Tag: baking

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

No Fuss No Knead Focaccia Recipe … bread is love and this is a fine example! There are times you need comfort that only a simple, fuss free home made bread can offer, this is that recipe! A simple one bowl, hand mixed dough, rested overnight, that is bursting with flavour when baked the next day, bread doesn’t get better than this.

I absolutely love no knead breads and this is my current favourite. There’s something addictive about freshly based focaccia and even though it tastes really nice the next day too, there’s barely ever any left over. This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.

Look at it and you’ll know what I mean. Each bite is full of flavour and enticing. For someone who mostly shares dessert recipes, it might come as a surprise to you dear reader, but my heart is 100% savoury.

There is nothing I enjoy more than a moreish home baked bread – Turkish Lamb & Purslane Pide, No Yeast Pizza, savoury crackers etc. Throw in some garlic and rosemary and you have my attention, 100% of it!! My Cheesy Garlic, Walnut & Rosemary Soda Bread  is another bread that screams love!

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is as simple as stirring together the ingredients in a bowl, covering the bowl with some clingwrap and leaving it to slow rise overnight in the fridge. It’s a great make ahead no knead bread option because the next day this simple bread demands very little of your attention, and yet yields the most delicious end product.

I used bits and bobs of left over flour for the recipe. I also added my favourite ingredients to add delicious taste notes – fried garlic, chopped walnuts and snipped fresh rosemary. Walnuts are possibly my most favourite nuts to use and I use them often! I’m making this focaccia again very soon with red Leicester cheddar and home made jalapenos, probably walnuts too. The focaccia bakes well and slices well too, with the best little pockets of air!

These are my favourite kind of bakes and I find them sooooooo satisfying. I’m always torn between making a fougasse or focaccia because I love them both. The focaccia won this time. Let’s see which bread I bake next. For now, I hope you enjoy this fuss free no knead Focaccia with walnuts, garlic and rosemary. It is my current favourite bread!

Bread Recipes
Recipes with Walnuts
Savoury Recipes

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

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No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving and very delicious too. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.
Course Appetiser, Breakfast, Side Dish, Snack
Cuisine Italian
Keyword baking, bread, eggless, focaccia, one bowl, yeast
Prep Time 15 minutes
Cook Time 25 minutes
Proofing 12 hours
Total Time 12 hours 40 minutes
Servings 4 people

Ingredients

Focaccia

  • 200 g all purpose flour {maida}
  • 50 g bread flour {or use 250g all purpose flour}
  • 1/2 tsp salt
  • 3/4 tsp yeast instant
  • 1/2 tsp baking powder
  • 1 cup water warm
  • 6-8 tbsp extra virgin olive oil

To top

  • Walnut halves, sliced garlic, fresh rosemary, Maldon sea salt

Instructions

  • Stir together in a bowl until all the water has been absorbed. Clingwrap the bowl and place it in the fridge overnight.
  • Take the bowl out of the fridge and leave it at room temperature for an hour. Oil your hands before you handle the dough since it will will feel quite loose and hydrated.
  • Add in a tbsp of extra virgin olive oil, fresh chopped rosemary sprigs and fried garlic slices and gently fold the dough somewhat like you would fold sourdough. Repeat 3-4 times. Finally, bring into a ball, tucking the edges underneath.
  • Line a 6" round baking tin with parchment and grease the sides with butter / ghee.
  • Add a tbsp of extra virgin olive oil to the base and place the dough in the tin, folded side underneath. Cover lightly with the clingwrap. Leave for 1-2 hours.
  • Preheat the oven to 210℃.
  • Pour over another 1-2 tbsp extra virgin olive oil over the top and poke your fingertips across the surface to make deep indents all the way down.
  • Drizzle with more extra virgin olive oil if desired, and top with roasted walnuts, fresh rosemary, sliced garlic and Maddon sea salt.
  • Bake for 20-25 minutes until the focaccia is well risen and the top is light golden brown. Slide a sheet of foil over the top if the walnuts are getting too dark.
  • Cool in tin for 30 minutes, then demold and cool.
  • Serve warm or at room temperature.

Notes

You can use 1 tsp dried yeast in total with no baking powder.
You ca also use 250 gm all purpose flour and no bread flour, or 250g bread flour only.

Strawberry Galette Recipe: Delicious Treats for Any Occasion

Rustic & Moorish Strawberry Galette … the joy of the freshest, luscious seasonal fruit in a quick and easy eggless tart is untold. A rustic galette has always been a favourite and often my go-to quick dessert that is great as a snack too, sometimes even an indulgent breakfast nibble. That it can go savoury as easily is another win win in my book, though today we’re here for sweet strawberries!

What’s not to love about a quick, buttery, delicious strawberry tart that celebrates changing seasons. Strawberries hold endless charm when it comes to desserts and I use them a excessively. Rich in nutrition, low in sugar, a great source of antioxidants and vitamin C, and also high in fibre, these berries are literally bursting with goodness.

In India, we’re lucky to see strawberries in season almost 4-5 times a year though this lot of berries was one I carried back from the UK on a recent visit! Tesco had the most beautiful, luscious red strawberries and it was impossible not to drop a few punnets into my shopping cart!

You can spot strawberries in so many different desserts I make, that burst of colour and flavour always makes me happy! This eggless strawberry galette is a great rustic dessert to make in a jiffy and it uses a generous helping of strawberries. I think blueberries might work well here too and I should try that soon. time. Blueberries are another favourite ingredient!

What is a galette, you might ask. A galette is a flat cake or tart / pie of sorts that has its origins in French pastry and comes from the word ‘gale‘ that means a flat cake. A galette a rustic, free form tart made of pastry often topped with fruit, though savoury galettes are very popular too.

This Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette is a huge favourite at home, one that I make often! Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie. If you’re thinking of a delicious savoury galette for a snack or meal, this is probably it! Mushrooms may be a great filling too, with cheese & nuts perhaps.

The pastry for the Strawberry Galette is egg free, very forgiving and behaves well. It’s possibly the most fun part of making a galette because of the rustic, moorish appeal that free form pie offers. The fact that it’s egg free and quite simple to work with is always wonderful.

The pastry is buttery and crisp and adds great texture and a good bite to the fruit filling inside, like any fruit tart should. Once cool, the strawberry galette slices really nicely too!

Let’s talk about my favourite part of this rustic free form tart, the filling. It is sweet like candy, screams of great flavour, has a slight berry tartness and has beautiful deep notes and amazing colour. I often use a sprinkle of almond meal between the pastry and fruit and that helps keep the pastry from getting soggy. That’s my little pastry secret and I hope it helps you too!

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

Summer Desserts
Strawberry Desserts
More Galettes
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Eggless Strawberry Almond Galette

A quick, rustic and delicious eggless strawberry almond tart to celebrate the best strawberries. The pastry is butter, crisp, very forgiving and behaves well, the filling sweet like candy, and the almond meal helps keeps the pastry from getting soggy.
Course Breakfast, Dessert, Snack
Cuisine French
Keyword baking, dessert, eggfree, eggless, eggless baking, French pastry, fruit, galette, no eggs, pastry, pie, simple, Spring dessert, strawberries, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Cook Time 1 hour
2 hours
Total Time 3 hours 30 minutes
Servings 6 people

Ingredients

Pastry for a 12″ galette

  • 150 g all purpose flour maida
  • 30 g almond meal almond powder / ground almonds
  • 1/4 tsp baking powder
  • Pinch salt
  • 40 g raw sugar / desi khaand or castor sugar
  • 50 g clarified butter / ghee, cold or butter
  • 5-6 tbsp cold buttermilk plain chaas

Filling

  • 25 g almond meal almond powder / ground almonds
  • 350 g strawberries sliced
  • 1 tbsp cornflour cornstarch {10g}
  • 50 g raw sugar / desi khaand or castor sugar
  • 1/2 tsp lime juice
  • 1/4 tsp pure vanilla extract

To finish

  • 1 tbsp cream
  • 1 tbsp sugar
  • 1 tbsp orange marmalade, melted or honey, melted

Instructions

Pastry for a 12″ galette

  • Place all the ingredients EXCEPT the buttermilk in a large bowl and mix like a crumble to get the fat well distributed through the flour mix.
  • Gradually add the buttermilk, a tablespoon at a time, until the dough just about starts clumping together.
  • Draw it together into a ball and wrap in clingwrap. Chill for 30 minutes.
  • Alternatively, you can also add all the ingredients except buttermilk into a food processor and process to mix. Then gradually add enough buttermilk until the dough begins to clump together.

Strawberry filling

  • In a large bowl, gently toss together the strawberries, cornflour, sugar, lime juice and vanilla extract to mix. Reserve.

Assemble

  • Preheat the oven to 180C.
  • Roll out the chilled dough into a 14" circle on a sheet of parchment paper with cling wrap on top. I used the same clingwrap I had chilled the pastry in.
  • Sprinkle over the almond meal leaving a border of 2 inches all around.
  • Top with the strawberry filling.
  • Using the parchment paper as a guide, gently bring up edges in pleats, pressing them down over the filling gently to hold shape.
  • Brush the edges with cream and sprinkle sugar over.
  • Bake for 45-50 minutes until the edges are crisp and light golden.
  • Brush the fruit with melted orange marmalade or honey as it comes out of the oven. Leave to cool for a couple of hours on a rack.

10 Delicious Eggless Mango Desserts to make now

10 delicious Eggless Mango Desserts you NEED to make before the season ends. I can’t say it enough even though I keep repeating myself over and over again, mango season is a season we love to love here on the subcontinent! If there’s one thing that makes the Indian summer bearable, it’s definitely mangoes.

There is just SO MUCH you can do with mangoes and for me the most fun thing to do is create eggless desserts around mangoes! We’re now looking at the last month of the mango season here on the subcontinent and yes, there are still loads of ripe, juicy, delicious mangoes available. This Eggless Mango Trifle Pudding I shared recently is too delicious and so refreshing. It’s really simple as well!

I’d say grab a few kilos, chop and freeze some for smoothies etc, make a few jars of eggless mango curd and freeze them for later perhaps, else go ahead a try some of the recipes I’ve shared below. Of course, there are several more egg free mango desserts on the blog too.

There’s never a better time to get your mango dessert skills sharpened and most of my dessert recipes are simple and straightforward {read fuss free}. I’m sharing a selection of bake and no bake eggless mango desserts, most of them one bowl recipes and honestly, this is just a handful. I have to confess that my favourite part is garnishing them because the pop of ‘mango‘ colour always brightens the dessert table!

There’s something for everyone, and I really enjoy making these eggless desserts time and again. I often use different elements from different recipes to create a completely new dessert and that keeps me inspired through the season. The collage below tells you pretty much how much and more you can do with elements from different recipes!

Most of the eggless mango desserts are make ahead and I love that freshly diced mango adds such a pop of colour to the garnish. Throw on a few fresh organic rose petals {I grow my own desi gulab}, maybe fresh mint, some chili flowers and you’re good to go!

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

Mango Desserts
Eggless Desserts
No Bake Desserts
Quite The Perfect Recipe For No-Bake Mango Cheesecake … Deliciously Easy
 A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake. It's also the simplest one!
Check out this recipe
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!
Check out this recipe
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
Check out this recipe
Eggless Coconut Lime Mango Cake
When you think of a match made in heaven, count this in. A flavourful moist crumb, deep mango in every bite and a quick simple frosting that makes this eggless cake so special!
Check out this recipe
Photo credit: https://www.instagram.com/passionateaboutbaking
Eggless Saffron Mango Tres Leches Cake
The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!!
Check out this recipe
Eggless Nobake Mango Cheesecake with mango jelly
Hello mango season, my favourite season of all! This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature is currently a riot of colours.
Check out this recipe
Eggless Mango Cream Dessert Box
With layers of absolute deliciousness, it's another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over… and repeat. What's not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don't have a 4" dessert box, go ahead and turn this into a layer cake or trifle.
Check out this recipe
Eggless Baked Mango Swirl Cheesecake
Simple, smooth, indulgent, no cream cheese yet ever so satisfying! Makes one 6" cheesecake
Check out this recipe
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.
Check out this recipe
Eggless Mango Dream Cake
If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this eggless Mango Dream Cake is deeply delicious and so satisfying!
Makes one tin cake {5.5x3inch}
Check out this recipe

Gluten Free Peach Cherry Crumble … buttery, wholesome, delicious

Gluten Free Peach Cherry Crumble … one of the simplest, quickest to make and satisfying desserts for summer, the stone fruit crumble always gets my vote! This peach cherry crumble is quite addictive with a burst of flavour and deliciousness, an almost guilt free dessert! It’s a quick wholesome dessert which is one of the best ways to use the bounty of summer brings.

I’ve been making crumbles forever. I think the first crumble I ever made was when a Daring Baker friend, Judy Chiapinni, mentioned years ago that it was the best way to use seasonal fruit that you had an abundance of, or if they were about to spoil. There’s been no looking back. For me, if everything else fails, CRUMBLE!

I think the day I made my maiden crumble, I was hit by a revelation, maybe two! The first thing that struck me was how simple a recipe could be and how easily anyone could rustle up a crumble. It’s so basic. At best, you need a bowl and a fork {or fingers} if you have a limited kitchen, and an ovenproof baking dish. The possibilities are endless…

Take a look at this beautiful Strawberry Chocolate Crumble. It’s a recipe you can find in my Chocolate Cookbook, a recipe by my sweet friend and uber talented chef Parul Pratap. I really enjoyed making the dessert, styling and shooting it ♥.

In my husbands kitchen in the UK where he’s currently working, a crumble is one of the first things I make when I’m visiting. I normally eyeball ingredients since his kitchen is really really basic, yet the crumble is always delicious! A crumble is quite a no brainer and there isn’t much that can go wrong …

Think apples and raspberries, blueberries, apple walnut, strawberries and apple with thyme, raspberries with pistachios, mangoes and peaches, sometimes a hint of ginger … any fruit I find in his fridge, any nuts in the pantry, I crumble. That said, my favourite season is when stone fruit appear at the local bazaar here in North India even though I do make quite a mean Apple Crumble all through winter!

Once summer is in full swing and stone fruits rule the roost, it’s quick crumbles for breakfast often. I play with the toppings depending on the ingredients I have on hand. Oats are usually always part of my crumble for the bite that they give. Otherwise a mix of wholewheat and all purpose flour, nuts definitely, raw sugar, clarified butter / ghee or salted butter … you get the drift!

I always find it fascinating how something so simple can be so so DELICIOUS! Dive into a warm, freshly baked crumble and you will know what I mean. It satisfies at so many levels. The bite of buttery oats and nuts on top, the baked fruit cooked down releasing their fruit juices underneath … all pure magic. Dive in just as is, drizzle some cold unsweetened cream over, else really enjoy it with a scoop of vanilla ice cream!

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

Summer Recipes
Crumbles & Crisps
Stone Fruit Recipes
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Peach Cherry Crumble

Crumbles are the best way to easily use the bounty of stone fruit summer brings. This peach cherry crumble is most delicious with a burst of flavour and deliciousness, an almost guilt free dessert!
Course Appetiser, Breakfast, Dessert
Cuisine American, British
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

Oat topping

  • 100 g whole rolled oats
  • 50 g khaand / raw sugar
  • 25 g almonds
  • 50 g salted butter chilled , diced

Fruit filling

  • 6 peaches chopped
  • 150 g cherries pitted
  • 2 tsp cornflour
  • 2-3 tbsp khaand / raw sugar
  • Juice of 1 lime

Instructions

Oat topping

  • Run the oats, almonds and khaand/raw sugar in a hand blender until ground to a fine meal. Add the butter and process to mix to a moist pea sized crumb.

Fruit filling

  • Stir together.
  • Preheat the oven to 170C.
  • Turn the fruit filling into a 7″ baking dish and level out.
  • Cover the filling completely with the oat topping, pressing gently into place.
  • Bake for 45-55 minutes until you see fruit juices oozing up the sides.
  • Serve warm or at room temperature.

Eggless Tropical Mango Trifle Pudding… dreamy desserts for summer!

Eggless Tropical Mango Trifle Pudding … with semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for!

Mango is my most favourite thing about the Indian summer. The king of fruits as mango is rightly called gives us far too much happiness in the subcontinent. With hundreds of varieties from different regions of India, it’s a fruit that unites us as a nation as hot summer sweeps across the country.

Every region of India has its own special way of celebrating this luscious fruit as the season begins. Mangoes show up in regional cuisines across the subcontinent in both raw and ripe form . Think curries, coolers, soups, smoothies, salads, sides and you definitely have something with mango. Some of my favourites include a aam daal that we had often as kids, a green mango chicken curry, mango kadhi, aam panna, aam ki chutney, aam ki lonji, aam ka achaar, raw mango salad, mango custard, mango lassi, mango kulfi, mango shake, mango sorbet, mango ice cream … the list goes on!

For me, the mango season at home is an invitation to create colourful, refreshing and interesting desserts with colours and flavours that really brighten the day. I always make the most of the mango season and we are really fortunate to see a wide variety of juicy, ripe fruit through summer. Right from the quintessential alphonso that is well know world wide to some of my favourites for dessert- kesar, langda and sinduri, I waste no precious time all summer long!

Hopefully you’ll find the season and the king of fruits as inspiring as I do. I made little puddings with the left over fruit, mango sauce and cream and they were really delicious as well.

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!

Mango Desserts
Eggless Desserts
Summer Desserts

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Eggless Tropical Mango Trifle Pudding

With semolina and coconut flavouring the cake, this eggless trifle is delicious and dreamy. It has beautiful tropical tones with mango adding the oomph and freshness a summer dessert calls for! A complete mango overload with all my favourite flavours in this very satisfying dessert bowl!
Course Dessert
Cuisine American, British
Keyword baking, cake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, mangoes, no eggs, one bowl, semolina cake, simple, summer dessert, tropical, vegetarian, vegetarian dessert
Prep Time 30 minutes
Cook Time 1 hour
Chill 4 hours
Total Time 5 hours 30 minutes
Servings 6 people

Equipment

  • 1 Knife
  • 1 Blender
  • 1 saucepan
  • 1 soup strainer/sieve
  • 2 bowls
  • 1 whisk
  • 1 Oven
  • 2 trifle bowls
  • 1 Piping bag
  • 1 Piping nozzle

Ingredients

  • 150 g fine semolina suji / rava
  • 75 g castor sugar
  • 60 g oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 180 ml cultured buttermilk plain chaas
  • 25 g desiccated coconut

Vanilla cream

  • 250 g cream 25% fat
  • 1% fat tbsp cornflour
  • 3/4 tsp agar agar
  • 25 g sugar
  • 1/2 tsp vanilla extract

Mango sauce

  • 300 g fresh mango puree strained
  • 50 g sugar
  • 1 tbsp cornflour
  • 1/2 lime juice of
  • 1 tbsp ghee

To layer and top

  • 3 fresh mangoes diced

Instructions

Semolina/Suji Coconut cake

  • Makes two 5" cakes/trifles
  • Lightly grease and line two round 5" baking tins.
  • Place all the ingredients in a large bowl and whisk until smooth.
  • Divide between prepared tins, approximately 245g per tin.
  • Now begin preheating the oven to 180c for 10 minutes.
  • Bake for about 25-30 until light golden brown and the tester comes out clean.
  • Cool in tins for about 15 minutes, then gently demold and cool completely on cooling rack. Be gentle since the crumb will be quite tender.

Vanilla cream

  • Whisk together all ingredients in a heavy bottom pan, then simmer, stirring constantly till thickened like a custard, 5-7 minutes.
  • Cool, whisking on and off to keep a skin from forming on top. The pudding will thicken as it cools.

Mango sauce

  • Whisk together the mango puree, cornflour and sugar in a saucepan.
  • Simmer over low heat for 5-6 minutes, stirring constantly.
  • Once slightly thickened, take off heat and whisk in the lime juice and ghee.
  • Cool, then transfer to a glass jar and chill.

Assemble

  • Place the cake at the bottom of the serving dish and top with diced mangoes, followed by the vanilla cream and mango sauce.
  • Finish off with diced mangoes. Pipe over with whipped cream if desired.
  • Garnish with fresh rose petals and mint.
  • Refrigerate for 3-4 hours/overnight to allow the cake to get nice and moist.

Video

Eggless Cherry Chocolate Tart Cake … delicious cakes for summer!

Eggless Cherry Chocolate Tart Cake … delicious dessert ideas now that cherries are flooding the market! With the summer heat almost unbearable, with the temperature hovering between 45°C- 47°C for days on end, it’s summer fruit like these that make the days bearable! Even better and kind of indulgent if you pair them with dessert!

Chocolate pairs beautifully with cherries and this quick eggless, part wholegrain dessert cake is quite delicious and very easy to make. The tart cake is something I bake quite often, this raised flan tart tin one of my best buys. I find it quite fascinating since it gives me a nice cavity to fill the cake with and the possibilities are many. My eggless cake always leaves the tin perfectly.

Say cherries and you have my attention! Take a look at the different kinds of desserts you can make with this bright and cheerful stone fruit. Cherries in season add a splash of colour and endless possibilities for desserts. The hotter it gets in the plains of North India, the juicier and sweeter the cherries get, the more inspired I feel.

Black Forest Gateau is an inspiration in itself and has led me to create so many versions of the German classic, like the Eggless Cherry Chocolate Cake Jelly Cake above and several more. Having a bottle of Kirsch or cherry brandy adds to the deliciousness.

For a non alcoholic version or if you don’t have cherry brandy on hand, a simple cherry juice works beautifully as well. All you need to do is simmer a handful of juicy red cherries in about half a cup water with a dash of sugar until soft. Strain out the juice, add a dash of lime and cool it. Get even more creative with it, add a little agar agar powder and voila, you have cherry jelly like the one I’ve used below or in the Eggless Chocolate Cherry Flower Cake here.

About this cake, I absolutely love how beautifully chocolate pairs with cherries here. I also love how hungrily my one bowl part wholewheat cake soaks up the generous glug of Kirsch {or a simple sugar syrup} giving you a really moist cake.

The tart cake is one I make quite often, and this tart tin was one of my best buys. It’s given me endless joy! I’ve had such a great time thinking up flavours and combinations and the result is always pleasing and ever so satisfying. I keep trying to pick a favourite but I think I love each one I make. Tart cakes look quite pretty as well, don’t you think?

That’s what I love about flavour pairings and desserts. You can always customise dessert for friends and family; it’s easy as easy can be. Whether it’s a black forest tart cake, a walnut/pecan orange nut cake, a tiramisu inspired one, raspberry chocolate, chocolate pistachio or then a seasonal favourite like saffron mango, there’s always something for everyone.

I love to soak the cake somewhat generously, sometimes just as it comes out of the oven which makes it all the more delicious. So there you go, so many flavours, so many combinations in this Raised Flan Tin which is the best baking tin ever! Do tell me if you try the recipe, and do tell me what your favourite flavour pairings are.

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

Tart Cakes
Eggless Cakes
Cherry Desserts
Stone Fruit Desserts
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Eggless Cherry Chocolate Tart Cake

This Eggless Cherry Chocolate Tart Cake is a delicious and easy-to-make dessert perfect for hot summer days when cherries are abundant. The tart cake is one I make quite often, and this tart tin was one of my best buys.
Course Dessert
Cuisine American, British, French, Italian
Keyword baking, cake, cherries, chocolate, dessert, drupes, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, no eggs, one bowl, soup, stone fruit, summer dessert, tart cake, vegetarian
Prep Time 1 hour
Cook Time 45 minutes
To set 6 hours
Total Time 7 hours 45 minutes
Servings 8 people

Equipment

  • 1 Raised flan tart tin , Link above
  • 3 Mixing Bowls
  • 1 weighing scale
  • 1 Electric hand beater
  • 1 Oven
  • 1 Cherry pitter
  • 1 saucepan
  • 1 spatula
  • 1 balloon whisk

Ingredients

Eggless chocolate sponge

  • 210 g buttermilk
  • 35 g oil
  • 15 g clarified butter/ghee
  • 100 g castor sugar
  • 15 g cocoa powder
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch salt
  • 50 g wholewheat flour/aata
  • 115 g all purpose flour/maida

Cherry pie filling

  • 250 g cherries pitted
  • 1 tbsp cornflour
  • 1 tbsp water
  • 50 g sugar
  • Juice of 1 lime

Chocolate ganache

  • 100 g cream 25% fat
  • 100 g 55% couverture chocolate

To moisten

  • 35 ml Kirsch {cherry brandy} or simple sugar syrup for moistening

Garnish

  • Fresh cherries, mint, edible flowers etc

Instructions

Eggless chocolate sponge

  • Preheat the oven to 180℃.
  • Lightly grease the tart cake tin with oil.
  • In a large bowl, add all the ingredients and give them a good whisk. I use an electric whisk.
  • Pour the batter into the tin and tap sharply to settle the batter. Bake for 30 minutes, until the tester comes out clean. Cool the cake and demold gently.
  • Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Cover the bowl and leave until the chocolate softens. Stir until smooth.

Cherry pie filling

  • Whisk everything together in a heavy bottom pan and gently simmer for about 5 minutes until thick and glossy and the cherries soften slightly but still hold shape. Strain the cherries out and reserve them in a bowl. Simmer the liquid until thick, then stir it back into the reserved cherries. Cool.

Chocolate Ganache

  • Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Cover the bowl and leave until the chocolate softens. Stir until smooth.

Assemble

  • Moisten the cake with Kirsch.
  • Add the cherry pie filling into the indent. Pour over a layer of ganache to cover the cherries.
  • Refrigerate the cake to set for 6 hours / overnight until the ganache is firm.
  • Dust the top with cocoa powder and garnish with fresh cherries, mint, edible flowers etc.

Video

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