Lemon-Raspberry Ricotta Pound Cake

  

Ingredients

¾ cup granulated sugar

5 tbsp butter, softened

3 large eggs, at room temperature

¾ cup whole-milk ricotta cheese

3 tbsp lemon juice plus 2 teaspoons, divided

2 tbsp lemon zest

1 tsp vanilla extract

¾ cup all-purpose flour

¾ cup white whole-wheat flour

1 ½ tsp baking powder

½ tsp salt

1 ½ cups fresh raspberries

2 tbsp packed confectioners' sugar  

 

 Preparations

Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray.

Beat granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, 3 tablespoons lemon juice, lemon zest and vanilla until combined.

Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a medium bowl. Add to the ricotta mixture and beat on low speed until almost combined. Gently fold raspberries into the batter. Transfer to the prepared pan.

Bake until browned around the edges and a cake tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen the cake, then invert onto the rack. Carefully turn the cake right-side up. Let cool completely.

Whisk confectioners' sugar and the remaining 2 teaspoons lemon juice in a small bowl until smooth. Brush the glaze on the cooled cake.

To make ahead

Using toothpicks to hold the plastic wrap away from the glaze, loosely wrap the cake and store at room temperature for up to 1 day.

 

 

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Flourless Chocolate Cake

With just five ingredients to work with, this flour-less chocolate cake is quick and very easy to make. Topped with flaked almonds, this cake is a real crowd pleaser! 

Ingredients of Flour-less Chocolate Cake

• 100 Gram Chocolate
• 4 Eggs
• 75 gram Butter
• 100 gram Sugar
• Flaked almonds

Preparations

Break the chocolate into small pieces and melt over hot water.

In a bowl whisk butter and sugar together. As you whisk, add the 4 egg yolks, one at a time.

In another bowl whisk 3 egg whites until frothy.

Let the heated chocolate cool down and pour it into the butter and egg mixture.

Then add the egg white mixture and stir thoroughly.

Pour the chocolate mixture in a floured and buttered oven tray & garnish with flaky almonds.

Set the oven at 175 degrees and bake for about 10 minutes.

Serve the chocolate cake with vanilla ice cream.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Moist Carrot cake- Egg-less

 Ingredients and Prep

Grated carrot 1 cup

All-purpose flour 1/2 cups

Pdr sugar ¾ cup

Milk  ½ cup

Oil ½ cup

Baking pdr 1 tsp

Baking soda 1 tsp

Vanilla essence 1 tsp

Cinnamon pdr 1 tsp

Nutmeg pdr ½ tsp

Vinegar/ lime juice  1 tbsp

Chopped nuts n raisins ¼ cup

Preheat oven @ 180 C

Whisk together all dry ingredients well

In another bowl mix all wet ingredients to a nice smooth texture

Slowly add the dry ing. to the wet ing. , add grated carrots, nuts n raisins to form a thick lump-free batter

Pour batter into a prepared grease tin, tap the tin well to remove any air pockets.

bake for 35-40 minutes or till done.

Let cool completely

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Healthy Egg-less Chocolate Cake

  Ingredients

• 1 cup (128 grams) whole wheat flour
• 40 grams (approx ¼ cup) chocolate
• ½ cup (100 grams) sugar
• 2 tbsp (15 grams) cocoa powder
• ½ tsp baking soda
• 1 tsp baking powder
• ½ cup curd / yogurt
• ¼ cup (60 ml) oil
• ½ tsp vanilla essence
• ½ cup (120 ml) whole milk

For Frosting:

chocolate 20 gm 

butter 3 tsp

cocoa pdr 2 tsp

sugar 5-6 tsp

milk 2-3 tsp                                                                                          

cocoa pdr for dusting

 

 

Preparations

 Preheat oven @180° C for 10 minutes. Grease a cake pan with oil or butter and line parchment paper or dust with flour. Take the chocolate and cut them into small chunks. Mix with ½ tsp flour and set aside.

 Sieve the flour, cocoa powder, baking soda, baking powder in a mixing bowl, mix well and set aside. In a large mixing bowl, take curd and sugar, whisk nicely and mix well till the sugar is melted.

 Add vanilla essence, milk, oil and stir well. Add in the flour mix and fold gently and make a smooth batter without lumps.

 Add the chocolate chunks and give a quick gently stir. Do not over mix the batter. Pour the batter into the greased pan. Tap the pan for couple of times to release any air bubbles trap inside.

 Bake the cake for 30-35 minutes. Start checking from 30 minutes. A tooth pick inserted should come out clean. Remove it from the oven, let it cool down for 5-10 minutes and then demould it. Allow the cake to cool down completely in a cooling rack.

Making the frosting: Take the butter, chocolate and sugar in a sauce pan and heat it for few seconds and switch off the flame immediately when the chocolate starts to melt. Add the cocoa powder and milk, mix well till both sugar and chocolate is melted completely and everything is combined well and smooth. Set aside. Your frosting is ready.

Frosting the cake: Now take the cake and evenly spread the frosting all over the cake with the help of a spatula or knife including the sides. Finally dust the cocoa powder over the cake. Cut and serve.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Lemon Cake

  

Ingredients

1 cup white sugar

½ cup butter

2 large eggs

2 tsp vanilla extract

1 ½ cups all-purpose flour

1 ¾ tsp baking pdr

¾ cup milk

1 tbsp lemon zest

1 tbsp lemon juice

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well combined. 

Sift flour and baking powder together in a separate bowl; add to creamed mixture until incorporated. 

Pour in milk, lemon zest, and lemon juice; mix until smooth. 

 Spoon batter into the prepared pan. 

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. 

  

Let cake cool before cutting into desired shapes and enjoy with your hot tea/ coffee.

Lemon cake in microwave - 5 minutes !

Ingredients and Preparations

 eggs 2 

sugar 4 tbsp 

whisk both well 

oil 4 tbsp

milk 4 tbsp

juice of 1 lemon

mix all well 

flour 8 tbsp

baking pdr 1/2 tsp

mix well 

pour into a greased microwave safe dish and microwave for 5 minutes 

topping 3-4 tbsp condensed milk, mix with 1 lemon juice well

spread over the cake, top with lemon zest, cut and serve 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Banana Cake

  

Ingredients for Banana Cake: 

Ripe bananas - 3-4 (mashed) 

Lemon juice - 2 tsp. 

All-purpose flour - 3 cups 

Baking powder - 1 1/2 tsp. 

Salt - 1/4 tsp. 

Unsalted butter - 3/4 cup (softened) 

Sugar - 2 cups 

Eggs - 3 

Vanilla extract - 2 tsp. 

Buttermilk - 1 1/2 cups 

Unsalted butter - 1/2 cup (softened, for the icing) 

Cream cheese - 8 oz. (room temperature) 

Vanilla extract - 1 tsp. (for the icing) 

Powdered sugar - 3 1/2 cups 

Method of preparing the Banana Cake: 

 

Preheat the oven to 275°F (135°C). Grease and flour a 9X13-inch baking pan. 

 

Mix the bananas with the lemon juice, and set aside. 

 

In a medium bowl, mix the flour, baking soda, and salt and set aside. 

 

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and then stir in the vanilla. 

 

Alternating between the two, gradually beat the flour mixture and the buttermilk into the creamed butter-egg-sugar mixture. 

 

Stir in the mashed bananas until just mixed. 

 

Pour the batter into the baking dish and bake for around 70 minutes, or until an inserted toothpick comes out clean. 

 

While the cake is baking, place a sheet pan in the freezer. 

 

Remove the cake from the oven and place it on the frozen sheet pan. Freeze for 45-60 minutes. 

 

Cream the butter and cream cheese together. 

 

On a low setting, beat in the vanilla extract and the powdered sugar until combined. 

 

Mix on high until smooth. Frost the cooled cake and serve. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Orange Ginger Sponge Cake

  

You can never go wrong with a creamed sponge cake; beating butter and sugar together, adding eggs, then folding in flour to make a simple sponge. This time we're incorporating the eternal winter fruit- orange- for a spring welcoming cake. 

To make your own instant candied orange, slice an orange and dip it in a syrup made from melted sugar and butter. Transfer immediately to ice water to set the syrup, and voila!

Ingredients for sponge cake: 

Butter - 14 oz. 

Sugar - 13 oz. 

Eggs - 6 

Self-Rising flour - 14 oz. 3 cups

Baking powder - 3 tsp. 

Orange juice - from 1 orange 

Orange zest - from 3 oranges 

Milk - 2.5 fl oz. / 75 ml

Vanilla Extract - 3 tsp. 

Ingredients for cake icing: 

Cream cheese - 17.5 oz.

Powdered sugar - 7 oz. 

Ginger pdr- 1 tsp. 

Candied orange slices - as needed 

 

 

Method of preparing the sponge cake: 

 

Heat the oven to 350°F/180°C. Grease and flour 3 round baking pans. 

 

Cream the butter and sugar together for a few minutes until light and fluffy. Gradually add the eggs to the mix little by little, beating well after each one. 

 

In a separate bowl, sift the flour and baking powder together, then fold into the butter mixture. Mix the orange juice and zest into the milk with 2 tsp vanilla extract, then gently incorporate into the mix a little at a time. Test your mixture using the 'soft-dropping' method. It should fall easily from the spoon. 

 

Divide the batter evenly between the 3 pans and smooth the tops. Bake for 20 minutes on the middle rack, then remove and allow to cool before turning each out and cooling fully on a wire rack. 

 

Beat the icing ingredients (part from the candied orange) together until light and fluffy, then use the resulting mixture to sandwich the three cakes together. Top with candied orange slices, if desired. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs