Showing posts with label Bake. Show all posts
Showing posts with label Bake. Show all posts

Monday, 13 November 2017

Cream Pound Cake / Fresh Cream Pound Cake / Fresh Cream Bundt Cake

Hello Readers...

How are you all doing? Hope you had a great weekend!
From last two weeks mercury has dropped and there is a cold wave. This year monsoon was prolonged in most of the part of our country and especially in Bangalore it extended for a longer time. After the monsoon hardly there was a gap of few days and again rain started due to northeast return monsoon. Since the temperature is dropped there is a feel of 'Winter' in the air! Winter means baking cakes...that is what I can relate from my childhood memory...Though now the scenario is not the same, we bake cake on every now and then... But still some of the childhood memories are so special..


Few days back I baked a cake after months.. It was a cream pound cake.. By now readers must be knowing about my love for naked cakes. When my better half was telling again and again you did not bake a cake for a long time and I know I did not do because of piled writing projects. I had a pack of fresh cream in the refrigerator and wanted to finish it before the date expires. Immediately thought of using a cream pound cake or cream bundt cake. Normally bundt cakes are glazed with dressing but I have not used any dressing as I like the cake just like that. This fresh cream cake has turned out soft and moist and needless to say everyone finished it soon.



Often we have unfinished cream tetra pack in our refrigerator and we are not sure how to use it. So here is an easy and tasty cake to use the cream pack. Do try it and share your feedback.

Cream Pound Cake / Fresh Cream Pound Cake / Fresh Cream Bundt Cake 

Ingredients
All Purpose Flour - 3 cups
Melted Butter - 1/2 cup
Refined Oil - 2/3 cup
Eggs - 3
Fresh Cream - 1 cup
Sugar - 11/2 cup
Vanilla Essence - 1 teaspoon
Baking Powder - 2 teaspoon
Salt - a pinch

Procedure

1. Preheat the oven at 165 to 170 degree C for 10 minutes.
2. Take a bundt pan or loaf tin and grease it well with butter or oil and keep ready.
3. Sift flour, baking powder and salt together and keep aside.
4. Take melted butter in a big bowl and add refined oil into it.
5. Next add sugar into butter-oil mixture and cream it.
6. After that add egg one at a time and beat the mixture well.
7. Add vanilla essence into the mixture and beat well.
8. Finally, add flour mixture and cream alternately to wet mixture.
9. Now pour the batter into prepared tin and keep it into the preheated oven for 35 to 40 minutes or until a tooth pick comes out clean.
10. After that allow to cool it and carefully unmould it, later cut into pieces. You can serve them or store them in air tight container for 3 to 4 days.



Tips: Eggs and Fresh cream should be in room temperature before you use them in your cake.

Tuesday, 31 October 2017

Eggless Cumin Lentil Cookies

It's been a while I have not shared any baked goodies here on my blog. Today I am sharing a unique cookie recipe. It is Eggless Cumin Lentil Cookies. We all know about cumin cookies but addition of red lentil into it is really unique. It was an experiment to add lentil into cookies and the experiment was successful. When I was trying this recipe, I was neither sure about the taste nor the texture of the cookies. Somehow I was thinking positive that the recipe I am trying will not let me down and I was right.😊 The appreciation came from the better half , He said 'what is there in the cookie it tastes just awesome. You have never prepared this earlier.'



Eggless Cumin Lentil Cookies are unique in taste and texture. The addition of red lentil makes the cookies healthy and nutritious. I have used very less sugar in this recipe and added a bit more salt. Like the usual Jeera/Cumin cookies, this is a savoury cookie which tastes little salty and little sweet. This goes very well with the evening tea. This is an eggless recipe so vegetarian can also enjoy them. The texture of this cookie is bit crunchy. In every bite, you get the taste of cumin and lentil which is irresistible.
Eggless Cumin Lentil Cookies

Ingredients

Maida/ All purpose flour - 1 cup + 1 tablespoon for dusting
Red Lentil / Masoor Dal - 1/2 cup
Water - 11/2 cup
Unsalted Butter - 1/2 cup, melted
Sugar - 1/4 cup
Salt - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Cumin Seeds - 1 tablespoon
Curd - 11/2 tablespoon

Procedure

  1. Wash the lentil/dal and put in the pressure cooker along with 11/2 cup water. Wait for 2 to 3 whistles under medium heat or until the dal is boiled properly.
  2. Allow to release the pressure and mash the dal. Allow it to cool and take a 1/4th cup of boiled and mashed dal to be used in the cumin lentil cookies recipe.
  3. Dry roast cumin seeds for 1 to 2 minutes and keep aside.
  4. Take melted butter in a big bowl and add sugar into it and mix well.
  5. Next, add curd into the bowl and beat well with the other butter and sugar.
  6. Add 1/4th cup of boiled and mashed dal and mix well again.
  7. Now add the dry ingredients including flour, salt, baking soda and cumin seeds into wet mixture and make a smooth dough. If the dough is too dry you can add some boiled lentil/dal.
  8. Allow resting the dough in the refrigerator for 10 to 15 minutes with a cling film.
  9. After that preheat the oven at 180 degree C for 5 minutes and line a cookie/baking tray with a butter paper.
  10. Roll the dough by dusting flour and thickness should be the almost 1/4th inch.
  11. Cut them into desired shapes using a cookie cutter and place them on lined cookie tray.
  12. Bake the cookies at 180 degree C for 12 to 15 minutes.
  13. Allow them to cool and store them in an airtight container.

Tips: We require only 1/4 cup of mashed and boiled lentil/dal, it is difficult to pressure cook small quantity, hence we boiled dal in a larger quantity. The remaining boiled dal can be used to prepare regular dal recipes.

Thursday, 13 July 2017

Ghee Cake

Homemade cakes are the best! The cakes available in the market contains essence and preservative which I personally don't like. However, local bakery made cakes are better than the packed cakes (if you buy fresh bakery made cakes). I feel the packed cakes have artificial flavours and due to the use of preservative cakes have a typical taste.


I always like to bake my own cake however sometimes I have to buy those packed cakes when time do not permit to bake a fresh cake. This time I decided to incorporate desi flavours in my cake. Instead of butter I used clarified butter or what we normally call is ghee. Last few months a vendor comes from Tumkur to sell nati (desi) anda (egg). We purchase eggs in bulk for a month! That vendor got a bottle of desi ghee too. We purchased it but use one or two teaspoon in some of our curries. So the bottle is not getting over soon as we control our portion while eating ghee. This is another reason thought of making a ghee cake. While I was baking this cake a lovely aroma was surrounding me and through out the house.



If you like naked cakes like me then you can also check out these:
Lemon Pound Cake
Milk Powder Cake
Choco Chip Loaf
Condensed Milk Cake 

Ghee Cake

Ingredients

All Purpose Flour - 2 cups
Ghee - 1/2 cup
Refined Oil - 1/4 cup
Eggs - 2
Powdered Sugar - 1 cup
Baking Powder - 11/4 teaspoon
Baking Soda - 1/4 teaspoon
Salt - a pinch
Milk - 1/4 cup

Procedure

1. Sieve all purpose flour, salt, baking powder and baking soda altogether and keep aside.
2. Take another bowl and add ghee and refined oil together.
3. Next add powdered sugar and mix well.
4. Beat the eggs and add to the wet mixture.
5. Now slowly fold the dry mixture into the wet mixture.
6. Slowly add milk and fold the mixture.
7. Preheat the oven at 180 degree C for 10 minutes.
8. Line a mould with a butter paper and pour the mixture into it.
9. Bake it for 30 minutes or until the tooth pick comes out clean.
10. Allow it to cool and later slice it and serve it.

Tips: If the mixture becomes dry in nature you can add little more milk to make it smooth.


Wednesday, 18 March 2015

Condensed Milk Pound Cake / Condensed Milk Cake

Who doesn't like condensed milk??

Very few will say no to it. I believe everyone has licked it while opening the tin. How many of you agree with me?? Condensed milk itself tastes so good, think about the recipe which calls for condensed milk must be so delicious. I know most of the yummy recipes increases our calorie meter. So in this condensed milk cake which calls for a cup of butter, I had used half cup butter and half cup refined oil. I have used only egg whites to keep white color of the cake. I have added 2/3 cup of sugar, even you can use little less than that as condensed milk itself will add sweetness to the cake. You can add vanilla essence after adding the egg whites or else you can avoid this step. Try this simple super yummy Condensed Milk Pound Cake with minimal ingredients. Don't forget to check out your baking needs here!

Condensed Milk Pound Cake / Condensed Milk Cake

Ingredients

All Purpose Flour - 2 cups
Sugar - 2/3 cup
Egg Whites - 2
Cooking Butter - 1/2 cup
Refined Oil - 1/2 cup
Vanilla Essence - 1/2 teaspoon (optional)
Condensed Milk - 1 cup
Baking Powder - 2 teaspoon
Salt - 1/2 teaspoon

Procedure

Grease a loaf tin with butter and line with butter paper. Preheat oven 160 degree C for 5 minutes. Now in a bowl sieve flour, baking powder and salt together. Keep it aside. In another bowl take melted butter and refined oil. Add sugar and beat until it dissolve well. Next add egg whites and beat with a electric beater or mechanical one. Finally, add condensed milk and beat again. Now slowly fold the flour mixture in to wet mixture using cut and fold method. Pour the batter into the lined pan and bake for 20 to 25 minutes at 160 degree C. Check with a toothpick if it comes out clean then the cake is done. Otherwise keep it for few more minutes. Allow the cake to cool and cut into pieces before serving it. 

Friday, 21 November 2014

Orange Pound Cake

After soothing Autumn , now Winter is knocking on the door! Chill wind slows down the mercury and temperature is decreased..Now it's perfect time to prepare for the big day. Yes, I am talking about Christmas which means cakes, cupcakes, cookies and chocolates...Aroma of baking is in the year which brings smile on your face..Christmas denotes fruit cakes,plum cake... let's talk about Orange Pound Cake. Orange is the seasonal fruit of Winter. Recently, I saw this cake in a blog and prepared it after modifying the recipe. Mostly pound cakes are prepared in loaf shaped tin however, I made it in round shaped cake mould. 


Orange Pound Cake

Ingredients

All Purpose Flour - 11/2 cup
Eggs - 2
Sugar -1 cup
Vanilla Extract - 1 teaspoon
Baking Powder - 3/4 teaspoon
Orange Juice - 1/2 cup
Milk - 1/2 cup
Orange Zest - grated, 1 tablespoon
Cooking Butter - 1/2 cup
Salt - 1/2 teaspoon
Refined Oil - 2 tablespoon

Procedure

Prepare your pan greasing with butter and lining with butter paper. Sieve all the dry ingredients (except sugar) together. Now take melted butter in a pot and add sugar. Mix them well and add eggs one after another. Beat well and add vanilla extract & orange juice. Now fold the sieved mixture in to it. Add milk slowly and beat the mixture well to avoid any lump. Finally add orange zest and mix well. Pour the batter in to the prepared pan. Preheat oven at 180 degree C for 10 minutes and bake it for 15 to 20 minutes.

Sending this to: Babi's Recipes Giveaway