ORANGE AND CRANBERRY CAKE (SUGAR-FREE AND GLUTEN-FREE)

Do you love your festive treats which are super delicious and not overloaded with sugar??

Well this sugar-free and gluten-free Orange Cranberry cake must be your answer.

It's the holiday season and we all are pumped up high with sugar intake with all the festive goodies and indulgent treats...hence made this super scrumptious sugar-free and gluten-free Orange Cranberry cake as i didn't want to deprive myself from festive treats and yet keeping an eye on that calorie intake.

This moist gluten-free cake is also Keto friendly recipe which is made with almond and oats flour with citrus notes from orange zest and dried cranberries. Sweetness is added with erythritol sugar which is a great substitute for the regular sugar for sugar-free treats without compromising on the taste of that normal sugar. This doesn't have any aftertaste like some other sweeteners.

Do give it a try, as I'm sure you are gonna love it. Do share your comments and feedback below to know what's your verdict on this sugar-free and gluten-free version of this amazingly delicious cake !

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PREP TIME: 20 minutes

BAKE TIME: 60 minutes

PASSIVE TIME: 2 hours

SERVES: 12-16 slices

INGREDIENTS

For cake

• 150g unsalted butter, room temperature

• 280g / 1 1/2 cup erythritol sugar

• 3 eggs, room temperature

• 2 1/4 cup Almond meal

• 1 cup rolled oats, ground into flour

• 1 tbsp + 1/4 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 2 large navel oranges, zest and juiced

• 1 tsp vanilla essence

• 1/3 cup dried cranberries

For frosting

• 100g butter, room temperature

• 1 tbsp orange zest

• 200g agave sugar, powdered

• 2 tbsp cornstarch

• 1/4 cup almond milk, room temperature

• 1/2 tsp vanilla essence

For garnish

• 1 navel orange, sliced and quartered

• Fresh rosemary sprigs

• Handful of fresh cranberries, some cut in half

Equipment needed

• 12" x 4" loaf pan

METHOD

1. Preheat the oven to 180°C. Grease and line a large baking loaf pan with parchment paper which should be overhanging an inch from both longer sides. Clip the overhanging paper with wooden pegs to stop them falling on top of the raw batter in the oven.

2. Zest the two oranges and juice them.

3. In a bowl, sift the almond flour, oats flour, baking powder, baking soda and salt. Keep aside .

4. In a stand mixer bowl, fitted with paddle attachment, beat the butter and erythritol sugar on medium high speed until creamy and fluffy.

5. Add eggs, one at a time and beat for 2 minutes until combined. Add 1/3 cup orange juice, 1 tablespoon of orange zest and vanilla essence. Beat for another minute.

6. Add half the sifted dry ingredients to the wet mixture. Keeping the mixer on low speed, mix for few seconds until just combined. Add the rest of the dry ingredients and mix on low speed again until just combined. Do not over beat.

7. Fold the dried cranberries in the batter and pour into the prepared pan. Bake in pre-heated oven for 55-60 minutes or until fully baked. Turn the loaf pan once halfway through baking. Check the cake after 45-50 minutes, if you feel the surface of the cake is golden brown already and your cake is still raw from the center, using the oven mitts cover it carefully with aluminum foil to stop it from burning and let it bake further until completely baked. Keep checking every 5 mins inserting the skewer as each oven is different.

8. Let the cake sit in pan for 40 minutes to an hour before removing on the wire rack to cool completely.

9. For frosting, sift agave sugar and cornstarch through a fine sieve and ensure there are no lumps.

10. Using a handheld mixer or stand mixer, beat the butter until soft and creamy. Add sifted sugar mix and beat on medium speed until fluffy and pale. Add vanilla and almond milk, mix again on medium speed until soft and well combined. Don’t overwork as the butter may separate.

11. Gently fold in the orange zest and spread the frosting on top of the cooled cake. Decorate with orange quarters, fresh cranberries and rosemary sprigs.

COOK'S NOTES

• Erythritol sugar is an alternative sugar derived from sugar alcohols and is a good substitute for the regular sugar to keep your GI index in check.

• This recipe is suitable for people who are diabetic, allergic to gluten or following a Keto diet.

• Erythritol is used slightly more than the regular sugar because of its sweetness levels. So the ratio is, 1 cup regular sugar = 1 1/3 cup erythritol. It’s sugar level is generally 70% of the regular sugar. Hence, if you are using the above recipe and replacing it with regular sugar, please check the ratio and use accordingly.

• Monk fruit sugar or xylitol sugar can also be used instead of erythritol as a replacement for regular sugar. You may also combine the two sugars to sweeten the cake.

• You can enjoy this cake without frosting as well but the frosting makes it extra moist and gives it a depth of flavour and looks pretty with garnish at the same time.

• To make frosting, you may also use erythritol sugar instead. Blend the erythritol sugar into powder before using it for frosting.

• The cup measures used in the recipe above contains 250ml in a cup. Hence 1 cup = 250ml. Please use correct measurements for best results.

• Please ensure all your ingredients are at room temperature as it makes a huge difference in the texture of your cake and frosting.

• Cake can be kept for up to a week in an airtight container in the refrigerator.

TIL BHUGA

Til Bhuga, a heart-warming, wonderful winter sweet made from khoya (mawa or reduced milk) and sesame seeds. It's a makar sankranti and Lohri special sweet…truly adorned and relished during this festive week to celebrate the harvesting festival. This easy to make winter sweet just melts in your mouth and the sesame seed coating provides a subtle crunch, and gives you warmth. It’s a must to have during this time of the year.

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PREP TIME: 3 hours (if making khoya from scratch)

PREP TIME: 5 minutes (if using readymade khoya)

COOKING TIME: 5 minutes

ASSEMBLY TIME: 15 minutes

MAKES: 20-25 pieces

INGREDIENTS

• 350g khoya

• 200g confectioners sugar

• 350g white sesame seeds

• 1/4 tsp cardamom powder

• 1 tsp ghee

• 25g green raisins

For Khoya

• 2 ltrs double fat milk/ full fat

METHOD

1. To make khoya, pour the milk in a heavy bottom wok. Keeping at medium high heat and stirring frequently bring the milk to boil. After it reaches boiling point, reduce the heat to low and keep stirring constantly in very frequent intervals, after every one or 2 minutes. Once it’s reduced to 1/3 quantity and starts becoming thick, keep stirring constantly without leaving the sight of it. Reduce the milk completely until it starts leaving the pan and become like a solid lump consistency.

2. In a large pan toast all sesame seeds on a medium low heat until lightly toasted but not browned. It should still stay white in colour. Remove from the pan and cool.

3. In a bowl separate 70g of sesame seeds for later use. In a grinder, grind rest of the sesame seeds to a slightly coarse powder.

4. In a microwave safe bowl, add khoya and warm for a minute until slightly warm and soft in consistency. (You can also warm the khoya in the pan on a low heat). Add ground sesame seeds, sugar, cardamom powder and half tsp ghee. Mix well until combined.

5. Now greasing the palms with remaining ghee, shape them in flat laddu, place a green raisin on top and roll it in the remaining sesame seeds.

6. Repeat with the rest of the mix and serve.
   

COOK'S NOTES

• This dessert can be easily prepared in a short time if you are making with readymade khoya.

• I made the khoya from scratch in a traditional way and the results are incredible. But if you do not have time, you can always make this Indian sweet (traditional mithai) from the readymade khoya which is generally available with mithai shops (Indian sweet shops).

• Please ensure that the readymade bought khoya is prepared traditionally and not from the milk powder as you won’t get the same results and taste you are looking for.

KESAR MALPUA

Saunf and Elaichi Malpua with Kesar Kheer! So yum!

Last week during Eid break weather was gloomy and so cloudy in Muscat and we were under complete lockdown…Hubby was in a mood to rustle something to curb his sweet cravings and suggested to make Malpua and Kheer…immediately he took the charge and made this amazingly delicious kesar kheer (of course under my guidance) !😉😁

And I made these fennel and cardamom Malpuas dunked in kesar syrup…ah the crispy warm Malpuas and deliciously cold n creamy Saffron Kheer (rice pudding) was such a delight to enjoy in this perfect weather. What is your favorite rainy day treat???

PREP TIME: 30 minutes

COOK TIME: 25-30 minutes

SERVES: 12-14 (depending on the size)

INGREDIENTS

For Malpua:

• 100g Milk powder (full cream)

• 1/3 cup single cream or cooking cream

• 1 cup plain flour

• 1 1/4 cup milk (full cream) plus 1/4 extra if required

• 1 tsp fennel, lightly crushed

• 1/2 tsp cardamom powder

• 1 cup ghee for shallow frying + more if needed

For Sugar syrup:

• 1 1/2 cup white sugar

• 1 1/2 cup water

• Big pinch of saffron

For Garnish:

• 1 tbsp slivered pistachios

• Few saffron strands

• Few dried rose petals and buds

• Silver or gold leaf

METHOD

1. In a small glass bowl, add milk powder and cream, mix together and place it in microwave on high for 1 minute. Remove from microwave, give a quick mix and put it back in for another minute. Mix again and heat for another 30-40 seconds in microwave. Mix and leave the khoya to cool completely.

2. Put cooled khoya and half of the milk in the blender and blend to make smooth paste. Pour the mixture in a large bowl, add rest of the milk and whisk. Add sifted flour, fennel and cardamom powder to the milk mixture, whisk together to make smooth lump free batter. Add bit more milk if the batter looks thick. It should be slightly thinner than the pancake batter consistency. Leave to rest for 15-20 minutes.

3. Meanwhile make the sugar syrup. Dissolve saffron in 2 tbsp water, let it stand for 5 minutes. Pour water, sugar and soaked saffron, bring to boil and reduce the flame and cook until it forms one string consistency. Do not make the syrup too thick else the malpuas won’t soak in the syrup. Let it cool and come to slightly warmer temperature.

4. Heat ghee in shallow pan, reduce the flame to medium. Pour a ladle full of batter in hot ghee for each malpua, and let it spread on its own. (Make 3 or 4 Malpuas at a time). Let the malpuas cook on one side for 2 -3 minutes or until there is no runny batter left on top. Carefully turn them around with the slotted spoon and cook for another 2 minutes until the edges are crisp and both sides look golden brown. Drain on absorbent paper for 1 minute. Repeat with all batter.

5. Now dunk the malpuas in sugar syrup for few seconds and place them on serving platter. Drizzle extra syrup on top and garnish with pistachios, rose petals, saffron strands and silver leaf. Serve warm with cold kesar kheer or rabri!
   

COOK'S NOTES

1. I made khoya at home using the milk powder and cream for the recipe. If you have access to fresh khoya use 100gms of that instead.

2. Make sure Malpua batter is lump free and is rested for at least 15-20 minutes before frying them.

3. I like the malpuas semi-thin (neither too thin or too thick) but if you like thin malpuas you can add little more milk in batter and change the consistency slightly thinner and vice-versa, add bit more flour to make it slightly thicker malpuas. It’s a personal preference.

4. You can also flavour the sugar syrup with rose water or cardamom as well instead of saffron.

5. Do not keep the syrup consistency too thick as Malpua will not soak the syrup in. Neither it should be too thin in consistency as the malpuas won’t stay crisp enough when dunked in thin syrup. It will make them bit soggy.

6. Don’t fry the malpuas on high flame, neither on low as both temperatures are not good for getting that perfect crispness and golden colour. Higher temperatures will it burn from outside and the inside will it be raw. Vice-versa, low flames make the malpuas soak in too much oil and will not get that colour and edges won’t turn crisp.