Happy Sunday Blogging Everyone!
This Apple Nutmeg and Cinnamon Sponge Cake is definitely a delicious treat. It even tastes better after being in the fridge over the night. The cake is moist, spicy and sweet and if you start eating one slice, you just want to eat one more.
- 50 g butter
- 2 eggs
- 2 dl granulated sugar
- 3 dl plain flour
- 2 teaspoons baking powder
- 1 tablespoon vanilla sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 dl milk
- 3-4 Golden Delicious apples, chopped into cubes
Grease a loaf tin. Sprinkle the loaf tin with golden bread crumbs.
Melt the butter and let it cool or let it rest at room temperature until it is soft.
Whisk the eggs and sugar until fluffy.
Mix the flour, baking powder, nutmeg, cinnamon and vanilla sugar. Add it into the egg mixture. Pour the butter and milk into the mixture. Finally add the chopped apple pieces. Stir until the mixture is smooth.
Pour it into the loaf tin.
Bake it at the bottom of the oven at 175 degrees C for about 35 minutes.
Take the cake out from the oven and let it rest in the tin for a couple of minutes before you finally let it rest on a wire rack.
Happy Cake Baking Everyone!
This dessert which I made yesterday was absolutely amazing. It’s an Indian dessert called ’Kheer’ A great combination of saffron, pistachios and sugar without turning too sweet. I have never tried to make anything from the Indian Cuisine before, so I was happy with the result, as it turned out beautiful. I found this lovely Kheer recipe on Peri’s Spice Ladle’s Blog. Instead of 4 tablespoons sugar, I reduced to 3. I added 10 strands saffron, instead of 6-7.
Recipe (makes 4 portions)
4 cups whole milk
- ½ cup Basmati rice, washed and drained
- 3 tablespoons granulated sugar
- pinch of cardamom powder
- 10 strands saffron
- ¼ cup pistachio, crushed with a mortar and pestle
Bring the milk, rice and cardamom to a boil. Reduce flame to low and let it cook for 20-30 minutes, stirring every few minutes to avoid it sticking to bottom of pan. Check if the rice is cooked. Using a hand blender or the back of the spoon, churn the rice and milk mix (this step is only meant to break up the rice grain, not blend it.)
Add the sugar and saffron to the kheer. Stir the pistachio nuts into the rice pudding. Remove from the flame when it reaches a pudding-like consistency (remember puddings get firmer as they cool.) Serve slightly warm or well-chilled.
Happy Kheer Making Everyone!