Cakes / Pastries / Cookies/ Bread/Muffins. · Low Carb Desserts · Sweets

Low Carb Vanilla Cake with Raspberry Cream Cheese Frosting.

The best thing about this cake is that its fuss free – dump ALL ingredients in to a bowl, mix, bake and you are done! Its best eaten plain and is a great snack to have after a spicy meal when you crave for something sweet. At the same time its not overly sweet and that’s one of the best things that I love about this cake. I cannot eat more than a mouthful of cake that’s too sweet. Try this and its perfect sweetness, balanced with the moistness of the cake definitely make it a keeper.

INGREDIENTS:

1 ¾ cup of almond flour

¼ cup of all All Purpose Flour

¾ cup of Sugar/ Erythritol / Monk fruit.

1 tsp of baking powder

½ tsp baking soda  

2 large eggs

¼ cup olive oil

½ cup butter (1 stick) brought to room temperature

1 cup buttermilk

1 tsp vanilla extract

A pinch of salt.

Raspberry Cream Cheese Frosting:

8 Oz Softened Cream Cheese
4 Tbsp Butter
¾ Cup Powdered Erithytol
1/4 Tsp Salt
1 Tsp Vanilla Essence
1 Tsp Raspberry Extract
A few pieces of finely diced Raspberries.

  • Whip the cream cheese and butter in a stand mixer until light and fluffy, scraping down the sides as needed.
  • Add the powdered erythritol. Mix for 2-3 minutes until fluffy. Scrape down the sides and mix for another minute.
  • Add the raspberry extract and mix.

PREPARATION:

  • Sieve the Almond Flour to air it.
  • Add all the ingredients of the cake in to a bowl –  Almond flour, All purpose flour, sweetener / Sugar, eggs, baking powder, baking soda, butter, olive oil , room temperature buttermilk and  vanilla extract.
  • Use a silicon spoon and mix everything together.
  • No need to beat and over mix.
  • Preheat the oven to 350 degrees F , grease a 9 inch round baking pan and line with parchment paper.
  • Pour the cake batter and bake for 35-40 mins or until a toothpick that’s inserted in to the cake comes out clean.
  • Allow to cool.
  • This cake is very tasty and not too sweet and resembles a basic sponge cake. You can eat this cake as it is.

ASSEMBLING THE CAKE:

  • I was celebrating a birthday and wanted to go all fancy with icing and two layers!
  • I doubled the quantity and make 2 9” inch round cakes.
  • When cooled, place one cake on a stand.
  • Add Raspberry cream cheese icing layer ( This step can be omitted).
  • Decorate with small pieces of chopped raspberry.
  • Place second 9 inch cake and cover with icing.
  • Decorate as required.

Frosting flavors that I have used:

  • Coffee Whipped Cream Icing.
  • Orange Icing.
  • Pineapple icing.
  • Lemon Icing.
  • Chocolate Icicing

Cakes / Pastries / Cookies/ Bread/Muffins.

Sparkling Gulab Jamun Cheese Cake – Gelatin Free Version.

Gulab Jamun Cheese Cake

INGREDIENTS:

21/2 Cups Powdered Marie biscuits

50 gms butter, melted
5 gms agar agar (unflavoured china grass)
1 cup water
400 gms Cream Cheese

120 g sugar

200g Sour Cream

200ml whipping cream
1.5 Tsp cardamom powder

Pinch of saffron strands soaked in 1 tsp milk
Tiny pinch of salt
15 home made or Store bought Gulab jamuns
Chopped pistachios & dried rose petals for garnish

PROCEDURE:

Place all the biscuits in the food processor and pulse to a powder.

Add 1 Tsp Cardamom and melted butter and mix. The resulting mixture resembles the consistency of wet sand.

Line a spring form pan with parchment paper and pour this mixture.

Use a flat based cup or ladle and firmly press the biscuit mixture on to the base.

Cover spring form pan with cling wrap and refrigerate.

In a bowl add the softened cream cheese and whisk/ mix briskly. You do not require a stand mixer, but it can be utilized for a hands free working.

Now add the 120 gms sugar and whisk briskly until combined to a soft batter consistency.

Add 200 gms of sour cream (OR) hung yoghurt ( with absolutely no water) (OR) Greek yoghurt, the pinch of milk with soaked saffron strands (optional) and keep mixing.

Finally add 200 ml of whipping cream and mix vigorously.

Add 5 gms agar agar to 1 cup water in a sauce pan and soak for ten mins

Place sauce pan in the stove and slowly cook the agar agar in the water on a low flame with intermittent stirring. Set aside.

Pour the bloomed and warmed agar agar mix into  the cream cheese mixture and set aside.

Optionally add a pinch of cardamom powder and mix in.

Remove the chilled base from the refrigerator and arrange half sliced gulab jamuns completely on the chilled biscuit base.

Pour the mixed cream cheese batter on to the base and smoothen the top.

Cover with cling wrap and place inside the top shelf of the refrigerator.

Remove after a minimum of 3-4  hours for the cheesecake to be set well.

Decorate the top of the cheesecake with rose petals/ crushed pistachios/ gulab jamuns and silver varq.

Keep refrigerated until ready to serve.

A great option to take to a Diwali potluck or a Indian fusion party!

Cakes / Pastries / Cookies/ Bread/Muffins.

Fragrant Pumpkin Spice Cake

Pumpkin Spice Cake

This game changer cake have been a “fall” post, but then time flies you know and I had to finally document this recipe here for all the folks that kept asking for it! This one was inspired by @Sallysbakingaddiction and I love the heady fragrance of all the warm spices. The cream cheese frosting takes the cake to a whole different level. And by the way, you can totally make this cake without a stand mixer!

INGREDIENTS FOR CAKE:

2 Cups All Purpose Flour

2 Tsp Baking Powdr

1 TSp Baking Soda

1 Cup Brown Sugar packed. ( I used Imperial brand)

1/2 Cup Granulated Sugar

1 Tsp Salt

2 Tsp Pumpkin Pie Spice*

1.5 Tsp Ground Cinnamon

1 Cup Vegetable Oil

4 Large Eggs

1 Can Pumpkin Puree

1.5 Tsp Pure Vanilla Extract.

INGREDIENTS FOR CREAM CHEESE FROSTING:

1/2 Cup Butter at room temperature

3 cups Caster Sugar / Powdered Sugar

1 Tsp Vanilla Essence

8 Oz Cream Cheese at room temperature

Let’s get started…

Ingredients

Preheat oven to 350F and grease baking pan.

Take a dry bowl and dry whisk the flour, salt, baking soda, baking powder, cinnamon powder and pumpkin pie spice together. Set aside.

In another bowl whisk the eggs, oil, brown sugar, white sugar, pumpkin puree and vanilla extract with a whisk until combined.

Pour the wet ingredients into the dry ingredients and stir until well combined and the batter is thick,

Spread the batter on to the prepared pan and bake for 35-40 minutes or until a tooth pick that’s inserted, comes out clean.

*Pumpkin Pie Spice: 1/2 Tsp Each of the following: Ground Nutmeg, All Spice, Cloves and Ginger.

Cream Cheese Frosting:

Make sure that all ingredeitns are room temperature.

Beat all the ingredients until combined.

Frosting the cake:

Allow the cake to cool to room temperature and smear a thin layer of the frosting. This is called the Crumb layer of frosting and its needed to have a clean second layer without any of the cake crumbs.

Refrigerate for an hour.

Slather second layer of cream cheese frosting on the cake and decorate as you wish.

Cakes / Pastries / Cookies/ Bread/Muffins.

Plum Cake

IMG_6490

Plum Cake – It always brought back memories of Christmas holidays, time off from school, colorful stars outside homes, carols at school, and of course Plum Cake from the local bakery. It was truly a master piece and every bite would burst with sweet, tang from the raisins, the caramel sauce and the whole gamut of flavors that are so complex tapping in your taste buds in a way that  you have never known before…I love this cake so much that I had decided I was going to make the egg less version of the Fruit Cake at  home as often as I can. This is a more to go version and I love the compelling tastes in both of them a lot! It might seem like a lot of ingredients but once you actually bite in to this cake, you will agree that its completely worth it. The source of this recipe is from a friend R who got it from a post on a Facebook group.

INGREDIENTS:

Dry Ingredients:

1 1/5 Cups All Purpose Flour.

1 Tsp Baking Soda.

A pinch of salt.

Wet Ingredients:

1 Cup Dark Raisins soaked in water for 30 minutes.

1 Cup Golden Raisins soaked in water for 30 minutes.

Handful of dates chopped.

1/4 Cup Butter.

1 Cup Brown Sugar.

1/2 Tsp Cinnamon Powder.

1/2 Ginger Powder.

1/4 Tsp Candied Ginger.

1/4 Tsp All Spice Powder (Garam Masala )

1/4 Tsp Orange Zest.

1/2 Cup Orange Juice.

1/2 Cup Tuitti Fruiti.

1/2 Cup Water.

2 Eggs at room temperature.

1 Tbsp Date Syrup/ Golden Syrup/ Caramel Syrup.

1 Tsp Vanilla Extract.

PREPARATION:

  • Soak the tuitti fruit in the orange juice for at least 1 hour and set aside.
  • Remove the water from the golden raisins and black raisins and discard the soaked water.
  • Take  a pan and add the black raisins, golden raisins, butter, brown sugar, cinnamon powder, all spice powder, ginger powder, and salt.
  • Add the 1/2 cup of water and allow to boil the mixture for about 3-4 minutes.
  • Remove from the flame and allow to cool.
  • Drain the tuitti fruity , save the orange juice and add the tuitti fruity to the mixture.
  • Beat two eggs with a whisk and add it to the mix after it  has cooled down COMPLETELY.
  • Add vanilla essence, chopped dates, orange zest, date syrup and orange juice.
  • Mix completely and slowly add in the dry ingredients – all purpose flour, baking soda and salt.
  • Preheat the  oven to 350F and bake the cake for about 45-60 minutes or until a toothpick that’s inserted in to a cake comes out clean.
  • Cool it on a wire rack and when completely cool, cut in to slices and serve.

 

 

 

 

 

 

 

 

Appetizers · Cakes / Pastries / Cookies/ Bread/Muffins.

Marshmallow Chocolate Gems.

 

IMG_5309

Sometimes the best party foods I would say are appetizers alone! I could survive with just different appetisers. I guess what makes them so loved are the fact that they are bite sized, easy to handle and extremely tasty. This one was something I had pinterested a few months back and almost forgot about ! When my daughter wanted to call her friends over for a mini birthday party, this was something I thought about. It was fun to see them dress up the marshmallows with different colored “gems”.Obviously all the girls wanted the pink ones and I was left with an odd numbered white marshmallows!!! Easy to make, also the kids love getting involved. I made another batch with white chocolate over white marshmallows and dressed them up with strawberries! Pretty!

INGREDIENTS:

A Bag of Pink and White Marshmallows.

Melting Chocolate.

A Tsp Butter.

M&M`s of all colors.

PREPARATION:

  • Arrange all the marshmallows on a tray.
  • Place the melting chocolate on a glass container and place this over a saucepan of boiling water.
  • Slowly stir the chocolate until it melts.
  • Add a dollop of butter and stir.
  • Slowly take the marshmallows one by one and swirl the head in the melted chocolate.
  • Press an M&M candy on top.
  • Don`t they look pretty like sparkling gems?

 

Eggless Cakes

Eggless & Spongy Tuitti Fruity Vanilla Cake.

IMG_5132

Everyone loves cake. Period. It`s one of those things…I guess it evokes feeling of comfort – Soft fluffy layers of sponge cake piped with buttercream, or decorated with fondant, filled with fresh fruit cream, or sometimes just a plain vanilla cake..I mean literally plain vanilla! I loved my German Black Forest Cake and my favorite Coffee Cake with Toblerone Shavings but I was always on the lookout for a good Eggless sponge cake. One of my readers sent this in to me, and when I tried it, I fell for its crumbly texture. I rehashed it with a little more splash of color and the kids loved it. Tuitti Fruity rules! The best part about this cake it uses ingredients that are always available in your pantry!!!

INGREDIENTS:

1 1/2 Cups All Purpose Flour.

3/4 Cup – 1 Cup Sugar.

1 Cup Beaten Fresh Curd / Substitute with Sour Cream/ Hung Curd/ Greek Yoghurt.

1/2 Cup Avocado Oil/ Canola/ Vegetable Oil.

1 1/2 Tsp Baking Powder.

1/2 Tsp Baking Soda.

1 Tsp Pure Vanilla Extract.

1/3 Cup Tuitti Fruity.

Handful Cherries.

2 Tsp All Purpose Flour to dust the Tuitti fruiti.

PREPARATION:

  • Grease a tin loaf pan on all sides and line the base with parchment paper. I love to make cakes that are bite sized so I used my brownie pan.
  • Preheat the oven to 400 F/200 C for about 10 minutes.
  • Measure out the tutti fruity and coat it with a layer of dry all purpose flour. This will keep the surface of the tutti fruity dry and allow it to stay on top rather than sink to the bottom.
  • Sieve the All purpose flour and set aside. In a mixing bowl beat the curd slightly until its smooth with NO clumps. Add the granulated sugar and cream until well mixed.
  • Add the measured baking soda and baking powder to the creamed mix in the bowl and allow to sit for about 5-7 minutes. You will see tiny bubbles forming and the creamed mixture slightly increasing in volume.
  • At this point add the oil and the vanilla essence.
  • Add the all purpose flour in to the bowl little by little and fold it in,  Be careful not to over mix too vigorously so as to not rob the batter of the air bubbles.
  • Transfer to a cake pan/ loaf pan/ brownie pan  and bake for  10 minutes at 400F. Reduce the temperature to 350F and then continue to bake for about 30 minutes.
  • The time taken depends on the size and depth of the cake pan that you are baking the cake in. Please keep an eagle eye on it. After 30 minutes try to insert a toothpick in to the centre of the cake. If it comes out clean, then the cake is done.
  • Optionally you could brush the top of the cake with some milk 10 minutes BEFORE the ending time to get a lovely sheen.
  • I lined my top of the cake with cherry halves dunked in flour as the kids love the way it looks!
  • Great Valentine`s Day Cake? Christmas Cake !!! Dress it up any way you want.
  • Remove the tuitti fruity and make it an Eggless Plain Vanilla Cake Sponge. What I really love about this cake is that its fuss free and easy to whip up. 
  • IMG_5137
Cakes / Pastries / Cookies/ Bread/Muffins.

Easy Spongy Black Forest Cake. ( Layers of chocolate cake, lined with whipped cream and maraschino cherries)

IMG_5210

I love Black Forest Cake. And I love Buttercream! Period! Contrasting as it may sound,I love the light whipped cream slathered over the Black Forest Cake. I guess its got to do with the fact that its light and airy, not dripping with sweet, and the tartness from the maraschino cherries all bundled in to one big cake. My earliest memories of Black Forest Cake was the one at Saravanaas in T.Nagar,Chennai. On rare ocassions, amma would buy us a few pieces of the Black Forest Cake as a weekend treat along with the famous Bangalore Iyengar Bakery Dilpasands. I was in chocolate heaven. I am not a big fan of chocolate, or cake, or whipped cream but somehow I loved this arrangement. Years later, when I found it at the Hot Breads location here, I was overjoyed. I had been wanting to try it at home for a long time now and last year I made it for my kids birthday. The only reason I could never post it until now was that there would never be time for me to click any pictures!!! Its a great option to make it with kids and they love it.

INGREDIENTS FOR CHOCOLATE CAKE:

1 1/2 Cup All Purpose Flour.

1 1/4 Cup Sugar.

1 Tsp Baking Soda

1 Tsp Baking Powder.

3/4 Cup Cocoa Powder.

3 Large Eggs.

3/4 Cup Butter/ Oil.

1 Cup Milk.

1/2 Tsp Instant Coffee Powder.

1 Tsp Vanilla Essence.

INGREDIENTS FOR CHERRY SOLUTION:

1/4 Cup Cherry Solution. ( Maraschino Cherries are sold soaked in this solution).

1/4 Cup Water.

3 Tsp Sugar.

INGREDIENTS FOR ICING & GARNISH:

Cool Whip readymade from the store (or)

1 Pint Heavy Whipping Cream.

1/2 Cup Icicing Sugar.

1/2 Tsp Vanilla Essence.

Handful of Maraschino Cherries.

Handful of Glazed Red Cherries.

Chocolate Shavings.

PREPARATION:

  • Measure out the required amount of all purpose flour and cocoa powder and add the baking soda and baking powder. Now seive them all together in to another dry bowl.
  • Preheat the oven to 375F and grease the sides of a 9 inch spring form pan and line the base with parchment paper.
  • Lightly warm 1 cup of milk and then add about 1/2 Tsp Instant Coffee Powder to it. Stir and allow to cool.
  • Measure out the sugar and add to a bowl and add 3 eggs at room temperature to this  . Beat on low speed for a couple minutes.
  • Add the melted butter/ oil, vanilla essence and the cooled milk.
  • Beat well to incorporate.
  • Slowly add the dry ingredients and with a paddle attachment mix to a smooth batter. You could also use a hand held whisk for the same.
  • Transfer to the cake pan and bake for about 35-40 minutes until a toothpick that’s inserted comes out clean and the cake is springy.
  • Allow to cool.

IMG_5143

Cherry Solution:

  • Pour out the required quantity of the solution in which the maraschino cherries are soaking in. Add water and 3 Tsp sugar and allow to steep for some time in low heat. Switch off and allow to cool.

Whipped Cream:

  • Place the metal bowl in the freezer for about 15 minutes and then transfer the heavy whipping cream to it. Add sugar and vanilla essence and keep beating until the cream reached stiff peaks.  Optionally you can use store bought whipped cream like Cool Whip.

ASSEMBLING THE BLACK FOREST CAKE:

bfcake

  • When the cake is cooled enough, place it on a firm base and slice it horizontally in to 3 layers.
  • Transfer the lower most layer on to a cake server and sprinkle the cooled sugared cherry syrup with a spoon or a brush.
  • Slather the layer with whipped cream and garnish with chopped maraschino cherries.
  • Place the second layer over the first and again drizzle with sugar solution, whipped cream adn more maraschino cherries.
  • Spray the inner side of the topmost layer also with the sugar syrup and now place the topmost layer.
  • Cover the cake on all sides with whipped cream.
  • Garnish with chocolate shavings and pipe rosettes on the top and garnish with red glazed cherries.
  • Black Forest Cake is now ready to be served.

IMG_5216