DATES (KHEJUR) CAKE

A lovely light moist textured favourite is Dates Cake. This is very old-fashioned which can be a pleasant alternative to a fruited cake and a great sweet recipe for Christmas. It is very easy to make, full of nutritious and tastes just wonderful!

INGREDIENTS:

2 Cups Dates / Khejur (seedless)
1&1/2 Cup Self-Raising Flour
1 tsp Baking Powder
1 tsp Baking Soda (Soda bi Carb)
1 Cup Water
2 Eggs
1/2 Cup Butter
1 Cup Brown Sugar
1&1/2 tsp Vanilla Essence

METHOD:

Combine dates, sugar, butter and water in a sauce pan. Heat together and cook till it comes to the boiling point.

Add baking soda in the paste and mix well. It helps to break up dates well. Let the paste cool down for 20-30 minutes.

Whisk eggs nicely and pour it in dates mixture. Fold well by using a rubber spatula. Add vanilla essence in it. Mix again.

Preheat oven at 180 C. Add flour and baking powder to the mixture. Mix it thoroughly.
Take a square pan. Spread a parchment paper or wax paper inside the pan and grease it little.

Pour the mixture inside the baking paper. Flat the top evently by using a rubber spatula. Bake for 40 minutes.

Take out the pan from oven and let it cool normally on wire rack.

Turn the cake out upside-down onto serving plate. The cake can be kept, wrapped in foil or stored in an airtight container, for upto 5-6 days. Cut and serve in desired shapes.

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CHERRY POUND CAKE

Here is a rich classic pound cake with the pretty surprise of chopped cherries, a very popular French Pound Cake. There is something tremendously comforting about pound cake. It's dense, buttery, supremely moist and baked perfectly. Some creative liberties have been taken here with the addition of vanilla essence and chopped cherries. Lets come to the recipe...

INGREDIENTS:
150 gm / 1&1/2 Cups Cake Flour
150 gm Granulated Regular Sugar
3 Large Eggs
3 tbsp Butter Milk
1&1/2 tsp Vanilla Extract
1 tsp Baking Powder
185 gm / 14 tbsp Salted Butter (at room temperature)
3/4 Cup Chopped Cherries

METHOD:

Preheat oven to 350 F / 180 C. Whisk eggs, milk and vanilla extract with a wire whisk. Mix all in together.

Grease a loaf pan and then sprinkle little flour on the inner surface of the pan. Place a piece of parchment paper on the bottom of the loaf pan. Spray with cooking oil.

In a large bowl, combine flour, sugar and baking powder. Mix with a electric blender for 30 seconds. Add butter and half of the egg mixture in it. Mix in low speed for 30 seconds. Again blend it with electric hand blender for 1 minute on medium speed. Add remaining egg mixture little by little and mix well with the wire whisk. 

Add chopped cherries in it. Fold nicely. 

Pour mixture to loaf pan and bake it for 50-55 minutes, till a tooth pick inserted comes out clean.

Cool it for 15-30 minutes on a wire rack. 

Cut into slices and serve. You may keep it in air-tight container and refrigerate for a week.

BUTTER SPONGE CAKE

This buttery moist sponge cake is very easy to make, absolutely delicious and perfect for afternoon tea. Butter sponge cake relies on beaten eggs to make it light and feather. I love the taste, it is simply awesome!

INGREDIENTS:
225 gm Self-Raising-Flour + For Dusting
250 gm Sugar
1 tsp Vanilla Extract
4 Eggs
200 gm Butter + For Greasing
50 ml Olive oil

METHOD:
Preheat oven at 180 C / 350 F. Grease an aluminium cake mould with little butter and dust with little flour. Break eggs in a bowl. Add vanilla essence in it. Beat well with electric beater for 10 minutes continuously. Set it aside.

In a large bowl, cream butter, olive oil and sugar together with a electric hand blender for 3 minutes, or till it fluffy.

Add flour into creamed mixture, also add 1/2 of the beaten egg mixture in it. Mix well by using cut and fold method. Add remaining egg mixture and milk in it. Fold very nicely.

Pour mixture into greased cake tin.

Bake for 30-35 minutes, until the middle springs back when touched or a toothpick inserted in the centre comes out clean. Remove from heat now and let the cake stand for 15 minutes to cool.

Demould and cut into desired pieces and serve. You may store it in air-tight container upto 4 days and refrigerate for a week.

VANILLA CHOCOLATE CHIPS ROSE CUPCAKES - MY GUEST POST ON MANJU'Z KITCHEN

Hellow friends!!!

A few days back, my friend Manju Modiyani, a wonderful food blogger and author of Manju'z Kitchen had contacted me to do a guest post for her blog. I accepted her request and the first thing which popped into my mind, as this is a very first guest post on her space, so why not I start with a sweet / dessert, which will be very simple, yet yummilicious, favorite to each and everyone from kid's to adult.

The recipe I shared today is a very simple and easy to make, but quite satisfies our taste buds. It is "VANILLA CHOCOLATE CHIPS ROSE CUPCAKES", an exceptional yummy dessert loved by all chocolate lovers. Thank you so much Manju, for giving me such opportunity. Today I really honoured by you dear.

So, friends please do visit my guest post on Manju'z Kitchen and leave your comments "CLICK HERE"

VANILLA CHOCOLATE CHIPS MUFFINS & CELEBRATING 300th POST

Hellow Friends,

When I started this blog, never dreamed of reaching 300th post. Today I am so happy and excited. Very special thanks to each and everyone who visit my space and who always supported and encouraged me through their valuable comments and showering awards on me........thank you a ton my dear friends. So my today's recipe, a quick snack, full of chocolate that is very easy to make and these chocolate chips muffins are truly a dream of chocolate lover's. 

INGREDIENTS (For Making 12 nos Medium Sized Muffins):
2 Cups Flour / APF
1 Cup Chocolate Chips
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon Powder
2 eggs
1/2 Cup Milk
1/4 Cup Melted Butter
2 tbsps Plain Yogurt
1/2 tsp Vanilla Extract
1/2 Cup Brown Sugar
1/2 Cup Regular Sugar

METHOD:
Sieve flour, salt, baking powder, baking soda and cinnamon powder.

Mix 2-3 tbsps flour with chocolate chips very nicely. (So that while it will bake, chocolate chips will not go to the bottom of muffins) Set aside.

Take a large bowl, combine eggs, brown sugar, regular sugar, milk, melted butter, plain yogurt and vanilla extract in it. Blend it nicely with hand blender.

Slowly add flour mixture in it. Fold it well.

Now add flour mixed chocolate chips in it. Fold well again.

Preheat oven to 350 F or 180 C. Arrange cupcake liners on a muffin tray. 

Take an ice-cream scoop. Pour a scoop full mixture to each cup cake liner. 

Now bake it for 20-22 minutes, till a toothpick plunged into it and comes out clean. Stand in pan for 5 minutes.

Turn out onto on a wire rack to cool and serve warm or completely cooled.

Enjoy my 300th post with soft, spongy and yummy muffins. Thanks you for visiting and viewing "Sanoli's Kitchen" and I hope you will continue to reading it in future too. Today also I am a learner cook, hope many more culinary adventures to come.

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EGGLESS VANILLA CUSTARD CAKE

Recipe Source & Acknowledgement: Homely Food
A delicious eggless vanilla cake made with all purpose flour and custard powder.   First time I made cake with custard powder, trust me it tastes fabulous!

INGREDIENTS:
1 Cup All Purpose Flour (maida)
3/4 Cup Vanilla Custard Powder
3/4 Cup Sugar (powdered)
1 tsp Baking Powder
3/4 Cup Vegetable Oil
1/2 Cup Water
1 tsp Vanilla Essence

METHOD:
Sieve All purpose flour, vanilla custard powder and baking powder. Set aside.

Now take sugar in a bowl, add oil in it. Mix well. Add water and beat well again.

Add flour, curtard powder, baking powder little by little. Mix well till it well combined.

Add vanilla essence. Mix nicely.

Preheat oven to 180 C / 350 F for 10 minutes. Dust a greased baking tray with flour. Pour the cake mixture on it. 

Keep it in oven and bake for 35 mins, till a toothpick inserts and comes out clean.

Serve and enjoy!!!

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