Wednesday, 25 May 2016

Apple And Cinnamon Cake

I made this apple and cinnamon cake for Mother’s Day (Yes, I realize this post is three weeks too late). But the good thing is that this cake is super yum, and doesn’t need a special occasion to be enjoyed.

I remember when I was little, and knew nothing about baking; I tried baking an apple cake. It was a disaster. I didn’t follow a recipe (what 9 year old would?). The cake tasted like baby food. You’d be happy to know, since then I’ve worked on my apple cake recipe, and it is now one of my favorite apple desserts.

  1. 85 g unsalted butter
  2. 180 g flour
  3. 1 ½ tsp baking powder
  4. ½ tsp cinnamon
  5. ½ tsp salt
  6. 170 g powdered sugar
  7. 1 egg
  8. ½ c milk
  9. 1 tsp vanilla extract
  10. 2 apples, sliced
  11. 1 tbsp powdered sugar
  12. 1 tsp cinnamon

  1. Preheat the oven to 180 degrees and line a 9-inch tin with baking paper.
  2. In a large bowl, sieve the flour, baking powder, salt and cinnamon.
  3. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
  4. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  5. Transfer the batter into the prepared tin.
  6. Coat the apple slices in a little bit of flour and arrange on top of the batter.
  7. Now, mix the 1 tbsp sugar and 1 tsp cinnamon in a small bowl and sprinkle over the apples.
  8. Bake in the oven at 180 degrees for 10 minutes, and then lower the temperature to 150 degrees and bake for another 30-35 minutes. 

Tuesday, 17 May 2016

Mango And Lime Sorbet (No Machine)

Summer is here; which means its time for ice cream! Well, technically this isn't ice cream, but this recipe produces a sorbet that is so creamy and rich, you'll confuse it with ice cream too! This mango lime sorbet is the perfect way to treat yourself this summer. It's cold and sweet, with just the right amount of tartness. Biting into this sorbet is like an explosion in your mouth: you first get the sweetness of the mango, and then the hit of freshness from the little bits of lime zest. And did I mention all this happens in one single food processor, using just 3 ingredients? This recipe is quite similar to the Chocolate Banana Sorbet I made a few weeks ago. 

  1. 380g frozen mango, cut into cubes
  2. 70g condensed milk
  3. zest and juice of 1 lime
  1. Add the frozen mango, lime zest, lime juice and condensed milk in a food processor and process until smooth. 
  2. Pour into a freezable container and freeze for at least 5 hours.

Thursday, 12 May 2016

Double Chocolate Muffins (Eggless)

These double chocolate muffins are soft, light, oozing with chocolate and quite delicious. I don’t usually make a lot of small treats like muffins, cupcakes or cookies, but I absolutely love these! The recipe called for two eggs, and I was all out of eggs that day. So, I improvised, and replaced the egg with yogurt, and you won’t believe I ended up with the fluffiest, softest muffins ever.

  1. 224 g flour
  2. 2 teaspoons baking powder
  3. ½ teaspoon baking soda
  4. 2 tablespoons unsweetened cocoa powder
  5. 96 g powdered sugar
  6. 110 g chocolate chips
  7. 240 g milk
  8. 66 g vegetable oil
  9. 60 g plain yogurt
  10. 1 teaspoon vanilla extract

  1. Preheat the oven to 180 degrees. Line a muffin tray with muffin cases.
  2. In a mixing bowl, sieve together the flour, baking powder, sugar and cocoa. Add in the chocolate chips.
  3. Add the wet ingredients in a separate bowl and mix well.
  4. Add the wet ingredients to the dry ingredients and mix to combine.
  5. Spoon into muffin cases and bake for 20 minutes.