Posts Tagged ‘Loaf’


While browsing through the food pictures from last year, I came across above picture and thought to post it on the blog. Its not one of the best pictures I clicked but I did not get time to bake this cake again for new pictures. There are too many dishes to experiment with and hence most of the times I am not able to re-create my old recipes. I love this cake for its sweet and tangy taste. The sweetness comes from blueberry and tangy taste comes from fresh squeezed orange juice. In the picture you can see how hastily I cut the cake before it cooled down. I am just like that – impatient. I couldn’t wait for the cake to cool down to have a good slice as I wanted to taste it so badly. That will be my advice and tip for any cake – make sure that the cake is not hot/warm and is cooled before cutting the slice from it. You will get the best slice of cake if kept in freeze for at least one hour.You can relish this cake with a cup of milk, coffee or tea. This cake can be a prefect gift to someone you love, someone special like mom as mother’s day is nearby. 

Ingredients :-

All purpose flour 1 and 1/2 cup minus 3 tablespoon
Blueberries 1 cup
Orange juice 1/2 cup
Orange zest 1 tablespoon
Sugar 1 cup
Baking powder 1 and 1/2 teaspoon
Baking soda 1/2 teaspoon
Salt 1/2 teaspoon
Yogurt 1/2 cup
Cornstarch 3 tablespoon
Oil 1/2 cup
Vanilla essence 1 teaspoon


Method :-

  • Preheat oven to 350 degree Fahrenheit.
  • Coat a 9×5 inch loaf pan well with non-stick cooking spray or butter. You can even line the bottom of pan with parchment paper.
  • Wash the blueberries and pat them dry with a kitchen towel. Add some all purpose flour to the blueberries once they are dry and give a good mix. Keep it aside.
  • Sieve the all purpose flour/maida along with cornstarch/cornflour twice to ensure the even mixing.
  • Mix yogurt and sugar in other bowl and add baking powder and baking soda and let it rest for 2-3 minutes so that mixture turns bubbly and frothy.
  • After the mixture turns frothy add oil, vanilla and orange juice to it. Mix well.
  • Add the flour mixture one tablespoon at a time to the wet mixture and mix well. Do not over mix.
  • In the end add the blueberries and orange zest and fold them gently.
  • Put the batter into the prepared loaf pan and bake for 45-50 minutes or until toothpick inserted comes out clean.
  • Allow to cool it on wire rack. Let it completely cool before slicing and serving.


Notes :-

  • You can use orange flavored orange yogurt to enhance the taste
  • You can use cranberries instead of blueberries or mix of both as as both goes well with orange 
  • If you see the top browning too fast loosely cover the cake with aluminium foil.

Marble Cake and the Perfectness!

Posted: July 22, 2012 in Cakes
Tags: , ,

Cake!! A Birthday cake, a wedding cake , a new born arrival cake , a cake for every other festive occasion and for a good reason. Any variety of cake , name it –  Bundt cake, Loaf cake, Pound cake, Cheesecake, at the end of a meal always elicit attention and admiration. After trying hard and hard I came to know that cake recipes don’t have to be fussy and difficult (as I use to assume that). Baking cake is both an art and science. It can be fun and simple , carefully  follow the instructions and use the right equipments. Marble cake has always fantasize me through its marvelous swirls. I use to think how the hell in the world can anyone bake this. There might be any high fundoo equipment to make it. Silly me! Now I know the secret. You only need the recipe, equipments and one knife 🙂 . This is one cake which looks so beautiful without frosting and taste best with coffee and tea.


Unsalted Butter, room temperature 1/2 Cup/1 stick plus more for pan
Cake flour/All purpose flour/Maida 1 and 3/4 Cup
Baking Powder 2 teaspoon leveled
Salt 1/2 teaspoon
Sugar 1 cup
Eggs, room temperature
3 large
Vanilla extract 1 teaspoon
Buttermilk/Milk 3/4 cup
Cocoa powder(I used Hershey’s)
1/4 cup plus 1 tablespoon
Boiling Water 1/4 cup plus 2 tablespoon

Method :-

  • Preheat oven to 350 degrees F (180 degrees C). Grease a 9 by 5 loaf pan with unsalted butter. Set aside.
  • Sieve/Sift the flour, baking powder and salt together. Sifting helps in aerating the flour and breaks up the clumps/lumps.
  • In a bowl, with the help of electric hand mixer beat the butter and sugar together until it becomes light and fluffy. It took me about 10 minutes. Timing depends on the power of your electric mixer.
  • Add eggs to this mixture, one at a time beating until combined and scraping down the sides of bowl as needed. Mix in vanilla essence.
  • Add flour mixture in 3 batches, alternating with the milk/buttermilk, beginning and ending with the flour. Mix well after each addition. Set aside 1/3 rd of batter.
  • Mix the cocoa powder and boiling water in a separate bowl with the help of rubber spatula until the mixture becomes smooth. Add this cocoa mixture to the reserved batter (1/3rd batter). Stir gently until well combined.
  • Spoon batter in the prepared loaf  pan in 2 layers, alternatively making a checkerboard. Use big spoon for the white batter and small spoon for chocolate batter. To create marbling effects, run a knife through the batters in a swirling motion. Gently tap the pan for couple of times to get rid off the air bubbles. Note :- If you don’t get this step you can search on YouTube “How to marble cake”.  I personally followed this video to create marble effect. Only change was that I used Loaf cake pan. I will soon come up with my own images for creating marble effect. Sorry for this 😦 , as I  forgot to take the pictures of process while making the cake.  ” A picture is worth a thousand words”.
  • Bake for 40-45 minutes or until a tester inserted comes out clean. You can use toothpick as a tester to check. Insert the toothpick in center of the cake and if it comes out clean i.e no wet batter stick to it, cake is done. Don’t use knife to check as it can deflate the cake.
  • Take out the cake and leave it for cooling while still in the pan for 10 minutes. Turn out cake from pan and cool it completely on wire rack. You can store this cake at room temperature  for 3 days in an air tight container.

Handy Tips For Cake Baking :-

  • Have all ingredients at room temperature if its mentioned in the recipe. This is very important for butter and eggs. Soft butter makes batter smooth and loafy cake. Double check the recipe concerning egg as some recipe require it cold and some at room temperature.
  • Before preparing for the batter preheat the oven. A batter will not react properly to heat if it sits for 10 minutes at room temperature waiting for oven to heat.
  • Measure the ingredients as accurately as possible and use them in the order specified.
  • Place the pans on center rack of the preheated oven. Do not allow the pans to touch each other or the oven walls.