Wednesday, November 9, 2016

Baking I Ghee Cake with Cowboys Desi

I love the name Cowboys Desi. It tickles me because I get where it's coming from. However for those who have no idea what I'm talking about this is a fabulous company dedicated to dairy activities and allied agriculture. It's these peeps who deliver some amazing cow milk, cooking oils, ghee, flour and honey right at your doorstep.

So when the good people at Cowboys Desi sent me a hamper with some amazing goodies, I was just itching to do something fun with it. I drank the milk (that was a no brainer), used the spices in the normal ghar ki subzis - of which the turmeric was my favourite and finally used the mustard oil in a spot of Kashmiri cooking.

But it was that large vat of ghee that had me puzzled. I wanted to do something fun with that ghee because it just smelt so wonderful. And while we aren't big parantha eaters, that would mean that the ghee would last forever and forever at home.

That was until the husband mentioned that the smell reminded him of this cake, he'd eaten off the streets in Cochin as a child. He said that the distinct smell of the ghee was making him hanker for a chunk of that cake and he looked at me rather longingly.

Fine, I said. Let me figure this out. As I started searching for recipes, I realised that the Ghee Cake was EXTREMELY popular and with good reason. First off, it made for one of the most moist cakes you've ever eaten. Secondly it preserves very well and thirdly, it just tastes delicious.

So armed with a idea in my head, I decided to experiment with a few flavours - lemon ofcourse was the easiest bet, followed by plain vanilla. As I flipped between the two, I settled to make an intensely vanilla ghee cake - with bourbon vanilla and vanilla bean. And what a good choice that was.

Such a fun cake this was. And the Cowboys Desi Ghee was just amazing. It was like silk and smelt so rich that I had to make this cake over and over. Plus this easy recipe was such a bonus that it really made my day.

So without much ado, here goes:

Cowboys Desi's Ghee Cake
Serves 6

2 cups all purpose flour
1 tsp baking powder1/2 tsp baking soda1/4 tsp salt1 cup ghee1 cup sugar2 whole eggs2 egg yolks1/4 cup milk1 tsp vanilla extract1 vanilla bean scrapped

1. In a bowl measure out the flour, baking powder, baking soda and salt together.
2. Cream ghee and sugar in a large bowl. And add in the egg yolks and vanilla extract. Beat well.
3. Add in the remaining eggs, milk and vanilla bean and mix for a minute.
4. Add in the dry ingredients and just bring it all together. Do not over mix.
5. Pour into greased pans and bake for 30 minutes at 180 degree centigrade or until a skewer comes out clean once inserted. 
6. Serve with a drizzle of icing sugar and milk.

Monday, October 10, 2016

Baking | Toblerone Mud Cake with Toblerone Ganache

I am on a diet. And it's sort of driving me insane. Not so much that I can't eat certain things but that I can't think of combinations that will just keep me eating my small meals so that I don't go completely insane.

Because I am not such a big meat-eater, I am having a hard time eating my proteins, since well, I am just bored of eating the same things. In fact things got so bad last week, I nearly had a melt down and then I met someone who told me to "stop fearing food, and learn how to enjoy it." Since then the wheels in my head have been turning.

Ofcourse I am reaching out to friends for some inspiration as well but all in all I am feeling better about the fact that I have more and more ideas to make my meals better. The only catch? I've got to do it myself.

One of the things I've also seen is that if I am baking, then I really don't feel like eating. Which I feel makes it a win-win situation. So this weekend, I baked up a storm, just so that I could feel better and not be a crab anymore.

I baked this yummy Omani Date and Walnut Cake which I took to my friends house and I baked some cheese crackers, which I will share soon. What I didn't bake was this Toblerone cake. That is, yesterday. I'd baked this last month for a friend's birthday and it turned out just so good that I needed to post it super soon.

Except I couldn't post it super soon, but now with the festive season right around the corner, I just felt that people needed to make this. I mean really needed to make this because this is that kind of a cake. Rich, decadent and chockful of that Toblerone goodness, this is THE cake for you if you love Toblerones.

Toblerone Mud Cake with Toblerone Ganache
Serves 8
Adapted from Cake Central

For the cake
200 grams butter100 grams Toblerone100 grams dark chocolate
1/4 cup water
1/4 cup vodka
3/4 cup buttermilk (or 3/4 cup milk with 1 tblsp vinegar)
1/4 cup oil
1 cup sugar
1 tblsp honey
1/3 cup cocoa
1 3/4 cup plain flour
1 tsp baking soda3 small eggs1 tsp vanilla extract
1/4 tsp salt

For the ganache
100 grams dark chocolate
100 grams Toblerone 
200 grams cream

1. For the cake, sift together cocoa, flour, baking soda and salt into a bowl. Keep aside.
2. Melt the butter and both the chocolates and keep aside.
3. Beat in the eggs and oil into this. Add the water, vodka, buttermilk, sugar and honey into it till smooth,
4. Add the dry ingredients and whisk till smooth
5. Pour into a prepared tin and bake at 180 degrees for 45 minutes or until cool.
6. Meanwhile make the ganache by boiling the cream and pouring it over both the chocolates. Stir until smooth and glossy. Let it cool.
7. Once the cake is done, frost it with the ganache and refrigerate until you're ready to serve.