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Wednesday, March 17, 2010

Carrot & Orange Cake

Since I do not have a conventional oven I decided to learn how to make cakes in the microwave. After several attemps & a few flops, I have mastered the art of baking in the microwave with convection mode. This one is a recipe I found on the net but have altered the ingredients to suit my taste. The ingredients are easily found in one's kitchen & the result is yummy. Something for an evening snack & can be enjoyed by everyone.

Carrot & Orange Cake

You Need:
  • Flour - 150gms
  • Butter - 150gms
  • Carrots grated - 100gms
  • Muscovado sugar - 175gms
  • Eggs - 3
  • Almonds ground - 25gms
  • Juice & rind of 1 Orange
  • Nutmeg - 1 pinch
  • Cinnamon powder - 1/2 tsp
  • Castor sugar - 20gms (optional)
  • Baking powder - 1/2 tsp

For the icing (optional), blend in the following:

  • Cream cheese - 100gms
  • Lemon juice - 30ml
  • Castor sugar - 50gms

Method:
  1. Sift the flour with the baking powder
  2. Beat the butter & the muscovado sugar until light & fluffy
  3. Beat in the egg one at a time until the mixture looks creamy (and not of curd like consistency)
  4. Blend in the orange juice & rind, nutmeg, cinnamon & carrots 
  5. Add the flour & almonds & gently fold in in one direction, ensuring that the batter engulfs air which helps to make the cake fluffy
  6. Add the castor sugar if you like your cake a little sweeter
  7. Grease a cake tin with a little butter & pour the batter into it
  8. Preheat oven to 170o and bake for 40-45mins. The cake is done when the skewer comes clean
  9. Remove & cool on a wire rack. Cover with icing & serve
Note:
The butter & eggs should always be at room temperature otherwise the batter resembles curd like consistency. The flour should be sifted with baking powder from a height as this also ensures that the cake turns out fluffy.

No comments:

Post a Comment

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Wednesday, March 17, 2010

Carrot & Orange Cake

Since I do not have a conventional oven I decided to learn how to make cakes in the microwave. After several attemps & a few flops, I have mastered the art of baking in the microwave with convection mode. This one is a recipe I found on the net but have altered the ingredients to suit my taste. The ingredients are easily found in one's kitchen & the result is yummy. Something for an evening snack & can be enjoyed by everyone.

Carrot & Orange Cake

You Need:
  • Flour - 150gms
  • Butter - 150gms
  • Carrots grated - 100gms
  • Muscovado sugar - 175gms
  • Eggs - 3
  • Almonds ground - 25gms
  • Juice & rind of 1 Orange
  • Nutmeg - 1 pinch
  • Cinnamon powder - 1/2 tsp
  • Castor sugar - 20gms (optional)
  • Baking powder - 1/2 tsp

For the icing (optional), blend in the following:

  • Cream cheese - 100gms
  • Lemon juice - 30ml
  • Castor sugar - 50gms

Method:
  1. Sift the flour with the baking powder
  2. Beat the butter & the muscovado sugar until light & fluffy
  3. Beat in the egg one at a time until the mixture looks creamy (and not of curd like consistency)
  4. Blend in the orange juice & rind, nutmeg, cinnamon & carrots 
  5. Add the flour & almonds & gently fold in in one direction, ensuring that the batter engulfs air which helps to make the cake fluffy
  6. Add the castor sugar if you like your cake a little sweeter
  7. Grease a cake tin with a little butter & pour the batter into it
  8. Preheat oven to 170o and bake for 40-45mins. The cake is done when the skewer comes clean
  9. Remove & cool on a wire rack. Cover with icing & serve
Note:
The butter & eggs should always be at room temperature otherwise the batter resembles curd like consistency. The flour should be sifted with baking powder from a height as this also ensures that the cake turns out fluffy.

No comments:

Post a Comment

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)