Tag Archives: cake

Baklava Cake

There are few treats as satisfying as a cup of Espresso and a piece of Baklava. Although I have shared a another easier version on the blog Baklava Bites Baklava Cake is just different take on traditional Baklava. It is certainly not as messy to eat. If you prefer a piece of cake with your afternoon Coffee, you should certainly try this. This Baklava Cake is not too sweet either so makes a perfect after lunch dessert. You just need a small piece to feel satisfied.

Baklava came from Assyrians in 8th Century B.C. The original recipe only had a Flatbread and a layer of nuts drizzled with Honey. Later on, different types of nuts were used. Arabian influence added Rose water. Some infuse flavors of Cinnamon and cloves to this amazingly chewy and crunchy and sweet with Honey piece of heaven. I have head about splashes of Rum in it but haven’t tried it yet. Soon..

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Banana and Pineapple Cake

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Summer is not yet here and Spring seems to be hiding. Temps are so down that we had to get our winter coats out again. I wanted to get at least bit of tropic in our lives. Here is a Banana Pineapple Cake.

The cake is going to give almost equal Pineapple Banana flavors. If you like more Banana flavor than Pineapple, reduce Pineapple to 8 oz and increase Bananas to 5.

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Ingredients:

  • All-purpose flour 3 cups
  • Granulated Sugar 2 cups
  • Salt 1 tsp
  • Baking Soda 1 tsp
  • Eggs 3
  • Bananas ripe 3
  • Pineapple crushed 12 oz.
  • Canola Oil 1 cup
  • Vanilla extract 1 tsp
  • Garnishes – Walnuts, Coconut, Powdered Sugar
  • Optional ingredients – Coconut or Walnuts ½ cup. Do not use both together.

 

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Directions:

  • Preheat oven to 350 .
  • Spray a Bundt pan with cooking spray. I used a large one and also made six small ones. It does taste better when made just into a larger pan because it holds the moisture better. The smaller ones dried out a bit within a few hours.
  • In a stand mixer, mix Flour, Sugar, salt and Baking soda.
  • In a separate bowl, whisk the eggs first. Then add the Pineapple and mix.
  • Add Bananas and mix.
  • Finally, add walnuts or coconut flakes (optional – see note)
  • Add this mixture to the dry ingredients slowly while mixing with spatula. Run the stand mixer at its lowest speed just for a couple of minutes and if the mixture is not blended, mix with spatula.
  • Pour the batter into the Bundt pan and bake for 55 minutes. Check to see if tooth pick comes out clean. If not, bake for another 5 minutes. For me, 55 minutes were enough.
  • Wait for 10 minutes before turning out.
  • Let cool before adding garnishes.

Note: If you would like you could add only ½ cup of either Walnuts or Coconut flakes. And mix as noted above.

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Persian Love Cake

This beautiful creation has an equally enchanting story behind it. A girl fell in love with a Prince and she made this cake to charm the Prince. This Cake now serves as a symbol of undying love. The cake is filled with aromatic Persian flavors. It is infused with Cardamom and delicate Rose scented Frosting. 

The cake itself appears to have two separate versions. One is Almond meal based and another is Angel food cake. I went with Angel food cake variety as I like the lightness of it.

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I made this cake for one of our Valentine’s themed parties. In February, all the parties seem to have the same Valentine’s theme so our Valentine’s day stretches a whole month long.

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Ingredients:

Cake:
  • Cake Flour 1 cup
  • Granulated Sugar 14 Tbsp or little less than a cup
  • Baking Powder 1 1/2 tsp
  • Salt 1 pinch
  • Eggs 3 separated yolk and whites
  • Canola Oil 1/4 cup
  • Water 6 Tbsp
  • Cardamom seeds whole from 5 cardamoms
  • Lemon zest from 2 large Lemons
Frosting
  • Whipping cream 2 cups
  • Powdered Sugar 2/3 cup
  • Rose Water 1 1/2 tsp
  • Saffron Threads 2 pinches
Candied Rose Petals
  • Petals from Roses about 20 small
  • 1/2 cup powered Sugar
  • Egg white from 1 large egg

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Photograph by: Abhijit Bhatwadekar

Directions:

Make the Candied Rose Petals the night before making the cake.

Beat the egg whites in a bowl. Using pastry brush, brush the petals on each side with egg whites. Sprinkle the sugar on each side and let dry overnight on a drying rack.

To make the Cake,
  • Preheat the oven to 325ºF. 
  • Cover the bottoms of 2 8 inch cake pans with parchment paper and spray the sides with cooking spray
  • In a large bowl, mix Cake flour, Baking powder, Salt and 1/2 of granulated Sugar. Keep aside.
  • In a different bowl, whisk Egg yolks, water, Canola Oil, Lemon zest and Cardamom Seeds.
  • Add Egg yolk mixture to the dry flour mixture and mix thoroughly. Do not over mix. Do not use stand mixer.
  • In a stand mixer, beat Egg whites until soft peaks form. Start at a medium speed and then turn to faster speed.
  • Mix Egg whites into the Flour mixture. Again, mix it with spatula and do not use Stand mixer.
  • Divide the mixture into 2 Cake pans and bake for 22 to 25 minutes.
  • When done, take out and let them cool in the pans for at least half hour before turning out on cooling rack.
  • Let cool completely. Wrap in the plastic wrap and keep in the refrigerator for couple of hours to make frosting easier.
Frosting
  • Divide the Heavy cream. Take 1/2 cup in a microwavable bowl. Add Saffron and microwave for 40 seconds. Mix and keep in the refrigerator to cool.
  • In a stand mixer. beat remaining cream, Powdered Sugar and Rose Water until soft peaks form.
  • Add the cream with Saffron once chilled and beat thoroughly.
To Assemble,

Place first cake on a platter, spread Whipped cream in a smooth layer. Top with second cake layer. Spread remaining Whipped cream on the top and cover the sides. Top with Candied Rose Petals and Pistachios if desired.

Enjoy.

xo.

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Recipe adapted from Epicurious.com

 

Wine cake

I remember the days when I was only around the adults all the time and I could drink Wine in a fancy wine glass instead of tea cup. Now, if any of the people who are less than 4 feet tall, take a look at the golden or red liquid in my hand, they keep a constant watch on me to see if I mistakenly put it down within their reach. A friend of mine requested couple of weeks ago that I make a cake for her first Marriage Anniversary. Since they are still in the mode of adult only parties, I was looking to see what kind of cake I should make. Something boozy perhaps?? That’s when I came across Champagne cake. This is just a slightly modified version of Champagne cake.

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Ingredients:

  • Cake Flour 3 cups
  • Baking powder 1 Tb
  • Salt 1/2 tsp
  • Egg whites 6
  • 1 cup Moscato wine
  • Vanilla essence 2 tsp
  • Vegetable oil 2 Tbsp
  • Sugar 2 cups
  • Unsalted butter 1 Cup or 2 sticks at room temperature

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For the Buttercream

  • Unsalted butter at room temperature 2 cups
  • Confectioners’ sugar 8 cups
  • Moscato or other sweet red wine 5 Tbsp
  • Vanilla 1 tsp

 

Directions:

The original version of the cake suggested using 3 pans of 8 inches. because of the particular buttercream design I wanted to use, I made 2, 6 inch cakes for stacking and 1, 8 inch cake for taste testing. As per your preference, use either 3 pans of 8 inch or whatever combination you like.

Preheat the oven to 375 degrees. spray the pans with non stick spray and line the bottom with parchment paper. I used to just spray and flour the pans originally but then I always worried if the bottom of the cake won’t come out properly. Parchment paper solves that problem.

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Mix the dry ingredients, Flour, baking powder and salt,  in a separate bowl and keep aside. In a stand mixer, using paddle attachment, start mixing the butter at a slow speed first and then at medium speed. After couple of minutes, add granulated sugar and mix at medium speed until fully mixed about 3 to 5 minutes. Make sure to scrape the bowl couple of times in between.

While butter and sugar are mixing, in a another separate bowl, mix Egg whites, Vanilla essence, Vegetable oil and Wine with a spoon and keep aside.

When Butter and Sugar are mixed together, add 1 cup of dry mixture and mix for 30 seconds. Then add 1/2 cup of wet mixture, mix for a minute. Repeat as many times as necessary until both mixtures are fully mixed in. Usually I make 3 batches.

Pour the prepared mixture in cake pans and bake for 27 to 30 minutes. Insert a tooth pick in the center of the cake and if it comes out clean, cake is done. Immediately take it out and leave on the counter for 10 minutes to cool. Once cooled, take out the cake from cake pans and leave on cooling racks for about 20 minutes or so. Proceed to ice as per your usual method.

For the buttercream, cream the butter in a stand mixer. Add the sugar and mix at high speed for 5 to 7 minutes. Add Vanilla and Wine as per needed consistency. If you live in humid climate, you will need less Wine than if you live in dry climate. add color if desired and ice.

For icing, I created crumb coat for the cake first after layering. Then I used the closed star tip to create the design by going back and forth and still drawing the design upward. Once all the design was complete, I smoothed the top and placed 3 handmade sugar roses and some leaves.

Xoxo.

recipe adapted from The Cakeblog.

Pistachio Cranberry Cake

It was such a glorious weather on Sunday. I decided to get a head start on some gardening. Pulled out a bunch of weeds. The flowers my Dad planted last year and the year before are out. Thank you Dad. He really spent long days in our then out of control garden and helped us pull it together. I can’t wait for him to be back so we can get our vegetable garden started. That’s probably going to be next year though because he is in India and loves it back there to be with his friends and his work.
Before I went out in the garden though, I made this wonderful cake as a Thank you for my photographer friend and then with all that gardening, didn’t end up delivering it. My dear friend, I will make something better for you, I promise.

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Ingredients :

Brown rice flour 1 cup
Almond meal 1/2 cup
Corn starch 1/4 cup
Baking soda 1/2 tsp
Sugar 1 cup
Orange Zest of 1 large orange
Lemon Zest of 1 Lemon
Eggs 3
Applesauce 1 cup
Canola Oil 1/2 cup
Vanilla extract 1 Tbsp
Cranberries Dried, chopped 1 cup
Pistachios shelled 1 cup some chopped and some whole

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 Directions :

Heat the oven at 350 degrees. Spray Bundt pan with oil.

Mix Rice Flour, Almond Meal, baking soda and Cornstarch. Add 1 tsp of salt if desired.

In a separate bowl, rub Orange zest, lemon zest and sugar together so the sugar becomes fragrant. Add Eggs, applesauce, oil and vanilla and whisk together.

In a stand mixer, add the dry ingredients first and while on slow speed, add wet ingredients slowly. Let it mix for 3 minutes or so. Take out the bowl and add pistachios and cranberries. Pour the batter in a Bundt pan and bake for 40 minutes.

Enjoy!!

Adapted slightly from Cannelle et Vanille

 

Almond Pistachio Nougat Cake

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Almond Pistachio Nougat Cake
Since I live in Chicago, we are currently in deep freeze. There is snow everywhere on the ground. Once you spend few winters with the snow, you actually start liking the snow and change of seasons. Or is it just my opinion? well.
I wanted to work on a recipe that looks snowy (read dreamy) so I was looking up a Nougat recipe. If you have seen pictures of white Nougat you know what I mean. Nougat is a type of candy. It has been around in Italy since 15th Century and many versions of it have evolved depending on the region.

However things didn’t go quite well and I ended up with a new recipe called Nougat Cake. It does taste delicious though so definitely give it a try.

1 1/2 cups All Purpose Flour
1 1/2 cups slivered Almonds
1 cup broken up Walnuts
3/4 cup unsalted shelled Pistachios
1/4 cup Cornstarch
1 2/3 cups plus 1 tablespoon granulated Sugar
3/4 cup Honey
1 3/4 cups Water
2 large Egg whites
Pinch of Salt
2 Tbsp Orange Blossom Water ( Reduce quantity if you feel the taste is too overwhelming for you)

Preheat the oven to 200°. Spread the almonds and pistachios on a large baking sheet and keep warm in the oven. Line a square or Rectangle baking pan with parchment paper, allowing the paper to hang over on two opposite sides or Oil and Flour the pan as you usually do for a cake.

In a medium saucepan, combine the 1 2/3 cups of granulated sugar with 1/4 cup of the honey and the water and bring to a boil. Boil for about 10 minutes. Also, separately, bring the remaining 1/2 cup of honey to a boil in a small saucepan. Keep simmering for about 3 to 4 minutes.

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt. Add the remaining 1 tablespoon of granulated sugar; beat until combined.
Add the pure honey to egg white mixture in a steady stream while still beating at medium to medium high speed. Once the sugar and honey mixture has boiled for about 10 minutes, add that to the egg whites mixture as well in a steady stream. Beat for 3-4 minutes and stir in nuts and Orange blossom water. Mix until well combined. Add Cornstarch and mix for a minute.
Move the oven temperature to 350.
Take the mixture out in another pan and add the Flour. Mix and pour in the baking pan. If you like you can add the flour when the mixture is still in the stand mixer, I just found it easier to take it out first before adding the flour.

Bake at 350 for 25 minutes or more if needed.
Hope you like it.

Recipe inspiration : Almond Pistachio Nougat by Didier Murat and Julianne Jones

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