Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

August 21, 2017

COCONUT RING CAKE

Ingredients:
Butter - 125 gms
Sugar - 3/4 cup
Self raising flour - 2 cups
eggs - 2 (beaten)
Milk - 1/2 cup
desiccated coconut - 2 tbsp
Lemon essence - 1/2 tsp

Method:

  • Put softened butter, sugar, sifted flour, beaten eggs and milk in a bowl.
  • Beat on medium speed for 3 minutes then stir in the coconut and lemon essence.
  • Pour into a greased 8" ring cake tin and bake in a moderate oven for about 45 minutes or until done when tested.


August 10, 2017

ENGLISH MALT LOAF

Ingredients:
Wholemeal plain flour - 640 gms
Firmly packed brown sugar - 100 gms
Sultanas - 250 gms
Baking soda - 1 tsp
Hot water - 1 tbsp
Milk - 310 ml
Liquid malt - 250 ml
Treacle - 125 ml

Method:

  • Grease 15 * 25 cm loaf pan, line base with baking paper.
  • Sift flour  into large heatproof bowl; add sugar and sultanas.
  • Add soda to water in medium jug; add milk.
  • Stir foaming milk mixture into flour mixture.
  • Spread cake mixture into prepared pan; bake in moderately slow oven about 1 3/4 hours.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.

August 08, 2017

ORANGE MARMALADE CAKE

Ingredients:
Butter  - 125 gms
Orange rind - 2 tsp (finely grated)
Castor sugar - 110 gms
Eggs - 2
Orange marmalade - 2 tbsp
Dried mixed peel -  55 gms
Desiccated coconut - 5 gms
Self raising flour - 225 gms
Milk - 125 ml

Method:

  • Grease 14* 21 cm loaf pan; line base and 2 long sides with a strip of baking paper, extending paper 2 cm above edge of pan.
  • Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy.
  • Add eggs, one at a time, beating until just combined between additions.
  • Stir in marmalade and peel, then coconut, flour and milk, in 2 batches.
  • Spread cake mixture into prepared tin; bake in moderate oven about one hour.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.

July 29, 2017

EASY EASTER BRIOCHE

Ingredients:
Maida - 250 gms
Butter - 100 gms
Caster sugar - 2 tbsp
Pinch of salt
fast action yeast - 7 gm
Eggs - 3 + 1 extra beaten egg yolk, to glaze
Sugar  cubes - 3 (lightly crushed)

Method:

  • Add butter to the flour and mix until it looks like breadcrumbs.
  • Then add sugar, pinch of salt and the yeast.
  • Add the 3 eggs and mix to a soft dough, then knead it for 2-3 minutes.
  • Butter a loaf tin. Tip the dough onto a floured work surface.
  • With floured hands, knead the dough to make a ball, then put in the loaf tin, smooth side up.
  • Cover with cling film and leave to rise in a warm place until doubled in size (about 2 hours)
  • brush the top of broiche with the egg yolk and sprinkle the crushed sugar on top.
  • Bake for 20-25 minutes at 200 C in conventional until golden and the loaf sounds hollow when tapped.
  • Transfer to wire rack and let it cool.

July 20, 2017

BASIC TWO EGG BUTTER CAKE

Ingredients:
Sifted cake flour - 2 cups
Baking powder - 2 1/2 tsp
Salt - 1/2 tsp
Eggs - 2 (separated)
Butter  -1/2 cup
Sugar -  1 cup
Vanilla  - 1 tsp
Milk - 3/4 cup

Method:

  • Sift cake flour, baking powder, and salt onto waxed paper.
  • Beat egg whites until they form soft peaks in a small bowl, then, with same beater, in a large bowl, cream butter, slowly adding sugar and beating until fluffy.
  • Beat in egg yolks and vanilla. Add flour mixture. 1/3 at a time, alternatively with milk, beating just until blended.
  • Fold in beaten whites. 
  • Pour into greased,wax paper- lined 8*1 1/2" layer pans or 9*9*2 pan.
  • Bake in moderate oven (350 degrees) 30 minutes for layers or 40 minutes for square.
  • When cake is done, top will spring back when lightly pressed with finger.
  • Cool in pan 5 minutes, turn out on racks to cool.
  • Fill and frost as desired.

July 11, 2017

COCONUT CAKE

Ingredients:
Refined flour - 150 gms
Margarine / Butter - 300 gms
Castor sugar - 260 gms
Urad dal - 25 gms
Desiccated coconut - 75 gms
Baking powder  - 8 gms
Cardamom powder - 5 gms
Vanilla essence - few drops

Method:

  • Soak dal .for 2 hours, drain and grind to make a fine paste, Allow to ferment for 6-8 hours or overnight
  • Blend margarine and castor sugar until fluffy.
  • Add urad dal paste and continue blending.
  • Sieve refine flour and baking powder together and add to the mixture.
  • Blend for a while, add essence and cardamom powder.
  • Fold in the desiccated coconut carefully.
  • Transfer mixture into a greased tin and bake at 150 c until done.

July 10, 2017

ALMOND BUTTER CAKE

Ingredients:
Butter  -250 gms
Almond essence - 1 tsp
Castor sugar - 220 gms
Eggs - 4
Self raising flour - 150 gms
Plain flour - 75 gms
Almond meal - 90 gms

Method:

  • Grease deep 19 cm square cake pan, line base with baking paper.
  • Beat butter, essence and sugar in medium bowl, with electric mixter until light and fluffy.
  • Add eggs, one at a time, beating until just combined between additions (mixture may curdle).
  • Fold in sifted flours and almond meal in 2 batches (mixture will be stiff); spread mixture into prepared pan.
  • Bake in moderate oven 30 minutes.
  • Reduce temperature to moderately slow, bake about 30 minutes.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool. 

May 03, 2017

OLD FASHIONED SPONGE CAKE

Ingredients:
Sifted cake flour - 1 cup
baking powder - 1 tsp
Salt - 1/2 tsp
eggs - 6 (separated)
Sugar - 1 cup
Orange extract - 1 tsp
Lemon extract - 1/2 tsp

Method:

  • Sift flour, baking powder,and salt onto wax paper; reserve.
  • Beat egg whites in large bowl of mixer at high speed until foamy white and double in volume.
  • Beat in 1/2 cup of the sugar, 1 tbsp at a time, until meringue stands in soft peaks.
  • Beat egg yolks in small bowl of mixer at high speed until thick and lemon colour. Beat in remaining 1/2 cup of the sugar, 1 tbsp at a time, until mixture is very thick and fluffy. Beat in orange and lemon extract.
  • Fold flour, 1/3 at a time, into egg yolk mixture with a wire whip or rubber scraper until completely blended.
  • Fold flour-egg yolk mixture into meringue until no streaks of white or yellow remain. Pour into an ungreased 9" tube pan.
  • Bake in slow oven (325 degrees) for one hour, or until top springs back when lightly pressed with finger tip.
  • Invert pan, placing tube over a quart size soft drink bottle; let cake cool completely.
  • Loosen the cake around the edge and the tube and down the sides with a spatula.
  • Cover pan with a serving plate; shake gently; turn upside down; lift off pan.
  • Sift sugar over top, if you wish and sere with sweetened fruit.

May 02, 2017

SWISS CARROT CAKE

Ingredients:
All purpose flour - 2 cups (sifted)
baking powder - 2 tsp
Baking soda - 1 1/2 tsp
Salt - 1 tsp
Cinnamon - 2 tsp
Salad oil - 1 1/2 cups
Sugar - 2 cups
Eggs - 4
Grated carrots - 2 cups
crushed pineapple - 1 small can
Walnuts or pecans - 1  1/2 cups (chopped)
Vanilla extract - 1 tsp

Method:

  • Sift flour , baking powder, soda, salt, and cinnamon together.
  • combine oil and sugar in large mixing bowl; beat thoroughly with electric mixture.
  • Add eggs one at a time; beat well after each addition.
  • Sift flour mixture into egg mixture; beat thoroughly.
  • Stir in remaining ingredients.
  • Spread batter evenly into well greased and floured 9*13" pan or 2 loaf pans.
  • Bake in preheated 350 f oven for one hour or until cake test done.
  • let cool in pan for 5 minutes; turn onto cake rack to finish cooling.
  • Dust with sifted confectioner's sugar to serve.

February 07, 2017

GREEN COCONUT EGGLESS CAKE

Ingredients:
Desiccated coconut - 1 1/2 cups
Flour - 1 1/2 cups
Condensed milk - 1 cup
Baking powder - 1 1/2 tsp
Salt -1/4 tsp
White butter - 2 tsp
Green colour - drop
Castor sugar - 1 tsp
Milk - 3/4 cup

Method:

  • Sift maida, salt and baking powder together.
  • Mix condensed milk and butter thoroughly; add green colour, coconut powder, maida, milk and sugar slowly.
  • Mix well with a wooden spoon.
  • Pour into greased baking tin and bake at preheated oven about 40 minutes until done.

January 23, 2017

APRICOT CAKE

Ingredients:
Dried apricots - 3/4 cup (chopped)
Sugar - 1/2 cup
Water - 1/2 cups
Margarine - 90 gms
Egg -1
Wholemeal self-raising flour - 1/2 cup
White self raising flour -1/2 cup
Slivered almonds- 1/4 cup

Method:

  • Place apricots, sugar, water and margarine in a saucepan and stir over a low heat until boiling.
  • Remove from heat and allow to cool.
  • Beat in egg and then stir in flours and mix well.
  • Place in a greased 7" ring cake tin and sprinkle almonds over top.
  • Press in lightly.
  • Bake in a moderate oven 35-40 minutes until cooked.


PEACH-ALMOND KUCHEN

Kuchen is German for cake. In America, it describes coffee cake like desserts

Ingredients:
All purpose flour -1/2 cup
Brown sugar - 3 tbsp
Ground cinnamon - 1/2 tsp
Butter - 3 tbsp
Almonds - 1/4 cup (sliced and toasted)
Medium peaches - 600 gms (peeled, pitted and sliced)
Peach yogurt -200 gms carton
Cream cheese - 75 gms
Eggs -2
Sugar - 1/4 cup
All purpose flour - 1/4 cup

Method:

  • For crumb topping, in a small mixing bowl stir together the 1/2 cup flour, brown sugar,and cinnamon.
  • Cut in butter till mixture resembles fine crumbs. Stir in almonds.
  • Set crumb topping aside.
  • Spoon peaches into an ungreased 10*6*2 " baking dish.
  • In a medium mixer bowl use and electric mixer to beat together yogurt and cream cheese.
  • Add eggs, sugar,and 1/4 cup flour beating till smooth.
  • Pour mixture over fruit in dish.
  • Sprinkle crumb topping around edge of dish.
  • Bake in a 375 Oven for 30 minutes or till filling is set.
  • Serve warm , cut into squares.
  • Makes 6-8 servings.

January 21, 2017

CREAM SPONGE

Ingredients:
Eggs -4
Castor sugar - 3/4 cup
Self raising flour - 1 1/4 cup
Butter - 1 tsp
Hot water - 3 tbsp
Cream - 1 cup (whipped)
Icing sugar
Additional whipped cream
Chinese gooseberries

Method:

  • Beat whole eggs until light. Gradually beat in sugar, continue beating until mixture is thick and sugar has completely dissolved (approximately 10-15 minutes)
  • Sift flour several times; melt butter in hot water.
  • Sift dry ingredients over egg mixture, fold in. Working quickly fold in hot water and butter.
  • Pour into a buttered and floured 20 cm cake tin.
  • Bake in a moderate oven 25-30 minutes or till cake springs back when touched lightly.
  • Turn out immediately and leave to cool.
  • Slice into three layers and fill layers with whipped cream.
  • Dust top with icing sugar and decorate with additional whipped cream and sliced Chinese gooseberries.

December 21, 2016

BEGINNERS BROWNIES

Ingredients:
Butter - 1/2 cup
Unsweetened chocolate - 50 gms
Sugar - 1 cup
Eggs -2
Vanilla extract -1 tsp
all purpose flour - 3/4 cup
Chopped nuts - 1/2 cup (optional)

Method:

  • In the top of a double boiler, melt butter and chocolate together over water that is simmering, not boiling.
  • Meanwhile, use the butter wrapper to grease a square 8" baking pan.
  • Shake in a little flour, then shake out excess.
  • When butter and chocolate melted, remove and set it on the counter top to cool.
  • Add sugar; when mixture is room temperature, blend in eggs one at a time, beating well.
  • Add vanilla extract. stir in flour and if desired, chopped nuts.
  • stir only until ingredients are well mixed. spread batter in prepared pan.
  • Bake at 350 F for 30 minutes, no longer.
  • Remove from oven and place on a rack to cool.
  • When room temperature, cut into squares.

December 20, 2016

QUICK MIX HONEY CAKE

Ingredients:
Flour - 2 cups
Baking powder - 1 tsp
Baking soda- 1/4 tsp
Ground nutmeg - 1/2 tsp
Ground clove -1/4 tsp
Ground cinnamon -1/2 tsp
Brown sugar - 1/2 cup
Almonds - 1/2 cup (blanched and sliced)
Raisins - 1 cup
Peanuts - 1/2 cup
Glazed peels and cherry - 2 cups
Salt - 1/2 tsp
Butter - 3/4 cup
Honey - 1 cup
Eggs - 3

Method:

  • Beat butter and brown sugar till fluffy, add in beaten eggs.
  • Mix sifted flour, baking powder, soda, salt and spices together.
  • Then mix honey and fruit, dusted with flour.
  • Line the loaf tin with greased brown paper and in it pour the cake mixture.
  • Bake at 350 F till wooden pick comes out smoothly.
  • Cool cake on wire rack and peel off paper.
  • Store in a tightly closed cake box.
  • Serrve it without icing with morning tea.

November 17, 2016

PINEAPPLE UPSIDE-DOWN CAKE


Ingredients:
Butter – 115 gms
Light soft brown sugar -200 gms
Pineapple rings -400 gm can
Self raising flour – 175 gms
Baking powder – ½ tsp
Salt – ½ tsp
Sunflower oil – 75 ml
Eggs – 3
Vanilla essence – 1 tsp
Yellow food coloring
Maraschino cherries

Method:
  • In baking dish, place brown sugar and butter.
  • Cook on high for 3-5 minutes, until butter melts; stirring twice.
  • In sugar mixture, arrange pineapple. Place one cherry in each ring and extra cherries between.
  • In large mixing bowl, combine flour, baking powder and salt.
  • In medium mixing bowl, beat oil and eggs; stir in vanilla and 1-2 drops coloring. Add oil mixture to flour mixture; beat for 30 seconds.
  • Over fruit arrangement in baking dish, carefully pour batter; smooth surface.
  • Elevate baking dish on trivet or rack.
  • Cook cake on high for 10-12 minutes, until centre springs back when lightly touched with finger, rotating dish halfway through cooking.
  • Allow cake to stand in dish on heatproof surface for 10 minutes.

November 13, 2016

APPLE CAKE (APPEL KUCH)

Ingredients:
Flour - 200 gms
Baking powder - 2 tsp
Sugar - 1 tbsp
Salt - 1/2 tsp
Butter - 100 gms
Milk - 115 ml + 4 tbsp

Topping:
Sharp eating apples
Eggs - 2 (well beaten)
Milk- 260 ml
Cinnamon powder - 1/2 tsp
Castor sugar - 75 gms

Method:

  • Sift the flour and baking powder together. Mix all the dry ingredients. 
  • Rub in the butter lightly. Then mix to a springy dough with the milk.
  • Roll out or pat into shape. Grease a loaf pan about 9 by 5 by 3 inches, and lay the dough in it.
  • Peel and core the apples. Slice them in thin segments, and lay them in overlapping lines or circles on the dough.
  • Cover with a custard made by heating the milk with 75 gms of sugar and the cinnamon, pouring on the eggs and reheating gently until thick.
  • Pour this custard over the apples.
  • Bake the cake for about 30 minutes in a fairly hot oven at the temperature below until the dough is cooked through.
  • Serve hot or cold, with plenty of cream.



October 20, 2016

EGGLESS STRAWBERRY CAKE

Ingredients:
Maida -220 gms
Sugar - 160 gms
Oil - 140 ml
Thick curd - 100 gms
Baking powder -1 1/4 tsp
Strawberry sauce - 3 tbsp

For the topping:
Fresh cream - 200 ml
Icing sugar - 2-3 tsp
Strawberry essence - 3 drops
Fresh strawberries

Method:

  • Sift the maida and baking powder.
  • Grind the sugar in a mixer.
  • Add the oil and the curd and blend in the mixer again to obtain a very smooth batter.
  • Remove this batter into a mixing bowl.
  • Add the strawberry sauce and blend well.
  • Slowly mix in the maida a little at a time so that the maida blends well into the batter.
  • grease a baking dish and pour the mixture.
  • Bake the cake at 180 degrees C for 35 minutes in preheated oven.
  • Remove when needle pierced in the center comes out clean.
  • Allow the cake to cool completely.
To prepare the topping:
  •  whip the cream till small peaks form.Mix in the icing sugar and essence.
  • Cover the cake with icing.
  • To smoothen the top, drop the knife in water, run it over the icing.
  • Leave the cake in the fridge for icing to become firm.
  • Decorate with pieces of strawberries  and serve.



October 06, 2016

PLUM AND GIN LAYER CAKE

Ingredients:
Butter - 200 gms
Castor sugar - 200 gms
Flour - 175 gms
Eggs - 4
Baking powder - 1 tsp
Ground almonds - 90 gms
Buttermilk - 100 ml
Almond flakes - 4 tbsp

For Butter cream:
Butter - 100 gms
Icing sugar - 140 gms

For Plum and Gin syrup:
Dark Plums - 3-4
Gin - 100 ml
Grenadine syrup - 50 ml
Golden castor sugar - 30 gms


Method:

  • Heat the oven to 170 C.
  • Cream the butter and sugar until they are light and fluffy, then beat eggs one by one, adding 1 tbsp flour after the first egg.
  • Fold in flour, baking powder and ground almonds followed by buttermilk.
  • Spoon the mixture into two buttered and lined 18 cm loose based sponge tins and sprinkle flaked almonds over the top of the mixture.
  • Bake for 30-35 minutes or until the cakes are risen and golden.
  • Cool on wire racks.
  • Meanwhile, for the buttercream, beat butter until its light and creamy and beat in icing sugar.
  • Tip wedges of dark plums into a pan with gin, grenadine syrup and golden castor sugar and cook until the plums just soften but hold their shape.
  • Scoop out and cool the plums.
  • Reduce the liquid to a syrup.
  • Sandwich the cakes together with some of the syrup and the butter cream.
  • Decorate with the plums, a few more almonds and a drizzle of the syrup.

July 29, 2016

ALMOND JELLY LAYERS

Ingredients:
Cake flour - 2 1/4 cup
Granulated sugar - 1 1/2 cup
Baking powder - 4 tsp
Salt - 1 tsp
Shortening - 1/2 cup
Milk - 1 cup
Vanilla extract - 1 tsp
Eggs - 2
Currant jelly - 2 cups (room temperature)
Chopped almonds - 2 cups

Method:

  • Combine flour, sugar, baking powder and salt. 
  • Add shortening, 3/4 cup milk and vanilla. Beat on low speed 2 minutes. Add eggs and remaining milk. Beat 2 minutes. 
  • Grease and flour 3 cake pans. Divide batter evenly among pans. Bake in 350 F oven 20 minutes or until done. Remove from pans; cool.
  • Whip jelly until spreadable. Spread between layers; stack layers. Cover sides of cake with in coat of jelly; Cover sides with 1 cup almonds before jelly sets. 
  • Pour remaining jelly on top of cake; cover top evenly. Spread remaining almonds around edge of cake and in circular design in centre of cake, as illustrated. Let jelly set before serving.
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