May 20, 2013 § 4 Comments
So I’m posting this a day late, but I guess baking enthusiasts will agree that every day should be celebrated as baking day! The concept is fun- you log on to the website http://www.worldbakingday.com, choose a recipe posted there based on the difficulty level, grab the badge and bake!
There it is- difficulty level 67- Carmela’s gorgeous lemon loaves. I recently bought some loaf pans, plus, I had plenty of lemons (desi nimbus) in my fridge- which is what made me choose this beautiful, fragrant lemon loaf cake. Those two reasons, plus the fact that ever since I saw Julia from MasterChef Australia S4 bake her lemon syrup loaf cake, I’ve wanted to try it. (Remember her? The Princess Of Pastry who barely smiled. I mean she did smile the odd smile, but it seemed so forced. I liked her desserts much more than her. I was always rooting for Andy!)
Anyway, snap back to reality after reminiscing about MC Australia. I followed the recipe with a few minor tweaks, because I did not have access to some ingredients. (Substituting butter for margarine and desi nimbus for lemons.) And you know what? Even though most lemon cakes I have come across use Meyer lemons, our desi nimbus work pretty well- they are quite fragrant and manage to give off that floral undertone. Which got me thinking- if this cake could turn out so well using nimbus, imagine how amazing it would be with larger, juicier Meyer lemons!
The batter was a little runnier than I expected and I feared it would not bake properly, but I was wrong. This recipe calls for creaming the eggs, sugar and lemon zest; then adding in the dry ingredients followed by more wet ingredients- milk and melted butter.
While the cake is baking, you make a quick lemon syrup- just lemon juice and sugar slowly boiled on a low flame till it reaches syrupy consistency. Once cooled, poke some holes in your cake and drizzle over! Just make sure you use your skewer to poke all the way through, so that the syrup permeates evenly and well.
Whether you have access to Meyer lemons or not, do try this cake. It’s simple enough and requires so few ingredients- in fact, I did not even need a trip to the grocery store.
CARMELA’S LEMON LOAF CAKE (Original recipe here.)
- 160 g castor sugar
- 1 1/2 medium eggs (for the half, take one egg, whisk it in a cup and pour only half the whisked egg into your batter. A tip I learned from Thanh!)
- 175 g flour
- 3/4 teaspoon baking powder
- 125 ml milk
- 1 teaspoon vanilla extract
- 100 g butter, melted and cooled
- Zest of 3 regular sized nimbus
For The Syrup:
- 50 g castor sugar
- Juice of 2 nimbus
- Preheat oven to 170 C
- In a large bowl, cream the eggs, sugar and lemon zest.
- Add the flour and baking powder and beat well.
- Pour in the milk and vanilla extract and combine well.
- Add the melted butter and beat a little more.
- Once your batter has come together and there are no lumps, pour into your loaf tin and bake for 30-35 min at 170 C till the top becomes golden.
For The Syrup
Heat the castor sugar and lemon juice in a pan for 5-7 minutes on low heat until everything is dissolved and the mixture becomes a light syrup.
Once the cake is ready, allow it to cool a little. Then pierce some holes on the surface and spoon the syrup over the cake.
This is a perfect tea-time cake, and would be great with a dollop of fresh cream or vanilla ice cream. I didn’t have any decorative lemon slices to garnish the cake with, so I dusted it with powdered sugar instead. It’s a no-fail decorating tool!
There is something quite comforting about a loaf cake- they can be so delicious, without being intimidating for the baker or the consumer. Plus, you can dress it up or down with whatever you like, making it one of those creations which fits at a party or a picnic. Personally, I like having a slice of loaf cake first thing in the morning, still in my pajamas, with a cup of coffee.
Am I- gasp- turning into Nigella?
Hope all you bakers out there had fun on World Baking Day. Here’s to more happy baking round-the-year!
November 13, 2012 § 6 Comments
Perhaps this is not the most traditional of Diwali sweets, but hey- you know how much I love anything chocolate. I took my fail-safe brownie recipe, added a tweak and some coffee, and poured everything into cupcake moulds.
So you get something that’s a little more festive than brownie squares.
BROWNIE CUPCAKES (Tweaked with help from Nigella.)
- 4 eggs
- 10 tablespoons butter
- 1 3/4 cups castor sugar
- 3/4 cup unsweetened cocoa powder, sifted
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 150 grams milk chocolate cut into pieces
- 10 ml boiling water
- 1 1/2 teaspoons instant coffee powder.
- Preheat oven to 180C
- Line a cupcake tin with cupcake liners
- In a large mixing bowl, whisk together the flour, cocoa powder and baking soda and keep aside.
- In a small bowl, combine the coffee powder and boiling water till coffee dissolves; then add the chocolate so that it just melts and you get a thick chocolatey sauce. Add a little more water if you need to.
- In a saucepan with high sides, melt the butter over gentle heat. Once the butter is melted, add in the sugar and stir with a wooden spoon until well incorporated.
- Next, add in all the dry ingredients and stir until well combined. You will get a soft crumbly chocolate mixture; and it may not be completely well blended at this stage, but you need to pull it off the heat. Allow mixture to cool a little.
- Whisk the eggs and vanilla extract into the saucepan, followed by the coffee-chocolate liquid.
- Pour the batter into the cupcake tin and bake at 180C for 30-40 mins. Here again, your cupcakes should look dry and set on top but still be a little moist and soft within.
These are quick to make and you certainly won’t disappoint anyone!
Happy Diwali everyone!
As you can see, I decided to stop being such a Nigella hater and bought her book. And I stacked my cupcake on top of hers. (Now that sounds like something she would say on air, right? Stacking her cupcakes.)