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Carrot Orange Muffin start

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The New Year has started with a nice sweet entry. It was a big bang for me, which is completely ok as far as I go. But since it was a new year, I had to make or bake something special to herald this new beginning.

So I thought of making something which I had not baked before. What better way I say. And the end result??? This marvellous looking golden coloured delight called Carrot and Orange muffins. As you can see and guess, in the enthusiasm to make something new, I ended up with a little bit extra batter, which turned into my tea cake.

Im sharing the recipe in hope that maybe you would like to try it out too. In case you do, don’t forget to let me know how you liked it or didn’t.


  • 150 g – self raising flour
  • ½ teaspoon baking powder
  • 75 g – caster sugar
  • Finely grated 1 orange rind and juice
  • Medium sized 1 carrot grated
  • 100 ml milk
  • 2 eggs
  • 2 tablespoon fats/margarine
  • 1 pinch nutmeg
  • 5 drops orange essence (optional)
  • Orange marmalade for glace



  • Preheat your oven on 200˚ C (400˚ F)
  • In a bowl, mix together milk, eggs, orange juice, margarine, nutmeg and essence.
  • In another bowl sift together flour and baking powder, mix it with a spoon and add grated carrot and orange rind.
  • Add the flour mixture to the liquid egg and milk mixture and mix until blended well. You do not have to beat it up till fluffy, like we do in the case of a sponge cake.
  • Line your muffin bowls with muffin paper cases and fill the cases two-third with the mixture. Incase you are making a tea cake, grease or line in your bread tin and pour in the mixture.
  • Cook in the preheated oven for 20-30 mins or till a skewer, when inserted, comes out clean.
  • Once cooked, take it out of the oven and take the muffins and place it on a tray or wire rack to cool. You can let the cake be in the mould till it cools down a little.
  • Brush the tops with marmalade and serve while its still warm and hot


End result 🙂


Perfect cake victory

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So I have tried on various occasions to come up with a perfect chocolate sponge cake. One that can make hearts melt and mouth water.

And at last I managed to make the miracle happen.

So this is what my perfect sponge cake looked like.

I realized that right amount of fresh cream + right amount of eggs = perfect sponge cake

Now I wanted to push my luck further and decided to go with creating a ganache icing for the cake and ended up with another star on my shoulder.

End result????

When I look at my own creation, I can’t help but feel proud.

Here is the recipe for the cake and ganache:


  • 450 ml fresh cream
  • 50 ml Liquid glucose
  • 250 ml dark chocolate
  • Sugar to taste (only if you chocolate does not have sugar)



  • In a deep pan, mix cream and glucose till the mixture comes to boil.
  • Add sugar in the mixture and take it off the heat. 
  • Pour the cream mixture on the chocolate and mix till the chocolate has melted and texture of the mixture is nice, glossy and chocolaty. (yummy)
  • Put the mixture in the refrigerator to set.



  • 250 ml fresh cream
  • 250 ml sugar (make powder of the sugar once you have measured it)
  • 250 ml all purpose flour
  • 5 tbsp good quality cocoa powder
  • 4 eggs
  • one tsp vanilla essence
  • one tsp baking powder
  • one pinch salt
  • one pinch baking soda (soda bi-carb)



  • Put the oven to preheat on 200 degree
  • In a bowl mix cream, sugar, eggs, and vanilla essence. Whisk the mixture till sugar grains have melted.
  • In another bowl mix flour, cocoa powder, salt, baking powder and baking soda. Mix the dry mixture well
  • Add the dry mixture to the wet mixture (cream mixture). Mix the mixture well.
  • Pour the mixture in a greased cake mould and put it in the oven for close to 45 min or till well cooked.
  • Set the oven to 180 degree
  • Once your cake is done, take it out of the oven and keep it to cool.
  • When it has cooled down, cut the cake from middle.
  • apply a generous helping of Ganache.
  • Place the top cover and apply another coat of Ganache.
  • Make swirls on the top with the help of your finger and lick the left over ganache off your fingers


Tadda….. Your cake is ready 🙂

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