Showing posts with label Cakes and pastries. Show all posts
Showing posts with label Cakes and pastries. Show all posts

Sunday, December 27, 2015

Christmas Cake/Plum cake - Alcohol Free Version

Christmas Cake -alcohol free

Then Best part about the Christmas season is the yummy sweet treats that you can get to eat throughout the season like the cakes and the muffins. So get ready to prepare my version of plum cake without using Rum. Trust me,you'll surely be happy that you tried this recipe at home. 

In India, plum cake is found everywhere during Christmas season, although it is also available commonly throughout the year. Traditionally the dry fruits are soaked in rum for a month before making the cake. To make cake without alcohol cook the fruits in Caramel syrup and orange juice for 5-10 minutes. This cake is a alcohol free version.
Merry Christmas to all!!!
  1. All purpose flour - 1 cup
  2. Eggs - 3 nos
  3. Sugar - 1 cup ( powder)
  4. Baking powder - 1 tsp
  5. Baking Soda-1/2 tsp
  6. Butter - 1 cup 
  7. Vanilla extract -1 tsp
  8. Raisins - 1/2 cup
  9. Cashew nuts - 1/4 cup (chopped)
  10. Tutti frutti - 1/2 cup
  11. Cinnamon powder - 1/2 tsp
  12. Nutmeg powder-1/4tsp
  13. Grated orange zest - 1 tsp
  14. Cherries - 5 (chopped)
  15. Sugar - 1/2 cup (To make caramel)
  16. Water - 2 tbs
  17. Warm water - 1/4 cup
  18. Orange juice - 1 cup
  • Method:
  • To prepare Caramel-Orange syrup:
  1. Mix the 1/4 cup of sugar with 1 tbsp of water and melt over medium low flame until the sugar dissolves and caramelizes. Now remove the pan from the heat and add 1 cup of warm water slowly and mix well. Caramel-orange syrup  is ready.
  2. Soak the fruits,tutti frutti and zest in this caramel syrup,leave it overnight at room temperature ( you can make this syrup a month ahead and refrigerate).
  • To Prepare the Cake:
  1. Preheat the oven 160°C. Sieve Maida/ all purpose flour, baking powder, baking soda all spice powder cinnamon +  nutmeg), salt and combine altogether evenly.
  2. Nice beat  butter and add a cup of sugar powder. Then add the eggs one at a time and beat well. Now add the flour mixture little by little and beat well.
  3. Add the caramel mixture,soaked raisins, nuts, tutti frutti, cherries, grated orange zest, vanilla extract into the batter and mix them with a spoon thoroughly.
  4. Grease a medium baking pan with butter and pour the batter,tap on work surface to get rid of any air bubbles.
  5. Bake the cake for  about 45-50 minutes.When the cake is ready, test with a skewer. Poke it into the middle of the cake and if it comes out clean - the cake is done.Remove from the oven.

Tuesday, January 1, 2013

Easy Black Forest cake

Happy new year and welcome 2013!
Also happy anniversary to josculinaryjourney !

A year ago i started this blog to save and share my recipes with you all.Thank you for reading,sharing and providing me with an even richer experience on the web.I hope all my contributions useful and look forward to contribute more such easy and mouth watering recipe in future.

The very first question to arise in the minds of amateurs how to bake a black forest cake. Well, here is a simple recipe of the most favourite type of cake: the black chocolate cake! Black forest cake, being the most favorite amongst other cakes, has basically originated in the Black forest region of southern Germany. Commonly referred as Schwarzw¤lder Kirschtorte in Germany, which means black forest cherry cake, this tempting cake mainly comprises several layers of chocolate cake, with whipped cream and cherries between each layer. These layers are further topped with extra whipped cream, cherries, and chocolate shavings. This is my very 1st black forest cake, I made it last month for my son's Birthday and it was a huge hit.
  • 13/4 cups all-purpose flour/maida
  • 3/4 cup unsweetened cocoa powder
  • 13/4 cups white sugar
  • 1 cup butter milk
  • 1 tbsp vinegar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2tsp Instant coffee powder (mix with 2tbsp of water)
For filling and frosting :
  • 1 can cherries
  • 400 ML Heavy cream
  • 1/3 cup Confectioners' sugar/icing sugar
  • 11/2 tsp Vanilla extract
  • 1 1/2 cups Chocolate shavings or curls
For syrup:
  • 1/2cup Sugar
  • 1/2cup Cherry syrup
  • 1/2cup Water
Cooking Directions

  1. Preheat the oven at 350o F (175o C), and oil and flour two 8 inch cake pans. Prepare sour milk by combining butter milk and vinegar,keep it aside.
  2. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt; set aside.
  3. Take a large bowl, whisk together egg whites till light
  4. Now beat egg yolks, oil, coffee and vanilla and stir in the butter milk. Now slowly add beaten egg whites and then fold  in the flour mixture until well incorporated.
  5. Pour the batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Now allow the cakes to cool down.
Preparing the syrup:
  1. Boil sugar in water till it dissolves completely,simmer for 5 minutes and switch it off.Now mix in cherry syrup and refrigerate.
Preparing the filling and frosting:
  1. Before beginning with the actual preparation for frosting, allow the bowl and beater/whisk attachment to be used, to cool in a refrigerator for around 20-30 minutes.
  2. Take the heavy cream in this cool bowl and whisk it.
  3. Gradually add the sugar and vanilla extract 
  4. Whisk until stiff peaks are observed, and your frosting is ready. Store in the refrigerator until required.
Assembling the cake :
  1. Cool the cake in tin on rack for 10 to 15 minutes, then turn out gently and completely cool before cutting into 2 even layers.
  2. Place the first layer and then brush it with sugar -cherry syrup
  3. Spoon icing onto the first layer,then spread the chopped cherries evenly onto this layer of icing.
  4. Assemble the last layer of chocolate cake in place,brush it with remaining sugar-cherry syrup. Frost the top and sides of the entire cake spread with a thin layer of the chilled whipped cream frosting. Refrigerate for 30 minutes.
  5. Once the cake is set, add a thick layer of the frosting.My cake was very simply decorated but you can use a decorating tip of your choice to pipe beautiful rosettes and top each of them with a cherry.
  6. Decorate with chocolate shaves and cover the sides and top. Don't forget to be extremely generous with the chocolate shaves.
  7. Chill for 3-4 hours {better overnight} for the flavours to mature.

Monday, December 24, 2012

Choco Rum n Raisin cake

This choco rum n' raisin  cake is lovely and moist. I usually make it around New Years makes a nice looking dessert for a buffet and the taste is rich and wonderful. I got this recipe from a magazine add, many years ago.

  • 1cup All purpose flour/Maida
  • 1 cup Sugar
  • 1/2 cup golden raisins , chopped
  • 1/3 cup dark rum
  • 1tsp Baking powder
  • 1/2tsp Baking soda
  • 1/4 tsp Salt
  • 1/4cup Sun flower oil or extra virgin olive oil
  • 2 eggs (room temperature)
  • 1tsp Vanilla essence
  • 1/2 cup buttermilk ( room temperature)
  • 1/4 Cup cocoa powder
Cooking Directions
  1. Combine raisins and rum and cover until very soft.
  2. Preheat your oven to 350 degrees. Prepare an 8" x 3" cake pan with oil and parchment paper.
  3. Sift together flour, baking soda ,baking powder,cocoa powder and salt.
  4. Combine buttermilk and vanilla.
  5. Whisk together the olive oil and the sugar.
  6. Add egg and blend well.
  7. Drain the raisins and combine the rum with the buttermilk and vanilla.
  8. Gently add dry ingredients in 3 additions, alternating with buttermilk and beginning and ending with the dry ingredients.
  9. Fold in raisins. Be careful not to over mix. Pour into prepared pan and smooth batter evenly.
  10. Bake for 30 - 34 minutes or until a toothpick tests with a few moist crumbs adhering. Cool 10 minutes. Run a thin bladed knife around the edges to loosen and turn out the cake. Cool completely.
Icing :
Yields 2 cups

  1. 2/3 cup Heavy cream
  2. 225 grams of semi sweet chocolate (chopped) 
  3. 1/2 cup butter
  • Place the chopped chocolate in bowl
  • Place the heavy cream into a medium sized sauce pan,bring to boil.Remove it from the heat
  • Pour the cream over the chocolate and stir the mixture until all the chocolate is melted and completely mixed in.Allow the cream and chocolate mixture to cool to room temperature 
  • Once cool,beat the mixture with your electric mixer or hand blender and beat until light.In a separate bowl beat butter until smooth. 
Variation : Replace 2 and 3 ingredients  with  200 gms pilsburry creamy chocolate flavoured icing and beat it well with the heavy cream and proceed .

For the middle layer:

  • 1/2 cup heavy whipped cream
For the sugar syrup:

  1. 1/2 cup sugar
  2. 1cup water
  3. 2tsp instant coffee powder

  • Mix together water,sugar and boil till sugar dissolves completely.
  • Add some instant coffee powder and remove from fire,let it cool completely  

Assembling of the cake

  • Once the cake is completely cooled,level each layer with a cake saw or a serrated cake knife.I usually bend down,so the side of the cake is at eye level in order to cut evenly across the top.However,it may take a little practice to achieve a level top and i am still trying hard.
  • Now place one of the cut cake on the cake board and brush it with sugar syrup,make sure the entire cake is brushed.
  • Now place the whipped cream to of it and spread using spatula .
  • Cover it with top layer and cover it with Chocolate icing,apply the icing around the sides as well.Once this is done,then use some cherries and some silver balls to decorate your cake or decorate as per your liking.
  • Once you are done with your decoration,place the cake inside the fridge for 1 hour before serving.

Friday, June 29, 2012

Mango-semolina cake

This mango cake  is very easy to make ,unlike other maida based cakes- you'll love it.just mix some semolina with mango pulp along with sugar and oil and its done.Tip: try to find fresh ripe mangoes  for this recipe.. the taste is well worth the effort.Make this cake for your friends and family-they won't be able to thank you enough! Once i have tried Egyptian dessert called basbousa but in that  dish butter milk is used in place of mango puree and some sugar syrup on top.So i Googled for this cake and i got  this in food was my 1st attempt with mango cake.

Mango puree-1cup
Sugar-1/2cup or less than 1/2cup
Baking powder-1tsp
Tutti fruitti-2tbsp
Cashew nuts-1tbsp(chopped)
Nutmeg powder-1/4tsp


  • Mix all the ingredients well and leave it for 10 mins.
  • Now transfer the mixture into a greased baking dish.Garnish with tutti fruitti and chopped cashew nut pieces.
  • In the meantime preheat the oven for 175 degree /345 degree F.
  • Now place the baking dish into the oven and bake for 30 mins.

Tuesday, June 12, 2012

Eggless Beetroot cake/beet cup cake ( microwave)

Couple of days back i prepared this eggless  beet cake for one of my veg-food group in FB.I chose beet because that days theme was beetroot so wanted to post some unique dish out of beetroot and thought of baking some cake and to save my time i baked in the microwave.It was so easy and really very tasty. First i prepared some cup cakes and then one small cake.Both the cakes come out really well.

Maida/all purpose flour-11/2cups
Baking Powder-11/2 level tsp
Baking soda-1/2 heaped tsp
Salt -1/4tsp
Beetroot grated-1cup
Vegetable oil-1/2cup
Melted butter-1tbsp
Butter milk-1/2 cup
Cashew nut chopped-2tbsp
Tutti fruitti -2tbsp
Beetroot grated-1tsp for garnishing 
Cinnamon powder-1tsp
Nutmeg powder-1/4tsp
Vanilla essence-1tsp

  • Sieve maida,baking soda,baking powder,salt and cinnamon powder and keep aside.
  • Grind beetroot to a  smooth paste  using butter milk and vinegar in a mixer grinder or you can use a hand blender too
  • Then in the same jar add sugar and blend it again until sugar dissolves completely.
  • Now add oil and melted butter blend it again for few seconds until creamy.
  • Now take out this beetroot mixture into a wide bowl and add vanilla essence and  powdered ingredients little at a time in 3 batches and fold it gently into this mixture.Once you are done transfer the content to greased microwave safe bowl( i have used 9"bowl) and garnish it with some grated beetroots and nuts cook in micro on high for about 10 minutes or until done(cakes starts to come away from sides of pan).
  • You can make some cup cakes  instead with the same batter.cook on high for about a minute in micro or till done.

Monday, June 4, 2012

Christmas Fruit cake/Rum cake

If you want to make a homemade rum cake from scratch, this is a simple, yet easy recipe to make. It's one you are certain to enjoy.Today i thought of sharing my Christmas fruit cake which i baked last year .I am damn sure that you can really enjoy this delicious and decadent fruit cake.It featues Raisins,Sultanas,Cashew nut ,Almonds Tutti fruitti,Candied Orange and lemon peel Dates...I am sure your guests will be asking for the recipe afterwards.It is pretty rich, so make sure you leave some room after your chirstmas lunch or dinner for a slice of this. It keep for about 3-5 days so its a great to make the day before you have guests. I know this is not the season but somehow i like it very much and would love to bake this whole year round.The recipe is very simple and believe me you are going to love this.
  • 11/2cups Maida/all purpose flour
  • 11/2tsp Baking powder
  • 1cup Butter
  • 11/2cup Sugar
  • 1/2tsp Baking soda
  • 3 Eggs
  • 1tbsp Sultanas
  • 10 Cashew nut
  • 1/4cup Sugar for caramel
  • 1cup Dark rum
  • 1/4 cup Raisin
  • 2 tbsp Candied Orange and lemon peel
  • 1tsp Vanilla essence
  • 10 Blanched Almonds
  • 1 tbsp Tutti fruitti
  • 5-6 Dates
  • 1tsp Salt
  • 1tsp Cinnamon Powder
  • 1/2tsp Clove powder
  • 1/4tsp Nutmeg Powder
Cooking Directions
  1. Method of preparing dry fruits:
  2. Finely chop all the the dry fruits and nuts and soak in enough dark rum in a large jar. There should be enough room in the jar once the fruits and rum are added.Secure cap tight and keep away at least a minimum of 24 hrs. You can make this a year ahead.I prepared this just a week ahead before baking.Do not forget to shake the jar one in a while.
  3. Method of preparing caramel:
  4. Heat a heavy bottom pan or nonstick pan.Add 1/4 cup of sugar and 2 tsp of water on medium heat,once the sugar turns to dark brown switch off the gas.Let it cool for sometime then slowly add 3 tbsp of water and boil until you get that nice thick dark brown it completely before using.
  5. Method of making the cake:
  6. Heat the oven to 165 c.Grease a 8" round cake tin and line the bottom and sides with baking Parchment Paper.
  7. Sift flour,salt,mixed spice powder,baking powder and baking soda into a bowl.
  8. Cream the butter and the sugar in a large mixing bowl and then mix in the vanilla essence until light and fluffy.
  9. Now slowly add only the yolks and mix it well.
  10. Then add the caramel and mix it thoroughly.
  11. Now slowly add the beaten eggs and fold it slowly.
  12. Add the sieve flour little in batches and combine till well blended.
  13. Now mix in the dried fruits and nuts ( take out the nuts and peels add little flour to avoid sinking) Now using a spatula fold it gently into the batter.
  14. Now pour the batter into the greased tin and bake in a preheated oven for 1 hour.
  15. After 50 mins just insert a sharp knife just to check whether it is cooked or not.When you insert a knife it should come out clean.
  16. Once done,Cool on a wire rack for 15 mins before removing the cake from the tin and carefully peel the paper.Use it after at least 7-8 hours.

Wednesday, May 23, 2012

Instant chocolate brownie ( microwave)

My son was after me to bake some chocolate cake for him.So instead of cake  i made this gooey  Instant chocolate brownie for him.This is very easy and quick to make in the microwave.I really liked the texture,nice gooey  chocolatey  and my son is very happy to see this :) ..This is instant brownies as i have used marie biscuits just to try something quick and easy... . I have seen so many instant brownie recipes but never tried one but this is an absolute delight .

Marie biscuit-25(Coarsely powdered)
Sugar-3/4 cup( powdered)
Unsalted Butter-1 cup( melted)
Roasted almonds,cashew nuts and walnuts-1cup(slightly crushed )
Cocoa powder-1cup
Baking powder- 1/2tsp
Tutti fruitti -2tsp


  • Take melted  butter and sugar in a bowl and beat it well until sugar dissolves completely and the mixture becomes smooth and creamy.
  • Mix in milk and baking powder and  cocoa powder blend it well.
  • Now add marie biscuit powder and fold it in the mixture.
  • Grease the microwave safe dish and sprinkle some maida.
  • Now pour the mixture to the dish and add the nuts and tutti fruitti
  • Microwave on high(100%) for 3mins and then 2 mins on 90% power.
  • Let it stand for 2 mins in the microwave.
  • Now its ready to serve.
  • You can serve it hot or cold with vanilla ice cream or chocolate sauce
Serving suggestion:
serve with chocolate sauce or with plain vanilla ice cream

Thursday, March 8, 2012

Eggless Banana - Walnut Cake

On the occasion of International Women's day i baked this cake for the second time.This time i baked this for  Two beautiful women in my life... my 2 daughters Prajnya and Prithvi.I am baking this cake for the 1st time and it really came out  well Both of them loved it so much that they started fighting for the last piece..
after a week again Kids requested me to bake a cake for them to take for their school picnic. Initially they let me decide on what I wanna bake but next day, they came back with the requested by their friends . They want the banana cake .So I went ahead to bake this beautiful banana walnut cake in micro which i have baked few days back ...I really gland that they still can remember how delicious this cake was even it had been a year and also after tasted so many of my baking :).

Maida-2 cups
Sugar-11/2 cup
Over ripe banana-2 medium
Walnut-1/2 ( chop roughly)
Raisins-1tbsp( soaked in rum)
Baking powder-2tsp
Baking soda-1 tsp

  • Grease  10" Microwavable dish and keep aside.
  • Now mix curd ,baking powder,baking soda and mashed banana in a blender and keep aside.
  • Now combine sugar,melted butter and warm milk and blend it well till the sugar dissolves.
  • Now mix the curd mixture and sugar mixture well.
  • At last add  maida and gently fold it with a spatula.
  • Now transfer the batter to a greased microwavable dish and sprinkle walnut and raisins.
  • Now Microwave high  for 9 mins or untill done.
  • Remove from the microwave and let it cool before de-moulding..


Saturday, February 25, 2012

Eggless Zebra cake!!

Y'day was my hubby's Birthday so i wanted to bake some special cake for him so thought of this.Actual recipe is with egg but i thought of making it eggless and it really came out fluffy and nice.

Eggless zebra cake

Maida(all purpose flour)-11/2 cup
Sugar-1 cup(powdered)
Cocoa Powder-1tbsp
Milk-1/2 to 1 cup(as required)
Vanilla essence-2 tsp
Baking powder-11/2 tsp
Baking soda-1/2tsp
Cooking oil-3/4 cup


  • Preheat the oven to 200/400F.Grease the mould  and set aside.
  • Now beat the Powdered sugar with oil till it dissolves.You can use blender for mixing the sugar.
  • Add vinegar and mix it again.
  • Now add baking powder and baking soda and blend it nicely.
  • Next add  milk and  the vanilla essence  and blend it again.
  • Now its time to add flour.Add little flour at a time and blend.
  • If the mixture is too thick then add little milk.
  • Now divide the cake batter into 2 equal parts.
  • Mix the cocoa powder to one part of the batter gently with a spoon or spatula without any lumps. 
How to proceed:-
before baking
  • Now place the greased  mould on a flat surface.
  • Now pour a ladle full  plain batter in the middle of the pan.
  • Now gently pour the cocoa batter over the 1st batter.
  • Repeat with the 2 batters alternately until both the batter used up.
  • No need to spead the batter as you put the 2nd batter the 1st will automatically goes sideways.
  • Now lower the temperature to 180/350F and bake for 30-35 mins till the toothpick comes out clean.
  • Take it out and let it cool for sometime and transfer it to a wire rack for 15-20 mins.
  • Now Zebra cake is ready.  

inside view

Monday, February 13, 2012

Steamed eggless muffins

This muffin recipe is  from my very old collection .Earlier i used to do all my cakes in a steamer or in a cooker,but never tried  this muffins. when i saw one muffin recipe in some magazine i thought of trying ,as it was very easy and quick to make.I am sure your kids are really going to love this .So if you are looking for something quick and easy then you can try this different kind of muffins for a change.

Ingredients you need :-
Maida(all purpose flour)- 1 cup
Powdered sugar-3/4cup
Fruit essence or vanilla essence-1heaped tsp
Baking soda-1/2tsp
Baking powder-1tsp
cashew nuts-5-6 chopped finely
Sunflower oil-1/2cup
yellow food color-2drops
Mixed fruit jam for 


  • Sift maida flour ,soda and baking powder together.
  • Now beat sugar,essence,food color and oil in a blender  until creamy.
  • Now add vinegar and curd,blend it well.You can use hand blender too.
  • Now fold in maida and nuts gently in the  same direction.
  • Now grease the muffin moulds( you can use paper cups)
  • Fill all the moulds 1/2 full .
  • Now put the water into idli steamer or pressure cooker and switch on the gas.
  • Place the muffin moulds  in preheated steamer and steam for 15 min,after 15mins check with the toothpick  whether it is cooked  or not .
you can use different types of icing to decorate this muffins .Here i have used just a drop of mixed fruit jam .

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