Skip to main content

Found it!



It turns out my friend wasn't looking for pound cake at all. What finally met his approval as "THE CAKE" was this simplest loaf cake from Dorie Greenspan. At least, it started as Dorie's cake. Given the number of changes I made to the recipe, it's purely accidental it turned out to be as good as it did.

But there's no mistaking the fact it's incredibly simple. First off, I set my oven to preheat at 180C. Then, since I figured my silicone loaf pan could be a part of my previous cake problems, I lined the bottom and sides of a 7 inch metal cake pan with parchment.

My second problem, I reckoned, could have been the baking powder. If you are happy with the taste of commercial baking powder, by all means use that. I made my own by combining 2 parts cream of tartar with 1part baking soda. Sifted 2 tsp of this mix with 1 1/2 cup flour and 1/4 tsp salt.

In another bowl, I mixed 3 eggs, a cup of sugar, 1/2 cup yogurt and 2 tsp vanilla extract. Except I run out of caster sugar after I filled 2/3rd of the cup, and had to make up the quantity with confectioner's sugar. Who knows, the cornstarch in there might have helped the cake! And by the way, Dorie used sour cream not yogurt so switch to that if you like.

Whisk all these things until smooth, then add your sifted flour. Stir to combine and blend well with the liquid mix. Since this sounded way too plain to me, I also added a handful of candied citrus peel at this stage. Finally, pour in 1/2 cup canola oil. It will look like it will never mix with the batter but keep whisking and you will eventually have a glossy, well-blended mixture.

Pour in the cake tin and bake for around an hour. Start checking at 50 minutes and take it out when the toothpick inserted in the center comes out with no crumbs.

PS: If you are in Bombay and looking for canola oil, it's in one corner of the olive oil shelf at Hypercity.

Comments

notyet100 said…
glad to knw u got the recipe,..cake looks too good,..
Unknown said…
I've made this one, loved it too. It looks delicious. I always use regular sugar instead of castor, it isn't available anywhere nearby :(
CurryLeaf said…
AWESOME the cake looks.I trust DGreenspan.the recipes are doable/adaptable.
But where do you get cream of tartar.I have never ever seen it.I always substitute it with lemon juice.
Suma Gandlur said…
Cake looks wonderful and thanks for that lovely kadhi pakora recipe. :)

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…