Wednesday, March 14, 2018

Catdamom flavored Ghee residue cake

I came across this recipe in a food Facebook group and I can't able to believe that a cake can be baked with the residue of ghee. So I tried to make it and taste how it will be.

Ghee residue- how much ever comes, I got 2 1/2 tbsp
Cane Sugar-3/4 cup
Milk- 1 cup + little less than 1/4 cup
Fine rava -1 cup
Cardamom pow-1 tsp
Salt-1/4 tsp
Baking soda-1tsp
Slivered almonds-1/4 cup

How to bake:
1. Add sugar to the ghee residue and heat it till sugar dissloves. Remove and when warm add milk.
2. Now in another bowl, mix rava, cardamom n salt.
3. Now add the rava mix to ghee mix and mix well and rest it for 10 min. 
4. Preheat your oven to 350f. 
5. Meanwhile grease a loaf pan. I used 8*4 pan.
6. Now add baking powder to the mixture and mix well.
7. Transfer the batter to loaf pan and top it with almonds.
8. Bake for 40-45 min. 
9. Cool in pan for 5 min. Remove from the pan and cool it completely.
10. Slice, serve and enjoy.

Tuesday, January 30, 2018

Whole wheat old fashioned butter cake

This recipe is best butter cake for frosting. This recipe says it is a 100 year grandma recipe and it is a keeper definitely for frosting cakes.

Adapted from: 
Reeni from cinnamonspiceandeverythingnice

Makes: 2 8” cake or 1 bundt cake

Ingredients needed:

Whole wheat flour-1 1/2 cups
Cane sugar-11/4 cups
Baking powder-1tbsp
Salt-1/2 tsp

Unsalted Butter -1/2 cup
Vanilla extract-1tsp

How to bake:

1. Preheat oven to 350 F/ 180 C.
2. Grease 2 8” cake pans or bundt pan.
3. In a mixing bowl, sift flour, sugar, baking powder and salt.
4. Add butter, milk and vanilla extract and beat for 2 minutes. Don’t skip it.
5. Add both eggs and beat again 2 minutes. 
6. Pour batter into the prepared pans and bake for 
(a). 30-35 minutes for 8” cake pan
(b). 50 minutes for a bundt pan

7. Cool in pan for 10 minutes.
8. Unmould from the pan and cool completely in a wire rack.
9. Slice and store in a airtight container for 3-4 days.

Thursday, January 25, 2018

Whole wheat lemon sour cream loaf with coconut oil

Never knew that a cake can be baked with coconut oil.
And that amazed me to experiment more with this in coming days. 

This is an easy cake baked with coconut oil and sour cream and the entire house is filled with coconut flavor.

Ingredients needed:

Wheat flour-1 cup +2 tbsp
Baking powder- 2 tsp
Salt-1/4 tsp
Cane sugar- 1 cup
Lemon zest- from one lime
Sour cream-1/2 cup
Coconut oil-1/2 cup
Vanilla extract-1/2 tsp

How to bake:

1. Preheat oven to 350 F/ 180 C. Line a 8” by 4” loaf pan and set aside.

2. Sieve the dry ingredients together.

3. In a mixing bowl, whisk sugar and zest together.

4. Whisk in sour cream, eggs and vanilla.

5. Add the dry ingredients to sour cream mixture and fold in using a spatula.

6. Add in coconut oil and using a spatula fold till it is blended well.

7. Now pour the batter in the prepared tin and bake for 50-55 mins or toothpick inserted into the batter comes out clean.

8. Remove from the oven. Unmould and cool the cake completely to slice and serve.

Store in an airtight container for 3 days.