November 24, 2009

Orange and Almond cake


It was Aswin's birthday couple of weeks ago and that's usually when I search for a new cake recipe.

When I saw this
orange and almond cake recipe, I was intrigued. Whole oranges with rind and all... really. And no flour, how will almond flour hold up to the baking? These questions were swirling in my mind. But curiosity got the better of me and I decided to give it a try.

And I'm happy that I tried. It had a delicate orange flavor, mild sweetness and the softness of the cake floored me. We took the cake to the restaurant where we dined. After dinner, we enjoyed the cake with our friends with some vanilla ice-cream.

I had some extra batter and I made a couple of small ones which are in the picture.

Orange and almond cake (serves 6-8)
(from Fig and Cherry)

2 medium naval oranges
3 eggs
3/4 cup caster sugar
2 cups almond flour
1/2 cup flour
1 tspoon baking powder

For the topping
1/2 orange juice
3-4 tbspoon honey
10-12 almonds - crushed


Preheat the oven to 335F. Grease the cake pan and set it aside.

Cut the oranges in half. Place the oranges in a saucepan, cover with cold water, bring it to boil and cook for 15-20 minutes. Drain (to reduce bitterness) and repeat. Coarse chop and remove seeds. It is important that the oranges are soft.

Place the chopped oranges in a blender with a splash of water (if needed) and pulse until smooth (It should make about 12 oz).

In a separate bowl, beat the eggs and sugar together until thick and pale. Add the orange, almond flour, flour and baking powder and fold to combine.Pour the mixture into the cake pan and bake for 1 hour or until a skewer inserted into the center comes out clean.

Set aside to cool while you make the syrup.

Zest little of the half orange and then juice it. Add the honey to the orange juice and cook on low heat stirring constantly for about 2-3 minutes until it becomes syrupy. Gently poke holes all over the top of the cake with a skewer and then spoon over the syrup. Garnish with crushed almonds.


Serve warm or at room temperature with some ice-cream.

Here are the previous birthday cakes:
Spiced Applesauce cake
Black Forest cake
Chocolate cake with whipped cream

Happy Thanksgiving everyone!

November 18, 2009

Mulor Ghanto (Dry Radish Mix)


This is a easy to make. It came about when I told my parents that I had picked some fresh radishes from the Farmer's market. They suggested that I try making mulo'r ghanto and even gave me the recipe. I didn't know it was so quick and easy.

Mostly the prep time is for grating the radishes. After that it comes together quickly. It is a great accompaniment with some hot rice and dal.

Ingredients: (serves 2-4)
2-3 radishes (grated)
2 green chillies
1 dry red chilli
1/2 tspoon cumin seeds
1/2 tspoon nigella seeds
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
pinch of sugar
1 tbspoon oil
salt to taste

Heat oil in a pan and temper it with cumin seeds, nigella seeds, dry red chilli, green chilli.

Then add in the grated radish, turmeric powder, coriander powder, salt and sugar and let it cook for 3-4 minutes. Then add in 1/2 cup water if you need to and let it cook for another 6-7 minutes closed lid till the radish is cooked and the water disappears.


Serve warm with rice.

November 04, 2009

Roasted Butternut Squash


Do you have days when you want something just simple and hearty? I was in that mood this week. When we were at the Farmer's Market this weekend we picked up some butternut squash and I decided to roast it with maple syrup and chilli powder.

It was so good - sweet, meaty, salty and hot- all at the same time. The best part, it's simple to make and is a satisfying meal. We had ours as a first course followed by chicken curry and rotis. Yummy.

1 butternut squash - cut in rounds
1 tbspoon maple syrup
1/4 tspoon red chilli powder
1/4 tspoon coriander powder
1/4 tspoon fresh black pepper
1 1/2 tbspoon olive oil
salt to taste

Mix all the spices with oil and syrup and coat it over the butternut squash pieces.

Preheat the oven to 350 deg F. Roast the squash for 40-50 min till the squash is cooked and tender.


Serve warm.


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