Ingredients
- 1 1/3 Cup Wheat Flour
- 3/4 Cup Grated Jaggery
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 3/4 Cup Milk
- 1/2 Cup Curd/ Yoghurt
- 1/2 Cup Oil
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cardamom Powder
- 1 Tablespoon fennel seeds
Instructions
- Pre-heat the oven to 180ºC or 350ºF.
- In a big bowl, add all your dry ingredients; All-Purpose flour, baking powder, baking soda, cardamom powder and fennel seeds. Mix all these properly with a wire whisk.
- Then add the grated jiggery and mix again.
- Now is the time to add our wet ingredients one by one. So first of all add the curd/yoghurt, oil, vanilla extract, and milk.
- Combine everything together until well corporated.
- Do not over-mix.
- Now take a 7” round cake pan and line it with a parchment paper. Also dust the sides with some flour.
- Pour the batter in the cake pan and give it a few taps.
- Bake at 180 degrees Celsius for about 35-40 minutes.
- You can take the cake out when a toothpick inserted into the cake comes out clean.
- Allow cake to cool in the pan for 10 minutes.
- De-mould the cake after ten minutes, you can serve immediately or you can wait to cool it completely before serving.
- This cake is best when consumed the next day but it’s so yummy that you can’t to wait for another one day to have a slice.
Ingredients
- 400 grams fresh strawberries
- 150 grams of sugar, or to taste
- 1 teaspoon lemon juice
Method
- Cut the strawberries into large chunks .
- Put them in a saucepan along with the sugar.
- Place over medium heat and, stirring occasionally, bring just to a boil.
- Lower the heat to the minimum and cook the mixture for about 10-15 minutes, stirring occasionally, until the strawberries are soft and their juices are thick.
- Remove from heat and stir in the lemon juice.
- Place in a covered container and refrigerate.
- The Strawberry Compote can be stored in the refrigerator for about 20-25 days.
- It can even be freezed and be kept for a month or two.
Do you want to bake those bakery style double/triple chocolate chip muffins at home?
Then you have come to the right place. These bakery style chocolate chip muffins are flavoured with a deep chocolate flavour and are filled with some extra chocolate chips in it to enhance the flavour. I have used bittersweet and semi-sweet chocolates in this recipe just to enhance and balance the chocolate flavour.
Try this recipe for your family and friends and you will stop buying these big size muffins from a bakery, as they are super easy to bake.
So let’s jump into the recipe.
Ingredients:
- 1/2 Cup All Purpose Flour
- 1/3 Cup Cocoa Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2/3 Cup Bittersweet Chocolate
- 1/2 Cup flavourless Oil
- 2/3 Cup Brown Sugar
- 2 Eggs
- 2 Teaspoon Vanilla Extract
- 1/3 Cup Plain Curd/Yoghurt
- 1/2 Cup Semi-Sweet Choco-Chips
BAKERY STYLE CHOCOLATE CHIP MUFFINS RECIPE
Method:
- Pre-heat the oven to 180ºC or 350ºF. Line a muffin tin with 9 paper liners, or you can grease it directly too.
- In a bowl sift your dry ingredient; All-purpose flour, cocoa powder, baking soda and salt.
- Add your semi-sweet chocolate chips in the dry mixture and mix well. Keep this aside.
- In another bowl take your bitter- sweet chocolate and melt it in microwave or double boiler.
- Once the chocolate melts, let it cool and add all the remaining ingredients in it. Oil, Vanilla extract, sugar, eggs and curd/yoghurt.
- Mix all these properly with a wire whisk.
- Once mixed, add the dry mixture to this wet mixture. Mix gently with a spatula. Do not over mix.
- Pour the batter in the muffin liners, filling them till the top, as we are looking for big size muffins.
- Bake these for about 17-18 minutes in a pre-heated oven. Do not over bake as they will be dry.
- Take them out once they are done, and place them on a wire rack to cool.
- The muffins will be soft from the outside and that is ok.
- Once cool store them in an airtight container for up-to 3-4 days.
Sugar & Spice and everything Nice, is what comes to my mind while I bake this simple yet yummy classic cake. This is an old school cake, when there were no fancy and electrical equipments to bake. The simplest recipe ever which everyone can bake.
So what are we waiting for! Let’s get started.
This moist Lemon Cake Recipe is fluffy, tangy and so easy to make Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.
This easy lemon cake is not dry and not fudgy, it’s perfectly moist while still being fluffy and it keeps fresh for a few days! A perfect cake for every occasion. If you like lemon desserts, you have got to give this cake a try!
Ingredients:
Lemon Cake Recipe:
1 cup (230 grams) unsalted butter
1 cup (200 grams) sugar
1 teaspoon vanilla essence or vanilla extract
4 eggs
Zest of 1 lemon
2 cups (260 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) fresh lemon juice
Lemon Frosting:
1 cup (115 grams) confectioners’ (powdered or icing) sugar
2 – 4 tablespoons fresh lemon juice
Method
1. Preheat oven to 180 degrees C.
2. Grease a 9 inch round baking pan and then line the bottom of the pan with butter paper.
3. Beat the butter and sugar until light and fluffy and pale in color (about 3-4 minutes) in the bowl of your electric mixer or with a hand mixer.
4. Scrape down the sides and bottom of the bowl as needed. Add in the vanilla extract. Add the eggs, one at a time, mixing well after each addition. At this point batter will look curdled but don’t worry, it will smoothen later.
5. Whisk together the flour, baking powder, salt, and lemon zest. Add the flour mixture (in three additions) alternately with the lemon juice (in two additions), mixing until you have a smooth batter.
6. Pour the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake about 40 – 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Place on a wire rack to cool for about 15 minutes, then gently remove the cake from the pan.
Lemon Frosting: Place the sifted confectioners sugar in a small bowl. Add 2 tablespoons lemon juice and stir until you have a thick and smooth glaze. Add more lemon juice or powdered sugar, as needed. Pour the frosting over the top of the cake. Let the frosting dry before covering and storing.
Ingredients
- 100 grams Butter
- 200 grams sweetened condensed milk
- 400 grams white chocolate
- 10-15 Oreos
Instructions
-
- Line a square baking tin with baking paper.
- Place a heat proof bowl over a saucepan of simmering water.
- Combine butter, white chocolate and sweetened condensed milk.
- Heat on medium to melt everything. Stir constantly.
- Once everything is melted and mixed, and everything is fudgy , add roughly broken Oreos
- Remove from heat pour the fudge in the cake tin.
- Press and smooth it up in the pan.
- Chill in the fridge for four hours.
- Then carefully remove and slice it up.
- You can store it in the fridge or the freezer for several days and even months.
Are you looking for a quick and easy Chocolate Cake recipe with great flavour? Then you have reached the right place. All the ingredients for this cake, can actually be mixed together right in the pan and even served in the same pan after baking and frosting. This is going to be a nice snacking cake which is going to be loved by the kids and the adults both. This single layer cake has a rich chocolate flavour with a moist and tender crumb.
This cake recipe creates the thought of no dirty dishes as it is ‘Mix in the pan Cake’, but I find it much easier to mix the ingredients together in a separate bowl, rather than in the pan. There are a couple of things about this recipe that are worth mentioning. First, it does not contain eggs. Second, we also add a little lemon juice to the batter, which causes a reaction between the cocoa powder. And lastly, while I have used melted butter, you could substitute with corn, canola, safflower, or even a vegetable oil.
The cake pan doesn’t need to be buttered if you are going to serve the cake directly from the pan. However, if you want to remove the cake from the pan, then butter and flour the pan and line the bottom with a piece of butter paper or parchment paper. Once the cake has been baked and cooled, I like to frost it with Ganache. But this is not absolutely necessary. If you like you can just dust the top of the cake with a little powdered sugar or cocoa powder and serve it on its own or with whipped cream or a scoop of ice cream.
Ingredients:
1.5 cups of All-Purpose flour ( 195 grams)
1 Cup Granulated white Sugar (200 grams)
¼ Cup Unsweetened Cocoa Powder (25 grams)
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1/3 Cup unsalted melted butter (75 grams)
1 Cup warm water (240ml)
I tablespoon Lemon juice
1 teaspoon vanilla extract or essence
Chocolate Frosting:
170 grams of semi-sweet chocolate (chopped)
¾ cup cream (180ml)
1 tablespoon unsalted butter, room temperature
Method:
- Preheat your oven to 180° C.
- In a bowl Stir together all the dry ingredients, the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Now in warm water add lemon juice and vanilla extract and mix well.
- Add this mixtre to the dry ingerdients. Also add the butter.
- Mix everything together until blended.
- Bake in a preheated oven for about 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Remove from the oven and place on a wire rack to cool.
Frosting:
- In a heat proof bowl, keep chopped chocolate, cream and butter. Place this bowl over a pan of simmering water. Melt until smooth and shiny.
- Remove from heat and let stand at room temperature until it’s cool and a bit thick and of pouring consistency.
- Once the cake and the frosting both cool down, pour the frosting over the cake. Let stand until the frosting has thickened.
- You can even use some sprinkles or chocolate chips over the cake if you are making for kids.
