Tag Archives: Desserts

BlueBerry Pavlova

6 Jan

‘Happy New Year 2012’
My first post this year had to be special.
Why I am saying Yum Yum Yum because a Pavlova is one of its kind of dessert. It is a meringue cake which has a light delicate crisp crust and a light marshmallow centre. This is a lovely dessert served with whipped cream and fresh fruit.
The Pavlova can be made several days in advance of serving, if stored in a cool dry place, in an airtight container. A Pavlova is usually served with softly whipped cream and fresh fruits. Because of the sweetness of the meringue I like to offset the sweetness with tart flavoured fruits. Raspberries, blueberries, kiwi, blackberries, and passion fruit are my personal favourites. Try to place the whipped cream and the fruit shortly before serving as the Pavlova will immediately start to soften and break down from the moisture of topping.
                                                                                                                     !! Scrumptious!!
For this I used:
4 eggs whites
1 cup Castor sugar
1 tsp white vinegar
2 tbsp cornflour
1 tsp vanilla essence or 1 pod of vanilla extract
1 cup whipping cream
1 cup blueberries
Some berries for the garnish
1. Pre-heat the oven at 140 degree celsius.
2. Beat the egg whites till they double in volume and become runny.
3. Add sugar in batches so that it dissolves completely into the merengue. Make sure that the mixture is not grainy.
4. Add the vinegar, and vanilla essence.
5. Carefully mix the cornflour in the merengue.
6. On a parchment paper, spread the eggy mixture making a circle. Flatten out the top making sure that the edges are higher than the centre.
7. Put in the preheated oven for 1 to 1 1/2 hour till the top becomes dry and edges become a little firm.
8. Let the Pavlova cool down in the oven.
9. While serving, beat the cream well and top the Pavlova with it.
10. Pour the blueberries topping on the Pavlova and decorate with some berries, pomegranate or kiwi  or which ever fruit you like.

Cashewnut Fudge (Indian Kaju Barfi)

11 Oct

One of my best friends has come for a visit from USA and I am catching up with her tomorrow. I thought of preparing an Indian delicacy which she must have missed during her stay in Philadelphia.

Kaju Barfi is actually one of most loved sweets by every kid. It makes great Indian desserts. It is simple yet  quick. Ever since I was young, its been my favourite to0.  The taste of sweet cashew is to die for. Usually I purchased it from market but this time I wanted to try at home.

For this I used:

2 cups cashew nuts

1 1/2 cup sugar

3/4 cup water

1 tsp vanilla essence

2 tbsp clarified butter


Grind the cashew nuts in a mixer.

Heat a pan and saute cashew nut powder till it turns little brown. Heating for too long will make the cashew powder leave oil which we do not want.

In a sauce pan, boil water and sugar and bring it to 1 thread consistency.

Put the sugar syrup into the cashew powder. Keep stirring continuously on a low flame. Make sure there are no lumps.

Add clarified butter and vanilla essence immediately. Keep stirring till it begins to leave the sides on the pan.

Spread the mix quickly on a greased plate before the mix cools down.

Allow the fudge to cool, then put the silver foil (varq) and cut into diamond shape.

Enjoy the tempting Kaju Bafri!!!!

Clementine Bakery’s Banana Cake

19 Sep

Baking is one of the most satisfying art. This is something I enjoy the most in the kitchen. Banana’s make great fruits but once you add to your desserts or cakes they make it tastier. This is a tea-time cake. Somehow my mum and I enjoy cakes with our tea more than savory bits. Last week, I promised my mother that I’ll bake a tea cake for her. So here it is!

This cake is really good. It is fragrant with bananas, very tender, not-too-sweet, velvety and moist texture is a perfect indulgence anytime of hour in the day. The frosting of this cake is too good.

This banana cake recipe is taken from TWC. I have altered the frosting by adding sour cream instead of creme fraiche and increase the sugar content.

2 2/3 cups all-purpose flour minus 2.5 tablespoons
2 2/3 cups sugar
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3 large or 4 small very ripe bananas
3 eggs
1/2 cup buttermilk
3/4 cup canola oil
1 1/2 teaspoons vanilla extract


170 gm cream cheese, at room temperature
60 gm butter, room temperature
1/2 cup powdered sugar
2 tablespoons sour cream

Preheat the oven to 180 degree C /350 degree F.

In a large bowl, sift together flour, sugar, baking powder, baking sugar and salt. This recipe is little different from the usual baking that I do. Usually I add the sugar to the eggs but in this case, sugar is incorporated with dry ingredients.

Seive twice so that the ingredients are equally distributed in the mixture.

Mash the bananas with the hand beater until smooth.

Mix the eggs, one at a time .

The idea is to blend it well into the mixture.

Add the oil….

Some Vanilla Essence!!

Add Buttermilk!!

Now mix the dry ingredients into the batter till thoroughly combined.

Key is mix with love and affection…mix well dry ingredients in 2-3 batches…

Pour into a 9-by-13-inch greased pan or a 10-inch round cake pan (you might have enough batter leftover for a few spare cupcakes).

Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.

Mix well together all the ingredients for the topping.

Spread it on the cake.


When I inserted the skewer in the cake after 40 minutes it was still a bit undone. I left it for another 2 minutes and it was perfect. Every oven is different so you need to check when your cake is done.


My mother absolutely loved every bit of this cake. She said it was actually fabulous. I actually value her comments on what I make in the kitchen. This cake can be kept for 1-2 days but who wants to keep waiting so long. Atleast this one got finished in a day.

Looks yummilicious!! Isn’t it??

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