Monday, 19 June 2017

Sfouf – Lebanese Curcuma Cake (Vegan)


It is late morning. We are sitting on the stairs in our backyard. The Sunlight is visible on the tree tops. The Sun will soon rise up higher and engulf our world in sweltering heat. Another very hot day is about to unfold. We are feeling listless. It is heat-induced lethargy. The Sun rises higher and golden hues spread further down. We see a spotted dove in our Magnolia tree.  It seems to be thirsty. The water pot is duly filled up.

Ginger tea arrives and we love to sip a  hot mug of steaming tea. Before the heat makes working impossible, we clean our backyard, a pumpkin climber is guided to climb the branch fixed on the ground. We notice the Dove again, now sitting next to the bird pot and intently watching our activities. We realized that we had forgotten to keep millets in the food table. The needful was done.

Later in the day, we got down to baking   Sfouf.
Sfouf is a sweet almond cake from Lebanon. Sfouf gets its beautiful golden hue from Turmeric. Turmeric is a powerful antioxidant. It has antibacterial, antiviral and anti-inflammatory properties. This definitely makes Sfouf healthy. Aniseed gives it a beautiful flavour. This is a simple, healthy, low fat and easy to make cake

Sfouf – Lebanese Curcuma Cake


  • 1 cup fine Semolina
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 tablespoon turmeric powder
  • 3/4 + 2 tablespoons caster sugar
  • 2 tablespoons aniseed
  • 1 cup water
  • 1/2 cup oil
  • 1/4 cup almonds (blanched, peeled and halved)


  1. Grease and line the bottom of one 8 inch round cake pan. Preheat oven to 180 degrees C.
  2. Boil water. Add aniseed, cover and let steep for 20 minutes.
  3. Strain and keep aside anise tea till lukewarm.
  4. In a large bowl whisk together semolina, all-purpose flour, baking powder, turmeric powder and caster sugar.
  5. Add anise tea, oil to dry ingredients and mix well.
  6. Pour the batter into the prepared pan.
  7. Decorate with almond halves.
  8. Bake for 40 minutes. Check with a toothpick. If it comes out clean, it is done, Else, bake for another 5-6 minutes.
  9. Remove from the pan after 10 minutes. Run a knife around the edges and invert onto the cooling rack.
  10. Slice when cold

My Tip   Substitute water with milk. In that case, add just ground aniseed. You may also use toasted sesame seeds and pine nuts for decoration

Tuesday, 13 June 2017

Mixed Berry Almond Loaf | #BreadBakers

The season of flowers never seems to get over in the foothills. Even when the Sun is belligerent and spewing heat with all generosity, the Neem tree bears small milky flowers. It is a soothing sight to see cascades of flowers in the boughs. A sweet smell soothes the senses as you pass by or stand underneath. Bees, insects small birds all swarm around the bunches of flowers.

Last week we had an unexpected downpour. It rained heavily and our lawn turned into a swimming pool. A few days later, we a riot of colours. Football lilies sprouted out of every inch of the Earth. 

Dad loved them and the bulbs planted by him have been multiplying. He must be smiling from up there.

 It is early morning and we head to our backyard to collect ripe wood apples and mangoes that fall and remain hidden in the dead vegetation.  Our backyard is a parched landscape in the summer with mottled shades of brown. Some plants ( presumably planted by Dad) brighten the dull corners of the dry patch. These are snow white flowers growing around the tender branches.

We come home with bags full of ripe fruits and enjoy a hot cup of tea. No matter how hot it is, a cup of tea is refreshing. 

Later, we get down to baking a Mixed Berry Almond Loaf.
The loaf is moist, mildly sweet and full of chewy berries. Almond meal makes the crumb really soft and delicious. You can identify every berry by its taste and flavour.

Mixed Berry Almond Loaf


  • 1 ½ cup all-purpose flour
  • ¼ cup Almond meal
  • 1 cup castor sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon (scant) baking soda
  • ¼ teaspoon salt
  • 1 flax egg (1tbsp flax meal + 3 tbsp water. Mix and refrigerate for 10 minutes, Whisk. Use)
  • 1 cup warm milk
  • 1/3 cup oil
  • 1 teaspoon vanilla essence
  • 1 ½ cup dry mixed berries (blueberries, raspberries, cranberries, strawberries, blackberries)


  1. Preheat oven to 180 degrees C. Grease and line one 8x4 inch loaf tin.
  2. Whisk together first six ingredients in a large bowl.
  3. In another bowl, take all the liquid ingredients and mix well.
  4. Add dry ingredients to liquid ingredients and mix to combine.
  5. Fold in berries tossed in some flour.
  6. Spoon the batter into the prepared loaf tin.
  7. Arranged almond slices on top.
  8. Bake for 50 minutes or till the top turns golden and a toothpick inserted in the center comes out clean.
  9. Remove from the tin. Slice when cold                                                                                              
Linking to Breadbakers -

This month's BreadBakers' theme is Breads with Nut Meals and Nut Flours inspired bread, hosted by Cindy at Cindy’s Recipes and Writings

Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].


Tuesday, 6 June 2017

Vegan Funfetti Cupcakes

The heat is excruciating.  It has been the hottest summer it seems. It is still outside. Occasional call of the birds breaks the silence. Or, a thump of a ripe wood apple falling on the dry grass rips the calm. We hear a rustling sound in our backyard. It’s a Crow Pheasant walking on the dry leaves.

 We also spotted a baby tailor bird perched on a dry branch.

Kids declare that they are terribly bored. Having played board games, read story books, drawing, painting, and craft, they want to engage themselves in something new. Watching TV does not interest them. Heatwave restricts them indoors and they feel asphyxiated. Entertaining kids and involving them fruitfully can be a daunting task. Baking together is one beautiful way of killing boredom and monotony.  Kids love participating in the process. We decide on baking some vegan cupcakes with funfetti.

Kids are flooded with excitement and they squeal with joy as they begin measuring flour, mixing, stirring and also licking ladles and pans after the batter has been filled up in the cupcake tray.
It was good a utilization of time and the cupcakes were delicious.

Vegan Funfetti Cupcakes


  • 1 ½  cups all-purpose flour
  • 1 ½  teaspoon baking powder
  • ½  teaspoon baking soda
  • ¼  teaspoon salt
  • ¾  cup caster Sugar
  • 1 cup warm  soymilk (or, dairy milk for a nonvegan version)
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1/3  cup oil
  • 1 teaspoon vanilla essence
  • 1/3 cup funfetti


  • ½  cup icing sugar
  • 1 tablespoon milk
  • 2 teaspoons funfetti


  1. Preheat oven to 180  degrees C. Line the standard 12 cup muffin tray with paper liners.  
  2. In a large bowl whisk together first five ingredients.
  3. In another bowl, take milk. Mix vinegar and let rest for 5 minutes. The milk will curdle
  4. Add oil and vanilla essence and mix well
  5. Add dry ingredients. Stir to combine and get a smooth batter.
  6. Fold in funfetti. Stir
  7. Pour the batter into the muffin tray filling 3/4 of each cavity.
  8. Bake for 25 minutes.
  9. Remove from the tray and cool on the rack.
  10. For glaze, mix icing sugar and milk to get a thick paste.
  11. Pour over the cupcakes. Sprinkle funfetti and serve.

My Tip: To make the glaze, add less milk first and check. Add more milk only if required. The glaze should be thick. 

Tuesday, 30 May 2017

Old Fashioned Buttermilk Bread

Summer is at the peak. Heat has sucked up all the energy leaving listless and restless. Trees wear a withered look, the ground is parched, grass dry and almost dead. Thirsty birds throng our bird pot. A pair of Koel drinks
water and looks relieved.

By evening, clouds begin to gather in the sky. Soon they spread all around. Air is heavy and vaporous.  It becomes humid. We pray that a good downpour happens. Many times before, the clouds gathered and got dissipated by the strong breeze leaving behind just dust. But as the evening progressed, there was lightening and thunder and it rained in torrents. The parched Earth drank up the water leaving a heavenly petrichor. It rained for hours and all the woes were forgotten and washed away. 
There was a jar of buttermilk in the refrigerator. We were loving it tempered with roasted cumin and a pinch of asafoetida. As the weather changed, we decided to use it and bake a buttermilk bread.

Buttermilk bread has an incredibly soft crumb and a great taste. It toasts well.
We toasted it and enjoyed with a generous amount of butter and hot tea.

Buttermilk Bread


  • 3 cups all-purpose flour
  • 1/3 cup oatmeal
  • 1 ½ teaspoon salt
  • 3 tablespoons oil
  • ¼ cup warm water
  • 3 tablespoons sugar
  • 2 ¼ teaspoon instant dry yeast
  • ¾ cup buttermilk


  1. Whisk together first three ingredients in a deep bowl. Add oil. Mix well
  2. In another bowl, take water. Add sugar and stir it till it dissolves. Add yeast. Cover and keep for 5-6 minutes. The yeast should turn frothy.
  3. Heat buttermilk till just warm (keep stirring while heating). Add to the yeast mixture.
  4. Mix dry and wet ingredients and knead for 6-7 minutes to get a smooth and supple dough. If the dough feels hard or dry, add more warm water and knead for another 3-4 minutes.
  5. Transfer dough to a greased bowl. Turn around so that it is evenly coated with oil. Cover and keep in a warm place for 1 hour or till double.
  6. Punch again and roll it into a rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pan. Cover with a kitchen towel.
  7. Keep in a warm place to rise for 1 hour or till dough crests slightly above the lip of the pan.
  8. Bake in a preheated oven at 190 degrees C for 25 to 30 minutes or till the top turns golden brown.
  9. Remove from the pan. Cool.

Tuesday, 23 May 2017

Olive Oil Chocolate Banana Cake (Eggless)


Heat is showing the greatest effect on Bananas in our kitchen. They are ripening at a phenomenal speed. A day ago, half a dozen of the fruit was bought. The Same day, we went to a village in the periphery of the Jim Corbett Park. It was hot but serene. The breeze was cool. The forest was mesmerizing. The trees stood tall donning new leaves. The sound of the birds was soothing. Every time when there was a movement in the grass, we hoped to see some animal. But we had to be content with the distant sound of a barking deer and a peacock that we spotted by the side of the road.

We stopped by a village. There, an old man gave us a bunch of pahari bananas. The bananas were small, sweet and had a very distinct taste. We were hungry and ate up half the bunch. 

We returned home in the evening, exhausted and happy after a forest drive. The blackened bananas had to be salvaged. We decided on baking an Eggless Banana Chocolate Coffee Cake with olive oil. We also used the local bananas in the cake. The Cake was delicious. Soft, moist and chocolaty.

Olive Oil Chocolate Banana Cake (Eggless)


  • 2 cups whole wheat flour
  • ¼  cup cocoa
  • 1 tablespoon Baking Powder
  • 1 teaspoon baking soda
  • 1 tablespoon instant coffee powder
  • ¾  teaspoon salt
  • 4 very ripe sweet bananas
  • ¾  cup warm milk
  • ¾  cup Caster Sugar
  • ¼  cup + 2 tablespoons olive oil
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar


  1. Preheat oven to 170 degrees C. Grease and line one 9 inch round cake pan.
  2. Whisk together all the dry ingredients (first six ingredients) in a large bowl.
  3. Puree the bananas in a blender.
  4. Add sugar, olive oil, vanilla extract and caster sugar and blend to get a smooth mixture.
  5. Add wet ingredients to dry ingredients and stir until just combined.
  6. Pour the batter into the prepared pan. Arrange some banana slices on the top (optional)
  7. Bake for 55 minutes or till the cake shrinks from the sides and a toothpick inserted into the center comes out clean.
  8. Remove from the oven. Remove from the pan after 5 minutes. Cool in the rack. Slice when cold.

Tuesday, 9 May 2017

Orange Marmalade Rolls | #BreadBakers

 There was storm last night.  Our tiny lawn got covered with leaves of all shapes and sizes from the trees around. There were leaves floating in the fish pond too. The breeze, however, was cool and soothing. We sat under the Magnolia tree and loved the aroma of the buttery flowers above. We collected the fallen flowers while cleaning the lawn.

Later in the day, a bird call got our attention. It was a different call. We spotted an Asian Paradise   Flycatcher (female) in our birdbath. It was a great feeling to see a new visitor of the season.

After all the cleaning, bird watching, and a light lunch, we got down to baking Orange Marmalade Rolls or Malta Marmalade Rolls as I used homemade marmalade made from our local citrus Malta.

Malta is very juicy, and sweet. It grows in our hills and the best part is that it is not sprayed with any chemicals. One can use the peels without any doubts.
This recipe had been in my mind for quite some time. When our group #BreadBakers decided to bake for the mother's day, I got down to baking these rolls. Recipe is adapted minimally from

We loved the super soft cottony rolls wrapped around a thick layer of marmalade and butter.

We enjoyed with tea, we loved them plain and relished with banana and mango shape. Next day, the rolls tasted even better. Marmalade got soaked into the crumb and the rolls were juicy. My mom loved them with her hot tea.

Orange Marmalade Rolls  



  • 1 cup milk
  • ¼ cup vegetable oil
  • ¼ cup sugar
  • 1 ¼ teaspoon instant dry yeast
  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons butter (softened)
  • 4 tablespoons orange marmalade


  • ¼ cup icing sugar
  • 2 tablespoons milk
  • 2 teaspoons melted butter


  1. Take milk, vegetable oil and sugar in a deep pan. Heat till very hot. Turn off the heat just before it begins to boil. Let it cool till warm. Add yeast, stir and keep for 2-3 minutes.
  2. Add 1 cup of flour and stir well. Cover and keep for 1 hour.
  3. After 1 hour, add baking powder, baking soda, and salt. Add remaining 1 cup flour and stir really well to get a smooth wet dough.
  4. Keep the dough in the refrigerator for 1 hour. It is easier to handle the dough when chilled. 
  5. Generously dust your counter with flour. Transfer dough to the counter. Roll out into a rectangle as thin as possible.
  6.  Spread 2 tablespoons of softened butter evenly on the rolled dough. Now spread marmalade.
  7.  Beginning at the end farthest from you, roll the rectangle tightly towards you. When you reach the end, pinch the seam together and keep the seam side down.
  8. Cut the log with a sharp knife. Cut ½ inch rolls. This log will give around 8 rolls
  9. Grease one 9 inches round cake pan. Use a non-stick pan for the rolls to come out easily.
  10. Arrange the rolls in the pan. Cover and keep for ½  hour to rise or until double.
  11. Bake in a preheated oven at 190 degrees C for 20 -25 minutes or till the top becomes golden.
  12. Remove from the pan after 10 minutes.
  13. In the meantime prepare glaze. Mix all the ingredients together to get a very smooth and pourable glaze. Adjust the quantity of icing sugar to get the right consistency.
  14. Drizzle glaze over warm rolls. Enjoy!
Linking to BreadBakers
This month's BreadBakers' theme is Mother’s Day or May Day inspired bread, hosted by Julie who blogs at Hostess at heart . Julie chose a lovely theme. It inspired us to bake beautiful breads. Thank You Julie for the beautiful theme. Do visit Julie's blog for the her bakes

 Here's what our creative bakers came up with.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]

Tuesday, 2 May 2017

Eggless Chocolate Coffee Cake (Wholegrain)

There was a birthday in our family last week. We decided to bake an eggless chocolate coffee cake. Helping hands got together, the pan was readied, batter beaten to a silky consistency and in went, a very chocolaty batter suffused with a deep coffee flavour.

While the cake was baking, we went out to enjoy the fresh air. It is a blessing to get some showers in the midst of summers. The breeze was soothing and the petrichor intoxicating. The showers were mild but it was a great relief from the scorching heat.

We sat on the dusty stairs, talking, enjoying the pleasantness of the weather.

We saw some White Cheeked Bulbuls in our bird bath enjoying a dip one after the other.

The timer chimed and a heavenly aroma of cake wafted through.

We love simple, no fuss cakes. Few ingredients, easy steps and a great outcome. This is one such cake.

We loved the taste, texture and the flavour.

Eggless Chocolate Coffee Cake (Wholegrain)



  • 1 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1 cup sugar (powdered)
  • 3/4 cup yogurt
  • 1/3 cup olive oil or any vegetable oil
  • Vanilla extract 1 teaspoon
  • 4 teaspoons heaped instant coffee powder
  • 1/4 cup toasted walnuts chopped into small pieces

Chocolate Sauce

  • 75 grams dark chocolate
  • 3 tablespoons milk
  • 1 teaspoon butter


  1. Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
  2. Sift cocoa powder. Whisk together first six ingredients in a large bowl.
  3. In another bowl, beat yogurt till smooth. Add sugar and beat well
  4. Add vanilla extract and oil and beat till you get a smooth and shiny mixture.
  5. Mix instant coffee powder and four tablespoons warm water. Stir to dissolve coffee granules. Add to yogurt mix.
  6. Now add dry ingredients to wet ingredients. Stir till well incorporated. If the batter feels too dry, add more beaten curd to get the right consistency.
  7. Pour into the prepared pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven. Remove from the pan after 5 minutes. Cool on the rack.
  9. To prepare chocolate sauce, melt chocolate in a double boiler. Add milk and butter. Stir briskly to get a smooth shiny sauce.
  10. Spread the sauce evenly over the cooled cake. Sprinkle toasted walnuts.
  11. Slice and serve.

My Tip:
If you want a lighter crumb, take all-purpose flour in place of whole wheat flour.

Tuesday, 11 April 2017

Tuscan Coffeecake | #BreadBakers

A trip to the hills happened last week. Hills give a sense of freedom, a sense of liberation. Nature is so majestic and magnanimous.

 The vastness of the valleys, the power of the springs, the agility of the streams, the beauty of the flowers, breeze whispering through the pines make you realise how puny you are and how insignificant are the issues that surround and stifle us.

Sitting on a cushion of pine leaves, we savoured the cool breeze, touched the wildflowers around a spring, heard the echo of bird calls across the valley and watched a white-browed fantail flitting in the branches of a peach tree.

Rhododendrons dotted the forests and painted the landscape red.  They looked magnificent against the blue sky.

We drove past some colourful houses in the village.

A day before embarking on the journey, we baked a Tuscan Coffeecake. We loved the sweet bread studded with walnuts and cranberries and raisins.

The recipe is adapted from Few changes have been made to suit taste.  

Tuscan Coffeecake



1 cup all-purpose flour
½ cup water at room temperature
1/16 teaspoon instant dry yeast


  • 2 ¾ cups all-purpose flour
  • 1 ¼ teaspoon salt
  • 2 teaspoons instant dry yeast
  • 2/3 cup warm water
  • ¼ cup melted butter
  • 1 egg
  • All the starter


  • 1 cup toasted and chopped walnuts
  • ½ cup golden raisins
  • ½ cup dry candied cranberries
  • 2 tablespoon candied peels cut into small pieces


  • 3 tablespoons hot milk
  • 2 tablespoons sugar
  • 2 teaspoons butter
  • ¼ teaspoon vanilla extract


  1. To make the starter, mix all the ingredients in a bowl. Cover and keep overnight at room temperature.
  2. To make the dough, take a deep bowl.  Whisk together flour, salt and yeast. Combine all the other ingredients. Mix till everything comes together. Let it rest for 10 minutes. With floured hands, knead till you get a smooth and supple dough.
  3. Transfer dough to a greased bowl. Cover and keep to rise for an hour or until almost double.
  4. Deflate the dough. Knead for 2-3 minutes. Knead walnuts, raisins, cranberries and chopped peels into it.
  5. Shape dough into a flat ball. Transfer to a greased 9 inch round cake pan. Press from the top. Cover and keep to rise for 1 hour or until double.
  6. Towards the end of the rising time, preheat the oven to 180 degrees C.
  7. For glaze, mix all the ingredients. Brush the top of the risen coffeecake gently with the glaze.
  8. Bake coffeecake on the lower rack for 50 -55 minutes. Tent with a foil if the top is browning too fast.
  9. Remove coffee cake from the pan after 5 minutes. 
  10. Cool on the rack. Slice when cold.
Linking to Breadbakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
Our host this month is Anshie Dhar who blogs at SpiceRoots Do visit her space for some lovely recipes, great bakes and amazing photography. Anshie chose  Italian Breads as the theme for this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]
·  Casatiello by A Shaggy Dough Story
·  Ciabatta Sandwich Rolls by Herbivore Cucina
·  Classic Italian Bread by Hostess At Heart
·  Cornetti by Gayathri's Cook Spot
·  Einkorn Parmesan Piadina by The Wimpy Vegetarian
·  Fingermillet and Rosemary Focaccia by Sizzling Tastebuds
·  Focaccia Caprese by Sneha's Recipe
·  Il Pane di Matera by Food Lust People Love
·  Italian BLT Focaccia by A Salad For All Seasons
·  Italian Easter Bread by Palatable Pastime
·  Italian Easter Cheese Bread by A Baker's House
·  Italian Herb and Garlic Focaccia by Hezzi-D's Books and Cooks
·  Italian Stuffed Pane Bianco by Cook's Hideout
·  Mini Panettone by Mayuri's Jikoni
·  Pane Bianco by Veenas Vegnation
·  Pane di Genzano by Spiceroots
·  Piadina by Passion Kneaded
·  Pizza alla Siciliana by Karen's Kitchen Stories
·  Rosemary and Cabernet Salt Focaccia by What Smells So Good?
·  Torta Salata Pasquale by A Day in the Life on the Farm
·  Tuscan Coffeecake by Ambrosia

Sunday, 9 April 2017

Whole Grain Fresh Strawberry Cake

Sunday mornings are slow paced and relaxing. After a long walk, a big glass of ginger tea is an elixir. We sat out with our glass of tea relishing the warmth of the Sun on our strained muscles, watching the magnificent colours of nature and feeling the gentle flow of breeze on our face. Mornings are heavenly and soothing. Butterflies are busy exploring the flowers. 

Caesalpinia is blooming profusely and enticing the butterflies.

An Oriental White Eye has been coming to the Aloe flowers for nectar

Sunday is also for some special cooking or baking. Some strawberries are lying in the fridge. We decide to bake a whole grain cake using the strawberries.

The cake comes out dense and delicious. The cake is sliced and enjoyed  with the evening tea and some is reserved for the kids’ tiffin box.

Whole Grain Strawberry Cake


  • 3/4 cup whole wheat flour (atta)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (50 grams) butter
  • 1/2 cup caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup warm milk
  • 6 to 8 strawberries hulled and cut into four slices each
  • 1 tablespoon granulated sugar


  1. Preheat oven to 180 degrees C. Grease and line one 7 inch round cake pan.
  2. Whisk together flour, baking powder and salt in a bowl.
  3. Beat butter and caster sugar till fluffy and pale.
  4. Add egg and beat till well incorporated.
  5. Add vanilla extract.
  6. Add flour mix to the butter mix. Pour warm milk. Mix gently until the wet and dry ingredients are just incorporated. Do not overmix.
  7. Pour into the prepared pan.
  8. Arrange strawberry slices on top. Sprinkle granulated sugar.
  9. Bake for 35 to 40 minutes or till the top turns brown and a toothpick inserted in the centre comes out clean.
  10. Remove from the oven after 5 minutes.
  11. Invert on the rack. Slice when cold.
  12. Dust the slices with icing sugar and serve.

My Tip: You may use 1/2 cup whole wheat flour and 1/4 cup all-purpose flour for a lighter crumb.

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