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Well this cake was made on my friend’s special demand. Its healthy, soft and moist. This Fennel and Cardamom cake is eggless, eggs is been substituted with Curd. Made with Whole wheat as the name suggests to avoid refined flour. Its super easy to make and bake it! See the greenish colour it gets from the Fennel seeds. All time favourite of my family and friends.

INGREDIENTS:

  1. 2 Cups Whole Wheat Flour
  2. 1 Cup Curd
  3. 1 Cup Fresh Cream
  4. 1.25 Cup Granulated Sugar
  5. 1 Teaspoon Baking Powder
  6. 1/2 Teaspoon Baking Soda
  7. 3 Tablespoon Warm Milk
  8. 1 Tablespoon Fennel Seeds
  9. 1 Teaspoon Cardamom Powder
  10. 4-5 Drops of Cardamom Essence

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

  • Prepare the greased tray and keep it aside
  • Pre heat the oven at 180 degrees
  • In a Bowl take cream and sugar and beat it well till frothy
  • Add in the Curd and Cardamom essence, and beat till sugar dissolves
  • Add in the flour or Atta 1 Cup first and fold the mixture till all gets mixed
  • Add rest of the Atta, Baking Powder and Baking Soda
  • Fold the mixture till it becomes a smooth batter
  • If the mix feels too thick add in the warm milk and whisk till its smooth
  • Sprinkle Fennel seeds and Cardamom Powder, mix well
  • The batter should not have any lumps
  • Pour it in the greased tray and put it in oven for baking
  • Bake at 180 degrees for 40 minutes or till the cake leaves the side
  • Check if the middle is cooked with a knife, if not then keep further for 5 minutes
  • Once done take it out of mould and cool it on a wire rack!
  • Serve fresh with tea or coffee or enjoy as a snack!
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Lemon drizzle cake is super easy and super moist cake from British cuisine. This cake is light and most favourite of Brits. Best as Breakfast, snacks, High tea or just desserts. The drizzle icing too is easy to make and i have added black Sesame seeds as a new texture and twist to the drizzle.

INGREDIENTS:

  1. 1 Cup Fresh Cream
  2. 1 Cup Curd
  3. 1 1/4 Sugar granulated
  4. 1/2 Teaspoon Soda bi Carbonate
  5. 1 Teaspoon Baking Powder
  6. 2 Cups Maida / All Purpose Flour
  7. 3-4 Drops of Lemon Essence
  8. 2 Teaspoon Lemon Zest
  9. 1 1/2 Tablespoon Lemon juice
  10. A Pinch of Turmeric
  11. A Pinch of Salt

FOR DRIZZLE ICING

  1. 8 Teaspoon Powdered Sugar
  2. 2 Teaspoon Lemon Juice
  3. 2 Teaspoon Water
  4. 1 Tablespoon Black Sesame seeds
  5. Few Glazed Cherries and Mint Leaves

PREPARATION TIME: 90 Minutes

HOW TO PREPARE:

  • In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy
  • Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence
  • Fold the mixture well to get a smooth batter
  • Add Lemon Zest, Lemon Juice and pinch of Turmeric to get slight yellow color
  • Mix well to get a smooth batter, it should not be too thick
  • Pour in a greased loaf tin or in cupcake moulds and bake
  • Bake for 40 minutes at 180 degrees or till top turns golden and leaves sides
  • For Drizzle – In a bowl take powdered sugar, add lemon juice and water
  • Mix well till it forms a milky thick batter or
  • It forms a coat in the back of the spoon and doesn’t drip
  • Add Toasted Sesame seeds to drizzle and apply it on the cake
  • Garnish with Glazed cherries and fresh mint leaves

INGREDIENTS:
1) 100 pcs or 2 Kg Amla
2) 3 Kg Sugar
3) 2″ Dalchini / Cinnamon
4) 20 Green elaichi/ Cardamom
5) 2 Teaspoon Kali mirch powder/ Black pepper powder
6) 8 Teaspoon Saunf/Fennel

PREPARATION TIME: 4 Days

HOW TO PREPARE:
* Wash Amlas and prick holes in them with a fork or knife and keep aside
* In a pan boil water and add Amlas to it
* Boil Amlas for 10 minutes, drain and keep aside
* Again boil water and add Amlas to cook for 10 more minutes
* This is done to remove excess bitterness from Amlas
* Drain the water, keep Amlas in strainer for a day till water is drained
* In a pan, add sugar and 1 liter of water and let it boil
* Add Dalchini, Elaichi, Kali mirch, and Saunf to water
* Finally add Amlas and cook for 20-30 minutes till Amlas get soft
* When cooled down, take out the Amlas and keep it in a bowl or a jar
* Boil the rest of the sugar syrup till it gets thick(Like 2 tar chashni)
* Add this thick syrup to the Amlas, and close the jar
* Amla Murrabba is ready and can be used for a month or two