Category Archives: Cakes

Pineapple Upside Down Muffins

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Hi Everyone,

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Diwali is around the corner and festivities are on full swing in this part of of the world. I personally love this festive time as there are so many lights, sweets, delicacies, Diwali parties and brightness all around with just a little bit of cold nip in the air. Weather also favors us in the kitchen to cook all sorts of delicacies and sweets and carry on a few experiments in the kitchen.

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As I stated in the previous post, I had shortlisted Pineapple Upside Down Cake to bake for my hubby’s birthday, but this time since I was making Banoffee pie, he had asked me not to bake any cake for him. But me being me, my mind was stuck on  these cute looking muffins, the recipe of which I had already shortlisted this recipe on Pinterest, so I was finding reasons to try baking these upside down muffins. The original recipe had been tried by a lot of people and they had given amazing reviews for the same along with the picture of their baked muffins and they looked so heavenly for me to try them asap.

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And what better reason to try scrumptious desserts for this festive season. These cute and individual portion of Pineapple Upside Down Muffins are a perfect dessert option for your celebrations and Diwali parties. So, put on your baking cap and bake these yummy muffins with just a few ingredients at hand.

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This recipe would yield around 8-9 normal sized muffins, but since I wanted to bake all the batter in one go, I made 6 muffins and 1 mini teddy bear shaped cake.

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Ingredients:

For the Cake Batter:

  • 2 eggs
  • 2/3 cup castor sugar
  • 4 tbsp pineapple juice
  • 1 tsp baking powder
  • 2/3 cup all-purpose flour
  • 1/4 tsp salt

For the Topping:

  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 6 pineapple rings (whole or trimmed to fit into the muffin tin)
  • 6 cherries

Preparation Method:

  1. Preheat oven to 180 degrees Celsius.
  2. In a large mixing bowl, beat together eggs, sugar, and pineapple juice for 5 minutes
  3. In another small bowl, sieve together flour, salt, and baking powder.
  4. Fold dry ingredients into the wet ingredients with light hands and mix well till combined.
  5. In a small non-stick pan, melt together butter and brown sugar over low heat. Stir frequently until well combined.
  6. Grease the muffin tin and spoon brown sugar mixture evenly into the bottom of each section.
  7. Place a pineapple ring or pineapple tidbits into each section, pressing gently to fit. Then add a cherry to the center of each ring.
  8. Pour the cake batter into the muffin tin evenly and bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then loosen with a butter knife along the edges.
  9. Place a piece of parchment paper or a cookie sheet on the counter, to catch any drips, and then invert the muffin tin onto a wire rack.
  10. Enjoy these delicious muffins.

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Wishing all my readers a very Happy and a Prosperous Diwali..!!

Thanks for reading..!!

Mango Semolina Cake

Hi Everyone,

Eggless Mango Semolina Cake
Eggless Mango Semolina Cake

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As you all know, I promised to share summer recipes over the coming few weeks, so today I am bringing you a recipe using the “King of Fruits” – Mango!!

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Mango can be used in variety of recipes like Mango yoghurt, Mango gelato, Mango phirni, Mango ice cream and many more. But today, I am sharing a unique cake recipe using Mango – “Mango Semolina Cake”. This cake is extremely soft & moist and simply melts in your mouth. Moreover, this cake is healthier as compared to the other cakes as it is made of semolina aka sooji and uses very less oil. Since this cake does not have refined flour, it is very good for kids as well.

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The recipe for this cake is taken from a dear friend Kaveri Obhan’s blog, “Pretty Little Things”. This cake is one of her most tried recipes. She shared this recipe last year on the Chef at Large group on Facebook and received tremendous appreciation. A lot of people tried this cake, including myself and were super happy with the outcome. This year, as the mango season stepped in, I decided to bake this cake again and it was loved by all in the family.

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The cake is extremely easy to make and requires simple ingredients which are readily available in your kitchen at all times, so you should not wait for long to try this cake. Just follow the recipe to the T and you will not be disappointed with the outcome.

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For making this beautiful scrumptious eggless cake, you’ll need:

Preparation Time: 20 mins.
Baking Time: 35 – 40 mins.
Serves: 1 Loaf Cake

Ingredients:
  • 1 cup of Semolina/Sooji
  • 1 cup Mango pulp
  • ¼ cup Neutral oil
  • ¾ cup Powdered Sugar
  • 1 teaspoon Baking powder
  • ½ tsp ground cardamom (optional)
  • ¼ cup chopped nuts of your choice for garnish (optional) (I used almonds & pistachios)
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Instructions:
  1. Pre-heat the oven to 170 degrees Celsius.
  2. Mix the semolina with sugar, cardamom and baking powder.
  3. Next, add oil and mix well. Finally add the mango pulp and mix again. Let it sit for 15 – 20 minutes so that sooji absorbs the mango pulp and the batter gets little thick.
  4. Pour the batter in a greased cake tin and garnish with nuts of your choice.
  5. Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit or switch off the top element of the cake.
  6. Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.
  7. Allow to cool completely and then cut and serve.

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Notes:

  • The final color of your cake also depends on the quality of the mangoes used.
  • Ensure that the mango pulp is thick and not too watery, else you will need to keep the batter for a little longer till sooji absorbs the mango pulp and the batter gets little thick.
  • You can adjust the sugar in the cake depending upon the sweetness of the mangoes used.

 

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Thanks for reading…!!

Vanilla Chocolate Chip Malai Cake

Vanilla Chocolate Chip Malai Cake covered with luscious Dark CHocolate Ganache
Vanilla Chocolate Chip Malai Cake covered with luscious Dark Chocolate Ganache
A perfect Flat top cake dusted with castor sugar..
A perfect Flat top cake dusted with castor sugar..
Vanilla Chocolate Chip Malai Sponge Cake
Vanilla Chocolate Chip Malai Sponge Cake
Vanilla Malai Sponge Cake
Vanilla Malai Sponge Cake
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Closer View of the Sponge
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More focused one… How moist it looks..!!
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A perfect cut slice with a thick layer of ganache inside..!
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What was left of the whole cake…!!

Hi friends,

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A perfect tea time sponge cake..!!

I know it has been quite long since I last posted but today, I have come up with my 1st Blogversary post. YES…!! It has already been a year since I started my blogging journey. APRIL 5 – the date on  which I did my first post- marks the first anniversary of my blog. Thank you everyone for all your love and support over the last year, and a heartfelt thank you to all those readers who tried my recipes and shared their feedback. Your support and encouragement is what keeps me motivated to share my tried recipes with you all.

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Now, coming on to the post, I thought a lot about what to post for the first anniversary of my blog and came out finally with this one. As you all know, my first blog post was about my brother’s birthday cake which I baked for him on April 1. So, exactly after a year, I thought what better would be than to share another cake recipe which I baked for him on his birthday this year. Also, you must be thinking: why a cake post again – what better could have I posted to celebrate the first anniversary of my blog as well.

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This year, Karan’s birthday was in auspicious Navratri, so the cake had to be made eggless. I have my share of fears & concerns on eggless cake baking but anyhow I had to bake one for his 12’o clock birthday cake cutting celebrations. This time around, I chose a simple Vanilla Cake loaded with Chocolate Chips with a luscious Dark Chocolate Ganache filling.

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See the thick layer of Ganache in between the layers

However, this Vanilla Cake was different than the usual ones because it was neither made with butter nor oil but it was made with malai or Amul fresh cream. I had seen various recipes for Malai Cake on Chef at Large, but never got the chance to try it. So, finally when I got to try this cake having all the ingredients at hand, I decided to bake one. The cake came out so moist and soft and it didn’t taste like eggless ones too. The cake rose beautifully and was baked to perfection. Addition of chocolate chip made it more heavenly.

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Super moist..!!

Three-fourth of the cake was polished off after it was cut & the remaining cake was finished the next day by my hubby. To make it presentable & look like a birthday cake, I first decided to decorate the entire cake with ganache, but then later changed the idea to layering the cake with ganache & slathering the side of the cake with the sinful ganache & dusting the top of the cake with castor/icing sugar.

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For the Vanilla Chocolate Chip Malai Cake, the recipe was adapted from a Chef at Large member, Anita Gupta’s Malai Marble Cake recipe & the recipe for Dark Chocolate Ganache was adapted from another Chef at Large member, Vibha Bhutada. You can skip the ganache part altogether & just enjoy this cake as a tea time sponge cake. The cake tasted awesome when warmed in microwave for 30 secs.

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Yumminess in every bite..!!

Moving on to sharing the recipe, you’ll need:

Preparation Time: 15 mins.
Baking Time: 30 – 40 mins.
Serves: 8-10 people

Ingredients for the Vanilla Chocolate Chip Malai Cake:

  • 1 cup maida/all-purpose flour (at room temperature)
  • 1/2 cup powdered sugar
  • 3/4 cup malai/Amul Fresh Cream (I used Amul Cream)
  • 1/2 – 3/4 cup milk (at room temperature)
  • 1/2 cup milk powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vinegar
  • 1/4 cup chocolate chips (optional)

Ingredients for the Chocolate Ganache:

  • 100 grams Amul Fresh Cream
  • 100 grams dark chocolate (I used 57% cocoa, Regal chocolates)
  • 3-4 tsp icing/castor sugar
  • 1/2 tbsp butter (optional, but I added)

Preparation Method for the Cake:

  1. Sieve the all-purpose flour, baking powder & baking soda together for 3-4 times and keep it aside.
  2. Preheat the oven for 10 minutes at 180 degrees Celsius, and prepare the baking tin by greasing it and lining it with butter paper.
  3. In another mixing bowl, beat cream, sugar, 1/2 cup milk & milk powder together with a hand blender till the sugar dissolves. Do not over-beat the cream mixture.
  4. Now add the sieved dry ingredients in three batches and fold them in using cut and fold method with light hands.
  5. Add vinegar and vanilla essence and mix again.
  6. Add the remaining milk, if required, to adjust the consistency of the batter. The batter should be neither too thick nor too runny, it should just be easily pourable.
  7. Dust the chocolate chips with a little flour and fold them in the batter. Reserve a few of them for sprinkling on the top of the batter.
  8. Pour the prepared batter in the cake tin and sprinkle the reserved chocolate chips on the top.
  9. Bake the cake at 180 degrees Celsius for 35-40 mins. till a skewer inserted in the centre comes out clean. Keep an eye on the cake after 25 mins., if the top is browning too fast, cover it loosely with aluminium foil or switch off the top element for some time.

Preparation Method for the Ganache:

  1. I have taken 1:1 proportion for cream and chocolate as I did not want the ganache to be runny. I wanted to fill the cake, so kept the ganache to cool down at room temperature for 10 minutes. The dark chocolate I used was a little bitter to our liking, so I added sugar to the ganache to sweeten it a bit. You can adjust the sugar as per your liking or simply avoid it if you like a bitter ganache.
  2. In a big mixing bowl, chop the dark chocolate into small pieces so that it melts evenly. Add the butter on top.
  3. Heat the cream on the gas. Keep stirring and when it starts to simmer, immediately switch off the gas. Do not let the cream boil. You can heat the cream in microwave also in case you are comfortable. I was sceptical, so used the burner method.
  4. Pour the hot cream evenly over the chopped chocolate and butter and let it sit undisturbed for a few minutes.
  5. Now start mixing the chocolate and cream slowly with a whisk until it gets smooth and no more chocolate pieces are left.
  6. Add sugar and whisk it till smooth. Let the ganache cool down at room temperature for 10 minutes.

Assembling the Cake:

  1. Cut the sponge cake horizontally into two halves. Now layer the ganache on the bottom layer and cover it with the top layer to make it a layered cake.
  2. Seal the sides of the cake with the remaining chocolate ganache.
  3. Dust the cake with icing sugar and keep it in the refrigerator to set.
  4. Take the cake out of the refrigerator 30 minutes before serving to bring it to room temperature.
  5. The cake tasted best when served warm or at room temperature.
Filled & sides covered with Ganache..!! Just the final touch of dusting icing sugar left..!!
Filled & sides covered with Ganache..!! Just the final touch of dusting icing sugar left..!!
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A perfect slice with a cup of hot tea..!!

Thanks for reading guys…!!

Banana Chocolate Chip Cake/Bread

Banana Chocolate Chip Cake
Banana Chocolate Chip Cake
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Banana Chocolate Chip Bread

Hi Everyone…!!

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Today I am writing a post for all the cake & banana lovers. If you get to eat your favourite fruit in a cake, you can’t ask for anything more. My hubby loves his cakes and one fruit which he can have anytime is banana, so I had to try a combination of both of his favourite things, and trust me you, it resulted in this sumptuous “Banana Chocolate Chip Cake”.

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This cake comes out super moist and soft because of mashed bananas in it & the addition of loads of chocolate chips makes it more heavenly. All sorts of banana cakes are the most baked cakes in my house & this particular cake steals the show every time I bake one. This is the most ordered cake by my clients & it never disappoints them either. This cake gets used up in my house in maximum 2 days no matter how big I make it.

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Look at the crumbs..!!

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This recipe has been adapted from the “Easy Banana Bread” recipe from the website, Taste of Home, and I can very easily say that it is a no fail recipe and has been tried and tested a lot of times now in my kitchen. Just a few days back, I had baked 4 of these cakes – 3 for a client & 1 for my hubby dearest as his Valentine’s treat. The original recipe called for shortening, but since I did not have it, I used oil and I was not disappointed by the results. The cake had a super moist crumb to it and a bread like texture.

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For the recipe of this heavenly yummy cake, you’ll need:

Preparation Time: 15 minutes
Baking Time: 45-50 minutes
Serves: 4-5 persons
Makes: 1 loaf or about 750 grams round cake

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Ingredients:

  • 1/3 cup oil
  • 1/2 cup castor sugar
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (3 large or 4 small/medium bananas)
  • 1 teaspoon vinegar
  • 1/3 cup chocolate chips dusted with a little bit of flour
  • 3-4 tablespoons milk

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Preparation Method:

  1. Preheat oven at 180 degrees Celsius for 10 minutes. In a large mixing bowl, blend oil and sugar well till you get a homogeneous mixture. Add eggs one by one, beating well after each addition.
  2. Sift the flour, baking powder, baking soda and salt 2-3 times.
  3. Add the sifted dry ingredients to the egg mixture alternating with mashed bananas, milk and vinegar, beating well until just combined.
  4. Adjust the quantity of milk to get the right consistency of the batter. The batter will be thick yet flowing.
  5. Fold in the chocolate chips and reserve some to sprinkle on the top.
  6. Pour the batter into a greased and lined baking mould and bake for about 45-50 minutes or until a skewer inserted in the centre comes out clean.
  7. Let stand in the baking tin for 10 minutes before taking it out. Run a flat knife or spatula around the edges of the cake to loosen it and invert on the wire rack to cool.
  8. Once cooled, slice the cake and enjoy with a hot cup of milk, tea or coffee.

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Thanks for reading…!!

Eggless Microwave Chocolate Cake

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Eggless Microwave Chocolate Cake

CHOCOLATE – One word which takes me out of stress and depression and uplifts my mood instantly. Who doesn’t love chocolates?

I guess no one….!!

I like all the sweet things chocolatey and given a choice, I always opt for chocolate desserts ranging from chocos to shakes to chocolate biscuits to ice creams to cakes. I don’t have a major sweet tooth but I do crave for a chocolate cake every now and then. One slice of chocolate cake with a cup of tea or with a scoop of ice cream is an absolute bliss for me. But, sometimes you are too impatient to wait for an hour to get the fresh out-of-oven cake.

For those such days, today I am sharing a super easy and quick to make “Eggless Chocolate Cake in Microwave”. Yes…!! You heard it right..!! It’s eggless and made in microwave in just 10 minutes from start to end. No elaborate beating required, no fancy beaters or equipment required, just stir, whisk, mix and bake; and your super chocolatey and super yummy cake is ready.

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I had seen a video from Bakers Delight for this recipe on my Facebook news feed a few days back but I was sceptical if this will come out good as me not too good with and not too fond of eggless cakes, but nevertheless still shared the video and saved the video with myself, and I must say it looked superbly spongy. I had posted this recipe on my various Facebook food groups and on BetterButter, and I have received a tremendously amazing response for the same.

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So, don’t wait up, go and gather up all the easily available ingredients and simply bake this scrumptious chocolate cake. To bake this cake, the ingredients you will need are:

Ingredients:

  • Sugar – 1 cup
  • Oil – 1/4 cup
  • Milk – 1 cup
  • Lemon juice – 2 tsp
  • Vanilla essence – 1 tsp
  • All-purpose flour/maida – 1 1/4 cups
  • Cocoa Powder – 1/4 Cup
  • Salt – 1 tsp
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp

Method:

  1. In a mixing bowl, add sugar and oil and whisk till sugar dissolves.
  2. Add milk, lemon juice, and vanilla essence to the sugar mixture and whisk to combine everything.
  3. Sieve the maida, cocoa powder, salt, baking powder and baking soda together.
  4. Add the sieved dry mixture to the wet mixture and mix till everything gets combined and the batter is smooth.
  5. Pour the batter in a greased microwave safe bowl.
  6. Put the cake in the microwave and microwave on high for 5-6 minutes till the toothpick comes out clean.
  7. Cool the cake for 5-10 mins in the tin and then invert it on to a plate. Let the cake cool completely.
  8. Dust the cake with icing sugar, slice it and enjoy.

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NOTE: Make sure to check the cake at 4 mins and if undone, microwave at 1 minute intervals at a time. Serve this cake warm with a chocolate ganache on top and a scoop of vanilla ice cream drizzled with chocolate sauce to make it a heavenly dessert.

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Thanks for reading..!!

 

Eggless Vanilla Tutti Frutti Cake

Hello folks..!!

Happy 70th Independence Day to all of you..!!

On this Independence Day, I bring you a post for a simple yet pretty looking cake with colorful tutti fruity in it. Presenting “Eggless Vanilla Tutti Frutti Cake” with orange and green tutti fruity, the colors of our National flag.

Eggless Vanilla Tutti Frutti Cake

 

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Lovely colors..!!

Eggless baking has always fascinated me and intimated me at the same time. Initially, in my school & college days, I only used to bake eggless cakes as my father was a pure vegetarian but they never used to turn up soft, spongy & no where close to store bought ones. The cakes used to have a dense texture & never used to rise much. Gradually as time passed, I shifted to baking cakes with eggs post my marriage & then, I never dared to make eggless cakes again. However lately, I have come across a lot of eggless cake recipes & the cakes looked so delicious that I had the urge to try these recipe. But still the fear of getting non-spongy & dense texture deterred me to try them. Then, one fine day I had to put aside my fear of eggless baking.

It was  my father-in-law’s birthday and it being on a Tuesday, I had no option to make a cake with eggs (Yes, we don’t eat eggs on Tuesday for religious sentiments). Hence, I finally thought to bake an eggless cake. As I mentioned earlier, I am always very scared and skeptical of making eggless cake and dread them being not turning up soft and spongy.

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But I knew I had to put my fears aside and try an eggless cake for him. He likes simple vanilla sponge cake with no icing and no chocolate in it, and since it was his special day, I opted to make an “Eggless Vanilla Tutti Frutti Cake” with a hint of pineapple essence..

After having a single bite of the cake, everybody was so amused that it was eggless and that too homemade. Goodbye for forever to the Britannia Fruit Cake after baking this one..!!

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This recipe has been inspired by the very famous recipe of ‘Eggless Vanilla Cake’ by Nita Mehta from her book & “Eggless Tutti Frutti Cake” from Chef and her kitchen. Thanks to her for the no-fail recipe of an eggless cake. I used it as the base recipe and tweaked it a bit by adding tutti fruity and pineapple essence to it. It was genuinely the most soft, spongy & yummy eggless vanilla cake I had baked.
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Moving on to my recipe for the Tutti Fruity Cake, you will need:
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Preparation Time: 10 minutes
Baking Time: 45-50 minutes
Serves: 7-8 people
Ingredients:
  • 1 1/2 cups All purpose flour(Maida)/cake flour (i used homemade cake flour)
  • 3/4 cup powdered Sugar
  • 1 cup Curd, beaten
  • 1/3 cup Tutti frutti (optional)
  • 1/2 cup Oil
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/2 tbsp vinegar
  • a pinch of Salt
  • 1 1/2 tsp pineapple essence
  • 1 tsp milk, to brush the cake
  • 1/2 tsp flour, to coat the tin and tutti frutti

Method:

  1. Grease a 7″ round pan or the 4″x7″ loaf tin with oil and dust with flour. Alternatively you can line it with parchment paper.
  2. Preheat the oven at 200 deg C for 12 mins.
  3. Sieve all purpose flour/cake flour for about 5-6 times. This ensures that a lot of air is incorporated in the flour which in turn makes the cake lighter and spongy.
  4. In a bowl beat curd until smooth.Add sugar powder to it and beat again for 2-3 mins till sugar dissolves.
  5. Add baking powder, vinegar and baking soda to the curd mixture and mix well and leave it aside for 2-3 mins. The curd mixture will become frothy and increase in volume.
  6. Now add the pineapple essence and oil to the curd mixture and mix it nicely and gently and make sure that the air in the mixture is not lost.
  7. Add the flour in two batches and gently fold the flour into the mixture until you get smooth dropping consistency. Do not stir vigorously as it will loose air in the batter.
  8. Add the flour dusted tutti frutti to the cake batter and fold it nicely.
  9. Pour this batter into the prepared tin. Reduce the oven temperature to 180 deg C and place the tin in the preheated oven and bake it at 180 deg C for 35-40 mins or till done.
  10. You can insert a toothpick in the centre of the cake to check whether it is done or not.If the toothpick comes out clean with few cake crumbs then your cake is ready.
  11. Brush the top of the cake with milk and put it back in the oven and bake for 2 mins. This gives a shiny look on top of the cake.However this step is optional.
  12. Remove the tin from the oven and let it sit for 5 mins.
  13. Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely.
  14. Once it is completely cooled,slice the cake into the desired shapes.
Super spongy & soft
Super spongy & soft

Note: Cake flour is a little lighter flour to use in cakes. To make 1 cup of cake flour at home, measure 1 cup all-purpose flour in a bowl, now scoop out 2 tbsp of all-purpose flour from it and substitute it with 2 tbsp corn starch/cornflour. Sieve this all-purpose flour-cornflour mixture about 5-6 times to fully incorporate cornflour in all-purpose flour. Your homemade cake flour is ready to be used.

Thank you for reading..!!

Orange Grape Marmalade Loaf Cake

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Perfectly Baked Loaf Cake
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Orange Grape Marmalade Cake

Hi Friends,

Finally, I am back with a recipe post in continuation with my previous post on Facebook page regarding me winning a cooking contest and my recipe being published in a cookbook. For a simple passionate baker like me, winning a cooking related contest means a lot, let alone having my winner recipe being published in a cookbook. So, let me give you a brief about this cake and the story behind the contest.

THE COOKBOOK
THE COOKBOOK

I had made this simple looking yet delicious cake a while back, just like I bake any cake on any regular day. I had a bottle of unused homemade Chinese Oranges’ Marmalade lying in my fridge, which no one was willing to eat, so I thought of putting it to good use. I had stumble upon this recipe for Orange Marmalade Cake on NYT blog & I wanted to try it ever since I found this recipe. Hence, I thought why not try a new cake different from the regular ones I bake. I was just left with a few tablespoons of homemade Grapes Marmalade also, so used that up also in the cake (You can totally avoid it, it’s purely optional). So, this is how I made this delicious & super moist “Orange Grape Marmalade Cake”.

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Please excuse me for the photography of this cake as I had made it casually & at that time, the blog was not in the making as well. I had not made this cake specially for the contest also. After I baked this cake, like every other dish I cook, I casually posted it on one of the Facebook food groups, Experimental Cuisines. After posting the cake pictures, I realized that the contest was going on and I submitted this cake as my entry and to my surprise & happiness, I won the contest under the Cakes category. The winners of the contest would have their recipes published in a Cookbook being compiled by the Experimental Cuisines team. So, finally after a wait of almost over 6 months, the Cookbook is finally out & I am so thrilled to see my name, recipe & picture on it.

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Moving on to my winning recipe, let’s start with the ingredients you will need.

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Serves: 6 people
Preparation Time: 15 minutes
Cooking Time: 50 minutes

Ingredients you’ll need:

• 1/3 cup orange marmalade
• 3 tbsp grapes marmalade (totally optional)
• 12 tablespoons unsalted butter, softened, or combination of oil & butter
• 3/4 cup granulated sugar
• 2 teaspoons grated lime zest
• ½ teaspoon grated orange zest
• 3 large eggs, at room temperature
• 2 tablespoons fresh orange juice
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt

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Preparation Method:

1. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Grease a 9-by-5-inch loaf pan.

2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.

4. Pour batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Once cooled, cut into slices and enjoy it with a cup of hot tea or coffee.

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Perfect slices to serve with hot tea or coffee

Thanks for reading…!!

CADBURY SILK GANACHE

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Rich, Creamy, Shiny & Glossy Ganache

 

Ganache is a perfect way to dress up any cake and make it look like a professionally baked cake. You can make ganache in various consistencies depending upon the proportion of cream and chocolate used in it. Ganache can be used right from directly pouring on to the cake/desserts to piping beautiful rosettes with it.

Recently, I made this unique creamy Cadbury Chocolate Ganache for my brother’s birthday cake. This ganache is made with our very own favorite chocolate, Cadbury Silk. Yes, your read it right..!! The ganache is so simple and easy to make that even a beginner in baking like me could perfect it in the first try itself.

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For this unique ganache, you will just need 2 simple ingredients: Cream and Cadbury Silk Chocolate; and you will get a perfectly sweet chocolate concoction for your desserts…!! Yummm….!!!

This ganache can be used for cakes, ice-cream, truffles, hot chocolate, chocolate milkshake and the list can go on depending upon your creativity.

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Credits: The recipe for this ganache was inspired by one of my fellow CAL member, Afreen Usman.

Recipe for Silk Ganache

Preparation Time: 5 mins
Cooking Time
: 5 mins

You’ll need Ingredients:

200 gms Cadbury’s Silk

200 ml Amul fresh cream

Method:

1. Break up the Silk chocolate into little pieces.

2. Heat the cream till just about to bubble on the sides.

3. Add the chocolate pieces, let it sit in the cream for a minute.

4. Then mix well with a whisk/spatula till the chocolate lumps no longer remain. Your smooth ganache is ready.

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Thanks for reading..!!

Double Chocolate Cake with Cadbury Silk Ganache

Double Chocolate Cake with Silk Ganache
Double Chocolate Cake with Silk Ganache

Hi friends..!! This is my first ever blog post, so wanted it to be really special. I wanted the first post to be of something sweet to celebrate the new beginning, however was very confused and could not decide on that special dish. As a result, my first post kept on delaying but then I got the chance to make a perfect dish for my first special post to share with you all.

It was my darling brother’s birthday on April 1 and I had to prepare a perfect simple birthday cake for his dinner party. (P.S.: My family is not too fond of whipped cream and fondant cakes, so we did not want to buy those ones from the bakery.) So, I thought what more special occasion I needed to make my first post live on the blog.

My brother, Karan, wanted a “chocolate” cake, so I decided to make this rich double chocolate cake with a unique creamy Cadbury Chocolate Ganache made with our very own favorite chocolate, Cadbury Silk. Yes, your read it right..!! The ganache is so simple and easy to make that even a beginner in baking like me could also perfect it in the first try itself. (You may read the Silk Ganache recipe here.)

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I made this cake for the first time but I must say this recipe will be a keeper recipe for me.  It would be my go-to-chocolate cake recipe in future. The cake was moist yet had a perfect crumb like bakery baked ones. I made this cake in one layer but it can be made in a layered version also.

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Perfect crumb

This cake has been the best chocolate cake I have baked so far. (Trust me, I can say this because my brother does not eat cakes at all and he was the one who praised it a lot). The cake got me a lot of appreciation from my family and his friends. His friends could not believe that the cake was homemade. I hope you also find the recipe useful and try it out for your family and friends. The cake is so versatile that it can also be served as a perfect tea time cake without the ganache, or as a scrumptious dessert served warm with a scoop of vanilla ice cream drizzled with chocolate sauce.

Credits: The recipe for this cake was inspired by one of my fellow CAL member, Afreen Usman.

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To make this delicious chocolate cake, you will need:

Servings: 15-20

Preparation Time: 15 mins
Baking Time
: 45-50 mins

List of Ingredients:

1 1/2 cup castor sugar

200 gms butter

4 eggs

2 tsp vanilla essence

1 3/4 cup all-purpose flour

1/2 cup cocoa powder

4 tsp baking powder

1 tsp vinegar

1/4 cup hot milk

Juice of 1 lemon

Handful of chocolate chips

Real Fruit Juice/Sugar Syrup

 

Preparation Method:

  1. Sift flour, baking powder and cocoa powder together for 3-4 times.
  2. Prepare a cake tin by greasing it and dusting with cocoa powder.
  3. Pre-heat oven at 180 degrees for 10 mins.
  4. In a large bowl, cream 1/2 cup sugar and butter till fluffy and triple in volume.
  5. Separate egg yolks and egg whites.
  6. Add the egg yolks in the butter mixture one by one and beat well after each addition.
  7. Add vanilla essence and beat again.
  8. Add the flour mixture in 3 batches, alternating with milk. Fold with a spatula using cut and fold method till well mixed. Add vinegar and mix once again.
  9. Beat egg whites. Once it becomes frothy, add lemon juice and continue beating. Once egg whites reach soft peaks, gradually add sugar and beat till stiff peaks.
  10. Add egg whites into the flour mixture with light hands in 3-4 batches so that it doesn’t lose air.
  11. Fold in a few dark chocolate chips.
  12. Pour the batter in the prepared tin and bake at 170 degrees Celsius for 40-50 minutes or till a toothpick inserted in the center of the cake comes out clean. Cake should be springy to touch. Mine was done in about 40 minutes.
  13. Let the cake cool in the pan for 10 mins and then invert on the wire rack.
  14. Poke a few holes with a toothpick in the cake and soak the cake with any juice/sugar syrup to moisten the cake. You can use warm milk also to moisten the cake.
  15. Drizzle the prepared Silk Ganache on the cake and decorate as per your preference.. I decorated with few more chocolate chips and Cadbury gems.
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My brother’s perfect birthday cake


Thanks for reading..!!

Notes: For eggless version, replace 1 egg with 1/4 cup thick curd or 1/2 mashed banana. Please note that using banana may alter the original chocolate flavor of the cake.