This is what memories are made off. These simple cakes with butter and a whole lot of raisin and almonds and colourful tutti fruitti are just that.
Happy memories. After all, it wasn’t every home that had an oven. And every mom could not bake. Some special ones could.
The others, well they made doughnuts, khatais or dhokla. Or even Gulab jamuns and chiwda.
But mine made cake. And it was placed in this big round faux Tupperware (Tupperware hadn’t entered India till then) container. There used to be five six of those on a macramé hanging side tables.
All the naval wives and army wives and air force wives made macramé stuff. And my mum was quite creative, she did all this beads and macramé and baking and stuff. So, there was always some project she was involved in.
Back in those days’, my mom’s cakes would have tutti fruitti, raisins and sometimes nuts. Because nuts were expensive. And the biggest problem was generally to source the nuts, my father was generally stationed at a place a little away from the market.
Plus, the logic at that time was different. My mother never allowed us to eat too many nuts, because they cause weight gain and acne in young girls.
True. Too many walnuts in the wrong season do make you a pimply monster. And one doesn’t eat nuts on their own, they are generally sitting within cakes which contain sugar and fat so the sum total is… weight gain.
This cake is a little like a Desi version of a pound cake. This may have approximately the same ratio as a pound cake, cakes but it has two additional ingredients that make the cake to be so buttery and so delicious that you wouldn’t know whether you should actually stop eating or no. The first magic ingredient cakes being milk powder and the second one being the Ossoro creamy butter cake essence.
Milk powder essentially adds to the fat content and the richness of the cake.
Whereas the Ossoro creamy butter cake essence shifts the flavour balance from vanilla to Butter. “After all vanilla is not a flavour it is an admission of defeat!”
I am quoting Ryan Shaver from the Netflix series 13 reasons why, basically trying to tell you that vanilla is plain and predictable but a flavour like butter would really and truly rock the boat. I binge watched 13 reasons why in a few days even though Sweet Child told me that this series was totally not worth it. The reason why, is very simple. As a mom of a teenager, I feel the need to be connected to his life. So, even if it is attempting to play a little bit of his video game or trying to speak his language and trying to understand the annotations of the words and phrases this generation uses, I believe it’s very important for me to know what is going in his life. Only because teenagers hide more, trust less and connect even lesser with the families.
I understood the distress that Hannah Baker went through and totally sympathize even more with what Olivia Baker felt, because it’s just what everybody says. “Suicide is not about ending the pain, but it is about passing the pain on to someone who doesn’t know the or how they are supposed to cope with the loss of a loved one.” Maybe the past decades were better, children did not have so much pressure on them, because of the constant interaction on social media. now we’re here, it’s impossible to turn back so it is very important to equip ourselves with whatever strength we can garner and protect our families and children.
This cake is also like a bond. There are so many memories that are associated with the cake that every time I bake this cake, I remember those days. The laughter, the happiness, the arguments, the scolding and when I close my eyes I can remember the view from the terrace. Of how we could see the rain fall over the Arabian Sea as it came closer towards our houses. It was a quick run towards the clothes line to pick up the clothes before they got drenched.
I never used to be allowed to drink tea but could always sit and listen to whatever everyone was talking about.
But the taste of the butter was the same, so the so the butter cakes of my memories probably tastes better today. But I have the creamy butter cake essence now, so the next time I may want to bake the cake with oil instead of butter and I should be able to get the same flavour and the same Aroma.
There must be some old memory of food that you have of your childhood. Please do let me know in the comments or on the posts on Instagram or on my Facebook page.
Ok, I am just going to shut up and get to the recipe.
Butter Cake Baketitude with Ossoro
100 grams butter
100 grams milk powder
1 cup or 200 grams caster sugar
2 eggs or egg replacer powder
6 tablespoons or 90 ml milk Luke warm
1 teaspoon baking powder
1 ¼ cup or 160 grams all-purpose flour
½ teaspoon Ossoro creamy butter cake essence
1/2 tsp salt if using unsalted butter
1 cup tutti Frutti and raisins mixed
20 Almonds soaked, peeled and half
Grease and line a 7-inch round tin and preheat the oven to 180 degrees centigrade
Place the butter and sugar into a large bowl and lightly whisk together. If you are using an electric beater cream the butter and sugar together. Else with a handheld whisk ensure that the sugar is lightly dissolved in to the butter, Use your muscle power.
Add in one egg at a time. whisk together and now add in the milk and milk powder. Mix well, ensuring that there are no lumps of milk powder left.
Add in the Ossoro creamy butter cake essence. This is almost 8-9 drops. Sift over the all-purpose flour and the baking powder.
Fold the flour with a spatula and midway pop in the tutti Frutti and raisins and fold along with the flour.
Gently scrape into the prepared tin and place the almond halves on the cake batter.
Bake at 180 degrees for 5 minutes and then reduce the temperature to 170° and bake for 40 to 45 minutes or until the toothpick comes out clean.
Allow to cool for 10 minutes.
Run a knife around the edges, invert on to a plate and cut wedges and serve with a cup of tea or coffee.
If you store the cake in the fridge your cake will definitely become harder, but will last a little longer than if you leave it outside in an airtight container. Because of the richness of the ingredients, the cake does catch mould if you leave it outside at room temperature for more than 2 days.
This cake does not need any frosting, it is after all a classic, rustic, naked cake but if you do think that you would like to dust icing sugar over, make sure you reduce the sugar in the cake at least a tablespoon.
Remember the Tutti Frutti and raisins are also sweet.
I have been facing issues with my new oven I am not been able to bake as much as I would have wanted to, that’s why the posts are fewer. But we’re trying to get things fixed as fast as possible.
Try baking this cake with eggs or else click on the amazon link below for the egg replacer powder. Use 2 tablespoons egg replacer powder and 6 tablespoons of water in place of 2 whole eggs.
I have used a regular Dairy whitener… Use any brand that you have on hand. My choice of butter is always Amul butter so if you use unsalted butter please make sure to add half teaspoon salt extra. That salt is extremely important.
Bake Cakes and make memories with your family because you do need these memories to warm your heart a few years later. The Echoes of the sounds of the laughter and the music and the chatter is something you will always cherish when you are sitting with a cup of coffee and a book reading a read a blog like mine UN wanting to tell me about your memories.
The time with your loved ones is precious enjoy it and cherish the memories you make. Also, a note about the Netflix series 13 reasons why, if you know somebody who is feeling that is too difficult to cope with life on its own, please make sure that you lead the person in the right direction. Be sensitive. Sometimes even sharing the calories and a slice of cake can make a lot of difference.
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Until then, Bye!!
These are the affliliate links to the ingredients used. The Ossoro Creamy Buttercake Essence, Parchment Paper, Dairy Whitener and Egg Replacer powder.