Fig-almond-rose cake|How to make fig-almond-rose cake from scratch

Its been a long time since the last cake post on the blog .So today its time for a cake.Today on the  blog is rustic fig and almond cake. Figs provide the fruity element to this awesome,moist,buttery  nutty cake. Figs are one of my favourite foods and I can have them in any form at any time.More over its a fruit of great health benefits and sunnah of our prophet. Rose water is a typical middle eastern  speciality that lifts this cake to a higher notch .I have just blitzed the almonds with skin in a grinder and used for this recipe but you can go with ready made almond flour too.

Joconde imprime style mango mousse cake |how to make Joconde imprime style mango mousse cake from scratch

Mangoes haven't  still appeared in  this part of the world.The ones that are available are not of good quality.After drooling over the mango recipes all over social media I couldn't control my self  from baking a mango cake .Off late i have realised that I haven't baked any thing with mango yet . The main reason is we are a Mango loving family and my kids really warn me to stay away from mangoes .They just want to peel ,dice and gobble .This one is a simple recipe with almost all ingredients easily available .Readers of my blog always ask me for a simple recipe which a novice can bake .With some mango puree left in the fridge I have tried this cake hope you all  will like this . I have used gelatin you can substitute it with agar -agar too for a vegetarian version. Joconde imprime is a french technique using almond flour .But I have dared to do it with regular sponge recipe.Filled with mango mousse and mango jelly this cake tastes mango in every bite .Bake the pattern first and later the sponge .

   Aaam nahin toh aam jaisa hi sahi

Cranberry delight| Cranberry mousse layered naked cake - 1 blogoversary | Celebrating 1 year of blogging with cranberry mousse layered naked cake|Sponge cake layered with cranberry whippped cream

THE FOOD FACTORY   turns 1 (year old) this week , to be precise on 18 September. 

A baby ( my blog) that was delivered out of passion , nurtured with proper nutrition(recipes) .. taking tiny steps ...some times stumbling upon,raising again , celebrates its first birthday (blogoversary).

This day(18 Sept) last year I had pressed the "publish" button for Chinese bhel with shivering hands and a lot of anxiety to dive into this vast ocean named 'blogosphere".My blog went live in  this world of Internet .

Designer swiss roll | Patterned swiss roll

After one failure ,finally nailed it .The first one was harder so could not find its place in the blog(i blog only successful trials).finally presenting here the ..."DESIGNER SWISS ROLL"

This is a Swiss roll or a roulade with a design and hence a designer roll .What is a Swiss roll ?A Swiss roll is a soft sponge cake rolled and filled with cream or jam or any filling of your choice.My kids love Swiss roll and have it for  snacks in their lunch box  .

I usually make plain roll ,but this time i had gone for a patterned one .this was hit with my kids and they loved it to the core .kids always love cakes, and when their favourite cake is served with a novelty .....the broad smile hanging on their faces is worth the energy utilised in executing it .   

So what r u waiting for ?just go ahead and bake one such to impress your loved ones .

Lets start baking........

Neujarhrs pretzel

An another new year , the first month of the year ....it seems it was 2 days prior that this month has started ,but actually its mid Jan ...phew!!!the days are passing by.... as a blink of an eye.For this months baking partners challenge  we were suggested 2 recipes by Swetha of Tasty curry leaf .

One was a pizza and the other one was this Neujarhs pretzal.I went with the second one as I was very keen to try the shape and the  smell of bread, baking in the oven drives me more crazy towards it  .

These  are a speciality across Europe especially Germany. They are supposed to bring Good Luck and Prosperity if consumed at midnight or before breakfast on New Year’s Day.

There are several stories behind the origin of these and also pretzel is the universal bakers emblem. Its neither sweet as cake nor plain as bread. What makes the New Years Pretzel separate from other breads is the icing and decoration with candied cherries and nuts.It is a simple recipe as of bread but the hero of this recipe is the shape .....

My kids loved the shape of the pretzel so much that S started asking me the shape and was keen to try it with her play dough .

I have quartered the given recipe to suit to my needs,you can double the recipe .I have avoided the icing part as my kids had severe cough ,you can go with it .

Now over to the recipe .....