Thursday, 20 August 2015

Hasselback Apples

Hasselback is a style from Hasselback potatoes,which are made using large size potatoes.

Hasselback potato is a swedish speciality.
The meaning is to roast in hot oven until extremely crunchy and golden on the outside but soft and mushy in the inside.
A potato that straddles the line between roasted and baked and that happens to be pretty too.
The style has been copied to make with large size apples.
It is very light and a delicious dessert which goes very well with vanilla icecream.

Large size apples(red ones)-2,
Brown sugar-2 and 1/2 tbsp-divided,
Melted butter-2 and 1/2 tbsp-divided,
Regular oats-2 tbsp,
Cinnamon pwd-3/4 tsp-divided,
Plain flour or maida-1 tsp.

Method:(This can be made in a 8 inch casserole or any pan the size in which the apples will fit. If made in a casserole you will not need a tray beneath it as the base is thick)
Pre heat oven to 200C
Peel, chop and core the apples into halves .

Using a knife cut the halves almost midway spacing 1/4 inch intervals.

Place apples halves cut side down in a greased pan or greased casserole.
Take a small bowl and mix 1 tbsp of butter,1/2 tsp of cinnamon pwd and 1 tbsp of brown sugar.

Brush the mixture evenly on the apples.
Cover with a aluminium foil and bake for 10 minutes.

Remove the foil and bake for another 10 minutes.
If you are using a pan then place a tray underneath to prevent  the juice at the bottom  from sticking and overbrowning.

Take out after 10 minutes and leave it to cool for 7 to 8 minutes.
Combine the remaining 1 and 1/2 tbsp of sugar,1 and 1/2 tbsp of butter,remaining cinnamon pwd, 1 tsp of flour and 1 tsp of oats in a bowl.

Carefully fan open apple halves and spoon the mixture evenly inside and over the apples.
Bake for another 10 minutes at 200 C .
Turn the broiler to high and bake for 2 minutes to evenly brown the top.
Take out and leave to cool.
Enjoy this light dessert with a dallop of icecream.
Can be kept in fridge for few days.

Makes 4 servings!

Sunday, 12 July 2015

Pineapple upside down cake

Ingredients for batter:

Flour or maida-1 and 1/2 cup or 195 gms,
Sugar-3/4 cup or 95 gms,
Butter-100 gms,
Baking powder-1 tsp,
Milk-1/2 cup or 120 ml,
Cream of tartar or lemon juice-few drops,
Vanilla-1 tsp.

For caramel-(topping)
Butter-4 tbsp or 1/ cup4 or 55 gms,
Pineapple-1 medium size-peeled,quartered,cored and cut into 1/4 inch slices,
Light brown sugar-3/4 cup or 100gms.

Note:This is a sweet cake as sugar is used twice,in the batter and as a topping in the form of caramel.
You can lessen the amount of sugar in the batter to 80 gms.

Butter a 8 inch round cake pan.

Place butter and brown sugar in a saucepan over low heat with a spatula  until butter has melted and sugar has dissolved.

Continue cooking without stirring for few more minutes or until the sides are bubbling and the sugar is caramelised.
Remove from heat and pour into the greased cake pan.

Evenly arrange the fresh pineapples slices on the caramel.

Cake batter: Pre heat oven to 180 C
 In a clean bowl beat the egg whites with a few drops of lemon juice or cream of tartar just until peak.

Keep aside.
Sift flour and baking pwd in a bowl.
In another bowl beat butter  for few seconds and then add sugar and beat for 3 to 4 minutes until light and fluffy.

Add egg yolk and beat for a minute.

Add vanilla essence and beat for few seconds.
Scrape down the sides of the bowl.
Add the flour mixture alternately with the milk ending with the flour mixture.

Remove the beater and with a spatula gently fold in the egg whites into the batter in two additions.

Pour the batter into the cake pan,smoothing the top.
Bake in a pre- heated oven for 45 minutes or until the top of the cake has browned and starts to pull away from sides.

Tooth pick inserted in the center comes out clean.
Remove from oven and let it cool on wire rack for 10 minutes.
Run a knife around the edges of the pan and then invert the cake on to your serving plate.

Leave it to cool for 1/2 hour.
Best eaten fresh but can be kept in the fridge for few days.

Sunday, 22 March 2015

Marble loaf cake

Al purpose flour or maida(sifted)-200 gms,
Butter-200 gms-cut into small cubes-room temperature,
White sugar(bhura or powdered)-200 gms,
Baking powder-1 and 1/2 tsp,
Cocoa pwd-2 tbsp,
Milk-1/4 cup for the vanilla batter and 2 and 1/2 tbsp for the cocoa batter.

Pre heat oven to 165 C
Grease a 9 inch baking loaf pan with butter and then lay butter paper at the bottom.
Grease the butter paper with butter too.
Take a bowl and place the sifted 200 gms of plain flour in it.

Add the baking powder and using a wire whisk,mix the flour.

Beat butter with an electric beater for a minute.

Add sugar and beat for 3 minute,

The batter will be light and fluffy.
Add egg one by one and beat each time for 30 seconds.

 Scrap the sides.

Add vanilla essence and beat for another 30 seconds.

Add flour and milk in three additions,starting with the flour and ending with the flour.

Take 2 tbsp of sifted cocoa pwd in a bowl and mix with 2 and 1/2 tbsp of milk to get a smooth paste.
Mix with a spoon.

Make a division in the vanilla batter such that it is little more then half and the rest of the batter will be mixed with the cocoa.

Or take out 8 heaped tbsp of the vanilla batter and mix with cocoa paste.

Using two tablespoons scoop out one tbsp of the batter into the pan.
Place 1 tbsp of vanilla batter in the pan,leaving space for cocoa batter.

 Or place 1 tbsp of cocoa batter between two vanilla batter.

 Top it with the rest of the batter accordingly.
Using a spoon or knife,smooth the top and fill the sides.
Make a swirl on top with a knife or toothpick.
Gently tap the pan on the counter.
Transfer  the pan to bake for 45 to 50 minutes or tooth pick inserted in the center comes out clean.
Midway after 30 minutes turn the pan for the sides to bake evenly.

Place the pan on wire rack to cool for 5 minutes.
Invert the pan to take out the cake.

Remove the grease paper and leave it to cool on wire rack.
Best when eaten fresh or can be kept in fridge in a container.
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