Baking | Aapplemint

Gouda and Chicken Mousse Gougères

All, Baking, Non-Vegetarian 13 Responses »

Apr 232013

Traditionally Gougères are French savoury, cheesy puffs made from choux pastry. They are commonly made with Gruyère cheese and are very light – with a slightly crispy exterior and a moist tender interior. Typically they look like little golden balls and make the perfect finger food. The ones I have made are somehow nothing like what they should look like. I’ve substituted Gruyère for Mustard Gouda and whole milk for water and milk. I’ve even dared to stuff these with a herby chicken mousse. The choux was a bit softer than it should’ve been I think, and I chose to make discs instead of balls. Overall they weren’t bad at all. The flavours were great and they tasted excellent straight out of the oven. I think it is important to play with recipes sometimes, you never know what you end up with. As long as it tastes good and looks fabulous you have a winner on your hands. I know for sure I’ll be trying this again with a few versions, hopefully rounder ones, and perhaps with another chicken filling. You could use any chicken recipe you fancy or perhaps try a seafood version – chopped prawns or an Asian twist. I’m quite excited and with this thought in my head, I’ll leave you to try these out. Dont forget to serve them up with some white wine or some Chilli sauce. I think they taste terrific with Peppe – my most favourite Ghanian chilli sauce and make a great bar snack.

Gouda & Chicken Mousse Gougeres CU

Ingredients

For the Gougeres - Makes 18

80 gms unsalted butter

80 ml milk

75 gms plain flour, sifted

1/8 tsp baking powder

60 gms grated Mustard Gouda – You could use whichever cheese you prefer

2 eggs, lightly beaten

2 tsp Nigella seeds

For the Chicken Mousse

One ½ of a breast portion

½ a Celery stick

Few leaves of fresh Oregano

Few leaves of flat leaf parsley

1 egg white

salt and pepper to taste

100 ml cream

The Chicken Mousse : Start with making the Chicken Mousse. In a microwave safe bowl, take the chicken, pour some water enough to cover it, season with salt and pepper and add the celery. Microwave for about 3-4 minutes till the chicken is cooked. Strain and let it cool. In a food processor, add the chicken, and herbs and give it a whiz, making sure not to puree it. Add the egg and seasoning and give it another and slowly pour in the cream. Remove and chill covered with cling film, until ready to use.

The Gougeres : Preheat the oven to 180C and line a large baking tray with baking paper. Place the butter and 60ml of each water and milk in a pan on medium fire. Season and simmer till butter has completely melted. Turn off heat and add the sifted flour and baking powder and mix it well. Turn on the fire and cook stirring for 2 minutes. Transfer to the bowl of n electric beater, and add the cheese, beating till it cools slightly. With the motor still running, gradually add the egg until combined and the mixture is smooth and glossy.

Place in a piping bag with a plain nozzle and pipe a circle starting from outside and finishing in the center. Fill up the tray with these, leaving a gap in between as they will rise. Now put a dollop of the chicken mousse on each disk and the make another mini circle on top to cover the mousse. Brush with remaining milk and sprinkle nigella seeds. Bake for about 20 mins or golden brown. These are best eaten fresh

Almond Blueberry Slice

All, Baking, Featured 4 Responses »

Mar 252013

The thing about knowing a thing or two about baking is, you can without batting an eyelid, put something simple n scrumptious together when you need to, without running around frantically looking for a place that will give you what you need. A few weeks ago, it was our friends wedding anniversary, and they decided to throw a 2 night 3 day party at Aamby Valley City, which is about 3 hours from where we live. Its a fabulous planned holiday , home away from home kinda city, and we were more than excited for the get away with the kids and friends. Obviously we had everyone chipping in with what each one would carry, and I didn’t have to say anything, it was quite understood, that Kajal with carry something sweet.

Baking is something I’d do anytime – happily ! Always an excuse for me to try out something different every time. I had to make sure whatever I made travelled well and stayed longer without getting spoilt. Also something I’ve not made for my friends before. I’m nuts about almonds :-p , and I had a tin of blueberries sitting in the store. This time instead of a cake, i chose to go for slices, a mix of a biscuit and cake texture. I quite loved the way everything came together, the crumbly biscuit, the sweet and sour blueberries, the crunch of almonds, the goey cakey texture and the light sweetness from the sprinkled sugar. The box was almost finished before we even got there.

Almond Blueberry Sllice 2

Ingredients

250g Chilled butter
225g caster sugar
300g ground almonds
140g plain flour , plus 25g
2 large eggs
1 tsp cinnamon
1 tsp baking powder
I tin of blueberries – extra syrup drained.
50g flaked almonds

Heat oven to 180C. Butter and line a 20 x 30cm baking tin or any tin of your choice with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.

Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.

To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.

Top with the blueberries and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.

Banana Pound Cake with White Chocolate

All, Baking, Featured 11 Responses »

Feb 112013

Tell me your favourite flavours and I’ll try and incorporate them in your cake. Thats my line to everyone around me these days, thanks to the brand new kitchen aid which sits on my kitchen counter, screaming to used. I’m just looking for an excuse to bake and the fun of baking at home is you have full control over what goes in. So when it was father in laws birthday last weekend, I thought I’d make him a cake with his favourite flavours … only his most favourite ones are Chilli, vinegar and pickle ! Haha that would be a real challenge, but since it the rest of us who also had to eat the cake, I decided to go with the other flavours he liked. I made him two cakes, one for his morning-walk friends, which was a carrot cake with walnuts, raisins, coconut and for the house party a Banana Pound Cake, with ginger powder, orange zest, walnuts and topped it off with some good white chocolate. I have to tell you, this is one of those recipes, you will use over and over again. It is simple and easy, yet so delicious. The pound cake is light, moist & buttery, sweet from the bananas, the ginger makes it a little spicy, the walnuts add texture and orange zest just lifts it all up. Its a recipe for keepers .

Banana Pound Cake Slice Ingredients

1 cup butter, softened
1 1/2 cups sugar
4 eggs
1 1/2 medium, very ripe bananas, mashed not too smooth with a fork (3/4 cup)
2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoon ground ginger
1 teaspoon vanilla
100 gms toasted and chopped walnuts
1/2 cup milk
1 large orange – zest

Directions

Preheat oven to 180 C, grease the tins you like, I used a 6 cup bunt mold, plus a small loaf tin.
Cream the butter in the large bowl of an electric mixer. Gradually add the sugar, beating at low speed, then increase the mixer speed to high and beat until pale and fluffy.
Add the eggs, one at a time, beating well and scraping down the bowl sides after each addition. After all eggs are in, beat several minutes at high speed until the mixture is smooth and very pale. Beat in the bananas.
Sift together flour, baking powder, salt and ginger. combine the milk and vanilla. Beating at low speed, add the dry ingredients in thirds, alternating with the milk mixture. Stir in the orange peel.
Pour the batter into the prepared pans, spreading evenly. Bake about 30 minutes or until the cake pulls away slightly form the sides of the pan and a toothpick or cake tester inserted near the center.
Cool the cake in the pan on a wire rack for 20 minutes. Loosen the sides with a knife, invert onto a rack, invert again and cool completely.

Best Chocolate Cake

All, Baking, Featured 6 Responses »

Feb 072013

I think I’ve found my most most favourite chocolate cake recipe. I kid you not, one slice of this cake and you’ll be begging for more ! I’m not easy to please when it comes to cakes, its got to be just right, like this one here … Its got that perfect texture, perfect crumb, buttery, moist, soft, not too sweet – everything a pound cake should be and to compliment it a decadent, sweet, creamy butter cream frosting. One bite and you’re guaranteed to fall in love. I made this one to celebrate our 11 years to marriage. Its been one crazy ride so far, and a cake like this is only well deserved. I wanted to make me a cake before I was presented with a store bought one, which I’m not particularly fond of, as the ones around here are drowsed with syrup and topped with terrible fresh cream frosting. I like homemade cakes and I’m crazy about buttercream frosting. I figured this frosting would be great, as its a bit different from the usual. Its got cream cheese, which gives it that structure, that richness which cuts through the icing sugar. And since it doesn’t really need refrigeration to set (since my fridge has conked off and I need to buy a Fridge at the earliest) it was the best choice. The cake does taste the best at room temperature, but do save the leftovers in the fridge. Fun Tip : Heat a slice in the microwave for a few seconds and eat : guaranteed to transport you to heaven in a second.

For The Chocolate Cake

makes a 9 inch 2 layer cake

1/2 cup cream, at room temperature
1/4 cup yogurt, at room temperature
1/2 cup plus 3 tablespoons cocoa powder
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups granulated sugar
1 cup unsalted butter, at room temperature
1/2 cup water, boiling

Preheat the oven to 180C. Line two 9-inch round cake pans with parchment paper. Keep aside.

In a medium bowl, mix together the cream, yogurt, cocoa powder, 2 eggs, 2 egg yolks and vanilla until smooth.

In another bowl with an electric beater, beat together , the flour, baking powder, baking soda, salt, and sugar on low speed just until blended.

Add the butter and half of the wet egg mixture to the flour and beat until the dry ingredients are moist.

Increase the mixer speed to medium and beat until smooth, about 2 minutes. Gradually add the remaining wet mixture in 2 batches, beating well after each addition. Add 1/2 cup boiling water and beat until smooth.

Divide the batter equally between the prepared pans and bake until a wooden pick inserted into the centre comes out clean, about 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Remove the parchment paper.

For The Buttercream Frosting

A frosting so good, you could just lick it off !

170 grams cream cheese, at room temperature
4 teaspoons pure vanilla extract
1 cup unsalted butter, at room temperature
1 cup unsweetened cocoa powder
1 tablespoon plus 1 teaspoon corn syrup
7 – 8 cups icing sugar
3 to 6 tablespoons whole milk, at room temperature

In the bowl , with an electric beater, beat the cream cheese and vanilla together on low speed until smooth. Increase the mixer speed to high. Add the butter and beat until incorporated, about 1 minute. Reduce the mixer speed to low and beat in cocoa powder and corn syrup. Add icing sugar and beat until blended. Add 3 to 6 tablespoons of whole milk, one tablespoon at a time, beating until the buttercream achieves a spreadable consistency. If at this point its too runny, add some icing sugar till its just right, or add some milk to loosen it. Set aside until ready to use.

To frost the cake, place the bottom cake on a base. Spread a good helping of the frosting on top and even it out. Sandwich with another layer of the cake and repeat. Spread the frosting generously on the sides, and if your cake is mounted on a turing table, it should make your job easy. If not just patiently spread the frosting evenly all over. You will be left over with some frosting, but it shouldn’t be a problem if you have someone to lick it ll up for you. Alternately you could if you like make this a 4 layer cake by slicing the each cake in two halves and frosting them in between. I think since it is quite sweet, two layers works for me.

Healthy Veggie Pizza Muffins

All, Baking, Featured, Vegetarian 4 Responses »

Jan 052013

Healthy Veggie Pizza Muffin

I’m hoping all of you have had a lovely holiday and begun the New Year on a great note. A lot of new resolutions, a lot excitement, fervour and zest … I’m going to exercise more, I’m going to eat healthier, I’m going to be more productive, spend less on shoes, participate in a marathon, 3 months alcohol free … etc etc … While there some we cannot keep , there are some we can. I’ve at least started eating healthier as I need to set an example for my little man, and also try n shed off those extra pounds I’ve piled on through the holidays. In school they’ve been teaching my son about junk food and healthy food, and so now before he puts anything in his mouth he asks, mommy is this healthy food or junk food ? Now I obviously cant be giving him junk and expect him to eat it, while he’s being taught not to. He adores cupcakes, and knows they classify as junk, but mommy says, once in a while junk food is ok ! Having set our limits, I’ve also started giving him beautiful healthier options, which makes eating it more fun. All kids love pizza’s so I made him these veggie loaded muffins in pizza sauce, and to him they still look like the cupcake without the frosting. He adored them and even helped make them. They were so soft and fluffy, and all those veggies and sauce made them simply delicious.

Cooking with your kids is so much fun, and these moments are priceless. Its a bit of a mess sometimes, but totally worth it. This Christmas I got a lot of wonderful presents. The favourite being my Kitchen Aid( finally, yay !!!), which I cannot wait to use ( still trying to stay away from the sweets and extra calories ) and some really neat kitchen gadgets from Savora. I got a garlic press and cheese grater, and I absolutely adore them. Not only do they make my kitchen counter look snazzy and hip with their bright colours and sleek design, but are also very useful, and whats more my 3 yr old uses them with great ease. You can find Savora Style at Bloomingdale’s (in US stores), Dillard’s (in US stores), Gracious Home (US based), Belk (US based), John Lewis (UK based) or check them out at their Facebook page or Pinterest boards.

Healthy Veggie Pizza Muffin Baking

Ingredients

2 cups self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
1 cup boiled sweet corn kernels
1/2 cup diced red peppers
1/2 cup diced yellow peppers
1/2 cup grated cheddar or mozzarella cheese
3/4th cup homemade pizza sauce
1/2 cup chopped parsley
1/4 cup milk
1/2 cup extra light olive oil
2 eggs

Preheat oven to 200°C. Prepare your muffin cases, line them.
Sift flour and baking powder into a large bowl. Stir in sugar, corn, peppers, parsley and cheese. Whisk pizza sauce, milk, oil and eggs together in another bowl. Add to dry ingredients. Use a large metal spoon to stir until just combined.Divide mixture evenly between muffin cases. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes before turning onto a wire rack. Serve warm or at room temperature

Vanilla Cookies

All, Baking, Featured 2 Responses »

Dec 182012

Baking cookies with my little man has become a Christmas tradition with us now. Last year we made gingerbread men and vanilla cookies,which was a lot of fun. He loved doing the cut outs of gingerbread men, but didn’t quite enjoy eating them, so this year we decided to stick to the basic Vanilla cookies. Turns out, even all the kids at his Christmas playdate loved them, specially the sprinkled sugar bits. We had a little pre christmas playdate for all his friends at home, as everyone was travelling for the holidays. We set up the tree, decorated it, got lovely presents for everybody, which was the highlight (for me) because I cannot wait to share with you my prize find : Cuponation ! Yup thats the place I did all my online shopping for gifts from, and I got some really really good deals. So very satisfied, both the kids and me ! We sang carols, we ate , played games … it was the best playdate ever. For now I’m off to HongKong to celebrate Christmas with my family.

I hope you are all having a lovely Christmas season.

May love be filled in your life, May hope be in your heart, May peace be in our world

May this Christmas end the present year on a cheerful note and make way

For a fresh and bright New Year

Here’s wishing you a Merry Christmas and a Happy New Year !

Ingredients

125 gms unsalted butter

250 gms all purpose flour

110 gms caster sugar

1 egg

2 teaspoons vanilla extract

1/4 tsp salt

sugar to sprinkle

Cream the butter and sugar till pale and fluffy for about 5 mins on medium speed. Add the egg and vanilla till well incorporated for about 2 mins and add the flour. Beat till all is combined and add a wee bit of extra flour if required. Knead into a ball and roll flat between two sheets of greaseproof paper . Refrigerate for about 30 mins to an hour.

When ready to bake,Preheat the oven to 160C. Use all the shapes of cookie cutters you need to and place them on non stick baking paper/mats. Sprinkle with sugar and bake for about 12-15 mins or till they begin to lightly brown. Repeat the process with the left over dough, returning to the fridge if you need to. Let them cool completely before you store then in an air tight container.

Here are some posts I’ve done in the past for Christmas

Lamingtons for Christmas

Cookies For Beginners

Carrot n Coconut Cupcakes

Chocolate Financiers topped with Roasted Almonds in Caramel & Chocolate

Christmas Financiers

Boozy Balls for Christmas

A Christmas Cake and Seasons Greetings to All

Lamingtons for Christmas

All, Baking, Featured 4 Responses »

Dec 112012

December is all about waiting for Christmas. The fun begins as you see all things Christmasy pop up, menu’s change, display windows light up, you’re thinking of what presents to get your family and friends, and dreaming of getting yourself that prize watch you’ve been eyeing all year. Yes its magical, but to me its quite different celebrating Christmas here in Mumbai, compared to the ones I’ve spent in other countries. Firstly there is barely a shift in the temperature, and its just about a Jeans and T-shirt sort of weather. Even a cardigan would make you uncomfortable and sweat, so the thought of cozying up and having a cup of hot chocolate with marshmallows only looks good in pictures. You would walk into a mall and you’ll probably see a feeble excuse of a XMas tree in some corner, trying to say, the festive season has begun and we’re celebrating too. The one thing that’s surprisingly annoying, is that its half way through December and I still don’t see cinnamon candy canes anywhere. How is it Christmas with out them ?! There are however a percentage of people who do share the spirit with great fervor and put up Christmas trees, exchange presents, attend Christmas Mass, have parties and make up for the majority who don’t. Thank heavens for them. Christmas would be non existent here without that lovely lot. So with a make do Christmastide here, I keep myself happy, but it is a dream to someday see Christmas in Paris. I’ve been told, its the best there and as the days grow shorter churches and monuments cast a burnished glow, and every corner of every quartier is transformed with its own special enchantment—from the lively outdoor ice skating rinks at light-festooned Hôtel de Ville (city hall), the Champs-Elysées, and atop the Eiffel Tower to the many charming Christmas markets that line the city’s streets and squares. Like mini villages, the festive markets of Saint-Sulpice and the boulevards Saint Germain, Champs-Elysées, and Montparnasse, to name a few, offer Parisians and tourists alike a cornucopia of handmade gifts and specialties from every region of France: sticky butter cakes, wooden toys, and hand-knit sweaters from Brittany, glacéed fruit and fresh nuts from the Auvergne, cheeses, traditional charcuterie, and wine from every province of the country. And then to warm up with a hot vin chaud suffused with spices while a small brass band plays the merry songs of Noël. Picture perfect don’t you think ? Another thing to look forward to is, waking up first thing Christmas morning to dash to the local outdoor food market. An epicure’s dream come true, these bustling markets furnish all the fresh delicacies that will star in the day’s festivities: wild geese, rabbits, and pheasants; baskets brimming with lobsters, scallops, cockles, and oysters fresh from the coast; carefully wrapped pears and clementines; pyramids of round wooden boxes filled with Saint-Nectaire cheese to be baked and savored with chunks of rustic country bread, and the decadent, cream-filled bûche de Noël cake, made in the shape of a Yule log. So visiting Paris in Christmas, should be on your bucket list and plan your trip ahead of time, book your hotels on this site and book your flights so you can get a good deal on them, and have something to look forward to.

Everyone has fond memories of Christmas as kids, and remember Diwali used to be grand, but mum would even make sure did something for us in Christmas. ( she being born and brought up a Hindu) She would set up a corner, decorate it with streamers, get us an artificial Christmas tree, and put cotton for snow and our gifts tucked under. We had our Catholic neighbours send us Marzipan and Samosas ( yes the Indian Style ) and of course the 10 day holiday from school. So life has come full circle and now I’m doing the same for my son (except the marzipan and samosas :-p), and given that I have a penchant for baking, I’m looking forward to sending my friends some edible gifts too. Ive revisited a recipe I’ve done before. It never fails me, and its such a crowd pleaser. Turns out they make fabulous gift and look great in a box too. I’m taking about Lamingtons.

The recipe is from my previous posts here and here. Follow the recipe to the T, Just to add that Noel touch, add a shot of rum to the chocolate icing. Feel free to use your choice of booze or change the flavour and colour, or leave them just as they are. You’ll still love them that’s a guarantee. They stay good in the refrigerator for about a week. That’s if they survive the first day

Hazelnut Crinkle Cookies

All, Baking, Featured 10 Responses »

Oct 022012

Last week Gabrielle, a very dear friend of mine, who moved to New York a couple of years ago, visited me here in Mumbai. She always wanted to visit India, and since she’s getting married next month, she decided to make this a shopping cum holistic trip. After attending a months course at the yoga ashram in Kerala, she landed here to catch up with me and get some wedding shopping done. Since she already had her bridal jewellery sorted by her inlaws, she was keen on getting some beautiful info-western fusion wedding gowns. My sister makes the most beautiful wedding lenghas and gowns, and Gabby couldn’t ask for anything more. Actually she did – she asked me to bake for her !

Recently my inlaws travelled to Istanbul, and brought back gifts for everyone from their travels. Knowing what a hopeless foodie I am, they got me a KILO of Hazelnuts. Yup a whole kilo. How apt ! I was saving them for the right occasion and recipe, and luck favoured Gabby : its her favourite nut and I had plenty. Now I was torn between making rich sinful chocolate hazelnut brownies or plain hazelnut cookies. Knowing the brownies would be heavy on the calories I didn’t want her to gain those extra pounds before the big day, and yet I had to bake something a little more than just plain old cookies. So I picked Crinkle Cookies. Having made the regular chocolate crinkle cookies many times, ( which I’m wondering why I haven’t shared on the blog yet : I will do soon ) I knew are simply irresistible.

They are crispy on the outside but with a soft chewy centre and loaded with nuts.This is where a brownie meets a cookie, the best of both worlds. The recipe calls for a jar of Nutella and 2 cups of roasted hazelnuts. There is no need to add extra chocolate, as the Nutella is enough. I used this recipe, but I had to change it to my needs. A rule for baking cookies is always do a test batch first. Never blindly follow the recipe, as ovens differ and you may not want to risk all your cookies. Try baking one or two just to make sure you get it right, before you bake the whole batch. My first two batches resulted in black bottomed and hard cookies. So I kept the cookie batter in the fridge for a couple of more hours and baked them at a lower temperature for a few minutes longer. The result is in front of you. Bake them to believe me.

Hazelnut Crinkle Cookies

Makes about 3 dozen cookies

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cups Nutella
4 tablespoons butter, at room temperature
1-1/3 cups granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon instant coffee
1/3 cup milk
2 cups hazelnuts, toasted and finely chopped
1 cup powdered sugar

Combine the dry ingredients : flour, baking powder, and salt in a bowl and set aside. In another bowl, beat the Nutella, butter, and granulated sugar for about 2 minutes with an electric beater. Add the eggs, vanilla, coffee and mix until incorporated. Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition. Fold in ½ cup of the chopped hazelnuts. Refrigerate the dough until firm, at least 2-4 hours. 8 hours worked best for me.

Preheat oven to 160 C. Line your baking trays with baking paper. Place the remaining hazelnuts and the powdered sugar in two separate bowls. Take about a tablespoon of the mixture and roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar. Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a little soft, about 13-15 minutes. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature. Just before serving, to jazz them up, drizzle with some Nutella.

Plum Frangipani Tart

All, Baking, Featured 13 Responses »

Aug 292012

As a kid I never liked plums, they’re sour, tangy and why would I want to torture my myself for that little bit of sweet flesh within. Just not worth it. But as I grew older, with my fathers persistence and evolving taste buds, I began to accept the fruit. Not that I’m crazy about plums, but when in season I do have some. The past two days have been very gloomy and the rains have been pouring like there’s no tomorrow. Weather like this either makes you want to eat or sleep. So yesterday my friend invited me to her place for some hot tea (which is perfect in this weather) and steaming hot Sabudana Wada’s ( sago and potato croquets) and also to see the new furniture she had bought. She just renewed the entire dining area with beautiful oak furniture pieces. The dining table could easily sits six people and on the walls there were matching oak drawers that would be perfect for buffets. You can click here to get an idea of the type of furniture I’m talking about. And as usual I found myself wandering into her kitchen and rummaging her fridge. That’s when I saw a lovely bowl of plums sitting right in front of me and realised the season has slipped by n I still haven’t eaten any plums. So this afternoon, I ran to the market hoping I’d get some, and lucky I was. The fruit vendor said, there were the last of the season. On my way back I already knew what I wanted to make. My Plum Pistachio n Cardamon Cake is usually a safe bet and always turns out great. Today I wanted Tart. A nice frangipani filled centre with these sweet and tangy plums on top. Just make sure the plums aren’t too tart and if they are toss them in Vanilla Sugar and leave them till they turn sweet.

For the tart shell use this recipe. It makes 2 tart shells of 13″ X 4″

For the filling

170 gms Almonds ( blanched, dried and ground to a fine paste )

150 gms caster sugar

150 gms butter (softened to room temperature )

2 medium sized eggs

7-8 plums stoned and sliced

3 tablespoons vanilla sugar

Start with getting the tart shells ready. You could do this a day before. For the filling, blanch the almonds, remove the skin, dry the nuts and grind them. Beat together the icing sugar and butter till light and airy. Add the ground almonds and the eggs one by one. Give the mixture a good mix and put it in the fridge to cool for about 30 mins. In the mean time, stone the plums, slice them and toss them in Vanilla sugar. This should take away the tartness.

Preheat the oven to 160C. Spoon the filling into the tart shells evenly and arrange the plums on top. Bake for about 40 mins. Thesides should be golden and centre should be set , but if its slightly wobbly don’t worry, it will firm up on cooling. Garnish with some slivers of pistachio and serve with some lovely vanilla ice-cream.

Apple Cake

All, Baking, Featured 17 Responses »

Aug 212012

If you’re the kind who is thinking about dessert at the last bite of your meal, then you’re reading the right post. Buying desserts n cakes from outside is not very common in my house. I usually prefer making all things my sweet tooth desires. Baking is so simple and so rewarding and the cakes made at home are so much better than store bought ones. You have full control over the quality of ingredients and you probably can make a whole cake (small if not big) for the price of one slice outside. The entire house smells delicious and will make the neighbours pop their heads in to ask whats baking, plus everyone at home will be looking forward to eat that gorgeous cake you made. I’m all about using simple recipes to create that magic in my kitchen. And this Apple Cake is no exception, its everything you’d expect from a home baked cake. One thing I do recommend is investing in an good oven. Once you have one, you’ll want to bake at the drop of a hat. Trust me. I’ve been planning to move into my new house, for a while now, but its taken a bit longer, but the bright side is, I’ve had the time to look out for the best of things for my new kitchen. My heart lies in the kitchen, so I know I’m going to spend the most there. I’ve looked up everything from cookware, kitchen appliances to countertops, sinks, cupboard fittings, light fittings …. all of it. Its too much of a headache to do everything myself where these days there are such beautiful options of ready fitted kitchens. One of my prize finds was this place which gives free appliances with fitted kitchens. I couldnt possibly do a better job myself, in the time and money. Which leaves me with more time to do the one I think I adore most – Bake. I made this cake for a little get together we were having at home. Apple and cinnamon is a match made in heaven and I decided to make this as I was craving a good apple pie but didn’t want to eat the heavy pastry. This cake is light, not to sweet and delivers.

Ingredients

5 apples (chopped, peeled and cored)

1 Tablespoon cinnamon

5 Tablespoons sugar

2 3/4 cups flour, sifted

1 Tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

Juice of one lime

2 1/2 teaspoons vanilla

4 eggs

1/2 cup milk

Directions

Preheat oven to 350 degrees F. Grease a 9″ non stick loose bottom cake tin. Combine apples with cinnamon and sugar, coating well and set aside. Stir together flour, baking powder and salt in a large bowl. In a separate bowl, whisk together oil, lime juice, sugar and vanilla. Combine this mixture with the dry ingredients, then add eggs, one at a time. The batter will be quite thick. This is when you add the milk. Mix well. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a toothpick inserted in the centre comes out clean.

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