Coconut Butter Cake

Ingredients

  • 1/2 cup (100 gm) unsalted butter
  • 1/2 cup (100 gm) castor sugar
  • 2 eggs (50 gm per egg)
  • 1/2 tsp vanilla extract
  • 2/3 cup (100 gm) cake flour
  • 1/2 tsp baking powder
  • 4 tsp (20 ml) fresh milk
  • 1/3 cup (30 gm) dried shredded coconut

Method –

  1. Whisk the eggs and vanilla extract in a bowl
  2. In another bowl, beat the butter and castor sugar well
  3. Add the egg mixture to the butter mixture in batches, beating well after each addition
  4. Sift the cake flour and baking powder over this mixture
  5. Mix well with a spatula till it is well combined
  6. Add milk and mix well
  7. Add coconut and mix well
  8. Pour this mixture into a baking pan lined with parchment paper
  9. Flatten the top
  10. Sprinkle some dried coconut on the top
  11. Bake in a preheated oven at 170°C for 30-35 minutes

Pineapple Upside Down Cake

Ingredients

  • 1/2 cup light brown sugar
  • 1/4 cup melted butter
  • Pineapple rings and cherries
  • 3/4 cup granulated sugar
  • 1/2 cup melted butter
  • 2 eggs
  • 1/2 cup pineapple juice
  • 1 3/4 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder

Method –

  1. Whisk the light brown sugar and melted butter to a smooth and silky texture
  2. Pour this mixture and smoothen it out so that it covers the entire bottom of the pan
  3. Lay the pineapple rings over this mixture and place a cherry on the centre of each ring
  4. In a mixing bowl, whisk 1/2 cup melted butter with 3/4 cup granulated sugar
  5. Whisk till it is creamy
  6. Add the eggs one after another and whisk till everything is well incorporated
  7. Add pineapple juice to the mixture and mix well
  8. Sieve the flour, baking powder and salt on the mixture
  9. Mix it till well incorporated
  10. Place this mixture over the pineapple slices and smoothen it
  11. Bake it in a preheated oven at 180°C for 30 minutes

Vanilla Cake

Ingredients

  • 325 gm all purpose flour (2.5 cups)
  • 350 gm powdered sugar (1 3/4 cups)
  • 2.5 tsp baking powder
  • 3/4 tsp salt
  • 180 gm butter
  • 3 large eggs
  • 3 egg yolks
  • 1 cup milk
  • 2.5 tsp vanilla essence

Method –

  1. Ensure all the ingredients are at room temperature
  2. Preheat the oven to 180°C
  3. In a mixing bowl, add the measured softened butter and powdered sugar.
  4. Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming it until it is soft and fluffy.
  5. Start adding the eggs and yolks, one at a time, and continue with the creaming process. Continue until all the eggs have been added. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and the mixture is very soft and fluffy.
  6. Add the vanilla essence and mix well.
  7. Start adding the flour mixture, alternating with the milk, little at a time ( roughly in 4 turns). Gently fold the mixture until the flour is fully incorporated with the butter, sugar and eggs. Do not over mix. Instead just keep folding gently.
  8. In case you find the batter too thick, add 1 tablespoon extra milk at a time and fold the mixture. The desired batter should fall like a ribbon when you pour it from above. Scrape bowl and blend an additional one minute on low to medium speed.
  9. Bake at 180 C for 40-45 minutes or until a wooden skewer inserted in the center comes out clean and dry.
  10. Remove the cake from the oven and let it rest for 5 to 10 minutes.

Orange Cake

Ingredients

  • 1 1/3 cups all purpose flour
  • 3 tbsp cornflour
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 114 gm softened butter
  • 3/4 cup + 2 tbsp granulated sugar
  • 1.5 tsp orange zest (can be increased)
  • 1/2 tsp lemon zest
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 3/4 cup freshly squeezed orange juice

For the Orange Syrup –

  • 2 tbsp freshly squeezed orange juice
  • 1.5 tbsp granulated sugar

Method –

  1. Preheat the oven to 180°C
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, with an electric hand mixer, beat the butter on medium speed until creamy, about 1 minute.
  4. With the mixer running on medium-low speed, gradually add in the sugar, followed by both orange and lemon zest. Raise the speed to medium-high and continue beating together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale (almost white) and texture should look fluffy
  5. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and mix until well incorporated.
  6. On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the orange juice and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining orange juice and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated. Transfer the batter to the prepared pan and smooth the top.
  7. Bake for 35-40 minutes, or until the center of the cake springs back when lightly touched, and a wooden skewer inserted between the tube and sides comes out clean or with a few cooked crumbs attached.
  8. In a tiny saucepan over very low heat, bring together the orange juice and sugar to a simmer until the sugar is dissolved. Remove from the heat once it reaches a simmer. Using a thin skewer, poke tiny holes all over the cake. Brush the surface of the cake with about one-third of the syrup. Let the cake cool in the pan for 10 minutes, then invert onto a serving platter. Brush the top and sides of the cake with the remaining syrup. Allow the cake to cool slightly before serving

Cake Rusk

Ingredients

  • 350 gm (2 3/4 cups) all purpose flour, sifted
  • 2.5 tsp baking powder
  • 350 gm (1 3/4 cups) powdered sugar
  • 190 gm butter
  • 4 large or 5 small eggs
  • 1/2 cup – 3/4 cup milk
  • 2.5 tsp vanilla extract
  • 1/2 tsp pineapple extract
  • 1 tsp caraway seeds
  • 1/2 cup tutti fruiti and orange peel
  • 1/2 cup dried cranberries

Method

  1. Ensure all the ingredients are at room temperature
  2. Preheat your oven to 180 degrees C. Prepare a 10 or 12 x 5 Inches loaf tin by greasing and flouring /adding parchment to the bottom of the pan.
  3. Sieve together flour, baking powder and salt a few times. To this add the dry fruits and caraway seeds, keep aside.
  4. In a mixing bowl, add the measured softened butter and powdered sugar. Start creaming the butter and sugar mixture with a mixer or with a spatula.
  5. Continue creaming it until it is soft and fluffy.
  6. Start adding the eggs one at a time, and continue with the creaming process. Continue until all the eggs have been added. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and the mixture is very soft and fluffy.
  7. Add the vanilla essence and mix well.
  8. Start adding the flour mixture, alternating with the milk mix, little at a time ( roughly in 4 turns). Do not over mix. Instead, just keep folding gently.
  9. In case you find the batter too thick, add 1 tablespoon extra milk at a time and fold the mixture. The desired batter should be quiet thick & not the flowy ribbony consistency, else the dry fruits will sink. Scrape the bowl and blend an additional one minute on low to medium speed. Scrape the bowl one last time to be sure all ingredients are thoroughly blended.
  10. Pour the batter into the pan and at 180°C for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean and dry.
  11. Remove the cake from the oven and let it rest for 5 to 10 minutes.
  12. Gently tap the bottom of the baking tin. If required, run a knife along the outer edges. Unmould the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife.
  13. Slice the cake into evenly thick in pieces. Place the slices on a baking tray lined with parchment paper. Leave little gap between each.
  14. Keep them in a cold oven and set your oven temperature after putting the cake pieces in oven at 160 C, bake for 25 to 35 minutes.
  15. To get a perfectly crispy cake, invert the cake pieces after 20 minutes and continue baking.
  16. Once done, remove it and cool it on a wire rack.

Eggless Date Cake

Ingredients

  • 18 dates
  • 3/4 cup milk
  • 3/4 cup sugar
  • 1 cup all purpose flour
  • 1/2 cup oil
  • 1 tsp baking soda
  • 1 tbsp walnuts

Method –

  1. Remove the seeds and soak the dates in warm milk overnight
  2. Add sugar and grind them to a smooth paste along with the milk it was soaked in
  3. Add oil and mix
  4. Sieve the flour and baking soda
  5. Add the flour in batches and mix slowly
  6. Mix in the nuts
  7. Bake in a preheated oven of 180°C for 35-40 minutes or till a knife inserted in the cake comes out clean

Butterscotch Cake

Ingredients

  • 2/3 cup butterscotch chips
  • 1/4 cup water
  • 1/2 cup butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs at room temperature
  • 2 1/4 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk

Method –

  1. Preheat the oven to 180°C
  2. Grease and line a 9” round baking pan with waxed paper and set aside
  3. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute. Stir
  4. Microwave at 10 to 20 second intervals till smooth
  5. Let it cool to room temperature
  6. In a large mixing bowl, cream butter and sugars until light and fluffy till 5-7 minutes
  7. Add eggs, 1 at a time, beating well after each addition
  8. Add the butterscotch mixture and mix well
  9. Combine the flour, baking soda, baking powder and salt
  10. Add this to creamed mixture alternately with buttermilk until just combined
  11. Pour the mixture into prepared pan
  12. Bake 35-40 minutes, until a toothpick inserted in the centre comes out clean
  13. Cool for 10 minutes before removing on to a wire rack to cool completely

Chocolate Cupcake

Ingredients

  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (45g) unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature

Method –

  1. Preheat the oven to 180°C
  2. Line a muffin pan with cupcake liners. Set aside
  3. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside
  4. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined.
  5. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined, do not overmix. The batter will be thin.
  6. Pour or spoon the batter into the liners. Fill only halfway
  7. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely

Pound Cake

Ingredients

3 large (150 grams) eggs, at room temperature

3 tablespoons milk, at room temperature

1 1/2 teaspoons vanilla essence

1 1/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup granulated white sugar

3/4 cup unsalted butter, at room temperature

Method –

Preheat the oven to 180°C. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a bowl, whisk the eggs, along with the milk and vanilla extract.

In a mixing bowl), place the flour, baking powder, salt, and sugar, and beat with hand mixer on low speed until well mixed (about 30 seconds).

Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to develop the cake’s structure. Scrape down the sides and bottom of the bowl as needed. Add the remaining egg mixture, in two additions, beating well after each addition (about 30 seconds) to incorporate the egg and strengthen the cake’s structure.

Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake for about 45 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one loaf.

Eggless Chocolate Microwave Cake

Ingredients

  • All purpose flour – 1 cup
  • Baking powder – 3/4 tsp
  • Baking soda – 3/4 tsp
  • Cocoa powder – 3 tbsp
  • Refined oil – 100 ml
  • Powdered sugar – 2 tbsp
  • Salt – 1/4 tsp
  • Vanilla essence – 1 tsp
  • Condensed milk – 1/2 tin (200 gm)
  • Buttermilk – 1 cup

Method –

  1. Sieve together flour, cocoa powder, baking powder and baking soda few times. Grease and line a microwavable bowl, approximately 9 x 9 inches in size.
  2. Cream together butter, salt and sugar until the mixture is fluffy. Add the condensed milk and vanilla extract, and mix well. Now slowly fold in the flour mix into the batter while alternating with the 1 cup of buttermilk. Mix well when finished
  3. Bake the mixture on high (100% power) for exactly 6 minutes. Let the cake rest in the microwave oven for a few minutes, and let it cool for 10 minutes before trying to unmould it.
  4. This can also be baked in the OTG at 180°C for 30 minutes