Tea and coffee cakes are the best. They’re easy to make and easier to serve and eat. And they go great with a cup of tea or coffee without being overbearingly sweet. Simple homemade chocolate cakes are probably on top of everyone’s favourite cakes list. There are many variations and honestly, why not? The more, the merrier. Now, to take a simple chocolate cake up a notch pair it with a fruit and you wouldn’t believe how amazing it tastes. We do it with bananas, strawberries and cherries. This time I picked pear. Also because I stumbled on a unique recipe in Julia’s Album.
I’ve recently warmed up to pears and what I usually do is cut them up, squeeze a lemon and chill them in the fridge before eating. There was one large pear sitting in my fridge and I figured I’d bake with it. I’ve always loved how sliced fruit is arranged on top of the cake in absolute symmetry looking nothing short of perfect. No, mine didn’t look like that. But it sure tasted pretty prefect. I have also realized how cream cheese can keep a dry cake moist and not add any of its strong flavour into it. I’ve only used yoghurt previously for the same purpose.
This beetroot salad is yet another ‘makeover for leftovers’ meal. Leftovers are paneer from the night before and the other ingredients like beetroot had to be used before it went bad. I added a pear to it and made a quick dressing to go with the salad. I like beets roasted or cooked. The only way I can have them raw is when they’re in a juice. Coming back to this salad, I roasted beetroot slices in the oven for just 15 mins, sliced up a pear, crumbled paneer on top and drenched it all with the dressing. Easy peasy!