Devil's Food Cake With Hard Icing#BundtBakers

This is Nigella's Lawson recipe. I have used the cake recipe and the icing is mine own. It's a hard icing that set immediately, you have to pour it on a cold cake immediately it set's immediately.

Ingredients
For The Bundt

50 Grams Cocoa powder
100 Grams Brown Sugar
250 ML Boiling Water
125 Grams Unsalted Butter
A Pinch of Salt
150 Grams Caster Sugar
225 Grams All Purpose Flour
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
2 Teaspoons Vanilla Extract
2 Large Eggs - I used 3 Small Eggs
For the Hard Icing
200 Grams Icing sugar
30 ML Water
25 Grams Coco powder
1 Tablespoon Unsalted Butter

Method
Preheat the oven to 180°C.
Grease a bundt pan with butter very well, then dust it cocoa powder.
Add the cocoa and brown sugar into a bowl and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and caster sugar together, beating well until pale and fluffy.
Then stir in the flour, baking powder and soda together in another bowl, and set aside.
Add the vanilla essence into the creamed butter and sugar – mixing – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
Pour this batter into the prepared bundt pan and bake it in a preheated oven for about 55 -60 minutes( since mine was a tall bundt pan) or until a cake tester comes out clean.
Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool it completely.

For the Hard icing
Mix all ingredients well and then cook it on low flame till it becomes watery / flowy. 
Pour this into a piping bag and spread it on the cake. Leave it to set/ harden and then slice with a warm knife ( placed in hot water ).
Since our theme for this month event is "Blooming Bundt" I decorated the bundt with Bougainville flowers. 
Enjoy!!
Labels: Bundt, Bundt Bakers, Chocolate Cake, Hard Icing

BundtBakers
#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 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

This month my Bundt Baker, our host is Camilla M. Mann of Culinary Adventures with Camilla, thank you for this wonderful theme. Check out the flavors from our Blooming Bundts below:

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Spelt Banana Bread#BreadBakers

Spelt is a special and ancient grain. Spelt is an excellent source of protein, dietary fiber, several vitamins and dietary minerals. Since this flour is high in protein and low in gluten lends a slightly sweet and nutty flavor to the bread. This is a one bowl banana bread, just mix the dry ingredients to the wet  and bake.

Ingredients
3 Very Ripe/Blackened Bananas
175 Grams Brown Sugar
2 Large Eggs
125 Ml Buttermilk
25 Grams Honey
115Grams Salted Butter - melted and cooled
200 Grams Spelt Flour
1 Teaspoon Heaped Baking powder
1 Teaspoon Level Baking soda
Pearl Sugar for the topping/decoration - optional

Method
Preheat your oven to 180°C. Line a loaf pan (11.5 x 20cm/8" x 4") with baking parchment or grease it well and keep aside.
In a large bowl, mash your ripe bananas with a fork. 
Add in the brown sugar, eggs, buttermilk, honey and butter. Whisk thoroughly to combine.

In another small bowl, whisk together the spelt flour, baking powder and baking soda. Add the dry ingredients to the wet.
Fold until the dry ingredients are just combined with the wet( do not over mix).  
Pour the batter into your prepared loaf pan.   
Sprinkle the top with pearl sugar, if using.
Bake in the preheated oven for 55-60 minutes or until a toothpick comes out clean when you poke the center of the bread. If it starts to brown too much, you can cover the top with foil.
Leave to cool in the bread pan, then turn out 
and slice to serve. 
Enjoy!
Labels: Breads, Bread Bakers, Spelt Flour, Banana, Gluten free, Healthy
#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 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. This month the Bread Bakers are making Griddle Breads, a theme chosen by Wendy from A Day in the Life on the Farm



And don’t forget to check out all the amazing Griddle breads baked by our talented bakers ~
Bread Baker's Event for April 2021- Theme Whole Grain Breads   

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Baked Pork Enchilada Salsa Verde Casserole#BakingBloggers

I wanted to make something easy, so instead of making traditional rolled enchiladas made these no fuss casserole. Made this quick dish where in I just threw everything into a casserole.
Assembling the pork enchilada casserole takes little effort, as I simply layered the pork and rest of ingredient one by one and baked it. To save time, I made the pork and the Salsa Verde two days in advance and refrigerated it. I made the Fried Corn Tortillas on the day when I wanted to bake it. If you want, this, can be assembled well , in advance, as it reheats quite well, can assure you this, since I, had leftovers and reheated it after two days and it tasted just as good as the freshly made one.

Servings 2 -3
Ingredients 

250 Grams Pork Mince
1 Cloves Garlic - finely chopped
1½ Teaspoon Lime juice
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
1 Teaspoon Vegetable Oil
Other Ingredients
Salsa Verde

4 Corn Tortillas - torn
1 Cup Shredded Provolone & Cheddar Cheese
1 Small Onion- diced
¼ Cup Chopped Coriander/Cilantro leaves
Sour cream, for serving
For the Fried Corn Tortillas
1 Cup = 250 Ml
Ingredients

1 Cup Maize Flour
¼ Teaspoon Pink Himalayan Salt
1 Teaspoon Oil
125 Ml+ Water

Method
Heat a tablespoon of oil in a pot/kadai, add minced  garlic and the pork mince, sauté till it changes color
add salt  and pepper powder , mix well
add ½ cup water. Bring the pot to a boil, and then turn the heat down to low and simmer uncovered for until the mince is cooked 
and all moisture nearly evaporated ( there should 2 - 3 tablespoons of liquid in the mince). 
Cool till it comes to room temperature add ½ cup of the Salsa Verde, lime juice and little coriander leaves . Taste for salt and spice, add more Salsa Verde if you want it more spicy. 

For the Fried Corn Tortillas
In a skillet, boil the water, add salt and oil. When it comes to a rolling boil add the maize flour and mix well with a spoon. Let it cook for a minute. Switch off the flame and cover it with a lid for 3 minutes. When it is still warm, knead this to soft dough, if required add a teaspoon of hot water while kneading. Knead it well into soft dough. Cover and keep it aside for just 5 minutes. 
Divide the dough into 5 equal balls. Roll each between a oiled plastic sheet in a tortilla press/puri maker. 
Cut it with a mould to make the edges smooth and tortilla the same size. 
Bake this in non stick skillet (See Notes) till it get brown spots on each side. 
Keep this on wire rack. Like wise make the rest of the corn tortillas. 
Wrap them in a towel and let them cool completely.
Heat up the vegetable oil on low heat in a small pan Use a pan that will fit the tortillas so that you can use a little to fry them).
Once the oil is hot add one tortilla at a time, and fry on medium flame till they are crisp. Keep aside to drain on a kitchen towel.
I even fried the broken tortilla pieces and used that to layer the casserole, since they are to broken into pieces.

To Assemble- Pork Enchilada Salsa Verde Casserole
Preheat the oven to 170°C.
In a casserole, place half of the broken tortillas in it, tearing in pieces to fill in any gaps. 
Evenly top the tortillas with half the pork, 
sprinkle half the diced onions ( I had 2 tablespoons of leftover red and green capsicum so used that too)
half the chopped coriander leaves, and and evenly spread the Salsa Verde
Then sprinkle the shredded cheese. 
Top that layer with remaining torn tortillas and then add the rest of the pork, 
the rest of the onions, capsicums, evenly spread the salsa,
sprinkle coriander leaves and then top evenly with the rest of the cheese.
Bake uncovered for 25 minutes or until the casserole is lightly browned and bubbling. Allow to rest for 10- 12 minutes before serving. 
Serve warm with sour cream and wafers.

My Notes

The pork and Salsa Verde can be made ahead of time and kept refrigerated for 3 days.
I baked the first tortilla on my anodized tawa and it got stuck see pic, so use a non stick pan to bake the tortillas.
Labels: Pork, Salsa Verde , Mexico, Mexican, Baking Bloggers, Corn, Tortilla, Baked, Enchilada, Serves Two, Main course, Green Tomato, Breads  
Baking Bloggers (April 2021): Baking of Mexico

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Red Garlic Chutney#SundayFunday

This Chutney is an easy side dish which goes well with idli, dosas and with dal rice, can be made with minimum ingredients and also used a multi purpose masala in gravies. This is real spicy fiery red chutney. If you are spice lover then this is for you!!

Makes One Cup
Ingredients

25 Grams Peeled Garlic Cloves
25 No's Dried Bedgi Chillies
1 Teaspoon Sea Salt or to taste
¼ Cup + Sesame Oil

Method
Break the chillies into small pieces, wash and soak it hot water till they soften.

Heat a tablespoon sesame oil in a pan, add the garlic and fry it stirring continuously until it becomes translucent ( do not brown/ burn it). Remove from flame and allow it to cool to room temperature. Drain the chillies completely, squeeze out the water ( if you want discard the seeds to reduce the spiciness- I used the seeds also). Now grind all the above ingredients together without adding any water. Add a teaspoon of oil at a time to to grind it to a smooth fine paste.
Remove this into a sterilized jar/bottler and pour the remaining oil on top. The chutney is ready for serving and does not require any tadka. It can be stored for a week or two in a cool place with a inch of sesame oil on top or in the refrigerator for 3 months.
My Notes
The Bedgi Chillies lends a tangy, fiery red color and offers a moderately spicy taste, unlike the Kashmiri chillies. Do try it and you can use this in gravies too, as a multi purpose masala.

Labels: Chutney, Garlic, Spicy, Multipurpose Masala, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles.
Sunday Funday Theme "Garlic"   

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