Zucchini Cake

I first had this cake in Jamba Juice. Was quite surprised with zucchini in it. The cake was so moist and the flavor was great. After borrowing few books from the library, I came across a cake recipe. Well my fridge is always stocked with zucchini so went ahead and tried this cake. It came out so dense and moist. What more can you ask, a yummy cake using green vegetable with nutritional benefits.

The recipe I followed is from the book called The Iraqi Cookbook by Lamees Ibrahim. The nuts and raisins in the cake gives a fruity flavor just like the fruit cake. I will surely try this delicious cake again. I used 5" mini baking pans to bake individually. It was easy to store and serve them warm with needed. A lovely combination with evening tea or coffee.

Preparation time:20 minutes
Baking time:1 hour
Serves 8-10

Ingredients:
2cups zucchini,grated with skin
4 eggs
1 cup oil
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cardamom powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg
11/2cup granulated sugar
1 cup walnut or almonds, chopped
1 cup raisins

Method:
1.Grate the zucchini with the skin. Try not to squeeze the liquid out.
2.Whisk the eggs along with oil and keep it aside.
3.Mix all the dry ingredients in a separate bowl.Stir in the zucchini, making sure all of the spices are well covered.
4.Make a well in the middle and pour in the egg mixture.Mix well.
5.Finally add the nuts and raisins.
6.Pour the mixture into a well oiled 8" pan.Bake at 350F for an hour.

7.Remove from the oven and let it cool before taking it out from the pan.
8. Slice it and store it in an air-tight container. Serve cold with evening tea or coffee.

The Iraqi Cookbook is full of authentic recipes that have been handed down through the generations. The detailed, easy-to-follow recipes are adorned with beautiful photography throughout, making this book a feast for both the eyes and the palate.

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HINT: For a smaller portion of the cake, you can proportionately decrease the amount of ingredients.
NOTE: I used four 5" round baking pans. It baked really well and was able to easily distribute it to friends.

Strawberry streusel cake

Strawberries generally are abundant in market places and grocery stores especially from April to October.
Living in a city with so many food produce stores around its easy to bump on one. Care should be taken that they should not be packaged too tight. This usually means they have been crushed and are much more perishable. Take advantage of near by farmers markets for freshly plucked strawberries. Choosing strawberries, is not a tough task. The best ones are firm, plump and deep red in color. Removing the unripe ones is always better because they will not ripen further. One spoil strawberry will contaminate the rest so watch out.

When it comes to storing the strawberries for a long period. When I say long I mean not more than a week or two. I freeze them. There are so many ways of freezing them. It can be done by washing and slicing them or by pureeing them. I usually remove their green caps,wash,slice and freeze. I use this mostly for making smoothies. For the rest I prefer consuming them fresh within one or two days of purchase.

Besides eating them fresh, I like them on cakes. Perfectly baked moist cake with crispy streusel topping. Streusel meaning "sprinkled or scattered" in German, is a topping made combining flour,sugar and butter. This crumb is usually topped on cakes, muffins and breads.

Ingredients:
1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 tsp vanilla essence
1/2 cup cold milk or buttermilk
1/2 cup chopped strawberries
For Streusel:
1/3 cup all purpose flour
1/2 cup brown sugar
2 tbsp cold butter

Method:
1. Mix all the dry ingredients and sieve.
2. In another bowl combine oil,egg,essence and milk. Whisk along with dry ingredients and finally add the chopped strawberries.

3. Combine the batter in a greased pan.
4. Combine the ingredients for streusel and spread it on top of the batter.
5. Bake at 350F for about 35 minutes or until the crust turns brown. Slice and serve hot.
You can slice and store them in an air tin container. Its good even when had cold.
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NOTE: Make sure the butter is cold while making streusel topping.
HINT: Slice them when they get to room temperature.

Chocolate Cake with Strawberry filling

Today I was in a mood for some chocolate. What better way than to bake a chocolate cake? The last time I made one, it turned out little hard. I was not happy with the outcome. So I went logged back online and searched for different recipe and stumbled upon this Hershey chocolate cake which had loads of good reviews. Pleased by the comments, I decided to try this. I did not use my blender instead I was able to whisk everything by hand. The recipe was so easy and the results just fabulous. The cake turned out moist and had a strong cocoa flavor. For some fruity flavor I added strawberry filling.

Preparation time:20 minutes
Baking time:35 minutes
Serves 6-7

Ingredients:
For the cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For Frosting:
5oz bittersweet chocolate
10tbsp butter softened
1/3cup confectioners sugar
1 tbsp marsala

For Strawberry Filling:
1 cup fresh strawberries, chopped
1/3 cup whipping cream
1 tbsp strawberry jam

Method:
1. Preheat the oven to 350°F. Grease and flour two 8-inch baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

3. Mix eggs, milk, oil and vanilla for about 2-3 minutes.
4. Pour the liquid mixture over the dry ingredients. Mix the batter slowly, it might spill.

5. Stir in boiling water (batter will be thin). Then pour batter into prepared pans.

6. It exactly take 35 minutes. To check insert a knife in center and it should come out clean.
7. I let the cake cool over night.
For frosting:
1.Melt the chocolate over a double boiler of barely simmering water.
2.Beat butter and sugar in a medium sized bowl at a medium speed until creamy.
3.Add the melted chocolate;mix until glossy and smooth.Set aside to cool.
For filling:
1.Blend the cream,strawberries and jam together.

Assembling the cake:
1.Place one layer on a serving plate and spread 1/3 of the strawberry filling.
2.Top with the second layer and spread the cake with chocolate frosting.Decorate with strawberries.COOK'S FILE:
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HINT:I would recommend you to make the filling and frosting in advance.
VARIATION:Instead of marsala you can use coffee liquor or instant coffee dissolved in water.

Chocolate Truffle Cake

Today is my sister's first anniversary and also the third wedding anniversary of our dearest friends S n S.I made this delightful chocolate truffle cake to celebrate the occasion. For a while I have been making cakes with the readily made mix from the store. But one will never get the satisfaction of making a cake from scratch. After pestering my good friend M for her Chocolate truffle cake recipe, I got on a mission to make this wonderful yummy cake. I enjoyed making this cake from scratch. M was so patient in instructing me step by step. This cake is every chocolate lovers dream.

Although the cake turned out little hard, I loved the taste. The chocolate just melted smooth in my mouth. My husband who is not a chocolate person,loved it after warming it up for 10 seconds in microwave. It was a total heaven. All that I could think of is creamy,milky,chocolatey and moisty. Try this lip smacking recipe and you will never regret it.

Ingredients:
For the truffles:
4oz bitter sweet chocolate broken,
3tbsp heavy cream
1tbsp unsalted butter
1/3cup confectioners sugar
2tbsp marsala
1/3 cup cocoa powder

For the Cake:
2cups all purpose flour
1/4cup cocoa powder
1 tsp baking powder
1/2tsp baking soda
1/4tsp salt
2oz bittersweet chocolate
1/3cup butter
3/4cup sugar
3oz cream cheese
2 eggs
1tbsp marsala
1tsp vanilla extract
3/4cup water

Filling:
8oz bitter sweet chocolate
1/3cup heavy cream
2tbsp marsala

Frosting:
5oz bittersweet chocolate
10tbsp butter softened
1/3cup confectioners sugar
1tsp vanilla extract

For truffle:
1.Melt the butter,chocolate and cream on double boiler,over barely simmering water.
2.Add the confectioners sugar and marsala and whip until its smooth.
3.Refrigerate for about an hour.
4.On a plate spread the cocoa powder. Dust your hand with cocoa and roll spoonfuls of the chocolate mixture into small balls. The soft pliability makes it easy to work with.
5.Refrigerate for 30 mins or so

For Cake:
1.Preheat the oven to 350 F and butter two 9-inch pans.
2.In a large mixing bowl, sift all the dry ingredients.
3.Melt the chocolate on a double boiler and set aside to cool.
4.In a large mixing bowl beat cream cheese, butter and sugar till creamy.
5.Add the eggs one at a time, until blended after each addition, reduce the speed to low and add in the melted chocolate,marsala and vanilla extract.
6.Add the dry mixture gradually alternating with water.Spoon the batter into the prepared tins.
7.Bake for 25 -35 mins or until a toothpick inserted in the center comes out clean.
8.Cool the cakes in the pan for 10 mins and remove from pans and cool on the cooling rack

For filling:
1.Melt chocolate,cream on a double boiler over barely simmering water.
2.Add marsala;mix and set aside to cool

For frosting:
1.Melt the chocolate over a double boiler of barely simmering water.
2.Beat butter and sugar in a medium sized bowl at a medium speed until creamy.
3.Add the melted chocolate;mix until glossy and smooth.Set aside to cool.

Final part: Assembling the cake
1.Split each cake.
2.Place one layer on a serving plate and spread 1/3 of the filling;repeat with 2 more layers.
3.Top with remaining layer and spread the cake with frosting.Decorate with truffles.

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HINT:I would recommend you to make the truffle first and then start making the cake.
VARIATION:Instead of marsala you can use coffee liquor or instant coffee dissolved in water.