Eggless Tutti Frutti Cake

Eggless Tutti Fruti Cake 02

It’s been really long since I posted. Although, there were interesting things that kept me occupied (read vacation), I took a bit too long to get back from my slumber. Blogging is a lot of hard work and I kept finding excuses for myself. Surprisingly during all these times, when I did not post what kept me motivated to get back was steady increase of likes on my Facebook page. Yeah, I have crossed 300 likes on Facebook. This calls for something sweet and here I have a simple vanilla cake decorated with colourful tutti frutti. Use of lemon zest adds freshness to this cake though it can be optional.

I made this cake sometime back, and it was appreciated by everyone. Hope you all enjoy it too.

Eggless Tutti Frutti Cake 01    Eggless Tutti Fruti Cake 03

Ingredients

2 cups Maida or All purpose flour

1 tbsp baking powder
1/4 tsp salt

1 tsp lemon zest

1 cup milk
1 tsp white vinegar
1/2 cup White granulated sugar
1/2 cup Flavourless Oil
1 tsp Vanilla extract

3/4 cup Tutti frutti

Take milk in a bowl and add vinegar to it. Let it sit for 10 to 15 mins till it curdles.

Preheat the oven to 180 degrees Celcius.

Sift together maida, salt and baking powder and then add lemon zest. Mix well.

Now add sugar, vanilla and oil to the milk and vinegar mixture and beat well till all the sugar dissolves.

Mix dry ingredients into the wet and mix well but gently by hand to form a lump free batter. Lastly coat the tutti frutti in 1 tbsp of maida and mix it with the batter.

Pour the batter in a greased and floured or a parchment lined loaf pan. I used a 9 inch x 5 inch loaf pan.

Bake in a pre-heated oven for 50 to 55 mins till a toothpick inserted in the middle comes out clean. Let it cool completely on a wire rack before slicing.

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Misti Doi Cheesecake (eggless)

Misti doi cheese cake 02

I have been baking a lot these days and enjoy experimenting with yeast, but do not blog about it as frequently as I would like  . . . . .  it’s just lazy me. So, I made this last month and was loved by everyone. It’s prefect for a party as it please all age groups and can be should be made in advance. But, the best part is how incredibly easy it is to make . . . . With just 3 ingredients, it is a rather exotic sounding dessert.

Misti doi cheese cake 05

I colleague of mine introduced me to Mother Dairy’s Misti Doi and I liked the creamy texture with subtle flavour it offered. Prior to this I have had misti dahi in earthen ware (‘kulhad’ as we call it here) during Durga Puja festivities. It is otherwise hard to find in Mumbai and was really happy to see it. Purist may not be impressed but it worked for me. Soon I was searching recipes to use it in some other form as my husband will not have it as ‘just dahi’. So, google to rescue and I was hooked onto the pictures on this amazing website ‘Passionate about Baking’ and realised that the recipe is eggless too. So, let’s go straight to the recipe.

Misti doi cheese cake 01

400 gms Mishti Doi (I used Mother’s Dairy  brand)

400 gms (1 tin) sweetened condensed milk

200ml cream (I used 25% Amul)

Take a muslin cloth and put in all the dahi. Hang it for about an hour to remove whey. Keep the dahi in refrigerator during this time.

Remove the hung curd from the cloth and mix it together with condensed milk and cream till it becomes a homogenous mixture.

Meanwhile preheat the oven to 180 degree centigrade.

Take a 7” diameter loose bottom cake tin and cover it on with aluminium foil on the outside to prevent any leakage. Place this on a cookie tray.

Add the batter to the prepared tin and bake it for 20 minutes. Leave it in the oven itself to cool. When it has completely cooled to room temperature, cover the tin and keep it in the refrigerator overnight.

Demould and garnish with white chocolate shavings.

Misti doi cheese cake 03

Eggless Vanilla Cake

Happy New Year to all my Dear Readers,

To welcome this new year, I have an indulgent recipe which is one of my favourites too. A simple recipe which tastes amazing and will add to the celebrations of those special occasions.

eggless vanilla cake

The cake is versatile and can be made into cupcakes or can be used for layered cake. I have used cranberries to add that touch of tang in this version but I forgot to mix them with flour and so all of them settled at the bottom. I have earlier tried this cake with strawberry jam sandwiched between layers and topped with fresh cream and it was divine. This recipe is a keeper for sure.I have adapted the recipe from here with few changes (taking cues from the comments section).

Eggless Vanilla Cake 01

I frosted the cake with white ganache and topped it with cranberry heart. Frosting looks rustic and has a homemade charm to it. White chocolate ganache can be trickier than the dark chocolate ganache and it deserves a separate post to explain. Meanwhile, you could use the dark chocolate ganache recipe from here for frosting this wonderful vanilla cake.

Eggless Vanilla Cake

Ingredients

3/4 cup + 1 tbsp maida/ all purpose flour
1 tsp baking powder
1/2 tsp baking soda
200gm sweetened condensed milk (I used Amul)
50 gm butter
1/4 + 1/8 cup milk
2 tbsp dahi/ yogurt
1 tsp vanilla extract

Preheat the oven to 150 degree centigrade.

Sieve together maida/ flour, baking powder and soda. In another bowl mix butter and condensed milk till it is combined properly. I used my hand held blender for this.

Add yogurt, milk and vanilla and blend again till a homogenous liquid is formed. Tip in the flour and mix gently with a whisk till all the traces of flour is incorporated. Do not over mix.

Pour the batter in 6” round tin which is greased and floured (I use parchment paper for the bottom to ensure easy release of the cake from the pan) and tap the tin to remove any trapped air. Bake for about 45 to 50 mins or till the toothpick inserted in the middle comes out clean.

Let the cake cool for 5 mins in the tin and then transfer it to the cooling rack to cool completely and only then proceed with the frosting.

Eggless Orange Cake with glaze

Oranges are everywhere.

IMG_20151212_195205888 

Made juice with it, had it as a snack and then decided to make some cake with it. I have recently added zester to my ever increasing kitchen tools and was waiting to use it and this was a perfect opportunity.

 The cake was moist and soft . . . . but the glaze was perfectly orangey. It was fun making this with Avvi after a long time. Hope you enjoy making and eating this cake as much as we did.

 IMG_20151212_195028209

Dry Ingredients

1 cup + 2 tbsp maida or all-purpose flour

3 tbsp cornflour

1 tsp baking soda

1/4 tsp baking powder

Pinch of salt

1/2 cup light brown sugar

 

Wet Ingredients

1 cup orange juice (I used freshly squeezed juice)

1/4 cup + 2 tbsp neutral oil

1 tbsp vinegar

1 tsp vanilla extract

2 tbsp orange zest

 

For the Glaze

1 cup sifted icing sugar

3 tbsp orange juice

Orange zest

 

Preheat oven to 180 degree Celsius.

Sieve together maida, cornflour, baking soda, baking powder and salt. Then add sugar and mix well.

Whisk together orange juice, oil, vinegar, zest and vanilla. Mix well.

Add wet ingredients in dry and mix gently to form a homogenous mixture. Do not overmix the batter.

Pour the batter in an 8 inch round cake tin which is greased and floured. Give it a tap to release trapped air.

Bake at 180 degree for 25 to 30 mins. The cake is done when a toothpick inserted comes out clean.

Cool the cake in the tin for 10 mins and then keep it on wire rack to cool completely.

PowerPoint Presentation

To make the glaze, add orange juice to sifted icing sugar and mix. Add 1 tbsp of juice at once and check the consistency. I didn’t do that and ended up with a slightly thinner consistency of the glaze. Nevertheless it taste good and smelt heavenly. Always add the glaze to a completely cooled cake.

IMG_20151212_191825012

 

SELF- SAUCING CHOCOLATE PUDDING

Sweet farewell !!

Ganapati made by Avvi

Ganapati made by Avvi

It time to bid adieu to Mumbai’s favourite lord today. Let’s add something sweet to the festivities around. Trust me, making and sharing this will make the Lord and his devotees happier than the loud Bollywood songs. Celebrations are essentials in life, but we should also be careful that our fun does not ruin others.

Self Saucing Chocolate Pudding

With that positive note let me elaborate on this wonderful, warm, chocolatey, gooey goodness which when combined with cold vanilla ice-cream makes you understand the true meaning of the phrase “Made for each other”. Sorry that I completely forgot to take a picture of this cake with ice-cream. This is called as a self-saucing pudding as the sauce is made while the pudding is being baked. It sounds complicated but it’s simple and easy. Recipe adapted from here.

1 cup all-purpose flour/ maida

1.5 tsp baking powder

1/4 tsp salt (omit if using salted butter)

3/4 cup powdered sugar

4 tbsp unsweetened cocoa powder

3-1/2 tbsp butter (measure before melting)

1/2 cup milk

1/2 tsp vanilla extract

1/3 cup brown sugar

1 cup boiling water

Preheat the oven to 170 degree Celcius.

Sieve together maida, baking powder and salt. To this add castor sugar and 2 tbsp sifted cocoa powder.

In another bowl mix melted butter and milk. Add vanilla to it and mix.

Meanwhile, in another bowl mix brown sugar and sifted cocoa powder and keep aside.

Fold the sugar + flour mixture in the butter + milk mixture and work gently to just combine the two.

Pour this onto a greased oven proof glass dish approximately 8 inches in diameter (or divide it into 6 nos. greased ramekins). Spread the brown sugar mixture evenly over it and then slowly pour the boiling water over it. Do not mix after pouring water.

Bake for 35-40 mins (or 25 mins if using ramekins). Serve warm with some vanilla ice-cream

Savory Cake

“A Sunday well spent brings a week of content”

Warm breakfast and tea with newspaper is my ideal Sunday morning. After hurried mornings of weekdays this is something I really look forward to. How is your ideal Sunday morning?

savory cake

I am the foodie of my household, so it’s me who wants something different most of the times. So, I decided to bake a cake for breakfast. Hubbs and the kid gave stares when I announced that we had cake for breakfast but eventually enjoyed it (I hope ;). This is a healthy and wholesome start for the day and I did save a few for next day morning as well, so that Monday mornings start on a good note. I have made these more than couple of times and every time added a new twist to it. I am sharing the recipe which I made for the first time from here and will share the options in the notes below that I tried recently.

savory cake

Recipe

1/2 cup whole wheat flour (atta)

1/2 tsp. baking powder

1 tsp. red chilli powder

1/4 tsp. Turmeric powder

Salt as desired

1 cup Semolina (Rava)

1 cup yogurt/curd (Dahi)

1 cup water

1 cup cut vegetables (I used spring onions complete, cooked sweet corn, carrot)

1 1/2 tsp Ginger and garlic paste

1 tsp. mustard seeds

1/2 tsp. cumin seeds

A pinch of asafoetida powder

2 tbsp. oil

Fresh coriander leaves or white sesame seeds for topping

Soak semolina in water for 10 minutes.

Sieve together whole wheat flour, baking powder, turmeric powder, red chilli powder and salt.

Add curd to the soaked semolina and mix well and then fold the whole wheat mixture into it.

Add the chopped vegetables and ginger garlic paste and mix the batter thoroughly but remember to just fold the ingredients together.

In a small tempering pan add oil and heat it, then add mustard, cumin and asafoetida respectively in the hot oil and temper the batter quickly.

Preheat the oven to 190 degree Celcius.

Pour the batter onto greased loaf pan, cake tin or a muffin tray. I made half of the recipe given above used a 6” round cake tin. I always use a parchment paper to line my tins. Add chopped coriander leaves as topping.

Bake at 190 degrees for 30-40 mins. Each oven is different so check accordingly. Let it cool for 10 mins in the tin and further cool on rack or enjoy it warm.

Notes;

  • In another version of this, I used 1/2 cup corn dalia and 1/2 cup semolina instead of 1 cup semolina and enjoyed the variation as cupcakes. I got 9 regular sized cupcake using half the recipe given above. I also grated the vegetables as kids tend to be picky eaters. I used grated cabbage, carrots, bottle gourd and finely chopped capsicum this time. If you are using grated bottle gourd, quickly work with the batter as it may leave water.

savory cake  savory cake

Celebrate Life !!

Sorry for posting after a long gap. Life added an interesting mix of family occasions, work deadlines, examinations and the best part of all . . . loads of baking. I generally do not prefer frosted cakes but special occasions call for a special effort and I really enjoyed making all of these. I have not tried anything new in terms of the basic cake but found interesting ways of presenting them. So, I thought let this post be about new experiences in presentation.

The first one is a beer mug shaped cake for a 50th birthday. This was ordered by our family friend and it was fun to be a part of their celebrations through this cake and all the discussions we had around it.

Beer mug Cake

Beer mug Cake

The cake is a sugarless chocolate walnut cake made with organic whole wheat flour, honey and walnuts. This was my first attempt at a layered cake with whole wheat and I did not want too much of frosting to keep it as healthy as possible. So I paired this sugarless cake with dark chocolate ganache and whipped white chocolate ganache bubbles. For the handle I used white chocolate, though not satisfied with my skill of handling chocolate.

Beer mug Cake

Beer mug Cake

In the past weeks I also baked 24 cupcakes for each year of togetherness of a loving couple with three different flavours. The requested flavours were Chocolate (Ragi) Hazelnut cupcakes, Whole wheat Carrot cupcakes and Choco chips Banana Oats cupcake. They did not want heavy frosting but wanted the cupcakes to look festive. I believe I achieved the balance as I got positive responses for all.

Wholesome Cupcakes

Wholesome Cupcakes for 24th anniversary

Wholesome Cupcakes

In the last few months I have had the opportunity to bake some interesting bakes (not all necessarily healthy) so sharing some few interesting ones with you all.

Marble Cake

Marble Cake

Cupcakes

Cupcakes