Flavour Diary: Cake

Showing posts with label Cake. Show all posts

Carrot Cake with cream cheese frosting | Flavour Diary | Cake Recipe

Carrot Cake is one of my favorite cake, which i love to have a cafe shop along with my coffee. Each cafe has its own spices used, some with hint of orange/lemon or pineapple and some loads of dry fruits stuffed in and i love all the versions of it.
Back in India when we were kids we were familiar with chocolate or vanilla or butterscotch, but when we moved to UK few years back i was exposed to all different tastes of cakes...as i am sweet tooth person i tasted most of the desserts in world cuisine available here.
Today's recipe is one of the recipe which i regular use for my carrot cake with few variations every time according to the availability of resources.This cake is easy to make and uses regular baking ingredients....Check the ingredients and steps below for detailed recipe.

You might be interested in other Chocolate recipes like
Whole wheat Chocolate Banana Bread
Chickpea Chocolate Cake
Chocolate Sponge Cake
Eggless Whole Wheat Ragi Chocolate Cake
Butterless Chocolate Cake

Serves: 12
Level: Moderate

Prep time: 10 mins
Cooking time: 40-50
Adapted from here

Ingredients

For Cake.....

2 cup + 4 tablespoons all-purpose flour (300 g)
2 medium carrot, grated (240 g)
3/4 cup brown sugar (150 g)
1 cup vegetable oil (120 ml)
4 eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chopped Nuts ( as desired - i used Almonds)
1 teaspoon vanilla essence

For cream cheese frosting...
1/3 cup + 1 tablespoon unsalted butter, at room-temperature (90 g)
1 cup confectioner’s sugar (120 g)
1/2 cup + 2 tablespoons cream cheese, softened (142 g)
1 teaspoon vanilla essence

Directions

Preheat oven to 350°F / 180°C .

Grease the pan(i used 8inch square) and line the parchment paper.

In a bowl, Add egg and beat well until its liquidy and then add in brown sugar and vegetable oil. Whisk to combine.

Now shift in flour, ground cinnamon, baking powder, baking soda, and salt in to egg mixture.Fold until well combined.

Finally fold in grated carrot, roughly chopped nuts, Vanilla essence and fill in the baking pan.

Bake for 45 to 55 minutes, or until an inserted wooden stick comes out clean.

Cream cheese frosting: In a mixing bowl, add cream cheese, unsalted butter, confectioner’s sugar and vanilla essence. Then cream altogether until homogeneous.

Spread the frosting generously on top of carrot cake.

Easy and Simple to make Chocolate Cake with No Eggs and No Butter going in and needs no special equipment for making it. Check out ingredients and procedure in written below or simple click on the video below.

I adapted this recipe from my blogger friend Sujata dee blogging at BatterupwithSujata . She has got whole lot of wonderful healthy recipes in her blog ...if you are health conscious or want to include some healthy ingredients in your diet then do check out her blog.

You might be interested in other Chocolate recipes like
Whole wheat Chocolate Banana Bread
Chickpea Chocolate Cake
Chocolate Sponge Cake
Eggless Whole Wheat Ragi Chocolate Cake
Butterless Chocolate Cake

Serves: 12
Level: Moderate

Prep time: 10 mins
Cooking time: 40-50

Ingredients

For Cake.....

All-purpose flour/Maida - 360gms

Sugar - 280gms

Unsweetened cocoa powder - 30 gms

Warm Milk - 500ml

Oil - 250 ml
Vinegar - 2 tablespoons

Baking powder - 1 teaspoon

Baking soda - 1 teaspoon

Vanilla essence - 2 teaspoons

Directions

Preheat oven to 350°F / 180°C .Grease and flour 9 inch, round, cake pan; cover bottoms with waxed paper.

Sift together the dry ingredients ;flour, cocoa powder, baking soda, baking powder and salt and set aside.

Mix Milk and Vinegar and keep a side.

In a large bowl, whisk in Oil and sugar.

Add Flour and Milk mixture alternatively and vanilla essence to the Oil sugar mixture and beat until well incorporated.

Pour batter into prepared pans. Bake for 40 to 50 minutes, or until toothpick inserted in Center comes out clean.

Cool pan on wire racks for 10 minutes. Loosen edges, and remove cakes to cool completely.

whole wheat Chocolate Banana Bread recipe

Few days back we went for Glamping along with 4 other families and it was too much fun. Glamping is like camping with luxurious accommodation with your kitchen in between the nature...far from city. Glamping in scotland is always a worth try if you are on visit to scotland, even though we are in scotlan from past 3 yrs we never got a chance to have this experience.
Usually glamping sites are far from city and we have to prepack some snacks, cooking items before we reach there.... its fun to cook along with your friends and feed the family in between the woods. When we were back we had lot of left over snacks and some fruits and few of my bananas were fully ripen. You know best ripen bananas are best for baking and have you checked my Super Moist Whole Wheat Banana bread and this time my over ripen bananas are flavoured with chocolate.
Todays recipe is adapted from blogger friend Rafeeda who blogs at "Big Sweet tooth", she has recently crossed 1000 recipes in her blog and yes seriously 1000 in quite small period of span and this is really inspiring. So here is her Chocolate banana bread recipe which i tweaked a bit to taste.
You might be interested in other cake recipes like
Eggless Vanilla Cake

Custard Powder Lava Cake
Mango Mousse Chocolate Cake
Moist Orange Cake With Orange Syrup
Eggless Whole Wheat Finger Millet Chocolate Cake(Healthy Ragi Chocolate Cake)
Madeira loaf cake
Whole Wheat Cornbread
Chocolate Sponge Cake with Ganache Toppings

Level: Easy
Prep Time: 15min

Bake time: 50-60 mins
Make: 1 loaf
1 cup = 250ml

Adapted from here

Ingredients

Whole Wheat Flour (chapatti atta): 1 3/4 cups
Cocoa Powder: 1/4 cup
Overripe Banana: 3
Large Eggs: 2
Brown Sugar: 1/2 cup (add according to taste)
Cinnamon powder: 1 teaspoon
Baking Powder: 1 teaspoon
Baking Soda: 1/4 teaspoon
Vanilla Extract : 1 teaspoons
Butter: 110gm (Melted)
Salt a pinch

Optional Toppings:
Nutella: 3 tablespoons
Chopped Nuts( I used Cashews)

Directions

Preheat oven to 375º F (180º C). Grease the loaf pan with butter and line pan with parchment paper and butter it again the parchment.
In a bowl mash the bananas, then mix butter,eggs, and vanilla together until well combined.
In another bowl add whole wheat flour, sugar, cocoa powder,baking soda, baking powder and cinnamon powder.
in banana mix and carefully mix it until well combined.
Pour the banana batter into the loaf pan and add your favourite toppings.
Either added Nutella on top and swirled around with butter knife.and add chopped floured nuts on top.
Now bake the bread for about 40 mins and cover with foil and bake for more 10-15 minutes or until a toothpick pricked it should come out clean.
Let the bread cools down completely then slice and serve.

Mother's day around the corner and what you would like to gift your most precious gift of God to mankind(Mom) this mother's day. My mom is simple, hardworking and cool, she never ask for anything but even if we try to give a small hand in her chores,she feels very happy. She has sacrificed many things for our family and we cant pay her back, instead treasure her with in us. She is the strength of the family .... Love you mom .... i can't describe about you in words ... I can't find another person like you in my whole life again.
If i get chance to stay at mom's place on mother's day then i would like her to take to her favorite restaurant and give her a treat or buy some sweets for my sweetheart who is found of sweets just like me.But as we are far away from each other i would visually treat her with my "Mango Cream Cake". Check out the ingredients n steps below.
You might be interested in other cake recipes like
Vanilla Cake
Chocolate Cake
Eggless Vanilla Cake
Custard Powder Lava Cake
Moist Orange Cake With Orange Syrup
Eggless Whole Wheat Finger Millet Chocolate Cake(Healthy Ragi Chocolate Cake)
Chocolate Sponge Cake with Ganache Toppings

Serves: two 9" cakes or 24 cupcakes
Level: Moderate
Prep time: 30 mins
Cooking time: 35 min + cooling time

1 cup: 250ml

1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Spong Ingredients:
Plain Flour/Maida: 360gm
Butter: 250gm
Sugar: 250gm
Mango Pulp: 250ml
Eggs: 4
Baking Powder: 2 teaspoon
Baking Soda: 1 teaspoon
Salt: 1/4th teaspoon

Cream Frosting:
Heavy whipping Cream: 900ml
Sugar: 80gm(to taste)
Vanila Essence: 1/2 tablespoon (mango essence: 1 teaspoon)

Decoration:
Jelly [ used jelly packet and made jelly according to the packet instructions]
Mango chunks
Blue berries
Cherries

Directions

Mango Sponge:

Preheat oven to 350°F / 180°C .Grease and cover 9" inch round pans with parchment paper.
Sift together the dry ingredients ;flour, baking soda, baking powder and salt and set aside.
Cream the butter and sugar until light and fluffy.
Add egg one at a time and whisk until well incorporated before you add the other one.
Add Mango pulp and dry ingredients alternatively to the Egg mixture and at last add vanilla extract and whisk until well incorporated but don't over mix it.
Pour batter into prepared pan. Bake for 35 minutes, or until toothpick inserted in Center comes out clean. Cool pans on wire racks for 10 minutes. Loosen edges, and remove cakes to cool completely.

Making of cream frosting:
Keep whipping bowl, electric hand whisks and cream in the freezer for 15 mins.
Combine whipping cream,vanilla extract and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

Jelly Preparation:
I prepared jelly according to the packet instructions. Because jelly tasted little tart, i added sugar to taste. Kept a side to cool little bit. Make sure to make jelly at the final decoration only.

Assembling:
With long serrated knife, split each cake layer horizontally into 3 layers.
Reserve 1/2 of the Frosting for covering the cake outside.

To assemble,place one cake layer on cake plate.Soak the cake layer with sugar syrup.
From the remaining cream frosting take half and frost on the 1st layer and then place the 2nd layer on it.
Spray the sugar syrup on the 2nd layer and take the remaining cream and apply on the cake layer.
Now place the final 3rd layer and spray the sugar syrup on it.
Now take the reserved cream frosting and apply on the top and sides of the cake and smooth it up and refrigerate for 2 hr.
Take the cake out and make the jelly and keep a side of 5min or until ur a able to touch it, Now pour the jelly carefully on cake[make sure your cake is super cool other wise cream start melting].
Again refrigerate the cake for 1 hr and your jelly is set.
Now add mango chunks, cherries, blueberries on top and your cake is ready to enjoy.

Chickpea Chocolate Cake Gluten Free Butter Less

Here comes a special ingredient cake for all cake and chocolate lovers which is delicious and relatively healthy treat.And the key and special ingredient used in cake is Chickpea/Garbanzo beans /Cholay ... yes you read it right and the cake is super easy ,super delicious and super moist ... and is flour less , butter less and most of all no special equipment used. So this would be a one of the best way of feeding our kids some proteins with deliciousness.
I am not found of Valentines day and neither my hubby so there is nothing too special on this day or for this day but when #foodiemonday team has decided for valentine treat for the dear ones...then i thought for some healthy snack for my elder princess with some chocolate as a key ingredient just like my healthy Chocolate Fruit Pizza ... she wanted cheese cake but then i was not in a mood to do that.... then i remember this cake which i saw looong looong ago in some old cooking show with chickpeas...then i searched on google and changed the ingredients according to my taste buds...
I love experimenting my cakes with different ratios and ingredients going in like my Finger Millet Ragi Cake, Custard Powder Lava Cake, Eggless cakes, Butter less cakes and many more...

Gluten Free Flour Less Butter less Cake Recipe

Level: easy
total time: 1 hr

Serves:12 ( 8 inch cake pan)

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Chickpea: 400gm (2 cups) (if using tin then rinse,drain and then measure and if using dry chickpea then use 1 cup dry chickpea then soak overnight, boil and drain the water and measure)
Plain Chocolate : 250gms
Eggs: 4
Brown/White Sugar: 150gm (3/4cup) ( i used brown to taste)
Baking Powder: 1/2 teaspoon
Orange Zest / Vanilla essence : 1 tablespoon ( i used Orange Zest)
Powder Sugar / Nutella Glaze/ Ganache for topping (optional)

Directions

Preheat the oven at 180 c . Grease the 8inch cake pan line with parchment paper and then grease again.
Chop the chocolate and melt in microwave in shots of 20 sec and mix in between and keep aside.
In blender/food processor dump in chickpea, sugar and blend until half smooth and then add eggs and then blend to smooth paste. Now add melted chocolate, orange zest and baking powder blend again until well combined.
Pour the batter in the prepared pan and bake for 40 mins or until toothpick comes out clean.
Transfer to the cooling rack and drizzle some chocolate /nutella glaze on it and serve .

Tips

Add chopped nuts in the batter to get some crunch in the cake.
You can go creative for toppings : like use powdered sugar or chocolate/Nutella glaze or serve with some fruits or simply slice and gobble it up.
Instead of sugar you can use soaked dates or date paste to taste in the batter

Gluten Free Butter Less Chickpea Chocolate Cake

#ChickpeaChocolateCake is going to be part of 79 #foodiemonday #Valentinetreats #bloghop recipes

chocolate cake fresh cream ganache flavour diary

Today's recipe is one of my usual butter cake recipe which i bake now and then for small cakes. This cake recipe easy to remember, as everything is equivalent to weight of the eggs, like flour+cocoa, sugar and butter all weigh same as eggs. Ratio of flour to cocoa powder is 3:1 of weight of eggs.You can use up this recipe for vanilla sponge by replacing cocoa with flour.
If you are looking for butter less chocolate cake try my Oil based Chocolate cake, which is spongy and moist too.
Enjoy Baking

Serves: 12
Level: Moderate

Prep time: 35 mins + decoration time
Cooking time: 35 min + cooling time

Ingredients

For Cake.....

Eggs - 200gm (3 eggs)
Self Raising flour - 150gm

Sugar - 200gm
Butter - 200gm

Unsweetened cocoa powder - 50gm

Salt - 1/2 teaspoon

Coffee - 1/2 cup

Fresh Cream Frosting.....

Vanilla extract - 1 teaspoon

Heavy whipping cream - 700 ml

Confectioners' sugar -40 g (to taste)

Chocolate Ganache.....

Chocolate - 100gm

Heavy whipping cream - 100 ml

Directions

Cake

Preheat oven to 350°F / 180°C .Grease and flour two 8 inch, round, cake pans; cover bottoms with waxed paper.

Sift together the dry ingredients ;flour, cocoa powder and salt and set aside.

Beat butter and sugar until smooth and then add eggs one by one and scrape the bowl and beat.

Add Dry and coffee ingredients alternatively to the Egg mixture and beat until well incorporated.

Pour batter into prepared pans. Bake for 25-30 minutes, or until toothpick inserted in Center comes out clean. Cool pans on wire racks for 10 minutes. Loosen edges, and remove cakes to cool completely.

Fresh Cream Filling Cake

Combine whipping cream,vanilla extract and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

Ganache:

In a micro safe bowl add cream and chopped chocolate and microwave for 10 secs interval. In each interval mix the mixture. Once the chocolate is completely melted keep it a side.

Assembling Cake

With long serrated knife, split each cake layer horizontally in half.(if you have baked in two pans then you will have 4 pieces, if you have baked in one pan then divide in 3 layers).

To assemble,place one cake layer on cake plate. Spread cream frosting; Top with second cake layer; repeat layer of cream frosting. Top with third cake layer. repeat for 4th layer if you have and then crumb coat and keep it in fridge for an hour.

After an hour Frost the cake.

Now pour the cooled ganache on the cake and then Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe the design onto the cake.tadaaaa your cake is done , keep it in fridge and serve cool.

You might be interested in other Cake treats, here are few to list.

Whole Wheat Banana Bread

Custard Powder Lava Cake

Orange Cake

Mango Mousse Cake

Healthy Ragi Chocolate Cake

Random yummies

Paneer Butter Masala

Kaddu Ki Puri

yogurt chocolate chip muffins

Ambada Gosht / Gongura Mamasam

Caramel Custard

Basbousa - semolina cake

Russian Salad

Cornbread is common bread in United States cuisine and comes in both sweet and savoury version depending on the origin of it.Cornbread can be baked, fried or, rarely, steamed. Skillet-fried or skillet-baked cornbread is a traditional staple in the rural United States, especially in the South. This involves heating oil/butter in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust.In addition to the skillet method, such cornbread also may be made in sticks, muffins, or loaves.
Southern cornbread has traditionally been made with little or no sugar and smaller amounts flour or no flour.Southern cornbread traditionally used white cornmeal and buttermilk.Cornbread is occasionally crumbled and served with cold milk or clabber (buttermilk), similar to cold cereal. In Texas, cornbread is made with fresh or creamed corn kernels and jalapeño peppers and topped with shredded cheese.
A slightly different variety, cooked in a simple baking dish, is associated with northern U.S. cuisine; it tends to be sweeter and lighter than southern-style cornbread.A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version.
Today's recipe is Northern style Cornbread a small sweet treat...includes very few ingredients and steps to follow..

Cornbread info is taken from wikipedia

Level: Easy

Total time: 60mins

Makes:1 loaf
1 Cup = 250ml

Ingredients

Whole wheat flour/Plain Flour: 1 cup
Cornmeal: 1 cup
Milk: 1 cup
Sugar: 1/2 cup
Oil/butter: 1/3 cup
Baking Powder: 1 tablespoon
Salt: a pinch
Eggs: 1 large (2 small)

Directions
Preheat the oven to 425 degrees F/200 degrees C. Prepare the pans by greasing and dusting.
In a large bowl, mix together the cornmeal, wheat flour, baking powder and salt.
In a separate bowl, whisk together eggs and sugar and then add milk, and oil/melted butter.
Pour the egg mixture into the cornmeal mixture and fold together.
Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester/toothpick inserted into the middle of the cornbread comes out clean, takes around 40-50 minutes for a loaf.
Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Tips
You can make use of 8"square, 8"round or muffin pans but baking time varies depending on pan used.