Baking is an unprecedented choice of love for those soft delicious, juicy and lip-smacking cakes filled with variety of flavours, edible colours and outspoken creativity induced by home bakers. One such a phenomenal home baker is Banu Rekha. She is qualified in B.com, MBA, ICWA (bar) and an experienced financial individual. Oh, Yah! She was once a senior finance executive well settled inside the glass doors with a mug of coffee/ tea and good feeds with work. Later, she quit to share the mistletoe with the love of her life and flew to USA for a while. Moving back India, to surpass the boredom, she rather decided to move ahead and do what would give her the most happiness in the world. Baking has been her umpteenth happiness even during toughest days in her life. she killed the loneliness, dullness of staying at home, through the colours and defined many innovative techniques in baking.
She is a self-made baker with multiple trials and errors, rectification of those errors through proportion challenges made her a successful entrepreneur today. 2019 is the year she began her second career life and today with her determination, dedication and patience for baking has steered her wheels of life to success. Banu is a highly recommended home baker by many from baby born to 60th wedding anniversaries. She is specialized in wedding cakes and customized theme cakes which narrates its story with just by its mere appearance. She also bakes huge variants like- gluten free, vegan, keto and paleo diet bakes as well. Wow! indeed a unique quality of ‘baker the swagger.’
“Banu Bake House” is the name of her inhouse shop which she is soon hoping to convert to a cake studio and many of us are looking forward to its appealing couture just like her unique inventories of cakes.
A simple and one-of-a-kind recipe to let you all know –
PARSI MAWA CAKE RECIPE:
This is an extravagant tea cake made by the Irani / Parsi bakeries using mawa, flavoured with Cardamom, Saffron and topped with almonds and pistachios.
All Purpose Flour – 1.5 cups
Powdered Sugar – 1 cup
Egg – 2
Sugarless Mawa (khoya) – 1/2 cup
Unsalted Butter – 1/2 cup
Baking powder – 1/2 tsp
Milk- 1/4 cup
Salt – 1/4 tsp
Saffron – 1 pinch
Cardamom powder – 1/4 tsp
Chopped Almonds and Pistachios – 1/4 cup
Preheat the oven at 180 degrees Celsius for about 10 mins. Grease and dust 7-inch pan and set aside for later use.
Soak the Saffron in the milk and keep for later use. Sieve together all-purpose flour, baking soda salt and Cardamom powder and keep aside.
In a mixing bowl, add Sugarless mawa, Unsalted butter and Powdered sugar and whisk it well until its incorporated. Now add eggs one at a time and whisk well until the mixture is creamy, light and fluffy.
To this mixture add the dry ingredients and saffron milk in batches and mix well until it reaches a smooth pourable mixture.
Pour this into a prepared pan, sprinkle it with chopped nuts and bake it for about 55 mins or until a skewer inserted comes out clean.’