Some pears in a cake! Its raining and baking is all the more fun. How about some healthy gluten free cake with a cup of coffee or hot chocolate ? Sounds exciting ! Baking is so much fun that I can’t stop even when Delhi temperature reaches 45 deg C. Yes you heard it right. But now its raining and the cool breeze only calls for a cake.
To bake something different made this gluten free cake with goodness of amaranth, hazelnut and pears.
The flavour was so nutty and the sweet pears with some chocolate chunks made it moist .The richness of butter makes it more decadent tea time dessert.
100g hazelnut meal
140g amaranth flour
140g caster sugar
2 large eggs, beaten
2 medium size ripe pear, diced
50g dark chocolate ,chopped roughly (optional)
Pre-heat oven to 180 deg C.
Mix hazelnut meal and amaranth flour together.
Cream butter and sugar in a bowl.
Add one egg at a time with some flour and mix until all incorporated well.
Mix pears and chocolate.
Pour it in the prepared tin.
Bake for 25-30 mins or until the skewer comes out clean.
Let cool and sprinkle icing sugar or chocolate sauce.
Enjoy with cup of hot coffee or Hot chocolate.
Thank you for browsing through my post.Do try and let me know your feedback.
Summer vacation coming to an end , my daughter is looking forward to get back to school, meet her friends ! But there is no end to the raising temperature and humidity in Delhi. Its difficult for kids to be playing more of indoor games . She is constantly asking me every now and then, “ma, what’s for snack in the evening ” or another question would be “what’s for breakfast tomorrow ” 🙂 Funny but true, more than lunch and dinner she enjoys her breakfast and evening snack time the most.
These days market is flooded with stone fruits and cherries are something I cannot resist not buying. Banana and cherry is bit of unusual combination but I bet the sweetness from banana and sourness of cherry makes its really delicious.
2 medium size ripe bananas
¼ cup plain yogurt
¾ c light brown sugar
2 tbsp white sugar
1 tsp vanilla
1 cup flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup chopped fresh cherries
2 tbsp flour
¾ cup semi-sweet chocolate chips (optional, I did not use them)
Preheat the oven to 180 deg C.
Peel and mash the bananas.
Stir in the egg,yogurt, brown sugar ,white sugar and vanilla , mix until well combined.
Sift flour, baking soda, baking powder and salt. Add the dry ingredients and stir just until combined. Do not overmix.
Stir in chocolate chips.
Toss cherries with two tablespoons of flour and fold into batter.
Grease your loaf tin or bundt pan and pour the mixture.
Bake for 30 minutes or until a toothpick comes out clean.
Serve warm with chocolate sauce or without is also just yum.
Hope you will enjoy baking as much as I enjoyed. Thank you for stopping by and do share your feedback.
Christmas time it is!!! The most awaited time of year. I love winters , I love baking and Christmas time is more fun to bake especially with your kiddo. Christmas plum cake is a must on baking list but this time I wanted to try out much more with rum soaked dry fruits. The sweetness of raisins, sultanas, apricot, glazed cherries , tartness from prunes, bitterness from orange peel and the heat from ginger, nutmeg, cinnamon, cloves, star anise makes the baked goodies want to have more. Your home also smells so heavenly !!!
Today I made fruit mince pie with my left over pâte sablee and for filling I used the rum soaked fruits (which is used to make plum cake). You could make a simpler version as well by soaking raisins, sultanas, orange peel and green apple(chopped finely/grated) mixed with spices. If you do not want to use alcohol then soak fruits in fresh orange juice.
Pâte sablee is an French short crust pastry dough used for tarts/pie base. It has very delicate texture ,crisp and just melts in mouth. The same dough can be used to make linzer cookies.
Here comes the recipe For Pâte sablee: Ingredients:
10g glaced cherry
½ apple diced into small pieces
5g orange peel finely chopped
¼ tsp five spices
½ cup rum (can add more if required)
Note: I used the fruit mix which I had soaked for my plum cake. If you do not have them you can use the above mentioned mix.
To make the dough cream butter and sugar until light and flaky.
Add almond flour, salt, egg and vanilla, Mix.
Add flour and mix well until all combined to a soft dough.
The dough will be soft. Shape it to a ball and refrigerate for atleast an hour.
You can use the above dough to make tarts/pies/cookies.
For fruit mix just mix all and soak in rum.
When you are ready to bake. Make sure you remove extra liquid from the fruit mince else the pies will get soggy.
Roll the pastry dough to 5mm thick and cut into small circles to fit in your small tart shells.
Add the fruit mix in every tart shell but do not let it overflow.
With remaining dough cut out any shape and place it on top of each tart.
Brush the tops with either milk/egg and sprinkle sugar(optional).
Bake them in pre heated oven at 180 deg C for 15 minutes or until lightly golden.
Let cool down and sprinkle icing sugar and enjoy!
Thank you for stopping by to read my blog. Try these cute lil pies and share your feedback.
Falafel is the Middle eastern food, often served with pita bread or with dip/sauces.
Its an deep fried ball/patty, it can be baked also. I tried the fried version 🙂 .
I happened to eat this for first time in food court in New Delhi. We liked it, and then there was a request placed by my hubby to try making them at home. Well, me being a complete foodie don’t need requests to try out new stuff at home but it always makes me feel nice when hubby asks for it….I googled and got to know what are the main ingredients for making falafel.
In south India deep fried fritters/vadai is made with Bengal gram (split). We soak the Bengal gram overnight and then grind it coarse along with onion, ginger, garlic, green chilli and dill leaves and deep fried. These can be eaten with coconut chutney and they are heavenly.
Falafel is also done in the same way. Soak chickpea (dried) overnight, drain and grind it coarse with onion, ginger, garlic, coriander, parsley.
I replaced coriander and parsley with spinach as I did not have them when I decided to make.
2 cups Dried Chickpeas (kabuli chana)
1 bunch washed and chopped spinach
2 medium size Onions , finely chopped
½ tbsp fresh young ginger, grated
4-5 cloves of garlic, finely chopped
1 green chilli, finely chopped
3 tbsp breadcrumbs
2 tbsp cornflour
Salt to taste
Oil for deep frying
Soak the chickpeas overnight. Drain them and remove all water.
In food processor add all the above mentioned ingredients except for breadcrumbs and cornflour.
Once the coarse mixture is done, add bread crumbs and cornflour and grind or mix well.
If you take the mix in hand and make a ball it should not fall off. If there is still moisture in the mixture then frying will not be possible.
Add more breadcrumbs and cornflour , but be careful to not over add as it will change the taste.
Now take some mix in your hand and make either balls/patties.
Do the same for rest of mix and refrigerate for atleast one hour.
Heat oil in pan/kadai .
The temperature of oil should be 350 deg F.
Deep fry the falafel until golden brown.
Serve them hot with dip/sauce
Hummus is once such middle eastern dip. This is also made of chickpea but the chickpeas are boiled and then mashed.
2 cups dry chick peas
2 tsp salt
juice of half of a lemon
3 tbsp tahini (seasame paste)
1 tbsp ground cumin
2-3 garlic cloves
½ cup water (or more if needed)
⅓ cup olive oil
Soak chick peas overnight.
Cook in pressure cooker until it becomes soft and mushy.
Add everything in processor and grind to make a smooth paste.
Enjoy the middle eastern food at home with family and friends. Please leave your feedback.