Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos : Cake Recipes Uk Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos

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Plum Blueberry Upside-Down Cake

Ingredients

150g (5 oz) plain flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

50g (2 oz) butter

50g (2 oz) dark brown soft sugar

75g (3 oz) butter

200g (7 oz) caster sugar

1 egg

1 teaspoon vanilla essence

175ml (6 fl oz) milk

4 plums, stones removed and thinly sliced

125g (4¼ oz) blueberries

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Method

Prep:30min › Cook:40min › Ready in:1hr10min

Preheat oven to 180 C / Gas mark 4. Grease a 23cm (9 in) round cake tin. Combine the flour, baking powder and salt in a bowl. Set aside.

In the prepared tin, combine 50g butter and brown sugar. Place tin inside the preheated oven until the butter melts and begins to bubble. Remove from oven and set aside.

In a large bowl, cream together 75g butter and caster sugar until light and fluffy. Beat in the egg, then the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Arrange plums around the edges of the prepared tin, overlapping slightly. Distribute the blueberries in the centre. Pour batter into prepared tin, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a cocktail stick inserted into the centre of the cake comes out clean. Allow to cool 15 minutes before serving.

Fudgy banana cake

Ingredients

1 large ripe banana

1 1/2 tablespoons skimmed milk

70ml Flora Cuisine

90g self-raising flour

90g soft brown sugar

1 pinch salt

1/2 teaspoon baking powder

1 large egg, beaten

3 chocolate fudge bars, diced into small pieces

50g dried banana chips, broken in half (reserve a few whole ones for decoration)

50g dark chocolate, broken into pieces, for decoration

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Method

Prep:10min › Cook:45min › Ready in:55min

Preheat the oven to 170 C / Gas 3.

In a large mixing bowl, mash the banana and milk together. Add the Flora Cuisine, flour, sugar, salt, baking powder and egg and whisk well together using an electric mixer. Fold in the broken banana chips and diced fudge (keeping a little fudge back for decoration).

Transfer to a greased, lined 450g/1lb loaf tin or 20cm (8 inch) cake tin and level the top using the back of a damp spoon.

Bake in the preheated oven for 40–45 minutes until the cake is golden-brown, well-risen and spongy to the touch. Allow the cake to cool for around 10 minutes before removing it from the tin and leaving it to cool on a wire rack.

To decorate when cool, melt the chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cake and top with banana and fudge pieces.