Baking |Light Pumpkin Pie … pie that thinks it’s a cheesecake #fall #dessert #pumpkin

“Cut my pie into four pieces, I don’t think I could eat eight.”
Yogi Berra

Light pumpkin pie 1Light Pumpkin Pie. It’s difficult to not think pumpkin and get deluged by orange thoughts once fall is in the air. Come autumn, and pumpkin pie spice is the on the top of my head. It breaks my heart to say goodbye to stone fruit when summer draws to a close, and somewhere in the hot summer months I always forget the charm of fall. These days there’s loads of pumpkin on the table.

orangeOh the orange hues. persimmons, pumpkin {which is there pretty much all the year around here though}, and the little bitter kumquats. Such bright colours and so much fun! It’s around this time that the boy will gently come and request for a pumpkin cake on Halloween. For him it’s customary to ask. For me, it’s another opportunity to experiment. With a steady source of good quality pumpkin pie spice from the sister in the US, I am happy to take the pumpkin route.

fresh pumpkin pureeThe pumpkin pie came along in a hurry as usual. The ingredients were very basic with fresh pumpkin puree and some left over condensed milk thrown in. There was an orange sitting on the counter so in went some zest as a last minute thought, then a dash of Grand Marnier to compliment it. You can always skip the liqueur, but try and add the orange zest. The flavour  orange zest added was amazing.

Light pumpkin pieWhenever I experiment with pies or cakes, there is a sense of panic on the other side. Will it set, won’t it set. Will it slice cleanly, or maybe not??? Then again, hope it tastes OK! Heaved a mighty sigh of relief when it left the pan easily and didn’t flow like lava. YES! It had set. A few pictures, then a slice later, a sense of jubilation. It set beautifully AND was firm enough to be sliced, staying light and moussey!

Light pumpkin pieThe boy wolfed down a couple of slices in the evening. Is it dessert Mama he asked, before eying another slice. It was his after all, made on personal request. I would have done him a pumpkin pie latte on the side but I got a little lazy.

Light pumpkin pieThe husband gave it a thumbs up too. Is it pie, is it cake I asked? Cheescakey he said. It’s a pie that thinks it’s a cheesecake I guess.

Don’t miss a post
Also find me on The Rabid Baker, The Times of India


Dessert|Saffron Pistachio Indian Bread Pudding {eggless} … with Mauviel1830 @thekeybunch #copperware #dessert #Indian #Diwali

“I put the kitch into kitchen.”
Nigella Lawson,

Saffron Pistachio Indian Bread Pudding Saffron Pistachio Indian Bread Pudding {eggless} …. this is a post about bread pudding, the festival season, travel, cookware, memories, possessions, obsessions, food props & styling, connects and so much more. To begin with, a bit about the dessert. Fascinatingly, almost every culture across the world has it’s own version of bread pudding.Saffron Pistachio Indian Bread Pudding with Mauviel 1830 In many cases, eggs are an intrinsic part as they help to firm up the custard to offer a rich pudding. That version is often baked. We grew up with a no bake eggless version, quintessential in this part of the world. Locally referred to as Shahi Tukda, its translation quite literally ‘the royal bit{e}’!Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Inherent ingredients … bread of course {day old if possible} clarified butter, sugar, full cream milk, often  khoya {milk solids also known as mawa}, dry fruit. Saffron if you want to add to the flavours and give it that special touch. I love using saffron. A nice generous teaspoon and you have seductive, lilting flavours in your dessert.

edible rose petals & pistachios Mauviel1830Pistachio slivers, rose petals, beaten silver foil, more saffron … anything to make it even more festive. I thought it fitted right in with my newly acquired {read received as a gift} Mauviel1830 rectangular roasting pan. And there begins another connect … a food prop connect!

Food photography metal I am fascinated by food props. Metal, stone, wood, ceramic, stoneware. However, metal is my first love. Copper to get even more precise. Most folk who know me know well of my love for food props, vintage mostly. A trip to the Kashmir valley in March this year left me virtually breathless. The people, the places, the architecture, scenic beauty, an old world charm …Srinagar March 2014 Also old markets, spices and of course copper-ware. Loads of it. Old Srinagar market is filled with the most beautiful intricately engraved copper. The natives use it in everyday cooking; it’s a part of their life. There was only so much I could carry back. I had been warned about excess baggage!!

Food photography metal

Srinagar March 2014And then last week came something that I had never imagined. More copper. A gift all the way from Normandy, France. Not vintage, but something that left my heart going THUD THUD THUD!! A set of the most beautifully crafted, stellar quality copper and steel cookware form the iconic French brand Mauviel 1830! Take a look.

Mauviel 1930Around the same time, Sharon @ The Keybunch asked if I could do a guest post for her in October, maybe a travel destination with a recipe woven in for Diwali. Her blog is about beautiful spaces, stories, people,travel destinations, art, food, culture….love! I had Srinagar in mind it is one of the most stunning places on earth.

Srinagar, India ... paradise on earthSrinagar means a lot to me. A childhood connect, copper-ware, shikaras, houseboats, snow, saffron, rogan josh, goshtaba, bakeries, fruit, beautiful people … For the recipe, I wanted to use saffron. I’ve done a really nice Caramel Saffron Panna Cotta earlier, so this time opted for a simple eggless Indian Shahi Tukda or bread pudding.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 This Mauviel1830 rectangular pan offered me a perfect choice even though it’s a roasting pan. You can bake an egg custard bread pudding in the pan for a variation. Here is what I did. I tried to use as many of the beautiful creations from Mauviel1830 in this simple recipe. The adorable little pan was used to melt the clarified butter in. The copper bowl for whisking the milk, cream, and condensed milk, the heavy bottom saucepan for reducing the milk concoction…and of course the rectangular pan for final plating.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 It’s a really nice set, and using Mauviel made my experience totally memorable. I felt royal. You got to experience it to believe it. Each piece screams quality, feels great to hold, is crafted with care, and beautiful to look at of course…About Mauviel1830… as a friend rightfully commented on FB, Mauviel1830 is an investment.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Do head off to Sharon @ The Keybunch to find my simple, rich and indulgent yet rich Indian Shahi Tukda or Saffron Pistachio Indian Bread Pudding {eggless} recipe. It’s a quintessential Indian dessert, kept light by toasting the bread. Feel free to play around with spices and or/ingredients. The recipe is pretty basic. Use cardamom or star anise, maybe nutmeg for a change in flavour. Skip the condensed milk and use ricotta, mawa/khoya and sugar instead.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Have a warm and happy Diwali!

Don’t miss a post
Also find me on The Rabid Baker, The Times of India




style="display:inline-block;width:336px;height:280px"
data-ad-client="ca-pub-1388221618548295"
data-ad-slot="2399337252">

Baking | Prinsesstårta … or simply a princess cake for Pinktober #cake #dessert #Pinktober #pink

“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!”
C. JoyBell C.

Pinktober Princess Cake,  PrinsesstårtaPrinsesstårta … a princess cake my way to mark Pinktober. Every October begins with a pink cake in support of breast cancer research, or Pinktober, as it is popularly known. October is the National Breast Cancer Awareness month. International campaigns are run each year to raise awareness and funds for research. In addition, the campaign also offers information and support to those affected by breast cancer.

Prinsesstårta, Princess cake for PinktoberThe first week of October sees Mr PABs birthday and he’s grown used to a pink birthday cake. I might be torn for time, tired to the bone, might not bake a cake on any other occasion but the Pinktober one is never missed. Neither is the ribbon. You can see the pink on my earlier  Pinktober posts, else catch them on my PINK board on Pinterest.

The pink ribbon is an international symbol of breast cancer awareness. Pink ribbons, and the color pink in general, identify the wearer or promoter with the breast cancer brand and express moral support for women with breast cancer. Pink ribbons are most commonly seen during National Breast Cancer Awareness Month.

pink-ribbon-296x300A Princess cake or prinsesstårta is the lads most favourite cake of all time. Years ago I did a recipe testing for Helene of Tartlette which included a Bavarian cream. That was a princess cake of sorts. We still remember how fantastic that cake was, a benchmark of sorts for birthday cake.

A princess cake (prinsesstårta in Swedish) is a traditional Swedish layer cake consisting of alternating layers of airy sponge cake, raspberry or strawberry jam, pastry cream, and a thick-domed layer of whipped cream. This is topped by marzipan, giving the cake a smooth rounded top. The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose.[1][2]

The original recipe first appeared in the 1930s Prinsessornas Kokbok cookbook, which was published by Jenny Åkerström, a teacher of the three daughters of H.R.H. Prince Carl, Duke of Västergötland. The cake was originally called grön tårta (green cake), but was given the name prinsesstårta or “princess cake” because the princesses were said to have been especially fond of the cake.

Prinsesstårta, set upside downMy version of the prinsesstårta is a little off the traditional mark, just slightly. The layers of the traditional Swedish cake have jam and pastry cream. I skipped the jam as I thought my pastry cream was sweet enough. The dome of whipped cream wasn’t going to happen as I used a low fat 20% cream, so I stabilised it with gelatin. The dome happened in an upside down manner which is how I built up the cake and left it to set overnight.

PrinsesstårtaI hoped it would look fine the next morning …and it certainly did much to my delight! The other deviation was of course the marzipan cover for the cake. I made marzipan too that morning but it did not behave. At all. With October being unseasonably warm at 40C this year, the marzipan really sweated and wouldn’t roll out.almonds for marzipan

I had to do a rapid rethink as I didn’t want to jeopardise the poor stabilised dome. That would have been a disaster so my next best option was a chocolate coating, tricky but doable. The idea is to have the chocolate coating at a cool, or almost same temperature as the cream dome so that the dome doesn’t melt. It was touch and go. I won!! Sort of.

Prinsesstårta, Princess cake for PinktoberThe dome wasn’t as smooth as I expected it to be, or like I wanted it to be but given the weather, I was happy I had the cake covered! Left to set in the fridge, you can see the uneven bits, or maybe refer to it as an artisanal finish? Taking pictures was difficult again as the icing threatened to melt.

Prinsesstårta, Princess cake for Pinktober I used the marzipan to make a couple of hurried roses etc. Then the quintessential PINK ribbon. Minimalistic was the sensible and possibly only way to go. Stuck it all on and was just grateful to have a cake. Once cut, the honours done, it was fantastic to taste.

Prinsesstårta, Princess cake for Pinktober Much to my delight, the boy immediately exclaimed, “Yay, a Princess Cake! I just saw it on the Simpsons this morning.” What a delicious coincidence! The prinsesstårta layers behaved well while being sliced, the cake itself a winner on all counts {other than smooth looks!}. Light, airy, flavourful, creamy and a celebration! Try and challenge yourself to make this, right side up if possible, else use my way home. This is a cake every baker must make at least once. Must!

Swedish Prinsesstårta, princess cupcakes I’ve done a real fun version of Swedish Prinsesstårta Cupcakes with the Daring Bakers in May 2013. It was hot as hot can be back then, but much easier to do little cupcakes than one huge domed prinsesstårta. Also, then the marzipan was store bought and possibly more smoother and easier to handle than home made. If you rather do pretty cupcake prinsesstårta, then here’s the place to be.

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Related Posts Plugin for WordPress, Blogger...