cake

Tangy Lemon Cake

~ Huma ~ 11 Comments
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Bringing you today a  cake with the flavors  of lemon.

A simple cake to whip

 

with the tanginess of lemon zest & syrup giving a crumbly crust.

 

 
To the recipe.

Ingredients

175 gm self raising  flour
175 gm sugar
175 gm unsalted butter
1 tsp vanilla
3 eggs
1 lemon zest
1 orange zest

Syrup
3/4 cup sugar
juice of 2 lemons

Method

  1. Beat butter & sugar till light
  2. Add in egg alternating with flour.
  3. Fold in vanilla & both the zests
  4. Pour the batter in  the loaf tin.
  5. Bake in a preheated oven for 15 min @ 190 degrees.
  6. While the cake is baking prepare the syrup by mixing in sugar & lemon juice. Heat on medium heat till sugar dissolves.
  7. When the cake is baked removed from oven & pour the  warm syrup over the cake.
  8. Cool the cake completely & then invert it.
  9. When cooled it will form a crumbly crust.

Moroccan Orange Almond Cake (Gluten Free)

~ Huma ~ 13 Comments
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I am making this cake for last  two years since I saw its telecast on Moroccon Food Safari at Fox network channel. But every time forgot to post it until K reminded me to make it again for this citrus season. This cake is full of  orangie yumminess as the whole fruit is added to it.

Not a tiny bit of Butter or Oil. Yes its true.
 
Nor a  spec of flour. 

 
 
Completely gluten free  moist cake with all the yumminess of oranges
 
And the simplest ingredient
 
 

Bûche de Noël – Baking Partner Challenge

~ Huma ~ 16 Comments
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December  is always too challenging for me.  Schedules are tight , deadlines are to be met. And every one  wants their work to be completed first. I just see around me a pile of uncompleted work.   And yes I am one of them who is running too much behind schedules.
I have made this log in a real hurry. To be frank , I didn’t want to miss the BP challenge this time. In short, I like this group and if you are one of them who loves to experiment baking stuff than this is one group to join. This time we had 3 recipe  suggested by Tanushree of Ma Niche.
 
 I opted for the simplest one. Remember tight schedules. I have chosen William Sonoma but while discussing on  our FB page , many had faced the difficulty in texture of the cake. So I have gone with my never fail swis roll recipe. Rest of it, I have followed omitting the  Rum but with half measurements.
 

Ingredients

For the Roll:
I
3 eggs separated
90 gm Flour
90 gm Powdered sugar
1 tsp BP
1  tsp vanilla
1 tsp warm water

II
Kitchen towel
4 tbsp of icing sugar or powder sugar

For the Syrup

 1/4 cup water
1/4 cup granulated sugar

For the Frosting

 

5 oz. bittersweet chocolate, finely chopped
1  cup heavy cream
1 tsp. vanilla extract
Pinch of salt

Method:

Bake the roll:

  1. Line the tray with butter paper
  2.  Sift  baking powder & flour
  3. Beat egg white to form stiff peaks. 
  4. Add yolk & beat. Now add sugar.
  5.  Fold in sifted  baking powder ,flour & essence. 
  6. Now add warm water.
  7.  Pour the batter on the lined try.
  8. Bake at 180 degrees for 15 20 min or till done.
  9. Lay the kitchen towel. Sprinkle sugar on it.
  10. Invert the roll from the oven when done and remove the parchment paper. 
  11. Roll to form a log.
  12. Keep aside to cool.

Make the syrup

  1. Combine sugar & water.
  2. Heat to make a syrup.
Make the Frosting
  1. Prepare the double boiler. 
  2. Combine the chocolate and cream 
  3. Set the pan over it. Remember it should not touch simmering water in the bottom pan 
  4. Whisk until well blended. 
  5. Keep aside to cool
Assembling 
  1. Unroll the cake & brush liberally with the sugar syrup.
  2. Spread the thin layer of frosting and roll again.
  3. Frost the top and sides of the roll with the remaining frosting, using long, rough strokes.
  4. Garnish with strawberry & njoy. 
 

Caramel Sheet Cake

~ Huma ~ 10 Comments
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Some recipes invoke memories. This is one of them.

It is not necessary to purchase new books for reading. I remember my neighbor always used to tell. He used to buy second hand books for the roadside vendor. Be it National Geography, Readers Digest, Lifestyle magazines. Both he & and his wife were into reading all kind of books. And me I used to borrow from them.Why I am telling you all this. Well, I was surfing my recipe book. And I came across this recipe which I had copied years ago from one magazine. It invoked too many memories. And , I thought about sharing with you.

His sudden death few years back was a shock for our entire family. He was a good son, husband & father to three wonderful kids. Sometimes it makes me wonder about the ways of Allah. Can only pray for his maghfirat.

This cake is flavored with pure vanilla extract. And topped with caramel icing.  Easy to prepare as no special ingredients are required.

A sure treat for those who love anything caramel .

Method:

I
1cup flour
1 cup sugar
pinch of salt

II
115 gm butter
1 tsp vanilla extract
1/2  cup water

III
1/ 4 cup butter milk
1 egg
1/2 tsp heap Soda bi carb

IV
For the frosting
3 tbsp sugar
1/2 cup butter
2  cup powder sugar ( use more if  necessary, we want spreading consistency)
3 tbsp milk
1 tsp vanilla extract

For the cake.

  1. Mix flour , sugar & salt (I). Keep aside
  2. In a separate bowl heat butter over a medium heat. Add water & stir well. Remove, add in vanilla & keep aside.
  3. Add this mixture to the prepare dry mixture (I) till smooth
  4. Now in a separate bowl mix together butter milk, whisked egg & soda (III)
  5. Add it to the butter & flour batter & mix till smooth.
  6. Pour it over an ungreased tray & bake for 25 – 30 minutes at 250 degrees.
For the frosting.
  1.  Prepare the caramel: Heat  3 tbsp sugar in a heavy bottom pan & cook till it turns light brown in color.Once you get the brown color,add in the butter. Stir together on a low flame for few sec till bubbly. 
  2. Add in sugar. Mix & then add in milk & vanilla extract.
  3. Note* add in more sugar if the consistency of icing is thin.
Pour the icing of the hot cake. Cool & cut into squares and njoy.