

Cinnamon powder- ¼ tsp

Brown sugar- ¼ cup

Butter Diced- 25 gram

For Liquor Topping

Fresh pitted cherry- 250 gm/ ¾ of the remaining canned cherry

Sugar- 1 cup

Rum- 2 cups

Method-

For Cake-

Preheat the oven at 180°C, sift flour, baking soda, baking powder and cinnamon powder in a bowl.  Beat butter, sugar and eggs to light fluffy batter, add milk and then mix the flour. Pour in a greased cake tin and layer the top with cherries. Press them a bit in the batter.

For the crumble topping mix all the mentioned ingredients, rub in the butter with your fingers to make crumb like mixture till it comes together in pea – sized pieces. Or you can also blitz all together in food processor. Layer this crumble on top of the cake batter. Bake for 30-35 minutes or till the skewer come out clean.

Allow the cake to cool. Then add cherries and sugar in a pan, keep on swirling so as to avoid burning of sugar, allow cherries to soften up and leave the juice. Cook for 4-5 minutes, then add rum/ brandy and remove from flame. Cover it for 30 sec and then pour it on top of the cake. Serve 🙂

 

Red Velvet Cake as per Donna Hay’s recipe with Strawberry butter cream and White frosting

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Cake-

Preparation Time- 10 min

Cooking time-  40 min

Ingredients

Butter- 1 cup

Castor sugar-1 ¼ cup

Vanila Essence- ½ tsp

Eggs- 3

Buttermilk- 1 cup

Flour- 2 cups

Baking powder- ½ tsp

Salt- ½ tsp

Cocoa powder- 1/3 cup

Red food color (I used powder)- ½ tbsp

Mint sugar syrup- 1 cup (Heat and bring to boil one cup sugar with one cup water and mint leaves. Once the sugar has dissolved and syrup has boiled remove from flame. Filter and use. This syrup can be kept refrigerated for further use also.)

Method-

Cream butter and sugar, add vanilla essence and then gradually add eggs while beating the mixture light and fluffy. Sift flour, baking soda, cocoa powder, salt, color and mix gradually with the batter. Add buttermilk and mix well. Pour it in the greased tin and bake in preheated oven 160°C for 40 min.

Strawberry butter cream

Ingredients

Butter- ½ cup

Icing sugar- 1 cup

Strawberry pulp – 1/3 cup

Method-

Blend all the ingredients till the mixture is smooth, in case a bit runny, add more icing sugar.

White Frosting-

Ingredients

2 egg whites

1 cup sugar

1/3 cup water

½ tsp vanilla essence

Pinch of salt

Method

In a saucepan add sugar, water, salt and vanilla essence. Let the sugar dissolve and then bring it to boil for 2 minutes. Meanwhile whip the egg whites to soft peaks and gradually add sugar syrup till the mixture thickens.

As I had a bit runny icing I thickened it a bit by adding icing sugar.

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Easy breezy dry nuts cake

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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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Marble Cake

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Preparation Time– 30 min

Cooking time– 40-50 min

Ingredients

  • 1/2 cup  butter
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon  vanilla extract
  • 2/3 cup milk, room temperature
  • 1/4 cup cocoa powder
  • Water- 2tbsp

Directions

Preheat oven to 180°C  and grease the baking pan. Cream butter and sugar; add eggs gradually till the mixture becomes light and fluffy. Add vanilla extract and mix. In separate bowl sift together flour, baking powder and salt. Add the flour mix to egg batter.

Heat water and add it to cocoa powder, make a smooth paste. In a separate bowl take 1/3 of the batter and mix the cocoa mixture and stir it well.

In the pan add both the batters simultaneously and in the end swirl the mixture with skewer if you want the swirl marble effect (I left it like that). Bake for 35-40 minutes/ or till the knife comes out clean.

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