Dry Fruits & Nuts Cake (Non-Alcohol) | Cake recipes

Dry Fruits & Nuts Cake (Non-Alcohol) | Cake recipes | Christmas cake without alchahol

Dry Fruits & Nuts Cake

Cooking time : 80 minutes

Preparation time - 30 minutes

Ingredients:

Mixed dry fruits - 600g

Orange juice - 250 ml

Almonds - 60g

Tutty fruity - 150g

Chopped pistaachio - 40 g

Chopped cashew nuts - 40g

All purpose flour /Maida - 225g + 3 Tbsp for dusting the dry fruits & nuts

Brown sugar - 225g

Unsalted butter - 225 g ( Room temperature)

Eggs - 4

cloves - 4

cinnamon - small piece (or cinnamon powder -1/4 tsp)

nutmeg - small piece (or nutmeg powder -1/4 tsp)

zest of one orange

Method:

1. Chop dry fruits into 1 cm chunks. Put the dry fruits in a jar and mix it.

2. Pour orange juice into the jar over the dry fruits. I hadn't add nuts and tutty fruity in this stage. Shut the jar , and live it for 5 hours.

3. After 5 hours, drain the excess juice and keep it aside.

4.The cake batter for 2 kg of cake . I have used 2 loaf tin of 1.5 liter capacity. Butter the inside of cake tin, making sure to get into all corners. Line the tin with baking sheet.

5. Preheat oven at 150 degree. The cake need to bake in low temperature . If you increase the temperature, the outer side of cake will brown , but the inner side of cake will remains uncooked.

6. Grind almonds, cloves, cinnamon and nutmeg into a powder.

7. Zest an entire orange, make sure not to grate the white pith ,as it's bitter.

8. Chop up cashew nuts and pistachios.

9. Cream the butter until it's airy and pale . Add brown sugar into it and whisk well.

10. Add eggs one by one and whisk well. Add almond mixture and orange zest into it and whisk well.

11. Sift all purpose flour , baking powder and baking soda into a medium bowl, and mix it. Add this into cake batter . Gently fold it together with a spatula. Do not over mix.

12. Dust the dry fruits,nuts and tutty fruity with some flour and add into the batter. Gently fold it together.

13. Spoon the batter into your prepared cake tin, pushing it into all the corners and leveling the top. Tap out any trapped air bubbles.

14. Place it in a Preheated oven and bake for 80 minutes , Checking on it regularly after 60 minutes . Your cake is done when a skewer that inserted in the cake come out clean.

15. Remove the cake from the oven and allow it to cool completely in the tin.

16. Store it at room temperature wrapped in baking paper and aluminium foil for 2 days before consuming. This enhance the flavor.

NOte:

1. You can use alchahol instead of orange juice .

2. You can make your own dry fruit mix with your favourite ones.

Comments

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1. Cook pineapple with salt,sugar,turmeric powder and water until the pineapple become soft and tender.OR you can pressure cook it for 1 whistle. 2. Grind grated coconut, cumin, turmeric powder, shallots, green chili into a smooth paste by adding water. 3. Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4. Beat the curd well. Add it to the curry and mix well....

Eggless Carrot cupcake| Carrot Muffin

Eggless Carrot cupcake| Carrot Muffin Cooking time -20 minutes Preparation time : 10 minutes Total - 30 minutes Makes 7-8 medium size cupcakes Ingredients: All purpose flour - 1& 1/4 Cup Grated carrot - 3/4 Cup Brown sugar - 1 cup Thick Curd - 1 Cup ( Room temperature) Baking powder - 1/2 tsp Baking soda - 1/2 tsp Sunflower Oil - 1/4 cup A pinch of salt Cinnamon powder - 1tsp Method: 1. Wash , Peel and grate Carrot and keep it aside. Preheat oven at 180 degree celcius. 2. Grease or line the muffin tray. 3. Sift all purpose flour, Baking powder, Baking soda, Cinnamon powder and salt. Mix well and keep it aside. 4. Into a mixing bowl, add curd and brown sugar. Whisk until the sugar dissolves completely. Into this add oil and mix well. 5.Add the sifted dry ingredients little by little and gently fold it together. Add grated carrot and gently fold it together. Do not over mix. The cake batter is ready. 6. Fill the cupcake liners 3...

Pepper garlic Mushroom fry | Mushroom starter recipe | Preeja's cookbook

Pepper garlic Mushroom fry Ingredients: Butter mushroom - 200g Coconut oil / Butter - 1 Tbsp Pepper powder - 2 tsp Soy sauce - 1 tsp Garlic minced - 1 Tbsp Chopped onion - 1/2 cup Chopped capsicum - 1/4 cup Curry leaves Salt to taste Method: 1. Into a bowl add water and mushroom . Gently clean the mushrooms . Do not soak mushroom in water for long . Drain the water completely. Place the mushrooms on a cleaned kitchen towel . Cut the mushrooms into 2 parts if the mushrooms are big in size. 2. Into a heated pan , add coconut oil. 3. When oil heats up, add chopped onion and saute for 2 minutes. Add garlic and capsicum. Saute until the raw smell of has gone. 4. Add salt and one teaspoon of pepper powder . Add mushrooms and mix well. Saute it for 3 minutes. 5. Add curry leaves and soy sauce. Mix well . Saute mushrooms on low heat for 7 minutes. 6. Add one teaspoon of pepper powder and mix well. Turn off the stove. 7. Serve with roti or rice.

Preeja's cookbook

Search This Blog