Tag: fathersday


Jun
2017

Mango Strawberry Semolina Cake {Eggfree}

categories: Baking, Cake, Cakes, Desserts, Summer

I can tolerate summer only because it’s a mango season and I get to eat my weight in mangoes until next summer. It does more harm than good for my waistline but we all have our weaknesses, don’t we? Having said that eaten at right time it has numerous benefits like high in fiber, antioxidants, potassium and Vitamin A to name a few. Having mangoes for breakfast is the best time due to it’s high sugar and calorie content so I usually add them to my morning smoothies and chia puddings and this cake is another way to have mangoes for breakfast with a cup of tea or coffee.

The cake uses semolina for a regular all purpose flour substitute but rises beautifully and has got good crumb. Pairing of mango and strawberry is absolutely divine and one for the books. The cake uses few simple ingredients and mango is the hero here so be sure to use good quality, sweet mangoes for best tasting cake, I have used Alphonso mangoes. The cake batter comes together in minutes and is super easy to whip up even for a novice baker but looks oh-so-fancy because of strawberries on top. It’s an eggfree, vegan recipe which makes it suitable for all kinda palates and diets. So if you are still on a look out for a cake to bake for Father’s day, your dad will be ecstatic with this one.

Happy Father’s Day to all the wonderful fathers! xx

 

Print Recipe
 Mango Strawberry Semolina Cake {Eggfree}
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Instructions
  1. Grease a round 8-inch cake pan with oil. Preheat the oven at 170ºC/350ºF.
  2. In a small mixing bowl, whisk together fine semolina, baking powder and salt.
  3. In another mixing bowl, whisk together coconut oil, mango purée, castor sugar and vanilla extract.
  4. Gently fold in flour mixture to the wet ingredients until just combined using rubber spatula. Do not over-mix.
  5. Pour the batter in the cake pan. Top with the strawberry halves (cut-side down) in circular fashion and sprinkle raw sugar on top. Bake in the oven for 30-35 minutes or until toothpick inserted in the center comes out clean.
  6. Let cool for 5 minutes on a cooling rack before unmoulding the cake. Serve as is or topped with fresh whipped cream, plain yogurt or vanilla ice cream. Keeps well for 3 days stored in an airtight container in the refrigerator.
Recipe Notes

Feel free to substitute fresh peaches, apricots or cherries for strawberries as per seasonal availability.

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Jun
2013

Spinach, Corn & Egg Strata

categories: Breakfast

Spinach,corn & egg Strata2

Today, I bring you a no-hassle, breakfast recipe.. Great for a weekday when everything is so crazy that breakfast is the last thing on your mind and even greater for your laid-back weekend as it takes pretty much zero-effort to whip it up!

Treat your dad on Father’s day morning with this and I am sure he would be really pleased!

You just throw all the ingredients together the night before but to be honest, I love how undemanding yet flavorful this dish is! The recipe makes two hefty portions and let me warn you, we were full after eating only half! So truly a great brunch option! 😉

Spinach,corn & egg Strata1

Spinach, Corn & Egg Strata

Prep time: 10 mins | Bake time: 45 mins | Total time: 55 mins

Ingredients:

  • 4 pieces bread
  • 2 handfuls of spinach
  • 3 eggs
  • 1 cup milk
  • 1/4 cup corn kernels
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano powder
  • salt and pepper as per taste
  • 1/3 cup mozzarella cheese

Directions:

  1. The night before, tear up bread into small pieces and slice up the spinach. Place in 2-4″ ramekins. Top with corn kernels. Whisk together eggs, milk, garlic powder, onion powder, oregano, salt and pepper. Pour over bread and spinach. Top with cheese and cover with cling film. Place in refrigerator overnight.
  2. In the morning, preheat oven to 375 F/180 C. Remove cling film and cover each ramekin with aluminium foil. Place on a baking tray and bake for 20 minutes. After 20 minutes remove aluminium foil and continue to bake uncovered for another 20-25 minutes or until egg mixture has set and strata has puffed. Serve warm.

Recipe adapted from Naturally Ella

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Jun
2013

Peach Upside-Down Mini Cakes with Lemony Bits

categories: Cakes, Cupcakes & Muffins, Summer

Peach Upside-Down Mini Cake5

!!!Happy Father’s Day!!!

I know I am about a week early for Father’s day post but I just couldn’t stop myself from posting this scrumptious desert li’l bit early as it’s my dad’s birthday on June 9. We stay miles apart so he would not be able to taste it but that couldn’t stop me from baking something special for ‘The Most Special Man’ in my life.

My dad has been the strongest pillar for me and my sis. He is my greatest supporter, admirer and best friend. He has scolded me when he must and patted my back even at my smallest of achievements. He has taught me to ride bicycle and has held me before I fell and hurt myself. He has felt my injuries and illness more than I have suffered from them. I have been able to share anything and everything with him. He is the BEST FATHER I could have ever asked for and I thank my lucky stars everyday for it!

I will not be there to celebrate this special day along with my family but I would like to send my regards and bestest of wishes along his way. Wishing you a very very very Happy Birthday Dad! May God Almighty bless you with the best of health & may all your wishes come true!!!

My dad has been a big fan of summer fruits. As kids I remember my dad bringing bags full of peaches, plums, figs, melons and mangoes uberfresh from Farmer’s Market for us days-after-days. (Actually in case of mangoes, sacks full of it!!!) This is what turned me into biggest fruitaholic! I used to wait on summer holidays for the biggest fruit bonanza to begin so that I could keep hogging on freshest of produce!

So on his special day I decided to bake using something which bound us as a family. Our love for summer fruits being one of it! I bring to you a very simple yet decadent ‘Peach Upside-Down Mini Cakes with Lemony Bits’

Be sure to bake this for Father’s Day to make your dad feel extra-special!
Its not extravagant but will surely please your dad!

Peach Upside-Down Mini Cakes with Lemony Bits

Yields: 4 mini cakes

Ingredients:

  • 1/4 cup softened unsalted butter, divided
  • 1/4 cup light brown sugar
  • 3 medium peaches, peeled, cored and diced
  • Lemon zest of 2 lemons
  • 1/4 tsp ground cinnamon
  • 1 cup, plus 2 Tbsp whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup granulated white sugar
  • 1/2 cup vanilla yogurt
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • Ice-cream, whipped cream or sweetened yogurt for serving (optional), I served mine with vanilla ice-cream and it tasted divine!

Directions:

Preheat the oven to 350 F/170 C. Grease each of 4 (8-oz) ramekins with 1/2 Tbsp of butter. In a small cup, melt rest of the butter and keep aside.

Peach Upside-Down Mini Cake1
Sprinkle 1 Tbsp brown sugar evenly at the bottom of each ramekin.
Peach Upside-Down Mini Cake2
Mix diced peaches with lemon zest and ground cinnamon and divide them equally among 4 ramekins.

In a medium bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, yogurt, milk, vanilla and the reserved melted butter.  Add wet mixture to dry mixture and stir gently to barely combine. Do not over-mix.

Peach Upside-Down Mini Cake3
Spoon batter over peaches, diving equally.

Place ramekins on baking sheet and let it bake for 23-25 minutes or till the toothpick inserted in the center of the cakes comes out clean. Transfer ramekins to cool on wire rack.

Peach Upside-Down Mini Cake4
If serving immediately let cool for 5 minutes and run a knife around the edge of each ramekin and turn upside down onto serving plate. Serve topped with ice-cream, whipped cream or sweetened yogurt, if desired or as is.

If you are baking ahead of serving time then let the cakes cool for 10 minutes before releasing them from ramekins as the sugar and fruit juices would have thicken a bit by then. Re-hit in the microwave for 20-25 seconds before serving.

Directions:

  1. Preheat the oven to 350 F/170 C. Grease each of 4 (8-oz) ramekins with 1/2 Tbsp of butter. In a small cup, melt rest of the butter and keep aside. Sprinkle 1 Tbsp brown sugar evenly at the bottom of each ramekin.
  2. Mix diced peaches with lemon zest and ground cinnamon and divide them equally among 4 ramekins.
  3. In a medium bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, yogurt, milk, vanilla and the reserved melted butter.  Add wet mixture to dry mixture and stir gently to barely combine. Do not over-mix. Spoon batter over peaches, diving equally.
  4. Place ramekins on baking sheet and let it bake for 23-25 minutes or till the toothpick inserted in the center of the cakes comes out clean. Transfer ramekins to cool on wire rack.
    If serving immediately let cool for 5 minutes and run a knife around the edge of each ramekin and turn upside down onto serving plate. Serve topped with ice-cream, whipped cream or sweetened yogurt, if desired or as is.
    If you are baking ahead of serving time then let the cakes cool for 10 minutes before releasing them from ramekins as the sugar and fruit juices would have thicken a bit by then. Re-hit in the microwave for 20-25 seconds before serving.

Enjoy with your family! 🙂

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