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

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

Vanilla Cupcakes With Homemade Yellow Cake Mix#Foodieextravaganza

This is my yellow cake premix recipe, and I loved it! So easy and quick to make. Just labels the jars or zip lock bags with all instructions when ready to make just mix with wet ingredients and you are done.

1 Cup = 200 Ml Cup
Makes 12 Cupcakes
Ingredients
Dry Ingredients
1½ Cups All-Purpose Flour
1½ Teaspoons Corn Flour
¾ Cups Caster Sugar
1 Teaspoon Level Baking Powder
¼ Teaspoon Level Baking Soda
A Pinch Salt
1/8 Teaspoon Yellow Food Color
Wet Ingredients
To Add When Making The Cake
2 Eggs
1 Teaspoon Vanilla Essence
100 Grams Butter
½ Cup Milk

Method 

Measure the flour into a quart size mason jar or a zip lock bag. Add sugar on top, then baking powder, then salt. Place lid on jar.
When ready to make the cake batter.

Place softened butter into bowl and beat 2 minutes. Add milk,  vanilla and eggs and beat till well combined. Add the cake mix little at a time and combine for 30 seconds.

Pour batter into prepared cupcake pan. Bake at 180°C. for 15 - 18 minutes. Check after 15 minutes by inserting a toothpick if it comes out clean take them out. 

I like them plain so no frosting .
These I took for a party hence made in disposable paper tea cups.
Perfect for a kids party. If you want to frost them then cool them completely before frosting.

Labels: Homemade, Cakes, Cupcakes, Paper Tea Cups, Vanilla, Cak, Foodie Extravaganza Party

• Angel Food Cupcakes by A Day in the Life on the Farm
• Elderflower + Fiori di Sicilia Cupcakes by Culinary Cam
• Rocky Road Cupcakes by Karen's Kitchen Stories
• Vanilla Cupcakes With Homemade Yellow Cake Mix by Sneha's Recipe

Eggless Mocha Cake#Improv

What's a Mocha Cake? A Mocha Cake is a mix of chocolate and coffee. This is a soft, melt in mouth cake, a best combination of coffee and chocolate in one to relish. Made this cake like a marble cake to have two distinctive layers of mocha and vanilla. Let's go to the ingredients.

Ingredients
Dry Ingredients
2½ Cup All Purpose Flour
1½ Teaspoon Baking powder
1½ Teaspoon Baking soda
¼ Teaspoon Salt
Wet Ingredients
200 Grams Butter
2 Cups Caster Sugar
150 Ml Yogurt - whisked
200Ml Butter Milk
For Mocha Cake Batter
¼ Cup Cocoa powder
¼ Teaspoon Instant Coffee powder
¼ Cup Hot Water
For Vanilla Cake Batter
2 Tablespoons Hot Water
1 Teaspoon Vanilla Essence

Method

Grease and line a pan well, then line and butter the bottom with parchment paper then flour the pan well and dust off the excess flour.
Preheat with both rods on at 180°C for 10-15 minutes.
For The Cake Batter
In a mixing bowl sieve all the dry ingredients & keep aside. .
In another mixing bowl, beat the butter and sugar till light and fluffy. Now add the yogurt, buttermilk & beat the mixture is well blended.

Now slowly add the dry ingredients in batches and continue fold the mixture with a spatula till all the dry ingredients are incorporated. Do not over mix.
Divide the batter into two parts
One part should be 1/3rd of the batter. And the other batter should be 2/3rd.
To the 2/3rd of the batter is vanilla cake mix, so add all the ingredients under the Vanilla cake and fold it well into the batter.
Now to the 1/3rd of the batter, which is the mocha batter. In the hot water mix in the cocoa and instant coffee powder till it forms a smooth paste. Add this to the batter and fold it till well incorporated, no white traces of batter should be seen.
Now that the cake batters are ready. Let's get our pan and make the marble effect to the cake. other pans used.

                        

Pour a tablespoon or two of the vanilla cake batter. Then pour a heaped tablespoon chocolate cake batter over it. Then layer with remaining vanilla cake batter. Top it with left over chocolate cake batter.

In the same way cover the pan in same manner will all the batter in used.

Then take a toothpick or knife and just swirl it going zigzag to create some beautiful two tones effect on top.

Place the pan in a preheated oven . Keep the temperature at 180°C for 10 minutes. After 10 minutes reduce the temperature to 160°C and bake it for an hour or till a toothpick inserted it comes out clean.
Remove from oven and let it cool for 30minutes in the pan itself.

Then with the help of kitchen towel turn over the pan onto the cooling rack so that the cake can cool completely.

Enjoy this soft and delicious cake with your tea or coffee!
Labels: Cakes, Marble , Chocolate, Coffee, Mocha, Improv Cooking Challenge 

Improv Cooking Challenge: January 2021

Coffee and Chocolate

• Chocolate Tiramisu from Pandemonium Noshery
• Chocolate Coffee Martini from A Day in the life on the Farm
• Espresso Chocolate Cream Buns from Magical Ingredients
• Eggless Mocha Cake from Sneha’s Recipe
• Chocolate Coffee Bundt Cake from Cookaholic Wife

Pull Me Up Cake#Foodieextravaganza

Pull Me Up Cake is also famously known as a Tsunami cake. The pulling of the sheet and chocolate falling upon the cake in slow motion makes you want to dig into it instantly. The fascination is all about the tickle and tumbles effect of frosting over the cake. 

That’s the reason my hubby wanted this cake, he is a chocolate lover. Which chocolate lover wouldn't want to have a pull me up cake for a birthday celebration. This cake made him so happy and it's vegan, used non dairy whipping cream.

Ingredients 
For the Cake Batter
1½ Cup All purpose Flour
¼ Cup Dark Cocoa powder
1 Teaspoon Baking powder
1 Teaspoon Baking soda
1 Cup Water - Lightly warm ( or a tablespoon or two more)
½ Cup Vegetable oil
¾ Cup Caster Sugar
½ Teaspoon Vanilla powder
For Moistening The Cake / Simple Syrup
¼ ​Cup Sugar 2 Tablespoon Water
For The Cream Filling
¾ Cup Whipping Cream - whip till stiff peaks
For the Lava/Ganache
250 Grams Dark Chocolate - chop finely
250 Ml Whipping Cream 
½ ​Cup Milk - I have used soy milk
Method
Grease and line the bottom of a 5" tall round cake tin and dust the pan with flour. Keep the pan aside.

Sieve all the dry ingredients. In a bowl add the water oil and sugar, whisk well, till the sugar is melted , then add in the the dry ingredients in batches, alternating with the water , whisking it lightly with a whisk so that no lumps are formed, till all the flour and water is incorporated. The batter should be ribbon consistency. Pour the batter in the prepared cake pan. Bake it in a pre heated oven at 170°C for 30 - 35 minutes or till a skewers comes out clean. Cool the cake overnight.

The next day un mold the cake and remove the parchment paper and cut it into three layers.
For the Simple Syrup

Add the sugar and water in a sauce. Mix it well at low heat. Make a slurry that is not too thick nor too runny. You will need to cook it for at least 4 - 5 minutes or till the sugar is completely melted .

For the Lava/Ganache
Heat cream and milk stirring on medium heat till it starts to scald take off flame, add the chocolate and mix well till it melts. Let it cool it will thicken.

Moisten the first layer of the  cake with simple syrup.
Fill a piping bag with whipped cream. Place one layer and drench it with simple syrup then 

pipe it on the cake one centimeter away from the edge with whipped cream then place second layer on the top part and again pipe it with whipped cream, 

now place the third cake layer and on that do not add cream. Now lift the cake into a deep edge platter. 

Tent the cake all round with a acetate sheet / transparent plastic sheet and create a boundary/wall around the cake. Basically, the sheet should cover or enclose the cake properly/tightly. Seal the edges with tape.
Slightly warm the lava and pour over the cake inside the sheet. Do it slowly and gradually. 

Pull the sheet up and tada-tada!!! Your pull up cake fantasy/tsunami cake sweetly comes true!!

Dust it with cocoa powder.

Enjoy!!

Labels: Eggless, Healthy, Foodie Extravaganza Party, Cakes, Chocolate, Whipping Cream, Birthday cake, Pull Me Up, Vegan

Foodie Extravaganza Party - January 2022

Food Lust People Love: ​​Cheesy Creamed Leeks 
Karen's Kitchen Stories: Chocolate Truffle Cakes with Cappuccino Whipped Cream

Palatable Pastime: Havarti, Egg & Dill Breakfast Quiche
Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice: Oven-Baked Au Gratin Potatoes in a Pie Dish
Sneha's Recipe: Pull Me Up Cake
A Day in the Life on the Farm: Raspberry Parfait
Pandemonium Noshery : Vintage Icebox Cake

Fruity Birthday Cake#SundayFunday

This is my hubby birthday cake. A Sponge Cake with tinned fruit cocktail and mango chocolate ganache. A soft and delicious birthday cake. This is a fatless sponge cake, contains no butter or oil.

Ingredients 
2 Large Eggs 
50 Grams All Purpose Flour 
50 Grams Caster Sugar 
½ Teaspoon Vanilla Essence 
½ Teaspoon Baking Powder 
For Assembling The Cake  
1 Tin Fruit Cocktail 
1 Cup Whipping Cream  
For The Mango Ganache 
100 Grams Mango Chocolate 
100 Grams Heavy Cream

Method

Beat eggs and sugar till light, fluffy, it should triple in volume and become pale in color. Now add essence and lightly mix it.
Add in the sieved flour and baking powder, gently fold in the egg mixture with a spatula lightly.
Spread mixture in 6" loose bottom pan that is well greased and lined the base with parchment paper.

Bake in a pre heated oven for 20 - 25 minutes on 180°C or until a skewer comes out clean. Cool the cake overnight.

For Assembling The Cake

Open the fruit cocktail tin and strain the fruit in a strainer till all the syrup is drained. Keep the water and fruits aside in seperate bowls.

Whip the cream till stiff peaks are formed. Keep this in the refrigerator till ready to use.

Melt the mango chocolate and cream, whisk it well, pour this in the piping bag. Keep this aside.

Slice the cake into two parts.

Take one part and brush the top with fruit cocktail syrup. Pipe the whipped cream and evenly spread it with a offset knife. Drizzle little of the mango ganache and top it with fruit cocktail. Now place the other part of the cake on top. 

Lightly press it and again moisten the top with fruit cocktail syrup. Pipe the cake top and sides with the whipped cream. Drizzle the mango ganache on top and the sides of the cake. Pipe flowers and press in edible colored beads. Refrigerate it for at least 2 hours.

Slice and Enjoy!! 
Labels: Birthday cake, Fruit Cocktail, Sunday Funday, Cakes

Sunday Funday

A Midsummer Night's Dream:

Faerie Recipes as a Tribute to Oberon & Titania

• • • • • Blueberry Lavender Mini Cheesecakes by Making Miracles
        • Beetroot & Chocolate Mini Muffins by Mayuri's Jikoni
        • Butterfly Cupcakes by Amy's Cooking Adventures
        • Chocolate Pixies by Food Lust People Love
        • Fruity Birthday Cake by Sneha's Recipe
        • Magical Cookie Bars by A Day in the Life on the Farm 
        • Magical Meringue Mushrooms: Queen Mab's Dining Table by Culinary Adventures with Camilla
        • Pixie Stix Candy Straws by Palatable Pastime 

Lemon Madeleines#BakingBloggers

Lemon Madeleine's are French teacakes, light & airy with delicious buttery lemon flavor and with crisp edges.

Ingredients
100 Grams Butter - melted
3 Eggs
100 Grams Caster Sugar
Zest & Juice of A Lemon
1 Teaspoon Vanilla Essence
100 Grams All Purpose Flour
1 Teaspoon Baking Powder

Method

Melt the butter in a small saucepan over low heat.
Beat the eggs with the sugar in a bowl until pale and fluffy. Add the lemon zest, juice and the vanilla essence, mix well to combine. Sift in the flour and baking powder and fold the it with a spatula. Now add melted butter and fold it in till well combined.

Butter & flour madeleine molds. Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 20 minutes. Preheat the oven to 200°C.

Bake the madeleine's for 5 minutes, then turn down the oven temperature to , 180°C and bake until golden brown and puffed in the center, about 10 minutes more.

My Notes:
Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleine's rise. 

Labels : Cakes, Lemon, Baking Bloggers, French

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures. 

Baking Bloggers

Madeleines

• Acorn Madeleines with Cinnamon Sugar from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate & Orange Madeleines from Making Miracles
• Chocolate Madeleines from A Day in the Life on the Farm
• Eggless Rose Madeleines from Magical Ingredients
• Green Chile Cornbread Madeleines from Culinary Adventures with Camilla
• Key Lime Madeleines from Palatable Pastime
• Lemon Madeleines from Sneha's Recipe
• Pistachio Madeleines from Karen's Kitchen Stories