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Pear and Cream Cheese Bundt Cake.

Bundt cakes are so beautiful. I love photographing them and of course eating them! I have the most fun when I get to style bundt cakes, also when I have to buy bundt pans it’s just very hard to resist the urge to buy all the variants. There are so many beautiful designs and sizes I just cannot stop myself. I have a mini collection of them though, I have three of them (I guess you can call them a collection :p) Well, moving on. The biggest fear I have when it comes to baking, I think this one tops the list, it is – ‘Taking a bundt cake out of it’s pan’ I mean, if that doesn’t freak you out oh boy. I would be lying if I said all my bundt cakes have come out perfectly from the pans. Cause they haven’t, a lot of times I have had half of the cake stuck to the bundt pan (cries), I mean the cake would still be delicious but somehow, something would go wrong and the cake would remain stuck. It is a terrible feeling, believe me. I think the only option is that you ensure you butter your bundt pan generously and properly, and flour it evenly, making sure that it reaches every corner, every indent and that you’re not leaving any place untouched. This is the only way, unless I come across a better method or if you happen to know any, please do share!

I also recommend that you do not use silicone moulds unless you are absolutely sure it is of good quality. I have used them and have observed that the cakes have a peculiar flavour/taste and aroma that is not very appetizing. But if you’ve used silicone before and have got satisfactory results then you can of course go ahead!

Speaking of this cake, it’s a pound cake, made in a bundt pan. It is inspired from this cake. A pound cake essentially is made by using a pound of sugar, flour, butter and eggs. Thus paying justice to it’s name. Nowadays any cake with a 1:1:1:1 measurement of flour, sugar, eggs and butter is called pound cake, but it is not ‘pound’ cake in literal sense. Hence I didn’t call this cake a pound cake. The Cream Cheese in the cake is a special ingredient which just makes the cake so incredibly soft and slightly tart, it imparts a wonderful flavour. The gingernut biscuit adds a new dimension to the cake and pairing them with pears just makes this cake so amazing, it’s a wonderful cake to take to a family gathering, a potluck, dinner party, brunch, you name it. If by any chance you do not have a bundt pan you can use any pan available to you that fits the batter comfortably and bake the cake.

Clicked by @bakesalotlady

Ingredients:

340 g soft unsalted butter

250 g cream cheese (room temperature)

350 g castor sugar/granulated white sugar

100 g brown sugar

6 eggs

1 tbsp pure vanilla extract

385 g all purpose flour

50 g crushed gingernut biscuits (recommended, but you can leave it out if you don’t have)

1/2 tsp salt

1 tsp baking powder

1 large pear (or 2 small) cut into bite sized pieces

2 tsp fresh lemon juice (to coat the pears)

Method:

  1. Butter and flour a 10 inch bundt pan (roughly 12 cup bundt pan). Pre heat your oven to 175°C (check notes)
  2. Wash and clean your pear/s, remove the skin and cut into small bite sized pieces, put them in a bowl and add the fresh lemon juice and stir to coat. Keep aside.
  3. In a large bowl, sift all your flour, salt and baking powder. Keep aside. 
  4. In a separate bowl, preferrably large sized bowl, add your room temperature butter and cream cheese and using a hand held mixer or a stand mixer, beat until light and fluffy and there are no lumps of cream cheese. Add your sugars one by one and mix well.
  5. Once incorporated, add your eggs one by one, mixing after each addition. Then add the vanilla extract and mix well.
  6. Slowly add your dry ingredients and mix gently by hand, half way add your crushed up gingernut biscuits and prepared pears. Mix until just combined, do not over mix the batter.
  7. Gently pour into the greased and floured bundt pan and bake at 175°C for roughly 1 hour (60 minutes). Begin to check after 55 minutes. (Check notes)
  8. Once a skewer inserted into the cake comes out clean, leave the cake to cool in the pan on a wire rack for 15-20 minutes. Then remove from the pan and leave it to cool completely. Dust with icing sugar and serve!

Notes:

  • Make sure your bundt pan is well greased and floured.
  • If your bundt pan is dark coloured, reduce the temperature of the oven to 165°C and reduce baking time by 5-10 mins.
  • You can avoid adding the gingernut biscuits if you don’t have them on hand.
  • You can bake this cake in other types of cake moulds, three deep 9 inch cake tins should suffice.
  • This is a large cake and it can serve around 12-13 people generously. If you want to make a smaller amount you may half the recipe, but use the appropriate cake pan according to the amount of your batter.
  • To store the cake you can transfer it to an air tight container and refrigerate it for up to a week.

If you’re in the mood to try something new then this cake is definitely worth a shot. If you try it then don’t forget to give me your feedback. I appreciate it a lot! Also, Don’t forget to follow me on Instagram , Pinterest and Facebook to join our amazing food journey!

Love,

Bakesalotlady❤

Clicked by @bakesalotlady

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4-Ingredient Energy (Brownie) Bites!

I know the healthy eating rage is here to stay, and I’m all in for it. I have been having this aversion to processed food for the past few months and I’ve been turning to whole foods, fruits etc. So I was reading a lot about healthy home made snacks and treats that aren’t so hard to make. This is not related to weight loss in any way, I just feel better when I eat whole and healthy foods. So I fell upon a lot of websites housing loads of healthy recipes and I was so happy! I played around with a few things and made something out of the basic things I had in my kitchen. Some people don’t like how typical ‘healthy’ food tastes, I guess the added flavours and other additives give it depth of flavour and colour and aroma, I won’t deny that it definitely is tempting.

This here is a very simple snack which I definitely like to munch on, I prefer the taste, it’s not too sweet, it is soft, fudgy and has a crunch and I like it. It is inspired by this recipe, You can actually twist and turn and play with the recipe to fit your taste and liking, I will leave all the substitutions I can find. There is no right or wrong in this recipe if you don’t go overboard with the ingredients. I wanted to try how hemp seeds taste because I had never tried them. The people over at urbanplatter.in were kind enough to send me some and I am glad I did try them! It’s so good! It doesn’t really have a very strong flavour or taste but they add a wonderdul crunch and texture to whatever you put it in, I’m all in for texture and crunch!

Enough talking let’s make some yummy energy bites!

Ingredients:

100g pitted dates (I used Kimia dates, measured after pitting)

120g almonds

30g hemp seeds/hemp hearts

3 tbsp cacao/cocoa powder

Method: (substitutions and notes after recipe)

1. If you are using dry dates then, pitt them and soak them in boiling water just till they are submerged and leave them overnight, or for a few hours till they soften up. If your dates are soft enough for your blender then you may skip this step. Drain dates before use.

2. Add all the ingredients into a food processor and blend till you get a dough like consistency. Add a little cocoa/almonds/hemp hearts if your mixture seems wet. Refrigerate it for 10 mins, roll into spheres of desired size, roll in toppings of choice. Enjoy!!

This recipe makes around 8-10 energy bites. I used hemp hearts, cocoa powder and shredded coconut to coat them, you can use any of your choice. 

Substitutions: 

1. You can use any nuts like almonds, walnuts, cashews, pecans, hazelnuts etc. Mix them up or use one, the world is your oyster.

2. Seeds- You can use chia seeds, flax seeds, pumkin seeds or sunflower seeds, anything that suits your taste. You may also use rolled oats.

Notes:

1. Make sure your dates are pitted. You can add more dates if you want more sweetness. Or add sweetener of choice.

2. If your blender is not strong enough, I will suggest grinding your nuts first and then add the dates.

3. Don’t blend the nuts for very long otherwise you will end up with nut butter (which is not the worst thing but) the consistency will be too loose and you won’t be able to roll it into spheres.

4. To coat the energy bites you can use powdered nuts, cocoa powder, coconut, any seeds, oats etc.

5. Store the energy bites in an air tight container in the refrigerator for up to a week, or freeze them to keep them longer, just bring them up to room temperature before consuming.

Please do vote for http://www.bakesalotlady.com at the Saveur Blog Awards.

Do give this recipe a go and don’t forget to give me your feedback. I appreciate it a lot! Also, Don’t forget to follow me on Instagram , Pinterest and Facebook to join our amazing food journey!

Love,

Bakesalotlady❤

The easiest-yummiest Pizza!

Pizza should be the food of the century, or may be, the millenium. I mean, who doesn’t like pizza? If you don’t like pizza, I will have serious trust issues with you. (Jk, if you’re reading this, then you should know that you’re the best, thank you for taking out your time  to read a crazy baker rant about her love for pizza)

Clicked by @bakesalotlady

I love making any kind of bread. It’s my favourite task, because one simple recipe can be turned and twisted into so many amazing things! This bread is just a base recipe on which you can build and create so many different things. I have so many things in mind, I cannot wait to share the recipes with you. Yes this dough needs to be kneaded by hand if you do not have a stand mixer with a dough attachment. But if you’re an Indian, you’ll be used to seeing rotis being made, hence kneading shouldn’t be an alien task, if done in a good mood, it’s actually relaxing. Also, arm workout BONUS! Although if you absolutely detest it, then I have seen a lot of posts online saying that you can mix the dough and leave it overnight to proof and do it’s own thing. I have tried it. IT WORKS. But you just need patience, alas, everything has it’s own pros and cons.

Of course you can buy your pizza, but why would you? When you can make this heavenly pizza using the best ingredients you have on hand, use whatever toppings you like, as much cheese as you want and as big as you want. It’s seriously a bomb recipe to keep in your back pocket.

Image clicked by @bakesalotlady

This recipe makes one 10 inch pizza, you can double the recipe if you like to make more.

Ingredients:

Base-

250g all purpose flour

1 tsp active dry yeast (5g)

1 tsp sugar

3/4 tsp salt

80-120 ml water

2 tbsp olive oil

1 tsp garlic powder/paste (optional)

Toppings: 

Pizza sauce (EASY)-

5-6 tbsp Tomato sauce

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp italian seasoning

Chilli flakes (optional and to taste)

Other toppings: I used 150-200g pizza cheese block and chicken pepperoni (You can use any of your favourite toppings, just remember, less is more)

Method:

  1. In a large bowl, add about 40ml of luke warm water, sugar and yeast. Keep aside for 5 mins.
  2. When you see the water is bubbly, this means your yeast is active and alive if this doesn’t happen, it means that your yeast is dead, you need to buy a new packet.
  3. Sift your flour and salt into the bowl, then add the garlic paste and olive oil. Bring the dough together with your hand adding the remaining water little by little. You may need more or less water, it varies. Once it forms a ball, drop it on a clean, dry, floured surface and begin kneading it for about 10-15 mins till the dough becomes smooth. You can knead the dough on a standing mixture if you have one and skip the hand kneading. The dough should almost spring back when you poke it, if it does, it’s ready for proofing. (For no knead method, check notes)
  4. Oil a large bowl (you can use the same previous bowl) put the dough in the bowl, rub some oil on the surface of the dough, cover with plastic wrap and keep it in the warmest spot of your house, covered with a towel for about 1-2 hours or till it has doubled in size.
  5. Once your dough has risen, you need to pre heat your oven to the highest temperature it has, mine goes up to 225 °C so I preheated to that temperature.
  6. If you have a pizza stone, you need to keep it in the oven before this preheating process, I do not have one. Take a large baking tray, larger than the size of the pizza you want to make, put it upside down, put a sheet of parchment and rub a little olive oil on it.
  7. Take your doubled in size pizza dough, put it on this sheet of parchment, and using your hands, spread out the dough to the desired size, you can rub some olive oil on your hands to prevent sticking, just ensure that whatever size you make the pizza, it shouldn’t be thicker than 2-2.5 cms and not too thin either.
  8. Once you reach your desired size, pinch the circumference of the crust to create a sort of crater wall, just to ensure that the pizza sauce doesn’t fall over in the oven.
  9. Spread the pizza sauce evenly with a spoon, add your cheese and your desired toppings and bake for about 15 mins or until the cheese is melted and nice and bubbly. Enjoy!!

Notes:

  1. If you do not want to knead, then once you mix all the ingredients just bring them all together with your hand so that there are no dry bits of flour, cover the bowl in plastic wrap and put it in a warm dry spot for minimum 6-8 hours, or best over night. After the given time, you can work with this dough as mentioned above.
  2. If you are using fresh herbs as toppings, add them after you take the pizza out of the oven.
  3. Make sure your yeast is alive, or else this recipe won’t work. Also, do not add salt directly on to the yeast. Salt and yeast are enemies if they come in direct contact.

I really hope you will try this out, it’s a beautiful recipe, and I make this very often. Do try it and let me know how it worked for you.

Do not forget to check out my InstagramFacebook and Pinterest to stay updated on all the food porn. If you have any questions or feedback you can comment below, drop me an email using the contact page or hit me up on any of my social media.

Happy Baking!

Love,

Bakesalotlady❤

Image clicked by @bakesalotlady

Plum and Blackberry Galette. (Vegan options)

Pastry making is almost like therapy. It is so satisfying and calming, it’s my form of meditation. I really like the way just a few basic ingredients flour, butter and water can be used in so many ways, it’s magic! Also the fact that it always looks beautiful no matter how imperfect we may think it is, makes me really happy. I know I am rambling about pastry dough like it is my love interest (hahaha!) but as I am typing this recipe, the weather outside is just so stunning.. It’s raining heavily here right now and I am in love with the cool breeze and the smell of warm chai being brewed in our house.. It is my definition of romance ❤

clicked by @bakesalotlady

clicked by @bakesalotlady

clicked by @bakesalotlady

clicked by @bakesalotlady

clicked by @bakesalotlady

clicked by @bakesalotlady

If I am honest with you, I struggled initially when it came to pastry making. I think it is because of my impatient nature, I would rush through things more than necessary and end up making a dry pastry or over knead it. Plus the hot climate in India just adds up to the difficulty. So I always find using a food processor or blender a better choice when it comes to making pastry dough. This recipe contains very few ingredients and is soooo delicious I cannot tell you. I love tart dishes and this galette is like a party for the tastebuds, I used fresh seasonal Indian plums and frozen blackberries, just a little amount of sugar which you can add more according to taste. The best part was when I served the warm galette with creamy vanilla bean ice cream, it was surreal. It really was.

You should definitely try this galette when plums are in season. Although if you’re not a fan of plums and/or they’re not in season when you’re reading this, you can use any fruit under the sun for this recipe, the pie crust remains the same, rest.. The world is your pickle my friend, have fun! Get creative! Make your own new combinations!

Let’s start baking!

Ingredients:

For the pie crust-

120 g all purpose flour

1/4 tsp salt

70-80 g chopped cold unsalted butter (for vegan: solid coconut oil it is important that your coconut oil is cold and solid, not runny)

1 tbsp honey (vegan: maple syrup or even ice cold water is a good substitute)

For the filling:

150 g fresh plums sliced thinly

a handful of blackberries (you can omit these and add some more plums instead)

40 g or 1/4 cup raw cane sugar/brown sugar

Method:

  • Make the crust:
  1. Measure and cut your butter into cubes and put it into the freezer so that it stays ready. If using coconut oil and you live in a warmer climate, measure out the oil and keep it in the fridge or freezer for around 30-40 minutes or until solid and scoop-able (this is extremely important)
  2. In a food processor or blender (possibly that has a mode in which you can pulse the ingredients) add your flour, salt and 1 tbsp honey (or vegan substitute). Blend it for 10-20 seconds.
  3. Take the butter (or coconut oil) out of the freezer and add it to the blender. Pulse for a few times until everything is moist and when you take some of the mixture and pinch it in your hands it sticks together and retains it’s shape. If the dough is dry, you can add more honey (or vegan substitute), ice cold water or even cold milk. Add very little at a time till the required consistency is attained.
  4. Once reached, work quickly, drop the mixture to a clean and dry surface and pull it all together to a ball, try to knead and handle the dough as less as possible. Once you roll it into a dough, cover it with cling film or plastic wrap or even parchment paper will work, just ensure it is fully covered and refrigerate it for at least 45 minutes or even overnight if you want to make it the next day.
  • Make the filling: when you are about to make the galette-
  1. Wash and clean your plums and slice them thinly, it need not be super thin, it is just for ease of arrangement.
  2. Take a small bowl, add your sliced plums and blackberries (if using), add the sugar (add more or less sugar according to the tartness of your plums and berries).
  3. Mix it gently either with your hands or a spoon, be gentle.
  4. Cover the bowl and let it sit for 15-20 minutes.
  • Assemble the galette:
  1. Take your chilled dough, if your dough was kept in the fridge overnight then let it sit for 5-10 minutes and then work with it.
  2. Now this is the tricky part where it may seem like the dough is not working for you, try working in a colder room if possible.
  3. Pre-heat your oven to 200ºC and keep a 10×10 pan/cookie sheet ready. On a large sheet of parchment paper (approximately the same size as the pan) add a little flour, roll out your dough into a rough circle till it is about 1-1.5 cm thick, use either a floured rolling pin or your hands. Try to be as quick and as gentle as possible.
  4. The diameter of the crust should be around 8-9 inches about 20-22 cm.
  5. Once you finish rolling out the dough, arrange your fruit in a circular manner leaving about 1-1.5 inches at the circumference.  Once you arrange your fruits as your heart desires, fold in the edges overlapping the fruit, it should be fairly easy to fold in, in case your dough tears, just ‘smush’ it back together.
  6. Slowly slide the galette to the pan with the help of the parchment paper, chill it in the freezer till your oven finishes preheating.
  7. Before baking, sprinkle a generous amount of brown sugar (I used a tablespoon of brown sugar) on the fruits and with a pastry brush give the crust a milk wash using dairy/non dairy milk (helps with browning)
  8. Bake in the centre of the oven, at 200ºC for 20 mins, then reduce the temperature to 180ºC and bake for another 20-25 minutes or until the crust is a beautiful golden brown. The juices may or may not leak, if they do, it is okay, not to worry. The parchment paper is a saviour.
  9. Once baked, take the galette out of the oven and let it cool on the pan, if you try to move it while it’s hot it may break apart. If the juices have leaked, just use a sharp knife to release the galette.
  10. I recommend serving it warm with a generous scoop of vanilla (or your favourite ice-cream) and a sprinkle of icing sugar.

The galette is best when consumed the day it is made.

I really hope you try this recipe. It seems complicated but it is not, it is very easy to put together and really delicious. Please send in your feedback here if you try this recipe.

Don’t forget to follow me on Instagram, Pinterest and Facebook to stay updated on our delicious food journey. Happy Baking!

Love,

Bakesalotlady ❤

clicked by @bakesalotlady

clicked by @bakesalotlady

Chocolate-Chocolate cake!

“Chocolate is the Beyoncé of the food world” – Anjali Johny

Yes I am the one who came up with that quote. I think most of us will agree that it is on point! I can have chocolate any time, any day. I’m a dark chocolate person, I almost never even touch milk or white chocolate, but hey I’m always up for baking with them! The cake recipe is very similar to my black forest cake, just a few changes here and there. I cover it with a rich and decadent chocolate ganache which oh boy! it is just. You know what? I always keep saying that my recipes taste good so I’m just gonna leave this one for you guys to decide. Also if you’re reading this here, the Saveur Blog Awards nominations are almost coming to an end and if you could please vote for our little novice blog in any category you like I’ll be extremely grateful.

Also if you like the wooden plate that I used to serve my cake, you should definitely check out this amazing online store Cyahi (www.cyahi.com) they have really cool stuff starting from serve ware to designer bags, they have a really great collection and you should definitely check ’em out! I cannot wait to revamp my food photography props with their wooden range!

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Image clicked by @bakesalotlady

Alright! enough talking, let’s make some cake!

Ingredients:

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

250 ml milk

1 1/2 tsp Apple Cider vinegar

60g unsalted butter

60ml vegetable/canola oil

2 eggs

2 tps vanilla extract

200 ml water + 2 tsp instant coffee granules

For the ganache: 200 ml heavy cream + 200 g chocolate of choice (I used 75% dark)

Method:

1. Preheat your oven to 175°C and grease and line two deep 7 inch round cake pans (I used deep pans so that I could cut the cake into half to get a total of 4 layers) You can by all means use two 8 inch round cake pans.

2. In a large bowl mix the coffee granules into the warm water, once dissolved add the oil and melted unsalted butter and mix well.

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

4. 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.

5. Bake your cakes for about 25 minutes, keep checking after 20. When a toothpick inserted in the middle comes out clean, they’re done. Let the cakes cool on a wire rack before taking them out of the pan.

  • Make the ganache:
  1. In a medium glass bowl, chop up your chocolate and keep aside.
  2. In a saucepan, add your cream and heat it till it reaches a simmer, don’t let it boil, take it off the heat and pour it over the chopped chocolate.
  3. Let it sit for 2-3 minutes and whisk the cream to incorporate the chocolate. In case your chocolate is not completely melted you can microwave it for 10 seconds and stir.
  4. Let the ganache cool down completely till it reaches a spreadable consistency.
  • Assemble the cake:
  1. Once cooled, slice your cakes horizontally in half (totally optional, I like layers and so I did this, you can just use the two layers and frost them)
  2. Pour about 4-5 tablespoons of ganache, or as much as your heart desires in between the layers and stack up those layers.
  3. Once you finish stacking the ganache should almost be over as I only made enough to fill the cakes and give a rustic naked cake look. You can by all means make more and cover the whole cake.
  4. Chill your cake for 30-40 minutes before cutting yourself a slice because it won’t be able to hold all those layers otherwise.
  5. Put some sprinkles, transfer the cake to a platter and enjoy this beast of a cake!

Please do vote for http://www.bakesalotlady.com at the Saveur Blog Awards, and do check out Cyahi for beautiful serve ware and other stylish goods.

Do give this cake a go and don’t forget to give me your feedback. I appreciate it a lot! Also, Don’t forget to follow me on Instagram , Pinterest and Facebook to join our amazing food journey!

Love,

Bakesalotlady❤

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Clicked by @bakesalotlady

Flan Cheesecake.

The first time I heard the word “Flan” was in the TV Show Friends, and since then, the Monica Geller in me wanted to make it. Of course, I looked it up and saw how it’s made and I’d be lying if I said I thought it was easy. Although, when I actually made this, I realized that OH MY GOD! it’s not rocket science. Just a few steps to be done just as it is called for and you will have one of the best tasting desserts ever!

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Clicked by @bakesalotlady

I twisted the flan to a cheesecake. I KNOW! I think I love cheesecakes a little too much. This one might just be my favourite after Nutella Cheesecake, no wait.. I guess I love this one more. You know what, I love all kinds of cheesecakes! Coming back to this recipe. I used ginger-nut biscuits and coconut oil to make the crust and it complements the custard so well that I was blown away. It does take a little time to put together (but totally worth it), like most baked cheesecakes and it can be pre-made and refrigerated too!  That’s always a plus in my book. Let’s get baking! I have marked the important steps in bold.

Ingredients:

For the crust-

168 g Ginger-nut biscuits (any ginger flavoured biscuit/Graham Crackers/Digestive biscuits)

2 + 1/2 tbsp coconut oil

For the custard-cheesecake filling-

3 large eggs

100 g castor sugar

1 tsp vanilla extract

a good pinch of salt

120 ml milk

150 g Cream cheese

For caramel: 1/4 cup sugar + 1 tbsp water

1/2 cup roasted pecans (for garnish)

Method:

  1. CRUST: Take a 7″ spring form round cake tin (or a 7″ cake tin with a loose bottom should work too). Slightly butter the pan and cover the outside of the pan with foil.
  2. In a food processor, add your ginger-nut biscuits (or biscuits of choice) and blend them till they turn into a fine powder, add the coconut oil and pulse till all the biscuit crumbs are moistened. Then put this mixture into your spring form pan and press it down tightly, push the crumbs up the side of the cake (creates a nice wall for the custard to be poured in). Once everything is pressed down nice and tight, put this in the freezer while you make the custard cheesecake filling.
  3. CHEESECAKE FILLING: Preheat your oven to 150ºC, In a medium-large bowl crack your eggs, add the sugar and vanilla and whisk until well combined. Keep aside.
  4. In a medium sized heavy bottom saucepan, add your milk and cream cheese, keep stirring continuously on a medium-low heat till the cream cheese dissolves and the mixture comes to a simmer, it should take around 5 minutes.
  5. When the milk mixture reaches a simmer, take it off the heat, IMPORTANT STEP: Pour about 1/4th of the mixture into the egg mixture whisking continuously, once mixed in, add the same amount of the hot milk mixture again continuing to whisk, now slowly pour the remaining milk mixture whilst whisking. (This is called tempering)
  6. IMPORTANT: Once you mix the milk and the eggs, strain the mixture into a pour-able container (just to remove any bits of cooked egg and for a silky smooth custard). Remove the spring form pan from the freezer and pour this mixture into the pan. IMPORTANT: Take a larger cake pan or roasting pan that can fit your cheesecake pan, place the cheesecake inside this pan and pour hot water into the larger pan till it reaches about halfway up your cheesecake pan (cooking in a water bath provides gentler cooking, perfect for custards). Bake for 55-60 minutes or until the flan is almost set with a very slight jiggle in the middle. Carefully take the pan out, from the water bath and leave to cool on a wire rack till it reaches room temperature. Once it reaches room temperature, refrigerate for a minimum of three hours.
  7. When your cheesecake is cooling, make your caramel: In a heavy bottom saucepan add your sugar and water and cook on a medium low heat till it reaches an amber colour (Be extremely careful while working with hot sugar) as soon as you see the colour changing, take the caramel off the heat and keep an ice bath ready so that you can put the sauce pan on it and stop the caramel from burning and getting bitter. Do not try to touch or taste the caramel. Leave it to cool for a good 20 minutes in the ice bath.
  8. Once your cheesecake is set, gently remove it from your spring form pan on to your serving platter. Then drizzle this on top of your cheesecake. I also added some toasted pecans for texture, you can omit them or use nuts of choice. Enjoy! This tastes best when served cold. The cheesecake should last for 3-4 days in the refrigerator when stored in an airtight container.

Happy Baking!

Do try it and let me know how it turned out! 🙂

Also, 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 ❤

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Pear and Cardamom cake.

India is the land of spices! My roots belong to south India where perhaps you’ll find almost every spice. The best part is, most of the spices we have and use at home is cultivated at our home in Kerala. Hence, top quality and pure flavour!

Cardamom has an almost floral fragrance and it imparts a beautiful distinct flavour that can totally take a dish from ‘good’ to ‘GREAT!’ Although you have to be a little careful with the quantity, if not used in proper proportion, it can overpower every other flavour.

pear_(1_of_1)-7-01-01[1]

Image clicked by @bakesalotlady

This cake looks and tastes amazing, and it is really simple to put together. The slight tartness of the pears pair (PUNNN!) well with the sweet floral flavour of the cardamom. This would be my go to cake when I’m feeling lazy, pears are in season and I need cake. Let’s get baking!

Ingredients:

145 g soft unsalted butter

40 g honey

120 g brown sugar

2 eggs

1 tsp pure vanilla extract

1 1/4 tsp baking powder

1/4 tsp baking soda

135 g plain flour

3/4 tsp ground cardamom (Take the tiny seeds of the pod and powder it in a mortar and pestle)

a good pinch of salt

100 ml yogurt/curd

1 large pear (or 2 small pears)

Method:

  1. Preheat your oven to 170 C. Grease and line a deep 7 inch round cake pan or an 8 inch cake pan (you can also use square) and keep aside.
  2. In a medium-large bowl add your butter, honey and sugar and whisk until well incorporated (you can also use a hand held mixer or a standing mixer)
  3. Add eggs one by one, whisking after each addition. Then add the vanilla. Mix until well combined.
  4. Sift your dry ingredients into the bowl (flour, baking powder, baking soda, salt) do not sift the ground cardamom, add it separately. slowly fold in with a spatula adding the yogurt halfway through mixing.
  5. Peel and cut your pear into thin slices and keep aside. Pour the cake batter into the greased and lined cake tin, arrange the sliced pears on top of the batter and bake this cake for about 45-50 minutes, or until a toothpick/skewer inserted in the middle of the cake comes out clean. My cake baked for exactly 47 minutes.
  6. Once baked, allow the cake to cool in the pan on a wire rack for at least 20-25 mins before taking it out of the pan to cool completely.

NOTES: 

  1. You can adjust the sugar by adding or subtracting around 2 tablespoons.
  2. You may use milk instead of yogurt but you may have to reduce it to 80 ml to adjust consistency
  3. You can sprinkle some sugar on top of the pears for an added caramelized flavour.
  4. The cake is best when consumed the day it is made, although you may store it in an airtight container and refrigerate it for up to 2 days.

Do try it and let me know how it turned out! 🙂

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Love,

Bakesalotlady ❤