Dessert

Red Velvet Cake

September 15, 2017
Recipes, Baking
Cake, Dessert, Baking

Red Velvet Cake #

A classic, rich and vibrant cake layered with smooth cream cheese frosting.

Ingredients #

Cake:

  • Plain flour – 250g (sifted)
  • Salt – ½ tsp
  • Cocoa powder – 2 tbsp
  • Unsalted butter – 113g (room temperature)
  • Granulated white sugar – 300g
  • Eggs – 2 large
  • Vanilla extract – 1 tsp
  • Buttermilk – 240 ml (1 cup)
  • Red food colouring (liquid) – 2 tbsp
  • White distilled vinegar – 1 tsp
  • Baking soda – 1 tsp

Cream Cheese Frosting:
(Use 2/3 or ½ quantity for a lighter frosting layer)

Butterscotch Cake

May 20, 2017
Recipes, Baking
Cake, Dessert, Baking

Butterscotch Cake #

A rich, flavour-packed cake with layers of caramel icing and creamy frosting, topped with pecans.

Ingredients #

Cake #

  • Light brown sugar – 2 cups (about 240g)
  • Butter – 200g
  • Vanilla – 1 teaspoon
  • Eggs (medium size) – 2
  • Plain flour – 2 cups (about 300g)
  • Baking powder – 1 teaspoon
  • Baking soda – 1 teaspoon
  • Salt – ½ teaspoon
  • Buttermilk – 1 cup
    (To make buttermilk: add 1 spoon white vinegar to warm milk and let sit for 5 minutes to curdle)

Caramel Icing #

  • Light brown sugar – 1½ cups (about 220g)
  • Plain flour – 1 tablespoon
  • Salted butter – 60g (divided in 2 parts)
  • Milk – ¼ cup
  • Vanilla – 1 teaspoon

Frosting #

  • Unsalted butter – 300g
  • Dark brown sugar – 2 cups (about 270g)
  • Heavy cream – 1 cup
  • Salt – ½ teaspoon
  • Cream cheese – 300g
  • Icing sugar – 2 cups (about 200g)

Garnish #

  • Pecans (crushed) – 2 cups

Method #

Cake #

  1. Preheat oven to 180°C. Grease and flour two 9-inch cake tins.
  2. Cream the butter and sugar in a mixer on medium speed until fluffy.
  3. Add vanilla, then eggs one at a time, beating gently until incorporated.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and buttermilk alternately into the batter, starting and ending with flour.
  6. Pour the batter evenly into prepared tins and bake for 25–30 minutes.
  7. Cool the cakes completely before icing.

Caramel Icing #

  1. In a small saucepan, combine all ingredients along with 30g of the butter.
  2. Heat over medium, stirring frequently, and bring to a boil. Let boil for 1 minute.
  3. Remove from heat, add the remaining 30g butter and stir until melted.
  4. Let the mixture cool, stirring occasionally, until it thickens but is still spreadable.
  5. Spread a thin layer over the cooled cake. Allow to set completely before adding frosting.

Frosting #

  1. Beat butter and dark brown sugar until creamy.
  2. Add cream cheese, icing sugar, and salt. Beat until thickened.
  3. Add heavy cream and whip until fluffy and spreadable.
  4. Frost the cake generously.
  5. Pipe additional frosting as desired.
  6. Press chopped pecans onto the sides and garnish the top with pecan halves.

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Apple and Cinnamon Cake

February 3, 2017
Recipes, Vegetarian
Cake, Dessert, Apple, Cinnamon

Apple and Cinnamon Cake #

A moist and aromatic cake that combines sweet apples with the warmth of cinnamon—perfect for tea time or dessert.

Ingredients #

  • 4 apples
  • 1 tbsp cinnamon
  • 4 tbsp sugar
  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • Pinch of salt
  • 4 eggs
  • 180g (6 oz) butter, softened
  • 1 1/3 cups brown sugar
  • ½ cup milk
  • 1/4 cup flaked almonds
  • 1/4 tsp cinnamon

Method #

  1. Preheat the oven to 180°C (350°F). Grease a spring-form pan.
  2. Peel and slice the apples, toss with 1 tbsp cinnamon and 4 tbsp sugar. Set aside.
  3. In a medium bowl, sift the flour, baking powder, and salt.
  4. In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
  5. Add eggs one at a time, beating after each addition.
  6. Fold in the sifted flour mixture, alternating with the milk.
  7. Pour half the batter into the pan, spread the apples over it, then pour the remaining batter on top.
  8. Mix the flaked almonds with 1/4 tsp cinnamon and sprinkle over the top.
  9. Bake for 1 hour or until a toothpick inserted in the centre comes out clean.

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Marble Cake

January 29, 2017
Recipes, Vegetarian
Cake, Dessert, Marble

Marble Cake #

A beautiful and delicious cake with swirls of vanilla and chocolate, perfect for afternoon tea or a sweet treat.

Ingredients #

  • 250g plain flour
  • 200g unsalted butter (softened)
  • 200g caster sugar
  • 40ml full-fat milk
  • ½ tsp vanilla extract
  • 3 large eggs
  • 3 tsp baking powder
  • 2 tsp unsweetened cocoa powder
  • Icing sugar (for dusting)

Method #

  1. Preheat the oven to 180°C (350°F).
  2. Line a 1kg loaf tin with baking parchment.
  3. In a large bowl, beat the butter, 180g of the sugar, and vanilla extract until light and fluffy.
  4. Beat in the eggs, one at a time.
  5. Add the baking powder and sift in the flour.
  6. Fold the flour in gently with 2 tbsp of the milk.
  7. Spoon two-thirds of the mixture into the loaf tin (should fill about three-quarters of the tin).
  8. To the remaining third, sift in the cocoa powder and add the remaining milk and 20g of sugar. Mix well.
  9. Spoon the chocolate mixture over the plain one in the tin.
  10. Swirl a fork gently through both mixtures to create a marbled effect—avoid overmixing.
  11. Bake for 55–70 minutes, or until a skewer inserted into the centre comes out clean (check from 55 minutes).
  12. Remove the cake from the tin and let it cool on a wire rack.
  13. Once cooled, dust with icing sugar before serving.

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Chocolate Peanut Butter Squares (No-Bake)

January 1, 2017
Recipes, Vegetarian
No-Bake, Dessert, Peanut Butter, Chocolate

Chocolate Peanut Butter Squares (No-Bake) #

A delicious no-bake treat combining the rich flavours of chocolate and crunchy peanut butter. Perfect for quick snacks or party platters.

Ingredients #

  • 150g butter
  • 150g dark chocolate
  • 50g milk chocolate
  • 250g digestive biscuits
  • 200g soft light brown sugar
  • 300g crunchy peanut butter
  • 1 tsp vanilla extract

Method #

  1. Line a baking tin with parchment paper.
  2. Melt the butter in a large pan over low heat.
  3. Blitz the biscuits and brown sugar in a food processor until fine crumbs form.
  4. Add the biscuit and sugar mix to the melted butter.
  5. Stir in the peanut butter and vanilla extract, mixing until well combined.
  6. Press the mixture into the lined tin using the back of a spoon.
  7. Melt the dark chocolate in a bowl placed over a pan of simmering water (ensure the bowl doesn’t touch the water).
  8. Pour the melted dark chocolate over the biscuit base, tilting the tin to spread evenly.
  9. Melt the milk chocolate and drizzle it over the top. Use a spoon to create swirls.
  10. Refrigerate for at least 2 hours until firm.
  11. Once set, lift out using the parchment, and cut into squares with a sharp knife.

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Banana Loaf

January 1, 2017
Recipes, Vegetarian
Banana, Cake, Dessert, Loaf

Banana Loaf #

A soft, moist banana loaf with dark chocolate chips and a touch of caramel. Great for tea time or as a breakfast treat.

Ingredients #

  • 2 ripe bananas
  • 2 tbsp milk
  • 100g soft butter
  • 150g plain flour
  • 150g caster sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 eggs
  • 1 tsp caramel flavouring
  • 100g dark chocolate chips

Method #

  1. Preheat the oven to 160°C / 325°F.
  2. Grease and line a 900g / 2lb loaf tin with non-stick baking parchment.
  3. Mash the peeled bananas with a fork in a mixing bowl.
  4. Add all remaining ingredients (except chocolate chips) and whisk until smooth and combined.
  5. Fold in the chocolate chips.
  6. Spoon the mixture into the loaf tin and level the top.
  7. Bake for around 50 minutes, or until golden, risen, and pulling away from the sides.
  8. Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
  9. Slice and enjoy.

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Kesar Peda (Indian Milk Dessert)

October 28, 2016
Recipes, Vegetarian
Kesar Peda, Indian Sweets, Dessert, Vegetarian, Microwave

Kesar Peda (Indian Milk Dessert) #

Kesar Peda is a saffron-infused milk sweet from India. Originating in Mathura, Uttar Pradesh, pedas are traditionally made with khoya. This modern, quick version uses milk powder and condensed milk, and can be made in the microwave in under 10 minutes!

Ingredients #

  • 120g milk powder
  • 200g condensed milk
  • 20g unsalted butter (at room temperature)
  • ⅓ tsp cardamom powder
  • 5–6 pistachios (thinly sliced for garnish)
  • A pinch of saffron soaked in 2 tsp warm milk

Recipe #

  1. Soak the saffron in warm milk and set aside.
  2. In a microwave-safe bowl, add melted butter.
  3. Add milk powder gradually, mixing with a spatula to form a smooth base.
  4. Add condensed milk and mix well.
  5. Microwave the mixture for 1 minute.
  6. Add saffron milk and cardamom powder. Mix thoroughly.
  7. Microwave again for 1 minute, then mix with a spatula.
  8. Microwave for one final minute.
  9. Let the mixture cool in the fridge for about 1 hour.
  10. Roll into small balls and gently flatten to form peda shapes.
  11. Garnish each peda with sliced pistachios, a pinch of cardamom powder, and saffron strands (optional).

Enjoy these fragrant, melt-in-your-mouth delights as a festive treat or after-meal dessert!

Expresso Cookies

October 14, 2016
Recipes, Vegetarian
Cookies, Chocolate, Coffee, Dessert, Vegetarian

Expresso Cookies #

I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.

Ingredients #

Cookie dough:

  • ¾ cup granulated sugar
  • ¾ cup unsalted butter (room temperature)
  • ½ tsp vanilla
  • ¼ tsp salt
  • 1 egg
  • 1¾ cups plain flour
  • 3 tbsp cocoa powder

Expresso filling:

  • ¼ cup full cream
  • 1 cup chocolate chips or broken pieces of dark chocolate
  • 2 tsp instant espresso coffee or Nescafé

Recipe #

  1. Preheat oven to 175°C / 325°F.
  2. In a large bowl, beat together sugar, butter, vanilla, and egg.
  3. Stir in flour, cocoa, and salt until combined into a dough.
  4. Shape dough into small balls using a rounded teaspoon.
  5. Place balls about 2 inches apart on an ungreased cookie sheet.
  6. Press a thumb or the end of a wooden spoon into the centre of each cookie (not all the way through).
  7. Bake for 10 minutes or until edges are firm.
  8. While still warm, remake indentations if necessary, then transfer to a wire rack and cool for 30 minutes.

For the espresso filling:

Pineapple and Cherry Cake

August 27, 2016
Recipes, Vegetarian
Cake, Pineapple, Cherry, Baking, Dessert, Vegetarian

Pineapple and Cherry Cake #

A moist and fruity loaf cake made with glace cherries and canned pineapple, perfect for teatime or as a light dessert.

Ingredients #

  • 150 g Glace cherries
  • 227 g Canned pineapple with fruit juice
  • 150 g Softened butter
  • 100 g Light muscovado sugar
  • 2 large Eggs, lightly beaten
  • 200 g Self-raising flour

Recipe #

  1. Preheat the oven to 140°C (fan). Grease and line a loaf tin.
  2. Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.
  3. Drain the pineapple, reserving 2 tablespoons of the fruit juice. Chop the pineapple and dry it as well.
  4. Toss both the cherries and pineapple pieces lightly in plain flour.
  5. In a mixing bowl, cream the butter and sugar, then add the eggs and flour. Mix until combined.
  6. Fold in the floured fruits and reserved 2 tbsp pineapple juice.
  7. Pour the batter into the prepared tin and bake for 1 hour 15 minutes, or until the cake is golden brown and a skewer comes out clean.
  8. Cool on a wire rack. Keeps well for a couple of days—if it lasts that long!

For a Larger Cake #

Use the following quantities for a springform tin (2.5x the original):

Date Cheese Cake

July 3, 2016
Recipes, Vegetarian
Cheesecake, Dessert, Date, Baking

Date Cheese Cake #

A creamy, luscious cheesecake topped with sweet dates—perfect for special occasions or an indulgent treat.

Ingredients #

For the base #

  • 75g (3 oz) Digestive biscuits
  • 40g (1½ oz) Butter
  • 25g (1 oz) Demerara sugar

For the filling #

  • 50g (2 oz) Butter, softened
  • 175g (6 oz) Caster sugar
  • 450g (1 lb) Cream cheese (full-fat soft cheese)
  • 25g (1 oz) Plain flour
  • Juice and grated rind of 1 lemon
  • 3 Eggs, separated
  • 150ml (5 fl oz) Double cream, lightly whipped

For the topping #

  • 150ml (5 fl oz) Double cream, whipped
  • 20 Dates, halved and deseeded
  • A little Icing sugar (optional)

Recipe #

  1. Lightly grease a 23cm (9 inch) loose-bottomed round cake tin. Line the sides with a strip of baking parchment, folding and snipping the bottom edge so it fits neatly. Place a parchment circle on the base.
  2. Preheat the oven to 160°C.
  3. Crush the digestive biscuits in a bag using a rolling pin. Melt the butter in a pan, add crushed biscuits and demerara sugar. Mix well and press firmly into the tin base. Let it set in a cool place.
  4. In a bowl, beat the softened butter, caster sugar, cream cheese, flour, lemon rind and juice, and egg yolks until smooth.
  5. Fold in the lightly whipped cream.
  6. In a separate bowl, whisk egg whites until stiff (but not dry) and fold gently into the cheese mixture.
  7. Pour the filling over the biscuit base and level the surface.
  8. Halve and deseed the dates. Gently press them into the top of the filling.
  9. Bake for 1 to 1¼ hours until just set.
  10. Turn off the oven and let the cheesecake cool inside for another 1 hour.
  11. Loosen edges with a knife, then remove the cake from the tin and place on a serving plate.
  12. Optional: Spread whipped cream on top and decorate with dates. Dust lightly with icing sugar if desired.

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