Cranberry Tea Cake

Cranberry Tea Cake 

Good Morning 

A super delicious Cranberry studded tea cake which is eggless and super easy to bake.

Ingredients:

All purpose flour - 250 gms

Condensed milk - 380 gms

Odourless oil - 100ml

Curd - 50 gms

Powdered sugar - 50 gms

Milk - 100 ml

Baking powder - 1tsp

Cranberryies - 150 gms

Vanilla essence - 1/2 tsp

Method:

# Seive flour and baking powder.

# Whisk Oil and condensed milk together until you get tiny bubbles. (It takes about 5 minutes)

# Add curd, milk, vanilla essence, powdered sugar and whisk well. All wet ingredients should be mixed well.

# Add Seived flour to the wet ingredients in 2 batches. Mix well.

Add the cranberries and mix well.

# Grease the baking tin (I used 7 inches square tin).

# preheat convection oven at 170'c for 10 minutes 

# Pour the batter to the greased tin. Tap the tin twice so that batter spreads evenly.

# Bake at same temperature for 25-30 minutes. Once baked check with a skewer, if it comes out clean (which means cake is baked well.

# Demold the cake after 10 minutes. Allow it to cool on a wire rack. 

Once it comes to room temperature slice the cake.

Pl. do try and provide your comments.

Thank you.

Double Chocolate Ragi whole Wheat Cake

Double Chocolate Ragi Whole Wheat Cake 

Good morning 

An eggfree Double Chocolate Ragi Whole Wheat Cake. This is a delicious, moist. chocolatee cake perfect for a tea break.

A healthy cake which is sweetened with Jaggery powder.

1cup=120gms

Ingredients:

Ragi flour- 1/2 cup

Whole Wheat flour- 1 cup

Jaggery powder- 1/2 cup 

Water - 1/4 cup

Ghee residue- 2 tablespoons 

Fresh cream - 1 tablespoon

Dark chocolate - 70 gms

Baking powder- 1 tsp

Method:

# Sieve whole wheat flour, ragi, baking powder for 3-4 times.

Preheat microwave oven at convection mode @ 170'c.

Grease the baking tin with oil. Baking tin size 7×4.

#Melt chocolate in microwave/ double boiling Method.

# Add ghee residue to melted chocolate, jaggery powder, warm water, Fresh cream and whisk well.

# Mix the sieved flour in 2batches with the wet ingredients.

# If the batter is too thick you can add 2 tablespoons of warm water and mix well.

# Pour the batter in the greased tin.

# Bake at 170'c for 30-35 minutes.

# Check by inserting a skewer.

Once Baked demold after 10 minutes on a wire rack.

Slice the cake after it completely cools down.

Please do try and provide your comments.

Thank you!

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!