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Friday, April 20, 2012

Coconut wheat cake

Ihappened to see this interesting combo ultimately made into perfect moist muffins in Dershana's space and I found myself whipping up the cake the very same day!
Dershana, a charming girl, hails from my native town, grew up in the same little community and completed her graduation from the same old college I had been, is my classmate's cousin as well.
This interestingly combined cake batter, she admits, is her invention instilled by the demands of her cute little school going kid! So, obviously this is a kid friendly recipe.
The flavour of fresh coconut, wheat, coconut oil and cardamom is a delicious melt in your mouth combo complimented by the richness of the cashews!

Something which spread a smile on my face in her recipe was the way the batter is prepared!
The ingredients all in a chutney jar to begin with! :)...such a down to earth method which doesn't call for cream butter and sugar as the initial whip as you find in the usual batter preps!

Wholewheat Coconut and Cashew cake made with Coconut Oil
Serves-3

Adapted from the footloose chef

Caster sugar - 1/2 cup (if you dont have caster sugar , just run your regular sugar in the mixie to powder it) Whole wheat flour - 1/2 cup + dessert spoonful
Fresh grated coconut - 3 dessertspoons (about 30 gms)
Unroasted cashewnuts - 10 Nos
Baking powder - 1/2 teaspoon
Virgin coconut oil - 1/4 cup ( I used the regular oil)
Egg - 1 large
Milk- 2 tbsps (this is the only addition I made from the original recipe)
Cardamom - 4-5 pods

Place the sugar, coconut, and cashews in the chutney jar of your mixie or the coffee grinder and pulse a few times to powder together. Add the egg, cardamom seeds, and oil and whisk again. Using a flat ladle mix together the baking powder and flour. Pour in the wet mixture and fold in well. Add milk necessary to form a thick cake batter. Preheat oven, pour batter into cupcake moulds (as in the oroginal recipe) or you greased and dusted bundt pan (as in mine) and bake till a tooth pick poked in the centre comes out clear.

Mine got a bit over baked as I left it unattended towards the end for more than 5 minutes. So, it wasn't as moist as in the original recipe. So be careful when you do the same.

It was delicious and I had an over load of it!
You just can't stop with a slice or two and would realise the richness of the cake (due to the rich ingredients present in it) only later! :)

This is for coconut lovers!
Thank you Dersh, for the wonderful recipe :)

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Thursday, January 5, 2012

For swapna

I was more than excited the minute I came to know that my friend Swapna's recipe had been chosen as the month's recipe by the Sweet Punch team! I had wanted to try this when she posted the recipe but as always, never took the effort of making the same lazing out :).

When the recipe was announced, I planned to make the dessert during Christmas, so that children would be around, but then with the cakes and cookies all flowing in I wasn't quite motivated. Moreover I had by hands unbelievably full during the hoildays.

Finally I got ready with the ingredients and started whipping up the dessert 2 days back..

For the Dulce le Lechey, I adapted David Lebovitz's method as I felt to be more convenient and safe. Unfortunately my glass dish placed on the water bath on a pan didn't sit inside my small sized oven and I was forced to make it poured in individual ramekins made to sit in the glass dish made as the hot water bath, in turn.
The Dulce was a bit over done for me as I left it more than the time mentioned, my carelessness :), and I diluted with a table spoon of warm milk and condensed milk to bring it to the right consistency. I forgot to add the salt as suggested but again it was fine.

Banoffee Pie
Source- Swapna's Cuisine

Though Swapna had been assuring about the irresistible taste, being a weight watcher, at least for the time being, I was worried counting the high calories contained in the dessert!
Soon after the photography session I licked clean the spoon you see up in the first picture ;) and then was prompted to dig out more! two more..nah..three more and the bowl was packed off to the neighbourhood!

Verdict from the neighbour's family - Absolutely lovely dessert! looking forward to more! but more quantity for next time please! :)

That says it all! :)

If you need more feedback I would rate this as a rich, creamy, melt in the mouth dessert! The combined flavour of the salt n sweet biscuit base, the creamy rich dulce, the sweet sour ripe banana flavour and the cream topping compliments to the core and proves to be a high threat to the milk/sweet lovers! ;)

I avoided chocolate sauce as in the recipe, wanting to create a design of neat circles of chocolate powder dusted on top. I do have the circles and the chocolate powder dusted, but of course not neat as expected! Pardon :)

Friday, November 18, 2011

Thursday, September 15, 2011

If you have a blog hosted on Google’s Blogspot service and have a domain, but aren’t ready to commit to a full-fledged hosting package just yet, or like Blogger, you can have your blog hosted by Google on your own domain. It is a service that I took advantage of since I got my own domain.