If you guys are wondering where I have
disappeared it’s just that I am sooooooo overworked that I do not want to sit
on the computer in the evening.
disappeared it’s just that I am sooooooo overworked that I do not want to sit
on the computer in the evening.
So I have been tardy in acknowledging your post and those that have been posted at the event I am guest hosting. Please bear with me. It’s just this month (hopefully) then I am free.............. J
Now coming to today’s post...
When
I saw this month’s Egg-less baking challenge as Dimah’s Lemon Coconut
Bread I was surprised at the combination. Never in my wildest dreams considered lemon and coconut as a combination in bread.
I saw this month’s Egg-less baking challenge as Dimah’s Lemon Coconut
Bread I was surprised at the combination. Never in my wildest dreams considered lemon and coconut as a combination in bread.
I also had a sinking feeling, as I know for sure this is something my girls will not like. I did consider sitting it out this bake but then that will never open my daughters to newer options, if not today, tomorrow, someday they will be interested in this combo! Live in hope!
Anyway now when I am posting this I was thinking that a dash of
chilli in the mixture that is used as filling maybe they would have enjoyed it
more.
chilli in the mixture that is used as filling maybe they would have enjoyed it
more.
Next time maybe, right now all my cakes are being looked at with
a little bit of suspicion!! Don’t blame them……!
a little bit of suspicion!! Don’t blame them……!
Here is the original recipe and here is what I did
Ingredients:
Bread:
1 cup sugar
½ cup Amul butter, softened
2 tablespoon flax seed powder
1 cup sugar
½ cup Amul butter, softened
2 tablespoon flax seed powder
½ cup warm water
½ cup milk
2 tablespoon lemon curd
1 tablespoon lemon zest
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon soda bicarbonateFilling:
¾ cup fresh coconut,
½ cup milk
2 tablespoon lemon curd
1 tablespoon lemon zest
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon soda bicarbonateFilling:
¾ cup fresh coconut,
2 tablespoon powdered sugar
85 g Hung Curd, softened
3 tablespoon powdered sugarMethod:
3 tablespoon powdered sugarMethod:
1. First lightly roast the fresh coconut on low flame till the coconut wilts a little. Set aside to cool.
2. Once it cools add 2 tablespoon of powdered sugar and mix well.
3. Beat the curd a bit till it is well blended add the rest of the powdered sugar blend.
4. Set aside 2 tablespoon of coconut and combine the rest with the curd mixture.
5. Heat oven to 350°F (176 °C). Grease and flour 8×4 inch loaf pan; set aside.
6. Combine flax seed powder and warm water for about 10 minutes.
7. Combine sugar, butter and flax seed water mixture in a large bowl. Beat at medium speed, scraping the bowl often, until creamy.
8. Add ½ cup milk, lemon juice and lemon zest; continue beating until well mixed.
9. Stir in flour, baking powder and soda bi card until well mixed.
10. Spoon half of the batter into the prepared pan. Drop teaspoonfuls of filling mixture evenly over the batter.
11. Spoon the remaining batter over the filling; smooth the top with the back of the spoon.
12. Bake for 35 minutes or until top is deep golden brown. Cool in pan for 10 minutes.
13. Remove from pan to cooling rack; cool completely before you slice the bread.
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runnergirlinthekitchen.blogspot.com says
Never tried a bread / cake with lemon curd.. sounds interesting! Looks soft and very light!
Priya says
They came out extremely spongy and fantastic Archana..lovely bake.
divya says
woow.. just awesome. mouthwatering
Hamaree Rasoi says
indeed a delightful combination ...Looks well baked
Swasthi says
liked the eggless version. well presented
Julie says
very yummy & soft delicious cake!!
Shailaja Reddy says
Different bread. Looks yummy.
Gayathri Kumar says
Bread looks so soft and fluffy. Nice work on the challenge..
Gajus kitchen says
Looks super soft and yummy.. with the addition of Flax seed.