Pineapple cake with lemon glaze

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How many of you like the idea of giving personalized gifts to your loved ones. I love giving personalized gifts. White there are many options to choose from, home-cooked goodies are my favourite gift items. A nice, healthy, home-baked cake is something that everyone will love for a gift.

Unfortunately, in this busy schedule, few of us get time to make, or even think of such gifts, and we end up buying sugar-laden sweets, pastries and muffins from stores. To solve this problem, I am presenting a very simple and yet extremely delicious pineapple cake that you can make in jiffy. This cake will not only win your loved ones’ hearts, it will also make you a pro-baker 😀

So, let’s start. This recipe makes an 8-inch long tea-cake.

Ingredients:

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  • 1 cup all purpose flour;
  • ½ cup vegetable oil;
  • ½ cup powdered or icing sugar;
  • 2 eggs;
  • 3 slices of canned pineapple or ½ cup chunky pineapple puree;
  • 1/3 teaspoon baking powder;
  • A pinch of soda bicarbonate;
  • A pinch of salt;
  • Pineapple flavour 2-3 drops;
  • Yellow food colour (optional).

For the glaze:

  • ½ cup icing sugar, sieved;
  • 1 tablespoon lemon juice.

Method:

  • To make the pineapple puree, pulse the pineapple slices in your food processor. We do not want a fine paste, but want some very fine pineapple chunks. If you do not want to use canned pineapple, use fresh cut pineapple. The final puree will measure ½ cup.
  • Sieve together all purpose flour, icing sugar, baking powder and soda bicarbonate; keep aside.
  • In a bowl add vegetable oil and the 2 eggs, and whisk together till well-combined (about 2 minutes).
  • Now add to the wet mixture, food colour and pineapple flavour.
  • Incorporate the wet mixture into your dry mixture. Your batter will look little dry at this stage.
  • Now add the pineapple puree into your cake batter and mix with a spatula. Your batter will be now of perfect consistency.
  • Line a cake loaf tin, with parchment paper, and pour the mixture. Even out the top with your spatula.
  • Bake this cake in a pre-heated oven, at 180 Celsius for 25 minutes.

You can enjoy your cake as is, or you can go ahead and glaze it. And what’s better than to decorate a pineapple cake with a tangy and fresh lemon glaze!

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Let the cake sit till it cools down to room temperature. Make the lemon glaze by mixing the ingredients. Now gently spoon it over the cake and refrigerate it for 30 minutes and voila! Your awesomely yummy pineapple cake is ready.

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Stay tuned for many easy recipe.

Kinnow or Mandarin bar

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When we say refreshments in summer (in India), we mostly associate it with fruit flavored recipes, such as spicy lemonades or raw mango drinks. Today, I am sharing with you a summer-ready dessert that is so easy to make, that you will make it every time you want something tangy and sweet.

I have always struggled with desserts; sometimes I would put more sugar and sometimes no sugar, well sugar was the least of my problems. But with trial and error, you tend to improve. Now, I have the confidence to try and create new things, or at least inspired recipes. So, today’s recipe has been inspired by an Allrecipe entry on “The Best Lemon Bars.” However, mine has a small twist; I made these with kinnow juice (a type of mandarin hybrid), which makes these tangy and also sweet.

These recipe makes an eight inch diameter Kinnow bar cake.

Ingredients:

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For the base:

  • 1/3 cup melted butter;
  • 1 cup all-purpose flour;
  • 1/2 cup icing or powdered sugar;

For the top:

  • 3 eggs at room temperature;
  • 1 cup icing or powdered sugar;
  • 1/3 cup all-purpose flour;
  • 1/3 cup juice of kinnow and lemon (in 3:1 ratio); you can replace kinnow with orange juice. If you are using only lemon, then reduce the amount to 1/2 cup and increase the amount of sugar.
  • A few drops of orange food color (optional).

Method:

  • Mix the ingredients for the base, with a spatula, and spread it on cake tin or pie tin.
  • Preheat your oven at 170 degree Celsius.
  • Bake the base for 20 minutes or till you see browning at the edges.
  • Remove and let it cool slightly. The base won’t be crusty or hard, it will be soft, but not liquidy.
  • Now whisk the eggs and add all ingredients into it. Mix well; you will have liquidy mixture.
  • Pour this on the baked base and bake again at 170 degree Celsius for 20-23 minutes. Use a toothpick to check if the center is fully cooked.
  • Remove and let it cool completely. If possible keep it refrigerated for 3-4 hours before making slices. Sprinkle some icing sugar on top before serving.

And, it is best served chilled!

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Enjoy this awesome refreshing recipe and share your experience with me!

 

Eggless mishti doi muffins

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I do not have a lot of experience in eggless baking. Once I tried baking an eggless banana cake, by following a recipe, and it turned out so bad that I had to throw the whole thing away. But, for these muffins, I thought why don’t I invent my own recipe and try out my luck!

So, here you are, a simple and very easy recipe for eggless muffins made with mishti doi. This recipe makes four medium sized muffins; you can increase the ingredients accordingly for a larger serving.

Ingredients:

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  • One small mishti doi packet equivalent 85 gram; I used the Mother Dairy Mishti Doi small packet;
  • ½ cup all-purpose flour;
  • 2 tablespoon melted butter;
  • 1/3 teaspoon baking powder;
  • ¼ teaspoon soda bi-carbonate;
  • A pinch of salt;
  • Vanilla essence;
  • A few white chocolate chips;
  • I haven’t added any sugar, as the doi already has sugar. However, if you want you can adjust the sweetness with 1-2 tablespoon of powdered sugar.

Method:

  • Beat the doi with a whisk till it’s soft.
  • Now add butter and beat again.
  • Add all the remaining ingredients and mix with a whisk. The whole whisking process will take hardly five minutes.
  • Now line four muffin cups and pour adequate amount in each cup. Sprinkle chocolate chips on top.
  • Bake these at 180 degree Celsius for 10-12 minutes.

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You can decorate these with colourful sprinkles or enjoy as is!

Stay tuned for many more easy recipes.

Dark chocolate ganache on a chocolate cake

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Generally, I love simple cakes without any heavy icing; but, sometimes, you do feel like indulging a little. So, for those particular times, I am presenting an easy ganache recipe. Today, I have done ganache icing on a chocolate cake, made with a hint of cinnamon (click here to go the recipe).

The cake needs to be levelled for this icing. To know how to level a cake easily go to my carrot cake recipe and find out the easiest way without any fancy tools.

This recipe makes enough ganache to decorate a half a kg or six inch cake.

Ingredients:

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  • ½ cup heavy cream (whipping cream);
  • 125 grams of dark chocolate kept at room temp;
  • 1 tablespoon melted butter.

Method:

  • Heat the cream till it gets the first boil.
  • Now, immediately pour it over the chocolate and let it sit for 5 minutes.
  • Take a whisk or a fork and start mixing the chocolate and the cream; if you feel that the chocolate is not melting, then microwave the mixture for 30 seconds and try mixing. If you have kept the chocolate out of the refrigerator for good 1-2 hours, then it should melt easily, without microwaving.
  • Add the melted butter and mix.
  • Let the mixture cool slightly, will take around 7-8 minutes.
  • Place your cake on top of a parchment paper.
  • Now pour it gently on top of your cake. Take a spoon and guide the ganache down the sides of the cake. The ganache will cover the top, sides and will also accumulate on the paper.
  • Let it cool at room temperature and then refrigerate for 1-2 hours.
  • Once set, take a knife and gently cut along the edge of the cake and the parchment paper. Lift up the cake and voila its done!

Do not throw away the ganache residue from the parchment paper; scrape it from the paper and use it to make something creative!

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Stay tuned for many more tried and tested recipes.

Chocolate cake with a hint of cinnamon

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Sometime ago, I used to struggle a lot with making a nicely baked cake; I am not talking about awesomely flavoured ones, just the normal cake with butter, eggs, flour and sugar. It would never come out good, no matter how hard I try. I almost gave up on it, until one day. On that hot sunny day, I made a chocolate cake, a simple chocolate cake nothing fancy. All of a sudden, I saw a beautiful dark brown cake in front of me, full of taste and chocolaty aroma! Since that day, I have been trying to experiment with all kind of modifications to recipes and trying out (with my limited knowledge) various well-known cake recipes as well.

Today’s cake is a simple chocolate cake with a hint of cinnamon. Now, you can enjoy this goodness with an evening cup of tea or you can go a step up and do some icing on it. Check this post to read how I did ganache icing on it.

The following recipe makes around a half kg six inch cake:

Ingredients:

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  • 1 cup all-purpose flour;
  • ½ cup cocoa powder, unsweetened;
  • ¼ cup milk;
  • 2 eggs;
  • ½ cup butter;
  • ½ cup and 2 tablespoon powdered sugar (I make icing sugar with normal sugar and 2 teaspoon of corn flour, and then pulsing it a few times);
  • 2 teaspoon instant coffee;
  • 2 teaspoon cinnamon powder;
  • ½ teaspoon baking powder;
  • 1/3 teaspoon baking soda;
  • Pinch of salt.

Method:

  • Whisk together butter and sugar, till little fluffy.
  • Add the eggs to the butter mixture and whisk till volume rises.
  • Warm the milk and mix in the coffee powder; keep aside.
  • Sieve together all the dry ingredients.
  • Now mix in the dry ingredient and the coffee milk mixture, alternating between the two, into the butter egg mixture.
  • Line a six inch cake tin (both bottom and sides) and pour the mixture. Tap the tin on your counter to release any air bubble and also to even out the top.
  • Bake this at 180 degree Celsius for 30 minutes or till the time a skewer inserted in the middle comes out clean.

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Your cake is ready! If you want to do icing on it, then let it cool completely before you start your icing. (click here to go to know how I did ganache on this cake)

Stay tuned for many more tried and tested recipes!

Mango creamsicle

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Welcoming summer with this easy to make creamsicle! Yesterday, I found some nice looking mangoes at the market; although am not a fan of this fruit (I prefer melons), I thought why don’t I try a cold desert cum breakfast cum snack recipe with it. And there you are easy creamsicles that can be stored for 3-4 days.

I made 3 creamsicles with this recipe.

Ingredients:

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  • One medium sized mango;
  • One cup of Danone strawberry yogurt (I use Danone as it is not too sweet, just right);
  • 1-2 tablespoon of milk;
  • Popsicle moulds;

Method:

  • Puree mango and keep aside.
  • Beat the yogurt with a fork or a small egg whisk, add 2 tablespoon of milk to make it slightly liquidy.
  • Now add in the puree into the yogurt, gently fold.
  • Pour adequate amounts into your moulds and put in the freezer for 6-7 hours or overnight.
  • To unmould, boil some water and pour into a glass. Now immerse each Popsicle mould into the glass for 40-50 seconds, and then pull out.

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Enjoy this as a desert or snack!

Stay tuned for many more easy recipes.

Coffee and walnut cake

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Whenever I bake a cake, that 30-40 minute wait required for the baking process, seems unbearable and exciting. Imagine, getting to witness the transformation of an odd looking semi-solid mixture into a beautiful, soft and fluffy goodness!

Some months back, I was telling a sweet friend, about the joy and happiness that I get from baking. She was so happy that she encouraged me to share my recipes with you all and also started this blog for me. So, today, this cake recipe is dedicated to that awesome friend, may she always remains a sweet, bubbly and beautiful girl. J

This cake has got a lot of goodness, as it is made with walnuts, and reduced amount of all-purpose flour. Its perfect for a tea-time snack, and really easy to decorate and present.

The following recipe makes for around 300 gm cake.

Ingredients:

  • 2 eggs,
  • ½ cup vegetable oil,
  • ½ cup icing sugar; save around 1 tablespoon for dusting later,
  • 1 cup all-purpose flour,
  • ½ cup ground walnut,
  • ½ teaspoon baking powder,
  • ½ teaspoon cinnamon powder,
  • 3 tablespoon milk,
  • 1 teaspoon instant coffee powder,
  • A pinch of salt.

Method:

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  • Beat egg, oil and sugar, till mixed properly.
  • Sift flour, baking powder and salt together. Now add the cinnamon powder and mix all dry ingredients together; keep aside.
  • Warm the milk and add the coffee into it and mix well.
  • Now gradually mix in the flour, then the ground walnut and the coffee mixture into the egg mixture, alternating the three ingredients.
  • Mix all ingredients well. I have used an egg whisk for all the mixing.
  • Now grease and line a six-inch baking tray and pour the mixture. Tap it to release any air bubble.
  • Bake this in a pre-heated oven at 180 degree Celsius for 20 minutes, or till the time a skewer inserted into the middle comes out clean.
  • Once the cake cools down, sprinkle icing sugar; you can also use various stencil designs to decorate your cake.

Enjoy this goodness with a cup of evening tea.

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Stay tuned for many more simple recipes.

Choco chip mini muffins

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I love mini muffins. They are easy and quick to make and also you don’t feel guilty after eating one, because they are mini! These are a great accompaniment with tea or coffee.

These mini muffins hardly take half an hour to make and do not require any mixing or beating equipment. The following recipe makes 8 mini muffins.

Ingredients:

  • 1 egg.
  • 2 tablespoon curd (thick curd).
  • ½ cup all-purpose flour.
  • 1/3 cup cocoa powder.
  • 1/3 cup vegetable oil.
  • ½ cup caster sugar.
  • ½ teaspoon baking powder.
  • Pinch of salt.
  • Chocolate chips.

Method:

  • Mix egg, curd, sugar and oil, with a spoon or egg beater till creamy.
  • Now add flour, cocoa powder, baking powder and salt; mix gently to fold in.
  • Divide the batter among your lined cup-cakes holders, equally.
  • Now sprinkle choco chips on top of the batter.
  • Bake at 180 degree Celsius for 13-14 minutes. Do not let the muffins go too dry. Cool them completely and enjoy the goodness!

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Stay tuned for many more tried and tested recipes.

Carrot cake (with less butter)

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I believe that on some days you can totally indulge, especially if its your friend’s birthday. And what better gift can you arrange for a sweet friend than a rustic home-made cake!

I am crazy about baking and loved watching my mother bake an awesomely aromatic, soft and fluffy tea cake in a pressure cook. After marriage, I tried once or twice to bake a cake, however, it always ended in disasters; sometimes, the batter is too runny and sometimes the cake is burnt etc etc. But after a lot of trial and error, I somehow got the idea, and now try my hands at baking any type cakes, be it chocolate, vanilla, coffee, banana, and so on and so forth.

For this particular cake, however, I tried, for the first time, icing a cake. So, the icing design is, well, not a sight to behold (bear with me on this one and I promise I will improve). But the cake tastes so good; moreover, its home-made with good quality ingredients and without the use of extreme amounts of butter or sugar. Its my tried and tested Carrot cake recipe, and you can never go wrong with it, whether you want to do icing or just enjoy it as is.

Here, I have used a six inch diameter cake tin to make two separate carrot cakes. I have also added home-made buttermilk into the cakes; buttermilk makes cakes amazingly fluffy and also helps in reducing the fat content. The finished cake will serve 6-7 persons.

Ingredients:

For ONE carrot cake:

  • Two eggs,
  • 1 cup all-purpose flour,
  • 1/2 cup refined oil or melted butter,
  • 1/2 cup and 2 tablespoon powdered sugar,
  • Around 3 tablespoon buttermilk (to make the buttermilk, take 3 tablespoon cold milk and add 1 teaspoon vinegar into it. Do not stir, let it sit for 10 minutes. The milk will thicken and you can use it in your cake),
  • Half cup very finely grated carrots; do NOT squeeze out the juice,
  • 1/3 teaspoon baking powder.

For icing: (I have used the available brands at my local grocer)

  • 150 gms or 2/3 of a packet of Philadelphia cream cheese,
  • 2/3 cup of powdered sugar,
  • 130 ml or 2/3 of a packet of Amul whipping cream

Method:

Preparing the cakes: I have made two separate cakes; the following method shows how to make one cake.

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  • Beat the butter and the sugar till pale yellow in colour,
  • Add eggs and beat again,
  • Add the carrots and mix with a spatula,
  • Now add the sifted flour and baking powder, alternating it with the buttermilk, and mix,
  • Grease and line your cake tin, both the bottom and the sides, with parchment paper and bake the cake at a 180 degree Celsius  (always pre heat the oven) for 26-28 minutes (keep checking, as every oven is different).
  • Keep the cakes aside to cool.

Icing:

  • Beat cream cheese (softened at room temp) and sugar till light in colour (it won’t be very fluffy)
  • Beat the refrigerated whipping cream, using a chilled whip and a chilled bowl, till stiff peaks,
  • Fold in the whipped cream into the cream cheese; if not using immediately, keep it refrigerated. You can add food colour, according to your choice of design;

Also, please feel free to use any icing recipe, as per your taste; however, the taste of an carrot cake gets enhanced many times, if the icing is of cream cheese.

Prep the cakes for icing:

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  1. Here I am sharing an easy tip to level your cakes, without using a cake leveller.
  2. Use a bowl or a plate that fits into your cake tin; the bowl should be as deep as the dome of the cake that you want to discard.
  3. Now place the inverted bowl in your cake tin and then place your cake on top. The dome of the cake will rise above the brim of your tin; now use a large serrated knife, rest the knife right on the brim of the tin, to very gently cut away the top of the cake. And voilà, you have a perfectly levelled cake without using any cake leveller!
  4. Put some icing in between the cakes; invert the top cake, so that the smooth part stays on top,
  5. Keep it refrigerated for half an hour to set.
  6. Now, decorate your cake as per your choice
  7. Refrigerate for at least 5-6 hours or overnight and then enjoy the soft fluffy goodness!

I am not that much into decorating a cake, although, I am trying to learn. But hey, home-made meaning rustic, but with lot of love and care.

imageHope you give it a try!

Stay tuned for many more tried and tasted recipes.