YUM Orange Loaf Cake!

Hello my lovely readers,

Christmas is approaching, the decorations are up everywhere (even in Delhi!), it’s snowing on my blog but my food preferences are too summery! I don’t know why, but I’m constantly craving for fresh, summery, citrus-ey cakes. Last week I made a really tasty Lemon Loaf Cake and it turned out amazingly good. I saw Rachel Allen baking an Orange cake on her show ‘Rachel Allen Bake!’ and almost instantly started craving it! Unfortunately I didn’t like the way that looked so I thought why not apply my lemon cake recipe to make an orange cake (they’re almost the same thing), so I did and the results were amazing!

All I can say is I made that cake yesterday and there’s none left today! 🙂 Super duper moist and super delicious! On a sidenote: I’ve made eggless cakes all my life but I can say I was foolish to have doubted the role of an egg in baking. Eggs do wonders to the texture! Always use eggs, however,for some reason if you cannot use eggs, I’ve mentioned the alternate too!

If you didn’t try my lemon cake recipe then try this, I’m so sure you will never follow another recipe again!

So, What are we baking?

Orange Loaf Cake


What are we using?

Nothing really, if you’ve got oranges you can start baking right now!

250 gms Flour

125 gms Light Brown Sugar

125 gms Softened Butter

1 tsp Baking Powder

1 tsp Vanilla Essence

2 Large Eggs

Zest of 1 Orange

2 tbsp Orange Juice

100 ml Milk

VEGETARIANS: Use about 1/2 cup pureed banana instead of the eggs.

You will also need a 22 cm loaf tin, butter for greasing your tin and butter paper to line your tin.

What are we doing?

We’re baking THE most awesome cake and for that you need to follow these steps.


Preheat oven at 180 degrees Celsius.

Step 1: In a large bowl, add the sugar to the butter.

Step 2: Whisk until both are combined and the mixture looks light and fluffy (kind of like in picture 2 above).

Step 3: In a separate bowl, sieve the flour and baking powder. In a jar, pour the milk and whisk the eggs in it. Now add both these mixtures to the butter mixture you made in step 2, little by little, until it form a batter.

Step 4: Add in the orange zest.

Step 5: Add in the vanilla essence.

Step 6: Add in orange juice.

Step 7: Transfer to a greased tin and bake for 27 minutes at 160 degrees or until the cake is golden on top and the skewer comes out clean.

P.s I say that because every oven is different, my oven sometimes takes longer than what the recipe demands, for example my Christmas special chocolate chip cookies. I say keep peaking into your oven, DO NOT OPEN THE OVEN DOOR, just peak. When you think the cake is done, take it out for a skewer test.

This cake is done when its a little golden on the top. Don’t wait for it to brown.

This recipe will yield a 20-22 cm loaf, serves 6-8 people. In my house, 10-15! 😀 We like to share!


Enjoy this cake the way I do, with some TEA on a sunny afternoon! 😀


You can save this cake for upto a week (not that you’ll need to, it will be finished in a day or two!) Wrap a little butter paper to keep the moisture intact.


Happy Baking!!


Radhika xx

Christmas Special Chocolate Chip Cookies


After much contemplation about my next recipe I decided to do something for the upcoming festive season! Nothing beats a chocolate chip cookie straight out of the oven and to give it that Christmasy twist I added red, green and yellow Cadbury gems to it! You can add m&m’s too, same thing.


Quick confession: Cadbury gems are multicolored and I literally had to pick red green and yellow ones! Despite my best effort, I didn’t find enough of those colors (even in 10 packets) so I added a a few pink ones! You could buy more packets or make multi coloured cookies! Or even better, you could buy loose m&m’s if you have a m&m store nearby! (Sad thing there’s none in India)

Anyway.. Getting back to my recipe, it’s really easy with very little baking time. However, you need chill the cookie dough for about an hour before baking. The end result is a cookie crunchy on the outside and chewy on the inside! The gems give it that additional crunch! YUM!

The recipe has been adapted from Sally’s Chocolate Chip Cookies at Sally’s Baking Addiction, I have fallen in LOVE with her baking and the pictures on her blog are to die for! You can check it out here.


I’m adding a tutorial with pictures for extra clarity! It’s really easy, I say give it a try!
P.s. These cookies are chewy and not crunchy! If you like cookies that are something between a cake and a biscuit then these ones are for you! Honestly, I’ve tried many recipes even took cookie baking classes but nothing worked for me like these! I think I’ve found ‘my CCC recipe’.

So, What are we baking?
Christmas Special Chocolate Chip Cookies


What are we using?

This recipe yields about a dozen cookies. You could double it for 2 dozens. I like making stuff in smaller batches, it’s easy and when I’m trying something new I have less things to trash just in case I stuff up 😉

85 gms butter (or 5-6 tbsp)
1 tbsp white granulated sugar
75 gms brown sugar (or 5 tbsp)
Half an egg (you can beat the egg and divide it into half) or you can use 2 tbsp vegetable oil.
1 tsp vanilla essence
175 gms flour
1/2 tsp baking soda (you can use 1/2 tsp baking powder instead)
1/4 tsp salt
2 tsp cornflour or cornstarch
50 gms chocolate chips
60 gms Cadbury gems or m&m’s (red, green and yellow color, or you could cheat like me and use a few pink ones too :p)
Baking tray for baking or a muffin tray works fine too (I used it)
Butter for greasing
Butter paper for lining the baking sheet (I used muffin cups in my muffin tray)


What are we doing?


Step 1: Whisk the butter until light and fluffy.
Step 2: Add in the sugar and whisk until completely mixed.
Step 3: Mix in half an egg and vanilla essence and whisk until a fluffy mixture has formed.
Step 4: In a separate bowl, sieve the flour, baking soda, salt and cornflour.
Step 5: Add the flour mixture to the butter mixture little by little until it forms a dough.
Step 6: Add in the gems and chocolate chips, and mix so that they are evenly distributed.
Step 7: Wrap this dough in foil paper and chill in the refrigerator for 1 hour (max 2 hours)
Step 8: Take out the dough and you’ll see crumbs falling. Get it all together, you’ll have a hard, smooth cookie dough.
Step 9: Take about 1 tbsp of cookie dough, form it into a ball and flatten it a little. Don’t worry about it being perfect, imperfections are what make homemade cookies beautiful. Bake in the oven for 6 minutes at 160 degree Celsius and then for 13 minutes at 180 degree Celsius.
P.s. Every oven is different, I’d say just bake until you see little cracks on top of the cookies and golden colour on the edges. My oven is very old, so it took that long. The original recipe calls for 8-9 minutes baking at 180 degree Celsius.


Let the cookies cool for about 5 minutes and they are ready to be eaten! You can keep them upto 1 week on room temp, I keep them until they start to smell or taste funny! Can’t waste my hard work like that! :p

I really hope you guys enjoy this recipe, you can add your own combinations to make them more fun! Do suggest me some nice combinations that you’d like to see in the future and I’ll surely get back to you with amazing recipes!

Try sandwiching the cookies with Nutella in the centre ! Dunk in cold milk and enjoy! Please write back if you like our recipes!

Lots of love
Radhika xx




Lemon Loaf Cake!

Hello readers,

Quick flashback~ I lived in London for a year or so and that’s where I was acquainted to lemon cakes. I would almost all the time buy McVities Lemon cake when I went grocery shopping (that cake is gorgeous). But after coming back to my motherland India, I could no longer enjoy my favorite cake so I decided to bake it! To my horror, that lemon cake turned out to be a disaster! My cakes may not turn out perfect all the time but they always taste great but this particular cake in question shook my confidence in baking, cooking and everything I thought I knew!

Luckily, I’ve got the skin of a Rhino and I never give up! I kept looking for better recipes and ways to avoid another disaster and today my friends was the day when I combined a few recipes and baked a PERFECT lemon loaf cake!!! God finally granted my wish! So my readers, look no further, this is the recipe you want to try to bake a super moist lemon loaf cake!

So, What are we baking?

Lemon Loaf Cake

This recipe will yield a 20 cm loaf. Serves abut 6-8 people.


My lemon loaf cake! Happy baking!

What are we using?

22 cm loaf tin

250 gms flour

1 1/2 tsp baking powder

150 gms light brown sugar

125 gms butter (room temp)

2 large eggs

1 tbsp lemon juice

Rind of 1 lemon

150 ml milk

1 tsp vanilla essence


Super moist on the inside!

What are we doing?

Preheat oven at 180 degrees. Butter your tin and line with parchment/butter paper.

Step 1: Sieve flour and baking powder and mix it properly.

Step 2: Whisk together butter and sugar until pale yellow. In a separate jar, whisk together milk and eggs.

Step 3: Add the flour mix little by little to the butter+sugar mix. Simultaneously, keep adding the milk+eggs milk little by little too, so that that it forms a batter. By the end of this process, your flour mix, milk+eggs mix and butter+sugar mix should have formed a smooth batter.

Step 3: Add in the lemon juice, lemon rind and vanilla essence to the mixture to the batter. Make sure its not too liquidey. I’ve noticed thicker batters yield denser cakes.

Step 4: Bake at 160 degrees for 35 minutes or until just golden on the top. Insert a skewer and if it comes out clean then your cake is ready!




Tea and my lemon loaf cake! Match made in cake heaven!

Enjoy this cake on a sunny morning with tea or munch on it after supper!

Let us know what you thought about it and how your cake turned out!  I’m sure you’ll love it!

Much love,

Radhika xx

Chocolate Brownies..!

I have just started baking very recently and now almost addicted to it. The lack of good bakeries and patisseries in my area has always deprived me of gorging into delicious cakes, pastries, brownies etc. This inspired me to bake my own cake and each time i have baked something trust me it has turned out super delicious. The best thing about baking is you just need a handful of ingredients, Google a recipe, follow it to the exact measurement and there you have your own delicious piece of heaven.Yesterday i made a chocolate brownie for the first time and it turned out so amazing that i had to share it.

What are we cooking? – Chocolate Brownies…!

brownieFirst attempt at brownie! 5 stars to me-self!

What are we using?

150 Gms Chopped Dark Chocolate

100 Gms Butter

1 Cup Sugar

2 Tablespoon Cocoa Powder

1 Cup All Purpose Flour

1 Teaspoon Vanilla Extract

3 Large Eggs (For Egg-less Version use 1 cup condensed milk instead of eggs)

1/4 Teaspoon Salt

1/2 Cup Chopped Nuts or Chocolate Chips (optional)

What are we doing?

Step 1: Preheat the oven to 180 degree C or 350 degree F for about 15 mins. Grease a baking tin with butter or line it with nonstick baking paper and set it aside.

Step 2: Melt the chopped chocolate and butter in a large bowl using a double boiler method (i.e. place the bowl with its contents on a sauce pan with simmering water on low heat). Stir constantly until the mixture is smooth.

Step 3: Remove from heat then add cocoa powder and sugar to the chocolate mix and whisk it. Next stir in the vanilla extract and eggs(one at a time). Whisk it to a silky smooth texture after each egg addition. Finally add the flour, salt and chocolate chips(optional) and mix the mixture well.

Step 4: Pour the mix into the greased pan and bake it  for about 20-25 mins or until set. I had sprinkled chopped nuts on top because i love the roasted flavor of nuts on a dry cracked crust. But that’s purely optional.

Step 5: Once done take it out of the oven and allow it to cool on a wire rack. Cut into your own desired size of pieces and serve warm or at room temperature. I drizzled a tablespoon of melted chocolate on top for extra chocolaty goodness.

Enjoy your deep chocolate flavor brownie with moist texture and a dry nutty crust.

Piece of heaven!Smother lots of chocolate sauce over the brownies for that extra goodness! And there you have it, a piece of heaven! BLISS ! ❤

I hope you have fun making your very own chocolate brownies. I think if I can make them being an amateur then anyone and everyone can bake them to absolute gorgeousness. For any queries and complaints please write us back and we’ll be happy to help you. 🙂


Maitri. (The other half)

‘Oh so easy’- Banoffee Pie!

Hello all..!So this is our first post ever! Yayyiee for FoodTravelFashion and a big thanks to you all for reading it! We’re two friends, who are drop dead crazy about food. Be it eating it or making it, we never fail disappoint! I hope you’ll love our recipes, we’ll try to keep ’em easy, tasty and GLAM! Please visit our blog regularly for daily recipes, travel posts and fashion tips!

After much contemplation, me and my partner-in-blog Maitri decided to share our most loved, yet dreaded and by far the easiest dessert as our first recipe on the blog- Banoffee pie! Now, I know it looks like a lot of work but believe me, it can’t get any easier than this! This recipe is a ‘must try’ and will soon become a regular at your dinner parties once you realize how easy it is. After random browsing on the internet for ‘easy banoffee pie recipes’ I came across one at  www.carnation.co.uk which was perfect. This recipe was for 12 people so I halved it to better suit my appetite and the size of my 8cm dish. 

So my beloved readers, here goes the first ever recipe on this blog, which is the ‘Oh so easy’ Banoffee Pie. (Just in case you’re wondering why are the words ‘Oh so easy’ prefixed to the normally-referred-to-as-banoffee-pie, it’s because I can bet you will utter those words once you’re done making it, it’s that easy!)

What are we cooking?-  ‘Oh so easy’ Banoffee Pie!

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What are we using?

For the Base:

40 gms of Butter

100 gms Digestive Biscuits (I used the good ol McVities Digestive biscuits)

For the Caramel:

200 gms of Condensed Milk

50 gms Butter

50 gms Brown Sugar

For the Top and Garnish:

3-4 Bananas sliced length-wise

100 gms whipping cream

Grated Dark Chocolate for garnish

To serve, I used an 8 cm dish. You can also use a loose-bottomed pan to have a free standing pie.


What are we doing?

Step 1: Grind the biscuits in a food processor or crush them very finely with your hands using something heavy like a pestle and mortar. Melt the butter in a microwave and add it to the crushed biscuits. Transfer this mixture to your serving dish and spoon the mixture onto the base. Cover the dish to make a pie shell. Refrigerate it for 15 minutes.

Step 2: The tricky bit: The only thing you have to do in this recipe, is make caramel. Rest of it will take care of itself. So, in a non stick heavy bottomed pan, melt the butter and sugar on low heat. Once the sugar has dissolved completely (which will take a little while), add the condensed milk. Bring the mixture to a roaring boil and cook it for a minute. Remember to stir throughout. The end result will be a beautiful golden thick caramel. Toss the this caramel over the chilled biscuit base and refrigerate for an hour.

Step 3: The fun part. On top of chilled caramel add a good double layer of sliced bananas. Top it with slightly whipped cream (the cream has to form soft peaks). Garnish it with good quality dark chocolate and Voila! you’re a pro dessert maker.

You can make your versions of this Banoffee pie. Follow the same recipe but serve it small ramekins, one for each guest, Each one , Eat one! You could also make the base in a tart shell which will up the GLAM quotient!

I hope you have fun making and eating my ‘Oh so easy’ Banoffee Pie. Let me know how it turned out by commenting on this post and if you have any queries or complaints, please write back. 🙂



(One of the BFFs <3)