Cup cake

Posted on December 20, 2010. Filed under: Cakes, Microwave | Tags: , |

2 cups (400g) Saffola Oats
1 ½ cups (300g) Amul curd
1 cup (200g) Flour
1 cup (200g) Sugar
2 medium Eggs
30g Butter
1 tsp Baking soda
½ tsp Salt
½ cup(100g) Chocolate chips or raisins

1. Soak the oats in whisked curd for a few hours preferably overnight in a bowl refrigerated this allows for natural fermentation.
2. Pre-heat the oven to 200*C.
3. Whisk eggs butter and sugar together till light and fluffy.
4. Fold in the remaining ingredients gently, but not too much.
5. Spoon the mixture into muffin trays which have muffin paper cups inserted into the depressions.
6. Bake for 20 minutes or till done by checking the muffins with a skewer. If the skewer comes out clean the cake is done.
7. When done remove from the oven. Remove the cakes and cool on a rack.
8. Remove the paper cups and replace with fresh paper cups.
9. Note:For regular muffins please replace Oats with white flour.

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Rasgulla cake

Posted on December 20, 2010. Filed under: Cakes | Tags: , |


2 cups: Refined flour
1 tsp: Baking powder
¾ tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
¾ cup: Milk
¾ cup: White butter
¾ cup: Caster sugar
6 tbsp: Cocoa powder
500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 nos. Butter paper


1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into the cake tin and bake on the centre rack for 20 minutes.
6. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk, 2 cups water and star anise. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
7. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour and knead till very smooth and light. Shape into small balls.
8. Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool.
9. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of water. If it sinks to the bottom, the rasgulla is cooked.
10. If rasgullas are done, remove and cool.
11. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in half. Peel and cut tangerines and sweet limes into segments.
12. Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one more layer on top.
13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake using the piping bag and chill till set.

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Orange rum cake

Posted on July 31, 2009. Filed under: Cakes, Diabetes/diabetic recipe | Tags: , , |

This delightful orange and rum flavoured cake is one that will melt in your mouth. The butter used in this recipe is relatively low in fat and carbohydrates and so is suitable for a diabetic diet. You can skip the rum if you wish and simply add 2 tablespoons of fat free milk or water instead.
However remember that moderation is the key here and it is wise to restrict these treats to occasional indulgences.

Baking Temperature : 200°C (400°F).
Baking Time : 25 mins.
Preparation Time : 10 mins.

Serves 6.

1 cup whole wheat flour (gehun ka atta)
½ teaspoon baking powder
½ cup low fat butter, softened
8 sachets sugar substitute
¼ cup orange juice

1/2 cup buttermilk (made from 2 1/2 tablespoons low fat curds)

1 teaspoon orange rind
2 tablespoons rum
1. Sieve the wheat flour and baking powder together and keep aside.
2. Combine the butter and sugar substitute in a bowl and beat till the mixture is smooth and creamy.
3. Add the orange juice, buttermilk, orange rind, rum and wheat flour mixture and mix well.
4. Pour the batter into a 125 mm. (5″) diameter greased cake tin.
5. Bake in a pre-heated oven at 200°C (400°F) for 20 to 25 minutes.
6. Cut into 6 wedges.
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Carrot cake

Posted on July 31, 2009. Filed under: Cakes, Foods on the go | Tags: , , |

Older children enjoy cake as an occasional treat but plain sponge cakes can be a little boring for them. Carrots have been added as they add variety and also provide substantial amounts of vitamin A and fibre. Cinnamon, nutmeg, honey and jaggery impart delicious flavours to this cake.
This cake is really a great “tiffin box” item that your baby will enjoy during play time.

Baking Time : 40 mins.
Preparation Time : 15 mins.
Baking Temperature : 180°C (360°F).

Makes 24 pieces.

1 1/2 cups whole wheat flour (gehun ka atta)
1 teaspoon cinnamon powder (dalchini)
1/2 teaspoon nutmeg powder (jailphal)
1/2 teaspoon baking powder
1/2 cup butter
2/3 cup honey
1/2 cup jaggery (gur), grated
2 cups carrots, grated
1. Melt the butter, honey and jaggery over a low flame. Keep aside.
2. Sift the flour with the cinnamon, nutmeg and baking powders.
3. Combine the butter mixture, flour mixture and grated carrots and pour into a greased 200 mm. x 100 mm. (8″ x 4″) baking pan.
4. Bake in a pre-heated oven at 180°C (360°F) for 1 hour. Cool on a wire rack.
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Eggless mayonnaise

Posted on July 22, 2009. Filed under: Cakes | Tags: |

Cooking Time : 5 minutes.
Preparation Time : 5 minutes.

Serves 4.

3 tablespoons skimmed milk powder
1/2 mteaspoon mustard powder
a pinch black pepper powder
1 teaspoon lemon juice
2 tablespoons oil
salt to taste
1. In a bowl, mix the milk powder, mustard powder, black pepper powder and salt.
2. Add 1 tablespoon of warm water and mix well.
3. Add the oil drop by drop and keep whisking. As the mixture gets thicker, add a little lemon juice.
4. Keep adding the oil and whisking continuously.
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Chocolate cheesecake

Posted on July 15, 2009. Filed under: Cakes | Tags: , |

Preparation Time: 10 mins. Cooking Time: 5 mins. Setting Time: 1 hour.
Serves 6.

For the biscuit base
1 cup digestive biscuits, crushed
1/3 cup butter, melted

For the filling
2 lts full fat milk
Juice of 1 lemon
2 tbsp cheese spread
1½ cups chopped dark chocolate
½ cup fresh (100 grams) cream (rich cream)
6 tbsp powdered sugar
2 tbsp milk
1 tsp vanilla essence
1 cup fresh (200 grams) cream, whipped (rich cream)

For the biscuit base
1. Mix the biscuit crumbs with the melted butter and press the mixture into the base of a 175 mm. (7″) loose-bottomed pie dish.
2. Chill until firm.

For the filling
1. Melt chocolate with cream on a double boiler. Keep aside
2. Boil the milk when milk starts boiling after 2 minutes add lemon juice. When it curdles, stir once and strain.
3. Immediately mix prepared cream cheese with milk and sugar and blend well in a mixer.
4. Fold in the melted chocolate mixture, cream and vanilla essence. Keep aside

How to proceed
Spread the filling over the set biscuit base and chill until firm.

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Choco ice cake

Posted on July 14, 2009. Filed under: Cakes | Tags: , |

Chocolate cake, ice-cream and strawberries – a surefire success.

Cooking Time : 20 min.
Preparation Time : 20 min.

Serves 6.

For the eggless chocolate sponge flan
1 packet (300 grams) eggless chocolate cake mix or 1/2 kg. ready-made chocolate sponge for pudding
To be mixed into a soaking syrup
1 tablespoon powdered sugar
2 tablespoons brandy (optional)
2 tablespoons water
For the filling
1 family pack (1/2 litre) vanilla ice-cream
sliced strawberries
For serving

strawberry sauce

For the eggless chocolate sponge flan
1. Prepare the batter according to the instructions given on the packet.
2. Pour the batter into a greased and dusted 150 or 175 mm. flan tin.
3. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.
4. The cake is ready when it leaves the sides of the tin and is springy to touch.
5. When ready, take out from the oven and wait for 1 minute. Loosen the sides with a sharp knife and invert the tin on a rack and tap sharply to remove the flan. Cool.
6. Sprinkle the soaking syrup on the flan.
How to proceed
1. Just before serving, fill the flan with the vanilla ice-cream and decorate with strawberry slices.
2. Cut into slices and serve cold with strawberry sauce.
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Hot fudge pudding

Posted on July 14, 2009. Filed under: Cakes | Tags: , , |

A hot chocolate cake, full of nuts and creamy sauce.

Cooking Time : 25 mins.
Preparation Time : 15 mins.

Serves 8.

115 grams plain flour (maida)
1 1/2 level teaspoons baking powder
2 tablespoons cocoa
160 grams powdered sugar
1/2 teacup milk
2 tablespoons melted butter or margarine
1 teacup chopped walnuts
1 teaspoon vanilla essence
160 grams brown sugar
1 tablespoon cocoa for sprinkling
salt to taste
1. Sieve the flour, baking powder, cocoa and salt in a bowl.
2. Add the sugar, milk and melted butter.
3. Add the walnuts and vanilla essence.
4. Grease a 225 mm .x 225 mm. (9″ x 9″) square tin and spread the mixture evenly in the tin.
5. Sprinkle the brown sugar and cocoa over the mixture.
6. When you want to bake, pour 2 teacups of boiling water over the mixture and bake in a hot oven at 400°F for 20 minutes. During baking, the cake mixture rises on top and chocolate sauce settels at the bottom.
7. Cut into squares and spoon a little chocolate sauce on top.
8. Serve warm with vanilla ice-cream.
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Sponge cake for puddings

Posted on July 14, 2009. Filed under: Cakes, Sweets | Tags: , , |

Cooking Time : 25 mins.
Preparation Time : 15 mins.

For large cake
3 large eggs
85 grams self raising flour (or plain flour can be used adding 3/4 teaspoon baking powder)
115 grams sugar
4 tablespoons melted butter or margarine
For small cake
2 large eggs
55 grams self raising flour (or plain flour can be used adding 1/2 teaspoon baking powder)
85 grams sugar
3 tablespoons melted butter or margarine
1. Sieve the flour.
2. Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. (10″ x 5″) or 175 mm. (7″) diameter tin for the large cake; and 225 mm x 100 mm. (9″ x 4″) or 150 mm. (6″) diameter in for the small cake.
3. Beat the eggs and sugar very well until thick and double in quantity.
4. Fold in the well-sieved flour carefully and gently with a metal spoon.
5. Fold in 2 tablespoons of hot water (1 1/2 tablespoons for the small cake) and the butter.
6. Pour the mixture into the prepared baking tin.
7. Bake in a hot oven at 400°F for 15 minutes.
8. The cake is ready when it leaves the sides of the tin and is springy to touch.
9. Take out form the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
Proceed as for sponge cake for puddings but reduce the self-raising flour quantity by 15 grams and use instead 15 grams cocoa.
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Orange gateau

Posted on July 14, 2009. Filed under: Cakes | Tags: , , |

An impressive cake with layers of refreshing orange filling, covered with rich chocolate.

Preparation time : 15 mins.
Cooking time : 10 mins.

Serves 8 to 10

For the cake

100 grams fresh cream

1 sponge cake for puddings

1 1/2 tablespoons powdered sugar
3 tablespoons chopped fresh orange rind
1 small piece cooking chocolate
1 teacup fresh orange segments for decoration
For the syrup
1/2 teacup orange juice
1 tablespoon powdered sugar
For the filling
1 1/2 teacups orange rind
4 tablespoons powdered sugar
6 level teaspoons cornflour
1 tablespoon butter
a few drops orange colouring
1/2 teaspoon orange essence
1/2 teaspoon grated orange rind
100 grams fresh cream
1 lemon juice
a little powdered sugar, if required.
1. Divide the cake into three equal parts.
2. Make the syrup by mixing the orange juice and sugar and 1/2 teacup of water.
3. Sprinkle this syrup over each of the three parts and allow to soak.
For the filling
1. Mix the orange juice, sugar, cornflour and butter in a vessel. Cook the mixture, stirring all the time until thick.
2. Cool the mixture.
3. Add the lemon juice, cream, colour, essence and rind. Taste and add the sugar of required.
How to proceed
1. Sandwich the cake pieces using generous quantities of the filling.
2. Grate the chocolate or cut into pieces. Add 1/2 teaspoon of water and melt in a double boiler.
3. Pour the melted chocolate over the cake and spread with a knife.
4. Cook the orange rind in a little water for about 3 minutes. Drain.
5. Apply the powdered sugar to the rind. Sprinkle this rind over the chocolate layer.
6. Decorate with orange segments and fresh cream and chill.
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