Eggless Apple Cake

1 big red apple cut into chunks or 2 medium

3/4 cup sugar

1/2 cup oil

1/4 cup milk

1 and 1/2 cups flour

2 tsp baking soda (soda bicarb)

1/2 tsp garam masala

1/4 cup walnuts

2 tbsp tutti-frutti

Preheat oven at 350 F or 180 C.

Grease a loaf tin and keep aside.

Cook the apples in the microwave for about 3 to 5 minutes till soft.

Blend the apples in a blender till smooth.

Pour this into a mixing bowl.

Add sugar, oil, and milk and blend till mixed.

Sift flour, baking soda, and garam masala pwd.

Add to the apple mixture and mix lightly.

Add walnuts and tutti-frutti.

Pour into the loaf tin and bake at 350 degrees for 30 to 35 minutes.

Let cool for five minutes and then turn out of tin and cool an a wire rack.

Carrot Cake

I had a ton of flour, and dry fruits leftover from my christmas cake making saga. I had planned to make another batch of the cake for my friends as this cake is hard to come by in the US, one cannot just go buy it in a store. Anyway I was trying to get myself into a mood to make it, as I had a couple of dinner invitations, and this would make a good hostess gift, as this cake gets better the longer it is stored. But then I skipped the whole idea and decided to make a carrot cake instead after watching Ina Garten's Carrot and Pineapple Cake, here is the recipe, I followed it to the letter except did not use vanilla or cinnamon, as I did not have both of these ingredients.

1 pound carrots
1/2 cup fresh pineapple
2 cups sugar
1/1/3 cups oil
3 extra large eggs
2 1/2 cups flour plus 1 tbsp for mixing with the raisins and flour
1 tsp garam masala
2 tsps baking soda
1 tsp salt
1 cup raisins
1 cup walnuts chopped

• Preheat oven to 350 degrees.


• Butter 2 cake tins, I used a loaf tin and a 8 inch round tin. Line with parchment paper and butter and flour the tins.



• Grate the carrots using a box grater, do not use a food processor as this will make the cake too wet, and it won't hold it's shape.


• Chop pineapple finely.



• I used a hand mixer, beat the sugar and oil well.



• Add the eggs and beat till until light yellow.



• Sift together, the 21/2 cups flour with garam masala, baking soda, and salt.



• Add to the egg mixture and mix on slow speed.



• Toss the raisins and walnuts with the 1 tbsp of flour.



• Add to the cake mixture


• Then add the carrots and pineapple, stir well.



• Divide between the two pans, lace on a cookie sheet, and bake for 55 to 60 mins according to the recipe.
• But it took me 65 minutes maybe because of the high altitude. Check with a toothpick.


• Once baked place them over a wire rack to cool.


• The cakes were really tender even though the batter felt very heavy and dense while I was mixing it. The cake tasted like carrot muffin, yummy!!!