Showing posts with label BaKe a CaKe. Show all posts
Showing posts with label BaKe a CaKe. Show all posts
Wednesday, 11 July 2012
Wednesday, 15 February 2012
ALMOND CAKE
* ¾ cup butter (softened)
* ½ cup caster sugar
* 4 eggs
* 1 teaspoon vanilla essence
* 1 tin Condensed Milk
* 1½ cups plain flour
* ½ cup almond powder
* 1 teaspoon baking powder
Preparation
Mix in a bowl the butter and sugar for 2-3 minutes until well combined. Add eggs, vanilla and Condensed Milk then mix to combine all together.
Add flour, almond powder, baking powder over the mixture and mix until mixture is well combined.
and pour mixture into a greased and floured cake tin; and bake in a 190°C preheated oven for 35-40 minutes or until when inserting a skewer in the center comes out clean.
Remove from the oven and set aside to cool
* ½ cup caster sugar
* 4 eggs
* 1 teaspoon vanilla essence
* 1 tin Condensed Milk
* 1½ cups plain flour
* ½ cup almond powder
* 1 teaspoon baking powder
Preparation
Mix in a bowl the butter and sugar for 2-3 minutes until well combined. Add eggs, vanilla and Condensed Milk then mix to combine all together.
Add flour, almond powder, baking powder over the mixture and mix until mixture is well combined.
and pour mixture into a greased and floured cake tin; and bake in a 190°C preheated oven for 35-40 minutes or until when inserting a skewer in the center comes out clean.
Remove from the oven and set aside to cool
Orange Flavored KIT KAT Cake
2 eggs
1½ cups plain flour
1 teaspoon baking powder
¾ cup butter , melted
1 tin Condensed Milk
1 small orange, zest and juice
¾ cup sugar
1 bar KIT KAT CHUNKY Caramel , chopped
Preparation: Combine all ingredients, except the KIT KAT , in an electric beater. Beat on low speed for 2 minutes then on medium speed for another 2 minutes or until mixture is smooth.
Pour mixture into a 30cm x 11cm greased baking loaf tin, then sprinkle the chopped KIT KAT on top.
Bake in 175°C preheated oven for 55 minutes or until a skewer inserted in the middle comes out clean
1½ cups plain flour
1 teaspoon baking powder
¾ cup butter , melted
1 tin Condensed Milk
1 small orange, zest and juice
¾ cup sugar
1 bar KIT KAT CHUNKY Caramel , chopped
Preparation: Combine all ingredients, except the KIT KAT , in an electric beater. Beat on low speed for 2 minutes then on medium speed for another 2 minutes or until mixture is smooth.
Pour mixture into a 30cm x 11cm greased baking loaf tin, then sprinkle the chopped KIT KAT on top.
Bake in 175°C preheated oven for 55 minutes or until a skewer inserted in the middle comes out clean
PINK CAKE
INGREDIENTS
maida - 1cup
sugar -1 cup
baking powder -1/2 tsp
eggs - 4
pink color - a pinch
butter - 100 gm
vanilla essence -1 tsp
method
first mix butter and sugar in a bowl , mix it firmly.
After that take maida and baking powder and sift them for 2 to 4 times, its very important.
Then in a separate bowl separate egg yoke and egg white.
Mix egg yoke in butter and sugar mixture and mix them.
After mixing them firmly mix maida and baking powder mixture slowly.
And then add egg white in that and put little pink color and vanilla essence in that and put all that mixture in cake pan and bake it in preheated oven at 190 c.
Remove from the oven and let it cool.
FOR SYRUP
water - 1/2 cup
sugar -1 tbsp
vanilla essence -1/2 tsp
Boil water in a pan and add sugar and essence and keep aside.
make some holes on the cake using a fork and sprinkle this syrup on the cake.(this makes your cake more soft)
FOR FROSTING
Dream whip -2 pkts
milk -1 tbsp
pink color -a drop
vanilla essence -1/4 tsp
Beat all this together using an electric beater and when fluffy and peak spread it on your cake using a spatula.....decorate to ur wish...
maida - 1cup
sugar -1 cup
baking powder -1/2 tsp
eggs - 4
pink color - a pinch
butter - 100 gm
vanilla essence -1 tsp
method
first mix butter and sugar in a bowl , mix it firmly.
After that take maida and baking powder and sift them for 2 to 4 times, its very important.
Then in a separate bowl separate egg yoke and egg white.
Mix egg yoke in butter and sugar mixture and mix them.
After mixing them firmly mix maida and baking powder mixture slowly.
And then add egg white in that and put little pink color and vanilla essence in that and put all that mixture in cake pan and bake it in preheated oven at 190 c.
Remove from the oven and let it cool.
FOR SYRUP
water - 1/2 cup
sugar -1 tbsp
vanilla essence -1/2 tsp
Boil water in a pan and add sugar and essence and keep aside.
make some holes on the cake using a fork and sprinkle this syrup on the cake.(this makes your cake more soft)
FOR FROSTING
Dream whip -2 pkts
milk -1 tbsp
pink color -a drop
vanilla essence -1/4 tsp
Beat all this together using an electric beater and when fluffy and peak spread it on your cake using a spatula.....decorate to ur wish...
CASHEW NUTS CAKE
* ¾ cup butter , softened
* ½ cup sugar
* 4 eggs
* 1½ cups unsalted cashew nuts , ground
* 1 cup plain flour
* 1 teaspoon vanilla essence
* 1 tin condensed Milk
* 1 teaspoon baking powder
* 1 teaspoon bicarbonate of soda
Preparation
Place butter and sugar in a large mixing bowl and beat using an electric beater until mixture changes in color or becomes smooth.
Add eggs gradually to the mixture with constant beating. Then add the ground cashew nuts, plain flour, vanilla, condensed Milk , baking powder and bicarbonate of soda.
Mix all ingredients until well combined. Pour the mixture into a 25cm x 30cm greased baking tin.
Bake in a 175ºC preheated oven for 35-40 minutes or until skewer inserted in the middle comes out clean and top is golden.
* ½ cup sugar
* 4 eggs
* 1½ cups unsalted cashew nuts , ground
* 1 cup plain flour
* 1 teaspoon vanilla essence
* 1 tin condensed Milk
* 1 teaspoon baking powder
* 1 teaspoon bicarbonate of soda
Preparation
Place butter and sugar in a large mixing bowl and beat using an electric beater until mixture changes in color or becomes smooth.
Add eggs gradually to the mixture with constant beating. Then add the ground cashew nuts, plain flour, vanilla, condensed Milk , baking powder and bicarbonate of soda.
Mix all ingredients until well combined. Pour the mixture into a 25cm x 30cm greased baking tin.
Bake in a 175ºC preheated oven for 35-40 minutes or until skewer inserted in the middle comes out clean and top is golden.
VANILLA SWISS ROLL
For the sponge cake:
# 6 eggs
# ¾ cup caster sugar or 150 g
# 1 teaspoon vanilla essence
# ½ teaspoon lemon zest, finely grated
# 1¼ cups plain flour or 175 g, sifted
#
For the cream:
# 1 tin condensed Milk
# ½ cup butter
# 2 tins Nestle cream
# 1 teaspoon vanilla essence
Whisk the eggs, caster sugar, vanilla and lemon zest for 6-8 minutes or until it thickens.
Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together.
Spread the mixture evenly over greased 40 x 30cm shallow Swiss roll tin lined with baking paper. Place in a preheated oven at 190°C. Bake for 15 minutes or until cake springs back when lightly touched. Remove and set aside to cool down.
Meanwhile, add condensed Milk and butter to a non-stick medium saucepan, cook over low heat for 8 minutes with constant stirring until it thickens. Remove from heat and carefully stir in Cream and vanilla. Leave aside to cool into room temperature. Place a new large baking paper on the working table and turn the cake over the same, then remove the old baking paper from the base.
Spread ¾ of the filling mixture on the cake and sprinkle some of the crumbled caramelized almonds. Roll up the cake from the long side and press it firmly. Wrap the cake tightly with the same baking paper and place in freezer until it sets.
Remove from freezer, remove the baking paper and spread the remaining cream filling all over the Swiss roll; spread the caramelized almond on the working table and roll the cake over. Place in fridge again until serving time comes.
serve as desired...
# 6 eggs
# ¾ cup caster sugar or 150 g
# 1 teaspoon vanilla essence
# ½ teaspoon lemon zest, finely grated
# 1¼ cups plain flour or 175 g, sifted
#
For the cream:
# 1 tin condensed Milk
# ½ cup butter
# 2 tins Nestle cream
# 1 teaspoon vanilla essence
Whisk the eggs, caster sugar, vanilla and lemon zest for 6-8 minutes or until it thickens.
Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together.
Spread the mixture evenly over greased 40 x 30cm shallow Swiss roll tin lined with baking paper. Place in a preheated oven at 190°C. Bake for 15 minutes or until cake springs back when lightly touched. Remove and set aside to cool down.
Meanwhile, add condensed Milk and butter to a non-stick medium saucepan, cook over low heat for 8 minutes with constant stirring until it thickens. Remove from heat and carefully stir in Cream and vanilla. Leave aside to cool into room temperature. Place a new large baking paper on the working table and turn the cake over the same, then remove the old baking paper from the base.
Spread ¾ of the filling mixture on the cake and sprinkle some of the crumbled caramelized almonds. Roll up the cake from the long side and press it firmly. Wrap the cake tightly with the same baking paper and place in freezer until it sets.
Remove from freezer, remove the baking paper and spread the remaining cream filling all over the Swiss roll; spread the caramelized almond on the working table and roll the cake over. Place in fridge again until serving time comes.
serve as desired...
TOBLERONE CAKE
Ingredients:
2 (100g) bars Toblerone White Chocolate, chopped
250g butter, chopped
1 cup caster sugar
1 cup milk
2 teaspoons vanilla extract
1 cup plain flour
1 cup self-raising flour
2 eggs, lightly beaten
2 (100g) bars Toblerone Milk or Dark Chocolate, chopped
1/3 cup cream
Directions:
1. Place butter, White Toblerone, sugar, milk and vanilla in a medium saucepan and stir over low heat to combine. Transfer to a large bowl and allow to cool. Whisk in the sifted flours and eggs until well combined.
2. Pour mixture into a round greased and base lined tin and bake Bake at 160ºC for 1 hour or until skewer comes out clean.
3. Place Dark or Milk Toblerone and cream in a small saucepan and stir over a low heat until chocolate is melted and mixture is smooth. Allow to cool slightly before pouring over cooled cake. Allow to set in fridge before serving..........
2 (100g) bars Toblerone White Chocolate, chopped
250g butter, chopped
1 cup caster sugar
1 cup milk
2 teaspoons vanilla extract
1 cup plain flour
1 cup self-raising flour
2 eggs, lightly beaten
2 (100g) bars Toblerone Milk or Dark Chocolate, chopped
1/3 cup cream
Directions:
1. Place butter, White Toblerone, sugar, milk and vanilla in a medium saucepan and stir over low heat to combine. Transfer to a large bowl and allow to cool. Whisk in the sifted flours and eggs until well combined.
2. Pour mixture into a round greased and base lined tin and bake Bake at 160ºC for 1 hour or until skewer comes out clean.
3. Place Dark or Milk Toblerone and cream in a small saucepan and stir over a low heat until chocolate is melted and mixture is smooth. Allow to cool slightly before pouring over cooled cake. Allow to set in fridge before serving..........
DATE CAKE N NON STICK PAN
plain flour 1 c
oil 1/2 c
sugar 3/4 cup
egg 3
date 1 cup
vanilla essence 1 tsp
bakin powdr 1 tsp
Deseed n cook dates usin lil water ,when it cools make into smooth paste . Beat the eggs with sugar slowly fold flour to it.
add oil , vanilla essence n date paste .Add nuts if needed ( i added cashews, tutti frutti,dates n raisins ) .Grease the non
stick pan with butter or oil n pour the battr .Close the lid and cook in very slow flame till done . It ill take almost 20 to 30 mnts .insert a
fork and wen it cmes out clean off the flame.
oil 1/2 c
sugar 3/4 cup
egg 3
date 1 cup
vanilla essence 1 tsp
bakin powdr 1 tsp
Deseed n cook dates usin lil water ,when it cools make into smooth paste . Beat the eggs with sugar slowly fold flour to it.
add oil , vanilla essence n date paste .Add nuts if needed ( i added cashews, tutti frutti,dates n raisins ) .Grease the non
stick pan with butter or oil n pour the battr .Close the lid and cook in very slow flame till done . It ill take almost 20 to 30 mnts .insert a
fork and wen it cmes out clean off the flame.
VANILLA CUP CAKES
Cake Flour - 1 3/4 cups
Plain Flour - 1 1/4 cups
Sugar - 2 cups
Baking powder - 2 tbsp
Saly - 1/4 tsp
Unsalted butter - 200 gm(cubed)
Eggs - 4
Whole milk - 1 cup
Vanilla essence - 1 tsp
Preheat the oven and line cup cake pans with paper liner
Combine Flours , sugar , baking powder , salt , and mix on low speed until combined
Add butter , mixing until just coated with flour
In another bowl whisk eggs , milk , vanilla essence.
On medium speed add the wet ingredients in 3 batches, beat until incorporated , but do not over beat
Pour the batter in the pans filling only about 2/3 full
Bake for 18 - 20 mins
For the Frosting
Whipping cream
powdered sugar
Pink color
Mix all the ingredients together and once the cake is cooled spread the frosting on top of it and sprinkles...
Plain Flour - 1 1/4 cups
Sugar - 2 cups
Baking powder - 2 tbsp
Saly - 1/4 tsp
Unsalted butter - 200 gm(cubed)
Eggs - 4
Whole milk - 1 cup
Vanilla essence - 1 tsp
Preheat the oven and line cup cake pans with paper liner
Combine Flours , sugar , baking powder , salt , and mix on low speed until combined
Add butter , mixing until just coated with flour
In another bowl whisk eggs , milk , vanilla essence.
On medium speed add the wet ingredients in 3 batches, beat until incorporated , but do not over beat
Pour the batter in the pans filling only about 2/3 full
Bake for 18 - 20 mins
For the Frosting
Whipping cream
powdered sugar
Pink color
Mix all the ingredients together and once the cake is cooled spread the frosting on top of it and sprinkles...
Pineapple Upside Down Cake
(recipe source ..rias collection )
Ingredients
2 x 15ml tablespoons sugar
6 slices pineapple from a 425g can, plus 3 x 15ml tablespoons of the juice
11 glacé cherries, approx. 75g total weight
100g flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100g soft butter
100g caster sugar
2 eggs
Butter for greasing
Method:
1.Preheat the oven to 200°C. Butter (24cm wide at the top and 20cm diameter at the bottom) or use a 23cm cake tin (neither loose-bottomed nor springform).
2.Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
3.Fill each pineapple ring with a glacé cherry, and then dot one in each of the spaces in between.
4.Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
5.Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
6.Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.
Hre v go beauiful n yummy cake
Ingredients
2 x 15ml tablespoons sugar
6 slices pineapple from a 425g can, plus 3 x 15ml tablespoons of the juice
11 glacé cherries, approx. 75g total weight
100g flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100g soft butter
100g caster sugar
2 eggs
Butter for greasing
Method:
1.Preheat the oven to 200°C. Butter (24cm wide at the top and 20cm diameter at the bottom) or use a 23cm cake tin (neither loose-bottomed nor springform).
2.Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
3.Fill each pineapple ring with a glacé cherry, and then dot one in each of the spaces in between.
4.Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
5.Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
6.Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.
Hre v go beauiful n yummy cake
BUTTERMILK FRUIT MUFFINS
Maida - 11/2 cups
Dates -1/2 cups
Sugar - 2/3 cup
Salt - 1/4 tsp
Cinnamon pwd - 1/2 tsp
Nutmeg pwd - 1/2 tsp
Baking soda - 1 tsp
Buttermilk - 1 cup
Unsalted butter - 1/2 cup
Vanila essence -1/2 tsp
Black currants -1/2 cup
Raisins - 1/2 cup
Cashewnuts - 1/2 cup
1. Preheat oven at 165 c.
2. Place about 1/2 cup of the flour on a cutting board. Coat the dates with the flour & coarsely chop the dates.
3.Place all the flour & date mixture along with the remaining 1 cup of flour in a large bowl.To this flour add sugar (i powdered it so that it will melt soon)salt,spices & baking soda.Stir to combine.
4. In a seperate bowl whisk together butter milk (i dint have any so i substituted with 3/4 cup PLAIN YOGHURT + 1/4 cup MILK), melted butter & vanila. Stir the buttermilk mixture along with the dried fruits into the dry ingredients. Mix well. Immediately pour this batter to baking tray or muffin tray smoothing the top with a spatula.
5.Bake in a preheated oven for about 50- 55 min.
Dates -1/2 cups
Sugar - 2/3 cup
Salt - 1/4 tsp
Cinnamon pwd - 1/2 tsp
Nutmeg pwd - 1/2 tsp
Baking soda - 1 tsp
Buttermilk - 1 cup
Unsalted butter - 1/2 cup
Vanila essence -1/2 tsp
Black currants -1/2 cup
Raisins - 1/2 cup
Cashewnuts - 1/2 cup
1. Preheat oven at 165 c.
2. Place about 1/2 cup of the flour on a cutting board. Coat the dates with the flour & coarsely chop the dates.
3.Place all the flour & date mixture along with the remaining 1 cup of flour in a large bowl.To this flour add sugar (i powdered it so that it will melt soon)salt,spices & baking soda.Stir to combine.
4. In a seperate bowl whisk together butter milk (i dint have any so i substituted with 3/4 cup PLAIN YOGHURT + 1/4 cup MILK), melted butter & vanila. Stir the buttermilk mixture along with the dried fruits into the dry ingredients. Mix well. Immediately pour this batter to baking tray or muffin tray smoothing the top with a spatula.
5.Bake in a preheated oven for about 50- 55 min.
ZEBRA CAKE
source Ria's Collection4 large eggs, at room temperature
1 cup granulated sugar
1 cup milk, at room temperature
1 cup vegetable oil
2 cups all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder
1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer beat until the mixture is creamy and light in color
2. Add milk and oil, and continue beating until well blended.
3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated.
4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
5. Preheat the oven to 350F (180C).
6. Lightly grease the pan with oil.
7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter or you can also use a ladle that would hold 3 tablespoons into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter.Do not stop and wait until the previous batter spreads ..keep doin! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.
8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven n cool it in the wire rack . You can sprinkle the top of the cake with some powdered sugar or leave it plain
STRAWBERRY SPONGE CAKE
Added by Shamnas Suneed
Maida-2 cups
baking powder-2 tsp
milk-1/2 cup
sugar-1 cup
pure ghee/butter-5 tbsp
strawberry cream-11/2 tbsp
vanilla essence-1 tsp
eggs-2
In a bowl beat sugar and eggs and butter...
Add the remaining ingredients and beat till fluffy...
Preheat oven....Grease baking pan.....
And bake it.....
(i used strawberry syrup instead of cream....)
try it its soooooo gooooooood......
PINEAPPLE CAKE
* 2 eggs
* 1½ cups plain flour
* 1 teaspoon baking powder
* ¾ cup butter, melted
* ½ teaspoon pineapple flavor essence
* 1 tin condensed Milk
* Lemon zest, one small piece
* ¾ cup sugar
Preparation
Grease a 25cm round cake tin with butter and flour. Place 6 pineapple slices on the bottom.
Place the remaining 4 pineapple slices in a kitchen blender. Blend for 2 minutes or until puree. Remove and place in a large bowl.
Add eggs, flour, baking powder, butter, pineapple flavor essence, condensed Milk , lemon zest and sugar to the pineapple puree.
Mix well until smooth then pour the mixture into the prepared baking tin.
Bake in 175°C preheated oven for 55 minutes or until a skewer inserted in the middle comes out clean.
STRAWBERRY CAKE
1 1/2 cup plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter( softend)
1 cup sugar
2 large eggs ( room temperature)
1/2 tsp vanilla essence
1/2 cup whole milk
Method:
Preheat oven and Grease a cake tin.
Sift flour, baking powder and salt into a bowl and set aside.
Cream the butter and sugar until fluffy.
Add the eggs one at a time and blend well.
Mix all the dry ingredients till well combined.
Pour the mixture into the cake tin and bake for 35 to 40 minutes.
Decorate as ur wish..
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter( softend)
1 cup sugar
2 large eggs ( room temperature)
1/2 tsp vanilla essence
1/2 cup whole milk
Method:
Preheat oven and Grease a cake tin.
Sift flour, baking powder and salt into a bowl and set aside.
Cream the butter and sugar until fluffy.
Add the eggs one at a time and blend well.
Mix all the dry ingredients till well combined.
Pour the mixture into the cake tin and bake for 35 to 40 minutes.
Decorate as ur wish..
Easy Eggless Choclate Cake
best n easy butterless cake
Recipe from :All recipes
INGREDIENTS
1 cups white sugar
11/2 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cups water
1/2 cup vegetable oil
1 tablespoons distilled white vinegar
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 F 175 degrees C.
In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
Pour into a 9x13 inch pan. Bake at 175 degrees C for 40 minutes, or until toothpick inserted into center of cake comes out clean.
Recipe from :All recipes
INGREDIENTS
1 cups white sugar
11/2 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cups water
1/2 cup vegetable oil
1 tablespoons distilled white vinegar
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 F 175 degrees C.
In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
Pour into a 9x13 inch pan. Bake at 175 degrees C for 40 minutes, or until toothpick inserted into center of cake comes out clean.
Cinnamon Tea Cake
Vanilla eseence – 1tsp
Caster sugar – 2/3 cup (150 gm)(refer notes)
Egg – 1
Self-raising flour – 1 cup (150gm)(refer notes)
Milk – 1/3 cup (80ml)
Butter – 10gm, melted, extra
Ground cinnamon – 1 tsp
Caster sugar – 1 tbsp, extra
Preheat oven to 180 degree C/350-375 F, before baking. Grease deep 20cm-round cake pan; line base with baking paper. Beat butter, essence, sugar & egg in a small bowl with electric mixer until light & fluffy
Using wooden spoon, gently stir in sifted flour and milk. Make sure that there are no lumps.Spread mixture into prepared pan.
Bake cake in the preheated oven for about 30 mins. Turn cake onto wire rack then turn top-side up; brush top with extra melted butter, sprinkle with combined cinnamon & extra sugar. Serve warm with butter, if desired.
Choco Chip Muffins
Recipe Source Chef in u
100gm cup butter, softened
1 cup sugar
2 egg
1 cup plain yogurt
1 tsp vanilla extract
2 cups all purpose flour (maida)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup semisweet chocolate chips
For the Topping:
1 tsp cinnamon powder
3-4 tbsp nuts of ur choice
2 tbsp brown sugar
1/4 cup semisweet chocolate chips
In a bowl, cream butter and sugar together.
Add the egg whites slowly and beat it along with the butter mixture.
Add yogurt and vanilla and mix well.
Combine the flour, soda,powder and salt together in another bowl
Add it slowly into the creamed mixture until moistened
Fold in the chocolate chips gently.
Line a muffin pan with paper-lined cups and fill it 2/3rd full with the batter.
Combine the topping ingredients in a bowl.
Sprinkle this mixture over the batter.
Bake them at 350F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool it for few minutes before removing them from the pan
100gm cup butter, softened
1 cup sugar
2 egg
1 cup plain yogurt
1 tsp vanilla extract
2 cups all purpose flour (maida)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup semisweet chocolate chips
For the Topping:
1 tsp cinnamon powder
3-4 tbsp nuts of ur choice
2 tbsp brown sugar
1/4 cup semisweet chocolate chips
In a bowl, cream butter and sugar together.
Add the egg whites slowly and beat it along with the butter mixture.
Add yogurt and vanilla and mix well.
Combine the flour, soda,powder and salt together in another bowl
Add it slowly into the creamed mixture until moistened
Fold in the chocolate chips gently.
Line a muffin pan with paper-lined cups and fill it 2/3rd full with the batter.
Combine the topping ingredients in a bowl.
Sprinkle this mixture over the batter.
Bake them at 350F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool it for few minutes before removing them from the pan
Egless Wheat Fruit Cake
Ingredients:
1 cup whole wheat flour
1/2 cup(100gms) + 1/4 cup(50gms) sugar
... 7 tbl spn(100gms) butter
Spice powder – 2″ cinnamon + 4 green cardamoms + 5 cloves powdered
3/4 cup fresh orange juice
1 tea spn vanilla extract
1/2 tea spn baking powder
1 tea spn baking soda
2 tbl spns orange marmalade (any mixed fruit jam can be used)
1/4 tea spn salt
Dry fruits -
1/3 cup(50gms) raisins
1/4 cup(50gms) chopped prunes
1/2 cup(50gms) chopped pecans
1/2 cup(50gms) chopped cashews
1/2 cup(100gm) tutti frutti
Method:
Preheat the oven at 350F for about 10mins.
Take all the dry fruits in a bowl. Melt the butter and add it to the fruits. Mix.
Heat 1/2 cup sugar with 1tbl spn water in a thick bottomed pan till it becomes dark brown in color (caramel. If you burn this, the cake become bitter, so be careful).
Add this to the fruits and mix. When it is cooled a bit, add orange marmalade, orange juice, 1/4 cup sugar and salt, spice mixture, vanilla.
Siieve together flour, baking powder and soda.
Add these dry ingredients to the fruit mixture a little at a time, mixing with a spoon.
Grease a baking dish and pour the batter into it. Bake it at 350F for about 25-30mins or till a knife inserted in the center comes out clean.
Wait till it cools down to room temperature and then cut it.
PS: This cake is very dense due to amount of dry fruits used in it
Courtsey Simply Cooking
1 cup whole wheat flour
1/2 cup(100gms) + 1/4 cup(50gms) sugar
... 7 tbl spn(100gms) butter
Spice powder – 2″ cinnamon + 4 green cardamoms + 5 cloves powdered
3/4 cup fresh orange juice
1 tea spn vanilla extract
1/2 tea spn baking powder
1 tea spn baking soda
2 tbl spns orange marmalade (any mixed fruit jam can be used)
1/4 tea spn salt
Dry fruits -
1/3 cup(50gms) raisins
1/4 cup(50gms) chopped prunes
1/2 cup(50gms) chopped pecans
1/2 cup(50gms) chopped cashews
1/2 cup(100gm) tutti frutti
Method:
Preheat the oven at 350F for about 10mins.
Take all the dry fruits in a bowl. Melt the butter and add it to the fruits. Mix.
Heat 1/2 cup sugar with 1tbl spn water in a thick bottomed pan till it becomes dark brown in color (caramel. If you burn this, the cake become bitter, so be careful).
Add this to the fruits and mix. When it is cooled a bit, add orange marmalade, orange juice, 1/4 cup sugar and salt, spice mixture, vanilla.
Siieve together flour, baking powder and soda.
Add these dry ingredients to the fruit mixture a little at a time, mixing with a spoon.
Grease a baking dish and pour the batter into it. Bake it at 350F for about 25-30mins or till a knife inserted in the center comes out clean.
Wait till it cools down to room temperature and then cut it.
PS: This cake is very dense due to amount of dry fruits used in it
Courtsey Simply Cooking
Fruit Cake
2c chopped dry fruit,golden raisins n currants
1 zest of lemon chopped
1 zest of orange chopped
1c apple juice
3/4 c sugar
100gm butter
4 whole clove ground
1tsp each ground cinamom n ginger
1tsp each bakin powder n bakin soda
2 eggs
1/2 tsp salt
13/4c all purposse flour
chopped nuts
Soak overnite the chopped dry fruits ,raisin n currants ,zest f orange n lemon in apple juice.To the soak fruit add sugar, butter,grounded clove ,cinamon n ginger.Bring to boil n let it cool.Pre heat the oven to 325 dgr .In a bowl mix all dry ingredients n salt .Sift the flour into fruit mixture n fold usin spatulla.Mix in the eggs one at a time .Add chopped nuts . Pour the batter n a cake tin n bake for 1 hr.Cool in the wire rack n apply apple juice on top usin a brush.
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