Creamcheese Vanilla Cake

Cake with Vanilla and Cream cheese 

This cake is very simple to make. It is similar to a ''pound cake'' in texture and density. However, it does take time and cannot be done in a rush. 

I prefer to use the bundt pan, but it has been made in a large deep round pan that can fit 12 cups of liquid. Start to bake it in a cold oven rather than a preheated one, which is traditional for most baking; this cake needs several changes in the temperature as it moves along. It takes approximately 90 minutes to cook. 
While it is large enough to feed about 20 people or even more, the left-overs can be used in a trifle, a tiramisu, tres leche pudding, or added to bread and butter pudding. 

Serve with a hard cheese, ice cream, and fresh fruit. It is most addictive when served warm and fresh.

Freshly baked in a bundt pan

Serves 20 or more people

250 g/ 8 oz unsalted butter
250 g/ 8 oz cream cheese
3 cups sugar
6 large eggs
4 tsp pure vanilla extract
3 cups sifted flour
2 tsp baking powder
1/2 tsp salt

Beat for 5 minutes
The butter and cream cheese
Add and beat another 7 minutes
3 cups  of sugar
and the eggs (one at a time, with intervals)
pour in the vanilla extract.

Lower the speed to its slowest, and stir in the flour, baking powder, and salt until just incorporated. 

Spoon into a buttered, floured, prepared 12-cup bundt pan.
Place in a cold oven for 20 minutes, starting at 95 C | 200 F. Bake for another 20 minutes at 120 C |250 F. Then turn it up to 135 C | 275 F for just 10 minutes. Finally, increase it to 160 C |325 F and continue baking for 40 minutes. 
Test with a skewer to ensure the cake is baked through. Do not overbake. 

Tips

The butter, cream cheese, and eggs should be at room temperature. 
Use an electric beater to make it light and fluffy. 
Once the flour is added, do not over beat.

Use a cream cheese you enjoy eating at home and not one meant for baking or cooking.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

Crepe Cannoli

An exclusive from Niloufer's Kitchen

The Crepe Cannoli

This is an exclusive recipe that was created many years ago in Niloufer's Kitchen after eating a dessert on my travels to Australia. It became very popular among friends and family and its time to share this yummy goodness.

While an authentic Cannoli is fried dough that is filled with sweet ricotta cheese; a local delicacy of Sicily. I have filled whipped sweet cream cheese into crepes which are then rolled into the tube shape to showcase the what could be a take on a cannoli. It is soft and delicious; the perfect romantic celebratory dessert?

Freshly prepared pancakes

Sweet cream cheese filled crepes served with assorted fresh berries

Fresh Summer Berries

Will make and fill 10 crepes

Beat together until smooth

250 gm/8oz creamcheese; at room temp
pinch of salt
12 tbsp icing sugar
2 tsp vanilla

slowly add until light and fluffy
3/4th cup fresh cream




Stop the machine at least twice to scrape down the sides for a more uniform result. Continue to beat until thick. Taste for sweetness if desired.

Fill the crepes with the filling generously. roll each one and place in an oven proof dish. 
Warm in a preheated oven of 300F/150C degrees for 5 to 7 minutes at most.  
Serve with fresh berries of choice. 

Tips

If you wish to see a video on how to flip a crepe click and watch now.

Use your favourite cream cheese, preferably one that has a 'sweetness' to it.

If you prefer, 'tuck' the sides of the crepe in before rolling. This will prevent the cheese from oozing out when you warm them.

The prepared cream cheese filling; to showcase its consistency.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

For more delectable desserts and delicious recipes download the e-books available from
read.amazon.com
Niloufer's Kitchen :French Bistro
Niloufer's Kitchen : Persian Fusion
Niloufer'sKitchen: Moroccan Cuisine

French Apple Tart

French Apple Tart

An apple pie without the cheese is like a kiss without the squeeze  -Park Benjamin, Sr. 
Taken from a rhyme in England in the 1750's this proverb was printed in Park Benjamin's Evening Tattler Newspaper in New York City.  Hartford Connecticut and Boston is where he was educated and first worked as a lawyer but instead moved on to becoming a publisher. This phrase has since caught on universally.  


Contrary to the name this apple tart was created by the Dutch a long time ago. It is the addition of cream cheese and icing sugar to this pie that makes it lean toward the French cuisine. 

The variations are endless, but I cannot begin to emphasize how amazingly divine this particular recipe is, for the lover of apple pies. It is relatively quick to put together. The different parts can be prepared ahead but assembly and baking must be freshly done. It can be served with cream or a dollop of ice cream. Caramel and Vanilla being the best choices. My aunt Villie who shared this with me loved the combination and so do I. 

You may read more about The French In My Food an article  published in Huffington Post.

Cream cheese topped apple tart.

Freshly baked, the aromas are simply amazing.

The pastry of this tart is softly firm!

Pastry
This will fit a 9 or a 10 inch pie plate which is 22 to 25 cms in diameter.

In a food processor using the pulse button mix until it forms a soft ball leaving the side of the bowl.
Do not over beat. Remove on a flat surface and bring it together with your hands.

2 1/2 cups flour
1/4 tsp salt
200 grams/ 7 1/2 oz salted butter
100 grams / 3 1/2 oz icing sugar
2 egg yolks
1 tsp vanilla
2 tsp fresh lemon juice

Let this stand for 20 to 30 minutes. Roll out 2/3 rd of the dough and fit it into a pie plate. Bake this for 15 minutes on 350F/180C degrees. It should be slightly golden in colour and should be under baked.
Leave to cool.

Filling
4 cups thinly sliced peeled apples (approximately 1 kg/2.2 lb)
Sprinkle them all over with lemon juice ; 1 large lemon
1 cup sugar
2 tbsp flour
1 tsp cinnamon
1/2 tsp freshly scraped nutmeg
2 tbsp golden syrup
Mix well with a spoon

50 gms/2oz cream cheese

Toss it well and fill the empty pie crust with all of the filling; top with dollops of the cream cheese all over.

Roll out the remaining 1/3 rd dough, cut into long strips and make a lattice all over. Brush each of these with some milk or an egg wash to glaze.
Bake the pie for 45 minutes. Serve warm.

Tips
Use tart and firm crisp apples like granny smith for a great result. 
Any favourite sweet cream cheese will be delicious, even the commonly found triangle ones available in the super market. If you prefer substitute goat cheese, brie, camembert, softer cheddars, any of your favourites will be perfect.
The filling will have a lot of liquid once you slice and top with sugar and lemon juice. The flour should thicken the gravy while cooking it. 
Using fresh spices adds to the depth of this delicious tart.
Serving my salted caramel ice cream or Vanilla bean ice cream is perfect. 

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  
For more delicious recipes click on 
Niloufer's Kitchen: French Bistro  


Photo credit Sheriar Hirjikaka

24th April 2020
Dinaz Garda
Thank you I enjoyed baking this and it was delicious.

Kainaaz Patell

19th September 2021

Tiramisu

  Tiramisu

An Italian dessert of universal popularity. It was a food fave almost two decades ago and now has become a common household name. Many good supermarkets and delis have it ready in all shapes and sizes. The key ingredient is mascarpone; a delightful cream cheese which is apparently best described as cloud like and heavenly by the Italians!

The literal translation of the word Tiramisu means "pick me up".  It is flavoured with coffee and coffee liqueur. It is always fun to try new things and one can get creative and try it with a combination of  berries and rum,  lemon curd and limoncello, rum and raisins and whatever else you fancy that day !!

Ingredients

2 cup whipping cream

500 gms mascarpone cheese

11/4 cup fine or powdered sugar

pinch of salt

Coffee Liqueur 3tbsp + 2 tbsp

Instant coffee granules 2 tbsp + 4 tsp

1 cup water

3 tbsp fine sugar

shavings of dark chocolate

36 Ladyfinger/Savoiardi

Step 1

In a bowl beat the cream till soft peaks are formed

Keep aside,  but it should remain cold.

Step 2

In another bowl beat only till smooth

500gms of cream cheese preferably mascarpone, at room temperature

The fine or powdered sugar

pinch of salt

Step 3

In a pan heat till melted

3 tbsp coffee liqueur; Kahlua or Tia Maria

2 tbsp strong coffee granules
Cool slightly.

Pour into  the cream cheese mixture and fold it in gently with a spatula.

Fold in the whipped cream.

Step 4

In another pan heat till dissolved

1 cup warm water

4 tsp of coffee

3 tbsp sugar

add to this
2tbsp coffee liqueur; Tia maria or Kahlua

Pour into a bowl to cool.

Assemble

36 ladyfinger biscuits or sponge cake cut in fingers.

Soak the ladyfinger one at a time in the coffee espresso, arranging at the bottom of your bowl. Pour   1/3^rd of the cream cheese mixture. Now arrange the rest of the ladyfingers on the side of the bowl and on top of the cream cheese and pour the remaining half of the cream cheese mixture. Top up with one more layer of soaked ladyfinger biscuits and cover with the remaining cream cheese mixture. Decorate with chocolate shavings.

Tips

Lady fingers are called savoiardi in Italian and available in most supermarkets. It is possible for people who bake to make them at home.

Using a favourite cream cheese will also make the Tiramisu. Choose a creamy one for richness.

The same dessert can be made by using thin layers of sponge cake and layering it. Use a springform pan if you are not sure of it standing up, or slicing the cake perfectly. it stores well, and cuts well. Dress each plate individually to make it look attractive.

This recipe will make two bowls of pudding as shown in the picture. Serves 25 people.

For my Tiramisu with a twist of lemon and passion fruit, click the link.

My cookbook available now, The Art of Parsi Cooking; reviving an ancient cuisine.

For more delicious recipes try my crepes, fondues and olive chicken for your next party. Click to download  http://www.amazon.com/dp/B00G2US0EK
Niloufer's Kitchen: Winter

Carrot Cake

Carrot Cake 

This is a request from a friend from Dubai-days who just posted on my Facebook page. I am now posting my carrot cake recipe that she dearly remembers and wants to recreate herself. 
I gave cooking demonstrations in Dubai for 6 years and, at the same time, prepared cakes for some of these fun people who loved to party! Eventually, before I left Dubai, I do remember giving a series of baking classes to some of these very enthusiastic social ladies. If any of you are reading this page at any time, please leave me a comment. I would love to connect with you all once again. It is so heartwarming to be remembered with such warmth after almost two decades.

Thank you for the kind words, Jeroo. Enjoy it!

                                                  Carrot cake with a cream cheese frosting.

                                          Carrot cupcakes with a marzipan carrot topping
                                                

This carrot cake is a light fruity nutty tea-cake.

Step 1
Butter and flour either a  Bundt Pan of 10 inches; Bake this at 175 C |350 F degrees for 55 minutes
Or a rectangle 33x22x5 cm 13x9 x2-inch  pan; Bake this at 160 C | 300 F degrees for 65 minutes.
Two 8 inch round pans were used for the picture above. Baking it for 50 minutes.
Preheat the oven.

Step 2
Mix together with an electric beater until light and fluffy
4 eggs; at room temperature
Add 
2 cups sugar
1 1/2 cup canola oil

Step 3
Sift together 
2 cups sifted all purpose flour
2 tsp  baking powder
2 tsp cinnamon powder
1 tsp salt
Lower the speed and spoon in or fold by hand into the egg mixture.

Step 4
Fold in by hand
3 cups grated carrots
1/2 cup chopped walnuts
1 cup chopped pineapple
1 tsp vanilla

Pour it into the prepared pan and bake. Test the cake with a skewer to ensure it is cooked through. Do not overbake it as it will get dry. If the pans are the perfect size and the oven is preheated, it will be ready on time. Overturn on a platter. Frost and cool. 

Frosting 
Cream together, both at room temperature. 
1 cup softened cream cheese 
1 cup salted butter
1 tsp vanilla

Add 
2 cups of icing sugar or until the frosting is stiff enough to apply but not hard. 
You can optionally decorate with walnuts and carrots or chopped nuts. 

Tips
Use your favourite nuts; walnuts and pecans are generally the best. 
Try pistachios if you like. with skin and not roasted or salted. 
If you wish, substitute 1 cup marzipan, cut into small pieces, instead of the pineapple.

 To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  

Smoked Oyster Dip

Oyster and cream cheese dip 

Everyone needs to mix a couple of ingredients and hurry it up sometimes! Here's a dip that is delicious and takes less than 10 minutes in total.

                                                                               

Serves 12 

Cream cheese, 250 g (8 oz) tub
2 cans 80-100 g/ 4 oz of smoked oyster; the oil should be drained. 
Keep a spoonful of chopped oysters aside to coat the cheese roll.

In a bowl, mix the cheese with a large metal spoon till it looks whipped and smooth. Add the chopped seafood and gently fold it in. 
Transfer it to your serving bowl. 
Garnish it with the whole mussels and or oysters. 
Serve it with crackers. 

Tips

To keep it in the refrigerator, covered tightly with a plastic film. 
It is best served at room temperature. 
Alternate with one can of smoked mussels instead of oysters. 
Add a tbsp. of cream if you want to soften it further. 
Adding a couple of drops of tabasco will give it a bit of zing. 

Enjoy!

Click here to read more about my cookbook The Art of Parsi Cooking; reviving an ancient cuisine and The World of Parsi Cooking Food Across Borders

Photo courtesy Sheriar Hirjikaka