Sunday, 27 July 2014

Rich Coffee Cake with coffee Icing:

Ingredients -

All purpose flour - 1 1/2 cup
Sugar - 1 1/2 cup
Butter - 100
Baking powder - 1 1/2 tsp
Coffee - 1 tbsp
Eggs - 3
Water hot - 1 tbsp

 Coffee Icing - 
Butter - 60 gm
Icing sugar - 3/4 cup
Cofee - 1 tbsp
Hot water - 1 tbsp

Filling -

Chocolate spread or chocolate sauce.

1. Grease and line a baking dish, preheat the oven.
2. Sift flour and baking powder.
3. Take a big bowl, add sugar and butter into it and whisk it 
    until pale and fluffy.
4. In an another bowl put the eggs and beat it with a fork for 
    5 minutes.
5. Add the eggs in the butter mix alternating with the flour, 
    putting one tablespoon at a time, make sure all the flour is
     not used.
6. Add rest of the flour and fold in gently.
7. Dissolve coffee in 1 tbsp of boiling water and fold in the 
8. Pour the mixture into the greased baking tray and put to
    bake for about 20-25 minutes or until its cooked, when                      inserted with a skewer it should come out clean.
9. Take it out from the baking dish after few minutes and 
     let it cool down on a wire rack before icing.

Coffee icing -

1.Take a bowl and cream the butter and sugar, beating it with
   an electrical mixture, until light and fluffy.
2. Dissolve the coffee in 1 tbsp lukewarm water and mix it
    in the icing.

To decorate - 

1. Take a serving plate and put the cake on it, take a sharp knife and slice the cake into two parts horizontally.
2. Spread the chocolate spread generously over it.
3. Sandwich both the parts and spread the coffee icing on top 
    and sides of the cake liberally,  sprinkle choco chips over it.
4. Re-fridge it for a while before serving this delicious cake!!!

Friday, 18 July 2014

Chocolate Almond Spread :

Ingredients -
Almond roasted - 3/4 cup
Chocolate semi sweet coarsely chopped - 1 cup
Honey - 2 tbsp
Cocoa powder - 2 tbsp
Salt - 1/4 tsp
Olive oil  or canola - 1 tsp
Milk - 1/4 cup

Method - 
1. Roast the almonds in slow flame until its roasted crisp
    and brown.
2. Melt the chocolates in a double boiler.
3. Grind the almonds in a grinder finely, mix honey, 
    salt, milk, cocoa powder and run the grinder again.
4. Scrape the sides and grind it all smoothly.
5. Pour all the chocolate and olive oil into the grinder 
    and keep grinding it until all incorporated well and turns
    into a smooth paste.
6. Take it out and pour the contents into an airtight container.
7. Serve it with breakfast on breads or can be spread on 
     cupcakes too.
8. Kids are going to love this tasty and healthy spread which is             made at home.

Wednesday, 9 July 2014

Almonds, Figs n Dates Loaf :

Ingredients -

Wheat Flour - 2/3 cup
All purpose flour - 2/3 cup
Baking powder -1 1/2 tsp
Dried Figs chopped - 1/3 cup
Dates pitted n chopped- 1/3 cup
Almonds chopped -  10
Blue berries - few (optional)
Nutmeg powder- 1/4 tsp
Ground cloves - 2
Sour milk  - ( take 3/4 cup of warm milk, put juice of 1/2 lemon 
               and let it stand for 10 minutes)
Eggs - 2 large
Brown sugar - 1/2 cup
Lemon rind grated - 1/2 tsp
salt - a pinch
Olive oil/ sunflower oil - 2 tbsp

Method - 
1.  Combine buttermilk, lemon rind, nutmeg, and cloves, heat 
     it on a low flame.
2. Remove it when just warm ( don't boil) and add the figs 
     and dates, let it stand for 20 minutes.
3. Take a big bowl and combine eggs, oil, sugar and whisk it
    for a while, pour the buttermilk mixture in it, mix and keep
    it aside.
4. Combine flours, baking powder, salt in a big bowl, make a
    well in the center and pour the buttermilk and egg mixture
    in it, mix it until well blended.
5. Grease a loaf tin and spoon the mixture into it, spread
     the almonds and blueberries over it evenly.
6. Bake it on a preheated oven for 30 minutes or until perfectly             baked, when inserted with a knife it should come out clean.
7. Let it cool on a wire wrack for 10 minutes, remove n serve 
    this tasty bread with breakfast.

Monday, 26 May 2014

Chocolate Cornflour Pudding : Busy day pudding

Ingredients -

Granulated sugar - 1/2 cup
Cocoa powder - 3 tbsp
Cornflour - 1/4 cup
Salt - a pinch
Milk - 2 3/4 cup
Butter - 2 tbsp
vanilla essence - 1/2 tsp

Method - 
1. Take a pan and put the coco powder, sugar, cornflour and 
    salt, mix it all.
2. Pour the milk in it, heat it on a low flame, stirring it                            continuously, to avoid any lumps.
3. Bring it to boil, cook until mixture is thick enough to
    coat the back of a spoon.
4. Remove from heat and put the butter and vanilla essence,     
    let it come to room temperature.
5. Refrigerate, serve it chilled, and don't forget to sprinkle
    some choco chips before serving.


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