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

Date & Walnut Rolls#SundayFunday

Dates are sweet, dried fruit. Soft buttery rolls stuffed with dates and nuts make a wonderful sweet. This recipe for date roll cookies are quick and easy to make and they have good flavor and texture.
These are actually eggless cookies except for the egg wash which can be avoided if you don't want to use eggs.

Ingredients
200 Grams All Purpose Flour
75 Grams Clarified Butter
60 Grams Powdered Sugar
½ Teaspoon Vanilla Essence
3 -4 Tablespoons Chilled Water or as required
For The Filling
200 Grams Seedless Dates _ minced
50 Grams Walnuts - finely chopped

Method 

For The Filling 

Mix the dates and walnuts together and make a nice roll keep aside.

For The Dough 

Rub clarified butter into flour till it resembles bread crumbs. Add the powdered sugar and essence mix it well into the flour. Now add chilled water just enough bring it into a dough. Do not knead the dough. The dough will be soft and crumbly. Cling wrap it and refrigerate for 30 minutes. 

Then take the dough and lightly knead it and roll out into ¼ inch thick chapatti.  

Put one strip of walnut and date in and roll (only once or else the covering will get to thick and it will not cook). 

Apply water to seal the edge.

Cut the roll and press the edges lightly to seal it. Like wise make the other roll also. 

Cut into 2 inch squares. 

Place on a well greased baking tray leaving sufficient space between each.

Bake in a pre heated oven bake at 180°C, for 12 to 15 minutes. 

The bottom of the roll should be light golden. Cool completely before storing in airtight containers.

Labels: Cookies, Festival Sweets, Dates, Walnuts, Eggless, Sunday Funday, Christmas, East Indian, Baked, Vegan, Healthy

Easy Rabdi with Evaporated milk from Cook with Renu
Date & Walnut Rolls from Sneha’s Recipe
Gobi Manchurian from Palatable Pastime

• Kheer from A Day in the Life on the Farm
  Chickpea & Sweet Potato Curry from Mayuri’s Jikoni 
• Baked Gobi 65 from Amy’s Cooking Adventures 
• Two Homemade Breads for Diwali: Pita and Naan from Culinary Cam  

Basil Pesto With Almonds & Walnuts#SundayFunday

Pesto is one of my absolute ultra-flavorful sauces. A great pesto tastes fresh, nutty, garlicky and super delicious. Today, I’m sharing my favorite a pesto recipe with almonds and walnuts. Pesto is the perfect use for your summer garden basil surplus, these leaves are from my kitchen garden.

Ingredients
1 Tablespoon Parmesan Cheese
Olive oil as required
3 Cloves Garlic -  minced
Handful of Leaves Basil
10 Toasted Almonds
5 Pieces  Toasted Walnuts
Salt & Black pepper powder to taste
Method

Grind all to a paste in a blender. Remove this into a glass jar. Add olive oil to cover if you want to retain it color in the refrigerator.

Labels: Pesto Sauce, Basil, Walnuts, Almond, Italian, International Cuisine, Sunday Funday, Gluten free 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme is Pesto Recipe. 

• Avocado Pesto Sandwich by Mayuri’s Jikoni 
• Baked Cod with Asparagus Pesto by Food Lust People Love 
• Basil Pesto With Almonds & Walnuts by Sneha's Recipe 
• Carrot Greens Pesto-Topped Roasted Salmon by Culinary Adventures with Camilla 
• Pesto Cavatappi with Meatballs by Amy’s Cooking Adventures 
• Spinach Pesto Pasta by A Day in the Life on the Farm 
• Swiss Chard and White Bean Soup with Basil Pesto by Karen’s Kitchen Stories 
• Vegan Mint Pesto by Sizzling Tastebuds

Date & Walnut Bundt#BundtBakers

I don't remember my father baking for us. Only when my mummy would be ill, my dad would go into kitchen and cook for us something that was the easiest, omelette and fried bananas, then he would cut plenty of fruits and keep them for us to enjoy for lunch on that day only. For the rest of the days and meals when mummy was in bed my aunt would come and cook for us. As such my father never cooked in the kitchen. 

This is one of my dad's favorite cake. My dad must have something to with his evening tea. This is delicious enough on it's own and requires no frosting.

Ingredients
225 Grams Seedless Dates - chopped
½ Teaspoon Baking Soda
100 Ml Warm Water
85 Grams Butter
115 Grams Caster Sugar
1 Teaspoon Vanilla Essence
115 Grams All Purpose Flour
2 Eggs - separated
¾ Teaspoon Baking powder
60 Grams Walnuts - chopped

Method

Soak the dates overnight in warm water mixed with baking  soda.

Separate the eggs - yolks and whites. Whisk the whites till stiff and keep aside.

Cream butter and sugar well till light and fluffy. Add the yolk one at a time and beat it well then add the other and beat that well. Add in the essence and mix well. Now fold in the flour alternating with the dates and walnuts. When all the flour and dates and walnuts are incorporated then gently fold in the whites. 

Pour this in a greased and floured bundt pan and bake in a preheated oven 150°C for about 30 - 35 minutes. 

Let it cool for 10 minutes.

 Then un mold and

let it cool completely on a wire rack.

Slice & Enjoy !!
Labels: Bundt, Bundt Bakers, Dates, Walnuts  

  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou 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. ;">

• Culinary Adventures with Camilla: Carrot Cake Mini Bundt
• Sneha's Recipe: Date and Walnut Bundt Cake
• Magical Ingredients: Eggless Basundhi Bundt Cake 
• Making Miracles: Fresh Apple Bundt Cake 
• Palatable Pastime: Lemon Raspberry Marbled Bundt Cake 
• A Day in the Life on the Farm: Oreo Bundt 
• Food Lust People Love: Passionfruit Pound Cake Bundt 
• Patyco Candybar : Sangria Bundt Cake 

Mini Bundt Chocolate Chip Cookie#BundtBakers

These are so soft in the center and crisp outside.  Very delicious to have as a snack or perfect for a HI Tea Party. Thank you Felice from All That's Left Are The Crumbs, for choosing such a challenging theme, loved it.

Makes 6 mini bundts
Ingredients
50 Grams Butter , softened
60 Grams Brown sugar
30 Grams Caster Sugar
1 Large Egg
1/2 Teaspoon Vanilla essence
90 Grams All Purpose Flour
1/4 Teaspoon Baking soda
1/4 Teaspoon Salt
1/3 Cup Chocolate Chips
1/4 Cup Chopped Walnuts
For the Chocolate Frosting - A Small Batch Chocolate Frosting 
40 Grams Dark Chocolate - chopped
15 Grams Butter - unsalted
2 Tablespoons Heaped Icing Sugar - sieved
3 Teaspoons Milk

Method
Pre heat oven to 175 degrees C.
Mix together the butter and sugars in a mixing bowl. 

Add the egg and the vanilla and continue mixing until well combined.  Add in the flour, baking soda and salt to the bowl and stir until just combined.  Fold in the chocolate chips and chopped walnuts.  Cling wrap the dough and refrigerate for at least 30 minutes. 

Make equal balls of chilled cookie dough and press it into  the mini bundts.  Bake for 22 to 25 minutes or until top is golden and the edges of the cookie is set. 

Remove from the oven and place on a cooling rack 

to cool for 10 minutes 

See the soft texture inside the cookies and black diamonds/chocolate chips peeking out..yum..yum
For the Chocolate Frosting - A Small Batch Chocolate Frosting

In a sauce pan add the chopped chocolate and butter, melt it over a double boiler. When melted mix it well so that it is smooth and shiny. Let is cool completely, add in the icing sugar and whisk well till smooth and lump free, add in the milk a teaspoon at a time to make it a spreadable frosting. Spread it over the cooled cookies.  

Enjoy, my hubby loved these cookie bundts and frosting on it was yum.

Labels : Cookies, Biscuits & Cookies, Bundt Bakers, Chocolate Chip, Walnuts, Healthy, Bundt
Bundt Bakers August 2019
Cookies Reimagined as Bundt Cakes


#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 of 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. If you are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com. Our theme this month is Cookies Reimagined as Bundt Cakes and our host is Felice from All That's Left Are The Crumbs.
Apricot Pistachio Oatmeal Cookie Bundt from Sweet Sensations
Bundt Cookie Oatmeal and Blueberries from Patyco Candybar
Kingston Bundt Cake from All That's Left Are The Crumbs
Mini Bundt Chocolate Chip Cookie from Sneha's Recipe
Oreo Bundt Cake from Patty’s Cake
Snickerdoodle Bundt Cake from A Day in the Life on the Farm

Easy Yummy Cheese Ball#FantasticalFood

April 17th is National Cheese ball Day, for,  fantastical food fight we were asked to prepare a sweet or savory Cheese balls . Made these easy, yummy Cheese balls.

You can make it ahead of time, may be even a week in advance if you want to. Just before serving coat them in nuts, so that they don’t get soft. This cheese ball is perfect as a party appetizer, tailgate parties etc..

Just before your guest arrive take it from the fridge roll them in nuts and set it out with some crackers for your guest to serve themselves.

This is a recipe for four, if you are making it for a party then double or triple it accordingly.

Makes 4
Ingredients
70 Grams  Cream cheese , softened
70 Grams Grated  Cheddar cheese
1 Tablespoon  Finely Chopped Scallion
1/4 Teaspoon Hot Sauce
1/4 Teaspoon Mixed Italian Seasonings
A Pinch of Garlic powder
A Dash Freshly Ground Black Pepper
1/3 Cup Toasted Walnuts -  finely chopped
 

Method

Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion,  hot sauce, Mixed Italian seasonings, garlic powder and black pepper, mix well to combine.
Use a  spatula to scrape the sides of the bowl and gather the mixture into one ball. Lightly grease your hands and form the mixture into two round balls. 

Place the walnuts on a plate. Hold the cheese ball in one hand and use the other hand to press the walnuts to the outside of the ball, pressing them in gently and turning the ball to coat all sides.  

Serve with crackers.

Labels : Cream Cheese, Cheddar Cheese, Walnuts, Cheese Ball, Fantastical Food Fight

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