” Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”
George Eliot

Sweet Potato Pound Cake with salted butter caramel sauceSweet Potato Pound Cake with salted butter caramel sauce.  Autumns here. There’s a nip in the early morning air, and the nights are getting cooler each passing day. The weather’s changing and suddenly earthy, warm, spicy feels good. I love the way one season gives way to another, inspiring you to move from one ingredient to ingredient, light spices to moorish ones. Fall is in the air. With it cinnamon, cloves, nutmeg, mace all dance in the air with heady aromas.

Sweet Potato Pound Cake with salted butter caramel sauce The tin of pumpkin pie spice calls my name come October. It’s a strange connect and a warm one too. Felt like a Pumpkin Pie Spice and Walnut Loaf Cake with Buttermilk Frosting was to be baked again. I did shift gears suddenly. All thanks to a rather late discovery over the past couple of years, the sweet potato. This very humble root vegetable, earthy, flavourful, unassuming, surprisingly sweet and quite delicious, offers immense possibilities.Old DelhiSweet potatoes are also a quintessential part of Old Delhi, especially in winter. Street carts piled high with sweet potatoes roasted in coal, that taste is quite unparalleled, best enjoyed then and there. Chopped up and tossed in lime juice and a typical chaat masala, or spice mix, I don’t bother recreating that at home. It’s the ambiance of the old city that adds to the flavour! So at home it is often a salad, tikkis, oven roasted fries {absolutely delicious}. Then 2 days ago, this cake happened. Sweet Potato Pound Cake with salted butter caramel sauceI tried to keep it a whole food cakesweet potato puree + brown sugar + whole wheat flour + homemade sweet butter. An experiment with fingers crossed. An experiment off an earlier wholegrain pound cake recipe. You will notice optional walnuts in the ingredients listed. I was never really sure how edible the cake would turn out to be, so I skipped them. It turned out unexpectedly delicious. Moist, full of flavour and even better the next day. Was even good cold out of the fridge. An earthy rustic treat!

Sweet Potato Pound Cake with salted butter caramel sauce The deep dark salted butter caramel sauce made a good experiment better! That I am addicted to it is all the fault of the Cookaroo. She swears by this sauce from Smitten Kitchen and is never far from deliciousness. It’s  fabulous to store in the fridge. Drizzle over just about anything to add to the oomph. Reminds me  of the chewy taffy that the nuns used to sell at the tuck shop at school in Bangalore. Also of the gooey insides of the 5 Star bars that fascinated and tempted the sweet tooth when young.  The salted edge is what makes this sauce a winner. Must warn you that it is very addictive, and can burn the greedy tasters tongue. Pairs beautifully with cakes and especially fall flavours – pears, apple, pumpkins,walnuts …

Wild figs goolar

Autumn produce - Sweet Potato, Wild figsDid I forget figs? With fall here, the produce is changing. Exciting times ahead as far as food goes. I am having a field day literally! With the camera my trusted companion, this cannot be a better time of the year for moody shooters like me. From buying up sweet potatoes like there’s no tomorrow, to foraging wild figs {goolar}, autumn is keeping me busy.Sweet Potato Pound Cake with salted butter caramel sauce

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Also find me on The Rabid Baker, The Times of India


“As long as there was coffee in the world, how bad could things be?”
Cassandra Clare

Coffee chocolate panna cottaDark Chocolate Cream with Coffee Panna Cotta. OK, it’s another ‘dessert in a glass’, yet another panna cotta, chocolate again, and coffee all over again! That’s the combination that rules my world, makes me happy, is a comfort fix, is uber indulgent too. To top it off, it’s a quick make ahead dessert that everyone enjoys a lot. Justifies it a bit, right?

Coffee chocolate panna cotta If you’ve never made a panna cotta, maybe the time is now. Since I’ve shared panna cotta so often before, this is going to be a short post.  If you love it as much as I do, then you know what I mean. We’re on the same page. Play around with the recipe to suit your palette. If coffee is not your thing, then maybe do a dark chocolate vanilla version. Or one that we really enjoyed equally when I did one with the bitter orange marmalade. That was phenomenal too.

coffee chocolate panna cotta

GV8A83521Just penning these words has given me a whole bunch of new ideas. What is you favourite way to a panna cotta?

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“Chocolate is natures way of making up for Mondays”

Almost Flourless Bittersweet Chocolate Cake Almost Flourless GF Bittersweet Chocolate Cake … just one of those thoughts you wake up with and possibly one of the easiest cakes to bake. One of the most indulgent as well, if you love intense, deep, dark chocolate that is. The cake tastes better the next day as it chills in the fridge, and the flavours mature.Almost Flourless Bittersweet Chocolate CakeSorry I keep going missing from the blog ever so often. Life seems to be on some kind of race track. Even though I don’t feel like I’m doing much, the months are galloping by. Bat an eye lid and you’re into the next month. I have dozens of unposted blogs in my drafts folder, all waiting in the sidelines for want of images to be processed. I promised myself in the beginning of the year that I would be better organized, blog more often, and what not.Almost Flourless Bittersweet Chocolate Cake Clearly that didn’t happen! It’s simpler bakes like this that I feel the immediate need to share, like something that everyone should bake. It uses kitchen staples, minimal ingredients, is minimum fuss and quite delicious to serve up. If you don’t have ground oats, use normal ones. The texture might vary slightly. oats If you don’t have oats at all, think different flours. Wholewheat flour {aata} will work if GF is not your concern. Alternatively, you could use buckwheat flour {kuttu ka aata}, amaranth flour {rajgira}, even almond meal or walnut meal. If using different flours, please begin checking for doneness 45 minutes after you pop the cake in. Different flours, nut meals etc have different liquid absorption ratios. We wouldn’t want an over baked, or for that matter, an under baked cake, would we? Chocolate walnut gateauBaking with alternate grains and nut meals is always fun. Here’s a  Chocolate Walnut Gateau I baked with walnut meal and oats a short  while ago for Fit Foodie. It’s gluten free and quite moorish. You can find the recipe here. This Almost Flourless Bittersweet Chocolate Cake is a twist on the first cake I ever baked for Saffola Oats at FitFoodie.in, one that was shot for Food Food channel too. Saffola recipes collageThe engagement was one of the best I had as it’s pushed me to experiment like never before. The collaboration continues and is a really enjoyable one.

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Also find me on The Rabid Baker, The Times of India

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