Recipes Cooking

Ingredients for chocolate cake

80g / 3oz Margarine
5 medium Eggs (cold from fridge)
275g / 10 oz Plain all purpose flour (1 + 1/2 Cup + 1/4 cup)
6 fl oz Milk
140g / 5oz Milk Belgium chocolate (1 large cup)
2 tsp Bicarbonate of soda
200g / 7oz Soft light brown sugar (1 cup)
1 tsp Vanilla essence

Frosting ingredients

6oz / 180g Milk Belgium chocolate
1 oz Margarine
2 fl oz Milk
190g / 6 + 1/2 oz Powdered sugar

Picture of the centre of a chocolate cake.

Use a mixer to cream the margarine and sugar.

Add the five eggs one at a time to the sugar mixture making sure to mix thoroughly between each egg.

Melt the chocolate and leave to slightly cool for a minute or so. Add the chocolate to the egg mixture and mix thoroughly straight away.

Add the milk to the vanilla essence.

Mix the bicarbonate of soda into the flour.

Add parts of the flour and milk a little at a time being sure to mix well between each one.

Grease and flour three 7 inch cake tins (or two 8 inch tins).

Pour the chocolate cake batter evenly between each cake tin.

Place into a hot oven at gas mark 4/ 180C for 40 minutes.

Once the chocolate cakes have cooled down make the frosting.

Fill a pan up with a 1/3 of water and place a dish over the top of the pan. Melt the chocolate and margarine together in the dish.

Carefully take the dish from the pan and add the milk and powdered sugar in parts mixing thoroughly in between adding them, it should be done in approximately 3-4 parts.

Use a spoon or spatula to spread the inside of the cake with chocolate frosting, cover the cake in the chocolate frosting.

Leave the cake to settle and set.

Enjoy Chefs delicious chocolate cake recipe.

Bread and cake both are my favorite. This is the combination of both. It tastes like cake and looks like bread. I feel this is the best combination for tea. It can also be served as a evening snack for kids. They will enjoy it for sure. The tangy lemon flavor and orange juice gives it a fresh and yummy taste.


Ingredients:
All purpose flour-2cups(when measured with 200ml container)
Sugar-1/4cup
Butter-1/4stick(30grms)
Milk- as required
salt pinch
Egg-1
Baking powder-1/2tbsp
Lemon zest-1tbsp
Orange juice-1/4cup
Golden raisins (optional)

Method:
Take two bowls. In one bowl break open egg and add sugar, melted butter, milk, lemon zest, orange juice and mix well. Now in another bowl take all purpose flour(Maida) , salt and baking powder and mix well. Now add this mixture to the egg mixture while stirring slowly. Mix well. Finally add golden raisins and just give a gentle stir. Pre heat the oven at 350F. Take a baking loaf pan ( 8 1/2 x 4 1/2 x 2 1/2) spray it with baking spray or coat it with oil and dust with flour.  Transfer the bread mixture in to baking pan and bake for 30-40min at 350F. Insert tooth pick and when it comes out clean then it is done. Take the baking tray out of oven and let it cool for 5min then  slice it and enjoy.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Facebook Album: Photos from Breaking Bread -2

 The best part of the afternoon for me was one of the participants telling me that the pizza was as good as the Toscano pizza and Im a big fan of Toscano, they serve the best pizza in Whitefield. Photos of Breaking Bread-3 After 4 hours of talking, kneading, baking and walking to and from the oven - Im invariably wrung-out tired and want to retire into a cave and snooze the whole of Sunday. But rarely does that happen.



Today, I ended up waking earlier than usual. Early coffee, early breakfast, early lunch and suddenly the day loomed in front of me as though telling me do something useful now. After 3 rounds of doing dishes, cleaning up the kitchen, crazy people like me add another chore to the routine like baking, messing up 3 bowls and adding to the washing up. But fact is, baking rarely feels like a chore. Strawberries are in season. And have I told you, Ive found the perfect brand of frozen blueberries (see resource section in the end). And since the cake is mostly sweetened using organic powdered jaggery, I dont feel too guilty about my son coming to the kitchen for multiple servings as a Sunday treat.Try this while the strawberries are in season. If you dont find blueberries, use any other mushy fruit like figs, which are also very much in season. It makes the perfect little bite along with tea or coffee. Simple, rustic and  beautiful. 

And hello! December workshops at Saffron Trail Kitchen are going to be dedicated to a round of Xmas goodies, except for a Salad workshop for a bunch of salad-loving girls. Stay updated by following Saffron Trail on Facebook.





Recipe for Strawberry-Blueberry Tea Cake
Makes 8-10 servings


Ingredients
1/2 cup maida
1/2 cup whole wheat flour 
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
2 tbsp yogurt
2 tbsp cooking oil (neutral tasting like sunflower oil)
1/2 cup powdered jaggery
1/4 cup sugar
2 drops orange oil extract or 1 tsp vanilla extract
3-4 tbsp milk
1 cup finely chopped strawberries
1/2 cup fresh or frozen blueberries
Icing sugar to dust over the top (optional)

Directions
Preheat oven at 180°C. Line a 9X7" baking sheet (to make a sheet cake) or a 6" round tin with baking paper or grease well and keep aside.
Into a large bowl, sieve the dry ingredients. Keep aside.
In another bowl, whisk the egg, yogurt, oil, powdered jaggery and sugar for 3-4 minutes till well combined and frothy.
To this, slowly add the dry ingredients and combine with a whisk or fork. Add 3-4 tbsp of milk as it will be quite thick at this stage and whisk into the batter. Into this mix in gently the chopped strawberries and frozen blueberries.
Scrape out the batter into the lined baking tin. 
Bake for 20 mins in case of 9X7 tin or for 30 mins in case of 6" round tin, in both cases, testing with a skewer if it comes out clean.
Cool for 10 minutes after which you can cut as desired and serve hot with a dusting of icing sugar using a small sieve.
Refrigerate the leftovers - they make excellent reasonably healthy treats for kids lunchboxes.

Shopping guide:
Organic powdered jaggery: Namdharis
Frozen blueberries: Delissh brand from Auchan (formerly Spar)