Thursday, October 2, 2014

A Christmas cake (for Dussehra)

Why not? This is India where all folks of all faiths meet in celebration (around this time the holy days just keep rolling one after the other...without a break, as far as we can see).

We are very fond of home-made recipes because they taste different from the commercial stuff and they are quite practical (unlike the cook-book stuff).

This is claimed to be an authentic Syrian Christian recipe for sponge cake. A resourceful "aunty" instructed us "live" and the result was not half bad (and very little effort). Let us know if someone likes it, we will pass on the message to aunty.

Recipe of Sponge Cake:


Maida (flour) – 110 gm

Sugar – 110 gm

Butter – 110 gm

Baking powder – 1 full tea spoon.

Milk powder – 2 table spoon

Essence (Vanilla or Pineapple) – a little less than half tea spoon.

Elaichi – 6 nos.

Clove – 7 nos.

Eggs - 4

Sugar caramel – Put 2 table spoon sugar in a thick pan and heat it until the sugar content turns dark brown. Then put the heater in the sim mode and pour 2 table spoon water into it.  Immediately remove the pan containing caramel from the heater.

Cashew nut- – your choice

Kismis – your choice

How to prepare?? 
Sift the dry ingredients together. The dry ingredients are: flour, baking powder and milk powder. Simply place everything in a sifter and shake it back and forth over a bowl to eliminate the clumps (do it thrice at least). 
Mixing ingredients in a mixer grinder (bigger jar). Pour sugar, butter, egg, essence, elaichi, clove, sugar caramel and flour in a bigger mixer jar. Stir it well with a spoon and then switch on the grinder and grind it for 5 mnts.  
Pour the mixture into round pan. Fit a greased paper (like butter paper) in a round pan smoothing out the wrinkles or bubbles.  The grease paper will keep the mix from sticking to the pan. After pouring each layer of the viscous fluid in the round pan, put cashewnut and kismis.  
Bake in oven at 350 deg F for 30 mnts.  Decide the time of baking by taking the cake from the oven in the midst and poke it with a skewer. If the skewer is dry, we can assure that the cake is baked.


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