Fire Up Your Oven - Recap

Here is the recap for the April mega marathon themed Baking.

Week 1 - Simple Eggless Cakes without frosting/icing
Week 2 - Breads and Buns with Yeast
Week 3- Eggless Cookies
Week 4- Savory and miscellaneous Baking
Week 5- Cupcakes and Muffins,Brownie

Week 1 Eggless Cakes

Day 1 - Eggless Butterless vanilla Cake

Day 2 - Eggless Marble cake

Day 3 - Eggless Tutti Frutti Cake

Day 4 - Eggless Butterless Dates Cake

Week 2 - Breads and Buns with Yeast

Day 5 - Ladi Pav

Day 6 - Crescent Rolls

Day 7 - Cinnamon Roll Bear Claw

Day 8 - Khaliat Nahal

Day 9 - No Knead Classic White bread

Day 10 - Sweet Vanilla Buns

Week 3- Eggless Cookies

Day 11 - Tea Shop Butter Biscuits

Day 12 - Cashew Cookies/Kaju Cookies

Day 13 - Jam Filled Pinwheel Cookies

Day 14 - Checker board Cookies

Day 15 - Cumin Flavored Biscuits/Jeera Biscuits

Day 16 - Almond Biscotti

Week 4- Savory and miscellaneous Baking

Day 17 - Garlic Coriander Flower Shaped Bread

Day 18 - Baked spicy Chickpeas

Day 19 - Vegetable puff With Homemade Puff pastry

Day 20 - Baked French Fries

Day 21- Baked Nippattu /Onion Savory Crackers

Day 22 - Nutella Mug Cake

Week 5- Cupcakes and Muffins,Brownie

Day 23 - Orange Flavored Tutti Frutti Cupcakes

Day 24 - Donut Muffins

Day 25 - Eggless Chocolate Cupcake with butter cream Frosting

Day 26 - Eggless Brownie

Sumber http://www.naliniscooking.com

Eggless Butterless Dates Cake /Dates Cake

Today is day 4 and its the final day post for this week and the recipe is Dates cake under the eggless cake series.I wanted to try this cake ever since I bookmarked from Divya's space.
In the original recipe the cake looks dark brown color like a fruit cake.But mine was came out light so pale. Its may be due to the color of the dates and  also I cooked the dates with milk instead of water.That's the reason couldn't achieve a dark brown color like the original one.The cake came out so spongy with a perfect texture and the addition of cardamom powder makes it more flavorful.
This cake can be eaten as such but it tastes awesome when its served along with a scoop of vanilla ice cream.Off to the recipe..............................................

                                                                        

                                                                                      Eggless Butterless Dates Cake

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30-40 minutes

   Makes 8 inch cake

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	11/4 cups
Dates/perichampazham	16-20
Olive oil or any neutral oil	6 tbs
Sugar	6 tbs
Baking powder	11/5 tsp
Baking soda	1/4 tsp
Custard powder	2 tbs
Salt	a pinch
Cardamom powder/ellakai	1/4 tsp
Milk	1/2 cup
Cashews/mudiri	10-15(chopped)
Nutmeg and cinnamon powder	a pinch each(optional)

    Method 

• Take all purpose flour,baking soda and powder and sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour or put a parchment paper.Keep it aside.

•  Now in a pan take the milk and dates and cook it for 10 minutes or till the dates become soft.Let it cool down completely and grind it to a fine paste.

• Pre- heat the oven in 350 F and in a mixing bowl take the oil and sugar,beat it well with a whisker or hand blend till it becomes frothy.Add in the ground dates paste and mix it well.Now add the sieved flour and cardamom powder,nutmeg and cinnamon powder(if you are using).

• Mix it well with the spatula gently,now add in the chopped cashews and give it a mix.Transfer the cake batter to the baking pan and bake it in the pre- heated oven for 35-40 minutes or a tooth pick comes out clean.After couple of minutes invert the cake to a wire rack and remove the parchment paper.Let it cool completely,after cooling slice it.

•  Store it in a container,after it cools down completely.

• If the consistency of the batter is too thick then add some re milk and adjust the consistency.
• Sieve the flour for couple of times,its necessary to get a nice texture.
• Do not bake it for more than 40 minutes.
• This cake can be stored in room temperature in air tight container for two days.

Enjoy............................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Eggless Butterless Vanilla Cake

Its April and this month our Blogging Marathoners are running a mega marathon and will be posting for 26 days with Sundays off.
Already we came across so many theme and this mega marathon is going to be a baking theme.So our marathoners will be showcasing baking dishes for 26 days.Since no sub themes were given for the baking theme,its is individual preference to create their own themes,I chose to post each week a theme.

Week 1 - Simple Eggless Cakes without frosting/icing
Week 2 - Breads and Buns with Yeast
Week 3- Eggless Cookies
Week 4- Savory and miscellaneous Baking
Week 5- Cupcakes and Muffins 

As per the theme,today I chose to  share you all a simple,evergreen Vanilla cake.After so many trials I made this butterless ,eggless version and also used 1/4 tsp of eno fruit salt to get the perfect texture.This cake is so simple and easy to make and can be used as a base for different icing or a snack cake.Here I used the condensed milk and didn't add sugar and the sweetness was just perfect.But if you want the cake to be in the sweeter side,add around 2-3 tbs of granulated sugar.With no further lets move on to the recipe..............................................

                                                                        

                                                                              Eggless Butterless Vanilla Cake

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30-40 minutes

   Makes 8' round cake

    

  Ingredients

  

Ingredient	Quantity
All purpose flour	2 cups
Olive oil or any neutral oil	6 tbs
Sweetened condensed milk	1 cup
Baking powder	1 tsp
Baking soda	a pinch
Eno fruit salt	1/4 tsp
Salt	a pinch
Vanilla	11/2-2 tsp
Milk	1/3-1/2 cup

    Method 

• Take all purpose flour,baking soda,powder and eno fruit salt and mix it well.Sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside and pre heat the oven in 350 F

•  Now in a bowl take the condensed milk,oil and whisk in an electric hand blender or whisker until it becomes creamy and smooth.Add in the vanilla and milk,mix it well.

• Now to this mixture add in the sieved flour little by little and mix it well with a spatula.If the batter is too thick add in little more milk and mix it well to get a ribbon consistency.The batter will be light and fluffy.Pour the batter to the greased pan.  

• Keep it in the pre-heated oven.Bake it for 35-40 minutes(mine took 37 minutes) or until a tooth pick comes out clean.Let it rest it for 5 minutes and invert the cake to a wire rack and allow it to cool completely.Slice it or use it as a base for icing of your choice.

• Store it in a container.

• The milk should be in the room temperature or slightly warm.
• Sieve the flour for couple of times,its necessary to get a nice texture.
• If the condensed milk is refrigerated,let it come to room temperature and use it .
• Bake the cake immediately and do not leave it n the counter for long time.

Enjoy...................................................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Sumber http://www.naliniscooking.com