Savored pouring through Ritu Dalmia's cookbook Travelling Diva. Infact loved everything about it, including the cover (Ritu sitting on a white scooter with a red outfit and matching red shoes), the delish food shots and the personal, narrative style of writing. I pondered about which recipe to try out first, the chocolate orange pots, the hummus, the sabudana vada or the luscious looking carrot cake, and the pondering continued for over two weeks. So when fresh carrots, raisins and Sri Lankan cinnamon were giving me the 'cold' stare from the refrigerator, I decided that carrot cake it would be.
80 gms butter, 1 cup flour, 2 eggs, 1/2 tsp each of baking powder, baking soda and cinnamon powder, 1 1/4 cup sugar, 1/4 cup oil, 2 tbsp honey (not part of the original recipe), raisins and 1 cup grated carrot went into the heart-shaped baking pan and baked for 30 minutes in an oven pre-heated to 180 degrees centigrade.
The cake that came out looked was springy to touch with a darker crust that usual and i wondered if I had baked it a bit too much. But on cooling, it turned out to be a moist, dense and flavorful cake. Deep brown, flecked with grated carrot and cinnamon, it brought back memories of a fantastic carrot cake I had eaten in a Christmas party long ago. Although the center was a bit sunk in, it thankfully didn't take away from the flavor of the cake.
Loved baking it as much as I enjoyed sharing it and eating it myself. Here's to more wonderful cooking escapades!
3 comments:
Back to blogging?? Yippeee...
You are back to blogging sweet heart.. keep them coming1
@Prarthana, Yes..hope I can stay put!
@Resh...Love your recipes ya, you must must start a restaurant or boutique bakery or something!
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