Banana Carrot Cake

My laptop is not working well & it has been very very slow. Its been close to 2 months since I blogged. Nevertheless my kitchen has been busy as usual & I have been trying out so many new dishes. I cant tell you how desperate I have been to get back to blogging & share my recipes. However I have been active on facebook & have been replying to all Korporate2kitchen fans:).

Time really flies & I cant believe its already 6 months since we moved here to Austin. We still haven't explored much in this city & we need to start doing that soon. All these while our weekends have been just shopping, taking zion to parks & house parties. You already know how much I love cooking for others. Last Friday we had a great time with our new friends here in Austin. It was our Anniversary last week, so celebrated with friends on Friday at our home. Well the menu was Malai chicken Kebab, Stewed Pork ribs, Chicken Dum Biriyani, Stuffed Mushrooms & Orange cheese cake.

Well today I will be sharing a very healthy & tasty cake recipe. Mom's are always finding ways to incorporate beggies in theirs childs diet & here is the great way to do it. The good news is this is a no butter cake & really tasty moist cake. I am sure you will love it & also your kids will eat them without any fuss. So here you go "Banana  carrot cake"

serves: 25 pieces
Making time: 1 hours
Baking time: 30 mins
13*18 inch rectangular sheet Pan

Ingredients:

• 4 medium size carrots grated
• 3 over riped Bananas mashed with a fork
• 2 cups of all purpose flour
• 1. 5 cups of powdered sugar
• 3 eggs
• 1 tbspn Vanilla extract
• 1.5 tspb baking powder
• 1 tspn baking soda
• 1/2 cup of cooking oil (vegetable/sunflower/ canola)
• 1 tspn salt
• 1 tspn Cinnamon powder
• 1/4 tspn nutmeg powder
• 3/4th cup heavy whipping cream or milk

Direction:

1. Pre heat the oven to 180 degree c. Grease a rectangular sheet Pan & line it with parchment paper.
2. Sift in the dry ingredients & set aside.
3. In a mixing bowl beat the eggs, oil & sugar for about 5 to 8 minutes, until it looks like pale white Mayonnaise mixture.
4. Mix in the whipping cream into the wet mixture & add in the dry ingredients little by little wishing in between. Once all the dry ingredients in mixed in, beat it on a electric beater for about a minute until its well mixed.
5. Finally add in the grated carrots & mashed bananas & give it a good mix with a hand whisk or spoon,
6. Pour this batter into the sheet pan & bake it for about 30 to 40 minutes or until tooth pick insert comes out clean.

 

Cream cheese frosting recipe

Ingredients:

• 250 gms cream cheese softened
• 1 stick butter(120 gms)
• 1 tsp Vanilla extract
• 4 cups sifted icing sugar

Direction:

1. Beat the cream cheese, butter & Vanilla extract together with an electric beater or stand mixer for a minute.
2. Now start adding icing sugar 1 cup at a time & keep beating until the icing is light & fluffy. This process will take about 5 to 8 minutes.
3. Now the icing is ready & fill it in a piping bag & decorate the way your want or just spread it on top of the cooled cake with a spatula.

 


 

French Almond Cakes

We are spending our last 1 week in Singapore & cant believe that we have been living here for the last 4 years. We have enjoyed every moment here & feels sad to say goodbye to this country. The only bitter feeling that we have is our current Landlords behaviour. He has been mentally harassing us for the last 1 month asking us to pay him 4.5 months of rent as compensation for breaking the rental contract in between. Now this man has been really been a big pain & we are still sorting out on this issue. Because of this we are having a very bad taste:( Hopefully things should resolve in a couple of days. The only bad part about this place is that majority of Land lords are very bad & greedy. They try & bully the tenants. Try to extract as much as money from the tenants:( We have been very unfortunate to get one such bad Landlord. 

Well coming back to today's post, since we are moving, I have been busy with finishing off the groceries in the pantry. I figured out that I have a big packet of almonds & wanted to put these into use. We all know the good benefits of almonds & hence I made a cake out of these. I got this recipe from Happy home baking site, you can check here beautiful  site here .  I tried to tweak in the recipe a little & the results were fabulous. This cake is very moist & soft. Its like melt in your mouths type. We all loved this cake & here is the recipe.

Baking time: 45 mins

total time: 1 hours

6 inch round pan or 8 inch round pan

Ingredients:m

• 150 g butter at room temperature
• 1 cup of powdered sugar
• 3 large eggs, lightly beaten
• 90g ground almonds (almond powder) (almost a cup)
• 100 gms plain flour (almost 3/4th cup)
• 1 tspn baking powder
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract (optional)
• 1/4 tspn salt

Directions:

1. Pre-heat oven at 180degC. Grease (with butter) and flour the sides of a 6 inch  pan, line the base with parchment paper, set aside.
2. Cream the butter & sugar for 2 minutes until light & fluffy. 
3. Add in the eggs into them & beat for another 1 minute.
4. Now add the almond powder, four, baking powder, vanilla essence, salt & milk. Beat with an electric mixer or whisk. When quite light and fluffy, spoon into the prepared pan and spread the batter evenly.
5. Bake at 180degC for 40-45mins, or until the sponge just springs back when pressed . (If you are using 8 inch pan then the baking time can be reduced to 30- 35 mins)
6. Run a thin bladed knife around the sides of the pan to loosen the cake, then turn out onto a wire rack and let cool. 

How to powder almonds: Just put the whole almonds in the mixer or blender & blend it to a fine powder. I did mine with the skin on.

Chocolate Cake

Grrrrr...... Yes I am starting this post with a lot of irritation. I had drafted this post in the morning & someone has removed the charger plug from my laptop. When I got back to my desk, the laptop was shutdown & now I need to type out the recipe again......I love to bake & cook but when it comes to posting it, I am very lazy. Hmmm now do I have an option? No:( 

This is a chocolate cake recipe & in the past I have posted different types of chocolate cake recipes. We all know there are plenty of recipes in the net & we all have our own favorite ones. This is the cake that I used to bake long time ago & forgot to note down the recipe. After so many years, couple of months ago I came across a recipe which is very similar to the one I used to follow earlier for chocolate cakes. Looking at the cake texture, I knew this was the recipe I was looking for. This recipe is from addapinch.com. In this recipe, oil is used instead of butter & hot water is used to give air to the cake. The cake is very moist & melt in your mouth types. This is a great cake for decorations & also to eat it just like that. This is how I made the cake.

Making time: 45 minutes

serves: 20- 25 people

10 inch square pan or 9 inch 2 round pan

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar (powdered)
• ¾ cup cocoa
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon instant coffee powder
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 tspn Butter essence

Directions:

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Or 10 inch square pan.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt to a large bowl or the bowl of a stand mixer. Whisk through to combine 
3. Add milk, vegetable oil, eggs, vanilla, butter essence, instant coffee into a bowl & mix well.
4. Now mix  in the wet ingredients into the dry one on medium speed until well combined. 
5. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
6. Distribute cake batter evenly between the two prepared cake pans or 1 10 inch sqaure pan. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
7. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
8. Frost cake with Chocolate Frosting.

Simple Chocolate Frosting

Ingredients:

• 1.5 cups chocolate chips
• 2 tbspn butter
• 1/2 cup icing sugar
• 1 tspn vanilla essence

Directions:

1. In a doube boiler melt the chocolate chips. Once they are melted add in rest of the ingredients & mix well.
2. After this mixture has cooled, just spread it over the cake. 

Note:

1. This cake can be used as a base for many recipes like Black forest, mousse cake, chocolate fudge cake, trifle etc.
2. This cake can be refrigerated for over month & it will still stay moist & soft.

Christmas Fruit Cake

Finally the day has come to break the news to all my readers. We will be relocating to Texas next month from Singapore & going forward Korporate2kitchen.com will be Texas based blog. Its been 4 years in Singapore & I have become so attached to this country. I have still not completely digested the fact that we will be leaving this country. Lot of mixed feelings & hoping our transition to the new country will be smooth. So this time Christmas will be in Texas!

I always look forward  to Xmas season as the entire city is lit up & decorated. When it comes to food there are plenty of options to try out for the Xmas home parties. One such thing we love to eat every Xmas season is the Fruit cake/ Plum cake. Kerala is one such place where you will find fruit cake throughout the year in all the bakeries. Well these cakes are very rare in other parts of the state/country. I have been making fruit cake for many years & I have personally not been very satisfied with the outcome. Although my family & guests have always praised that the cake is very good, somewhere I felt this can be better. So after a lot of research, trial & error I have found my perfect Xmas Fruit cake. I baked this cake 3 days ago & its pretty big cake which will last for many days. This time I decided to go liqueur free as I wanted to have a big slice every time:) & my lill one also can enjoy along with me. The cake has turned out perfect & the taste is too good. Personally I would prefer Liqueur free cake :) This is how I made the cake & this recipe is definitely a keep.

Serves: 20-30 people

Making time: 2 hours

Heat the oven to 300°F/150°C/Gas 2 

The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be under cooked. 

Ingredients:

• 250 gms Butter
• 250 gms All purpose flour
• 1.5 cup Brown Sugar (Powdered)
• 3 eggs
• 1 Tspn Baking powder
• 1/4 Tspn Salt
• 1/4 Tspn Cinnamon Powder
• 1/4 Tspn Nutmeg powder
• 1/4 Tspn Cumin powder
• 1/4 Tspn Ginger powder
• 6 Cloves crushed/powdered with motor pestle
• 1 cup black raisens
• 1 cup sultanas
• 1 cup tutti fruity (mixed color)
• 1 cup chopped cranberries
• 1/2 cup preserved orange peel chopped
• 1 cup chopped Walnuts
• 1 cup Apple Juice
• 1/4 cup flour for dusting the dry fruits
• 2 Tspn Vanilla essence
• 1/2 cup dark Caramel sauce

Caramel Sauce

• 1/2 cup brown sugar
• 1/4 cup water
• 1/2 cup extra water

Direction:

1. line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper.
2. Make caramel sauce by adding 1/2 cup brown sugar & 1/4 cup of water. Boil this on medium heat until you see dark brown caramel sauce. If required just stir in between with a spoon. This process should take around 5 - 8 mins or longer depending on the vessel. Once the Caramel is dark brown or a little blackish. turn off the heat & add 1/2 cup of water to that sauce pan & allow it to rest for 20 mins
3. After the sauce is cooled down, you will get a caramel liquid & 1/2 a cup is all that you need to make this cake.
4. In a large airtight container, add all the dry fruits except walnuts. Now add in the 1/2 cup of Apple juice, mic the fruits well in it. Close the lid tight & leave it at room temperature for about 2 to 3 days. If your apple juice is sour, add some sugar to it. If you are in a hurry then you can soak them overnight too.
5. In another large bowl cream the butter with the sugar until light and fluffy. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious.
6. Now add in the Vanilla essence, salt & caramel sauce into this batter & mix it well. 
7. Carefully fold in flour, baking powder all the spices & beat this mixture for a minute until everything is well incorporated. Make sure you don't over beat/mix 
8.  Now just add 1/4 cup of flour to the dry fruits & lightly mix them with your hands. This process is done, so that the dry fruits don't sink. 
9. Immediately add the dry fruits into the cake batter in 3 intervals, folding them in the cake batter. 
10. Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake).
11. Finally, using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping, if left on they will burn, and though it won't affect the cake, it doesn't smell too good.
12. Now bake this cake for about 90 minutes at 150 degree. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse. After 75 mins just do a tooth pick test to check if the cake is done. Some times, depending on the oven you use the baking time might take longer. 
13. After 90 minutes check if the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer or fine knife into the centre of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven.
14. Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely. 
15. The cake should be stored wrapped in greaseproof or parchment paper/ silver foil in an airtight tin. 

Note:

1. If you like to add brandy/Rum You just have to add some into the dry fruits while soaking & again once the cake is cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy. This feeding should be repeated every two weeks up until Christmas. 
2. I kept this cake at room temperature for 3 days & now the cake is in the fridge. I will again remove the cake from the fridge & get it to room temperature before having or Serving. 
3. The steps & procedure might seems long but its very easy to make.
4. If you want more dry fruits add more, I just went with 1 cup each. For the dry nuts, I used only walnuts, you can also add, cashews, almonds or any nuts of your choice. 
5.  The cake will break off  when you cut it when its in room temperature. To get perfect slices, just freeze the cake & cut them.

Donuts

My little one loves Donuts & every time we are outside, I make it a point to buy donuts for him for snacks. Since he likes it, I decided to make donuts at home & this one I made exactly a year ago I guess! I cant tell you how good these turned out:) They were so soft & tasty, in fact better than the store brought ones. Since then I kept making donuts at home, as everyone at home loved them. A friend of mine kept asking for donuts recipe & I kept telling her look up my blog & its there. Upon doing some research in my blog, I realized that I haven't uploaded donuts recipe:( How on earth I could forget to upload them! My bad:(. Since I again made some donuts yesterday, I am uploading the recipe now. These donuts are very easy to make & can be had any time of the day.

Makes 15 donuts

Preparation time: 15 mins

Total making time: 1 hour

Ingredients:

• 3 cups flour
• 2 tspn Yeast
• 1 cup milk
• 2 eggs
• 4 Tbspn sugar
• 1/4 tspn salt
• 3 Tbspn melted Butter
• 1/4 cup warm water

For the sugar glaze

• 1/2 cup of icing sugar
• 6 Tbspn hot water
• 1/4 tspn Vanilla essence
• 1 Tbspn melted Butter

Direction:

1. Place the yeast, water and 4 tablespoon of the sugar in a bowl and set aside for 10 minutes. The mixture will start to foam (bubble), indicating that the yeast is active.
2. In a bowl add milk, melted butter, salt, eggs & mix well.
3. In a large mixing bowl, add flour make a well in the centre. Add the Milk mixture & yeast mixture in the centre & mix the dough well until a sticky dough forms.
4. Bring the dough together by kneading on a lightly floured surface.
5. Place the dough in an oiled bowl, cover with a kitchen towel and set aside in a warm place for 45 minutes or until doubled in size.
6. Knead the dough on a lightly floured surface for 5 minutes or until it feels smooth and elastic when pressed.
7. Roll out the dough on a lightly floured surface until 1 cm (1 1/2 inches) thick. Use a round cutter & cut rounds. With a help of essence lid Cut a small hole in the centre of the cut rounds.  
8. Place on try lined with baking paper, cover with a kitchen towel and set aside in a warm place for 30 minutes or until risen.
9. Heat the oil in a heavy bottom saucepan over medium-low heat.  Cook the doughnuts few at a time for 1 minute each side or until golden. Drain briefly on paper towels.

For the sugar glaze

1. Mix warm water, Vanilla essence, melted butter to the icing sugar until its melted & sticky. If you feel the glaze is runny, add some more icing sugar until you get the right consistency.
2. Pour the glaze into a shallow bowl. Dunk the doughnuts, let any excess glaze drip off, and then transfer them to a wire rack placed on a baking sheet or over a sheet of parchment paper to rest until glaze sets
3. The donuts are ready & it tastes best when eaten fresh & warm.
4. If you have left over donuts, you can store them in a airtight container. Just microwave it for 10 seconds before you eat.
5. If you want you can add any color to the sugar glaze.

Dulce De Leche Cake

Happy Children's day & here is the treat for Children's day!

We had a special guest over for lunch on Sunday & I cooked so many things. I made 3 types of starters, Prawn Ghee roast, Prawn Pepper fry, & Chicken 65 to go with drinks. For the Main course it was Appam, Chicken Stew , Beef Fry, Chicken Biriyani & Pineapple Raita. For the dessert it was our home fav " Banoffee pie.Our guest was so happy to see & try so many different variety of food. He kept saying very good for every dish that he tasted & also said it was of 5 star standard:) Now tell me what else do I need? I was all flying in the air:).Sundays are my maid's off days & I had to manage all by myself. I had told her to cut all the vegetables that I need in the morning itself, so it was easier for me to cook. All went on well & I was able to cook all of the above, except Beef fry under 2 hours. I had made Beef fry the previous night, as it taste better as it gets older.

Since I had some left over Dulce De leche, I thought of baking a cake with it. Xmas season being around the corner, we all want to bake different kinds of goodies. This is a very nice cake to make as part of your X'mas baking. I just baked this cake this afternoon & its so moist & yummy. The flavor, texture is amazing & I loved this cake. My lill Zion also loved it & had a big slice, which is very unusual of him. The recipe is very simple just like the way I make butter cake, with just an addition of Dulce de Leche. If you have been following my blog, then you know that I have a post on how to make Dulce de leche. Just to add color & make the picture look bright, I just chopped some grapes, cranberries & garnished the cake. I also sprinkled some icing sugar to give it a Xmas feeling. This is how I made the cake. 

Serves: 15 slices

Preparation time: 15 mins

Baking time: 40- 45 mins

Ingredients:

• 1 cup +2 tbspn of Plain Flour
• 180 gms Salted Butter
• 1.5 Tspn of baking powder
• 1/4 Tin or 7 tspn of Dulce de leche sauce
• 2 Large eggs
• 1/2 cup of sugar
• 1/4 tspn of salt
• 1 Tspn Vanilla essence

Directions:

1. Preheat oven to 175°C and place rack in centre of oven. Butter and line an 8-inch Chiffon cake pan/round cake tin/6 inch square tin. 
2. In a large bowl, sift together the flour, baking powder and salt.
3. In the mixing bowl beat the butter, Dulce de leche and sugar until smooth. Continue beating on high speed until light and fluffy for 3 mins. Add the eggs, one at a time, mixing well after each addition. Add the vanilla  and beat until incorporated.This should take about 2 mins.
4. Add the flour mixture and mix just until incorporated. Or for 1/2 minute on high speed with the electric beater. Pour the batter into the prepared pan and smooth the top.
5. Bake for about 40 - 45 mins.
6. Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely.

Dulce de Leche

Dulce de Leche name sounds so difficult to pronounce right? But this is definitely not difficult to make. This is nothing but slowly heating sweetened milk. This sauce is a heat & soul of many famous desserts. One of the desserts that is easy & I often make is "Banoffee Pie" Everyone must try this pie &its definitely a crowd pleaser. I have also used this sauce to make ice cream & its turned out superb. Well you can make this sauce very thick or semi thick consistency . Depending on what you want to make you can alter your cooking time. I have pictures of both thick sauce & soft sauce. 

The first time I made I just took 3 whistles & my sauce was a little running & it would drip off from the sides of the pie. This time I cooked for longer, until 8 whistles & it was perfect the way I wanted. It might be a little difficult to spread it on top of the pie, but I used my hands & it was like soft fondant. I flattened the sauce with my fingers & layers it on top of the pie.  If you don't have a pressure cooker, then you can slow cook it in a heavy bottom sauce pan for an hour.  You can use this in your butter cream frosting as well. 

This is how I made the sauce...

You can make 2, 6 inch pies with 1 tin of Milk Maid

1. In pressure cooker place the condensed milk in a bowl with water covered till the neck of the tin. Cook this on low flame for about 20 - 25 mins until 8 to 10 whistles.
2. Once the cooker is cooled, remove it carefully & place it under the running water to cool.
3. Once its cooled remove the tin cover & keep it in the fridge for it to cool for some more time
4. I generally make it the previous day & leave it at room temperature to cool down. Once the tin is opened, I refrigerate.

For desserts recipes with Dulce de leche  Click here & here

This image is a little thinner sauce & for this you need to take 3 to 4 whistles enough in the pressure cooker.

Note:
When I do this I always stay away from the kitchen, coz we have heard of cooker burst stories, so being a little cautious. I have made this 4 times & have never had any problem in the past. 

Badam Halwa

 It was Dandia nights last weekend & we had a great time with friends. I think I danced almost after 5 years:) I cant tell you what a dance freak I was in my school, college & office days. I used to always be on stage for dance or any other events. Those were the fun days & I really miss our dance group back in college. Now all my friends are married, have kids & are busy with their own life's. I wish we all could meet up again & perform on stage. I am now seriously thinking of joining some dance group & keep my dancing talent alive. Right now Zion is just 2 & he needs to be 3 to join any classes here. Hopefully by next year we both will join a dance academy:) My lill one has really got that dancing talent from me & hopefully he continues when he grows up too. He was so natural with the dandia sticks during the party. If you are on my facebook friends lists. then you must have already watched his dancing video.

Well coming back to todays post, I love our Indian sweets made with Ghee. Last week I was craving for some ghee wala sweets & I made Badam Halwa. This recipe is from Chef Sanjay Thumma & I can blindly try out his recipes as I know his recipe will never fail. I have been following vah chef Sanjay for the last 7 years & I love his recipes. Along with cooking he also entertains the audience with his natural talent. I am sure most of you already know Vah chef & must be trying out many of his recipes. This Halwa is very rich & can be had in very small quantity. Well I also used this halwa as sandwich between the bread & cookies too. This is how I made the halwa...

Serves: 5 people
Making time: 30  mins

Ingredients:

• 1 cup whole Almonds
• 3/4 th cup sugar
• 1/4 cup ghee
• 1/2 cup of milk
• Pinch of salt
• 2 drops of yellow color
• 4 strands of saffron
• 1/4 tspn of cardamom powder

Directions:

1. Soak Almonds in hot water for about 20 mins. Now remove the skin of the almonds & set aside
2. In a mixer or blender add in the almonds along with milk & grind it to a coarse paste
3. In a Kadai add 2 tbspn of ghee add the ground almond paste & simmer it for 2 to 3 mins. Keep sauteing it with a spoon or wooden spatula.
4. Now add in the sugar, salt, saffron & allow this mixture to cook for about 4 to 5 mins, until the mixture thickens a little. During this stage you will notice that the halwa mixture will start to bubble & splutter. (Make sure your face & hands are safe).
5. Add the rest of the ghee & keep sauteing this halwa until all the liquid is drained off & the Halwa stops bubbling & sticking to the bottom.This process will take about 8 to 10 mins.
6. Finally add in the color & mix well. You can serve this halwa once its cooled down. Make sure you serve small portion as this Halwa is too rich.

Note:

1. Color is optional & I added it to make it look nice.
2. You can store this in a air tight box or even refrigerate it.

 

Dates & orange cake

Its Monday morning here & Mondays are the most boring days for me. The morning times are "me" times as my son is in the school & I get to do whatever I want without any disturbance. Ever since I am on a diet, I laze around in the mornings watching TV or just changing nail paint colours:) To avoid all the yummy food temptation, I stayed away from blogging for some time. But now I think, I have gotten used to my food pattern & I am more determined. You will see me more often blogging & I also love doing it. Well the food that I will be posting are all old ones, as I am not cooking carbs & sweets much.

We all know the health benefits of dates & orange. I thought of blending these two & making a cake. I made this cake long time ago & this was fantastic. I made a small cake as we dont wanted to end up eating a lot. In my house the cake wont last for more than a day. My loaf pans had some rusting so I had to throw away them. For this one I have used the use & throw silver foil pans. These pans are so handy & are very cheap too. This is how I made the cake.

Making time: 45 mins
serves: 5 people
Pan size: small loaf pan

Ingredients:

• 3/4 cup plain flour
• 10- 12 dates deseeded & chopped
• 1 egg at room temperature
• 50 gms butter
• 3/4 cup powdered sugar
• Pinch of salt
• 6 tbspn orange juice (Freshly squeezed)
• 1.5 tspn Baking powder
• 1 tspn Vanilla essence

Direction:

1. cream the butter & sugar until fluffy
2. Now add in 1 egg & continue to beat or whisk until smooth & creamy
3. Add the sifted dry ingredients into this along with Vanilla essence & Orange juice. Mix this well by whisking it for another 1 minute
4. Dust the dates with some flour & add this in the cake batter.
5. Now pour the batter in the baking pan & bake it in a preheated oven at 150 degree for about 30- 40 minutes or until the tooth pick inserted comes out clean.