Danish Apple Cake Recipe | Easy Tea Cakes

Danish apple cake recipe with step by step photos.Tea cakes or Brownies are the most preferred ones at home rather than the cream based cakes.I have made this Danish apple cake several times and served to guests and I have even baked them in beautiful disposable loaf pans and it was loved by everyone.I have followed the recipe from one of my old books-Nita mehta cakes and bakes and must say that this recipe is a keeper and is tried and tested by me many times.The addition of walnuts and cinnamon powder complements the soft and juicy bite apple and must say that this was totally delicious.Try this quick and easy apple cake this Christmas.

Check out other Tea time bakes in my blog:

• Banana Bread
• Carrot Cake | Moist Carrot Cake Recipe
• Christmas Fruit Cake | Kerala Plum Cake
• Mango Pound Cake
• Pineapple Upside Down Cake-Step wise recipe
• Eggless-Dates Cake
• Eggless Marble Cake
• Eggless Parle-G Biscuit Cake
• Eggless Vanilla Sponge Cake | Eggless Tutti Frutti Cake 
• Eggless Orange flavored Sponge Cake

Here is how to make danish apple recipe with step by step photos:
Danish Apple Cake Recipe:
yields:8" square cake | Source: Nita Mehta
Prep time: 10 mins | Baking time: 35-40 mins | Total time: 50 mins
Cuisine: International | Category: Baking-Cakes

Ingredients:
3/4 cup(75 gms) All purpose flour
3/4 cup(75 gms) powdered Sugar
1 cup Red Apple,cored and chopped along with peel(from one big apple)
1/4 cup Walnuts
75 ml Oil
2 large Eggs
3/4 tsp Cinnamon powder
1/2 tsp Baking powder
a pinch of Baking Soda
a pinch of Salt
1 tsp Vanilla essence

for topping:
1/2 Red Apple,cut into slices along with the peel
1 tbsp Brown sugar
1/2 tsp Cinnamon powder
1 tsp melted Butter

Method:

• Grease an 8"square tin with butter/oil and dust it with flour or you can line a parchment paper in the tin.
• Sift flour with baking powder,baking soda,salt and cinnamon powder.

• Separate egg whites and egg yolks.Beat egg whites with a pinch of salt and vanilla essence till stiff.Add sugar in batches and beat well after each addition.
• Put egg yolk one at a time.Beat well.

• Add oil and beat for half a minute.
• Add flour gradually and fold gently with a large wooden spoon.

• Fold 1 cup apples and chopped walnuts(dust the walnuts with flour before adding) into the batter.
• Pour the batter into the prepared tin and evenly arrange the remaining apple slices on the batter.

• Mix a 1 tbsp of brown sugar with 1/2 tsp cinnamon powder and 1 tsp melted powder in a bowl and sprinkle this mixture on the arranged apples in the tin.
• Bake in pre-heated oven at 170 deg C/300 deg F for 35-40 mins.Insert a skewer in the center to check the doneness of the cake.If it comes out clean,remove from oven.

• Let it cool and invert on a rack and cut into pieces and serve.

You can serve a warm/cold custard sprinkled with the cinnamon powder along with the cake.

Notes:

1. You can bake this in two small loaf tins or 1 big loaf tin too.
2. Walnuts add a nice bite in the cake,so do not miss it.
3. The cup I used in the recipe is 1 cup = 200ml.

Technorati Tags: apple cake,tea cakes,egg based tea cakes,baking recipes,apple tea cake,christmas cake recipes,tea time snacks

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Eggless Wholewheat Chocolate Cake Recipe

Eggless wholewheat chocolate cake recipe with step by step photos.Chocolate cake is a favorite to most of us and I would never no to a piece of chocolate cake as it is always tempting.But we restrict ourselves to eat less as it is usually made out of flour(maida) and butter,though sometimes I go overboard and eat more and feel guilty later.Also when I prepare any bake for my son I like to do it with wheat flour rather than the regular white flour.This recipe of wholewheat chocolate cake comes to rescue under such circumstances.I have tried this cake a couple of times and it came out well.The only change I usually do in this recipe is to use cold milk instead of cold water as the cake tastes bit rich with the usage of milk rather than the water in the recipe.The cake is also very moist because of the usage of COLD water in the recipe.I have mentioned few variations in the notes in case if you want to try the recipe.

Check out other eggless cakes recipes in my blog here:

• Eggless Chocolate Banana Bread-low fat version
• Eggless-Dates Cake, Eggless Marble Cake
• Eggless Sponge Gateau with Strawberry Cream Icing
• Eggless Vanilla Sponge Cake | Eggless Tutti Frutti Cake 
• Eggless Orange flavored Sponge Cake
• Eggless Cocoa Walnut Brownies
• Eggless 2 mins Instant Microwave Mug Brownie/Cake
• Eggless Parle-G Biscuit Cake
• Eggless Chocolate Cake

Here is how to make eggless wholewheat chocolate cake recipe with step by step photos:

Eggless Wholewheat Chocolate Cake:

Yields: 1 loaf or 7" round tin | Source: Vegrecipesofindia

Prep time: 10 mins | Cooking time: 35 mins | Total time: 45 mins

Cuisine: World | Category: Desserts/Snack

Ingredients:

dry ingredients:

1 cup(120 gms) Whole wheat flour(1 cup=250ml)

3 tbsp Cocoa powder

1/2 tsp Baking Soda

a pinch of Salt

for wet ingredients:

3/4 cup(150 gms) Sugar

1 cup(250 ml) Cold Water

1/4 cup Oil

1 tbsp Lemon juice/Vinegar

1/2 tsp Vanilla essence

Method:

• Grease a loaf tin or 7" round tin with oil and line with parchment paper.
• Preheat the oven at 180 deg C/350 deg F for 10 mins.

• Sieve wholewheat flour with cocoa powder,baking soda and salt a couple of times and keep it ready.

• In a bowl take sugar and add cold water and mix it until the sugar melts.Add oil and lemon juice and mix it nicely until you get uniform mixture.

• Add vanilla essence and mix it again.
• Now add the sieved flour-cocoa mixture to the wet ingredients and mix it nicely until you get a homogeneous mixture with out any lumps.The batter will be slightly on the thinner side.

• Pour it in the prepared pan and tap it to remove the air bubbles and bake it in the preheated oven at 180deg C for 35-40 mins until the cake is done.To check the doneness of the cake you need to inset a toothpick in the center ,if it comes clean which indicates that it is done.

• Remove the tin and let it cool for 8-10mins on the counter and gently loosen the edges with a knife and gently invert on the wire rack and let it cool completely.

Cut into slices and serve as a snack or decorate with chocolate ganache or cocoa frosting and serve as a dessert.

Notes:

1. To make ganache: heat 1 cup cream over medium flame until it is hot(you do not need it bubbling, just hot enough to melt the chocolate) and pour over 2 cups chocolate chips and whisk it nicely until you get an uniform smooth ganache mixture and let it become slightly warm.Pour this ganache over the cake and decorate it with sprinkles or cocoa powder for a simple celebration cake.
2. Use good quality cocoa powder and good quality chocolate for a richer taste.
3. You can even frost the cake with cocoa frosting or chocolate icing.
4. I have used 1 cup cold milk instead of 1 cup cold water and still it worked well and liked the taste of cake made with milk than the water.You can even use half and half of cold milk and cold water.Make sure you use cold water/milk not the room temperature water/milk.
5. You can make the cake with regular flour or half and half too.
6. You can replace oil with the melted butter(at room temperature)in the recipe but it needs to be beaten nicely as it is difficult to incorporate butter to the cold water.

Technorati Tags: eggless wholewheat chocolate cake,wholewheat chocolate cake eggless,low fat wholewheat chocolate cake,eggless recipes,low fat eggless cake recipes,wholewheat cake recipes,baking with wholewheat flour,moist chocolate cake recipe,moist wholewheat chocolate cake recipe,eggless baking recipes

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White Chocolate Sponge Cake | White Chocolate Cupcakes

White chocolate sponge cake with step by step photos.I bake pretty good tea cakes,cookies and breads regularly for my family but I am still novice when it comes to decorate the cakes.Somehow I take an extra plunge to decorate a cake on my own to mark the celebrations at home.Though the final look of the cake is not perfect,it gives me an immense pleasure when I bake and decorate a cake for the loved ones.Don't you agree?

I follow many food groups on facebook and I must say that fb group has become a nice medium to learn new recipes.When I came across this white chocolate cake recipe from flours and frostings blog in one of the baking groups I follow I was sure that I would be doing this for my son's birthday.Though I had ordered another cake for the party celebration I prepared this on his actual birthday and also for his school to share with his friends.

I followed the recipe to the T and it is a very simple recipe to follow and it tastes amazing with white chocolate flavor.I love white chocolate and hence it was a double treat for me,I strongly recommend anyone to try this no fail easy cake recipe.I am not an expert in decorating and hence kept it simple but I have mentioned in the recipe how I did in case if anyone wants to know the procedure.

Check out other celebration cake recipes in my blog:

• Chocolate Cherry Cake with Chocolate Ganache Icing
• Checkered Cake
• Christmas Fruit Cake | Kerala Plum Cake
• Dorie's Perfect Vanilla Cake with Blueberry Filling
• Pineapple Upside Down Cake-Step wise recipe
• Zebra Cake with Zebra Fondant Icing

Here is how to make white chocolate sponge cake with step by step photos:

White Chocolate Sponge Cake Recipe:

Yields 8" Round/Square cake | Recipe source: here

Prep time: 20 mins | Baking time: 40-50 mins | Total time: 60-70 mins

Cuisine: International | Category: Desserts/Snacks

Ingredients:

1 1/2 cups(190 gms) All purpose flour

3/4 cup(170 gms) White Chocolate,chopped

3/4 cup(150 gms) Sugar

3/4 cup(180 ml) Milk

6 tbsp(80 gms) Butter,cubed

3 Eggs

1 tsp Vanilla extract

1 1/2 tsp Baking powder

1/2 tsp Salt

Method:

• Preheat the oven at 170 deg C/350 deg F for 10-12 mins.
• Place a parchment paper and grease an 8" round or square tin and dust it with the flour.I used a 7" round tin and 6 cupcake tin.
• In a thick bottomed sauce pan heat cubed butter, chopped white chocolate and milk and let it cook until the chocolate and butter melts and forms a uniform liquid.Keep this mixture WARM.
• Sieve together the flour,baking powder and salt a couple of times and keep it ready.

• Using a stand mixer or electric beater beat the eggs with the sugar and vanilla essence until it triples in volume and the mixture should turn PALE in color.If you draw an eight on top of the mixture,you should be able to see the whole 8 before it disappears,this consistency indicates that it is right.

• Reduce the speed of the beater/mixer and add the flour mixture gradually and mix well until it is incorporated.

• Add the warm chocolate-milk-butter mixture and continue beating until you get a smooth mixture.

• Now pour the batter in the prepared pan until it is 3/4 th of  the height of the pan.I added few dried cranberries to the remaining mixture and poured in the prepared cupcake tin.

• Bake it for 40-45 mins until done.It should pass the toothpick test,if you insert the toothpick in the center and remove it should come clean which indicates that the cake is done.I refrigerated the cupcake tin while I baked the big cake and then baked the cupcakes for 15-18 mins until they are done.
• Cool the pan nicely for 10 mins and run a knife around the edges and invert the pan and gently tap it on to a plate and then transfer it to a wire rack to let it cool down completely.

Serve it warm or at room temperature or slice and decorate with whipped cream or ganache frosting.

to decorate(how I did):

• Sugar syrup - Boil water along with sugar until it forms a nice syrupy liquid,strain the water and let it cool.Add lemon juice to it and mix and keep it in fridge.
• Cut the Cake into two or three pieces depending on the height of your cake.

• Whip chilled heavy fat cream in a chilled bowl and added little icing sugar and vanilla essence and whipped until it gave stiff peaks.
• Place a cake on the serving platter.Place the butter paper along the sides from the platter so that it can be removed once the process is completely done.

• Soak with 1/4 cup sugar syrup.Spread some whipped cream filling on cake and add some chocolate chips over it and cover those with the other piece of cake.Soak cake again with 1/4 cup syrup.
• You can do a crumb coat,refrigerate it and give another thick coat for a neat look.You can even apply a thick coat of whipped cream on level it nicely on the top and around the edges.

• Melt 1 part of chocolate with 2 parts of heavy cream in a thick vessel on a stove top and let it cool down a bit.I poured this on the chilled frosted cake and let it drip on the edges and let it set.Once it is set you can pipe few patterns with the whipped cream and decorate it with chocolates.

Notes:

1. I reduced the sugar by 1/4 cup in the cake recipe as I frosted the cake with whipped cream and chocolate ganache.
2. They stay good for 2-3 days when stored well in an airtight container.

Technorati Tags: white chocolate sponge cake,sponge cake recipe,white chocolate cake recipe,tea cakes,cupcakes recipes,white chocolate cupcakes,baking recipes

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Moist Carrot Cake Recipe | Classic Carrot Cake | Christmas Cakes Recipes

Christmas is nearing by and the holiday season begins in just few days. All the public places like shopping malls etc have been already decorated with the Christmas tree and looks so festive that one would feel that the holiday season has already begun.I love the feel of the festive season especially during the Christmas and New year.

Christmas is not complete without indulging on sweet treats like Plum Cake, Cookies, Ginger Bread etc.Its been a while I have posted any Cake recipe in my blog- the reason simply is that my little one keeps me on my toes all day and I hardly get any time for my self. Though I bake simple cakes occasionally but I was not able to click and post them in my blog.

Coming to today's post - Carrot Cake, I have prepared it last year for my anniversary but I could not post it and was lying in my drafts.When I was clearing off my drafts recently this Carrot cake sought my attention to get posted this year.

I have followed the recipe from Dorie Greenspan's book-"BAKING from my home to yours" and I must say this is one of the best carrot cake I have tasted.The recipe is quite simple with the easily available ingredients.I have made very few changes to the original to suit my requirements, but I mentioned a few in my notes in case if you want to follow the original recipe to the T.

Carrot Cake is usually frosted with Cream cheese and it makes the cake more delectable.But we do not prefer a frosting for our cakes and hence I made it plain and as I was doing it for an occasion I topped it with glazed carrot ribbons and icing sugar for a festive look.I must warn you that the glazed carrot ribbons topping will reduce the shelf life and hence I suggest you to either refrigerate the cake or avoid using it and instead go for cream cheese frosting.

Check out other festive Cakes recipes here:

• Chocolate Brownies
• Chocolate Cherry Cake with Chocolate Ganache Icing
• Checkered Cake
• Christmas Fruit Cake | Kerala Plum Cake
• Dorie's Perfect Vanilla Cake with Blueberry Filling
• Pineapple Upside Down Cake-Step wise recipe
• Zebra Cake with Zebra Fondant Icing
• Eggless-Dates Cake
• Eggless Marble Cake
• Eggless Sponge Gateau with Strawberry Cream Icing

Carrot Cake Recipe:

Yields one 7" Bundt Pan | Recipe Source: Dorie Greenspan

Prep time:20 mins | Cooking time 30-40 mins | Total time: 1 hr

Category:Cakes/Baking

Ingredients:

1 cup All purpose flour

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp Cinnamon powder

1/4 tsp Salt

1 1/2 cup peeled and grated Carrots

1/2 cup chopped Walnuts or Pecans

1/4 cup plump Raisins/Cranberries

2 large Eggs

1/2 cup Oil

1 cup Sugar

for glazed carrots:

1 Carrot

2-3 tbsp Sugar

Icing sugar, to decorate

Method:

• Peel and grate 3 carrots in a food processor or grater and keep it ready.

• In a bowl,stir together the carrots, chopped nuts, and raisins/cranberries.
• Preheat oven to 180 deg C or 350 deg F.
• Grease a 7" Bundt Pan or 8" square/round pan with oil and flour the insides and tap the excess and keep it ready.

• Whisk together the flour,baking powder,baking soda, cinnamon powder and salt or you can even sieve it a couple of times to get a uniform mix.

• Beat sugar and oil together on medium speed in your stand mixer or by using a hand mixer in a large bowl until the mixture turns smooth.

• Add eggs one by one and continue to beat until the batter is even smoother.

• Reduce the speed to low and add the flour mixture,mixing only until the dry ingredients disappear.Gently mix in the carrots, walnuts and raisin/cranberry mixture.

• Pour the mixture into the greased pan and bake about for 30-35 minutes or until the toothpick inserted in the center comes out clean.

• Let the pan cool for 10-15 mins.Run a sharp knife around the edges and slowly invert the cake on to a rack and let it cool completely.

• for glazed Carrots- Using a sharp peeler,peel the carrot into thin ribbons and keep it.In a pan add the carrot ribbons and sugar and mix it gently and cook until the sugar melts and coats all the carrots.Let it cool and decorate them over the carrot cake.Sieve icing sugar on top of the cake.

Cream Cheese Recipe:

Ingredients:

4 ounces/ 115 gms Cream cheese, at room temperature

4 tbsp unsalted Butter,at room temperature

3/4 - 1 cup Icing sugar

1 tsp Lemon juice or 1/4 tsp Lemon extract or 1 tsp Vanilla Essence

Method:

• In a stand mixer or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy.
• Gradually add sugar and beat until it is velvety smooth.
• Beat in lemon juice/extract or vanilla essence.

To decorate:

• Use an offset spatula or a spoon and frost the sides and top of the cake as you wish.You can even cut the cake into two layer and frost the center layer too.
• Refrigerate the cake for 30 mins,just to set the frosting before serving.

Notes:

1. Dorie mentioned the addition of 1/2 cup sweetened shredded coconut in the recipe along with carrots.But I did not add it.
2. Also she mentioned lemon extract or juice for the cream cheese frosting but I mentioned vanilla essence for your convenience.
3. The glazed carrots are completely my creation.As I prepared this cake for a celebration wanted to decorate with something as we don't prefer the frosting always.But the addition of glazed carrots reduce the shelf life, so please keep it in mind.It is completely optional, the cake tastes good just like that or with cream cheese topping.

Technorati Tags: moist carrot cake recipe, dorie greenspan cake recipes, classic carrot cake recipe, easy cake recipes, celebration cake recipes, festival cake recipes, best carrot cake recipe, baking recipes

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