Pineapple n Cottage Cheese Cake(eggless)

As you might have noticed i  am not active for the past few weeks on my blog due to my health reasons. Hopefully, will be more active from next month. Its time for Potluck Party Cyber Style. i got this opportunity to make this wonderful yet very different cake. If you ask me, i would never have thought of this combination. Cottage Cheese and Pineapple in a cake, unique isn't it. Thanks to Rachana Shah for this wonderful recipe. I made few changes to the recipe. I added store bought pineapple preserve and did not make it at home. Also used wholewheat flour instead of all purpose flour.
Click here for original recipe.
So lets check the recipe.... Happy cooking...

Ingredients:

Cottage Cheese(Paneer) - 3/4 cup
Wholewheat flour - 3/4 cup
Granulated sugar - 3/4 cup
Butter - 60 gms(unsalted)
Baking powder - 1 1/2 tsp
Baking soda - 1/2 tsp
Preserved pineapple - 3/4 cup
Pineapple essence - 1/2 tsp
Pineapple syrup - 2 tbsp
Milk - 1/2 cup
Vinegar - 1/2 tsp

Method:

Preheat the oven at 180 degree Celsius.

Sieve wholewheat flour, baking powder and baking soda in a bowl. 

Beat butter till creamy and add grated paneer to this and beat till smooth. Now add sugar and beat till fluffy.

Now add sugar and beat till fluffy.Add milk, vinegar and pineapple essence. Mix well.  Now add the flour mixture with a spoon and mix well. Do not over mix the mixture. 

Now add pineapple syrup and preserved pineapple pieces and give it a final mix.

Line a 8" cake tin (round or square). Arrange few pineapple slices in the tin and pour the batter in the tin.

Bake for 40 minutes. Check with a toothpick. If it comes out clean, the cake is done. Allow the cake to cool down and serve.

Sieve wholewheat flour, baking powder and baking soda in a bowl. Beat butter till creamy and add grated paneer to this and beat till smooth. Now add sugar and beat till fluffy.Add milk, vinegar and pineapple essence. Mix well.  Now add the flour mixture with a spoon and mix well. Do not over mix the mixture. Now add pineapple syrup and preserved pineapple pieces and give it a final mix. Line a 8" cake tin (round or square). Arrange few pineapple slices in the tin and pour the batter in the tin. Bake for 40 minutes. Check with a toothpick. If it comes out clean, the cake is done. Allow the cake to cool down and serve.

 PCPS...

Whole wheat Carrot cake

I always look for low cal, nutritious and healthy food. The other day I was watching a show about how we can replace sugar with natural ingredients and I was really inspired by that. I decided to bake all natural cake. I had a few baking disaster previously hence I shy away from baking. But not anymore as I have decided to bake atleast once a week. 
I made this cake with all natural ingredients(no sugar at all :-)
The cake came out beautiful and tasted delicious.
So enjoy making this guiltfree cake.... Happy cooking.

Ingredients:

Whole wheat flour - 2 cups
Baking powder - 1 tsp
Baking soda - 1 tsp
Cinnamon powder - 1 tsp
Vanilla essence - 2-4 drops
Eggs - 2
Milk - 1 cup
Oil - 1/2 cup
Honey - 1/2 cup
Shredded carrots - 2 cups

Method:

Seive the flour, baking powder, baking soda and cinnamon powder and combine them.

In a separate bowl, combine the milk, honey and oil and whisk. 

Add the eggs and continue to whisk. 

Add the flour mixture into the milk mixture until combined.

Stir in shredded carrots and mix well.

Put the mixture in the baking tray. Cook for 13-15 minutes at 180 degrees.

Oil the baking tray. Shred the carrots. Preheat the oven to 220 degrees. 
Seive the flour, baking powder, baking soda and cinnamon powder and combine them. In a separate bowl, combine the milk, honey and oil and whisk. Add the eggs and continue to whisk. Add the flour mixture into the milk mixture until combined, then stir in the carrots. Put the mixture in the baking tray. Cook for 13-15 minutes at 180 degrees.