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Persimmon Buckwheat Gluten Free Cake | Gluten Free Persimmon Cake

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It’s been 15 days since my dad left us. He left behind a vaccum, some wonderful memories and his absence. I still can’t come to terms that he is no more with us. But life goes on.. and I know he would have wanted us to be happy and get on with our lives.  This post is dedicated to my loving father. The void he has left behind can never be filled. I can never match to his benevolence but all I can say he will live in my heart always. 

This Persimmon Buckwheat Cake with walnuts and currants is made using SOS Organics Himalayan Buckwheat Flour and Brown Rice. It is 100% gluten free and ideal for people with celiac diseases or those who want to avoid gluten.

Directions:

1. Scoop out the pulp of squishy persimmons with the help of  a spoon. Discard the peels and the seeds, if any. Preheat the oven on 180 degrees for 10 minutes. (Learn more about Oven Temperatures and Conversions).


2. In another bowl add brown Rice Flour and Buckwheat flour and combine together.




3. Also add Baking soda and nutmeg powder to the dry ingredients and combine.




4. In another bowl add butter at room temperature and sugar.




5. Cream together butter and sugar with a whisk and add eggs.




6. Add persimmon puree and whisk everything well.




7. Add the dry ingredients and whisk together the wet and the dry ingredients.


8. Fold in chopped walnuts and dried currants.


9. Pour the batter in a greased pan and bake for 35-40 minutes till the toothpick comes out clean. Place the cake on the wire rack and unmould after 2 hours. Slice and serve with your favourite cup of coffee.

If you are looking for other Cakes and desserts with fresh fruits you can try: Peach Upside Down Cake.  Fresh Apricot and Almond Cake, Apple Crisp, Mango Vanilla Cake, Festive Orange Blueberry Pound Cake, Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting, Vanilla & Pomegranate Cake, Vegan Chocolate Banana Cake, Mascarpone Cherry Compote Cheesecake Glasses, Eggless Orange Cake with Candied Orange Peel Filling, Persimmon Rum Cake,  Mango Tart with Vanilla Pastry Cream . Mosambi Cake.

[whohit]PersimmonBuckwheatCake[/whohit]

[yumprint-recipe id=’296′]

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Air Fryer Recipes

Mosambi Cake | Citrusy Sweet Lime Cake

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When you see a new seasonal fruit in the market you get excited because you want to bake with it. eh? Does that happen to you or am I too peculiar? I have used Apricots, Cherries, Mangoes, Peaches, Plums, Apples, Papaya, Strawberries, Blueberries, Bananas, Bay berries, Kiwis, Black Grapes, Pomegranate, Orange, Melon, Lychee, Coconut, Chestnut, Persimmon , Watermelon in some recipe or the other. Anyways! I saw mosambi or Sweet Lime in the market and I jumped with anticipation. I had been eyeing this sweet lime cake for a while now. And when the results cake out I knew it was worth all that wait and craving.


It was similar to my Lemon Pound Cake just that it was a little lighter because it used yogurt instead of cream. The zest of Sweet lime added that magic potion which made it from an average to a magnificent cake recipe. The lingering flavour of sweet lime was a bliss. I would love to make this again for my family and friends. What are you thinking?

Directions:

1. Preheat your oven to 180 degree Celsius (Learn more about Oven temperatures and Conversions) and grease a large 9 inch cake pan with oil and dust with flour and set aside.




2. In a bowl add caster sugar and add zest of sweet lime. Mix it together and let the sugar get enriched with the sweet lime oils and become fragrant. Leave it for 5 minutes. You can juice the zested sweet limes and keep aside.





3. Then add butter at room temperature to the sugar and whisk everything till its all creamy and sugar has dissolved.




4.  Add eggs and whisk again for good 7-8 minutes till everything has become creamy and airy.


5. Add unsweetened yogurt or curd, vanilla essence, fresh sweet lime juice and whisk again. 





6. After whisking you will come across a airy cake mixture. Set aside.

7. In another bowl add the All purpose flour, baking powder and baking soda. Combine everything well.





8. Add the dry ingredients to the wet ingredients little by little and keep whisking till everything is moistened. Do not over mix as it will result in a bread like cake which you don’t want.




9. Pour the cake batter in the greased pan and smoothen the top with a spatula. Give it a couple of taps . This will remove any trapped air bubbles. Bake it in the oven for 50-60 minutes on 180 degree Celsius or until the tooth pick comes out clean. If any time you feel the cake is getting over browned you can tent it with an aluminium foil.

10. In the meanwhile make the syrup for the topping. In a bowl add some icing sugar and add sweet lime juice.




11. When the cake has baked remove it out of the mould after 10 minutes of removing it from the oven. Then let it rest on the wire rack till it comes to room temperature. Pole holes i n the cake with the help of a toothpick.

12. Pour the syrup with the help of a spoon all over the cake surface. It will seep down and will be absorbed by the cake.  Sprinkle more icing sugar and zest of sweet lime if you fancy.


13. Slice and serve with your favourite cup of chai or coffee. You will be in dessert heaven.

If you are looking for other Cakes and desserts with fresh fruits you can try: Peach Upside Down Cake.  Fresh Apricot and Almond Cake, Apple Crisp, Mango Vanilla Cake, Festive Orange Blueberry Pound Cake, Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting, Vanilla & Pomegranate Cake, Vegan Chocolate Banana Cake, Mascarpone Cherry Compote Cheesecake Glasses, Eggless Orange Cake with Candied Orange Peel Filling, Persimmon Rum Cake,  Mango Tart with Vanilla Pastry Cream .

[whohit]SweetLimeCake[/whohit]

[yumprint-recipe id=’291′] 

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Baking

Peach Upside Down Cake | Eggless Part Wheat Peach Cake

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I woke up one morning to find a mail in my mailbox saying that my blog has been listed under top 100 Indian Food Blogs by Feedspot. First I dint take it seriously because the link said I shared the space with Masterchefs like Sanjeev Kapoor and knwon faces like Nishamadhulika and Manjula’s Kitchen. But then by evening the word spread to Facebook and my friends started tagging me that my blog name is actually in top 100 Indian Blog list. I was numb for a moment but then I was jumping with joy. I want to thank you my readers , my family and my friends who have encouraged me and supported me in this food journey. What would I do without your love! 


My family wanted a cake to celebrate the occasion and I though of baking this Peach upside down cake. This cake was baked in a cast iron skillet and uses no refined flour or sugar! It was moist and held the peaches so well. The flavour of jaggery gave it that earthy feel. What a healthy way to celebrate the occasion. 

Directions:

1. Thoroughly wash ripe peaches and slice them into wedges and discard the stones.




2. Place a 8-9 inches cast iron skillet* on stove and add butter. You can buy a 6 inches Cast iron skillet from our online store The Gourmet Shop . Let the butter melt and spread crumbled jaggery all over the surface. Instead of jaggery you can also add brown sugar. Let the jaggery melt and form a caramel like syrup. Turn the flame off.




3. Place peach wedges all over the skillet. Set aside. In the meanwhile preheat the oven for 10 minutes on 180 degree Celsius (Learn more about Oven temperatures and conversions)


4.  In a vessel add milk and Apple Cider Vinegar**.




5. Stir to mix and also add oil. Heat the milk oil mix in a microwave for 2 minutes.




6. Add brown sugar or jaggery powder, salt and vanilla extract.





7. Also add cinnamon powder and nutmeg powder to the wet ingredients.




8. Give everything a good mix and set aside. 

9. In another bowl add whole wheat flour and All purpose flour.




7. Also add baking powder and baking soda. Combine all the dry ingredients.




11. Add the wet ingredients to the dry ingredients and mix everything till everything is moistened. Do not over mix for you do not want a tough cake.




12. Pour this batter over the peaches in the skillet. Level up with a spatula and pop it in the oven for 30 minutes or till the tooth pick inserted comes out clean.  




13. Bring the skillet outside the oven and let it sit on the counter for 10 minutes and only after that invert it on a serving plate carefully. If you do it before ten minutes the cake will spread everywhere and if you wait too long the caramelized peaches will stick to the skillet and will refuse to move. Therefore, invert the plate right after 10 minutes. Slice and enjoy!

Other recipes with fresh peach you can try are: Peach Lemonade and Eggless Fresh Peach Cobbler.

If you are looking for other Cakes and desserts with fresh fruits you can try: Fresh Apricot and Almond Cake, Apple Crisp, Mango Vanilla Cake, Festive Orange Blueberry Pound Cake, Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting, Vanilla & Pomegranate Cake, Vegan Chocolate Banana Cake, Mascarpone Cherry Compote Cheesecake Glasses, Eggless Orange Cake with Candied Orange Peel Filling, Persimmon Rum Cake,  Mango Tart with Vanilla Pastry Cream

[whohit]PeachUpsideDownCake[/whohit]

[yumprint-recipe id=’282′]

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Apricots

Fresh Apricot and Almond Cake

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The advantages of living on the hills are plenty. One of them being you get to taste the fruits first which grow around us everywhere. When I saw fresh Apricots, I bought them greedily. Yes I am a compulsive buyer. I end up buying so much produce and which all ends up in my bakes or I have to gift them to my friends. But yes I dont mind doing that because the pleasure of buying is always greater 😛 I hope my husband is not reading this or else I know a big lecture is coming my way 😛


I love to play around with fruits. I find excuses to bake with them or make something fabulous with them. I feel fruits give a lot of character to the dish. It makes them special and so very fresh and vibrant. In the past I have used pomegranate, papaya, peaches, apples, black grapes, persimmons, oranges, cherries, bananas, blueberries and what not in my food and recipes. This time I knew its going to be apricots and when I looked for this recipe with Almonds and Apricots in a cake the idea kinda clicked and then there was no looking back. I was here baking a cake with these pretty little apricots. The cake was moist and very spongy I loved its dark crisp crust which was perfect for tea time.

Directions:
1. Wash some ripe apricots and deseed them and cut them into quarters and set aside.




2. In a blender add some almonds and grind them into a powder. Set aside.




3. In a saucepan add milk and sugar.




4. Also add zest of a lemon and vanilla extract. Bring everything to a simmer till sugar dissolves in milk. Do not boil. Remove from the stove and let it cool down.





5. Grease a 9 inch Springform baking tin with oil and sprinkle some flour all over. You can buy this tin at our online store, The Gourmet Shop. Preheat the oven to 180 degree Celsius (Learn more about Oven temperature and Conversion).




6. In a bowl sift All purpose flour, baking powder and baking soda.





7. Also add salt and almond meal which we had reserved before. Keep the dry ingredients aside.




8. In another bowl add some eggs and whisk them till they are light and fluffy. And add oil to them and whisk again.




9. Add the egg and oil mix to the dry ingredients. Also add the cooled sugar milk we had made before. Combine everything together till everything is moist. Do not over mix for you will end up making a chewy cake.





10. Pour this cake batter on the greased tin. And tap couple of times to remove any trapped air bubble.


11. Randomly place apricot quarters all over the surface of batter. It may not be in a designed pattern because eventually nothing will show and they will spread all over the cake. Add some almond flakes over the batter. 




12. Bake in the preheated oven for 40-50 minute or until the toothpick inserted in the center comes out clean. If at any stage you feel the cake is getting too browned tent it with an aluminium foil. Once baked remove it from the oven and let it sit on the counter for 10 minutes. Remove from the tin and keep it on the wire rack till it has come to room temperature. You can dust it with some confectioner’s sugar, slice and serve.

Other cakes you can try are: Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting,  Fresh Mango Cake with Vanilla and Chocolate Collar, Festive Orange Blueberry Pound Cake, Vanilla Cake with Pomegranate Syrup,  Lemony Pound Cake with Lemon Frosting, Eggless Orange Cake with Candied Orange Peel Filling, Apple Raisins Streusel Bread, Persimmon Rum Cake, Eggless Mediterranean Semolina Cake, Eggless Almond Vanilla Cake, Eggless Black Grape Cake with Strawberry Jam Glaze, Vegan Chocolate Banana Cake, Chocolate Vanilla Marble Cake, Surprise Heart Inside Cake, Pumpkin Cake Rolls, Wacky Vegan Chocolate Cake.

[whohit]ApricotAlmondCake[/whohit]

[yumprint-recipe id=’280′]

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Baking

Spiced Raisin Coffee Cake | Raisin Cake with Walnut Streusel Topping

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Spiced Raisin Coffee Cake

I always say baking is so therapeutic . I love to bake whenever I am low or I am happy or I have nothing else to do. I always wanted to learn baking but there was no one in my family who had prior experience in baking. So I started searching internet and after a lot of hit and trials I can say I can bake a perfect cake once in a while 😛 Sharing this recipe of Spiced Raisin Coffee Cake with you which surprisingly came out so well.

Spiced Raisin Coffee Cake
Update: Last I had made this Spiced Raisin Coffee cake when I had just started blogging. I hadn’t posted step by step pictures of the recipe but since then the taste of the cake and this thought had been haunting me. Yesterday when I had some family people visiting us I took the opportunity to bake this for dessert. It certainly was loved. The flavour of Pumpkin Pie Spice, lemon zest and vanilla made everything very aromatic and divine. The texture of the cake was absolutely gorgeous and the credit goes to inclusion of organic eggs from Eggee. They are the best quality eggs I have come across. If you like in Delhi, NCR get yourself a pack and try them out!

Directions :

1. Preheat your oven to 350 degrees, (Know more about Oven Temperature and Conversions) grease a 8 inches Springform with non stick cooking spray. You can buy this spring foam pan from our online store The Gourmet Shop.

2. In a large bowl, add All Purpose Flour, Baking Powder and Pumpkin Pie Spice. You can make your own pumpkin pie spice. Get the recipe here. Mix everything and set aside.





3. In a small bowl, mix raisins with about ½ cup of the dry ingredients and toss well until all the raisins are covered in the flour mixture, set aside.

4. In a large bowl, cream together the butter and sugar for about 1 minute. 




5. Whisk in eggs, vanilla and lemon zest 





6.Add milk and buttermilk and mix everything until it’s a nice smooth batter. You can make Buttermilk at home. Just follow this simple recipe.

7. Add the dry ingredients and mix until all the dry ingredients are moistened but not over mixed.




8. Fold the raisins mixture in the batter, pour batter into the prepared pan making sure to smoothen out the top.




9.In a small bowl, mix add castor sugar and brown sugar.  Add chopped walnut and cinnamon powder . 





10. Also add cold butter cubes and mix it with your fingers or a fork until its has sand like texture.




11. Spread it evenly over the cake and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

12.Let cool for about 15 minutes before slicing and serving.

Other Naked Coffee Cakes you can try are: Eggless Black Grape Cake with Strawberry Jam Glaze, Festive Orange Blueberry Pound Cake , Peach Upside Down Cake, Vanilla & Pomegranate Cake, Vegan Chocolate Banana Cake , Lemon Cake with Lemon Glaze ,Chocolate Vanilla Marble Cake,  Eggless Orange Cake with Candied Orange Peel Filling , Surprise Heart Inside Cake, Eggless Almond Vanilla Cake.

Spiced Raisin Coffee Cake

[yumprint-recipe id=’3′]

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