Sweet Potato Cake

Healthy Veggie Muffins

Apple Flax Muffins

Bolo-de-fuba Muffins

Carrot Butterscotch Muffins

Nutella Muffins

Cornbread Muffins

Strawberry Tofu Cheesecake

Wholewheat Banana Oat Muffins

 

Hazelnut Mini Loaves- Guest Post

A big welcome to my special guest today... Cheah from No-Frills Recipes. I've known Cheah through the food blogging world, for as long as I've been blogging. Her blog has been an inspiration to me. If you are fond of Chinese cooking, and baking you must visit No-Frills Recipes. The varieties of cakes that you will find, will have you hungry for all of them!

Pumpkin Bolo-de-fuba cremoso

Figs and Honey Cake

I had baked Figs and Honey Cake on the occassion of Rosh Hashanah- the Jewish New Year which was last month. I wasnt able to blog on it in time, for all the good reasons that moms go crazy at home! However better late than never. A nutritious cake for any member of the family, more so the kids. In most recipes I have seen the honey is used in the dough itself. I prefer to use it in raw form, thus have used it as a drizzle.

Ingredients-

1cup flour
3eggs
1cup salted butter
3/4 cup sugar
1cup dried figs washed, cleaned and chopped
1/2 cup honey
1tsp baking powder
1/4tsp ground cinnamon

Preparation-

• Sift flour and baking powder 3 times
• Cream the sugar and butter
• Whisk the eggs and add the beaten eggs and flour alternately to the sugar and butter mixture.
• Roll the chopped figs in flour and add to the dough
• Add ground cinnamon and pour into a greased cake tin.
• Bake in a pre-heated oven or microwave at 200 for 40 minutes. Then at 170 for 15 minutes.
• Leave to stand for 20 minutes.
• Cool to room temperature and slide off the tin onto a wired rack.
• Then drizzle the honey onto the cake slowly to cover the top. The honey will seep through till you see it no more. Then turn it over to the other side and drizzle the rest of the honey.

Wholemeal Pumpkin Cake

I have been wanting to try a wholemeal cake since a long time, having known the negatives of refined flour. Finally got down to it with terrific results! The pumkin having enriched the cake with its benefits makes the wholemeal pumpkin cake a recommended snack for kids and adults. As I prepare this post, there is none of the cake left at home... all of it completely relished!

Ingredients-

1cup wheat flour

1cup grated pumpkin

1cup salted butter

3/4cup sugar

3 eggs

1tsp baking powder

1/2 tsp ground nutmeg, cinnamon, cloves

Preparation-

• Sift flour and baking powder 3 times.
• Beat the eggs and keep aside.
• Cream the sugar and butter. Add the rest of the ingredients in.
• If the consistency is too thick add some warm milk.
• Grease a baking tray and fill in the contents.
• Bake in a preheated oven or microwave at 200 for 40 minutes. Then at 170 for 15 minutes.
• Leave to stand for 20 minutes.
• Cool completely before taking off the pan and cutting into slices.
• Serve and enjoy!