July 28, 2016

Yellow Tea Cake


A dark brown top and bottom and creamy yellow sponge cake on sides gives beautiful contrast.  This delicate cake is very moist, smooth, bouncy and has just enough sweetness with a vanilla flavour.   


Ingredients :

  1. All purpose flour - 1 cup
  2. Baking powder - 1 tsp
  3. Pinch of Salt
  4. Butter - 1/2 cup, at room temperature
  5. Eggs - 3 nos
  6. Sugar - 3/4 cup
  7. Vanilla essence - 1 tsp
  8. Few drops of yellow food color

Method :


1.  Preheat the oven at 180 C.  Grease and line up the baking pan with the parchment paper.

2.   Sift together the flour, baking powder and salt.  Keep aside.

3.   Beat butter with sugar until fluffy and pale in color.  Add the color and mix well.  Add eggs one at a time, beating well after each addition.


4.   Then add in the flour mixture and vanilla essence.  

5.   Pour the batter in the prepared pan and bake them for 15 - 20 mins or until toothpick inserted comes out clean.  Allow the cake to cool completely.


Serve with tea.

July 25, 2016

Semolina Tutti Fruiti Cake - My birthday treat !!


A moist and delicious semolina cake flavoured with a touch of vanilla extract and flavoured with tutti-frutti and nuts.  It is not difficult to make and it is a delightful addition to any sweet table.  Perfect cake for my birthday celebration....


Ingredients :

  1. Roasted semolina - 1/2 cup
  2. All purpose flour - 1 cup
  3. Sugar - 3/4 cup
  4. Tutti Frutti, cashew nuts  & Raisins - 1/4 cup
  5. Vanilla extract - 1 tsp
  6. A pinch of salt
  7. Butter, at room temperature - 1/3 cup
  8. Milk - 1 cup
  9. Baking soda - 1 tsp
  10. Baking powder - 1 tsp
Method :

1.   Preheat the oven at 180 C.  Grease and line up the baking pan with parchment paper.

2.   Mix the semolina with a cup of milk and let it soak for 10 mins.

3.   Sieve & mix together flour, baking soda, baking powder, salt and sugar.


4.   Mix together the dry ingredients into the soaked semolina and add more milk, if necessary.

5.   Add butter, tutti-frutti, raisins, cashew nuts and vanilla extract.  

6.   Bake it for 30 mins or until the toothpick inserted comes out clean.  Allow it to cool completely.

Serve. 

July 22, 2016

Vanilla Panna cotta with Mango Gelee

  

Panna cotta is a well known Italian dessert, but it's also one of the easiest dessert to prepare.  You heat the cream, sugar and vanilla, stir in the gelatine and refrigerate to set.  This is one of those desserts that tastes extremely bland by itself.  After all, it is a dessert of just cream and sugar.  It needs an flavouring partner, normally, a compote made of berries or fruit puree like mangoes.


Ingredients :

  1. Heavy whipping cream -  2 1/4 cups (540 ml)
  2. Cold milk - 1/4 cup ( 60 ml)
  3. Unflavoured powdered gelatine - 1 package (7 gms)
  4. Icing sugar - 1/2 cup
  5. Vanilla extract - 1 tsp

For Mango Gelee :

  1. Mango - 1, flesh pureed
  2. Sugar - 2 tbsp
  3. Powdered gelatin - 1 1/2 tsp
  4. Cold water - 2 tbsp

Method :

For Vanilla panna cotta :

1.   In a small bowl, sprinkle the gelatine over the cold milk and let the mixture stand for 10 mins.  

2.   Meanwhile combine the cream and sugar in a saucepan and bring it boil, stirring to dissolve the sugar.  

3.   Once the cream is very hot, remove the saucepan from the heat and stir in the gelatine mixture.  Stir until the gelatine has completely dissolved.

4.   Stir in the vanilla extract and pour the cream in the dessert cups and place in the refrigerator to set.



For the Mango gelee :

5.   Add sugar to the mango pull and gently heat it for few mins until the sugar dissolves.

6.   Sprinkle the gelatine over the cold milk and let the mixture stand for 10 mins.

7.   Add the mango mixture to the gelatine mixture and stir until the gelatine dissolves.  Pour the mango glee over the set Panna cotta and allow it set for another few hours or overnight.


Serve & Enjoy !!!
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