Chapter 7 – Ramadan An event to share


Assalamo alykum. Today we are travelling to our neighboring country Pakistan for Ramadan An event to share. Our guest for today is Momina from TheWhiskingBowl. She is sharing with us the ramadan celebrations at her end

Ramadan 2016

Hi all! I am so glad to be part of this series that celebrates Ramadan and all the amazing traditions that go with it. Ramadan has always been a very special time of year in my family, especially since everyone makes an effort to lighten their work and travel load. My favorite part of the day has to be the evenings when everyone gathers around to break their fast. My family has always had an open door policy for family and friends who would like to come over to share the meal or to have a cup of steaming tea after the main meal. To make sure everyone is well fed with sweets, fruit salads and savories, my mom makes sure to set out a bunch of things to eat on the living room table along with an unlimited supply of tea (and coffee for me!!)


I wanted to channel that snacks spread and the feeling of relaxation and family bonding that comes with it. To start off, I made a Mixed Berry Buttermilk Cake that is light, tart and refreshing—perfect with a steaming Cup of Joe.  Last thing anyone wants after being super stuffed with food and water is a dessert that is even heavier and will weight you down.


The cheeseboard is the perfect accompaniment to the cake, loaded with all the healthy foods that we all love. The perfect cheeseboard has a nice assortment of hard and soft cheeses, fresh fruit, crackers, nuts and dried fruit.


Along with some fresh fruit and chocolate covered fudge, I think this makes the perfect spread to share with the family after a long day of fasting. I hope you all would make something similar for your family and cherish this blessed month! Happy Ramadan y’all!


Mixed Berry Buttermilk Cake


2 1/2 cups all-purpose flour

1.5 teaspoon baking powder

0.5 teaspoon baking soda

1/2 cup granulated sugar

1/3 cup brown sugar

1/2 teaspoon salt

2 large eggs

1 1/2 cups buttermilk

1/4 cup unsalted butter, melted and slightly cooled

1.5 teaspoon pure vanilla extract

1 cup mixed berries (divided in two)

3 tablespoons brown sugar for topping


  1. To make the cake:
  2. Place a rack in the center of the oven and heat oven to 400 degrees F.  Butter an 11-inch cast iron skillet or a 9 inch round cake pan.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugars.  Set aside.
  4. In a small bowl, whisk together buttermilk, eggs, and butter.  Whisk in the vanilla or almond extract.
  5. Add the buttermilk mixture all at once to the dry ingredients.  Stir until just combined and no lumps remain. Add half the mixed berries into the cake batter. Spoon batter into the prepared pan.  Top batter with the other half of the mixed berries. Sprinkle generously with brown sugar.
  6. Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean.  Allow cake to cool to room temperature before slicing to serve.  Serve with the fresh berries.
  7. Cake will last, well wrapped in the refrigerator, for up to 3 days.  

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