Drool-worthy Desserts!

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Folks, give in to your sweet tooth this weekend! If you are done planning your Christmas weekend main course, but baffled or haven’t picked your desserts yet, look no further! Say hello to the most gorgeous dessert ever! We have got you two exotic desserts, one sweet and savoury to whip up over the long weekend no one can resist! All the food affecianados, keep up the mood and spirit and celebrate the holidays in style!

Two Fabulous Dessert Recipes by chef Ashish massey, Director, THE ANCIENT BARBEQUE, gURGAON for The Yuletide Weekend.

Apricot & Coconut Cake

apricot-coconut-cake

Ingredients
apricot-coconut-cake

DIRECTIONS:

  1. Heat oven to 350° F. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes. Butter two 8-inch round cake pans. In a large bowl, whisk together the flour, baking powder, and salt.
  2. Using an electric mixer, beat the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and ¾ cup of the preserves. Alternately add the flour mixture and the milk, mixing just until incorporated.
  3. Divide the batter between the pans and bake until a toothpick inserted in the centers comes out clean, 40 to 45 minutes. Remove the cakes from the pans and let cool completely on racks.
  4. Using an electric mixer, beat the heavy cream, sour cream, and confectioners’ sugar until stiff peaks form. Spread the remaining ½ cup of preserves on top of one of the cakes; sandwich with the other. Frost with the cream mixture and press the coconut onto the sides.

Mini spiced Caramel Cakes

spiced-caramel-cake

Ingredients:
mini-spiced-caramel-cakes

DIRECTIONS

  1. Heat oven to 170Cº, gas 3, 325Fº. Grease and line your baking tin. See here for how to line.
  2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with the cinnamon and the nutmeg.
  3. Start with making the cake batter by creaming the butter and sugar until a pale light color.
  4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
  5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
  6. Transfer the cake mixture to the greased and lined loaf tin or mini cake pan.
 Place in the oven for 1 hr if using a loaf pan or 15 – 20 minutes for mini cakes.
  7. 



  8. When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the caramel sauce over the top!
Allow to cool. Store in an airtight container.

That’s Christmas desserts sorted!

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