Category: INDIAN INSPIRED

Desserts inspired by Indian festivals, Indian ingredients, Indian cuisine

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream … perfect for Diwali

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 anytime, especially now. The saffron pistachio flavours, kesar pista as popular locally, scream Happy Diwali!

It’s that time of the year on the subcontinent when the festival of lights is round the corner and everything is being spruced up, homes are being cleaned, desserts are being made. The saffron pistachio combination is one of our favourites in India, a quintessential pairing in desserts. It’s a beautiful way to uplift a dessert, both gentle flavours and both add special touch to dessert.

Saffron of course is special, the world most expensive spice, where a little goes a long way. Who would ever imagine that the stamen of a flower could work it’s magic so beautifully into dessert! It’s by far my favourite way to spice an Indian inspired dessert, and a little goes a long way.

I stumbled onto the idea of baking cupcakes in cups one day while rustling through my pantry looking for appropriate cupcake liners for this flavour profile. Nothing I had was a good fit, some too dark, others just meh! Clearing the counter a short while later, I was about to put away these little demitasse cups and it suddenly struck me! Cups and cupcakes, I’m sure they would work, and they absolutely did!

I fell in love with the idea of literal cupcakes, something quaint as it is charming. Demitasse cups are smaller cups used to serve espresso and these turned out to be the perfect fit. Try them for a high tea, for an after dinner treat or for a Diwali gift. I think they look pretty special.

The cupcake recipe is one I’ve shared earlier but I’ve simplified it even more now so I thought I’d share it again. What’s not to love about a simple ingredient, hand mixed one bowl recipe that turns out amazing cupcakes! And the best thing is that you can do these in any flavour. Think coffee with a chocolate frosting, think tiramisu cupcakes, think vanilla salted caramel cupcakes, orange and strawberry ...

As for the buttercream, it’s also an upgrade from the one I’ve used in the past. This is a simple 3 ingredient buttercream, a no fail recipe. It works every time and is finger licking good. I like to pipe it on a little while before serving the cupcakes as it is addictive at room temperature. They keep beautifully piped in the fridge too and will taste best if you leave them at room temperature for 30 minutes perhaps to allow the buttercream to soften a little.

You can find more INDIAN INSPIRED recipes here!
You can find recipes with SAFFRON here.

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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Eggless Saffron Pistachio Cupcakes with Saffron Buttercream

Makes 4-6 cupcakes
Course Dessert, Snack
Cuisine British
Keyword baking, cream, dessert, eggless, eggless baking, Indian dessert cake
Prep Time 10 minutes
Cook Time 15 minutes
30 minutes
Servings 4 cupcakes

Ingredients

Saffron Pistachio Cupcakes

  • 120 g thick yogurt
  • 75 g vanilla sugar
  • 50 ml light olive oil
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp baking powder
  • Pinch of salt
  • Generous pinch saffron
  • 110 g plain flour/maida
  • 2-3 tbsp pistachios chopped

Saffron Buttercream

  • 100 g unsalted butter room temperature
  • 80 g condensed milk
  • Few strands saffron

Instructions

Saffron Pistachio Cupcakes

  • Preheat the oven to 180C
  • Lightly grease 4-6 teacups/demitasse cups with oil. I used a mix of sizes.
  • Sift together the flour, baking powder and salt. Stir in saffron and pistachio. Reserve.
  • Whisk together the yogurt and sugar with an electric hand blender until smooth, then whisk in the olive oil, baking powder, baking soda and apple cider vinegar.
  • Stand for 5 minutes, then whisk in the saffron, flour and chopped pistachios.
  • Divide between cups and bake for 15-18 minutes until risen and light golden brown/until a tester comes out clean. Remove to cooling rack and allow to cool.

Saffron buttercream

  • With an electric hand beater, beat the butter for 5-6 minutes until smooth and fluffy. Add the condensed milk and saffron and whip until smooth. Transfer to piping bag fitted with star nozzle and pipe over cooled cupcakes.
  • Garnish with pistachio slivers, saffron strands and rose petals.
  • Taste best same day when the frosting is fresh, light and fluffy.

Eggless Saffron Mango Tres Leches Cake … celebrating India@75 in vibrant colours!

Eggless Saffron Mango Tres Leches Cake… The mango season is incomplete without a mango tres leches, more so if the colours of this dessert reflect the colours of the Indian national flag. With layers deliciousness, here’s a dessert to celebrate India’s 75th Independence Day, a dessert that screams summer! 

Any special occasion or celebration on the subcontinent is incomplete without saffron or kesar, the worlds most expensive spice! The flavours and the natural colour that saffron lends to cuisine is unmatchable and really, really pleasant. A little saffron goes a long way, so do buy the best you can find. Saffron is a spice I use often in desserts, perhaps too often but I absolutely love it!

Saffron really makes everything special and this Eggless Saffron Mango Tres Leches Cake is no exception. A never ending supply of mangoes is definitely inspiration to create desserts around the king of fruits.
Here’s my easy and refreshing version of the tres leches with a soft, moist and very thirsty eggless sponge {saffron & pistachio flavoured} that obligingly drinks up the saffron flavoured tres leches milk. Saffron milk is a great match here since I used the Kesar variety of mangoes when I made these, ‘kesar’ that translates into saffron. You can use any vibrant mangoes you find though.

Mangoes with cream are a quintessential summer favourite here in India. Add saffron to the equation and you literally have magic! Desserts like this make summer so worthwhile! Everything is fresh about this cake. The light sponge, the beautifully addictive milk, the sweet mangoes and then the stabilized cream that holds the mangoes together.

For those who might be curious, I stabilize the cream since low fat cream is all that is easily available locally in India where I live. I’ve found a way to stabilize it the way it works for me. Of course it’s not as easy as whipped cream but for me it’s better that non dairy alternatives available locally that have labels of ingredients that scare me. Feel free to use a whipping cream with at least 35% fat if available.

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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Eggless Saffron Mango Tres Leches Cake

The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!!
Course Dessert
Cuisine American, Mexican
Keyword agar agar, baking, cake, dessert, eggless, eggless cake, eggless layered cake, fruit, mangoes, saffron, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
8 hours
Servings 6 people

Ingredients

Eggless saffron pistachio sponge

  • 140 g full fat yogurt/dahi
  • 70 g castor sugar
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • Pinch salt
  • Few strands saffron
  • 1 tbsp chopped pistachio
  • 60 g oil
  • 90 g all purpose flour/maida

Tres leches milk

  • 80 g milk
  • 75 g coconut milk
  • 60 g condensed milk
  • Generous pinch saffron

Stabilized cream

  • 250 g Amul Fresh cream/25% fat cream
  • 1.5 tbsp cornflour
  • 1 tsp agar agar {Increase by 1/4 tsp if the weather is very warm}
  • 2 tbsp castor sugar
  • 1 tbsp clarified butter/ghee
  • 100-125 g small diced mango {plus extra for garnish}

Instructions

Eggless saffron pistachio sponge

  • Preheat the oven to 180C. Line a 6″ baking tin with parchment. In a large bowl, whisk the yogurt and castor sugar until smooth.
  • Whisk in baking soda, baking powder, salt, saffron strands and pistachios and leave to stand for 5 minutes until the mixture is bubbly.
  • Whisk in oil until well blended/emulsified.
  • Sift over the plain flour & fold in until smooth. Transfer to the baking tin, smooth out the top and edges.
  • Bake for 30 minutes / tester comes out clean. cool completely.

Tres leches milk

  • Whisk together in a glass jar or bottle and refrigerate overnight for the flavours to mature well.

Stabilized cream

  • Whisk together all the ingredients in a glass bowl.
  • Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
  • Note: You can also make this on the stove top. Stir constantly.
  • Assemble
  • Secure an acetate collar and place the sponge in a compact serving dish.
  • Poke the sponge with a skewer/fork right across making sure you poke straight to the bottom.
  • Pour over the tres leches milk a little at a time, waiting for it to absorb completely. Top the soaked cake with diced mangoes, then pour over the stabilized cream to cover the mangoes completely.
  • Place in the freezer for about 2 hours, then remove to the fridge and leave to set overnight.
  • Garnish with freshly diced mangoes, mint and rose petals.

Video

Nobake Mango Mascarpone Tart …when life gives you mangoes, you make this tart!

Nobake Mango Mascarpone Tart … When life gives you mangoes, you make this tart! 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!

We’ve had a ton of good mangoes at the local bazaar this season and feel truly blessed. As summer advances, different varieties begin to show up. Pairi was the first one that offered beautiful sweet tart bites, next the Ratnagiri Alphonso and these days it’s Kesari.

Kesari translates to saffron or kesar as the beautiful colour so prettily reflects. Juicy, fleshy, sweet yet slightly tart and oh so vibrant, these were a great choice for this eggless tart.

Every bite of this No bake Mango Mascarpone Tart is a play of flavours and textures. The crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. Absolutely delightful if you know what I mean! And then the jelly. It’s like the cherry on the cake. It finishes the tart beautifully, adding it’s own refreshing bite, and a mirror like finish to the dessert!

“One way can be learned by starting to see the magic in everything. Sometimes it seems to be hiding but it is always there. The more we can see the magic in one thing, a tiny flower, a mango, someone we love, then the more we are able to see the magic in everything and in everyone. Where does the mango stop and the sky begin?” Joshua Kadison

More MANGO recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

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

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No bake Mango Mascarpone Tart

When life gives you mangoes, you make this tart! 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!
Course Dessert
Cuisine American, British
Keyword agar agar, dessert, eggless, fruit, homemade, mangoes, nobake, simple, summer dessert, tropical, vegetarian
Prep Time 30 minutes
Cook Time 5 minutes
Servings 6 people

Equipment

  • 1 saucepan small
  • 1 Hand blender {optional}. Or use a ziploc alternatively
  • 2-3 bowls
  • 8" Tart tin loose bottom
  • 1 balloon whisk
  • 1 strainer

Ingredients

Tart base

  • 160 g digestive biscuits
  • 55 g clarified butter/ghee melted, cooled

Mascarpone filling

  • 100 g Amul Fresh cream / 20% fat cream
  • 1 tsp agar agar
  • 30 g sugar {to taste}50g white chocolate chopped
  • 1/4 tsp vanilla extract
  • 100 g mascarpone

Mango Jelly

  • 50 g mango puree strained
  • 90 g water
  • 20 g sugar to taste
  • 1/2 tsp agar agar
  • 200 g diced mango {reserve a few pieces for the garnish}

Instructions

Tart base 8”

  • Place digestive biscuits in a processor and blend to a fine meal. Or crush the biscuits in a ziploc bag.
  • Stir in melted clarified butter/ghee. Work up the sides of a tart tin, then press firmly to make the base.
  • Place in the freezer for an hour while you make the filling. Once chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin in the freezer.

Mascarpone filling

  • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over very low heat for 3-4 minutes stirring often to activate the agar agar.{You can also do this in the microwave at 30 second intervals, reduced to 15 towards the end. Whisk well between each heating, just until the cream begins to thicken at the edges.}
  • Pour this over the white chocolate and leave to stand until the chocolate melts. Add the vanilla and whisk until smooth.
  • Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness as desired.

Mango Jelly

  • Add all the ingredients to a saucepan and simmer for 4-5 minutes. Strain and leave until cool but still pourable. The jelly will set at room temperature if left for an hour or two and can be reheated if required.

Assemble – See video

  • Scatter the diced mango over the chilled tart base.
  • Pour the mascarpone filling over the mangoes, leave a little space on top for the jelly. Leave the tart in the tin and place in the freezer for an hour, then remove to the fridge and leave to set overnight.
  • Pour jelly over the set tart and place in freezer for 10 minutes for the jelly to set.
  • Gently demold the tart and garnish with diced mango, fresh rose petals and mint.
  1. Can I use gelatin instead?

    Yes you could. Usually, agar agar and gelatin are equally substituted, for eg 1tsp agar agar powder = 1 tsp gelatin powder.
    Please use it as per instructions as gelatin needs to be bloomed, not cooked.

  2. Why didn’t my tart set?

    It could be any of the following reasons.
    1. Brand of agar agar
    2. Incorrect measurement of agar agar.
    3. The mixture not simmered/heated/cooked enough to reach 79C to activate the agar agar.
    4. The tart was not left for long enough in the fridge.

    Pro Tip: Make a small portion of the filling and test the set in advance. Different brands might have slightly different setting properties. I use the one from Urban Platter mostly.

  3. How do I get a clean tart shell?

    1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
    2. Line the base with a circle of parchment. This is optional but I find it useful.
    3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
    4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
    5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

    Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

15 Delicious Eggless Desserts To Make For Mum – Happy Mother’s Day

Eggless Dessert Ideas for Mother’s Day

Perfect dessert ideas for Mother’s Day! Nothing can say it better than a dessert made with love. Here’s a bunch of ideas for you to go through to rustle up something special for Mum. Whether it’s chocolate, cherries, mango, lime, strawberries, carrots or matcha, I have you covered. The desserts are all eggless and each one quite special. If you need more inspiration, please head to my feed on Instagram!

Eggless Coconut Lime Mango Tea Cake. When you think of a match made in heaven, count this in. This is a simple, one bowl, hand whisked recipe that I experimented a few times before getting it right. The cake is quite delicious as it is, also good with a serving of single cream and fresh mangoes. Then again, you could give it a drizzle of coconut milk & condensed milk, else like us, enjoy it with a light buttercream topped with fresh mangoes! It’s the perfect tea cake for Mum! Recipe here
Eggless Black Forest Trifles. Who doesn’t like a good black forest? With cherries finally here, Mum is going to love it. Everything from scratch, it’s surprising how simple dessert can be. A quick one bowl eggless chocolate sponge moistened with Kirsch, thickened almond cream, a simple cherry pie filling made on the stove top, a layer of chocolate ganache because chocolate makes everything better, then a little more cake. These are moist, bursting with flavour and just right for summer. She’ll love them!
Recipe here
Eggless Nobake Mango White Chocolate Cheesecake. Hello mango season, my favourite season of all and I’m sure Mum will love this too. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature currently a riot of colours. Brighten her day with this! Recipe here
Eggless Carrot Orange Walnut Cake with a whipped orange buttercream is my best carrot cake to date. Everything came together so well from the sweetness of the carrots, the bite of walnuts and then the fresh appeal of orange zest. Tell Mum it has carrots, and she’ll love you for it! Recipe here 
Eggless Mango & Cream Trifles. Simple and delicious dessert ideas, as you can see, this is something I absolutely love. Trifles are easy, trifles are fun and trifles are quick to bring together! They’re even more fun when mangoes are in season because there’s so much more you can do. These simple one bowl eggless sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer complete with a vibrant burst of flavours and colours. If Mum likes mangoes, this is another great idea! Recipe here
Eggless Caramel Brownies Trifles. Cocoa brownies smothered in an indulgent vanilla cream and topped with salted caramel – on repeat! Another drop dead delicious idea for a quick dessert. I’ve shared the recipe for eggless cocoa brownies just below. Go on, spoil her with this! Recipe here
Eggless Fudgy Chocolate Walnut Brownies, brownies Mum will ask you to make on repeat! They are so delicious and also so simple. Fudgy, chocolatey and deep, these are brownies you will bake often! I must confess that I sometimes bake them just to make brownie trifles; they’re so good. Recipe here
Shrikhand Mango Jelly Pastry Tart {no gelatine}. It’s always fun to try a new dessert idea and pastry is something I really enjoy. This dessert pastry is a saffron shrikhand paired with a fresh mango jelly nestled in a crisp delicious eggless pastry shell. And if you aren’t up to making the pastry, do try the jelly which is simple and quite refreshing. Made with fresh mango puree and diced mangoes, it’s a great summer treat for Mum. Recipe here
Eggless Banana Bread… Wholegrain, one bowl, quick and addictively good! Here’s a recipe I’ve been making over the years and I simplify it each time I make it. It’s been baked by so many of you with simple substitutes, olive oil instead of ghee, jaggery instead of sugar, into cupcakes and even a sheet cake. It never disappoints! Impress Mum with this! Recipe here
Mango Cheesecake Ice Cream. Creamy and refreshing, a simple 5 ingredient mango ice cream that is perfect for Mothers Day! I’ve been making no churn ice creams forever and this is a favourite. There are so many ways to serve this creamy goodness – soft serve in ice cream cups set in the freezer for a couple of hours, popsicles and scoops if you set it overnight (see stories). I daresay it tasted so good as I mixed it together, quite a few spoons disappeared even before it hit the freezer! Recipe here
Eggless Strawberry Swirl Vanilla Cheesecake. Simple and special, treat Mum to this delicious eggless baked cheesecake! Strawberries and vanilla really shine in here. A quick ‘everything blended in a bowl cheesecake batter‘ that slow bakes for just over an hour, the longest wait is the overnight rest. Recipe here
Eggless Baked Lime Curd White Chocolate Pudding… Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have Mum hooked. The pudding is inspired by an earlier baked eggless chocolate pudding, as also inspired by my eggless lime curd trifles. Recipe here.
Blue Matcha Panna Cotta {no gelatine}. Is it just me, or do desserts taste better when blue? I love these colours, the calming, peaceful blue, a feeling of cool. This blue is therapeutic, makes life better! A beautiful blue take on the classic panna cotta, one with #nogelatine, yet dessert that is creamy and delicious.
This 5 ingredient recipe takes just a few minutes to come together, and the longest wait is for it to set. While nothing can beat the wobble and indulgence of the classic Italian panna cotta, the simple cooked cream set with gelatine, this vegetarian version might not have the quintessential ‘wobble’ but it tastes divine. Recipe here
Eggless Chocolate Orange Biscuit Cake {No bake}… the simplest biscuit cake you’ll ever make! It’s a version of a recipe an aunt used to make years ago, back when cocoa powder was the only way to a chocolate cake.
I added fresh orange zest to flavour the biscuit cake, then topped it with a simple ganache. I spiked the ganache with some Cointreau. You can totally skip that if you like, though it does add beautiful notes overall, makes it special. This is as simple as a one bowl, no bake cake gets. With 6 staple pantry ingredients, make it for her! Recipe here
And one last dessert idea, a no churn Blue Matcha Ice Cream. Satiny smooth and sooooo delicious, it’s an easy ice cream that feels like you’re walking on clouds. It’s heavenly good and very calming too! Recipe here.

Happy Mother’s Day ?

MANGOES – 10 delightful eggless dessert recipes before the season disappears!

INSPIRED EGGLESS MANGO DESSERTS that have flavoured this season at home. Bake, no bake I have you covered! They are all egglee/eggfree with no gelatine used.

You can see I have really made the most of the season, explored my creativity and really enjoyed this Indian summer. Here are a few of my favourites that I have shared to my feed on Instagram, with all the recipes shared to my recipe feed on PAB Recipes. Don’t forget to tag me if you try any of these!

Eggless Mango Semolina Coconut Trifle … Complete mango overload with all my favourite flavours in this very satisfying dessert! A semolina/suji and coconut one bowl eggless cake forms the base. The granular texture of semolina with beautiful undertones of coconut reminded me of my childhood in Bangalore where coconut barfi was always a treat. I topped the cake with loads of dassehri aam/mango, then thickened cream, a silky sauce made with langda aam/mango, then more diced mangoes. Finished it off with a piping of stabilized low fat cream. All it needs is a couple of hours to chill so the cake gets moist. Else, if you are impatient like us, it tastes good right away too!

Eggless Mango Mascarpone Cheesecake (No Bake) – Rich, creamy and delicious. A simple, quick no bake recipe that makes the mango shine. The filling is light, mousse like and very indulgent! Topped it with the last few strawberries of the season, mango of course, piped mascarpone, basil flowers, mint. Garnish inspired by @zoebakes Mango Curd Tar.  

Eggless Mango Vanilla Bean Cavity Cake… Stretching the mango season as much as I can! I’m really enjoying different versions of the eggless cavity cake, and here’s another one that turned out really well. One of my favourite pairings with mango is vanilla bean and I think the two compliment each other beautifully.

Eggless Mango Rasmalai Trifle… A delightful eggless dessert that brings two favourites together. You guessed it – mangoes and rasmalai! A simple pistachio topped sponge soaked in the most delicious rasmalai or saffron milk, covered with thickened cream and mangoes. The trifle is reminiscent of the quintessential Indian rasmalai dessert and pairs beautifully with mangoes. I baked the sponges in stem glasses. If you want to as well, do make sure the glasses are oven safe.

Eggless Mango Saffron Shrikhand Cavity Cake… yes you heard right! This isn’t just a simple layered cake. This delicious eggless cake has a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just means more deliciousness in every bite!

Eggless Shrikhand Mango Jelly Pastry Tart {no gelatine}. This dessert pastry is a saffron shrikhand paired with a fresh mango jelly nestled in a crisp delicious eggless pastry shell.

Nobake Ombre Mango Pudding Cheesecake. If you’re torn between eating a pudding or a cheesecake, look no further. This turned out just too light and delicious! What began with a mango pudding ended up as quite a delightful ombre cheesecake. The biscuit base had deep, earthy undertones thanks to jaggery and ghee. Perfect pairing with the topping!

Saffron Mawa Pistachio Crumble Indian Bread Pudding… For those who like Shahi Tukda or the quintessential Indian bread pudding. Reduced saffron milk, a mawa/ khoya pistachio crumble, milk bread shallow fried in ghee, then finally unsweetened cream. Bliss! It’s quick, it screams comfort, it’s over the top indulgent and most delicious!

Eggless Mango Phalsa Tres Leches Cake… Moist, flavourful and soooo good! After all, what’s not to love about a milk soaked sponge topped with the best seasonal mangoes and an odd tart berry that tastes delightful! If you love dairy as much as we do, then you are going to love my tropical take on the Mexican Tres Leches Cake. A simple, one bowl sponge makes the base for this cake, a recipe I’ve developed over time and use often.

Eggless Mango Shrikhand Misu… Not a tongue twister but just a delicious mango and shrikhand trifle inspired by tiramisu! A flavourful eggless saffron pistachio sponge layered with shrikhand, mangoes and pistachios, moistened with a delicious saffron syrup. The sponge is a simple, one bowl recipe as always. Make it you must! The recipe uses easily available ingredients and is almost guilt free 

Mango Saffron Shrikhand Cavity Cake {Eggless} … love at first bite!

Mango Saffron Shrikhand Cavity Cake…Yes you heard right. This isn’t just a simple layered cake. This delicious eggless cake has a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just means more deliciousness in every bite!

I absolutely love creating mango based desserts, and this year has been specially good. We’ve been blessed by a wonderful crop, and even though it’s now August, we’ve still got loads of fresh mangoes available. What you see above are some of the desserts I created over summer, and each one was special, each one gave us much joy at home! You can find some of the recipes on Instagram on my feed.

Cakes in every avatar – cheesecake, pudding cake, halwa cake, sheet cake, a mango misu/tiramisu inspired, loads of shrikhand {a hung yogurt delicacy from India which is as simple as it is delicious}, I made them all!

Some special occasion cakes scream summer. This one has all the quintessential flavours of an Indian summer. The eggless cake has a cavity filled, then topped with the most indulgent saffron shrikhand! Shrikhand is nothing but a hung yogurt/curd which is sweetened. I have flavoured it with saffron, so it’s a saffron shrikhand. It’s quite addictive on it’s own and pairs beautifully with the sponge moistened with saffron milk, and topped with fresh diced mangoes.

And if you don’t have the time to bake a cake, or just need dessert in a hurry, then try just mangoes layered with shrikhand. That’s divine too, just a little less celebratory! Yet, it’s always nice to offer something for everyone, so there you go!

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Mango Saffron Shrikhand Cavity Cake

This eggless cake has a cavity filled, then topped with the most indulgent saffron shrikhand!
Course Dessert
Cuisine Indian
Keyword baking, cake, dessert, eggless, eggless cake, homemade, Indian dessert cake, mangoes, one bowl, shrikhand, summer dessert, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people

Equipment

  • Oven
  • bowls
  • Whisks
  • Cookie Cutter
  • spatula
  • Piping bag
  • Nozzle

Ingredients

Eggless sponge

  • 180 g yogurt {store bought}
  • 100 g fine sugar
  • 75 ml light olive oil
  • 1/2 tsp baking soda
  • 3/4 tsp apple cider vinegar
  • 3/4 tsp baking powder
  • Pinch salt
  • 150 g all purpose flour
  • Generous pinch saffron
  • 2-3 tbsp pistachios chopped

Saffron milk

  • 50 ml milk warm
  • Pinch saffron

Saffron Shrikhand

  • 330 g hung yogurt {from 800g store bought yogurt} chilled
  • 160 g condensed milk chilled
  • Generous pinch saffron

Saffron Shrikhand Cream

  • 150 g cream {Amul}
  • 1 tsp agar agar
  • 150 g saffron shrikhand from above

Almond buttercream

  • 50 g unsalted butter room temperature
  • 50 g icing sugar
  • 1/4 tsp almond extract
  • To top
  • Diced fresh mango pistachio slivers, rose petals

Instructions

  • Preheat the oven to 180C. Lightly grease and line a 6″ baking tin.
  • In a large bowl, whisk together the yogurt, oil, sugar, baking soda, baking powder, apple cider vinegar and salt. Stand for 5 minutes until bubbly. Whisk in the flour until smooth, followed by the saffron and chopped pistachios.
  • Transfer to prepared tin and bake for about 45 minutes/until a tester comes out clean. Cool completely, then gently cut out a 4″ circle from the centre.
  • Slice the 4″ circle to give you 2 X 1″ layers.
  • Assemble {see reel on @passionateaboutbaking}
  • Return one layer to the cut out cavity to make the base of the cake.
  • Moisten with saffron milk, then fill the cavity with the shrikhand cream.
  • Top with the reserved second layer and moisten with saffron milk.
  • Place in the freezer for an hour for the filling to set.
  • Once the filling is set, pipe with almond buttercream, top with mango shrikhand, freshly diced mango, pistachio slivers and rose petals.

Saffron milk

  • Stir together, stand for 10 minutes. Chill for 30 minutes.

Saffron Shrikhand

  • Whisk well until smooth. Chill for an hour for the flavours to infuse. This should be nice and thick.

Saffron Shrikhand Cream

  • Whisk the cream with agar agar and simmer for 3-4 minutes, stirring constantly.
  • Cool, then whisk in the saffron shrikhand.

Almond buttercream

  • With a hand beater, whip the butter for 5-6 minutes until smooth. Whip in the icing sugar 1 tbsp at a time, then whip in the almond extract.
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