Butterscotch Ice Cream Cake

Butterscotch Ice Cream Cake

Ingredients:
2 cups all-purpose flour
11/2 cup firmly packed brown sugar (I have used a combination of light and dark brown sugar)
100 gm salted butter, softened (If you are using unsalted butter then add 1/2 tsp salt to the flour)
1 tsp vanilla essence
1 cup milk, room temperature (full cream milk will give more richness to the cake)
2 eggs
3 tsp baking powder
1 liter vanilla ice cream
1 liter butterscotch ice cream
4-5 Alpenliebe, coarsely crushed- this is a caramel candy (optional)
Butterscotch sauce (optional)
Method:
Pre-heat the oven to 175 degrees C and place the rack in the center of the oven. 
Sieve together flour and baking powder. Also add salt if you are using unsalted butter. 
In a separate bowl whisk together butter and sugar until it is smooth in texture.
Add the vanilla essence. Beat in the eggs. Add one at a time so it will be easier for you to whisk.
Fold in the flour mix little at a time along with the milk. Mix to form a smooth batter.
Grease a spring-form pan. I have lined it with parchment paper. Now pour the cake batter in this and bake until a tooth pick inserted at the center of the cake comes out clean. Time to bake can vary from oven to oven so keep a close eye on the cake. In my oven it took almost 45-50 mins.
Remove the pan from the oven and let it cool completely. Butterscotch sponge cake is now ready.
Once the cake cools remove it from the pan and cut into half to form two layers.
Keep the butterscotch ice cream at room temperature to soften it. Make sure it doesn't melt you just have to soften it.
Place one layer of the cake back in the pan. Place the ice cream on it. Smoothly spread the ice cream on the cake layer. Now place the second cake layer on this. Once done place the pan in the freezer to set the ice cream layer. It can take 2-4 hrs for the ice cream to set.
Soften the vanilla ice cream to make the top layer of the cake. Take out the cake pan and place the vanilla ice cream on the cake to form the top layer. Smoothly spread it. You can sprinkle the crushed candies to decorate the top layer. You can even use butterscotch sauce for decoration like I did. Click the link for Butterscotch Sauce Recipe . Once done place the cake back in the freezer to set. 
Butterscotch Ice Cream Cake is ready to serve.
Tips!
Dip the knife in hot water, wipe it and then cut the cake with it. 
You can use ice cream flavour of you choice. 

Strawberry Sauce

Strawberry Sauce

Ingredients:
250 gms fresh strawberries, washed, huled and cut into small pieces
3 tbsp white granulated sugar, as per taste
1/2 tsp lemon juice
2/3 cup water
Method:
Put the strawberries,sugar,lemon juice and 1/4 cup water together in a heavy bottom pan. On low heat let the strawberries cook until they are soft and mushy. Lemon juice will bring out the flavour of strawberries.
With the help of a masher mash the strawberries.
Add 1/2 cup water and boil the sauce on high flame until you get a nice sauce like consistency. Keep stirring in between. If you want a smooth sauce you can grind the strawberries but I prefer it this way.
Strawberry sauce is ready and you can serve it with pancakes or french toast. This recipe makes a cup of strawberry sauce.

Pancakes

If you are looking for an easy recipe for breakfast then Pancakes is one option. This is quick and easy to make. It tastes good with a cup of hot tea or coffee. I had my first Pancake in Dubai at IHOP. It tasted so good that I had to try it at home. So here is the recipe that I use to make Pancakes at home.

Pancake with Strawberry Sauce

Pancakes with Golden Syrup

Ingredients:
1 cup all-purpose flour
1 cup milk, room temperature
2 tbsp white granulated sugar
1 egg
11/2 tsp baking powder
2 tbsp unsalted butter, melted
1/4 tsp salt (You don't need salt if you are using salted butter)
Butter or clarified butter or oil for greasing

Method:

1. In a bowl whisk together flour, baking powder, salt and sugar.
2. In a separate bowl whisk together egg, milk, and melted butter.
3. Make a well in the center of the dry ingredients and pour the wet ingredients in it and stir. Stir just until all the ingredients are combined. Remember not to over  mix, it is okay to have a lumpy batter.
4. Heat a frying pan over medium high heat. Lightly brush the pan with butter or oil. You will have to adjust the heat while frying the pancakes.
5. With the help of a small ladle pour the pancake batter onto the pan. When the bottom of the pancake is brown and there are bubbles on the top surface, turn over. Cook until lightly browned. 
6. Repeat the process with the remaining batter. 

Serve hot pancakes with maple syrup/golden syrup/honey/strawberry sauce.
This recipe serves approx 8 pancakes.

Pancakes

Adapted from Stephanie Jaworski's recipe.

Brownie

Brownie

Ingredients:
3/4 cup all purpose flour
1 cup granulated white sugar
1 tbsp warm water
1 tsp instant coffee powder (I have used Bru)
1 tsp vanilla essence
150 gms dark chocolate cut into small pieces (I have used Toblerone)
100 gms unsalted butter, room temperature
1/4 tsp salt
2 tbsp unsweetened cocoa powder
3 eggs
Method:
Pre-heat oven to 180 degrees C or 350 degrees F and place the rack in the center of the oven.
Lightly spray or butter a cake pan. I have used parchment paper instead.
Melt the butter and the chocolate together. I have done this in a microwave you can even use the double boiler method. It takes around 30-40 secs to melt the chocolate in a microwave.
In a separate bowl, stir the coffee powder in warm water. Coffee brings out the chocolate flavour.
Add sugar and cocoa powder in the melted chocolate and butter mix. Stir.
Now add the vanilla essence, coffee liqueur and the eggs. Add one at a time and beat well after each addition.
Fold in the flour and salt to form the brownie batter.
Pour this batter in the prepared cake pan and bake it for 25-30 mins or until a toothpick inserted at the center comes out with few moist clumps clinging to it. In my oven it took 30 mins.
Remove from oven and let it cool.
Brownie is ready to serve. You can serve it with chocolate sauce.
This recipe will make 10 fairly large brownies. This brownie has a nice dry crust and is slightly fudgy inside.

Adapted from Stephanie Jaworski's recipe.

Fruit Cake (No alcohol)

Fruit Cake

Ingredients:
1cup candied fruit
1/3 cup rasins
1/3 cup dried strawberry
11/2 cup all-purpose flour
3 eggs
1/2 cup milk
100 gms unsalted butter, room temperature
1/2 cup white granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla essence
1/4 tsp almond essence
1/2 cup ground almonds
Zest of an orange
Method:
Preheat oven to 180 degrees C (350 degrees F). Place the rack at the center of oven.
In a bowl sieve together flour,salt, and baking powder. Whisk in the ground almonds and orange zest.
In another bowl beat the butter and sugar until light and fluffy (creaming).
Add the eggs, vanilla and almond essence. Beat it well.
Add the candied fruits, strawberries, and raisins . Mix again.
Fold in the flour mixture little at a time along with the milk. 
Grease a cake pan. Transfer the cake batter to the pan.
Bake for 55-65 mins or until a toothpick inserted at the center of the cake comes out clean.
Remove from oven and let it cool on a wire rack. 
I had stored the cake in an air tight container for two days before serving. This allowed all the fruit flavours to mingle well.
Fruit cake is ready to serve.
Tips:
> To make the almond powder, microwave the almonds for 2-3 minutes and let it allow to stand. This will make the almonds crisp. Cool and grind it in a mixer. I used the pulse button to coarsely grind it.
> If you find that the cake is browning too much, cover with an aluminium foil and then bake.

Adapted from Stephanie Jaworski's recipe