Upside Down Apricot Bundt#Alphabet Challenge

When my favorite apricots are in season, this apricot cake is the first on my baking list. Pretty basic upside down fruit cake , except this one is very soft , almost melt in your mouth,with a little tanginess from apricots. A real treat for apricot lovers and the apricot cake itself looks just gorgeous and so appetizing.  

1 Cup Measurement = 250 Ml

Ingredients
75 Grams Butter 
1½ Cups Sugar
1/3 Cup Water
2 Large Eggs
1/3 Cup Sour Cream
½ Teaspoon Grated Lemon zest
½ Teaspoon Vanilla Essence
1 Cup All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Salt
Firm Ripe Apricots - see my notes
Confectioners’ sugar for dusting - optional
Method 
Preheat the oven to 180°C
Generously butter a bundtpan and arrange the apricots in the dish.

Slice the apricots in half and place the cut side up
Start by making the caramel ,sugar syrup

Combine ¾ cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, swirl the pan but don’t stir. Pour evenly over the apricot slices.

In a mixing bowl beat the butter and the remaining ¾ cup of sugar until light and fluff
Lower the speed and beat in the eggs one at a time.
Add the sour cream, zest, and vanilla and mix until combined
Sift together the flour, baking powder and salt, add to the mixture in 2 batches, mix until combined.
Pour the cake batter evenly over the apricot slices.

Bake 40-45 minutes or until a toothpick inserted comes out clean.

Cool for 5 - 10 minutes, then turn the cake onto a flat  plate
Dust with confectioners sugar before serving. Enjoy!!

My Notes
Use apricots as many as you need to cover the bottom of the pan.
This same cake can be made with sliced apples, plums, nectarines or peaches. When choosing fruit for the cake, make sure they are not too ripe so they don’t produce too much juice and make the cake soggy.

Labels: Alphabet Challenge, Apricots, Upside Down, Bundts, Cake

Let's take a look at the recipes being shared today with Alphabet "U" 

A Messy Kitchen: Apple Bourbon Upside Down Cake
A Day in the Life on the Farm: Black Forest Upside Down Cake
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chunky Pumpkin Ancho Unsweetened Cocoa Chili
Blogghetti: Jumbo Upside Down Pineapple Muffins
Culinary Cam: Sea Urchin Crostini
Karen’s Kitchen Stories: Ube Pandesal
Mayuri’s Jikoni: Udon Noodle Salad
Food Lust People Love: Umeboshi Calamansi Lime Juice
Sneha’s Recipe: Upside Down Apricot Bundt
Jolene’s Recipe Journal: Upside Down Bacon Apple Pancake  

Leftover Chocolate Cake Shake#SundayFunday

When you live in a two-person household, you always end with leftovers. Had Leftover Mocha Cake and Eggless Vanilla Ice Cream (which I often make) in the freezer. So here is the invention of a cake cum shake.

An American food/dessert, Chocolate Cake Shake. Today, am sharing my easy way to make this. This shake has  taste of both cake and milk  shake, is blends so well that you will love it.  This is perfect for summer a drink that will keep you cool in the scorching summer heat. 

Since I had just a big slice of cake could make only one serving, the next day he asked to make it again.. smiled and replied no cake so no shake.

If you want you can garnish this with a scoop of ice cream or frost it with whipped cream.. makes it an extra treat. 

Ingredients  

2 Scoops Vanilla Ice Cream
1/3 Cup  Milk
1 Big Slice Leftover Cake
Method

First, combine the ice cream and milk in a blender.Next, add the chocolate cake. Blend until smooth.

Pour into a glass. If you like, garnish with a small scoop of vanilla ice cream or whipped cream. No extra calories so minus the garnish.

Enjoy!!

Labels :  American, Dessert, Mid-day treat, Leftover series, Cake. Milk Shake, Vanilla,  Ice Cream, Sunday Funday

Sunday FunDay  - Leftover Valentine Day Candy 

• A Sweet-Cuterie Platter + Cupid's Blend Cookies from Culinary Cam
• Cinnamon Heart Imperial Liqueur from Food Lust People Love
• Double Chocolate Caramel Stuffed Cookies from Amy's Cooking Adventures
• Leftover Chocolate Cake Shake from Sneha's Recipe
• Peppermint Patty Brownie Bites from Karen's Kitchen Stories
• VORP from A Day in the Life on the Farm

Semolina Cucumber Cake#SundayFunday

I have already posted a cucumber cake recipe, that is eggless and made with idly rava, this one is totally different and unique. This cucumber that I got is directly from the framers field again that is the big yellow cucumber if you see the early recipe you'll get the information about that cucumber.

This cucumber had hardly any seeds, was so cool and had a sweet taste. I grated 3/4 of the cucumber and the remaining we sliced and enjoyed.

Ingredients
3 Cups Packed Cucumber - see notes
2 Cups Jaggery
2 Cups Fine Semolina/Rawa
1 Cup All Purpose Flour
1 Cup Freshly Grated Coconut
3 Eggs
100 Grams Butter
3 Tablespoons heaped Ghee
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
A few drops of Vanilla essence

Method

Wash and peel the cucumbers and cut them vertically, scoop out the pith (seeds). Grate the cucumber and then lightly squeeze out the juice.

In a big vessel add the semolina, jaggery, cucumber, coconut, and stir well till there are no lumps. Finally add the ghee and butter stir again till well incorporated and keep it for soaking minimum for an hour. 
Grease cake tin with ghee or butter.
Preheat oven at 180°C for about 15 minutes.

Sieve the flour, baking powder and baking soda and mix it properly. 
Beat the eggs and pour it into the batter and whisk it well then add the flour and and fold it into the batter.

Pour the batter into the prepared tin bake it for an hour.

Perfectly baked Semolina Cucumber Cake. 
My Notes
Taste the cucumber before you grate it, if it's bitter do not use it.
Do not squeeze the cucumber of all the juice then the semolina/rawa will not get enough moisture to soften.

Depending on the size of the tin, moisture in the cake batter and oven used the baking time may vary between 1 hour to 1 hour 20 minutes.

You can't unmold this cake, so cut the desired pieces in the pan itself and gently lift it.
If you want a brown surface you can change the oven settings to the 'Broil/Grill' mode for the last 3 minutes (I did it), brown crust adds to the taste.
Adjust the jaggery to your taste.

Labels: Cake, Cucumber, Healthy, Semolina, Coconut, Jaggery, Sunday Funday,

• Cucumber and Avocado Salad from A Day in the Life on the Farm
• Cucumber Raita from Cook with Renu
• Cucumber Rosettes from Amy’s Cooking Adventures
• Roasted Apricots, Cucumber, and Tomato Gazpacho with Alioli from Culinary Cam
• Semolina Cucumber Cake from Sneha's Recipe
• Sesame Cucumber Radish Salad from Food Lust People Love

Rich Fruit Cake#SundayFunday

This is a delicious Rick Fruit Cake with awesome flavor. There is no need to soak these in advance. Soak them overnight and they are good to use.

Ingredients
113 Grams Butter
113 Grams Caster Sugar
113 Grams All Purpose Flour
3 Eggs
¼ Teaspoon Baking Powder
¼ Teaspoon Salt
80 Grams Chopped Nuts
400 Grams Chopped Dried Fruits
3 Tablespoons Rum
1 Teaspoon Cake Spice - Homemade
¼ Teaspoon Cinnamon Powder
¼ Teaspoon Nutmeg Powder

Method 

I have used golden raisins, sultanas, mixed fruit peel, cranberries, homemade candied grapefruit and sweet lime peels, plums, glazed cherries.
soak all the fruits in 300 Ml rum overnight. An hour before mixing the cake. Place all the soaked dry fruits in a colander to drain off all the rum. Reserve the rum to use it later. 

Add softened butter into a bowl and then add sugar and cream them together until light and fluffy. Add eggs (one at a time)
If you are using vanilla extract ,you can add at this point.
Add in the flour mix (combination of baking powder, salt ) and lightly fold in with a spatula. Fold in the spices and drained fruits into the batter. This smell and flavor is so awesome of this rich fruit cake. Pour it into lined 6" pan's. 

Bake it at 180°C preheated oven for 20 - 25 minutes. As soon as the cake it out of the oven pour in the rums on them. Cool these on a wire rack. These went for my friends.

Labels: Cake, Cake Spice Mix, Cinnamon, Rum, Golden Raisins, Christmas, Sunday Funday 

• Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
• Rich Fruit Cake from Sneha’s Recipe
• Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
• Ember Avocado Toast from Palatable Pastime
• High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
• Carrot & Apple Bread from Mayuri’s Jikoni  

Eggless Mango Semolina Cake#SundayFunday

Easy and tasty egg free mango cake recipe made with no flour, simple pantry ingredients and fresh mangoes. This eggless mango cake is light, moist, and delicious! You don’t even need any electrical equipment such as a stand mixer or electric beater for this recipe.

Ingredients
1 Cup Fine Semolina/Rawa
1 Cup Mango Pulp
¼ Cup Vegetable Oil
¾ Cup Caster Sugar
1 Teaspoon Baking powder
½ Teaspoon Cardamom powder
For Garnish
¼ Cup Chopped Nuts - I used sliced pistachios, almonds & cashew nuts. 

Method
Pre-heat the oven to 170°C.

Mix the semolina, sugar, cardamom and baking powder well.
In a large bowl add oil and mango pulp whisk well with a hand whisk until combined. Then add in the semolina mixture, mix well. Cover and let is sit for 15 minutes.
Pour in a greased round 6"pan. Level the cake and garnish with sliced nuts.

Place in the oven and bake for 30 - 35 minutes. Check after 30 minutes with a toothpick to see if properly baked. If it comes out clean then remove immediately. In my oven it took exactly 35 minutes.

Allow to cool completely.

Slice and serve it's light, moist, and delicious!

My Notes
The mango pulp should not be thick and not too watery.
If you use a pulp that is not thick then let the cake batter stand aside for 20 minutes or until the mango pulp is absorbed by the semolina.
If you place a thin batter directly in the oven it takes a longer time to bake and then browns the cake. You will not get that beautiful, rich yellow color. 
Labels: Cake, Eggless, Fine Semolina, Mango, Tropical Fruits, Sunday Funday 

• Eggless Mango Semolina Cake from Sneha's Recipe
• {Harry Potter} Platform 9 3/4 Cake (Chocolate Cake with Coconut Cream Cheese Frosting) from Amy's Cooking Adventures
• Hawaiian Beef Sticks from Palatable Pastime
• Holy Cow Chocolate Pie from A Day in the Life on the Farm
• The Mann Men's Birthday Treats: Bûche De Noël, Baked Alaska, and Tiramisù from Culinary Cam
• Passion Fruit Posset from Food Lust People Love

Eggless Gajar Halwa Cake /Carrot Halwa Cake#SundayFunday

This Indian Gajar Halwa is famous and when in season you it's a must for even function or party. This is made in my house at least 3 times during the winter season, since my hubby and son in law loves it. My hubby was going to attend his music group get to gether and he wanted me make an eggless cake to take. Had made this gajar halwa, so decided to try this cake. It was a hit.

In this gajar halwa then is no khoya/mawa or milk powder the milks evaporates and forms in mawa itself.  You will love this gajar halwa.

Ingredients 

For The  Cake
½ Cup Fine Semolina / Rawa - not roasted 
¼ Cup Caster Sugar
1 Teaspoon Level Baking powder
½ Teaspoon Level Baking soda
1½ Cup All Purpose Flour
A Pinch Cardamom powder
½ Teaspoon Milk Essence
3 Tablespoons Butter
3 Tablespoons Oil
¼ Teaspoon Salt
¾ Cup Prepared Gajar Halwa
1/8 Cup Pistachios - chopped
⅓ cup Condensed milk
¾ Cup+- Milk
¼ Cup Yogurt - beaten
For The Gajar Halwa
1 Kg Red / Winter Carrots - grated
¼ Cup Desi Ghee
1½ Liters Milk ( Full Fat)
⅓ Cup Heaped Granulated Sugar
½ Teaspoon Cardamom Powder
A Pinch Of Saffron Strands

For The Compote
4 Strawberries - slice
1 Tablespoon Granulated Sugar
½ Of Red /Winter Carrot - julienned
½ Teaspoon Lemon juice

Method
For The Gajar Halwa

This halwa does take time but in the intial stage till the sugar is not added you need not stir. You can leave this on the flame and after every 10 minutes come and give it a stir. No fuss gajar halwa. Only once you add the sugar you need to keep on eye on it, stir it continuously till the sugar melts. Worth the effort and trouble.

Heat ghee in a kadai, add grated carrots. 

Cook till they are soft. 

Add milk and saffron strands, 

let this cook on slow flame till all the milk is evaporated.

Then add sugar in it. Now keep an eye on the mix and stir it continuously till the sugar melts and the mixture thickens.

Add the cardamom powder and mix well, 

switch off the flame.

Gajar Halwa is ready. Keep the halwa on room temperature. Let it cool then only use it to make the cake.

For Eggless Gajar Halwa Cake

Butter a pan ( I used two square ones) well then line the bottom with a parchment paper, dust it with flour, keep a side ( the ideal pan is a round one 6" with height, gives a nice height and looks beautiful). Since this was going for my hubby's music group party, had to make many slices so used a square one. The cake was flat but so delicious.
Preheat the oven to 180°C. 

In a bowl, add all dry ingredients semolina, sugar, baking powder, baking soda, flour and cardamom powder mix it well. Add butter and oil in the dry mixture and mix well with a hand whisk. Add gajar halwa, pistachios and condensed milk in dry mixture. Now, add milk, yogurt, essence, cardamom powder in the mixture and mix it well. 

Transfer the batter in the cake tin. Place it in a the preheat oven for about 25 to 30 minutes depending on the size of the cake. 

Check the cake with a toothpick inserted in the center, comes out clear take the cake tin out of oven. Let it cool on the wire rack.
For The Compote
Heat a pan add sliced strawberry, sugar and julienned carrot in it. Cook if for 3-4 minutes and then add lemon juice in it. Switch off the flame.

When the cake cools un mold and spread the prepared compote. 

The cake is ready to serve. 
Labels: Gajar Halwa , Carrots, Eggless, Cake, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love and the theme is Birthday Party Potluck .  

• Bhagar Rice from The Mad Scientist’s Kitchen
• Borage Sparklers, Both Boozy and Not from Culinary Adventures with Camilla
• Burmese-style Bean Thread Noodle Salad from Food Lust People Love
• Cheeseburger Sliders with Homemade Slider Buns from Karen’s Kitchen Stories
• Eggless Gajar Halwa Cake - Carrot Halwa Cake from Sneha’s Recipe
• Four Cheese Ravioli Skillet from A Day in the Life on the Farm
• French Macarons from Amy’s Cooking Adventures
• Greek Feta Spread (Kopanisti) from Palatable Pastime
• Maple Panna Cotta With Roasted Figs from Mayuri’s Jikoni
• Smoked Gouda Mac and Cheese from Making Miracles
• Tandoori Aloo Platter from Sizzling Tastebuds