Bake a Bajra Carrot Cake or Pearl Millet Carrot Cake for a healthier lifestyle. Try it.
Lemon Coconut Bread
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
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!
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 tblsp 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 bicarbonate
½ cup milk
2 tablespoon lemon curd
1 tablespoon lemon zest
1 ¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon soda bicarbonate
Filling:
¾ cup fresh coconut,
2 tblsp powdered sugar
85 g Hung Curd, softened
3 tablespoon powdered sugar
85 g Hung Curd, softened
3 tablespoon powdered sugar
Method:
1. First
lightly roast the fresh coconut on low flame till the coconut wilts a little.
Set aside to cool.
lightly roast the fresh coconut on low flame till the coconut wilts a little.
Set aside to cool.
2. Once
it cools add 2 tblsp of powdered sugar and mix well.
it cools add 2 tblsp 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.
the curd a bit till it is well blended add the rest of the powdered sugar
blend.
4. Set aside
2 tblsp of coconut combine the rest with the curd mixture.
2 tblsp of coconut 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.
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.
flax seed powder and warm water for about 10 minutes.
7. Combine
sugar, butter and and flax seed water mixture in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
sugar, butter and and flax seed water mixture in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
8. Add
½ cup milk, lemon juice and lemon zest; continue beating until well
mixed.
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.
in flour, baking powder and soda bi card until well mixed.
10. Spoon
half of batter into prepared pan. Drop teaspoonfuls of filling mixture
evenly over batter.
half of batter into prepared pan. Drop teaspoonfuls of filling mixture
evenly over batter.
11. Spoon
remaining batter over filling; smooth top with back of spoon.
remaining batter over filling; smooth top with back of spoon.
12.
Bake for 35 minutes or until top is deep golden brown. Cool in pan 10
minutes.
Bake for 35 minutes or until top is deep golden brown. Cool in pan 10
minutes.
13. Remove
from pan to cooling rack; cool completely before you slice the bread.
from pan to cooling rack; cool completely before you slice the bread.
Linking to The Eggless Baking Group
*Linking to Bake Festhosted by FOODOMANIA*}
Lets Cook with Fruits by Nayana
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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.
Follow foodie says
Simple and Yum!
Todays Recipe - Mochakottai Kulambu
Follow Foodiee
nivedhanams says
oh they look so good... Even I was little skeptical about combining lemon and coconut..
Sowmya
http://nivedhanams.blogspot.in/
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.