Applesauce Spice Squares

These days I have this habit of jotting down recipes which look appealing to my eyes.....Be it from newspapers, magazines or even internet, I make a note of all recipes which I feel I can make someday in the future.....In particular recipes related to baking never misses my eyes, no matter how easy or complicated it is.....

This recipe for Applesauce Spice Squares appeared in the Sunday supplementary of The Hindu - Magazine, some 2 weeks back....made a note of it and the next week itself, I baked it....The cake is very moist and full of flavors.....It was good.....A different treat to your taste buds! I must say, the cake was more tastier as it aged; it tasted better after 3-4 days.....So, go ahead and give it a try.....

Recipe Source: Magazine, The Hindu

All purpose flour, sifted - 2 cups
Baking soda - 2 tsp
Cinnamom powder - 3/4 tsp
Cloves, powdered - 1/4 tsp
Nutmeg, grated  - 1/4 tsp
Butter, softened - 1/2 cup
Egg - 1
Vanilla extract - 1 tsp
Boiled apple puree - 1 1/2 cups
Chopped walnuts - 1 cup
Golden raisins - 1 cup
Powdered sugar - 1/4 cup (optional)

  • Preheat oven to 180 C. Lightly grease a square pan.
  • To make the apple puree, peel and core 2 apples. Cut the apples into small pieces and boil them with little water, until tender. Once cooled, blend it in a blender. Keep aside.
  • Sift flour with baking soda, cinnamon, cloves and nutmeg.
  • In a large bowl, at medium speed, cream butter and sugar until fluffy. Add egg and vanilla and beat well.
  • At low speed, beat in flour mixture, just until combined. Add apple puree, walnuts and raisins. Stir with a spatula until evenly mixed.
  • Pour into the prepared pan and bake for 45-50 mins or until surface springs back when gently pressed. 
  • Cool completely. Sprinkle powdered sugar on top.

The leftover squares finally ended up in a circular tin.....*smiles*


Black Tea Cake

I have baked cakes of different flavors; coffee, chocolate, strawberry, banana, mango, red wine and so on.....The other day I was thinking about a tea cake; I mean a real "tea" cake baked from tea leaves......I searched on the www and found out this recipe from Pastry Affair.

I wanted a simple tea cake along with our evening tea, so I left out the buttercream icing mentioned in the original recipe.

Recipe Source: Pastry Affair

Milk - 235ml
Black tea - 3 tbsp
Butter - 55 gm, room temp
Granulated sugar - 225 gm
Eggs - 2, large
Vegetable oil - 1/4 cup
Vanilla essence - 1 tsp
Cake flour - 175 gm
Baking powder - 1 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp

  • Preheat oven to 180 C. Grease a bundt cake pan or a 9 inch round cake pan.
  • Warm the milk until near boiling on the stove. Add tea directly into the milk. Allow to cool.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy.Add the eggs one at a time, beating well after each addition.
  • Beat in the vegetable oil and vanilla essence. Gradually add in the cake flour, baking powder, baking soda and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.
  • Transfer the batter to the prepared pan and bake for 40-45 mins or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow to cool completely before frosting or serving.


Brownie Tart

Loong back, maybe a couple of months back ;), a link from one blog to another and to another and to another landed me on this blog that left me flabbergasted....Everything about the blog was just stunning-from photography tips to crafts to recipes.....I had bookmarked two recipes from the blog; the Brownie Tart and the Cream cheese and Fruit Triffle....Finally, I baked the former and the latter still remains bookmarked hoping to hit this blog someday.......

The Brownie tastes best the next day...So, I had to coax my kids from cutting the brownie soon after it was baked with some sweet-stories...Luckily, the next day, they had forgotten about it in the morning...But soon after their lunch, they indulged themselves in the fudgy brownie, with a regret of not having vanilla ice-cream alongside!

Recipe Source: Zoom Yummy

For the Brownie:
Walnuts, toasted and chopped - 110 gms
Unsalted butter - 200 gms
Semi-sweet or bittersweet chocolate, chopped into small pieces - 85 gms
Unsweetened cocoa powder - 45 gms
Granulated white sugar - 200 gms
Eggs - 3, large
Vanilla essence - 2 tsps
Cream cheese - 85 gms
All-purpose flour - 70 gms

For the Ganache:
Semisweet chocolate, chopped - 55 gms
Whipping cream - 80 ml

  • Preheat the oven to 176 C.
  • Toast the nuts in a saucepan for 8-10 minutes until lightly browned and fragrant. Cool and chop into pieces. Keep aside.
  • Reduce the oven temperature to 160 C.
  • Grease a tart pan with butter and then line the bottom of the pan with parchment paper.
  • In a bowl, placed over a saucepan of simmering water, melt the butter. Add the chopped chocolate and stir until smooth. Remove from the heat.
  • Then, add the cocoa and sugar.
  • Add the eggs (one at a time) beating well after each addition.
  • Beat in the vanilla and then stir in the cream cheese.
  • Add the flour and mix well until incorporated.
  • Stir in the nuts.
  • Pour the batter into the tart pan and spread it evenly with a spatula.
  • Bake for about 45-50 minutes.
  • To make the ganache, place the chopped chocolate into a small bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate. Stir until smooth.
  • Remove the tart from the oven and cool for about 20 minutes. Remove the tart from the pan.
  • With the end of a wooden spoon that is well greased, dipped in vegetable oil make holes into the top of the tart. Twist the wooden spoon while inserting it to prevent the tart from tearing.
  • Using a small spoon fill the holes with the ganache.
  • Let the tart cool completely and then cover and refrigerate.