Butterscotch cake

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Hello everyone!

It was my little one’s 3rd birthday on October 11th! To celebrate the occasion , I wanted to make a different flavored cake rather than the conventional chocolate/vanilla cake. I absolutely love butterscotch cake, I remember eating lots of it a kid, from pastries to Swiss rolls, you name it! I was sure my son would love it too! So butterscotch cake it was! Continue reading →


Date & walnut loaf cake and a trip to Luray caverns, VA

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Hello folks!

I’m so excited as I write this, as this is the 100th post on my blog! And what better than making a cake to celebrate this sweet journey ? šŸ™‚ I know I’m late , but I would still like to wish all the mother’s out there a happy Mother’s Day, hope you had a beautiful day šŸ™‚ Continue reading →


Eggless Mango Semolina cupcakes

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Okay so I have one more mango recipe to share with you all ! I know I know I’m a crazy mango maniac , I absolutely love this fruit and can have it in any form ! Though honestly I best enjoy it as it is ! Well I don’t have the luxury of eating those heavenly Alphonso mangoes , so I’m making do with the pulp which is readily available in most Indian stores ! Do try out the Alphonso one over the kesari mango pulp , I bet you will fall in love with it šŸ™‚ Continue reading →

Kugelhopf

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Hello everyone!

Continuing with the Lina‘s cake challenge for the month of February, this is my second submission- Kugelhopf!Ā TheĀ judges for this monthā€™s fabulous challenge are Suzanne and Jhuls.


Kugelhopf also known as Gugelhupf, Guglhupf or Gugelhopf is a Southern German, Austrian, SwissĀ and Alsation marble cakeĀ or Bundt cakeĀ .Gugel- is supposedly a variation of the Midle high GermanĀ gugel(‘hood’), while -hupf is a variation of Hefe (‘yeast’).It is said that the -hupf part comes from the German word hĆ¼pfen (to jump), as the yeast dough literally “jumps out of” the cake pan. ( Source- wiki) Continue reading →

Cassata Cake ( Cake challenge)

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It’s time for another challenge for the month of February. Last month’s challenge was the rare recipe challenge. The topic for this month is Cakes we have to try. TheĀ judges for this month’s challenge are Suzanne and Jhuls.Ā I was pretty impressed with the list of cakes Lina came up with for all of us. I chose to do the cassata cake. Funny I never knew cassata was a cake , coz in India it’s quite popular as a layered icecream. And frankly the cake is no different as it’s Ā a layered one too. Let me brief you up on a little about this cake, if you have never heard about it like me.

Cassata is a traditional Italian dessert, specific to its origin in Sicily. Basically it’s made of normal sponge cake, moistened with liquer , layered with ricotta cheese mixture and then frosted with sweetened whipped cream topped with candied fruits, nuts etc The traditional cassata cake has a shell of marzipan as it’s outer covering.


I found a fairly simple version of this cake Ā hereĀ , followed it practically to the T. The only changes I did was I used Ā half of the quantity of the whipping cream as I wanted the cake to have a naked sided look. I’m not a fan of heavily frosted cakes, and this much of frosting was just right for me. I baked this in a 7 inch cake pan to give it that tall look.

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I used my usual sponge cake recipe, the one that I shared a couple of days back. You can use that as the base, skip the tutti frutti. Or if you aren’t feeling that adventurous to bake a cake from scratch, then use one of those boxed cake mixes. I leave that to you:)

So how did the cake turn out? Well it was really nice, quite an unusual one. I love how the toasted almonds gave the cake such a pretty and contrasting look. It was moist from the all that rum mixture. Basically there are so many layers of texture in one slice of this cake, there’s the moist sponge with a feeble hint of rum, then comes the creamy ricotta cheese mixture that has been flavored with cinnamon & vanilla , you get the crunch from the chocolate chips, and finally that sweet whipped cream frosting along with the toasted almonds to finish it all off! Now isn’t that a big list and reason enough for you to try it as well ??

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Recipe adapted fromĀ http://www.mrfood.com/

Ingredients:

1 (18-1/4-ounce) package yellow cake mix, batter prepared according to the package directions or use this basic sponge cake recipe

1 (15-ounce) container ricotta cheese

1 cup miniature semisweet chocolate chips

1/4 cup plus 2 tablespoons granulated sugar, divided

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

2 tablespoons dark rum

1/4 cup water

1/2 cup heavy cream

1 tablespoon confectioners’ sugar

1/4 cup sliced almonds, toasted

Continue reading →

Tutti frutti cake

 

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Tutti frutti cake is a popular Indian cake. I’ve grown up eating this cake and it’s one of my favorite tea time cakes. I don’t mind eating it as a snack too. It’s a pretty simple cake that uses a basic sponge cake. It’s made using the usual suspects, flour, butter, eggs and sugar. For an extra buttery flavor, I’ve added butter extract, but you can skip that.Ā Please read notes below for egg alternatives. I’ve already shared some handy tips to get a flat top cake in my Rich Christmas fruit cake post, I’ve pasted that content in the notes below too. Continue reading →


Goan baath cake ( Coconut and semolina cake)

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Baath cake is a classic Goan delight , made of semolina and coconut. I intended sharing this for Christmas, but posting every other day got really overwhelming, and the pictures were just baby sitting in my phone’s camera roll. I guess it’s never too late , right? Continue reading →

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