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Lemon and Peach layer cake.

I made this cake a while ago and it screams Summer! I had to share it. It’s a pretty easy cake to put together, uses ingredients that you might already have in your pantry and doesn’t really involve a lot of steps. Instead of making a lemon flavoured cake batter, I made a Vanilla sponge and drenched it in lemon flavoured simple syrup. The freshness of the lemon and juicy peaches are a delight to the taste buds and the fact that this cake is not too hard to make is a WINNER!

Processed with VSCO with 4 preset

Picture clicked by @bakesalotlady

For the cake-

You will need:

165 g unsalted butter (softened at room temperature)

125 g light brown sugar

2 medium sized eggs

1 tbsp vanilla extract

2 tbsp yogurt

2 tbsp milk

135 g plain flour

1 tbsp cornstarch/cornflour

1 1/2 tsp baking powder

1/4 tsp baking soda

a good pinch of salt

Lemon syrup:

1/3 cup (80 ml) freshly squeezed lemon juice

30-40 g plain sugar

You’ll also need: Fresh/canned peaches to fill in between the cake layers

Method:

  1. Preheat your oven to 165º C. Grease and line three 6 inch round cake pans and keep aside.
  2. In a medium-large sized bowl take your unsalted butter and sugar and blend using a whisk or a hand held blender (or a standing mixer)
  3. Once the butter and sugar are creamed properly, add your room temperature eggs one by one, beating after each addition. Then add the vanilla.
  4. Once blended well sift in your flour, corn four, baking powder, baking soda and salt. Fold in the dry ingredients, add the yogurt and milk halfway.
  5. Do not over mix. Once all the dry ingredients are blended, do not mix any further. Divide the cake batter evenly into the cake pans. Bake the cakes for about 20-25 minutes, till a toothpick inserted into the center of the cake comes out clean.
  6. While the cakes bake, take the lemon juice and sugar in a small saucepan and heat until the sugar dissolves. Keep aside to cool.
  7. Once baked, leave the cakes to cool in the pan on a wire rack for 10-15 minutes. Then run a sharp knife or offset spatula around the edges of the cake and remove the cakes from the pan. Brush the cakes (top and bottom) with the lemon syrup.
  8. Once the cakes cool down completely, cover the cake in the frosting of your choice and add thinly sliced peaches between the cake layers. Top the cake with even more peaches, add a few berries too if you wish.

I covered my cake with cream cheese frosting. You can find the recipe here.(Leave out the salted caramel)

9. Refrigerate the cake for about 30-40 mins before serving. You can store the cake in the refrigerator in an air tight container for up to 2 days.

If you want to see how the inside of the cake looks like, head over to my Instagram!

Don’t forget to follow me on Instagram and Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram!

Love,

Bakesalotlady ❤

 

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Upside down Cherry and Coconut cake.

Cherries are one of the most versatile and photogenic fruits. I’ve always loved them and now that I bake, I love using this gorgeous fruit in a lot of baked goods. Recently I saw a lot of posts on Instagram about upside down cherry cakes and I knew I had to make my own version (cuz why not?)

This cake is an absolute winner and it’s literally so easy to put together that you’ll wonder how something so simple tastes so on point! You only need ONE BOWL and a spatula and you’re good to go. Let’s make it before the cherry season ends!

Recipe:

For the cherry topping-

250 g fresh pitted cherries

1 tbsp unsalted butter

2 tbsp brown sugar

1 tbsp lemon juice

1/2 cup dried desiccated coconut

For the sponge:

100 g soft unsalted butter

20 ml coconut oil

110 g castor sugar/light brown sugar

1 large egg

120 g plain four

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tsp vanilla extract

2 tbsp yogurt

Method:

  1. Grease and line a 7 inch round cake pan, preheat your oven to 175ºC.
  2. In a medium sized sauce pan, add your pitted cherries, butter and sugar, stir on medium heat for about 3-4 mins, take it off the heat when the sugar is all melted, add the lemon juice and dried desiccated coconut and mix well to combine. Once mixed well transfer this mixture to your greased and lined cake pan and spread evenly. Keep it aside.
  3. In the same sauce pan, add your butter and coconut oil, mix well (you can use a whisk but a spatula will do the job just fine) then add the sugar and mix well.
  4. Once combined, just ensure your mixture is not too hot because of the residual heat of the sauce-pan and if it is just a little warm then go ahead and add the egg and mix well. Add the yogurt and vanilla extract.
  5. Sift in your flour, baking powder, baking soda and salt. Mix until just combined. Transfer this mixture to the greased pan and gently level the batter so that all the cherries are covered.
  6. Bake for around 35-40 minutes depending on your oven. My cake baked for exactly 37 minutes. Once a toothpick inserted into the center of the cake comes out clean, take it out of the oven. Let your cake cool for about 10 minutes in the pan then run a sharp knife around the edges of the cake and release it from the pan.
  7. Let the cake cool down completely before cutting a slice. I promise you this cake is everythinggg!
  8. The cake will stay fresh for about 2-3 days if refrigerated in an air tight container, although I would suggest finishing the cake within one day or at the most two.

Use this link for easy conversions: http://dish.allrecipes.com/cup-to-gram-conversions/

Don’t forget to follow me on Instagram and Facebook to join our amazing food journey! I post everyday on Instagram so do check it out! 🙂

Love,

Bakesalotlady❤

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Clicked by @bakesalotlady

 

Chocolate and Ginger Roulade.

Roulade or Swiss Roll, both mean the same to me and it has been one of those intimidating things which I would always put off because it seemed really tough. But well as part of my collaboration with Sprig, I decided to give it a go! Believe me it is not as hard as it seems and the result is spectacular! The decadent chocolate and subtle spice of ginger go really well, add a little cream cheese and it’s a ticket to heaven. Make this dessert to impress your friends and you won’t be disappointed.

Processed with VSCO with 4 preset

clicked by @bakesalotlady

Preparation time: 20-25 mins

Cooking time: 13-15 mins

Serves: 8-10 people

Ingredients-

For the sponge:

4 large eggs

120 g castor sugar

1/2 tsp vanilla extract

25 ml flavorless oil (any vegetable oil should work)

2 tbsp Sprig Montane Ginger Marmalade

60 g all purpose flour

1/2 tsp salt

30 g cocoa powder

1 tsp instant coffee

1 tsp baking powder

Extra cocoa powder and icing sugar for sprinkling

For the filling:

150 g Cream Cheese (softened at room temperature)

70-100 g icing sugar (sifted)

1-2 tbsp Sprig Montane Ginger Marmalade

 

Method:

  1. Grease and line (with parchment) a 12Χ14 inch baking tray, preheat your oven to  180°C. Microwave the required amount of Sprig Montane Ginger Marmalade till it’s loosened up a bit and keep aside.
  2. Sift the flour, salt, coffee, baking powder and cocoa in a bowl and keep aside.
  3. In a clean large bowl, add the eggs, sugar and vanilla and whisk using a hand held blender or standing mixer until the mixture is fluffy and the colour becomes a pale yellow.
  4. Add the oil slowly and then add the marmalade and blend well.
  5. Slowly add in the dry ingredients and mix until incorporated. Pour the mixture into the baking tray and bake for about 13-15 minutes, check after 13 and remove once a toothpick inserted in the middle comes out clean.
  • ROLLING THE CAKE: Once you take the cake out of the oven, let it sit for about 5 minutes, run a sharp knife through the edges just to release any bits of the cake that is stuck to the pan.
  • Take a large sheet of parchment paper and sift enough cocoa powder and sugar to make a thin layer on the parchment (to prevent the cake from sticking) then when the cake is still warm, release it on to this parchment paper.
  • Put another sheet of parchment paper on top of this cake and very gently roll the cake with the second sheet of parchment still inside. Keep it aside and let it cool down.

6. As the cake cools, in a separate bowl take your room temperature cream cheese and whisk using a hand blender till you see no lumps, then add sugar and marmalade and blend till fully incorporated.

7. Once the cake cools down, gently unroll it, remove the parchment that was inside and spread the filling evenly. Roll the cake again and carefully place it in the refrigerator for at least one hour before serving.

8. When you serve, sprinkle some more cocoa powder and icing sugar, cut a slice and resist the urge to eat the entire thing in one go.

Happy Baking!

Buy your Sprig Montane Ginger Marmalade today and make this masterpiece! Also when you buy the Ginger Marmalade you can use the coupon ‘BAKESALOTLADY’ and avail a 15% discount at checkout! HURRY UP! Only the first 10 people can avail this offer. Go get yours!

Don’t forget to follow me on Instagram and Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram! If you have any queries and/or feedback you can also go to the contact section of this website and get in touch 🙂

Love,

Bakesalotlady ❤

 

Black Forest Cake!

Who doesn’t love a good old chocolate cake? I mean, come on! Throw in some cherry liqueur, fresh cherries and whipped cream and I’m soldddd!! You need to make this cake for the next birthday in your house or the next family dinner, cause it’s going to blow your mind how well this cake turns out!

For the cake you’ll need:

250g plain flour

280g brown sugar

60g castor sugar

50g Dutch processed cocoa powder

2 tsp Baking soda

1 tsp Baking powder

1 tsp salt

250ml coconut milk/regular milk

1 1/2 tsp Apple Cider vinegar

60g unsalted butter

60ml vegetable/canola oil

2 eggs

2 tps vanilla extract

200ml water + 2 tsp instant coffee granules

Frosting:

Whipped cream (according to your preference)

Cherry liqueur (optional and according to preference)

Chocolate shavings

250g fresh cherries

Method:

1. Preheat your oven to 175°C and grease and line three 7 inch round cake pans. In a large bowl mix the coffee into the warm water, add the oil and melted unsalted butter and mix well.

2. Add both the sugars and whisk well, then add the eggs one by one, mixing after each addition. Then add your vanilla.

3. In a separate bowl, sift your flour, cocoa, salt, baking powder and baking soda then add this to your wet mixture in three stages alternating with the milk. Lastly add the vinegar.

4. Bake your cakes for about 25 minutes, keep checking after 20. Let the cakes cool on a wire rack before taking them out of the pan.

5. Brush your cakes with the cherry liqueur and layer them up with freshly whipped cream and chopped cherries (you can also use canned cherries) add some chocolate shavings and voila!

6. Refrigerate the cake for about an hour and serve!

This cake works everytime for me, and I love the way it is soft and melts in the mouth! Do give it a try and do give your feedback. Don’t forget to follow me on Instagram, Pinterest and Facebook to join our amazing food journey!

Love,

Bakesalotlady❤

Ginger and Orange Bundt Cake.

Ginger is one of my most favourite flavours. Starting from chai, savoury dishes, gingerbread cookies and cakes. Ginger is one versatile flavour! So when the people over at Sprig asked me if I was interested in working with a new product they launched I was elated. This cake is simple, yummy, super soft and very easy to make.

Serve it with tea, as an afternoon snack or make it for a family gathering. It’s a delight to share (or just eat it all yourself :p)

Prep time: 20 mins

Cooking time: 35-40 mins

Yield: one 9 inch bundt cake (serves 7-8)
For the cake:

150g unsalted butter (softened at room temperature)

A pinch of salt

20g oil

2 eggs

70ml caramel (it gives a beautiful colour to the cake)

30 ml milk

40 g Sprig Montane Ginger Marmalade

60ml orange juice

2 tsp orange zest

150g sugar

170g flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp vanilla

For the glaze  

100g cream cheese 

80g icing sugar

METHOD:

1. In a microwave safe bowl, heat up the milk for about 1 minute, then add the Sprig Montane Ginger Marmalade and mix well, keep aside to cool. Zest and juice a large orange in a separate bowl and keep aside.

2. Preheat your oven to 175°C, grease and flour a 9 inch bundt pan (I have a shallow 9 inch bundt pan, if you have a deeper pan, kindly use a smaller pan. You can also use an 8 inch round/square pan)

3. In a separate bowl, take your room temperature butter, oil, sugar and salt and whisk till incorporated well. (You can also use a hand blender or stand mixer)

4. Add the eggs one by one, whisking after each addition, then add vanilla, milk and marmalade mixture, orange juice and zest. Mix until blended.

5. Sift the flour, baking soda, baking powder, ginger and cinnamon into the butter mixture and then add the caramel. Whisk well, but do not over mix.

6. Add the batter into the bundtt pan (it should fill about 3/4th of the pan) and bake for about 30-35 minutes depending on your oven. Check after 30 minutes, remove from the oven when a toothpick inserted in the middle of the cake comes out clean.*

7. Let the cake cool for about 15-20 minutes in the bundt pan, then remove into a serving plate. Be careful with the cake as it is very delicate.

GLAZE:

1. Take your room temperature cream cheese and mix with a spatula till there are no lumps, then add the sugar and mix well. (You may add a little milk if the glaze is too stiff)

2. Glaze the cake once it is cooled to room temperature. Serve as it is or top it with crushed nuts.

NOTES:

1. Make sure you generously grease your bundt pan and flour it properly for easy removal.

2. If you use a dark coloured pan then cover the bottom of the pan with Aluminium foil, otherwise it can burn the bottom of your cake.

The cake should last a good few days if stored in an air tight container, you can refrigerate it if you want to keep it longer.

What are you waiting for? Buy your Sprig Montane Ginger Marmalade today and make this cake! Also when you buy the Ginger Marmalade you can use the coupon ‘BAKESALOTLADY’ and avail a 15% discount at checkout! HURRY UP! Only the first 10 people can avail this offer. Go get yours!

Don’t forget to follow me on Instagramand Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram! If you have any queries and/or feedback you can also go to the contact section of this website and get in touch 🙂

Love,

Bakesalotlady ❤

Apricot and white chocolate banana layer cake.

Bananas. I hate Bananas! But put them in a cake? I love them! I’m devouring a slice of this gorgeous cake as I type this post and boy am I in a good mood!

I must say that the dried apricots are the star of this cake. You never realize how amazingly the slightly tart apricots complement the banana flavour! Add a few white chocolate chips and Voila! You have a masterpiece ❤

Processed with VSCO with 4 preset

Picture Clicked by @bakesalotlady

 

I didn’t dress up this cake so much and stuck to rustic cake decoration. But none the less, it looked as beautiful as ever (too much romance in a food blog post? Who am I kidding! Food is love! Food is life!)

Lets get to the recipe, kindly check the notes at the bottom of the recipe for important points in case of substitutions or small changes and conversions.

Ingredients-

For the cake:

4 very ripe medium-small bananas mashed

40 ml molasses (I used blackstrap molasses)

1 tbsp vanilla extract

5-6 tbsp brown sugar (or castor sugar)

150 g soft unsalted butter

2 large eggs

200 g plain flour

1/4 tsp baking powder

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

50-60 g chopped dried apricots

a handful of white chocolate chips

to sprinkle on top of the cakes: 2 tbsp brown sugar + 2 tbsp dried desiccated coconut (OPTIONAL)

For frosting:

200 g cream cheese

150 g icing sugar

1/4 tsp salt

Method:

  1. Grease and line three 6 inch deep round baking tins and preheat your oven to 175ºC.
  2. In a bowl, take your very ripe bananas and mash them up till they’re almost smooth, small lumps are okay. You can also blend them up in a food processor if you want it to be super smooth (I’m too lazy to wash big appliances :P)
  3. In a bowl add the soft butter, molasses, sugar and vanilla and blend using a whisk until incorporated.
  4. Add the eggs one by one, whisking after each addition. Then add the mashed bananas and blend well.
  5. Sift in the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Fold them in with a spatula, halfway through folding, add the chopped dried apricots and white chocolate chips and finish folding till you don’t see any dry ingredients. Do not over-mix.
  6. Pour this batter as evenly as possible into the three tins, sprinkle the brown sugar and dried desiccated coconut over the cakes.
  7. Bake the cakes for 25-30 minutes (Check after 25) till a toothpick inserted into the center of the cake comes out clean.
  8. Once baked, take them out and leave the cakes to cool on a wire rack in the cake tins till it cools completely. Once cool, take them out of the pans. (check notes point 2.)
  9. To make frosting, make sure that your cream cheese is at room temperature and use a whisk to combine all the ingredients till smooth. The frosting will be a little bit on the runny side, if you want it stiffer, add more icing sugar.
  10. Frost the cake as you desire once the cakes are cool. They stay fresh in the refrigerator for 3-4 days when stored in an air tight container.

NOTES:

  1. You may have to adjust the sugar in your recipe according to the ripeness and sweetness of your bananas.
  2. You can cover and store the cakes in the fridge without frosting them to keep them longer.
  3. You can use any frosting you like to cover this cake, play with your imaginations.
  4. You can leave out the coconut or apricot in the recipe if you don’t like either.
  5. To convert the measurements into cups you can use this link: http://dish.allrecipes.com/cup-to-gram-conversions/

CHECK MY INSTAGRAM FOR A PICTURE OF THE LAYERS OF THIS CAKE!

 

Don’t forget to follow me on InstagramPinterest and Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram! If you have any queries and/or feedback you can also go to the contact section of this website and get in touch 🙂

Love,

Bakesalotlady ❤

Nutella swirled cheesecake.

Processed with VSCO with 4 preset

Picture clicked by @bakesalotlady

Cheesecakes are like the best thing ever! I mean, what’s not to love? Creamy cheesy goodness that melts in the mouth and takes me to heaven and back? TAKE MY MONEY!

This was just a trial recipe but it turned out so well that I wrote it down in my recipe collection book. It’s every cheesecake lover’s dream come true. Make it to find out how amazing it is!

Ingredients:

For crust: 

10-12  crushed oreo cookies (use according to preference of thickness of crust)

3-4 tbsp melted unsalted butter

1 tbsp nutella

For the filling:

1 (8 ounce pack/225 g) Cream cheese

100 g Mascarpone cheese

50 g unsalted butter (softened)

2 small eggs

1/2 cup + 2 tbsp sugar (either plain or brown)

a pinch of salt

5 tbsp Nutella + 3-4 tbsp for swirling

1/4 cup yogurt

2 tbsp cornflour

2 tsp vanilla

Method:

  1. Preheat your oven to 175°C/350°F. Grease a 7 inch round spring form cake pan or any cake tin with a loose bottom (for taking the cheesecake out easily) with some melted butter. Cover the bottom of the tin with aluminium foil.
  2. In a bowl, mix the crushed oreo cookies, melted butter and nutella till everything is moistened and transfer this mixture into the greased pan. Use your hands or a spoon to press this mixture down tightly. Bake this crust for 10 minutes and keep it on a wire rack once out. Reduce the oven temperature to 145°C.
  3. Meanwhile, in a separate bowl add your cream cheese and mascarpone cheese and blend it till the mixture is smooth (you can use either a hand held mixer or standing mixer)
  4. Add your vanilla, sugar, nutella, melted butter, yogurt and blend. Lastly add the eggs, don’t blend too much after the addition of eggs, just blend until the eggs are well incorporated.
  5. Sift in the cornflour and salt. Fold in with a spatula. Pour this mixture into the baking tin, add dollops of nutella randomly and use a butter knife to swirl as your heart desires.
  6. Once you’re happy with the swirls, bake the cheesecake at 150°C for about 45-60 minutes or until the cheesecake is almost set but has a slight jiggle in the center. Once it reaches this stage, turn the oven off and leave the cheesecake inside the oven keeping the door of the oven slightly open. Leave it in there for about an hour or until it reaches room temperature. Once it reaches room temperature, leave it in the refrigerator for at least 3-4 hours, then it is ready to serve! ENJOY!

The cheesecake can be stored in the refrigerator for up to a week.

NOTES:

  1. Ensure that your oven temperatures are accurate.
  2. You can increase or reduce the amount of sugar in the recipe to your preference.
  3. You can modify the crust according to your liking by using the biscuits available to you.

Don’t forget to follow me on Instagram and Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram! If you have any queries and/or feedback you can also go to the contact section of this website and get in touch 🙂

Love,

Bakesalotlady ❤