Tea cake (Oil based)

Baking Temperature: 200
Baking time: 20-25 minutes
Pan: 8/9 inches round pan with 3 inches height or rectangle pan for a more traditional look.

Step 1:
188 g Sugar
3.5 Eggs
125 ml Oil
1/8 Teaspoon Yellow or Orange color

• Put Eggs, Sugar and oil in the mixing bowl and blend with the help of an electric beater for 3-4 minutes or until it becomes fluffy and its color is changed.
• Now mix the color in it.

Step 2:
175 g All- Purpose Flour
8 g Baking Powder

• Mix Flour and Baking Powder
• Mix flour and baking powder mixture in batter with the help of a spatula or hand. Do not use an electric eater at this stage.

Step 3:
25 ml Water
½ Tablespoon Lemon Essence/Lemon Juice
OR
½ Teaspoon Vanilla Essence

• Include water and lemon juice/essence of vanilla essence and mix.

Tip: 2-3 drops of vanilla essence are suitable for 250 g of cake.

Double Chocolate Nutella Brownie

Step 1: Liquids

1 cup (170 g) Baking chocolate
1/2 cup  (113 g) Butter
2 Tablespoons Cooking Oil
1/2 cup Brown sugar
1/4 cup White sugar

• Cut chocolate into small pieces and melt it in a double boiler on low flame.
• Add butter and oil when the chocolate is melted and whisk it well.
• Add brown and white sugar in it and whisk it well.
• Turn the flame off, remove the bowl from the double boiler and let the mixture rest for 5 to 10 minutes to cool down.

Step 2: Dry Ingredients

1 and 1/4 cup Flour
1/4 Teaspoon or a pinch of Baking powder
1/2 Teaspoon Salt
1 Tablespoon Cocoa powder

• Stain and mix flour, salt, cocoa powder, and baking powder and set aside.

Step 3: Mixing

2 Normal to Large Eggs
Few drops of Vanilla essence

• Add eggs one by one with vanilla essence in the batter and beat well (Use an electric hand beater).

Step 4: Folding

1 Tablespoon Golden syrup
1 Tablespoon Nutella

• Add flour mixture, vanilla essence, and golden syrup and gently fold it with the help of a spatula.
• Add Nutella in the last n fold it.

Step 5: Baking

9 Teaspoons Nutella

• Spread the batter in a 9×9 mold on the butter paper.
• Use a fork to create a zig-zag pattern on the top.
• Put 1 teaspoon of Nutella in the center of each brownie (imagine sizes).
• Spread Nutella with a spoon on each brownie section.
• Bake for 20 minutes in a preheated oven at 180 C degrees and take it out of the mold to cool down.

Optional

• Spread chocolate chips on the top layer.
• Include chop nuts in the batter.

Peanut Butter Cheesecake (No Bake)

Step 1: Base/Crust Preparation
200 g Digestive Biscuits
50 g Butter – melted
50 g Caster Sugar

• Crush the biscuits (with sugar) in a food processor until they become fine crumbs.
• Pour butter in them and stir until all the crumbs are quoted with butter.
• Take the material in your hand and press them to make like loose dough.
• Take the pan in which, the cake needs to be prepared and put a butter paper at the base of the pan. Remember, the base of the pan must be removable.
• Put the crumbs in the pan and press them gently from the back of the glass to get an even surface.
• Chill the crust for 10 minutes in a freezer.

Step 2: Gelatin Preparation
30 g milk
10 g Gelatin

• Soak the gelatin in milk for 10 minutes.
• Before mixing in step 3, Heat the gelatin to become active and mix it in the batter. (It can be heated in microwave for 10-12 seconds and stir to dissolve completely).

Step 3: Peanut butter cheesecake preparation
400 g Philadelphia cream cheese (Or full cream cheese)
250 g Peanut Butter
180 g sugar
130 ml heavy cream
1 Teaspoon Vanilla extract

• Combine the cream cheese, peanut butter, and sugar in a bowl with spatula first and then with a mixer. Mix on medium-low speed until the mixture is creamy, and no remains of cream cheese or peanut butter are visible.
• Now add the cream and mix it until soft peaks are formed.
• Include vanilla extract and gelatin and mix.
• Pour the cream on the crust/base with the help of a spatula and make it even.
• Refrigerate / Freeze the cake over the night.

Step 4: Chocolate Ganache
50 g sweet chocolate
50 g heavy cream

• Divide the chocolate into small chunks and put them in the cream.
• Boil the cream, remove from the stove and stir until all chocolate is dissolved.
• Pour the ganache over the cheese cake.