Thursday, May 21, 2015

Victorian Pound Cake



Victorian Pound Cake

Baking partners challenge for this month is Pound Cake. This cake is known as quatre quarts or four quarters in France meaning four equal portions. The traditional  recipes calls for a pound of flour, sugar, butter and eggs and hence the name pound cake. The most important step in making this cake is the creaming and softening of butter and sugar which results in light even textured crumb. Pound cake are rich butter cake and you can add any flavor of your choice. Victorian pound cake uses rose water as flavoring. I found this in Sherry Yards- The Secret of Baking .Thanks Swathi for suggesting this months pound cake challenge.

Ingredients
Eggs- 4
Cake flour- 1 3/4 cup
Butter- 1/2 pound
Sugar- 1 cup+ 2 tbs
Rose water- 2 tsp
Lemon zest- 1/2 tsp
salt- 1/3 tsp


Allow butter and eggs to come to room temperature. Sift flour and salt 2-3 times and keep aside.
Grease a 9x5x3 inch loaf pan with butter. Line bottom with a strip of parchment paper and keep aside.
Using a hand mixer or a standing electric mixer cream butter till it is soft and creamy for about a minute. Add sugar one tbs at a time and continue mixing for three to four minutes. Once all the sugar is incorporated, scrap down the sides with a rubber spatula and cream the butter and sugar for another 5 minutes till it is fluffy,light and creamy white.
Add eggs one at a time and mix. Make sure it is completely incorporated before adding the next egg. Add rose water,lemon zest and mix well. Add flour little by little and fold in till smooth and velvety . Pour batter into prepared cake pan and place in the oven (no need to pre heat the oven).
 Set temperature to 350 degree F and bake for 50- 60 minutes or until a tooth pick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes and then transfer to cooling rack and allow to cool down completely.



Try this
Hope you will all enjoy!

Thursday, May 14, 2015

Duck/Tharavu Mappas



Duck Mappas

Tharavu mappas is a delicious curry made with aromatic spices and coconut milk. Tharavu/ duck recipes are popular in some regions of Kerala, especially Kuttanadu. Mappas is a creamy spicy stew and a delicious combo with appam/idiyappam/puttu.

Ingredients
Duck cut into pieces- 1 kg
Onion- 2 medium thinly sliced
Chopped Ginger- 2 tbs
Garlic- 3- 4 cloves
Green chilly- 2
Tomato- 1 medium
Whole spices- clove- 3 cinnamon- 1 stick
Cardamon- 2, whole pepper- a few
Turmeric powder- 1/3 tsp
Chilly powder- 1 1/3 tsp
 Pepper powder- 1/3 tsp
Fennel powder- 1/3 tsp
Coriander power- 11/2 tsp
Thick coconut milk- 1 cup
Thin coconut milk- 2 cup.
Vinegar- 1 tbs
Curry leaves- a few
Ghee - 1/2 tsp (optional)
oil and salt to taste


Clean and cut duck into small pieces.
Pressure cook this with salt, green chilly, garlic, turmeric powder and pepper powder. After three to four whistles, switch off the flame and allow to cool down.
Heat oil and ghee in a pan and add whole spices and saute for a minute. Add sliced onions, ginger and curry leaves and saute till golden brown.
Add chilly powder, coriander powder and fennel powder and stir in low flame. Add the cooked duck pieces, chopped tomatoes and the thin coconut milk. Cover and simmer for 4-5 minutes. Remove the lid and add the thick coconut milk and finally the vinegar. After a minute switch off the flame. Serve with appam, bread or puttu.



Try this
Hope you will all enjoy!
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