EASY LEMON CUP CAKES (NO EGGS NO BUTTER !!!)

How fast the time flies!!! Its been one year since I posted something in my blog.My blog was kept unnoticed for long time.I apologize my fellow bloggers for not visiting and commenting on their blogs. 

 Motherhood changed my life drastically.My little man is now 9 months old. Imagine how tough it is looking after a naughty baby boy. I find it really hard to spend much time on cooking.But once  I opened my blog account I did find fairly good number of page views.Then I badly wanted to restart my blog. I wish this post be a sweet one as this is my first post after my Kannan born.This is for him.I started cooking this after making him sleep .But just after measuring all the ingredients he woke up.So the rest I completed by holding him in my hands.I was struggling to get hold of muffin cups which he tried to snatch from me:)Anyway we both enjoyed cooking this.

 Coming to these recipe.This  is a quick one bowl cake.Anything lemony is refreshing so does this cake.Usually the cake taste best on the next day. I had  a piece when it just came out of the oven and it taste awesome!!i feel this cake taste delicious even while it is hot . When ever you feel like having something truly refreshing try this out .You can make this in a jiffy since it contains no fancy ingredients and no tedious work.Here goes the recipe…

Ingredients

1.      Maida-1 cup

2.      Sugar-less than ¾ cup

3.      Oil-1/4 cup(use any unflavoured oil)

4.      Baking powder-1/2tsp

5.      Baking soda-1/2tsp

6.      Milk-3/4 cup

7.      Lemon juice-1tbsp

8.      Lemon zest- zest of two small lemons (it was around 1 tbsp or more)

9.      Lemon yellow color-tad a bit (it is purely optional)

Method of preparation

1.      Preheat oven at 180degree for 10 minutes.

2.      Take a bowl.mix all ingredients except flour  and stir till the sugar dissolves.

3.      Add the flour in  two batches and give a nice stir without any lumps.

4.      Pour in to muffin cups or greased muffin tray and bake for 30 minutes at 180degree or till the inserted knife comes out clean.

CHRISTMAS SPECIAL EASY FRUIT / PLUM CAKE (LIQUOR FREE)

This is a hassle free recipe as it requires no pre soaking of fruits, no hard beating of eggs, sugar or butter and more over you don’t need to bring your ingredients to room temperature!! but the result is awesome. Why don’t you try this super easy, delicious cake on this X’mas..

Recipe is adapted from here 

Ingredients

1.      All purpose flour(maida)-150gm(around 1 ¼ cup)

2.      Baking powder-1 ¾ tsp

3.      Salt-less than ¼ tsp

4.      Brown sugar or granulated white sugar-150gm( around 1 1/3 cup)(refer notes)

5.      Eggs-2nos

6.      Chopped dry fruits and nuts- 1 ½ cup to 2 cups (I used dates,kismis,cashew nuts and almonds)

7.      Butter-100gm

8.      Mixed spice-1tsp (see notes)

9.      Chopped orange peel-3 tsp

Method of preparation

1.      Sift flour, baking powder and salt together.

2.      Take dry fruits and chopped orange peel in a sauce pan. Add enough water to cover the fruits. Bring it to boil and keep in low flame for 5 minutes. Drain the water.

3.      When the cooked fruits are still hot, add the butter .Give a nice stir and allow it to melt.

4.      Add lightly beaten eggs ,sifted flour, sugar, mixed spice into this. Mix well without forming lumps. It is always better to add flour in different batches for getting lump free batter.

5.      Pour into prepared 8” inch cake tin and bake at 180 degree for 1 hour or till the inserted knife comes out clean.

Notes:

1.       If you are using normal sugar, it is better to make caramel for getting dark color cake though it is purely optional. For this, heat ½ cup of sugar(from the mentioned amount) in a saucepan .When it is completely melted and turned brown switch off the flame, carefully add ¼ cup of water. Heat again until sugar crystals completely dissolves. This is the caramel. Add this into the cake mixture once it has cooled.

2.      Mixed spice can be made by pounding a small piece of cinnamon, a clove, a small piece of nutmeg and a small piece of dry ginger.

LOW FAT CHOCO-BANANA CAKE

I am  little  very much confused how to start this post. Its been looooooong time since I blogged something. The only one activity I thoroughly enjoyed in my life was cooking and of course eating too J .but now iam in that precious stage of womanhood where in no mood for cooking so does the blogging. am unable to bear the smell and even the sight of some foods. Nowadays i enter the kitchen just for my survival. But very recently when I happened to open up my recipe folder I could see lots of recipes waiting to be posted. There are lots of hard work behind one dish-preparation,photo session and I don’t want to waste all those efforts.So I decided to honor my   little efforts and this small space by posting all the dishes that I prepared and saved in  drafts long back.

Coming to the recipe-this is cake is quiet simple ,healthy and super yummy as well.try this guilt free, moist ,gooey,chocolatey cake. You will end up in making it again and again.

 LOW FAT CHOCO-BANANA CAKE

Ingredients

1.      Whole wheat flour-1cup

2.      Banana puree-1/2cup

3.      Chocolate powder-3tbsp

4.      Sugar-3/4cup

5.      Melted butter-2tbsp

6.      Hot water-3/4 cup

7.      Baking soda-3/4tsp

8.      Vanilla essence-1/2tsp

Method of preparation

1.      Preheat an oven at 180 degree for 10miutes.prepare an 8” cake tin.

2.      Sift together flour, chocolate powder and baking soda. Mix sugar in this.

3.      Mix all wet ingredients. Add this into the dry ingredients and gently stir without forming any lumps .Pour this into prepared tin and bake for 45-50 minutes at 180 degree or until the inserted knife or toothpick comes out clean.

Once it has cooked, slide a knife along the edges of the pan and gently invert the cake on to a plate. Let it cool completely. If you want sprinkle a little castor sugar or icing sugar over the top.Cut and serve.

Notes:  for making banana puree- grind fully ripened banana without adding any water. For ½ cup of puree 1 or 1 ½ banana will be enough. Always use well ripened one. 

MANGO CAKE-EGG LESS

Recipe is adapted from here

 

Ingredients

1.      All purpose flour-1 ½ cup

2.      Mango puree-1 1/2 cups                         

3.      Baking powder-2tsp

4.      Sunflower or canola oil-1/3 cup

5.      Sugar-2/3 cup

6.      Vanilla essence-1tsp

7.      Cardamom powder-3/4tsp

8.      Salt-1/2tsp

METHOD OF PREPARATION

1.      Sift flour, baking powder,  salt and cardamom powder together . Keep it aside.

2.      Peel off the mango, cut into pieces and grind into smooth paste. Add oil, vanilla essence and sugar into this mango puree .Whisk until sugar dissolves completely.

3.      Add sifted flour into this in three batches. Gently mix all the ingredients. Pour into prepared cake tin. Bake in a preheated oven at 180 degree for 35-40 minutes or until the inserted toothpick comes out clean.

Once it is done, transfer the cake into a cooling rack. Let it cool completely. Cut into desired shapes and serve..This cake taste best on the next day. So be patient till the other day :)