Orange Cake (wholewheat and eggless)

Baking is on my mind these days. I have done a lot of baking in the last two months especially cakes. I bake almost every weekend and sometimes on weekdays too. My husband is a little moody when it comes to food. Though he doesn’t have a sweet tooth but sometimes out of nowhere he will say ‘kuch meetha khane ka mann kar raha hai’. ๐Ÿ˜‚ And thankfully just like me, he is really fond of simple tea time cakes. And if you have been following my blog, you will notice that I prefer baking with wholewheat flour . And if you also love baking cakes with wholewheat flour than I would highly recommend you to bake this orange cake too. The best part of baking at home is that you can adjust each and every ingredient as per your own preference.

This orange cake is vegan, eggless and butter free yet very soft and moist. Its full of orange flavor and is very light as well. I refrigerate it after baking as it tastes best when cold and I would recommend you to do the same. There is no change in the texture of the cake even after refrigeration. This cake is also fuss free and can be made with ingredients easily available. No rushing to the supermarket before baking this cake provided you have oranges or orange juice available in your pantry. The recipe is very easy to follow so even beginners can bake it.

I bake this cake with tetra pack juices as well when oranges are not in season. They work equally well. Use orange essence instead of orange zest and you are good to go. Orange essence is just optional though. Orange zest itself gives a very good color to the cake but I still replaced 1 tbsp of flour with custard powder (purely optional).

Ingredients:

1 Cup Wholewheat flour
1 Tbsp Custard powder (optional)
1/2 Tsp Baking powder
1/2 Tsp Baking soda
A pinch of salt
1/3 Cup Sugar (powder it in a mixer)
3/4 Cup to 1 cup fresh orange juice
Orange zest from 2 or 3 oranges
1/4 Cup oil

Method:

* Replace 1 tbsp of flour with 1 tbsp of vanilla custard powder (optional).


In a mixing bowl, take powdered sugar and oil. Mix it well (I used my hand blender, the same can be done in a mixer grinder). Add juice to it, blend. Add orange zest, give it a mix. Now add sifted flour, custard powder (see notes) , baking powder, baking soda and salt. Mix until the batter is well combined. Make sure not to over mix or else you get a dense cake. Pour the batter in a greased baking pan (I used a 6″ round tin) and bake in a pre heated oven at 180 degrees for 35 minutes or till the toothpick comes out clean.


Notes:

* 1/3 cup sugar is perfectly fine for us. Increase a tablespoon or two if you wish to make the cake a little more sweet.

 I would love to hear from you. Please do share your feedback along with a picture if you try this recipe or any suggestions on my Facebook page PicUrFood.


Recipe adapted from VegRecipesOfIndia.

Basic White Bread

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There is something really really awesome about baking your own bread at home and that is why I am too much into baking bread ๐Ÿ˜€ I wanted to post breads recipe from the day I have started my blog but somehow I didn’t have a picture of white bread ๐Ÿ˜€ I always bake wheat breads because of my healthy freak Husband ๐Ÿ˜€ Once I posted my wholewheat bread recipe in one of the Facebook groups and got awesome response. People tried it and were so happy with the results. I got many requests for a white bread recipe. So finally I am here with my first bread post โ˜บ And yes, I am baking a bread after 6 months ๐Ÿ˜€ The last bread I baked was in August 2015. So thought of starting with my simple and easy white bread.

This is a basic bread recipe and absolutely a no fail one. I keep reading a lot about baking and it helps a lot every time I bake a bread. I don’t know whose recipe I follow but this recipe is there in my diary for more than 2 years. May be adapted from Martha Stewart’s recipe as I read almost all her recipe when I started baking. A lot of points and tips I used to note down in my diary. The original recipe noted in my diary is for two loaves so I half the recipe. I have made this a lot of times so the ingredients has been altered as per my taste.

Two things to keep in ur mind before baking breads :mrgreen:
** LOVE & PATIENCE **

* Treat ur bread just like ur baby. Love it and it will love u back 💕

* Bread baking takes a lot of time say 3 to 4 hours. But You gotta work just for some 15 or 20 minutes (which is not a big deal) and you will see the magic happening on its own ๐Ÿ™‚

Ingredients:

3 Cups All purpose flour/Maida
1 Tbsp Unsalted butter (softened)
3/4 Cup Warm milk
1/4 cup Warm water
1 Tsp Instant yeast
1 Tsp Salt
1 Tbsp Sugar

Method:

Mix sugar in 1/4 cup of warm water. Add yeast to it, stir and let it sit for 10 minutes. The mixture will turn frothy and its good to go. If not, discard it and make a new yeast mixture.

In a mixing bowl, sieve Maida and salt together. Add butter and yeast mixture. Mix together everything using a spatula. Slowly start adding warm milk to it and make a dough. Dough will not be very sticky. Knead the dough for good 10 minutes with your hands very nicely till you get a soft and pliable dough. Once the dough is ready, cover it with a damp warm wet cloth (I keep the wet cloth in the oven, heat it for 30 seconds and cover) and keep it in a warm place to ferment. Let the bread rise for 1 hour. You will the dough has doubled after an hour.
Now deflate the dough using ur hands and knead very gently again for 2-3 minutes . Once done transfer the dough to a bread baking pan and cover it (This time I cover the pan with a very very big patila as the dough will rise again). Let the dough sit like that for 45 minutes. Once the dough has risen, bake it in a preheated oven for 40 minutes at 180 degrees. Once out of the oven, apply butter or oil all over the bread. Your own homemade white bread is ready.

Notes:

* Always pray before you start baking a bread 😂 LOL

* I use instant dry yeast, which can be directly added to the flour but I generally add it to the warm water and than use it.

* I heat the water in the oven for 15 seconds.

* I use Nature Harvest yeast which has never failed me.

* Don’t use oil, instead of butter. I use amul unsalted butter which is at room temperature. No need to melt the butter, just add it directly to the flour.

* You might need to increase the milk quantity to 1 cup in case the dough is too dry.

* I like to use 1/4 cup of water as the texture turns out very nice. You can use half milk half water or only Milk.

* The 1st rise of the dough is important. Give at least an hour or more if needed for the dough to double but not more than 2 hours. Mine generally doubles in an hour.

* Let the dough rest for just 45 minutes during the 2nd rise. NOT MORE THAN 45 MINUTES.

* Don’t use a wet cloth to cover the dough for 2nd rise as the dough will stick to the cloth and might deflate when you take out the cloth. Use a big patila (used for boiling milk) for 2nd rise.

* All the ovens are different so temperature may vary. Please keep an eye on ur bread when you bake it.

* In case the top starts to turn brown too early, Cover with an aluminium foil and thn bake.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates ๐Ÿ™‚

Wholewheat coffee cookies

1These cookies were on my list from a long time. Saw it here sometime back and was desperate to try these. After I came back from new york, I tried my hands on wholewheat cookies which came out really well (will post the recipe soon). This is my second attempt wholewheat cookies and this time also they didn’t disappoint me. Probably I am going to make all my cookies using wholewheat flour now :mrgreen: The aroma of coffee is so amazing ๐Ÿ˜ I am absolutely in love with these. The crispiness and the flavor of coffee, absolutely perfect. The recipe is quite similar to the butter cookies I bake and equally easy. Took me just 30 minutes from arranging things to baking them. Lets check out the recipe now.

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Ingredients:

1 cup wholewheat flour (I used Pillsbury)
1/4 cup sugar
1/4 butter (I used Amul)
1/4 tsp baking powder
1 tbsp coffee dissolved in 2 tbsp of hot water (I used Nescafe)

Method:

Powder the sugar in the grinder. Cream sugar and butter. Add coffee mixture to it. Beat again. Start adding sieved flour and baking powder slowly and mix with a spatula. Make a soft dough and Divide the dough equally in lemon sized balls. Give it the desired shape, put them in a greased tray leaving a little space in between the cookies and bake in a preheated oven for 18 minutes at 180 degrees.

Notes:

* Make sure the coffee mixture has cooled down before you add it to the butter-sugar mix.

* The dough is really easy to work with. So it will be really easy to give them the shape you like.

* You can use Maida/all purpose flour as well. Just reduce the quantity of water to 1 tbsp, if using maida.

* Wholewheat flour cookies takes a little extra time to bake. Mine took 18 minutes.

* All ovens are different so temperature and time may vary. Please keep an eye on your cookies when you bake them. Take out the cookies when it starts to turn brown from the sides.

Please do try them out and share your feedback along with a picture on my Facebook pageย โ˜บ

 

Banana cake

OK I am back after a really long time. Well I went for a 3 months long vacation with my husband and did not bake/cook something nice during that time. We came back a day before yesterday, the house was in a mess but I couldn’t really wait to bake. I wanted to bake something simple since not many ingredients were available at home, so made my favorite and quick banana cake. We both love this cake so I end up baking this more than often. By the way, my kitchen is never a mess when I bake this cake as I prepare the batter in a mixer grinder. Now isn’t that the best thing ever? ๐Ÿ˜€ Baking acts as a stress buster, but the mess the whole thing creates sure is a nightmare.

So now coming to the ingredients used in the cake, I have tried this cake with both maida and wholewheat flour and they both always turns out perfect. But when using wholewheat flour, you might need to increase the milk amount a little as the batter turns out to be a little thick. Its not necessary though. Totally depends on the quality of flour you are using. I didn’t add extra milk. The batter turns out thick but easy to manage. I always add chocochips to this cake as I love the flavor, you can also add ur choice of dry fruits (walnuts goes well with banana cake). Lets quickly check out the recipe now.

Ingredients:

3/4ย cup Maida or Wholewheat flour
2 small bananas
1/4 cup milk
1/4 cup oil
1/3 cup sugar (use 1/2 cup if you prefer more sweet)
a small pinch of salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla essence
1 or 2 tbsp chocolate chips dusted in flour

Method:

Powder the sugar in a mixer, thn add bananas and blend for a few seconds. Make sure the bananas are pureed well. Add milk, oil and vanilla to it. Blend again for a few seconds. Lastly add sifted flour, baking soda, baking powder and salt. Blend again for a few seconds. Don’t over mix or you get a dense cake. Add some chocochips (if using), mix using a spatula.ย Pour the batter in a 6 inch greased baking tray and bake in a pre heated oven at 180 degrees for 35 minutes or till the tooth pick comes out clean. Done!!

**The pictures are of wholewheat flour cake updated today on 29-01-2017**

Please do try this out and share your feedback along with a picture. Connect on Facebook for regular updates ::)



Butter Cookies

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After my Malai Cookies, I tried my hands in these butter cookies. When I baked it for the 1st time,ย I used small quantity of everything so that even if I fail, I don’t have to throw it away :mrgreen: But they came out absolutely delicious. They areย sweet and buttery with wonderfully crisp edges. These are super easy to make, even a new bie in baking can bake these. I love the fragrance which surrounds my place while baking these. Iย am not saying since its my recipe, but you try it once and you will believe me ๐Ÿ™‚ No more further talking, lets check out the recipe ๐Ÿ˜€

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Warning: The fragrance of this buttery delight would draw u towards the oven but pls maintain a distance or you will end up burning ur nose ๐Ÿ˜จ๐Ÿ˜…

Ingredients:

1/4 cup powdered sugar

1/4 cup unsalted butter (I used heritage butter)

A little more than 1/2 cup of maida but less than 3/4 cup.

1/2 tsp Baking soda

Few drops of vanilla extract

Method:
Beat together sugar and butter till light and fluffy. Add vanilla. Beat again. Start adding sieved maida and soda slowly and mix with a spatula. You will be able to make a soft dough with a spatula. Divide the dough equally in lemon sized balls. Give it the desired shape, put them in a greased tray leaving some space between the cookies and bake in preheated oven for 15 minutes at 180 degrees.

Notes

* I used fork to give these cookies a design.

* All the ovens are different so timings may vary. Bake only till sides turns brown.

* Cookies will rise while baking so do leave space in between.

Please do try them out and share your feedback. You can connect with PicUrFood on Facebook as well and like for getting regular updates โ˜บ