Cakes ~ Tamalapaku

Showing posts with label Cakes. Show all posts

Eggless Marble Cake

BM #111 Week 3 Day 3 -

This is a simple cake with random pattern of vanilla and chocolate batters.
I made it for my older one's 18th birthday a few months back as she wanted a very small celebration at home.
Feel free to pour the two batters in any pattern.

Ingredients -

Yogurt 1 cup
Sugar, fine 3/4 cup
Oil 1/4 cup (I used Olive Oil)
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Maida / All Purpose Flour 1 cup
Whole Wheat Flour 1/2 cup
Vanilla Extract 1 tsp
Milk 1/4 cup
Cocoa Powder 2 Tbsp

Method Of Preparation -

In a mixing bowl, whisk yogurt, oil, fine sugar. After the sugar is well blended, add in the baking soda and baking powder. Mix gently and set aside for 10 minutes.

In another mixing bowl, sieve the flours and set aside.

Prepare a baking tin by spraying oil and/or lining with a parchment paper. I used a bundt pan so didn't use parchment paper.

In the yogurt mixture, add the flour gradually and mix to get a smooth batter. Take care not to over mix.

I had to add about 2-3 Tbsp of milk to get a flowing consistency.

Preheat the oven to 350 °F.

Divide the batter into two portions.

In one of the portions, add cocoa powder and blend it in adding 2-3 Tbsp of milk as needed.

In the prepared bundt pan, pour 2 tablespoons of the Vanilla batter in the center and 2 Tbsp of cocoa batter, continue this pattern till a typical dark and light pattern alternates.

Bake in the preheated oven for 30-35 minutes or until a tester comes out clean.

Remove and allow it to cool before slicing it as needed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#111.

Preparation Time 30 minutes + Baking time 35 minutes
Makes a small bundt pan

Posted by Harini R on Sunday, April 19, 2020

7 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Cocoa Powder, Cocoa products, Dairy Products, Flours, Milk, Wheat Flour (Godhuma pindi), Yogurt (Curd/Perugu) | |

Eggless Spiced Carrot Muffins

BM #111 Week 3 Day 2 -

These spiced carrot muffins are a new favorite with the kids at home.

With everyone at home these days, such baked goodies brighten up our days and help in breaking the monotony. I gave the recipe to the kids and they baked these muffins.

Ingredients -

Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp
Cinnamon Powder 1 tsp
All Spice Powder 1/8 tsp
Cloves 8 (powdered)
Walnuts, chopped 1/4 cup (or more)
Wet ingredients -
Carrot, grated 1 cup
Yogurt/Curds 3/4 cup
Oil 1/4 cup
Milk 3 Tbsp
Sugar 1/2 cup
Vanilla Essence 1/2 tsp

Method Of Preparation -

Sift the flours, baking powder, baking soda, cinnamon powder, all spice powder, cloves powder, salt and set aside. Mix in the chopped walnuts.

Mix the yogurt, milk, sugar, vanilla essence and oil. Beat until the sugar is dissolved.

Preheat the oven to 375 F and line the muffin plate with liners.

Fold in the grated carrots in the liquid and pour the flour mixture gradually and mix gently until a lump free, free flowing batter is obtained.

Divide the batter equally in the muffin cups. [I used a few regular sized muffin cups too].

Bake them for about 15-20 min. I had to bake them for 18 min.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#111

Preparation Time 15 minutes + 18 minutes
Makes 48 mini muffins

Posted by Harini R on Saturday, April 18, 2020

7 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Carrots, Dairy Products, Flours, Vegetables, Wheat Flour (Godhuma pindi), Yogurt (Curd/Perugu) | |

Eggless Coconut Cake

BM #111 Week 3 Day 1 -

This week I shall showcase some baked goods which have been lying in my drafts for a while now.

This simple cake with coconut flavor satisfies all your cravings and gives you a sense of satisfaction.

Recipe Source here
Ingredients -

Whole Wheat Flour 1 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Cardamom Powder 1/2 tsp
Wet ingredients -
Milk 1/2 cup
Olive oil or Coconut Oil 1/2 cup
Sugar 1/2 cup
*Coconut, grated 1/2 cup (I used fresh coconut)

* Dried coconut powder and frozen and thawed grated coconut can also be used.

Method Of Preparation -

Preheat the oven to 350 °F. Grease and line a 6 inch cake tin.

In a mixing bowl, sift the flour couple of times. Sprinkle baking powder, baking soda and cardamom powder. Set aside.

In another bowl, mix the wet ingredients listed except the grated coconut, until the sugar is dissolved.

Gradually add the flour mixture to the wet mixture and gently mix to make a thick batter.

Pour the batter into the prepared cake tin. Tap it a couple of times on the counter to release any trapped bubbles.

Bake in the middle rack for about 30-35 minutes. Please check after 25 minutes as each oven is calibrated differently.

Remove from the oven and allow it to cool.

Slice as needed after the cake has completely cooled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#111.

Preparation Time 15 minutes + Baking time 35 minutes + Cooling time 30 minutes
Makes a 6 inch cake

Posted by Harini R on Friday, April 17, 2020

6 comments

categories: Baking, Blogging Marathon, Cakes, Coconut(Kobbari), Dairy Products, Dry Fruits and Nuts, Flours, Milk, Sugar, Sweetening Agents, Wheat Flour (Godhuma pindi) | |

Eggless Brownies With Condensed Milk

BM #106 Week 3 Day 3 -

For today I have these delicious brownies which my kids couldn't have enough of. They are simple to bake and my little one wants to bake these as soon as possible again.

I have altered the quantity of cocoa powder to suit my kid's tastes. The flour and cocoa powder can be used in equal proportions also.
Recipe Source here
Ingredients -

Maida / All purpose flour 3/4 cup
Cocoa Powder 1/4 cup
Baking Powder 1/2 tsp
Baking Soda 1/4 tsp
Salt a pinch
Butter 1/2 cup
Sweetened Condensed Milk 1 can
Yogurt 2 Tbsp (I used Greek Yogurt)
Hot Water 1/4 cup (Add more if needed)
Chopped Walnuts 1/4 cup

Method Of Preparation -

Preheat the oven to 350 °F.

Sift the flour, cocoa powder, baking powder and salt in a mixing bowl. Sprinkle half of the chopped walnuts.

In another bowl, whisk the butter, condensed milk, yogurt, hot water.

Mix the wet and dry ingredients gently until combined into a stiff batter.

Grease a baking tray and pour the batter. Sprinkle the remaining chopped walnuts on the batter.

Bake in the middle rack for about 25-30 minutes. Check with a toothpick to see if it comes out clean when inserted in the middle.

Remove from the oven. Allow it to cool. Slice and serve with ice cream.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106.

Sending this to Srivalli's Kid's Delight event, guest hosted by Srividhya themed on Baked Dishes.

Preparation Time 15 minutes + Baking time 30 minutes + Cooling time 20 minutes
Makes 20-24 pieces

Posted by Harini R on Tuesday, November 19, 2019

5 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Condensed Milk, Dairy Products, Dry Fruits and Nuts, Flours, Kid Friendly Recipes, Milk, Walnuts | |

Eggless Blueberry Muffins -3

BM #105 Week 2 Day 3 -

To conclude this theme of Kid's Delight - Anniversary Party happening at Srivalli's space, here are some delightful blueberry muffins made by my little one all by herself except handling the hot oven :).

I have made Blueberry muffins here and here . But when my little one found another recipe slightly different from the ones I have already posted, I asked her to go ahead and bake them and she was delighted that she could bake a new version.

We shared with our neighbors and they loved them too. These were gone in 2 days.

Recipe Source here
Ingredients -

Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Sugar 1/2 cup
Salt 1/2 tsp
Baking Powder 3 tsp
Baking Soda 1/4 tsp
Blueberries 1/2 cup (We used frozen)
Buttermilk 1 1/2 cups
Apple Cider Vinegar 1 tsp
Butter, melter and cooled 4 Tbsp
Vanilla 3/4 tsp

Method Of Preparation -

Preheat the oven to 375 °F. Line the muffin pan.

In a mixing bowl, sift the flours, baking powder, baking soda, salt. Add sugar and whisk well.

Blend Buttermilk, apple cider vinegar, melted butter and vanilla.

Pour the wet ingredients into the flour mixture and gently whisk to form a thick batter.

Gently fold the blueberries into the batter.

[Please note that we folded the blueberries in the batter as we were using the frozen blueberries. If using the fresh ones, we would wash, pat them dry and add it to the dry flour].

Distribute the batter into the muffin cups and bake for 18-20 minutes or until the tester inserted comes out clean.

Allow them to cool and serve them.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time 15 minutes + Baking time 20 minutes
Makes 30-32 mini muffins

Posted by Harini R on Saturday, October 12, 2019

8 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Blueberry, Butter, Butter Milk (Majjiga), Cakes, Dairy Products, Flours, Fruits, Sugar, Wheat Flour (Godhuma pindi) | |

Eggless Cinnamon Tea Cake

BM #96 Week 2 Day 1 -

This week I shall highlight some mid day snack ideas, also called Elevenses. I came across this word for the first time when Srivalli announced the themes available for this month. Later on Wiki and Google helped me get a grasp as to the history, what is usually served, etc.,

Even today, in many workplaces, specially in Europe, there is an array of snacks and beverages served during the 11 o'clock hour which serves as a break time.

One of the many refreshments served are these slices of cinnamon tea cake. They are mildly sweet and go well with any beverage.

Recipe adapted from here
Ingredients -

All Purpose Flour 3/4 cup
Whole Wheat Flour 1/4 cup
Baking Powder 1 tsp
Salt a pinch
Sugar 1/2 cup
Butter at room temperature 4 Tbsp
Milk 1/2 cup
Yogurt 2 Tbsp (+ more as needed depending on the type of flour used)
Topping -
Butter 1 tsp
Sugar 1 Tbsp
Cinnamon 1 tsp
Coconut Powder 1 Tbsp

Method Of Preparation -

Preheat the oven to 350 °F.

In a deep bowl, whisk the butter, sugar, milk and yogurt until the sugar is blended in.

In another bowl, sieve the flours, salt and baking powder.

Gradually add the flour to the wet ingredients. Mix gently until well combined.

Grease a cake pan (I used 6 inch round pan). Line it with parchment paper.

Transfer the batter into the cake pan. Tap the pan on the counter to pop any trapped air bubbles.

Bake in the centre rack for about 28-30 minutes or until a tester comes out clean when inserted in the middle of the cake.

Let it cool for about 5-10 minutes. Run a knife along the edges and loosen the cake.

In a mixing bowl, add in the topping ingredients except butter.

Invert the cake while still warm. Brush melted butter on top, sprinkle the cinnamon-coconut-sugar mixture evenly on top.

Allow it to cool down for another 10 minutes. Slice and enjoy with a cup of tea.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96.

Preparation Time 10 minutes + Baking Time 30 minutes + Cooling time 15-20 minutes
Makes a 6 inch cake (8 generous slices)

Posted by Harini R on Thursday, January 10, 2019

14 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Butter, Cakes, Dairy Products, Flours, Milk, Sugar, Sweetening Agents, Wheat Flour (Godhuma pindi), Yogurt (Curd/Perugu) | |

Eggless Chocolate Chip Date Cake

BM #93 Week 2 Day 3 -

What is a birthday party without a cake, right? So I am sending this cake virtually to Srivalli's Kid's Delight Anniversary party. With this cake, I would have sent some savory scones and some bajjis too.

Hope the kid's delight virtual party is a grand success.
I made this cake for a friend's birthday party celebration at home and it was well liked by kids and adults alike.

Recipe Source here
Ingredients -

Wheat Flour 1 cup
All purpose flour 1 cup
Baking powder 2 tsp
Baking soda 1/2 tsp
Salt 1/4 tsp
Sugar 3/4 cup
Dates about 15-16
Canola oil/Vegetable oil 3/4 cup
Yogurt 1/2 - 3/4 cup
Vanilla extract 1 tsp
Chocolate chips 1/2 cup
Chocolate Sauce and MnM's for topping

Method Of Preparation -

Sieve together the flours, baking powder, salt and baking soda into a mixing bowl.

In a blender blend together dates, sugar, oil, vanilla extract and yogurt into a smooth mixture.

Pour the dates mixture into a mixing bowl. Slowly add the flour and whisk well until there are no lumps. [Depending on the type of flour used, the batter may require more yogurt. Adjust as per need.]

Preheat the oven to 350 °F.

Grease and line a 6 inch cake tin and a mini 24-muffin tray [or a 13 inch rectangular cake pan].

Pour the batter into the cake tin and the muffin tray.

Bake the cake tin for 35-40 minutes and the muffins would be ready in about 15-18 minutes. Check with a toothpick for doneness.

[Baking times vary from oven to oven and also the type of cake tin. So keep that in mind while baking. the baking times given are what worked for me].

Upon cooling, pour the chocolate sauce on the cake and sprinkle the MnMs. Refrigerate until ready to slice the cake.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93.

Preparation Time 15 minutes + 40 minutes baking time
Makes 6 inch cake and 24 mini muffins

Posted by Harini R on Friday, October 12, 2018

14 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Chocolate Chips, Cocoa products, Dates, Flours, Sugar, Sweetening Agents, Wheat Flour (Godhuma pindi), Yogurt (Curd/Perugu) | |

Eggless Carrot Muffins With Condensed Milk

BM #91 Week 3 Day 3 -

To conclude this series of baked treats for the Kid's Delight event, here are some healthy and kid friendly carrot muffins.

My little one never gets bored trying out new versions of muffins and if I let her decorate those cupcakes/muffins, all the more happy. These muffins tempted my older one too.

Recipe Source
Ingredients -

Whole Wheat Flour 1 cup
Maida / All Purpose Flour 1 cup
Baking Powder 1 tsp
Baking Soda 1 tsp
Carrots, grated 1 1/2 cups
Walnuts, chopped handful + more for topping
Oil 1/4 cup
Condensed Milk 1 can

Method Of Preparation -

Preheat the oven to 350 °F. Line the muffin pan.

Whisk the condensed milk in a mixing bowl until light and fluffy. [I used an electric beater for 2-3 minutes].

In another bowl, sieve together the flours, baking powder and baking soda. Mix in the carrots and chopped walnuts. Set aside.

Add oil to the condensed milk and whisk until incorporated.

Slowly add the flour mixture while beating the condensed milk.

Continue beating until well combined.

Divide the batter into the muffin pan and bake for 22 minutes or until the toothpick comes out clean. I checked once at 17 minutes and then at 22 minutes.

Serve warm with milk for a filling snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91.

Sending this to Srivalli's Kid's Delight event, guest hosted by Sowmya themed on Baked Treats.

Preparation Time 15 minutes + 22 minutes baking time
Makes 24 mini muffins and 8-10 regular muffins

Posted by Harini R on Sunday, August 19, 2018

4 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Cakes, Carrots, Condensed Milk, Dairy Products, Flours, Vegetables, Wheat Flour (Godhuma pindi) | |

Eggless Coconut Yogurt Brownies

BM #91 Week 3 Day 1 -

This week, I plan to contribute to the baked treats theme for the Kid's Delight event.

My little one celebrated her 11th birthday a few weeks back and her request for a brownie made these treats possible. She is fond of chocolate and coconut and so this was a perfect combination for her.

I couldn't take the picture of the whole brownie but these bites were irresistible and were gone in a few hours.

It is very easy to please my little one and I hope she stays the same :).

Ingredients -

All Purpose Flour 1 cup
Cocoa Powder 1/3 cup
Baking Powder 1 tsp
Salt 1/4 tsp
Sugar 3/4 cup
Butter (at room temperature) 7 Tbsp
Curds / Yogurt 3/4 cup
Milk 1/4 cup
Walnuts, chopped 1/4 cup + more for topping
Chocolate Chips 1/4 cup
Shredded Coconut 1/2 cup

Method Of Preparation -

Preheat the oven to 375 °F.

Sieve the flour, cocoa powder, salt and baking powder and set aside in a mixing bowl. Toss in the chopped walnuts and shredded coconut. Mix well.

In a deep mixing bowl, whisk melted butter and sugar until it is light and fluffy.

Mix in yogurt and milk into the butter mixture.

Add in the flour into the wet mixture and gently mix until a stiff batter results. Fold in the chocolate chips.

Pour the batter into a rectangle/square greased baking tray.

Smooth the tops of the batter and bake for about 35-40 min.
[I baked for 37 min and switched off the oven but didn't remove the baked brownie tray for about 10 min. This helped firm up the brownie]

Remove from the oven and cool on the wire racks.

Slice upon cooling as per preference. Serve with ice cream for a sinful treat.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91.

Sending this to Srivalli's Kid's Delight event, guest hosted by Sowmya themed on Baked Treats.

Preparation Time 15 minutes + 40 minutes baking time
Makes 7 inch square (approximately 30 pieces)

Posted by Harini R on Friday, August 17, 2018

6 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Butter, Cakes, Chocolate Chips, Cocoa Powder, Cocoa products, Coconut(Kobbari), Dairy Products, Flours, Sugar, Walnuts, Yogurt (Curd/Perugu) | |

Tamalapaku

Eggless Marble Cake

Eggless Spiced Carrot Muffins

Eggless Coconut Cake

Eggless Brownies With Condensed Milk

Eggless Blueberry Muffins -3

Eggless Cinnamon Tea Cake

Eggless Chocolate Chip Date Cake

Eggless Carrot Muffins With Condensed Milk

Eggless Coconut Yogurt Brownies

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