Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

Utterly nutterly caramel layer cake

250g pack salted butter, softened, plus extra for greasing
175g mixed nuts, we used Brazil nuts, hazelnuts, pecans and almonds, roughly chopped
250g soft light brown sugar
3 tbsp golden syrup
4 large eggs
140g self-raising flour
75g ground almonds
½ tsp baking powder
1 tsp almond extract
3 tbsp milk
Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown – don’t let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.

Celebration cake

For the almond cake layers
325g plain flour
25g cornflour
4½ tsp baking powder
225g butter, at room temperature
400g golden caster sugar
1 tsp vanilla extract
2 tsp almond extract
5 medium egg whites, lightly beaten
300ml whole milk
For the raspberry cream cheese frosting
300g butter, at room temperature
625g icing sugar
450g full-fat cream cheese
300g seedless raspberry jam
red paste food colouring
Heat oven to 180C/160C fan/gas 4. Grease 3 x 20cm round cake tins and line the bases with baking parchment, greasing the parchment, too.
In a medium bowl, stir together the flour, cornflour, baking powder and ½ tsp salt, then set aside. Put the butter in a large bowl and beat for about 3 mins until smooth and creamy. Add the caster sugar and beat for about 5 mins until light and fluffy. Add the extracts and mix to combine.
Add the egg white a little at a time, beating until fully combined. Sift in the flour mixture in 3 additions, alternating with the milk, but starting and finishing with the flour.
Divide the mixture equally between the prepared tins, gently levelling out. Bake for 25-30 mins, or until the cake springs back when lightly touched. Allow the cakes to cool in the tins for 10 mins before inverting onto a wire rack to cool completely. The sponge is quite delicate, so take care when working with the cooled cake.
For the frosting, beat the butter for about 3 mins until light and creamy. Add the icing sugar, a little bit at a time, until fully combined. Beat the frosting until light and smooth, then add the cream cheese and half the jam. Mix until just smooth – don’t overmix as it will get thinner the more you stir.
Put the first cake on a serving plate and spread a layer of the frosting over the top. Then spread half the remaining jam evenly over the frosting. Repeat with the second cake and finally place the third cake on top. Cover the outside of the whole cake with a thin layer of frosting using a palette knife, and put it in the fridge while you prepare the frosting for the decoration.
Divide the remaining frosting between 3 small bowls. Add about ½ tsp of red paste colouring to one of the bowls and about 1 tsp colouring to another bowl, leaving the third bowl as it is. You want to have three bowls of frosting with clearly different colours.
To decorate the cakes, put each frosting into a piping bag fitted with a small round piping tip. Pipe 6 dots of frosting up the cake, 2 of each colour, with the darkest at the base of the cake. Use a teaspoon or small palette knife to smear the frosting to the right. Repeat the piping process, moving the dots up one so that as you pipe around the cake the colour will graduate in a swirl. For the top, pipe 2 rings of the darker pink dots around the outside, spreading the frosting in the same fashion, followed by 2 rings of the medium pink dots, and finish with the lighter frosting in the middle. Will keep for up to 3 days, chilled.

Coconut & raspberry cupcakes

175g self-raising flour
140g caster sugar
50g desiccated coconut
140g butter, softened
½ tsp vanilla extract
2 large eggs
4 tbsp milk
140g raspberries, fresh or frozen
For the frosting
280g icing sugar
85g butter, softened
4 tbsp raspberry coulis, from a bottle or fresh
a little desiccated or shredded coconut, to decorate
Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.

Caramel Apple Cupcakes Recipe

2 cups Granny Smith Apples Cored and Peeled.
21/1 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/4 cup half and half
3 eggs
3/4 cup butter / or instead of butter, 3 tablespoons jarred applesauce
24 caramels
makes 18 to 24 cupcakes.

Heat over to 350 degrees
Place paper or foil liners in cupcake tins
Combine flour, baking powder, salt and cinnamon in medium bowl
Set aside caramel pieces and apples
Combine half and half, eggs, butter or applesauce in large
Beat at medium speed for two the three minutes
Gradually add in flour mixture until well mixed

Fold in apples

Place a caramel in the middle of each cupcakes batter (be sure to place gently)
Pour into cupcakes tins 1/2 full
Bake for 18 to 20 minutes until an inserted toothpick comes out clean
Cool cupcakes.
Caramel Topping
20 caramels
2 table spoons of milk

Melt caramels on low heat in non-stick sauce pan. Add milk until it makes a smooth, saucy consistency. Take off heat. Cool approximately 5 to 10 minutes, until it makes a spreadable consistency. Spread over cooled cupcakes.


Salt 1/2 tbsp
Sugar 2 cups (400 grms)
Baking Soda 1.5 tbsp
Eggs 2 pcs
Milk 1/2 cup (120 ml)
Baking Powder 1.5 tbsp
Water 1 cup (240 ml)
Cooking Oil 1/2 cup (120 ml)
Banana 2 medium size mashed
Coco Powder 3/4 cup (75 grms)
Flour 1,3/4 (245 grms)
Vanilla Extract 1.5 tbsp
In a bowl add 12 eggs, 300g sugar whip properly until its get dissolve,

Now put 300g fine flour and 1tsp vanilla essence,
Then fold it and put it into pre-heated oven for 20 minutes on 200 degree centigrade,

After this take out and cut it into two halves, Now put ½kg half strawberries with sugar as required and cook it, Then whip ½kg cream with pinch of red color,

Pour cup of pineapple on cake and set the cream on top,
Now pour cooked strawberries on cake and set a second half,

In the end garnished with remaining cream and strawberries.

Banana Chocolate Cake

Moroccan Citrus Cake


Bread Crumbs 100 gm
Baking Powder 1 ½ tsp
Sugar 1 ½ cup
Walnuts ½ cup
Eggs 2
Mandarin Peels ½ cup
Lemon Peels ½ cup
Cinnamon Powder ½ tsp
Dalda Cooking Oil ½ cup


Wash and cut the lemon and orange peels into thin strips, add them to boiling water for 3 – 4 minutes and strain with a sieve.
Combine ½ cup of sugar and 4 cups or water in a pan and cook till it thickens. Add in the boiled peels and cook for a further 2 – 3 minutes, remove from heat and let it cool.
Add the bread crumbs, sugar, chopped walnuts, baking powder and cinnamon to the pan.
In a separate bowl beat the eggs and Dalda Cooking Oil with an electric beater and fold in the bread crumb mixture.
Grease a cake tin and line with butter paper, pour the prepared mixture into it and bake in a preheated oven at 180 degrees centigrade for 1 hour. Let it cool and remove from the cake tin.
For making the syrup, simmer the lemon and orange juice, sugar and cloves. Cook for a further 2 – 3 minutes till the sugar dissolves completely.

Black Forest Cake Recipe


cherries pitted halved 1 cup
fruit cocktail 1/2 cup
Sugar 2 tsp
heavy whipping Cream 950 ml
icing Sugar 5 tbsp
cherries 8 - 10 for top
grated Chocolate
Cocoa powder - to sprinkle on top
Black Forest Cake
Method / Tarika:

First bake the cake, I used the moist chocolate cake recipe and bake in three pans...

Then, make the filling.... add the pitted halved cherries in sauce pan... add sugar.... and cook for 2 -3 minutes... till sugar dissolves.... don't dry the juices...

Cool that cherry mixture completely.

Then add the cream in mixing bowl beat till its start thickening... add icing sugar and beat till soft peaks form.

Now assembling... place one baked part of the cake on a platter.... cut the dome to flatten the cake.

Moisten the cake with that cherry syrup... but cake is already moist so don't use more than one or two teaspoon juice... then add a big dollop of whipped cream.... smooth it with spatula.

Add the grated chocolate over it.
Spread some other fruit from a cocktail tin if you want... and cherries....

Repeat the same process with second baked cake... moisten that part first layer it with cream, grated chocolate and then fruits...

Now put the last part.... moisten...

Cover all over with whipped cream.

Sprinkle grated chocolate on top and on sides.

Make swirls with whipped cream on the corner of cake ... and top it with full cherries... in the end sprinkle some cocoa powder.

Keep it in the fridge for 4 -5 hours before serving.... and enjoy.

Classic Chocolate cake


Refined Flour (Maida) 2 cups
Eggs 4
Butter 100 grams
Cooking Chocolate 100 grams
Coco powder 1/2 cup or 4 tbsp
Oil 1/2 cup
Grinded sugar 1 1/2 cup
Vanilla essence 1 tsp
Baking powder 2 tsp
Coffee 2 tsp

Chocolate sauce:
Coco powder 1 cup
Cream 1/2 cup
Sugar 1/2 cup
Butter 50 gm


Preheat your oven at 180 0C.
- Take a bowl, add butter, grinded sugar, vanilla essence and oil in it and mix all the things with spoon, then beat it (with electric beater) until it is creamy
- Take all four eggs in a bowl, and then slowly add them in butter mixture and beat it
- Now add coffee, coco powder, baking powder and beat it further.
- Now add refined flour (maida) spoon by spoon and beat it.
- Now pour this cake mixture in a greased cake pan and bake it in preheated oven for 25 to 30 minutes.
- Cool the cake on wire rack, then evenly spread the chocolate sauce on top of the cake.
Cook all these 4 things on slow flame.

Kit Kat Coffee Cake


Flour 1 ½ cup
Eggs 4
Coffee Powder 1 ½ tbsp
Sugar 1 ½ cup
Kit Kat Chocolate as required
Fresh Cream 3 cups
Dalda VTF Banaspati 1 cup


Sift through the flour twice and add 1 tbsp coffee powder to it. Separately, finely grind sugar in a grinder.
Beat egg whites until stiff and add egg yolks one by one to it.
Beat sugar with Dalda VTF Banaspati while adding beaten eggs. Then slowly add flour and fold it with a wooden spoon.
Pre heat oven at 180C for 20 minutes and pour the mixture in a cake pan. Bake for 20 – 25 minutes.
After it’s baked, let it cool completely before taking it out from the pan.
Separately, pour fresh cream in a clean dry bowl and add 2 tbsp sugar to it. Refrigerate the cream.
Then add ½ tbsp coffee powder to it and whip it with an electric beater until it acquires a thick consistency.
Cover the cake completely with this coffee cream.
Arrange the KitKat chocolates around the cake.

White Choco Cheese Cake Recipe


White Chocolate 150 gm

Milk 2 tbsp

Eggs 4

Gelatin 2 tbsp

Lemon Juice 2 tbsp

Water 2 tbsp

Sugar 5 ounce

Curd Cheese 8 ounces

Cream Cheese 6 ounces

Vanillas Essence 1 tsp

Cream 12 ounce

Biscuit 200 gm

Butter 3 cup


Mix together crushed biscuits and 3 cups melted butter.
Spread it on the pan and cool it for 10 mins to det.
Add in white chocolate in milk and cook it so that the chocolate melts.
Separate the egg white and yolks.
Add in 2 tbsp gelatin, 2 tbsp lemon juice and 2 tbsp water. Mix and cook till the gelatin dissolves.
In egg yolks, add in caster sugar and cook. Keep on stirring.
Add in gelatin and mix.
Add in curd cheese and cream cheese. Beat it.
Add in 3 ounce caster sugar in egg whites and beat.
Beat cream.
Mix cheese mixture and chocolate mixture and beat it.
Beat cream and egg whites. Layer it on the biscuit base and freeze it to set.
In the end. Garnish it with cream and chocolate.


Ingredients for Red Velvet Cake:
Eggs 6
Baking powder 1 tsp
Castor Sugar 1 cup
Strawberry essence 1 tsp
Oil ¼ cup
Red color 1 tbsp
Flour 1 cup
Salt Pinch
Milk 2 tbsp

Ingredients for Cheesecake Base:
Orea cookies coarsely crushed 2 cups
Red velvet cake crumbs 2 cups
Orange juice ½ cup
Melted butter 250gms

Ingredients for Filling:
Cream cheese 300 gms
Whip cream 300 gms
Castor sugar ½ cup
Strawberry essence ½ tsp
Gelatin ½ tbsp (dissolve in water)
Lemon juice 1 tbsp
Strawberry jelly 1 Packet

Mix milk and red color, beat eggs, essence and sugar till light and creamy for 10 minutes. Fold in red color mixture with flour baking powder with oil. Put the mixture in the greased swiss roll pan. Bake on 180 degress for 6 minutes. When ready invert on a sugar dusted cloth and cut out 3 inches hearts and freezes them.

Mix together coarsely crushed orea cookies, red velvet, cake crumbs, melted butter and orange juice. Spread in an 8 inch spring foam pan and chill.

Beat cream cheese strawberry essence and sugar mix in gelatin and lemon juice. Fold in whipped cream to assemble. Put quarter of filling on the base and arrange the hearts in the center in a circle and moist them with syrup. Pour the reaming filling in the pan covering the hearts and sides and chill until set. Top cake with cooked jelly and pour on top and chill.

Mocha cream cake

For cake Flour sieved 2 cups Caster sugar 1 cup Brown sugar 1 cup Coco powder 6 tbsp Baking soda 1 ½ tsp Baking powder 1 ½ tsp Salt ½ tsp Sour cream ½ cup Eggs 3 Mayonnaise 1 cup Oil ¼ cup Hot water 1 cup mixed with 2 tsp coffee Vanilla essence 2 tsp Chocolate grated ½ cup
Mix all the dry ingredients, flour, sugar, brown sugar, soda, baking powder, salt and coco in a bowl. Add in 3 eggs, sour cream, mayonnaise, oil, vanilla essence, hot water with coffee. Lastly add grated chocolate, beat for 2 to 3 minutes, pour into two 8 inches butter paper lined well greased sandwich pan. Bake for 30 minutes on 180 degree C. Ingredients for frosting Fresh cream whipped 400 gm Icing sugar 4 ounces Vanilla essence 1 tsp Coffee 1 tsp dissolved in 1 tbsp milk Coco powder 2 tsp Method Beat all together well. To assemble Put a layer of cake in a platter, spread with icing, and cover with 2nd layer, top cake and sides with icing, decorate with chocolate decorations.

Carrot Pineapple Cream Cake by Zarnak Sidhwa

Flour 2 cups
Baking soda 2 tsp
Baking powder 1 tsp
Salt 1 tsp
Ground cinnamon 2 tsp
Caster sugar 1-3/4 cups
Oil 1 cup
Eggs 3
Vanilla essence 1 tsp
Shredded carrots 2 cups
Flaked coconut 1 cup
Chopped walnuts 1 cup
Crushed pineapple (drained) 8 oz

Cream cheese 8 oz
Butter (softened) 1/4 cup
Icing sugar 2 cups
Marzipan carrots to decorate
Pineapple bits to decorate

Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour into a greased and floured 9x13 inch pan. Bake at 180 degrees C for about 45 minutes. The center will sink a little. Allow to cool.

To make the frosting, beat the butter and cream cheese until smooth. Add the icing sugar and beat until creamy. Frost the cooled cake with the icing. Decorate with pineapple bits and fondant or marzipan carrots

Caramel n Peanut Topped Brownie Cake by Zarnak Sidhwa

Ingredients for Cake:
Flour 1 cup
Baking soda 1 tsp
Salt 1/4 tsp
Unsalted butter 1/2 cup
Chocolate (chopped) 5 oz
Eggs 3
Brown sugar (packed) 1/2 cup
Caster sugar 1/4 cup
Corn syrup 3 tbsp
Vanilla essence 1/2 tsp

Caster sugar 2 cups
Water 1/2 cup
Corn syrup 1-1/2 tbsp
Cream 2/3 cup
Unsalted butter 2 tbsp
Salted peanuts 1 cup

Mix the flour, soda and salt together. Heat the butter and chocolate in the bowl, until it is just melted. Beat the eggs and brown sugar and caster sugar together until well blended. Whisk in the corn syrup, and the vanilla essence. Add the melted butter and chocolate mixture. Gently stir in the dry ingredients, mixing only until they are incorporated. Pour into a greased and lined 8” springform tin. Bake at 180 degrees C for 40-45 minutes, or until a toothpick inserted in the middle comes out almost clean (you may find some moist crumbs clinging to the toothpick). Transfer to a rack and cool. When the brownie cake is completely cooled, invert it, remove the base of the pan and peel off the paper. Wash and dry the spring form pan and return the cake to the pan and refasten the sides around the cake.

For the topping, put sugar, water and corn syrup in a saucepan and stir. Then do not stir, let caramel turns deep amber, 5-10 minutes. To test the color of the caramel, drop a bit on a white plate. Lower the heat and gently add the cream and butter. When the bubbling slows down, stir the caramel. Add the peanuts and pour the caramel into a bowl. Spoon half the hot caramel onto the cake. Allow the topping to set at room temperature before serving. Serve the brownie cake with vanilla ice cream and top with the sauce.

Mandarin Orange Cake by Zarnak Sidhwa

Flour 1 cup
Caster sugar 1 cup
Baking soda 1 tsp
Salt 1/2 tsp
Egg 1
Vanilla essence 1 tsp
Mandarin oranges (drained) 1 can (15 oz)
Walnuts (chopped) 1/2 cup
Brown sugar 3/4 cup
Milk 3 tbsp
Butter 3 tbsp
Flaked coconut 1/2 cup
Walnuts (chopped) 1/2 cup

Mix the flour, sugar, baking soda and salt. Make a well in the center and add the egg, vanilla, mandarin oranges and 1/2 cup chopped nuts. Pour batter into a greased and floured 8 inch square cake pan. Bake in the preheated oven at 180 degrees C for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. While the cake is baking, prepare the sauce. In a saucepan, combine brown sugar, milk and butter. Bring to a boil and stir in coconut and 1/2 cup walnuts. While still hot, pour over cake as soon as it comes out of the oven.

Chocolate Cake by Zarnak Sidhwa

Cocoa powder (sifted) 50 gm
Boiling water 6 tbsp
Eggs 3
Milk 2 fl oz
Flour 175 gm
Baking powder 1-1/2 tsp
Butter 100 gm
Caster sugar 275 gm

For the Icing and Filling:
Apricot jam 3 tbsp
Plain chocolate 150 gm
Cream 150 ml

Blend the cocoa and boiling water in a bowl, then add the remaining cake ingredients and beat until the mixture has become a smooth, thick batter. Divide the cake mix equally between two greased and lined 8 inch tins and level the surface. Bake at 180 degrees centigrade about 25–30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes. Then turn out, peel off the paper and cool on a wire rack. To make the icing, warm the apricot jam in a pan, strain to remove fruity bits and then spread a little over the base of one cake and the top of the other. To make the ganache, break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water until the chocolate has melted, stirring occasionally. Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool, and then spread apricot jam on tops of both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to ser

Leopard Print Cake Sandiwch by Shireen Anwar

Lemon drizzle cakes


250g pack of butter, softenend
400g caster sugar
3 eggs, lightly beaten
250g self-raising flour
zest and juice 3 lemons


Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.

New Year (Black Forest Cake)

½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling
¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
With an electric mixer, beat the softened butter with sugar until white and fluffy.
Add one egg at a time, mix well between each egg.
Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.


Drain cherry pie filling in a colander to remove most of the thickened juices.
Beat the whipping cream with confectioners' sugar until it thickens.
Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.


Sprinkle each layer of the cake with Kirschwasser.
Place one cake layer on a serving plate.
Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
Add the second cake layer.
Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
Add the third cake layer.
Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.
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