CARROT CAKE

Whole wheat flour is derived by grinding whole grain of wheat. Benifits of whole wheat flour is that it takes longer time to digest, which helps maintain blood sugar levels. Good for weight watchers. Whole grain is a good source of calcium, iron, fiber and other minerals. 

Carrot has lot of health benefits. Carrots have high vitamin A content. It is low in calories and consuming them is good for overall health. Good for eyes, skin, teeth and digestive system. 

In this cake recipe I have used whole wheat flour instead of refined flour/maida. Nutmeg, cinnamon and cardamom gives a unique taste to this carrot cake.

INGREDIENTS

• Wheat flour             2 teacup
• Sugar                         3/4 teacup
• Butter                        1 teacup
• Grated carrot           2 1/2 teacup
• Egg                             3
• Baking powder        1 tsp
• Cinnamon powder  1/2 tsp
• Nutmeg powder      1 tsp
• Salt                             a pinch
• Cardamom               3

METHOD

Sift wheat flour, baking powder and pinch of salt three times in a large bowl. keep it aside.

Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also.

Preheat the oven for 10 minutes at 175 deg C.

Blend sugar and cardamom to a fine powder.

Beat butter and powdered sugar in a bowl together till it becomes fluffy. Mix the egg whites and yolk. Beat it well.

Add little flour at a time and fold gently using a wooden ladle. Add grated carrot, nutmeg powder and cinnamon powder and mix well.

Pour it in a greased tray, add little( 1/4 tsp) flour and spread it all over the tray. Tap the greased tray and bake in a  preheated oven at 175 deg C for 45 minutes.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time.

Take it out from the oven and cool it in a wire rack.

Note:

• Beat  Butter and sugar for at least 5 - 10 minutes. Starting on low speed then gradually increasing speed.
• Sieve baking powder and wheat flour three times.
• Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
• Preheat 10 minutes before you place the batter.
• To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
• While folding the flour work quickly but gently.

DRY FRUIT CAKE

My mom makes sponge cake at home using no electrical appliances. She uses her hands to beat the sugar, flour, eggs and cooks the cake on a gas stove. Main ingredients used by my mom are flour, sugar, eggs, butter, essence and baking powder. Butter used in the cake is home made. There is no measurement but the cake comes out so tasty and delicious.

In this recipe I have added all the ingredients she has used and additionally I have used dry fruits, cinnamon powder, honey and cardamom. Instead of essence I added cardamom in cakes, which gives a good flavour and taste to the cake.

INGREDIENTS

All purpose flour/maida       2 1/2 teacup(250 gm)
Sugar                                              1 1/2 tea cup(150 gm)
Butter                                             1 teacup(125 gm)
Eggs                                                4
Baking powder                           1 tsp
Cinnamon powder                   1 tsp
Cardamom                                  4
Almond                                         1 teacup  (125 gm)
Cashew and raisin                   1 teacup (125 gm)
Honey                                            1 tbsp
Pinch of salt

METHOD

Sift maida, baking powder and pinch of salt three times in a large bowl. keep it aside.

  














Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites 
till they are stiff, beat the yolks also.

Preheat the oven for 10 minutes.

Blend sugar, cinnamon powder and cardamom to a fine powder.

Blend the almonds coarsely in a blender.

Beat butter and powdered sugar in a bowl together till it becomes fluffy. Mix the egg whites and yolk. Beat it well.

Add little flour at a time and fold gently using a wooden ladle. Add the coarsely powdered almonds, cashew, raisins,honey and mix it well.

Grease the tray with butter, add little ( 1/4 tsp ) flour and spread it all over the tray. Pour the batter into the tray, sprinkle some cashew and raisins on top. Tap the greased tray and bake in a  preheated oven at 180 deg c for 30 minutes.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time.

Take it out from the oven and let it cool in a wire rack.

Note:

• Beat  Butter and sugar for at least 5 - 10 minutes. Starting on low speed then gradually increasing speed.
• Sieve baking powder and maida/all purpose flour three times.
• Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
• Preheat 10 minutes before you place the batter.
• To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
• While folding the flour work quickly but gently.

ORANGE UPSIDE DOWN CAKE

An upside down cake is baked in a single pan and turned over and served upside down. Fruits usually used are apples, cherries, pineapple, oranges. Bottom topping consists of sugar and butter, on top of that fruits are kept and then batter is poured on top of the fruits.

This zesty refreshing orange cake has flavour of orange and it looks, smells and tastes awesome.

INGREDIENTS

Maida                                2 teacup
Butter                                3/4 teacup
Eggs                                    3
Oranges                             3
Fresh orange juice          1/4 teacup
Sugar                                 3/4 tea cup
Honey                                1 tbsp
Baking powder                1 tsp
A pinch of salt

FOR CARAMALISATION

Sugar                 3/4 teacup
Water                 3 tbsp
Butter                 1 tsp

METHOD

Wash and dry 3 oranges completely. Grate the  the oranges and keep the zest aside. Discard the ends and slice crosswise the oranges into 1/4 inch circles (7-8 slices). Squeeze juice from the remaining oranges.

Heat a round baking dish 8 inch with 2"-3" sides, add sugar and butter. On low heat stir to disslove the sugar, once the sugar dissloves  do not stir . Caramelise it into amber colour. Arrange the orange slices and let it simmer for a minute. Turn off the heat.

Preheat the oven for ten minutes.

Sift maida, baking powder and pinch of salt three times in a large bowl. keep it aside. 

Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also.

Blend sugar to a fine powder. Beat butter and powdered sugar in a bowl together till it becomes fluffy. Mix the egg whites and yolk. Beat it well.

Add little flour at a time and fold gently using a wooden/plastic ladle. Add honey, fresh orange juice and orange zest and mix well.

Spoon batter over the caramalised oranges and spread evenly.

Tap lighltly and  bake in a  preheated oven at 180 deg c for 30 minutes.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time. Take it out from the oven and let it cool in a wire rack. Once it cools down turn it upside down in a plate

Note:

• Beat  Butter and sugar for at least 5 - 10 minutes. Starting on low speed then gradually increasing speed.
• Sieve baking powder and maida/all purpose flour three times.
• Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
• Preheat 10 minutes before you place the batter.
• To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
• While folding the flour work quickly but gently.

DRY FRUIT CAKE

My mom makes sponge cake at home using no electrical appliances. She uses her hands to beat the sugar, flour, eggs and cooks the cake on a gas stove. Main ingredients used by my mom are flour, sugar, eggs, butter, essence and baking powder. Butter used in the cake is home made. There is no measurement but the cake comes out so tasty and delicious.

In this recipe I have added all the ingredients she has used and additionally I have used dry fruits, cinnamon powder, honey and cardamom. Instead of essence I added cardamom in cakes, which gives a good flavour and taste to the cake.

INGREDIENTS

All purpose flour/maida       2 1/2 teacup(250 gm)
Sugar                                              1 1/2 tea cup(150 gm)
Butter                                             1 teacup(125 gm)
Eggs                                                4
Baking powder                           1 tsp
Cinnamon powder                   1 tsp
Cardamom                                  4
Almond                                         1 teacup  (125 gm)
Cashew and raisin                   1 teacup (125 gm)
Honey                                            1 tbsp
Pinch of salt

METHOD

Sift maida, baking powder and pinch of salt three times in a large bowl. keep it aside.

Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also.

Preheat the oven for 10 minutes.

Blend sugar, cinnamon powder and cardamom to a fine powder.

Blend the almonds coarsely in a blender.

Beat butter and powdered sugar in a bowl together till it becomes fluffy. Mix the egg whites and yolk. Beat it well.

Add little flour at a time and fold gently using a wooden ladle. Add the coarsely powdered almonds, cashew, raisins,honey and mix it well.

Grease the tray with butter, add little ( 1/4 tsp ) flour and spread it all over the tray. Pour the batter into the tray, sprinkle some cashew and raisins on top. Tap the greased tray and bake in a  preheated oven at 180 deg c for 30 minutes.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time.

Take it out from the oven and let it cool in a wire rack.

Note:

• Beat  Butter and sugar for at least 5 - 10 minutes. Starting on low speed then gradually increasing speed.
• Sieve baking powder and maida/all purpose flour three times.
• Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
• Preheat 10 minutes before you place the batter.
• To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
• While folding the flour work quickly but gently.