Category: Baking

Orange Cherry Baked Donuts ~ Eggfree, Low-fat

Oh hello donuts! How I missed thee. I baked these lovely orange cherry donuts couple weeks ago and because it’s been way too long since I baked any donuts, you can imagine my excitement.

Life here has been a bit of mumbo jumbo lately and I am falling short of words on how to describe my current disposition so instead let’s talk about the awesomeness that these donuts are. Summer (or any season for that matter) makes me crave citrus desserts and if you know me you know I prefer lemony desserts over chocolate almost every single time. Don’t get me wrong, I absolutely love chocolate and there are times when nothing else will do. But on most days, I crave lemon and orange comes close second.

The combination of orange and fresh cherries is just sublime. A delicate cake bursting with orange zest and citrusy notes, soft and pillowy, with a piece of cherry in each bite to make you swoon. The ingredient list is short with no funky stuff and the method no fuss. The recipe doesn’t even call for any oil or butter, isn’t that awesome? Yogurt and orange juice lends soft and fluffy interiors to these donuts. You can have them ready under 30 minutes flat, totally foolproof! You could totally make the recipe vegan by using vegan yogurt. Win-win for all!

So don’t wait until weekend to bake these. Get on them now!¬†ūüėČ

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Orange Cherry Baked Donuts ~ Eggfree, Low-fat
The combination of orange and fresh cherries is just sublime. A delicate cake bursting with orange zest and citrusy notes, soft and pillowy, with a piece of cherry in each bite to make you swoon.
Course Desserts, Donuts
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
donuts
Ingredients
Course Desserts, Donuts
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
donuts
Ingredients
Instructions
  1. Preheat the oven at 180¬ļC / 350¬ļF. Grease 12-count donut pan with oil. Set aside.
  2. In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a mixing bowl, add orange zest and sugar and rub together with finger to release oils from the zest. Whisk in yogurt, orange juice and vanilla extract until the mixture formed is completely smooth.
  4. Slowly fold in dry ingredients into wet ingredients using rubber spatula until just combined. Do not overmix.
  5. Arrange 3 pitted, fresh cherries in each mould of the donut pan. Do this for 9 moulds. Divide the batter among 9 donut moulds (let 3 moulds empty). Be careful not to overfill the moulds, 3/4th would be just fine.
  6. Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted in a center comes out clean. Let cool in the baking pan over a cooling rack for 5 minutes. Then carefully turn out doughnuts onto the rack to cool completely. Tastes best the next day, chilled in the refrigerator. Keeps well 3-5 days stored in an airtight container in refrigerator.
Recipe Notes

Don't own a cherry pitter? No problem, a chopstick will do the job!¬†ūüėČ

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Here are some items I used to make today’s recipe.

                    

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Chocolate {Whole} Pear Orange Loaf Cake

Happy ‘world chocolate day’ guys! Hope you are celebrating by eating your weight in {dark} chocolate. I also hope you are able to watch chocolatier¬†Willy Wonka¬†in his delicious chocolate kingdom or see¬†Bruce gobble up THE chocolate cake and¬†eating or drinking some¬†chocolate alongside them!

The weather around here has been so pleasant and downright gorgeous past few days. It hasn’t been raining as much as I would like but it’s been cool and breezy. So on one such lovely Sunday evening, I was craving something chocolatey and wanted to bake this delicious Life By Chocolate Cake from the blog archives which is embellished on top with red pear halves and cinnamon but instead decided to bake something new for the blog. I had ripe red pears which were begging to be used so this time I used them pears whole and added orange zest and juice to the mix! It’s a straight forward recipe using simple pantry ingredients except for red pears which are by the way in season right now so go find them before they disappear.

Have a lovely Friday guys!

 

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Chocolate {Whole} Pear Orange Loaf Cake
Course Cake, Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Course Cake, Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat the oven at 170¬įC/350¬įF. Grease the 8√ó4-inch loaf pan with oil and set aside.
  2. In a large bowl, whisk together whole wheat flour, all purpose flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside.
  3. In a separate large mixing bowl, whisk together orange zest and cane sugar. One by one, whisk in oil, egg, yogurt and vanilla until completely incorporated. Peel the pears at this stage.
  4. Add dry ingredients to wet ingredients in 3 parts, alternating with orange juice, mixing gently with rubber spatula. Start and end with dry ingredients. Do not overmix. The batter will be thick but if the consistency is too thick to even stir add a splash of orange juice.
  5. Pour the batter in your prepared loaf pan and arrange the four whole pears at the equidistance, pushed in to the batter (as seen in the picture below). Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean or with few moist crumbs. Do not overbake as it may make the final product dry. Let the cake rest in the loaf pan for about 10 minutes before inverting it on a cooling rack. Let cool a bit before slicing. Serve warm with a scoop of vanilla ice-cream or a spoon of plain greek yogurt. The cake stays fresh for 3-4 days in refrigerator when stored in an airtight container.
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Mango Strawberry Semolina Cake {Eggfree}

I can tolerate summer only because it’s a mango season and I get to eat my weight in mangoes until next summer. It does more harm than good for my waistline but we all have our weaknesses, don’t we? Having said that eaten at right time it has numerous benefits like high in fiber, antioxidants, potassium and Vitamin A to name a few. Having mangoes for breakfast is the best time due to it’s high sugar and calorie content so I usually add them to my morning smoothies and chia puddings and this cake is another way to have mangoes for breakfast with a cup of tea or coffee.

The cake uses semolina for a regular all purpose flour substitute but rises beautifully and has got good crumb. Pairing of mango and strawberry is absolutely divine and one for the books. The cake uses few simple ingredients and mango is the hero here so be sure to use good quality, sweet mangoes for best tasting cake, I have used Alphonso mangoes. The cake batter comes together in minutes and is super easy to whip up even for a novice baker but looks oh-so-fancy because of strawberries on top. It’s an eggfree, vegan recipe which makes it suitable for all kinda palates and diets. So if you are still on a look out for a cake to bake for Father’s day, your dad will be ecstatic with this one.

Happy Father’s Day to all the wonderful fathers! xx

 

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Mango Strawberry Semolina Cake {Eggfree}
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Instructions
  1. Grease a round 8-inch cake pan with oil. Preheat the oven at 170¬ļC/350¬ļF.
  2. In a small mixing bowl, whisk together fine semolina, baking powder and salt.
  3. In another mixing bowl, whisk together coconut oil, mango purée, castor sugar and vanilla extract.
  4. Gently fold in flour mixture to the wet ingredients until just combined using rubber spatula. Do not over-mix.
  5. Pour the batter in the cake pan. Top with the strawberry halves (cut-side down) in circular fashion and sprinkle raw sugar on top. Bake in the oven for 30-35 minutes or until toothpick inserted in the center comes out clean.
  6. Let cool for 5 minutes on a cooling rack before unmoulding the cake. Serve as is or topped with fresh whipped cream, plain yogurt or vanilla ice cream. Keeps well for 3 days stored in an airtight container in the refrigerator.
Recipe Notes

Feel free to substitute fresh peaches, apricots or cherries for strawberries as per seasonal availability.

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2-Layer Rose Coconut Cake

RoseCoconut-2

Spring is a time for rebirth and renewal, a time for change. I decided make a change this year with finally¬†reviving this space of mine (yeah, not that profound I know) and in a world where we hardly have control over anything, changing up this little thing makes me super super happy. We have so much to catch up on and gazillion delicious recipes coming your way! But first, THIS! ‚ėĚ

So end of last year, I bought myself a set of 6-inch cake pans and these are game changers (should have got them sooner!). Small batch baking¬†has always been my thing (here, here and some more) so the smaller size pans were way overdue. I have baked at least 7 layer cakes in these not-so-new-pans-anymore this past 3 months (not hard to believe right?!). It’s just 2 of us in the house and I do like to eat everything I make (you bet it shows) hence small batch baking wins big time in my book so this was definitely long time coming. Not that we I need any occasion to eat cake around here but guys, these 6-inch layer cakes are so very perfect for small gatherings. Not to mention but they look so dang cute. If you are baking for¬†more people¬†then no problem. Just double the recipe and make 4-layers instead, tall cakes are in and they are here to stay! Well, you certainly don’t need to wait for any gathering to make this one right here. It can totally be you+couch+fork situation,¬†demolishing the whole thing by yourself. Believe me, you would want to!

RoseCoconut4

So let’s talk about this particular cake here. This elegant looking, mildly flavoured, rose scented cake. The flavours will totally make you reminisce about the sweet smell of rose garden. The minimalist, semi-naked look is pristine for the spring season and is bound to make any brunch-table look chic and gorgeous. I have paired three different flavours for this cake but none overwhelms the other and are rather in complete harmony, even complimenting each other. Rose, coconut and cardamom seems to be a match made in spring heaven. So lush! I hope you enjoy this cake as much as we did!

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2-Layer Rose Coconut Cake

Prep time: 20 minutes | Bake time: 20 minutes | Total active time: 40 minutes

Ingredients:

  • 1 cup all purpose flour
  • 1/2 Tbsp baking powder
  • 1/4 tsp ground cardamom
  • Pinch of salt
  • 3 Tbsp unsalted butter, softened at room temperature
  • 1/2 cup caster sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp rose extract or 1 Tbsp organic rose water
  • 1 large egg, room temperature
  • 1/2 cup coconut milk, room temperature

Coconut Buttercream Frosting:

  • 1/3 cup unsalted butter, softened at room temperature
  • 4 Tbsp coconut milk, refrigerated
  • 1 cup confectioners sugar
  • Pinch of salt
  • 1/4 tsp rose extract
  • 1/4 tsp coconut extract (optional)

Directions:

  1. Grease 2 6-inch round cake pans with flavourless oil and line the bottom with parchment paper. Preheat the oven at 180¬įC/350¬įF.
  2. In a small bowl, sieve all purpose flour, baking powder, ground cardamom and pinch of salt. Give it a whisk.
  3. In another mixing bowl, cream together butter and sugar until light and creamy. Add vanilla extract, rose extract, egg and whisk very well until incorporated.
  4. Now whisk in dry ingredients to wet ingredients alternating with coconut milk in 3 additions, beginning and ending with dry ingredients. Be careful not to overmix.
  5. Divide the batter in to the cake pans and bake for 20 minutes or until toothpick inserted in the center comes out clean. Let it cool on wire rack for about 5 minutes before demoulding. Let the cakes cool completely on wire rack and meanwhile get on the frosting.
  6. Coconut Buttercream Frosting: In a mixing bowl, cream together butter and coconut milk using electric mixer until smooth. With the mixer on low-speed, add confectioners sugar and salt and beat until just combined. Once incorporated, turn up the speed to medium-high and beat until fluffy (about 5 minutes). Adjust the sugar until your desired consistency achieved. Briskly whisk in rose extract and coconut extract (for like 10 seconds).
  7. Assembly: Once the cakes are completely cool, place one layer of the cake onto the serving plate (bottom side up). Spread about 3 Tbsp of frosting on this layer, spread it uniformly and top it with the second layer (bottom side up). Spread about 2 Tbsp of frosting on top, spread uniformly and crumb coat the sides. Let the cake rest in refrigerator for about 15-20 minutes. Frost with the remaining buttercream frosting and decorate as desired. I topped mine with fresh figs and fresh strawberry slices. The cake stays fresh for 4 days, stored in an air-tight container in the refrigerator.

 

RoseCoconut1

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Zesty Peaches & Cream Mini Bundt Cake

Zesty Peaches & Cream Mini Bundt Cake1

Hiya.. I hope you all had a wonderful Independence Day long weekend. Ours was relaxed and lazy and juust perfect. Monday was tough indeed. Today was only bearable because I had¬†this cake in my life. First bite into it and I instantly regretted making a mini version¬†because this was over in seconds!! So to save you from regret I suggest you double the following recipe and make 2 mini bundts! ūüėČ

The combination of orange, peach and cream cheese is blow-your-mind-off-amazing! This mini bundt is supremely moist unlike the dry, crumbly pound cakes we all¬†dread. It turns into a piece of heaven drizzled with the vanilla glaze. Isn’t this mini size so cute! Give this a go¬†before the peach season officially ends.

Enjoy & eat it all up! ūüôā

 

Zesty Peaches & Cream Mini Bundt Cake4

 

Zesty Peaches & Cream Mini Bundt Cake

Yields: 1 6-inch bundt | Serves: 6 | Prep time: 15 minutes | Bake time: 30 minutes | Total time: 45 minutes

Ingredients:
For Cake:
  • 1/4 cup peach cubes (about 1 medium /2 small peaches, peeled & pitted)
  • 1/2 Tbsp all-purpose flour
  • Zest of 1 Naval orange
  • 1/3 cup sugar
  • 1 large egg
  • 1/4 cup unsalted butter, at room temperature
  • 2 Tbsp cream cheese, at room temperature
  • 2 Tbsp freshly squeezed orange juice
  • 1 tsp vanilla extract
  • 1/2 tsp orange extract
  • 1/2 cup all purpose flour, sifted
  • 1/2 tsp baking powder
  • Pinch of salt

For Glaze:

  • 4 Tbsp powdered¬†sugar
  • 1 tsp vanilla extract
  • 1 tsp milk or cream (add more to adjust the consistency)

Directions:

  1. Preheat the oven at 160¬įC / 325¬įF. Grease 6-inch mini bundt pan with oil/butter. Set aside.
  2. Put the prepared peach cubes in a bowl. Sprinkle the peach cubes with all purpose flour. Stir lightly, just until peach cubes are coated with the flour.
  3. In a medium mixing bowl, add orange zest and sugar and rub it together with your fingers to release the natural oils from the zest. Add butter and egg to the bowl. Cream together butter, egg, sugar & zest with the whisk or using hand held mixer. Whisk in cream cheese, orange juice, vanilla and orange extract. Slowly and carefully, mix in all purpose flour, baking powder and salt. Do not overmix.
  4. Fold in the prepared peach cubes to the cake batter and pour the batter in the prepared bundt pan. Bake for 26-28 minutes or until the toothpick inserted in the center comes out clean. Let the cake cool in the bundt pan for 5 minutes before inverting on a cooling rack to cool completely.
  5. For glaze: Combine powdered sugar, vanilla extract and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.

 

Zesty Peaches & Cream Mini Bundt Cake2

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