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

Diabetic Cake Recipes Biography

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Rich fruit ring cake

Ingredients

Serves: 18

85 g (3 oz) dried cranberries

85 g (3 oz) sultanas

85 g (3 oz) dried pears, chopped

85 g (3 oz) stoned prunes, chopped

85 g (3 oz) dried figs, chopped

85 g (3 oz) stoned dried dates, chopped

250 ml (8½ fl oz) apple juice

50 g (1¾ oz) pecan nuts, chopped

50 g (1¾ oz) candied ginger, chopped

finely grated zest and juice of 1 lemon

5 tbsp sunflower oil

1 egg

75 g (2½ oz) molasses sugar

115 g (4 oz) self-raising white flour

115 g (4 oz) self-raising wholemeal flour

1 tsp baking powder

2 tsp ground mixed spice

3–4 tbsp semi-skimmed milk, as needed

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Method

Prep:30min › Cook:1hr30min › Ready in:2hr

Place all the dried fruit in a medium-sized saucepan. Add the apple juice, place over a moderate heat and bring slowly to the boil. Cover and simmer gently for 3–4 minutes or until the fruit begins to absorb the liquid.

Remove the pan from the heat and leave, covered, until completely cold. Stir in the pecan nuts, ginger, and lemon zest and juice.

Preheat the oven to 150ºC (300ºF, gas mark 2). Brush a 23 cm (9 in) ring tin with a little oil. In a bowl, beat together the sunflower oil, egg and sugar until smooth.

Sift the white and wholemeal flours, baking powder and mixed spice into a large bowl, tipping in any bran in the sieve. Add the soaked fruit and the egg mixture, and stir well to combine thoroughly. Stir in enough milk to make a fairly soft mixture.

Spoon the mixture into the prepared tin and smooth the top. Bake for 1¼–1½ hours or until risen, firm and golden brown, and just beginning to shrink away from the sides of the tin.

Leave the cake to cool in the tin for at least 1 hour before running a knife around the edge and turning it out. Wrap in greaseproof paper and foil, and store for 2–3 weeks before serving, to allow the flavours to mature.

To decorate the cake, gently heat the jam with 1 tsp water, then press through a sieve. Brush the top of the cake with the jam. Arrange the cherries, nuts and candied ginger on top, pressing them gently into the jam. Finally, dust with sifted icing sugar.

Some more ideas

For easier slicing, bake the cake in a long loaf tin, about 1.4 litres (2½ pints) in capacity. * Soak the fruit in cherry brandy instead of apple juice.

Plus points

Dried figs are a good source of fibre and also contain compounds known to have mild laxative effects. Drying the fruit concentrates their nutrients, making them a useful source of calcium and iron. * Pecans are a good source of protein and unsaturated fats, and they provide useful amounts of vitamin E, folate and fibre.

Each serving provides

Useful source of copper, vitamin B6.

Total Time

30 minutes, plus soaking and 2–3 weeks maturing

Diabetic coffee fruit cake

Ingredients

1kg mixed dried fruit

6 teaspoons instant coffee granules

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

700ml water

120ml port

Dash of vanilla essence

450g self-raising wholemeal flour

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Method

Prep:10min › Cook:50min › Extra time:12hr soaking › Ready in:13hr

Combine fruit, coffee, cinnamon, ginger, nutmeg, allspice, water, port and vanilla in a large bowl. Let soak overnight.

Preheat the oven to 190 C / Gas mark 5. Line two loaf tins with baking parchment.

Stir in sifted flour, a little at a time, stirring well after each addition. Divide cake mixture equally among prepared tins.

Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 50 minutes. Leave in tins for 5 minutes, then cool on wire racks.