There are some things that are meant to happen. Like baking this cake on weeknights. Apart from preparing the plums, there’s really no work involved and it tastes best left out overnight. Get home from work, make a cake, go to sleep, wake up, eat a cake.
I bring to you the softest butter cake I’ve ever eaten, giving this one a run for its money. Topped with tangy, juicy, sugary, cinnamony plums, it will blow your mind.
This is the way to eat fruits, if you ask me.
It has been too, too long. I deserted The Desserted Girl. For shame.
An impressive three-week attack of the flu and work deadlines that drowned me, apparently do not leave a lot of time to maintain a hobby blog. Lucky I like the job I’m paid for and the one I’m not :)
Two nights ago I finally got down to making a Pamela Timms recipe I’d bookmarked a long time ago. I read her column in Mint Lounge, follow her blog and have grown to love the way she writes about Old Delhi, marble cake and everything in between.
Muffins that taste like donuts. I was tempted to call them ‘Sparkling Vanilla Muffins’. Who knew caster sugar could look so glittery :)
These are a cinch to make and even easier to demolish. I have a box in the fridge right now that I’m forced to sit very far away from.
I miss this cake so much. It was gone all too soon if you ask me. Devoured on a rainy morning last week by my family, as fascinated as I was at how deceptively plain it looked. One bite changed everything.
Imagine a basic butter cake, taken up several notches. Lemon zest, almonds and the softest, moistest slices. I have my sister-in-law and Dorie Greenspan to thank. One introduced me to the cake and the other created a recipe that many bloggers are worshipping! Google ‘Swedish Visiting Cake’ and you’ll know what I mean.
This unassuming looking cake is truly one of the best I’ve ever eaten. If you have 30 minutes to spare, there’s nothing else you should do with them!
In case it isn’t already clear, I’m a firm believer that cake can be breakfast. These healthy muffins top the list that makes up this belief. They take the cake, if you will.
Barley flour, honey, bananas and creamy peanut butter. No butter, no oil and just a little sugar. They turned out to be one of the softest, moistest muffins I’ve ever made. The batch of 12 had reduced to 9 by the time I was ready to shoot :)
Plain bun. Plum bun. Bun without a plum.
Now say it really fast:
If you didn’t say “bum”, “blum” or “plub”, you deserve two slices of this cake. With the ice cream.
Where, you might ask, did I come across this epic waste of time, but oh-so-fun tongue twister? We had a good friend over this weekend, and as we ate some phenomenal food and gave the vineyards in Nashik a ton of business, he made us take turns saying that. Needless to say, we all failed.
Unlike this cake.
There’s just one bad thing about a vacation: coming back. Last week, after nine days of eating, drinking and generally doing nothing productive, reality hit me hard. And the blog took the beating :) It’s been a bit silent around these parts, but I’m back now!
With a healthy muffin you could eat for breakfast: barley flour, orange pulp and almond meal. Not bad, huh?
My last name is ‘Shrikhande’. Unfortunately, or fortunately, it does not mean my ancestors made, or ate, a bucketful of shrikhand for every meal.
It does mean that everyone thinks of dessert every time they hear my name. This has been on since way before the blog :)