BANANA BREAD/LOAF CAKE

I always have ripe bananas as I make smoothies every day.This bread/loaf cake is easy to make. I did not use butter for this recipe instead of the normal cooking oil. Which made it moist and soft. I added a quick glaze on the top of the bread as the bread is not very sweet, but this optional.

Makes 1 loaf

Time: 1 hour 20 minutes

3 overripe bananas 

2 eggs

1 3/4 cup plain flour

3/4 cup sugar

1/2 cup oil

1/4 cup milk

1 tsp baking soda

1 tsp vanilla

Handful of ground nuts (optional)

Glaze

1 cup icing sugar

3 tbs milk

1 tbs soft butter

Method

First mash the bananas in a bowl, then add all the wet ingredients to it. Mix it well.

 

Now add the dry ingredients to the wet mixture and mix well so no lumps remain. After the mixing, add the grounded nuts if needed.

 

Pour the batter into a well-greased loaf tin and bake in a preheated oven at 180'C for 1 hour and 15-20 minutes. Remove and let the bread cool in the tin for 10 minutes and de-mould it.

 

To prepare the glaze, mix all its ingredients and spoon on the cooled bread with a spoon. Serve with a cup of tea or coffee. 

RED VELVET CAKE

Red velvet cake under 30 minutes! yes. Because it's baked in the microwave. Well, I had no option as my oven had spoilt and my son really wanted to have the red velvet cake. So I decided to give it a go in the micro. I used Pyrex glass pie dish but silicon dishes would go well too. As it is baked in the micro so there are no temperature levels to be set up but it is the time that you have to keep an eye on. Every microwave works differently with their power supply. Mine too 4-5 minutes for each layer ( check in between after halftime has passed). Try the recipe, it is light as I used oil instead of butter. 

Red velvet cake

Makes 3x7'' round or 2x8'' round cakes

Time: 30 minutes 

Dry ingredients

2 1/2 cups plain flour

1 cup sugar

1 tsp salt

1 1/2 tsp baking soda

3 tbs cocoa powder

1 tsp cinnamon

Wet ingredients

2 eggs

1 cup oil

1 cup buttermilk

2 tsp vanilla 

2 tsp red food powder colouring (Wilton is the best, if gel adjust the colour as little goes a long way)

Cream cheese frosting

2 1/2 cup icing sugar

2 cups cream cheese

1/2 cup soft butter (room temp)

2 tsp vanilla

A tiny pinch of salt

Method

First, prepare the frosting by mixing butter and cream cheese until smooth. Once fluffy add the icing sugar, salt and vanilla to it. Whip it well until smooth and creamy. Refrigerate the frosting and begin the cake process.

For the cake, sieve all the dry ingredients in a bowl first. In another bowl mix the wet ingredients well. Pour the wet ingredients into the dry ones and fold the batter will so no lumps remain. 

Grease the glass dish if you are using and if it's a silicon dish, just pour the half batter and tip it in the micro and bakes for 4 to 5 minutes. (basically when no crumbs stick to the toothpick inserted and the top feels dry ) Bake the second layer in the manner. 

Let the cakes cool in the dish for 5 minutes and then cool them on the cooling rack. Trim the rough edges and any bumpy areas of the cake. 

Remember not to discard the crumbs as these will be used to decorate the cake. 

 

Cover the cake with the frosting and decorate it with the trimmed crumbs and refrigerate for a while or serve right away.

TIP:  If using an oven, bake it in a preheated oven at 180'C for 30 minutes each layer.

RHUBARB CUSTARD AND CREAM

Fresh rhubarbs from Mlango Farm, I prepared a quick and an easy dessert for the boys to serve on Valentine's day. They did enjoy it. All I used was my son's cereals, some leftover custard and couple of tablespoons of cream with cooked rhubarb. Instead of cereals, crushed cookies or vanilla sponge cake can be used. 

Rhubarb and custard cream 

Serves 4

Time: 30 minutes ( 30 minutes chilling time )

400-500 grams rhubarb cut into slices of 4 cm or just chop them.

1/2 cup caster sugar

1 tsp lemon zest

1 tbs lemon juice

1/4 cup water

1 cup custard cooked

1/2 cup whipped cream

6 tbs cereals (I used crunchy nut  clusters)

Method

Mix the rhubarb slices with lemon juice, sugar, zest and water in a bowl and microwave it for 6 to 8 minutes until done or it can be cooked in the oven also at 180'C for 20-30 minutes. I prefer the microwave as it shorts the time.( I was in a hurry as it was an instant dessert.)

After the rhubarb is cooked, let it come to room temperature and then start assembling.

 

In a martini glass/bowl add 2 tbs of cereals, few tbs of cooked custard then layer it with few rhubarb slices and its juice. Add 2 tbs of custard again and the rhubarb slices topped with the cream. And in the end just to decorate it, spoon a few tbs of the rhubarb juices and garnish with mint.

 

 

Chill it for at least 30 minutes and then serve it. 

EASY PEASY BROWNIES (OIL)

Tell me who doesn't love BROWNIES? They are loved by all the age groups. They can be devoured when warm and gooey or just at room temperature. This recipe for the brownies is so easy to make and all you need is one bowl to mix it. It doesn't need butter instead oil is used. But the taste does not compromise at all. For the vegetarian version, instead of eggs, you can use flax seed powder, mashed banana or applesauce (look down for the measurements ).

Makes 1 tray 9x13''

Time: 35-40 minutes

3/4 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cooking oil ( divided )

1/2 cup hot water

1 cup sugar

2 eggs or 2 tbs flaxseed powder mixed with 6 tbs water or 1 mashed banana

2 tsp vanilla

1 1/3 cup plain flour

1 cup roughly chopped chocolate of your choice

Method

First, preheat the oven to 180'C. Line the baking tray with the greaseproof paper and keep it aside. 

In a bowl, sift the cocoa powder, salt and baking powder.

Whisk in half the oil ( 1/3rd cup) and hot water into the cocoa mixture. Then add the sugar, eggs (or substitutes), vanilla and the remaining oil. mix it till its smooth.

Now add the plain flour and mix it until smooth then fold in the chopped chocolate. 

Tip it on the baking tray. smoothen the top and bake till the top is dry. This will take about 35 to 40 minutes. 

Remove it and let it cool down or serve it sliced when it's still warm with a scoop of ice cream.

TIP: 1 EGG CAN BE SUBSTITUTED WITH THE FOLLOWING 

1. 1/4 CUP APPLESAUCE MIXED WITH 1/2 TSP BAKING POWDER.
2. 1 TBS FLAXSEED POWDER MIXED WITH 3TBS WATER UNTIL ABSORBED ( JELLY FORM)
3. 1/2 MASHED BANANA ( APPROXIMATELY 1/4 CUP )

COFFEE AND CHOCOLATE CAKE WITH CHOCOLATE AND COFFEE CREAM FROSTING

We all need that particular cake recipe with which you can play around with other ingredients. I found this recipe on the Pinterest. The only extra ingredient I added to this recipe was 2 tbs of coffee to enhance the taste of the chocolate. You can use melted butter for the richer taste or oil like I used. I like oil because it gives a lighter texture.

Makes 8-inch cakes

Time: 35 minutes

Cake base

1 3/4 plain flour

1 cup sugar

1/2 cup cocoa powder

2 tbs coffee powder

1 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup buttermilk ( 1 cup milk +1 tsp vinegar )

1/2 cup oil/melted butter

1 cup hot water

Cake syrup

2 tbs icing sugar

1/2 cup hot water

1 tsp coffee powder

Chocolate and coffee cream frosting

2 cup whipping cream

3 tbs cocoa powder

1 tsp coffee powder

1/2 cup icing sugar ( can use 1 cup, I prefer half to get the bitter the coffee taste )

Method

Preheat the oven to 180'C. Grease 2 8-inch pans well and keep it aside.

Mix the icing sugar, water and coffee well and keep it aside to use after the cake is baked.

In one bowl sieve and mix all the dry ingredients and in another the wet ones. Beat the mixture well and divide into the 2 greased pans and bake for 25 to 30 minutes. 

Remove and let it cool completely. Spoon the sugar and coffee syrup on the cake. Cover and refrigerate for at least 1 hour before frosting.

For the frosting, whisk the cream till soft peaks along the coffee, cocoa powder and the icing sugar. This step can be done before baking also and kept in the fridge until further use.

Frost the cake with the frosting and decorate with the shaved chocolate and chocolate sprinkles.

AVOCADO AND CHOCOLATE MOUSSE

The simple of making this mousse. All you need are a couple of ingredients and a food processor. That's it. Then garnish with whatever you would like.

Serves 4

Time: 30 minutes

1 big avocado or 2 small, mine weighed around 220 grams

3/4 cups semi chocolate chips

1/4 cup milk ( more if needed )

1/4 cup cocoa powder

1/4 tsp salt

1 tsp vanilla

Chocolate shavings for garnishing

Method

Tip all the ingredients in a food processor as shown in the pic. Process it till it's creamy and glossy.

 

Spoon or pipe the mousse into the shot glasses or the ramekins and chill till the serving time. Garnish the mousses with shaved chocolate, sprinkles etc. I garnished with the chocolate shaves. Enjoy. 

APPLE MUFFINS WITH CRUMBLE TOPPING

These muffins are made with wheat flour and plain flour. The muffins are filled with chunky tangy apple pieces, laced with cinnamon powder. The tops of the muffins are crisp. Actually, the whole muffin is very scrumptious. Bake and serve warm as it doesn't take long. I made 2 batches. One for a Father's Day and one for the freezer. When frozen, they can be easily thawed and warmed in the oven at 100'C for few seconds in the microwave. ENJOY!

Makes 12

Time: 30 minutes

1 1/4 wheat flour

3/4 cup plain flour

1/2 cup brown sugar/crushed-grated jaggery

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp allspice

1 cup buttermilk

1/4 oil

1 egg beaten lightly

2 cups diced tart apples ( 2 large apples)

Crumble

1/2 cup brown sugar/jaggery

1/3 cup plain flour

1 tsp cinnamon

3 tbs melted butter

Method

Prepare the ingredients for the recipe by sieving the dry ones in one bowl and wet ones in another bowl. Then fold the dry into wet. Once done, fold in the diced apples.

 

Using an ice cream scoop, scoop batter into the prepared baking muffin tray. 

Mix the crumble topping with the fingers. It should have a breadcrumb like texture. Plain flour can be replaced with quick oats if desired.

 

Top the muffins with the crumble and bake in preheated oven at 180'C for 25-30 minutes till risen and golden on the top.

 

Let them cool a bit on the baking tray then remove them and store them or serve at once.

MUFFINS

This recipe makes amazing muffins. I love this recipe because I use this as a base to make the differently flavoured muffins. Here, I have made 12 chocolate chips and cinnamon batch and 12 orange and raisins batch. You can play around with other flavours like chopped apples, pears, rhubarb etc.

Makes 12

Time: 25-30 minutes

1 3/4 cups plain flour

1/3 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 cup chocolate chips

1 egg beaten

3/4 cup milk

1/4 cup vegetable oil

1 tsp vanilla

Method

Before starting with the batter, preheat the oven to 200'C. 

Sieve the dry ingredients and mix well in a bowl. ( except the chocolate chips )

Beat the wet ingredients in another bowl. 

Toss the dry ingredients into the wet one. Mix well. Then add the chocolate chips. 

Line the muffin tray with the papers, using the ice cream scoop, drop 1 scoop in each hole and bake for 25-30 minutes till golden in colour and well risen.

Remove from the oven. Let them cool and then serve.

TIP: To have variations instead of chocolate chips, add 1/2 cup of raisins with some orange zest or instead of vanilla add 1 tbs of lemon juice along with the zest and 2 tbs of poppy seeds or 1 cup chopped apples with cloves etc. The choice is limitless. Just bake and enjoy.

ITALIAN SPONGE CAKE ( NO BUTTER/OIL )

A perfect light cake. This case is so light and airy that you can use it in any form. The sponge can be used for tiramisu, birthday cakes or dessert cakes. Though it is an airy cake it can seep in the syrups very well. Do try this cake and you will love it. NO butter, oil, baking powder or baking soda. Just eggs, sugar, flour and the vanilla or lemon zest for the flavouring and tada! the cake is ready.

Makes 1 8'' round cake (deep pan )

Time: 35-40 minutes +10 minutes  cooling time in the oven

120 grams cake flour* ( see at the bottom)

4 eggs at room temperature

1 tsp lemon zest

1 tsp vanilla

120 grams caster sugar

Method

First, line the baking pan with the greaseproof paper and grease it well with butter and flour. Keep aside.

Now in a standing mixer with a whisk or paddle attached ( can use the hand whisk ) add the eggs, sugar, vanilla and lemon zest in its bowl. Whisk the ingredients for at least 15 minutes on medium speed. It is a must. You need all the things incorporated and foamy. It should look like in the picture below. 

 

As soon as you see the egg mixture like in the picture below, add half of the sieved flour. Very carefully fold in with the wooden spoon or a plastic/silicon spatula. Add the other half and do the same. Do not over do the mixing.

 

Pour the batter into a lined and well-greased pan which was prepared earlier. Do not tap the tin. Let it be the way it is. It is avoided because tapping the tin can eliminate the foamy and airy texture it has in the batter. Bake in preheated oven at 170'C for 35-40 minutes. It should have browned evenly. If you do want to check in the centre of the cake to estimate its baking time, open the oven door after 20 minutes of the baking. Once the cake is baked, leave it in the oven to cool for about 10 minutes with the door opened ajar ( if the oven doesn't stay open, stick in a wooden spoon).

 

Cool the cake completely. The cake can be dressed with butter frosting, fresh cream or even served o its own with icing sugar dusted. Ice cream or fresh fruits can be served too. Whatever you make like. I dress the cake in fresh whipping cream mixed with blueberry jam and garnished with fresh blueberries and little shaved Cadbury chocolate.