Category Archives: Loaf Cake

Mango Semolina Cake

Hi Everyone,

Eggless Mango Semolina Cake
Eggless Mango Semolina Cake

FullSizeRender (66)

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!!

image1

FullSizeRender (64)

FullSizeRender (65)

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.

image3 (1)

image6

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.

FullSizeRender (63)

FullSizeRender (62)

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.

FullSizeRender (59)

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)
IMG_9413
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.

FullSizeRender (58)

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.

 

image9

image2

Thanks for reading…!!

Banana Chocolate Chip Cake/Bread

Banana Chocolate Chip Cake
Banana Chocolate Chip Cake
IMG_4431
Banana Chocolate Chip Bread

Hi Everyone…!!

IMG_4433

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”.

IMG_4429

FullSizeRender (19)

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.

IMG_4427
Look at the crumbs..!!

IMG_4434

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.

IMG_4432

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

IMG_4423

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

FullSizeRender (21)

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.

IMG_4430

Thanks for reading…!!

Orange Grape Marmalade Loaf Cake

IMG_4682
Perfectly Baked Loaf Cake
IMG_4681
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”.

11403312_1646321465581454_4993313000953457787_n

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.

IMG_4519

IMG_4525

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

11402993_1646321552248112_965037223610979934_n

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

10428632_1632935376920063_83908572599410941_n

 

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.

IMG_4681
Perfect slices to serve with hot tea or coffee

Thanks for reading…!!