Carrot Cake-2

Ingredients:

2 cups All Purpose flour

2 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

3/4 teaspoon fine grain sea salt

3/4 cup finely chopped walnuts

4 ounces unsalted butter, heated until just melted

1/2 cup dried dates, seeded and finely chopped into a paste

3 ripe bananas (1 1/4 cups), mashed well

1 1/2 cups grated carrots (about 3 medium)

1/2 cup plain Curd

2 eggs, lightly whisked
6 ounces cream cheese, room temperature

3 tablespoons maple syrup (optional)

Method:

Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.
Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.
Stir the dates into the melted butter, breaking up the dates a bit.
In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the Curd and the eggs.

Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 60 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.
While the cake is baking whip the cream cheese . Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.
Makes one carrot cake.

Simple Chocolate Cake

Ingerdients:

2 1/2 cups All purpose flour

3/4 cup non-alkaline/non-Dutched cocoa powder

1 tablespoon baking powder (look for non-aluminum type)

3/4 teaspoon fine grain sea salt

1/2 cup barely melted unsalted butter (or coconut oil)

1 cup real maple syrup, room temperature

2 eggs, lightly beaten

2 teaspoons vanilla extract

1 cup coconut milk, room temp

8 ounces good-quality bittersweet chocolate finely chopped

Method:

Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time).
Sift the flour, cocoa powder, baking powder, and salt into a large bowl.

In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk.

Pour the maple syrup mixture over the flour mixture and stir until barely combined.

Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes.

This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing.

If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan.

Serve with Cream.

Coconut Cake

Ingredients:
3 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten .

Frosting:
1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cups grated coconut

Method:

Cake:Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers.

Frosting:

Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

Coffee Cake

Ingredients:
1/2 cup chopped pecans, divided
1/3 cup raisins
1/4 cup sifted powdered sugar
1/4 cup margarine or butter, softened 1 teaspoon ground cinnamon
1 teaspoon vanilla
One package of 8 refrigerated breadsticks
Vanilla Glaze (recipe below)

Method:

Combine half the nuts with the raisins, powdered sugar, margarine, cinnamon and vanilla.

Unroll breadsticks, but do not separate. Spread raisin mixture evenly over dough to within 1/2-inch of edges. Fold in half lengthwise then seal long edges. Gently stretch dough to a 24-inch strip. Twist slightly and shape into a circle on ungreased baking sheet. Seal ends.

Bake in 350° oven 20 to 22 minutes or until golden. Cool slightly.

Drizzle coffee cake with Vanilla Glaze.

Sprinkle with remaining nuts and serve warm. Coffee cake recipe makes about 8 servings.

Vanilla Glaze:

In a small mixing bowl combine 1/2 cup sifted confectioners' sugar with 2 teaspoons milk and 1/4 teaspoon vanilla. Stir glaze until smooth; drizzle over coffee cake.
More Coffee Cake Recipes

Eggless Paneer Cake

Ingredients:

1/2 gallon Paneer

pinch of cooking soda

1/4 tsp. rava (sooji)

1/4 tsp. maida

1 cup sugar

cardamom powder
Method:

Add sooji,Paneer,maida, soda, 1/2 cup sugar. Mix all very well.In a non-stick pan, lightly grease with butter and put on low heat. Add the paneermixture.

Cover and let cook.when one side is light brown, remove the cake on a plate and slide it back to thesame pan to cook the other side to brown.Towards the other side, make chashni(sugar syrup). To the rest 1/2 cup sugar, add 1cup water.

Add cardamom powder. When the paneer cake is done, pour hot chashni(sugarsyrup) on the top, while it still is in the heat.

Cover and let cook in slow heat for a minute.

Then off the heat and let the paneer cake cool in the room temperature.

Cut into slices and serve.

Dates Cake

Ingredients:

All purpose Flour 1 cup

Dates 18 dates

Milk 3/4 cup

Egg 4nos

Sugar 3/4 cup

Oil or Butter 1/2 cup

Baking soda 1/4tsp

Method:

1. Soak dates in warm milk for 2-3hours ( i used fresh dates)
2. Grind it to fine paste with sugar.Add oil,egg and milk,mix thoroughly.
3. Mix all the dry ingredients and slowly add the above mixture and mix thoroughly.
4. Sprinkle walnuts on the top.
5. Preheat oven to 230 c and bake for 45 minutes and check with a tooth pick and if it comes out clean then the cake is done.
6. Cool it on a wire rack.

Jungle Cake

Ingredients:

3cup all purpose flour
1teasp Baking soda
1/2teasp Salt
2cup Sugar
3Eggs, large
12tbsp Corn oil
1tbsp Rum, dark
1cup Crushed pineapple, undrained
1cup chopped walnuts
2 cup Bananas, mashed
1lbs Cream cheese
1cupButter, unsalted
3cup Powdered icing sugar
1teasp vanilla extract

Method:

1. Leave the cream cheese and butter to thaw at room temperature for 1 hour.
2. Lightly grease the sides of three 9-inch round cake pans.
3. In a large bowl, put together the dry ingredients: flour, baking soda, salt and sugar. Mix well.
4. Slightly beat the eggs.
5. Slowly add the corn oil and beaten eggs to the flour mix.
6. Mix gently until dry ingredients are moist. Use a spatula to fold carefully.
7. Fold in the rum, bananas, walnuts and pineapple. Mix well.
8. Preheat the oven to 350 degrees Farenheit.
9. Pour the batter evenly into the cake pans. Bake in the oven for 20-30 minutes. Insert a knife into the cake to find out if it is already cooked. If the knife comes out clean, then the cakes are done.
10. Remove from the cake pans and let cool in room temperature for about 1 hour. In a large bowl, use an electric mixer to beat together the cream cheese and butter until smooth and creamy.
11. Slowly add in the sifted powdered sugar, and continue mixing until light and fluffy.
12. Stir in the vanilla extract and set aside.
13. After the cakes have cooled down, spread the cream frosting on top of each cake. Carefully place each cake layer on top of the other. Frost the sides and top with the remaining cream cheese frosting. Sprinkle the top with a little cocoa powder for color. Refrigerate.
14. Serve chilled.

Peanut Butter Cup Cake

Ingredients:

¼ cup peanut butter

6 tablespoons salt-free butter, softened

1 teaspoon vanilla extract

1½ cups dark brown sugar

2 eggs

2 cups sieved flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup milk

Method:

Pre-heat the oven at 375 degrees. Use paper cups for lining the 18 muffin tins. In an electric mixture blend the peanut butter, salt-free butter and vanilla extract nicely. Then slowly, add the sugar and beat them for 3 minutes until the mixture become fluffy. Then add eggs one at a time and blend well.
In a separate bowl, sieve the flour, baking powder and salt. Then add flour and milk to the mixture. Make sure you make beginning and ending with the flour. Now, you may fill batter to the cups below the rim. Bake them for about 20 minutes. Let it cool in a pan for 10 minutes and then you can place them on wire racks to cool completely.

Now you need following ingredients to prepare GANACHE-

8 ounces bittersweet chocolate, thickly chopped

1 cup heavy cream

2 tablespoons unsalted butter

2 tablespoons light corn syrup

For Ganache, put chocolate in a dish. Set it aside. Then take a 1-quart saucepan, mix cream, butter and corn syrup well. Stir with a wooden spoon while cooking them over medium heat. Do not boil the substance. Now discharge the cream over the chocolate and keep them stirring until they are mixed well. Let it cool for 15 minutes. Finally, dip the tops of the cupcakes into the Ganache and let excessive ganache drip down before serving them. Now you may enjoy your yummy Peanut Butter Cupcakes With Chocolate Ganache.

Sponge Cake

Ingredients:

Eggs - 3
Sugar - 1 cup
All purpose flour(maida) - 1 cup
Warm water - 4 spoons
Baking powder - 1 spoon
Vanilla extract - 1 tspn
Butter - For greasing the pan

Before you bake:

Keep the following items ready
Baking pan
Mixing bowl
Hand mixer or Any tool that you can use to mix or beat the ingredients.
Let all the ingredients be at room temperature.

Method:

1.In a mixing bowl, add Eggs and beat well using a hand mixer. You can use food processor and blender too.

2.Add Sugar and beat together for 3 to 4 minutes.

3.Add 4 spoons of Water and mix well.

4.Add All purpose flour and Baking powder. Just make the flour to mix with the other ingredients.

5.Finally add the Vanilla extract and mix again.

6.Grease the baking pan and its sides with Butter. Pour the mix to the baking pan.

7.Before that preheat the oven to 375 degrees Fahrenheit. Place the baking pan in the oven for 20 - 25 minutes or until the tooth pick inserted into the center of the cake comes out clean.

Carrot Cake

Ingredients:

1½ cup Grated Carrots

1 cup Flour

¾ tsp Baking Powder

2 Eggs

1 cup Sugar

¾ cup Vegetable Oil

½ tsp Cinamom Powder

¼ tsp Salt

Method:

In a bowl add the eggs and the sugar. With an electric beater, beat them till you get a thick, creamy, off-white coloured mixture. It should take you about 3-4 mins.

Now add all the other ingredients into this mixture. Using a ladle mix the batter well.

Take a 9”x9” square baking dish (or any other shape with similar capacity).

Apply oil to its sides and bottom.Cut a butter paper in the size of the baking dish's size.

Grease it baking on both sides with oil and place it in the baking dish.

Pour the cake batter into the baking tray.For baking in an oven preheat the oven.

Then bake the cake at 180 dgree temparature, for about 20-25 minutes till it is done and the cake gets a nice brown colour on the top.

You should keep checking in between, piercing the cake with a toothpick or a fork to see if the cake in done in the center. If nothing sticks to the toothpick, then the cake is done.You may also micro cook the cake on high for about 10-12 minutes.

It should be done by then. For the browning, use the grill-combi option during the last 2-3 minutes.Cool the cake and then run a knife along the edges.

Turn the cake upsidedown on to a platter, remove the butter paper, slice and serve.

Cream Cake Roll

Ingredients :

½ cup all purpose flour

¾ to 1 tsp baking powder

3-4 drops of vanilla extract

4 eggs (separate the yolk and whites)

½ cup jam (melted to be able to spread easily)

1/3 cup sugar (granulated)

½ cup sugar (granulated)

1 ½ cups vanilla ice cream

Method:

Mix the flour and baking powder and sieve 2-3 times so that well blended. Keep aside. Take another bowl, add in the egg yolks, vanilla extract and the sugar (1/3 cup).

Beat well till all ingredients are well-combined. In a separate bowl, whisk the egg whites along with the ½ cup sugar.

Beat well till it forms peaks. Fold in the egg yolk mixture and the flour lightly. Pour the cake batter into a pre-greased cake tin.

Bake in a pre-heated oven at 350 degrees for 10-12 minutes or till done (the time would vary slightly from one oven to the other).

Take out cool on a wire rack and roll up in a towel. When cool unroll and spread a layer of the jam (you could use your favorite flavor) and then spread out the ice cream. Roll and refrigerate. Take out cut into slices and serve.