Strawberry and Cream Cake

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Strawberry and Cream – does that ring a bell? I remember those winter days in Kolkata when I ate a huge bowl full of fresh strawberry and cream and I fell in love even more everyday. It almost became a part of my meal each day such that I ended up eating less of my staples because I needed to eat my bowl of happiness. This cake is a dedicated for my love towards Strawberry and Cream! I am enamored by the ruby red strawberries and can’t contain my excitement when I get hold of the freshest batch at the grocery store. Its like giving a kids his favorite candy, pure joy! I love it, I am obsessed by it and then fall in love with it even more.

This cake is no brainer, no ornated cake. Simple, basic pantry staples to bake a moist and vanilla rich cake. And then let your imagination flow. I have done a basic whipped cream decoration with lots of strawberry chunks and fresh blueberries to adorn my lil cake. Grab your box of strawberries because you can’t go wrong with it ever!

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RECIPE

INGREDIENTS: (Makes a 6 inch round cake)

  • 260 grams whole wheat flour (you can also use all purpose flour/ maida)
  • 113 grams unsalted butter, room temperature
  • 160 grams white granulated sugar
  • 120 ml whole milk
  • 2 large eggs, room temperature
  • 1 tsp baking powder, slightly heaped
  • 1/2 tsp baking soda
  • 1 1/4 tsp pure vanilla extract
  • 3/4 cup whipping cream
  • 4 tbsp icing sugar
  • 1 cup strawberries, diced
  • 8 – 10 fresh blueberries, to garnish

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METHOD:

  • Preheat your oven to 170 C. Butter/ oil your cake tin and lightly flour it and keep aside.
  • In a bowl beat butter and sugar until light and fluffy. This takes about 3 – 4 minutes.
  • Add vanilla extract and whisk it until just incorporated. Now add one egg at a time and beat it until just incorporated.
  • Add whole wheat flour, baking soda and baking powder to this egg mixture and fold it. Add milk and fold the mixture until well incorporated.
  • Transfer the cake batter to the mould and put it to bake for 35 – 38 minutes or until a skewer inserted comes out clean.
  • Once done allow it to cool and then de-mould it. Allow the cake to completely cool down. This may take several hours.
  • Once its closer to cooling down, place a bowl in the freezer for 30 minutes.
  • Take the bowl and pour in the whipping cream and icing sugar and whip until stiff peaks are formed.
  • You can add some chopped strawberries to it. Cover the cake with the cream. You can divide the cake horizontally and then apply whipped cream between the 2 halves of the cake along with the top and sides.
  • Garnish with remaining strawberries and blueberries and enjoy!

 

Dark Chocolate Granola

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Chocolate for breakfast – doesn’t that sound interesting enough! This delicious granola is every chocolate lovers dream come true. Make this scrumptious chocolate granola with just 11 basic ingredients and yes you’ll fall in love with it. Healthy, tasty, easy and all the good things you can think of. I am a complete coffee addict, period! I need my steaming cup of coffee to kick start my day. However this Dark Chocolate Granola is the only thing that can replace my coffee. It is super addictive and my new friend on the breakfast table. The secret to this granola is using the most premium chocolate available

The hide and seek of the chunks of dark chocolate in the chocolate-y granola is phenomenal. The nuttiness from the almonds and the tangy-ness from the berries all lends in beautifully to create a healthy breakfast and on the go snack. Try it and you’ll get addicted for sure!

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RECIPE

INGREDIENTS: (Makes 4 cups)

  • 2 1/2 cups rolled oats
  • 1 cup mixed nuts, roughly chopped (I used 3/4 cup almonds and 1/4 cup walnuts)
  • 2 tbsp mixed seeds (I used pumpkin and melon seeds)
  • 2 tbsp chia seeds
  • 1/2 cup dried mixed berries
  • 4 tbsp brown sugar
  • 1/2 cup + 1 tbsp honey or maple syrup
  • 1/4 cup unsalted butter, melted and cooled
  • 3/4 cup dark chocolate chunks (I used 72% dark chocolate)
  • 1/2 cup unsweetened Dutch processed cocoa powder
  • 1/2 tsp vanilla extract

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Line your baking sheet with parchment paper and keep aside.
  • In a bowl mix all the dry ingredients – oats, nuts, mixed seeds, chia seeds, dried berries, brown sugar and cocoa powder and keep aside. Make sure to mix it well so that the cocoa powder covers the entire mixture.
  • In another bowl whisk together butter, vanilla extract and honey until incorporated.
  • Now add the wet ingredients into the dry ones and mix it well until the dry ingredients are coated enough.
  • Now spread out the mixture on the baking sheet and put it to bake for 20 – 22 minutes
  • Around 10 minutes into baking, use a fork to just toss the granola mix so that it bakes evenly without burning and put it back into baking for 10 -12 minutes more.
  • Take it out from the oven and allow it to cool completely. Store it in an airtight container and you can use it for 7 – 10 days.

Enjoy!

 

 

Baby Spinach, Apple and Nuts Salad

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The season of festivity is over and its time to get back to the grind – eating clean, eating fresh and enjoying the best winter produce in your town. And thats why I say The New Year Salad Magic is here! I remember a few years back I always made resolutions of quitting sugar, eating healthy, eating more salads with the start of the new year. Obviously these resolutions worked for a few weeks and then I went back to the old way of living – cheating, cheating and more cheating! However having made no resolutions of quitting anything in the recent times, I feel I have started eating healthier and tastier food. This Baby Spinach, Apple and Nuts Salad is just a testimony to that.

Lush green and absolutely delicious, this salad makes you fall in love with it. The beautiful blend of flavors – earthy, fresh, nutty, zingy and sweet is what makes this salad complete. The lovely earthy essence of the baby spinach leaves, the tart granny smith apples, the spiced nuts and seeds, the sweet cranberries and the creamy goats cheese, all blend in wonderfully to boast of this cozy and comforting salad. Whisk together a basic homemade dressing and you are done.

So get back to the kitchen, toss up some deliciousness for your family because this salad definitely screams winter yumness to me!

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RECIPE

INGREDIENTS: (for 2 – 3 people)

  • 2 cups of baby spinach
  • 1/2 medium sized granny smith apple, sliced
  • 1 small red onion, finely sliced
  • 12 – 15 walnuts, broken into 2 pieces each
  • 2 tbsp goat cheese or feta cheese, crumbled
  • 1/2  tbsp melon seeds
  • 1 tbsp dried cranberries, roughly chopped
  • 1/2 tsp paprika
  • 3 1/2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice (you can use 1/2 tbsp lemon juice if you like less tangy)
  • 5 – 6 fresh basil leaves, finely chopped
  • pinch of dried garlic powder (you can used 1 – 2 cloves of crushed garlic)
  • salt, to taste
  • freshly ground black pepper, to taste

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METHOD:

  • In a bowl whisk 3 tbsp extra virgin olive oil and lemon until well incorporated. Add chopped basil leaves, garlic powder, salt and black pepper and whisk it and keep aside (preferably in the fridge until ready to use).
  • Put a saucepan on low – medium heat. Add 1/2 tbsp olive oil. Add paprika and saute for 5 – 6 seconds. Add walnuts and melon seeds and saute for 30 – 40 seconds until the nuts and seeds is coated with paprika.
  • Once done remove it from the heat and keep aside.
  • In a bowl mix baby spinach, apple slices, onion slices, paprika coated nuts and seeds, dried cranberries and the salad dressing kept it in the fridge.
  • Toss it gently together using a salad spoon. Taste and adjust for salt and pepper.
  • Garnish with crumbled goats cheese and serve immediately!

Voila!

Boozy Christmas Bundt Cake

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A Christmas tree is dressed up beautifully and my house is looking festive. Those lil shining stars hanging from the tree, those bright red socks hanging all over the house and bright lights all around the tree – what a pretty sight! While my house is ornated beautifully, my food table looks prettier. Latest on my holiday table is this Boozy Christmas Bundt Cake. It has all the Christmas feel that you are looking for.

Christmas week often reignites childhood memories. School closed down for the festve season, some chilling out scenes with friends, lots of bakery hopping to grab the newest dessert in town and then praying to Santa to give the best gift possible. Ah! I miss those days. While official holiday is slightly difficult now, the rest still holds true. Those delicious Christmas puddings and Bundt cakes were always a hit in my family. This recipe is inspired from my childhood memories and I have added a slight Boozy twist to it. Loaded with the goodness of rum soaked dry fruits and the warmth from the spices is surely going to make this cake a hit in the Christmas get together this year. Try it and you won’t be disappointed.

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RECIPE

INGREDIENTS: (Makes 1 bundt cake)

  • 1/3 cup dried cranberries, finely chopped
  • 1/2 cup dried cherries, finely chopped
  • 1/2 cup dried apricot, finely choppes
  • 1/4 cup raisins, finely chopped
  • 1/4 cup dates, finely choopes
  • 1 cup rum (or brandy)
  • 2 cup all purpose flour (you can also use whole wheat flour)
  • 3/4 cup granulated brown sugar
  • 1 1/4 cup warm water
  • 2/3 cup vegetable oil
  • 1/2 tsp cinnamon powder
  • 1/4 tsp dry ginger powder
  • 1/4 tsp nutmeg powder
  • 1 tsp orange zest
  • 1/2 tsp baking soda
  • 1 ts baking powder
  • 1 tsp vanilla extract
  • 2 tbsp walnut, roughly chopped
  • 1 tbsp candied orange peels, finely chopped (optional)
  • pinch of salt
  • 1 tbsp butter, melted and cooled

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METHOD:

  • Soak cranberries, cherries, apricots, raisins and dates in rum in a glass jar for 2 days to 15 days.
  • Now preheat your oven to 180 C for atleast 15 minutes. Butter your bundt pan with butter properly and keep aside.
  • Now in a bowl mix together oil, water and brown sugar until incorporated well. Now add vanilla extract and whisk it well.
  • In another bowl sieve flour, orange zest, cinnamon powder, nutmeg powder, dry ginger powder, salt, baking powder and baking soda and keep aside.
  • Now add wet ingredients to the dry ingredients and fold in gently making sure no lumps are formed.
  • Now add walnuts ad candied peels to the mixture and fold the batter gently.
  • Transfer it to the prepared bundt tin and put it to bake at 165C for 50 minutes or until a skewer inserted comes out clean.
  • Enjoy!

Cranberry Jam Shortbread Bars

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What is Christmas without getting your hands dirty in the kitchen and baking some lip smacking desserts for your friends and family. The festive mode is on. Even my social media pages is enjoying the festive cheer. Infact I think my Instagram is on a sugar high! Its loaded with stunning images of some amazing desserts and cookies and I can’t stop drooling over them. Boozy cakes to edible wreathes, gingerbread cookies to cookie boxes, apple pies to cranberry pies – its all there. Yes I feel the sugar overload too but its all about celebration and merry making. In the middle of this cheer, don’t miss out on baking these Cranberry Jam Shortbread Bars.

These bars is everything you would want in your dessert – sweet, tart, earthy and super easy to make. The homemade Cranberry Jam lends a freshness to the whole dessert. Buttery, crumbly, soft and delicious is all what this dessert is about. Perfect for a get together this Christmas. Make sure to make a double batch, because its a guarantee that one batch will not be sufficient. Just when the cookies and pies were getting  commonplace, bake these holiday special Cranberry Jam Shortbread Bars.

RECIPE

INGREDIENTS: (Makes 9 bars)

For the shortbread bars:

  • 260 grams whole wheat flour
  • 220 grams unsalted butter, room temperature + extra for brushing the mould
  • 80 grams light brown granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg powder (optional)
  • pinch of salt

For Cranberry Jam: (Recipe on the blog)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

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METHOD:

For Cranberry Jam:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

For Shortbread bars:

  • Preheat your oven to 170 C for atleast 15 minutes and butter the baking pan and keep aside. (I used an 8 inch baking tin)
  • Meanwhile beat the butter until smooth and pale. Add granulated white sugar and beat for 40 – 50 seconds until creamy.
  • Now add vanilla extract and beat it for 20 – 30 seconds.
  • Add whole wheat flour, salt and nutmeg powder and beat on low speed until it just comes together. Make sure the clumps are still there and it doesn’t form a proper dough.
  • Transfer 2/3 of the dough to the baking tray and press down evenly. Now using a fork prick the bars and allow it to bake for 15 minutes or until the sides are slightly brown.
  • Once done, allow it to cool slightly and evenly spread the cooled down cranberry jam leaving some gap on the edges.
  • Crumble the remaining shortbread dough on top of the jam evenly and gently press the dough down.
  • Allow this to bake for 22 – 25 minutes or until the crumble is golden brown on top.
  • Once done allow it to cool on the wire rack. While it is sightly warm, cut it into 9 bars of equal sizes. Once it cools down completely, remove it from the baking tray and eat!

Christmas Sandwich Cookies – Dulce De Leche Sandwich Cookies

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Which is your favorite holiday cookie? Is it the Christmas special gingerbread cookies, some healthy oatmeal cookies, everyone’s favorite chocolate cookies or these drool worthy Dulce De Leche Christmas Cookies. December is the cookie month and there is so much excitement in my kitchen about it. Simple ingredients coming today everyday to create some new magical cookie. The latest on the block being these Dulce De Leche Christmas Sandwich Cookies. Totally festive and delicious in flavor. Every since I made a batch of these cookies, I think I have a crush on these. It got over from my kitchen in no time and its no exaggeration.

Buttery and loaded with the goodness of Dulce De Leche, these wonders are the prettiest things to gift this Christmas to your near and dear ones. The enticing smell of the freshly baked shortbreads wafting from the oven to the lip smacking Dulce De Leche, what a winning combo! The beautifully carved out stars, christmas trees in these cookies is surely to take you to Christmas cookie heaven. The fun day is just a week away and it’s time to make these beauties right away.

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RECIPE

INGREDIENTS: (makes 12 sandwich cookies

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting
  • 60 gms icing sugar
  • 220 gms unsalted butter, room temperature
  • 1 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/3 – 1/2 cup store bought Dulce De Leche (I used store bought Dulce De Leche)
  • 1/4 cup icing sugar, for dusting (optional)

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METHOD:

  • In a bowl, beat the unsalted butter until its smooth and pale. Now add the icing sugar and beat it for 40 – 50 seconds until its smooth and creamy.
  • Now add vanilla extract and beat for 10 – 20 seconds.
  • Add all purpose flour, whole wheat flour and lemon zest and beat it until just combined. There may be crumbs which is completely fine. Do not over beat it.
  • Transfer the dough to a lightly floured surface and bring the entire dough together and flatten it in the form of a disk, cling wrap it and put it in the refrigerator for 45 minutes to an hour.
  • meanwhile line a baking tray with parchment paper and preheat your oven to 180 C for atleast 15 minutes.
  • Once the dough its slightly firm, roll it out on a lightly floured surface. Using a cookie cutter cut out round cookies of 1/4 inch to 1/3 inch height. Transfer it to the baking tray.
  • Now take smaller cookie cutter of different shapes and cut out the center of half of the cookies.
  • Put this baking tray into the freezer for 10 minutes. Once done put it to bake for 15 minutes or until the edges are golden brown.
  • Remove it from the oven and allow it to cool completely on the wire rack.
  • Now take a whole cookie and spread 1 tsp (or slightly more) amount of Dulce De Leche evenly, keeping some gaps on the edges.
  • Take a cookie with some shape carved on it and place it gently on the above cookie.
  • Repeat the same with the remaining cookies and enjoy!

Mayo – Hung Curd Sandwich

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Hello folks! Everything around me looks so festive and merry. The beautifully adorned Christmas tree in every nook and corner of the street, the colorful lights hanging everywhere, the cafes beaming with lots of freshly baked goodies and not to forget the conversations going on everywhere as to how one is celebrating Christmas. Amidst the endless baking going on in my kitchen, I feel I need a small break to make something comforting and simple. Hence we have a Quick Homestyle Sandwich Alert!

Sometimes all I need is a simple sandwich to feel good. Chop some basic ingredients, slather it on yoru favourite bread, toast it and you’re done. I made these Mayo and Hung Curd Veggie Sandwich for breakfast a few days back and it was yummy! Chopped few veggies, mixed it with hung curd and mayo, seasoned it, toasted my bread and my breakfast was done. I felt like a superstar. Save this recipe now because you can use all your teeny weeny leftovers to get this delish homestyle sandwich. No frills, no fancies – only goodness!

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RECIPE

INGREDIENTS: (Makes 4 sandwiches)

  • 8 slices of multigrain bread (you can also use white sandwich bread)
  • 4 tbsp of store bought mayoniesse
  • 1 cup hung curd (you can also plain Greek Yogurt)
  • 1 large onion, finely choppeed
  • 1/2 cup bell peppers, finely chopped
  • 3/4 cup grated carrot
  • 1/3 cup corn kernels, boiled and cooled to room temparture
  • 1/2 tsp chili flakes
  • 2 tsp freshly parsley, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp unsalted butter
  • salt, to taste
  • freshly ground black pepper, to taste

METHOD:

  • Take mayo and hung curd in a bowl and whisk it until combined. Now add onion, bell peppers, grated carrot, corn kernels, chili flakes, parsley, coriander leaves, salt and black pepper and mix it well.
  • Put a gridle pan on medium flame. Meanwhile take one slice of bread and generously fill it with the mixture you have made in the first step. Make sure to leave some space towards to the edges will putting the mixture.
  • Take another slice of bread and place it on top of it.
  • Take a little butter and put it on the pan. Place the sandwich on the griddle pan and let it cook for 1 minute – 90 seconds. Meanwhile lightly butter the bread on the top.
  • Carefully turn the bread over and let the sandwich cook on the other side for 60 – 90 seconds.
  • Once cooked and golden brown on both sides, take it off from the griddle pan and place it on the kitchen top. Diagonally cut it making sure the mixture doesnt ooze out of the slices of bread.
  • Serve immediately with ketchup or as is.

Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

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RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

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METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

4-Ingredient Homemade Cranberry Jam

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Jams often reminds me of my childhood days. It transports me back it in time when mum used to generously slather store bought jam on a piece of bread and then tummy was happy! The fridge door was usually adorned with a plethora of beautiful and colorful jars of jams – berry, orange and lots more. To me jam making always seemed like a difficult process, until I tried to give it a shot. My first homemade jam was a strawberry chia jam and believe me it was darn delicious! I realized how very few ingredients can be turned into something so wonderful and addictive. With Christmas approaching, I have already begun the multitude of baking sessions in my kitchen. This Cranberry Jam is a must try. Layer it on your toast, swirl it in your festive loaf cakes, fill it in your cookies – it tastes delicious.

A quick, 4 ingredient recipe is sure to win everyone’s heart. Planning to gift homemade goodies this Christmas to friends and family or planning to make some dessert for the party, this Jam is the answer to all your needs.

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RECIPE

INGREDIENTS: (Makes 1 cup)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

METHOD:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

 

Spiced Semolina Cake with Orange Drizzle

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Simple ingredients, quick recipe and an addictive cake – this Spiced Semolina Cake with Orange Drizzle is juts about that. Its getting quite cold back in Bangalore and all I am craving for is nuts and spices for the extra warmth. And then its December where I don’t need any additional excuse to make homemade cakes. My kitchen smells amazing – some nuts and fruits soaking in booze at one end, cookies baking in the oven, fruits being converted into jam on the stove top, cake cooling down and cream getting whipped up elsewhere. Amidst all this its me – an excited soul who is loving every bit of this scene in my kitchen.

Suddenly my mum calls and tells me she made this amazing semolina cake loaded with nuts. Ah! My to do baking list just increased slightly and I set to make this cake since I had everything stocked up at home. The crumbly cake loaded with the goodness from different seeds is a perfect accompaniment during tea time. Garnished with toasted nuts and a tangy orange drizzle, I have got my go to recipe whenever I want to bake something quickly. Delicious, moist and super easy. Try it now!

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RECIPE

INGREDIENTS: (Makes a 8 inch cake)

  • 1 1/4 cup semolina
  • 3/4 cup whole wheat flour
  • 1/2 cup unsalted butter, melted and cooled to room temperature + extra for preparing the baking tin
  • 1 cup light brown sugar (you can use granulated white sugar too)
  • 2 tbsp icing sugar
  • 1/3 cup fresh orange juice
  • 1 tsp orange zest
  • 1/4 cup yogurt
  • 1 cup whole milk
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cardamom powder
  • 2 1/2 tbsp mixed seeds (I used pumpkin, melon, flax seeds and chia seeds)
  • 1/2 cup blanched almonds
  • 2 tbsp unsalted pistachios, roughly chopped
  • few strands of saffron
  • pinch of salt

METHOD:

  • Preheat your oven to 200 C for atleast 10 minutes. Spread the blanched almonds on the baking tray and allow it to toast for 8 – 10 minutes or until just slightly brown.
  • Once done, take it out of the oven and allow it to cool completely.
  • Again Preheat your oven to 180 C for atleast 15 minutes.
  • Take 2 tbsp of milk and soak the saffron strands in it for sometime.
  • Meanwhile take the cake mould, slightly butter and flour it and keep it aside.
  • Now in a bowl whisk melted butter and brown sugar until a smooth mixture is formed. To this add semolina, whole wheat flour, salt, , orange zest, cardamom powder, mixed seeds, saffron soaked milk, curd and milk and fold in gently until well combined.
  • Allow this mixture to rest for 5 – 10 minutes.
  • Lastly add baking powder and baking soda and fold the mix gently until just combined.
  • Transfer the mixture to cake mould and allow it to bake for 30 – 35 minutes until a skewer inserted comes out clean.
  • Take it out of the oven and allow the cake to cool completely.
  • In a bowl take fresh orange juice and add icing sugar and stir until completely dissolved.
  • Take the cake, generously drizzle the orange juice mixture. Garnish with toasted almonds, pistachios and dig in.