berry, lime and cardamom spring cake

berry lime cardamom cake

There are things that I have learned that I do as a blogger that normal people don't. For example, baking yourself a cake and then trying to figure out if it's more birthday, spring or Easter appropriate for the blog. You see April is my birthday month (though my birthday falls at the very end of the month) and this year it falls on one of the solar eclipses (perhaps it might mean something), Easter too tends to bounce around the calendar every year, so I fell into the blogging dilemma of when to make the cake and when to share it on the blog. The only thing I was surely certain of, was making it! Last year I made myself chocolate butter cookies but this year I wanted a big fat cake full of berries, I should rephrase that, I mean't to say LOADED with berries! 

a dozen eggs

I love angel food cakes because they are so airy and light yet so soft and spongy. I zested a couple of green limes into the batter and tossed in some ground green cardamom. Instead of a frosting, I slapped the cake layers with an extra generous amount of lightly sweetened Greek yogurt and stuffed the cake with fresh strawberries and blueberries.

cornflour

This is not a very sweet cake but when you taste the yogurt and the cake together, the yogurt brings out the sweetness of the cake and the fresh flavors of the lime, cardamom and berries. I'm very happy with this cake, it's a little less guilt-free and makes deliciously light dessert. Needless to say, to balance things out, I cut myself a huge fat chunk and ate  devoured it! So here's to happy spring, birthdays, Easter and celebrations of all sorts and for that matter any reason.

lime zest and meringue 

I adapted the angel food cake recipe from Great Cakes by Carole Walter.

Note: When sifting flour, I recommend taking out a leveled cup of the flour, then sifting it and remeasuring the sifted flour. You can store the extra bit that's left behind. Also, with the strawberries and blueberries, you can use less and I indeed did have fruit left behind after I put the cake together. Feel free to play around with the amounts of the berries. You might notice, that I've used cornstarch/cornflour here to make my own cake flour and yes, this kitchen hack indeed does work!

berry lime cardamom spring cake

These are some of the delicious and beautiful spring recipes and blogs that I'm definitely gearing up to try out from my fellow bloggers;
  • Sini of My Blue and White Kitchen made her version of Finnish Raspberry Meade that looks and sounds absolutely gorgeous.  I might need a few pitchers, just saying!
  • I came across a new blog called Kiss My Spatula and I've fallen in love with the rich and colorful photography. 
  • The talented duo, Alex and Sonja at A Couple Cooks made these Ricotta Scrambled Egg and Asparagus Tacos that looks perfect for a spring brunch.
  • One of my favorite inspirational bloggers, Linda of The Tart Tart made some amazing Black Sesame Macarons that I really, really want to taste!
  • Imen has a Rhubarb and Rosemary Syllabub with Poitin up on the Farmette. It's no secret that I love farms and I'm adore the photographs she shares of her family farm on Instagram because it reminds me of M's parents' farm in Virginia. 
lime berry cardamom cake

berry, lime and cardamom spring cake 

yields: 6-8 servings / one 10 inch diameter angel food cake

ingredients 

32 ounces plain non-fat/ low-fat greek yogurt
1 cup (4 1/2 ounces) sifted flour 
2 tablespoons cornflour/cornstarch
1 1/2 cups fine sugar
1 1/2 cups (15 3/4 ounces) 12 egg whites, at room temperature
1 tablespoon warm water
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons madagascar bourbon vanilla extract
3 limes
1/4 teaspoon green cardamom, freshly ground
1/4 cup (1 1/4 ounces) confectioners sugar
32 ounces strawberries, rinsed, drained, hulled and sliced in half 
6 ounces blueberries, rinsed and drained

1. Place the greek yogurt in a colander or sieve pre lined with a piece of clean cheese cloth or a kitchen towel over a large bowl. Allow the yogurt to drain in the refrigerator for at least 2 to 3 hours and discard any whey the collects in the bowl. Reserve the yogurt until ready to use.
2. Place a wire rack in the lower-third of the oven and preheat to 375F.  Take a 10 inch diameter angel food pan, trace and cut out a circle of parchment paper to line the base of the pan. There is no need to grease the pan. Keep the prepared pan aside until ready.
3. Sift the pre-sifted flour, cornflour and 1/2 cup of the sugar three times on to a sheet of parchment paper and keep aside.
4. Place the egg whites and warm water in the bowl of a stand mixer and using the whisk attachment beat on medium-high speed for about 2 minutes or until the eggs get frothy. Stop the mixer and add the cream of tartar, salt, and 1 teaspoon of the vanilla extract. Whisk until the mixture begins to form soft peaks (ripples should form in the foam at this stage). At this stage, add the freshly grated zest of two limes and the ground cardamom and whisk for another minute .  Add 1 cup of the sugar, two tablespoons at a time from the side of the bowl and continue to whisk for about 2 minutes in total time. Remove the bowl from the mixer and transfer any of the white meringue mixture and lime zest bits that might have collected onto the whisk, back into the bowl. 
5. Sift 1/3 of the sifted dry ingredients from step 2 onto the egg whites and using a large wire whisk and carefully fold the dry ingredients into the meringue. Do not overmix or stir the batter as it will deflate. 
6. Using a rubber spatula, carefully transfer and push the batter into the prepared cake pan. Gently press the cake batter with a clean tablespoon and flatten the top surface. Finally, run a knife along the edges of the pan in a circle to remove any trapped air bubbles and once again smoothen the surface with the tablespoon. 
7. Place the pan in the oven and bake for about 30 minutes or until the center of the cake is soft and springy to touch and becomes golden brown. Avoid over baking the cake or it will deflate. Spray a wire rack with a little non stick spray and then once the cake is done, immediately invert the cake onto the wire rack. Allow the cake to cool completely in the pan. Once the cake has cooled, run a sharp knife along the edges of the pan and around the inner tube to loosen it. Transfer the cake on to a cake rack and remove the pan. Peel and discard the parchment paper from the top of the cake and discard. 
8. To prepare the yogurt "frosting", place the drained yogurt in a large mixing bowl, add the remaining 1 teaspoon of vanilla extract and the confectioners sugar. Whisk the yogurt until the sugar is completely blended. 
9. To assemble the cake: Slice the cake in half using a sharp serrated bread knife. Remove the upper layer and keep aside. Spread a generous 1/2 cup of the yogurt on the lower half and place the sliced strawberries with the bottom surface onto the yogurt. Scatter some of the blueberries in the space between the yogurt. Layer the berries with another generous 1/2 cup of the yogurt and place and align the upper half of the angel cake on top. Layer the top of the cake with a generous amount 1/2 cup of the yogurt and fill the hollow center of the cake with the rest of the yogurt. Layer the top of the cake with some of the strawberries and blueberries and fill the hollow center with the rest of the fruit as desired. Just before serving the cake zest the last lime over the cake. Store the cake in the refrigerator. This cake is best eaten the day it is prepared but you can make the angel cake a day in advance and assemble the cake the following day.

balsamic raspberry sauce and chèvre cake

balsamic raspberry sauce and chevre cake

One of my favorite things to do when I work on my blog posts is to sit in the bedroom and have the curtains to the doors pulled back all the way, simply because I can glance outside and enjoy the view of my little garden. It's even more exciting when spring arrives, because I impatiently indulge in multiple glimpses of the little tips of green that are sprouting through the soil or budding off the branches. Not that the incessant staring will make them come any sooner but more so because it reminds me of what my garden looked like in previous year and what it might look this time.  I have a mid-shade of a green thumb, I can grow some plants with ease and others, well not so much. I keep getting a little better each year, learning what really works well with me and my garden. Mind you my garden is not huge, it's a tiny semicircle of open soil that I am super thankful for, especially when you live in a city, it's my little oasis.

raspberry cake prep

Spring time entertaining is one of my favorite things to do, there are so many fresh colors and tastes that start to show up everywhere that it's hard not to enjoy it. I haven't baked a cake in a while and I figured this would be the perfect opportunity to indulge a little. This cake is not too sweet and is "healthy-ish" but it definitely has personality (it might remind you of my cobbler recipe) but it's simple to make and will definitely impress. This is a saucy cake and a sassy one at that, perfect to serve at a spring lunch or dinner party. There are fresh raspberries that are bathed in a sweet concoction of honey and a balsamic vinegar from Calivirgin to make that sassy sauce. To brighten and balance the sweet and tart flavors of the sauce, I added a few dollops of lightly sweetened fresh chèvre cheese from Vermont Creamery. Serve this cake warm, then eat a lot of it and share it with your loved ones, if you must. A little cooking note, you can keep the raspberry seeds in the sauce or filter them out, either way it's delicious!

To give spring a much needed warm welcome, I've teamed up with a bunch of wonderful and talented bloggers in a fantastic giveaway organized by the very wonderful Katie Webster of Healthy Seasonal Recipes. There are several wonderful prizes that one lucky person will win. To enter the giveaway, simply follow the instructions in the widget at the bottom of the post. Good luck and do visit the other participating bloggers and check out their delicious recipes! The giveaway begins on April 11, 2013 and ends on April 16, 2014 at 9:00am PST.

Here's what's to be won in the goodie bag!

From Vermont Creamery: A Taste of Vermont Creamery Gift Package and In a Cheesemakers Kitchen Cookbook. 
From JK Adams: A set of Coupe Appetizer Plates (2 pieces.) 
From Calivirgin: 1 8.45 ounce bottle of roasted garlic olive oil, 1 8.45 ounce bottle of the rosemary infused olive oil and 1 8.45 ounce bottle balsamic vinegar. 
From Effie’s homemade: 10 packages of crackers (2 oat, 2 corn, 2 nut, 2 cocoa, 2 rye.) 

Disclaimer: I did not receive any financial compensation from the participating sponsors in this giveaway. All opinions stated are my own. I did receive free samples from Calivirgin and Vermont Creamery.

balsamic raspberry sauce chevre cake

balsamic raspberry sauce and chèvre cake

yields: 4-6 servings

ingredients

11 ounces raspberries, fresh
2 tablespoons balsamic vinegar (Calivirgin) 
1/4 cup honey+ 2 tablespoons
2 ounces fresh chèvre cheese, at room temperature (Vermont Creamery)
1 cup (4 1/4 ounces) all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher sea salt
1 large egg
1/2 cup unsweetened coconut milk, full fat
1/2 cup (3 1/2 ounces) sugar
1 teaspoon madagascar bourbon vanilla extract
6 tablespoons coconut oil, melted + a little extra to grease the baking pan

1. Place half of the raspberries in a medium sized saucepan along with the balsamic vinegar and the 1/4 cup of honey. Heat the contents on medium-high flame and bring to a boil, immediately reduce and cook for 10-15 minutes. Mash the raspberries with a potato masher. At this point you can use the sauce as is or pass it through a sieve and press the pulp as much as you can to remove the seeds. Add the remaining raspberries to the sauce and keep aside.
2. Place the chèvre and remaining two tablespoons of honey in a small bowl and mix with fork.
3. Preheat the oven to 350F and place the wire rack at mid level in the oven. Lightly grease the baking pan with a little coconut oil. In a medium-sized mixing bowl, whisk the flour, baking powder, and salt and keep aside. 
3. In another medium-sized mixing bowl, whisk the egg, coconut milk, sugar, vanilla, and coconut oil. Carefully fold the egg and coconut milk liquid into the whisked dry ingredients and mix until completely combined. Transfer the batter into the greased baking pan.
4. Randomly drizzle the raspberry mixture onto the cake batter and then using a silicone spatula or spoon create random swirls. Using a teaspoon drop small scoops of the sweetened chèvre on the surface of the cake. Bake the cake for at least 30 minutes or until the cake is completely cooked or until a knife comes out clean from the center of the cake.


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coffee chocolate hazelnut pound cake

chocolate coffee hazelnut pound cake #food #foodphotography #foodstyling #cake #dessert #chocolate

Polar vortex and snow, that is what we came back to from warm and sunny, Charleston! In my opinion, snow has two sides to it a good side and a dark side, just like THE FORCE in Star Wars, seriously! Here, let me explain,

Positives

  • The landscape becomes one big white gigantic frosted cake. 
  • You get a day off from work, if the snowfall is crazy heavy. At least a "delayed arrival" if traveling is bad.
  • You can make flavored ices with fresh snow, though I don't recommend picking up snow from the side walk due to hygienic reasons. 
  • Most dogs love snow! Snoopy for one, loves to run and play in it and eat it. 

Negatives

  • I learned that suede/leather etc. get destroyed by the salt.
  • You tend to feel like your enacting a scene from Swan Lake due to a lack of form and balance and you fall on your back more often than necessary when things are slippery or if your dog is pulling you across the street to catch a squirrel. 
  • The day after a heavy snow day is like a hangover, everything on the roads is messy. 
  • Cleaning the salt out of the dog's paws and off the floor of your house.
chocolate coffee hazelnut pound cake #food #foodphotography #foodstyling #cake #dessert #chocolate
chocolate coffee hazelnut pound cake #food #foodphotography #foodstyling #cake #dessert #chocolate
Snoopy snow collage Jan 2014

To balance all the snow related events that happened this week, I baked a pound cake that was full of warm flavors. This simple cake has everything I've been craving for, especially on on a cold and wintry snow day. There's dark roast coffee that's interspersed with swirls of a sweet dark chocolate and hazelnut paste. This pound cake goes great with tea or coffee and at any time of the day. I adapted and modified the basic pound cake recipe from

The Cook's Illustrated Baking Book

. By the way, this is a fantastic cookbook and a big thank you to Sarah of

The Vanilla Bean Blog

for the great recommendation. (I do need to work on my swirling technique here in this cake).

Note: I prefer to use raw hazelnuts with their skins for a fresher taste. However, if you have skinned pre-toasted hazelnuts, by all means use them, just skip the toasting part in Step 1 below and proceed directly to the food processor stage to prepare the chocolate-hazelnut paste.

chocolate coffee hazelnut pound cake #food #foodphotography #foodstyling #cake #dessert #chocolate

pound cake with coffee, chocolate and hazelnuts

yields:

8 servings

ingredients

1/2 cup (2 3/4 ounces) raw hazelnuts with skin 

1 cup (6 3/4 ounces) semi sweet dark chocolate chips

16 tablespoons unsalted butter, chilled and chopped

1/2 teaspoon salt

1 teaspoon madagascar bourbon vanilla extract

3 large eggs + 3 large yolks, whisked lightly

1 1/4 cups (8 3/4 ounces) raw brown sugar

2 tablespoons instant coffee (the dark roast variety is good here)

1 3/4 cups (7 ounces) cake flour

1. Preheat the oven to 325F. Spread the hazelnuts on a cookie sheet lined with parchment paper. Bake in an oven for 15 minutes or until the nuts begin to brown. Remove the cookie sheet from the oven and immediately transfer the hot nuts into a clean kitchen towel. Massage the nuts while they are still in the cloth to peel the skin off the hazelnuts. You can remove the skin off the hazelnuts that did not fall off. Place the warm nuts and chocolate chips in a food processor and pulse till you get a smooth paste. The heat of the hazelnuts will melt the chocolate. Keep this aside. 

2. Grease and flour a 8 1/2 X 4 1/2 inch loaf pan. 

3. In the mixing bowl of a food processor, add the butter and salt. Using the paddle attachment at medium high speed beat the butter and salt until soft and creamy. Reduce this speed to medium low and add the sugar in two additions. Once all the sugar is added, increase the speed to medium high and beat the ingredients for 5 minutes or until light and fluffy. You might need to scrape the bowl down occasionally with a silicone/rubber spatula. Reduce the speed to medium and add the vanilla and the whisked eggs and yolks. Beat the ingredients for another 2 to 3 minutes. Remove the bowl from the mixer. 

4. Sift the coffee and flour twice and then sift half of the dry ingredients over the butter-egg mixture. in the mixing bowl. Fold gently using a silicone/rubber spatula until combined. Sift the rest of the flour mix over the batter,  repeat the folding process and scrape along the bottom of the container. There should be no visible flecks of flour at this point. 

5. Pour half of the batter into the greased loaf pan. Add half of the chocolate-hazelnut paste prepared earlier. Then layer with the rest of the cake batter, followed by the rest of the chocolate-hazelnut spread. Take a skewer or knife and swirl it throughout the cake batter in the pan a couple of times to create a swirl/marble pattern. Place the pan on a cookie sheet and bake it on the middle rack for 1 hour or until a skewer comes out clean when inserted through the center of the cake. Note, the skewer will be gooey from the chocolate-hazelnut mixture but it should have cake crumbs if the cake is done. Rotate the cake half way through the baking process. Let the cake cool for 10 minutes in the loaf pan and then run a knife through the edges of the cake. Transfer the cake to a wire rack and cool for about 1- 1 1/2 hours before serving. Store in an airtight container for up to 4 days.

brandied gingerbread cake

Zesting gingerbread cake

Ginger is by far one of my favorite ingredients to cook and eat. Though I consume ginger throughout the year, it somehow moves up the ladder in my kitchen to become one of the most popular ingredients as soon as the weather begins to cool down. Those delicious warm and zesty notes in ginger are probably the main reason why I fall in love with this spice year after year. 

Paddle and batter

Gingerbread cake is one dessert that I make a few times every holiday season and each time the recipe changes a little. This version of the cake is earthy with whole-grain buckwheat flour that's flavored with a blend of delicious spices and the sweetness of molasses and brown sugar. I sometimes throw in a little bit of crystallized ginger  bits (a generous 2/3 cup amount, lightly tossed in flour added at the final stage of the batter preparation) into the batter to give it an extra special kick but this time I left it out. This cake represents my slightly boozy and whole-grain twist on this delicious traditional dessert. I've added in brandy and orangecello into the cake batter and the sauce. If you can't find orangecello then orange juice will work fine too. If you want to skip the brandy completely that is fine too, I would recommend swapping the apple cider and orange juice (use the same volumes) for the brandy and orangecello. 

Baked gingerbread cake

I prefer serving this cake warm with the fresh lime zest scattered all over the cake, though it tastes delicious when cool too. The lime zest really lightens the flavors of the spices in the cake. The brandy sauce permeates through every bit of the cake without making the cake too soggy yet keeping the cake moist. However, if you want to reduce the alcohol and make the cake less boozy, I would recommend simmering the alcohol for a longer time (approximately 20 minutes) or you could carefully flambé the sauce to get rid of most of the alcohol (I've done it both ways but simmering for a longer time is easier and safer and you can always add a little water to the sauce to dilute the flavors if they become too concentrated). 

Brandied gingerbread cake

brandied gingerbread cake

yields: 10-12 servings/ 9" x 9" X 2 " square pan

ingredients

1 1/2  cups (7 1/4 ounces) all-purpose flour
1 cup (3 3/4 ounces) buckwheat flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons dried ginger powder
1 teaspoon cinnamon, freshly ground
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cloves, freshly ground
1 stick (4 ounces) unsalted butter, chilled and cut into cubes
1/2 cup (3 3/8 ounces) dark brown sugar
2 large eggs, cold
3/4 cup dark molasses, unsulphured
1/4 cup orangecello (or fresh orange juice)
3 tablespoons brandy (or apple cider)
1 cup plain non-fat greek yogurt
zest of one lime, fresh  

1. Preheat the oven to 350F and set the rack in the lower third position of the oven. Line the baking pan with parchment paper and keep aside.
2. Mix and sift the dry ingredients from the flour to the cloves, three times and keep aside.
3. Fix the paddle attachment to a stand mixer. In the mixing bowl of the stand mixer, add the butter and brown sugar and beat on medium-low speed until creamy. Add one egg at a time and beat the batter for 40 seconds at medium-high until all the eggs have been added. Mix in the molasses, orangecello and brandy at medium-low speed.
4. Add half of the sifted dry ingredients to the batter and mix at medium-low speed. Add the yogurt to the batter along with the rest of the dry ingredients and mix at medium-low speed until completely combined. 
5. Quickly transfer the batter to the prepared pan and bake in the preheated oven for 40 minutes or until firm to touch in the center or until a skewer when inserted into the center of the cake comes out clean. 
6. Let the cake cool in the pan for 10 minutes. Run a knife around the edges of the cake and drizzle with the warm brandy sauce (instructions below) evenly over the cake.  Allow the cake to sit for at least 30 minutes before serving, to allow the cake to absorb the sauce. Just before serving, garnish the cake with the fresh lime zest. 

spiced brandy sauce

yields: about 1 - 1 1/2 cups

ingredients

1 cup brandy (or apple cider)
1/2 cup orangecello (or orange juice)
1/2 cup dark brown sugar
4 cloves
1" cinnamon stick
1 teaspoon dry ginger powder 

Mix all the ingredients together in a thick bottomed saucepan and bring to a boil on a medium high flame. Reduce the flame to low and simmer for another 10 minutes. Remove from flame, pass the sauce through a strainer and discard the spices. Reserve the sauce and keep aside until ready to pour over the cake.

chocolate layer cake with swiss buttercream frosting

chocolate genoise layer cake with raspberry swiss buttercream frosting

Genoise cakes are one of my all time favorites when it comes to baking a fancy dessert cake especially those that get iced. They don't crack and rise evenly without any crazy issues and there is something magical about the sponge texture of these cakes. More than anything, it has taught me patience, something I always need help with. 

genoise cakes

This weekend we celebrated our friends' upcoming marriage with a stock-the-bar party. They both love chocolate, so I figured it might be fun to make them a chocolate cake with a hint of raspberry. The cake itself is light and the Swiss buttercream frosting is not too sweet making it a good choice for a brunch dessert. this way the possibility of food-induced coma is reduced.

frosting the cake

I prefer to make two separate cakes here rather than do it all in one sitting. It is easier to fold less flour into the egg mixture and the risk of deflating the eggs gets reduced. I topped the frosting with a few shavings of sweet dark chocolate to balance the flavor of the frosting and give it a little richer look. You can leave the food color out or adjust the amount you need to get the desired level of color you like.

chocolate genoise layer cake

Both the cake and buttercream frosting recipes have been modified and adapted from "Great Cakes" by Carole Walter. 

layer cake

Note: Prepare two genoise cakes separately. Instead of doubling the amount of ingredients required for the cakes, I find it easier to prepare two separate cakes especially when it comes to the folding of the dry ingredients into the batter.

chocolate genoise cake 

yields: 10 1/2" X 15 1/2' X 1" thick cake 

ingredients

3/4 cup ( 3 3/4 ounces) cake flour
1/3 cup (7/8 ounce) dutch-process cocoa
1/8 teaspoon baking soda
5 large whole eggs + 2 large egg yolks
3/4 cup+2 tablespoons (6 1/4 ounces) sugar 
2 teaspoons vanilla extract
1/4 cup (1 7/8 ounces) butter, melted and warm

1. Place a rack in the middle of the oven and preheat to 350F.  Line a baking pan with parchment paper. 
2. Sift the cake flour, cocoa and baking soda together 4 times and place aside.
3. Place the bowl of an electric mixer over a saucepan containing simmering water. The water must not touch the base of the bowl. Add the eggs and yolks with the sugar and whisk to blend completely. This will take about 4 minutes until the sugar is completely dissolved and the color of the mixture becomes a dark gold. 
4. Remove the bowl from the saucepan and using the whisk attachment, whip the eggs for 5-6 minutes until tripled in volume and the mix becomes light and foamy. At this point, you should able to draw a ribbon that will hold its shape on the foam. 
5. Add the vanilla from the side of the bowl and whip for another 2 minutes. 
6. Remove the bowl from the mixer, sift 2-3 tablespoons of the pre-sifted flour mix over the whipped eggs and fold it in with a silicone spatula using a circular motion taking care to reach the bottom of the bowl. The foam will deflate a little and there is no need to try and incorporate all the flour at this stage,  it will be mixed in completely at the end.
7.  Just before the addition of the last bit of flour, drizzle the warm, melted butter over the batter and quickly sift the rest of the flour mix over the batter. Fold into the batter completely within 30 seconds. 
8. Using the rubber spatula, transfer the batter into the prepared baking pan. Leave behind any residual flour or butter that might be stuck at the bottom of the bowl or this will prevent the cake from rising evenly. 
9. Gently tap the pan to remove any trapped air bubbles and bake it in the preheated oven for 30 minutes. The cake is completely baked when the center of the cake when pressed springs back. Remove the pan from the oven and cool for 10 minutes. Spray a cooling wire rack with nonstick cooking spray oil, run a knife around the edges of the cake to loosen it and flip the cake over the wire rack. Allow to cool completely before icing.

swiss buttercream frosting

yields: about 3 1/2 cups

ingredients

4 large egg whites
3/4 cup (4 1/4 ounces) confectioner's sugar
3 sticks(1 1/2 cups  or 12 1/8ounces) unsalted butter, soft but slightly firm to touch
2 tablespoons raspberry liqueur 
1 teaspoon vanilla extract
4 drops red food coloring (optional, you can adjust the amount to get the desired level of pink color you desire)

1. Whisk the egg whites in the bowl of an electric mixer until the eggs get foamy. 
2. Place the bowl over a saucepan with simmering water. The water should not touch the base of the bowl. Add the sugar, 2 tablespoons at a time to the eggs and continue to whisk for about 30 seconds for each addition. Continue whisking the egg whites for 3 minutes, the whites will begin to warm up and the entire mixture will become white and thick. 
3. Remove the bowl from the saucepan and place it under the electric mixer.  Using the whisk attachment, whisk the mixture for 8 minutes at medium-high speed to form a thick white meringue-like mixture. Set aside.
4. In a separate mixing bowl, beat the butter for 1 minute with an electric mixer. (I used a handheld mixer for this but if you have another mixing bowl for your stand mixer, you can use the paddle attachment at medium-low speed). The butter should be soft but not warm. Keep aside.
5. Using the whisk attachment of you stand mixer, beat in the butter, 2 tablespoons at a time into the egg mixture, about one minute for each addition.
6. Add the raspberry liqueur, the vanilla, and the food coloring and beat for 1 minute until thick and creamy. Cover the frosting with cling film and refrigerate for 30 minutes before use. 

raspberry syrup

yields: about 3/4 cup

ingredients

1/3 cup water
1/3 cup sugar
1/4 cup raspberry liqueur

1. Mix all the ingredients together in a saucepan and bring to a boil. Reduce to a simmer and cook until the mixture reduces to half its volume. 
2. Cool and refrigerate completely before use.

Assembling the cake

ingredients

1 cup dark chocolate shavings

1. Place the two cooled cakes over each other with the top side of each cake facing downwards on flat plate or cake board. This top crust creates a good support for the cake structure. With a sharp serrated knife trim the edges of the cakes. With the knife, make a small notch on one side of both cakes, this will help with aligning the cakes later.
2. Carefully remove the top cake layer and place aside.  
3. Start working with the lower cake layer. With a brush, spread half of the raspberry syrup over the cake. 
4. Layer the surface with a thin crumb coat of the frosting. Place the cake in the refrigerator for 15 minutes to harden the crumb coat.
5. Remove the cake from the refrigerator and spread 1 cup of frosting in an even layer using an offset spatula. Return the cake to the refrigerator and let it chill for 20 minutes. 
6. Place and align the second cake layer on top of the chilled frosted layer of the bottom cake layer, using the notches created earlier to correctly align the cakes. The bottom of the second cake layer should face the frosting of the first cake layer.
7. Brush the rest of the raspberry syrup over the upper layer. Refrigerate the cake for 15 minutes. Spread a thin crumb coat of frosting on top of the cake and refrigerate for another 15 minutes. Carefully spread out the rest of the frosting in an even layer on the top surface of the chilled cake with the offset spatula. 
8. Generously sprinkle the chocolate shavings over the cake and refrigerate the cake for at least 30 minutes before serving. To get clean even cake slices, place a sharp serrated knife under running hot tap water, wipe the blade with a clean towel and cut the slice. Repeat this for each cake slice, this will prevent any crumbs from sticking to the frosting and it will ensure a clean cut.

masala chai apple cake

Masala Chai Apple Cake

As far back as I can remember, I've always drunk more tea than coffee though this eventually changed with grad school (many hours of test preps necessitated caffeine). Tea or chai is served at almost every meal in Indian cuisine and in some instances even after a meal. Chai can be drunk plain with or without milk, sweetened or unsweetened but my favorite way to drink tea is when the liquid is infused with a concoction of spices giving it a delicious aromatic fragrance and warm flavor. Masala chai or spiced tea can be made in so many different ways, my mother likes hers with a little freshly grated ginger root ,  sometimes she might add in a few crushed cardamom pods and if she is feeling extra adventurous, then she'll toss in both. My favorite version of chai involves a few more spices to her mix, I like to throw in a little cinnamon, cloves, black pepper, and star anise, to give it a bit of a spicier taste. When it comes to selecting tea leaves for preparing the brew, I personally prefer to use whole loose black tea leaves from Assam, the flavor and color are much more richer and darker, Darjeeling black tea is another good option.

apples

I can hardly keep up with what most days or months represent, so this is truly a complete coincidence, that I have an apple cake recipe for you during September, the national month of apples. There are so many different kinds of delicious and colorful varieties of apples available today that can be used specifically for different things. My favorite are the Red delicious and Granny Smith apples, though I will probably sink my teeth into any apple that is crispy. Yeah, I guess I am a crispiness snob when it comes to apples, the joy of biting into a crispy apple while the sweet juice trickles off your fingers is simple and pure perfection! 

spices

This is a great everyday rustic cake made rich with tea, spices and apples, one you can certainly eat at anytime of the day, just like tea (you can even eat this with a cup of coffee). Instead of adding the spices to the tea (which is what one would do to make masala chai traditionally), I added freshly ground spices directly to the cake batter and prepared a reduction of the tea to concentrate the each of the flavors of the ingredients. Granny Smith apples are tart and they hold their shape during the baking process and you can taste the apples in every slice of cake that you bite into. Tea and apples are a wonderful combination in this cake and I am sure you will enjoy it.

As an option, you can also fold in 1/2 cup of raisins or walnuts to the cake batter towards the end when you add the apples. 

tealeaves

Do check out some of my favorite apple recipes,


Savory Apple Samosas, that can be served with this Sweet Tamarind Chutney.

Chai apple cake

masala chai apple cake

yields: 6-8 servings/ one 9 inch cake

ingredients

1 cup water
4 tablespoons black tea leaves ( I used Darjeeling)
1 cup (4 1/2 ounces) plain all-purpose flour + 1 tablespoon (for coating the grated  apples)
1 cup ( 4 1/4 ounces) whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon dried ginger powder
1/2 teaspoon green cardamom seeds, ground
1/4 teaspoon black peppercorns, freshly ground
2 cloves, freshly ground
1/2 inch cinnamon stick, freshly ground
1/4 teaspoon star anise, freshly ground
1 teaspoon butter for greasing the pan
1 1/2 sticks (6 ounces) unsalted butter, softened to room temperature + extra butter to grease baking pan
1 cup (7 1/2 ounces) brown sugar, packed
4 large eggs, at room temperature
1/2 cup plain non-fat greek yogurt
2 large granny smith apples, peeled and grated (you should get approximately 1-1 1/2 cups of squeeze grated fruit pulp)
1-2 teaspoons of confectioner's sugar,  for dusting the cake

1. Center a wire rack in the middle of the oven and preheat to 325F.
2. In a small saucepan, bring the water to a boil. Add the tea leaves to the water and continue to boil for one minute. Remove the saucepan from the stove and allow the tea leaves to steep in the water for 5 minutes. Strain the liquid through a tea strainer into a clean cup and discard the leaves. Rinse the saucepan clean (to make sure there are no residual tea leaves left behind). Transfer the tea back into the saucepan and bring it back to a boil on a high flame. Reduce the flame to a gentle simmer and reduce the liquid volume to approximately 1/4 cup. At this stage remove the tea and leave to cool to room temperature. 
3. Whisk and blend all the ingredients from the flour to the star anise and keep aside.
4. Line a round 9 inch cake pan with parchment paper and grease evenly with the butter.
5. Using the paddle attachment, cream the butter and sugar for 7 minutes on medium speed. Beat in one egg at a time to get a smooth and creamy cake batter. Add the cooled concentrated tea prepared earlier to the batter and mix completely.
6. Add half of the whisked dry ingredients to the cake batter. Combine completely into the batter until no more flecks of flour can be seen. Stop the mixer and add the yogurt to the batter and beat gently on low speed until combined completely. Beat in the remaining flour until no more flecks of flour can be seen.
7. Gently squeeze the liquid out of the grated apples between the palms of your hands and reserve two tablespoons of the juice. Toss the apples in the extra flour and fold in the grated apples and the reserved juice into the batter. Pour the batter into the prepared cake pan. Smooth the surface with an offset spatula and bake for 50-60 minutes in the oven. Half-way through the baking process, open the oven and rotate the cake pan to ensure even baking. The cake is completely baked when the center is firm to touch or when a skewer comes out clean from the center. Remove the baked cake and allow it cool in the pan for 20 minutes. Run a knife between the edges of the cake and the pan and transfer the cake to a wire rack. Cool the cake completely to room temperature for at least 1-2 hours. Dust with confectioners sugar before serving. 

oat bran and yogurt teacakes

Oat bran yogurt teacakes


I've had an amazing time in Charleston, it was everything I expected and so much more. The people are friendly, the city is historic and beautiful, and the food delicious. The beaches are clean and the water warm enough to swim in, I could not have been happier. This trip turned out to be a perfect summer holiday, there are several great places to eat at, some new and some old with each offering a distinct and fun menu. Some of my favorite places on the trip were Butcher and Bee, Saffron and Sermet's. Downtown.
Even as an adult, I still love fireworks and the spectacular show at Charleston did not disappoint. From the city's aquarium, we had an amazing view of the colorful display of lights that filled up the dark skies. Here are some of the photographs of the dazzling fireworks that for some reason always remind me of supernovas and comets.

Fireworks 2
Fireworks
Fireworks and teacake

I have an obsession with all things concerning yogurt, I eat yogurt daily and use it often in cooking. I drink it after my daily workouts in shakes and smoothies as my protein source. A few months ago, I posted a recipe on using Siggi's filmjólk to prepare a saffron and almond drink, over time I got adventurous and started to incorporate this Icelandic drink into several different recipes at home. One reason why I consume and use Siggi's dairy products is because of their company's commitment to using sustainable and eco-friendly practices and the taste is wonderfully tangy. The versatility of their dairy products makes it a useful ingredient to have on hand and just as it did in these oat bran teacakes. These teacakes are delightful and beyond tea or dessert are also great to eat at breakfast. Besides the Icelandic yogurt, there's healthy and delicious oat bran, ground almond meal (with the husk/skin), and some whole-wheat pastry flour. To make it a little more adult (which is completely optional), I added in some reduced red wine for color and created a few swirls. If you do skip the red wine, then skip step#2 and the swirling portion in step#5. 

Lemon Zesting

I can't believe how time flies, this month marks the second year of my blog. When I first began A Brown Table, I wondered if I could keep up with a weekly schedule and the demands of maintaining an active blog. That part is still hard and finding a balance between life and blogging can sometimes be challenging. So much has changed too with this blog, I learned a little bit of CSS, HTML and photography over time and incorporated new ideas and styles with every post. I've made mistakes on this journey and learned from them but every upcoming post makes me excited to share my food, photographs and stories with you. I do hope that you have enjoyed them along the way.

What would a blog birthday be without free gifts and the folks at Siggi's were extremely kind to sponsor a giveaway to celebrate the wonderful two years. The rules for this contest are simple, all you need to do is leave a comment below this post on how you would use Siggi's and visit the Facebook pages and click the like buttons for both A Brown Table and Siggi's. I will randomly select five winners who will receive a free bottle of filmjólk and 4 cups of skyr, via the Rafflecopter widget below (so please sign up through the widget). This contest is only open to residents in the United States (due to shipping reasons, sorry). This contest will run through July 17th and the five winners will have 48 hours to respond, otherwise I will have to select someone else. So hurry up and enter to win and try some delicious Icelandic filmjólk and skyrr from the  folks at Siggi's! Please share this with your friends on Twitter and/or Pinterest!

oat bran and yogurt teacakes

yields: 6 mini bundt cakes

ingredients

2 cups red wine (optional)
1 stick butter, chopped at room temperature
3/4 cup brown sugar
2 large eggs
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup oat bran
1 cup whole-wheat pastry flour
1/2 cup almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup unflavored plain non-fat Siggis' filmjólk
neutral cooking oil spray

1. Preheat the oven to 350F and set a wire rack at mid level height.
2. Reduce the wine to 1/4 cup in a thick bottom saucepan on a medium flame. Stir occasionally to prevent burning. Remove and keep aside to cool.
3. Fix the paddle attachment to a stand mixer and cream the butter and sugar on medium speed for about 5 minutes. Add the eggs one at a time and beat on medium speed until light and fluffy. Add the lemon extract and lemon zest to the batter and beat for another minute. 
4. In a separate large mixing bowl, whisk the oat bran, flour, almond meal, baking powder, and baking soda. Add half of the flour mix to the batter and mix for a minute until combined. Pour the filmjólk into the batter with the rest of the flour mix and beat until completely combined.
5. Spray and grease six mini bundt pans with the cooking oil spray. Divide the batter equally among the pans. Add a teaspoon of the reduced wine on top of the batter and each pan and with a clean skewer stir the wine a little in the batter to create random swirl patterns. Place the bundt pans on a baking tray about an inch from each other. Bake the cakes in the preheated oven on the wire rack for 30 minutes until a skewer or knife comes out clean from the center.  Remove the pans and flip the onto a clean plate and allow the cakes to cool inside the bundt pans. After 10 minutes, tap the individual pans carefully to release the cakes. Transfer the cakes to a wire rack to cool to room temperature completely before serving.

Disclaimer: I did not receive any financial compensation for this product, all opinions stated here are my own.

THIS CONTEST HAS OFFICIALLY ENDED
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cardamom and saffron olive oil pound cake

Cardamom and Saffron Olive Oil Pound Cake

Happy belated Easter everyone and I hope y'all had a good long holiday weekend. Instead of hosting an  Easter Sunday brunch I chose to host a dinner for the premiere of the third season of my favorite book/tv show Game of Thrones. Needless to say, there was plenty of food to represent the seven kingdoms though I might have overestimated on the amount of food this time. Still, leftovers are great because you get a couple of days off from cooking during the week and I am using the extra time to catch up with reading or any other activity that has been in desperate need of my attention. 

Eggs

I baked an olive oil pound cake for the dinner along with a few other desserts. This is a very simple cake recipe, the cake crumb is moist while the texture is light and airy. That is exactly the way I like my slice of pound cake, of course with a hot cup of tea or coffee. Pound cakes are what I think of when people say a rustic everyday cake or dessert. Though they were originally invented to clean up the pantry (equal quantities of flour, eggs, and sugar; hence the name "pound") they have come a long way and have become a lot more interesting. 

Olive oil and Eggs

I find olive oil pound cakes to be a little more fascinating than the butter based versions because the oil affords a lot more flexibility if you want to get adventurous with flavors. It's a good and heavenly marriage of flavors! A little bit of an herb or a spice seasoning can go a long way with olive oil and this remains true for most olive oil based cakes. This cake also has a slight nutty flavor from ground almond meal and uses skim milk (you can go with whole milk, if you prefer) This version of the pound cake, also uses a sprinkling of freshly ground green cardamom pod seeds and a pinch of saffron strands. The light fragrance of the freshly ground cardamom brings a sweet flavor to the cake while the saffron brightens the color of the yolks in the cake. What could be more wonderful than something so simple and delicious for an everyday cake. Of course you can skip the cardamom and saffron and add your own flavors. Feel free to experiment with other combinations, I've made this cake before with sage/rosemary and crystallized ginger bits just like my cookies.

Cracked Egg and Pound Cake1
Cooling Pound Cake

cardamom and saffron olive oil pound cake

servings : 2 cake loaves, about 20 slices

ingredients

a little olive oil for greasing loaf pans
2 1/2 cups of all-purpose flour
1/2 cup almond meal
2 teaspoons baking soda
2 cups sugar
1/4 teaspoon salt
1 cup extra virgin olive oil
1/2 teaspoon freshly ground green cardamom seeds
a pinch of saffron
5 cold large eggs
1 cup low-fat or skim milk
2 tablespoons sugar for sprinkling on the surface of the cake

1. Preheat the oven to 350F. Line two loaf pans with parchment paper and then grease with a little olive oil. 
2. Sift the flour, almond meal, and baking soda. Return any bits of almond meal that might remain in the sieve back to the flour mix. 
3. In a stand mixer, attach the paddle and beat the sugar, salt, olive oil, cardamom and saffron in the mixing bowl until smooth. This should take about 3-5 minutes. Beat in the eggs, one at a time, until the entire batter becomes creamy and light yellow in color. 
4. Add half of the flour mixture to the batter and beat until completely blended. Pour in the milk and the rest of the flour mix and beat until completely blended. 
5. Pour and divide the batter into the two prepared loaf pans. Bake for about 35-40 minutes or until the centers are firm or until a bamboo skewer or knife comes out clean from the center. Sprinkle the extra sugar on the top surface of each cake and put the tins back in the oven for another 5 minutes. Remove the cakes from the oven and allow to cool for 10 minutes in their pans. Slide a knife around the edges of the cake to release it and transfer it to a wire rack to cool. Slice the cakes with a sharp serrated knife at room temperature.

rose cake

Rose Cake with Candied Rose Petal Cream Cheese Frosting

Happy Mardi Gras! However, once Fat Tuesday is gone this will also end up as the week of all things sweet that are pink and red, so I thought it would be appropriate for me to share a recipe that displayed the colors and mood of the week. Personally, I am not much of a big Valentine's day person, I prefer if people loved and sent me gifts on each of the 365 days of the year versus just one day. Plus the "holiday" these days is way too commercialized and over priced, so I tend to avoid it. But this week I too will have a pink colored week with this delicious rose petal flavored cake and I hope you will enjoy it too! Ever since I baked my rose and cardamom cookies for the cookie swap, I've been besieged with thoughts of baking a rose-themed cake sans the cardamom. 

Candied Rose Petals, Rose water and an Eggy Whisk

I wanted a soft, tender and moist cake that would just simply smell and taste of fresh roses. Rose water is a very mild ingredient when it comes to fragrance but if you can get your hands on a good quality rose syrup that is used to make sweet drinks and sherbets, you are in luck! I normally use the Rooh Afza brand which I find very easily in most Indian stores as a stronger rose flavoring ingredient if I want to flavor a dessert. Another fun ingredient that you can also find at most Indian and Middle Eastern stores is the candied rose petal preserve called gulkhand. This is a very common accompaniment in India that is used as a mouth cleanser and freshener after a meal. Just by itself, I find the taste and fragrance to be deliciously heavenly. Fresh edible rose petals are collected and then cooked with honey or sugar to create a preserve of the tender petals.
For my cake, I adapted a chiffon cake recipe from one of my favorite and in my mind, a very useful cookbook, "The Science of Good Cooking" by Cook's Illustrated. If you are a science geek or nerd, then you will love this book.
For the frosting, I turned as always in time of need to my domestic fairy godmother Martha Stewart, for her easy cream cheese frosting. By adding the rose petal preserves and flavoring it with the rose water and syrup, I eliminated the need to incorporate the petals into the cake batter. You can  adjust the color of the frosting by adding a little more or less of the syrup. The oil keeps the cake moist while the cake flour offers a tender crumb due to its lower protein content than regular all-purpose flour. Do make sure to have your eggs at room temperature and always use fresh baking soda that is active!


Ready to  Bake Cake Batter

rose cake

servings: 12

ingredients

1 1/2 cups sugar
1 1/3 cups unbleached cake flour
2 teaspoons baking powder
1/2 teaspoon salt
7 large eggs (2 whole, 5 separated), room temperature
3/4 cup water
1/2 cup vegetable oil (preferably a neutral tasting oil)
2 tablespoons rose water
3 tablespoons rose syrup (Rooh Afza brand or any other rose syrup that is sweet and red in color)
1/2 teaspoon cream of tartar

1. Set the rack in the middle of the oven and preheat to 325F. Line the bottom of a 9" circular springform pan with parchment paper.
2. In a large mixing bowl, whisk the sugar, flour, baking powder, and salt for one minute, till all the dry ingredients are completely mixed. 
3. Whisk in the 2 whole eggs and the 5 egg yolks, water, oil, and rose water until the batter is smooth. Do not over mix the batter.
4. Fit a stand mixer with the whisk attachment and whip the egg whites with the cream of tartar at medium-low speed for 1 minute and then medium-high speed for 5 minutes or until the egg whites form stiff peaks. 
5. Using a silicone spatula carefully fold the egg whites into the batter. Make sure that all the egg whites are folded into the batter and there are no traces of egg white.
6. Pour the batter into the springform pan. 
7. Drizzle the rose syrup on the batter and with a fine knife or skewer (I use a bamboo skewer for this) swirl the red syrup in a random circular motion to create a swirl pattern.
8. Gently tap the pan to release any trapped air bubbles in the batter and bake the cake for about 50 minutes or until a skewer comes out clean from the center. 
9. Let the cake cool in the pan for at least an hour and then remove the cake from the pan by carefully running a knife between the edges of the cake and the pan. Transfer the cake to a wire rack and cool for another 2 hours before icing. 

rose petal cream cheese frosting 

yields: about 2 cups 

ingredients

8 ounces cream cheese, room temperature
1 stick of butter, chopped, room temperature
3/4 cup confectioner's sugar
1/4 cup gulkhand or candied rose petal preserves
1 tablespoon rose syrup

1. In a large mixing bowl, mash the cream cheese with a fork or rubber spatula.
2. Gradually beat in the butter with an electric hand mixer until completely smooth.
3. Sift the sugar into the bowl and beat until smooth.
4. Mix the gulkhand/preserves and rose syrup in a small bowl to make a slurry. Beat this into the frosting until completely mixed. Chill in the refrigerator for at least 30 minutes before use. 

assembling the cake

1. Slice the cooled cake in half with a serrated bread knife. Carefully place the top of the cake aside on a clean surface. 
2. Spread about half of the cream cheese frosting on the surface of the lower half of the cake.
3. Carefully align and place the top half of the cake over the frosted lower half. 
4. Spread the rest of the frosting on the top of the cake. 

Note: I recommend chilling the cake for 20 minutes before serving. It makes it easier to cut the cake without having cake move. The frosting gets firmer and will prevent the sandwiched cake from sliding.  While assembling the cake, it useful to  place the cake onto a circular cake drum, it will make it easy for you to transfer the frosted cake to a cake stand or any other serving dish.

baath cake/ goan coconut cake

Baath cake with tea

It's finally feeling a lot like winter, the winds are chilly and almost every leaf that was once green and had turned a fiery shade of autumn is now lying on the sidewalks. Even my precious fig tree in the garden has lost most of its leaves and looks like a naked elongated branched creature protruding out from the ground. Cold weather also makes it way harder for me to get up early in the morning when all I want to do is curl up and stay warm under the covers. Thankfully, the holidays make winter fun and it gets me excited for all the things I can do. For me, cooking and baking all sorts of special holiday recipes that I grew up eating or for that matter even venturing out into unfamiliar culinary territories makes it fun. An even more special moment for me is when I surprise my family and friends with some of my favorite holiday desserts. This year will be no different, I've already shipped some stuff out to a few people that I know will be surprised and hopefully happy when they receive their packages this week.

Whisk some Eggs

In the next few weeks, I am going to continue to share some of my favorite holiday recipes with you. One of these holiday recipes is this delicious and traditional Goan cake that was served at almost every holiday occasion such as Christmas and Easter, as far as I can remember. Goa has a lot of coconut trees and consequently they became a major part of the regional diet and lifestyle over time. The Baath cake is rich in coconut flavored with rose water that gives it a wonderfully nutty and floral fragrance at the same time. Besides its heavenly taste and aroma, the cake is also very moist and tender. This is the second semolina based cake recipe that I have shared with you.

Shredded Coconut and Cake

This is a simple and easy cake recipe to prepare. However, you must let the cake batter soak anywhere from a few hours to overnight, this will allow the semolina to absorb all the liquid and swell up. The resultant cake has a nice moist and plump crumb that is soaked up with all the deliciousness of the coconut and rose water flavors. You can serve this cake warm or cold. The original recipe that I had was very rich and had way too much sugar and eggs that I have tried to cut back without really compromising on the taste or the quality of the cake. I used reduced-fat coconut milk in my recipe to cut back on the fat and also because coconuts are seasonal. If you can find fresh coconuts, I recommend using two cups of finely grated coconuts instead of the coconut milk and the 1/4 cup of shredded coconut. The finer the shreds the better the texture of the cake. Personally, I like to serve the cake in small bite-sized pieces with hot tea or coffee.

Freshly cut and baked right out of the oven

baath cake/goan coconut cake

ingredients

1 stick unsalted butter
4 large eggs
2 1/4 cups sugar
3 cups semolina flour

a pinch of salt
1/2 teaspoon baking powder


1/4 cup shredded/grated unsweetened coconut

1/4 cup rose water

2 cups reduced-fat coconut milk

1. Line a 9X10 inch baking pan with a sheet of parchment paper cut to size. Spray the sheet and pan with a neutral cooking oil spray.
2. Cream the butter, eggs, and sugar till fluffy using an electric mixer.
3. Fold in the semolina, salt, baking powder, coconut, rose water, and coconut milk. Then mix for another 2 minutes with the mixer until all the ingredients are combined. 
4. Pour the batter into the prepared pan. Seal the pan with cling film and refrigerate for at least 4 hours to overnight. 
5. The cake batter will have set by this point. Bake the cake for 40 minutes in the center of the middle rack of an oven that is preheated to 350F.
6. The cake is done when it gets golden brown on the surface or when a knife comes out clean from the center.  Allow to cool in the baking pan, serve warm or chilled with tea or coffee.