Fruit Bread

 Fruit Bread, just don't take it out of the tin until cool.

Whole Wheat Cornmeal CupCake/Muffins with Caramel Frosting

My Oven is baking busy all these days, so for Magic Mingle #3 too, i chose to bake something interesting, so it doesn't stay waiting for my Family's attention. First i attempted to bake Broa/Portuguese Corn Bread, but me and yeast are lover's  who are still having a Pillow-fight, so it didn't turn out well!!!! 

So, again in the evening i tried to bake these muffins, thank god, they came out well. After tasting, we felt we need some more sweetness in the muffin, so i added Dulce de leche frosting. Needless to say, they vanished!!!!!

Recipe Source : The Happy House Wife

Ingredients

1 cup Whole wheat flour

1 cup Yellow cornmeal

2/3 Cup Light Brown Sugar (increase to 3/4 Cup, for a sweeter Cupcake)

1 teaspoon salt

1 Tablespoon baking powder

1 tbsp Flaxseed Meal mixed with 1/4 Cup of Warm Water - Replacing 1 Egg

1 cup milk

1/3 cup canola oil/Butter

Almond Flakes for garnishing

Frosting

1/4 Cup Dulce de Leche /Caramel Spread (store-brought)

Method

• Preheat Oven to 180C. Grease a  Muffin Pan ready. 
• Mix all the Dry Ingredients together. 
• Add the Wet ingredients one by to the Dry Mixture. Combine Well. 
• Spoon them into Greased Muffin pan. Fill till 3/4th  of each Cup. Garnish with almond flakes.
• Bake for 30 minutes or until tooth-pick inserted comes out clean.
• Take it out of the Oven. Let it sit in the pan for 5-10 minutes. Take it out of the pan and Cook completely on Wire Rack.

• For the Frosting, let the Cupcake Cool Completely. Spoon 2-3 tsp of Sugar syrup on top of each muffin and go creative over the Muffin with the frosting.

Sending this to MM#3 - Wheat and Corn, happening @ Sizzling Tastebuds.

Note

Baking time differs from Oven to Oven, so bake accordingly

French Yogurt Cake

Few months ago, I prepared lemon curd.



I prepared this and this using it. But again, there was a leftover. Do you want to know what I did using the leftover?



No surprise, I used as a filling for this french yogurt cake.



I bookmarked this cake from Dorie Greenspan's Baking: From my home to yours. The texture of the cake almost looked like a pound cake and the taste was awesome though it is plain. As it is less in sweet, I served it with lemon curd filling inside and icing sugar topping with sliced strawberries. They worked out wonderfully. Overall, the cake was very good in taste and in texture.



Basic Information:
Preparation Time: 15 minutes
Cooking Time: 35- 40 minutes
Serves: 6-8

Ingredients:



For Cake:



All purpose flour/ Plain flour/ Maida - 1 cup

Ground almond - 1/2 cup (Use 1/2 cup of All purpose flour if you don't have ground almond)

Baking powder - 2 teaspoons

Salt - a pinch

Sugar - 1 cup

Lemon zest - from 1 lemon

Plain yogurt/ Curd - 1/2 cup

Eggs - 2 nos, large size

Vanilla extract - 1/4 teaspoon

Vegetable Oil / Any flavourless oil - 1/2 cup



For Filling and Topping:



Lemon curd - 1/2 cup (Click here for lemon curd recipe)

Icing sugar - 3-4 tablespoons

Strawberries - 5 nos

Method:



For Cake:



1) Preheat the oven to 350F/176C. Grease the 8 inch wide round baking pan or an 8 1/2 - 4 1/2-inch loaf pan or any other pan to which you comfortable with.

2) Mix together all purpose flour, ground almond, baking powder and salt. Keep it aside.

3) In another mixing bowl, combine sugar and lemon zest. Rub it until it gets moist and aromatic.

4) Add the yogurt, eggs and vanilla extract to it and whisk vigorously until the mixture is well blended. I did it one by one for proper mixing using a whisk.

5)After mixing egg, add the dry ingredients (as said in step 2) to the batter and mix well without forming any lumps.

6) At last add the oil and fold it well using a spatula.

7) You will get a thick, smooth batter with a slight sheen. Scrape the batter into the prepared baking pan(as said in step 1) and smooth the top using spatula.

 

8) Place this pan in the centre rack of oven and bake it for 35-40 minutes for the round cake or until the sides of the cake comes out from the sides of the pan.

9) It will be golden brown in colour and the knife inserted into the center of it should come out clean.

10) Cool for 5-10 minutes and transfer to the wire rock to cool completely.

For Serving or Topping:

1) Make a horizontal cut and divide the cake into 2 parts as bottom and top. Apply lemon curd filling on the bottom part of the cake as shown in the picture.

2) Place the top portion above it and sprinkle with icing sugar.

3) Decorate with strawberry and serve.

Note:

1) You can also use home made almond flour for 'ground almond' or substitute with all purpose flour if you don't have.

2) It took only 35 minutes for me to get the cake done. However, please keep noticing to the cake since the baking time changes from oven to oven.

3) Without topping I stored this cake in refrigerator for a day. It was very good even after storing.