Today’s post is extra special as it features not only a cookie recipe but my all-time favorite Cake Rusk Recipe. I loved Cake Rusk from the time immemorial but I’ve always shied away from trying them at home. I assumed process to be too complicated and tiresome for my liking. But it is just the opposite! It is so simple to follow, fun and produces delicious, perfectly firm, bright golden cake rusk. The cake rusk prepared using this recipe are not too sweet either and have the subtle aroma of cardamom used in the batter, completely addictive. These cake rusk remind me of the childhood in a small town, where the local bakeries use to sell them. And this economic bake without fail accompanied my morning glass of milk during all those schooling years.
Stone Fruit, otherwise known as the summer fruit, certainly live up to their reputation. They have juicy, fibrous, aromatic, sweet taste and texture. In short, a perfect fruit to bake with. Eating a Vanilla Cake with fresh apricots or peaches and cream is so pleasurable, especially during the summer. So why not combine these two flavors and create Fresh Apricot Cake to uplift your dull summer mood.
Rum Bundt Cake Recipe is a Christmas inspired cake with a twist of mulled rum. The Rum Bundt Cake Recipe has no butter, no alcohol soaked nuts instead plenty of mulled rum. So in case you have forgotten to soak dry fruits this year for Christmas Cake then Rum Bundt Cake Recipe could be your last minute savior. Alcohol Mulling is a process to infuse alcohol with subtle flavors over a period of time. This year while soaking dry fruits for the Christmas Cake I thought why not experiment with the rum as well. Took out a large decanter, poured good old rum in it along with some whole spices, stirred and sealed. By the end of the week, when I opened the lid of the decanter, it smelled divine. Unintentionally, while preparing the batter for the bundt cake, some candied fruits made their way into the batter. And they sank at the bottom of the cake in the process of baking cake which turned out a blessing in disguise. When I turned the cake upside down colorful candied fruits were studded on top of the cake like crowning jewels.
Vanilla Panna Cotta Recipe with Berry Compote is an Italian classic, and simple to make at home dessert for any celebratory occasion. Panna Cotta is a fuss free dessert to make and absolutely delightful in taste. The mouth melting texture of Panna Cotta rarely fails to please taste buds of dessert lovers. Panna Cotta can be infused with variety of flavours and tastes wonderful with ripe fresh fruits and berries.
- 1 Cup semolina
- ½ Cup whole wheat flour
- ½ Cup plain flour
- ½ Cup yoghurt
- ¼ Cup milk, at room temperature
- ½ Cup olive oil
- ½ Cup powdered sugar + 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 3 – 4 green cardamom pods
- ½ Cup castor sugar
- ¼ Cup lime juice
- 4 tbsp water
- Chopped pistachio to serve
- Combine 1 tbsp of granulated sugar along with cardamom pods in a blender and blend until it turns into powder.
- Grease 9 inch round baking tin with butter and line the base with parchment paper.
- In a large bowl sift together semolina, flours, baking powder and baking soda. Mix in the powdered cardamom as well.
- In another bowl mix in yogurt, milk and oil. Beat for 5 minutes with a wire whisk. Gradually add sugar and beat until sugar is nicely dissolved.
- Add ⅓ of semolina mixture at a time into wet ingredients and each time beat with an electric mixer for 2 – 3 minutes at medium speed. Repeat the process until all combined well.
- Batter should be of dropping consistency.
- Pour the batter into the prepared tin and bake at 200 degree celsius for 30 minutes.
- Meanwhile prepare the glaze, place sugar, lime juice and water in a small saucepan on low heat; stir until sugar dissolves. Increase to high and simmer for 3 – 5 minutes, without stirring, until syrupy.
- Once cake is baked pour the glaze over the cake and let it cool in the tin itself for sometime before placing it on a wire rack.
- Before serving sprinkle chopped pistachios on top and serve with a dollop of softly whipped fresh cream.