Everything about this cake sounds dreamy. It is an indulgent affair and not for the whole-wheat-carrot-cake type of a day.
Pound Cakes are heavy. With so many eggs in them they can be filling. But so delicious and creamy. And add some cream cheese in the mix, you have a delectable buttery, cheesy cake. The mild tartness of the cherries goes very well with the cake and makes it very flavourful.
Cherries are in season right now, and I must have used about 40-50 un-pitted cherries on top of the cake I love how that looks. My little baby boy Arjun helped me make the decoration and gave me one cherry at a time while I placed it on the cake. Loved doing that.
This cake serves 8, has to be sliced thinly while serving. Perhaps with a cup of coffee, like the French.
Cherry Cream Cheese Pound Cake
What you will need:
3 cups maida – all purpose flour
1 tsp baking powder
1/4 teaspoon baking soda
1 and 1/2 cup butter at room temperature
220 gram cream cheese, I use D’lecta
2 and 1/2 cup granulated sugar
2 and 1/2 teaspoon vanilla
6 large eggs
Cream Cheese Chocolate Frosting
125 gram cream cheese, cold
50 gram Amul butter
300 grams icing sugar, sifted
1 teaspoon cocoa powder
Fresh cherries for decoration
What to do :
For the cake, sift the all purpose flour + baking powder + baking soda and keep it aside.
In another bowl, whisk room temperature butter and cream cheese together, add vanilla extract.
Now add granulated sugar and whisk.
Add the eggs one at a time, whisking till it gets fully incorporated.
Pre-heat oven to 180C.
Line two 8 inch pans with a parchment paper at the bottom and butter and flour the sides.
Pour the prepared batter in the pans and bake in a pre-heated oven for 25-30 minutes till a skewer inserted in the centre comes out clean.
Remove from the pan and let the cakes cool completely before frosting.
To make the frosting, take all the ingredients in a bowl and whisk till it comes together to form a smooth frosting.
Place one cake on a plate or a wooden board, frost it lightly and then place the second cake on top. Again frost the sides lightly, scraping of any excess frosting.
Put about 1/4 cup of frosting on top of the cake and spread evenly.
Put the cake int he fridge for 10 minutes so that the frosting sets a bit before placing the cherries on top.
If you live in a hot humid place, it is better to keep the cake in the fridge. Bring it to room temperature for half hour before serving.
The mild cocoa flavour in the frosting helps balance the cheesy frosting.
Yesterday was my first baking class. I taught the tart making technique and apple and orange tart to a group of friends. I was very nervous in the beginning. There were six girls and having six pairs of eyes focussed on you is daunting. I fumbled, couldn’t crack an egg neatly, spilt sugar on the counter and certainly couldn’t look at anyone. But all of them were really supportive and within a few minutes I was relaxed.
Making the tart dough and kneading it without letting the butter melt is a tricky business. But I still wanted to give all of then a feel of sablage – the French technique of pressing down the dough to make it look like sand. So we did it quickly, the Mumbai heat was unsparring, but we worked our way around. I have had no prior experience in teaching. Really, the last time I tried to teach anyone anything was my brother and he fled to the US. But I wanted to show tart making to a very hardworking and talented baker friend Rucha, and it was about time I broadened my horizons, so this class happened.
As I have a little toddler who is sometimes wary of strangers, I was worried that he might start hollering and I will have to leave everything and sit with him. But he was very well behaved. And looked forward to eating some cake. And this baking class wouldn’t have happened without the awesome support of my in-laws. They are pretty much the best. 🙂
Ok that was my little thank you speech, but thank you all so much. For showing belief that I could do it and for forgiving the little things that went awry.
This was not a paid class and it was strictly for friends who I knew outside of social media. In my own home.
But who knows if this might become a regular feature, a proper class in a proper venue. I am yet to figure that out.
P.S : Links similar to what was taught in the class –
At home all of us are such a big fan of masala chai that my 14 month old baby asks for tea after every meal. He gets his little toy cup and toy kettle and I have to pour 2-3 drops of tea into his milk. He sits and sips it slowly like his grandfather.
And then I saw this cake in The Big Book of Treats by Pooja Dhingra. What a wonderful idea to incorporate masala chai flavours into cake. We have pots of lemongrass and basil in the window and use it regularly while brewing tea. So I added it to this cake and the frosting has basil seeds and flowers. Straight from the plant. It gives the cake a very refreshing taste. Something familiar and yet decadent.
Presenting The Masala Chai cake :
150 gram maida
1 teaspoon baking powder
100 gram Amul butter – at room temperature
200 gram castor sugar
1 teaspoon vanilla essence
80 ml chai – freshly brewed without sugar and milk
Basil leaves and lemon grass while brewing tea
For the frosting :
100 gram butter
¼ teaspoon cardamom powder
¼ teaspoon cinnamon powder
225 gram icing sugar
1 tablespoon milk
Few basil (tulsi) flowers for decoration
What to do :
Whisk the maida and baking powder together and sift it.
In another bowl whisk butter and add sugar and vanilla essence.
Add the eggs one at a time, incorporating it well into the mixture.
Add the brewed chai to the batter, mix well.
Then fold in the flour mixture with a spatula.
Preheat oven to 170 for 5 minutes.
Line a muffin pan with paper cups. Fill it with the batter.
Bake for 15-20 minutes till a skewer inserted in the centre comes clean.
To make the frosting, cream butter and then add all the ingredients together and whisk well till it forms a smooth icing. Fill it in a piping bag with nozzle of your choice.
Once the cupcakes are cooled, pipe the frosting on the cupcakes. Decorate with basil flower stems.
The same batter can also be used to make cupcakes. It yields 12 cupcakes. And two small loaves.
Basil flowers are totally edible and definitely use them if you can. The regular tulsi flowers can also be used.
The crumb of this cake is very soft and melts in the mouth. the trick is to use room temperature butter and eggs.
It can be stored for 5 days without frosting and upto a week further in the fridge.
Edited to add on 17 May 16′ : In a hurry to bake the cake, I added hot tea to the eggs, and part of it caramelised to sticky toffee like structure. Not very pleasant. Note – Always add cooled tea.
Oh these lovely, buttery shell shaped little cakes. Crisp on the outside and soft like sponge cake on the inside. And that adorable little bump. It makes it a pretty little unique cake.
It was our 4th or 5th class in Le Cordon Bleu and the chef demonstrated this French traditional cake from the Lorraine region in France. I was astonished. That shell shaped structure looked gorgeous. And then the bump on the other side revealing the soft part inside. The edges – browned and crisp are a delight to bite into.
Madeleines are the perfect accompaniment to the evening cup of tea or coffee. They taste best when served warm fresh out of the oven. The crispness of the crust starts to lessen as it gets stored, but biting into a fresh madeleine is a real pleasure.
The only special equipment you will need is a Scallop shell pan. I purchased mine in E.Dehillerin in Paris, but it is easily available at Amazon.in or your local bakeware shop.
The traditional version calls for browning butter and then using it. But there is a very fine line between brown butter and burnt butter. So to avoid that, we simply melt butter with orange zest and that gives it the citrusy flavour. If you wish to get the nuttiness of browned butter, brown it in a pan for a couple of minutes, let it cool down and then use it.
This recipe is based on the one we learnt at school and I have further added orange zest and honey to it.
Honey Orange-zest Madelines
Makes 10 Madelines
What you will need :
100 gram all purpose flour
1/2 teaspoon baking powder
70 gram butter
1 teaspoon orange zest
65 grams castor sugar
1 tablespoon honey
1 teaspoon vanilla extract
What to do :
Sift flour and baking powder to avoid any lumps.
Melt butter in a pan or in microwave with the orange zest.
In another bowl, whisk the eggs and add sugar. Whisk till it becomes pale and creamy.
Add the vanilla extract
Fold the dry ingredients into the egg mixture and then add butter and orange zest mixture. Fold it in with a spatula.
Now transfer it to a disposable piping bag without any nozzle and refrigerate it for atleast 3 hours. You can even refrigerate it overnight.
Before baking, pre-heat the oven to 200 C. Brush the shell pan with some melted butter and drizzle some flour on it.
Pipe molds of batter on the pan and let it bake for 10-11 minutes till it is browned not he edges and cooked in the centre. The centre should spring back when touched.
It is essential to refrigerate the dough so that the flour hydrates and it forms that quintessential bump when baked.
This can also be used as a basic recipe and honey and orange zest can be substituted with any other flavouring.
For 5 months beginning November 2015, I am hosting a guided baking session on the Facebook foodie group called Chef At Large. The aim is to present baking recipes as simply as possible with the most commonly available ingredients, so it is easier for people to take that step into baking.
While testing recipes and documenting it so that everyone understands, I have learnt so much myself. And when people respond with pictures and feedback of something they made following this recipe, it feels quite good.
I hope I am doing justice to the initiative by offering as much as I know.
This eggless chocolate cake is for the month of November. With loads of pictures showing each step. Let me know what you think.
Eggless Ginger Orange chocolate cake
What you will need:
one slab of 100 grams Amul butter, softened
20 grams of castor sugar
1/2 can of condensed milk (200 grams)
125 ml whole milk
125 all-purpose flour or maida
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon freshly grated ginger (or orange zest)
2 teaspoon orange juice
150 grams dark chocolate – melted completely
What to do :
In a big mixing bowl, take softened (but not melted) Amul butter. Add sugar to it and whisk.
Then to this add the condensed milk and whole milk and whisk well. Let it form a smooth mixture.
In a separate bowl, take flour +baking soda + baking powder and first mix it with a spoon to distribute baking soda and powder throughout the flour. Then sift this once through a regular kitchen sieve.
Melt the chopped chocolate over a double boiler or in a microwave in 30 second intervals, whisking well at each interval.
Now, to the butter mixture add the melted chocolate and whisk well till fully incorporated.
Then add the grated ginger or orange zest and orange or apple juice and mix.
Remove the whisk. Now with a rubber spatula, fold in the dry ingredients in two batches. Always move the spatula in one direction and the bowl in the other while folding. Me being right-handed, move the spatula from right to left with the right hand and the bowl from left to right with the left hand.
Now pre-heat the oven to 180 C for 10 minutes and meanwhile prepare your pan.
Lightly butter and line your 6-8 inch baking pan with parchment paper at the bottom as well as the sides. Alternately you can line the bottom with a parchment paper and grease and flour the sides.
Pour the batter in the prepared pan.
Now bake the cake in the preheated oven for 20-25 minutes. Insert a skewer or a knife in the cake to check if it’s done.
Remove from the oven and let it cool in the pan for 10 minutes.
Take it out and let it cool completely on a wire rack.
There are several ways of making 2 layers of a cake. But the one I prefer the most is this desi jugaad style. For it, all you need is a steel plate, which has a side and covers about half the height of the cake and you also need a knife with serrated edges.
Once the cake is completely cool, place it in the plate and taking that as an aid, cut the cake horizontally into two. Be careful to have your knife touching the edge of the steel plate at all times so that you get an even cut.
Once cut from all sides, take a cake board or a simple cardboard will do and slide it between the two layers of the cake and separate them.
Now use the frosting or the ganache recipe and frost the cake or decorate it as you like.