Peach And Cream Pound Cake | Evening With Shireen | Chef Shireen Anwar - Masala TV

Peach And Cream Pound Cake | Evening With Shireen | Chef Shireen Anwar

Published 1 week ago  in Chefs, Cooking Shows, Evening with Shireen, Shireen Anwar
 

Fresh peaches and sour cream make this pound cake wonderfully moist. Top it with cream cheese glaze for out of the world taste.

Watch this Masala TV video to learn how to make Peach And Cream Pound Cake ,Fried dum kabab and Shahi mutton chops. This show of Evening With Shireen with Chef Shireen Anwar aired on 7 November 2019.

 

 

 

 

 

Ingredients:

  • Cream cheese 50 gm
  • Cream ¼ cup
  • Butter 6 ounces
  • Caster sugar 1 ½ cup
  • Eggs 4
  • Vanilla essence 1 tsp
  • Peach essence ½ tsp
  • Finely chopped peaches 1 ½ cup
  • Flour 1 ½ cup
  • Baking powder 1 tsp
  • Vinegar 1 tsp
  • Baking soda 1/8 tsp

Ingredients for cream cheese glaze:

  • Cream cheese 100 gm
  • Icing sugar ½ cup
  • Peach puree 2 tbsp
  • Milk 2 tbsp
  • Peach essence few drops
  • Orange color pinch

Method:
Beat together butter, sugar, cream and cream cheese, gradually start adding in 1 egg at a time, add both the essence, sieve together flour, baking powder, baking soda, and salt, fold in the dry mixture to the butter mixture, chopperize the can pieces and mix to the cake mixture, add 1 tsp vinegar, mix and pour into a bundit pan and bake on 180 d for 30 mins, remove and cool.
Method for glaze
Mix all together and pour over cooled cake.

Ingredients:

  • Beef ½ kg
  • Salt 1 tsp
  • Water 2 cups
  • Button red chilies 12
  • Ginger chopped 1 inch
  • Garlic chopped 6 cloves
  • Potatoes 2 large sliced
  • Vinegar 1 tbsp
  • Chat masala 1 tbsp
  • Allspice 1 tsp
  • Chopped coriander 3 tbsp
  • Mint chopped 2 tbsp
  • Egg 1

 

Method:

Put beef in a pressure cooker with salt and 2 cups water, boil till half done, then add to it chopped ginger garlic, whole button chilies, potatoes peeled and sliced, vinegar, chat masala, allspice, again cover and cook till boties and potatoes tender and water dries off completely, cool and chopperize, given dum of coal, mix in 1 egg, coriander and mint chopped, make into kababs and shallow fry.

Ingredients:

  • Mutton chops boiled 750 gm
  • Onion finely chopped 1 ½ cup
  • Ginger garlic paste 2 tbsp
  • Chili powder 3 tsp
  • Turmeric ½ tsp
  • Tomatoes chopped 2
  • Oil ½ cup

Ingredients for ground masala :

  • Coriander leaves 1 cup
  • Mint leaves ½ cup
  • Curry leaves 15
  • Green chilies 3
  • Allspice ½ tsp
  • Coconut 2 tbsp
  • Salt 1 tsp
  • Cream cheese 2 tbsp

 

Method:

Boil chops with salt till tender, heat oil fry onions light golden, add ginger garlic, fry for a min, add tomatoes with dry seasonings and grounded masala, fry for 5 mins, add marinated chops, fry well, add ¾ cup water, cook till oil comes on top and thick gravy left, lastly add cream cheese, mix and remove, serve hot with nan or paratha.