Eggless Plum Cake | No Rum Christmas Fruit Cake | बिना अंडे के क्रिसमस फ्रूट केक | Chef Sanjyot Keer
Full written recipe for Plum cake
Prep time: 20-25 minutes (doesn’t include soaking time)
Cooking time: 1 hour
Serves: 900 gm bar cake
Soaking dried fruits
Ingredients:
Kaale kishmish (black raisins) 50 grams
Bhure kishmish (brown raisins) 50 grams
Hare kishmish (green raisins) 50 grams
Dried blueberries 25 grams
Tutti fruity 50 grams
Orange juice as required
Method:
Use a glass bowl & add all the dried fruits further add orange juice as required so all the fruits are totally submerged in it, now keep it for soaking for at least 24 hours, you can also keep it for as long as a week, the more you soak the better the cake will be, make sure to keep it refrigerated while the soaking process.
Once the fruits are soaked well in the juice, use a sieve and strain the excess orange juice, reserve the orange juice to be used later in making the cake.
Molasses A.K.A. Blackjack
Ingredients:
Cheeni (sugar) 1/4th cup
Gud (jaggery) 1/4th cup
Water as required approx. 200 ml
Method:
Set a wok on medium heat, prefer taking a little deep cavity utensil, add sugar and let the sugar caramelize on medium heat, do not stir initially, as the sugar starts to get some colour, stir once and cook until the sugar melts and becomes dark brown in colour.
Once the sugar caramelizes add the jaggery & stir continuously, cook until the jaggery dissolves completely & it turns blackish in colour, once you get that colour, switch off the flame and allow it to cool down a little bit.
Further carefully add water gradually and stir continuously, switch on the flame & cook on medium low heat until it becomes semi thick in consistency, once that consistency is achieved, switch off the flame and allow it cool down completely, as the molasses cool down it’ll become very thick, that’s the consistency we need.
Use a weighing scale & measure 50 gm of the prepared molasses, keep it aside to be used in making the plum cake.
For making the cake
Ingredients:
Dry ingredients:
Maida (refined flour) 140 grams / 1 cup
Salt 1/4th tsp
Dalchini (cinnamon) powder ½ tsp
Laung (clove) powder 1/4th tsp
Jaiphal (nutmeg) powder 1/4th tsp
Saunth (ginger) powder ½ tsp
Baking powder ½ tsp
Baking soda 1/8th tsp
Wet ingredients:
Makkhan (butter) 100 grams
Orange juice 75 grams
Brown sugar 1 tbsp
Prepared molasses 50 grams
Condensed milk 140 grams / 1/2 cup
Vanilla essence 1 tsp / 5 ml
Badam (almonds) 40 grams
Lemon peel of ½ lemon (grated)
Orange peel of 1/4th orange (grated)
Topping:
Dried cranberries
Tutti fruity
Walnuts
Almonds (slivered)
Method:
Take a little big size mixing bowl, add all the dry ingredients in sieve & sift well to add it in the bowl, keep it aside.
Further, set a pan or a wok on medium heat, add butter, orange juice, brown sugar, prepared molasses, stir & cook until the butter melts, further bring to a boil.
Now switch off the flame & allow to cool down a little bit, now add the soaked fruits, condensed milk & vanilla essence, stir & mix well. Further add this mixture to the dry ingredients & mix once, further add almonds, orange zest & lemon zest, use cut & fold method to combine the mixture well.
As all the ingredients are mixed well, when you check the consistency of the batter, it is little thick as required, to make it a little thin, add the reserved orange juice that was used for soaking the dried fruits, I’ve totally used 6 tbsp of reserved orange juice, mix well and you’ve got the perfect consistency of the cake batter.
Line a loaf tin with butter paper, I've used an 8 inch by 4-inch rectangle loaf tin, you can use a round cake tin as well, this batter will give you around 900 gm of cake so you can decide accordingly.
Pour the batter in the tin and tap it on the counter table so to remove any air pockets in the batter, top it with some dried cranberries, tutti fruity, walnuts & almond slivers, bake it in a preheated oven at 150℃ for 1 hour.
Do not disturb the cake for at least an hour, make sure to check the process of baking keeping the oven doors closed. Check the cake after an hour for its doneness by inserting a toothpick, if it comes out clean your cake is baked to its perfection, there will also be cracks on the top surface and it denotes its baked perfectly, if the toothpick is not clean you need to bake it a little more.
Once baked, carefully take out from the oven and allow it to cool down for few minutes.
After cooling down, run a clean knife from the sides and gently pull up the cake, remove the butter paper and your Christmas plum cake is ready.
Slice it and consume accordingly, it can be stored in the fridge for up to a week.
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Homemade Lemon Cake
helo everyone we make Lemon cake ,it's first time to bake a cake her in Finland but so nice and perfect for the first time .Enjoy watching my homemade lemon cake
Ingredients
1 1/2 sticks (12T) (170g) Unsalted butter, softened.
1 1/2 cups (300g) sugar.
4 large eggs, room temperature (if cold, place in a Bowl of warm water for 5 min.)
3 cups (342g) cake flour * if you don't have cake flour, see note below.
1/2 teaspoon (3g) salt.
1 1/2 teaspoons (7g) baking powder.
Ingredients
1 1/2 cups all-purpose flour.
1 1/2 cups cake flour.
2 teaspoons baking powder.
1/4 teaspoon baking soda.
1/2 teaspoon salt.
1 cup Unsalted butter, softened.
1 1/2 cups granulated sugar.
2 Tablespoons lemon zest from about 4 medium lemons
Lemon cake does have flavor . All you need to do is just probably add more lemons and sugar.
...
Here are a couple of ideas:
Add some limoncello to the batter.
After baking and initial cooling: Apply a lemon sugar syrup. Use a skewer to make holes in the cake . Pour over the lemon syrup.
Use lemon curd as a topping.
Brita-kakku????????. Brita cake????????. Brita kook????????.
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Bottom:
150 g of soft butter
125 g of sugar (1.5 dl)
3 egg yolks
120 g wheat flour (2 dl)
2 teaspoons baking powder
1 dl milk
Merengue:
3 egg whites
170 g sugar (2 dl)
1 teaspoon vanilla sugar
25 g of almond chips
Filling:
4 dl 35% fresh cream
2-3 tablespoons sugar
For decoration:
Powdered sugar
1kg of strawberries
PREPARATION:
Prepare the base: whisk soft butter with sugar fluffy. Add the egg yolks one by one, whisking. Mix flour and baking powder. Add the flour mixture with the milk alternately to the dough and mix until smooth. Cover the baking sheet with baking paper and spread the dough on it (since the dough is sticky, it is better to do it by smoothing with wet hands). Prepare the coating: whisk the egg whites with the sugar into a strong foam. Carefully spread on the baking sheet over the previous dough. Sprinkle with almond chips. Bake in a 175-degree oven for 20-30 minutes until the meat layer is slightly golden and the bottom layer is cooked through. Take the base of the cake out of the oven, allow to cool and then cut into two rectangles. Place one base of the cake on a serving tray. Cover with sliced / chopped strawberries, then spread the whipped cream. Cover with another cake base. Put the cake in the fridge or cool until served. Immediately before serving, strain the icing sugar and garnish with strawberries.
????????
Põhi:
150 g pehmet võid
125 g suhkrut (1.5 dl)
3 munakollast
120 g nisujahu (2 dl)
2 tl küpsetuspulbrit
1 dl piima
Kate:
3 munavalget
170 g suhkrut (2 dl)
1 tl vanillisuhkrut
25 g mandlilaaste
Vahele:
4 dl 35% rõõska koort
2-3 sl suhkrut
Kaunistamiseks:
Tuhksuhkrut
1kg maasikaid
VALMISTAMINE
Valmista põhi: vahusta pehme või suhkruga kohevaks. Lisa edasi vahustades ükshaaval munakollased.
Sega omavahel jahu ja küpsetuspulber. Lisa jahusegu piimaga vaheldumisi tainale ja sega ühtlaseks.
Kata ahjuplaat küpsetuspaberiga ja määri tainas sinna peale (kuna tainas on kleepuv, on seda parem teha märja käega siludes).
Valmista kate: vahusta munavalged suhkruga tugevaks vahuks. Määri ettevaatlikult ahjuplaadile eelmise taina peale. Puista peale mandlilaastud.
Küpseta 175-kraadises ahjus 20-30 minutit, kuni beseekiht on kergelt kuldne ning alumine kiht läbi küpsenud.
Võta tordipõhi ahjust välja, lase jahtuda ja siis lõika kaheks ristkülikuks.
Aseta üks tordipõhi serveerimisalusele. Kata pealt viilutatud/tükeldatud maasikatega, siis laota peale vahustatud rõõsk koor. Kata teise tordipõhjaga. Pane tort serveerimiseni külmkappi või jahedasse.
Vahetult enne serveerimist sõelu peale tuhksuhkrut ning kaunista maasikatega.
????????
Pohja:
150 g pehmeää voita
125 g sokeria (1,5 dl)
3 munankeltuaista
120 g vehnäjauhoa (2 dl)
2 tl leivinjauhetta
1 dl maitoa
Marenki:
3 munavalkuaista
170 g sokeria (2 dl)
1 tl vaniljasokeria
25 g mantelilastuja
Välillä:
4 dl 35% tuoretta kermaa
2-3 rkl sokeria
Koristeeksi:
Hienosokeri
1kg mansikoita
VALMISTAUTUMINEN
Valmista pohja: vispilä pehmeällä tai pörröisellä sokerilla. Lisää munankeltuaiset kerrallaan, vispilä. Sekoita jauhot ja leivinjauhe. Lisää jauhot seos maidon kanssa vuorotellen taikinaan ja sekoita tasaiseksi. Peitä leivinkerros leivinpaperilla ja levitä taikina sen päälle (koska taikina on tahmea, se on parempi tehdä tasoittamalla märillä käsillä). Valmistele päällyste: vispilä munavalkuaiset sokerilla vahvaksi vaahtoksi. Levitä varovasti leivinlevylle edellisen taikinan päälle. Ripottele mantelilastuilla. Paista 175 asteen uunissa 20-30 minuuttia, kunnes lihakerros on hieman kultainen ja pohjakerros on kypsennetty. Ota kakun pohja uunista, anna jäähtyä ja leikkaa sitten kahteen suorakaiteen muotoon. Aseta yksi kakun pohja tarjoilualustalle. Peitä viipaloidut / hienonnetut mansikat, levitä sitten kermavaahto. Peitä toisella kakkupohjalla. Laita kakku jääkaappiin tai jäähdytä, kunnes tarjoillaan. Suoraan ennen tarjoilua siivilöi jauhesokeri ja koristele mansikoilla