A YOUTUBE CHANNEL & A LAZY DAISY CAKE

Yes, people! I have finally decided to start my own Youtube Channel! Today is a BIG day for me as I am stepping forward to explore a world unknown. And guess what? I will need your support just like the way you have supported this blog of mine for the past 9 years. Jobin helped me shoot and edit the video and we both are just beginning to figure out how this whole thing works! So please bear with me.

This cake is OMG good! It is one of the best cakes that I've baked and it's literally to die for in taste and texture. That coconut topping will leave you wanting for more! This recipe is from KAF. So please do me a favour...watch the video, grab the recipe and bake that cake! Don't forget to share it with your loves ones...the cake and my channel! If you like what you see,don't forget to hit the subscribe button! There's plenty more to come!

LAZY DAISY CAKE
Makes one 8 inch square cake

Ingredients:
Cake
2 large eggs
1 cup granulated sugar
1 cup all purpose flour /maida
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 tablespoon butter

Topping
1/4 cup (4 tablespoons) unsalted butter
1/2 cup + 2 tablespoons brown sugar
1/4 cup milk
1 cup sweetened coconut (watch the video for substitutions )

Method: Preheat the oven to 350F/180C. Line an 8" square or 9"round tin.

Cake: In a mixing bowl, beat the eggs until frothy,the add the sugar,beating at high speed until the mixture is thick and lemon coloured. Stir in flour,baking powder and salt.
In a saucepan,heat the milk and butter together to boiling. Add to the ingredients in bowl and beat to combine. Pour the batter into the prepared tin and bake for 25- 30 mins or until the top is springy to touch.Let it cool on a rack for 5-10 mins.

Turn on the broiler in the oven.

Topping: Mix all the ingredients together in saucepan and cook on medium-high heat till the butter melts. Spread it over the cake and broil for 2-3 minutes or until the topping is golden brown and bubbling.
Enjoy!

You will love this cake! This one barely lasts for 5 hours in our house. It's super addictive! Don't forget to watch the video to grab some tips for substitutions! This cake lasts really well and stays very moist and tender at room temperature for a good 4-5 days.

ABOUT AN INTERVIEW & CELEBRATION CAKES

This past week was one of my busy ones,as a food writer and food instructor. If you remember, I had mentioned it on our Anniversary that I write for a magazine called Malayali, every month. I write for their dessert column. Aaaand,I've been contacted by another upcoming magazine to write for them,about food, but with a twist. In the meantime, I was doing celebrity interviews too, for Malayali.In between all these writing stuff, I was planning the menu for the upcoming classes till December. Each one is different as I don't want any repetitions. So all these were to be submitted in the same week! My already full hands, were overflowing with projects.But,I am certainly thankful,for all the opportunities that have been coming my way!

So,while I was busy interviewing some, I was being interviewed too! This time,from Sulekha.com. As always,these kind of emails finds it's way into my inbox while I'm fast asleep. So when I see that email,first thing in the morning, it just brightens up my day,more than what it already is! You can read my interview here.

While I was in Kannur, I did make a few cakes, to order. I couldn't take pictures of all of it excepting for a few you just saw. It was from March - May and that's the most terrible time to make decorated cakes in Kannur. It's very hot and humid then.The buttercream roses fell off of the cake from one side as I was finishing the other.The fondant sweated and the chalice, that I painstakingly moulded with my hands, melted into a puddle by the time I left it to set. That fondant cake had to be delivered to a hilly area about an hour away from the town. Of course, once we got there, I had to touch it up quite a bit! It was fun, anyway!

FRENCH APPLE CAKE

There was an era in my life,the dark ages, when I hated anything to do with baked apples. I totally hated it with all of my heart. If it had cinnamon sprinkled over, then just forget it! I had my first bite of an apple pie from a coffee shop in Bangalore and it was just cinnamon coated apples in some pathetic pastry. That was enough for me. I wouldn't even dream of eating an apple pie after that!
It all changed the day I decided to make my favourite Apple & Cardamom Cake. It is to die for!

Living in America for the past almost 4 years has changed me in the way I look at baked apples. Here, they make such amazing things with apples and cinnamon.The apple pies you get here,especially homemade ones are really to die for! It's just apples wrapped in pastry but there is really some magic in it.I eat a lot of fresh apples,especially the HoneyCrisp,when in season.I wanted to make an apple pie today but thought of baking an apple cake when I saw Dorie's recipe.

Jobin's mom is visiting us now and she loves all the cakes I bake. She particularly loved that Apple & Cardamom Cake I made a few years ago. It was a simple yet truly delectable one bowl apple cake.If you know me, I don't like to bake the same things again and again...except for that rich dark Chocolate cake that I bake almost every week. It's a staple in our house. So, if you ever drop in...that might be your snack :-)

Ian adores cakes.He was fast alseep when I baked it but wide awake while I was photographing it. So, he decided to photobomb for the most part until Jobin's mom came to the rescue. He says 'Mam' for food. So, that was one word he kept saying when I was busy and I couldn't stop myself from slicing it up for him.The photographs can be imperfect :-)

FRENCH APPLE CAKE
Ingredients:
3/4 cup all purpose flour
3/4 teaspoon baking powder
a pinch of salt
2 eggs
3/4 cup sugar
1 stick butter, melted & cooled
3 tablespoon dark rum
1/2 teaspoon vanilla
4 medium apples

Method: Preheat the oven to 350F and butter an 8inch springform tin.Line it with parchment.
Mix together the flour, baking powder, salt & set aside.
In a medium bowl, whisk the eggs until frothy . Add the sugar and whisk till well blended.Add half the amount of flour and whisk it in. Add half the melted butter and whisk it in.Blend in the remaining flour followed by the melted butter .Add the peeled and diced apples and fold it in with a rubber spatula.Pour into the prepared tin and level it. Place the cake tin over a parchment lined baking tin and bake for 1 hour or until a knife inserted into the centre comes out clean. Let it cool almost completely and then run a knife around it to make sure no apple pieces are sticking to the pan . Invert onto a cooling rack and let it cool completely.

The aroma while this cake bakes is so good!This cake has a nice golden brown colour on top which may make you think that it's like a well set cake on the inside. Actually, it's a very moist,almost custardy kind of a cake filled with apples. It's mildly sweet with a nice touch from the rum which will make you grab another slice.Ian enjoyed eating it from the tiny bites he could manage from us,so did the rest of us!

Wishing you all a prosperous 2014!

MOIST EGGLESS VANILLA CUPCAKES

I don't usually care for the amount of eggs in a recipe I am about to try because I love eggs,especially hardboiled eggs.When I say hardboiled,it should be perfectly hardboiled.No rubber like yolks for me,please!Okay,now lets get back to the topic. Well,Kannur is not a place where you can get wonderful ingredients for baking.I know it,so Amma and myself stock up really well. But on how on earth will we know that there will be shortage of eggs,especially in a place where there are atleast 3 bakeries on a street!

Well,it happened.Kannur town was out of eggs,for almost a week and that was too long for me to wait,without baking a cake of some sort. Our house is swamped with guests these days,to see our Ian vaava. So we need something,and when I say something,it has to be homemade because Amma & I cannot think of serving  anything storebought to our guests.

The hunt for something eggless started.I found way too many recipes online but only a few grabbed my attention. When I chose this recipe,it reminded me that I had tried out the same a few years ago and found the cake to be very oily.I thought of giving it a second chance and it worked just fine.

I had some buttercream with me,from the movie star's cake,so tinted it pink and used it to decorate the perfect cupcake tops.I usually don't go for such lavish decor on my baked goods for our daily consumption but since it's for the lovely folks who are visiting us,I didn't think twice.

MOIST EGGLESS VANILLA CUPCAKES
Recipe by Nita Mehta as seen on Recipe on Click


Ingredients:
300g all purpose flour
250 ml thick plain yogurt
150-180 g granulated sugar
125 ml oil
1 1/2 tsp vanilla
1 1/4 tsp baking powder
1/2 tsp baking soda

Method: Preheat oven to 180 C/ 350F. Line your 12- cup cupcake tin.

In a large bowl,beat the yogurt until smooth.Add granulated sugar and beat till dissolved completely.Add baking powder,baking soda and mix to combine.Leave aside for 5 minutes or until frothy.Add oil,vanilla and beat to mix.Spoon in flour little by little and fold it into the batter.Beat with beaters for 30 secs to make the batter smooth and lump free.Pour into tins and bake for 25-30 mins or till done.Cool in the tin for 5 mins,remove and cool completely before frosting.

For the Vanilla Buttercream recipe,click here.

Ritchie loved the frosting and mentioned that he likes cupcakes with eggs better.I found these to be really moist and perfect for eggless days!

RITCHIE'S FAVOURITE CHOCOLATE CUPCAKES

Hmmm...what shall I begin this post with? Sometimes I feel I should have blogged anonymously and never let go of my identity here. I'm not a secretive person at all hence you know a lot of stuff about me including my real name and how I look to the colour I like the most and what keeps me up dreaming all night!

Now, the situation is if I want to write my heart out here...I cannot. That's because my entire family including my extended family and their relatives and their neighbours and my neighbours and all their friends and family reads this...reads whatever I write here. When people meet me at parties, they identify me saying 'Hey, you are that Ria of Ria's Collection!'.They discuss with me the things that I have written over this space. It is indeed a proud moment for me and I will never deny that fact! Infact my cousin Tia was telling me that she introduced my blog to her neighbour and whenever her neighbour meets her, she tells Tia that she is addicted to my blog and that she even browses my blog randomly before going to sleep! Now that is something...I mean if my blog is becoming a bed-time story book it does mean something to me. I have some cookbooks piled up on the floor next to my bed and I browse through it before I sleep...just simply flip through, see the photographs and get the idea of how things are done and how people manage to keep their spirits up even when the most beautiful thing turns into a disaster and how many pounds of butter goes into one small piece of cake etc.

I consider that to be a book's success. I am not sure how many of you think that way.So I am very happy if my blog is becoming a bed time story book! :) At the same time, everyone knows about what I think, what I do. It's part of being out in the public.I know it but I never knew what I was getting into when I got into this whole thing called blogging! So I don't know if people can tell me, 'You should've known!'.

There have been days when I wondered that I should just quit and stop everything. Yes, stop blogging. Stop dreaming about food. Stop thinking about food. Stop taking pictures of what I cook. Stop blogging, completely. If you noticed, I never said, stop cooking . That's not possible because I have to feed the two of us and it's me who has to do that.

Now, after writing all this, I feel I should just delete everything I just wrote but no, I won't do that. That's the problem with me.I don't like to delete and type sentences because it wouldn't be the way it comes from my heart...it would be my brain's work then :) I admire people who think with their brains first simply because I can never do that!

Okay,now that's enough of rambling for the day. So by now you all know that I have a sweet little brother and that he scored some awesome marks for his 12th board exams!He joined college today and he is leaving home. I was sad when I spoke to him because all my life when I think of him,I know he is at home...walking the way he walks ...swaying his arms and never smiling (especially when he sees me) even though he has a great smile ;-) Now he won't be at home but away in a hostel. Anyhow, he is joining college and I wanted to bake him his favourite Chocolate Cupcakes that he used to ask me to bake  after I once baked it for him long long ago...almost 14 years ago. I found this recipe on Hindu (newspaper) and didn't know it would be this good. I was just 12 years old then so I cut that part out and stuck it onto Amma's recipe Diary and she still has that copy! When I grew up, I wrote it down in my own Diary . I don't know how he remembers it as he was just a 4 yr old but he used to ask me always 'to make those chocolate cupcakes' which I never did...until 2 days ago. So this is for you Ritchie Kutta, have a fun time in College! Study hard and not hardly ;-)

RITCHIE'S FAVOURITE CHOCOLATE CUPCAKES
Makes 24 cupcakes

Ingredients:
250 g all purpose flour
350g sugar
375 ml yogurt
75 g cocoa powder
100 g unsalted butter
3 eggs
1 tsp Vanilla
1 1/2 tsp baking soda

Method:
Pre heat the oven to 180C/350F. Line 2 regular sized (not mini)cupcake tin with cupcake liners.

In a bowl,beat all the ingredients together on medium-high speed for 2 mins. Pour 1/4 c of the batter into each cupcake liner and bake for 30 mins or till a skewer inserted into the center comes out clean.

Verdict: Delicious soft chocolate cupcakes which are super easy to make and please :-) I don't think there are many recipes which can give you 24 cupcakes with just 100g of butter! Isn't this recipe a winner??

He always asks me 'Did you try out anything new?' whenever we speak over the phone and I list out all what I tried and he just asks 'Hmm,Nallatha (did it taste good)?'. I know he misses my experiments at home( inspite all the wonderful goodies Amma makes ) which he used to gobble up once he gets back from school...Amma confirms it :-) So this time when I am home, I am baking this for him :-)
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The giveaway is extended till Monday as some of you wrote to me saying there is a problem commenting on my blog. Till then, go through the wonderful stories you all came up with! It's hilarious!


Happy Friday guys!

EGGLESS CHOCOLATE CHIP BANANA SQUARES

Oh, it's not that easy being a Gemini. I think that should talk enough for this whole post. You know what? We are a crazy bunch but I still will and forever fight back if people say we are double-faced. We all are, it's not just the May 22 - June 22 born fabulous people alone :-)  I'm in a good mood today...to whine! I mean, I was so happy on Sunday when my little brother topped his school in Business Studies and grabbed a 'Distinction' for his board exams and till I decided to bake a cake to celebrate !

Why is it so difficult for me to chose one recipe and then stick onto it? Why do I want to experiment all the time? Why do I go to the kicthen with my mind fixed on one (I start with an Oreo Pie) but ends up making a 'totally different' something ( a Sorbet!!!) which has absolutely nothing to do the former idea(Am I being repetitive?)? Why do my mind wander so much? Why do I dream so much?Why am I whining so much on a Thursday when I'm usually very happy about the next day, Friday?

Ah! That word Friday just cheered me up, peeps! It's the day I look forward to from Sunday. What is so special you may ask? I have no answer to give you for that. It just like any other day, but there's something about Friday! Jobin tells me  that I forget how to cook on weekends, maybe that's why! So it's Friday tomorrow and it's a long weekend this time! Yay! I'm super happy now! See how my mood changed from what you just read above? Life of a Gemini!

I  baked these eggless cakes using Aparna's recipe a while back and since I didn't bake a cake to celebrate Ritchie's success, I thought I'd just use this instead...after all I promised you guys a cake! :)

CHOCOLATE CHIP BANANA SQUARES
Ingredients:
75g butter,softened at room temperature
3/4 c firmly packed brown sugar
1 large banana
2-3 tbsp milk
1/2 tsp vanilla
1/2 tsp cardamom powder (optional)
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 c semi sweet chocolate chips

Method:
Pre-heat the oven to 350F and prepare your cake tin. You can use your regular square cake tin or use a tin like mine, if you have one.

Puree the banana with milk , vanilla and cardamom powder,if you are using.
In another bowl, beat together butter and sugar till it's creamy and fluffy, about 1 minute.
Add the pureed banana to it and beat on medium till well incorporated.
Sift the flour, salt and baking powder into the bowl and beat on medium speed till it is incorporated.
Fold in the chocolate chips.
Pour the batter into the prepared tin  and sprinkle some extra chocolate chips if you'd like.Bake for 20-25 mins (for my kind of tin) or 30-40 mins for the bigger tin (8 inch square). Cool in the tin for 5 mins and then unmould it and cool on wire rack.
This cake keeps well for almost 4 days.

Verdict: You can never miss the eggs in this cake. It's really nice and soft with a subtle banana flavour. I'm sure you can eat this for breakfast too!

ONE- BOWL VANILLA CAKE

On Saturday, we Indians, the cricket crazy people waited with baited breath to see who would win the Finals of the Cricket World Cup. And we WON! Yeayy! So as usual my Facebook news feed was filled with Cricket updates and I thought of asking my friends how do they want to celebrate? 'Something sweet' was the most common answer , so we decided to cook/bake something sweet to celebrate the 'massive' victory.

The minute I saw this cake on her blog, I knew I would try it that day itself and I did. I couldn't help but lick the batter just to see how it tasted with custard powder as an ingredient. It tasted like a box cake to me...I mean in a good way as I really like the Betty Crocker boxed vanilla cake. The city where we live, Minneapolis, is the 'home' of Betty Crocker. I don't know how many of you know that 'she' is just a fiction. There is no  real 'Betty Crocker' , sadly! How I wish there she was real and she lived even today...maybe I could have gone and met her :-)

Also, it's exactly a year since we moved to Minneapolis, our first home. It's been an incredible year! Coming back to the cake, it's a very easy one-bowl cake as the name suggests. It has nice vanilla flavour and  is a very light cake with a good crumb. A perfect cake for tea time or any other time you feel like snacking on a piece of cake ;-)

ONE-BOWL VANILLA CAKE
Original recipe: Betty Crocker Cookbook
I found this recipe on Aparna's blog.

Ingredients:
1/2 c unsalted butter,room temperature
1 1/4 c sugar
1 egg
1 3/4 c all purpose flour
1/2 c custard powder
1 tsp salt
3 1/2 tsp baking powder
1 1/4 c milk
1 tsp vanilla extract

Method:
Pre-heat the oven to 350F/180C .Line and dust an 8" round cake tin.

Using a whisk cream the butter and sugar till light and fluffy.
Add in the egg and whisk till incorporated and fluffy.
Add in the remaining ingredients one by one and whisk together for 2 mins.
Pour into the tin and bake for 55-60 mins or till done.
Cool in the tin for 10 mins, remove and cool completely.

* The design on the cake is natural , that's why I left it plain :)

Verdict: As I said before, this is an easy cake which is so full of vanilla flavour. Anytime you are pressed for time or otherwise, just use this recipe to get fabulous soft cake.

If you read through the recipe, you should have noticed that this recipe doesn't even call for an electric hand beater...it just needs a 'whisk'! Looks like I am in a 'Vanilla' mood...did you see the Vanilla Cupcakes with Glossy Frosting that I made a few days ago?

You can serve this cake plain , dusted with confectioner's sugar or even fruit sauces. I'm sure you will like it!

APPLE & CARDAMOM CAKE

I
hate to admit but I am not a big fan of any form of baked apples. I absolutely detest apple pies. According to me, apples are best eaten raw. I love their crunch . Here,in Minnesota,we have a lot of Apple Orchards in every city so we are  lucky to get farm fresh,firm, juicy,ripe apples during Fall. I love 'Honey Crisp' the most and every time we go to the Farmer's Market, I come back with a 5lb bag of 'Honey Crisp' apples.

This was my 2nd bag of apples and every time I pass by the stack, I grab one and munch. I just cannot get enough of it.I fell in love with these after we went apple picking at a farm nearby.We were also able to see how they make fresh apple cider. I will talk more about it in a post, later.

Long back, when I was in school, I got a recipe for an Apple Cake with a Struesel Topping from my Aunt's cookbook.As always, I wrote it down neatly in my diary. It's one of the first recipes in my diary.It called for frozen apple slices.So, I peeled, cored and sliced the apples fine by hand and froze it the night before. The next day after school, I measured all the other ingredients and got ready to bake. Unfortunately, our hand mixer stopped working and I didn't know about it. I asked Amma if I could make it with hand, she said it would be quite a task because we are so used to our good old Black & Decker hand mixer.

I didn't give up, instead I took a spoon and started beating the sugar and shortening together. By the look of me stirring and panting at the same time, Amma warned me that it is not going to come out fine.I still didn't give up.So, finally I mixed everything and arranged the apples in a very pretty manner on top of the cake and popped it into the oven to bake.The result:

Even Hard Rock Cafe would have had a tough competition (for the name)with my cake, if only they knew each other! It was hard but it tasted really good. So that was the end of my Apple Cake story.
This cake is first baked for 10 minutes and then a very creamy buttery absolutely delicious topping is poured over it and is baked once again for another 40 mins or till done.

APPLE & CARDAMOM CAKE
Recipe source: Helene


Ingredients:
For the cake:
All purpose flour- 1 1/4 c
Sugar- 1/2 c
Cardamom- 1 tsp, ground
Pinch of salt
Baking powder- 1 tsp
Whole milk- 3/4 c ( I used 2%)
Oil- 1/3 c
Egg-1
Apples- 2, peeled, cored and thinly sliced ( I used Honey Crisp apples , you can use any variety. I used my mandolin slicer for slicing my apples)

For the topping:
Unsalted/Salted butter- 5 1/2 tbsp, at room temperature
Sugar- 1/2 c
Egg-1
Vanilla extract- 1tsp

Method:
Pre heat the oven to 350F and prepare your cake tin.

For the cake:

• In a large mixing bowl, whisk all the dry ingredients together.
• In a glass ,whisk the wet ingredients together till blended.
• Pour the wet ingredients into the dry ingredients slowly, whisking to make sure that everything is blended.
• Pour the cake batter into the prepared tin and arrange the sliced apples over it.

For the topping:

• Whisk the butter and sugar together till fluffy. 
• Add in the egg and vanilla and whisk once again.
• Reserve.

How to bake:

• Bake the cake with the apples on top at 350 F/180 C for 10 mins.
• Take the cake out of the oven and pour the topping over it. Spread using a spoon/spatula if necessary.
• Put it back into the oven and bake at 350 F/180 C for 40 mins or till a toothpick/skewer inserted into the centre of the cake comes out clean.

Verdict:

If you are not a fan of baked apples like me, try this, it will change the way you look at baked apples! This cake is such a delicious thing that you just cannot stop with one slice.The topping kind of caramelizes after baking and is SO good! The addition of cardamom into the batter gives the cake a good lift .

I shared it with our neighbours and they called back saying they fought over each piece :-) See, I didn't know my cake would be a reason for their so called 'cake' fight :-) 

Jobin and myself loved this cake and he even took it as dessert to office one day.Yeah, it lasted for only a day, sadly :-/

DOUBLE CHOCOLATE ZUCCHINI OLIVE OIL CAKE

We live in the MidWest and there is a story about MidWest and Zucchini. Zucchini grows in abundance here. People sometimes did not know what to do with the crop!So we should not be surprised if we find a crate of Zucchini on our doorstep one morning! :) And if I do, which I doubt, since we live in an apartment, I would be more than happy! I'd have another reason to bake! :)

I had 3 main reasons to bake this cake :

1. Our dear friend Cory, has this dream yard full of vegetables and herbs! He even has a herb which tastes like sugar when you chew it's leaves! How cool is that??? So, last week he had dropped by to have some Dosa, Sambar and Garlic n Shallot Chutney with us and this was what he brought for us! A BIG Zucchini,almost the size of hand from his yar :-) I had to use it somehow. So, half of it went into the cake and the rest went on the grill! YUM!

2. I have been getting many requests and questions as to why I am not baking a cake these days! It's not that I have anything against it, it's just that I am enjoying the summer bounty to it's maximum! :)

3. It is a no-butter, vegetable filled cake!

So inorder to satisfy the above mentioned reasons, I baked...a cake...almost after 2 months! :)

I was in a hurry while I baked this cake because we were grilling that night and things were happening side by side. So, there won't be as many pictures as I usually have,but will spare you some that I managed to click during that time.

DOUBLE CHOCOLATE ZUCCHINI OLIVE OIL CAKE
Recipe source: Chocolate & Zucchini


Ingredients:
Flour-2 cups
Cocoa powder-1/2 cup
Baking soda- 1 tsp
Baking powder-1/2 tsp
Salt-1/2 tsp
Light brown sugar- 1 scant cup
Olive oil-1/2 cup
Vanilla extract-1 tsp
Coffee powder-1 tsp
Eggs-3, large
Zucchini- 2 cups, grated (unpeeled)
Chocolate chips-1 cup (I used semi-sweet)
White chocolate- for decoration

Method:

• Whisk together the dry ingredients.
• Combine zucchini, chocolate chips and 1/3 of the flour mixture.
• Beat together the sugar and oil for 2-3 minutes.
• Add in the eggs one by one and beat for a minute after each addition.
• Add in the vanilla extract and coffee powder.
• Fold in the flour till everything is just mixed.
• Add in the flour coated zucchini and chocolate chips and fold in till everything is incorporated.Do not over fold it.
• Pour into a prepared tin ,level the top and bake in a pre heated oven at 180C/ 350 F for 45-50 minutes or till the skewer inserted comes out clean.
• Let it cool in the tin for 10 mins , then demould it and cool completely on a wire rack.
• Drizzle melted white chocolate over the cake.

Verdict:
This is a super moist cake with teeny weeny bits of green in it. It is hardly noticeable, but sharp eyes like mine can! I really loved the deep deep chocolate-y colour of the cake and while the cake was baking our lil apartment did smell like heaven! Jobin couldn't resist the smell of it and he was sniffing around our home till I finally decided to cut the cake!

Jobin adored this cake! He didn't even look up till he finished gobbling up! :) His dad used to work for a UN agency back in India and Jobin says this cake tasted like the ones they had in ICRISAT's cafe( Jobin must have been 7-8 yrs then). Maybe they baked Zucchini cakes in there  many years ago! Who knows!