Triple layer veggie and fruit cake

Today, I will share one of my mother’s latest cake experiments. She got very much caught in her fruit cake series that she wanted to bake this triple layer cake. I call it the cake extravaganza and it very much reminded me of Tian-Tian’s birthday cake with the many ingredients put into it and the time taken. It did taste good, though personally I would have preferred each of the three layers as a separate cake.

Triple layer cake

Triple layer veggie and fruit cake

Time taken: 1 ¾ hours

Serves 15 to 20

Slice of triple layer cakeIngredients:

  • Layer 1 (bottom layer): Beetroot – ½ cup, steamed
  • Layer 2 (middle layer): Apple – ½ and Guava – ½ , Mint leaves – 3 or 4
  • Layer 3 (top layer): Carrot – 1 large, steamed
  • All-purpose flour – 1 ½ cups ( ½ cup for each of the layers)
  • Sugar – ¾ cup ( ¼ cup for each of the layers)
  • Oats – ¾ cup ( ¼ cup for each of the layers)
  • Vegetable oil margarine – ¾ cup ( ¼ cup for each of the layers) + 1 tbsp (for icing)
  • Banana – 3 tbsp, mashed (1 tbsp for each of the layers)
  • Water – ¾ cup ( ¼ cup for each of the layers)
  • Baking soda – ¾ tsp ( ¼ tsp for each of the layers)
  • Baking powder –  1 ½ tsp ( ½ tsp for each of the layers)
  • Vanilla essence – 3 tsp (1 tsp for each of the layers)
  • Lime juice – 5 tbsp + 1 tsp (for icing)
  • Green food colour – 1 tsp (for second layer)
  • Orange food colour – 1 tsp (for third layer)
  • Icing sugar – 4 tbsp (for icing)


  1. Steam the beetroot and carrot for about 10 mins.
  2. Separately blend the steamed beetroot and carrot in a processor.
  3. Next, finely chop up the apple and guava. Grind a few mint leaves.
  4. Cream ¼ cup margarine and ¼ cup sugar each in three mixing bowls.
  5. To the first bowl, add the pureed beetroot to the mix and to the third bowl, add the pureed carrot to the mix. To the second bowl, add the finely chopped apple and guava together with the ground mint leaves.
  6. Add ¼ cup of oats and 1 tbsp of mashed banana to each of the three bowls and mix well.
  7. Stir in the lime juice (2 tbsp each for the first and third bowl and 1 tbsp for the second bowl) and 1 tsp vanilla essence each, together with ¼ cup of water, to each of the three bowls and beat the respective mixture well.
  8. Add a tsp of green food colour to the second bowl (apple and guava mix) and a tsp of orange food colour to the third bowl (carrot mix)
  9. Divide the flour into three ½ cup flour piles. Sift each with ¼ tsp baking soda and ½ tsp baking powder. Add a sifted ½ cup flour mix to the mixture in each of the three bowls.
  10. Whisk the cake batter until smooth.
  11. Transfer the beetroot cake batter to the baking tray and spread the batter evenly.
  12. Then, transfer the apple, guava and mint cake batter to the baking tray and spread the batter evenly over the beetroot mix to form the middle layer.
  13. Transfer the carrot cake batter on top of the apple batter and spread it evenly.
  14. Bake the cake at 170⁰C/ 338⁰F and bake for 45 mins – 1 hour.
  15. Whisk together 4 tbsp icing sugar, 1 tbsp vegetable margarine and 1 tsp lime to make a light icing and spread it thinly over the cake, after it has cooled.
  16. Slice the cake into 15 or 20 pieces and serve with a cup of plain or fruit tea.

Recipe source: Raji Thillainathan.

Apple cake

Today’s recipe is my mother’s apple cake recipe.

apple cakeApple cake

Time taken: 1 hour

Serves: 8

Apple cake sliceIngredients:

  • Apple – 1 ½ , large
  • Cinnamon – 2 large sticks
  • Green food colouring – ½ tsp
  • Lime – 1
  • Vegetable margarine – ¼ cup
  • Sugar – ¼ cup
  • All-purpose flour – 1 cup
  • Baking powder – 1 tsp
  • Baking soda – ¼ tsp
  • Rose essence or Apple essence – few drops


  1. Peel the apples and chop them up. Place them in a sauce pan and add water so as to just cover the apple chunks.
  2. Add some green food colouring and 2 large cinnamon sticks to the pan. Cook the apples over low heat until the water dries up.
  3. After the apples have cooled sufficiently, remove the cinnamon sticks and transfer the cooked apples to a blender.
  4. Grind the cooked apples to a puree. Add the juice of 1 lime to the apple puree and mix.
  5. Whisk together the vegetable margarine and sugar. Add the blended apple and lime juice mix.
  6. Sift together the flour, baking powder and baking soda.
  7. Gradually add the flour mix to the apple and margarine mix to make a smooth cake batter. Add a few drops of rose essence.
  8. Transfer to a baking tray and bake the apple cake at 170⁰C/338⁰F for 30 mins.

Recipe source: Raji Thillainathan.

Banana and Apple Cake

Today’s recipe is that of another from my mother’s fruit cake series – banana and apple cake.

DSC00728Banana and Apple cake

Time taken: 1 hour

Serves 6 to 8

Banana and Apple cakeIngredients:

  • Apple – 1
  • Banana – 1
  • Vegetable margarine – ¾ cup + 1 or 2 tbsp (for icing, optional)
  • Sugar – ½ cup
  • Cinnamon powder – 1 tsp
  • Semolina – ½ cup
  • All-purpose flour – 1 cup
  • Baking powder – 1 tsp
  • Baking soda – ¾ tsp
  • Green food colouring – few drops
  • Vanilla essence – ½ tsp
  • Icing sugar – 4 or 5 tbsp, optional
  • Lime juice – 1 or 2 tsp, optional


  1. Chop up the apple. Cook the chopped apple for about 10 mins, in a saucepan over low heat, adding some cinnamon powder. Stir regularly.
  2. Transfer the cooked apple pieces from the saucepan to a blender. Add the chopped banana. Coarsely blend. Keep aside.
  3. Add the margarine and sugar to the saucepan containing some of the apple sauce after the apple pieces had been transferred to the blender. Add up to ½ cup of water. Heat the contents for a few mins.
  4. After cooling, transfer the melted margarine and sugar to a mixing bowl. Stir in the blended fruits. Add the green food colouring and vanilla essence.
  5. Sift the flour, semolina, baking powder and baking soda together. Gradually add in the flour mix to the mixing bowl until a smooth cake batter is obtained.
  6. Transfer to baking tray and bake for 30 mins at 170⁰C/338⁰F.
  7. If you would like icing on the cake, prepare the icing by mixing the icing sugar with a tbsp of margarine, lime juice and a few drops of green food colouring.
  8. Spread the icing evenly over the cake before slicing and serving.

Recipe source: Raji Thillainathan.


As part of the Eid Special series,

(d) Salad

Preparation time: 5 – 10mins

Serves 4



  • Orange – ½, peel removed
  • Apple – ½
  • Tomato -1 small
  • Onion – 1 small
  • Chillies – 2 or capsicum – 1
  • Salad leaves – 1
  • Salt and pepper, to taste
  • Sugar – 1 tsp, can be adjusted to taste
  • Lime juice – 1tbsp (Optional: can use yoghurt instead of lime juice)


  1. Chop up the vegetables and fruits.
  2. Make the salad dressing by mixing salt, pepper, sugar and lime juice.
  3. Toss the salad with the dressing.

Recipe source: Raji Thillainathan.