Rose Petal Jam Cake

Rose Petal Jam Cake

My sister gave me a bottle of Rose Petal Jam on my last visit to India and it took me back to the days when most Bangaloreans had dark pink and yellow roses in their gardens.  We were no exception.  My Dad was very interested in gardening and cooking and there was something interesting to learn every day.  Early morning, when the roses were in bloom, he would go into the garden and carefully check the roses and other blooms.  He taught me to collect these rose petals, wash and dry them very gently and layer them in a large glass bottle with sugar.  Every other day, one of us would add more rose petals to the bottle and within a month to 6 weeks, we had the most exquisite jam I have ever eaten.  More often than not, we ate it plain and thoroughly enjoyed every luscious spoonful.

This year, I decided to add it to a cake and see what happens.  The result- a tempting, enjoyable, fragrant very unique Christmas Cake.

The Recipe:

2 cups fortified wheat flour; 40 gms maida; 1 tsp baking powder; 1/2 tsp baking soda; 20gms sooji; 270 gms milk powder; 16 cardamoms, powdered; 2 cups milk; 1/2 cup caster sugar; ½ cup Rose Petal Jam; 1 cup butter at room temperature; 2 tsp vanilla essence; pinch of salt; ½ cup ghee residue (optional).

Sieve the flour, milk powder, baking powder, baking soda, sooji and salt together in a large bowl.  Mix the milk, caster sugar, oil, cardamom powder, ghee residue and vanilla extract in another bowl.

Add the dry ingredients by the spoon by spoon to the wet ingredients and gently mix to a smooth glossy texture.

Grease and line 7 inches by 3 inches foil cake pans ( 3) and divide the mixture between them.  Bake in a preheated oven at 180Celcius for 35 minutes or until metal skewer inserted in centre of cake comes out clean.  Cool, pack and give to your lucky friends. 

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Carrot Cake Breakfast Squares

Carrot Cake Breakfast Squares

Carrot Cake is a favourite of ours, so whenever we pass by a cake shop we indulge in a large slice even though we know how to make it ourselves. While browsing the internet a while ago I came across this healthy version which is a delightful, fragrant version of a popular dessert cake.  Have it for breakfast or at any time you choose without feeling guilty.  And oh yes, you can eat a double helping every time!

Original Recipe from www.eatwiseuk.com

However, I have tweaked it and made it my own.

The Recipe:

1 cup instant oats; 2 tbsp Herbalife Protein Powder;1/2 tsp baking powder; 1/2 tsp cinnamon; 1/8 tsp nutmeg; pinch of salt; 1 large egg; 1/2 cup homemade curds; 1 tsp vanilla essence; 1/2 cup carrot, grated; 2 tbsp honey;2 tbsp walnuts, chopped; 2 tbs cashew nuts, chopped; 5 large dates, stoned and chopped ;1 tbsp raisins.

Heat the oven to 180°C/350°F/gas 4 and grease a non-stick baking tray.  Mix the oats, protein powder, baking powder, cinnamon, nutmeg and salt together in a large bowl. In a separate bowl, whisk together the eggs, curds, vanilla, grated carrot and honey.  Add the wet ingredients to the dry, mix to combine, then stir in the cashew nuts and dates.  Scatter the raisins and walnuts on top and bake for 30 minutes until the top is golden brown and the mixture is coming away from the sides of the tin.  Cut into squares and enjoy for breakfast or as a snack.  Serves 3.

Store in the fridge for up to 5 days.

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Apple Rose Cake

                                                               Apple Rose Cake 

I love baking cakes and especially cakes that have a creative twist to them.  Today baking is an art and the internet is full of fantastic recipes and cakes that are works of art.  Some are simple, some very intricate and there are enough and more recipes to choose from.  I particularly like to browse through Pinterest and save them to my various boards.  This is a combination of a couple of cakes  I enjoyed baking and giving as a gift to various people. 

The Recipe:

2/3 cup brown sugar; 1 2/3 cup white caster sugar; 2 tsp cinnamon powder; 1 cup butter; 4 medium eggs; 3 tsp vanilla essence; 3 cups flour; 3 1/2 tsp baking powder; 1 cup milk; 2 apples- Wash and cut the apple into quarters.   Core it.  Place the cut side down and slice each half  as thin as you can. Keep in 1 cup water with 1/4 tsp salt for 5 minutes to prevent the slices from going brown.  Drain and  use as required.

2 x 9 inch round pans, greased and lined

Makes 2 Cakes

Mix the brown sugar and cinnamon in a bowl.  Keep aside till required.

Beat caster sugar and butter at room temperature till creamy.  Add the eggs, one at a time and then beat in the vanilla essence.  Add the sieved flour and baking powder to the batter 1/2 cup at a time, gently stirring to incorporate the mixture.   Divide the batter into two portions.

1. For The Apple Rose Cake: Cake Number One

Pour half the batter of portion number 1 into one of the greased and lined pans.  Arrange slices from half an apple on the batter, gently pressing to position the slices.  Sprinkle 1/4 of the cinnamon and brown sugar mixture over the sliced apples.  Pour the remaining half of the batter from portion number one over the apples and  cinnamon mixture and layer with slices and sprinkle with 1/4 of the cinnamon.   Bake in pre heated oven at 175 Degrees Celcius / 350 Degrees Farenheit for 40 minutes or until skewer inserted in cake comes out clean.  Cool completely and arrange the roses and leaves on the cake attaching them with honey or icing to stay firmly in place.

How To Make The Roses:  See the video on how to make the roses.  It's pretty easy.

https://www.youtube.com/watch?v=NgetvGCoEFQ&list=FL6DSUpL_0eJvs5jBwg33_Kw

 For Roses:  1 red apple; 2 tbsp sugar; 1 tbsp honey; 3 tbsp water.

Wash and cut the apple.  Core it.  Place the cut side down and slice each half very thin.  Place in a small saucepan with the sugar, honey and water.  Bring to the boil and simmer 3 to 5 minutes until the slices are soft.  Take out the slices and cool on a plate.

For the Pastry:  1 cup plain flour, sifted; 1/2 stick butter- 55 gms approx; 3 tbsp cooked apple water.

Knead the sifted flour, apple water and cut butter until smooth.  Shape into a ball and cut into two pieces.  Roll out each piece into a rectangle.  Cut into strips 1 inch in width and 8-10 inches in length.  Take a strip and place 5 to 6 cooked apple slices on it overlapping each other.  Roll from one end to another into a rose.  Repeat with all the strips until the cooked apple slices are used up.  Make a few leaves too.    Place the roses  in  cup cake cases.  Arrange leaves on baking paper  and bake  both together in a preheated oven at  175 Celcius for 15 to 18 minutes until golden brown.  Remove from oven and glaze with honey using a pastry brush.  Sprinkle with sugar and cinnamon.   Arrange on Apple Rose Cake when cool.

2.  For The Apple Cake:  Cake Number Two

To see how to arrange the sliced apple go to  

https://www.pinterest.com/pin/294422894367566766/

Pour all  the batter of portion number 2 into one of the greased and lined pans.   Sprinkle 1/4 of the cinnamon and brown sugar mixture over the batter.  Arrange slices from remaining apple all around  the batter, gently pressing to position the slices to look like a rose.     Sprinkle remaining cinnamon mixture over the top and gently tap the pan to release any air bubble in the mixture.   Bake in pre heated oven at 175 Degrees Celcius / 350 Degrees Farenheit for 40 minutes or until skewer inserted in cake comes out clean.

Serve both cakes warm or at room temperature with Vanilla Ice cream for an unforgettable experience.

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Deepavalli Oreo Cake

This is a cake that I made for a friend and I got the icing recipe from Ranita.    It looked spectacular and I was really proud of my efforts.  Make it yourself and see how easy it is to bake a cake that not only looks fancy but tastes out of this world as well.  Happy Deepavalli and may the Festival of Lights brighten the coming year.

The Recipe:

For cake:  1/2 cup butter; 1 cup caster sugar; 1 1/2 cups flour; 2 large eggs; 1 tsp baking powder; 1 tsp vanilla essence OR 2 tbsp cocoa powder;  3 )reo biscuits (remove the icing), crushed.

For Icing:  125 gms cream cheese; 125 gms cream; sugar to taste; 3 Oreo Biscuits (remove icing), crushed.

For Decoration :Oreo Biscuits- Icing Removed and two Almonds.

Mix all cake ingredients together in a large mixing bowl and beat with a wooden spoon till thick and glossy.  Bake in a preheated oven in a greased and lined  9 inch round cake pan at 160 degrees C or 325 degrees F for 35 minutes or until skewer inserted in the centre comes out clean.  Cool overnight.

Next day beat the cream cheese (room temperature), cream, crushed oreos and sugar to taste till smooth.  Unmould cake onto a board and spread the  icing all over the top and sides.  Smooth it with a knife.  Take the Oreo biscuits and halve them.  Press them on the sides of the cake.  Cut one half of a biscuit into two and place both on the top of  the cake.  These are the Festive Deepavalli Lamps.  Put the almonds in place.  These are the flames.  Make sure you admire it and take a photograph for your album before you eat it or give it away.  Wishing you a Deepavalli sparkling with joy and glowing with warmth.

Twenty First Birthday Bash Menu

 Birthday Girl's Menu

Any event is an excuse for good food and a twenty first birthday is certainly the time for special, delicious food.  I've been waiting for years to celebrate this day.  And we certainly outdid ourselves, birthday girl included.  I took out my various cookery books and went through various recipes and asked Ranita for her favourite foods.  Last week we sat down to celebrate and thank God for all the blessings in our lives.

The Recipes:

Sunshine Birthday Salad:   2 carrots grated; 1 large apple, grated; 2 tbsp raisins, chopped; 1/4 cup home made curds or yoghurt; 1/8 cup thousand island dressing; 1/2 tsp grated ginger; 1 spring onion, chopped; salt and pepper to taste.

Mix all ingredients together and taste for seasoning.  Garnish with love and affection and serve.

Asha's Birthday Salad:  2 carrots, grated; 2 oranges, peeled, pith and seeds removed; a few onion stalks, chopped; 1/2 tsp grated tender ginger; 1/4 cup curds or yoghurt; 2 tbsp tomato sauce; salt and pepper to taste.

Mix together and taste for seasoning.  Serve with the anticipation of enjoying a good meal with more to come.  This Recipe is from my sister Asha who is reknowned for her salads.

Anu's Yoghurt Chicken:  My sister Anu is a fabulous cook and this recipe is from her.

1 kg chicken, jointed and skin removed; 2 cups thick curds; salt and pepper to taste; juice of 1 large lemon; 2 tbsp grated garlic.

Wash and drain chicken.  Marinade overnight in the above ingredients.  Next day, bring the chicken to room temperature and  bake in preheated oven at 250 degrees Centigrade for 60 minutes until chicken is brown on top.  Test with a skewer for doneness.  Garnish with tomato and a few cooked peas and serve with Minty Rice, Sunshine Salad and Milky Way Chicken & Dry Fruits.

Milky Way Chicken (Baked Birthday Chicken With Dry Fruits & Spices:

1kg chicken, skinned, jointed, washed and drained; 2 tbsp masala powder (I use my own and this is a guarded secret), so use whatever you like and you will get a gourmet's delight); salt to taste; 1 onion sliced fine; 2 tbsp grated ginger and garlic; 6 dried Apricots, chopped, de seed and  reserve kernels for garnishing; 2 tbsp raisins, chopped; 2 tbsp almonds, sliced; 500 ml milk or cream; 2 large tomatoes, chopped;

Seasoning;  2 tbsp oil; 1 onion sliced fine and 1 tsp garam masala to taste.

Mix the milk or cream, masala powder, ginger, garlic, salt and onions and tomatoes together.  Marinade the chicken in this mixture overnight.  Next day  fry the onions and dried fruits until onions are glazed.  Keep half aside for the garnishing.  Add the chicken and lower flame, cover and cook until chicken is ready and coated with the thick sauce, turning every 10 minutes.  Add the garam masala, mix well, transfer to serving dish, garnish with the dried fruits and apricot kernels and serve hot.

There is no need to use any water with this recipe which I got from a cook book I was gifted with two decades ago.  However I have changed it to suit our family tastes.  Experiment and see what you can come up with.

Minty Rice:

1 large bunch of mint leaves, washed and chopped- discard the stalks; 2 cups basmathi rice, washed and drained; 1 large onion sliced; 2 tbsp grated ginger and garlic; salt to taste; a few whole almonds for garnishing; 2tbsp olive oil; 4 cups hot water.

Heat oil in nonstick pan and stir fry the onions, ginger garlic and min leaves until glazed.  Add the rice and stir fry until all the grains are coated.  This takes about 2 minutes.  Transfer to electric rice cooker, add salt to taste and 4 cups hot water. Cook till done.  Serve hot garnished with the whole almonds.

Black Forest Cake:

I first made this cake for my Mum in law's birthday three decades ago.  It was a great hit and it has remained a family favourite ever since.  Recipe from my sister Asha Elisha although I have changed the quantities to suit my baking pans and oven.

150 gms self raising flour; 25 gm dark cocoa; 1 level  tsp baking powder; 175 gms butter at room temperature; 175 gms caster sugar; 2 tbsp rum or whisky ( I used whisky); 3 eggs beaten in a large bowl seperately.

For The Layers:  1 large tin cherries- it could be 400 or 500 gms; 2 tbsp whisky; 300 ml thick whipping cream; 50 gms milk chocolate, grated; sugar to taste.

Grease and line 2x 8" sandwich tins.  Preheat oven to 180 Centigrade.

Sift the flour, cocoa and baking powder into a bowl.  Add remaining ingredients and beat with electric cake beater until smmoth, pale and fluffy.  Divide the mixture between the two tins, using a metal spoon.  Bake in the centre of the oven for 20 or 25 minutes or until skewer inserted in centre comes out clean.  Cool overnight.  Next day, unmould cake number 1 on to a round 10 " cake board.  Make a few holes in the ake with a fork.  Drain the cherries, reserving about 4 tbsp of the liquid per cake.  Mix this with the whisky and spoon over the entire cake. Keep the beater and bowl  in the refrigerator until cold.   Whip the cream  and sugar with the beater until thick.  Divide into half and neatly spread one half over the first cake.  Divide the grated chocolate into two portions and sprinkle one half over the whipped cream.  Divide cherries into two lots and arrange one half on the grated chocolate.  Place the second cake on top of the first and repeat.  Spread the cream over the sides and keep in the refrigerator until ready to serve.

NB:  Can make a four layered cake like I did.  After all this is a special occasion.  Just double the quantity used above.

Although this cake takes some time to make, it is one worthy of a grand occasion and served with the above a meal fit for a Queen- our Queen - Ranita Isaac.  Happy 21st Birthday and May Life be very good to you.  Cheers!

Christmas Apricot Coconut Cake

Unusual Apricot Coconut 

I am always on the prowl for any recipe that includes Apricots.  This year I came across an unusual combination of Apricot and Coconut.  Since I've never tried this before, I decided to experiment and the result was a melt in the mouth Unusual Christmas Apricot Coconut Cake.  Just the thing for party time and with a glass of Apricot Liqueur.

The Recipe:

250 gms butter; 2 cups brown sugar; 3 cups self raising flour; 5 large eggs; 2 cups chopped, dried apricots; 1 cup desiccated coconut; 1/2 cup Apricot liqueur; 2 tsp vanilla essence; 1 dsp desiccated coconut for sprinkling on top.

Mix all the ingredients together in a large bowl.  Cream with wooden spoon till glossy.  Pour into two  greased  and lined 9 inch square pans or into cup cake cases (I made a large cake and some cup cakes too) and bake at 175 degrees Centigrade for 45 minutes or until skewer inserted in centre comes out clean.  Cool and sprinkle desiccated coconut on top just before serving.  Spend the evening nibbling this Unusual Apricot Coconut Cake and sipping home made Apricot Liqueur.