or anniversary…..in these five years I never celebrated by making a special
post for the big day…..reason….? I remember it when it is already gone…dumbo me…but
this time…I remembered it from so long…as
one fine day I was referring to my old post…I noticed that soon my blog
is going to complete five years…..I was very much amazed by seeing that…
years of journey….I just can’t frame it in this single post…but let me share
with you some fond memories…that made me grow to be what I am today….My blog is
simple answer to all the people who ask me what you do by just staying at home…..isn’t it boring…? So if you are reading this post then you people might have got the
answer….I write…I cook…I click….I blog…my blog is my reflection….though this
blog was started by me to kill the time…now I am happy that I started blogging…Blogging
has given me wings…to fly…to soar new heights…to gain confidence….to brush my
hidden skill for photography….I never thought I would click what I cook and eat…but
now I do…in much sophisticated way….I know many things about camera…which I
would have never explored otherwise….
crazy with props…which otherwise I would have never done….I had tried new
recipes, twisted daily recipes, learnt to present food, etc….only because of
blog…Apart from all this…I have got readers….Do you know much this word me to
me….”Readers”…I have got people who read my blog….follow my blog updates on
twitter, facebook, google +, feeds, pinterest, etc…who even take out time to
comment….along with whole new bunch of virtual friends….whom you don’t even
meet in person…but know what’s cooking in their kitchen and served at dinning
With 400 posts
among which more than 350+ are recipes, 11500+ comments and 7 lac +page views leaving
me blush each time I check on these stats of my blog. Along with this I have
made good friends who are my energy boosters and my blog critics….A heart felt
thanks to all the readers, followers, fans, commenters, friends and family. A
special thanks to my sweet little sis who always make it a point that I blog….blog
more often…whatever may be the situation….As I blew the candles lit on the
birthday cake of ‘Yummy Food’….I silently whisper in my heart….Long Live…Yummy Food…..May
the flavours of my kitchen always surround you….
today’s post….it is a simple cake made in microwave….with dates….Dates are my favourite….You
can find dates in my fridge any time….I love gulping one or two whenever I open
the fridge….I love adding dates to shakes and even to some desserts….These days
I love adding it to my cakes…for its natural sweetness….This is one simple
microwave cake that I make more often…as it turns soft and yum every time I
make it…For the first time I have frosted the cake with ‘Chocolate Icing’….and
the cake tasted extremely delectable….Try this to pacify that urge to gratify something
sweet, gooey, chocolaty and yummy….
- 1½ cups + 2 tbsp. All Purpose Flour
- ½ cup Oats powder (see notes)
- 1½ cups Icing sugar
- 4 tbsp. unsweetened Cocoa powder (I used Cadbury
- ½ tbsp. Baking powder
- ¼ tbsp. Baking soda
- pinch of Salt
- 10 Dates, pitted and chopped
- 2 tbsp. semi-sweet Chocolate Chips
- ½ cup +2 tbsp. Butter, room temperature
- ¾ cup Milk, room temperature
- ½ tbsp. Vanilla essence
- ½ cup chopped Walnuts
- 200 gms. Dark Chocolate, grated
- 200 ml. Cream
- Grease a microwave safe bowl with butter and dust
with all-purpose flour. Set aside.
- Toss chopped walnuts in 1 tbsp. of flour. Set
- Add milk to chopped dates and microwave for 30 seconds
on high. Leave it to cool by adding vanilla essence and semi-sweet chocolate
chips. Once this mixture comes to room temperature add in butter and blend the
mixture to smooth paste. Remove and add tossed walnuts. This is our wet ingredients
- In a large bowl sieve in all the ingredients listed
under dry ingredients. Repeat this process for 2-3 times. This process helps in
combining the ingredients all together without any lumps.
- Now make a well in the sieved dry ingredients and
add in the above wet ingredients mixture folding slowly and gently. Mix
till you get lump-free batter.
- Slowly pour the batter into greased microwave safe
bowl and gently tap the bowl on kitchen counter by turning around the
bowl. This process helps in scattering the batter evenly and removes
- Microwave on high (1200 W) for 4 minutes. Remove
and check by inserting the skewer in the middle of the cake, if it comes
out clean then it’s done. Allow the cake to stand for another 4-5 minutes, before
turning it onto a cooling rack. Allow the cake to cool completely before you
- In a microwave safe bowl mix in grated dark chocolate
and cream, microwave for 1 minute or until chocolate is melted. Whisk until the
icing turns smooth and glossy.
- Leave the mixture to cool for 1-2 hours or until
thick enough to spread over a cake.
- This mixture will thicken as it cools.
- Coat the cake with thin layer of
chocolate icing using a palette knife. Sprinkle colored sprinkles all over the
top of the cake. Cool it in the fridge for 15-20 minutes before serving.
- Last but not least add your ‘love’
to make the dish ‘YUMMY’.
you are basting it with frosting…be careful to finish of the cake within 3-4
hours of making it. The frosted cake stays soft for four hours.
on the models. Mine is 20 lit. capacity IFB Microwave