Gluten free Cake

Gluten free Cake

Thia Cake was in my list long back but couldn't update. This is an Amaranth flour Cake sweetned with jaggery powder. A perfect Tea-time cake with minimum ingredients. 

Notes:

*Sieve flour 3-4 times.

* All ingredients should be in room temperature.

* Baking tin size 6×3.

* I'm using ghee residue.

# If cake batter is very thick you can add 2 tablespoons of warm water.

Ingredients:

Amaranth flour - 1.25 cups/ 130 gms

Baking powder - 1 tsp

Jaggery powder - 1/3 cup

Ghee residue - 2 tablespoons

Milk - 1/2 cup / 125 ml

Curd - 1/4 cup

Vanilla essence - 1 tsp

Butter/ oil - To Grease the baking tin

Method:

# Mix Amaranth flour and baking powder.(dry ingredients)

# Mix ghee residue, milk, curd, vannila essence, jaggery powder (wet ingredients)

# Grease the baking tin with oil/ butter.

# Preheat microwave convection mode @ 170'c.

# Mix dry ingredients and wet ingredients in small batches.

# If batter is very thick you can add 2 tablespoons of water water. 

# Pour the batter in baking tin.

# Bake @ 170'c for 30 minutes.

# Check by inserting a toothpick/ knife. 

# Demold after 5-10 minutes.

# Cool completely on wire rack.

# Slice your cake and enjoy.

Please do try and provide your comments.

Thank U!

Rasmalai Cake

Rasmalai Cake

Rasmalai Cake is a fusion dessert made with Cardamom flavoured sponge cake soaked in 'rus' thick milk, flavoured with cardamom, dressed with chopped nuts. I've used homemade Rasmalai's.

This is baked in Pressure cooker, you can bake in Oven, convection mode / in Airfrier. 

I'm using whole wheat to bake this cake. 

Notes:

* Sieve dry ingredients for 6-7 times.

* All ingredients should be in room temperature.

* Baking tin size 8×3 round tin.

* Preheat oven/ microwave convection mode / Airfrier before you bake.

* Microwave convection mode temperature for baking:

170'c for 30-35 minutes.

*Airfried baking temperature:

170'c for 20-25 minutes.

Ingredients:

Sponge cake

Whole wheat flour - 200 gms / 1 + 3/4 cup

Powered sugar - 1 cup 

Unsalted butter - 1/2 cup

Oil - 1/2 cup

Milk - 3/4 cup 

Baking powder - 1 tsp

Salt - 1/2 tsp

Cardamom powder - 1.5 tsp

Frosting:

Rasmalai - 15-20 nos

Rus - 1/2 cup

Whipping cream - 225 ml

Cardamom powder - 1/2 tsp

Chopped nuts - 1/4 cup ( almond and pistachios)

Saffron soaked in milk - 2 tablespoons

Method:

# Sieve whole wheat flour, baking powder, salt for 6-7 times. (dry ingredients)

# Mix butter, sugar until it turns creamy, add oil, milk, cardoman powder and whisk well. You will get a creamy texture. Need to whisk for 12-15 minutes. (wet ingredients)

# Grease the baking tin with oil / butter. Use parchment paper and grease it with oil.

# Add salt to the pressure cooker, place a ring mould and close the cooker without gasket and whistle and preheat @ medium flame for 10 minutes.

# Mix dry ingredients and wet ingredients in small batches.

# Batter should be thick dropping consistency.

# Pour the batter in baking tin. 

# Place the baking tin in pressure cooker and close it without gasket and whistle and bake @ low medium flame for 45-50 minutes.

# Check by inserting a toothpick. It should come out clean. Let it cool for 5-10 minutes.

# Loosen the sides of baking tin, demold the cake. Remove the parchment paper and allow it to cool on wire rack.

# Slice the cake in two halves with cerrated knife.

Frosting the cake:

* Whip 225 -250 ml of whipping cream on low speed for 30 seconds. Gradually increase the speed. Once you get a stiff peaks. Add saffron milk and mix well. 

* In a cake board apply some whipped cream place one slice of cake. Soak the sponge with rasmalai 'rus'. Apply some whipped cream, small bits of rasmalai. 

* Place the second half of the sponge, soak with rasmalai 'rus' apply whipped cream. Cover the cake with whipped cream / crumb coating.

* Chill the cake in refrigerator for 2 hrs.

* Apply second coating of whipped cream.

* Design your cake or just place rusmalai on top sprinkle some chopped nuts and dry rose petals.

Always chill your cake.

Rasmalai Cake is ready to serve.

Please do try and provide your comments.

Thank U!

Carrot Cake

Carrot Cake

Carrot Cake is a soft, moist, aromatic and crunchy in texture. Many of my friends have tried this recipe and they loved this cake. It tastes heavenly with a cream cheese frosting.

A healthy cake made with whole wheat flour and sweetned with brown sugar. 

Notes:

* Sieve whole wheat flour for 6-7 times.

* I've used bread tin to bake you may use even cake tin.

* Baking tin size 7×3.

* If you don't have spice powders can add vanilla essence.

Ingredients:

Whole wheat flour - 1.5 cups

Brown sugar - 3/4 cup

Baking powder - 1 tsp

Baking Soda - 1/4 tsp

Milk - 1/2 cup

Curd - 1/4 cup

Oil -1/4 cup

Grated carrots - 3/4 cup

Ginger powder - 1/4 tsp

Clove powder- 1/4 tsp

Cinnamon powder - 1/4tsp

Crushed walnuts - 2 tablespoons

Raisins - 2 tablespoons

Frosting:

Cream Cheese - 250 gms

Icing sugar - 250gms

Unsalted butter - 2 tablespoons

Vanilla essence - few drops

Method:

# Sieve whole wheat flour, baking powder and baking soda for 6-7 times. (dry ingredients)

# Mix milk, curd, oil, brown sugar, grated carrots, crushed walnuts, raisins and spice powders.(wet ingredient)

# Grease your baking tin with oil/ butter.

# Preheat microwave convection mode @160'c.

# Mix dry ingredients and wet ingredients in small batches. Cut and fold method.

# Cake mixture should be thick in consistency.

# Pour the cake mixture in baking tin.

# Bake @160'c for 40-45 minutes. Check by inserting a tooth pick comes out clean it's baked well.

# Allow it to cool for some time then Demould.

# Allow it to cool down completely.

Frosting:

# Using electric beater, cream icing sugar and cream cheese on low speed for 1 minute.

# Add butter and vanilla essence and increase the speed. 

# After 2-3 minutes you can see a nice creamy texture of cream cheese. The quantity will double in size.

# In a cake board place the cake. Trim the cake slightly and make a crumb coating with cream cheese frosting.

# Use your favorite nozzle and decorate your cake. Chill the cake in refrigerate.

Enjoy your cake. Please do provide your comments.

Thank you!

Chocolate Cake (neutral gel)

Chocolate Cake (neutral gel)

Neutral gel is used as a decorating glaze for cakes, pudding, custard etc. This gel can be used for  preparing cakes as it gives a super soft, moist texture for eggless version.

Notes:

* Sieve dry ingredients for 7-8 times.

* All ingredients should be in room temperature.

* I've used 1 cup =  120 gms

* You can skip milk and add 2 tablespoons of milk powder and mix with dry ingredients.

Ingredients:

Whole wheat flour - 1 cup or 120 gms

Sugar - 3/4 cup

Cocoa powder - 2 tablespoons or 30 gms

Baking powder - 1 tsp

Salt - 1/4 tsp

Neutra gel - 1 tablespoon

Oil - 1/4 cup or 60 ml

Water + milk - 1/2 cup or 120 ml

Vanilla essence - 1 tsp

Method:

# Sieve whole wheat flour, baking powder, salt, cocoa powder for 7-8 times. (dry ingredients)

# Mix sugar, milk water. (sugar must dissolve well) Add neutral gel and mix well, you can use electric beater or whisk to get frothy texture. It takes 5-7 minutes.  Add oil + vanilla essence and whisk well.(wet ingredients)

# Mix dry ingredients and wet ingredients in small batches to form a smooth cake batter (pouring consistency)

# Grease the baking tin with oil. Baking tin size 6×3.

# Preheat microwave convection mode @ 160'c.

# Pour the cake batter into the greased tin.

# Bake @ 160'c for 30 minutes.

# Check by inserting a knife / toothpick.

# Demould and 5 minutes.

# Allow it to cool on wire rack.

Once it comes to room temperature can Slice your cake or add icing of your choice and serve.

Please do try and provide your comments.

Thank U!

Chai Masala Cake

Chai Masala Cake

A perfect tea-time cake flavoured with Chai Masala. I've used whole wheat flour, brown sugar and the key ingredient is ghee residue.

Notes:

* Sieve whole wheat flour, baking powder and salt for 6-7 times.

* All ingredients should be in room temperature.

* Grease baking tin with oil/ butter.

* Add nuts to the batter or sprinkle on top then bake. 

Recipe for Chai Masala powder:

Steps and ingredients http://swadishtkitchen.blogspot.com/2019/12/masala-chai-powder-tea-masala-powder.htm

https://youtu.be/xOnPLW3qPBA

Ingredients:

Whole wheat flour - 1+1/4 cup

Baking powder - 1 tsp

Salt - 1/4 tsp

Brown sugar - 3/4 cup

Ghee residue - 2 tablespoons

Milk -1 cup

Chai Masala powder - 1 tablespoon

Chopped almonds, cashew - 2 tablespoons

Method:

# Mix brown sugar, milk, ghee residue.(wet ingredients)

# Sieve whole wheat flour, baking powder and salt.(dry ingredients)

# Mix chai masala powder, wet ingredients and dry ingredients together. Cut and fold method.

# Preheat oven/ microwave convection mode @160'c.

# Cake batter should be like idli batter. 

# Grease your baking tin with oil/ butter. Dust some flour.

# Mix some chopped nuts with cake batter. Pour the batter in greased tin. Sprinkle chopped nuts on top.

# Bake @ 160'c for 30-35 minutes.

# Check by inserting a knife/ toothpick...if it comes out clean. Cake is baked well.

# Allow it to cool for 15 minutes.

# Loosen the sides of baking tin, demould. 

# Let it cool on wire rack until it cools down completely.

Enjoy for your tea-time.

Please do try and provide your comments.

Thank U!

Marble Cake (Mango & Strawberry)

Marble Cake

Hello Everyone!

I love to bake marble cakes with different flavours and colour's. This cake is with whole wheat flour and eggless.  A healthy cake sweetened with jaggery syrup.

Ingredients:

Whole wheat flour - 1.5 cups 

Jaggery syrup - 3/4 cup

Baking powder - 1 tsp

Salt - a pinch

Oil - 1/2 cup

Curd - 1/4 cup

Mango puree - 1/2 cup

Homemade strawberry jam - 1/4 cup

Vanilla essence - 1 tsp

Strawberry food colour - few drops

Few steps you need to follow before baking:

* Sieve whole wheat flour, baking powder and salt for 5-6 times.

* Grease your baking tin with oil.

* All ingredients should be in room temperature.

Method:

# Mix oil, jaggery syrup, curd and vanilla essence together.

# Divide the above mixture in two bowls.

# Mix mango puree in one bowl.

# Mix strawberry jam and food colour in another bowl.

# Divide your sieved flour in equal quantity.(3/4 cup each)

# Mix 3/4 cup of flour with mango mixture and 3/4 cup of flour with strawberry mixture.

# If strawberry batter is thick you can add 2 tablespoons of warm water.(optional)

# Grease your baking tin with oil / butter and dust some whole wheat flour.

# Pour 1 tablespoon of mango batter...pour strawberry batter one tablespoon. Repeat the process and fill your baking tin.

# Preheat your microwave convection mode @ 160'c.

# Bake @ 160'c for 45 minutes.

# Once baked check with a knife in the centre. If it comes out clean that means cake is baked well.

# After 5 minutes demould your cake.

# Cool completely. Slice you cake and enjoy for tea-time.

Please do try and provide your comments.

Thank U!

Parsi Mawa Cake (Eggless & Whole Wheat flour)

Parsi Mawa Cake ( Eggless & Whole Wheat flour)

Mawa Cake is a super soft cake...which is very popular in Pune & Mumbai bakeries. I'm sharing an eggless version with whole wheat flour. We can use cardamom powder / cardamom essence.

Steps with pictures:
Ingredients:
Whole wheat flour - 1 cup
Powdered sugar - 3/4 cup
Unsalted butter - 3/4 cup
Mawa / khoa - 3/4 cup
Milk - 3/4 cup
Curd - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Cardamom essence - few drops
Cashews - 10 approximately

To make instant Mawa you need:

Milk powder - 1 cup

Milk - 1 cup

Method:

http://swadishtkitchen.blogspot.com/2019/12/instant-mawa-khoya.html

# Sieve whole wheat flour, baking soda, baking powder for atleast 4-5 times. (dry ingredients)
# Cream butter and sugar.

# Add cardamom essence, milk, curd with butter and sugar mixture.

# Add Mawa to your wet ingredients and mix well. ( it will not be a smooth mixture)(wet ingredients)

# Preheat your oven @ 180'c.
# Add dry ingredients with wet ingredients in small batches...cut and fold method. Batter will be slightly grainy in texture.

# Grease your baking tin with butter / oil. Dust some flour to the baking tin.

# Pour your cake mixture in the baking tin, arrange cashews at the top and bake it @ 180'c for 40-45 min.

# Once it is baked... check by inserting a tooth pick / knife.

# Demold after 15 minutes. Let it cool on a wire rack.

* Microwave convection mode - Preheat @ 180'c and bake @ same temperature for 35-40 min.
* Airfrier - Preheat @ 180'c for 7 min. Bake @ same temperature for 20 minutes.

Pressure cooker -  salt in the bottom, place the ring mould... preheat for 15 min on low medium flame and bake for 50 - 55 min.
Serve it with tea / coffee.
Please do try and provide your comments.
Thank you!