Author: Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

How to make the Perfect Blueberry Compote in under 10 minutes!

Perfect Blueberry Compote … the simplest and quickest way to make the most delicious and quite perfect blueberry compote every time. The recipe needs 5 ingredients, it’s ready in under 10 minutes, it works with fresh or frozen blueberries and it tastes delicious. Oh, did I say it looks beautiful and glossy too?

Few berries can give you so much instant gratification as blueberries! I love how easy they are to work with, how beautiful they look, the pop of colour they add, the rustic beauty they lend to desserts and how rewarding the end result is!

I also love how berries remind you of summer! Find more recipes on my Instagram feed.

Considered a superfood, various studies suggest that blueberries can benefit the body in many ways, including improving heart health, increasing bone strength, and lowering blood pressure. This tiny but ‘mighty’ berry is loaded with nutrients, a berry I use often now that’s it’s easily available at the local bazaar.

The pros are many. Fresh blueberries are quite hardy and keep well refrigerated for 5-7 days at least. They make for a beautiful garnish and taste really nice too both raw and cooked. They’re also easily available all year round now and thankfully aren’t very expensive. If you have a big batch of fresh bluebs on hand, wash them well, rinse and pat dry, then lay them on a tray and freeze them. Once frozen, just pop the lot into a Ziploc and you’ve got a supply of frozen blueberries!

There are a million desserts you can create with fresh and frozen blueberries, and a million ways you can use them in recipes. Salads, smoothies, sauces, over granola, in parfaits, as a compote, in cakes and cheesecakes, in muffins, on pancakes, blueberry frosting, even blueberry ganache … you name it, and you can sneak some bluebs in to make things more delicious!

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Desserts with Blueberries
Berry Based Desserts
Summer Desserts
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Perfect Blueberry Compote

How to make the Perfect Blueberry Compote in under 10 minutes! Makes 1 jar
Course Appetiser, Dessert, Drinks, Salad
Cuisine American
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes

Ingredients

Blueberry compote

  • 160 g blueberry fresh/ frozen
  • 50 g demerara sugar
  • 1 tbsp cornflour
  • 3 tbsp water
  • Juice of 1/2 lime

Instructions

Blueberry compote

  • Stir everything together in a heavy bottom pan EXCEPT lime juice.
  • Simmer until the berries release colour and soften slightly, 3-4 minutes.
  • Remove the berries to a bowl. Continue to simmer the syrup for about 30 seconds until it’s thick and glossy. Keep a close eye because this happens quite quickly.
  • Take off the heat and pour the syrup back over the berries.
  • Add the lime juice, then stir gently and cool.

Looking for the simplest no bake Blueberry Cheesecake? I got you covered!!

4 ingredient Blueberry Cheesecake … smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you’ll ever make. This one bowl recipe is honestly as fuss free and easy as cheesecake will ever get! It packs a sweet bit, a little going a long way…

I always have blueberries in the freezer and yesterday a friend got me some fresh blueberries. I also had a jar of dried blueberry powder on hand, so I guess this delicious little blueberry cheesecake was destined to be made. It’s as simple as cheesecake can get with no gelatine, no agar agar, & importantly, NO FUSS!

Inspired by my recent 4 ingredient mango cheesecake {recipe video/reel on Instagram}, I’m happy to say this blueberry version turned out fabulous! The icing on the cake was literally the blueberry chocolate ganache. It made the cheesecake look pretty and taste pretty special too!

Blue is one of my favourite colours and I love the way it show up everywhere. Berries are one of my favourite ingredients to use in dessert, so basically this was my kind of dessert!

I absolutely love all the hues of blueberry on this 4 ingredient Blueberry Cheesecake, the colours really catch the eye! The gentle, calming light purple of the cheesecake, the bright deep purple ganache, then a handful of fresh blueberries to top… such fun! It’s all natural colour … frozen blueberries, blueberry powder and fresh blueberries of course!

Eggless Desserts
Desserts with Fruit
Blueberry Desserts

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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4 ingredient Blueberry Cheesecake {No bake}

Smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you'll ever make. It's as fuss free as cheesecake will ever get!
Makes one 4" cheesecake
Course Dessert
Cuisine American, British
Keyword blueberries, cheesecake, chocolate, eggfree, eggless, eggless cake, fruit, no bake, no gelatine, one bowl, simple, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Setting & defrosting 10 hours
Total Time 10 hours 30 minutes
Servings 2 people

Ingredients

Biscuit base

  • 50 g Digestive biscuits
  • 15 g clarified butter/ghee room temperature

Blueberry cheesecake filling

  • 125 g white chocolate melted
  • 150 g cream cheese softened, whisked smooth
  • 35 g cream 30% fat
  • 35 g blueberry compote {recipe below}

Blueberry compote

  • 50 g frozen blueberries
  • 15 g sugar
  • 1/2 tsp cornflour
  • 1 tsp water
  • 1/2 tsp lime juice

Blueberry white chocolate ganache

  • 30 g white couverture chocolate pellets
  • 20 g cream 25% fat
  • 1/4 tsp blueberry powder

Instructions

Biscuit base

  • Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.

Blueberry cheesecake filling

  • Add all ingredients to a bowl and using an electric blender, whisk until smooth.

Assemble

  • Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and pour/spoon in the filling.
  • Set it in the freezer for 4-6 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight. I always cover it with a large glass bowl.
  • Top the cheesecake with the blueberry white chocolate ganache and garnish with fresh blueberries, mint etc.

Blueberry compote

  • Whisk all the ingredients until smooth and simmer over very low heat for 4-5 minutes stirring constantly until glossy and slightly thick. Cool, blend and strain.

Blueberry white chocolate ganache

  • Place the chocolate and cream in a microwave safe bowl and heat for 15 seconds, stir and repeat as required.
  • Whisk in the blueberry powder a little at a time until you get the desired colour.

Video

Eggless Mango Custard Pudding … simple desserts to fall in love with

Eggless Mango Custard Pudding … just 4 ingredients, creamy, gently wobbly and so refreshing, here’s another delightful eggless dessert perfect for summer when mangoes are aplenty! It also doubles up as a delicious breakfast too. Convinced yet?

We’ve had a few days of really great weather, rain, hail too and now the mercury is on the rise again. We hit 41C yesterday with the weather acting quite strange given the typical Indian summer. April-June are typically really hot months with an average of 45C, with an odd shower if lucky. Not so this year. 3 days of heat and then thunder, lightning, hailstorms letting the mercury plunge to 27-30C.

It’s got everyone really puzzled, the birds especially. Every year, at the peak of summer we’d see frenzied activity of nest building and egg laying. Hasn’t happened this year. The birds are all over the place but they are just not nesting. The flowering plants are acting up too. Disturbingly, we’ve had chrysanthemums, typically flowers from peak North India winter, blooming at 40C and ‘haar singaar‘ or night jasmine, a September-October flower, blooming in May! Quite thankfully, we also have a few mangoes growing as they should, now! A few figs as well …

For long, hot summer days like these, this pudding is like a dream, a spoonful of heaven. It’s light, it’s gentle, it’s refreshing and it’s so creamy even though there’s no cream in it! It’s an eggless dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.

If you haven’t made a set custard before, I’d advise you to cook the pudding until it’s quite thick if you are looking for a set pudding that you want to demold. It took me several attempts and recipe tweaks to get this right. It’s my first set pudding without a setting agent like gelatine or agar agar, and was a huge learning curve.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Desserts
Mango Desserts
Desserts with Fruit
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Eggless Mango Custard Pudding

Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.
Course Breakfast, Dessert
Cuisine British, Indian
Keyword cream, dessert, eggfree, eggless, fruit, gluten free, homemade, mangoes, no bake, one bowl, pudding, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Setting time 6 hours
Total Time 6 hours 30 minutes
Servings 2 people

Equipment

  • 1 saucepan
  • 1 whisk
  • 1 spatula
  • 2 bowls to set

Ingredients

  • 240 g milk
  • 135 g fresh mango puree strained
  • 35 g sugar
  • 20 g cornstarch

Instructions

  • Whisk all the ingredients in a saucepan until smooth. Simmer whisking constantly until the mixture thickens well like a custard.
  • Simmer over low-medium heat whisking constantly until the mixture thickens well like a custard.
  • Whisk well to make smooth, then pour it into lightly greased molds.
  • Tap gently to let out any air bubbles and leave to set for 4-6 hours, overnight is best.

Video

15 Prettiest Mother’s Day Eggless Desserts As Sweet As Her … Love for Mum

It’s Mother’s Day tomorrow, and if you’re still looking for creative and beautiful quick desserts to make for that special Mum, I have you covered! It’s a mix of ideas, recipes of course, ideas that are eggless, bake and no bake, and are full of love, colour too!

There’s something for every Mum. Chocolate, coffee, a TON of fruits, AND a ton of flavours. Cheesecake, layered cakes, panna cotta, Tiramisu, tart cakes, dessert shots, tarts, cupcakes, pudding … take your pick! From a quick 3 ingredient chocolate pudding to a Strawberry Orange Tart Cake and a #nogelatine pistachio panna cotta, here you go!

Of course there are many more ideas on the blog and loads more on my Instagram handle if you like! This Eggless Wholewheat Biscoff Banana Bread is a favourite, just saying! If you’re looking for a quick gift and have no time to make something, maybe she’d like my cookbook!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

The simplest & most delicious No Bake Mango Cheesecake
Sweet, creamy, indulgent and so satisfying, if Mum loves mangoes, make this for her. A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I've ever made!
Check out this recipe
Tiramisu heart cake… A gentle, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too!
This one is for Mum the coffee lover! It's a gentle, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! This is ALL HEART!
Check out this recipe
Eggless Blue Matcha Chocolate Cavity Cake
It's endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. There's something so calming and ethereal about blue in patisserie, it's a great choice for Mother's Day!
Check out this recipe
Eggless Raspberry Chocolate Cake
An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful delightful. The raspberries were quite special here though you can always use strawberries if you like. Makes 4 small cakes.
Check out this recipe
Pistachio Panna Cotta with Raspberry Sauce
I love using natural colours of ingredients in desserts and this pistachio panna cotta is one Mum will fall in love with. The #nogelatine dessert is as simple as can be, and requires just 4 ingredients.
Check out this recipe
Eggless Strawberry Orange Tart Cake
… a delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! If Mum loves a tart this is for her, and if Mum loves a good cake, you know this is it! Win Win for sweet Mum!
Check out this recipe
Eggless Strawberry Dessert Box
… Light as a cloud and bursting with fresh flavours, a refreshing dessert box you can wrap up for Mum. The little strawberries on the sides are all heart and just what she's going to love!
Check out this recipe
Quick Biscoff Dessert Shots
Delicious layers of happiness on repeat! These simple dessert shots are absolute joy; so much flavour and texture, oh-so-pleasing on the palette, it's a fuss free dessert inspired by much loved Biscoff. The pairing of these crisp biscuits and biscuit spread, a taste that grows on you, will make Mum so happy!
Check out this recipe
3 Ingredient Chocolate Cheesecake
Light, delicious and mousse like, this no bake cheesecake uses just 3 ingredients, 5 if you include the base. When so little yields so much deliciousness, you know it's time to make it! And if Mum loves chocolate, or cheesecake, or both, this is definitely a good idea ♥
Check out this recipe
No bake Mango Mascarpone Tart
Here's another scrumptious idea for Mum the mango lover! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
Check out this recipe
Eggless Saffron Pistachio Cupcakes with Saffron Buttercream
Sweet dreams are made of these! Festive, simple and ever so delicious, these are literal cupcakes baked in demitasse cups. Perfect for Mum. I'm sure she'll love the idea!
Check out this recipe
3 Ingredient Chocolate Pudding
.. Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding. This is going to be ahit with Mum!
Check out this recipe
Vegan Rose Coconut Pudding
A light, refreshing vegan jelly pudding perfect for spring and summer, perfect for now and PERFECT FOR MUM! With just 4 ingredients, this wobbly pudding is as simple as it is delicious!
Check out this recipe
Biscoff Banoffee Box
This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. If Mum loves a good banoffee, this Biscoff twist to the banoffee is everything good. It's really easy to make as well.
Check out this recipe
Eggless Ombre Layered Cake… Delicate, delicious and so soothing.
The chocolate, coffee and vanilla bean combination really is sublime. This feels like a tiramisu yet does a different waltz on the palette, a different flavour profile! Maybe it's the mascarpone cream that keeps it so addictive, maybe it's the pairing of flavours but this ombre cake will win Mums ♥.
Check out this recipe

Eggless Mango Saffron Pistachio Tart Cake … as delicious as it is pretty!

Eggless Mango Saffron Pistachio Tart Cake… Mangoes, saffron and pistachios come together to create magic, a cake worth every crumb! Hello mango season, I think this is my favourite season just because we are blessed by the best mangoes there ever were!

M is for May, M is for mangoes, or rather an abundance of mangoes. It’s probably the only way to survive the unforgiving, harsh Indian summer where the plains of North India sizzle at 45C-50C. We are quite happy to drown under a deluge of the king of fruits, the luscious mango that makes summer bearable, beautiful too!

If you stop by my feed on Instagram, you might instantly pick out my love for desserts in seasonal flavours, a touch of saffron, a sprinkling of pistachios, that finish with edible flowers or rose petals. For me, it’s always been the visuals and the taste, both equally important, both come together to tell the story like the screenshot below!

These days I’m smitten with mangoes as you might have already guessed. I love the pop of colour they add, I love how beautifully they can lift up a dessert, how well they compliment gentle flavours like rose, saffron, pistachio and how incredibly delicious they are! It’s a fruit we absolutely love to love on the subcontinent, and I believe it brings out the best of our creativity.

This Eggless Mango Saffron Pistachio Tart Cake brings together one of my favourite flavour combinations for summer, a celebration of all things Indian! You can find a load of these flavours in Indian desserts or mithai, and they always remind you of how beautifully the ingredients pair together.

Quintessentially Indian, our cuisine is a riot of colours with flavours like these, an inspiration to create pleasing desserts! I really enjoy doing just that …

The Eggless Mango Saffron Pistachio Tart Cake Recipe is an eggless cake baked in a special tart tin with an indent, a cake that turned out as delicious as it was pretty. The recipe is a simple one bowl part wholegrain eggless pistachio saffron sponge baked up beautifully in this favourite flan tin.

I doused the cake generously with a deep infused saffron milk, filled the indent of the flan tin {shared below} with the best mangoes of the season, then smothered them with a cream filling. Every slice of the cake is delightful and screams mango season. If you’re looking for the special mango cake this season, honestly this is it!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Indian Inspired Desserts
Desserts with Pistachios
Tart Cakes
Desserts with Saffron
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Eggless Mango Saffron Pistachio Tart Cake

Mangoes, saffron and pistachios come together to create magic, an eggless cake worth every crumb! Makes one 8" tart cake
Course Dessert
Cuisine American, British, Indian
Keyword agar agar, baking, cake, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, fruit, Indian dessert cake, mangoes, one bowl, pistachios, saffron, simple, summer dessert, tart cake, tropical
Prep Time 30 minutes
Cook Time 45 minutes
Cooling & Setting time 6 hours
Total Time 7 hours 15 minutes
Servings 6 people

Equipment

  • 1 Flan tin

Ingredients

Eggless saffron pistachio tart cake

  • 210 g buttermilk
  • 35 g oil
  • 15 g clarified butter/ghee
  • Generous pinch saffron
  • 2 tbsp finely chopped pistachios
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch salt
  • 50 g wholewheat flour/aata
  • 115 g plain flour/maida

Saffron milk

  • Generous pinch of saffron + 100ml milk + 1 tsp sugar steeped overnight

Cream filling

  • 100 g cream 25% fat
  • 1 tsp agar agar
  • 50 g white couverture chocolate chopped
  • 100 g cream cheese softened

Fruit filling to fill indent

  • 100 g freshly diced mango

To finish

  • chopped pistachios, diced mango, rose petals, mint etc

Instructions

Eggless saffron pistachio tart cake

  • Preheat the oven to 180C. Lightly grease an 8" loose bottom flan tin.
  • In a large bowl, add all the ingredients and give them a good whisk with a balloon whisk/electric whisk.
  • Pour the batter into the prepared tin, and tap on the counter to level.
  • Bake for 30 minutes, until the tester comes out clean.
  • Cool completely, then demold the cake gently and place it upside-down on the serving platter.

Cream filling

  • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
  • Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Stand over warm water if required.
  • Whisk in the cream cheese just before you need to pour it in. Taste and adjust sweetness as desired.

Topping

  • Dice the mangoes and fill the indent with them then top the cake with them.

Assemble (see video}

  • Moisten the cake with the steeped saffron milk.
  • Fill the cavity with diced mangoes, then pour the cream filling over.
  • Place the cake in the fridge to set overnight.
  • Garnish with finely chopped pistachios, diced mangoes, fresh rose petals, mint etc

Video

Eggless Raspberry Chocolate Cake… The absolute joy of pretty desserts!

Eggless Raspberry Chocolate Cake… The joy of small desserts! An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful quite delightful. The raspberries were quite special here though you can always use strawberries if you like.

It’s not often I use fresh raspberries. When I do, I like to make it special just like this no gelatine, vegetarian pistachio panna cotta below topped with a raspberry compote, or then the petite dessert cake I’m sharing today.

I had a small batch of the freshest raspberries and the colour just had me so inspired that I had to make something pretty, something colorful, and of course something preferably with chocolate as soon as possible. Why chocolate? It’s one of my most favourite ingredients to play with, one that pairs beautifully with any red berries! I’ve even written a cookbook on chocolate, published by Penguin.

This pretty little cake seems perfect for Spring. Raspberries are very very perishable here, so the Eggless Raspberry Chocolate Cake was what I made in a hurry. It’s another small dessert added to my repertoire of petite colourful desserts, something I absolutely love creating!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Spring desserts
Eggless Desserts
Desserts with Berries
Small Cakes
Chocolate Desserts

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Eggless Raspberry Chocolate Cake

An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful delightful. The raspberries were quite special here though you can always use strawberries if you like. Makes 4 small cakes.
Course Dessert
Cuisine American, British
Keyword agar agar, baking, cake, chocolate, eggfree, eggless, eggless baking, fruit, homemade, raspberries, strawberries, sweet, vegetarian
Prep Time 1 hour
12 hours
Total Time 13 hours
Servings 8 people

Ingredients

Eggless chocolate sponges (makes four 4″ cakes)

  • 105 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 10 g cocoa powder
  • 75 g all purpose flour/maida

125g fresh raspberries

Chocolate ganache

  • 200 g cream 25% fat
  • 160 g 54% dark chocolate chopped

Mascarpone filling

  • 200 g cream 25% fat
  • 2 tsp agar agar
  • 20 g sugar (to taste}
  • 100 g white chocolate chopped
  • 200 g mascarpone

Instructions

Eggless chocolate sponges

  • Preheat the oven to 180C. Line the base of four 4″ dessert rings tin with foil and the sides with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Divide the batter between the tins.
  • Bake for 15-17 minutes, until the tester comes out clean. Cool completely, then trim the tops.

Chocolate ganache

  • Heat the cream and add the chocolate to it. Cover until chocolate melts, then stir until smooth.

Mascarpone filling

  • Whisk the cream and agar agar in a saucepan and simmer over low heat for 2-3 minutes stirring often to activate the agar agar. Alternatively, this can be done in the microwave in 30 second bursts.
  • Pour over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Whisk in the mascarpone just before you need to do the filling.

Assemble

  • Secure an acetate sheet snugly around the eggless chocolate sponge.
  • Pour over the chocolate ganache, approx 100g per cake. Place it in the freezer for about 30 minutes until firm.
  • Scatter over a layer of fresh raspberries., about 15-16 per cake.
  • Top the berries with the mascarpone cream, approx 125g per cake.
  • Place in the freezer for 4-5 hours until frozen, peel off the acetate sheet and leave to set in the fridge overnight.
  • Top with melted chocolate ganache if desired. Garnish with fresh berries.

Video

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