Masala Chai Mousse Bundt#SundayFunday

It's a soft, fluffy mousse cake spiced with masala chai spices and made with biscuits. It's a perfect tea cake.Cup Measurement = 200 ML

Ingredients
For The Tea
200 ML Water
2 Tablespoon Masala Chai Tea Leaves
2 Cardamoms
4 Teaspoons Sugar
200 ML Milk
For The Mousse
32 Glucose Biscuits - grind to a powder
100 Grams Digestive Biscuits - grind to a powder
¼ Cup Melted Butter
1/3 Cup Fresh Cream
½ Cup Milk
1½ Cup Whipped Cream
1 Large Egg
¼ Teaspoon Baking powder
½ Teaspoon Vanilla Essence
¼ Cup Milk
1 Tablespoons Vegetable Oil
2 Tablespoon Chocolate Chips for the topping
Method

In a deep pan on medium heat, add water, lemongrass, mint leaves and let it boil for 5 to 10 mins, then add cardamom powder, sugar and tea leaves and let it boil again for 10 mins, add more water if the water level goes down, then add milk and let it comes to a rolling boil 3 to 4 times, then take it off heat and strain to get a clear tea.

In a shallow pan, heat cream for 3 to 4 minutes, then add glucose biscuits, it will firm up, not to worry, add the tea and stir to break all lumps, then add in milk and keep breaking the lumps, once the mixture is nice and clear take it off heat.

In a bowl take the powdered digestive biscuits and mix in butter, mix until all the biscuit powder is mixed with butter. In a round ring mold place the biscuit butter mixture, flatten it out and then freeze until ready to use.

In a bowl, add the whipping cream using an electric whisk, whisk the cream until they form stiff peaks, then add cooled tea-cream mixture and whip until they have completely incorporated. Beat in the egg, baking powder and essence then add the milk and oil and continue to beat. Pour this into a greased small bundt and sprinkle a the chocolate chips with a spoon lightly swirl it and bake in a preheated oven at 170°C for 25 -30 minutes (I found that it was browning too much on top after 14 minutes so I tented it with a foil). This took excalty 30 minutes, if you insert a tooth pick,  it will come out a little wet since I added chocolate chips. 

So check for doness when the cake starts to leave the sides of the pan. Cool and enjoy!!
Labels: Cake, Bundt, Sunday Funday, Mousse, Chai Bundt, Biscuits

Today for Sunday Funday we are celebrating National Mousse day.

• A Day in the Life on the Farm: Cranberry Mousse 
• Amy's Cooking Adventures: Dark Chocolate Mousse 
• Karen's Kitchen Stories: Easy Gingersnap Cookie Mousse 
• Sid's Sea Palm Cooking: Layered Carrot Mousse 
• Sneha's Recipe: Masala Chai Mousse Bundt 
• Culinary Cam: Olallie Chocolate Mousse 
•  Mayuri’s Jikoni: Pomegranate Mousse   

Blender Whole Orange Bundt Cake#SundayFunday

This is a quick and easy recipe to make with a whole orange, just put all the ingredients except the flour in the blender and blend them. A very quick recipe to prepare in no time.

Ingredients
1 Sweet Orange with skin - chop and remove the seeds
3 Eggs
80 ML Vegetable Oil
¾ Cup Granulated Sugar
250 Grams Self Raising Flour

Method

Add orange, eggs, sugar and vegetable oil into a blender jar and blend into a smooth mixture and pour it into a bowl.
Add flour into the mixture and mix everything together. You can use a spatula or a hand whisk. Do not over mix.
Pour the batter into the greased bundt pan. 

Bake in a preheated oven at 180ºC for 35 to 40 minutes or until a skewer inserted in the center comes out clean.
Remove from the oven.  

Then unmold it on to wire rack and cool completely.  

Slice and enjoy! 

Labels: Bundts, Cakes, Orange, Sunday Funday

• Blender Whole Orange Bundt Cake from Sneha's Recipe
• Candied Citrus Peel from Culinary Cam
  Clementine Cheesecake from Mayuri's Jikoni
  Fruit Cup Turkeys from Amy's Cooking Adventures
  Jalapeño Mandarin Margarita from Karen's Kitchen Stories
  Pig Pickin' Cake from Palatable Pastime
  Pork and Mandarin Orange Tacos from A Day in the Life on the Farm
  Vegan Sizzler with Orange Sauce (Vegetables, Tofu and Quinoa) from Cook with Ren

Eggless Ginger Banana Bundt#BundtBakers

When Banana gets over ripe we don't like to eat them . That's the time when they are perfect for making cakes or some desserts. Whenever there are over ripe bananas at home, I bake a cake or make banana fritters. This eggless version of banana ginger cake makes a soft, moist & wonderful cake.

Ingredients
1½ Cup All Purpose Flour
3 Over Ripe Bananas - mashed
¾ Caster Sugar
¼ Cup Fresh Cream
2 Tablespoons Milk
200 Grams Butter
1 Teaspoon Baking powder
½ Teaspoon Baking soda
½ Teaspoon Ginger Powder
1 Teaspoon Vanilla extract
¾ Cup Walnuts - chopped fine

Method

Sieve together flour and baking powder, baking soda, ginger powder.
Beat sugar, butter ,cream and milk together then add the vanilla extract.
Then add the walnuts and fold in the flour.

Gently mix well then pour in greased bundt mold and bake for 40 minutes at 180°C or until a tooth pick inserted comes out clean. 

Cool the cake, then unmold.

Slice, Enjoy this soft moist and yummy cake!

Labels: Eggless, Bundt, Banana, Ginger, Bundt Bakers

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This month Simply Inspired Meals is hosting Spooky Bundt Cakes. She asked the group to make any cake that had some element that made it spooky. This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Twisted Gingerbread Bundts

• Cream Cheese Swirl Ginger Bundt Cake by Magical Ingredients
• Eggless Ginger Banana Bundt by Sneha's Recipe 
• Gingerbread Bundt Cake with Maple Icing by Patyco Candybar
• Pumpkin Gingerbread by Palatable Pastime
• Bourbon Gingerbread with Lemon Curd byCulinary Cam

Gluten-Free Quinoa Fusilli Pasta Ring#SundayFunday

This is a healthy pasta, quinoa pasta it's gluten free and delicious. I have noticed that when you normally cook pasta after cooling it clumps up, so requires to be oiled immediately. But that's not the case in this quinoa pasta it does not require oil after draining since it does not clump up after cooling. Loved the taste of this pasta.

Ingredients
2 Cups Gluten Free Quinoa pasta
1/3 Cup Chopped Carrot
1/3 Cup Chopped French Beans
1/3 Cup Parboiled Broccoli
1/3 Cup Boiled Shredded Chicken
1 Medium Onion - chopped
3 Big Cloves Garlic - finely chopped
2 Tablespoons Olive Oil
3 Tablespoon Pasta Sauce
¾ Cup Grated Cheddar Cheese
1/3 Cup Half & Half
2 Large Eggs
Salt to taste
A Dash of Black Pepper Powder
½ Teaspoon Paprika powder

Method

Boil the Gluten free quinoa pasta till 80% done.
Strain the quinoa pasta and run through cold water.

In a pan, heat oil, add the onions and garlic sauté till raw aroma of the garlic vanishes, add the chopped beans and carrot sauté for a minute. Cover and cook till the carrots are half done. Then add the pasta sauce and paprika powder, sauté for a minute or two. Add the broccoli, shredded chicken and pasta. Stir to combine, add the salt and give it a good mix. Keep aside to cool.

In a large mixing bowl add in eggs, half and half, pepper and salt whisk to combine well, add in the cooled pasta mixture and mix well till combined. Now add in 1/3 cup cheese and mix.

Grease a ring mold well with butter, sprinkle a little or the remaining cheese at the bottom. Press in the pasta mixture well, add the remaining cheese on the top. Tent the pan with a foil.

Bake in a preheated oven at 180°C for 20 minutes. After 20 minutes remove the foil and bake again for another 20 minutes or till a skewer inserted comes out clean.

Cool it for 10 minutes. Unmold and serve.

Delicious meal is ready!! Serve warm. 
Labels: Gluten free, Pasta & Noodles, Bundt, Quinoa, Egg, Chicken, Sunday Funday, Baked, Main course

Sunday Funday  - Noodle Ring Day

• Cheesy Noodle Ring with Creamy Shrimp and Scallops by Karen’s Kitchen Stories
• Gluten-Free Quinoa Fusilli Pasta Ring by Sneha’s Recipe
• Spaghetti & Meatballs Noodle Ring by Amy’s Cooking Adventures  

Brown Bread Dark Chocolate Bread Bundt Pudding#BundtBakers

This is delicious pudding that requires no custard or ice cream to serve. The gooeyness of chocolate and the softness of the bread is just delicious, you can't stop at one helping that's for sure.

Ingredients
335 Grams Brown Bread - thickly sliced
50 Grams Softened Salted Butter or as required
4 Eggs
60 Grams Granulated Sugar
1 Tablespoon Cocoa powder
140 Grams Dark Chocolate - chopped
300 Ml Fresh Cream
1 Teaspoon Orange zest
400 Ml Milk
30 Grams Raisins
Vanilla Ice cream, to serve - optional

Method
Butter a 10" ring pan well.

Spread butter both sides of the bread slices and arrange them in the pan. Arrange bread in prepared buttered pan.

Sprinkle half of the chopped chocolate on the pieces of bread.

Whisk the eggs, sugar until combined, then stir in cocoa powder, orange zest, raisins, half of the chocolate and milk. 

Pour chocolate cream mixture over, making sure all bread is coated. Set aside for an hour for bread to soak up mixture.

Tent the bundt pan with foil and Bake at 180 degrees C for 35-40 minutes until edges are set but center has a wobble.   

Remove from oven and set aside to cool slightly.

Unmold and enjoy.. just delicious ..yum yum!!

Labels: Chocolate Pudding, Bundt, Bundt Bakers, Baked, Dessert 

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This month Simply Inspired Meals is hosting Spooky Bundt Cakes. She asked the group to make any cake that had some element that made it spooky. This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
Bread Pudding Bundts 

• Bread Pudding Recipe From My Mom from Patyco Candybar
• Brown Bread Dark Chocolate Bread Bundt Pudding from Sneha’s Recipe
• Fall Harvest Bread Pudding from A Day in the Life on the Farm
• Glazed Donut Bread Pudding from Food Lust People Love
• Pumpkin Bread Pudding from Palatable Pastime

Halloween Blood Bundt#BundtBakers

Blood Bundt is perfect for a Halloween party. This bundt cake is light, soft and buttery. I took this bundt for my friends house warming party. This was served as a dessert. It's a crowd pleaser! But incidentally my red blood turned pink, it not's so red enough😂!!

Ingredients
1½ Cups All Purpose Flour
½ Tablespoon Baking Powder
113 Grams Salted Butter
1 Cup Caster Sugar
2 Large Eggs
½ Teaspoon Vanilla Extract
¾ Cup Buttermilk
For The Blood Glaze
1½ Cup Icing Sugar
½ Tablespoon Milk
Red Food Coloring - as required

Method
Preheat oven to 170°C.

Butter a 7" bundt pan generously with butter, then set aside.In a bowl, sieve together flour, baking powder.
In another bowl beat together butter and sugar till light and fluffy. Now add the eggs one at a time, mixing each before adding the next.
Fold in the dry ingredients in 3 batches with a spatula alternating with the butter milk, to the batter. Continue alternating between the dry ingredients and the buttermilk until all have been added and batter looks smooth fully incorporated.

Pour batter into prepared bundt pan and bake in a preheated oven at 170°C for 22-25 minutes or until a toothpick tester comes out clean.

Cool, the bundt and unmold it on to a wire rack. 

When cooled completely then we cut the top of the cake to level it. 

For The Blood Glaze

In a large bowl, whisk together powdered sugar, milk, vanilla, and red food coloring. If desired, add more red food coloring for a deeper color. The consistency of the glaze should be thick enough that it’s not too drippy (so add the milk a little at a time) but liquid enough that it will fall down the cake.

On a large plate and then keep the wire rack on top. Place the bundt cake on it.

Pour the glaze in a piping bag and drizzle the glaze on top of the bundt. Let the glaze harden before slicing it. So let it set.

Slice & Enjoy!!
Labels: Bundt, Bundt Bakers, Halloween, Dessert

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This month Simply Inspired Meals is hosting Spooky Bundt Cakes. She asked the group to make any cake that had some element that made it spooky. 

This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Spooky Bundts 

• Boo Spiders in Chocolate Orange and Pumpkin Bundt Cake by Patyco Candybar
• Dark Mark Skull Cakes by Simply Inspired Meals
• Halloween Blood Bundt by Sneha's Recipe
• Mini Ghost Bundts by A Day in the Life on the Farm
• Mini Mummy Bundts by Passion Kneaded 

Cafe Au Lait Bundt Cake With Coffee Ganache#BundtBakers

Café-au-Lait” means “coffee with milk” in French, which refers to the color of the birthmark, comparing it to the creamy tone of a cup of coffee mixed with milk.

This Café au Lait is adopted French coffee drink inspired this spectacular cake. It's rich, but it's worth every bite. 

This ganache is so different made like a pudding and it so delicious.

Ingredients
245 Grams All Purpose Flour
60 Grams Cocoa powder - unsweetened
1½ Teaspoon Baking powder
1½ Teaspoon Baking soda
½ Teaspoon Salt ½ tsp
1 Teaspoon Vanilla essence
3 Eggs
2 Tablespoons Hung Curd / Greek Yogurt
2 Tablespoons Warm water
1 Cup Milk
1 Tablespoon Heaped Coffee powder
125 Grams Butter
200 Grams Caster Sugar
For The Ganache
60 Grams Cocoa powder
100 Grams Icing sugar
2 Tablespoons Corn flour
Salt a pinch
½ Tablespoon Instant Coffee
1 Cup Milk
1 Tablespoons Butter
1 Teaspoon Vanilla essence

Method

Heat the milk and coffee together, keep it aside.
Beat butter & sugar till light & creamy. Add eggs one by one. Add vanilla essence and milk & coffee, yogurt, water (add water accordingly to make it a dropping consistency) & the dry mixture alternatively.

Pour into a greased and lined baking pan and bake at 180°C for 35 minutes or till done. Cool the cake on a wire rack. 

Un mold when cooled.
In the meantime let's prepare the Coffee Ganache

Place all the ingredients in sauce pan and whisk till it just start to melt. Whisk all ingredients for the ganache well till there are no lumps. When the ganache is still warm and then pour over the warm cake and with a offset spatula spread it. 

Slice ... yum yum..  

Enjoy!!

Labels: Bundt, Coffee, Ganache, Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

The theme for Bundt Bakers this month is Cafe au Lait, check all the bundts baked.   

• A Day in the Life on the Farm serves up Almond and Coffee Kugelhopf 
• Sneha’s Recipe shares Cafe Au Lait Bundt Cake With Coffee Ganache 
• Patyco Candybar baked up a Cafe & Walnuts Bundt Cake 
• Palatable Pastime celebrates Fall with Pumpkin Spice Coffee Bundt Cake 
• Magical Ingredients offers Vegan Coffee Almond Bundt Cake