Battenberg Cake ~ Daring Bakers July 2013

In the celebration of past Daring Baker and Cooks challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe to try!
After contemplating for many days, I decided to try the Battenberg Cake. A complete Royal Cake!
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Coconut Pannacotta with Mango Sauce

Panna Cotta! An Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin/Agar Agar and letting it cool until set.
It is from the Northern Italian region of Piedmont, although it is eaten all over Italy. It is served with wild berries, caramel, chocolate sauce or fruit coulis.
This soft, creamy Panna cotta is made with Coconut milk, Heavy Cream, Sugar & Agar Agar. It is topped with Mango Coulis. Here is the recipe..


For the Panna cotta
Coconut Milk 400ml
Heavy cream 1 pint/475ml
Sugar 6 tbsp
Agar agar 1 tbsp

For the Mango Sauce
Ripe Mango 1, peeled, pitted & cubed
Sugar 1/4 Cup, adjust according to your needs
Lemon juice 1 tbsp

For the Pannacotta
• Dissolve 1 tbsp of Agar Agar in 4 tbsp of hot water.
• In a saucepan, add Coconut Milk, Heavy cream & Sugar. Heat it until it begins to simmer. Don’t let it boil.
• When you see the steam coming or when you see the first few bubbles, add Agar Agar and whisk it thoroughly.
• Pour the mixture in to glasses and refrigerate it for atleast 4-6 hrs.

For the Sauce
• Purée the diced Mangoes.
• In a saucepan, add the Mango purée and Sugar. Heat for few minutes. Add Lemon juice. Give a good mix. Switch off the stove.

• Drizzle the Mango Sauce over the Pannacotta and serve cold.


Crab Curry / Nandu Curry

Seafood lovers this crab curry would definitely be a treat for your palate. It is made in an authentic way with Dungeness crab & tastes heavenly with just plain white Rice. Here is the recipe..

Crab 1 (2lb with Shell)
Onion 2
Tomato 2
Fenugreek seeds 1 tsp
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Salt required

To Grind
Cumin 1/2 tbsp
Fennel 1/2 tbsp
Pepper 1 tbsp
Garlic 6
Coconut 1 Cup
Green Chillies 2
Turmeric powder 1/4 tsp

• Take a big pot. Heat little oil. Add Fenugreek seeds and roast it.
• Add Onions and sauté it to golden brown.

• Grind all the ingredients listed under To Grind to a paste with little water.

• Toss the grounded mixture to the roasted Onions. Sauté it for few minutes.
• Add the chopped Tomatoes and continue to cook.

• Add Chilli powder, Coriander powder and required salt. Cook it along with the tomatoes.
• Now add 2&1/2 to 3 Cups of Water. Let it boil.

• Add the cleaned, de shelled crab in to the boiling curry. Cook covered for a good 15-20 mins in a medium flame.

• Remove the lid and cook till the gravy thickens.
• Serve it hot with Rice!


A Zesty Salad With Feta Cheese

This is a simple salad recipe with Lettuce, Avocados & Tomatoes. Dressed with Lemon juice, Salt, Pepper and garnished with tangy & salty Feta cheese makes this salad a delicious fusion of flavors!

Lettuce 3-4 Cups
Avocado 1, peeled, pitted & thinly sliced
Grape tomatoes 1/2 Cup
Carrots 1/2 Cup, very thinly sliced
Walnut few( crunchy taste)
Feta Cheese 1/4 Cup, Crumbled
Lemon juice from 1/2 lemon
Salt & Pepper as needed
Spicy baked chicken 1 Cup, diced(optional)

Spicy Baked Chicken
Chicken breast boneless, skinless 2 (4 ounces each)
Chilli powder 1 tsp
Pepper 1/2 tsp
Salt req
Lemon juice 1 tbsp

For the Spicy Baked Chicken
• Marinate Chicken with Chilli powder, Pepper, Lemon juice & Salt. Let it stay for atleast 1/2 hour or more.
• Preheat oven to 350F.
• Spray some oil in a baking pan. Add the marinated Chicken and bake for 20-30 mins, turning after 15 minutes. Cooking time will depend on the thickness of the chicken breasts. Chicken is done when juices run clear when pricked with a fork.
• Broil for 2 mins and remove from the oven.
• Dice it and keep it ready!
For the Salad
• In a large salad bowl, add Lettuce, Avocados, Grape tomatoes, Carrots, Lemon juice, Walnuts & diced Spicy Chicken breast.
• Season with Salt & Pepper and toss gently to combine.
• Sprinkle crumbled Feta cheese and serve right away!


Mutton Sukka Varuval/ Mutton Chukka

Mutton Sukka is a popular dish of South India. Tender Mutton is cooked along with spices to form a dry curry. Many crave for this mouth watering Mutton Sukka from a famous restaurant called ‘Konar Kadai’ in my hometown Madurai. This Spicy dry curry is delectable with Curd rice or any Roti!
Here is the recipe..

Mutton 1 lb
Water 1-1&1/2 Cup
Onion 1 large, finely chopped
Curry leaves 2-3 Sprigs
Coriander leaves 2-3 tbsp
Ginger garlic paste 1 tbsp
Cinnamon 1″ stick
Cloves 3
Bay leaf 1
Fennel 1/2 tsp
Cumin 1/2 tsp
Chilli powder 1-1&1/2 tbsp
Coriander powder 1 tbsp
Pepper powder 1/2 tsp
Salt required
Oil required

• Wash and pressure cook Mutton with salt and Water until its tender.
• Take a wide pan. Heat oil. Add Cinnamon, Cloves, Fennel, Cumin, Bay leaf & Curry leaves.
• Add Onions and sauté it to golden brown.
• Add Ginger Garlic paste. Cook it till the raw smell goes away.
• Now add Chilli powder & Coriander powder. Sauté it for few mins.
• Toss in the pressure cooked Mutton along with the water.
• Adjust the salt taste.
• Cook it till the gravy thickens to form a dry curry. Add Pepper powder & Switch off the stove.
• Mutton Sukka is ready to be served with Rice/Curd rice/Roti!


• Don’t add lots of water while pressure cooking Mutton. Cos we are making a dry roast here. Add enough water for the Mutton to just immerse.

Gobi Paratha

Gobi Paratha is a healthy flat bread stuffed with grated Cauliflower and Spices. It tastes divine with plain Yogurt & Pickle. Here is the recipe..

Prep time: 15 mins + dough resting time
Cooking time: 30 mins
Yields: 5-6 Parathas


For the Dough
Wheat flour 1&1/4 Cup
Salt pinch
Water required

For the Stuffing
Cauliflower 3 Cups, grated
Cumin 1/2 tsp, crushed
Ginger 1 tsp, grated
Garlic 1 tsp, grated
Green chilli 1, finely chopped(optional)
Chilli powder 1 tsp
Coriander powder 1 tsp
Amchoor powder 1/2 tsp
Coriander leaves 2 tbsp
Salt required
Oil required

• Take wheat flour is a mixing bowl. Add salt. With required water knead them to a soft, yet firm pliable dough. Cover it with a wet cloth and let them sit for an hour.
• Take a wide pan. Heat little oil. Add crushed Cumin.
• Add the grated Ginger & Garlic. Sauté it for a while.
• Now toss in the grated Cauliflower along with Chilli powder, Coriander powder, Amchoor powder and Salt.

• Sauté it for few mins till the Cauliflower is cooked.
• Add the chopped Coriander leaves and Switch off the stove.

• Let it cool.

How to stuff Gobi to Parathas?
Method 1
• Take 2 medium sized balls. Roll them. Place little stuffing on one of the paratha.

• Cover it with the other. Seal the corners. Roll them again gently.

Method 2
• Take a small ball. Roll it to a small circle. Place the stuffing in the center. Close it and roll them again gently.

• Heat a Tawa. Drizzle little oil. Add the rolled paratha. Cook till you get brown spots on both sides.

• Serve hot with Yogurt and Pickle!

• Add a pat of Butter to enhance the flavor of Gobi Paratha.

Lemon Glow Chiffon Cake

It’s time for this month’s Baking Partners Challenge!
This month is very special for all the members of our small group as Baking Partners turned 1!! Yes.Its our first Anniversary! 🙂 I am very proud to be a part of these bunch of home bakers, who strive hard in learning/understanding new techniques & skills in baking.
Coming back to the Challenge.
This month we had two options to choose from,
Humi of Gheza-e-shiriin suggested Russian Honey cake &
Saraswathi of Sara’s kitchen shared Lemon Glow Chiffon cake.
I decided to do the Chiffon cake as I was always curious to understand its spongy texture.
Chiffon Cake was created by Harry Baker, a Los Angeles insurance agent, in 1927. Baker carefully guarded his secret technique for almost two decades, only shared his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly and he eventually sold the recipe to General Mills in 1947.

Now, Mr. Baker had two big secrets with his Chiffon Cake recipe.

• The first is that Chiffon Cakes uses oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up.
• The second secret of the Chiffon Cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter. If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans.

Prep time: 30 minutes
Baking time: 40-45mins
Adapted from The Cake Bible by Rose Levy Beranbaum

Dry Ingredients

Cake flour 1 Cup + 2 tbsp
Caster sugar 3/4 Cup
Salt 1/4 tsp
Baking soda 1/4 tsp
Lemon zest 1 tbsp

Wet Ingredients

Canola oil / sunflower oil 1/4 Cup
Large egg yolks 1
Water (room temperature) 1/3 Cup
Lemon juice 1 tbsp
Vanilla essence 1/2 tsp

For Meringue

Cream of tartar 1/2 tsp
Sugar 1 tbsp
Egg whites 3


• Preheat your oven to 325 degrees.
• Line a 8 inch pan with the wax paper. Do not grease it as the batter needs to climb up the sides. Place ramekins pan in middle of the pan.
• In a large mixing bowl, combine Sugar and Lemon zest. With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.
• Add the cake flour, baking soda and salt to the bowl.
• If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
• Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.
• Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
• In a second large mixing bowl, beat the egg whites until they are foamy.
• Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised.
• Add the remaining 1 Tbsp. of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
• Using a slotted spoon or balloon whisk, add 1/3 of egg whites to your cake batter and gently stir them until they are incorporated. Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
• Pour the batter into the (ungreased) pan and run a small metal spatula or knife through the batter to prevent air pockets.
• Bake for 40 to 45 minutes or until the cake bounces back when lightly pressed in the center.
• Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it until it is completely cool, which can take up to 90 minutes.
• Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. Pull out the cake and use the palette knife around the bottom of the cake to release it from the base.
• Turn it over so that the base becomes the top and sprinkle with a dusting of icing sugar to serve.

Storage & Freezing Instructions
• Stay fresh for 3 days in room temperature, 10 days refrigerated, 2 months frozen.

Few useful links shared to us by Saraswathi

Check out the awesome cakes from other members of our group!


A Classic Chocolate Layer Cake With Cream Cheese Buttercream Frosting

A Moist, Soft and Intense Chocolate Cake with Cream Cheese Buttercream Frosting would surely carry you away. Thanks to Annie’s eats for the cake recipe. An outrageous cake for all Chocolate Lovers to relish!

Yield: about 16 servings
For the Cake
All-purpose flour 1¼ Cups (6¼ oz.)
Cocoa powder, unsweetened 1 Cup (3 oz.) plus more for dusting the pans
Instant espresso/Coffee powder 2 tsp
Boiling water 1 Cup
Sour cream ½ Cup
Vanilla extract 2 tsp
Unsalted butter 1 Cup (2 sticks)
Sugar 1¾ Cups (12¼ oz.)
Eggs 2
Baking soda 1 tsp
Salt ½ tsp

For the Frosting
Unsalted Butter 1 Cup (2 sticks)
Cream cheese 2 Packs (8oz each)
Icing sugar 7-8 Cup
Clear Vanilla extract 1tsp
Milk 1 tbsp


• Preheat the oven to 350˚ F.
• Grease 2 8-inch round cake pans and dust with cocoa powder, shaking out the excess.
• In a medium bowl, add the Cocoa powder, Espresso powder and boiling water. Whisk until smooth. Allow it to cool.
• When cooled down a bit, whisk in the Sour cream and Vanilla. Set aside.

• In the bowl of an electric mixer, beat the butter on medium-high speed until smooth, about a minute. Gradually blend in the sugar and whip on medium-high speed until light and fluffy, 2-3 minutes more. Blend in the eggs one at a time.
• In a medium bowl, combine the flour, baking soda and salt. Whisk to blend.

• With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated.
• Divide the batter evenly between the prepared pans.

• Bake the cake layers for about 23-27 minutes or until a toothpick inserted in the center comes out clean, rotating the pans during halfway through to ensure even baking.

• Transfer the baked cake layers to a wire rack and let cool in the pans at least 30 minutes before inverting onto the rack to cool completely.


To make the Frosting
• Whip together Butter & Cream cheese on medium high speed until well blended and fluffy, approximately 1-2 minutes.
• Reduce speed to low and slowly blend in powdered sugar.
• Once sugar is blended in, add Vanilla extract and milk.
• Increase speed to medium and beat well for another 1-2 minutes until smooth. Creamy Cream cheese Buttercream Frosting is ready!
Cake Assembly
• Once the cakes are cooled in the cooling rack, you can keep the cakes in the freezer for an hour (if you are not in a hurry )
before you decorate. It reduces the amount of crumbs.
• Cut the cakes in to two horizontally using a serrated knife or cake leveler.
• Spread the Cream cheese frosting. Build the cake layers with icing in between each layer.

• Give a crumb coat. Let it stay in the fridge for half an hour.
• I have decorated with few swirls and shells using 1 M tip.

A slice of Chocolate cake layers with Cream cheese Buttercream Frosting!



Puttu is a traditional dish of Kerala adored by many. It tastes good with Ripe Bananas, Ghee & Sugar or with Cherupayaru Curry or Kadala Curry. Grounded Rice flour / Readymade Rice flour is moistened with little water and steamed in a Puttu kutti (Puttu maker) along with the grated Coconut.

Rice flour 1 & 1/2 Cup
Grated Coconut 1/2 Cup
Ghee 2 tbsp (optional)
Water 1/2 Cup (according to your needs)
Salt pinch

• In a large bowl, add the Rice flour with a pinch of salt.

• Mix it slowly by sprinkling water. Make sure the Rice flour is wet. Break all the small lumps. Keep mixing it for a good 10-15 mins. When you hold the wet flour tightly in your hand. It should retain the shape. Once you break, it has to fall apart. This step is more important to get a soft puttu.
• Place Flour and Coconut alternatively in a puttu maker and steam it or you can cook it in a steamer/idly vessel covered with a cloth like me.

• Steam it for 10 mins or till the puttu mixture is cooked.
• Remove it from the steamer. Serve it along with Cherupayaru Curry.

• Once you remove it from the steamer. Add the ghee and mix it for a good flavor.

Cherupayaru Curry / Pachaipayaru Curry / Green Gram Curry

Cherupayaru or Pachai payaru Curry will be a perfect accompaniment to Puttu/Roti. It is more nutritious and easy to make. Here goes the Recipe..

Whole Green gram 1 Cup
Cumin 1/2 tsp
Coconut 3 tbsp, grated
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Mustard 1/4 tsp
Urad dhal 1/4 tsp
Curry leaves 2 Sprigs
Red Chillies 2

• Wash and pressure cook Green gram dhal with salt till it becomes soft.
• Take a new pan. Heat little oil. Add Mustard, Urad dhal, Cumin, Red Chillies, Curry leaves. Sauté for few mins.
• Once the pressure gets released, add the cooked Green dhal along with the water in to the pan.
• Add Chilli powder, Coriander powder, Turmeric powder. Adjust the salt taste.
• Grind the grated Coconut with little water. Add it to the Curry.
• Allow it to cook for few minutes then switch off the stove. Cherupayar curry is ready to be served with Puttu or Roti.