cakes – The Secret Ingredient

Valentine’s Day is around the corner and I am certainly not struck by a cupid 😛 Thankfully! I am simply looking for a reason to bake and try out something new. This Blueberry Cream Cheese Pound Cake has been on my mind for such a long time. The original recipe was with strawberries but I had frozen blueberries in stock so when we got the new pumpkin silicon bundt mould on board in our online store The Gourmet Shop, I had to bake first before we even sold it 😉

The inside layer of blueberry compote is to die for and comes out perfect in this mould. You get a balanced taste of extremely rich pound cake with a layer of blueberries. Oh you have to try this. Words cant express how decadent was this cake. If you cant find blueberries you can try this with fresh strawberries. Let me know if you fall in love with this cake once you bake this. True love is in the cake, rest of the things in the world are temporary and immaterial 😛 Therefore, fall in love but with cake, it will never break your heart. 🙂

Directions:

1. For the sauce, in a non stick pan add blueberries, I had frozen one in my freezer so I used them. You can use the fresh ones as well. Add sugar and turn the flame on medium.

2. Add juice of a lemon and cornflour.

3. Keep cooking till the blueberry has released water and become thick like a thick sauce. Turn the flame off and let the sauce come to room temperature.

4. For the cake, preheat your oven at 170 degree Celsius (Learn more about Oven temperature and Conversion) and grease a bundt pan with butter and set aside. I have used the silicon pumpkin bundt pan which is available on my online store ‘The Gourmet Shop’. You can make it yours too just click on the link and place order.

5.In a bowl add All Purpose Flour and baking powder and whisk it well and set aside.

6. In another bowl add butter, at room temperature. Add cream cheese and whisk till it becomes creamy.

7. Add castor sugar and whisk further till sugar is mixed well and everything is creamy.

8. Add eggs and continue to whisk till the batter is airy. Add Vanilla essence and Cream and combine.

9. Add dry ingredients to the wet ingredients little by little and whisk till everything is moistened. Do not over beat.

10. In the prepared bundt pan add a layer of batter, about half of it.

11. On top of the batter add the blueberry sauce. Ensure that the sauce doesn’t touch the mould and stays inside only. Because on baking the sauce might leak out.

12. Pour rest of the batter on top of the sauce and cover everything.

13. Bake in the preheated oven for 50-60 minutes. If at any time the cake starts looking golden from top and still raw from centre just tent it with aluminum foil and continue to bake. Bake till the tooth pick inserted comes out clean. Remove from the oven and let it be in the mould for next ten minutes. Demould the cake and let it come to room temperature on wire rack. Slice and serve with your favourite cup of coffee.

Other cakes you can enjoy on the secret Ingredient are : Persimmon Buckwheat Gluten Free Cake, Citrusy Sweet Lime Cake, Honey Dates Square, Peach Upside Down Cake, Fresh Apricot and Almond Cake, Mango Vanilla Cake, Festive Orange Blueberry Pound Cake, Vanilla & Pomegranate Cake,Lemon Cake with Lemon Glaze, Persimmon Rum Cake and Honey Cake

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So I was going to meet my dear friend after almost two months. She invited me over lunch, so I decided I should bake something quick for dessert. I was meaning to try this recipe of Eggless Honey cake, which I had found online, for a long time and this seemed to be a perfect occasion. I was not very thrilled on the idea of having an eggless cake though, fearing if the texture might disappoint me.

I decided to bake in this mould which I had picked from my online baking utility store – The Gourmet Shop. I had never used this mould before and wanted to try baking. To my utter surprise the cake came out absolutely delicious and it looked oh-so- charming!

My friends enjoyed it to the fullest and were raving about it. Ha! what else you need – a coffee, a slice of cake and a pat on your back. 🙂

Directions:
1. Grease a baking pan with oil or butter. I am using a silicon Bundt pan. You can order this same baking bundt pan on our online store The Gourmet Shop. Preheat the oven at 180 degree C (Learn more about Oven temperatures and Conversions)

2. In a large mixing Bowl add All purpose Flour, Baking Powder and Baking soda.

3. Whisk everything together and set aside.

4. In another Mixing Bowl add Condensed Milk and Oil.

5. Add zest of the orange along with Fresh Orange Juice.

6. Add juice of Lemon and Vanilla and whisk until everything is mixed well.

7. Add wet ingredients to the dry ingredients little by little and whisk until you get a smooth homogeneous mixture. Do not over mix.

8. Pour this into the greased pan upto 3/4th of its height. Bake in the preheated oven on 180 degree Celsius for 25-30 minutes or until the toothpick inserted in the center comes out clean.

9. While its baking you can make the Honey Syrup by adding water and sugar to the saucepan and bring it to a boil. Let the sugar melt and then turn the flame off. Once its lukewarm add honey and mix. Set aside.

10. When the cake has baked remove it from the oven and let it cool down a bit. After 10 minutes remove it from the baking pan and place it to cool down further on a wire rack. You can place a baking tray under the wire rack to stop the honey syrup dripping from flowing.

11. With the help of a toothpick prick the cake all over the surface and even on the bottom so that the syrup can penetrate inside.

12. Now pour the syrup over the cake slowly. You can turn the cake and repeat the same.

13. You can decorate the cake by loosening the mixed jam in the microwave for a minute and pouring on the cake, This is an optional step but it adds more definition to the cake. And if you like you can sprinkle desiccated coconut on top. I simply played lazy and skipped.

14. Slice this delicious , moist cake and serve with your favourite cup of coffee or tea.

Other decadent cakes you can try are: If you are looking for cakes you can try: Persimmon Buckwheat Gluten Free Cake, Citrusy Sweet Lime Cake, Honey Dates Square, Peach Upside Down Cake, Fresh Apricot and Almond Cake, Mango Vanilla Cake, Festive Orange Blueberry Pound Cake, Vanilla & Pomegranate Cake,Lemon Cake with Lemon Glaze, Persimmon Rum Cake.

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