Eggless Rose Petal Jam & Cardamom Muffins

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We had a fabulous BM meet in February when around a dozen of us met in Delhi and had an absolute blast. I met some of my fellow marathoners for the first time and we got along like a house on fire. During that trip, we visited a spice market and picked up some spices and condiments, one of which was dried rose petals. Now, when I have something on hand, I am always eager to finish it up because I am perennially worried about forgetting about stuff and remembering only when it is too late. Most of my nightmares are about discovering a long lost ingredient after it’s expiry. 

So I was looking for recipes using dried rose petals and I landed on this rose petal jam / gulkand muffin recipe. It was so simple that I wanted to make it immediately. It had oats flour, cardamom an pistachios which convinced me of its flavour and aroma. But the recipe had egg and I was out of eggs. So I replaced that with some curds and the result was a soft, aromatic and delicious muffin. The daughter and husband gobbled up quite a few which is the intended goal anyway. 

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Makes 12 medium sized muffins

Recipe adapted from here

WHAT WE NEED

All purpose flour             1/2 cup

Quick cooking oats          1/2 cup

Sugar                                  5-6 tbsp

Cardamom powder         1 tsp

Baking powder                1/2 tsp

Baking soda                      1/4 tsp heaped

Salt                                      1/4 tsp

Milk                                     1/2 cup

Canola oil                            2 tbsp

Curds                                   1/4 cup

Pistachios, chopped          3-4 tbsp

Rose petal jam / Gulkand 3 tbsp

Dried rose petals (optional)  to sprinkle               

WHAT TO DO

  • Preheat the oven to 175C
  • Line a muffin tray with muffin cup liners
  • Powder the oats finely in a blender 
  • Mix all the dry ingredients, all purpose flour, oats flour, sugar, cardamom powder, baking powder, baking soda, salt in a bowl
  • Mix the milk, curds and oil in another bowl
  • Mix the wet ingredients with the dry ingredients to form a batter
  • Add the chopped pistachios and rose petal jam and mix to combine
  • Pour into muffin cups up to 3/4 full
  • Sprinkle few dried rose petals on top
  • Bake for 20 minutes or till a toothpick inserted comes out clean
  • Allow it to cool for 15 minutes
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, Picnic dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

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Montreal Bagel

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We have touched the half way mark today in this mega marathon with 13 bakes done and another 13 to go. It is turning out to be a crazy, chaotic, enthralling and breathtaking adventure. For a long time, I was sure of baking Massa Sovada, the sweet bread from Portugal for today. But, as I dwelt further into it, I realized two things – one, it seemed like a bread to be made on a large scale. Most recipes started with 10 cups of flour and 8-9 eggs. Since I am baking almost everyday to keep up with this mega marathon, I am in no condition to bake a single bread that large or even half of it. Secondly, it seemed to be too eggy. I am fine with an egg or two in a recipe but 8-9 eggs seemed to be on the higher side which would most certainly make the husband frown and the daughter whine. Finally I found a replacement in this yummy Montreal Bagels.

This is an awesome find because I was planning on baking the bagel for a long time and also, I would get to try the cooking the dough in boiling water which is almost unique to the bagel recipe. Montreal bagels are thinner, sweeter, denser, smaller with a larger hole as compared to a New York bagel. These are always baked in a wood fired oven. Since I don’t have access to that, I shall bake it in my regular oven. The most popular varieties are black seed(poppy seeds) and white seed (sesame seeds). I could not find black poppy seeds and so used the regular white one. I also omitted the eggs since I wanted an eggless version.

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Country – Canada

Makes 7-8 bagels

Recipe adapted from here

WHAT WE NEED

Whole wheat flour               125 gms

All purpose flour                  125 gms

Honey                                      3 tbsp

Butter / Oil                              15 gms

Lukewarm water                  130 ml

Instant yeast                          1 1/2 tsp

Salt                                           1 1/2 tsp

Sugar                                       1 tbsp

Water for boiling                   3 litres

Honey / malt syrup                1/3 cup

Sesame seeds and poppy seeds to sprinkle

WHAT TO DO

  • Blend together the lukewarm water, yeast, sugar and salt
  • Add oil/ butter, honey and mix well
  • Add the flours and knead into a stiff dough, 8-9 minutes by hand
  • Place it in a greased bowl, cover and set aside for 20 minutes
  • Divide the dough into 7-8 pieces
  • To make the honey syrup, boil equal parts water and honey together till the honey melts into the water
  • Shape the dough into 7-8 bagels by rolling each piece of dough into a long rope and pinching the ends together to form a circle. Set aside for 15 minutes
  • You need to pinch the ends together properly else they will split when put in boiling water
  • Preheat the oven to 230C
  • Heat the 3 litres of water and add the honey syrup to it
  • Keep two dishes or cups with the sesame seeds in one and poppy seeds in the other
  • Grease a baking tray and keep aside
  • Once the water is boiling, slowly lower one bagel at a time and 2-3 in a batch
  • Once the bagel rises to the surface of the water, turn it on to the other side and let it cook for 20-30 seconds.
  • Take it off and transfer it to the bowl of either one of the seeds
  • Turn over and let the seeds stick to both sides
  • Transfer it to the baking tray. Repeat the process until all bagels are transferred to the baking tray
  • Bake for 20-25 minutes or till golden brown
  • Serve warm
  • Enjoy!

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This is my post for the mega marathon for the letter ‘M’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Khachapuri

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At first glance, the name Khachapuri does sound like a chaat available at Chowpatty beach in Bombay, somewhere between sookha puri and pani puri. But probe further and you discover that it is a traditional Georgian bread filled with cheese. In fact, it is the national dish of Georgia. It is usually shaped like a boat and filled with cheese, egg and sometimes few other ingredients. The crust is ripped off and used to dip in the cheese for a mouthful of bliss. Sulguni is the most commonly used cheese in Georgia but it is replaced with mozzarella and other cheese in other countries. Since it is a staple food in Georgia, the price of making the khachapuri is used a measure of inflation, called the Khachapuri Index. I am unable to think of any reason for why I should not migrate to this European country. Sigh!

I made a few changes to this dish because the husband and daughter are not big fans of cheese plus they need a spicy version of every dish. So I replaced part of the cheese with some fresh paneer / cottage cheese. Then I crumbled it and mixed some chilly powder, mixed herbs and salt into it. So, for the first time the husband asked for seconds and that is when I realized how much happier I was when he would not and I had all the delicious bread to myself.

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Country – Georgia

Recipe adapted from here

Makes 2 large breads to serve 3-4 people

WHAT WE NEED

For the dough

All purpose flour                            1 3/4 cups

Sugar                                                 1 1/2 tsp

Salt                                                     1/2 tsp

Instant yeast                                    1/2 tsp

Lukewarm milk                              1/2 cup

Lukewarm water                           1/4 cup

Oil                                                     1 1/2 tsp

For the filling

Mozzarella, grated                          1 cup

Fresh cottage cheese                      1 cup

Mixed herbs                                     1-2 tsp

Red chilly powder                           1/2 tsp

Coriander leaves                             5-6

Eggs (optional) (see notes)            2

 

WHAT TO DO

  • Mix the flour, salt, yeast and sugar in a large bow;
  • Add warm milk and water and knead till the dough is smooth and elastic, about 10 minutes by hand
  • Add oil and knead again till the oil is absorbed, about 1-2 minutes by hand
  • Set aside the dough in a greased bowl and cover it till it doubles in volume, around an hour
  • Punch down the dough and press it a few times and set it aside for another 30 minutes
  • Crumble the cottage cheese and add the chilly powder, mixed herbs and some salt and mix well
  • Preheat the oven to 230C for 20 minutes
  • Take the dough and divide into 2 halves and roll out the first half into a 9″ circle
  • Spread the paneer mixture on the circle leaving an inch gap from the edges
  • Roll the circle from two opposite sides three times leaving a large gap in the middle
  • Pinch together the edges and shape like an ‘S’ to make it look like a boat
  • Fill the open section with paneer mixture and top it with mozzarella cheese and few finely chopped corainder leaves
  • Repeat the same procedure with the other half of the dough

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  • Line a baking sheet with parchment paper or grease it well with oil / butter
  • Transfer the two breads on the baking sheet
  • Bake for 15 minutes or till the top of the dough is nicely brown
  • If you are adding eggs, take out the bread from the oven and make a small hole in the cheese at the centre of the bread
  • Break open an egg at the hole and bake for another 5-6 minutes till the egg whites are set but the yolk is a bit runny
  • Take out and let it cool slightly
  • Using a fork, scramble the egg into the cheese and serve warm
  • Enjoy!

 

NOTES

  1. It is not mandatory to add eggs and can be skipped. If so then bake for 18 minutes instead of 15 minutes or till the top of the dough is golden brown. When I baked one bread without the egg, it seemed a little dry while eating. So, I suggest you mix 1-2 tsp of milk with the paneer when you add salt and spices. It should reduce the dryness.
  2. Instead of paneer, you can add feta cheese, farmer’s cheese, etc. I plan to add some veggies next time like mushroom, boiled corn, cherry tomatoes, etc to make it a little healthy
  3.  It is better to use freshly made paneer / cottage cheese. The store bought ones are usually dry and may not be the best option for this dish but maybe you can adjust the milk a little more and make do. I used paneer made from 1 litre milk and it was almost used up in this dish
  4. On hindsight, I thought it would be better to make 3 portions instead of 2 with the same dough which would result in a smaller size, more filling and less dough per person.

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This is my post for the Mega Marathon under the letter ‘K’.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Hungarian Bread Ring

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When I started making a list of dishes for this mega marathon I thought it would be tough to get dishes from letters like Q, X, etc but to my surprise I hardly found any nice bread for the letter H. I searched quite a bit but was not too successful. But, like all other things you find something when you are looking for something else. Exactly the same way, I visited Varadha’s blog looking for some information on sourdough breads and landed on this one. I was ecstatic to say the least. It is such a pretty looking bread that I simply had to make it immediately.

When I read her recipe, it had bread flour and eggs. I am yet to find bread flour in India and I did not have eggs that day. I did some further Google-ing and discovered that this bread ring is seen as similar to Challah and so I took an eggless Challah recipe for the dough and made this bread ring. It was so much fun doing this and it tasted wonderful. I managed to bake it to a slight crisp which is easy to bite into and chewy. The topping of poppy seeds and dried rosemary added a lovely texture and flavour to the bread and I recommend it wholeheartedly.

This bread ring is a regular feature in weddings and other special occasions and is usually decorated with flower and other shapes on the ring. But I left it just the way it is because to me it looked pretty as is. It took me a couple of attempts to get it right and I think that is the reason it did not fill out when rested after shaping. The shaping was off at a couple of places but overall I am satisfied with this result for my first attempt.

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Makes one 12″ Bread Ring

Country – Hungary

Recipe for the dough from here and shaping from here

WHAT WE NEED

All purpose flour                       1 cup + 2 tbsp

Warm water                               6 tbsp

Olive oil                                       1 tbsp

Instant yeast                               1/2 scant tsp

Sugar                                            3/4 tsp

Salt                                                1/2 tsp

Cornstarch                                   1 tsp

Poppy seeds & dried rosemary for sprinkle on top (optional)

WHAT TO DO

  • Mix all the ingredients, except cornstarch, together and knead till the dough is smooth and elastic
  • Keep it in a greased bowl and cover with a cling wrap
  • Set aside for an hour or till the dough doubles in size
  • Take the dough and roll into a rectangle with a rolling pin
  • Divide the dough into 8 strips and roll 6 of them into equal size ropes
  • Place them bent at half in a circular arrangement

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  • Entwine each rope with those adjacent to it
  • Take the other 2 dough stripes and make into a long rope
  • Place it in the shape of a circle at the outer end of the these entwined ropes
  • Join the two ends to form a circle
  • Take the end of the inner ropes and entwine them over the outer circle and pinch to seal

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  • Let the bread ring rest for 30-40 minutes
  • Preheat the oven to 175C
  • Mix the cornstarch in a cup of water and microwave for a minute on high
  • Apply this cornstarch wash on the bread ring just before baking
  • Sprinkle the poppy seeds and dried rosemary on top
  • Bake for 25 minutes or till the top is nicely brown
  • Enjoy it as is or with a dip of your choice

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NOTES

  1. The dough strips need to be rolled well to form a rope without any gaps or crevices. These can open up during baking and possibly spoil the look of the bread
  2. When pinching the dough together, do it on the underside so that it is not seen

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Lemon Tea Cake

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Some recipes you bookmark to try later and others tempt you so much that you rush to your kitchen, make it at the earliest and rest only after you have sunk your teeth in a slice. This dish is one of the latter. It was made by Valli earlier in this Bake-a-thon and I saw it and have been salivating ever since.

To add to it, my mother-in-law was due for a visit last weekend and I needed an eggless recipe to bake for her. So I picked this recipe immediately and she was also pleased that this one was a whole wheat flour cake. Needless to say, I scored some major brownie points with my mother-in-law in addition to stuffing my face with all the cake. What more to ask for?

Recipe from here.

Makes one 7″ loaf

WHAT WE NEED

Sugar                              3/4 cup

Curds                              3/4 cup

Oil                                    1/4 cup

Lemon juice                  2 tsp

Zest from one large lemon

Baking powder             3/4 tsp

Baking soda                   1/2 tsp

Whole wheat flour       1 cup

 

WHAT TO DO

  • Preheat the oven to 185C
  • Powder the sugar finely in a blender
  • Squeeze the juice from the lemon and grate the required lemon zest
  • In a medium bowl, add the sugar, curds, oil, lemon juice, lemon zest, baking powder and baking soda and mix well
  • Set aside for 5 minutes and the mixture will froth a little
  • Grease the loaf pan and line it with parchment paper
  • Add the flour gradually to the mixture and combine well
  • Pour the batter into the pan and bake for 25-27 minutes or till the tester comes out clean
  • Cool completely before slicing
  • Enjoy it with some tea!

 

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This is part of the Bake-a-thon 2016


Whole wheat orange muffins

   
This is a recipe I am very sentimental about. This was the first recipe I baked. I started baking around two years ago and was pretty nervous. I had read up a lot on baking and everyone spoke about how important precise measurements are and how necessary it is to choose the right way to measure – cups versus weight. The line that gave me the most nightmares was – Mix but don’t overmix. Actually this line still scares me. 

  

It was at such a time a friend came to my rescue and told me – think but don’t overthink. I was on the verge of strangling her when she handed me this recipe and said – try it out. You’ll learn only if you attempt. Wiser words were not spoken since.

So here it is –

WHAT WE NEED

Plain yogurt                               1/2 cup

Milk                                              1/4 cup

Oil                                                 1/4 cup

Orange juice                              2 tbsp

Whole wheat flour                   1 cup

Sugar                                             1/2 cup

Baking powder                           1/2 tsp

Baking soda                                 1/4 tsp

Orange zest                                  4 tbsp

Raisins                                           6 tbsp

WHAT TO DO

  • Preheat the oven to 180C
  • Mix the wet ingredients – oil, yogurt, milk and orange juice.
  • In a separate bowl, mix the dry ingredients – flour, sugar, baking powder and baking soda.
  • Add the dry ingredients to the wet ingredients
  • Mix them well till there is no fry flour visible.
  • Add the orange zest and raisins and mix
  • Pour the batter into a greased muffin tray or lined with muffin liners.
  • Bake for 20 minutes
  • Cool for 10 minutes 
  • Enjoy!

NOTES

  1. I use freshly squeezed orange juice. If you re using store bought juice then add 6 tbsp sugar, taste the batter and add an additional 1 or 2 tbsp sugar later.
  2. If your orange juice is light in colour then replace 2-3 tbsp of sugar with brown sugar to get a darker colour. 

This is my post for the Cooking from Cookbook challenge hosted by Srivalli.

  

Eggless Orange Crumble

So over the weekend I had this grand idea of a doing a ‘fruit based baking’ week on this blog. So as a beginning to that I baked my banana bread again which was just as delicious and heart warming as ever.
Today I thought could be an orange baking recipe. The husband likes to say that, if you leave it to me, all days are orange baking days. I love oranges and that must be evident even in this small list of recipes that I got on this blog. But I could not find a good orange based baking recipe, something that made me want to run to the kitchen and switch on the oven. As I kept looking, I landed on this lemon crumble muffin recipe. It called out to me but I wanted oranges. So, as almost usual, I switched the oranges for lemons.
Then, I wanted to make it eggless because ‘just like that’ I felt like it. After that, I felt a bit guilty about eating all that plain flour and so I figured I could replace that with whole wheat flour. Then, I saw that the recipe asked for melted butter but I did not have an appropriate vessel handy. Since I HAD to make it before my daughter woke up, I substituted oil for butter. At the end of it all, this seems almost like a new recipe. So yay to me! And double yay because it turned out yumm! So yumm that the husband sneaked into the kitchen around midnight and stole a bite.
So here goes –

Ingredients
For the muffin
3/4 cup whole wheat flour
1/2 cup sugar
1/8 tsp baking soda
1/8 tsp salt
1/2 cup curds or yogurt
1/4 cup oil
1 tbsp orange juice
1 tsp grated orange zest

For the crumble
1 tbsp all purpose flour (maida)
1 tbsp sugar
1 tbsp cold butter

Directions
1. Preheat the oven to 175C
2. Grease the muffin tray or line it with liners
3. Mix the whole wheat flour, sugar, baking soda and salt
4. Mix the curds, oil, orange juice and orange zest
5. Add the curds mixture to the flour mixture to combine them

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6. Pour them uniformly into the muffin tray

7. For the crumble, mix the all purpose flour with the sugar.
8. Add in the cold butter and mix all three till they form a crumbly texture
9. Sprinkle over the muffins

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10. Bake the muffins for 25-30 minutes till the toothpick inserted comes clean
11. Set it on a wire rack for 10 minutes to cool and then serve

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Notes
1. I used the all purpose flour for the crumble because I wanted a contrast between the dark colored muffin and the light colored crumble
2. If you find that the butter is not as cold as it should be and the crumble looked like a dough mix, then put the mixture in the freezer for ten minutes and it should become hard again to form crumbles
3. The original recipe also had a glaze to be added to the muffin after baking, I left it out because I thought it was becoming a case of too much sugar. But you can add it to get in that extra orange taste

Happy Baking

Eggless Awesome Banana Bread

This recipe holds a special place in my heart because it was the first one I baked. And also because it was the first one to taste so awesome and delicious and it made quite a few of my family and friends to sit up and take notice of me as some force to reckon with in the kitchen. Yay!
The best part of this recipe is that it is very easy and more importantly very forgiving. I have tried variations and substitutions but it has always come through for me.

Once I made a very bad cake which was airy and did not stick to the pan but it tasted very bad. Probably I did not measure out the ingredients properly. But I had put in so many ingredients that I felt bad wasting it like that. So I put the cake in a blender, powdered it and froze it. A few days later, I used that as the flour and added the bananas and sugar to make this banana bread. It tasted divine. Yes! It is that forgiving a recipe. So always have it close to your oven and heart and you can whip it up whenever you need either a quick fix dessert or some comfort food.

Ingredients

1 1/2 cup all purpose flour (Maida)
3/4 cup sugar
1/2 cup butter
1 tsp baking soda
4-5 small ripe bananas
3/4 tsp salt

Directions
1. Pre heat the oven to 165C
2. Grease a pan with butter
3. Mash the bananas thoroughly so that there are no lumps left

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4. Mix flour, baking soda and salt

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5. Cream the sugar and butter to form a light and fluffy mixture

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6. Add the flour mix to the butter mix

7. Add the bananas and mix well.

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8. Pour the batter into the pan and bake for 50 minutes

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Notes
1. You can try adding nutmeg or cinnamon or raisins or walnuts to this recipe. Add it at the time when you add the bananas
2. This can be done with whole wheat flour as well. I did not want to take too many chances with my first recipe and so I have done it with plain flour
3. I have filled the batter up to the brim of my baking dish but that should not be done. The dish should only be 3/4 full of the batter so as to leave place for the bread to rise. That is why my bread is cracked in a couple of places.
4. As per the original recipe the butter and sugar need to be creamed till they are light and fluffy. I have found, over multiple attempts with this recipe that even if it is not creamed but just mixed thoroughly the bread turns out fine. It has a nice chewy texture at the top which I like.
5. The number of bananas depend on its size and sweetness. I add 5 small bananas. Also, it would be best if the bananas are extremely ripe. The bananas that are show above are ripe but not fully. You can wait for the skin to turn little more darker for a smooth and sweet banana bread.

Happy Baking!

Eggless Orange Poppy Seeds Muffins

My brother is visiting me this week and he is a big fan of the pictures I send him of my baked stuff. He has only tasted one banana bread which turned out perfectly. So he thinks I am a great baker. Poor guy, he is in for a small shock. I am a decent baker but not perfect by any stretch.

So I have to keep something ready for him to eat as soon as he arrives. I researched quite a bit and finalized on this lemon poppy seeds muffin. But then I realized two things – I had way too much orange zest and I did not have any eggs. Hence I made some changes to that recipe and it turned out really good. The muffins were soft and flavorsome and totally melt in your mouth!

Ingredients

1/2 cup all purpose flour

1/2 cup whole wheat flour

1/2 tbsp poppy seeds

1/8 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 cup (56 gms) unsalted butter at room temperature

1/2 cup (100 gms) sugar

3/4 cup curds / yogurt

1 tbsp orange zest

1 tbsp orange juice

1/2 tsp vanilla essence

Directions

1. Preheat the oven at 205 C

2. Grease a muffin tray

3. Mix all the dry ingredients (6 of them)

4. Beat butter and sugar till they are light and fluffy.

5. Add curds, orange zest, orange juice and vanilla essence to the butter mix and combine well

6. Add the wet mixture to the dry mixture and mix well. Don’t overmix

7. Use a spoon or ice cream scoop to put the batter in the muffin tray

8. Bake for 18-20 minutes until the toothpick comes clean

9. Cool for 5-10 minutes before unmoulding

Notes

1. You can use a different combination of the two flours or any one of them. The original recipe calls for all purpose flour only.

2. If you want to use egg, you will need one large egg. In that case reduce the yogurt/ curds to 1/2 cup and omit the baking powder
3. When a recipe says ‘don’t overmix’ it means that the wet and dry ingredients should be combined only till all the dry ingredients are incorporated in the wet mixture. Once that is done, you should stop mixing it with either a spatula or whisk or even a spoon. It makes the batter denser and thereby affects the texture of the cake or muffin.
4. I used Tropicana 100% orange juice. You can use fresh juice as well.

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Eggless Chocolate Banana Cake with Chocolate Frosting

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I did this last month for my daughter’s first birthday, hence the excess use of gems and lychees. My original plan was to make the layered chocolate cake from Joy of Baking. But then my parents decided to come and they do not have eggs. So I needed a new chocolate cake recipe without eggs. Voila this one!

It was not as airy and light as my cakes with eggs turn out. But I am guessing that may be because I did not mix properly or some other error from my end. But it tasted great and the daughter loved it as did the others. So win-win!

Ingredients 

1 cup all purpose flour

2/3 cup sugar

1/3 cup cocoa

3/4 tsp baking soda

1/8 cup butter

3/4 cup hot coffee

1/2 tsp vanilla essence

1/2 cup mashed bananas

For the frosting

30 gms chocolate (any type)

38 gms unsalted butter at room temperature

38 gms icing sugar

1/4 tsp vanilla essence

Directions

1. Preheat the oven to 180 C

2. Grease a pan and put in a parchment paper

3. Mix all the 4 dry ingredients together

4. Add the butter, coffee and vanilla essence and mix

5. Add the mashed bananas and blend thoroughly

6. Bake for 45-55 minutes

7. Cool for 20 minutes before taking it out of the pan

8. For the frosting, melt the chocolate by double boiler method (See note) and cool to room temperature

9. Beat the butter for one minute in the hand blender or till it is smooth and creamy

10. Add sugar and beat it for 2 minutes or till it is light and fluffy

11. Add vanilla essence and beat it to mix in

12. Add the chocolate and beat on low till it is incorporated and then on high till the frosting is smooth and glossy. It should take around 2-3 minutes

13. Once the cake is cooled, use a knife to apply the frosting on the cake evenly.

Notes

1. The original recipe was vegan and hence used oil but I wanted a richer version and so I substituted the butter for oil

2. The recipe also called for hot water but I used hot instant coffee instead. It gave a good flavour to the cake

3. My bundt pan was small in size and hence I used a regular pan. You could use either

4. The bananas need to be thoroughly mashed else they stick out as lumps even in the finished cake which is not good.

5. The frosting recipe is from here. I used it because it was a birthday cake. You can even make it without the frosting. Same goes for the sprinkles and lychees.

6. Double boiler method – Heat some water in a vessel. Put chocolates in another vessel and keep it on top of the boiling water vessel. The chocolate will start melting. Stir occasionally and remove it once the chocolate has fully melted into a sauce.

Happy Baking!