Monday, 12 September 2016


Orange oil cake

2 cups flour
1 cup sugar
1/4 tsp salt
3 tsp bp

1/2 cup milk
1/2 cup fresh orange juice
1/2 cup oil
3 eggs
2-3 tblsp orange zest

Combine the two and bake for 35 mins at 175'

I topped simply with fresh cream today


Burfee icing 
75ml butter
1 cup icing sugar
2/3 cup thick cream
±1/3 cup water
1 cup klim
1 1/2 tsp elachi
Rose essence
2 tbsp ground almonds
1/2 tsp caramel essence

125g butter
2 eggs
3/4 cup sugar
1 1/2 cup flour (self raising )
1/4 cup sojee
1/4 cup coconut
1/4 cup ground almonds
1 tsp baking powder
1/2 cup milk
Caramel essence 
Elachi powder

Cream butter and sugar. Add eggs and milk. Sift dry ingredients. Use a nozzle for burfee icing and decorate with 1000's sweets or as desired.

Marshmallow Cake

Beat 4 eggs together with 1 cup castor sugar until it becomes white in color.
Add the following to the above mixture and fold in:
1 heaped cup flour
1/2 cup oil
1/2 cup boiling water
2 tsp baking powder
Bake @ 180 until done in 1 large rectangular pan or 2 round tins or a loaf pan.
* don't forget to layer the pan with wax wrap bcoz the cake is sooo soft, it won't come off the pan without the  wax wrap.
Beat 1/4 lb butter and 1 1/2 cup icing sugar until white in color.
Melt 1 slab of Milky Bar choc. & let it cool then mix with above mixture. Add milk if a bit dry.
Spread on the cake.
Toast coconut and sprinkle over the cake.

Sojee Cake

Recipe credit:Shenaz (halal recipes
Pic credit:@Nazia_shaik786

1 Cup Semolina
1Cup Coconut
1Cup cake flour
1 Cup sugar
1⁄2 teaspoon Elachi (cardomom) powder
2 teaspoon baking powder
1 teaspoon vanilla ess
2 cups milk
1⁄2 lb rama
Mix all the dry indregients together in a lrage
mixing bowl.
On the stove melt the butter and
then add milk + vanilla essence
Take milk mixture and mix into dry
ingredients, plse mix well , and pour into a
well greased baking pan or a caserole
sprinkle with flaked almonds and bake for +-
30-35 minutes.

*if you want more flavour add more elachie and a drop of rose essence
Texture is very moist

Poppy Seed Cake
80ml (1/3 cup) poppy seed
200ml (3/4 cup) milk
180g butter or margerine
10ml (2tsp) vanilla essence or lemon essence
250ml (cup granulated sugar)
500ml (2 cups ) cake flour
15ml (3tsp) baking powder

Combine Poppy seed and milk and leave to stand for an hour before using.  Grease and line a 1kg loaf tin.
Preheat oven to 180.

Add the remaining ingredients to the poppy seed milk mixture in the order given .  Beat on low speed until well combined then increase the speed and beat for a further two minutes.

Pour the mixture into the prepared loaf tin
( I use the bundt cake pan ) and bake for 45minutes or until a skewer into the centre comes out clean. Leave in the pan for five minutes before turning out onto a rack to cool.

Serve plain, or dusted with icing sugar or scatter glacé icing over and decorate with walnuts. You can also lemon essence to the essence to the icing if you prefer.

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