Category Archives: Almonds

BienenstichKuchen/ German Bee Sting Cake.

IMG_5057Since baking for We Knead to Bake I have come across different breads. Most of them something I never knew existed. It’s been an amazing experience.

For We Knead to Bake this festive season we are baking BienenstichKuchen/ German Bee Sting Cake.    

Bienenstich is not really a bread but a traditional German sweet yeasted cake baked with topping of crunchy almond toffee-like layer and filled with a vanilla pastry cream. Bienenstich is traditionally eaten as dessert and also served with tea or coffee.

Its name Bienenstich in German means “bee sting” and probably got its name from the honey flavoured topping that it typical of this yeasted cake.

Continue reading


We Knead To Bake #11: KanelSnegle/ Kanelbullar (Swedish Cinnamon Snails/ Buns)

This month We Knead To Bake for we are making KanelSnegle (Cinnamon Snails) or Kanelbullar (Cinnamon Buns) which is the Swedish version of the popular American Cinnamon Rolls.


The Swedish version may be the original version. And unlike the American ones they are not sticky and are less sweet.

To quote Aparna, “These rolls are delightfully aromatic, soft and moist, and perfect with a cup of tea/ coffee whether for breakfast or in the evening.”

These were the lines that sold me the bread and I made them first! Even as I made them I was worried as these are sweetish bread if my family will like them. Needless to say they were attacked before they cooled down. I was very happy to see them blowing over the bread to cool them just so that they could eat them!!

Continue reading

Kourabiethes for Baking Partners


When Swati announced cookies for this month’s Baking Partner’s challenge I was thrilled. We all love cookies but I do not bake them often for my oven is small and I have to bake loads of times it gets tiring.

So this time round I decided I am going to bake at least 2 kind s of cookies but my   Father –in-law is not well and he has gone hypoglycemic on 2 scary occasions and I was in no mood. Finally I made these the other day as they are sugar coated and something that my FIL needed! Needless to say he loved them!

The first time I made them I could not get the shapes, one message at FB and I had at my disposal this beautiful video and solution Thanks Archana Ramchandran and Sangeeta Priya! By then since everyone was gaga over the cookies i made then in ball and baked them. Here take a look.


Continue reading

Eggless Tiramisu With Home Made Mascarpone Cream and Eggless Savoiardi Biscuits

tiramisu 3

Egg-less baking is Gayatri’s baby and this time she asked us to make Tiramisu. The recipe was suggested by  Sowmya of Nivedhanam.

The girls were pretty excited that I was to make Tiramisu it was what they had wanted at Mangi’s and had not had because they were stuffed. Yes that happened occasionally!! They actually said they were not hungry enough to eat it.

But there was disaster that was waiting to strike.

 Read on and you will know dear reader what I mean. For the final product was finished by hubby, me and my colleagues. Who appreciated it a lot.

I must say that I picked the whole recipe from Deepali Jain who blogs at “Confusion Cook”! I have for once tried not to make any changes. Yes tried for…

tiramisu 1

Continue reading

Chocolate Almond Cake Baking Partners

As a part of the Baking Partners we were to make a Christmas cake and when I saw the recipes my heart sank.
Don’t get me wrong there was nothing wrong with the recipes it’s my ability to make them that I questioned. I questioned myself how did I think I am capable of making anything here.
Somehow the cake senses that I am comfortable baking and it gives me trouble. Either it sinks or it burns or spills.
So when I saw the cakes here I was tense and I questioned my sanity. Well let me tell you that the family does not know about all the stress I go through when I am baking. Then it will be a full stop for my baking with an exclamation mark. For then I get one of my anxiety attacks and start coughing and get breathless etc. in short everything an asthmatic patient goes through.
I choose what I thought was easier of the two.
Also I have never tried writing with icing. In fact I realize now that the syringe kind of icing tube is of no use. So please ignore the mess that I have made with the writing part. As you can see the kid had no problems in fact she was pleased as punch. O I did complain that she did not eat the cake apparently she did and she likes it. In fact I am happy she has asked me make it again.

 Chocolate –Brazil nut cake and Neapolitan Christmas cake Suggested by Suja of Kitchen corner try it.
Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23
Chocolate –Brazil Nut Cake
Now since I have never seen Brazil Nuts I used almonds
·    1-1/2 cups Almonds (about 7 oz)
·     6 OZ semisweet chocolate, chopped
·    ¾ cup Sugar
·    ¼ cup all purpose flour
·    ½ tsp baking powder
·    ¾ cup (6 oz) unsalted butter slightly softened
·    6 eggs separated, room temperature
·    ¼ tsp cream of tartar
Chocolate Honey Frosting
·   ½ cup whipping cream
·    6 oz. semisweet chocolate, very finely chopped
·    6 tbsp (3 oz.) unsalted butter, slightly softened but still cool
·    3 tbsp+ 1 tsp-honey
Whipped cream
1.   Preheat oven to 350F (175C). (I have 160ᵒC setting so I use that).
2.  Toast nuts in a shallow baking pan in the oven for 10 minutes.
3.   Melt chocolate in heat proof medium bowl in the microwave in spurts of 30 seconds. Set aside to cool.
4.   Butter 9”x3” spring form pan, line base with parchment paper and grease and flour the sides of the pan.
5.   Grind the nuts with 2 tblsp sugar into a fine powder.
6.  Transfer into a bowl and shift flour and baking powder and mix thoroughly.
7.   Cream butter and 6 tblsp of sugar and beat until smooth and fluffy.
8.  Add one egg yolk at a time and beat till all 6 are blended and pale.
9.   Stir in the melted chocolate.
10.     In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks.
11.    Gradually beat in the remaining 2 tblsp of sugar and beat till white are stiff and shiny but not dry.
12.     Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
13.     Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
14.     Cool in pan on a rack for 10 minutes. Using a knife go around the cake gently and invert onto a cake rack and allow cooling completely.
1.   Bring cream to a full boil in a small saucepan remove from heat and immediately add the chopped chocolate.
2.  Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature. Whip this at high speed till it thickens and becomes pale.
3.  Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well.
4.   Using a long spatula spread frosting evenly on the side and top of the cake.
5.  Top with whipped cream.

Linking to
Baking Partners

Hits ,


let’s Celebrate –  ChristmasJagruthi’s page

  Know your FlourJagruti’s page

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First

Reine de Saba avec Glaçage au Chocolat: Chocolate Almond Cake

We love chocolate, coffee and cakes so this amazing recipe by Julia Child is a treat for us all. Today is the first day when we Baking Partners are posting our first venture and being Julia Child’s birthday  Swati has chosen this beautiful recipe. Thanks Swati!
If truth be told before I started blogging my world revolved around Sanjeev Kapoor and Tarla Dalal’s recipes. Then I discovered new amazing chefs like Anjum Anand, Nigella Lawson to name a few.
 But there is no end to learning. When I first heard the name Julia Child I was not too curious but about the same time Swati sent this amazing recipe for baking partners I googled for Julia Child.
 The write-up on her is totally impressive and the video that I saw and I was sold.

So there are something you tamper with but when you are told that it’s a light cake and that the “Cakewon’t set at the center, it is shaky, sides will set, and tooth pick comes out clean, where as in the center it will be oily.” The wise leave it alone.
I am definitely that… Wise. J So there was a big no fooling around sign board in fact I chased out my kids out of the kitchen! The elder one took off thankfully and the younger one was in and out.
So here is this delicious cake chocolate almond cake from Julia Child for Baking Partners.

The original cake is for an 8 inch round cake pan 2 ½ inch deep. Swati has calculated and included 9 inch cake pan recipe for which I was thankful.
Reine de Saba avec Glaçage au Chocolat: Chocolate Almond Cake

Recipe Source

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

 Ingredients for 9 inch cake pan

 127.57 grams   of semi-sweet chocolate melted
 2   tablespoon + ¼ teaspoon coffee
127 grams softened butter
150.8 grams granulated sugar
3 eggs ( Yolk and white separated)
Pinch of salt
1 Tablespoon + ½ teaspoon  of  granulated sugar
73.12g pulverized  (ground) almonds
1/4 tsp. almond extract
¼ tsp vanilla essence
64grams cake flour (scooped and leveled, turned into a sifter)

For chocolate icing

  63.7 g semisweet chocolate
2 Tb + 1 teaspoon coffee
6 to 7 Tablespoon unsalted butter


1.     Preheat oven to 180º C.
2.    Butter and flour the cake pan.
3.    In a steel bowl mix chocolate and rum/ coffee (should have used the decoction) and place it over another bowl with boiling water, chocolate will melt after 5 minutes.
4.     Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
5.     Beat in the egg yolks until well blended.
6.      Beat the egg whites and salt in a separate bowl until soft peaks are formed.
7.     Sprinkle 1 tblsp and 1 tsp sugar and beat until stiff peaks are formed.
8.     With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the ground almonds, and almond extract.
9.     Immediately stir in one-fourth (¼) of the beaten egg whites to lighten the batter.
10.Delicately fold in a third (1/3rd) of the remaining whites and when partially blended, sift on one-third (1/3rd) of the flour and continue folding. Alternate rapidly.
11.Turn the batter into the cake pan, smoothen out the batter and push the batter to the sides.
12. Bake in middle level of preheated oven for 25minutes. Bake cake until it puffed and gently set in center and tooth pick inserted into center comes out with a few moist crumbs attached, about 20-25minutes. (I needed almost 17 minutes).
13. Allow cake to cool in the pan for 10 minutes.
14.Run a knife around the edge of the pan, and reverse cake on the rack.
15.Allow it to cool for an hour or two (mine was left overnight); it must be thoroughly cold if it is to be iced.
16.To serve, use the chocolate-butter icing recipe below.

How to make Icing

1.     Fill a bowl with a tray of ice cubes. Set aside.
2.     Place the chocolate and   coffee (I used decoction here used 2 tsp water) in a double boiler of almost simmering water.
3.      Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth.
4.    Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time.
5.     Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. (Mine could have done with more beating).
6.     At once spread it over your cake with spatula or knife.
7.    Place cake on platter.
8.    Scrape icing onto top center. Spread the icing evenly and thinly over top and sides of cake.
 Can be made 1 day ahead. Cover with cake dome and store at room temperature.
 Though I was on pins and needles when I was making this cake(you will notice right away there is no baking powder in the cake) and promised myself I will never put myself into the same place again I will definitely try it out again and again. As for my family they left one small square bit and told me to eat it, very generously! (they must have realized I  had not tasted it)!! 

The highlighted text are my own notes for future bakes. 
Also since my chocolate looked runny I sprinkled/ sieved icing sugar on it. This is how it looked.
Substitute for cake flour: While measuring the cake flour, add 1 tablespoon of corn flour/corn starch and then fill the rest of cup with all purpose flour.

Sending to 

Bon Vivant #7 – Baked Goodies

Linking to Bake Fest hosted by FOODOMANIA  started by Vardhini

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First

Almond Meal & Banana Muffins~ Eggless Baking

I have in an effort to get rid of my lethargy joined new groups where I will be challenged to push my limits and try new recipes.

One of them happens to be Eggless baking by Gayatri.   This is my first time here and I am already behind schedule. Sorry Gayatri!  Will try to toe the line next time… mind you will try… : D! 

We are to try out banana muffins this time. There are 3 issues in my place one the kids should not know there are bananas in the muffins two there has to be chocolate in it and three has to be healthy read no maida or all purpose flour in it.

Well in an effort to experiment I surfed the web and found a delicious recipe here. To be honest I have not checked out the whole fare here but that I plan to rectify shortly.

Well here is my version of the yum muffins

130 grams of whole almonds (+ some more if you want to use them as toppings)
½ tsp baking powder
¼ tsp cooking soda bicarb
1/3 cup buttermilk (next time will use ½)
40 grams sugar
½ tsp cinnamon
½ tsp vanilla essence
6 small bananas
2 tblsp unsweetened cocoa powder
30 grams semi sweet chocolate, chopped in 8 pieces(optional)
Chocolate vermicelli for decoration

1.    Preheat oven to 160C. Grease the muffin moulds (I needed 8).
2.    Powder the almonds with baking powder and soda till fine. Here you will have to be careful and pulse the almonds else it clumps together.
3.    In the mixer jar beat the buttermilk, sugar, cinnamon, vanilla essence, bananas and the cocoa powder till nice and smooth.
4.    Pour over the almond meal and stir thoroughly.
5.    Spoon the batter in the moulds and smooth over (as always i  forgot this part and ended up with uneven cakes).
6.    Take a piece of the chocolate and push it in the centre of the mould. Cover with the batter. Sprinkle the chocolate vermicelli on top.
7.    Bake for 18 minutes or till the knife or tooth pick comes out clean.
8.    Cool on a wire rack for 10 minutes before unmolding the muffins.
PS the chocolate just melts next time I will use a bigger piece.

Sending this to   Kitchen Chronicles  Go Nuts... started by Kalyani  and guest hosted by me.


%d bloggers like this: