Eggless Dates-Fruit and Nut Cake

Blink and it is December already!I've been planning so much for the 'first week of December' since last few months and now that it is here,I am caught unawares.Let me elaborate.We are finally shifting to our own abode by this weekend and I am excited as ever.But all the packing and disposing stuff is taking up most of my time.
 
Blogging,blog-hopping,even baking has taken a back seat.I had decided to bake this cake much early than this and schedule the post but see what happened.I saw Sweet Punch posts popping up all over the blogosphere and I was jolted out of my daydreams.Luckily,I had decided on this recipe so everything happened quite fast.Baked this cake yesterday night and posting it here now.
 
This would probably be my last bake in my present kitchen and last bake of the year too.Can't wait to set up stuff in my new kitchen and start baking and blogging from there:).


Dates Cake is a constant bake in my home,here and in Ernakulam.The nutty taste with the delicate flavor of dates is a winner.So I was eager to see how this new recipe would turn out.I modified the recipe a bit by adding grated carrots and chopped nuts into the cake making it a fruit and nut cake.Check out the video here by Lakshmi Nair.

Eggless Dates Fruit and Nut Cake Recipe
Recipe source - Lakshmi Nair


Ingredients


Seedless dates - 200gms,chopped fine
Carrot - 1 medium,grated
Mixed nuts - 50 gms(I used Cashews,Almonds and Walnuts)
Sugar - 1 cup
Garam Masala* - 1 rounded teaspoon
Oil - 1/2 cup
Water - 2 cups
Flour - 2 cups
Baking soda - 2 tsp


Method

In a thick bottomed saucepan,mix in the dates,carrot,mixed nuts,sugar,garam masala,oil and water.Bring to a boil and then simmer for 5 minutes.
Switch off the flame and cool to room temperature.

Sift together flour and baking soda.
Mix the sifted flour with the cooked date mix and beat with a wooden spoon till you get a smooth batter.

Preheat oven to 180C.Grease a 6 cup Bundt tin**.
Pour the batter into the prepared cake tin and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool on a wire rack.


Notes

• *Garam masala in a cake is a unique trick I learnt from Deeba of PAB.I assure it would not give out a curry taste.The flavor of the mixed spices elevate the cake to a fruit cake level.Of course,you'd have to use homeground garam masala.The readymade ones give out a funny taste.
• You could make your own masala for this cake by powdering together 3 cloves,1/2' stick cinnamon and 1 cardamom.
• **I have used a Bundt tin here,you could use an 8' round or a 9' square cake tin.

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Self saucing Coffee & Chocolate Pudding (Eggless)

I was apprehensive whether to post this pudding now or not.The plagiarism issue is reeling over my head and I am neck deep in packing and disposing stuff.I could have done without the added pressure of looking out whether the copycat blog got closed down or not!Apparently we are dealing with a shameless person here,who despite several warnings,continues to post copied stuff.But I guess these mixed bag of emotions make life worthwhile.
Thank you to all of you who wrote in with words of support and encouragement.I don't know what I would have done without you guys.Really.

We chose this pudding for our Sweet Punch challenge this month.The name itself explains the texture of the pudding-self saucing pudding.The recipe and the method is very unique.First we make a pudding batter and then top it with a chocolate-coffee sauce and bake it.As it bakes,the cake/pudding comes up leaving a thick sauce underneath which makes the pudding a class apart.
 
If you like chocolate and coffee,you'd love this pudding.


Self-saucing Coffee&Chocolate Pudding
Recipe source

Ingredients

Flour - 1 cup
Baking powder - 2 tsp
Cocoa powder - 2 tsp
Salt - a pinch
Sugar - 1/2 cup
Butter - 2 tbsp,melted
Milk - 1/2 cup
Yogurt - 1 tsp(in place of 1 egg)
Almonds - 50 gms,sliced

For the topping

Sugar - 1/2 cup
Instant coffee powder - 1 tsp
Cocoa powder - 3 tbsp
Water - 1 cup

Method

Preheat oven to 180°C. 
Sift together flour

baking powder

cocoa powder

salt

and sugar

Stir through butter,

milk, 

yogurt

and almonds

until well combined.

Spoon batter into 4 ramekins.(I used 6 since my ramekins are smaller in size).

Mix together sugar,

coffee powder

cocoa powder

and water.

Pour over the ramekins but do not stir.

Bake for 20 minutes.

 
Dust with cocoa powder or cinnamon and sugar; serve with vanilla ice cream.I served it plain to enjoy the full flavor of coffee and chocolate.

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Chocolate Caramel Tarts

Remember these Jam tarts I baked a while back,well the Sweet Punch team has chosen it to be our challenge for the month.Though I had initially decided that I'd bake it once again for the punch,the food blogger in me poked her head and asked me to bake something else.I mean,Jam tart is already on the blog,so why not bake something else!

I looked around for different fillings and was confused which one to choose.We are not really fond of pastry and such and the only one we liked were these Jam tarts.I knew I had to tread in carefully to make it like-able.I'd thought of making Butterscotch filling from scratch but then had a better idea.

Leftover ganache from the fridge+leftover dulce de leche+fresh pastry for the tart=delicious chocolate caramel tarts.As simple as that!
Chocolate Caramel Tarts
Recipe source for the Tart - Thankam Philip book of Baking

Ingredients[Makes 12 tarts]
[I halved the recipe]

Flour-115g
Butter-60g [chilled]
Baking powder – ½ tsp
Water-4-5 drops

 
For the filling

Dulce de leche - 1/4 cup
Chocolate Ganache - 1/2 cup

Method
Mix flour and baking powder together.

Add the butter and rub it with your fingertips till it resembles breadcrumbs.

Now add water little by little and form a dough[do not knead,just mix slightly with your fingertips].

Divide the dough into 12 parts.Flatten each ball using a rolling pin and line the tart moulds.

Bake at 180 degress for 15 mins or till done.

De-mould when cool.

With the help of a spoon,smear dulce de leche over the tarts(more like a layer),pipe swirls of chocolate ganache on top and decorate with sprinkles,silver dragees,chocolate curls or cocoa powder.You could also leave it plain,either way it tastes delicious.

Notes

• I refrigerated the tart dough for about 20 minutes before rolling it since it was quite hot and humid in the kitchen.This makes it easier to roll the dough.
• Make sure you do not knead the dough,it just needs a little help to come together,if you work the dough too much the tart would turn out hard.
• The combination of caramel and chocolate is worth trying out,I feared it would be too sweet for our choice,but it was just perfect.
• You could fill the tart with anything of your choice,it could be whipped cream and fruits or some nutella or even jam and marmalade,choice is yours!!

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Chocolate Almond Biscotti

It is fun to try something new,something you've only heard about before and not tasted.I happened to taste my first ever Cinnamon rolls thanks to her and now it is the turn of Biscotti.I've seen so many recipes for Biscotti but never tried any.Since it is the time for our monthly event Sweet Punch,we decided to do a twist and try this recipe.


Biscotti is a type of Italian Cookie which gets its name from the original biscoctus,which means twice cooked/baked.It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time.[source]

I've heard so many horror stories of this very simple recipe that I pushed baking this to the last minute.Stories of the baked dough crumbling while cutting and not holding shape and not baking through were some of the many.Fortunately,this recipe is quite foolproof and got done smoothly.I felt it tasted very similar to our Indian Rusk,perfect with a mug of coffee/tea or even sweetened milk.


Chocolate Almond Biscotti
Recipe source - Joy of Baking

Ingredients

Granulated white sugar - 2/3 cup 
Eggs - 2 large
Vanilla extract - 1 tsp
All Purpose flour - 1 ¾  cups
Baking powder - 1 tsp
Salt – ¼ tsp
Chocolate – 110 gms,chopped in ½ ‘ pieces
Almonds – ¾ cup,blanched,toasted and chopped coarsely

Method

Preheat oven to 180C.Line a baking tray with butter paper.

Sift together flour,baking powder and salt,reserve.

In a mixing bowl,beat together sugar,eggs and vanilla using an electric beater till thick pale and fluffy-about 5 minutes.When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.
Mix in the sifted flour mixture and beat until combined.
Fold in the chopped almonds and chocolate.

Transfer the dough to a baking tray lined with butter paper and form into a log.Roughly 12 inches long and 3 inches wide.
(you many have to dampen your hands while doing this as the dough is quite sticky).
Bake for 20-25 minutes or until firm to touch.Remove from oven and cool on a wire rack for 10 minutes.
Reduce oven temperature to 160C.Transfer the log to a cutting board and cut into 2 cm slices.(diagonally or straight)
Place the biscotti cut side down on the baking sheet and bake for 10 minutes.
Turn slices over and bake for another 10 minutes.

Remove from oven and cool and store in airtight containers.

Notes

• I halved the recipe and got around 10 biscottis.You could slice the log diagonally for better looking biscottis.
• While slicing,follow the trial and error method.Some recipes ask you to cut in a sawing motion and some ask you to cut straight down.Try the method which best works for you.I did the sawing method.
• Shaping the log requires a bit of a patience,the dough is very sticky and forming the log into a neat one seems like a challenge.Try smoothening the top with a wet spatula and it might work.

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Eggless Apple Banana Muffins

Till sometime back,I didn't know what made Muffins different from Cupcakes.Ignorant me thought both were the same and they probably differed only in sizes.Here,cupcakes are sold unfrosted and many shops showcase muffins the size of a doughnut,so you cannot blame me!

Only after I started baking and looked through several recipes I realized the difference.So if there are still people like me[I doubt!]who think muffins and cupcakes are similar,here is the real deal--"Cupcakes are small cup-sized cakes,often frosted with buttercream or whipped cream whereas Muffins are small versions of quick-breads which are fruit-based and often had as breakfast".

Having had plain cupcakes all my life,I honestly do not find any major difference between both.But yes,upon close watch you can make out a difference in texture.Cupcakes are soft and fluffy and muffins are often dense and chewy.


Well,enough cupcake-muffin talk,let's head straight to the recipe.The Sweet Punch time is here again and this month we bake Muffins.Ria chose this Strawberry-Banana Muffins from Joy of Baking but since Strawberry season is long gone here,I decided to substitute it with Apples.Worked just fine and I felt it tasted very similar to Dorie's Apple-nut Muffin cake[which apparently is a muffin recipe which Dorie converted into a cake!].

Apple-Banana Muffin


Ingredients


Butter - 1/4 cup
Egg - 1[I did not add egg]
Vanilla - 1 tsp
Bananas - 2,ripe
Apple - 1 cup,chopped
Flour - 1 1/8 cup
Brown Sugar - 1/3 cup+1 tbsp
Baking powder - 3/4 tsp
Baking soda - 1/4 tsp
Cinnamon - 1/2 tsp
Salt - 1/4 tsp


Method


Preheat oven to 180C.Grease/line a muffin tray.
Melt the butter and keep aside to cool.
Mash the bananas with a fork and mix in the sugar and vanilla and beat till the sugar blends well into it.Add the melted and cooled butter and give a good whisk.
Mix together flour,baking powder,baking soda,cinnamon,apple and salt.Mix the  flour mix into the wet ingredients with a spatula and fold it in just until combined.
Pour the batter into the prepared muffin cups and bake for 20-22 minutes or till the muffins have risen and become golden brown and a toothpick inserted into the center comes out clean.
Dust with powdered vanilla sugar and serve.

Notes

• I halved the original recipe and got 7 muffins.
• The batter is quite thick[not a pouring one],so if you find the muffins browning too much on top,cover the pan with a buttered foil paper to prevent overbrowning.
• The original recipe calls for eggs,but I substituted it with a banana.
• I drizzled the muffins with some Strawberry crush for some extra punch and should say the pairing worked well!

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On another note,Easycooking got featured on Deccan Chronicle Kochi edition on August 5th.I was happy and overjoyed to say the least.I would like to say a BIG thank you to all of you whose support and encouragement made this feat possible.Thank you!!

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Orange Pound Cake

I've always,always wanted to try an Orange version of the pound cake.In fact,many a times I decided to try it and then chicken out thinking of the amount of butter which goes into it and then let fate take its decision on the lone Orange sitting inside the fridge.Depending on the time it has been sitting inside the fridge,sometimes it goes into this and sometimes this.

But when the Sweet Punch team decides it is Pound Cake this month,then it has to be.


The recipe we chose is from Rose Levy Beranbaum's The Cake Bible.Rose's recipe uses a slightly different technique from the regular creaming of butter and sugar first and then adding the rest of the ingredients.Also,it does not call for pounds of butter and sugar like old times' but the taste is not compromised one bit.This method,according to Rose,ensures a tight crumb,similar to that of a Sara Lee Pound Cake which is as perfect as a Pound cake can be!


I played safe this time and got a pretty Orange only when I decided for sure it is going inside this cake.The buttery pound cake with a faint hint of Orange with a perfect melt in the mouth texture..oh boy,I feel so proud I baked this.I have never come across such a cake in a bakery[flavored with Orange I mean],now please don't break my heart and say it is widely available in a shop next to you.



Perfect Pound Cake ala Orange Pound Cake
Recipe source - The Cake Bible


Ingredients


Milk - 3 tbsp
Eggs - 3 large
Vanilla - 1 1/2 tsp
Cake flour - 1 1/2 cups,sifted
Baking powder - 3/4 tsp
Sugar - 3/4 cups
Orange Zest - 1 tbsp
Orange juice - 2 tbsp
Salt - 1/4 tsp
Butter - 184 gms/13 tbsp,softened


Method


Preheat your oven to 350 F. Butter an 8 inch by 4 by 2.5 inch loaf pan, or any six cup loaf or fluted tube pan.[I used a 6 cup bundt pan].

Lightly whisk together milk, eggs and vanilla in a medium bowl.
Mix together orange zest and sugar with your finger tips till the sugar becomes moist and fragrant.
Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended. 
Add the butter and half the egg mixture, and mix until dry ingredients are moistened. 
On medium speed, beat for one minute. This will aerate and develop the cake’s structure. Scrape down sides.Mix in Orange juice.
Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down sides.Pour batter into prepared pan. Smooth surface with a spatula. Bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the center comes out clean. 

Let cake cool on a rack in the pan for 10 minutes before inverting onto a greased wire rack. 

 Notes

• You could skip the Orange zest and juice if you want a plain Pound cake.Or add a double dose of Vanilla as in Vanilla beans and Vanilla sugar for a super delicious Pound cake.
• Wait for the cake to cool down completely before cutting to get neat slices.
• Check out the video at Joy of Baking where Stephanie Jaworski has made it following Rose's recipe.

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