CRANBERRY CAKE

CRANBERRY CAKE

 

 

 

 

This is my favorite cake recipe. Easy , quick and stays  fresh a week. I use less sugar  then my usual measurement because dried cranberries are already sweetened. Unfortunately cranberry does not grow in my country. I can find only dried cranberries. 

Cranberries are major commercial crop in US and Canada. They are harvested in fall when the fruits are deep red color. Normally cranberries are not eaten raw, they are  too much sour and bitter . They are processed into products such as juice, sauce and sweetened dried. Cranberry sauce is most well-known product of cranberries which is served with roasted turkey. Cranberry sauce is the indispensable of Christmas and Thanksgiving dinner.

 

 

 

 

INGREDIENTS

 

3 medium size eggs

3/4 cup sugar

3/4 cup vegetable oil

3 cups flour

1/4 cup  ground almonds

1 cup milk

1 1/2 tsp baking powder

1/2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ground ginger

1 cup dry cranberry

 

 Beat sugar and eggs with electric mixer until light and fluffy. Add oil continue to mixing. Mix flour, almond flour , baking powder, cinnamon and ginger. Add half of flour  mixture  , beat   and  add milk

 and than remaining flour mixture, beat until just combined.. Stir dried cranberries. Grease a bar cake tin, line base with baking paper. Spread cake mixture into the pan. Bake in 375F-180C about 45 minutes. Let cake cool in the cake tin. 

 

 

 

 

SAVORY MUFFIN

SAVORY  MUFFIN

 

 





I have been baking this cake for many years, even I do not remember where or when I have found it.
I was baking it into a loaf pan. I tried to bake it into muffin pan, it was successful. I prefer muffin pan because much more easy to serve.
I gave this recipe to one of my German friends. She complained to not get good result. We baked it together when she was visiting us. We measured all ingredients again and again.  Still I do not know what was wrong,  I can say only -difference of flour. She said hers was more runny then mine. If you have the same problem add more flour until the mixture gets consistency of cake batter.



INGREDIENTS

3 eggs
1 cup vegetable oil
1 cup yogurt
4 cups self-raising flour
1/2 tsp salt
1 cup seeded and  sliced black olives
1 cup cubed tomatoes
1 cup cubed green pepper
1/2 tsp baking powder

Cut tomatoes into wedges , discard seeds and chop into cubes. Cut green peppers half, discard seeds and membranes and chop into cubes.
Combine eggs, vegetable oil, salt and yogurt, mix well. Add flour , one cup at a time.  Add tomatoes, green pepper and black olives, mix. Divide cake mixture among 12 muffin pan holes or well greased loaf pan. Bake in 180C/375F about 25-30 minutes.
TIP.  wholewheat flour works well with this recipe

SAVORY CAKE

SAVORY CAKE

This recipe belongs to me.  It can be eaten for breakfast or afternoon tea. Also it is a good  choose for party food. Cut the cake into small squares and serve. It is delicious when hot but it can be eaten cold.


INGREDIENTS
2   eggs
1/2 cup vegetable oil
1 cup yogurt
1/2 cup milk
3 cups  self raising flour
1 teaspoon salt
1  teaspoons baking  powder
125g ,feta cheese, crumbled
2 tablespoons dill, chopped

PREPARATION
Mix eggs, yogurt, milk, oil and cheese in a  bowl with fork or a stand mixer.  Add flour and baking powder. Continue to mix until it mixes well.. Add dill. Place in a well greased baking tin. Bake at 180C-375F for 35 minutes or until  inserted skewer comes out clean and  top  is light brown.

FANCY CUPCAKES

         FANCY

                            CUPCAKES

 

The cupcake is a small cake to serve one person which baked in a cup size  mold  and decorate with icing and cake decorations.

The history of cupcakes goes back to 1796. The term 'cupcake' was first mentioned in Eliza Leslie's  cook book' Receipts' in 1828. 

 It was called cupcake because of two different reasons...first cupcake was baked in individual pottery cup, secondly ingredients were measured by a standard sized cup. 

In the early 21st century these nostalgic cupcakes were re presented by some New York bakeries.

Recently cupcake is very popular after appearance on popular television shows.. It is served at all kinds of parties, specially at weddings.  

 





 

INGREDIENTS

1 1/2 cups self-raising flour

3/4 cup sugar

a pinch of salt

1 tablespoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

 

 

BUTTER ICING

125g-4oz butter

250g-8oz icing sugar

2-3 drops of food coloring

3-4 tablespoons milk

 

Mix all dry ingredients. Place egg, milk and vegetable oil in a bowl. Pour this mixture into dry ingredients and stir. Share mixture into 12 lined a hole muffin tin with  cupcake cases.  Fill cups 1/2 full with batter.

Bake about 180C-375F for 20-25 minutes in preheated oven until golden brown. Let aside to cool. Decorate the cupcakes with the butter icing and sugar shapes for cakes.

For topping

Beat the butter in a bowl until light and fluffy. Stir in the icing sugar and continue to beat, add milk and food coloring beat well until mixture is smooth. 

 

 

 

                                           MARBLE CAKE

INGREDIENTS


3 medium size eggs
1 1/2 cup sugar
3/4 cup vegetable oil
3 cups self raising flour
1  teaspoon baking soda
1 cup milk
3 tablespoons cacao powder
2 tablespoons extra sugar
3 tablespoon cherry liquor


Beat eggs and sugar with electric mixer until light and fluffy. Add vegetable oil. First  stir in flour and baking soda then milk. Mix well until all ingredients combine. Place 3/4 of mixture into well greased baking tin.
Add cacao powder, sugar and liquor  rest of mixture. Mix well. Spread on top  . Swirl with a stick to create the marble effect. Bake about 180C-375F minutes for 40 minutes. Test with toothpick, insert it into the center of cake. If it comes out clean the cake is done. Let it cool 10 minutes and take of from tin.

 

 

 

 

 

 

 

 

 

APRICOT CAKE

 

 

 

 

 

This is my basic cake recipe. I give you guarantee to you never fail with this recipe. You can make many different cake just changing some ingredients. For example  you can use any other fresh fruit instead of apricot. If you add cacao powder and grated chocolate you can have  delicious chocolate cake.

 

 

 

 

INGREDIENTS

 

3eggs

1 1/2 cup caster sugar

3/4 cup vegetable oil

3 cups plain flour

1/2 cup ground almond,

1 cup milk

1 tsp baking powder

1/2 tsp vanilla extract

500g-1 lb fresh apricot

2 tbsp. extra sugar

 

Beat eggs and sugar until  thick and creamy. Add vegetable oil , continue to mix. Stir in flour and  almond, vanilla extract, baking powder and then milk, mix well. Spread cake mixture into the well greased and lined with baking sheet 22cm-9inch cake tin. Top with apricot. Sprinkle with extra sugar. Bake to 180C-350F for 40 minutes

 

 



 

 

 

 

 

 

 

 

ORANGE MUFFINS

                   ORANGE MUFFIN

 

I learned this recipe from one of my mother's travel companions.They were going to holiday at least once a year. Once I joined them with my sons. we had wonderful time. She was an easy going and helpful lady. also she was a very good cook. I have some other recipes from her. Unfortunately she past away some years ago. I always remember her when ever ı make these muffins.

If you like orange I bet you will like orange muffin, because it has strong orange taste.

INGREDIENTS

1 big orange

1 cup sugar

1/2 cup margarine or butter, melted

2 cups plain flour

1 teaspoon baking powder

PREPARATION

Process orange and sugar in a food processor. Transfer mixture into a big bowl. Let it stand one hour. Add melted butter , mix well. Stir into flour and baking powder. Stir gently with a fork until all ingredients are mixed.

Spoon mixture into each well greased muffin tin, filling two-thirds full. Bake at 200C-400F for 15-20 minutes until golden. Makes 8 big, 12 small muffins.

                  

APPLE ROLL

 

 

 

                                            APPLE ROLL

 

 

 

 



 

 

 

 

 

                   APPLE ROLL

 

 

 

 



Apple roll is one of my favorite cake  , easy to make, light; no fat in it  and can be made a day ahead. Also  it can be served  with ice cream as a desert.

I prefer to make  apple sauce myself. I make usually more then I need and  keep rest of apple sauce in refrigerator or freezer.If you wish, you can use ready apple sauce

 Turkey is one of the major sultana raisin producer. The sultana raisin is small, sweet, pale green and seedless grape. It grows in Aegean region of Turkey. Mostly dry from is used  for cooking. Recently production of wine has began from Sultana grape.

 

 

 

 

INGREDIENTS

3 eggs

1/2  cup apple sauce

3/4 cup caster sugar

1/2 cup sultana/ raisin, chopped

1 cup self-raising flour

1/2 teaspoon bicarbonate of soda(Baking soda)

1 teaspoon ground cinnamon

1/4 cup caster sugar, extra

FILLING

2 tablespoon cream

125g-     cream cheese(Philly)

1/4 cup icing sugar

2 teaspoon orange rind, finely grated
1/4 cup  caster sugar, extra

FOR APPLE SAUCE

2  apples

1 Tablespoon caster sugar
1/2 teaspoon lemon juice
2 tablespoons water

26cmx32cm roll pan

PREPARATION
Apple sauce:
Peel, core and slice apples. Place into a saucepan. Sprinkle sugar, add lemon juice and water. Cook  for about15 minutes  or until apples soft. When they are ready beat to a puree.
Cream eggs and sugar until thick . Fold in apple sauce , sultanas, flour , baking powder and cinnamon. Mix well.
Spread cake mixture into baking paper lined roll pan. bake at 180C-375F for 20 minutes. Cover a tea towel with baking paper, sprinkle with  extra sugar. Turn cake onto paper. Remove lining paper, roll up cake from short side. Stand rolled cake until cool.
Beat cheese in a bowl with electric mixer , add cream , orange rind and sugar. Mix until fluffy.

Unroll cake , spread cream all over and reroll. Refrigerate 30 minutes before serving. This cake can be prepared a day a head , keep in the fridge.

 

chocolate cake

                                       CHOCOLATE CAKE







We celebrate my husband's 63rd birthday last week. You can see only three candles on it in the picture... because there wasn't enough room for 63 candles!! It was a small party but amusing. We had some family members and friends from Germany.
January is a very busy and expensive month in our family. It starts with my husband's birthday and continues with my sister in law's, my nephew's, my niece's, and my twin sons'. What a month!
As birthday cake I made chocolate cake which is one of my favorite. I don't know anybody who doesn't like chocolate. They say it increases serotonin which makes you happy...I'm not a sweet eater but I love chocolate.
The earliest record of chocolate was over two thousand years ago in Central America. They were making drinks with grounded cocoa beans, maize and chili.
It was brought to Europe by Cortes. The first factory opened in Spain. They changed the ingredients for more " European taste, mixing the ground roasted beans with sugar and vanilla. In few years time the cocoa drink had become popular all over the Europe.
English colonists brought cocoa beans to North America. So adventure of cocoa beans started in South America ended in North America.

Ingredients:
100g dark chocolate
250ml (1 cup) hot water
125g unsalted butter
200g (1cup) brown sugar
3 medium eggs
150g (1 cup) self-raising flour
25g (1/4 cup) cocoa powder
60g (1/2 cup) almond meal

For glaze:
200g dark chocolate
160ml (2/3 cup) whipping cream
3 tablespoon Cherry liqueur
10-12 cherries

22cm round cake pan

Preparation:

Put chopped chocolate and water in a pan. Stir over low heat until chocolate melts Let it cool.

Beat butter and sugar with hand mixer. Add eggs 1 at a time. Add flour , cocoa powder, almond meal, and last chocolate mixture.Pour mixture into well greased cake pan. Bake in oven 160C -325F about 1 1/4 hours. Leave cake in pan 15min and turn onto wire rack to cool.


Glaze

Melt the chocolate with cream in a heatproof bowl over hot, not boiling water. Remove from the heat. Leave it until warm. Brush cake with cheery liqueur or rum or brandy. Spread glaze over the cake. Decorate with cherries.