This is a colourful cake that I love to bake when ever I can. Making this two tone cake is really simple and is really a bit hit a any tea party or even for a cafe. It tastes so yummy and the condensed milk I used to glue the cake makes it Devine
Sometimes you might think that this is a very complicated cake. Not really. I have given very clear instructions to do it . The other change I made to this is using a mirror glaze than a usual chelate coating. That actually makes this beautiful cake looks really beautiful and elegant.
Chocolate is a good treat for any one at any time. You can do this for a birthday cake too. Try making several layers to make it more attractive. You still can do a mirror glaze on to or even a chocolate ganache.
My daughter was giving very good complements to me all the time I make this cake. I always freeze the left over cakes for future use, If you freeze them in individual bags you can thaw as you need them.
For the Cake:
– 120g sugar
– 80g Plain Flour
– 70g Corn Flour
– 4 Eggs
– 2 Table Spoons of Cocoa Powder
– Vanilla or any other Flavour
For The Mirror Glaze:
– 100g Milk Chocolate
– 40g Water
– 6g Gelatin Powder
– 60g Sugar
– 40g Condensed Milk
If you don’t like to worry about making cakes try this moist and delicate simple cake. Its so simple to make and the topping is really simple too. The taste is awesome and I am sure that you are not going to stop eating.
After making this cake on a Sunday I took several pieces to work on Monday.All my friends were asking how I made that. I promised to to give the recipe but to tell you the truth I am posting the recipe may be after 4 months. 🙂 Hope they will grab it. Shh………
This cake goes well with a cup of coffee but I really prefer to serve this as a dessert because of the moistness and the richness. The nuts and the condensed milk on top of this cake makes this such a rich but simple cake. The nutty flavours coming out from the pistachio gives a unique taste to this.
If you like you can always add any kind of a nut to this cake with out a problem. I like to serve this cake with hot custard or cold to make it melt in mouth after a meal.
The video…….. Recipe is below………..
Salmon and pasta bake with vegetable is a simple and easy one pot & budget meal that you can try in few minutes. Assemble everything you are trying to use for this recipe. It will take few minutes to prep. Be multi tasking. Boil the pasta and prepare and cut vegetables at the same time.
If you like you can use the fresh salmon in this too. This recipe will serve 4 people. You can make a large batch of pasta and freeze in individual containers and use when you need. You can put them directly in your lunch box. You dont need to thaw the pasta. It will be thawed when you are ready for lunch.
I am using frozen vegetables. Its handy to have frozen or canned vegetables. When you dont find time or feeling lazy use the frozen or canned vegetables.
This recipe will serve 4 people
Ingredients for the Recipe is below the pictures.
All you need is chopped parsley and onion and some green onions (Spring onions)
Open one can of salmon and take the skin off.
1/2 cup of corn and peas.
Boil 250 g pasta according to the packet instructions and strain and leave aside.
You will need two teaspoon full flour, and two tablespoons full butter
Put the butter ina pan and leave to melt (make sure not to burn butter)
Add flour in to the butter and cook few minutes.
Add the milk bit by bit and whisk well until there is no lumps.
After, cook until it thickens
Add a tablespoon full stock powder, 1/2 tsp pepper and enough salt.
Mix with the flour and the chopped ingredients
Mix well and leave aside.
Mix all the other ingredients
Put in to a baking tray. cover with cheese
Bake until golden brown.
Leave 5 minutes to rest before cutting.
I love to have a piece of cake when ever I have a coffee or tea. Banana bread is my favourite. Whenyou bake a banana bread or a cake the house smells like a bakery and even the next door neighbour will get the smell.
This cake is rich , soft and moist too. you canm leave the bread 3-4 days out in room temperature (I dont think you will keep that long 🙂 ) or about a week in fridge or you can freeze them for future use. I recommend you to slice the cake and leave individual pieces in fridge for easy thawing.
This recipe is for a large banana cake. You can divide the ingredients by two to a smaller loaf.
If like to find more banana bread or cake recipes click here or visit the baking section on the side of the page.
The ingredients you will neeed , 200g Butter in room temperature, 350 g Sugar, 4 Eggs, 2tsp vanilla, 400g plain flour, 2 Tsp Bicarbonate of soda, salt, 150 g Sour cream and 4 well riped banans.
Make sure to gather everything closer to you.
Add sugar and butter in to a mixing bowl and whisk well.
After add the eggs one by one and whisk well.
Add the bananas while whisking on a low speed.
Add the rest of the ingredients and whisk on a low speed first and then whisk on a high speed for one minute.
Add the prepared mix in to a loaf pan and bake on 180 c about 45 minutes to one hour or until a skewer inserted comes out clean.( The baking tray I used is 12 inch x 4 inch loaf pan) Leave the bread in the loaf pan for 5 minutes. After take out from the tray and leave on a wire rack to cool completely.
This is how it looks when taken out from the tray.
It is like a sponge. Once press it comes back to the shape.
This is how it looks when sliced.
A closer picture of the cake. Bon Apetit!
I made this lemon butter slice for sharing at a BBQ . This was a hit. When Lemons are in season try this recipe for a change and to use all the lemons. 🙂 The texture of the slice was very beautiful, soft and some times I felt like calling this a lemon mud cake slice. It had the texture very close to a mud cake.
The tangy flavour of the lemons made this slice to be a hit. You can serve this as a dessert too. I think hot custard with lemon juice in it will make this slice more decadent for a dessert.
Instead of lemons you can use limes or oranges too. I think the pineapple juice will be nice too.
When you bake this make sure to bake the slice only 30 minutes. Donot bake more than that.
This is how it was when taken out from the oven
I did the icing on top
Leave the icing to set.
Cut in to pieces.
Sprinkle more icing if you wish.
The coconut sugar is becoming very popular these days and I thought of adding coconut sugarto cup cakes and do a recipe. The redipe is with no oil or butter too. I
This can go dry quickly and I recommend to have it the same day or when you are mixing try adding 3 tablespoons of milk to it to get the consistency right. If you dont mind adding butter try adding 75 g butter to get it well moist.
Coconut sugar is not very sweet. So if you like it very sweet try adding some brownsuar with the coconut sugar for more sweetness.
This chocolate and almond cake is very rich in flavour. This can be served as a dessert or with a cup of coffee or tea. Though I finish this with a ganache you can serve this with out too..
Adding whipped cream or just plain fresh cream will make this cake a nice dessert for an special occasion.
Waffles are good to serve as a dessert or as breakfast. These waffles are so soft in texture too. If you want to serve in the morning make sure to prepare the dough in the evening the day before and bring to the proof. Then punch and leave it in fridge. Make the waffles in the morning.
With out using the waffle maker you can bake them in the oven too.
These bursting Blueberry buns are moist and scrumptious. The cream cheese gives a creamy flavour to the tart while blueberries gives full of goodness and colour. When you open them up the buns the purple colour juices gives a tempting and appealing look. You cant stop eating them at all.
Doing them the way I have done is super simple. You can use burger moulds or disposable foil cases or even muffin pans. If you are using muffin pans try cutting the dough in to smaller pieces. The other way is using a tart cases or one large one.
The other thing is you can leave them in fridge about three days. (I doubt it will stay that long) Can freeze them in individual bags for future use too. If you want to serve these for a high tea or a brunch try cutting them in to smaller pieces .