Eggless saffron cake with fruits and cream

 

Saffron cake with fruits

I saw a version of this cake on a blog I follow and I knew it was a perfect base for occasions which demand an eggless cake. I am not a fan of eggless baking, cakes with eggs taste way more creamier and richer than the eggless counterparts, but sometimes I give in for friends who don’t eat eggs. And this cake with a hint of saffron can be moulded into any number of variations.

I layered it with some canned fruits and whipped cream and kept it simple, rustic. Its a very easy to put together recipe and can also be baked into cupcakes instead of layered cake.

Cake with layers and frosting

Eggless saffron cake with fruits and cream

What you will need :

For the cake

  • 180 ml whole milk
  • 1/2 teaspoon crushed saffron threads
  •  200 gram brown sugar
  • 100 gram butter, melted
  • 1 and 1/2 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 200 gram all purpose flour
  • 1 teaspoon baking soda
  • a pinch of salt

For the frosting

  • 1 cup cream
  • 1/4 cup icing sugar
  • Canned or fresh fruits for layering and decoration

What to do :

  1. Bring the whole milk to a boil and add the crushed saffron to it. Take it off the stove and let it infuse and cool down for 10 mins.
  2. In a bowl, melt butter and brown sugar to it. Whisk it well till the sugar dissolves and makes it creamy.
  3. Add the lemon juice and vanilla extract. Mix well.
  4. In another bowl sift together all purpose flour + baking soda + salt.
  5. Then fold in the flour mixture into the butter and sugar in three batches alternately with the saffron milk. Always start and end with the dry ingredients i.e flour. Fold in with a rubber spatula till it gets fully incorporated.
  6. Line two bottom of two 8 inch pans with parchment paper and butter the sides. Preheat the oven to 160C.
  7. Pour the batter into prepared tins and bake for about 20-25 mins till a skewer inserted in the centre comes clean.
  8. Take it out from the oven and let it cool in the pan for 5 mins.
  9. Run a skewer or a spatula on the side of the cake to release it from the pan.
  10. Let it cool down completely on a wire rack before frosting.
  11. Take the cream in a bowl and whisk it till it forms soft peaks. Slowly add the icing sugar while continuing to whisk it till it forms stiff peaks.
  12. Layer the cake on a cake board and frost it with the cream. Add canned cut fruits in the centre. Place the second cake layer on top and finish the frosting. Your cake is ready!

Piece of cake

Notes :

  • You can add regular castor sugar in place of the brown sugar to get a better color of the saffron if you want a white-ish cake. But I felt brown sugar gives it a more caramel flavour which goes well with the fruits.
  • You can also add some cinnamon or cardamom to the cake batter and skip the fruits in the frosting. Saffron and spices go quite well in the cake.
  • The recipe has been adapted from here https://www.pinkovendaily.com/bake.

Another note :

All pictures have been taken straight from he iPhone X and uploaded. Fuss free life.

Cheers, enjoy!

Rutvika

No-bake Eggless Peanut butter Tart

There are countless number of times when people who I have known for a long time come and ask me if I have quit being a CA and turned into a baker. And as much as I like baking, being a CA and running our company is what pays the bills. Baking is a hobby, something that I love to spend my weekends doing. Trying to find out different flavour combinations, baking varied types of cakes, breads, mastering the art of making the elusive macarons and their feet – this is all very relaxing.

So here is one such no-bake eggless peanut butter tart. Very easy to make, looks festive and is rather nutritious. It just needs to set in the refrigerator for an hour, so it can even be made last minute as there is no baking involved. Perfect for making when little hands want to help you in the kitchen.

This recipe has been adapted from Epicurious.

No-bake Eggless Peanut Butter Tart

tart coming out from pan

What you will need:

  • 450 gram dry roasted unsalted peanuts, skin removed
  • 1/2 cup powdered sugar
  • 3 tablespoon creamy peanut butter
  • 1 and 3/4 teaspoon sea salt
  • 500 gram chopped chocolate
  • 1 tablespoon neutral vegetable oil

Making of peanut butter tart

What to do :

  1. Firstly, dry roast the peanuts either in a big kadhai or in a microwave. Remove the skin and let the peanuts cool down.
  2. Meanwhile, melt the chopped chocolate with the oil over double boiler or in a microwave till it is fully melted without any clumps. let it cool slightly , about 10 minutes.
  3. Take one 10 inch or two 5 inch fluted pans with removable bottom and spray the inside lightly with a non-stick spray or butter it. Cover the bottom ring fully with a plastic saran wrap. Put it inside the fluted pan.
  4. Pour about half of the slightly cooled melted chocolate into the pan and let it coat evenly. Let it set at room temperature.
  5. In a mixer, pulse the roasted peanuts to a grainy powder.
  6. To this add powdered sugar + peanut butter and salt. Pulse till it all comes together to form a dough.
  7. Take it out on a surface and blend it with your hands to make a smooth dough.
  8. Transfer it onto a wax paper and roll it in a disk, slightly smaller than the pan.
  9. Transfer the peanut butter disk onto the fluted pan over the chocolate disk. Peel off the parchment paper.
  10. Pour remaining chocolate over the peanut butter disk and let it set in the refrigerator for an hour to set.
  11. Before service, remove sides of the tart pan and lift off the bottom ring. Slide it onto a serving plate from the plastic wrapped ring.
  12. Decorate with fruits before serving and keep it in the fridge while storing or the chocolate will start melting.

Chocolate top of tart

Notes :

  • This is a perfect make ahead dessert and can also be made into smaller cup sized tart pans.
  • I use cocoa craft pure chocolate, but it also works very well with compound like Morde.

Slice of tart

Cheers!

RC

Simple Eggless Bread Loaf with cheese and pepper

I think I got my bread baking mojo back. After a hiatus of 3 years, I am back in the game.

Pepper Cheese loaf cut

Baking bread is a time consuming affair and slightly complicated than just throwing in a few ingredients like we do while baking a cake. First it starts with buying or finding the right kind of yeast. Then adapting a recipe to the type of yeast you have, blooming of the yeast, mixing, kneading and first rise, shaping, the second rise and finally baking. So a simple loaf can take anywhere upto 5 hours from start to finish. When my baby was little, I couldn’t guarantee the loaf that I would come to shape it after its first rise, or I would be able to knead it for 5-10 mins without the baby requiring me on an urgent basis (with babies, it’s always very urgent). But now that he is over two, I am beginning to enjoy baking bread again. Its euphoric to see it rise. It is instinctive, scientific and artistic all in one go.

This here today is a simple loaf with cheese and some spices. I baked it twice on the weekend (it was that good), once with cheese and crushed black pepper and the second time with more cheese and a pizza spice mixture which I had at home – very similar to those Oregano spice packets which come with Dominoes Pizza. Its a fool-proof recipe, just follow the steps and the notes to bake your own bread.

This recipe is from The Bread Bible by Beth Hensperger is adapted to suit Indian flour and humidity conditions.

Whole loaf of pepper cheese bread

 

Eggless Bread Loaf with cheese and pepper

What you will need :

  • 2 teaspoon instant yeast
  • 1/2 teaspoon sugar
  • 1/3 cup lukewarm water
  • 300 grams all purpose flour (maida)
  • 50 grams whole wheat flour (aatta)
  • 2 grams bread improver (see notes)
  • 90 grams freshly shredded processed Cheddar (I used Amul)
  • 1 and 1/2 teaspoon black pepper or any other spice mixture (see notes)
  • 1 teaspoon salt
  • 1 teaspoon red chilli flakes
  • 4 tablespoon butter (I use Amul salted)
  • 3/4 cup cool water
  • 1 teaspoon hot pepper sauce (I used Tabasco)

What to do :

  1. In a big cup or a glass, warm 1/3 cup of water. Sprinkle the yeast and sugar over this water and gently stir it. Keep it in the corner of your kitchen platform till it becomes foamy, about 10-15 mins.
  2. Meanwhile, in a big bowl, combine whole wheat flour, all-purpose flour, bread improver, pepper and salt. Mix it with a whisk to ensure that bread improver is evenly incorporated.
  3. Add 4 tablespoons butter to this flour mixture.
  4. After the yeast mixture has become foamy, stir it with a spoon, and add the 3/4 cup cool water to it. Add the hot sauce to this mixture.
  5. Now with the dough hooks of a electric beater beating, add the yeast mixture to the flour mixture in a steady stream so that it all starts coming together to form a sticky soft dough.
  6. After the dough forms a soft elastic ball that clears the sides of the bowl, add the cheese and beat it for another minute so that all the cheese gets incorporated in it. If the dough is too sticky, add some more flour by a tablespoon , if the dough is too dry, add a teaspoon of water. (See notes)
  7. Using a plastic dough scraper, transfer the dough onto a smooth floured surface. Knead it slightly with the plastic scraper. It will still be an extremely sticky dough, just keep flouring the surface and keep bringing the dough together with the scraper.
  8. Grease a big bowl with olive oil or butter and put the dough ball in it. Turn it once to grease all sides of the dough.
  9. Cover it with a plastic wrap and let it stand at room temperature till it doubles in bulk, about one hour.
  10. Grease a 8 1/2 by 4 1/2 inch loaf pan with butter.
  11. Turn out the dough onto a clean floured surface. Shape it into an oblong loaf and place it in the prepared pan. Cover it loosely with a plastic wrap. Let it rise again at room temperature until it reaches 1 inch above the top of the pan. Around 1 and 1/2 hours.
  12. Twenty minutes before baking, pre-heat oven to 170C. Using a sharp knife slash the loaf one-three times diagonal across top,  no more than 1/2 inch deep.
  13. Place the pan on a rack in the centre (or bottom rack – see notes ) of the oven and bake for 35-40 minutes till it is lightly browned and the bottom sounds hollow when tapped with your finger.
  14. Transfer the loaf from the pan to a cooling rack. Let it cool before slicing.

Kneading and shaping the dough

Notes :

  • Adding bread improver to a bread recipe is optional, but I have found that since bread flour is not available in India, and there is no standardised flour type, it is better to add bread improver. Approximately 0.01% of the quantity of the flour and the results are remarkable. To know where to buy it, check this.
  • Pepper is a strong spice so 1 and 1/2 teaspoon is sufficient. If you are replacing it with anything other spice mixture, you can use 2- 3 teaspoon easily.
  • For point no. 6 : I have found that in hot and tropical climate like ours, generally the dough becomes very sticky and needs more flour. So you can add a little amount to the dough or generously flour the work surface so that it gets absorbed.
  • Indian ovens like MR, Bajaj are smaller and hence it is prefarable to keep the pan on the lowest rack and bake. Because the pan is tall and dough has risen 1 inch above the pan. So if you keep it on middle rack, the top gets too browned or burnt. So keep it not he lowest rack, with both rods on. If you have a big commercial oven, use the middle rack.
  • Do not let the loaf cool in the pan, or the bottom and sides will become moist. Always use a cooling rack to cool it.

slices of bread

Pepper and Cheese bread pinterest

Winter delight : Methi Laddoos

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A couple days back I posted a photo of methi laddoos, a delicious winter variety of nutty ladoos on my Facebook feed. Everyone kept asking for the recipe, so here it is. Straight from my mami, who lovingly sent a box with my cousin who came over.

All winters we have literally hogged on these laddoos since childhood. But because of the very intense ingredients used, the quantity was limited to only one laddoo per day. May be a second one if you coaxed someone enough and drank a full glass of milk with it. I always did.

These laddoos stay well at room temperature even for a month. During my internship days when I used to go to Delhi for a month in December, my mom used to make and give me 30-40 of these laddoos. And they used to be my breakfast every morning. Wholesome, compact and nutritious. Methi (fenugreek) is also a galactagogue, that is it enhances milk production in lactation mothers. They were my quick snack everyday when baby Arjun was born and I was feeding him.

Caveat : Methi laddoos are I think an acquired taste. I love the bitter, nutty, sweet deliciousness but not everyone can handle it. If you are trying it for the first time, you can reduce the quantity of methi powder and gradually add in more if you find it suitable!

Recipe for Methi Laddoos

What you will need :

  • 1/2 kg of desiccated coconut (khobra)
  • 250 gms of Poppy seeds (khaskhas)
  • 250 gms of Dry dates (kharik), powdered
  • 100 gram walnuts + 100 gram almonds + 100 gram cashew nuts
  • 1 heaped tablespoon fenugreek powder (add more if you like it more bitter)
  • 200 grams powdered sugar
  • 200 grams pure ghee

What to do:

  1. Grate the dry coconut. Roast it on low flame in a thick bottomed pan till it turns golden brown. Remove on a plate and keep aside till it slightly cools.
  2. Roast the poppy seeds. Once cool, grind them along with some sugar. Poppy seeds release oil and become sticky, so we use sugar along with the roasted poppy seeds to grind.
  3. Grind all the dry fruits too.
  4. And the powdered dry dates to the dry-fruits. You can get powdered dates if you know a reliable source or shop. I make the powder at home.
  5. Now the roasted grated coconut can be crushed by hand itself. After you break the grated coconut into finer particles evenly, add all the above powdered material to this coconut along with the fenugreek powder.
  6. I get fenugreek seeds ground from the flour mill because I make a lot of laddoos in winter. But you can grind the seeds at home for the recipe as you need. If you roast the seeds just a light brown the bitter taste will lessen.
  7. Warm the container of pure ghee in a vessel containing hot water so that it turns liquid. Add this liquid ghee to this mixture. Don’t put the ghee to direct flame.
  8. Then roll the laddoos with your hand. Add a little more melted ghee if required for it to come together. Nice tasty laddoos ready to eat.

“Rutvika I hope I have been able to convey the recipe. With lots of best wishes to all.” – Mami 🙂

There! Let me know how it turns out of you do make them.

Rutvika

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Hi-Hat Chocolate Cupcakes

Inside of a high hat cupcake

I have been eyeing these Hi-hat cupcakes on Pinterest for so long now, that I had to make them sooner than later. They are essentially choclate cupcakes with a frosting and dipped in melted chcolate, like your Mc Swirl in Mc Donalds.They looked daunting. What if the fluffy white meringue on top which gets dipped in the chocolate just melts away? What if the chocolate doesnt hold and starts dripping? What if the entire frosting collapses and settles in a puddle on the cupcake? It would be an epic bake-fail, but curiousity got the better of me and I made these. And beleive it or not, they are super easy! I watched a couple videos about making the frosting and then adapted a Martha Stewart recipe to make mine.

High Hat cupcake

Droolworthy chocolates

Hi-Hat Cupcakes!

What you will need :

For the cupcakes

  •  2 cups maida
  •  ¾ cup cocoa powder
  •  1 tablespoon baking powder
  •  ½ teaspoon baking soda
  •  a pinch of salt
  •  1 and ½ cup castor sugar
  •  2 eggs
  •  8 tablespoon melted butter (I use Amul)
  •  1 cup plain yoghurt
  •  ½ cup warm milk
  •  1 tablespoon vanilla extract
  •  1 and ½ cup chocolate chips

Ingredients for chocolate cupcakes

  1.  Mix the flour + baking powder + baking soda + cocoa powder + salt. Sift it so that it gets aerated and there are no chunks of baking powder or soda.
  2. In a separate bowl, whisk butter till pale and add sugar. Mix well.
  3. Then add the eggs, one at a time and whisk into the butter.
  4. Mix in the yoghurt and vanilla.
  5. Now with a rubber spatula fold in the dry ingredients and the milk in two additions. Always start and end with the dry ingredients.
  6. Pre-heat oven to 180C for 5 minutes.
  7. Meanwhile, line a muffin pan with paper liners. Drop the batter into the pan and bake for 20 minutes till a skewer inserted in the centre comes clean.
  8. Let it cool in the pan and then on a wire grill completely before frosting.

Chocolate chip cupcakes

For the meringue frosting

  • 3 large egg whites
  • 1 and ¾ cup castor sugar
  • 1 teaspoon vanilla extract

Making meringue

  1. In a large heatproof bowl, mix all the ingredients and whisk with a manual whisk or a hand held blender till it forms soft peaks.
  2. In another vessel, heat water till it simmers.
  3. Put this bowl with egg whites on the vessel over the stove/ gas. Whisk continuously till it forms stiff peaks and the temperature of the egg whites goes upto 70 degrees C on a candy thermometer. If you don’t have a candy thermometer, keep it whisking on the simmering water for 10 minutes, it reaches about that temperature and then egg whites are safe to be consumed.
  4. Then remove from heat and keep whisking till it cools down considerably and frosting thickens.
  5. Do not stop whisking in the entire process or egg whites will curdle.
  6. Transfer frosting to a pastry bag fitted with a big round nozzle.

For the chocolate coating

  • 2 cups chopped chocolate
  • 2 tablespoon vegetable oil

How to proceed:

  1. Combine chopped chocolate and oil in a microwave safe bowl and heat it in bursts of 20 seconds, whisking in between, till all chocolate is melted. Alternately, you can heat it over double boiler.
  2. Let it cool to room temperature.
  3. If the chocolate hardens by the time you are ready to dip, heat it in microwave for 30 seconds and it will be liquid.

Chocolate dripping

ASSEMBLY

  1. Now the cupcakes are ready to be frosted and dipped.
  2. Frost a high pile of the meringue frosting on each of the cupcakes. Refrigerate for a couple of minutes before dipping in chocolate.
  3. Keep the melted chocolate in a high wide glass. I used a measuring cup for it.
  4. Now grab each cupcake by its bottom and carefully dip it into the melted chocolate and remove it. Don’t worry, it will stay put. The meringue will not melt, you have my word.
  5. Put it in the fridge and let it sit for half hour before cutting.
  6. You high-hat cupcakes are ready!
Hi hat cupcake with chocolate frosting

Eggless Cupcake with eggless buttercream frosting

Notes :

  • Some recipes call for cream of tartar in the meringue, but I havent used it. It stays well and holds shape even without the cream of tartar.
  • Ensure that the instructions int he recipe are followed well, let the cupcakes cool down before frosting. lt the meringue sit in the fridge for a few minutes before dripping in the chocolate and let the chocolate be at room temperature but still  liquid.
  • In the Mumbai humidity, the chocolate ont he frosting starts to sweat as soon as you take it out of the refrigerator. There is hardly anything that can be done about it though.
  • If you want an eggless chocolate cupcake recipe, see here.
  • If you want an eggless chocolate buttercream frosting see here. Meringue frosting looks prettier because of the black and white combination, but you can use any other stable buttercream too.

Cupcakes with chocolate frosting