Cake House

LEMON PUDDING Does anyone want a very simple, quick, no cook dessert, delicious, full of fresh lemony flavour? Ideal for summer and ready from scratch in about ten minutes! Well this ticks every box and is just delicious. You could, of course, make your own sponge to crumble up and soak [taking longer], but I bought Trifle Sponges. Easily doubled. It does contain uncooked eggs. A nice glass Trifle Bowl to serve….. or individual serving glasses. This quantity feeds 4 or 5. 4 Trifle sponges 3 lemons, zested and then juiced 1 large tin of full cream sweetened condensed milk 3 eggs, separated ½ pint double cream, whipped Fruit to top, if you wish, but choose a tart flavour. Chill for a while before you add the fruit, just before serving. Crumble the sponges in a medium bowl and pour over the juice of one lemon. Whisk together the condensed milk, the rest of the juice, zest and egg yolks, then pour this over the sponges and mix well. Whisk the egg whites until stiff and fold into the milky

SPICY BUTTERNUT SQUASH AND HAZELNUT TRAY BAKE Another deliciously moist veggie cake, full of goodness! Well, sort of. A slice must be one of your five a day surely????  Spices in general do not have that long a shelf life, so please ensure your spices are in date as the flavours deteriorate quite quickly. Grease a 9” square traybake tin and lightly oil, then line the pan, leaving plenty hanging over the sides to help you lift it out. Pre heat your fan oven to 160C. Prepare your ingredients before starting the cake. 6 oz softened butter 10 oz golden caster sugar 3 large eggs 12 oz plain flour 1½ teaspoon baking powder ½ teaspoon bicarbonate of soda 2 teaspoon of ground mixed spice 6 fl oz buttermilk 2 cups of grated, peeled, butternut squash [the top part of about 1 small one] 4 oz chopped hazelnuts, toasted lightly in a fry pan - don’t take you eyes off them! Extra nuts for a topping if you wish In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one

I love ivy gourd in any form. Whenever my mom prepares this vegetable, I am the one who will be finishing the whole dish. After my marriage, I rarely prepare this vegetable, as my husband is not a big fan of this vegetable. I usually make stir fry out of this, I never knew that something delicious can be made using coconut. We make meen peera (fish in coconut) the same way. This tastes better the next day. Just try this dish and you will really love this ... Ingredients: Kovakka/ Ivy Gourd( cut lengthwise)- 250 gms Grated Coconut- ½ Cup Green Chillies- 3 nos Shallots- 3 nos Cumin Seeds- 1 tsp Ginger- ½ inch Turmeric Powder- ½ tsp Curry leaves- few Oil- 1 tbsp Salt- as required Mustard Seeds- 1 tsp Kokum- 2 pieces Method: Grind coconut, green chillies, onions, ginger, cumin seeds to a coarse paste. Heat oil, splutter mustard seeds and then add  curry leaves, ivy gourd, kokum, coarsely ground paste. Add a little water and cover and cook on low flame for about 5-7 min. Mix in between. Enj

T he Starbucks lemon loaf is full of lemon flavor, moist and dense. When I first tasted this amazing delicacy from Starbucks, it was like “Love at first bite”. So rich in flavors, nice creamy yellow colour and lovely texture. Then itself I have decided that I have to try this out and my search for Starbucks lemon loaf ended here . So many different versions were there to make this delicious loaf, but I liked this version as it required all the ingredients which are easily available. This lemon loaf has a nice tangy flavor, which is by adding the lemon juice and the zest of lemon. To increase the lemony goodness, just add a lemon glaze when the cake gets cooled. I have made lemon cup cakes before and now this lemon loaf. Just try this out and I am sure that you will finish it off within no time… :) Ingredients: All Purpose Flour/ Maida- 1 ½ Cups Sugar- ¾ Cups Butter- ½ Cup Eggs- 2 nos Baking Powder- ½ tsp Baki

T his umm ali is an Egyptian sweet, that has a layer of puff pastry sheets, nuts and milk. This dessert is totally delicious, easy, simple and made with very less ingredients. This looks similar to bread pudding. You can even add raisins, desiccated coconut, chocolate chips of your choice. I first heard about this dessert long back, but couldn't try because of the non availability of puff pastry sheets. I completely forgot about this dish and one day my brother, when he visited Kuwait, he ate this at a friend’s place and told me about this awesome dessert. Then itself I have decided that this one I am going to try and within minutes a wonderful dessert is made.I was really surprised that this lovely dessert can be made easily. Just a mouthful and you will be mesmerized with the flavors and I am sure that you won't stop with a little. This is a warm, comforting, gooey and very delicious dessert. Now I am thinking, I should have tried this dessert long back... Adapted from All R

FLOWER POT LOAVES Potato and Rosemary Loaf Not long ago I was visiting a very old friend to celebrate her birthday and the chat moved along to baking, as it inevitably does. When her daughter told me about baking bread in Flower Pots! Terracotta that is, NOT plastic. Rachel had been on a bread making course and brought this idea back with her, then shared it with me - and now you. I immediately went out and bought one. This size pot [5” in diameter at the base, 7” across the top, with a depth of just over 4”] exactly fits the quantity below. It costs about £1.50 The pot needs to be tempered or else it will crack or break. Pre heat your oven to about 220C. Wash it thoroughly, then oil the pot and “bake it” for about 15 mins. Allow to cool completely. Repeat the oiling and baking twice more. It will take about an hour. It should now be ready for off. Rachel also shared this recipe. It is absolutely beautiful and very easy. 4½ oz [125 g] mashed potato [save the water] 125 ml tepid potato

CHOCOLATE COFFEE CAKE  This is a beautifully moist and delicious cake, very easy to prepare and bake, it is virtually foolproof. Sandwiched together with a coffee buttercream, with more on the top, plus extra chocolate! I copied the recipe many years ago in a newspaper and have used it ever since. You need two 8” sponge tins, lightly oiled and the base lined. Cut the lining a ¼ of an inch larger than the tin, [if loose based, as mine is] so that it just starts to go up the sides. The batter is fairly runny and you do not need it to run out of the bottom. Pre heat your fan oven to 160C. In a saucepan, bring to the boil: 4 fl oz milk stir in: 2 heaped teaspoonfuls of coffee powder Take off the heat and add: 3 oz butter [cubed] 4 oz good quality [70% cocoa solids] chocolate 1 tablespoon brandy or rum Mix until everything is melted. Set aside, while you prepare the rest. In a medium mixing bowl, Whisk, until thick and frothy 2 large eggs 6 ½ oz caster sugar Continue whisking as you add the