Zebra-Striped cake!!

I’ve seen this cake online for a while now, on various blogs and in various forms, but haven’t actually gotten around to trying it myself until now. Visually, I believe that this Zebra-Striped Cake is one of the most impressive looking cakes.

I like looking at Zebra cake more that eating it even though it is incredibly delicious. This cake is very popular in Eastern Europe.The recipe that i have for you is almost similar to a Marble Cake (link) which I made some time back except for the change in patterns.

This pattern looks very intricate, but it is actually very easy to create. It starts with one vanilla batter that is divided in half and has semi-sweet chocolate added to a portion. The batters are alternately spooned into the center of a prepared baking pan to form a bulls-eye design. The trick to getting the design is all in how you lay the batters. Put a spoonful of vanilla batter (about 3 tbsp, for this particular cake) into the center of the pan and let it spread slightly on its own. Put a spoonful of chocolate in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will spread itself.

Alternating spoonfuls of the two batters, you simply repeat the technique until all the batter has been used up. You can tap the pan on the counter gently to help it spread and eliminate air bubbles, but the batter really must be allowed to spread on its own. This is a fairly plain cake and, while it does have a good chocolate and vanilla flavor to it, it isn’t too sweet. The cake is also very moist due to the butter or oil added!

So i did some mix n match and came out with this recipe. Pls try the below recipe with confidence. Its been tested and tried by me and i guarantee you amazing results.

You will need:

2 ounces Semi-sweet chocolate, chopped

1 tablespoon brewed coffee or espresso
2 cups cake flour (i use All-Purpose bleached, pre-sifted flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1 1/4 cups granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup sour cream
1/3 cup milk

PS: Instead of semi-sweet chocolate and brewed coffee, you may also use 2 tsps dark cocoa powder, make sure it is not very bitter. Dutch processed cocoa powder is the best.

Instead of 1/2 cup butter, you may use 1 cup vegetable oil.

Directions:

Preheat oven to 350 degrees F and place rack in center of oven. Butter, or spray with a non stick spray, the cake pan.

In a stainless steel bowl, over a saucepan of simmering water, melt the semisweet chocolate with the coffee. Remove from heat and set aside.

In a separate bowl sift together the flour, baking powder, baking soda and salt. Set aside.

In bowl of electric mixer, cream the butter. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 5 minutes). Add beaten eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and sour cream.

With the mixer on low speed alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.

After preparing the batter, pour half of the batter into a separate bowl. Stir the melted chocolate into one half of the batter, mixing well.

The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter.

IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

Bake in the oven for about 50 minutes. Do not open the oven door at least the first 30 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.

This Zebra cake goes perfectly well with a cup of strong tea.

You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain.

Few more clicks!

Hope you enjoyed the making of this cake!

Wanted to share some of my awards too but this post is long already.....will do it in the next post!

That's all for the week....adios!

My 50th Post.....A quick recap!!

Yeah i know most people celebrate their 100th post and 50 isn’t a huge number but screw all that! I'm proud that I have made it to my 50th post... so wat if i'm a bit late!

It seemed just yesterday that I started this blog…sorry not yesterday, 5months to be more precise but I must admit i wouldn’t have been here without your support , so thanks to all of you.... you are so special to me!!

I also feel so elated that my blog is being liked and followed by many fellow bloggers, i am very glad i could make a place in your heart through Temptations. I hope this bond continues for ever. Your love n encouragement means a lot to me.

I figured since it is my 50th post I would quickly run through some of my interesting temptations . Sorry, there isn’t any new recipe in this particular post. But I promise I will make it up to you in my next post!

So here are some of my best dishes.

Click on the name for the recipe details.

Carrot Halwa

Carrot kheer

Kaja- South Indian Sweet

Chocolate cake

Mysore-Pak : South-Indian fudge

Pista Kulfi

Jalebi- North Indian dessert

Marble cake

Molten Chocolate cake

Sour cream Coffee cake

Cheesy cupcakes

Chocolate Wafers

Apple Jam recipe

Peanut Sugar drop Cookies

Mango ice-cream

And there we have it....My 50th post.

I hope it wasn't too lame or boring for you.

As per my promise i will come with an interesting temptation soon.

Till then Adios.

Birthday Wishes!!

Today is my husband’s special day and sadly he’s not around, he’s on a business trip thousands of miles away from me. So I thought of celebrating his birthday in advance!

When it comes to surprises, well I must say I’m horrible at it, even before I plan a surprise, my face and my anxiety says it all…..but not this time bcoz I did succeed in surprising him a bit, Just a bit.

Ask me how?? Well it was simple.....first of all made a proper cake in advance (proper bcoz somehow I always ruined his b’day cake), made quick arrangements while he was away from home, invited some of our close friends , decorated the house with balloons and also gave the biggest surprise with a montage which i posted on youtube.....check this out!!!

http://www.youtube.com/watch?v=eUpOv6BDteA

So the menu was a combination of North-indian and South-indian cuisine, Mango ice-cream for dessert and ofcourse the most important chocolate cake!!! Overall it was a nice birthday party and i made him feel special which he is and will always be!

So let me share the recipes for Chocolate cake and Mango ice-cream!

Chocolate Cake recipe: I already made a chocolate cake sometime back. so just followed the same recipe again. Here's the link:

http://arunathetemptations.blogspot.com/2009/04/i-go-chocolaty.html

Mango Ice cream Recipe: This is a fruity cool treat that everyone will love and enjoy. Its the simplest and also the best.

You will need:

2 cups Mango pulp ( i used store bought)

1 cup condensed milk (Nestle carnation)

1 cup heavy cream

Directions:

Take a bowl and mix the mango pulp and condensed milk.

In a seperate bowl whip the cream till it becomes nice n fluffy.

Now add this cream into the mango mixture using a whisk.

Once done, transfer the mixture to a bowl which has a lid and allow it freeze for a couple of hours.

Let it sit in the freezer for 3-4 hrs and mango ice cream looks like this.

Serve it in your favourite dish!

one more pic!

These are the 2 Temptations of the day.

Hope you had a nice weekend.

Have a great week ahead.

Stay tuned as always.

Easy-to-Make Apple Jam recipe!!

Less work in the kitchen and better flavor…..how cool does that sound!!!! Call it an Apple Jam , Butter(Apple butter is an old 18th C. term for a thick brown apple jam) or Preserve? I call it simply a JAM. What’s in a name anyways? My point is ..never thought making Jam would be so easy till my friend mentioned about it and made it.

To me this is the best Jam……….All you need to do is a Proper Storage and you can enjoy having it anytime . Breakfast ,brunch, lunch or dinner, a Jam addict surely is a winner.

Its smooth on the toast, cool on the tongue and jammy in the stomach .It's tasty, it's eye catching, easy to spread, once you start you can't stop. I can go on and on and on........There's nothing better for cheering up the bread-bored! Fruity kids love it most . You can also try making this jam with pineapple, peach, raspberry, plum, grape, strawberry, cranberry, orange OR any other fruit!

So here's the recipe for you

Recipe n Pics : Rajeswari

You will Need:

4apples
8-10 big spoonful sugar
2 cups Water
2 teaspoons lemon juice
cardamom powder - a pinch
Any Fruit essence/color-few drops(optional)

Directions:

Peel, core and cut the apples into slices.

Put the slices in a Pan and pour water.

Cover the pan with a lid and cook on a slow sim until slices become tender.It might take around 10-15 mins.

Add sugar and cardamom powder slowly and stir. continue cooking for another 5 mins.

Now add lemon juice. Also, we can add any fruit essence/color at this stage.Continue stirring until jam sets.

It looks like a crystal mass at this stage with a sweet aroma.

Allow the jam to cool at room temperature.

Pour the jam into a sterilised jar or into any air tight container and cork tightly.

Keep it in refrigerator after approx 30 mins

Let it sit for one day......and its all ready for the next day.

Note: Those who look for a finely smooth paste, you can grind the apple slices n sugar, once they are cooked tender.....and then put the paste in a pan on a low sim , add lemon juice, and stir for 5 mins. cool it and pour in a jar.

It's an out of this world JAM to slam dunk on your bread.

Peanut sugar drop cookies!!

I feel so lazy these days to prepare one single recipe and post it on the blog . Sometimes i feel its such a tedious job. Really appreciate the effort of the fellow bloggers who not only make yummy dishes everyday but also share their cuisine with us. Hats off to them.

And when i say HAT, the first thing that comes into my mind is a cookie which resembles a hat. How does that sound!!!!!!! Iam talking about these cute little Peanut sugar drop cookies.......With the candies on top they just resemble the Sombreros(Image), don't you think so!!!!!

These cookies taste so good when combination of peanut butter and candies melt in your mouth.The unwrapped candies are placed on top of the peanut butter cookies immediately after baking. Be sure to press the candy gently into each cookie until you see the cookie start to crack. That way the candy will stand upright. These are great anytime of the year and I do not know who enjoys them more, kids or adults.

Here's the recipe for you:

You will need:

1/2 cup unsalted butter, room temperature
3/4 cup peanut butter (smooth or crunchy)
1/3 cup light brown sugar
1/3 cup granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Coating:
1/3 cup granulated white sugar

Garnish:
Sugar drop candies, unwrapped

Directions:

Line 3 baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes).

Add the egg and vanilla extract and beat to combine. Beat in the milk.

In a separate bowl whisk together the flour, baking soda, and salt.

Add this to the peanut butter mixture and beat until incorporated.

Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375 degrees F and place rack in the center of the oven.

Roll the batter into 1 inch round balls.

Place the granulated white sugar in a shallow bowl and roll each ball in the sugar.

Place on the prepared baking sheet, spacing about 2 inches apart.

Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned.

Immediately upon removing the cookies from the oven, place a candy in the center of each cookie, pressing down until the cookie just starts to crack.

Cool completely on a wire rack. Makes about 4 dozen cookies.

Hope you liked these cute little Sombreros.

Signing off for now.

Wishing you a Happy long weekend.

See ya next week with yet another Temptation.