Saturday, 25 September 2010

Yummy Peaches

Here's what you do with too many peaches: Make a peach cake! This recipe is by chef Rahat. The best part about this recipe is that it requires no intense beating. The mixing is all done with spoon.

I love to take pictures of food. I was really excited to shoot this slice as luckily the sunlight was absolutely gorgeous that day. I took loads of pictures and finalized with this one below.

Peach Upside Down Cake

3-4 large peaches, thinly sliced

3 tablespoons lemon juice

3/4th cup sugar

1/2 teaspoon cinnamon powder

1 tablespoon flour

1/4th cup butter, melted

Grind the sugar. In a bowl, mix all of the above ingredients with spoon.

Grease any oven proof glass dish or cake-baking pan. A glass dish is preferable though, as it will be easy to cut out slices from it later.

Pour the fruit mixture into the greased dish.

This picture was taken when the cake was fresh out of the oven

For the cake

1 cup flour

1 teaspoon baking powder

1/2 cup sugar

1/4th cup milk

1 or 2 tablespoons butter, melted

1 egg, beaten

Preheat oven to 210
°C/425°F /Gas mark 6 for 10 to 15 minutes. Grind the sugar.

In a clean dry bowl mix flour, baking powder and sugar with spoon. Make a well or depression in the center. Add butter, egg and milk (a little more than 1/4th cup ). Close the well with spoon and mix it till smooth.

Pour the batter on the fruit prepared above. Level the top with a slightly wet spoon.
Bake for 30 minutes. Serve warm and upside down.

Friday, 24 September 2010

Take two at carrot cake

This cake I baked with carrots unlike the last time when we did not have any carrots. I used the same recipe as before which is here but for the icing I followed instructions from here.

The icing is not compulsory but I had to do it because this cake was primarily meant for guests.

I liked this icing more. The only drawback associated with fresh cream icing is that it is perishable even if refrigerated. Hence it needs to be consumed as quickly as possible which is not a problem considering that it tastes better than the one done with icing sugar.

It's always a good idea to keep the serving size small.