At times, I wonder why do I blog. Alhamdulillah, as of now, after starting this blog two and a half years ago and standing at the moment with post number 650 today, I am asking myself this question again. Many times I have pondered over the same question before while posting each of my milestone posts
but somehow, I continue asking myself the same question again and again. Just like every food blogger, I have gone through the slack - in fact I am going through one, but maybe I am not making it evident much here! - where I can't get myself to cook or to write something to start a blog post. I have so much in my drafts, and I continue to cook, but I just don't have the push to write. In front of my eyes, I see seasoned bloggers abandoning their blogs due to lack of interest or for new hobbies and interests. I never knew there were a lot of technicalities behind having a blog, talking about SEO and stuff like that, which I am completely blank about still, despite trying to study about the same. The hits on my blog have been very steady, going nowhere above from what it has been for the past two years - but thinking of that, it simply tells me that I have a little bunch of people who do keep coming on the blog and check out the posts, which is a positive point as far as I am concerned. Before I used to wonder why I am not getting much hits but then slowly that matter left itself off my mind and I am really not bothered about the numbers now.
So I haven't still got to the point - why do I blog? Because I love to, at least for the time being. I have a lot of drafts to post, but I do not want to post them without any introduction as I am so used to it and I don't want to change it. Ever since Ramadan started, I have been going back to my old favorites from the blog and cooking them since I didn't want to try anything new - still I did make a few new dishes just to satisfy the cook in me, despite the sweltering heat. The baking has been nearly nil, because even though I have had the itch, I knew I would not be able to finish off it all and I wanted minimal wastage during the month. But even then, I have saved "Allah-knows-how-many" recipes in my to-do list and have collected all the recipes, cut outs and even cook books as much as I could possibly hoard. I know that going back home, I am going to do the same of buying whichever books I see in sight, irrespective of whether I use it or not. I still drool at food, love to eat food but somehow the push to try new foods is not very high these days. Now I am going off for around 5 weeks and then coming back to the kitchen after having a total breaker is also not going to be easy. Somehow I have been a sucker for the saying, "Make hay while the sun shines!" and Alhamdulillah, I have enough hay till my cooking sun shines, hehe...
For today's post, it is a very delicious cake that I baked first for HD's staff without taking out a single piece and not knowing how the end result would be but hearing their rave reviews, I baked a smaller one, exactly half the recipe, again during the same week and enjoyed it ourselves. That is why you will see two types of pictures in this post. I have been dreaming about a mango cake or at least a mango frosted cake ever since I saw this post
. So I must say I was totally inspired by it. The cake recipe was taken from a bookmarked recipe
of a fellow blogger. Totally, it was an amazing cake, I must say. I guess, I just cut my words short and just proceed with the recipe, since I have already written too much in the beginning... hehe...
Eggless Milk Powder Cake with Mango Yogurt Frosting
2 cups all purpose flour
1 cup milk powder
2/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup oil
1 cup milk
1 tsp vanilla extract
For simple sugar syrup:
1/2 cup water
1/4 cup sugar
500 gm yogurt
1 cup mango pulp
4 tbsp sugar
1 tsp vanilla extract
1 large mango, chopped into small cubes
4 tbsp pistachio kernels, finely chopped
Preheat oven to 180 degrees. Grease and flour a 9 inch deep baking pan
Combine the dry ingredients well with a whisk. Add in the oil, milk and vanilla extract and fold till the mixture gets moist. The batter will be really thick. Put into the prepared baking pan and bake for 45 to 50 minutes till skewer comes out clean.
Keep in pan for 10 minutes and then flip onto a cooling rack. Cool completely.
Mix the water and sugar for the syrup and cook for around 10 minutes till the sugar is dissolved. There is no need to check for consistency. Set aside to cool.
Put the yogurt in a muslin cloth on top of a bowl and allow it to drain for at least 4 hours in the fridge. This will give around 1 cup of thick, hung curd. Combine the hung curd, mango pulp, sugar and vanilla extract and whisk till smooth. Leave in the refrigerator till time for frosting.
To arrange the cake, cut the cake in the center. Sprinkle some sugar syrup on the bottom portion. Spread half the mango yogurt frosting on top. Put in the chopped mango cubes all over. Sprinkle sugar syrup on the other half of the cake and keep it on the top of the mango. Spread the remaining yogurt frosting on top. Decorate with chopped pistachios.
Set the cake in the fridge for an hour for the flavors to incorporate. Cut and serve!
As I have already mentioned in my introduction, I will be travelling to my home InShaAllah early tomorrow morning and will be there for the next five weeks. I am pretty much excited about it as I haven't stayed this long for quite some time now. I am looking forward to relaxing, a bit of sight seeing, some rains... InShaAllah, though not expecting too much because vacations always end up being so hectic that you would like to go off for another one! Hehe...
However, I am not leaving my blog empty... you will see a few scheduled posts appearing as and when it is done for, and three guest posts from some super bloggers as well... so stay tuned and InShaAllah, will come back to live blogging in September - provided that I have all the energy in me still! ;) I wouldn't be able to go around on any of the blogs so please do keep dropping in and saying a "hi" whenever you can... as I would keep checking in to see your messages and respond as much as I can. So till then... take care... stay blessed... :)