Ghee Residue Apple-Cinnamon Tea cake:

Ghee residue is a moist, brown coloured, by-product formed after preparing ghee from white butter. It is a rich source of essential fatty acids, anti-oxidants and proteins.

As of now, you will know my love towards this sediment and I usually make it a point to prepare any tea cakes after making fresh homemade ghee. Usually I play with the ingredient and flavours in these cakes. Already I have Egg less Tea cake and Chocolate cake in my blog.

This time, I included cinnamon flavour in my cake by using chopped fresh apple. I have used tasteless mini apples which I took in the market for its attractive size and colour, turned out to be a tasteless apple, after cutting 😉 

Now we will see how to make this,

Ingredients:

Apples – 1 cup (chopped)

Ghee residue  – 2 to 3 table spoons

Sugar – ½ cup

Organic jaggery powder – ½ cup

All purpose flour – 1 cup

Whole wheat flour – 1 cup

Cinnamon – 1/2 tea spoon

Eggs –  2 (beaten)

Water – 1 cup

Cooking soda – 1 tsp or little less.

Method:

– Wash all the apples and chop it into tiny pieces. No need to remove the peel.

-Grease the baking tray (you can use bread tin as well). Line this with butter paper, keep it ready.

–In another bowl, dry mix All purpose flour, whole wheat flour, cinnamon powder and keep aside.

-Take vessel in which you prepare ghee. There will be 2-3 table spoon ghee residues.

-To this add water, chopped apples, sugar, jaggery and heat it until sugar dissolves. Switch off and cool.

-Add cooking soda and keep aside at least for 20 min.

– After it cools, add beaten eggs and mix nicely.                        

-Now fold in flour mixture, mix gently and pour this batter to a greased and lined baking vessel.                                           

-Bake this in a pre- heated oven for 35 -40 min or until done at 180 C.

-If you want to check its doneness, use tooth pick or knife. Insert this, if it comes out clean, remove the tin, keep it outside.

-After some time, remove butter paper and cool further.                  

-When it reaches room temperature, you can slice it or cut according to your wish and enjoy with cup of coffee or tea.

Note:

-You can use only All-purpose flour or mixture of any flour.

-You can use only sugar, Jaggery or mixture of both.

-If you like it sweeter, please increase the quantity of sweet by adding ¼ cup more of sugar or jaggery.

 

 

Walnut – Chocolate chip Coffee Cake:

Coffee flavoured cake happened by chance. I had some unused Nescafe instant coffee and wanted to finish it ASAP. So, I thought of baking a cake. It is made up of healthy flour and a very good option as a snack.

While getting ready to assemble everything, I thought of adding chocolate chip and walnut as an attraction to kids and it worked out very well with finger millet or Ragi flour as well. Now we will see how I proceeded with the ingredients.

DSC06113_Fotor

Ingredients:

Whole wheat Flour – 1 cup

Ragi/ Finger millet flour – 1 cup

Baking soda – ½ tea spoon

Baking powder – ½ tea spoon

Salt – ¼ tea spoon

Walnuts – ½ cup

Choco chip – ½ cup

Butter – 100 grams

Eggs – 2

Sugar – 1 ½ cup

Hot milk – 1 cup

Instant Coffee powder – 1 to 1 ½ table spoon

Hot water – ¼ cup (you can take little less than ¼ cup)

Method:

-Pre heat oven at 180°C, line a baking tray with the butter paper.

-Take one bowl and mix all the dry ingredients like, flour, baking soda, baking powder, salt, walnuts and Choco -chips.

-In another bowl, beat melted butter, eggs, sugar, milk by adding one by one respectively.

Ribbet collage 1

-Make dark coffee by mixing powder and water. Mix in the liquid and beat.

-Now wet mix is also ready.

-Pour this wet mixture to dry ingredients and fold the batter by using any spatula.

-Pour the batter in lined baking tray and keep this for baking until done.

Ribbet collage 2

-It takes anywhere between 40 to 50 minutes.

-Before removing, check with a knife by inserting, in the baked cake.

-Knife should come out clean.

-Remove the cake, cool before cutting, and serve.

DSC06109_Fotor

Note: For the Eggless Version, use 1/2 cup of flax gel and you can refer my earlier post for the preparation.