Marble Cake

Look out! It's chocolate & vanilla and...oh no it's Thing 4!

Thing 4, much like me, loves his sweets. One of his favorites is Entenmann's Marble Cake. When I came by this recipe, I decided to give it a try. The cake wasn't overpoweringly sweet but a rather delicate blend of chocolate and vanilla. However, I did notice that it had a certain... muffin like texture which reminded me of eating cornbread. Perhaps I beat it too long. Should this be a basis for rejection? Well, it all depends on personal preference. I for one relished my slice of cake and its crumbly goodness.

Marble Cake (Serves 6)
Preparation time: 20 minutes
Total Cooking time: 1 hour

Ingredients
1 vanilla bean or 1 teaspoon natural vanilla extract
6 1/2oz (13 tablespoons) unsalted butter, chopped
1 cup caster (superfine) sugar
3 eggs
2 1/4 cups self rising flour
3/4 cup milk
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons warm milk, extra


Directions

• Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 25x11x7.5cm (10 x 4 1/2 x 3in) loaf (bar) tin and line the base with baking paper.
• If using the vanilla bean, split it down the middle and scrape out the seeds. Put the seeds (or vanilla extract) in a bowl with the butter and sugar and, using electric beaters, cream the mixture until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour, then fold it into the creamed mixture alternately with the milk until combined. Divide the mixture in half and put the second half into another bowl.
• Combine the cocoa powder and warm milk in a small bowl and stir until smooth, then add to one half of the cake mixture, stirring to combine well.
  
• Spoon the two mixtures into the prepared tin in alternate spoonfuls. Using a metal skewer, cut through the mixture four times to create a marble effect.
• Bake for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean. Leave in the tin for 5 minutes before turning out onto a wire rack to cool completely.

Notes:
- This cake will keep stored in an airtight container for 3-4 days. It's also suitable to freeze.
- I divided my batter into a 9" round cake tin which baked for about 20- 25 minutes and a 4" round tin which baked for about 40mins. I filled the 4" tin three quarters of the way full which is why it took longer to bake. The 9" tin was filled only half way (perhaps less?).

Dal Makhni (Buttery Lentils)

Sinfully rich and buttery... ahh, the guilty pleasure!

Dal Makhni is one of the finest dishes of Punjabi cuisine. It is a rich and creamy dal which goes great with any kind of rice. The main ingredient is the dal itself which is known as black urad dal. The urad dal has to be boiled till it is completely cooked and soft to the touch. During the boiling process you can also add kidney beans but I like mine without. The urad may look small but that small cup full will expand to maybe twice to triple the size. So don't let its size fool you.

Dal Makhni

Ingredients:

1 cup black urad dal or black gram
1/4 cup red kiney beans (optional)
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon whole garam masala (2 bay leaves, 1 cinnamon stick, 4 cardamom seeds, 4 cloves) or garam masala powder
2-3 tablespoons Ginger & garlic paste
1/2 teaspoon tumeric powder (optional)
1 & 1/2 cups of tomato puree
2-3 tablespoons chili powder (to taste)
1 tablespoon coriander powder
Salt, to taste
1 stick of butter
1 & 1/2 - 2 cups of water (in which dal was boiled)
1 teaspoon kasthuri methi (dried fenugreek leaves)
1/2 cup (whipping) cream


Directions:

• Pressure cook the urad dal and red kidney beans till it is soft to the touch and somewhat mashed.
• In a pot, add the oil. When it is heated, add the cumin seeds. Once the seeds crackle, add the whole garam masala. Add the ginger garlic paste and tumeric. Let it cook for a minute and add the tomato puree. Make sure the puree is cooked on low heat for around 5 to 10 minutes until it is well cooked.
• Once the puree comes to a boil, add chili powder, coriander powder, and salt and cover it with a lid. Cook til the puree is well cooked.
• Add a stick of butter and mix it in to incorporate. Add about 1 & 1/2 cups of the water in which you boiled the urad dal.
• Once it comes to a boil, add the dal and kasthuri methi. Cook on low heat until it thickens (around 40 minutes). Make sure that you stir it occasionally so that the dal does not settle nor burn at the bottom of the pot.
• Add the cream and incorporate. Simmer for a further 5 minutes. It should be slightly brown and reddish in color once it is fully cooked.

Notes:
- The tomato puree can be either made at home by blending 3-4 tomatoes or store bought in cans.
- The longer you cook the dal, the thicker and more flavorful it becomes. I usually simmer for 2 hours or more and I assure you - there is a substantial difference in taste.