Category Archives: Sweets for my sweet…

Melt and Mix Strawberry Yoghurt Cake

DSC_4646This has become one of my favourite cakes and I think I must have made it twice this week! Yes! I was also trying to deplete my strawberry stock. This is what happens when you go on a frenzy and buy a box of strawberries for just 10 dollars! After that came the news of the needles found in strawberries…so yes I literally had to finish it off. Btw do you guys know about the ‘hack’ to make your strawberries last longer in the fridge? All you need to do is get a bowl of water and pour in perhaps 2-3 tbsp of vinegar..(I used apple cider vinegar), then just soak the strawberries with it’s box into this bowl of water, just sort of slosh it around so that all of the strawberries get wet. Take it out and place it on some kitchen towels and into the fridge it goes. I think the last time I bought the ‘box of strawberries’ , I did this diligently and it lasted for about 2 weeks . So yeah..try it! OK back to the recipe. Again another winning recipe from Australian Women’s Weekly.

Serves 8

Prep + Cook time 1 hour 15 minutes

Ingredients:

  • 2 1/2 cups( 375g) self raising flour
  • 250g strawberries ,roughly chopped
  • 2/3 cup castor sugar
  • 1 tsp vanilla extract
  • 2 eggs, beaten lightly
  • 1/2 cup greek style yoghurt
  • 125g butter, unsalted and melted
  • 1 cup roasted almonds, chopped roughly
  • 1 cup greek style yoghurt, to serve

Macerated strawberries

  • 250g strawberries, halved/quartered
  • 1 tbsp lemon juice
  • 1 tbsp castor sugar

 

  1. Preheat oven to 180 deg C. Line base and side of a 20cm springformpan with baking paper.
  2. Sift flour three times into a big bowl and add to it the rest of the ingredients and half the chopped almonds.
  3. Spoon this mixture into the baking pan and sprinkle on top the rest of the chopped almonds. If you aren’t keen on that crunchy almonds with every bite, skip the 1/2 cup almonds that you add to the mixture and just sprinkle the amount you want on the top.
  4. Bake cake for around 50 minutes or until the skewer comes out clean. Leave cake in the pan for about 10-15 minutes to cool off then release the ring and transfer to a wire rack to cool.
  5. Make the macerated strawberries by mixing everything together in a bowl and let it stand for 20 minutes.
  6. Serve cake topped with macerated strawberries and extra yoghurt.

Enjoy!

Strawberry Yoghurt Ripple Cake

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This is such an elegant dessert I stumbled upon from Donna Hay and if it looks gorgeous with minimal ingredients  I’m all out to try it!

I had to tweak it a little to get the consistency I wanted for the crumble base and doubled it too for a thicker base but otherwise it’s perfect!

Serves 8

Prep and freezing time 3.5 hrs

Ingredients for the base:

  • 1 cup of almonds ( I used a mixture of whatever form of almonds I had… Slivered/ flakes)
  • 2 tbsp white or black chia seeds (I had white but I suppose black would give it an ultra chic look too)
  • 20 dried dates
  • 3/4 cup dessicated coconut
  • 4-5 tbsp of cold butter to bind everything together

Ingredients for the strawberry yoghurt :

  • 400g strawberries chopped
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 2 cups greek yoghurt (thick)

 

Start with the almond base. Put the almonds and dates into a blender or food processor and blend till you get a rough consistency. Now add dessicated coconut and chia seeds and pulse it again to get a smoother consistency. Add butter and run it for a minute or so till everything binds together. Taste it and adjust it accordingly. I added a bit more coconut because I 😍 coconut! Now your almond base is ready. Get a greased 20cm round springform baking tin lined with baking paper and press down the almond mixture to form a smooth base.

Chop up the strawberries and into a medium hot pan with the honey and vanilla extract. Stir occasionally for about 8-10 minutes then let it cool. Once it’s cooled blend it smooth in a blender or using an immersion blender. Keep 1/4 of this mixture aside to use as the topping. To the remaining blended strawberry mixture add the greek yoghurt and mix well. Now pour this on to the almond base and level it up. Now take the remaining mixture that was kept aside and dot spoonfuls on the top. Using a small knife, make twirls superficially to get that marbled look.

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Into the freezer for about 3hours and it’s done! Keep it out for 15 minutes before serving with more fresh strawberries.

Enjoy!

Honey cake

It’s been 8 months since my last blog… Yup I needed a break from blogging but I’m back with a simple honey cake prepped in minutes and still delicious!

Adapted from Donna Hay magazine

Ingredients

  • 1 3/4 cups self raising flour,  sifted once
  • Scant 3/4 cup castor sugar
  • 3 eggs lightly beaten
  • 3/4 cup sour cream
  • 150 g unsalted butter, melted
  • Scant 1/2 cup honey, any type

 

Preheat oven to 180 degree C.

In one bowl mix together the flour and castor sugar.  Take another bowl and to it add the egg, melted butter, sour cream and honey. Now add the egg mixture to the flour and mix till just combined with a metal spoon. Don’t over mix it.

Pour into a greased bundt pan and tap it a few times on the counter to even it out. Bake for 30-35 minutes. Once it’s done ( skewer comes out clean)  let it sit for 10 minutes to cool down.  Again tap the tin to loosen the sides then turn it onto a plate and ENJOY!!  We had it with Chai masala.  🙂

Homemade mixed berry jam

Hmmmm I didn’t expect myself to get this domesticated!!  Yeah I love cooking…. But making jam!! Ummmm never thought I’d do this. 😉

But nobody told.me it was this easy! Yeah…no.pectin..no artificial colouring and you control the sugar that goes into it. cool 😎 right ! This turned out to be my Sunday morning adventure .

Recipe (Adapted from Ina Garten’ s fresh strawberry jam recipe)

  • 3 cups of strawberries ,hulled and chopped in half
  • 1.5 cups of brown sugar
  • 1 large lemon , zest and juice
  • Handful of blueberries

Ummmm that’s it! Easy peasy right. 😉 Get a heavy bottomed pot, add the sugar,lemon zest,juice and.keep stirring on low heat till the sugar has dissolved . Then add the strawberries .Keep stirring on medium low heat for another 25 minutes and you are done! 10 minutes before you are done throw in a handful of blueberries (it was an afterthought!)

Let the jam cool then fill it into sterilized jam jars. It can sit in the fridge for about 2 weeks from all the blogs I went through. Enjoy knowing you are in control of how you nourish your body!! Haha enjoy!!

Lemon drizzle cake

Now this one is from Tana Ramsay… Gordon Ramsay’s wife. And it was such a perfect cake. Well I did hear that her recipes are delicious and she has a book out too.  I made this as a sudden after thought on a Saturday morning, wondering if it would bake in time for my morning picnic.  But yes it did and it was perfect. This shot was taken at the picnic table while we were hungrily attacking the cake! Please go ahead and try it out. 🙂

Recipe ( by Tana Ramsay, and adapted from the BBC Goodfood magazine)

  • 225g unsalted butter,softened
  • 4 regular sized eggs
  • 200g castor sugar
  • 225g self raising flour
  • Zest of 1 lemon

Lemon drizzle

  • Juice of 1 1/2 lemons
  • 85g castor sugar

Preheat your oven to 180 degrees Celsius.

Cream the butter and sugar till soft and creamy. Then add one egg at a time mixing well to make sure well incorporated. Add the lemon zest and mix well. Now sift in the self raising flour and mix till just combined. Line a 20cm cake tin with greaseproof paper and pour in the mixture.  Level the top with a spoon and bake for about 45 -50 min till a skewer comes out clean when tested.

While you wait for the cake to cool, prepare the lemon drizzle.  Mix the juice with the castor sugar till the sugar dissolves partly. Pierce the warm cake with a skewer or fork and then drizzle lemon juice all over till the juice has sunk in. And now time to enjoy your easy peasy lemon drizzle cake ..But it tastes even better after an hour or so.  Enjoy! 🙂

Note: I didn’t use all of the lemon syrup on the cake and it turned out pretty good, see what you think is the right amount.

Prep time 15min

Cook time 45mins

Semolina Almond Cake

This has to be one of the best cakes I’ve tasted so far. For those who prefer a buttery..nutty..no chocolate flavoured cake , this is the one! And when it’s so easy to put together ( It’s crazy simple!) , it will you be your go to cake recipe when time is not on your side. I would serve it as a lovely desert after an Indian meal or just serve it at tea time with some lovely masala chai ..simply superb! 🙂  🙂

Recipe ( adapted from Sinfully spicy)

  • 1 can of sweetened condensed milk ( 14 oz )
  • 10 tbsp. melted butter, more for the cake pan
  • 1/2 cup whole milk, at room temperature + 1 tbsp. milk
  • 1 tsp baking powder
  • 1+ 1/3 cup semolina ( not the fine variety )
  • 1+ 1/3 cup almond meal
  • 1/3 cup raw almonds for garnish ( on top)
  • 1 tsp cardamom powder ( from 5 pods – just grind or powder the seeds)

For the sugar syrup

  • 10 -12 crystal sugar cubes ( I used the ‘kalkand’)
  • 6 tbsp. water
  • 2-3 green cardamom pods ( smashed)

Preheat oven to 175 deg C

Get a large bowl, add to it the condensed milk, melted butter and milk. Mix well till well combined. Now add the semolina and the almond meal. Mix well then add the baking powder dissolved in the 1 tbsp. of milk that we kept aside earlier. Give it a few stirs and don’t over mix.

Get a 9″ x 2″ cake pan, butter and flour it. Line the base with parchment paper and pour in the batter. Scatter the top with the raw almonds and bake for 35 minutes or till the skewer comes out clean.

In the mean time , get a non stick pan and medium-low heat dissolve the crystal sugar and water. I just throw in the bruised cardamom pods and remove it at the end.

Once your cake is out of the oven, drizzle it with the sugar syrup and let it sit. Let it cool completely before you cut cos it will keep breaking if you cut it while it’s hot.

Serve it with some masala chai and you’ll be in heaven! Enjoy!

Going Bananas!

Banana Bread ( adapted from Donna Hay magazine)

Ever go to the supermarket and go crazy wanting to eat healthy and you buy so many fruits thinking you are gonna eat 5 servings of fruits a day..I’m gonna make smoothies everyday and firm up etc etc…and then you have so many fruits starting to go bad! and the bananas are always going bad really quick …gosh it’s happen to me so many times! So this is an extremely simple banana bread recipe which you can use for those overripe bananas. Works each time . I have a few other more posh banana bread/cake recipes which I shall post another time. Try this and let me know how it goes.

Recipe:

  • 2 cups mashed bananas
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 125g softened butter( unsalted)
  • 1 3/4 cups plain flour sifted
  • 1/4 cup honey/molasses
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder

Preheat oven to 160deg C.

Cream butter, sugar and vanilla extract together for about 8-10minutes till creamy and fluffy. Then scrape down the sides. Add one egg at a time and beat till well combined.

Add flour, baking powder, baking soda, honey and cinnamon powder, mix with a big metal spoon till just combined. Pour into a bread pan, 11x15cm and bake for 60 minutes. Remove from heat and let cool for 15 minutes before cutting into slices. Serve plain or with extra butter.

Enjoy!