Baking | Orange Marmalade Cake

"The name Marmalade comes from the Portuguese word Marmelos, a quince paste thats similar in texture to the orange spread"


This cake is sure to make the Paddington Bears happy.. Why just the Bears? Are the bears the only ones who like Marmalade ?? All the kids and families who had it last evening at our pre Diwali celebration enjoyed it too!!!!
Last week, this yumm orange marmalade from Roberstons was sent to me and I was challenged too.. to see how can I exercise its flavors out the best.



 Robertson’s Golden Shred welcomes The World’s favourite marmalade eating bear – Paddington. In the book, ‘Paddington and the Marmalade Maze’, Paddington used the Marmalade chunks to help him retrace his steps in order to make a swift exit from Hampton court maze.
Some fun facts about Marmalade
Did you know a typical jar of marmalade is made up of four Spanish Seville Oranges??
Did you know, 64000 tonnes of marmalade is consumed globally??
Marmalade was the breakfast spread of choice for Sherlock Holmes, he eats it with prawn on toast, calling it his brain food.



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 So I had to kindle my little head hard and then I came up with this marmalade cake . Light, moist , little crumbly and good to go with an afternoon tea or an after dinner delight. Its an upgraded flavored Victoria pan cake. I have posted the recipe for Victoria loaf cake earlier. Find the link here.

For the first time, I felt the deep pressure of completing assignments.I felt it all the more, because we were having a Diwali Celebration on Saturday evening and I wanted to carry it along for dessert. It doesnt stop with baking this delectable cake , but its depiction time too.. My pictures on the blog are an attempt of outright representation of  the food thats cooked or the goodies that are baked. Apart from baking it, potraying it right is vital to me. So before the confectionary was all gone , I had to click them all :)



Anyways, The very kind host at whose house this party was held, spoils you with her delicious non stop food any time you visit here. This time she was making piping hot mendu vada's pouring it in a kadai with a spoon like the bhaji's with two variety of chutneys and then a spread of ready main course that we all had over a hearty whimpsical conversation. Knowing this lovely friend, I had to carry something along to treat the the lovely hosts and the rest of my friends... They are in particular, like a family away from home. A good critic starting from aged 4 to 45.. What better time can it be to get the cake gnawed and get their ruminations !!!



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It didnt stop here, we have a new chef friend who visited us over the weekend. I did mention about this cake to him that I was blogging and he instantly asked me for the proportions.. and sampled from the left over 3 pieces.


Aaah !! My heart was callously pumping, knowing a judgement coming from a chef! And the pundit said.. .. Nom Nom.. nice.. its mildly flavored , perfect for tea. Sigh! of relief.. He gave me 2 new suggestions for variating this victoria loaf cake. So watch out this space, again my dear reader friends, I will be back in the coming months with the newly learnt basics.


ORANGE MARMALADE CAKE
 Prep Time: 15 Min
 Baking Time: 30-35 Min
Yields 1 Cake in 20 cm pan and 3 Muffin Cup Cakes

 INGREDIENTS:

175 g Self Raising Flour
175 g Unsalted butter, softened
175 g Caster Sugar
3 Large Eggs
½ tsp Baking Powder
3 Tbsp. Marmalade
3 Tbsp. Whole Milk

For Glaze Icing

3 Tbsp. Orange Marmalade
½ Cup Icing Sugar
2 Tbsp. Warm Water


DIRECTIONS:
  • Preheat oven to 180°C fan, gas mark 4. Lay a Baking sheet inside a 20 cm Circular Baking Pan.
  • In a mixing bowl, cream the butter and sugar together using a whisk/hand blender until it’s light and fluffy. Add in eggs one by one, beating well, followed by the addition of Marmalade until it’s all smooth.
  • Fold in Flour and Baking powder into the wet mixture above, until well combined. Incorporate the milk and mix with the spoon well.
  •  Spoon the mixture into the prepared cake pan and smoothen the top using the back of the spoon.
  • Bake for roughly 30-35 minutes. At about 25 minutes, I did check if my cake was ready . Using a skewer to insert into the centre of the cake and check it if it comes out neat. Tiny crumbly bits of cake was still sticking to the skewer. So I decided to give away another 5 minutes and It was all done.  You can tell when the cake is cooked because they should shrink slightly away from the sides of the tins and the tops will feel springy to the touch. 
  • Loosen the edges and gently turn out of the pan.
For Glaze Icing
  •  Warm the marmalade in the pan with constant stirring, until smooth. Spread it smooth on the cake when it’s still warm. 
  • Sift the icing sugar in a bowl and add the warm water to create a suitable flowing consistency. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sieved icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little. I did stir in remaining 1 tbsp. of Marmalade to give it a light fragrant icing.
  • Spoon the icing into a ziplock bag, seal tight. Snip one edge into the desired size and drizzle lines over the cake.
 NOTES:
 With the remaining cake batter, I poured them in Muffin liners and baked them for approximately 20 minutes.
The batter yielded one 20cm Cake and 3 Muffins.

I am sending this delectable afternoon tea cake to The Great Denby Cake Off competition.

With many thanks to Roberston's and Havas for sending across the jar of Marmalade.

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Review | Tilda Microwaveable Rice Sachets and A Giveaway




Thank you Tilda for the amazing new flavoured Rice Sachets, something  of the flavors, I have never imagined in combination and with a great packaging material .
Garden Vegetable & Quinoa,Brown Basmati & Quinoa, Sweet Chilli & Lime and khichdi Packets for Elders. Some fabulous range for kids too  - Cheese& Tomato Rice , Sunshine Vegetables , Mild & Sweet Curry Rice ,Sweet Vegetable Rice !!  They look absolutely delicious. 

A Lazy Sunday afternoon today with no mood and intention to cook. It has been gloomy and partially drizzling.These Microwaveable Rice Sachets were right in time for our Lunch. We tried the Garden Vegetables with Quinoa and Khichdi. At any time , my vote goes to Khichdi.. They are a whole meal in its self but we still needed  ample sides like Raitha, Pickle and some crisps to pair the rice with. We found the rice slightly bland to enjoy on its own.  Probably since we are used to cooking them all up at home from scratch, we were quite skeptical trying the ready made rice.

Somewhere in the corner of the mind, we did have some expectation in perfect bursting aroma and flavors when you heat the packet. But nothing like that happened. All our zeal lost its charm with our first spoonful of taste. Having said that, the rice was good if you need instant food and want to enjoy flavors with no preconceived notion.

They exactly took 2 minutes to cook in the microwave. All that we had to do was to follow the instructions printed on the back of the sachet. Make a little slit , by pulling it apart on the left hand side ,cook it for 2  minutes on full power in the microwave and Serve. 
if Microwave unavailable, stir fry the whole sachet in 2 tsp of water and cook as per the instructions. 


What do we win ??


A kids Apron
A kids Bag - Tilda Kids
A White Bowl. 
One of the microwaveable kids sachets.  
 
How To enter the giveaway :
  • Leave a comment on this blog post telling me what flavor rice do you think your kids will like in the Microwaveable Sachets !
  • Follow me on Twitter - I will find you on twitter via the hashtag so it’s not required for you to mention your email id in the comments.
  • Like my Facebook page and leave your facebook name as part of you comment.
  • Follow me on Instagram
  • Tweet out the following (simply copy and past !)  : Win Tilda 's kids goodie @sandhyaskitchen @TildaBasmati  http://instagram.com/p/uVxp_cP8VH/
TERMS AND CONDITIONS:
1. This free competition is open to UK residents aged 16 years or over.
2. No purchase is necessary to enter the competition.
3. Giveaway ends November 2nd 2014 at 11:59 PM BST. After this date the no further entries to the competition will be permitted.
 4. One lucky winner will be chosen by Random generator and will be contacted by email.
 5. The giveaway prize, as mentioned will be posted by Sandhya’s Kitchen to the winner. Tilda has sent the giveaway prize to me.
 6. By sharing your email id in the comment you allow Tilda and me to contact you to notify you in case you win
7. The prize is as stated: no cash alternatives are available.
 8. You get one entry each by way of commenting on this blog post and following me on Instagram  OR one entry by following @sandhyaskitchen on twitter AND following me on Instagram, OR one entry by liking Sandhyaskitchen on Facebook ( do not forget to mention your facebook name in the comment here , comment once only) AND following me on Instagram .
9. All entries via any of the above modes is valid and you can enter by any one way.
 10. All blog comments must mention your email id clearly and without a spelling error so the winner can be contacted.
11. The winner will be notified within 7 days of the closing date via the email id provided an announced on this blog post.
12. If winner fails to respond within 7 days then another winner will be chosen.
*With thanks to Tilda and Wildcard for sending samples. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

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Baking | Anzac Biscuits ... Its Eggless too !


An Ambrosial Treat!! I want more !! These delightful Oaty, Coconuty biscuits have got a history! I have not been aware of its historic presence, until my neighbour Sara mentioned it to me amidst our habitual catchup. A for Australia , Nz for NewZeland!! No wonder these biscuits are special !! Having said that, they are scrumptious,delicious and what not. Nom Nom.. and Effortless!

I looked up the google, reading indepth of its existence. ANZAC stands for Australia and New Zeland Army Corps that was established in the World War.  Wives used to send these biscuits to their soldier husbands whilst in war since the ingredients used in the making do not perish easily.

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Anzac Day anzac-2

These biscuits should have been made a week before and embellished my blog wall. But a couple of engagements in my personal front held me back from baking these delectable goodies. Today, apart from the blah blah chores and routine, I had made up mind to bake them , hoping they turn out just as it should .. Voila !!


My little helpers at home , V and S were all over the kitchen, trying to fetch the ingredients for the biscuits. Oats, Desicated Coconut , Icecream pictured Soda Bicarbonate, Yumm Golden Syrup and more. Trying to be the Big B, V helped his mama weighing all the ingredients. But when it came to melting the butter and golden syrup, V immediately said " Amma its dangerous for me to help you on the hob . You do the big people's job, while I help you to mix them when its all ready. " Aww my handy helper is growing old and is realising things around him. I am soo much going to miss this stage !!!

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pea soup tibits-25

The time of the year when the needles change color ,turn yellow and the trees become leafless. A perfect season to walk by the woods, hearing the hustle and tussle . A time of the year to witness the beauty of the magical transformation. Hello Autumn !!! 

The foggy mornings give me a feeling of quiet and surreal atmosphere.A gently gushy wind blowing throughout the day while the shining sun has hardly any power left to give us much warmth.What better time can it be to try this warm Pea soup to soothe our croaky throats with the changing weather. Yes!! I made this springy soup one autumn evening and we enjoyed it delightedly. The recipe for this soup comes from the book tibits at home.

FINAL tibits cover image

tibits is popular vegetarian restaurants group that was launched a decade ago in Switzerland by three brothers – Christian,Daniel and Retro Frei and Rolf Hiltl(the owners of Hiltl in Zurich, the oldest vegetarian restaurant in the world according to the Guiness World Records!)  In 2008 they opened their first UK tibits restaurant in Heddon Street (off Regent Street) in London and I was one among the privileged ones to enjoy reviewing recently.
To celebrate their 10th anniversary, their first cookbook, tibits at home, which includes fifty of their favourite recipes was launched  in 2012. A couple of months ago, I was asked if I would like to review the copy of the book . It was delight to accept the invitation.
tibits at home is an excellent book representing 50 stylish vegetarian cuisine recipes. The book categorises in 4 sections based on the seasons and lets you pick recipes through spring,summer,autumn and winter. Isn't it a brilliant concept !! 


With Influence from cuisines from Around the World, this book transports us from British to Indian, Mediterranean to Asian, appealing to herbivores and staunch carnivores.The recipes in the book does use occasional exotic ingredients, in a sense something that is not found in our every day culinary corner. That is what makes it stylish with an urban twist. Wish there were easy alternatives.




The stepwise instructions in the book are simple to follow and cook it up, be it for a quick tasty snack or big dinner with friends. The photography in this book is some thing that is to look forward. Pictures shot in this book have travelled through four of their loyal customers journey at home. Its beautiful to see how we get involved in each and every setting and they have pictured in this book. An absolute feast for the eyes. 



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I would simply love to recreate each and every recipe in the book, given a chance all the ingredients are available in my pantry. Off the many delectable dishes, I would definitely dig my hands on catavappi with courgettes in curry sauce,coconut and pineapple tiramisu, hot dal with spinach, the everyday tomato pesto and yellow pea vadai. 
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I thoroughly enjoyed cooking through the Pea Soup with a few alterations to suit the available ingredients in my culinary corner.
 I have used white onions instead of shallots and a few tablespoons of milk instead of cream to make it feel lighter. The recipe does give you choice to use fresh or frozen peas. I have used frozen peas in this instinct. Would love to try my hand of fresh peas some day. Since I was making for the first time , I like to try in small portions . Hence halved the proportions.
PEA SOUP WITH FRESH MINT
Prep Time: 15 minutes | Cooking Time: 20 Min| Serves 2

Recipe adapted  from the book  tibits at home

INGREDIENTS:

¼  White Onion
1 Sprig of fresh mint
200g frozen peas
100gm Potatoes
2 tbsp. extra virgin olive oil
350 ml vegetable stock
3 tblspn  whole milk
Salt to taste
Freshly ground pepper

DIRECTIONS:
  • Peel and finely chop the onions. Wash the mint, pick the leaves and cut into fine strips. Wash and peel the potatoes and cut into 1.5 cm dice.
  • Sweat the shallots in the hot olive oil and sprinkle over the mint. Add the peas and potato and cook until they draw water. Pour the vegetable stock and simmer for 10 minutes
  • Puree all the ingredients in the food processor and then pass through a fine sieve.
  • Add the milk and bring to the boil say for a minute. Season to taste with salt and pepper.
       NOTES:

I made my own vegetable stock , by adding a cube of knor vegetable stock in 350 ml of hot water .
 
 
Its Giveaway Time!
It didnt seem fair that I am the only one to have this stylish vegetarian cookbook - tibits at home. tibits is a Vegetarian restaurant located at 12-14 Heddon Street, off Regents Street,W1 and they have kindly offered to send one lucky winner another copy of the book.  To enter leave me a comment telling me which is your family favourite vegetarian dish, then enter via the raffle copter below. 

a Rafflecopter giveaway
TERMS AND CONDITIONS:
  1.   This free competition is open to UK residents aged 16 years or over.
  2.    No purchase is necessary to enter the competition.
  3.    Giveaway ends November 2nd 2014 at 11:59 PM BST. After this date the no further entries to the competition will be permitted.
  4.    To enter the competition, simply complete the Rafflecopter widget below to verify your entries. Leaving a blog comment is mandatory and failure to do so will void any other entries. Do not forget to include @tibit_uk @sandhyaskitchen in your tweet.
  5.    The Promoter will not be liable for entries which are not received or which are incomplete, corrupt or delayed for any reason
  6.  There is only one winner. The prize cannot be transferred, sold or exchanged. Winner has 48 hours to respond before a new winner is selected. The original winner will forfeit the prize. Please note that Sandhya’s Kitchen is not responsible for sponsors that do not fulfil their prizes.
  7.   The winner should allow 28 days from notification of winning for delivery of the prize. The Promoter accepts no responsibility for the prize being lost or delayed in the post.
  8.   The Promoter reserves the right to disqualify from the promotion any entrant suspected of fraud or cheating including, without limitation, through the manipulation of codes, multiple computer generated entries, or otherwise fraudulently falsifying data or acting fraudulently or dishonestly in the opinion of the Promoter.
  9.  The Promoter reserves the right to substitute the prize for one of equal or greater value in the event of unavailability due to circumstances beyond the Promoter’s control.
  10.   Entry to the competition shall constitute your acceptance of these terms and conditions and your agreement to be bound by them. These terms and conditions take effect immediately on your entry to the competition. If these terms and conditions are not accepted in full, then you should not enter this competition. The Promoter will only use Entrants' information for the purposes of the administration of this competition.
    The Promoter reserves the right to amend these terms and conditions at any time. The competition and the terms and conditions are governed by the law of England and Wales.
  11.  This giveaway is in no way sponsored, endorsed or administered by, or associated with, Facebook, Twitter or any other Social Network. You are providing your information to Sandhya’s Kitchen and I shall send it across to tibits, the promoter for sending the prize to winner.
  12. The product provided for the review was free of charge from the company. The product offered for the giveaway is free of charge, no purchase necessary. My opinions are my own and were not influenced by any form of compensation. 
 PROMOTER: tibits

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