Honey and cinnamon drizzled teacake

December 11, 2013February 19, 2014 | Rekha Vengalil

A Quintessential teatime treat. Drizzled with warm honey and cinnamon is so comforting and they take very little time to make. Oh yes they disappeared to quick too!

You need –

All purpose flour – 1 cup
baking powder – 1/2 teaspoon
Unsalted butter – 60 grams, @room temperature
Caster sugar – 2/3 cup
Egg – 1, @room temperature
Milk – 1/3 cup
Vanilla essence – 1 teaspoon

For the drizzle –

Honey – 1/4 cup
Ground cinnamon – 1 teaspoon
butter – 2 teaspoons

How to –

Preheat the oven to 180C. Grease a 8 inch round cake tin and line the base with a baking sheet. Sift the flour, baking powder and set aside.

In a mixing bowl cream the butter, sugar, essence and egg with electric mixer till light and fluffy. (took me about 8-9 minutes). Now gradually add the flour alternating with milk. Mix well till everything is well combined. Make sure not to over beat.

Spread the mixture into the prepared cake till and bake for 25-30 minutes or till the toothpick comes out clean when inserted in the center of the cake.

Turn the cake on to a wire rack.

To make the drizzle –

In a small sauce pan gently heat the honey, butter and cinnamon till the butter has melted stirring continuously. Turn of the heat.

Allow the honey to cool a bit. Drizzle over the warm cake and serve.

Spiced carrot cupcakes

September 29, 2013May 27, 2015 | Rekha Vengalil

This is a recipe I am going to turn to more often. Perfectly spiced and so light; one of the best cakes I have had/baked in the recent times. I could eat a raw carrot but not when it is cooked/baked/grilled. I remember my mom always struggling to get me eating a curry or stir fry. I would conveniently fish all the carrots in the curry and put aside.

And a carrot cake is not something I liked either (had baked one, 2 years back and never tasted it). The other day a friend wanted me to make it for her and I made these cupcakes. I wanted to keep only two back(for the little one and hubby) and was going to pack most of it for her. A bite to taste changed my mind and only half of what I baked went to my friend.

You need –

Grated carrots – 200 grams
Self rising flour – 225 grams
Soft brown sugar – 125 grams
Egg – 2, room temperature and beaten
Sunflower oil – 1/2 cup
Ground cinnamon – 1 teaspoon
Ground cardamom – 1/4 teaspoon
Ground nutmeg – a good pinch
Baking soda – 1/2 teaspoon
Baking powder – 1/2 teaspoon
Zest of one orange
Salt – a pinch
Paper cupcake/muffin liners – 12-14 nos

How to –

Pre-heat the oven to 180 c.

In mixing bowl, add the egg, sugar and oil. Beat till well combined and sugar has dissolved.

In separate bowl sift together the flour, spices, baking soda, baking powder, orange zest and salt. Fold this into the egg mixture. Add the grated carrots and fold gently till everything is well combined.

Divide the batter equally into lined paper cupcake/muffin liners and bake for 20-25 minutes or when toothpick inserted in the center of the cupcakes comes out clean. Cool the cakes for 10 minutes and then place the cupcakes on a cooling rack to cool completely.