…medium & continue beating till the batter is smooth. Pre-heat the oven to 180C. Divide the batter in the prepared cupcake moulds or any variety of cake moulds or in cake tins. Bake for 20-25 mins. if using cake tins & for 12-15 mins. if using cupcake moulds/muffin tins. The top of the cakes/cupcakes should be lightly golden & a toothpick inserted in the centre should come out clean. Do not overbake or the cake will be dry. It is better…
…Goan Christmas Cake. It is a rich & moist semolina/rawa & coconut cake. I remember the times my grandmother used to make this cake in a traditional clay oven which we had bought in the Mapusa market in Goa way back in the early 70s. Throughout our journey by bus from Goa to Pune we had to handle the clay oven with great care. We had wrapped it with lots of cloth & there was a big fuss about its safety. I never understood then, the imp…
…ake in a pre-heated oven at 150C for an hour. To avoid overbrowning of the cake; cover the top of the cake with a piece of foil. After baking, do not remove the cake out immediately but leave the door of the oven slightly ajar for about 8-10 minutes. Wear oven mittens and then remove the cake pan from the oven and immediately tap on the kitchen table. Unmould immediately onto a baking sheet or a sufficiently large plate. Peel off the parchment com…
…ulp 2 tbsps. Cocoa pwd. (make a paste with milk) Procedure: Grease a bundt cake pan or any cake pan of your choice with butter and lightly dust with flour. Combine and sift maida and baking powder. Set aside. In a sufficiently large bowl, cream butter and sugar until light and fluffy. Add one egg at a time and beat well after each addition. Add milk and lime juice and mix with a wooden spatula or spoon. Add few tablespoons of flour at a time and f…
Layered cakes look elegant & dainty. I enjoy baking & layering cakes. These cakes are not only pretty but are tasty too. They look lovely when wedged & served! Unfortunately, I did not take a picture of the wedged piece.. It turned out so well & was so attractive on the dessert plate.. we enjoyed it as dessert after dinner. By the time I realized that I had not clicked the picture…alas it was too late!! When I bake it a…
…bake and my grandmother would too. This is a beautiful Goan Baath Rainbow Cake Tart wherein the Baath cake batter is in pale or vibrant colors and baked in a sweet short crust pastry. The top of the cake is further covered with pastry strips which are arranged in a lattice / crisscross pattern. You can use unsweetened pastry if you wish and use serrated pastry strips or plain ones. It all depends on your personal creativity and preference to make…
…ng on the top of the iced cake. Make sure you pour it evenly on top of the cake. Cover the sides of the cake with chocolate vermicelli. Cut slices of orange or sweet lime along with the rind into thick discs & then halve them. Arrange on sides of the cake as shown in the picture. Set in the fridge till well chilled or cold. Serve cut into wedges. Tip : Mixing bowl, beaters & fresh cream should be chilled well before beating. In summer, p…
…on top; spoon ½ cup hot apricot sauce over the top of the steamed pudding/cake. Cut in wedges to serve with remaining sauce. Tip : This is a sweet pudding/cake, so please adjust sugar according to taste. Apricot Sauce for Puddings, Pies, Ice Cream & Cake : Ingredients : 1 can Apricot Halves ½ cup Honey ¼ cup unsalted Butter A pinch of Salt Procedure : Puree apricot halves along with the syrup until smooth. Pour in a saucepan & stir in hon…
…reezer as the texture will change. Assembling of the Trifle: First cut the cake into thin slices. Arrange a layer of cake in the bowl or individual serving bowls/glasses. Moisten with sugar syrup/sugar water or juice. Pour a layer of cold custard on top of it and spread evenly. Next arrange chopped fruits. Then slice or scoop the set jelly over the fruits to cover it. Pour a custard layer and then again arrange a layer of cake slices/pieces. Follo…
…vigorously. At first, it will be a sticky bubbling mixture. Gradually, the rava will absorb the liquid and start leaving the sides of the kadhai. Add fried cashew nuts and raisins and stir well. Cover with a tight lid and switch of the heat. Keep covered for 5 to 8 minutes so that the flavors meld and the rava plumps up. Before serving, to get a good gloss to the sheera; you may add a few tablespoons of hot ghee into the Pineapple Sheera and stir…