2 Pictures
Ingredients
- All purpose / Maida - 1 cup
- Butter - 100 grams (at room temperature)
- Egg- 1
- Brown sugar - 1 cup
- Baking powder - 3/4 teaspoon
- coco powder/ chocolate powder - 1 tea spoon (I used unsweetened)
- grated orange peel - 2 tea spoons
- water - 1/2 cup to 3/4 cup
- veg oil - 2 tea spoon
- salt - a pinch (not required if salted butter is used)
- Nuts / fruits:
- Cashew, pista, tutti frutti, dates, raisins all together - 1 cup
Details
Servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 55mins
Cost Average budget
Preparation
Step 1
1. Preheat oven at 350F for 10 minutes.
2. Beat Egg and Butter in a mixing pan well
3. Then add flour and coco powder to it and mix well
4. It will be a thick paste by then..Now add the sugar to it and keep mixing
5. Add half cup of water , mix and check the consistency. it should not be too thick or too watery. (In a idli batter consistency I would say). if required add the remaining water and veg oil.
6.Chop all the nuts and fruits of your choice and add to the cake mix along with the orange peel.
7. Cover the cake pan with the aluminium foil and grease it. Pour the cake mix to it and set the timer for 50 minutes.
8. keep the pan in the lower wire rack.
9. After 50 minutes, check the cake with the tooth pick, whether it is done or not... if it comes out sticky, bake for another 10 minutes.
10. Let the cake cool down completely for at least 4 to 5 hours. remove it from pan and then wrap in another aluminum foil completely for few more hours.
If you have almond essence or vanilla essence, You can add those a drop
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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