Cherry Pound Cake with Olive Oil

Story of Pound Cake:

Pound cake is the BEST cake in the whole damn world! If there was a masterpiece among cakes, this would be it. A Pound cake is called so because back in the days it was made with exactly one pound each of butter, flour, sugar and eggs. In French its also known as quatre quarts which means “four fourths” although pound cake is of British origin. Traditionally it only comprised of these four ingredients and had a more rounded, balanced and slightly heavier texture and flavour owing to the eggs and butter. With time liquids were added to the recipe for moisture and later leavening agents to make it lighter.

The version we know today is delicious. Its our go-to cake for almost everything – tea time, dessert craving, packed lunch dessert, school tiffin portion and gifting! There’s absolutely nothing else thats as satisfying as this cake. We have also added fresh cherries because they’re in season so… why not?


The ingredients are as simple as the cake but we’ve tweaked it a bit. Traditionally a pound cake is made only with butter. Now with our current lifestyles, we knew that you may not want to use 150 gms of butter, so we’ve made it a bit healthier by adding half butter and half extra virgin olive oil. Although healthy and cake shouldn’t be used in one sentence but we know that you’re all looking for foolproof ways to make your tasty food healthy too.

If you want to make a traditional one and want to use only butter then you can just use 150 gm butter and skip olive oil.

For this you will need some pitted fresh cherries. The canned ones are usually pitted but you can easily remove the seeds from fresh ones too.

Preheat your oven and grease and line a cake tin with butter and parchment/baking paper.

For this we begin with creaming the butter and sugar. Since we’re using butter and oil, put them in a large bowl and beat with sugar till a bit creamy. You can do this with an electric beater too.

When turns lighter in colour add eggs one at a time, beating after each addition.

Then add 1 tsp vanilla essence and mix. Add the flour and baking powder.

Mix well. You will notice that the cake batter is more glossy than usual and has a texture like mayonnaise. Its alright! This is due to the olive oil which forms an emulsion because of being beaten with eggs. Thats how traditionally mayonnaise is made.

Now transfer the batter into a cake tin and put the pitted cherries on top and push them into the batter. Push some towards the bottom, some midway and let some be on the top. They’ll give the cake a beautiful look once baked. Put the cake in the preheated oven to bake for

Cherry Compote

While the cake is baking, lets make the cherry compote. We’ll only need cherries and sugar.

For this you will need to remove the seeds of the cherries.

Take the pitted cherries and sugar in a pan on medium heat. Cook for 5-10 mins.

Smash them a little in the pan while cooking.

When you slice a pound cake you’ll notice its unique shape, risen in the centre and usually with a crack.

Serving Suggestions:

You can serve it warm on its own too. We used the cherry compote which we made earlier, to go with it like a jam on toast. Its almost a Victoria’s Sandwich if you top it with a dollop of whipped cream.

Another great way to serve this is, put a scoop of vanilla ice-cream and top it up with the cherry compote. It tastes divine and people will love you for serving them this delicious Cherry Pound Cake.

Recipe: Cherry Pound Cake


3 eggs
150 gm castor sugar
150 gm all purpose flour
75 ml extra virgin olive oil
75 gm butter, softened
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk
100 gm fresh cherries, pitted/deseeded

For Cherry Compote:

150 gm fresh cherries, pitted/deseeded
20 gm castor sugar

Method for Cake:

  1. Preheat the oven at 175° C. Line a loaf tin with butter and baking/parchment paper.
  2. Take the butter, olive oil and sugar in a large bowl and cream until light and fluffy. You can use an electric beater, whisk or a stand mixer. When its lighter in colour, add the eggs one at a time and beat after every addition.
  3. Add the milk and mix well.
  4. Sift the flour and baking powder. Add this to the batter along with vanilla extract. Beat till all ingredients are well incorporated.
  5. Pour the batter in the lined baking tin. Evenly distribute the cherries on top of the cake batter and push some into the batter. Bake for 45-50 mins or till a skewer inserted comes out clean.
  6. Remove and cool.

Method for Cherry Compote:

  1. Take the cherries and sugar in a sauce pan and cook on low-medium flame for 10 minutes.
  2. Smash the cherries a bit.
  3. Turn off the flame when its slightly thicker but still chunky. Transfer it to a bowl and squeeze a few drops of lemon juice.

To serve, read our serving suggestions above.

Chocolate Truffle Cake

Who doesn’t love a decadent chocolate cake with chocolate ganache! We thought we’ll share a quick and easy way of making it, especially because your favourite restaurants and bakeries are locked down and its a great time to explore your skills. We do have a quick fix method for that.

We have our own cake mix brand (The Daily Gourmet) which has been in the market for the last 6-7 years. Gauricka and I use the cake mix all the time for birthdays and anniversaries in the family. Being a baker, everyone expects a lot and sometimes it can be a challenge when you’re crunched for time. Thats the beauty of our cake mixes. They’re not ‘like’ homemade cakes, they are homemade cakes! We use ingredients exactly how you would from your pantry. Then we DONT go ahead and add preservatives, emulsifiers or dough conditioners. We just package it. The best part is we use all-organic flour for it. Which is why both of us use it all the time for our cakes… because we know what we put in it.

So here’s a recipe with the mix. You can use any other boxed mix of your choice or whichever is available to you. In that case make the cake with the respective method and then follow our ganache recipe and icing instructions.

All you need is the cake mix, 2 eggs, 100g butter and 200 ml water. Since I was making this for my daughter’s birthday cake, I used 2 boxes of the cake mix because I wanted four layers of cake with the ganache in between the layers. If you want to do that too, just take two boxes of the cake mix and double the quantity of eggs, butter and water. Make it together in the same manner.

Begin with preheating your oven at 175°C and line a cake tin with parchment or butter paper. Put the eggs, water and melted butter in a bowl and mix.

Empty the cake mix into the wet ingredients and beat with an electric beater for 2 mins on high speed.

If you don’t have one, you can beat with a whisk and mix well for 3-4 minutes. You can also use a stand mixer if you like. The batter will become smooth and glossy.

Transfer the batter to the lined cake tin.

Since I made two boxes, I’ve put the batter in 2 tins. If you’re making one box, then just put it in one cake tin. Each cake can be sliced in the centre horizontally for icing.

A cake that cracks, we call it a happy cake!

Slice the cake horizontally in the centre. You’ll get two layers. You can slice the dome on the top first if you want a flat top. Its your choice.

If you’re removing the risen dome then slice that first and then slice the remaining cake into two equal layers with a bread knife.

if you’re making 2 cakes with 2 boxes of the mix, then slice each cake into two layers. You will have 4 layers of cake.

Place you first layer on the base you will finally serve the cake on. Moisten it with vanilla water evenly.

To make vanilla water, take 1/2 cup water and add 1 tsp vanilla essence/extract. Dissolve 1 tsp sugar in it.

Now whip the chocolate ganache with a beater or whisk to add air into it and make it lighter.e. To make the ganache refer to our recipe for Chocolate Truffle/Ganache.

It will become slightly lighter in colour because of the added air. Just like how coffee changes colour when beaten.

Spread some ganache evenly on the moistened layer. Add the next layer of cake on it and repeat the vanilla water and ganache process.

Spread the ganache evenly on each layer after moistening. It is important that you spread it evenly and gently press the next layer in place. That way you wont get a leaning tower of Pisa 😀

Finally, put your last layer in place. I usually prefer to keep the base layer of the cake (that was in contact with the cake tin while baking) because its smooth and even. You top will come out more even.

Moisten this one too with vanilla water. Then spread the final layer of ganache. You can cover the sides if you want a finished look or leave it open and only spread it only on top for a naked cake look. That rustic effect looks beautiful too!

To finish it, I took a star nozzle and just piped these florets straight on top, keeping the piping bag perpendicular to the cake at 90° so that the nozzle has a bird eye view of the cake.

My daughter likes Oreo biscuits a lot and demanded that her cake should have some flavour of it, so I decided to crush them and throw them on the sides of the cake. It gave a mud pie look to the cake. You can choose to finish the cake whichever way you like.

Just look at that muddy wall of the cake… I want to dig in right away!

This cake would need time to ice and then chill in the fridge for several hours so that the layers can set well before cutting. Therefore, you should have some time in hand when you make this.

I added some cake toppers because my daughter was suddenly crazy about flamingos. You can add anything like this which matches your theme and create a pro level cake at home. No need to run to bakeries any longer 🙂

If you have any questions regarding the steps and the recipe, feel free to leave a message in the comments below and we’ll get back to you. Happy baking 🙂

Recipe: Dark Chocolate Truffle Cake


1 Pack The Daily Gourmet Dark Chocolate Cake Mix
200ml water
2 eggs
100gm melted butter
1 recipe Chocolate Ganache (click here for recipe)


  1. Preheat the oven to 175°C. Line an 8-inch round cake tin.
  2. In a bowl mix the water eggs and butter. Add the contents of the pack and beat.
  3. Pour the batter in the lined tin and bake in a preheated oven for 40-45mins or till a skewer inserted comes out clean.
  4. Remove from the tin and cool completely before icing.
  5. Slice the cake into 2 horizontally. To moisten the cake mix a little sugar, vanilla extract and water and spoon over the first layer of cake.
  6. Using a hand beater beat the chocolate ganache for 4-5 minutes till it becomes lighter in colour and airy in texture.
  7. Spread some whipped ganache and put the other layer of cake. Moisten this layer with the vanilla water and spread some ganache over it. To finish cover the whole cake in ganache and using a piping bag create any design of your choice on top.
  8. Chill well in the refrigerator. Take it out 30 minutes before serving to bring back to room temperature so that it softens.

Eggless Chocolate Banana Cake

Chocolate and Banana is an eternal combination. They compliment each other so well, that the first thing that comes to your mind when you want to cook with bananas… is chocolate! We’ve already posted a recipe for a Caramelised banana upside-down cake and now we’re sharing an eggless recipe for those of you who choose to bake without eggs.

The ingredients for this are very basic. Flour, butter, sugar, milk, baking powder, cocoa powder, vanilla extract/essence and 2 bananas.

To start, preheat your oven at 180°C and grease and line a loaf tin with baking or parchment paper.

Take the softened butter and sugar in a large bowl.

Cream the sugar and butter for 5 minutes and then keep aside.

In another bowl, sift the flour, cocoa powder and baking powder and keep aside.

Mash 2 bananas nicely with a fork and keep aside.

To the creamed butter and sugar, add the mashed bananas, dry ingredients and vanilla essence/extract.

Beat for a minute till the batter is glossy.

Transfer the batter to the lined loaf tin and bake in the preheated oven for 45-50 minutes or till a skewer inserted comes out clean.

Leave it to cool for at least 15 minutes before cutting. Eggless cakes tend to stick together if you cut it while its still very warm.

Dust it with some icing sugar if you like and serve it with tea or coffee. You can also serve it with some ice-cream.

Go ahead and try this recipe! Don’t forget to tell us if you like it 🙂

Eggless Chocolate Banana Cake


150 gm All-purpose
Flour150 gm Caster Sugar
150 gm Butter, softened room temperature
40gm Cocoa powder
2 Bananas, ripe
2 tsp Baking Powder
1 tsp Vanilla Extract or Essence
50 ml Milk
Icing Sugar for Dusting


  1. Preheat the oven to 180°C. Grease and line an loaf tin with baking paper or parchment paper.
  2. In a bowl beat softened butter and sugar for 5 min. In another bowl sift together flour, cocoa powder and baking powder.
  3. Mash the bananas in a bowl and keep aside.
  4. Add mashed bananas, milk, flour mixture and vanilla extract. Beat for a minute till smooth and glossy.
  5. Pour the batter in the lined cake tin and bake in the preheated oven for 45-50 mins or till a skewer inserted comes out clean.
  6. Leave the cake to cool for 15 mins and then remove from the cake tin.
  7. Dust with Icing sugar and eat warm.

Banana Caramel Cake

Everybody loves banana & caramel and when they’re put together… BOOM!! Its an explosion of flavours enhancing one another. Here is a recipe of a banana cake and you don’t even have to go through the effort of making the caramel here. We’re just going to let the banana caramelise on its own. So here’s an easy-peasy recipe for a banana cake that can satiate any pangs – hunger or desire! This is another very versatile cake. Have it with a cup of coffee in the evening, afternoon tea-time, dessert after any meal or a breakfast. Pssst… we even tried a milkshake with this wondrous cake!!

You need very very basic baking ingredients for this. Flour, sugar, butter, eggs, baking powder and vanilla. The additional ingredients are banana (of-course) and we’ll use cinnamon as the spice or flavouring for it. It goes very well with some fruits, especially apples and bananas.

Begin with mashing your bananas with a fork. preheat your oven at 180 C.

Now for this particular cake we are not going to line our cake tin. We will caramelise the sugar and butter and create a sort of glaze. Eventually this is going to create the caramel banana toffee while its baking. Just let this mixture bubble a bit. Don’t stir it much or it won’t caramelise. We used brown sugar here for that dark brown caramelised colour. You can also use regular caster sugar.

If the caramel mixture does not blend well, don’t worry and don’t go on cooking it. Let it bubble for a minute and then spread it at the base of the cake tin. The magic will happen when its in the oven.

Put the caramelised sugar mixture at the base of the tin. So here we are NOT lining the tin for a change. Its getting grease with the sugar-butter mixture and then we place sliced bananas on top. If you like the look of banana split better you can just halve the banana lengthwise and place that. Although, that looks better when you’re making the cake in a loaf tin.

Now, cream your butter and sugar together. You can use a stand mixture, electric beater or a whisk. If you’re using a whisk you’ll have to do it for a much longer time till you get the fluffy and airy mixture. When creamed it turns lighter in colour due to the air that’s been incorporated.

Add eggs to the creamed butter and mix after each addition. Then add the vanilla essence, flour, cinnamon and baking powder. Mix well.

Spread the cake batter evenly and softly over the. Don’t be rough with it otherwise the banana pieces will get lifted.

Drop the batter evenly and then spread. repeat till the bananas are covered.

Try to seal the edges a bit so that the caramel doesn’t bubble out to the top. bake in the preheated oven at 180 degrees C.

And when your cake is golden brown test it with a skewer. First don’t go all the way down with your skewer, if it reached the caramel or banana it might come out wet. So, insert it in a way that it doesn’t touch the base. If that comes out clean, you can then check it all the way though.

Invert the cake on a big plate… and the beautifully luscious and glistening bananas will be revealed. The banana will naturally caramelise with the sugar and butter, and the thick liquid will seep slightly into the cake. So, in a way its sort of an in-built caramel with banana topping. All in one!!

The crumb of the cake will have a spec-y light brown look owing to the banana and cinnamon powder. in winters you can add winter spice mix (nutmeg, star anise etc) to add a warmer flavour and fragrance. However, for summers serve it with vanilla ice-cream. Whoever tasted it, had exactly the same reaction… mm-mmm-mmm!

Recipe: Banana Caramel Cake


For Caramel:
40 gm brown sugar
40 gm butter

For Cake:
150 gm flour
125 gm butter, softened
125 gm castor sugar
 1 ½ tsp baking powder
2 eggs
1 tsp vanilla extract/essence
1 tsp cinnamon Powder
3 Bananas


  1. Preheat the oven to 180 degrees C. Grease a 7×7 inch square cake tin.
  2. Take the brown sugar and butter in a sauce pan and cook on low heat stirring occasionally to make a sticky caramel sauce. Pour this in the cake tin and keep aside.
  3. In a bowl sift the flour, baking powder and cinnamon powder.
  4. In another bowl cream the  sugar and butter till light and fluffy. Add the eggs one at a time and keep beating.
  5. Mash 1 banana and add this to the batter along with vanilla extract and the flour mixture.
  6. Slice the 2 bananas and arrange them flat on the caramel layer in the cake tin.
  7. Pour the batter over the banana layer and bake for 40-45 minutes or till a skewer inserted comes out clean.
  8. Remove from the oven and let it stand for 10 mins then invert it upside down onto a plate.
  9. Serve warm with Ice cream or whipped cream.

Moist Apple Cake

When life gives you apples… of course, you make apple cake!

Since apples are a common fruit and the most readily available to all of us at all times, we thought it would be a great idea to give you all the recipe of a perfect apple cake to survive the 20 20 lockdown. This is absolutely delicious and can be eaten in winter or summer… anytime! It can be made for a birthday cake for those of us who find it difficult to ice cakes or simply prefers fruit cakes, for children whose mothers are always finding a way to add fruits to their diets, for friends coming over for tea, or even as a dessert for a dinner party. We’ve literally tried it in all the scenarios and maybe more, and it has never failed. I’ve even impressed some business associates, and at another time, my in-law’s close friends with this cake. Thats the extent. So its a must MUST try for all of you.

You will need very basic baking ingredients for this. Flour, sugar, eggs, butter, milk and vanilla. Any apples will do for this cake. Although, the star ingredient of this cake is cinnamon. You will need a very small amount of it but the main aim of the cinnamon is to bring out the taste of apples. Which is the reason why they’re usually used together in most apple dishes. Its an age-old combination. For those of you who don’t like cinnamon, don’t worry, you can skip it completely, although it is a flavour worth trying.

To line the cake tin for this one, take a bigger piece of parchment/baking/butter paper. Grease the tin with butter or butter spray and tuck the paper into the tin in one piece. Usually we invert cakes, but this one we will lift out of the cake tin.

Peel, core and slice the apple thinly. Somewhat like the picture above. If its too thick then it wont cook through. Apples turn brown very quickly after cutting. So, either cut them just before you start making the cake or cut and put a very small amount of lemon juice and keep.

Begin with beating eggs and sugar in a bowl with an electric beater. You will notice as you beat more the yellow mixture will turn lighter in colour and fluffier. That is because of the air you have incorporated. You can also use a whisk but make sure to reach close to the lighter colour stage before you stop.

Add the milk, butter, vanilla, flour, cinnamon and baking powder. You’ll get a ribbon consistency batter.

Pour the batter into the cake tin. Now take the apples and arrange them on top.

While arranging just ensure that the apples are evenly distributed even if you choose to put them in any other pattern. We are placing them on top so that while baking when they sink in, they settle somewhere in the middle of the cake. If we add them to the batter, they will sink to the bottom. If you want them to remain on top after baking also, then slice your apples thinner so they wont be heavy and will stay on top. We personally, like them in the cake. So, its your preference… both work well.

Sprinkle some sugar and cinnamon powder on top. The further up you sprinkle it from, more evenly it will spread.

Bake in the preheated oven. Do not open your oven till the stipulated time given in your recipe as that would drop the temperature of the oven.

Check with a skewer and if it comes out clean then take it out of the oven. Be careful where you’re putting in the skewer. If you put it though a piece of apple it may come out wet. In that case check it again where you feel the cake is visible.Let the cake cool in the tin for 20 mins. Don’t invert. Lift the cake out with the help of the paper.

Pull the paper down from the sides very carefully and gently.

Now there are a few different ways to serve it. If you’re serving it for tea, just warm it (you can microwave it for 30 seconds) and serve it.

You can also dust it with icing sugar and serve. We mostly use the tea infuser for this purpose. It makes the job easier. You can also use a small tea strainer and tap it.

If you’re serving it as a dessert, add a scoop of vanilla ice-cream or a dollop of whipped cream. This tastes the best. It adds a beautiful texture and enhances the flavour of the cake. People love it when served with ice-cream.

You can go one step further and dust a bit of cinnamon powder on the ice cream. This is a divine combination for anybody who likes cinnamon.
Its heavenly!

Recipe: Moist Apple Cake


125 gm flour
125 gm castor sugar
2 eggs
75 gm butter, melted
75 ml milk, room temperature
2 ¼ tsp baking powder
1 tsp vanilla extract/essence
1 ½ tsp cinnamon Powder
2 apples, peeled and thinly sliced extra sugar and cinnamon for dusting


  1. Preheat the oven to 180 degrees C. Grease and line an 8 inch round cake tin. Just push and mould a large piece of parchment paper in the tin and trim the edges.
  2. In a bowl sift the flour, baking powder and cinnamon powder.
  3. In another bowl cream the  sugar and eggs till light and fluffy.
  4. Add milk  and melted butter  to the batter along with vanilla extract and the flour mixture.
  5. Peel and slice apples and if you want you can coat the slices with a little lemon juice to prevent browning.
  6. Pour the batter in the lined tin and arrange the apple slices on top of the batter. Sprinkle a little sugar and cinnamon powder over the apples.
  7.  Bake for 35-40 minutes or till a skewer inserted near the edge of the cake comes out clean. If you will put a skewer in the centre it will be moist as all the juices of the apple are in the centre.
  8. Remove from the oven and let it stand for 20 mins then holding the paper pull it out and place on a board.
  9. Sprinkle icing sugar on top and serve warm with Ice cream or whipped cream.

Ricotta Lemon Cake

A perfect dessert with a truly Italian touch… our favourite! We made ricotta, and then we thought what best we could use it for, and we came up with this. Its a beautiful cake with a slightly smooth and grainy texture at the same time. It is not fluffy like other cakes, but owing to the moist ricotta, this cake has a full-bodied texture and that oh-so-lemony freshness!

This is what you’ll need along with ricotta. To make fresh ricotta click here for the recipe.

To begin, line your cake tin like this. Put two strips in a cross. Then draw the base of the cake tin on a sheet of baking/parchment/butter paper. Cut it out and place it on top of the cross. You can use a springform pan (the cake tin with a loose bottom and a spring clasp at one side), it would be easy to remove the cake from. If you don’t have one of those, then go ahead and do the cross thing.

Take the butter and sugar in a big bowl and cream it for at least 5 minutes. You can use an electric beater, stand mixer or even a whisk. If using a whisk just beat it a bit longer. The mixture will turn lighter in colour, which means it has been aerated. Add the eggs one at a time and beat after each addition. This will ensure your batter is fluffy.

Now, to the egg, butter sugar mixture add the ricotta, lemon zest, lemon juice and vanilla essence. Mix well. Now add the flour and baking powder and beat lightly first to ensure the flour doesn’t fly away from the batter. The batter could look grainy but thats perfectly fine. Its due to the texture of ricotta.

Put it in a preheated oven. This is what your batter would look like. Don’t tap it to smoothen out the top. It will even out itself in the oven.

Once baked, it will look somewhat like this. If the colour differs a bit don’t worry. Each oven is different and it could look different due to that.

Don’t invert the cake. This cake has a short crumb and not a spongy crumb because of the cheese, so it will break if you handle it ungently. Lift it out with the help of the two cross strips. This is why we had put those, to aid in taking the cake out from the tin. After putting the cake on a plate, gently slide the strips out. This cake sinks on cooling, so don’t worry.

Dust some icing sugar on top and garnish with mint or flaked almonds or nuts.

Slice it when its cooled.

Dust with icing sugar and serve warm. You can also serve it with some fresh berries or a berry compote. This cake is crusty outside and soft and moist inside.

Recipe: Lemon Ricotta Cake


250 gm Fresh Ricotta
150 gm All-purpose Flour
150 gm Caster Sugar
100 gm Butter, softened room temperature
2 Eggs, Room temperature
2 tsp Baking Powder
Zest of 2 Lemons
Juice of 1 Lemon
1 tsp Vanilla Extract or Essence
Icing Sugar for Dusting


  1. Preheat the oven to 180°C. Grease and line an 8-inch round cake tin with baking paper or parchment paper.
  2. In a bowl beat softened butter and sugar for 5 min. In another bowl sift together flour and baking powder.
  3. Add eggs one at a time beating after each addition. Beat for 3-4 minutes to get a light fluffy batter.
  4. Add ricotta, lemon zest, lemon juice and vanilla extract. Beat for a minute. The mixture will look grainy which is fine.
  5. Add the flour mixture and beat on low speed to prevent flour from flying.
  6. Pour the batter in the lined cake tin and bake in the preheated oven for 45-50 mins or till a skewer inserted comes out clean.
  7. Leave the cake to cool for 30 mins and then remove from the cake tin.
  8. Dust with Icing sugar and eat warm.