Category: cake

Tea loaf Recipe

Table of Contents

Ingredients

– 2 eggs

-3/4 cup sugar

1/4 cup oil

-1/2 cup milk

-1 tsp vanilla essence

-1 tsp baking powder

-1/2tspn baking soda

1 tbsp butter

1 cup flour

Method

– In a bowl, Whisk eggs and sugar until fluffy

-Add milk, vanilla essence, oil, and melted butter together, mix

-Sieve flour, baking powder, and baking soda together, then add to the wet ingredients

-Mix everything till combined

-Place in a greased tin loaf pan, then bake at 180° for 30 to 35min

Happy baking ❤️

Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight

Table of Contents

Ingredients:

250 g Lotus biscuits

100 g melted butter

40 ml milk

2 apples, peeled and sliced

2 tbsp butter

2 tbsp sugar

400 ml milk

40 g sugar

8 g vanilla sugar or vanillin

1 egg yolk

4 tbsp cornstarch (50 g)

200 ml sweetened whipping cream

Powdered sugar for dusting

Directions:

Prepare the base:

Crush 250 g of Lotus biscuits and combine with 100 g melted butter and 40 ml milk.

Press half the biscuit mixture into a 22 cm mold and refrigerate for a few minutes.

Cook the apples:

In a pan, melt 2 tbsp butter and add sliced apples with 2 tbsp sugar.

Cook on low heat for 5 minutes until softened. Set aside to cool.

Make the cream filling:

In a pot, heat 400 ml milk, 40 g sugar, 8 g vanilla sugar, and 1 egg yolk.

Stir in 4 tbsp cornstarch and cook until thickened.

Let the mixture cool, then fold in 200 ml sweetened whipping cream.

Assemble the dessert:

Pour the cooled cream over the biscuit base and layer with cooked apples.

Top with the remaining half of the biscuit mixture.

Chill in the fridge for 2-3 hours.

Finish:

Dust with powdered sugar before serving.

Serving Suggestions:

Serve chilled with a drizzle of caramel sauce for extra sweetness.

Pair with a scoop of vanilla ice cream for a luxurious treat.

Add a sprinkle of cinnamon for a warm, spiced flavor.

Cooking Tips:

Use cold milk when mixing the cornstarch to prevent lumps in the cream.

For added crunch, you can leave some larger chunks in the biscuit layer instead of crushing them finely.

If you prefer a more intense apple flavor, cook the apples with a pinch of cinnamon.

Nutritional Benefits:

Apples provide fiber and antioxidants.

The milk and cream contribute calcium and protein.

Cornstarch adds some carbohydrates for energy.

Dietary Information:

This recipe contains dairy, eggs, and gluten.

It can be made vegetarian.

For a dairy-free version, substitute the butter, milk, and cream with plant-based alternatives.

Nutritional Facts (per serving):

Calories: 300 kcal

Protein: 4 g

Fat: 16 g

Carbohydrates: 36 g

Sugars: 22 g

Storage:

Store in the refrigerator for up to 3 days.

This dessert can be made a day in advance to allow the flavors to fully develop.

Incredibly Delicious Zucchini Pickle Recipe

Table of Contents

Ingredients:

3 kg (6.6 lbs) zucchini

2.5 kg (5.5 lbs) carrots

5-6 red capsicums (bell peppers)

2 hot peppers (optional, for heat)

2.5 tbsp (37 g) salt

25 tbsp (315 g) sugar

1 tsp (5 ml) vinegar

1 tsp (5 ml) oil

1 head garlic, finely chopped

Paprika, to taste

Black pepper and curry, to taste

Method of Preparation:

1. Prepare the Zucchini and Carrots:

Wash the zucchini thoroughly. Using a vegetable peeler, grate the zucchini into long, thin strips, as thin as possible. If the strips are too long, cut them into manageable lengths with a knife.

Peel and clean the carrots, and then use the same method to grate the carrots into thin strips. This will give the pickle a nice texture and ensure that the vegetables absorb the flavors evenly.

2. Chop the Garlic:

Peel and finely chop 1 head of garlic. Set aside to add later to the vegetable mix for a punch of flavor.

3. Prepare the Peppers:

Wash the red capsicums (bell peppers) and remove the seeds and stems. Cut the peppers into thin strips.

For a bit of spice, clean the hot peppers by removing the seeds and stems, then slice them into thin circles. This will add a kick to the pickle, but you can omit the hot peppers if you prefer a milder flavor.

Apple Oatmeal Muffins with Nuts: A Timeless Breakfast Delight

Table of Contents

Ingredients

Dry Ingredients

1 cup (90g) oatmeal

50g nuts, chopped (e.g., walnuts, almonds, or pecans)

Wet Ingredients

150 ml warm milk (or dairy-free alternative, such as almond or oat milk)

2 apples, peeled, cored, and chopped (about 250g)

20g butter, melted (or plant-based butter for dairy-free)

A pinch of vanillin (or 1 tsp vanilla extract)

2 large eggs (or flax eggs for vegan option)

For Greasing

Avocado oil (or muffin liners)

Preparation Details

Prep Time: 15 minutes

Cooking Time: 20–25 minutes

Total Time: 40 minutes

Servings: 8 muffins

Calories: ~180 kcal per muffin

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 180°C (350°F).

Lightly grease a muffin tin with avocado oil or line it with muffin liners.

2. Soften the Oatmeal

In a bowl, combine the oatmeal with the warm milk. Stir to mix and let it sit for 5–10 minutes to soften.

3. Prepare the Apples

While the oatmeal is soaking, peel, core, and chop the apples into small cubes. This ensures even distribution in the batter and a pleasant texture in the muffins.

4. Mix the Wet Ingredients

In a separate bowl, whisk together the melted butter, vanillin (or vanilla extract), and eggs (or flax eggs if vegan). Mix until well combined.

See also Recipe for a Delicious Baked Apple and Oatmeal Dish

5. Combine the Ingredients

Add the wet ingredients to the soaked oatmeal and stir until smooth.

Gently fold in the chopped apples and nuts, ensuring they are evenly distributed.

6. Fill the Muffin Tin

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

7. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Chocolate Banana Cracker Cake

Table of Contents

Ingredients:

2 ripe bananas

1 tablespoon cocoa powder

60g crackers (about 5-6 pieces, crushed)

70g ghee butter (or regular butter)

80g caramel sauce

40g walnuts, chopped

400ml heavy cream (33%)

Optional: powdered sugar, honey, or condensed milk for sweetness

Zest of 1 lemon (optional)

Directions:

Prepare the bananas:

Peel and mash the 2 bananas in a bowl until smooth. Set aside.

Mix cocoa and crackers:

In a separate bowl, mix 1 tablespoon of cocoa powder with the crushed crackers. This will form a base layer with a nice chocolatey flavor.

Melt the butter:

Heat 70g of ghee or butter until fully melted. Add the butter to the cracker and cocoa mixture and stir well to combine.

Form the base:

Press the cracker mixture into the bottom of a cake tin or dish, smoothing it out to create an even layer. Place it in the fridge for 15 minutes to set.

Prepare the filling:

Pour 400ml of heavy cream into a mixing bowl. Whisk until soft peaks form. Add powdered sugar, honey, or condensed milk to sweeten to your taste. You can also add a little lemon zest for extra flavor.

Add caramel and walnuts:

Once the base has set, spread 80g of caramel sauce over it. Then, sprinkle 40g of chopped walnuts evenly on top.

Layer the bananas:

Add the mashed bananas to the whipped cream, folding them gently into the mixture.

Assemble the cake:

Spread the banana cream mixture on top of the caramel and walnut layer.

Chill the cake:

Place the cake in the fridge for 4 hours to allow the layers to firm up and the flavors to meld.

Serve and enjoy:

After 4 hours, remove the cake from the fridge. Slice and serve this luscious, no-bake banana cracker cake!

Apple Rum Cake Recipe

Table of Contents

Ingredients:

1 cup all-purpose flour (spooned into measuring cup and leveled off)

1 teaspoon baking powder

¼ teaspoon salt

1 stick (½ cup) unsalted butter, room temperature

⅔ cup granulated sugar, plus more for sprinkling

2 large eggs

1 teaspoon vanilla extract

3 tablespoons dark rum

2 baking apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and cut into ½-inch cubes (3½–4 cups chopped)

Confectioners’ sugar (optional), for decorating

Directions:

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and place the rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick spray. If using a regular cake pan, line the bottom with parchment paper and grease it again.

Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar: Using a handheld mixer or stand mixer, cream the butter and ⅔ cup of granulated sugar until light and fluffy, about 3 minutes.

Add Eggs and Flavorings: Beat in the eggs, one at a time, scraping down the sides of the bowl. Add vanilla extract and dark rum. The batter may look slightly curdled, which is normal.

Combine Ingredients: Gradually add the flour mixture, mixing on low speed until just combined. Fold in the chopped apples using a rubber spatula.

Prepare for Baking: Scrape the batter into the prepared pan and smooth the top. Sprinkle with 1 tablespoon of granulated sugar for a crunchy topping.

Bake: Bake for about 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan on a rack. Once cool, loosen the edges with a knife and remove from the pan. Dust with confectioners’ sugar, if desired.

See also HOMEMADE BREAD ROLLS

Serving Suggestions:

Enjoy warm or at room temperature.

Pair with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Tips:

Ensure the butter is at room temperature for proper creaming with sugar.

Avoid overmixing the batter once the flour is added to keep the cake light and airy.

Nutritional Benefits:

Apples: Provide dietary fiber and vitamin C, promoting digestive health.

Using Unsalted Butter: Allows for better control over the sodium content.

Storage Tips:

Room Temperature: Store the cake in an airtight container for up to 3 days.

Freezing: Wrap the cooled cake tightly in foil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Dietary Information:

Contains gluten, dairy, and eggs.

Why You’ll Love This Recipe:

Easy to Make: Straightforward ingredients and simple preparation make it a great go-to dessert.

Moist and Flavorful: The combination of rum and apples ensures a deliciously moist and flavorful cake.

Versatile: Perfect for any occasion, whether you’re serving guests or treating yourself to a sweet indulgence.

Chocolate Banana Oat Cake Recipe

Table of Contents

Ingredients

150 g (1 ½ cups) oat flakes

150 g (⅔ cup) milk

2 eggs

2 bananas, mashed

1 g (optional) sweetener (like stevia or honey, depending on your taste)

5 g (1 tsp) baking powder

30 g (¼ cup) cocoa powder

30 g (1 oz) walnuts, chopped

30 g (1 oz) dark chocolate, melted or chopped (for topping)

Instructions

1. Prepare the Oats

In a small bowl, combine 150 g of oat flakes with 150 g (⅔ cup) of milk. Let the oats soak for about 10 minutes. This softens the oats, allowing them to blend seamlessly into the cake batter and provide a tender texture to the cake.

2. Prepare the Batter

In a separate bowl, mash 2 ripe bananas until they form a smooth, lump-free mixture. Bananas will add natural sweetness and moisture to the cake.

In a large mixing bowl, whisk together 2 eggs with 1 g of sweetener (optional). If your bananas are very ripe, you may not need the additional sweetener. Adjust based on your taste preference.

Add the mashed bananas, 30 g (¼ cup) of cocoa powder, and 5 g (1 tsp) of baking powder to the egg mixture. Stir well until all the ingredients are combined and the batter is smooth.

3. Combine Ingredients

Once the oats have softened in the milk, add them to the banana and egg mixture. Stir until the oats are fully incorporated into the batter, ensuring an even consistency.4. Add Walnuts

Fold in 30 g (1 oz) of chopped walnuts. The walnuts add a satisfying crunch and a nutty flavor that pairs beautifully with the chocolate and banana.

5. Bake

Preheat your oven to 180°C (350°F).

Grease a cake pan or line it with parchment paper to prevent sticking.

Pour the batter into the prepared cake pan, spreading it evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be firm but slightly springy to the touch.

6. Add Chocolate

Once the cake has fully cooled, melt 30 g (1 oz) of dark chocolate and drizzle it over the top of the cake. You can also chop the dark chocolate and sprinkle it on top if you prefer a chunkier texture.

7. Serve

Optionally, garnish the cake with more chopped walnuts or other toppings like fresh berries, shredded coconut, or a dusting of cocoa powder. Slice and enjoy!

Nutritional Information (per slice, serves 8)

Calories: 200 kcal

Protein: 6 g

Carbohydrates: 28 g

Fat: 8 g

Saturated Fat: 2.5 g

Fiber: 4 g

Sugar: 10 g (from bananas and chocolate)

Sodium: 100 mg

Turkish milk bread in a pan Table of Contents Ingredients 500 g 1 pound flour; 150 ml 5 fl. oz warm milk; 150 ml 5 fl. oz warm water; 1 tsp salt; 2 tbsp dry yeast; 3 tbsp olive oil; chopped parsley chili flakes Instructions Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed. Mix in the olive oil and knead until the dough is smooth (around 10 minutes). Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size. When the dough has risen enough, divide it into six pieces and roll each one into a ball. Each flatbread should be rolled out and put on a pan with medium-high heat. Take 5–6 minutes to cook (2.5-3 minutes on each side). Each flatbread should make a pocket in the middle when you flip it over. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.

Banana Oatmeal Pancakes

Table of Contents

Ingredients:

Ripe Bananas: 2 large

Oats: 1 1/2 cups (150 g)

Eggs: 2 large

Milk (any type): 1/2 cup (120 ml)

Baking Powder: 1 teaspoon

Ground Cinnamon: 1/2 teaspoon

Salt: 1/4 teaspoon

Vanilla Extract: 1 teaspoon

Optional Add-ins: Chocolate chips, blueberries, or chopped nuts

Butter or Oil: For cooking

Directions:

Prepare the Batter:

Add the bananas, oats, eggs, milk, baking powder, cinnamon, salt, and vanilla extract to a blender.

 

Blend until smooth. For a chunkier texture, pulse lightly to leave some oat pieces.

Heat the Skillet:

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

 

Cook the Pancakes:

Pour 1/4 cup of batter onto the skillet for each pancake.

Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.

 

Serve:

Serve warm with your favorite toppings like maple syrup, honey, fresh fruit, or nut butter.

Serving Suggestions:

 

Top with fresh fruit like strawberries, bananas, or blueberries.

Drizzle with maple syrup or honey for sweetness.

Spread with almond or peanut butter for added protein.

Add a dollop of Greek yogurt for creaminess.

Sprinkle with chopped nuts or seeds for crunch.

Cooking Tips:

 

Use very ripe bananas for natural sweetness and better flavor.

Adjust the batter consistency with more milk if it’s too thick.

For even-sized pancakes, use a measuring cup to portion the batter.

Keep cooked pancakes warm in a 200°F (90°C) oven while making the rest.

Add mix-ins like chocolate chips or blueberries after pouring the batter onto the skillet.

Nutritional Benefits:

 

Bananas: Provide potassium, natural sweetness, and a creamy texture.

Oats: High in fiber, supporting heart health and digestion.

Eggs: Add protein to keep you full longer.

Milk: Provides calcium and additional protein.

Dietary Information:

 

Naturally gluten-free if certified gluten-free oats are used.

Dairy-free if using plant-based milk.

No added sugar; sweetness comes from the ripe bananas.

Nutritional Facts (Per Pancake):

 

Calories: 120

Protein: 4g

Carbohydrates: 18g

Fat: 3g

Fiber: 2g

Sugar: 5g

Storage:

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Freeze for up to 2 months by stacking pancakes with parchment paper between them and storing in a freezer-safe bag.

Reheat in the microwave

Orange-Carrot Cake with Coconut Cream

Table of Contents

Ingredients

For the Cake:

Carrots: 4, grated

Coconut Flakes: 4 tablespoons

Sesame Seeds: 2 tablespoons

Vegetable Oil: 50 ml (neutral in flavor)

Egg Whites: 3

Egg Yolks: 2

Juice of 1 Small Orange

Sweetener: To taste (options include honey, stevia, or sugar)

Salt: A pinch

Orange Zest: From 1 orange

Juice from Grated Carrots

For the Cream:

Juice from 1 Small Orange

Tapioca Starch: 1 tablespoon (or 2 tablespoons rice flour)

Egg Yolk: 1

Sweetener: To taste

Prep Time, Cooking Time, and Total Time

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions

Step 1: Prepare the Carrots

Peel and grate the carrots finely.

Squeeze the grated carrots gently to extract their juice. Set the juice aside for later use in both the cake and the cream.

Step 2: Mix the Cake Batter

In a mixing bowl, beat the egg whites until stiff peaks form. Set aside.

In a separate bowl, whisk the egg yolks, vegetable oil, orange juice, orange zest, and sweetener.

Gradually fold in the grated carrots, coconut flakes, and sesame seeds.

Add a pinch of salt and mix well.

Gently fold in the whipped egg whites, being careful not to deflate them.

Step 3: Bake the Cake

Preheat your oven to 180°C (350°F).

Grease a baking pan and sprinkle with a light dusting of flour or line it with parchment paper.

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool before applying the cream topping.

See also 12-Spoon Italian Cake

Step 4: Prepare the Coconut Cream

In a small saucepan, mix the orange juice, carrot juice, tapioca starch, and egg yolk.

Add the sweetener to taste.

Cook over medium heat, stirring constantly, until the mixture thickens into a smooth cream.

Let the cream cool before spreading it over the cake.

Step 5: Assemble and Serve

Spread the cooled cream evenly over the top of the cake.

Garnish with extra coconut flakes, sesame seeds, or a sprinkle of orange zest.

Serve and enjoy your slice of tropical-citrus bliss!

If you have oats and apples, make this diet apple pie! No sugar! No flour! No oil!

Table of Contents

Ingredients Required

To make this diet apple pie, you’ll need the following ingredients:

1 cup (100 grams) rolled oats

2 medium apples

2/5 cup (100 milliliters) water

1 medium banana

2 medium eggs (or vegan substitute)

1 teaspoon baking powder

1/2 cup (70 grams) almonds (or nuts)

1/3 cup (50 grams) raisins

Powdered sweetener (optional)

Step-by-Step Instructions

Preheat your oven to 180°C (360°F) and line a 19 cm (7.5 inches) baking tin with baking paper.

In a blender or food processor, combine the rolled oats, apples (cored and chopped), water, banana, eggs, and baking powder. Blend until smooth.

Stir in the almonds and raisins until evenly distributed throughout the mixture.

Pour the batter into the prepared baking tin and smooth the top with a spatula.

Bake for 40 minutes, or until the pie is golden brown and set.

Remove from the oven and allow to cool before slicing.

If desired, dust the top of the pie with powdered sweetener before serving. You can also decorate it with additional fruits for added flair.

Nutritional Information

This diet apple pie is not only delicious but also nutritious. Each slice is packed with fiber, protein, healthy fats, and essential vitamins and minerals. Plus, since it’s free from sugar, flour, and oil, it’s a great option for those following a restricted diet or looking to cut back on processed ingredients.Variations and Customizations

Feel free to get creative with this recipe and customize it to suit your preferences. You can swap out the almonds for your favorite nuts or seeds, or add in some extra spices like cinnamon or nutmeg for a burst of flavor. If you’re not a fan of raisins, try substituting them with dried cranberries or chopped dates instead. The possibilities are endless!

Tips for Success

Make sure to use ripe bananas for maximum sweetness and flavor.

If you prefer a smoother texture, you can peel the apples before blending them into the batter.

Be sure to allow the pie to cool completely before slicing to ensure clean, neat cuts.

Store any leftovers in an airtight container in the refrigerator for up to three days.

Moist Carrot Chocolate Loaf Cake Recipe

Table of Contents

Ingredients

1 medium-sized carrot, finely grated (~100 g)

2 large eggs

1/2 cup sugar (100 g)

2 teaspoons cocoa powder (10 g)

1 teaspoon ground cinnamon (2 g)

1 teaspoon baking powder (5 g)

2 tablespoons vegetable oil (30 ml)

1 cup flour (150 g)

Directions

Prepare Wet Ingredients

Preheat the oven to 350°F (175°C).

In a large bowl, whisk together eggs, sugar, and vegetable oil until the mixture is smooth and well combined.

Add Carrots and Mix

Stir in the grated carrot, ensuring it’s evenly incorporated into the wet ingredients.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, ground cinnamon, and baking powder.

Combine and Bake

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into a greased and floured loaf pan, spreading it evenly.

Bake

Place the loaf pan in the preheated oven and bake for 35 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

Dust with powdered sugar for a simple finish.

Serve with a dollop of whipped cream or cream cheese frosting.

Pair with a scoop of vanilla or chocolate ice cream.

Add a drizzle of melted chocolate or caramel sauce on top.

Enjoy with a hot cup of coffee or tea.

Cooking Tips

Ensure the carrot is finely grated for a smooth texture.

Do not overmix the batter to keep the cake light and fluffy.

Grease and flour the loaf pan thoroughly to prevent sticking.

Adjust the sweetness by reducing the sugar slightly if desired.

For added texture, fold in a handful of chopped walnuts or raisins.

Nutritional Benefits

Rich in Beta-Carotene: Carrots provide a good source of vitamin A, promoting eye health.

Energy Boost: Eggs and sugar give a quick burst of energy.

Antioxidants: Cocoa powder and cinnamon are rich in antioxidants, supporting overall health.

Low in Saturated Fat: Vegetable oil keeps the cake moist without adding unhealthy fats.

Dietary Information

Vegetarian-Friendly: This cake is suitable for vegetarians.

Nut-Free: Contains no nuts, making it allergy-friendly (unless nuts are added as an optional ingredient).

Dairy-Free Option: No milk or butter, making it naturally dairy-free.

Nutritional Facts (Per Serving)

Calories: 180

Protein: 4 g

Fat: 7 g

Carbohydrates: 26 g

Fiber: 1 g

Sugar: 12 g

Sodium: 80 mg

Storage

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 1 week to maintain freshness.

Freezer: Wrap slices individually in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before serving.