Lazy Daisy Bundt Cake#BundtBakers

This month for Bundt Bakers the theme if Filled Bundt.  Made this Lazy Daisy Cake which is an old-fashioned cake it's  light, moist, with a broiled brown sugar coconut topping.

It's my birthday cake, am so happy that it turned out delicious and melt in the mouth. 

Took the rectangular pan for the party with my friends. Oh! they were so delighted to see this yummy cake and as usual it vanished in minutes. 

This bundt cake was for my family. 
Happy Birthday!!  Celebrating with ... Lazy Daisy Cake.

Ingredients
3 Cups Flour
3 Teaspoons Baking powder
3 Cups Granulated sugar
6 Eggs
150 Grams Butter
2 Teaspoons Vanilla
1.1/4 Cup Warm Milk

For the Topping
1 Cup Flaked Coconut or Desiccated Coconut
1 Cup Brown sugar
2/3 Cup Fresh Cream
150 Grams Butter

Method

Pre-heat oven to 180 D.

Oil and dust with flour a silicone bundt mould, keep aside.

Sieve flour and baking powder, keep aside.

Beat eggs, granulated sugar and 100 grams butter, and vanilla essence in a large bowl until fluffy, add flour mixture, beat until blended, stir in milk, pour batter into prepared pan, bake for 50 minutes to an hour or more or when tooth pick inserted comes out clean. 

In my oven it took an hour and 15 minutes, since this batter is thin. After 45 minutes, covered the pan with a aluminium foil till done so that the top does not get too brown or burnt.

The rectangular pan took about 45 minutes to bake.

Now spread the topping and bake it again for 10 minutes.

For the Topping

Meanwhile mix remaining 100 grams butter, coconut, brown sugar and cream in medium sauce pan, over medium heat, cook until sugar dissolves and butter melts, stirring constantly, spread coconut mixture over warm cake, bake for another 10 mins until top is light golden.

Cool it completely then un mould and slice it.

Enjoy...
My Notes:
I made one in the bundt pan and the other in a rectangular pan with the above quantity.

Have used desiccated coconut, If,  you can get hold of flaked coconut it will give the topping an awesome texture and look.

Labels : Cakes, Bundt Bakers, Coconut, Fresh Cream

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. 

Our Host for the month are:
Co-hosting: Patricia from Patty’s Cake http://pattyscake-pbb.blogspot.com/ and Co-hosting: Cristina from Bizcocheando http://bizcocheando.com/

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:
Blueberries Kugelphopf Bundt Cake by Bizcocheando
Boston Creme Filled Bundt with Chocolate Ganache by The Queen of Scones
Bundt Cake de Piña y Coco by La Mejor Manera de Hacer
Carrot Cake Cheesecake Bundt by All That's Left Are The Crumbs
Círculo Rojo Bundt Cake by Patty's Cake
Cream Cheese Bundt Cake Filled with Dulce de Leche by Basic N Delicious
Cream Cheese Stuffed Caramel Apple Bundt Cake by Making Miracles
Jalapeño Cornbread Filled with Blueberry Quick Jam by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Lazy Daisy Bundt Cake by Sneha's Recipe
Lemon Filled Lemon Bundt by Food Lust People Love
Peanut Butter - Chocolate Chip Bundt Cake with Peanut Butter Filling by Katin špaz
Raspberry Bundt Cake with Lemon Curd Filling by Palatable Pastime
Tunnel of Cream Banana Nut Bundt Cake by I Love Bundt Cakes
Twinkie Bundt Cake by Living the Gourmet

Moroccan Tortilla / Tortilla Omelette

This recipe for Tortilla also called Moroccan Omelet, a Ramadan special dish. This recipe is delicious and so easy to make! 

Can be served as an appetizer,  for a filling and hearty breakfast  or for Suhūr also known as Sehri ,  it's an Islamic term referring to the meal consumed early in the morning by Muslims before fasting / before dawn during or outside the Islamic month of Ramadan.

Serves 2
Ingredients
2 Medium Potatoes- boiled and sliced
2 Tablespoons Coriander Leaves - finely chopped
2 Large Eggs
1 Medium Onion - chopped
2 Teaspoons Oil
1/2 Teaspoon Salt or to taste
1/4 Teaspoon Black pepper
1/2 Teaspoon Paprika powder
1/4 Teaspoon Cumin Powder

Method 

Heat a teaspoon oil in a frying pan and add onions and saute till soft and just start to turn pink. Now add potatoes, all the spices and saute for a minute or two only. 

Add coriander leaves and transfer this into a bowl, keep it aside to cool.

In a separate bowl, beat the eggs till light and fluffy.

Add it to the potatoes mixture to it and mix it well.

Heat the same frying pan with the remaining oil and pour this mixture into the pan and level it by spreading it with a spatula. 

Cover with a lid.

Cook till the top is dry. 

To flip the tortilla take a plate and place it on top of the pan and flip it .. see pic so that it does not break and remains in one piece.

Now gently tilt the plate and transfer the top side on to the pan and again cover and cook for 2 minutes or until it is nice and brown.. 

After both side is done.

Transfer it to the serving plate.

Slice it.

Serve it hot, warm, cool, or at room temperature. !  Enjoy this yum and delicious Moroccan Tortilla.

Labels : Egg, Potato, Omelette, Tortilla, Moroccan, Mena Cooking Club, Gluten Free
An InLinkz Link-up

Fig Date Walnut Bread #BreadBakers

This is a beautiful bread,  the figs and dates  makes it chewy and the walnuts give a  nutty taste and flavor.  This is a dense bread yet soft and fruity bread.  I loved the taste of figs in this bread.  This is quick bread.  

Makes one Loaf

Ingredients
1 Cup Buttermilk
1/2 Teaspoon Finely grated Lemon rind
1/4 Teaspoon Ground nutmeg
A pinch of Cloves powder
110 Grams Chopped Dried Figs
75 Grams Chopped Pitted Dates
1/2 cup Packed Brown Sugar
1/4 Cup Oil
2 Eggs
3/4 Cup Whole Wheat Flour
3/4 Cup All Purpose Flour
1.1/2 Teaspoon Baking soda
1/8 Teaspoon Salt
1/3 Cup Chopped Walnuts

A few halved Walnuts

Method 
In a saucepan add the buttermilk, figs and dates and keep it to soak for at least 30 minutes  or until fruit softens.

In the meantime sieve the whole wheat flour, all purpose flour, baking soda, and salt in a bowl.  Mix in the chopped walnuts well, keep aside.

In another bowl whisk sugar, oil, and eggs until well blended. Add the lemon rind, nutmeg, cloves powder,  then stir in butter milk figs and date mix, give it a quick whisk. Then add the  flour, folding it with a spatula until combined . 

Spoon batter into a greased and lined loaf pan. Sprinkle few  halved walnuts  evenly over batter. Bake it in a preheated oven at 200 degrees C for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean . 

 Cool for 15 minutes in a pan.

After 15 minutes lift the paper and place the bread  on a wire rack to cool completely . 

Slice it ..

Enjoy with a cup of tea or coffee.

Perfect ...

Labels : Walnuts, Figs, Date, Breads, Bread Bakers, Healthy

This month's BreadBakers' theme is Breads with Nut Meals and Nut Flours inspired bread, hosted by Cindy at Cindy’s Recipes and Writings.
Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!
Almond Blueberry Banana Bread by Stacy at Food Lust People Love.
Almond Butter Chocolate Chip Muffins by Pavani at Cook's Hideout.
Almond Flour Bread by Robin at A Shaggy Dough Story.
Almond Flour Sandwich Buns by Gayathri at Gayathri’s Cook Spot.
Almond Pear Bread by Cindy at Cindy’s Recipes and Writings.
Carrot Nut Bread by Mayuri at Mayuri's Jikoni.
Citrus Bread with Macadamia Nuts by Wendy at A Day in the Life on the Farm.
Fig and Walnut Bread by Karen at Karen’s Kitchen Stories.
Fig Date Walnut Bread by Sneha at Sneha's Recipe.
Mixed Berry Almond Loaf by Namita at Ambrosia.
Peanut Brittle Ring Bread by Sharanya at Sara’s Tasty Buds.
Peanut Butter Breakfast Loaf by Sue at Palatable Pastime.
Quick Almond Bread by Kalyani at Sizzling Tastebuds.
Whole Grain Date Walnut Bread by Sona at Spill the Spices.

#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.

Jamuntini /Jamun With Gin -Cocktail#FoodieExtravaganza

Jamuntini is Jamun with Gin which is a cocktail with a desi twist.  Jamun or Java Plum /Black Plum is an Indian Blackberry fruit that is purple in color and has a sweet and sour taste. 

When this theme was given by our Host Caroline Williams, for this month's Foodie Extravaganza,  this martini drink immediately  came to my mind and decided to make it, since this fruit is available only during this month.  

A twist to the regular cocktails for all those gin drinking ladies and gentlemen, here is a martini with a sweet and sour taste. This does not require any aerated drink. This is a delicious summer drink and it has a awesome color. Serve this Jamuntini for your weekend party and watch your guest relish in the beauty of this rich purple pinkish color.

Ingredients

60 ML London Dry Gin
7 - 8 Jamuns/Indian Blackberry- pitted
15 Ml Lime juice: 10 ml
20 Ml Simple syrup
Salt, Pepper and Chilly powder to rim
Ice to fill shaker

Method 

Muddle the jamuns in a cocktail shaker. Fill with ice, add the gin, lime juice and sugar syrup. Shake and double strain into a chilled salt rimmed cocktail glass. Serve immediately.
To Rim The Glass 

Run a slice of lemon over the rim of the glass.
Mix red chilly power to the salt as well and then rim the glass 
To make Simple syrup check here
Labels: Jamun, Gin, Foodie Extravaganza Party, Cocktail, Juices, Simple Syrup, Java Plum, Indian Blackberry

See all the other gin-spiration for today's Foodie Extravaganza:
Bulago Gin Breeze from Food Lust People Love
Gin-Steamed Bratwurst with Kraut Slaw from Palatable Pastime
Grapefruit Salty Dog with Fizz from Hardly A Goddess
Jamuntini from Sneha's Recipes
Raspberry Collins Cocktail from Caroline's Cooking
Shrimp Martini from A Day in the Life on the Farm

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Basic Simple Syrup

With warm, hot or humid weather drinks are in season like -  Mojitos, Caipirinhas, Mint Juleps, this is a good time to make the key ingredient in many refreshing summer cocktails, mocktails, coffee, tea, and homemade sodas or juices as well.

Also known as bar syrup, sugar syrup, or gomme, simple syrup plays well in any chilled drink calling for a dash of sweetness. Simple syrup blends in smoothly and easily in many classic cocktail recipes, including Daiquiris  Mojito,  Hurricane etc.. and simple syrup is just that: "Simple". 

While several commercial brands are available at gourmet stores (priced highly - for what is literally just a mix of sugar and water), it takes only a few minutes - to stir up a batch.

Makes approximately 1 1/2  Cups

Ingredients
1 Cup granulated sugar
1 Cup water

Method

Combine sugar and water in a small saucepan and simmer over medium heat, stirring until sugar is completely dissolved. Allow this to cool, then strain this into a clean container with a tight-fitting lid. Keeps in the refrigerator for several weeks.

A Simple Variation

For a deeper, richer flavor, use brown sugar - for rum or any brown drinks.  This is cannot be used for white based cocktails as it will give the clear liquid a brownish tint.

I have just added a spring of mint for a great pic..

Labels :  Sugar, Syrup, Juices