Sanoli's Kitchen: Cake/Cupcakes/Muffins/Brownie
Showing posts with label Cake/Cupcakes/Muffins/Brownie. Show all posts
Showing posts with label Cake/Cupcakes/Muffins/Brownie. Show all posts

Monday, June 23, 2014


This baked apple cheese cake is really yummy and easy to make. Light and flavourful baked cheese cake topped with caramelized apple wedges. Raisins added some extra flavour to it. The simplicity makes this cake so special. I only had single slice left of the cake to take the final pic. Guess how delightful this cake is!!!



20 gm / 0.7 oz Butter (Softened)
120 gm / 2.1 oz Orange Wafers


1 Apple, Cut into 8 Wedges
113 gm / 4 oz Philadelphia Cream Cheese
70 ml Whipping Cream or Fresh Cream
2 tbsp Self Raising Flour (Maida)
40 gm / 1.4 oz + 1 tbsp Sugar
1 Eggs
1 tsp Vanilla Essence
2 tsp Fresh Lemon Juice
10 gm / 0.35 oz Melted Butter
1 tbsp Raisins


Line a square pan with parchment paper / Baking paper.
Place all orange wafers in a ziploc bag. By using your hands smas it nicely.
Add 20 gm butter and mix it thoroughly. Press firmly by using the bottom of a glass on the prepared pan with parchment paper. Refrigerate for 1 hour or until set.

Preheat oven to 180 C. Beat softened cream cheese in a bowl. Add Sugar in it. Blend again.
Add beaten egg and whisk the mixture well. Pour whipped cream and mix nicely.
Add lemon juice, vanilla essence and shift flour in it. Add melted butter in this mixture and fold well.
Pour the mixture onto the pan above crust.
In the mean time, heat a pan. Arrange apple wedges on it. Sprinkle 1 tbsp sugar. Heat both sides of the wedges, so that apple glazes well. Remove from pan and place the glazed apple pieces on the top of the cake batter now. Sprinkle raisins on the top.
Put the cake pan on the oven and bake exactly for 40 minutes. Allow to cool to the room temperature and refrigerate for atleast 3 hours before serving.

Cut into bars and serve!!!!

Monday, May 19, 2014


Now I am a part of Shhhh.....Cooking Secretly Challenge, brain-child of Priya Suresh akka from Priya's versatile recipes. My secret ingredients for this month were any orange colour vegetable (I choosen Carrot) and any green vegetable (I choosen French Beans) given by Yashodhas Kitchen. Both the ingredients were used in my dish and made this yummilicious and super tasty savoury cake. A great dish for breakfast or evening tea time snack, a delicious appetizer, very less oil is used here, so it is very healthy too. If you are very much calorie consious, may omit cheese, but definitely cheese added some extra flavour to it, if you tryout this simple yet filling dish, you and your family will surely enjoyed it whole heartedly.


1/2 Cup All Purpose Flour (maida)
4 Eggs
1/3 tsp Freshly Pounded Black Pepper
1/2 tsp Baking Powder
1/3 Cup Finely Chopped Carrot
1/3 Cup Finely Chopped French Beans
1/2 Cup Finely Chopped Onions
2 Green Chillies (chopped)
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1/3 Cup Plain Yogurt / Curd
1/2 Green Bell Pepper (chopped)
2 Processed Cheese Cubes (grated)
1 tbsp + Few Drops of Olive Oil (may use any white oil too)
Salt to taste


Preheat oven to 180 C. Grease the baking tray with few drops of olive oil and flour it nicely.
In a large bowl, break eggs, add salt and black pepper in it and whisk well.
Add flour, baking powder and blend well.
At this time add all vegetables, 1 tbsp olive oil and yogurt. Mix thoroughly.
Pour this mixture to baking tray. 
Sprinkle grated cheese on the top and bake it for 40 minutes.
Take out the tray from the oven and let it cool down completely on a cooling rack.
Garnish with grated cheese on the top.
Cut into desired shapes, serve and enjoy this yummy savoury cake.

Friday, April 18, 2014


Coming to the Shhhhh... Cooking Secretly Challenge which started by Priya Suresh akka from Priya's versatile recipes. The mission of this event is to know the fellow bloggers more mutually and share the cooking ingredients and cooking experience with her. As this the first challenge of this event and my co-blogger partner is noone rather than Nirmala Gurunathan, a wonderful co-blogger friend and a foodie writer of Nirmala's Kitchen. My secret ingredients were condensed milk and flour, I used both of the ingredients here to make this mouthwatering cake. It was really very dense. It had a good flavour, but you really do need to serve with whipped cream and fruit or simply sprinkle icing sugar on the top. 


14 oz / 400 gm Condensed Milk
1 Cup Flour
1 tsp Baking Powder
15 gm or 1/4 Cup Melted Butter
4 Eggs
1 tbsp Orange zest
1 Orange, cut into round slices and de-seeded
2 tbsp Roughly Chopped Walnuts
1 tsp Vanilla Essence
1 tbsp Sugar


1 tbsp Icing Sugar
Few Walnuts
Few Fresh Cherries


Grease and floured a 9" cake pan.
Preheat oven to 180 C / 350 F. In a large bowl, well combine condensed milk, flour, baking powder, melted butter, eggs, 1/2 tsp vanilla essence and orange zest. Add walnuts in it, fold again.
Pour the batter on the cake pan.

In the mean time, heat a non stick pan. Arrange round slices of orange on it. Sprinkle sugar and remaining vanilla essence on it. Heat both sides of the orange pieces, so that orange glazes well.
Place the glazed orange pieces on the top of the cake batter now.

Put the cake pan on the oven and bake for exactly 40 minutes (time may little varry from oven to oven). Let it cool down on wire rack. 

Sprinkle icing sugar on the top, garnish with with walnuts and cherries. Serve and enjoy this toothsome delicacy!!!

Wednesday, February 19, 2014


Sharing an easy, simple, irrisistible, tasty, rich and fudgy gloriously gooey chocolate brownies, which will definitely satisfy chocolate craving. Tryout, its amazing!


1/2 Cup Unsweetened Cocoa Powder
1/2 Cup Self Raising Flour
1/4 tsp Baking Soda
1/2 tsp Baking Powder
1/2 Cup Unsalted Butter
A Pinch of Salt
400 gm / 1 tin Sweetened Condensed Milk
2 tbsp Thick Yogurt
3-4 tbsp Sugar (as per taste)
1/2 tsp Vanilla Extract
1 tbsp Instant Coffee (I used Nescafe)
1/3 Cup Hot Water


Sift all dry ingredients in a bowl, i.e. flour, cocoa powder, baking soda, baking powder and salt. Mix nicely.
In a large bowl, combine butter, condensed milk, sugar, vanilla extract and blend well. Add yogurt, blend again. Now add dry ingredients little by little and blend nicely, so that everything incorporated very well.
Preheat oven to 180 C / 350 F. Mix coffee in hot water. Stir well. Add this coffee mix with brownie mixture. Blend again for few more seconds.
Grease a square pan with little butter and pour brownie mixture in it. Place it on central rack of the oven and bake for 30-35 minutes (time varies oven to oven).
Cool it on cooling rack, cut in 16 equal small squares. 

Serve with a scoop of ice cream, or sprinkle little icing sugar on the top and serve.

Tuesday, January 28, 2014


'Oats' have numerous uses in foods, most commonly, they are rolled or crushed into oatmeal or ground into fine oat flour. Oatmeal is mainly eaten as porridge. But may also be used in a variety of baked good, such as oatcakes, bread, cookies and muffins. Oats are a coomon breakfast dish and are an excellent source of iron, dietary fiber and thiamin; also contain antioxidants, that protect the circulatory system from diseases i.e. arteriosclerosis, which affects the arterial blood vessels. This muffins contain very low calorie and a delicious food for diabetics. I made this healthier snack, savory oven baked treats of vegetables and oats muffins - a delicious and tasty low calorie treat.


¾ Cup Whole Wheat Flour (atta)
¾ Cup Oats (I used Quaker oats)
1&1/2 Cup Vegetables (1/3 Cup C Tiny Cubes  of Carrot, 1/3 Cup Finely Chopped Green Beans, 1/3 Cup Finely Chopped Cauliflower, ¼ Cup Frozen Corn Kernels,  ¼ Cup Frozen Green Peas)
½ Cup Tomato Puree
3 tbsp Plain Yogurt (curd)
1&1/2 tsp Garlic Pepper Powder
1 tbsp Roasted Fennel Seeds
1 tbsp Mixed Herbs (I used basil, parsley, thyme, oregano and rosemary)
2 tbsps Finely Chopped Cilantro (coriander leaves)
1 tsp Baking Powder
1 tsp Baking Soda
1 tbsp Olive Oil
Salt to taste


Heat 1 tbsp olive oil in a non-stick pan. Add all the chopped vegetables and fry for 2-3 minutes. Add little salt and ½ tsp garlic pepper as seasonings. Mix well and sauté for a minute. Remove the pan from heat now and set it aside.

In a large bowl, take whole wheat flour, oats, yogurt, tomato puree, fennel seeds, mixed herbs, cilantro, baking powder, baking soda, remaining garlic pepper, fried vegetables, salt and 2 tbsp water. Mix very nicely so that all ingredients incorporated very well.
Preheat oven to 350 F / 180 C. Grease 12 muffin moulds. Fill each of the prepared muffin mould with a scoop of batter. Bake muffins in preheated oven about 22 minutes or until tops are golden brown. Insert a toothpick comes out clean means your muffins are ready.

Enjoy these savory muffins fresh as a healthy snack. Though I don’t like to store it for near future, If you wish may store 3-4 muffins in a Ziploc bag, suck all the air out and seal the bag. Refrigerate up to a week, then pulling them out one by one and heat slightly for a snack.

Thursday, January 23, 2014


The idea of marbling two different coloured batter into a cake originated in 19th Century Germany. Originally the cakes were marbled with molasses and spices. The recipe replaced the traditional molasses and spice batter by marbling chocolate into the cake, which I blended with little Nescafe granules for more flavor. In the chocolate batter, may use almond extract. This is a super moist classic chocolate marble cake recipe, rich in flavor and a perfect tea-time snack which I make quite often. Swirls of Chocolate and Vanilla ensures that everyone gets their favorite flavor in every slice. Checkout this fabulous cake, it is really very impressive!


1 Cup All Purpose Flour (maida)
½ Cup Whole Wheat Flour (atta)
¾ Cup Powdered Sugar
1 Cup Plain Yogurt (curd)
½ tsp Baking Soda
1 tsp Baking Powder
1&1/2 tsp Vanilla Essence
1&1/2 tbsp Cocoa Powder
2 tsp Nescafe Coffee Granules
½ Cup Extra Virgin Olive Oil (may use vegetable oil / canola oil)


In a bowl, sift both flours and set aside.
Beat the yogurt nicely in a large bowl by using a whisk / wooden or metal spatula, so that there should not any lump in yogurt.
Add sugar in it. Whisk again for a minute and give a rest for 5 minutes, so that sugar dissolves in yogurt well.
Mix baking powder and baking soda in it. Beat for 30 seconds and leave it for another 5 minutes, until you see small bubbles on the surface of the mixture.
Add oil, mix well until well combined. Now add flour in 3 batches, gently fold the mixture by using a spatula (or even a wooden spoon). Remove ½ of the batter onto another bowl and set it aside.
Preheat oven to 350 F / 175 C. Coat an 8” round cake pan (you may use loaf pan too) with little oil and a light dusting of flour.

In one bowl of batter, add vanilla essence and fold well. Add cocoa powder and coffee granules in the other bowl of batter and whisk nicely till everything incorporated well. Set both bowls aside.

Drop ½ of the cocoa-coffee batter onto the prepared pan and pour vanilla batter on the top of it. Again drop rest of the cocoa-coffee batter on the top of vanilla batter.
Drag a knife or a skewer through the batter, swirling the chocolate-coffee through the vanilla batter.
Bake for 30 to 35 minutes. Insert a toothpick into the center of the cake and comes out clean, means it is done.

Remove marble cake from the oven and allow it to cool completely. Cut in desired shape, serve and enjoy!!!
Sending to:  Holiday Recipes ~ 3rd Blog Anniversary Event

Tuesday, January 14, 2014


The Bright Sun Has Lighted
The Sky The Flavors of Pongal / Lohri / Bhogali
Is In the Air Soak Yourself
In Hearty Music & Rejoice


It's the begining of a festive week for several communities in India and every Indian wants to celebrate this festival in very traditional way with lots of mouth melting sweets. 'Chenna Poda' (burnt cheese) is the quintessential cottage cheese dessert from the state of Orissa in Eastern India. It is made of well kneaded ricotta cheese or chenna, sugar, cashew nuts and raisins; baked for several hours in earthen fire untill it browns. The burnt smell is amazing and it is very delicious in taste. It must be cooled down for hours before serving. Lord Jagannath, the lord of this universe's favorite dessert is to be said Chenna Poda. So friends, don't waste your time, tryout and relish this mouth melting Oriya dessert.


2&1/2 Cups Fresh Warm Chenna  / Ricotta Cheese / Fresh Paneer (hung chenna)
1&1/4 Cups Granulated Sugar
2 tsp Clarified Butter (ghee)
½ tsp Cardamom Powder
2 tbsp Rice Flour
Some Cashewnuts (chopped)
Some Raisins


Mash the chenna nicely by using your palms, this process will make the chenna soft.
Add Sugar little by little and mix it thoroughly.
Put clarified butter (desi ghee), rice flour and cardamom powder and mix well again. Now chenna mixture is ready.
Preheat oven to 200’C. Place a baking paper in a baking pan, grease with clarified butter (ghee) and pour the whole mixture into the pan.
Top with cashew nuts and raisins. Press lightly by using your palms. Now it is ready to insert in oven.

Bake for 40 minutes. Cool down completely.

Cut into desired shape and serve. 

Sunday, December 29, 2013


This is a basic baked version of a creamy classic dessert. The authentic creamy cheese cake will definitely add a taste to any dining table or Christmas party. A real rich, creamy and mouth melting cheese cake that always makes a great dinner party. It is a perfect combination of tangy and sweet with a smooth and rich texture, which is wonderful for entertaining. Just tryout, you will surely fall love in it!!!



40 gm / 1.4 oz Butter (softened)
120 gm / 4.2 oz Vanilla Wafers


226 gm / 8 oz Philadelphia Cream Cheese
150 cc Whipping Cream or Fresh Cream
3 tbsp Self Raising Flour
70 gm / 2.5 oz Sugar
2 Eggs
1 tbsp Lemon Zest
1 tbsp Fresh Lemon Juice
20 gm / 0.7 oz Butter (melted)


Line the pan with parchment paper / baking paper.
Place vanilla wafers in a ziploc bag. By using your hands smash it nicely.
Add 40 gm butter and mix it thoroughly.
Press firmly into the pan by using the bottom of a glass and chill in refrigerator for 1 hour or until set.
Preheat oven to 180 C. Beat softened cream cheese in a bowl. Add sugar in it. Blend again.
Add 2 beaten eggs little by little and whisk the mixture well.
Pour 150 cc whipped cream / fresh cream in it. Mix nicely.
Add lemon juice , lemon zest and shift flour in it.
Lastly, add 20 gm melted butter, fold well.

Pour the mixture onto the pan above crust. Bake for 40 minutes. Allow to cool to the room temperature and refrigerate for 3 hours.

Cut the cheese cake into bars and serve. May wrap each bar with plastic wrapper and refrigerate for a week.
For original recipe Click here....