Pumpkin Fritters

Pumpkin Fritters

From   Tea Time

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Japanese

The combination of red pumpkin fritters and apple sauce is simply divine

Ingredients

  • Pumpkin fritters
  • Red pumpkin, oven roasted and pureed 250 gms
  • Curry powder 1 tsp
  • Baking powder 1 tsp
  • Refined flour 1 cup + more if required
  • Egg 1
  • Salt to taste
  • Fresh parsley sprigs 3 to 4
  • Oil to deep-fry
  • Apple sauce
  • Large green apple 1
  • Butter 2 tbsps + ½ cup
  • Sugar ½ cup
  • Cinnamon powder a pinch + to sprinkle
  • Lemon juice 1 tsp

Methods

  • Take pumpkin puree in a mixing bowl, add curry powder.
  • Add baking powder to refined flour and add this mixture to the pumpkin puree. Add egg and salt. Finely chop parsley and add and mix everything well.
  • Heat sufficient oil in a deep pan.
  • Meanwhile to make apple sauce, peel green apple, discard the core and chop.
  • Heat 2 tbsps butter in a non-stick pan, add green apple pieces and cook on medium heat. Add sugar and continue to cook. Add cinnamon powder and lemon juice and cook till the apple softens. Add ½ cup butter and take the pan off the heat and set aside to cool down to room temperature.
  • Dampen a spoon and drop spoons full of the pumpkin mixture into hot oil. Do not overcrowd the pan. Deep-fry till golden brown. Drain on absorbent paper. Make more fritters with the remaining batter.
  • When apple mixture cools down grind it into a smooth puree and transfer into a serving bowl. Sprinkle some cinnamon powder on top.
  • Arrange the fritters on a serving platter and serve hot with the bowl of apple sauce.
Orange Tea Cake

Orange Tea Cake

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Japanese

Key Ingredients:

  • Orange rind
  • Orange essence
  • Candied orange peel
  • Butter
  • Castor sugar
  • Eggs
  • Refined flour
  • Baking powder

Orange flavoured cake – oh so delicious, serve it with cups of hot tea for best result

Ingredients

  • Orange rind, grated 2 tsps
  • Orange essence (optional) ½ tsp
  • Candied orange peel, chopped ½ cup
  • Butter 1 cup to grease
  • Castor sugar 1 cup
  • Eggs 3 to 4
  • Refined flour 1 cup
  • Baking powder 1 tsp

Methods

  • Preheat oven to 180º C. Grease a baking tin with a little butter.
  • Take butter and sugar in a mixing bowl and beat with an electric beater till light and fluffy.
  • Add eggs, one at a time, and continue to beat till the mixture is light. Add the (optional) orange essence and orange rind and mix well.
  • Add candied orange peel, refined flour and baking powder and mix well.
  • Pour the batter into the greased baking tin. Keep it in the preheated oven and bake for 20-25 minutes.
  • Take the tin out of the oven, let it cool for 5-7 minutes. Demould and cut into slices.
  • Arrange the slices on a serving platter and serve.
Pannu Kakau

Pannu Kakau

Prep: 30 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Japanese

Key Ingredients:

  • Butter
  • Sugar
  • Eggs
  • Refined flour
  • Baking powder
  • Salt
  • Milk

Light as air – this is the speciality of this cake which is served with jam or jelly

Ingredients

  • Butter 115 gms
  • Sugar 200 gms
  • Eggs 2
  • Refined flour 125 gms
  • Baking powder 1 tsp
  • Salt 1 tsp
  • Milk 75 ml
  • Jam or jelly to serve

Methods

  • Preheat the oven to 180º C.
  • Heat a non-stick pan, add butter and let it melt. Put sugar in a mixing bowl.
  • When butter melts put it into an aluminium cake tin and rotate the tin so that the entire tin gets greased.
  • Add the melted butter to the sugar in the bowl and beat with an electric beater.
  • Add eggs and continue to beat with the electric beater. Add refined flour, baking powder and salt and mix lightly with a spoon. Then beat with the electric beater till well mixed. Add milk and continue to beat with the beater.
  • Pour into the greased cake tin and tap the tin lightly to remove any air bubbles that may be remaining.
  • Keep the tin in the preheated oven and bake for 20-25 minutes.
  • Bring the tin out of the oven and let it cool for 5-10 minutes on the chopping board. Demould and cut into square pieces. Arrange the pieces in a serving plate.
  • Heat 3 tbsps jam with a little water in a non-stick pan. Pour the jam over the cake pieces and serve.