Category Archives: Dessert

In a Jam!

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Our¬†home was raided by monkeys! It’s a true story!!

We live in a pretty, green part of the City & every couple of months in the year our terrace & the ones of neighbouring homes are “vacation resorts” for roaming hoards of our primate cousins. A few years ago our terrace was a nursing / maternity home for a monkey family. We would wake up with the noise of them jumping up & down on the roof. “Daddy” Monkey once even managed to stare down my otherwise intimidating husband, when the latter yelled at the baby monkey swinging on the cable! While the babies are absolutely adorable, & it’s lovely to observe them through the window grills… It’s a bit scary when you walk into the room to see tiny, dusty almost human paw prints on the chest or TV & notice missing apples!! And you know you have been raided! One morning we woke up to the sound of my sister-in-law running round with a broom, trying to coax a tiny, frightened baby monkey out of the house. The poor creature must have snuck in through an open window & forgotten how to get out ūüė¶ We somehow managed to get him out the front door.

Since then, they pretty much stopped visiting. Until this afternoon…

Bombay’s actually got a winter happening this week. So of course I make the most of the crisp, cool weather by keeping all the windows wide open! And I definitely wasn’t expecting any visitors of this kind! I had lunch, checked on the dinner that was made for tonight. The food was still too warm to pop it in the fridge, so I made sure the bowls were covered & went to my room to watch The Truth About Cats & Dogs (sucker for romcoms!) & get a little shut eye before I started on my baking adventure of the day. I came down to the kitchen about 2 hours later & saw a pack of biscuits & another of chips strewn open on the window pane. The steel box of¬†chapatis¬†(whole wheat flatbread) was lying open with at 4 missing & one lying on the table! The bowl of spiced potatoes with peanuts was uncovered with nearly half the contents gone, with bits of food all over the table! And of course the creepy telltale paw prints. I freaked out! A quick look around the house… I was alone! Thank heavens! And thank the stars for making me lazy today… else¬†the monkeys would’ve been in for a treat! I usually place things to cool by the window… well never again!

The recipe I’m going to share today has nothing to do with primates! The only thing that’s relevant here is that the key ingredient is from an area¬†known for its notorious monkeys! My parents brought in the New Year with friends¬†at a hill station called Panchgani, about 280 km from Bombay. And when they returned they brought back 4 kg of strawberries!! Now we are a family of strawberry lovers & I love using them when I cook, like here¬†or here. But still 4 kgs?! Well anyway, after distributing (some), indulging in strawberries & cream (a lot!), we still had quite a bit leftover. So Ma said, “Let’s make Jam! (To be translated as, “YOU make Jam!”)

I looked up a recipe¬†or two¬†online that didn’t require pectin, jam sugar or any preservatives.¬†From ones I liked, one used cornflour / corn starch & the other was made in the microwave. So I merged the 2, added my twist & here it is…

Homemade Strawberry Jam!

Ingredients

  • 250 gm fresh Strawberries
  • 1/2 cup Sugar
  • Juice of 1 small Lemon
  • A lot of patience!

Method

  1. Wash, hull &¬†cut the Strawberries. I left the smaller ones as they were, as it’s nice to bite into a whole strawberry, once in a while!
  2. Mix in the strawberries, sugar, lemon juice, & leave to rest for 5 to 10 minutes in a sauce pan.
  3. Cook over medium heat for 5-7 minutes till the sugar dissolves.
  4. Bring to the boil & then reduce the heat to low.
  5. Now patience needs to kick in as you stir occasionally & wait for the jam to thicken. This could take up to 30 to 40 minutes.

And there you have it!

Note

Ma is a bit of a purist, so I made 2 batches of jam. One was¬†with the above recipe & the other had “my twist”! I cut down the amount of lemon juice & added some orange juice along with mint & spices. I think it worked ūüôā

This recipe yields about 250 gm of Jam & was absolutely delicious with:

  1. Candied Orange Peel & Rosemary Pancakes made with fresh cream as I ran out of milk and buttermilk! Can you believe that! 
  2. Raisin Scones I followed the recipe from my super talented friend Lidia’s blog. They were light, crumbly & yum!
  3. Peanut Butter & Jam Cookie Cups the baking adventure of the day when the monkeys attacked!
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A Happy New Year!

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A very, very Happy New Year to all of you from The Odd Hour Kitchen ūüôā

It has been so very long since my¬†last post¬†that I forgot my password ūüė¶ Silly me!

I have missed logging on & reading all my friends’ blogs, interacting & connecting with folks I’ve never met but yet who are like kindred spirits bonding over our love & passion for food. I have really missed that!

And I’ve missed writing.

So one of my New Year Resolutions, one which I do not intend on breaking, is to be more regular on my blog (at least more than once in 4 months!)… and to remember my passwords!! Fingers Crossed!!

Well one of the main reasons why I haven’t been blogging is that I have been baking… like a lot! I haven’t felt as centered, at one with myself or simply delighted than when I’m in my Kitchen, mixing, whisking, tasting away! I think I may have found my calling.

I took the plunge & decided to take my passion for food a step further… The Odd Hour Kitchen is now a small home bakery¬†ūüôā So with the apron, I now have on a little entrepreneurial hat. And it is such fun! I get to bake all the time, in my Kitchen with my music and spread love & joy through what I bake! All this without the extra calories (& the guilt that goes with it!) from the earlier days, when I just¬†had to bake¬†& whatever came out of the oven went straight to my hips! To be fair, I did share with the husband (who complained about the increasing inches round his waist!), my parents (who honestly don’t need the extra sugar!) & of course eager friends & family. But now with this new “venture,” my food is helping me connect & reach out to so many more!

It started with the¬†Raksha Bandhan festival in August, the day which, according to Indian tradition, celebrates the bond & love between brothers & sisters. The sister ties an ornamental thread or Raakhi¬†on the wrist of her brother who promises to protect her all their life while she in turn pledges to pray for his well being. The brother has to then gift her something pretty, while the sister gets him something sweet… of course, what would an Indian festival be without any¬†mithai¬†(sweetmeat)! There are loads & loads of Indian Sweets…¬†kaju katlis¬†(diamond shaped bites of heaven made with cashewnuts),¬†laddoos¬†(ball-shaped sweets made with different ingredients like chickpea flour, semolina, coconut & of course sugar & clarified butter), I could go on, & on…

But it’s not uncommon to go with chocolates, cupcakes, cookies either. In fact some of my first experiments in baking were nearly charred brownies for my brothers on¬†Raakhi¬†day!

Now, since I don’t burn my brownies anymore, & I have added a few more goodies to my repertoire, it seemed like a great time to open up my Kitchen to more people on¬†Rakshabandhan!¬†So I updated my¬†Facebook page,¬†sent out emails, Whatsapp messages to friends & family & put out 3 products on my menu… bite-sized versions to go with the Indian¬†mithai¬†theme.

And I got a surprisingly decent response & with that the exhilaration of baking to meet orders & deadlines… very exciting! All charged up then, I participated in a Bake Sale & then opened up for¬†Diwali,¬†the Hindu New Year. So far, I’ve been working from festival to festival & with a fairly fluid menu. Of course if somebody calls me & asks me to bake something for them off the menu, any day of the week… I never pass up the opportunity ūüėÄ

I’m hoping to crystallize the menu, get more organized & get myself out there a little better in terms of visibility this new year… & lets see where this goes ūüôā Meanwhile I’m happy to be experimenting, trying out new recipes & baking on request!

So, if you live in Mumbai (or have friends & family that do), & want to indulge your sweet tooth you could call, mail or check out my little online store for comforting goodies.

Here are some of things that I’ve been baking over the past few months.

These CHOCOLATE STREUSEL Cupcakes are perfect with a cup of tea or coffee… not too sweet, with a delicious crunchy chocolate chip topping.

DEVIL’S FOOD CUPCAKES… Rich, Dark, Moist & Mysterious… with a surprise filling in each… Eggless too! For a friend’s dessert night

Light, Melt in Your Mouth… I made these ALMOND SHORTBREAD COOKIES the first time for a friend’s baby shower

This one’s a Gluten Free, Nut Free, Dairy Free CHOCOLATE FUDGE cake… The husband’s childhood buddy & his brother dropped by for dinner & stayed till 5 am! The brother had all these diet restrictions… so this is what I served!

I call these BROOKIES… A Brownie & Cookie Hybrid ūüôā I made these the first time as an experiment on my unsuspecting brothers… it worked! I do them with home made Salted Maple Caramel Sauce & Almonds / Peanut Butter & Snicker Bars / Orange Marmalade

So that in a nutshell is what I have been up to over the past 4 months… with of course a trip or 2 to¬†Jaipur¬†to teach at the school & a visit to Singapore to ¬†see my adorable little¬†babus,¬†my¬†nephews. I do hope to cook more, share more recipes & be around a lot more!

To sign off… Magic, Dreams, Love, the Time to enjoy a good Book, favourite Music or a Quiet Moment alone, the Spirit to give wing to your Creativity, loads of exciting Adventures (inside the kitchen & out!) & of course Joy, Peace & Health…. That’s what I wish for you all this New Year!

Busy Week Baking!

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It’s been quite a week! The incessant rain, the work at home… And of course, my Kitchen Adventures!

We had a family reunion on Sunday at my aunt’s. It was amazing! Almost everyone was there, together after years! Great conversation, alcohol, food! I was requested to bring along dessert… which I did!

On Sunday – Flourless Orange & Almond Cup Cakes with Ginger & Spice Infused Candied Orange Peels

Then my dietitian, who’s helping me on my weight loss quest (Oh have I been cheating! Luckily she doesn’t follow my blog!), requested me to experiment & work on a few baked goods that are healthy…

On Monday - Whole Wheat, Jowar (Sorghum) & Bajra (Millet) Breadsticks And Whole Wheat & Millet Crackers

On Monday – Whole Wheat, Jowar (Sorghum) & Bajra (Millet) Breadsticks
And
Whole Wheat & Millet Crackers

On Tuesday - Oatmeal & Banana Muffins

On Tuesday – Oatmeal & Banana Muffins

And my Ma & Dad had guests coming over for dinner & guess who was in charge of dessert?

On Wednesday – Mocha Almond Cupcakes

And of course I read up a bunch of recipes & wanted to try them all! Maybe next week?

ūüôā

Bread (Gone-Wrong) Pudding

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To begin with, sorry for the incomplete post you may have received last week… I was trying out the WordPress app on my smart phone, & of course being technologically challenged, I ended up posting my draft instead of saving it!!

Well it has been a couple of those days…

All I’ve wanted to do is lay curled up in bed with a book, a movie or sweet dreams! I can’t seem to get myself out of bed to do anything…I guess I’m in the “Summer Holiday” zone! It’s May! My birthday month! The Mango¬†month! The month you just loll around & do nothing. The month you nap all afternoon & hang out with friends all evening. The month that you sleep in late & stay out all night. The month with near zero responsibility, right?

Ahem… Shivani, you were 18 a long, long time ago! Snap out of it!

It didn’t seem to be a great week for baking either… While at breakfast over at my parents’ on Monday a light bulb went ping in my head while I watched Ma make herself a PBJ sandwich. How about making a Peanut Butter Jam Bread?

So I did…

It looked pretty & all, but the texture wasn’t quite what I imagined or liked too much ūüė¶

Then I decided to bake a batch of these gorgeous Lemon Cookies 

Oh & I left them in the oven too long… Too embarrassed to put up the “after” picture ūüė¶

So there I was stuck with a ”not-so-great” PBJ Loaf & some pretty singed Lemon Cookies & a strong resolve that I couldn’t just throw them all away!¬†

And once again a light bulb went ping inside my head & I thought…

“Gone wrong? Make right!”

I got together:

  • 2 Eggs
  • 150 ml Cream
  • 2-3 tablespoons Sugar
  • Icing Sugar to dust
  • 3 tablespoons Butter
  • My (not-s0-great) Peanut Butter & Jam Loaf

Then I:

  1. Whisked the eggs till light & frothy.
  2. Added the cream & sugar & combined them well.
  3. Generously buttered a baking tray.
  4. Dipped slices of the PBJ Bread in the Egg-Cream mixture & arranged them on the baking tray.
  5. Poured the remaining mixture over the bread.
  6. Dotted the top of the pudding with butter & sprinkled some sugar over it.
  7. Baked it in the oven at 180 C for 30 minutes.
  8. Dusted it with some icing sugar.
  9. And smiled!

Not too bad at all! A warm, comforting, very “home” dessert… I was happy I made it right!

Now any suggestions what I could do with the Lemon Cookie Crumbs? Do tell!

Brooklyn Blackout Cake

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I really need to check my tickets like a million times before I travel next… especially if they’ve been booked by someone else! There I was on Saturday afternoon, all content after my theatre workshop in Jaipur, excited to head back home that evening… when I just happened to glance at my ticket. And guess what… I was booked on the flight home the¬†next¬†day!! Long story short, I got an extra 24 hours in the city, which was great since I had been supremely¬†lazy¬†this trip & hadn’t gone anywhere! So I went shopping (yay!), had a drink & a traditional Rajasthani dinner with my friend (camera played tricks so no pictures :-()… & lazed some more all of Sunday!

But my delayed return home meant that I would not have the time to a bake a birthday cake for my father-in-law before mid-night Sunday… or would I?

While relaxing on Sunday, I caught up on my blog-reading. I was going through one I had just started following¬†Food Made With Love… the name itself got me interested because that’s what I believe in too, spreading love through food! And I hit jackpot! I saw a recipe for a¬†Brooklyn Blackout Cake. I was very intrigued… this was the 2nd time in 2 days that I came across that cake! Seemed like there was some history to it. And there is! I love background¬†stories to everything!¬†I went & asked my best friend, Google, & here’s what I found.

The Brooklyn Blackout Cake is a soft, crumbly, 3 layered chocolate cake (usually Devil’s Food) with a wonderfully deep yet light chocolate custard / pudding filling & frosting, topped with a layer of finely processed cake crumbs. Sigh… I wanted to sink my teeth into that one right then & there!!

The original cake was invented by a New York bakery, Ebinger’s, ¬†which was a Brooklyn institution from 1894 to 1972. During World War II, the Civilian Defense Corps in the U.S., regularly practiced blackout drills. In Brooklyn, which was close to the naval yard, blackouts prevented the battleships which were dispatched from being silhouetted by the bright lights of the¬†borough in the background. So the dark, almost black cake was named after these blackout drills.

This rich, intense cake was somewhat of a staple in New York, the cake that you took as a gift at a dinner party, for birthdays or just as a treat! It was apparently the kind of cake that grandparents tell their grandkids about… “You have no idea what you have missed!”¬†types. Ebinger’s shut shop in 1972. Of course the authentic Brooklyn Blackout Cake recipe was lost with that. Many bakers, bakeries & die-hard Ebinger fans have since tried to recreate this yummy-licious cake.¬†

The recipe I followed is from¬†Food Made With Love,¬†which was in turn from the¬†Humming Bird Bakery Cookbook.¬†Luckily I had most of the ingredients I needed & my doll of sister-in-law picked up the rest by the time I landed! So I reached home & got down to making the Brooklyn Blackout Cake for my father-in-law’s birthday!

Ingredients:

Cake

  • 100 gm Butter, (softened)
  • 260 gm Caster Sugar
  • 2 eggs
  • 1/4 teaspoon Vanilla Extract
  • 45 gm Cocoa powder
  • 3/4 teaspoon Baking Powder
  • 3/4 teaspoon Bicarbonate of Soda
  • 170 gm Plain Flour
  • 160 ml Whole Milk

Chocolate Custard:

  • 250 gm Caster Sugar
  • 2-3 tablespoons Maple Syrup
  • 125 gm Cocoa Powder
  • 200 gm Cornflour
  • 85 gm Butter
  • 1/2 teaspoon Vanilla Extract

To Sprinkle:

A pack of Chocolate Chip Cookies, blitzed in the food processor

Note:

The original recipe called for:

  • Unsalted butter. If you do use this, you need to add a pinch of salt.
  • 500 gm Castor Sugar. I thought I’d start off by adding half the quantity of sugar & taste my way along to see if more was needed. I think 250 gm was enough
  • 1 tablespoon Golden Syrup.¬†I figured that the Maple Syrup enhanced the sweetness & added this rich flavour to the custard.

3 x 20 cm cake tins, base-lined with grease-proof paper

Method:

For the Cake

  1. Cream the butter and sugar  until light & fluffy.
  2. Add the eggs one at a time,whisk & mix well ,scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
  3. Beat in the vanilla extract, cocoa powder, baking powder & bicarbonate of soda (plus salt if using).
  4. Add half the flour, then all the milk, & finish with the remaining flour. Mix well until everything is well combined.
  5. Pour the mixture into the prepared cake tins & smooth over with a palette knife.
  6. Bake in the preheated oven at 170 C for 2o mins (if using 3 x 20 cm tins). 
  7. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

For the Chocolate Custard:

  1. Put the sugar, golden syrup, cocoa powder & 600 ml of water into a large saucepan and bring to the boil over medium heat, whisking occasionally.
  2. Mix in the cornflour with 120 ml of water, then whisk into the cocoa mixture in the saucepan.
  3. Bring back to boil , whisking constantly. This is important else the custard will be lumpy. 
  4. Cook until very thick, about 10 minutes.
  5. Remove from heat & stir in the butter & vanilla extract.
  6. Pour the custard into a bowl, cover with clingfilm & chill until very firm.

It looked so pretty & delish even without the crumbs!

Putting it Together

  1. When the cakes are cold, using a serrated knife, slice a thin layer off one of the cakes.
  2. Put this layer into a food processor and process to make fine crumbs.
  3. Put one cake on a cake stand and spread about one-quarter of the chocolate custard over it with a palette knife.
  4. Place a second cake on top and spread another quarter of the custard over it.
  5. Top with the last cake and spread the remaining custard over the top and sides.
  6. Cover with the cake crumbs and chill for about 2 hours.

 Note;
  • I used the wrong sized cake tin (a larger one!) so the cake didn’t rise enough to give me 3 layers + crumbs
  • I sliced 2 layers & instead of cake crumbs, used the cookie crumbs
  • Also since I made 1 large-ish cake, it took longer to bake almost 35 minutes.

I finished frosting just after midnight, so we ended up cutting the cake the next day. It stayed well in the refrigerator & I kept it out for an hour before serving. It was so worth the wait! Soft, gooey & rich, rich chocolate!! And surprisingly light too. This cake is going to be baked pretty often I think!!

This recipe serves 12 people.

PS: I would like to thank Robert Simon for informing me that the¬†Original Ebinger Brooklyn Blackout Cake,¬†was made with¬†Coffee.¬†That, I can imagine, would take the cake to another level! Am definitely going tot add in the coffee the next time I make it ūüôā

Baked Yogurt With Figs & Honey

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It was a happy day indeed!

My 16 month old nephew, Aviloo (his older brother calls him that, so we do too!), looked at a picture of me & said “Maasi”¬†(maternal aunt in my native Gujarati)!! He has just about started talking & after saying “Mama”, “Papa”, “Bird”, & “Ball”… it’s “Maasi“! Of course Mimima¬†(his grandmother & my mum), Nana¬†(his grandfather & my dad) &¬†Maasa¬†(my husband) are extremely upset ūüėČ


The best thing in the world is to have a sister! I’ve always wanted an older brother too, but I wouldn’t trade my sister for all the chocolate in the universe! She’s been my pillar, my all time-go-to, my best friend! So then the worst thing about having a sister is that it’s so very, very difficult if she lives far away from you! And especially if she has 2 little boys you love the most!

Her older son, Ahaan, is 3 & at that magical age when everything is about stories & questions & drama & discoveries & tantrums… a very entertaining age if you are the doting aunt waiting for daily updates about “What did Ahaan say / do today?” Not so sure if you are the Mom or Dad being constantly¬†bombarded¬†with Whys, Hows, Whats & of¬†course the NOs!

And little Ahir or Aviloo who is in his own quiet way lighting up our lives with bright dimpled smiles, cuddles, squeals of delight & wonder at everything, wanting to explore, do things his brother does. When Nandini called to tell me he said “Maasi”,¬†I was super excited & very moved. I haven’t been around the tot or spoken to him as much as I did with his brother & yet he called my name!

How I wish I was with them! I miss them so much!

Silly as it may sound, I wanted to make something to celebrate & also in a way bridge the geographical distance.

My sister, my brother-in-law & my nephews are vegetarian. She complains constantly that I don’t post enough vegetarian & egg-free dishes. So here is a dessert I have been meaning to try my hand at, using the one ingredient the boys can’t get enough of… Yogurt!

Since I am on a health trip & attempting to make desserts that are not only¬†delicious¬†but¬†healthy¬†too, I will not make this one an exception. Almost all the recipes I looked at needed condensed milk. Sneaking spoonfuls of sweet condensed milk & Nutella from the fridge late at night… is a very comforting childhood memory. I love it! And it’s been years since had some. But tempting as it was to use the real thing, I looked for a healthy substitute. I’m so proud of my restraint!

I decided to make condensed milk at home!I found¬†a recipe¬†that seemed the simplest & most hassle-free. And no, I did not substitute the sugar! That would be asking for too much! I just cut down the quantity of sugar ūüôā

Ingredients for Condensed Milk

  • 1 cup + 2 tablespoons Instant Powdered Milk
  • 1/2 cup Warm Water
  • 3/4 cup Sugar¬†

Note: I thought 3/4 cups Sugar was too much so I used 1/2 cup + 1 tablespoon Brown Sugar + 1 teaspoon Vanilla Extract. The next time, I may use 1/2 cup or less.

Method

  1. Mix the powdered milk & warm water in a bowl.
  2. Set the bowl in a pan of hot water & stir in sugar &  vanilla extract until dissolved.
  3. You may want to set it in the refrigerator or use it once it reaches room temperature.

This recipe makes 1 1/4 Cups

¬†I have adapted the following recipe from¬†Meatless Monday’s Apricot Pistachio Baked Yogurt

Ingredients for Baked Yogurt

   

  • 2 cups Low Fat ¬†Yogurt
  • 1 1/4 cup Home-made Condensed Milk
  • 2 Figs
  • 1 tablespoon Honey
  • 2 tablespoons Water
  • 2 Star Anise
  • 2-3 Cloves

Method

  1. Tightly bind the yogurt in a muslin cloth, place it on a sieve over a bowl & keep aside in the refrigerator for about 30-40 minutes.
  2. Once the water has drained out & the yogurt is thick & creamy, combine it with the condensed milk until smooth.
  3. Pour the mixture into a medium sized baking dish or individual ramekins & place in roasting pan filled with water & bake in a pre-heated oven for 30 minutes

  1. Meanwhile heat water with star anise, cloves & honey & add the figs.
  2. Turn the heat off after a few minutes & let the figs stew for a bit in the spice infused honeyed water.
  3. Pour the fruit over the baked yogurt & serve warm or chilled.

The boys will surely love this but I think I too, may have discovered one of my favourite non-chocolate desserts! It is light, creamy, a bit like caramel custard in texture. The star anise & cloves cut through the sweetness of the figs & honey & add another dimension to the flavour.

This recipe serves 4-6 people

Strawberry Cake with An Orange-Basil Glaze

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I HAD to bake today! It has been so long since I last baked.

This cake was put together with such a sense of urgency! Almost as if I didn’t bake right then & there, something awful would happen! After a pretty harrowing past couple days, I knew where this was coming from. There’s a whole lot of change going on in my life. I am pretty good with that usually, in fact I thrive on it. It suits my restless Gemini spirit just fine, adapting to ¬†new experiences, new feelings… reworking things to make it all ¬†fit & brand new. But sometimes change comes with a sense of losing control… of yourself, the situation. You tell yourself to be patient & ride with the tide, more often than not, it works. But there are days when my “Zen”-ness all but disappears…¬†I so desperately¬†needed some Kitchen Therapy!

I didn’t bother with photographs or music & just got right down to it!

¬†I wanted to use Strawberries (they were heading to the trash-can in a couple days!) & Oranges (just bought a dozen yesterday). And of course it all had to be “almost” in sync* with my diet plan & diabetic-friendly since my mother-in-law is visiting.

I remembered reading a scrumptious ¬†Apple Yogurt Tea Cake¬†recipe on¬†Sam’s blog, Le Pirate¬†& used that as the base reference for my cake. I didn’t have macadamia oil, so I used olive; substituted the sugar with Sugar-Free tablets; used a combination of whole wheat flour & oat meal instead of plain flour, & added some crushed roasted peanuts I had leftover from¬†yesterday¬†& an orange-basil glaze just for fun!

Ingredients

For the Cake

  • 1.5 cups Oat Meal
  • 1 cup Whole Wheat Flour
  • 3 tablespoons Crushed Roasted Peanuts
  • 15¬†tablets Sugar Free / Sweet ‘n’ Low powdered / 1 cup Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 cup + 2 tablespoons Yogurt (beaten well)
  • 1/4 cup Milk
  • 1/3 cup + 1 teaspoon Olive Oil
  • 3 Eggs
  • 1 teaspoon Vanilla Extract
  • 150-200 gm Strawberries (chopped)
  • Zest & Juice of 2 small Oranges

For the Glaze*

  • Juice of 2 Oranges
  • 2 tablespoons Brown Sugar
  • A few leaves Basil (roughly chopped)

*The reason why this is “almost” in sync with my diet plan. You could avoid the glaze, but then again…

Method

Cake

  1. Whisk together the oat meal, whole wheat flour, peanuts, Sugar Free tablets, orange zest & baking powder & soda,  & toss in the chopped Strawberries.
  2. Beat the eggs well & add vanilla extract, yogurt, olive oil, orange juice & whisk well.
  3. Add the liquid mixture to the dry one & combine it gently. Don’t over-mix.
  4. Adjust the consistency of the batter with milk.
  5. Bake in a pre-heated oven at 180 C for about 30-40 minutes

Glaze

  1. Heat the orange juice & brown sugar mixture with basil leaves on a low flame till the sugar melts & the consistency turns syrupy. Strain & keep aside till the cake is done. 
  2. Use a skewer to poke some holes on the cake & pour the syrup over it while still hot.

Oat-Meal & Whole Wheat Cake with Strawberries & Orange-Basil Glaze

And Sam is so right… this cake hardly takes any time to put together &¬†in spite¬†of using oat meal & whole wheat flour, instead of refined, plain flour, the cake still turned out wonderfully moist, soft & oh, so delicious!

This recipe makes a 7 inch loaf… a perfect breakfast treat for a harrowed girl on a diet… guaranteed to make you feel better ūüôā