Category Archives: Cake/Pastry Recipe

Eggless Fruit and Nut Cake Recipe

December 21, 2016 Nisha Madhulika Leave a comment

Eggless fruit and nuts cake is very pleasing in taste and is liked by almost everyone. The sweet nutty taste gives an extra flavor to the delicious cake. You can serve it on special occasions like birthdays and anniversaries. A bite of this yummy cake will keep you energized for the whole of winter season.

Here is an easy step by step recipe with pictures to make Eggless fruit and nut cake. Do make this luscious and mouth-watering eggless fruit and nut cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Enjoy

Directions

Getting ready:

Chop the walnuts, almonds and cashews into small chunks. Place them in separate bowls.

Take a baking tray and evenly apply some butter/oil on it. Now place a round shaped butter paper of same size as the base of the baking tray into it. Grease it with butter as well.

Making:

Take a big mixing bowl and place a sieve over it. Put refined flour, baking powder and baking soda on the sieve and strain the mixture twice so that it mixes well. Keep it aside.

Now take melted butter in a big bowl and add powdered sugar and condensed milk into it. Stir to mix everything really well until the mixture turns fluffy. Add some milk as well and mix it thoroughly.

After that, add refined flour mixture into it followed by the remaining milk. Gently mix everything together. Don’t whisk the batter.

Now add chopped cashews, chopped walnuts, raisins, chopped almonds and tutti fruiti into the batter. Mix all the ingredients really well. Batter for making cake is now ready.

Transfer the cake batter into the greased baking tray. Spread it evenly and tap the baking tray to dissolve the air-gaps and level the batter.

Preheat the microwave at 180 degree centigrade on convection mode. After that, place the baking tray inside and bake the cake for 25 minutes at 180 degree centigrade on convection mode. Check later.

After 25 minutes, take out the tray. It hasn’t cooked yet. Place it back into the microwave and bake it for another 10 minutes at 180 degree centigrade. 10 minutes are over. Take out the tray. Cake has turned golden brown from top. To check, insert a knife into the cake. Cake is sticking on the knife. Cake is still uncooked from inside. Place it back inside the microwave and bake it for another for 10 minutes. After 10 minutes, take the cake out. Cake has turned golden brown from top. Insert a knife into the cake. This time it came out clean, the cake is baked aptly. Cake is now baked through. It took 45 minutes to bake the cake. Allow it cool down completely.

When cake cools down slightly, rotate a knife around the edges of the cake then place a plate on the baking tray and flip the sides. Then gently remove the baking tray. Take off the butter paper from the cake. Cake is ready to serve.

Serving:

Cut a wedge of this luscious and mouth-watering eggless fruit and nut cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Keep the cake in refrigerator and have it for about 1 month. Enjoy!

Suggestions

Baking time varies from microwave to microwave. So, firstly bake the cake for 25 minutes and then keep baking it for few minutes while checking in-between until the cake turns golden brown from top and baked through aptly.

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Eggless Fruit and Nut Cake Recipe

Author: NishaMadhulika

Recipe type: Dessert

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

Refined flour – 1.5 cup
Powdered sugar - ¾ cup
Butter - ¾ cup
Milk - ¾ cup
Cashews - ½ cup
Walnuts - ½ cup
Raisins - ½ cup
Almonds - ½ cup
Baking soda - ½ tsp
Baking powder – 1 tsp
Tutti fruitti - ½ cup
Condensed milk - ½ cup

Instructions

Chop the walnuts, almonds and cashews into small chunks. Place them in separate bowls.
Take a baking tray and evenly apply some butter/oil on it. Now place a round shaped butter paper of same size as the base of the baking tray into it. Grease it with butter as well.
Take a big mixing bowl and place a sieve over it. Put refined flour, baking powder and baking soda on the sieve and strain the mixture twice so that it mixes well. Keep it aside.
Now take melted butter in a big bowl and add powdered sugar and condensed milk into it. Stir to mix everything really well until the mixture turns fluffy. Add some milk as well and mix it thoroughly.
After that, add refined flour mixture into it followed by the remaining milk. Gently mix everything together. Don't whisk the batter.
Now add chopped cashews, chopped walnuts, raisins, chopped almonds and tutti fruiti into the batter. Mix all the ingredients really well. Batter for making cake is now ready.
Transfer the cake batter into the greased baking tray. Spread it evenly and tap the baking tray to dissolve the air-gaps and level the batter.
Preheat the microwave at 180 degree centigrade on convection mode. After that, place the baking tray inside and bake the cake for 25 minutes at 180 degree centigrade on convection mode. Check later.
After 25 minutes, take out the tray. It hasn't cooked yet. Place it back into the microwave and bake it for another 10 minutes at 180 degree centigrade. 10 minutes are over. Take out the tray. Cake has turned golden brown from top. To check, insert a knife into the cake. Cake is sticking on the knife. Cake is still uncooked from inside. Place it back inside the microwave and bake it for another for 10 minutes. After 10 minutes, take the cake out. Cake has turned golden brown from top. Insert a knife into the cake. This time it came out clean, the cake is baked aptly. Cake is now baked through. It took 45 minutes to bake the cake. Allow it cool down completely.
When cake cools down slightly, rotate a knife around the edges of the cake then place a plate on the baking tray and flip the sides. Then gently remove the baking tray. Take off the butter paper from the cake. Cake is ready to serve.
Cut a wedge of this luscious and mouth-watering eggless fruit and nut cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Keep the cake in refrigerator and have it for about 1 month. Enjoy!

Baking recipe, Cake/Muffins recipe, Cake/Pastry Recipe, Featured, Recipe for Kids

Eggless Chocolate Sponge Cake Recipe – Eggless Chocolate Cake

November 24, 2016 Nisha Madhulika Leave a comment

Eggless Chocolate Sponge Cake Recipe – Eggless Chocolate Cake

Eggless Chocolate sponge cake taste really yummy. The taste of this Eggless chocolate cake is rich and moist and it just melts in mouth. This Eggless chocolate cake treat add delight to every special occasion like birthdays, anniversaries and various other celebrations.

Today we prepare a soft and spongy Eggless Chocolate cake with refined flour, condensed milk powdered sugar and various other ingredients. Here’s the recipe of Eggless Chocolate sponge cake.

Directions

Getting ready:

Grease a baking tray evenly with some butter and keep it aside.

Cut the butter paper in round shape equal to the size of baking tray base. Grease it with some butter and place it into the container.

Making:

Add baking powder, baking soda and cocoa powder into the refined flour. Mix everything really. Strain this mixture twice through a sieve so that the mixture becomes even. Dry ingredients are now ready. Keep it aside.

Take melted butter in another bowl along with powdered sugar and whisk them together for a while. Now add condensed milk and again whisk them together until it becomes fluffy. Further add milk to it and mix everything together.

Add the dry ingredients mixture in small portions into the wet ingredients mixture. Mix everything together until all the lumps dissolves completely. Batter for cake is now ready.

Pour the batter into the baking tray. Tap the container on surface so that the batter spreads evenly.

Preheat the oven at 180 degree centigrade. Place the baking tray on the middle rack of the preheated oven. Set the oven timer at 180 degree centigrade for 25 minutes. Let the cake bake and check later.

After 25 minutes, cake has turned nice brown in color. Take the tray out from the oven. If the cake is not ready in 25 minutes on 180 degree centigrade then bake it for 10 more minutes on 170 degree centigrade.

To check whether the cake is perfectly baked or not, insert a knife tip into the cake if it comes out clean that means it is baked perfectly. Let the cake cool down for a while.

Now the cake has cooled down completely. Take it out from the container. For this, run a knife around the edges of the cake.

Place a plate on the top of the baking tray and then flip the baking tray upside down. Tap the container gently on the top. Remove the butter paper from the top of the cake. Eggless sponge cake is now ready.

Serving:

Slice this delicious and mouth-melting eggless sponge cake and serve it straightaway. Store the remaining cake in refrigerator and relish eating for 10-12 days.

Save Print

Eggless Chocolate Sponge Cake Recipe - Eggless Chocolate Cake

Author: Nisha Madhulika

Recipe type: Dessert

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

Refined flour – 1.5 cup (200 grams)
Condensed milk – more than ½ cup (200 ml)
Powdered sugar – more than ½ cup (100 grams)
Butter – ⅓ cup (80 grams) (melted)
Milk – 1 cup
Baking powder – 1 tsp
Baking soda – ½ tsp

Instructions

Grease a baking tray evenly with some butter and keep it aside. Cut the butter paper in round shape equal to the size of baking tray base. Grease it with some butter and place it into the container.
Add baking powder, baking soda and cocoa powder into the refined flour. Mix everything really. Strain this mixture twice through a sieve so that the mixture becomes even. Dry ingredients are now ready. Keep it aside.
Take melted butter in another bowl along with powdered sugar and whisk them together for a while. Now add condensed milk and again whisk them together until it becomes fluffy. Further add milk to it and mix everything together.
Add the dry ingredients mixture in small portions into the wet ingredients mixture. Mix everything together until all the lumps dissolves completely. Batter for cake is now ready. Pour the batter into the baking tray. Tap the container on surface so that the batter spreads evenly.
Preheat the oven at 180 degree centigrade. Place the baking tray on the middle rack of the preheated oven. Set the oven timer at 180 degree centigrade for 25 minutes. Let the cake bake and check later.
After 25 minutes, cake has turned nice brown in color. Take the tray out from the oven. If the cake is not ready in 25 minutes on 180 degree centigrade then bake it for 10 more minutes on 170 degree centigrade. To check whether the cake is perfectly baked or not, insert a knife tip into the cake if it comes out clean that means it is baked perfectly. Let the cake cool down for a while.
Now the cake has cooled down completely. Take it out from the container. For this, run a knife around the edges of the cake. Place a plate on the top of the baking tray and then flip the baking tray upside down. Tap the container gently on the top. Remove the butter paper from the top of the cake. Eggless sponge cake is now ready.
Slice this delicious and mouth-melting eggless sponge cake and serve it straightaway. Store the remaining cake in refrigerator and relish eating for 10-12 days.

Baking recipe, Cake/Muffins recipe, Cake/Pastry Recipe, Featured, Recipe for Kids

Eggless Chocolate and Cream Cake

November 24, 2016 Nisha Madhulika Leave a comment

Eggless Chocolate and Cream Cake

A piece of Eggless Chocolate and cream cake brings delight to all. The tender and moist piece of these sweet delights of Chocolate cream nut cake can set your day right. You can bake cake in various ways by experimenting with different ingredients like fresh fruits, dry fruits, chocolate and loads more. We have used dry fruits, condensed milk and chocolate in this Eggless Chocolate Cream nut cake.

So here’s a mouth watering Eggless Chocolate and cream cake recipe for all those who indulge in the lip smacking taste of cake. In this recipe of eggless cake we are using condensed milk as substitute for cake as it also helps in binding the cakes same like an Egg does. Here’s the recipe for making Eggless Chocolate and cream cake.

Directions

Getting ready:

Pour some oil or butter in a baking container and spread it evenly with the fingers. Then put 1 tsp of refined flour in the container and make a thin layer of it. Later, remove the excess refined flour from the container.

Making:

Take butter in a big mixing bowl followed by powdered sugar and mix thoroughly until the mixture turns even.

Then add condensed milk and chocolate in the mixture and whisk the mixture continuously for 2 minutes. Keep the mixture aside.

Now take refined flour in another bowl along with baking powder and baking soda and mix properly. Strain the mixture once or twice through a sieve so that everything gets mixed well.

Add the refined flour mixture in the chocolate mixture and mix thoroughly to make smooth lump-free batter.

Pour the milk in 2 parts in the batter and mix properly then mix the walnuts in it. Batter for chocolate cake is ready.

To make cream nuts cake, take butter in a separate bowl along with powdered sugar and mix thoroughly until the mixture turns even.

As the butter and sugar gets mixed nicely, add the condensed milk in it and mix thoroughly.

Take refined flour in a bowl and mix baking soda and baking powder in it. Then strain the mixture through a sieve in another bowl.

Now add the refined flour mixture in the butter-sugar-condensed milk mixture and mix rigorously so that the lumps dissolves completely.

Add the milk in small portions in the batter and mix properly. Further add cashews and raisins in the batter and nicely. Batter for making cream nuts cake is ready, its consistency should be same as making pakodas.

Stir the chocolate cake batter and pour it in the greased container. Tap the container to spread the batter evenly.

Then pour the cream nuts cake batter in the container and tap it to level the batter.

Preheat the oven at 180 degree centigrade on convection mode then bake the cake on convection mode at 180 degree centigrade for 30 minutes. Later, bake the cake on same mode at 160 degree centigrade for 15 minutes. 15 minutes later, if the cake remains light brown from top then bake it for 10 minutes more until it becomes golden brown.

We have baked the cake for 30 minutes at 180 degree centigrade on convection mode and then baked it for 10 minutes more. To check, poke a knife inside the cake and if it comes out clean that means the cake is baked through.

When the cake cools down completely, move a knife around the edges of the cake and cover container with a plate. Flip the sides and tap the container, cake will come out. Eggless chocolate and cream cake is ready.

Serving:

Cut the cake into desired pieces and have this spongy and mouth-drooling eggless chocolate and cream cake anytime in a day.

Suggestions

To prepare a perfect cake use all the ingredients in measured quantity specially baking soda and baking powder. If their quantity varies then the cake will get spoiled.
Baking time varies from oven to oven and it also differs according to the size of cake. So, initially bake the cake for 30 minutes then reduce the temperature to 170 or 160 degree centigrade and then bake the cake for 10 minutes time period while checking in-between until the cake appears golden brown from top.
Once the cake cools down completely then only take it out from the container otherwise the cake will splatter.

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Eggless Chocolate and Cream Cake

Author: Nisha Madhulika

Recipe type: Dessert

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

For chocolate cake
Refined flour – 1 cup
Condensed milk - ½ cup
Butter - ¼ cup (melted)
Powdered sugar - ¼ cup
Melted chocolate - ¼ cup
Walnuts - ¼ cup (chopped)
Baking soda - ¼ tsp
Baking powder - ½ tsp
Milk - ½ cup
For cream nuts cake
Refined flour – 1 cup
Condensed milk - ½ cup
Butter - ¼ cup (melted)
Powdered sugar - ¼ cup
Raisins – 1 tbsp
Cashews – 2 tbsp (chopped)
Baking soda - ¼ tsp
Baking powder - ½ tsp
Milk – ½ cup

Instructions

Pour some oil or butter in a baking container and spread it evenly with the fingers. Then put 1 tsp of refined flour in the container and make a thin layer of it. Later, remove the excess refined flour from the container.
Take butter in a big mixing bowl followed by powdered sugar and mix thoroughly until the mixture turns even. Then add condensed milk and chocolate in the mixture and whisk the mixture continuously for 2 minutes. Keep the mixture aside. Now take refined flour in another bowl along with baking powder and baking soda and mix properly. Strain the mixture once or twice through a sieve so that everything gets mixed well.
Add the refined flour mixture in the chocolate mixture and mix thoroughly to make smooth lump-free batter. Pour the milk in 2 parts in the batter and mix properly then mix the walnuts in it. Batter for chocolate cake is ready. To make cream nuts cake, take butter in a separate bowl along with powdered sugar and mix thoroughly until the mixture turns even.
As the butter and sugar gets mixed nicely, add the condensed milk in it and mix thoroughly. Take refined flour in a bowl and mix baking soda and baking powder in it. Then strain the mixture through a sieve in another bowl.
Now add the refined flour mixture in the butter-sugar-condensed milk mixture and mix rigorously so that the lumps dissolves completely. Add the milk in small portions in the batter and mix properly. Further add cashews and raisins in the batter and nicely. Batter for making cream nuts cake is ready, its consistency should be same as making pakodas.
Stir the chocolate cake batter and pour it in the greased container. Tap the container to spread the batter evenly. Then pour the cream nuts cake batter in the container and tap it to level the batter.
Preheat the oven at 180 degree centigrade on convection mode then bake the cake on convection mode at 180 degree centigrade for 30 minutes. Later, bake the cake on same mode at 160 degree centigrade for 15 minutes. 15 minutes later, if the cake remains light brown from top then bake it for 10 minutes more until it becomes golden brown.
We have baked the cake for 30 minutes at 180 degree centigrade on convection mode and then baked it for 10 minutes more. To check, poke a knife inside the cake and if it comes out clean that means the cake is baked through.
When the cake cools down completely, move a knife around the edges of the cake and cover container with a plate. Flip the sides and tap the container, cake will come out. Eggless chocolate and cream cake is ready.
Cut the cake into desired pieces and have this spongy and mouth-drooling eggless chocolate and cream cake anytime in a day.

Baking recipe, Cake/Muffins recipe, Cake/Pastry Recipe, Featured, Recipe for Kids

Eggless Cake Recipe – Eggless Sponge Cake Recipe

November 16, 2016 Nisha Madhulika Leave a comment

Eggless Sponge Cake Recipe – ‎Basic Sponge Cake Recipe

Eggless Cake tastes better than any egg based cake. You can bake cake in various ways by experimenting with different ingredients like fresh fruits, dry fruits, chocolate and loads more. Today I am sharing a basic and simple recipe for eggless sponge cake with you all. It is very light and delicate cake yet so versatile that any array of icings can be chosen.

So, here’s delicious, scrumptious recipe for everyone who crave for cakes! In this recipe of eggless cake we are using condensed milk as the substitute for cake as it also helps in binding the cakes same like an Egg does. Here’s the recipe for making basic eggless sponge cake.

Directions

Getting ready:

Grease a baking tray evenly with some butter and keep it aside.

Cut the butter paper in round shape equal to the size of baking tray base. Grease it with some butter and place it into the container.

Making:

Add the dry ingredients mixture in small portions into the wet ingredients mixture. Mix everything together until all the lumps dissolves completely. Batter for cake is now ready.

Pour the batter into the baking tray. Tap the container on surface so that the batter spreads evenly.

To check whether the cake is perfectly baked or not, insert a knife tip into the cake if it comes out clean that means it is baked perfectly. Let the cake cool down for a while.

Now the cake has cooled down completely. Take it out from the container. For this, run a knife around the edges of the cake.

Place a plate on the top of the baking tray and then flip the baking tray upside down. Tap the container gently on the top, cake will come out then remove the container. Remove the butter paper from the top of the cake as well. Eggless sponge cake is now ready.

Serving:

Slice this delicious and mouth-melting eggless sponge cake and serve it straightaway. Store the remaining cake in refrigerator and relish eating for 10-12 days.

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Eggless Cake Recipe – Eggless Sponge Cake Recipe

Author: Nisha Madhulika

Recipe type: Cake

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

Refined flour – 1.5 cup (200 grams)
Condensed milk – more than ½ cup (200 ml)
Powdered sugar – more than ½ cup (100 grams)
Butter – ⅓ cup (80 grams) (melted)
Milk – 1 cup
Baking powder – 1 tsp
Baking soda – ½ tsp

Instructions

Grease a baking tray evenly with some butter and keep it aside. Cut the butter paper in round shape equal to the size of baking tray base. Grease it with some butter and place it into the container.
Add baking powder, baking soda and cocoa powder into the refined flour. Mix everything really. Strain this mixture twice through a sieve so that the mixture becomes even. Dry ingredients are now ready. Keep it aside.
Take melted butter in another bowl along with powdered sugar and whisk them together for a while. Now add condensed milk and again whisk them together until it becomes fluffy. Further add milk to it and mix everything together.
Add the dry ingredients mixture in small portions into the wet ingredients mixture. Mix everything together until all the lumps dissolves completely. Batter for cake is now ready. Pour the batter into the baking tray. Tap the container on surface so that the batter spreads evenly.
Preheat the oven at 180 degree centigrade. Place the baking tray on the middle rack of the preheated oven. Set the oven timer at 180 degree centigrade for 25 minutes. Let the cake bake and check later.
After 25 minutes, cake has turned nice brown in color. Take the tray out from the oven. If the cake is not ready in 25 minutes on 180 degree centigrade then bake it for 10 more minutes on 170 degree centigrade.
To check whether the cake is perfectly baked or not, insert a knife tip into the cake if it comes out clean that means it is baked perfectly. Let the cake cool down for a while. Now the cake has cooled down completely. Take it out from the container. For this, run a knife around the edges of the cake.
Place a plate on the top of the baking tray and then flip the baking tray upside down. Tap the container gently on the top. Remove the butter paper from the top of the cake. Eggless sponge cake is now ready.
Slice this delicious and mouth-melting eggless sponge cake and serve it straightaway. Store the remaining cake in refrigerator and relish eating for 10-12 days.

Baking recipe, Cake/Muffins recipe, Cake/Pastry Recipe, Featured, Recipe for Kids

Almond Cake Recipe – Easy Almond Cake Recipe

November 4, 2016 Nisha Madhulika Leave a comment

Almond Cake Recipe – Easy Almond Cake Recipe

Eggless almond cake prepared with almond powder is relished the most by kids as well elders. This super spongy cake can be easily prepared at home without any hustle and bustle. The amazing taste of almonds in the cake makes it more devouring.

You can make this eggless almond cake for your loved ones on any special occasion. Cake is everyone’s favorite and it can be prepared in several ways. So, this time try out making almond cake with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Apply some ghee on the silicon baking tray. Grease it really well using a brush.

Making:

Take melted butter in a big mixing bowl and add powdered sugar to it. Mix them really well until the mixture turns fluffy.

Afterward, add condensed milk to the butter-sugar mixture. Whisk everything together until the mixture turns into smooth and fluffy batter. Keep the batter aside.

In another bowl, take refined flour, baking soda and baking powder in it. Mix everything nicely and strain the mixture twice through a sieve.

Now add almond powder and green cardamom powder to the flour mixture. Mix properly. Dry ingredients are ready, keep it aside.

Mix 2 tsp milk and instant coffee powder really well in a small bowl until the coffee granules dissolves completely. Add this mixture to the butter-sugar-condensed milk mixture and mix properly.

Now add dry ingredients mixture to the wet ingredients mixture and stir gently until everything is mixed well.

Add some milk to the cake batter and mix well. Batter should be of pouring consistency. It should not be too thick or too thin. 2-3 tbsp of milk is left and the rest has been added to the batter.

Pour the batter into the greased baking tray. Pat the tray to level the batter. Place the almonds on top maintaining some distance among them.

Place the baking tray inside the preheated oven and bake the cake for 20 minutes at 180 degree centigrade on convection mode. After 20 minutes, take the cake out and check. It hasn’t baked yet. Place it back inside the oven and bake it for 5 more minutes on same temperature. After 5 minutes, check the cake. It has turned golden brown from the edges but the center is still not baked through. Keep it back inside the oven and bake it for 10 minutes at 160 degree centigrade. After 10 minutes, check the cake. It hasn’t baked from the center yet so place it back inside the oven and bake it for another 10 minutes. After 10 minutes, it is still uncooked from the center. Place it back inside the oven and bake it for 5 minutes more.

After 5 minutes, take the cake out. Cake has turned golden brown from top. To check, insert a knife in the cake. If it comes out clean then the cake is baked aptly. Almond cake is ready. It took 50 minutes to bake the cake perfectly.

Once the cake cools down completely, take it out from the silicon baking tray and place it on a plate.

Serving:

Serve this soft, spongy and delicious almond cake straightaway. Store this cake in refrigerator and relish eating it for 15-20 days.

Suggestions

Baking time varies from oven to oven. So, bake the cake setting the temperature for some minutes while checking in-between until the cake turns golden brown from top and baked through aptly. Knife should come out clean when inserted in it.
You can substitute instant coffee powder with vanilla essence. Prepare this cake in any shape as desired.

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Almond Cake Recipe - Easy Almond Cake Recipe

Author: Nisha Madhulika

Recipe type: Sweets

Cuisine: Indian

Prep time: 20 mins

Cook time: 50 mins

Total time: 1 hour 10 mins

Serves: 4

Ingredients

Almond powder – 1 cup (120 grams)
Refined flour – 1 cup (120 grams)
Milk – 1 cup
Powdered sugar - ½ cup (75 grams)
Butter - ½ cup (100 grams)
Condensed milk - ½ cup
Almonds – 15-20
Green cardamom – 6-7
Baking powder – 1 tsp
Baking soda - ¼ tsp
Instant coffee powder – 1 tsp

Instructions

Apply some ghee on the silicon baking tray. Grease it really well using a brush. Take melted butter in a big mixing bowl and add powdered sugar into it. Mix it really well. Keep whisking the mixture until it turns fluffy.
Once the mixture turns fluffy, add condensed milk into it. Mix it through. Whisk everything together until it turns into smooth and fluffy batter. Keep it aside. In another bowl take refined flour and add baking soda and baking powder into it. Mix it well and strain the mixture through a sieve.
Now add almond powder and green cardamom powder into it. Mix it really well. Dry ingredients are now mixed and ready. Keep it aside. Add 2 tsp milk into the instant coffee powder and keep mixing it until the coffee granules dissolves completely. Add this to the butter-sugar-condensed milk mixture. Mix it really well.
Now add dry ingredients mixture into the wet ingredients mixture. Stir it gently until everything is mixed well. The batter has turned thick add some milk into it. Mix it really well. Batter should be of pouring consistency. It should not be too thick or too thin. 2-3 tbsp of milk is left.
Pour the batter into the greased baking tray. Pat the tray to level the batter. Place the almonds on top. Maintain some distance between the almonds. Place the baking tray inside the preheated oven and bake the cake for 50 minutes at 180 degree centigrade on convection mode. Check after every 10 to 15 minutes.
Later, cake will become golden brown from top. To check, insert a knife into the cake. If it comes out clean then the cake is baked aptly. Almond cake is baked through. Allow it cool down completely. Afterward, take it out from the silicon baking tray. Place it on a plate.
Serve this soft, spongy and delicious almond cake as it is after any meal or have it whenever you crave for something sweet. Store this cake in refrigerator and relish eating it for 15-20 days. Enjoy!

Baking recipe, Cake/Pastry Recipe, Featured, Miscellaneous, Recipe for Kids, Sweets

Eggless Orange Cake-Eggless Cake Recipes

August 4, 2016 Nisha Madhulika Leave a comment

Eggless Orange Cake – Eggless Cake Recipes

Eggless orange cake is an easy, simple and no fuss recipe to make cake at your home. Eggless Cake tastes better than any Egg based cake. You can bake cake in various different ways by experimenting with different ingredients like fresh fruits, dry fruits, chocolate and loads more. But today’s recipe of orange cake is a really scrumptious cake recipe for everyone who crave for cakes!

In this recipe of eggless cake we are using condensed milk can the substitute for cake as it also helps in binding the cakes same like an Egg does. So, here is a great and simple recipe for making eggless orange cake at your home. Try making it yourself and impress your dear ones. Enjoy!

Directions

Getting ready:

Grate mandarin using a grater to make its zest. Grate the orange part. Stop grating once the white part is visible. Don’t grate the white part. ½ tsp mandarin zest is ready.

Cut the mandarin into half. Squeeze it directly on a sieve so that its juice gets strained through it in a bowl. ¼ cup of mandarin juice has been extracted.

Grease a baking tray with some oil. Spread it evenly. Cut a butter paper in round shape as the base of the baking tray. Place it inside the baking tray.

Making:

Take refined flour in a big mixing bowl and add baking soda and baking powder in it. Sieve the mixture twice so that all the ingredients mix well. Keep it aside.

Take mandarin juice in a big bowl and add flax seeds powder, oil and mandarin zest into it. Mix everything well together.

Now add powdered sugar into the mixture. Mix it well. Keep whisking the mixture until it turns fluffy.

After that add refined flour mixture into the wet ingredients mixture. Mix all the ingredients together. Whisk until the lumps dissolves completely and the batter becomes smooth. Batter for making cake is now ready.

Pour the cake batter into the greased tray. Tap the container so that the batter levels up and becomes even. After that, spread it evenly with the back of a spoon. Cake is ready for baking.

Preheat the oven at 180 degree centigrade. Place the baking tray on the bottom rack and bake the cake at 180 degree centigrade for 25 minutes. Check later.

After 25 minutes, take the tray out, cake has turned golden brown from the top. Now to check from inside, insert a knife into it. Knife came out clean that means cake is baked aptly. Let the cake cool down completely.

To take the cake out from the baking tray, run a knife around the edges of the cake. Then place a plate on the baking tray and flip its side. Tap the baking tray gently on the top. Remove the baking tray. Eggless orange cake is now ready to eat.

Serving:

12. Serve this spongy and mouth-drooling eggless sponge cake as it is as a dessert or have it whenever you crave for it. Keep it in refrigerator and relish eating for 20-25 days. Enjoy!

Suggestions

Instead of oil you can take butter.
Instead of flax seeds powder you can use milk powder or condensed milk. All of them act as a binder.
Baking time varies from oven to oven. So, first bake the cake for 25 minutes, then check. If cake is not baked aptly then place it back inside the oven and bake it for 5 minutes more. Keep baking it for an interval of minutes until its crust turns golden brown in colour.
If you apply cream on the cake them its shelf like reduces to 3 days.

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Eggless Orange Cake-Eggless Cake Recipes

Author: NishaMadhulika

Recipe type: Dessert

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

Refined flour – 1 cup
Mandarin – 1
Oil – ½ cup
Powdered sugar – ½ cup
Flax seeds powder – 2 tsp
Baking soda – ¼ tsp
Baking powder – ½ tsp

Instructions

Grate mandarin using a grater to make its zest. Grate the orange part. Stop grating once the white part is visible. Don’t grate the white part. ½ tsp mandarin zest is ready.
Cut the mandarin into half. Squeeze it directly on a sieve so that its juice gets strained through it in a bowl. ¼ cup of mandarin juice has been extracted.
Grease a baking tray with some oil. Spread it evenly. Cut a butter paper in round shape as the base of the baking tray. Place it inside the baking tray.
Take refined flour in a big mixing bowl and add baking soda and baking powder in it. Sieve the mixture twice so that all the ingredients mix well. Keep it aside. Take mandarin juice in a big bowl and add flax seeds powder, oil and mandarin zest into it. Mix everything well together. Now add powdered sugar into the mixture. Mix it well. Keep whisking the mixture until it turns fluffy.
After that add refined flour mixture into the wet ingredients mixture. Mix all the ingredients together. Whisk until the lumps dissolves completely and the batter becomes smooth. Batter for making cake is now ready.
Pour the cake batter into the greased tray. Tap the container so that the batter levels up and becomes even. After that, spread it evenly with the back of a spoon. Cake is ready for baking.
Preheat the oven at 180 degree centigrade. Place the baking tray on the bottom rack and bake the cake at 180 degree centigrade for 25 minutes. Check later. After 25 minutes, take the tray out, cake has turned golden brown from the top. Now to check from inside, insert a knife into it. Knife came out clean that means cake is baked aptly. Let the cake cool down completely.
To take the cake out from the baking tray, run a knife around the edges of the cake. Then place a plate on the baking tray and flip its side. Tap the baking tray gently on the top. Remove the baking tray. Eggless orange cake is now ready to eat. Serve this spongy and mouth-drooling eggless sponge cake as it is as a dessert or have it whenever you crave for it. Keep it in refrigerator and relish eating for 20-25 days. Enjoy!

Baking recipe, Cake/Pastry Recipe, Snacks

Puff Pastry Biscuits recipe – Khari Biscuit

August 3, 2016 Nisha Madhulika Leave a comment

Puff Pastry Biscuits recipe – Khari Biscuit

Puff pastry biscuits are prepared with pastry sheets. You can make a filling of chaat masala to make spicy puff pastry biscuits but if you are making it for kids then skip chaat masala and make plain puff pastry sheets. It can be served along with hot cup or tea or coffee, you can also have it as it is. It tastes super scrumptious.

Prepare puff pastry biscuits at home and store them in an air tight container. They keep good for about a month. Kids relish eating these puff pastry biscuits. Serve these crispy and tantalizing puff pastry biscuits to your guests. They will definitely ask for more and more! So try out making puff pastry biscuits with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Puff pastry sheets are required to make puff pastry biscuits, you can purchase it from market or make it at home.Here we are using homemade puff pastry sheets. Now grease the rolling board with some ghee and place the puff pastry sheet over it. Roll it with rolling pin into a thin sheet. Now apply some ghee on it and sprinkle some chaat masala also.

Now fold it into half and roll it again with rolling pin into ¼ cm thick sheet. Cut the sheet into 1.5×1.5 or 1.15×1.15 sized pastry biscuits.

Place butter paper on a baking tray and arrange the pastry biscuits on it keeping some distance. Similarly, prepare some pastry biscuits and place them on baking tray. To make simple pastry biscuits without chaat masala and ghee. Roll some pastry sheet into ¼ cm thick sheet, cut them in same size and arrange them on baking tray as well.

Preheat an oven at 230 degree centigrade or the maximum temperature, then place the baking tray inside the oven on bottom rack and bake the pastry biscuits for 10 minutes on maximum temperature. Check later.

10 minutes are over. Take out the tray, pastry biscuits are not baked aptly. Place it back inside the oven and bake the pastry biscuits on same temperature for 4 minutes more. After 4 minutes, pastries will turn golden brown on top but they aren’t crispy yet. So, place it back inside the oven and now bake them for 10-15 minutes on 150 degree centigrade. Then check them. Now check the pastry biscuits, they are baked aptly. Allow them to cool down slightly. Transfer them on a plate. Puff pastry biscuits are now ready to serve.

Serving:

Serve these crispy and delectable puff pastry biscuits along with steaming hot cup of tea or coffee or have them as it is whenever you crave for it. Once the pastry biscuits cool down completely, store them in an air-tight container and relish eating for about a month.

Suggestions

Baking time varies from oven to oven. So, firstly bake the pastry biscuits for 10 minutes at 230 degree centigrade and then keep baking them for few minutes while checking in-between until the pastry biscuits turns golden brown from top and baked through aptly.

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Puff Pastry Biscuits recipe - Khari Biscuit

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Pastry sheets
Ghee
Chaat masala

Instructions

Puff pastry sheets are required to make puff pastry biscuits, you can purchase it from market or make it at home.Here we are using homemade puff pastry sheets. Now grease the rolling board with some ghee and place the puff pastry sheet over it. Roll it with rolling pin into a thin sheet. Now apply some ghee on it and sprinkle some chaat masala also.
Now fold it into half and roll it again with rolling pin into ¼ cm thick sheet. Cut the sheet into 1.5x1.5 or 1.15x1.15 sized pastry biscuits. Place butter paper on a baking tray and arrange the pastry biscuits on it keeping some distance. Similarly, prepare some pastry biscuits and place them on baking tray. To make simple pastry biscuits without chaat masala and ghee. Roll some pastry sheet into ¼ cm thick sheet, cut them in same size and arrange them on baking tray as well.
Preheat an oven at 230 degree centigrade or the maximum temperature, then place the baking tray inside the oven on bottom rack and bake the pastry biscuits for 10 minutes on maximum temperature. Check later. 10 minutes are over. Take out the tray, pastry biscuits are not baked aptly. Place it back inside the oven and bake the pastry biscuits on same temperature for 4 minutes more. After 4 minutes, pastries will turn golden brown on top but they aren’t crispy yet. So, place it back inside the oven and now bake them for 10-15 minutes on 150 degree centigrade. Then check them. Now check the pastry biscuits, they are baked aptly. Allow them to cool down slightly. Transfer them on a plate. Puff pastry biscuits are now ready to serve.
Serve these crispy and delectable puff pastry biscuits along with steaming hot cup of tea or coffee or have them as it is whenever you crave for it. Once the pastry biscuits cool down completely, store them in an air-tight container and relish eating for about a month.

Baking recipe, Cake/Pastry Recipe, Christmas Cake recipe, Featured, Indian Festival Recipe

Eggless Christmas cake Recipe – Indian Christmas Cake recipe

August 1, 2016 Nisha Madhulika Leave a comment

Eggless Christmas cake Recipe – Indian Christmas Cake recipe

Eggless christmas cake is is a perfect dessert and a treat for everyone. This is an easy and great recipe for making christmas cake using refined flour, dry plums, loads of dry fruits and condensed milk. This cake is spiced cinnamon, cloves, nutmeg and black peppercorns giving it a unique and really sumptuous.

The taste of this cake prepared with lots of dry fruits and Indian spices is surely a must try and also its shelf life is more as compared to the normal cakes. Eggless christmas cake is an amazing, fragrant, light, moist and super scrumptious cake that everyone will surely like eating. So, here is a great and simple recipe for making black forest cake at your home. Try making it yourself and impress your dear ones. Enjoy!

Directions

Getting ready:

Take a dry plum, discard its seeds and chop it into fine pieces with the help of a knife or scissor.

Peel the green cardamom and crush its seeds along with cloves, black peppercorns, cinnamon stick and nutmeg into fine powder. Chop the walnuts into fine pieces.

Take an orange and peel off its orange skin to prepare the orange zest. Similarly, peel the yellow skin of the lemon to make lemon zest. Make sure you don’t peel the white part.

Place a baking tray on the butter paper and cut the same sized round butter as per baking tray. Put the butter paper inside the baking tray and grease the baking tray as well as butter paper evenly with butter.

Making:

Take a big mixing bowl and place a sieve over it. Put baking powder and refined flour on the sieve and strain the mixture twice so that it mixes well. Keep it aside.

Now take salted butter in a big bowl and add khand and gur khand into it. Stir to mix everything really well until the mixture turns fluffy.

When the khand-butter mixture turns fluffy, add condensed milk into it. Mix it thoroughly until the mixture turns even.

After that, add refined flour mixture into it followed by crushed spices. Gently mix everything together. Don’t whisk the batter.

Add lemon zest, orange zest, chopped walnuts, raisins, chopped dried plums and tutti fruiti into the batter. Mix all the ingredients really well.

Once everything is mixed well, add vanilla essence and milk into the batter. Mix it through as well. Batter for making cake is now ready.

Transfer the cake batter into the greased baking tray. Spread it evenly and tap the baking tray to dissolve the air-gaps and level the batter.

Put the peeled almonds on the top of the batter. Arrange them maintaining some distance between the almonds.

Preheat the microwave on convection mode at 180 degree centigrade for 5 minutes. Keep the baking tray on the net stand placed inside the microwave and bake the cake for 35 minutes at 180 degree centigrade. After 35 minutes, take the cake out. It hasn’t baked yet. Place it back inside the oven and bake it for 10 more minutes on same temperature. After 10 minutes, check the cake. Cake it not baked yet. Place it back inside the microwave and now bake the cake for 10 minutes on 170 degree centigrade.

After 10 minutes, take the cake out. Cake has turned golden brown from top. To check, insert a thin rod or knife into the cake. If it comes out clean then the cake is baked aptly. Cake is now baked through. It took 55 minutes to bake the cake. Allow it cool down completely.

After a while, cake has cooled down. Now rotate a knife around the edges of the cake then gently remove the baking tray and place the cake on a plate.

Serving:

Garnish this mouth-watering and luscious eggless christmas cake with glazed cherry pieces and cut the wedges and serve it as it is. Store this cake in refrigerator and relish eating for about a month.

Suggestions

If you are using unsalted butter then add a pinch of salt into it.
Instead of dry plums you can also take dry khumani or dry grapes.
If you want to make this cake with eggs then add 4 eggs into the butter-khand mixture instead of condensed milk and 300 grams of khand.
Baking time varies from oven to oven. So, firstly bake the cake for 35 minutes and then keep baking it for few minutes while checking in-between until the cake turns golden brown from top and baked through aptly.

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Eggless Christmas cake Recipe - Indian Christmas Cake recipe

Author: NishaMadhulika

Recipe type: Dessert

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4

Ingredients

Refined flour – 250 grams (2 cup)
Dry plums – 200 grams
Raisins – 200 grams
Walnuts – 100 grams
Salted butter – 200 grams (1 cup)
Condensed milk – 300 grams (¾ cup)
Gur khand – 100 grams (½ cup)
Khand - ½ cup
Tutti frutti – 50 grams
Cherries – 8-10 (glazed)
Almonds – 15-20 (peeled)
Orange zest – 1 tsp
Lemon zest – 1 tsp
Green cardamom – 6-7
Cinnamon stick - ½ inch
Cloves – 2
Nutmeg – 2-3 pinches
Black peppercorns – 5
Baking powder – 2 tsp
Vanilla essence – 1 tsp
Milk - ½ cup

Instructions

Take a dry plum, discard its seeds and chop it into fine pieces with the help of a knife or scissor.Peel the green cardamom and crush its seeds along with cloves, black peppercorns, cinnamon stick and nutmeg into fine powder. Chop the walnuts into fine pieces.
Take an orange and peel off its orange skin to prepare the orange zest. Similarly, peel the yellow skin of the lemon to make lemon zest. Make sure you don't peel the white part.
Place a baking tray on the butter paper and cut the same sized round butter as per baking tray. Put the butter paper inside the baking tray and grease the baking tray as well as butter paper evenly with butter.
Take a big mixing bowl and place a sieve over it. Put baking powder and refined flour on the sieve and strain the mixture twice so that it mixes well. Keep it aside.
Now take salted butter in a big bowl and add khand and gur khand into it. Stir to mix everything really well until the mixture turns fluffy. When the khand-butter mixture turns fluffy, add condensed milk into it. Mix it thoroughly until the mixture turns even.
After that, add refined flour mixture into it followed by crushed spices. Gently mix everything together. Don't whisk the batter.
Add lemon zest, orange zest, chopped walnuts, raisins, chopped dried plums and tutti fruiti into the batter. Mix all the ingredients really well. Once everything is mixed well, add vanilla essence and milk into the batter. Mix it through as well. Batter for making cake is now ready.
Transfer the cake batter into the greased baking tray. Spread it evenly and tap the baking tray to dissolve the air-gaps and level the batter. Put the peeled almonds on the top of the batter. Arrange them maintaining some distance between the almonds.
Preheat the microwave on convection mode at 180 degree centigrade for 5 minutes. Keep the baking tray on the net stand placed inside the microwave and bake the cake for 35 minutes at 180 degree centigrade. After 35 minutes, take the cake out. It hasn't baked yet. Place it back inside the oven and bake it for 10 more minutes on same temperature. After 10 minutes, check the cake. Cake it not baked yet. Place it back inside the microwave and now bake the cake for 10 minutes on 170 degree centigrade.
After 10 minutes, take the cake out. Cake has turned golden brown from top. To check, insert a thin rod or knife into the cake. If it comes out clean then the cake is baked aptly. Cake is now baked through. It took 55 minutes to bake the cake. Allow it cool down completely.
After a while, cake has cooled down. Now rotate a knife around the edges of the cake then gently remove the baking tray and place the cake on a plate. Garnish this mouth-watering and luscious eggless christmas cake with glazed cherry pieces and cut the wedges and serve it as it is. Store this cake in refrigerator and relish eating for about a month.

Baking recipe, Cake/Pastry Recipe, Featured, Microwave recipes, Miscellaneous, Recipe for Kids

Eggless Apple Cake in Microwave Recipe

August 1, 2016 Nisha Madhulika Leave a comment

Eggless Apple Cake in Microwave Recipe

Eggless apple cake in microwave is a quick, easy and super scrumptious cake recipe that everyone will like for sure. Making cakes in oven are always a challenging tasks which involve loads of laborious work and then the remaining time goes in baking them. Though the cakes baked in oven comes out really nice with nice brown crust. But when it comes to baking cakes in microwave it gets really easy and less time consuming.

The cakes baked in microwave are not brown in color as compared to cakes baked in oven but are as light, spongy and moist as oven baked cake. An eggless apple sponge cake is a piece of cake which is very handy and easy to prepare and when it comes to making it in a microwave. Go ahead and try out our version of eggless apple cake in microwave with this great and simple recipe with step-by-step pictures and enjoy! Kids will surely love eating this home baked apple cake.

Directions

Getting ready:

Wash the apple thoroughly with water. Pat dry the apple and peel off its skin. After that. Grate the apple in a bowl using a grater.

Chop each cashew into small pieces. Chop the walnuts as well. Place them in a bowl.

Grease a baking container with some butter/oil. Spread it evenly with the help of a brush. Cut a butter paper in round shape as the base of the container. Place it inside the container and grease it evenly as well.

Making:

Place a pan on flame and put the grated apple and sugar into it. Mix it really well. Cook the mixture on medium flame until the sugar dissolves completely. Stir the mixture at regular intervals.

Meanwhile, take refined flour in a big mixing bowl and add baking powder and baking soda. Mix it really well. Strain the flour mixture twice through a sieve. Keep it aside.

Now check the apple sauce. Sugar has dissolved completely and the sauce has turned thick as well. Apple sauce is ready. Turn off the flame and transfer it to a bowl so that it cools down completely.

Take the melted butter in a big mixing bowl and add apple sauce into it. Mix it really well. Keep whisking the mixture until it turns even.

Now add milk into the butter-apple sauce mixture. Whisk and mix it well.

Once everything is mixed nicely, add flour mixture into it. Gently mix it together. Batter should not be too thin or too thick.

After that, add chopped cashews and walnuts into the batter. Mix it well. Batter for making cake is now ready.

Transfer the batter into the greased container. Tap the container to level the batter. After that, level it with the back of a spoon as well.

Place the container inside the microwave and bake the cake at maximum temperature for 4 minutes. Check later. After 4 minutes, take out the container. Cake has not baked yet. Put it back inside the microwave and bake it for another 1 minute.

After a minute, take out the container. Cake has baked aptly. To check, insert a knife into the cake. It came out clean, this shows that the cake has baked through. Allow the cake to cool down a bit.

When the cake cools down a bit, move a knife around the edges of the cake. Then place a plate on it and flip their sides. Cake will come out on the plate. Remove the butter paper from the top. Eggless apple cake is now ready.

Serving:

Garnish this luscious and mouth-watering eggless apple cake with thin slices of apple and serve it after any meal as a dessert or have it whenever you crave for something sweet. Enjoy!

Suggestions

You can dry fruits of your choice such as almonds, raisins, etc.. You can make this cake without dry fruits also.

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Eggless Apple Cake in Microwave Recipe

Author: NishaMadhulika

Recipe type: Dessert

Cuisine: Indian

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4

Ingredients

Refined flour – 1 cup
Apple – 1
Butter – ½ cup
Sugar - ½ cup
Cashews – 2 tbsp
Walnuts – 2 tbsp
Baking powder – 1 tsp
Baking soda - ¼ tsp
Milk - ½ cup

Instructions

Wash the apple thoroughly with water. Pat dry the apple and peel off its skin. After that. Grate the apple in a bowl using a grater. Chop each cashew into small pieces. Chop the walnuts as well. Place them in a bowl.
Grease a baking container with some butter/oil. Spread it evenly with the help of a brush. Cut a butter paper in round shape as the base of the container. Place it inside the container and grease it evenly as well.
Place a pan on flame and put the grated apple and sugar into it. Mix it really well. Cook the mixture on medium flame until the sugar dissolves completely. Stir the mixture at regular intervals.
Meanwhile, take refined flour in a big mixing bowl and add baking powder and baking soda. Mix it really well. Strain the flour mixture twice through a sieve. Keep it aside. Now check the apple sauce. Sugar has dissolved completely and the sauce has turned thick as well. Apple sauce is ready. Turn off the flame and transfer it to a bowl so that it cools down completely.
Take the melted butter in a big mixing bowl and add apple sauce into it. Mix it really well. Keep whisking the mixture until it turns even. Now add milk into the butter-apple sauce mixture. Whisk and mix it well.
Once everything is mixed nicely, add flour mixture into it. Gently mix it together. Batter should not be too thin or too thick. After that, add chopped cashews and walnuts into the batter. Mix it well. Batter for making cake is now ready.
Transfer the batter into the greased container. Tap the container to level the batter. After that, level it with the back of a spoon as well. Place the container inside the microwave and bake the cake at maximum temperature for 4 minutes. Check later. After 4 minutes, take out the container. Cake has not baked yet. Put it back inside the microwave and bake it for another 1 minute.
After a minute, take out the container. Cake has baked aptly. To check, insert a knife into the cake. It came out clean, this shows that the cake has baked through. Allow the cake to cool down a bit.
When the cake cools down a bit, move a knife around the edges of the cake. Then place a plate on it and flip their sides. Cake will come out on the plate. Remove the butter paper from the top. Eggless apple cake is now ready.
Garnish this luscious and mouth-watering eggless apple cake with thin slices of apple and serve it after any meal as a dessert or have it whenever you crave for something sweet. Enjoy!

Baking recipe, Cake/Muffins recipe, Cake/Pastry Recipe, Featured, Recipe for Kids

Eggless Mango Cake Recipe – Aam ka cake recipe

July 29, 2016 Nisha Madhulika Leave a comment

Eggless Mango Cake Recipe – Aam ka cake recipe

Eggless mango cake is a perfect dessert of summer and a treat for all the mango lovers. This is an easy and great recipe for making mango cake which is prepared with refined flour, fresh mangoes and condensed milk. This super scrumptious mango cake recipe has a nice aroma and mangoes and is really very light and soft in texture.

You can serve this yummy and delectable eggless mango cake as a dessert or with tea or coffee. This mango cake is spongy, soft and really moist. Dust of some confectioner’s sugar to set a classic look to this devouring mango pound cake. Follow this simple and easy recipe of making perfect mango cake at your home and impress your dear ones, especially kids.

Directions

Getting ready:

Cut each cashew into 4-5 small pieces. Place it in a bowl.

Take a baking tray and evenly apply some butter/oil on it. Now place a round shaped butter paper of same size as the base of the baking tray into it. Grease it with butter as well.

Making:

Take refined flour in a big mixing bowl and add baking soda and baking powder in it. Mix it really well. Strain the mixture twice through a sieve in a bowl so that the lumps dissolves completely. Keep it aside.

Take another bowl and pour the butter into it along with mango pulp and condensed milk. Mix all the ingredients really well.

Once everything is mixed well, add powdered sugar into it. Mix it well. Keep whisking the mixture until it becomes smooth.

Now add refined flour mixture into it. Mix it gently so that no lumps occurs in it.

After that, add 3 tbsp of milk into the batter as it has turned very thick. Mix it really well.

Add chopped cashews and raisins into the batter as well. Mix it through. Batter for cake is now ready.

Pour the batter into the greased baking tray. Level the batter with a spoon and then pat the tray so that the air bubbles gets dissolved.

Preheat an oven at 180 degree centigrade. After that, place the baking tray inside and bake the cake for 25 minutes at 180 degree centigrade. Check later.

After 25 minutes, take out the tray. It hasn’t cooked yet. Place it back into the oven and bake it for another 10 minutes at 180 degree centigrade. 10 minutes are over. Take out the tray. Cake has turned golden brown from top. To check, insert a knife into the cake. If it comes out clean then the cake is baked aptly. Allow it cool down completely.

After a while, cake has cooled down. Now rotate a knife around the edges of the cake. Place a plate on the baking tray and flip the sides. Then gently remove the baking tray. Take off the butter paper from the cake.

Serving:

Cut a wedge of cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Keep the cake in refrigerator and have it for 10-12 days. Enjoy!

Suggestions

You can also use normal paper instead of butter paper.
To make the cake, make sure that you mix all the dry ingredients and the wet ingredients in separate bowls. Prepare the baking tray as well. When you are going to bake the cake then add the dry ingredients and wet ingredients together and pour it into the baking tray. Don’t mix it earlier otherwise chemical reaction will take place and the cake will not bake perfectly.
Don’t make the batter too thin as it will rise by later it will collapse and if the batter is too thick then the cake will become hard. Firstly, mix all the ingredients and then add milk as required. The batter should be of same consistency as required for making pakodas.
Baking time varies from oven to oven. So, firstly bake the cake for 25 minutes and then keep baking it for few minutes while checking in-between until the cake turns golden brown from top and baked through aptly.

Save Print

Eggless Mango Cake Recipe - Aam ka cake recipe

Author: Nisha Madhulika

Recipe type: Dessert

Cuisine: Indian

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 4

Ingredients

Refined flour – 1 cup
Mango pulp - ¾ cup
Condensed milk - ½ cup
Powdered sugar - ½ cup
Milk - ½ cup
Butter – ⅓ cup
Cashews – 2 tbsp
Raisins – 2 tbsp
Baking powder – 1 tsp
Baking soda - ¼ tsp

Instructions

Cut each cashew into 4-5 small pieces. Place it in a bowl. Take a baking tray and evenly apply some butter/oil on it. Now place a round shaped butter paper of same size as the base of the baking tray into it. Grease it with butter as well.
Take refined flour in a big mixing bowl and add baking soda and baking powder in it. Mix it really well. Strain the mixture twice through a sieve in a bowl so that the lumps dissolves completely. Keep it aside.
Take another bowl and pour the butter into it along with mango pulp and condensed milk. Mix all the ingredients really well. Once everything is mixed well, add powdered sugar into it. Mix it well. Keep whisking the mixture until it becomes smooth.
Now add refined flour mixture into it. Mix it gently so that no lumps occurs in it. After that, add 3 tbsp of milk into the batter as it has turned very thick. Mix it really well. Add chopped cashews and raisins into the batter as well. Mix it through. Batter for cake is now ready.
Pour the batter into the greased baking tray. Level the batter with a spoon and then pat the tray so that the air bubbles gets dissolved. Preheat an oven at 180 degree centigrade. After that, place the baking tray inside and bake the cake for 25 minutes at 180 degree centigrade. Check later.
After 25 minutes, take out the tray. It hasn't cooked yet. Place it back into the oven and bake it for another 10 minutes at 180 degree centigrade. 10 minutes are over. Take out the tray. Cake has turned golden brown from top. To check, insert a knife into the cake. If it comes out clean then the cake is baked aptly. Allow it cool down completely.
After a while, cake has cooled down. Now rotate a knife around the edges of the cake. Place a plate on the baking tray and flip the sides. Then gently remove the baking tray. Take off the butter paper from the cake.
Cut a wedge of cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Keep the cake in refrigerator and have it for 10-12 days. Enjoy!

Indian Good Food

Category Archives: Cake/Pastry Recipe

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Eggless Apple Cake in Microwave Recipe

Eggless Mango Cake Recipe – Aam ka cake recipe

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