Madeira Cake#SundayFunday

Madeira cake is a traditional and simple British style cake that gets it's name from the Madeira wine, a wine sourced from Portugal with which this cake was served. This cake is flavoured with lemon and slcied almonds.

Ingredients 

175 Grams Butter
125 Grams Caster sugar
1 Teaspoon Lemon zest
¾ Cup Self Raising Flour
¾ Cup All Purpose Flour
½ Teaspoon Baking powder
3 Eggs
½ Cup Sliced Almonds
4 Tablespoons Milk
½ Teaspoon Vanilla Essence
Method 

Sieve both the flours  and baking powder together. 

Beat butter and sugar till light and creamy. Add lemon rind. Start adding eggs one at a time and continue beating till the all the eggs are incorporated. Add essence and whisk again, then add  flour and a tablespoon of milk and continue beating till the flour and milk is incorporated, add half the sliced almonds and lightly mix it.  Pour this mixture into a greased and lined baking tray, sprinkle the remaining slcied almonds. Bake in a preheated oven @180°C  for 35 to 40 minutes or until a tooth pick inserted comes out clean. 

Cool and slice... enjoy with a cup of tea or coffee.   

My Notes 
Made a small round cake from this batter to for us to have for tea.
Labels: Cakes, United Kingdom, Almond, Sunday Funday

For Sunday Funday we are sharing recipes of "Cakes Around The World"

• Apple pola by Mildly Indian
• Carlota De Limon by A Day in the Life on the Farm
• From Mödling to the Monterey Peninsula: Topfen-Obers-Torte by Culinary Cam
• Kirsebærkage - Danish Cherry Cake by Food Lust People Love
• Kyiv Cake |by A Messy Kitchen
• Madeira Cake by Sneha's Recipe
• Persian Love Cake by Mayuri's Jikoni
• Taiwanese Castella Cake by Karen's Kitchen Stories

Armenian Apple Chunk Cake#EatTheWorld

 

Armenian Apple Chunk cake is full of diced apples, pumpkin spice and is ready within an hour. This is a dessert cake, dust it with icing sugar, serve with caramel sauce or ice cream. This cake does not have baking powder but baking soda is used.

Recipe Adapted from here  

Square Pan 8" x 8"
Ingredients
402 Grams/3 Apples - not peeled, diced into small pieces
3 Eggs
280 Grams All Purpose Flour
1 Teaspoon Vanilla Extract
½ Cup (125 Ml Cup) Vegetable Oil
2 Teaspoons Cinnamon - I added Homemade Pumpkin Spice
71 Grams Chopped Walnuts
190 Grams Caster Sugar
1 Teaspoon Baking Soda
1/8 Teaspoon Pink Himalayan Salt
Method
Preheat the oven to 170°C. Grease and line a 8x8 square baking pan or spring form pan with parchment paper.

Add the pumpkin spice, half the sugar together in a bowl. 
As you are dicing the apples, toss them in the bowl with the pumpkin spice and sugar to coat them and prevent browning. The add the flour and baking soda to the apples and toss.

In another bowl cream the oil, eggs, remaining sugar and vanilla extract till light and creamy.

Pour this into the apple mixture and fold it well with a spatula till no dry spots are seen. 

Now add the walnuts and lightly mix it. 

Pour this batter into the prepared baking tin. Tap it once or twice on the counter to remove any air bubbles.

Bake in a preheat oven for 25 minutes after that place a foil on top ( to avoid more browning) and bake it for additional 5 - 10 minutes or until a toothpick comes out clean in the center. Let the cake cool in the pan completely. 

Then dust it icing sugar on top. Slice and enjoy the cake is so delicious you will love it.

Labels: Armenia, Apple, Dessert, Cakes, Eat the World, Homemade, Pumpkin Spice

Check out all the wonderful Armenian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Armenia"

• Amy's Cooking Adventures: Lavash Crackers
• Sneha's Recipe: Armenian Apple Chunk Cake
• A Day in the Life on the Farm: Tourshi 
• Cam of Culinary Cam served up Khorovats    

Boiled Fruit Cake#SundayFunday

This is a very simple and delicious cake. Made this for Christmas , If you have forgotten to soak the fruits then do not worry make this cake which is easy and absolutely fruity and moist. My family and friends loved this cake. Do try it!

Ingredients  

1 Can (14 oz) Condensed milk
150 Grams Butter
200 Grams Raisins
200 Grams Sultanas
150 Grams Currants
150 Grams Glace cherries - chopped
250 Grams All Purpose Flour
1 Teaspoon Baking powder
2 Teaspoons Cake Spice powder - Homemade
1 Teaspoon  Cinnamon powder
3 Eggs
1/2 Cup Orange Juice for moisting the cake 

Method

In a pan add the condensed milk, butter, glace cherries, currants, sultanas, raisins. Let butter melt and mix well. Bring it to a boil. On low flame let boil for 8 to 10 minutes, keep stirring it continuously. Set aside to cool at least for 3 to 4 hours.
Then only add the other ingredients.

In a bowl sieve the flour, baking powder, cake spice and ground cinnamon.

When the fruit mix has cooled, add the flour mix and mix it with a spatula.  Then add in the eggs and mix it again. Pour batter in a greased and lined baking tray. Bake at 150 degrees C for about 1.1/4 hour to  1 ½ hours or till done. 

When you remove it from the oven immediately, poke holes with skewer and pour orange juice over the cake to make it moist or else it will dry out. Let cool and then remove from tin wrap a ribbon around it and serve.  Wrap it with cling film, to stay fresh.

This is a delicious and beautiful fruit cake, remains soft and moist for a week and even more if it remains ... for that many days..
Labels : Christmas, Fruit Cake, Cakes, Festival Sweets, Sunday Funday

For Sunday Funday we are sharing Cake Recipes

• Birch Tree Cake (Pumpkin Cake with Cream Cheese Frosting) by Amy’s Cooking Adventures
• Boiled Fruit Cake by Sneha's Recipe
• Cherry Almond Cake, Eggless by Mayuri's Jikoni
• Chocolate Guinness Cake with Irish Buttercream by A Messy Kitchen
• Easy Birthday Cake by Making Miracles
• Medovik by A Day in the Life on the Farm
• Tangerine-Ricotta Cake by Karen’s Kitchen Stories
• Twinkie Layer Cake for a Friend's 50th by Culinary Cam

Eggless Banana Chocolate Cake#AlphabetChallenge

This cake is soft, moist and chocolaty. Quick and easy to make. Taste delicious. Made this for my hubby's birthday.
Ingredients
1 Cup All Purpose Flour
1 Tablespoon Heaped Dark Cocoa powder
¾ Cup Sugar powder
1 Teaspoon Baking powder
¼ Teaspoon Baking soda
1 Teaspoon Vanilla essence
1 Ripe Banana - mashed
½ Cup Oil
¼ Cup Warm Milk
Method 

Grease and line a 6 inch round pan.
Preheat the oven to 180°C. 
Sieve the flour, baking powder, baking soda and cocoa powder thrice. 

In a another bowl whisk sugar, banana and oil till light and thick. Then add vanilla essence and whisk again. Fold in the flour little by little along with the milk till well incorporated . Pour in greased pan. Bake in a preheated oven at 180°C for 30 to 35 minutes.
Cool and enjoy with a cup of tea or coffee.

Labels: Cakes, Eggless, Banana, Kids delight, Alphabet Challenge
Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "E"

• Karen’s Kitchen Stories: Corn and Edamame Salad
• Mayuri’s Jikoni: Dim Posto - Bengali Egg Curry
• Blogghetti: Easter Candy Charcuterie Board
• Food Lust People Love: Edamame Summer Salad
• Sneha’s Recipe: Eggless Banana Chocolate Cake
• Jolene’s Recipe Journal: Baked Beef Empanadas
• A Messy Kitchen: Golden Egg Bread
• Culinary Cam: Mayak Gyeran: A Riff on Korean Marinated Eggs
• A Day in the Life on the Farm: Souper Easy Quiche
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whipped Feta Lemon Zest & Basil Deviled Eggs

Mock Lava Cake#SundayFunday

A "Mock" Lava Cake is made using simple ingredients and by adding a piece of chocolate to the center of a simple cake batter. This cake is decadent, rich and so yummy! It is also easy to make and takes only 20 minutes from start to finish!

Makes 3 Ramekins
Ingredients
113 Grams Butter
113 Grams Dark Chocolate- chopped
85 Grams Sugar
50 Grams All Purpose Flour
3 Eggs
A bar of Milk Chocolate
Method 

Grease the ramekins and keep aside.
Melt the chocolate and butter till just melted. Do not bring this to a boil. Keep aside to cool. 

Beat the eggs add sugar and beat then add the melted mix beat again. Lightly fold in the flour. Pour a ladle of mix in the ramekin press a piece of chocolate in the center. Bake in a preheated oven at 180°C for 12minutes only. To know its done see it start to leave the sides of the ramekins the center will be wobbly. Remove and Enjoy!!

Labels: Baked, Chocolate, Cakes, Sunday Funday, Dessert

For Sunday Funday we are sharing "Baked Recipes"

• Cheesy, Crunchy Mini Crackers from Culinary Cam
• Mock Lava Cake from Sneha’s Recipe
• Mushroom & Spinach Crustless Quiche from Mayuri's Jikoni
• Old-Fashioned Baked Macaroni and Cheese from A Day in the Life on the Farm
• Orange Muffins with Cranberry Rosemary Compote from Amy’s Cooking Adventures

Eggless Oats Litchi Loaf#BreadBakers

A very easy to make, soft and delicious litchi dessert loaf. Perfect to serve for a Hi Tea party or have it with as a dessert with an ice cream of your choice.
I have used frozen litchis in this recipe. When they were in season, freeze them. You can also use canned litchi or frozen, just drain the syrup whether canned or frozen.
Cup Measurement - 250 Ml

Ingredients
1 Cup Level All Purpose Flour
½ Cup Level Oats powder
2 Tablespoon Level Corn Flour

1 Teaspoon Baking powder
½ Teaspoon Baking soda
¼ Teaspoon Salt¾ Cup Condensed milk
½ Cup Vegetable Oil
150 Ml Sour Cream - Homemade
1 Teaspoon Vanilla Essence
¾ Cup Chopped Litchis
A Pinch of Yellow Food color
To Garnish
2 Tablespoons Chopped Pistachio or as required
Method

Preheat the oven at 180°C.
Grease a loaf pan and line with parchment paper. Strain all the syrup from the litchis and then finely chop them.
In a bowl sieve flour, oats powder, corn flour, salt, baking powder and soda.
Add the lemon color to the sour cream, mix well, keep aside.
In a large bowl whisk the condensed milk , vanilla essence and oil well till fluffy and creamy.
Now mix the sifted flour along with the sour cream in three batches. Beating after every addition well. Fold in chopped litchis in the batter.
Pour the batter in the prepared loaf pan.
Tap the pan gently on the counter. Sprinkle chopped pistachios.
Bake in the preheated oven at 180° for 35- 40 minutes or until the toothpick comes out clean.
It took exactly 40 minutes in my oven to bake.
Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean, its done. 
Let the cake cool down completely before slicing.

Serve it with tea, coffee or a glass of milk. Or enjoy with ice cream.
Labels: Bread Bakers, Litchi, Eggless, Cakes, Breads, Dessert

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Dessert Breads.

• Eggnog Babka Knots by Karen's Kitchen Stories
• Coconut Pandan Babka by A Messy Kitchen
• Gingerbread by Palatable Pastime
• Sourdough Sweet Potato Loaf by Zesty South Indian Kitchen
• Sweet Cranberry Soda Bread by Food Lust people Love
• Eggless Oats Litchi Loaf by Sneha's Recipe
• Sourdough Zucchini Bread by A Day in the Life on the Farm

Orange Chocolate Cake#Alphabet Challenge

Made this Orange Chocolate Cake for our community Rosary held at my place. It's a moist and soft cake. 

The orange chocolate gives a awesome flavor to the cake.

Ingredients
3 Cups All Purpose Flour
250 Grams Salted Butter
2 Cups Sugar
1½ Teaspoon Baking powder
150 Grams Orange Chocolate - chopped
¼ Cup Milk
1 Cup Buttermilk
½ Teaspoon Orange essence
5 Eggs 
Method

Grease and line 10 to 12 inch rectangle or square baking pan. Preheat the oven at 180°C.
Sieve the flour and baking powder, keep aside
In a microwave bowl add ¼ cup milk and the chopped orange chocolate and for 30 seconds bursts till the chocolate melts. Mix it and keep aside.

In a large bowl cream the butter and sugar till light and fluffy, then add the eggs one at a time and continue whisking till it's creamy, add the essence and whisk again. Add the flour and buttermilk , till the flour and buttermilk is incorporated. Divide the batter into two equal parts, to one part add the melted chocolate and mix it with a spatula till well incorporated.

Pour the white batter in the prepared pan and spread it evenly with a spatula. Then pour the chocolate batter and gently spread the batter evenly. 

Bake for 40 to 45 minutes or till a toothpick inserted comes out clean. 

Cool it completely,

Slice & Enjoy!! 

Labels: Orange Chocolate, Cakes, Buttermilk, Choctoberfest, Baked, Alphabet Challenge

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

 Karen’s Kitchen Stories: Cranberry Pumpkin Oatmeal Cookies 

Sneha’s Recipe: Orange Chocolate Cake 

Jolene’s Recipe Journal: Orzo with Parmesan and Basil 

Food Lust People Love: Jersey Octopus Ceviche 

A Day in the Life on the Farm: Overnight Oats 

Blogghetti: Easy White Chocolate Covered Oreos 

A Messy Kitchen: Citrus Marinated Chicken 

Mayuri’s Jikoni: Orange Avocado Salad 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sheet Pan Italian Olive Oil Summer Vegetables

Culinary Cam: Octopus: Takoyaki, a Japanese Snack Food, from a Santa Cruz Apartment
Magical Ingredients: Onion Oaxaca Dip

Milk Chocolate Mug Cake - Microwave#SundayFunday

Have a craving for  cake, then this is for you.  This is a quick and easy microwave recipe.  Try this and you will love this moist and chocolaty cake.   

Ingredients

30 Grams Butter or 1½ Tablespoons Heaped - see notes
40 Grams Milk Chocolate(any brand) - break into pieces
1 Egg
2 Tablespoons Level Sugar powdered
¼ Teaspoon Vanilla Essence
5 Level Tablespoons All Purpose Flour
½ Teaspoon Level Baking powder

Method 

In a mug melt the butter and chocolate together, microwave on high power for 30 seconds. Use a hand whisk and whisk it till smooth. Keep it aside to cool.
In the meantime gather rest of the ingredients
Mix the flour, sugar and baking powder well. 

In a another mug or bowl, whisk an egg along with the essence well. Add all the dry ingredients and whisk till well combined. Now add the melted chocolate mixture and mix well. Pour this batter into a large mug.

Place it in the microwave on high power for a minute and twenty to twenty five second's, after a minute and 20 seconds pause the microwave and check  if done by inserting a skewer,  if comes out clean then it's done or else microwave again for 5 seconds more.

Let it cool for a minute or two.  Pipe a little whipping cream and sprinkle grated chocolate.  Enjoy with a tea or coffee.  

This is a delicious, quick  and moist cake for you and your little ones whenever they crave for cakes.

My Notes
Reserved  a small piece to grate for the topping. You can add all the chocolate and make it more chocolaty and gooey ..mmm yum. 

Make this in a large mug or two medium size mug. Since it will rise and then overflow.

The timing will change accordingly so keep a check

The butter should be softened .. the consistency like when you  spread it on a slice of bread.

You can also unmold this cake and cut into slices.  Just run a knife around the sides of the mug and mold. 

Labels: Cakes, Microwave, Mug Treats, Chocolate, Kids delight, Sunday Funday 

• Fried Perch by A Day in the Life on the Farm
• Marmite Butter Mashed Potatoes by Food Lust People Love
• Milk Chocolate Mug Cake - Microwave by Sneha's Recipe
• Philly Cheesesteak Sloppy Joes by Amy's Cooking Adventures
• Roasted Yukon Gold Potato Wedges by Karen's Kitchen Stories
• Somehow We Have Landed on Korean for Fathers' Day: Bo Ssäm Recreated by Culinary Cam

Fresh Fig Cake With Walnuts Crumb Topping#SundayFunday

Fresh Fig Cake With Walnut Crumb Topping is so delicious and perfect for when fresh figs are in season. This cake is so light and delicate and combined with the crunchy walnut crumb topping, it’s just superb! It’s also great for tea time too!

Ingredients
3 Eggs
1 Cup Vegetable oil
½ Cup Sugar
½ Cup light brown sugar
½ Cup Water
1½ Teaspoon Vanilla Extract
2 Cups All Purpose Flour
2 Teaspoon Baking Powder
¾ Teaspoon Salt
1¼ Teaspoon Cardamom powder
1/3 Cup Crystalized Ginger - diced
8 Fresh Figs - sliced vertically 
For The Crumble
½ Cup All Purpose Flour
½ Teaspoon Baking Powder
A Pinch Salt
2 Tablespoons White Sugar
2 Tablespoons Brown Sugar
¼ Teaspoon Cinnamon powder
71 Grams Butter - melted
½ Cup Chopped Walnuts

Method 

Preheat oven to 180°C.

Grease a 9” cheesecake pan butter and set aside. If you use a smaller pan the top and bottom of the cake will burn, the time taken to bake will be longer.
In a large bowl combine eggs, oil, sugars, water and vanilla extract. Whisk to combine and set aside.

In a small bowl combine flour, baking powder, salt and cardamom. Whisk to combine.

Add the dry ingredients to the wet ingredients and whisk slowly to combine. Stir in the candied ginger.
Pour cake batter into pan, arrange figs cut side up, in a circle around the cake. Set aside.
To Make The Crumble 

Whisk together the flour, baking powder, salt, sugars and cinnamon until combined. Add the melted butter and stir with a fork until a crumble forms. Then stir in the walnuts.
Sprinkle crumble on top of figs and cake, evenly distributed.

Bake cake for 50 minutes or until a skewer comes out clean. If top starts to brown too quickly cover with foil until fully baked through. 

Allow to cool and serve for tea time or for Sunday brunch.

Labels: Cakes, Figs, International Cuisine, Walnuts, Sunday Funday

Sunday Funday

Figs

• Fig and Prosciutto Pizza by A Day in the Life on the Farm
• Fig Bites in Phyllo Cups by Palatable Pastime
• Fig Newton Bars by Amy's Cooking Adventures
• Fresh Fig Cake With Walnuts Crumb Topping by Sneha's Recipe
• Fresh Fig Margarita by Karen's Kitchen Stories
• Gelato di Fichi by Culinary Cam