I baked a chocolate-date cake for two adorable little girls last week. Charming chocolate and demure dates, energizing and detoxifying at the same time, they just seem to belong together. It was a moist, dense cake and the girls liked its comforting taste.
Chocolate Date Cake
(for 12 generous servings)
2 cups, all purpose flour (unbleached)
1 cup, semi sweet chocolate chips
1 cup, fresh dates, pitted and chopped, soaked in a cup of warm milk for 30 minutes
1 cup, pecan pieces (or walnut pieces)
1 1/4 cups, cane sugar
2 eggs or 1 ripe banana, mashed, about a cup
1/2 cup, ghee or peanut oil
1/2 cup, fresh orange juice
1 teaspoon each – baking powder and baking soda
1 teaspoon – vanilla extract
1. Preheat the oven to 350 F. Generously apply ghee or oil to a cake or bread pan.
2. In a bowl, beat the eggs or ripe banana, sugar, vanilla extract, orange juice and ghee or oil into smooth mixture. Then add and fold in the flour, chocolate chips, dates plus the milk they soaked in, pecans, baking powder and baking soda. Pour the batter into cake pan.
3. Bake 40 to 50 minutes, until the cake is firm and a knife inserted into the center comes out clean. Cool for 10 minutes in the pan and then invert on to a wire rack or plate to cool completely before serving.
Chocolate-Date Mini Cakes
Spring is in the air and fresh berries are making an appearance in grocery stores. I bought a box of fresh strawberries yesterday and with some of those berries I baked a strawberry cake for the weekend. It is a substantial cake with a simple recipe. The surprise ingredient is oats and they make the cake more moist and gooey than crumbly. I also added mashed banana (to make it egg-free) and pecans for some extra sweetness and crunch.
2 cups, all-purpose flour (unbleached)
1/4 cup, oats (old fashioned, Quaker brand)
1 and 1/2 cups, sugar
1 teaspoon, salt
1 teaspoon, baking powder
1/2 teaspoon, baking soda
1 ripe banana, mashed with a tablespoon of lime juice
1/2 cup, plain yogurt
1/2 cup, peanut oil
1 cup, cut strawberries
1 cup, coarsely chopped pecans
In a big bowl, take flour and oats. Add sugar, salt, baking powder and soda. Mix well.
Make a well in the center of the dry ingredients and add the mashed banana, yogurt and oil. Mix well until thoroughly incorporated. Add the strawberries and pecans. Gently combine.
Lightly oil a deep 7- inch round cake pan. Spoon the mixture into the pan and smooth the surface.
Preheat the oven to 350 F. Bake the cake for about 45 minutes until firm to the touch or until a knife inserted in the center comes out clean. Leave the cake to cool for 30 minutes. Serve and enjoy.
A Slice of Strawberry-Oats Cake to Welcome the Sweet Spring Season
We were invited to a baby shower party last weekend. The blessed friend is a long time reader of Mahanandi recipes. For a present, instead of another plastic thing, I wanted to gift something nourishing for the twins-expecting mother. After giving it a thought for sometime, I came up with an idea. Carrots, coconut and pecans brought in. Carrots and coconut grated, pecans chopped. Baby bananas substituted eggs and to make it truly a party treat, I experimented by adding some condensed milk to the whole-wheat batter.
The effort was a sweet success…some great looking carrot–coconut mini cakes came out of the oven. I didn’t have the heart to spoil their healthy glow with cheesy coverup. I took them to the party, as they are without the phony makeup, hoping they would receive with “I like you very much, just as you are.”
Carrot and Coconut ~ Grated to Greet the Cake Batter
(the batter makes about 24 mini cakes)
Coconut: Break a fresh coconut. Grate the coconut. – 2 cups.
Carrots: Peel the skin and grate the carrots.- 2 cups.
Pecans: Finely chop pecans. – 1 cup.
Bananas: 2 baby or 1 big, ripe one. Mash the bananas to smooth – 1 cup.
Oil: I added peanut oil – 1/2 cup
Condensed milk: 1 cup
Milk : 2 to 3 cups
2 cups whole-wheat flour
2 cups unbleached all-purpose flour or cake flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cardamom powder
Take the dry ingredients listed above in a big bowl. Mix well. Add the wet ingredients – grated carrot, coconut, chopped pecans, mashed banana, condensed milk, milk and oil. Combine thoroughly until well mixed. If the batter looks dry and crumbly, add more milk or water in a slow, steady stream, folding continuously. Consistency of the batter has to be more on the wet side and easily spreadable.
Preheat the oven to 350 °F. Generously apply ghee or oil to cake pans. Keep them ready on baking trays.
Transfer the batter to the cake pans and fill them upto ¾ths. Place them in oven and bake until the top is light golden brown and a knife inserted in the center comes out clean, for about 30 to 45 minutes. Remove the cakes to cool completely and then unmold.
Enjoy the tasty carrot coconut cake, just as they are.
Carrot Coconut Cake Batter
Carrot Coconut Mini Cakes ~ Fresh Out of Oven
© Recipe and Photos Copyright 2009 Indira Singari.
Strawberry-Pecan Mini Cake
I am fond of eating fruits straight, and I prefer no-cook fruit preparations like Soopa. I do not want to subject them to cooking. However, this easy dessert which takes only about ten minutes to prepare for baking is so delicious and liked by everyone who tasted, that I am more than willing to donate a pint of berries to it. Light and just sugary enough to satisfy that craving tooth, these strawberry mini cakes are good any time of the day. With this sweet sayonara to week long strawberry saga, I wish you all a wonderful weekend.
Strawberry Mini Cakes
(makes 12 mini cakes)
3 cups all-purpose flour
11/2 cups turbinado sugar (or sugar of any kind)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup sunflower oil
1/2 cup juice from oranges
1 teaspoon vanilla
2 cups cut strawberries
2 cups finely chopped pecans
In a large mixing bowl, sift and stir together flour, sugar, baking powder and salt.
In a small bowl, break and add 2 eggs. (I removed the yellows, my preference. Keep yellows if you like) Also add milk, oil, orange juice and vanilla. Beat the mixture lightly and add this mixture to flour mixture. Before the flour and liquid ingredients are fully combined, fold in the strawberries and pecans, stirring gently.
Preheat oven to 350 F. Apply ghee/butter or oil to mini cake pans. Fill about two thirds full with the batter.
Bake the cakes for about 45 minutes or until tops are golden and when a knife inserted into the cake comes out clean.
Serve the mini cakes at room temperature.
© Recipe and Photos Copyright 2009 Indira Singari
Fresh Out of Oven, Strawberry Mini Cakes ~ for the Weekend