BISHOP NUT BREAD

Bishop Nut Bread or Bishops cake as it is popularly called is traditionally served at Christmas time. This cake is full of goodies inside. It gets its name from the stained glass look of each slice. However, I have not replicated that look. The cake mostly uses a lot of Tutti- Fruity, which I have not used. Simply because that's not how I have eaten this cake. And believe it when I say, I have tasted this from one of the best hotels in India ITC Maurya . I have had the pleasure of enjoying this for 8 long years during our stay in Delhi. 

I have loosely adapted this recipe from https://www.allrecipes.com/

Well, the original recipe calls for refined flour, choco chips, and tutti fruity. You know me by now, I use Maida/refined flour only when I think the recipe will not work well without it. So I used whole wheat flour. But in this case I took a chance, as even I did not know how it would turn out. Needless to say I am so happy with the texture. Well, so without diverging any further, other than the whole wheat flour I substituted the choco chips with chunks of broken chocolate, so that I have pockets of gooey chocolate in between, loaded it with walnuts, cranberries, and, blueberries. I topped it with some homemade ghee, for that divine smell while it bakes. The result is a very decadent cake, which is more like a loaf. Does the description make you drool? then, im happy, as it was intended😉😉.

While you are here check out other bakes by me like- Blueberry cheesecake, Whole wheat blueberry muffins, Eggless Pineapple cake, Strawberry and lemon loaf, Apple tea cake, Upside down orange vanilla cake(eggless), Pistachio Cake, Bajra and Almond flour cookies, and more...

Here is the recipe of Bishop Nut Bread-

     PREP TIME: 10 Mins                                         COOK TIME: 50 Mins

     TOTAL TIME: 60 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

      AUTHOR: Rajni Ram

     

    Ingredients:

    Egg 1 

    Whole wheat flour 1 3/4  cups (a little less than 2 cups)

     Granulated sugar 1/2 cup

     Oil (any neutral oil) 1/4 cup

     Buttermilk 1 cup

     Baking soda 1/2 tsp

     Baking powder 1/2 tsp

     Salt 1/2 tsp

     Vanilla essence 2 drops

     Chocholate chunks (use good eating chocolate, not compounded chocolate)

     Chocochips for topping

     Blueberries 1/2 cup (dried/dehydrated ones)

     Walnuts broken 1 cup

     Cranberries 1/4 cup

      Black raisins (optional) a handful

     Directions: Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add Vanilla essence, and beat well again for 2 minutes on medium speed. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside. Now add all the flour-nut and berry mixture into the wet mixture, and mix well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, (please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn't mean the cake is undone, poke again at a different place to ensure). Switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake. 

STEPWISE RECIPE FOLLOWS:

1. Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add vanilla essence, and beat well again for 2 minutes on medium speed.

2. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside.

3. Now add all the flour-nut and berry mixture into the wet mixture, and combine well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix.

4. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake. 

NOTES:

1. Dates are commonly used in this cake, since I did not have them at the time of baking I have not added. I recommend that you add some.

2. Tutti fruity can also be used, though i have excluded it.

3. While mixing cake batter always mix in the same direction, this helps the cake to rise better. 

4. Please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk. To make 1 cup buttermilk, dilute 2 tbsp thick curd with 3/4 cup of water. Mix well. 

5. Since all ovens have a different temperature range, start checking from 40 minutes onward. Please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn't mean the cake is undone, poke again at a different place to ensure.

6. No loaf pan, just use your regular cake dish. It is taste that matters after all.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

WHOLE WHEAT BLUEBERRY MUFFINS

If you haven't realised until now, I am a huge berry fan. Whatever the berry, I will think of a dessert to make. The berry recipes in this blog are proof for it. Berries not only provide our body with antioxidants, but also with micro nutrients, which are essential for a healthy body. so whenever you find berries include them in smoothies, pan cakes, lassi, compote, Jams and more...

This time they had to be muffins as they can be picked off a box and popped in when hungry😀. They stay good in the refrigerator for upto a month. They are easy to pack up on a picnic, road trip and even for hostelers. These are the moistest cup cakes you will find and using good quality berries really enhances the flavour of the cake. I have used dried Blue berries, fresh ones can be used too. 

As I say in all my cake recipes, this too is a single bowl recipe, where you mix dry and wet ingredients in one bowl, line up your muffin tins and bake away.

While you are here check out my other very berry desserts like Blueberry Cheesecake, Berry Smoothie Ice cream, Strawberry and Lemon loaf, Easy 2 way muffins, and more...

Here is the recipe for Whole Wheat Blueberry muffins for you-

     PREP TIME: 10 Mins                                         COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Whole wheat flour/ Multigrain flour 2.25 cups

    Sugar 1 cup 

    Baking powder 3 tsp

    Baking soda 1 tsp

    Salt 2 pinches

    Eggs 2

    Butter 60 gms

    Oil 4 tbsp

    Buttermilk 1 cup

    Vanilla essence 2 to 3 drops

    Blueberries 100 gms

Directions: Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake moulds. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.

STEPWISE RECIPE FOLLOWS:

1.  Firstly put the oven to preheat at 200 C. Now in a bowl mix all the dry ingredients- wheat flour, sugar, baking powder, baking soda and salt. 

2. In a larger bowl mix all wet ingredients- butter, eggs, oil, and vanilla essence. Do not mix in the buttermilk and blueberries now.

3. Now slowly add the dry ingredients into the wet ingredients and stir. Stir in circular motion. The wet ingredients will absorb the flour and turn dry. Now add the buttermilk, a little at a time and stir gently. Take care not to over stir.

4. Finally add the Blueberries and give a gentle stir. Now the batter is ready to fill into the muffin tin/cup cake mould. Bake at 190 C for 15 minutes. Check for doneness by inserting a toothpick in the centre. If a little wet, then bake another 2 minutes. Enjoy the healthy goodness. Serve when warm.

NOTES:

1. These cup cakes can be made with any berry.

2. If fresh ones are not available use the dry ones like I have here. If using frozen, then use them directly from the freezer without thawing.

3. You must have noticed that in this recipe I have used both butter and oil. This is to get the super moist texture. If you do not wish to use butter, then use 1/2 cup oil.

4. Since oven settings are different for different oven, start checking for doneness from 13 minutes onward.

5. Whole wheat flour can be substituted with multigrain flour or refined flour if you prefer.

PISTACHIO CAKE / PISTA CAKE WITH WHITE CHOCOLATE GLAZE

 Baking a cake with Pistachio has been on my mind for a long time now, and I recently got to try my hand at it. The result was stunning. But I must say not everyone has a liking for the intense Pista flavour. I must add that I have not used any food colour for the cake and what is see is the natural Pista green, which is a dull green, unlike the bright green store bought ones.

Well, this cake was totally inspired by some wonderful chocolate bars ( both dark and white), that we bought recently from Fabelle by @itcltd . Just imagining the taste of Pista and white chocolate together was making me crave it and so this cake came about. Now when I cook/ bake a new recipe a lot of research goes in. Before I zero in on how I want to go about it.

As I always claim about my baking recipes, this one too is a single bowl recipe. No mess and no extra clean up. Let’s get to the recipe right away.

While you are here check out my other bakes like Apple Crumble, Blueberry Cheese cake, Upside down orange vanilla cake, Oatmeal cookies, Easy two way muffins, Apple Tea Cake, Eggless Pineapple cake and more...

     PREP TIME: 10 Mins                                         COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Pista/ Pistachios unsalted 100 GM

    Flour/ Maida 1/2 cup or 70 GM approx.

    Unsalted butter 100 GM

    Refined oil 1/4 cup

    Icing sugar/ castor sugar/ sugar powder 100 GM

    Lemon zest of 1 whole Lemon

    Eggs 2

    Vanilla essence 2 drops

    Baking powder 1 tsp

    Salt 1/2 tsp

    Ghee for greasing the baking mold 2 tsp

    Ingredients for White Chocolate glaze:

    White chocolate ( invest in a good quality one) 40 GM

    Whipping cream 1 cup + 2 tbsp chilled

    Castor sugar/ icing sugar 1 tbsp less than 1/2 cup

    Directions for cake:

In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

    Directions for making glaze.

Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

    How to assemble ( no pictures)

Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.

    STEPWISE RECIPE FOLLOWS:

1. To make the cake-- In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins.

2. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry.

3. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready.

4. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

5. To Make the glaze-- Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes.

6. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

7. To assemble the cake-- Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.  (no pictures)

NOTES:

1. Ensure that all ingredients are at room temperature before baking.

2. Use good quality eating chocolate instead of the cooking chocolate bars available at stores. They are mostly flavoured and not real chocolate.

3. Always use pulse mode in the blender to powder the Pistachio, so that it does not turn oily.

EGGLESS PINEAPPLE CAKE

Come Pineapple season and all I can think of is Pineapple Rasam, Pineapple Raita, Pineapple Mor Kuzhambu, Pineapple Rabri and Pineapple Cake. In short, main course to sides to desserts in Pineapple. Oh yes, and salad too...just love the fruit.

This Eggless Pineapple cake is simple and I have followed the same batter used for Upside down orange vanilla cake. I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.

Being an eggless version, this cake is different from the other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that's the base, and I assure the cake will not taste of curd. 

While you are here check out my other cakes like Blueberry Cheesecake, Nutella fudge brownies, Apple cake,  Apple crumble, and more...

Here is the recipe for Eggless Pineapple Cake-

      PREP TIME: 10 Mins                                        COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

     AUTHOR: Rajni Ram

Ingredients for Cake:

Pineapple 1 small, skin removed and chopped finely(follow instructions under Glaze)

Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)

Curd/ yogurt 1 cup

Sugar ( white) 3/4 of a cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Oil ( refined oil or coconut oil) 1/2 cup

Vanilla essence 2 drops

Sauteed Pineapple chunks(check step 1 under directions)

Requirement: Square or rectangle baking tin/tray

Ingredients for the topping/glaze

Whipping cream 1 cup

Sugar 4 tbsp

Pineapple  chunks 

Cinnamon powder

Directions for glaze/topping

STEP1:

Remove the skin of the Pineapple, and cut it into fine chunks. In a pan melt 1 tbsp butter and add the finely chopped Pineapple. saute. Add 1/4 tsp salt, 1/4 cup water and 1/2 cup brown sugar and start cooking. When the Pineapple is half cooked, add cinnamon powder and continue to cook until the Pineapple is well cooked and yet firm. Remove from flame and cool. The mixture will solidify a bit and appear saucy. Keep aside.

STEP2:

Pour 1 cup pf chilled whipping cream into a mixing bowl and using an electric beater whip it to a consistency where, when the beater whisk is lifted, the cream forms a soft peak and doses not fall of the whisk. (PS: pictures for this step are not here, as the whipped cream frosting was just an impulsive decision, but a good one😀. Picture for this step will be updated as soon as possible). When soft peaks appear to the cream, add 1/4 of the portion of the sauteed pineapple chunks and mix lightly. Keep some Pineapple chunks aside for topping up.

Directions for Cake:

 Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and half the quantity the sauteed pineapples(refer instructions for Glaze step1) and mix lightly. Now transfer the cake batter into a previously greased tray. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes, or until completely cool. Now top with the whipped cream topping and remaining Pineapple chunks and dig in.

STEPWISE RECIPE FOLLOWS:

1. Remove the skin of the Pineapple, and cut it into fine chunks. In a pan melt 1 tbsp butter and add the finely chopped Pineapple. saute. Add 1/4 tsp salt, 1/4 cup water and 1/2 cup brown sugar and start cooking. When the Pineapple is half cooked, add cinnamon powder and continue to cook until the Pineapple is well cooked and yet firm. Remove from flame and cool. The mixture will solidify a bit and appear saucy. Keep aside.

2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.

3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and half the quantity the sauteed pineapples(refer instructions for Glaze step1) and mix lightly. 

5. Now transfer the cake batter into a previously greased tray. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes, or until completely cool. Now top with the whipped cream topping and remaining Pineapple chunks and dig in.

6. For the frosting:

Pour 1 cup pf chilled whipping cream into a mixing bowl and using an electric beater whip it to a consistency where, when the beater whisk is lifted, the cream forms a soft peak and doses not fall of the whisk. (PS: pictures for this step are not here, as the whipped cream frosting was just an impulsive decision, but a good one😀. Picture for this step will be updated as soon as possible). When soft peaks appear to the cream, add 1/4 of the portion of the sauteed pineapple chunks and mix lightly. Keep some Pineapple chunks aside for topping up.

NOTES:

1. The curd should not be very sour.

2. Feel free to add your choice of fruits, the process of making sauce remains same. But cinnamon does not go well with all fruits, so go easy with cinnamon.

3. If you have extra whipped cream topping left, you may want to consider sandwiching some between two layers of cake.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

STRAWBERRY AND LEMON LOAF

 Strawberries are in season now and what better way than storing up on all the goodness on what they have to offer by making, jams, desserts or just eating them fresh. But of course who can refuse a good bowl of Strawberry and cream...are you a berry addict like me? then this dessert/bread is certainly for you. If you are not a fan of berries you shall become one after tasting this😀.

This as always is a one bowl recipe and one of the simplest. I have used Whole wheat flour in this recipe, which can be easily swapped with Maida/refined flour if you prefer. A simple dish does not need much of a description I believe, therefore lest get to the recipe directly.

While you are here do check out my other bakes like-  Millet Cookies, Easy 2 way Muffins, Upside down Orange Vanilla cake, Oatmeal Cookies, Baked Samosa Pie, Apple Crumble, Pineapple Jam Tart, Blueberry Cheese cake and more...

Here is the recipe for Strawberry Loaf for you-

     PREP TIME: 10                                       COOK TIME: 50Mins

     TOTAL TIME:60 MINS                          COURSE:  DESSERT/BREAD

     CUISINE:  WORLD                               SERVINGS: 1 LOAF

     AUTHOR: Rajni Ram

 

Ingredients:

Fresh Strawberries 200 gm ( 12 to 15 pcs) chopped into cubes and a few lengthwise

Whole wheat flour 2 cups

Baking Soda 1 tsp

Lemon Juice of 1/2 a lemon

Zest of half a lemon

Egg 1 

Butter 100 gm melted

Milk 1 cup (+ 1/4 cup if required)

Salt a pinch

Lemon Glaze Ingredients:

Sugar 1/4 cup

Lemon juice of 1/2 lemon

Warm water 2 tbsp

Directions for Lemon glaze: Mix together all ingredients until sugar is dissolved and set aside. Do not exceed the water limit mentioned.

Directions for Loaf:

Preheat oven to 180 C for 10 minutes. In a bowl sieve the whole wheat flour along with the baking soda. To this add the sugar and the strawberries chopped to cubes and mix well. In another bowl take the melted butter ,lemon juice, lemon zest and egg and mix well. Add this to the flour and sugar mix, and combine well. Now start adding the milk little by little to make a thick batter. If batter looks very dry add 1/4 cup milk or even less to adjust consistency. Now arrange a loaf tin with parchment/butter paper. Pour the batter into the tin and tap to remove air gaps. Now arrange the reserved strawberries that were cur lengthwise,  on the batter and press gently with your finger. Bake in the oven at 200 C for 50 minutes. Check for doneness by piercing with a toothpick in the center. If undone bake for another 3 to 5 minutes. Remove the cake from oven, prick holes all over it and pour the prepared lemon glaze when hot. Allow to cool completely and then remove from loaf tin. The yummy Strawberry and lemon loaf is ready to serve with tea or as dessert.

STEPWISE RECIPE FOLLOWS:

1. Preheat oven to 180 C for 10 minutes. In a bowl sieve the whole wheat flour along with the baking soda. 

2. To this add the sugar and the strawberries chopped to cubes, add a pinch of salt and mix well.

3. In another bowl take the melted butter, egg, add lemon juice and lemon zest and mix well. Add this to the flour and sugar mix, and combine well. 

4. Now start adding the milk little by little to make a thick batter. If batter looks very dry add 1/4 cup milk or even less to adjust consistency. Now arrange a loaf tin with parchment/butter paper. 

5. Pour the batter into the tin and tap to remove air gaps. Now arrange the reserved strawberries that were cur lengthwise,  on the batter and press gently with your finger. Bake in the oven at 200 C for 50 minutes.

6. Check for doneness by piercing with a toothpick in the center. If undone bake for another 3 to 5 minutes. Remove the cake from oven, prick holes all over it and pour the prepared lemon glaze when hot. Allow to cool completely and then remove from loaf tin.

NOTES:

1. I have used Fresh strawberries as they are in season now. Alternately dried ones can be used. If using frozen strawberries use without thawing.

2. Feel free to use refined flour if you prefer.

3. Egg may be swapped with flax egg, but I have not tried it for this recipe, therefore cannot comment now on the texture. When I make it with flax egg I shall update here.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

UPSIDE DOWN ORANGE VANILLA CAKE( EGGLESS RECIPE)

 I have imagined creating this cake many times and finally got down to baking it recently. This cake requires small and firm Oranges that can be sliced with the peel. I spotted them at the store I buy my vegetables from and just grabbed them.

This is a simple recipe and an eggless one. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.

I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. I have not infused the Orange sauce into the cake, but wanted them on top, and so made the upside-down version.

Being an eggless version it is different from other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that's the base and I assure the cake will not taste of curd. 

While you are here check out my other cakes like Blueberry Cheesecake, Nutella fudge brownies, Apple cake,  Apple crumble, and more...

Here is the recipe for Upside down Orange Vanilla Cake. 

PREP TIME: 10 MINS                  COOK TIME: 40 MINS

TOTAL TIME: 50 MINS                           SERVINGS: 6

CUISINE:  WORLD FOOD                      AUTHOR: Rajni Ram

 

Ingredients for the topping:

Oranges 4  with a taut peel ( baby oranges are the best) sliced in circles.

Honey 3 tbsp

Butter 10 gms or 1 tbsp

Ingredients for Cake:

Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)

Curd/ yogurt 1 cup

Sugar ( white) 3/4 of a cup

Baking powder 1 tsp

Baking soda 1/2 tsp

Oil ( refined oil or coconut oil) 1/2 cup

Vanilla essence 2 drops

The rind of 1 small orange grated (optional)

Requirement: Square or rectangle baking tin/tray

Directions for topping:

Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt (take care not to overheat the butter). When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides ( 1 minute each side). We don't want the Orange to overcook and lose shape. Put off the flame and allow it to cool.

 Directions for cake:

Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and combine lightly once again.

In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don't go beyond 5 minutes. Cool the cake for 30 minutes.  In case you have any sauce from cooking the oranges in honey remaining, you can pour it over the cake as soon as you turn it upside down. let it stand for 10 minutes before slicing.  Enjoy this refreshing cake with tea. 

STEPWISE RECIPE FOLLOWS:

1. Slice the Oranges into thin circles and keep aside. In a pan place the butter and melt. When the butter melts, add the honey and warm it, on low heat. Now place the Orange slices in the pan and cook for 2 minutes, until the oranges absorb the honey. Flip and cook on both sides.

2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.

3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and grated Orange rind(if using) and, Vanilla essence and, combine lightly once again. ( I forgot to click a picture of adding the vanilla essence).

5. In a previously greased tray, arrange the Orange slices such that they cover the bottom of the tray. Now transfer the cake batter into the tray lined with Oranges and tap one gently. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness. Remove from oven, and cool for 30 minutes. Now when you turn the cake upside down, the Oranges will be on top. 

NOTES:

1. The curd should not be very sour.

2. If using Orange rind(peel) gratings add only 1tsp of it, more quantity can make the cake turn bitter.

3. If any butter Orange sauce is remaining after cooking the oranges in butter, set aside. It can be used as a topping for the cake, pour it after you turn the cake upside down, that is on cooling for 30 minutes.

4. If you want to infuse the cake with this sauce then pour it while baking along with the batter. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.