Category Archives: Cake/Muffins recipe

Eggless Date Cake Recipe – khajoor Cake Recipe

Eggless Date Cake Recipe – khajoor Cake Recipe

Eggless Date cake is a sweet cake that makes your evening a more delightful snacktime. You can enjoy it with a cup of tea or coffee or can be simply eaten too.  You can serve it to guests and can give it to kids too. I am sure everyone will relish eating it.

Here is an easy recipe with step by step picture to make a perfect date cake any day you  crave to eat anything sweet. Slice the cake and serve the delicious and spongy eggless date cake straight away or refrigerate the cake before serving.

Directions

Getting ready:

Remove the seeds from the dates and soak them for 15 to 20 minutes either in 4 tbsp of milk or 4 tbsp of water. Later, grind them with same milk or water into fine paste in mixer grinder.

Khajoor cake recipe

Take flax seeds powder in a small bowl along with milk and soak it for 15 to 20 minutes.

Khajoor cake recipe

Apply some butter evenly in a baking container then put 1 tsp of refined flour in it and spread a thin layer. Later, remove the excess refined flour from the container.

Khajoor cake recipeMaking:

Take refined flour in a big mixing bowl and add baking soda and baking powder to it. Strain the mixture twice through a sieve so that everything gets mixed well. Keep the flour mixture aside.

Khajoor cake recipe

Now take butter in another bowl and melt the butter in microwave.

Khajoor cake recipe

Then add sugar and whisk constantly to mix them well.

Khajoor cake recipe

When the mixture turns even, add flax seeds powder and dates in the bowl and mix thoroughly. Add half amount of milk to the batter and mix properly.

Khajoor cake recipe

Later, add flour mixture to the batter while mixing continuously.

Khajoor cake recipe

Add the almonds and walnuts in the batter and mix the really well. Batter for making cake is ready.

Khajoor cake recipe

Transfer the batter to the greased container and tap the container to level the batter.

Khajoor cake recipe

Place the container in preheated oven and bake the cake for 40 minutes at 180 degree centigrade. 40 minutes later, cake will get baked perfectly. Allow the cake to cool down.

Khajoor cake recipe

Once the cake cools down, move a knife around the sides of the cake and flip the container on a plate. Tap the container and remove it. Eggless date cake is ready.

Khajoor cake recipeServing:

Slice the cake and serve the delicious and spongy eggless date cake straight away or refrigerate the cake before serving.

Eggless Date Cake Recipe - khajoor Cake Recipe
Author: 
Recipe type: Cake
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Powdered sugar - ½ cup
  • Butter - ½ cup
  • Milk - ½ cup
  • Dates – 10
  • Flax seeds powder – 1 tbsp
  • Walnuts – 1 tbsp (chopped)
  • Almonds – 1 tbsp (chopped)
  • Baking soda - ¼ tsp
  • Baking powder - ½ tsp
Instructions
  1. Remove the seeds from the dates and soak them for 15 to 20 minutes either in 4 tbsp of milk or 4 tbsp of water. Later, grind them with same milk or water into fine paste in mixer grinder.
  2. Take flax seeds powder in a small bowl along with milk and soak it for 15 to 20 minutes.
  3. Apply some butter evenly in a baking container then put 1 tsp of refined flour in it and spread a thin layer. Later, remove the excess refined flour from the container.
  4. Take refined flour in a big mixing bowl and add baking soda and baking powder to it. Strain the mixture twice through a sieve so that everything gets mixed well. Keep the flour mixture aside.
  5. Now take butter in another bowl and melt the butter in microwave.
  6. Then add sugar and whisk constantly to mix them well.
  7. When the mixture turns even, add flax seeds powder and dates in the bowl and mix thoroughly. Add half amount of milk to the batter and mix properly.
  8. Later, add flour mixture to the batter while mixing continuously.
  9. Add the almonds and walnuts in the batter and mix the really well. Batter for making cake is ready.
  10. Transfer the batter to the greased container and tap the container to level the batter.
  11. Place the container in preheated oven and bake the cake for 40 minutes at 180 degree centigrade. 40 minutes later, cake will get baked perfectly. Allow the cake to cool down.
  12. Once the cake cools down, move a knife around the sides of the cake and flip the container on a plate. Tap the container and remove it. Eggless date cake is ready.
  13. Slice the cake and serve the delicious and spongy eggless date cake straight away or refrigerate the cake before serving.

 

Eggless Fruit and Nut Cake Recipe

Eggless Fruit and Nut Cake Recipe

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.

Eggless fruit and nut cake

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.

Eggless fruit and nut cakeMaking:

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.

Eggless fruit and nut cake

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.

Eggless fruit and nut cake

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

Eggless fruit and nut cake

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.

Eggless fruit and nut cake

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.

Eggless fruit and nut cake

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.

Eggless fruit and nut cake

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.

Eggless fruit and nut cake

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.

Eggless fruit and nut cakeServing:

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.

Eggless Fruit and Nut Cake Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Chop the walnuts, almonds and cashews into small chunks. Place them in separate bowls.
  2. 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.
  3. 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.
  4. 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.
  5. After that, add refined flour mixture into it followed by the remaining milk. Gently mix everything together. Don't whisk the batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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!

 

Eggless Chocolate Sponge Cake Recipe – Eggless Chocolate Cake

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.

chocolate cake

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.

chocolate cakeMaking:

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.

chocolate cake

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.

chocolate cake

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.

chocolate cake

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

chocolate cake

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.

chocolate cake

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.

chocolate cake

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.

chocolate cake

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

chocolate 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.

chocolate cakeServing:

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.

chocolate cake

Eggless Chocolate Sponge Cake Recipe - Eggless Chocolate Cake chocolate cake
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

 

Eggless Chocolate and Cream Cake

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.

chocolate cream cakeMaking:

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

chocolate cream cake

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

chocolate cream cake

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.

chocolate cream cake

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

chocolate cream cake

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

chocolate cream cake

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

chocolate cream cake

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

chocolate cream cake

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.

chocolate cream cake

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

chocolate cream cake

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.

chocolate cream cake

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

chocolate cream cake

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

chocolate cream cake

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.

chocolate cream cake

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.

chocolate cream cake

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.

chocolate cream cake Serving:

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

chocolate cream cakeSuggestions

  • 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.

Eggless Chocolate and Cream Cake chocolate cream cake
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cut the cake into desired pieces and have this spongy and mouth-drooling eggless chocolate and cream cake anytime in a day.

 

Eggless Cake Recipe – Eggless Sponge Cake Recipe

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.

eggless cake

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.

eggless cakeMaking:

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.

eggless cake

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.

eggless cake

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.

eggless cake

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

eggless cake

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.

eggless cake

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.

eggless cake

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.

eggless cake

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

eggless 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.

eggless cakeServing:

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.

Eggless Cake Recipe – Eggless Sponge Cake Recipe eggless sponge cake recipe
Author: 
Recipe type: Cake
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

 

 

Almond Cake Recipe – Easy Almond Cake Recipe

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.

almond cakeMaking:

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

almond cake

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.

almond cake

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

almond cake

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

almond cake

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.

almond cake

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

almond cake

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.

almond cake

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.

almond cake

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.

almond cake

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.

almond cake

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

almond cakeServing:

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.

Almond Cake Recipe - Easy Almond Cake Recipe almond cake
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

 

Eggless Mango Cake Recipe – Aam ka cake recipe

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.

mango cake

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.

mango cakeMaking:

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.

mango cake

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

mango cake

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

mango cake

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

mango cake

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

mango cake

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

mango cake

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.

mango cake

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.

mango cake

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.

mango cake

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.

mango cakeServing:

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!

mango cakeSuggestions

  • 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.

Eggless Mango Cake Recipe - Aam ka cake recipe mango cake
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

 

Apple Nut Muffins Recipe – apple and nuts muffin recipe

Apple Nut Muffins Recipe – apple and nuts muffin recipe

Apple nut muffin makes a delicious accompaniment with steaming hot cup of tea or coffee. It can be prepared easily at home with apple, dry fruits, curd, refined flour, vanilla essence and few more ingredients. Kids devour having apple nut muffin. These soft and spongy apple nut muffins are much more tasty then the muffins purchased from market. Pack these apple muffins in your kid’s tiffin. They will love it for sure!

Prepare these muffins for your guests on any get-together. They will definitely ask for more and more. Make these muffins at home and store them in an air-tight container. You can enjoy them 3-4 days. So, try out making apple nut muffins at home with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse the apple thoroughly with water. Pat dry the apple and remove its stalk. Peel its skin off with the help of a peeler. Grate the apple and place it on a plate.

apple nut muffins

Chop each almond into 6-7 small pieces. Place it in a bowl. Also chop walnuts in small pieces. Place it in the same bowl.

apple nut muffins

Grease the muffin moulds with some butter or ghee. Spread it evenly with the help of a brush. Sprinkle some refined flour evenly on the moulds. Tap the tray and remove the extra flour from it.

apple nut muffinsMaking:

Heat a pan and add grated apple in it along with sugar. Cook it on low flame until the sugar dissolves completely. After a while, apple has turned transparent and sugar is also dissolved completely. Apple sauce is now ready. Turn off the flame.

apple nut muffins

Now add baking powder and baking soda to the refined flour. Mix it really well. Dry ingredients are now ready.

apple nut muffins

To prepare the batter for muffins, take butter in a big bowl followed by apple sauce. Whisk the mixture to mix it well. Add dry ingredients into it. Mix everything well together.

apple nut muffins

Then add curd in small portions while stirring the mixture continuously. Add the chopped dry fruits also. Keep stirring until all the ingredients mix nicely. Further add vanilla essence to the batter. Mix everything well together. Batter for muffins is now ready.

apple nut muffins

Pour the batter equally in each greased mould with the help of a spoon. Fill it up to ¾. Don’t fill the moulds completely. Pat the tray to level the batter.

apple nut muffins

Preheat the microwave on 180 degree centigrade. Place the tray inside the microwave and bake the muffins on convection mode at 180 degree centigrade for 20 minutes. Check later.

apple nut muffins

After 20 minutes, take the tray out and check the muffins. Muffins are not baked aptly. Place it back into the microwave and bake it for another 4 minutes. After 4 minutes, check the muffins. Muffins have turned golden brown in colour. To check, insert a knife inside a muffin and if comes out clean then the muffins are baked aptly. Allow the muffins to cool down completely.

apple nut muffinsServing:

Add powdered sugar into green cardamom powder. Mix it well. Sprinkle the mixture evenly on the muffins with the help of a sieve. Transfer it to a plate and serve it as it is. Keep them in refrigerator and relish eating for 3-4 days.

apple nut muffinsSuggestions

  • If you want then you can add cashews, hazelnuts or any other nut you desire.
  • You can replace curd with milk.
  • Baking time varies from microwave to microwave. So, bake the muffins for 15-20 minutes first. Then check the muffins and bake them for few more minutes until they turn golden brown in colour.

Apple Nut Muffins Recipe - apple and nuts muffin recipe apple nut muffin
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Apple – 1 (200 grams)
  • Refined flour – 1 cup (125 grams)
  • Curd – ½ cup
  • Butter – less than ½ cup (75 grams)
  • Sugar – ½ cup (100 grams)
  • Almonds – 10-12
  • Walnuts – 2 tbsp
  • Powdered sugar – 2 tbsp
  • Baking powder – 1 tsp
  • Baking soda – ¼ tsp
  • Green cardamom – 4
  • Vanilla essence – ½ tsp
Instructions
  1. Peel its skin off with the help of a peeler. Grate the apple and place it on a plate.
  2. Chop each almond and walnut into 6-7 small pieces.
  3. Grease the muffin molds with some butter or ghee.
  4. Heat a pan and add grated apple in it along with sugar. Apple sauce is now ready. Turn off the flame.
  5. Now add baking powder and baking soda to the refined flour. Mix it really well. Dry ingredients are now ready.
  6. Take butter in a big bowl followed by apple sauce. Whisk the mixture to mix it well. Add dry ingredients into it. Mix everything well together.
  7. Then add curd in small portions while stirring the mixture continuously. Add the chopped dry fruits and vanilla essence also. Keep stirring until all the ingredients mix nicely. Muffin batter is ready.
  8. Pour the batter equally in each greased mould with the help of a spoon.
  9. Preheat the microwave on 180 degree centigrade. Place the tray inside the microwave and bake the muffins on convection mode at 180 degree centigrade for 24 minutes. Check later. The muffins are baked aptly. Allow the muffins to cool down completely.
  10. Mix powdered sugar into green cardamom powder. Sprinkle the mixture evenly on the muffins. Transfer it to a plate and serve it as it is.

 

Eggless Chocolate Cake in Cooker Recipe

Eggless Cake in Pressure Cooker – How to make eggless cake in pressure cooker

A chocolate sponge cake is a piece of cake which is very handy and easy to prepare and when it comes to making it in a pressure cooker then the preparation are easy too! Baking is always a great fun and the outcome is super delicious! We often do baking in oven and microwaves but have you ever considered making a chocolate cake in pressure cooker? No? Then this recipe for you. Whenever you have done all the preparations for making cake and suddenly there is no electricity then in such a situation you can bake cake in pressure cooker.

This soft and succulent eggless chocolate sponge cake, pressure cooked can be served in evening tea or whenever you have cravings for having something sweet and delicious. So, here’s the recipe for chocolate cake in pressure cooker. Surely everyone at your home will love this cake, especially kids. Enjoy!

Directions

Getting ready:

Sieve refined flour in a bowl. Chop each cashew into 4-5 chunks and place it in a bowl.

cake in pressure cooker

Place a pressure cooker on flame along with 1 cup of salt in it and allow it to heat for 2-3 minutes. Spread the salt evenly so that it forms a layer between the cooker base and baking tray. Salt also helps maintaining the temperature inside the cooker.

eggless pressure cooker cake

Then grease the baking dish to be used to bake the cake from sides with some ghee or butter. Now sprinkle 1 tsp refined flour into the baking dish and spread it evenly in all the corners making a thin layer.

cake in cookerMaking:

Add baking powder and baking soda into the refined flour. Sieve the mixture 2-3 times so that everything comes together. All dry ingredients are mixed well. Keep it aside in a big bowl.

cake in cooker

In another big bowl take powdered sugar and ghee. Mix them together with the help of a spoon until the sugar granule dissolves completely and become a smooth paste. Further add condensed milk into it and whisk again until it becomes even. Then add half amount of milk into the mixture and whisk again to make a smooth batter. All wet ingredients are now mixed well. Keep it aside.

cake in cooker

Now add the dry ingredients into the wet ingredients in small portions. Whisk everything together with the help of a spoon in one direction to make a smooth batter. Add the remaining quantity of milk and whisk until the lumps dissolves completely. After that, add chopped cashews and raisins to the batter. Mix it well together. Batter for making cake is now ready.

cake in pressure cooker

Transfer the cake batter into the greased baking tray. Place 4-5 cashews on the top of it.

cake in pressure cooker

Cooker is now hot enough. Place the baking tray into the cooker. Put the lid on and let the cake bake. Keep the flame on low. Remove the whistle from the lid. Check after 35-40 minutes and if you see that the cake has become nice brown in colour then take it out or if it looks whitish from top then let it bake for few more minutes.

cake in pressure cooker

After 40 minutes, remove the lid and check. Cake is not baked completely. Put the lid on and let it bake for 5 more minutes. Remove the lid and poke a knife into the cake. If the knife comes out clean then the cake is baked aptly.

cake in pressure cooker

Cake is now perfectly baked. Take it out from the cooker and place it on a net stand. Allow it to cool down. After that transfer it to a plate.

cake in cooker

After few minutes, cake has cooled down completely. Move a knife around the edges of cake and baking tray. Flip the tray on a plate. Cake will come out.

cake in pressure cookerServing:

Eggless cake is now ready to serve. Slice a piece from the cake and serve this spongy and delectable eggless cake baked in cooker as a dessert or whenever you crave for spongy and delicious cake.

cake in pressure cooker

 

Eggless Chocolate Cake in Cooker Recipe Eggless Chocolate Cake in Cooker Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour- 200 grams (2 cup)
  • Ghee or Butter - 60 grams (more than ¼ cup)
  • Sugar Powder - 100 grams (1.2 cup)
  • Condensed Milk - 200 grams (half tin)
  • Chocolate powder - 50 grams
  • Instant coffee powder - 1 tsp (optional)
  • Milk - 200 grams (1 cup)
  • Baking powder - 1 tsp
  • Salt - ¼ tsp
Instructions
  1. Sieve refined flour in a bowl.
  2. Chop each cashew into 4-5 chunks and place it in a bowl.
  3. Place a pressure cooker on flame along with 1 cup of salt in it and allow it to heat for 2-3 minutes. Spread the salt evenly so that it forms a layer between the cooker base and baking tray. Salt also helps maintaining the temperature inside the cooker.
  4. Then grease the baking dish to be used to bake the cake from sides with some ghee or butter. Now sprinkle 1 tsp refined flour into the baking dish and spread it evenly in all the corners making a thin layer.
  5. Add baking powder and baking soda into the refined flour. Sieve the mixture 2-3 times so that everything comes together. All dry ingredients are mixed well. Keep it aside in a big bowl.
  6. In another big bowl take powdered sugar and ghee. Mix them together with the help of a spoon until the sugar granule dissolves completely and become a smooth paste. Further add condensed milk into it and whisk again until it becomes even.
  7. Then add half amount of milk into the mixture and whisk again to make a smooth batter. All wet ingredients are now mixed well. Keep it aside.
  8. Now add the dry ingredients into the wet ingredients in small portions. Whisk everything together with the help of a spoon in one direction to make a smooth batter. Add the remaining quantity of milk and whisk until the lumps dissolves completely.
  9. After that, add chopped cashews and raisins to the batter. Mix it well together. Batter for making cake is now ready.
  10. Transfer the cake batter into the greased baking tray. Place 4-5 cashews on the top of it.
  11. Cooker is now hot enough. Place the baking tray into the cooker. Put the lid on and let the cake bake. Keep the flame on low. Remove the whistle from the lid. Check after 35-40 minutes and if you see that the cake has become nice brown in colour then take it out or if it looks whitish from top then let it bake for few more minutes.
  12. After 40 minutes, remove the lid and check. Cake is not baked completely. Put the lid on and let it bake for 5 more minutes. Remove the lid and poke a knife into the cake. If the knife comes out clean then the cake is baked aptly.
  13. Cake is now perfectly baked. Take it out from the cooker and place it on a net stand. Allow it to cool down. After that transfer it to a plate.
  14. After few minutes, cake has cooled down completely. Move a knife around the edges of cake and baking tray. Flip the tray on a plate. Cake will come out. Eggless cake is now ready to serve.
  15. Slice a piece from the cake and serve this spongy and delectable eggless cake baked in cooker as a dessert or whenever you crave for spongy and delicious cake.

 

Easy Cornmeal Muffins

Easy Cornmeal Muffins – Cornbread Muffins

Cornmeal muffins are an amazing and super scrumptious break to the monotony of muffins prepared with refined flour. Muffins have being all time favorite of kids. We get these tempting muffins in various flavors, be it chocolate muffin, mango muffins, orange muffins, marvel muffins and so on. But have you ever heard of making muffins with cornmeal? Yes cornmeal! Today we are sharing a heartwarming recipe of Cornmeal muffins. These muffins are yummy and a super-duper variation of the regular ones.

These tantalizing and spongy cornmeal muffins are prepared with mild sweetness. Making cornmeal muffins are very easy and take very less time in baking. Serve these luscious muffins with tea or pack them in lunch for kids. Everybody will relish eating these lip smacking muffins.

Direction

Getting ready:

Sieve maize flour and refined flour in separate bowls.

cornmeal muffin

Grease the muffins molds with some butter.

cornmeal muffinMaking:

Take the following ingredients in a big mixing bowl to make cornmeal muffins – maize flour, refined flour, powdered sugar, baking powder and mix wellcornmeal muffins

Then take rest of the ingredients in a separate mixing bowl – curd, butter and vanilla essence. Whisk them well together.

cornmeal muffins

Now mix all the dry ingredients with wet ingredients. Mix and prepare a lump-free and smooth batter.

cornmeal muffins

Also, add tutti-frutti to the mixture. Stir to mix everything really well.

cornmeal muffins

Batter is ready. Pour the muffin batter into each mold it. Give a gentle tap on the surface to even the batter in molds.

cornmeal muffins

Preheat the oven at 180 degree centigrade and put the tray inside. Set the oven for 10 minutes and bake the muffins on same temperature.

cornmeal muffins

After 10 minutes, take out the tray. The muffins have turned golden brown in color, they are ready.

cornmeal muffins

When muffins cool downs a little, separate them out from the tray. Place the cornmeal muffins on a plate.

cornmeal muffinsServing:

Serve this delectable and tempting cornmeal muffin as it is and store the remaining in an airtight container. It keeps good for up to a week.

Suggestion:

Keep in note that the baking time may vary from oven to oven. So, bake muffins for 10 minutes first and then continue baking until they turn golden brown in color.

Easy Cornmeal Muffins Easy Cornmeal Muffins
Author: 
Recipe type: Snack recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour - ½ cup (75 grams)
  • Refined flour - ½ cup (60 grams)
  • Powdered sugar - ½ cup (75 grams)
  • Baking powder - ¾ tsp
  • Baking soda - less than ¼ tsp
  • Curd - ½ cup
  • Butter - ¼ cup (60 grams)
  • Vanilla essence - ½ tsp
  • Tutti fruity - ½ cup
Instructions
  1. Sieve maize flour and refined flour in separate bowls.
  2. Grease the muffins molds with some butter.
  3. Take the following ingredients in a big mixing bowl to make cornmeal muffins – maize flour, refined flour, powdered sugar, baking powder and mix well.
  4. Then take rest of the ingredients in a separate mixing bowl – curd, butter and vanilla essence. Whisk them well together.
  5. Now mix all the dry ingredients with wet ingredients. Mix and prepare a lump-free and smooth batter.
  6. Also, add tutti-frutti to the mixture. Stir to mix everything really well.
  7. Batter is ready. Pour the muffin batter into each mold it.
  8. Give a gentle tap on the surface to even the batter in molds.
  9. Preheat the oven at 180 degree centigrade and put the tray inside. Set the oven for 10 minutes and bake the muffins on same temperature.
  10. After 10 minutes, take out the tray. The muffins have turned golden brown in color, they are ready.
  11. When muffins cool downs a little, separate them out from the tray.
  12. Place the cornmeal muffins on a plate.
  13. Serve this delectable and tempting cornmeal muffin as it is and store the remaining in an airtight container. It keeps good for up to a week.