Baking with Sapana: Flour

Flour

Showing posts with label Flour. Show all posts

This was the cake I made for my daughter's Birthday . She was asking for Black Forest since long so I decided to make it on her Birthday. For the basic chocolate sponge cake I had followed the recipe that I learned from Gayatri's Space . Instead of eggs a combination of milk and yogurt along with boiling water makes the cake soft , spongy and moist . Thanks Gayatri for this wonderful recipe . I didnt get a chance to click the cake after cutting as there was so much rush and all her friends were asking for more cake. This was my first experience of making a cake for my daughter's Birthday . She was so happy and asked for Barbie theme for next Birthday.So let's start the recipe . yum

: Black Forest Cake

: Black forest

Ingredients:

2 recipes Chocolate Sponge Cake

500 g Whipped Cream

2 cup canned mixed fruits

1/4 cup glazed Cherries

1 /2 cup Chocolate Shard/Gratings

1 teaspoon Silver Sprinkles

Method:

Prepare 2 chocolate sponge cake as per instructions in my previous post . I have prepared one in round pan and the other in floral cake pan. Divide the round cake into two equal halves with the help of sharp knife.

Cool the cakes before frosting .See my previous post to know the process of whipping the cream. Place the first layer of floral cake on the board and coat it with whipped cream . Arrange chopped fruits in the center and sandwich with other layer of round sponge cake.Coat this layer with whipped cream and again place chopped fruit over it's top.

Sandwich it with the remaining layer of round sponge cake . Finally coat it with whipped cream.

Make a piping bag with ziplock bag and start piping the sides , make floral designs on the top.

Arrange cherries over the flowers , decorate with silver sprinkles.

Scribble the top and bottom with chocolate shavings . Place in refrigerator to set.

: Black Forest cake..

Allow it at room temperature for 15 minutes before serving.

: Black Forest Cake

: Eggless Black Forest.

Cut in slices and enjoy. I couldn't get a chance to click the cake after cutting .

Serve-10. Total time in preparation -3 hours

Best regards,

Sapana Behl

Today on Christmas Eve , I promised my daughter to make a christmas fruit cake . I always wonder why this cake is called Christmas Plum Cake as there are none of any plums in it. After googling I found that in the old days, the British fruitcake normally contains as much as half of dried fruit as its weight , that was referred as “plumb” or “plum” hence given the particular fruit cake its name.
It is very popular in Kerala and normally prepared with spices and caramel sauce that gives the cake dense deep brown color . I omitted that caramel part , may be next year will try that also.

My daughter couldn't take her eyes off from the cake and tasted some of it before clicking . You can see the shredded edges in the pics.

I like this time of the year most , it's Christmas !! Everyone is preparing for Christmas celebrations , markets , malls are decorated with Christmas tree and Santa Claus . I am sure all of you are baking something in your oven . Isn't it ? Well normally we would like to buy cake on Christmas but thus year I baked my own fruit cake . I adapted the recipe from sailu's and concocted it according to my taste.

For the last week of BM#35 I always ask for special theme as I like this theme the most . It gives us liberty to make our bookmarked recipes and I have bookmarked this cake since long . So here is my attempt of this wonderful eggless Christmas fruit cake. Let's star the recipe . Yum

Ingredients:
1 1/2 cup All purpose flour +extra for dusting
1 cup brown sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon all spice powder

Dried fruits to be soaked
1/4 cup tutti fruti
1/4 cup almonds
1/4 cup cashew nuts
1/4 cup raisins
1/8 cup walnuts
1/4 cup dates
1/8 cup apricots

1 cup apple juice
1 cup buttermilk
1/4 cup hot water
1/2 cup butter , melted

Method:
Preheat the oven at 180 degrees and line and dust the 8 " cake tin with butter and dry flour or parchment paper.
Chop all the dried fruits , and soak them in apple juice for one day . Drain the dried fruits just before baking the cake and dust them with dry flour.
Sift together all purpose flour , all spice powder , baking powder and salt . Set aside.
Take brown sugar in a bowl , add butter milk and whisk it . Add baking soda , and whisk again . Wait till it becomes frothy.

Now add melted butter and whisk again.
Add the sifted flour in the sugar mixture in two batches . Mix it gently .
Add dried fruits and nuts , stir gently and add hot water if required. Pour it into the prepared pans and bake for 45 minutes at 180 degrees.

Check with toothpick inserted in the center . Cool the cake on wire rack. Slice and serve.

Enjoy this wonderful cake .

One more slice...Merry Christmas !!

Serve-8. Baking time -45 minutes

Notes: Here I have used apple juice but You may soak the fruits in wine or rum 1 week or few days before and store it in refrigerator.
This cake can be kept at room temperature for 3-4 days. You may use your preferred choice of dried fruits.

Best regards,

Sapana Behl

For the final day of BM#35 under Bookmarked theme , I have prepared this pressure cooker cake that I have recently bookmarked from Sharmispassions . I tried a pressure cooker cake for the first time and it came out very well . It surely is a keeper recipe. So let's start the recipe yum.

Next time when you are craving for a cake and doesn't have oven you can surely bake this cake in pressure cooker.

Ingredients:
1 cup cake flour or all purpose flour +2 teaspoon for dusting
1/2 cup castor sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup oil (I used canola oil)
3/4 cup hot water
1 teaspoon vanilla extract
1/2 cup tutti frutti
1 tablespoon lemon juice

Method:
Preheat the pressure poker as follows. Select the cooker in which you want to bake the cake and check the size of baking pan to be properly fit in the cooker.
Put an iron stand or the stand which we get with pressure cooker in the center of cooker. Remove the whistle and gasket (the black rubber ) from the lid of cooker and close the lid . Keep the cooker on sim heat for 5-7 minutes for preheating.

Line and dust a cake tin with oil and dry flour. Tap the extra flour and keep it aside.

Apply 2 teaspoon of dry flour on the tutti frutti and roll them in it properly.

Meanwhile Sift cake flour , baking powder and baking soda together two to three times.
In another bowl take oil and hot water , mix well . Add sugar and vanilla and mix till sugar dissolves.

Now fold the tutti Fruti in the cake batter . Mix gently. When everything is ready I.e cooker is preheated , add lemon juice in the batter and mix it gently.

You can see air bubbles forming without wasting time pour this batter in the prepared cake tin .Tap it gently on a flat surface and place it in the preheated cooker .

Close the lid as it is (without whistle and gasket) and keep the flame high for 5 minutes. After 5 minutes set the flame on low to medium and let the cake bake for 35 to 50 minutes.
After 30 minutes you may check with a tooth pick inserted inthecenter and it
if it comes out clean the cake is ready otherwise let it cook for another 10 minutes.

Let it rest in the cooker for 5 minutes more after baking on the kitchen counter. Remove it from the cooker , Cool and cut into slices.

Enjoy !!

Serve-6. Baking time 45 minutes.

Note:The total time to bake the cake depends upon the size and shape of cooker and baking tin. Mine total take 48 minutes to bake as have used 5 liter prestige cooker and a 6 " cake tin.
Don't keep the batter for long after adding lemon juice. Be cautious while placing the tin in the preheated cooker.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#35

Sending this entry to

Simply Tadka’s 2nd Blog-iversary Event and Giveaway

Pari's Only Baked Treats happening at Kalyani's Sizzling taste Buds

Nupur's Christmas and New year Recipes event

Kirthi's Kitchen

Best regards,

Sapana Behl

Best regards,

Sapana Behl

Ending the seasons last mango mania with this dense and super moist mango a cake which at first looks like a disaster but later became a rich delicacy. As soon as I removed this cake from pan it seems too moist and dense like halwa , don't know what happens but when we tasted it , that's incredible . So let's start the recipe .yum

: Mango cake

: Mango Cake

Ingredients:

Dry

1 1/2 cups All Purpose Flour

2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon CardamomPowder

Wet

1 1/2 cups Mango Pulp or Puree

1/3 cup Canola Oil or butter

1/2 cup Granulated Sugar

1 teaspoon Pure Vanilla Extract

1/2 cup dry fruits

Frosting

1/2 cup whipping cream / butter

1 cups Powdered Sugar

1/2cup Mango Pulp or Puree

1 teaspoon Pure vanilla extract

Method:

Sift all the dry ingredients into a bowl and set aside.

: Dry

In another bowl, beat wet ingredients together until well-mixed.

: Wet

Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat. Line and grease a cake baking tin or pan.

: Dry +wet

Add dry fruits and mix .

: Mango cake

: Dry fruits added

Bake in a preheated 350-degree oven about 35 minutes or until a toothpick inserted in the center comes out clean.

For frosting

Cream together the sugar and cream until they are fluffy, about 1 minute.

Now add the mango puree and vanilla .Beat until mixed, and set in refrigerator.

Frost the cake after cooling of cake.

: Mango Cake

Serve-6. Baking time -30 to 35 minutes

Sending this entry to

Gujaratizaika"s 1st Anniversary Celebration

Preeti"s Foodabulous Fest Event hosted by Nivedhanams.

Motion and emotions "Friends Forever" (Celebrating Friendship Day)

Birthday special event

Cook Yellow Event announced at Merry Tummy.

Best regards,

Sapana Behl

This is a beautiful combination of orange-rosemary flavor blended in a cake prepared from semolina semolina flour. Rosemary gave a different touch to the sweetness of cake and just enhanced it's flavor twice. I had never used rosemary in any sweet dish before and it was really a great experience of using it in this recipe.

My younger brother told me to bring something different on Rakshabandhan. Yes you heard me right this was the time when I baked this cake. I cut it into pieces and arranged them in a box like Mithai and take it to my mums house on that day. My family tasted it, but I didn't revealed that it was cake. Their comments were like "it's so different" my sister said "I just loved it". Everyone keep on asking what is it ? Finally my brother guessed it right, he said sis is it a cake. Actually semolina gave it a different texture then normal cake bread. It was spongy, crumbly like if someone do not tell you that it's a cake you may think it is a Mithai. It had absorbed the orange syrup perfectly and was very soft and shiny. I must say to try this delicious preparation as it's an innovative way of using semolina instead of plain flour hence healthy also. This is my entry for alphabet "O" under baked category for BM#32 , ABC cooking series. So let's start the recipe . Yum

Recipe Source: Taste website

: Orange cake

: Orange syrup cake

Ingredients:

1/4 cup semolina

3/4 cup almond powder

3/4 cup all purpose flour

1 teaspoon baking powder

1/3 cup yoghurt

1 tablespoon fresh orange juice

2 teaspoon rosemary Fresh/dried

1/2 cup Melted butter

For Syrup:

1/2 cup orange rind

1 cup caster sugar

1 cup fresh orange juice

Method:

Preheat oven to 180ºC. Grease and dust a 8 " round or oval cake tin.

Sift semolina, almond meal, flour and baking powder into a large bowl. Combine yoghurt, orange juice , 1 teaspoon orange rind and chopped/ dried rosemary in it.

: Orange cake

Beat the butter and sugar until creamy . Fold in the flour mixture.

Pour the mixture into the prepared pan. Sprinkle rosemary leaves on top of cake. Bake for 25-30 minutes or until golden and a toothpick inserted into centres comes out clean.

: Orange cake

Set aside in the pan for 10 minutes to cool slightly.

For syrup:

Place the rind, caster sugar and orange juice in a saucepan over low heat. Cook with stirring for 2 minutes or until the sugar dissolves. Simmer for 5 minutes or until the mixture thickens slightly.