Whole Wheat Mango Cake- Egg-less

Hi Friends,This Year welcome Summers with healthy Baking -Egg-less Whole Wheat Mango Cake. Mangoes are paradise on earth, I can't imagine a single day in summer season without mango. Mangoes are everyone's all time favorite fruit and when it is mixed in cake batter ,makes it slice of tropical paradise.A perfect Cake for Summers with moist, tangy and sweet flavors.

My first attempt towards healthy baking ,as my husband always says bake something healthy then I thought it is best time to attempt whole wheat cake because mango in itself having strong and good flavor.But when we get the final cake ,it was so delicious and yummy that we can't resist to finish it on the same day.

Ingredients:

Whole Wheat Flour- 1 Cup

Semolina flour-1 Cup

Baking Powder-1 tsp

Baking Soda-  1/2 tsp

Salt-a pinch

Castor sugar-1/3 cup

Canola /Olive oil- 1/3 Cup

Vanilla extract- 1 tsp

Curd/Yogurt-1/3 Cup

Milk-1/4 Cup(if dry add little bit more)

Almonds-6-7 (grounded)

Chopped Mango/mango Puree-1 Cup

Lemon Syrup

Castor sugar- 2 tbsp

Lemon juice- 2 tbsp

Preparation time-10 mins

Cooking time-30-40 mins

Instructions:

1. Preheat the Oven to 180 C and line a baking pan with parchment paper

2.Mix Curd ,Sugar,vanilla extract,oil  using Hand whisk until all ingredients are mixed perfectly.

3.Then mix dry ingredients in separate bowl i.e Whole Wheat flour,Semolina, baking powder, baking soda,salt and sift all the ingredients to add air into the mix(and remove any type of impurities)

4.Add the dry ingredients in to the Curd mixture gradually and mix well (using cut and fold method) without any lumps.

5. Add milk into the batter to get the pouring consistency and add almonds and mango slices and fold nicely into the batter.

5.Then Gently pour the batter into the already parched Cake Pan and tap it few times to release bubbles if any.

6.Bake 30-40 minutes until the center springs back when pressed gently.

7.At last soak the lemon syrup in to the cake.

8. Decorate Cake with mango puree and almonds and serve it.

Happy baking:)

Lemon Drizzle Loaf Cake- A Perfect refreshment for summers

Lemon cake is my favorite type of cake and this lemon drizzle cake is fool-proof eggless cake which results in the most delicious, tangy and moist cake ever. Lemon drizzle cake adds freshness to life.Lemon Drizzle cake is a perfect tea time cake to overcome the heat of summers.

Here comes the simple and easiest recipe:

Eggless Lemon Drizzle Loaf Ingredients:

1 1/2 cup All purpose flour

1 tsp baking soda

1 3/4 tsp baking powder

1/2 cup powdered sugar

1 1/8 cup yogurt/Curd

2 tbsp grated lemon zest(small tip use yellow part only otherwise it taste bitter)

2 tbsp lemon juice

4 tbsp vegetable oil

castor sugar or Powdered sugar for dusting

Preparation time-15 mins

Cooking time-30-40 mins

Instructions:

1.Pre-heat the Oven to 180C and line a baking Loaf pan with parchment paper

2.Mix Curd and Powdered Sugar using Hand whisk and then add lemon zest,lemon juice and vegetable oil into it ,Give it a good mix.

3.Then mix dry ingredients in separate bowl i.e all purpose flour, baking powder, baking soda and sift all the ingredients to add air into the mix(and remove any type of impurities)

4.Add the dry ingredients in to the Curd mixture gradually and mix well (using cut and fold method) without any lumps.

5.Then Gently pour the batter into the already parched Loaf Pan and tap it few times to release bubbles if any.

6.Bake 30-40 minutes until the center springs back when pressed gently.

7.At last dust some icing sugar on the Lemon loaf , cut into pieces and serve it with happiness.

Store at room temperature, covered, for 2-3 days.

Happy Baking :)

Egg-Less Fresh Fruit Cake

A exemplary birthday cake for making the birthday special and memorable!!

I have make an attempt of Fresh Fruit Cake on my husband's birthday ,which taste so moreish that it didn't even lasted for 10 minutes in plate. This made me to share this recipe with you all.The Fresh Fruit Cake is a soft sponge cake, garnished with thin and small slices of fresh fruits. I used colored seasonal fruits like blueberries,strawberries, Kiwi, black red and green grapes,apples and mangoes.The Fresh Fruit Cake is very light with appropriate sugar content. A great cake for almost any occasion.

Egg-Free Fresh Fruit Cake Ingredients

Cake Base:

• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1.5 tsp baking powder
• a pinch of salt
• 1/2 cup yogurt
• 1/2 cup milk
• 1/2 cup oil
• 1/2 tsp mixed fruit essence(if  not have mixed fruit essence use individual essence drops)
• 1 cup sugar
• seasonal fruits-mangoes,kiwi,blueberries, strawberries,black and green grapes,pineapple, apple,pomegranate

Sugar Syrup:

4 tbsp sugar + 4 tbsp hot water

Cream Filling:

• Whipping cream-200 grams
• icing sugar-40 grams
• 1/2 tsp mixed fruit essence

Chocolate Ganache for decoration:

• 20 grams Cream
• 40 grams finely chopped white chocolate
• 2-3 drops of yellow food color(Wilton color)

Chocolate ganache reciepe- Take the cream into the heating pan and add color of your choice until cream start boiling and then put this cream on top of the white chocolate and allow it rest for 5 mins and then check its consistency (if required put it in refrigerator for sometime)

Cooking time:2:30 hours

Instructions:

1.Pre-heat the Oven to 180C and line a baking pan with parchment paper

2.Mix all the dry ingredients in one bowl i.e All purpose flour,baking powder, baking soda,salt ,sugar and keep it aside

3.Take all the wet ingredients in separate bowl i.e take milk in a bowl and add oil,yogurt,essence and mix all together.

4.Add all purpose flour mixture into second bowl gradually and mix well (using cut and fold method) without any lumps.
5.Transfer the cake batter into the baking pan and smooth the top with a spatula.

6.Bake 40-50 minutes until the center springs back when pressed gently.

7.Remove from oven and invert cake onto a wire rack and allow it to cool down.

8.Then cut the cake into two equal pieces and apply the sugar syrup(at room temperature) on both the pieces.

9.Now Whip the Cream , Sugar and essence until stiff peaks form and cream is ready to use.

10.Cut all the seasonal fruits into smaller pieces

11.At last assemble the Cake,Layer the one piece of cake(covered with sugar syrup) on to a cake board and trim off the top to even the cake.

12. Then add half of the cream and spread it evenly on the cake and top it with some fruits of your choice

13. Then place the other cake layer on top and repeat same steps and put it in refrigerator for 20 minutes.

14. After that frost the cake completely with cream frosting until you get a smooth finish.

15. Then prepare the chocolate ganache and decorate the cake with it i.e start dripping over the sides of the cake(use paper cone for that) 

16. Then finally decorate it with fruits and give it a final touch.

Happy baking :)

Delicious Eggless pineapple upside down cake

This eggless homemade delicious Upside down Pineapple Cake is a Classic recipe with caramelized pineapple and cherry topping.So fabulously moist and soft,perfect for all occasions like get-togethers,potlucks,parties!!

Ingredients:

Curd-1 Cup

Powder sugar-1 Cup

Baking soda-1/2 tsp

Baking Powder-1 tsp

All purpose flour-1 &1/2 Cup

A pinch of salt

Oil-4 tbsp

Vanilla Essence-1 tsp

Pineapple tinned-5 slices

Brown Sugar-4 tbsp(for caramelized topping)

Cheery tinned-3 pieces(if not have use tutti frutti as I used green color tutti frutti)


Cooking time:1:30 hours

Instructions:

1.Pre-heat the Oven to 180C and line a baking pan with parchment paper

2.Add Curd ,Sugar, baking powder, baking soda in a bowl and mix it well with hand mixer.

3.Let it rest for 5-10 minutes.

4.After 10 minutes add vanilla essence,salt and oil into the curd mixture and whisk it properly.

5.Add all purpose flour into it gradually and mix well (using cut and fold method) without any lumps.

6.Add some pineapple pieces into the mixture.

7.Sprinkle the brown sugar over the melted butter in an even layer.

8.Arrange the pineapple slices and cherries on top of the brown sugar,again sprinkle some brown sugar.

9.Top with cake batter and smooth the top with a spatula.

10.Bake 40-50 minutes until the center springs back when pressed gently.

11.Remove from oven and invert cake onto a serving plate.

12.Serve warm, or at room temperature.


Store at room temperature, covered, for 2-3 days.

Have a Super sweet day :)

Rich Rum soaked Fruit Christmas Cake

This Delicious Rum soaked fruit cake is a fusion of black currants, cherries, raisins,nuts, dried fruits,tutti frutti, walnuts, dried apricots,dates soaked in rum and orange juice. Fruit cake is a rich dense cake packed with dry fruits and nuts flavored with spices usually made during Christmas or special occasions like weddings. In India, this is found everywhere during Christmas season, although it is also available commonly throughout the year. Traditional rum Christmas cakes are made with a year ago rum soaked dry fruits and nuts but 4 hours are also enough to make a good rum soaked fruit cake.

  

Ingredients:

All Purpose flour-11/2 cups
A pinch of salt
Baking soda-1/2 tsp
Eggs-3
Butter-1/2 Cup
Brown Sugar-130 grams(adds taste and color to cake)
Cinnamon powder-1/2 tsp
Vanilla essence-1/2 tsp
cardamom powder-1/2 tsp

Rum Soaked dry fruits:

1/2 kg dry fruits need 100 grams of rum and 100 grams of orange juice to soak(soak it for 4 hours at least)

Fruits---Black Currant,Raisins, tutti frutti,walnuts, dried apricots, dates,cherries

fixed fruit jam-1 tsp(you can use any Jam as per availability)

honey-1 tsp

Cooking time: 1:30 hours

Instructions:

1.Pre-heat the Oven to 180C and line a baking pan with parchment paper

2.Add All purpose flour, salt and baking soda in a bowl and sieve it to mix all three ingredients properly.

3.Now take butter in a separate bowl and whisk it until it becomes creamy and smooth.

4. Take brown sugar and sieve it properly(to remove lumps).Now add it into butter and whisk it until both are mixed well.

5.Now add 3 eggs into this mixture one by one and whisk it properly

6.Now add vanilla essence, cardamom powder and cinnamon powder into the mixture and whisk it.

7.Add all purpose flour into the mixture slowly(in two rounds), whisk it(but don't mix too much).

8.At last add rum soaked dry fruits,jam and honey into the mixture and mix it well.

9.Carefully transfer the batter in to the prepared pan 

10.Bake at 180C for 40 minutes or till pin inserted into the center comes out clean.

Tip: Orange juice makes the dry fruits soft and squishy

Serving Tips:

You may dust some powdered sugar on the top of the cake.

Best Ever Jack Daniel's Chocolate Cake-Birthday Special

"Chocolate and whisky coupling makes a lot of sense. In their purest forms both chocolate and Whisky are made from a simple set of ingredients that combine to produce a whole variety of diverse flavours. Jack Daniel's and dark chocolates tastes luscious.This is must try Cake for special occasions and special ones.I work with this combination immensely."

Step by step making of this cake:

Ingredients

Chocolate Cake (for single layer-repeat twice for two layers)

• Chocolates(Chocolates are available in any good general store, I used Morde's Milk Compound Chocolate)-225 grams
• Butter-50 grams 
• Eggs-2
• All purpose flour-2 tbsp
• Sugar-2 tbsp 

Chocolate Ganache

• Thickened Cream-500 ml 
• Chocolates-650 grams 
• Jack Daniel's Whiskey -150 ml (or add accordingly as per your taste)

TOPPING

• Chocolates-250 grams 
• White Chocolate-100 grams 
• Some Chocolates for decoration

Cooking Time: 2:50 hrs

Instructions

1.Pre-heat the Oven to 180C and line a loaf pan with parchment paper

2.Microwave 225 grams chocolates with 50 grams of butter for around 2 mins (check after every 30 secs) unless the batter becomes smooth

3.Then add 2 egg yolks ,sugar and flour into it and whisk it accurately

4. In a separate bowl, whip the egg white until you reach stiff peak

5.Now mix this in Chocolate mixture step by step(using folding motion)

6.Carefully transfer the batter in to the prepared pan

7.Bake at 180C for 30-40 minutes or till pin inserted into the center comes out clean.(Your first chocolate cake layer is ready...)

8. Repeat the above steps for second batch of cake

9.Now prepare the ganache by mixing the chocolates with hot cream and mix it well

10.Add Jack Daniel's into it and give it a good stir.

11. Put ganache layer into the same pan(lined with parchment paper) and leave it in the freezer for 20 mins.

12.Trim the crusty ends of the cake carefully.

13.Now cut the two even slices of each cake.

14. Transfer one of the cake slices on to the ganache and give it a gentle press ad then cover it with another layer of ganache and put it back in freezer for another 15 mins.Keep layering untill there is a space in cake pan.(In my case I put three layers only as mould is not tall enough).Leave it in freezer for 1-2 hours untill it settled properly.

15. Demould the cake and work on its finishing with spatula.

16.Microwave some chocolate for topping for around 1 minute and put it on cake and leave it in freezer for 10 mins.

17. Finally decorate the cake with white chocolate lines (using spoon) and some store buy chocolates.

Put a small whisky glass to make this cake a special cake😊 Happy Baking................👍