White Chocolate Cinnamon Mango Cake with fresh Mango and Cream – Happy Mothers Day!!

 

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Hello my wonderful readers!!

Today is Mothers Day!! Happy Mums days to all the wonderful mums out there!

This time I wanted to make it extra special so I baked a cake for my mum. In all honesty I am always looking for a reason to bake a cake and when something this wonderful comes my way, why wouldn’t I bake!! My mum loves simple subtle flavours. She like soft textures and warm colours. Everything I am today is because she taught me the right way. Often I stop in my tracks just to rethink and I ask my self, what would “Amma” / mum do right now? This usually happens when I am dealing with my son πŸ™‚ You know many people say they won’t wanna have kids and for the longest time even I dint think I would ever be ready, but then today I look back and I ask myself, how could I have been so stupid to see the obvious. Yes I would have been able to travel more and meet more people and learn more languages and read more, but you know what? some day my little one will also fly away from my nest and then I will have all the time in the world for that. This journey that I am on is the most fulfilling journey ever! No it cannot be compared to anything and I will not undermine it by saying that it can πŸ™‚ The reason I say all this is cause, today as a mother I realise how and why my parents said what they said. Today I realise how wrong I was and how miserable I would have been if I decided otherwise. There are exceptions to the rule, but the bottom line is, the only reason “Home” is “home” is cause home is where nothing can go wrong. My son will turn two in a few months and today we were learning how to eat mangoes with our hands. It was so funny! I had to give him a bath after the whole episode, but these baby steps are so precious. So heart warming!! These are the moment I thank my mum for having helped me decide what was right. When I see my child do well that is when I see how my mum made the right choices for me! Its funny how mums have it all under control no matter how things are on the outside!!

Ok this recipe is actually a very simple white chocolate cake with fresh mangoes, mango cream and a hint of cinnamon. Super simple to make and it is both decadent and yet so simple and fresh!! You should totally try it. Its the best Mothers Day cake ever!!

Ingredients for the White Chocolate Cake :-

  1. White Chocolate – 400 gms
  2. Butter – 400 gms
  3. Cake flour – 4 cups
  4. Cinnamon Powder – 1/4th tsp
  5. Powdered Sugar – 2 cups
  6. Vanilla Extract – 1 tbsp
  7. Whole Milk – 1 + 1/2 cup
  8. Vinegar – 1 tsp
  9. Baking Powder -3 tsp
  10. Eggs – 5

Instructions :-

  1. Pre heat your oven to 180 C and grease and dust two cake tins with butter and flour. Set aside
  2. In a large bowl, combine flour, baking powder, powdered sugar and cinnamon powder
  3. Sieve the mixture into anotherΒ bowl and set aside
  4. Now heat a large pot of water. In another bowl, add the butter and white chocolate. Now place the butter and chocolate bowl over the mouth of the boiling hot water (without touching the Β water) Let the chocolate and butter melt completely. Once the mixture has melted set it aside to cool down
  5. In another bowl add the milk and the vinegar. Stir with a fork and set aside. It will curdle ( thats what you want)
  6. In the bowl of your stand mixer with the paddle attachment, add the eggs. Beat till well combined
  7. Then add the butter and white chocolate mixture and mix for one minute on medium
  8. Next add the milk and vinegar mixture and finally the vanilla extract
  9. Mix well on low speed till it combines well
  10. Next add the flour and cinnamon mixture into the wet mixture, in 3 batches. Give the mixture a good mix (make sure to stop in the middle to scrape down the sides of the bowl)
  11. Weigh the enter wet mixture and then pour equally into the two tins
  12. Bake at 180C for 45 – 50 min or until a tooth pick inserted comes out clean without any batter stuck to it
  13. Once the cake is ready, take it out of the oven and set to cool down to room temperature for 15 mins
  14. Then run a knife around the sides of the cake and demold the cake and let it rest till completely cool.

Ingredients for the Filling and the cream :-

  1. Mangoes – 3 cups of finely cubed
  2. Whipping Cream – 3 – 4 cups
  3. Vanilla Extract – 1 tsp
  4. Fine Powdered Sugar – 1 cup
  5. Sprinkles – as much as you like ( optional)

Instructions :-

  1. Take one cup of the chopped mangoes and blend to a fine paste. Set aside
  2. In the bowl of your stand mixer add the whipping cream and whip on medium speed. Once the cream reaches a soft peak consistency, add the vanilla extract and mango puree. Now with the speed on medium, slowly add the sugar and whip to stiff peaks. Set aside ( you could make some without the mango puree just for colour contrast)
  3. To assemble the cake, cut the cake into two equal halves, pipe the mango whipped cream, add chopped mangoes and top with the next level of cake
  4. Once you reach the top, pipe a little mango cream anyway you like and top it off with sprinkles!!

Strawberry and Cream Cheese Tart

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Hello my Dear Wonderful Readers!

How are you all doing today? Summer is here. Its just March and it is so hot and sticky that by afternoons I have to make tons of buttermilk and juice to keep my son hydrated. Given that little babies are always running around, they are constantly sweating and losing so much water from their bodies. While making theΒ juice, it suddenly dawned on me that strawberries will be out of the market very soon. so before they go away for another year, I wanted to make the best of it with a little strawberry cream cheese tart. But I wanted my own little twist to it, so I added green cardamom powder to the filling. Oh! I would be lying if I said I dint have more than a piece of the tart. IT WAS HEAVENLY!! Its really simple to make and it doesn’t need a lot of prep work. You could buy pre baked short crust tart shells but there’s no fun in that. SoΒ I made my own from scratch.

I used the same recipe as I had for myΒ White Chocolate PersimmonΒ Tartlets. Do click on the link for that.

Now for the filling which is as easy as it gets!

Ingredients :-

  1. Cream cheese – 200 gms
  2. Heavy Cream – 200 ml
  3. Sugar – 4 – 5 tbsp
  4. Vanilla Extract – 1 tbsp
  5. Green Cardamom Powder – 2 pinches

 

Instructions :-

  1. Remember to cool the cream before you start using it. For best results use the cream directly from the fridge
  2. Next in the bowl of your stand mixer, add the cold cream and whisk on medium
  3. When you see the consistency go from liquid to soft peaks, add the cold cream cheese
  4. Whisk again on medium for a minute
  5. Then add the vanilla extract and green cardamom powder
  6. Turn the speed a little higher and add the sugar one table spoon at a time
  7. Once you are done with all the ingredients set to cool back in the fridge till your tart shells are ready

For the strawberries:-Β 

I needed around 3 packs for strawberries but that depends on how you arrange the strawberries in the tart.

  1. Clean and wash the strawberries. Dry them completely
  2. Using a sharp knife, cut the tops off the strawberries in such a way that they would stand if kept inverted

 

Assembling the tart

  1. After the tart shells have cooled down completely, add the whipped cream and cream cheese mixture to the tart shell
  2. Evenly spread it throughout the shell
  3. If you find that the mixture is too thin, put the tart back in the fridge for 15 mins
  4. Then take it out and arrange the strawberries over it
  5. Finally dust with the powdered sugar
  6. Serve right away!!

Enjoy!!!

 

 

 

 

Chocolate Pancakes with citrus orange curd, almonds and cream

 

 

 

 

 

 

I am back with another breakfast recipe and this time it’s almost like we had cake for breakfast! I was at the market and we found these beautiful oranges and I did not want to make a simple orange cake or a tart so I make the orange curd and decided we could have it for breakfast. I also make a Pavlova with it and it turned out really nice. Some day I will put the recipe up for the Pavlova. For not let me tell you that I have watched the seasons go by I love how the colours on the racks at the local markets change. Some times it full of green and yellow. Other times orange and red. Some times just green. And it’s just so wonderful how it translates to how the weather changes. These changes remind me of how fortunate I am to be able to do what I love doing with food. But next week for a change I shall not be cooking but I will be exploring food back in my village. There is going to loads of fish, home-grown organic veggies and many new places to visit! I can’t wait! Yes it is a road trip I haven’t done Β road trip this long with my little one. While I am super excited I am also a little worried about how he will manage the whole thing. But I am sure it’s going to be fine. Hopefully I will be able to stay connected too.

Ok this recipe is divided into two. The orange curd and the pancakes

Ingredients for the orange curd :-

  1. Oranges / Orange Juice — 1 cup
  2. Butter – 4 tbsp
  3. Egg yolks – 6
  4. Sugar – 1 + 1/2 cup
  5. Salt – a pinch

Instructions :-

  1. Combine orange juice and egg yolks and heat on medium flame in a heavy bottom pot
  2. Make sure you stir continuously
  3. Once the mixture come to a boil add butter and sugar
  4. Agin mix well and reduce the flame to low
  5. Let the mixture simmer for another 5 mins and then take it off the heat
  6. Cover the mixture with cling wrap and pop it into the fridge for 15 mins

 

Chocolate Pancakes

Ingredients :-

  1. Flour 1 + 1/3 cup
  2. Coco powder – 5 tbp
  3. Sugar – 1/2 cup
  4. Oil – Β 1/4 cup
  5. Vanilla Extract – 1 tbsp
  6. Salt Β – 1/4tsp
  7. Milk – 1 cup
  8. Butter milk – 2 tbsp
  9. Vinegar – 1 tbp
  10. Extra Oil – for coating the pan before pouring the pancake mix
  11. Almonds Β – 1/2 cup

Instructions :-

  1. Mix all flour + coco powder + sugar + salt and set aside
  2. Heat your pan on medium to low flame
  3. In another bowl mix milk + vinegar + butter milk + oil +vanilla extract
  4. Mix just until combined ( do not over work the batter)
  5. Grease the pan with cooking oil and pour 1/3rd cup at a time
  6. Wait till bubble form on top and then flip the pancake around for the other side to cook
  7. Finally let them cool for 5 min
  8. Stack one pancake over the other with cream in between and add a big dollop of orange curd on the top
  9. Sprinkle almonds over the top and enjoy the sweet, sour, crunchy & nutty breakfast!!

 

Melted Marshmallow Frosting on Chocolate Cupcakes

 

 

 

 

 

 

Good Morning!

So yesterday I posted my favourite go to chocolate cupcake recipe. Now this is what I did to dress those lovely little cakes up. Remember how I made those yummy marshmallows. So I used the same thing and added a swirl of whipped cream and they are ready!

So to assemble your cupcakes, you need:

Ingredients :-

  1. Cupcakes – 12
  2. Marshmallows – 12
  3. Whipping Cream – 1 cup
  4. Icing sugar – 3 tbsp
  5. Vanilla Extract – 1 tbsp

Instructions :-

  1. Before you start to whip the cream, place your bowl and whisk attachment into the freezer for 15 mins;
  2. Take them out of the freezer just when you want to whisk;
  3. Pour cream into the cold bowl and whisk on medium till the cream thickens;
  4. Once you see soft peaks form, add the sugar one spoon at a time;
  5. After all the sugar has been added, crank up the speed and give it another 2 – 3 mins;
  6. When you see that the cream is thick enough to hold stiff peaks quickly add in the vanilla extract;
  7. Give a nice whisk again and set aside;
  8. Now in a microwavable plate set 6 cupcakes. Slowly place 1 marshmallow on top of each cupcake. If your marshmallow is too big then cut them into Β 6 cm cubes;
  9. Now place then in to microwave and set the timer for exactly 30 sec;
  10. At the 30 sec you will see the marshmallow is gooey but not runny. That’s ok. That is the texture we want ( Some times the power may differ in different microwaves so just wait till you see that the marshmallow is gooey but not runny!, also if you are using store-bought marshmallows then it might take a few seconds longer but again just look out for when the marshmallow turns gooey and not runny);
  11. Once the marshmallow has reached that stage, take the plate of cupcakes out of the microwave and with a butter knife or a spoon slowly spread the marshmallow around the crown of the cupcake (Similar to how you would spread butter on a piece of toast);
  12. After you have finished all of them, place them on a cooling rack ( for 10 mins);
  13. During that time, prepare your icing bag with the required nozzle and fill it up with the whipping cream that we made earlier; and
  14. Once the cupcakes have cooled down to room temperature, slowly pipe the fresh cream onto the cupcakes however you like.

ButterScotch Cake

This is post is just a photo dump. I haven’t really had the time to do much cooking or baking as my little boy is unwell. So this one is just a quick post πŸ™‚