Dried Mix Fruit Cake with leftover bread served with Custard

 

If you have left over bread at home and don’t know what you want to make… here is a easy recipe of a Cake with leftover Bread that you can easily prepare at home… it’s delicious.. the ingredient measurement are taken in measuring cups and spoons. Please follow the proper recipe. Here I have made 2  cakes in 2 different methods. One is on the gas in a heavy bottom vessel and another cake in the oven.. 

Ingredients 

10 slices of Brown Bread 

2 cups of Toned Milk in room temperature 

100 grams of Butter

2 tbsp Curd

1/4 tsp Vanilla Essence 

3/4 cup of Caster Sugar 

3/4 cup Dried Mix Fruits chopped and chopped Nuts - Cranberries, Raisins, Apricot, Kiwi, Almond, Cashews etc. 

1/2 tsp Salt

1/2 tsp Baking Soda 

1/4 tsp Soda Bicarbonate 

1 tsp Wheat flour 

Method- 

Take a bowl, cut the bread pieces into small pieces, add 2 cups of Milk, let the milk soak into the bread. In another bowl, take butter, sugar, salt, curd and vanilla essence. Beat the ingredients together until creamy and sugar has mixed well with the ingredients. Add the soaked bread, continue to beat until all the ingredients have combined together and there are no  bread pieces seen. The batter may look curdled but it’s ok. Now keep half of the dried chopped fruits and nuts aside. Add the wheat flour into one portion of the chopped dried fruits and nuts, mix well, add this into the batter, also add the soda bicarbonate and baking powder, beat once more. The batter should be of thick dropping consistency. Don’t over beat. Now take 2 moulds, grease both the moulds with butter. So here I have taken one normal mould and one bundt ring cake mould. Pour the batter in both the moulds, up to 3/4 of the containers. In the normal Cake mould, after pouring the batter, sprinkle some chopped dried fruits and nuts. Rest of the dried fruits and nuts keep aside. 

To cook on the gas - Take a heavy bottom pot, place a ring at the bottom of the container so that the cake tin doesn’t come in direct contact with the pot. Cover the pot and on medium flame let the container heat for 2 to 3 minutes until the pot becomes hot. Remove the lid and keep the cake container over the ring, cover and let it bake for 20 minutes. After that insert a tooth pick to check. Switch off the flame and let the cake cool down. 

To make it in a oven - 

Preheat the oven at 180 degrees celsius. Bake the cake for 20 minutes, check the cake after 20 minutes by inserting a stick. Once done remove the cake from the oven and let it cool. 

To make the Custard 

Ingredients 

2 cups of Milk

2 tbsps Custard Powder 

1 1/2 tbsp Sugar

The remaining chopped dried fruits and nuts 

Method 

Take a cup, add 1/2 cup milk, add the custard powder. Mix the custard powder well with the milk. Keep the rest of the milk to boil, add sugar, let the milk simmer for a 2 minutes, add the custard powder milk and on a low flame keep stirring the custard, so that no lumps are formed. Cook the custard until the custard has thickened up and has reduced half in quantity. Switch off the flame. Let the custard cool a bit. Add the chopped dried fruits and nuts. Stir and mix well. Let the custard cool down completely. Keep the custard in the fridge to chill. 

To serve the cake - 

Before serving the ring bundt cake, pour the chilled custard into the centre cavity, garnish with dried mix fruits and nuts. 

To 

Ripe Jackfruit Cake

 

Rustic jackfruit cake made with leftover ripe jackfruit. It’s healthy and delicious. 

Ingredients 

1 cup Wheat flour 

1 cup Fine Semolina 

1 cup Powder Jaggery 

1 tsp Baking Powder 

1 tsp Baking Soda

1/2 tsp Cardamom Powder 

1/4 tsp Salt

2 tbsp Almond Flakes 

1/2 cup Ripe soft Jackfruit 

1/2 cup Ripe firm Jackfruit chopped 

1/4 cup Oil

1/4 cup Curd 

1 cup Coconut Milk 

Method 

Take wheat flour, semolina, jaggery powder, cardamom powder, salt, baking powder and baking soda. Take a sieve mesh and sieve all the ingredients together. Take a bowl, pour oil, curd and coconut milk and whisk it together.  Pour the liquid into the dry ingredients, and whisk all the ingredients together into a thick dropping consistency. Add the almond flakes and both the types of jackfruits. Mix the ingredients together. Take a grease baking mould. Pour in the batter up to 3/4 the size of the mould. Bake the cake at 180 or 200 degrees temperature depending upon the oven temperature for 55 to 60 minutes. Insert a toothpick and check. Once done remove the cake and cool it. Unmould the cake and let it cool completely before cutting.

Date and Walnut Cake

Merry Christmas to all... may peace and happiness fills your heart 🎅🏼

We all have some sweet and naughty stories to tell of our childhood..... This recipe takes me back to my teenage, almost 30 years back. I being a teenager, was learning to open up my wings... exploring new things. I was always found of cooking.. as my school always encouraged us for the extra curricular activities - we had cooking class in our school. I had got this recipe from one of my neighbour Aunty, since this recipe content rum... me and my friend became very excited about this recipe. We use to buy a quarter bottle rum... half went into the cake and the other half into our stomach... with Bryan Adams songs playing at the background....

and my mother screaming at another end.

Later there was a Savvy magazine contest about the dishes you can store for a longer period of time... I had posted this recipe to them and this recipe was selected...

This cake can be prepared for any occasions... 

This cake is moist and the taste is amazing. Please eat a day after you bake... this cake can be store for 2 months in the freezer. Wrap it in a foil and then in a sealed bag..

Ingredients

500 grams of Dates deseeded and chopped

200 grams of Walnuts chopped

50 grams of Black Raisins deseeded and chopped

50 grams of Truti Fruti

500 grams Sugar

1/2 tsp Salt

1/2 to A cup of Rum

6 Eggs

4 tbsp Ghee

3 1/2 cups of Whole Wheat flour

3 tsp Soda Bicarbonate

3 cups of Water

Method

Soak the chopped walnuts in rum for a day or more. Boil 3 cups of water, switch off the flame. Add the dates, raisins, truti fruti, sugar, salt, ghee and the soda bicarbonate. Cover and keep it aside to cool. Beat the eggs. Add the eggs and the the flour gradually into the date mixture and beat it. Add the walnut soaked in rum and mix it again. Take 4 baking mould - 2 of 1/2 kg and 2 of 250 grams each. Grease the baking moulds. Pour the batter up to 1/2 the baking mould. Bake the cake at 180 degrees for an hour approximately in an pre heated oven. Check the cake by inserting a tooth pick after 50 minutes, as different oven has different temperature levels. Once done, remove the cake. Cool the cake and remove from the mould. Cool it further on a cooling rack. Enjoy the cake the next day... this cake can be stored in a freezer for 2 months. Wrap the cake in a foil paper and then keep it in a sealed bag.

Gandhoraj Lemon Cake

We had one Gandhoraj Lemon growing at our place. So used it to make this rustic simple delicious cake for my sweet little doggie, to celebrate her 6th birthday. It’s a simple recipe without using an oven. Made this cake in a wok / Kadai. 

Ingredients

2 cups Whole Wheat Flour 

1/2 tsp Baking powder

3/4 tsp Soda Bicarbonate 

1/4 tsp Salt

1 cup Sugar

1/4 cup Vegetable Oil

1/4 cup Butter

1 cup + 1/2 Milk 

Juice of 1 Gondharaj Lebu

1/4 tsp Zest of Gondharaj Lemon

1/2 tsp Vanilla essence

Method 

Take a cup of milk and add butter into it and microwave it for 30 seconds. Remove the milk from the microwave. Add the lime juice and vanilla essence. Stir and mix the liquid. Take a medium size mixer jar. Add the sugar and grind the sugar into a powder. Now gradually add the milk and churn the mixer until all the liquid and sugar have incorporated well. 

Take a mixing bowl, add the flour, baking powder, baking soda, salt and lime zest and mix the ingredients together. Grease the cake tin and keep it aside. Take a wok, add a stand to the base. Cover the wok with a lid and on a low flame let it pre heat. Now pour the churned milk gradually in the flour mix and mix the ingredients together. Add the oil and mix the batter. Now gradually add the remaining 1/2 cup milk and form a thick batter. Pour the batter into the greased pan and tap the cake tin 3 times. Place the baking tin into the wok, cover the lid and bake for 1 hour or until the cake is brown from top. To check insert a toothpick in the center of the cake, the toothpick should come out clean. 

Remove the cake tin from the wok and place it on a wire rack to cool for 10 minutes. Remove the cake from the cake tin and cool the cake completely. This cake can be kept for 2 days outside.

Badam Milk Mix Cupcake

Bangalore has many shops that serves delicious hot Badam Milk... you also get Badam milk powder that you can purchase and mix a spoon of the powder with hot milk. I got a packet of the Badam milk powder this time while I was in Bangalore. Preferably it’s better to make the powder at home. Since no one in my house wanted to drink Badam milk, I used the powder to make these cupcakes. 

Ingredients 

2 cups All Purpose Flour 

1/2 cup Badam Milk Mix Powder

1/3 cup Powder Sugar 

1/4 tsp Salt

1 tsp Baking Powder 

1 tsp Soda Bicarbonate 

3 tbsp melted Ghee 

1/2 cup Curd beaten 

1 1/2 cup Warm Milk 

2 tbsp chopped Almonds 

Few Saffron strands

Method 

Add all purpose flour, Badam Mix powder, Baking powder, Soda bicarbonate and salt in a mixing bowl. Mix all the ingredients together. Take another bowl, add 1 cup milk, curd,  ghee and sugar. Stir and whisk well until the sugar dissolves well with the milk.  Now gradually add the flour and whisk. Add the remaining milk and continue to whisk until the batter forms a thick dropping consistency. Pre heat the oven at 180 degrees Celsius. Take cupcake liners and arrange it into the cup cake cavity mould or use aluminium cups. Fill up the liners with the batter. Fill upto 3/4 of the quantity of the liner. Sprinkle the chopped almonds and few saffron strands on the top. Bake the cupcakes for 20 - 25 minutes at 180 degree celsius. Insert a tooth pick and check if the cupcakes are done after 20 minutes. Once done then remove the cupcakes and place them on a cooling rack and cool it. Enjoy the cupcakes for breakfast or tea.

Eggless Strawberry and Vanilla Cupcakes Center filled withStrawberryJam...

 

We all enjoy cupcakes and cakes at some point of time. I prefer making them at home. This cupcakes are delicious in taste... I have used strawberry as this is the fruit of the season. These can be severed at any point of the day. These makes a perfect lunch box serving for children to carry it to school. 

Ingredients 

3 cups All Purpose Flour + 1 cup of Wheat Flour mixed together 

1/2 tsp Salt

2 tsp Baking Powder

2 tsp Soda bicarbonate 

1 cup Caster Sugar 

2 tsp Vanilla Essence 

1 Mashed Banana 

1/4 cup Curd

1/2 cup Condensed Milk

150 Ml Oil

500 ml + 1/4 cup Milk 

1 cup Strawberry Pulp

1/2 cup Strawberry Jam 

2 tbsp Almond Flakes 

                    

              

Method 

Take a mixing bowl. Add sugar, condensed milk, banana, curd and oil. Beat it well till all the ingredients are well  incorporated. Add the vanilla essence, 1 cup flour, 125 ml milk and salt. Beat it well. Add another 1 cup flour and 125 ml milk, beat it well. Keep repeating the process twice more till all the flour and 500 Ml milk is used up. Add the baking powder and soda bicarbonate. Beat it once more. Divide the batter into 2 parts. Now add the strawberry pulp into one part of the batter and 1/4 cup milk into another part of the batter. Beat both the batters. Take a 12 mould cupcake cavity tray. Place a cupcake liner in each cavity. Pour 2 tbsp of the strawberry batter in each liner. Now add 1/2 tsp strawberry jam in the center of the batter. Now top it up with 2 tbsp Vanilla batter. Add few almond flakes on top. Bake it in a pre heated oven for 25 to 30 minutes at 180 degree celsius. Insert a tooth pick to check. If done, then remove the cupcakes from the oven. Remove the cupcakes  from the cavities. Let it cool completely on the cooling rack before enjoying it. 

Bolo Rei - King’s Cake

Merry Christmas to all...

Bolo Rei (King’s Cake) is a traditional Portuguese cake that is eaten around Christmas, that’s 25th December to 6th January. There won’t be any Christmas without Bolo Rei on the table. Each family in Portugal either buys or makes it at home during the season. 

This recipe made it’s way to Portugal from France during the 19th century when Confeitaria Nacional opened it’s official bakery in 1829. The Confeitaria was the first to introduce this recipe. 

Although it is called a cake,  Bolo Rei is more like a sweet bread.  Traditionally there is a large fava bean and a coin placed inside the Bolo Rei. And the one who gets the bean has to make the cake  for the following year and the one who gets the coin, is the lucky one. 

Normally you can add 50 ml of Port wine into the dry fruits and keep it for overnight but I haven’t add the port wine into my recipe. The dough is kept overnight for rising, but I kept it for 2 hours. 

Here is my version of the recipe - 

Ingredients

500 grams All Purpose Flour 

125 ml Lukewarm Milk

65 grams Caster Sugar 

1 sachet / 11 grams Dry Yeast 

2 Eggs

1 Egg white

100 grams Butter

2 tbsp Candied Apricot chopped 

2 tbsp Candied Cherry chopped 

2 tbsp Raisins chopped 

2 tbsp Black Raisins chopped

1/2 cup Dried Fruits chopped

2 tbsp Walnuts chopped 

2 tbsp Almond chopped 

2 tbsp Cashews chopped 

1 Egg yolk to brush 

2 tbsp Powder Sugar for sprinkle 

For Garnishing 

Ingredients 

1 tbsp Almond chopped 

1 tbsp Walnut chopped 

1 tbsp Dried Fruits

1 tbsp Candied Apricot sliced 

1 tbsp Candied Cherries whole 

Some Lemon Candied peels sliced 

Method 

Take 1/2 the quantity of the lukewarm milk, add 1 tbsp of caster sugar, stir the milk, then add the yeast.  Stir it once again and let it rise. Meanwhile mix all the dried fruits, candied fruits and nuts together and keep it aside. 

Take flour, sugar, butter, eggs, remaining milk and yeast in a mixing bowl and knead it into a dough for 5 to 7 minutes. I have used a kneading machine, but you can also knead it by hand. Cover and keep it aside to rise. Now add the dried fruits and nuts. Knead the dough again. Divide the dough into 2 portions. Take a portion of the dough, roll it into a thick rope and round it into a wreath on a baking sheet.  Cover and keep it for 30 minutes. Then brush the dough with the egg.

Garnish the cake with candied peels, nuts and dried fruits. Bake it in an pre heated oven for 25 minutes at 180 degree celsius. Remove it from the oven and let it cool a bit. Sprinkle with some powdered Sugar.

Putu Ayu Ketan Hitam (Black Glutinous Rice and Coconut Steamed Cake)

It's an Indonesian steamed cake recipe. It's can be served as snacks and believe me it is moist, healthy and super tasty.

I have followed Anna dina's blog for this recipe, but I have reduced the quantity of the ingredients to half and recreated the recipe as per my convenience.

The Black Rice was one of the ingredient that I had received as prize from Original Indian Table in collaboration with Commeat. I have plated it on a Tapas plate which again was one of the prizes I had received from Le Creuset...

I made the rice flour at home. I took 125 grams of rice and ground it. Then sieved it. I have used dried grated coconut, but the fresh coconut is more preferred.

Black Rice known as forbidden rice, it is less popular than the other rice varieties, it is also an ancient grain that has been eaten in Asia for thousands of year. It has a powerful disease-fighting antioxidants, and it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

For the Coconut Layer

Ingredients

50 grams grated Coconut

3 drops of Vanilla Essence

A Pinch of Salt

1 Pandan Leaf

Methods

Add the coconut, salt, vanilla essence and pandan leaf into the bowl. Mix the ingredients and steam it for 2 minutes. Let it cool. Discard the leaf and keep it aside.

For the Cake

Ingredients

120 grams of Black Glutinous Rice Flour

60 grams Caster Sugar as per the sweetness required

A Pinch of Salt

1 Large Egg

100 ml Coconut milk

1 Pandan Leaf

Oil for greasing

Method

Boil coconut milk with pandan leaf. Let it cool then remove the leaf from the coconut milk. Boil a liter of water in a pot. Grease the putu ayu moulds or mini bundt moulds with oil. Put 2 tsp of the coconut into the mould. Press the grated coconuts well until it sets. Keep the mould aside.

Remove the pot of hot water from the flame. Take another bowl which can fit onto the pot. Add the egg, sugar and salt into the bowl. Beat on low speed until the sugar dissolves. Increase the speed of the beater and  beat until the batter becomes thick and pale. Add the flour in the batter in batches. Beat it further till the flour has mixed well. Now gradually add the coconut milk little at a time and continue to beat the batter until the ingredients are well incorporated.

Fill the moulds with the batter until full till the edge, steam it for 15 minutes or till the cake is done. Let the cake cool down before remove it from the moulds.

Honey and Apple Bundt Cake....

This is an eggless tea time cake. Honey and apples are the key ingredients. It's healthy and good for children. It can be served as evening snacks or packed in lunch boxes. This recipe is with love from my kitchen. Please do try it out and share your reviews with me. 

Ingredients

2 Apples peeled and grated

1/2 cup Honey

150 ml Milk

2 tbsp Vinegar

1 tsp Vanilla Essence 

3/4 cup Oil

2 cups Whole Wheat Flour

1/2 cup Brown Sugar

1/4 cup Caster Sugar

1 tsp Baking Powder

1 tsp Soda bicarbonate

1/2 tsp Cinnamon powder

1/4 tsp Nutmeg powder

1/4 tsp Salt

Method

Grease the Bundt pan with oil and keep it aside. Sieve cinnamon powder, nutmeg powder, baking powder, soda bicarbonate and flour together. Take another bowl and add honey, oil, vanilla essence, vinegar and milk together and whisk it. Add brown and castor sugar and whisk it again till the sugar dissolves.

Gradually add the dry ingredient little at a time and whisk the batter well. Add the apples and mix it. Pour the batter into the bundt pan, fill the batter only upto ¾ level of the pan. Tap the pan gently. Bake the cake at 180 degrees for 40 to 45 minutes. Insert a toothpick deep into the cake. If it comes out clean, the cake is done. Cool the cake for 15 minutes and gently remove it from the pan. Cool it further before frosting.

For Icing

Ingredients

1 cup Icing Sugar

1 tsp Vanilla Essence

1 tbsp Milk

Method

Sieve the icing sugar into a mixing bowl. Add vanilla essence and milk into the icing sugar. Whisk it till the icing is thick in consistency.

Pour the icing into a disposable piping bag. Cut the tip of the piping bag and pour the icing over the cake. Allow icing to dry completely before slicing and serving.

P.S. If you don't have a bundt pan then you can use any other baking tin.  

Milo Dinosaur ChesseCake

Milo is one of the very popular malt base powder used in Singapore for drinks. Different types of drinks like Milo Dinosaur Drink, Milo Ice, Hot Milo etc are made with this powder. So here is the Milo Dinosaur cheesecake with love from my Kitchen. 

Ingredients for the Cake 

150 grams All Purpose Flour 

2 tbsp Milo powder 

1 tsp Coffee powder 

1/2 tsp Baking powder 

1/2 tsp Soda Bicarbonate 

1/4 tsp Salt

1 tsp Vanilla Essence

100 ml Oil

200 ml Condensed Milk

100 ml Curd 

100 ml Milk 

Method 

Take a bowl, add the coffee powder, Milo powder, baking powder, soda bicarbonate and salt. Mix it. Keep the (dry ingredient mix) aside. 

Take another bowl. Beat the oil, curd , condensed milk and vanilla essence together. Add the dry ingredients mix. Beat it once more. Add the milk and beat it once more. The batter should be of the dropping consistency. Add little more milk, if you feel that the batter is dry. Take a springform tin. Spray oil into the tin. Cover the tin with an aluminum foil from out. Pour the batter into the tin. Tap the tin. Bake at 180 degrees Celsius for 30 minutes in a pre heated oven.  Insert a tooth pick to check. Once done remove it and let it cool. 

For the Cream Cheese

Ingredients 

1 pack of Cream Cheese 

200 grams Hung Curd

200 grams Icing Sugar 

1 tsp Vanilla Essence 

2 Eggs 

3 tbsp Milo Powder 

Method 

In a mixing bowl, beat the Cream Cheese and the hung Curd until smooth. Add the eggs one at a time and beat it. Add the vanilla essence. Beat it once more. Add the icing sugar. Beat it until smooth. Take the Milo cake. Press the cake gently from top. Pour the cream cheese mix on the cake. Take a tray. Put the cake tin on the tray. Pour 2 cups of water on the tray. Put the tray for baking at 180 degrees for 30 minutes in a pre heated oven. Once done the Cream Cheese will set. Chill it in a refrigerator for 3 to 4 hours in the refrigerator. Before serving. Sprinkle Milo powder on top of the Cheese Cake. Serve it chill. 

Kesar Pista Rasmalai Cake...

This was in my bucket list for a long time. This cake is infused with rasmalai milk and dressed with whipped cream and cream cheese, flavoured with Kesar essence. It is decorated with rasgulla, saffron strands, dried rose petals and ground pistachio. You can make rasmalai at home or you can get it store bought. 

Try this fusion cake and I am sure you will like it... 

With love from my kitchen...

You need 8 rasmalai rasgullas for the cake..

For the Cake..

Ingredients 

1 3/4 cups of All Purpose Flour 

1 1/4 cups of rasmalai milk or more if required 

1/4 cup Curd 

1/4 cup Sugar syrup 

3/4 cup Oil

1 tsp Kesar essence 

1/4 tsp Salt 

1 tsp Baking powder

1 tsp Soda bicarbonate 

5 Rasgullas milk squeezed out from it 

Method 

Take a mixing bowl. Add oil and 1 cup of milk. Gradually add the flour and salt. Beat it.  Add the remaining 1/4 cup milk and the essence. Beat it again. Add the baking powder, soda bicarbonate, curd and the sugar syrup. Beat it. The batter should be thick dropping consistency. Add more milk if you require to get the right consistency. Grease a baking tin. Grease it with oil. Pour the batter to 3/4 of the tin. Place the rasgulla into the cake batter. Bake at 180 degrees celcius for 25 to 30 minutes or until done. Insert a toothpick to check. Once done, remove it out from the oven and cool it completely before decorating the cake. 

For Icing 

Ingredients 

1 cup Whipped  cream 

1 cup Cream Cheese 

1/2 cup Rasmalai milk 

1 tsp Kesar essence 

Few strands of Saffron 

2 tbsp of ground Pistachio 

Few dried Rose petals 

3 Rasgulla cut into half

Method 

Take a mixing bowl. Add the whipped cream and beat it. As it forms a soft peak, add the cream cheese and the essence. Beat it for 2 minutes. Add few saffron strands and 2 tbsp of the milk. Beat it for a minute. Take the cake, slice it horizontally from the centre. Drizzle the milk on the cake slices. Add the cream on one of the cake slices.  Cover the cream with another slice of cake on top. Cover the cake with the first layer of icing. Refrigerate it for 15 minutes. Apply the remaining icing and decorate it with rasgullas, ground pistachio, few more strands of Saffron and dried rose petals. Refrigerate it for 30 minutes and enjoy it.