Orange Marmalade Cake

I love orange flavour. Anything made with it is always YES to me :)

I had made marbled orange chocolate cake many times but making an orange marmalade cake was always in my to do list.  So one fine day I decided to make this wonderful cake.  
I bought a nice orange marmalade specially for making this and started making this cake.  I wanted to make it eggless but as I was not following any recipe,as usual, I did'nt want to take any risk with the texture and taste of this cake so made it with egg.  This time I was not bothered about the eggy smell at all as there was more and more orange flavour I was gonna use in this cake.  Eggy smell can easily be suppressed with orangy flavour. 

So tried with egg that too only one.. and the final result was just amazing.  I loved the cake to the core. Orange flavour came out very well in it.  You don't need any frosting or icing .. just make it slice it n dig in. Its gonna be hit among the kids.
Here is the recipe for this wonderful cake.  Do try.

Happy Cooking :)

Ingredients:

All purpose flour/Maida	1 cup
Milk powder	1 tbsp
Corn flour	1 tbsp
Castor sugar/powdered sugar	½ cup + 1tbsp
Egg	1
Oil	¼ cup + 1tbsp
Baking powder	1 tsp
Baking soda	1/8 tsp
Orange marmalade	¼ cup
Vanilla essence	¼ tsp
Orange essence	¼ tsp
Curd	1 tbsp
Milk	3 tbsp
Tutty fruity (I used my homemade tutty fruity)	¼ cup + 1 tbsp

Method:

• Grease a 9 inch loaf pan and dust with flour.  Keep aside.
• Sift together all purpose flour, baking powder, baking soda, corn flour and milk powder.  Set aside.
• Preheat the oven at 180 degree.
• Take a mixing bowl, add oil and castor sugar/powdered sugar.  Mix well.  Add egg and beat well till the mixture become frothy.
• Add curd, Vanilla and orange essence and beat well.
• Add one tbsp milk and 1/3 of flour mix.  Mix well to avoid formation of lumps.  Again add one tbsp of milk and some flour.  Mix well again.  Finally add, remaining one tbsp milk and remaining flour.  Mix it well.
• Add orange marmalade and mix everything well.  Add tutty fruity and give a nice stir.
• Pour the batter in the greased pan and sprinkle tutty fruitty on the top.

ready to go in the oven

• Bake for 50 minutes.
• After 50 minutes, remove from the oven and let it cool down for 5 minutes.
• Shift it to a wire rack and let it completely cool.
• Slice and serve.

Notes:

1. After 20 minutes, cover the cake with aluminium foil to avoid burning of the top.
2. Round baking pan can also be used.

Fruity Custard & Ice-Cream Twist

I love fruit custard.  Whenever I see so many fruits lying in the fruit basket the only thing that comes to my mind first is the fruit custard.  Its a very good way to consume different fruits together.  I like the thick consistency of custard.  I love to serve fruit custard with a twist.  This way it gives a visual treat at the same time totally unique taste that is obviously delicious. :)

I always serve it differently and it gives me immense pleasure when it comes out yummy.

So here is one of my experiments with fruit custard that is surely gonna be your favourite too.  Here what you will first notice is the beauty of the whole dessert.. it looks stunning... I lovedddddd it.  Its so easy to make too.  Just assemble the things and dig in straight away.

I was very confused as to what name should I give to this dessert.  Finally decided Fruity Custard & Ice-Cream Twist. nothing better came to my mind :D 

Here again I used my chocolate frosting that is not getting finished up.. huhh :D

I recommend to use sweet n salty biscuits for the base.. they gave it a very nice crunch n flavour.. Icecream should not be any other than vanilla or chocolate.. I used Stracciatella (vanilla icecream with small bits of chocolate). You can decorate the dessert with your choice of things.

So what are you waiting for guys . go n try it out. Happy Cooking :)

Ingredients: 

Vanilla custard (prepared in thick consistency)	1 cup (chilled)
Banana	1 (small)
Apple	½ (small)
Black grapes (deseeded)	5-6
Black raisins	10
Vanilla /chocolate icecream	6 scoops
Sweet n salty biscuits	6
Chocolate frosting/sauce	1 tbsp
Sprinkles	½ tsp
Glazed cherry (halved)	1

Method:

• Take the biscuits and crush them coarsely.  Set aside.
• Take all the fruits and chop them.  Set aside,
• Take a bowl and pour chilled custard in it.  Add in all the chopped fruits and black raisins.  Mix well.  Set aside.
• Take two serving glasses and put a layer of crushed biscuits in the bottom of both the glasses.
• Then carefully pour 4 tbsp of fruit custard in each glass without messing the sides of the glasses.
• Top it up with ice cream and finally pour chocolate frosting / sauce over the ice cream.  Decorate with sprinkles and finish it with a glazed cherry on the top.
• Serve immediately.

KFC style Cold Coffee

I love KFC cold coffee.  In India, its a sure thing for me to have whenever I go out for shopping.  I just love the thick chocolaty coffee and crunchy chocolate bites that comes in between the sips and at the bottom.  Here, there is no KFC and no that yummy cold coffee, so when a few days back I craved for my fav cold coffee I decided to make it by myself.  I went to the kitchen and whatever came to my mind I just threw in the blender and what came out at the end was just mind blowing.  It was not exactly like the KFC one but surely delicious.  I simply loved it.  Its so easy too.  I also used my leftover chocolate frosting in it but you can easily substitute it with chocolate chips or grated chocolate.  It was so good that I thought to share it with my readers hence this post.

Enjoy ...  Happy Cooking :)

Ingredients:

Milk	1 ½ cup
Ice cream (Vanilla or Chocolate flavour)	2 scoops
Coffee powder	½ tsp
Chocolate frosting	1 tbsp
choco chips/grated chocolate  (if not using choco frosting)	2 tbsp
Sugar (if not using chocolate frosting)	1 tbsp
Chocolate cookies (Bourbon or Oreo)	4
Ice cubes	3-4
Choco vermicelli	To garnish

Method:

• Take ice cubes, milk, chocolate frosting/choco chips/grated chocolate, coffee powder and sugar in a blender and pulse for 10 seconds.  Add icecream and chocolate cookies and pulse for another 6-7 seconds.  
• Pour into the serving glasses.  Garnish with choco vermicelli.
• Serve immediately.

Notes:

1. If not using chocolate frosting add one tbsp sugar.
2. Quantity of chocolate can be increased according to the taste.
3. Serve the coffee immediately else the ice and icecream would melt and you wont get the real taste.

Homemade Tutty Fruitty

Hi to all.  Today's recipe is very special and makes me nostalgic.  This is the one which you all must have had many times but never ever have thought of making it at home. Its none other than our very own Tutty Fruitty :)

During my childhood, I used to love everything studded with these colorful beauties :)  My favourite topping on my icecream used to be these tutty fruitty.  Even today I love them.

It was so funny that till the day I had tried it making by myself at home I had no idea as to what goes into making these sweeties and I was so surprised to know that the secret ingredient was the very humble PAPAYA.  I am sure many of you too came to know about it only after reading this post and the reason is so obvious i.e. in India its easily available in the market so no need of making it at home.  I have started making this coz here in Zambia its not available anywhere and I love to add it to my recipes.  So whenever I make something that calls for tutty fruitty I add my very own homemade tutty fruitty.  The best thing is that I have got a big papaya tree here in my own garden.. what a luck :D  Though I dont like papaya as fruit, I love tutty fruitty.

So my dear readers, here I am posting the detailed process of making tutty fruitty and its not so difficult though a bit time consuming.  It wont be so useful for those living in India but for others, like me, its a gem.. Do try and enjoy.

Happy Cooking :)

                        

Ingredients:

Raw papaya	1 medium size (2 cups chopped)
Sugar	2 ½ cup
Water (for sugar syrup)	2 cups
Vanilla essence	1 /4 tsp
Food color (I used Red and yellow)

 

Method

• Take papaya and wash it very well.  Cut it into two and remove the seeds. Peel it off and wash once again.  

• Chop the papaya into small pieces (size depends on your choice of tutty fruity size).  I have got 2 cups of chopped papaya. 

Blanch the papaya pieces - 

• Take a pan and fill it with some water (enough to cover the chopped papaya pieces) and let it boil.  Once it starts boiling, add chopped papaya pieces and let them boil for 5 minutes.  After 5 minutes, remove the pan from stove and leave the papaya pieces in the boiled water for another 5 minutes.  

• Remove the blanched papaya pieces from water to a colander to dry up.

• Put another pan on the stove and add 2 cups of water and 2 ½ cup of sugar in it.  Let the sugar completely dissolve.  Then add the blanched papaya and stir well.  Keep cooking the papaya pieces in the sugar syrup till the syrup gets one thread consistency.  Also check if the papaya pieces cooked well.  Remove the pan and keep aside.  Let it cool down a bit then add vanilla syrup and mix well.  Leave for 10 minutes. 
• Divide the cooked papaya pieces in three portions alongwith sugar syrup. Take one bowl and add few drops of yellow food color in it then add first portion of cooked papaya pieces and sugar syrup.  Mix well.  Set aside.  

• Take another bowl and add red food color in it and second portion of papaya sugar syrup mixture.  Mix well.  

• Leave the third part without adding any color.  This way we would get tricolor tutty frutty.  As I had only two colors I used this method to make three colors.  Cover all the three bowl with lid and keep aside for overnight. 

• After 10-12 hours, take a big plate and put a big sieve on it upside down.  Take out the sugar coated red colored papaya pieces from the bowl and put it on the sieve.  Spread it on the half part of the sieve.  

• On the another half part of the sieve, put the yellow colored papaya pieces and spread them carefully so that both the colored pieces do not get mixed up. 

• Put another sieve on the plate and repeat the process with the colorless papaya pieces. The excess sugar syrup would drain out on the plate through the sieve.  Leave the papaya pieces without covering in the air for 10-12 hours or till they become dry. 

• Tutty fruity is ready to be used. 

• Shift them to an airtight container and store in the fridge. 

Hot Chocolate

Hey frnds. who loves chocolate... ???  Meeeeeeeeeeeee :)

Its 12.30 midnight here and I am enjoying my hot chocolate.  I love it n simply love it.  Its a comfort drink for me.  Whenever I get time to relax in the evening (of course when my LO sleeps) I enjoy that relaxing time with this delicious hot chocolate.. After trying so many variations, I ended up on this one and this has become  my favourite one.  

Its so easy yet yummy..  I hope you would also like it.

So here I am sharing the recipe.. Try it and enjoy...

Happy Cooking :)

Ingredients:

Milk	1 ½ cup
Coco powder	1 ½ tbsp
Sugar	2 tbsp
Drinking chocolate powder	½ tsp + ¼ tsp for sprinkling
Vanilla essence	¼ tsp

Method:

• Take a pan and add 6 tbsp milk and put it on flame.  Let it a bit warm and add coco powder and sugar.  Mix well and let the sugar dissolve.  Add the remaining milk
• Add chocolate powder and mix again. Let the mixture boil.
• Once boiled, remove from the flame and add vanilla essence.  Mix well again.
• Pour it into the coffee mug and sprinkle drinking chocolate powder on the top.
• Serve hot.

Eggless Chocolate Cake with Chocolate Frosting

Happy Valentine's Day to all my readers :)

I know I am late to wish you guys but as you know I dont get much time to post here due to my 16 months old baby :)  Hope I am excused now :)
Now lets come to today's recipe.  For making our Valentine's Day special, I made a super special chocolate cake and I was so keen to share the recipe with you as the cake came out so yummilicious.

I was so confused whether to make an eggless cake or one with egg.  Finally ended up on eggless and made it.  As I wanted it to look nice I also made a chocolate frosting that complemented this cake very well.

All my efforts paid off when hubby tasted the cake and said DELICIOUS !!!! :)

As I made it specially for Valentine's Day I could'nt take nice clicks but trust me it was the best cake I have made so far.  Soft, moist and super chocolaty.  I recommend to try it once.

Now coming to the frosting.  Its so easy that you wont even think twice to try it out.  It was so yummy that I couldn't stop myself licking the spoon to have those last drops dripping from it hehehehe.  You don't need any cream or butter to make this frosting and the end result will amaze you completely.  
You know what, in this whole recipe I have not used any butter :) isn't it great.. 
I had shared this cake with two of my friends (P and T) also and they too liked it very much.. and gave some nice complements.. that was so nice of you gals :)
Okay so now I am leaving you with this super yummy chocolaty chocolate cake. Do try and enjoy.  Happy Cooking :)

Ingredients:

For the cake

All purpose flour	1 ½ Cup
Coco Powder	¼ cup
Brown sugar	¾ cup
Oil	¼ cup
Baking powder	1/8 tsp
Baking soda	1 tsp
Salt	1/8 tsp
Vanilla essence	1 tsp
Water	1 cup + 2 tbsp
Lemon juice	1 tsp
Choco chips	2 tbsp
Coffee	¼ tsp

For the chocolate frosting

Grated dark chocolate	¾ cups
Choco chips	½ cup
Milk	½ cup
Drinking chocolate powder	3 tbsp
Vanilla essence	½ tsp
Castor sugar	1 tbsp

For honey syrup

Honey	1 tbsp
water	1 tbsp

For decoration

Glaced cherries	3
Colored sprinkles

Method:

• Take a square 8 inch baking pan or two round 4 inch baking pans and grease with oil then dust with some flour.  Keep aside.
• Sift together all purpose flour, coco powder, baking powder, baking soda and salt.  Set aside.
• In a mixing bowl, take water and add in brown sugar, vanilla essence, oil and lemon juice.  Mix everything very well so that sugar gets dissolve.  Add coffee and mix again. 
• Preheat the oven at 180 degree.
• Take the flour mix and add in little by little to sugar water mix.  Mix well to avoid lumps.  
• Finally add choco chips and give a quick stir.
• Shift the batter to baking pan/pans.  (If using two baking pans divide the batter equally in both the pans).
• Bake for 35 minutes or till a knife inserted comes out clean.  
• Remove from oven and let it cool for 5-10 minutes (not more than that).
• Take it out from the pan and keep on a wire rack till it gets cool.
• Cake ready.

Frosting

• Take grated chocolate and choco chips in a mixing bowl.  Keep aside.
• Take the milk in a saucepan and put it on flame.  Add in castor sugar and let the milk boil.  Once boiled remove it from the flame and add vanilla essence.
• Pour the boiled milk over the chocolate chips and leave it for 2 minutes.  Whisk well and keep it in the fridge and keep whisking every after 1 hour till you get the right consistency.once the chocolate gets melted with milk add in drinking chocolate powder and whisk again.
• Again put it in the fridge to get the desired consistency.  
• If you want a bit thick frosting add some more drinking chocolate powder or if you want a bit thin frosting add some more milk.
• Frosting ready.

Honey syrup

• In a small bowl, add honey and water.  Mix very well.  Syrup ready.

Process of assembling

• Take the cake, honey syrup and frosting. 
• I made one square cake and cut it into half to make the double layer.  If you make two small cakes, take one cake and brush the honey syrup generously over it.  Repeat the same with the lower part of the other cake.  Leave the cakes for 10 minutes.
• Then take the first cake and put some frosting over it.  Spread the frosting over the cake evenly and sandwich with the other cake and frost it similarly with the frosting.  Cover the whole cake with the remaining frosting from all sides.  Decorate with sprinkles and glaced cherries.
• Keep the cake in the fridge to get it set atleast for 2  hours.
• Enjoy.

Notes:

1. White sugar can also be used in place of brown sugar.
2. The batter should be a bit watery.  If you find it thick add 1-2 tbsp water.
3. You can replace the dark chocolate with choco chips.
4. For the frosting, if you don't have drinking chocolate powder you can decrease the quantity of milk by 1/4 cup to make the frosting.
5. Do not remove the cake from the pan immediately else it could break.  Let it rest for 5-10 minutes.
6. You can decorate the cake as per your wish.
7.  Keep checking the cake after 20 minutes of baking.  Mine took exact 35 minutes to bake.  However, every oven takes different time for the same job so keep an eye.