Confectionery

Everyone loves his piece of confectionery now and then. The bakeries and sweet shops throughout India predominantly follow the Tellicherry style of bakes and sweetmeats, popular throughout the country. They include :

Cakes

Plum Cakes

Plum Cakes are traditional fruit cakes popular throughout India, and is especially in demand during the Christmas season. In many places, the raisin used in the cake is socked in rum and brandy in a traditional ceremony.

Black Forest Cake

Black Forest cake is a German dessert named after the place in Germany where it originated.

Usually Black Forest cake is made of several layers of chocolate cake. Whipped cream and cherries are liberally added in between layers, and the cake decorated with whipped cream, cherries, and chocolate shavings.

Pineapple Cake

Pineapple cake is a Chinese dessert which is light and tasty. The cake is crusty outside and sweet and juicy inside. Typically consumed as a dessert or stand alone snack, the cake goes well with tea or coffee.

Coconut Cookies

Coconut Cookies are crispy cookies made of scraped coconut, flour, nuts, and butter. They store well and can last for weeks without refrigeration, if kept dry.

Bakery Recipe : Traditional Plum Cake

Ingredients

Wheat flour - 2 cups
Sugar - 2 cups
Baking powder - 1¼ tsp
Baking soda - ½ tsp
Eggs - 4
Butter Unsalted - 250 gms
Jam - 1 tbsp
Vanilla - 2 tsp
Cloves - 2
Cardamom - 2
Cinnamon - 1
Nutmeg - 1
Dry fruits - 4 cups
Rum - 2 cups

To make the traditional plum cake, the dry fruit have to be socked in the rum first, for 2 weeks or more.

Once the dry fruit are well socked, make caramel. Combine ½ cup sugar & 1 tbsp water in a pan, and heat it till the sugar melts. When the color of the melted sugar turns brown, remove the pan from the fire and add another quarter cup of warm water. Boil again for five minutes and then let it cool.

After the caramel is ready, preheat the oven at 180 C before baking.Drain the soaked fruits & keep aside. Retain 4 tbsp from the drained liquor. Toss the drained fruits in 1-2 tbsp of flour.

Grind the spices to a fine powder & keep aside.

Sift the plain flour with baking powder & baking soda. Powder the sugar & keep aside. Beat the egg whites till soft peaks form. Keep aside. Beat the egg yolks & add the softened butter to it. Beat it till it forms a smooth paste. Add powdered sugar to it. When it becomes smooth add vanilla essence & cooled caramel & spice powder & beat again. Add the sifted flour in 2 batches. Beat after each addition. Add jam & combine.

Fold in the beaten egg whites in 2 parts & combine till no white streaks are visible. Fold in the soaked fruits & 4 tbsp of retained liquor. Grease the baking dish and line with baking paper. Pour the batter into the prepared tins. Bake in the pre heated oven for 40-45 mins or until the skewer inserted comes out clean.

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