Category Archives: Cakes

Ricotta Cheesecake with Cherry Compote

Ricotta Cheesecake with Cherry Compote

Ricotta cheese is made from the whey got from making other cheeses. It is cooked to produce a mild, soft and granular cheese.

This ricotta cheesecake is both light and fluffy. It is wonderfully creamy because of the cream cheese and is light because of the ricotta. The cheese cake tastes very nice by itself but serving them with a sauce just cuts the creaminess and the cleanses the palate.

The process may seem long, but trust me, it’s very easy to make..

Enjoy your cheesecake with or without the sauce.



For the crust:

Digestive biscuits (crumbs)                                                             –              1 cup

Powdered sugar                                                                             –              2 tbsps

Unsalted butter (melted)                                                                 –              2-3 tbsps

For the filling:

Ricotta cheese (drained)                                                                 –             1 cup

Cream cheese                                                                                –            1/2 cup

Eggs                                                                                             –              2 nos

Sugar                                                                                            –              ¾ cup

Lemon (zest)                                                                                  –              1 no

Vanilla extract                                                                                –              1 tsp

For the cherry sauce:

Cherries (fresh and pitted)                                                                –              1 cup

Sugar                                                                                             –              ¼ cup

Cornstarch                                                                                     –              1 tbsp

Lemon juice                                                                                   –              1 tsp



Pre-heat the oven to 160 degrees centigrade. Prepare a spring form pan or a pie tin with loose plate by coating it with a layer of oil inside. Wrap the spring form tin/ pie tin with two layers of the aluminium foil on the outside. This is to prevent any water from entering into the crust while baking it in the water bath.

For the crust:

In a food processor, blend the digestive biscuits, sugar and melted butter together. The crumbs would resemble wet sand.

Pour the crumbs into the prepared tin and press them evenly at the bottom.

Cover and cool them in the fridge for 15-20 minutes, till you make the filling.

For the filling:

In a large bowl, add the cream cheese. With an electric mixer beat the cream cheese till it is light and fluffy.

Add the ricotta cheese and sugar and beat till they are well combined. This should take approx 5-7 minutes.

Now, add the eggs, one at a time making sure to mix them well before each addition.

Make sure to scrape the sides of the bowl, to make sure everything is incorporated into the mixture.

Finally add in the cornstarch and the lemon zest and mix well for 2 minutes.



For assembling the cheesecake:

Remove the pie crust from the fridge and pour the prepared filling into it.

Place the tin in a large tray and pour enough hot water into the larger tray to come up to half way of the sides of the pie tin. The larger tray acts as a water bath for the pie-tin.

Bake for 40-50 minutes till the cheesecake has cooked well on the outer and has a slight wobble in the centre.

Remove the pie tin from the water bath and cool.

Refrigerate the cheesecake for 4-5 hours and serve with the sauce.

For the sauce:

In a medium sauce pan, combine all the ingredients for the sauce and cook on a medium heat.

Keep stirring till the sauce thickens and is bubbly.

Remove from heat and let it cool.

Serve with the cheesecake.




The cheese cake has to be done with all the ingredients at room temperature.

Beating the cream cheese and ricotta and after adding each egg makes the cake fluffy and light.

The water bath is used as the cheese cake is like a custard and cooks best in a water bath.

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Posted by on September 20, 2014 in Cakes, Cakes and Brownies, Desserts


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Lemon Cake with Cream Cheese Icing

Lemon Cake with Cream Cheese Icing

All of you following the blog must be thinking I can bake only with chocolate…

Well, I can bake other cakes as well and they taste equally good too.

This lemon cake is a light airy cake, with the fresh scent of lemons when eaten alone. But when you top this with the cream cheese icing, it takes it to another level.

The flavor of the cake just explodes in the mouth as you bite into it .. it’s yummy.

Try it.



Unsalted butter                                                                                   –              1 stick

All purpose flour/ maida                                                                       –              1 ½ cups

Sugar                                                                                                 –              1 ¼ cups (1 + ¼)

Lemon zest (from 5-6 lemons)                                                              –              ¼ cup

Lemon juice (freshly squeezed)                                                            –              ½ cup (¼ + ¼)

Baking powder                                                                                    –              ¼ tsp

Baking soda                                                                                        –              ¼ tsp

Buttermilk                                                                                           –              ½ cup

Vanilla extract                                                                                     –              1 tsp

Eggs                                                                                                  –              2 nos


For cream Cheese Icing:

Cream Cheese                                                                                     –              4 oz

Confectioner’s sugar                                                                             –              1 cup

Milk                                                                                                     –              1 tbsp

Lemon juice                                                                                         –              1 tbsp

Vanilla extract                                                                                      –              ½ tsp



Pre-heat the oven to 160 degrees centigrade. Grease and line an 8” cake pan. Keep aside.

In a large bowl, cream the butter and 1 cup sugar together, till it is light and fluffy.

Add the lemon zest and beat on medium speed for another 5 minutes.

Now, slowly add the eggs, one at a time, mixing them well before adding the next.

In a medium bowl, sift the flour, baking powder, baking soda together.

In another bowl, mix the wet ingredients together i.e. ¼ cup lemon juice, buttermilk and vanilla extract.

Add the flour and buttermilk mixtures alternately to the butter and sugar mixture, making sure to begin and end with the flour mixture.

Mix well for all the ingredients to have combined together, making sure to scrape the sides of the bowl.

Pour the batter into the prepared cake pan and smoothen the top.

Bake for 30-35 minutes, until the toothpick inserted in the centre comes out clean.

Combine the remaining ¼ cup sugar with the remaining ¼ cup lemon juice in a small saucepan.

Cook on medium heat till all the sugar has dissolved and it has a syrupy consistency.

When the cakes are done, allow them to cool for 10 minutes. Remove the cake from the pans and set them on a metal rack. Now, pour the lemon syrup over the cake and allow them to cool completely.


For the cream cheese icing:

Beat the cream cheese and confectioner’s sugar together till they are smooth.

Add the milk, lemon juice and vanilla extract and keep beating till they have a smooth consistency. It the mixture is too thick, add some more milk gradually a teaspoon at a time.

Spoon the cream cheese mixture over the cake and serve




The cake lasts up to 3-4 days in an airtight container at room temperature.

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Posted by on September 7, 2014 in Cakes, Cakes and Brownies


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Strawberry Torte

Strawberry Torte

I have always admired people who bake cake rolls. They look and seem so artistic always. I have wanted to try making the cake rolls but never did because I was too scared…


Always thought I would never be able to get the roll right or something might go wrong.

It’s only now do I have the courage to at-least try and see if I can make it.

The process of making it wasn’t that difficult, just needed some preparation.

Try this recipe for the Strawberry Torte and you’ll be proud of your own creation..



Eggs (separated)                                                        –              4 (large) nos.

Sugar                                                                        –              ¼ cup

All purpose flour/ maida                                               –              ¼ cup

Baking powder                                                            –              1 tsp

Vanilla extract                                                             –              1 + 1 tsp

Heavy Cream                                                              –              1 cup

Confectioner’s sugar (powdered sugar)                          –              3 tbsps + more for rolling cake

Fresh strawberries (sliced thin)                                     –              150 gms

Butter for lining dish



Pre-heat the oven to 180 degrees centigrade.

Butter a rectangular shallow tray (10” x 8”) with butter and line with butter paper. Keep aside.

In a medium bowl, beat the egg yolks and sugar till they are light and fluffy. The color of the mixture would be pale yellow and the mixture would be airy.

Add a tsp of vanilla and beat again.

Sift the baking powder and all-purpose flour together.

Slowly add a tablespoon of the flour mix at a time, while beating continuously till all the flour has been incorporated.

(Clean and dry the paddles if using the same for whisking eggs)

In a large bowl, take the egg whites and beat them till stiff peaks appear.

(Care should be taken while whisking the egg whites. It should be done in an absolutely dry bowl and whisked with dry paddles.)


Fold in the egg whites into the cake batter, gently.

Pour the cake mix into the prepared tray and spread evenly with a spatula.

Bake till the cake springs back when touched, should take approx 20 minutes or less.

In the meantime, beat the cream with castor sugar and vanilla till soft peaks form. Keep aside.

Lay a clean kitchen towel on a flat work surface. Sprinkle castor sugar over the towel.

When the cake is done, flip the cake onto the towel. Remove the butter paper and roll the cake along with the kitchen towel and let it cool.(roll it lengthwise)

After the cake cools completely, unroll the cake.


Spread the cream mixture evenly over the surface of the cake. Layer the thinly sliced strawberries over the cream mixture and re roll the cake, without the kitchen towel.

Transfer the cake to the serving dish and spread the remaining cream over the top and sides.

Cool the cake for 15-20 minutes in refrigerator.

Garnish with strawberries and serve.



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Posted by on August 12, 2014 in Cakes, Cakes and Brownies


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Orange Almond Yoghurt Cake

Orange Almond Yoghurt Cake

What can be more relaxing than an evening, sitting on the sofa with your feet up, a piece of cake by your side and nice hot tea…

Bliss is what I call it. Even though I don’t get many evenings like that, when-ever I do, I love to sit with my tea, cake and a book.

Making cakes has now become more interesting now for me, exploring new recipes and trying to make the cakes more appealing for my children.


This orange almond cake, has semolina flour and yoghurt were both new to me. The texture of the cake was soo different to the others and the addition of the orange syrup made the cake a favorite evening snack.


Unsalted butter                                                                   –                              ¾ cup

Sugar                                                                                 –                              1 + 2/3 cups

Semolina flour                                                                     –                              ¾ cup

All purpose flour/ maida                                                        –                              ¾ cup

Almond powder                                                                    –                              ½ cup

Orange juice                                                                        –                              1 cup

Orange zest                                                                         –                              5-6 strips + 1 tbsp grated

Baking powder                                                                      –                              1 tsp

Eggs                                                                                    –                              3 large eggs

Greek yoghurt/ hung curd                                                       –                              1 cup

Vanilla extract                                                                       –                              1 tsp

Water                                                                                   –                              ½ cup



Pre-heat the oven to 180 degrees centigrade. Grease a 9” round cake pan or square pan and line with butter paper/parchment paper.

In a small sauce-pan, combine the water, orange strips and 2/3 cups sugar and orange juice and bring to a boil. Reduce the heat to medium and cook till all the sugar has dissolved and it reaches a syrupy stage. This should take approx. 5 minutes. Remove from heat and keep aside to let the flavors infuse.


In a large bowl, add the flours i.e., all-purpose flour, semolina flour, almond meal, baking powder, orange zest and a pinch of salt. Whisk all these together. In a slightly larger bowl, beat the butter and sugar with an electric whisk, till the mixture is light and fluffy. The mixture would be pale yellow in color. Add the eggs one at a time, making sure to infuse the egg completely before adding the next egg. Beat the mixture well. Add the vanilla extract and beat the mixture again on medium. Now, gradually add the flour mixture and yoghurt alternately, making sure to beat the mixture well after each addition.

Once all the flour and yoghurt has been added, transfer the batter to the prepared cake pan and bake at 180 degrees for 40-45 minutes or until the toothpick inserted comes out clean. Cool the cake in the pan for 10-15 minutes. When the cake is slightly cooled, invert the cake onto the serving dish. Using a stick of spaghetti or any other thin stick, make small holes in the cake. Spoon the orange syrup on the cake, making sure to drench the entire cake with the syrup. Let the cake cool completely.

Serve the cake with custard or just plain.

(The cake would taste better if allowed to soak in the syrup for 4-5 hours.)

IMG_5050 IMG_5045


*In case you, do not have semolina flour, give the normal semolina a good blitz in the dry grinder and measure it out.

*Almond meal in case you don’t get them ready-made, is just almonds, soaked in water for some time. Then, remove the skin and blanch them. Wipe them well with paper towels and grind them to a powder, not very smooth, but not too lumpy either.

*Orange zest is the skin of the orange without the white part (pith) in it. You will need strips for the syrup and zest (grated) for the cake.

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Posted by on July 21, 2014 in Cakes


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Devil’s Food Cake

Devil’s Food Cake

Father’s day was here and the best we could do for my kids father was bake him a cake. He loves chocolate cakes, brownies and anything to do with chocolate and so do my kids. So made this cake especially for him, only that my daughter, wanted me to cut the cake even before we gave it to him.:D


Now, who dosen’t like chocolate? The cake here is the Devil’s food cake which has a rich chocolate frosting between layers of richer chocolate cake. Devil’s food cake is a moist, airy, rich chocolate layer cake. There are many recipes for making the devil’s food cake, but what makes the devil’s food cake different is the use of baking soda. This makes the cake deeper and richer in color.

The already rich chocolate cake is frosted with a chocolate frosting which makes it even more irresistible.


Ingredients for the chocolate frosting:

Semi sweet chocolate                                                                       –              3 cups

Whipping cream                                                                                  –              4 cups

Corn syrup                                                                                             –              1 tsp



In a heavy bottom saucepan, place the chocolate and cream. Heat on a low flame, stirring constantly, until all the chocolate has melted and combines with the cream. Keep stirring this mixture for another 3-4 mins and remove the pan from the heat.

Add the corn syrup, this makes the frosting glossy. Mix it in well with the chocolate and transfer the mixture to a steel bowl for cooling. Cool the mixture, stirring in-between till the chocolate reaches the spreadable consistency. This should take more than 2 hours.


Ingredients for the cake:

All purpose flour                                                                                 –              3 cups

Butter (unsalted)                                                                                –              1 ½ cups

Cocoa powder                                                                                      –              ¾ cup

Sugar                                                                                                        –              2 ½ cup

Eggs                                                                                                          –              4 large ones

Baking soda                                                                                           –              1 tsp

Salt                                                                                                            –              ½ tsp

Milk                                                                                                           –              1 cup

Water (recently boiled)                                                                    –              ½ cup

Vanilla extract                                                                                       –              1 tbsp


Pre-heat the oven to 180 deg centigrade. Butter and dust two round cake pans with flour. Tap out the excess flour.

Sift the cocoa powder into a bowl and whisk in the boiling water. Set aside for it to cool. After the mixture has cooled, whisk the milk into the cocoa mixture.

In another bowl, sift the flour, baking soda and salt.

Again in another larger bowl, cream the butter on low-speed with an electric beater until light and fluffy. Gradually add the sugar into the butter and beat till the mix is pale in colour and light. This should be done for about 4-5 mins, make sure to scrape the sides of the bowl to push all the sugar down.

Add the vanilla extract, while continuing to beat the mix.

Add the eggs one at a time, mixing the eggs well into the mix before adding the next egg. Again make sure to scrape the sides of the bowl.

Now, with the mixer on medium speed, alternate adding the flour mixture and cocoa mixture little by little, starting and ending with the flour mixture.

Make sure everything is well incorporated.

Divide the mixture equally into the prepared pans and spread it out evenly.

Bake until the toothpick inserted into the pan comes out clean. This should take approx. 30-35 mins.

Remove the cakes from the oven and let them cool for 15-20 mins.

Turn out the cakes on a rack and let them cool completely.

Take a look at your cakes. Trim the top if it’s uneven and keep the prettier layer for the top. Place one cake on the serving dish and spread 1/3 of the chocolate frosting on top. Make sure to spread it evenly using a flat spatula. Place the second cake on top and spread the remaining frosting on top. This coating is called the crumb coating and will not be all smooth. Cover the entire cake evenly with the frosting and keep in a fridge to cool for 15-20 mins. Coat the cake with the remaining frosting evenly and decorate on top.




The cake keeps well for a week on the counter top, covered.


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Posted by on June 19, 2014 in Cakes


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