Tag: baking in India

The Prettiest Eggless Saffron Pistachio Cupcakes with Saffron Buttercream .. you’ll love these

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream … for that time of the year when I suddenly want to sprinkle saffron on everything, go festive on desserts. Not sure whether it’s the weather cooling down or perhaps the onset of the festive season, I absolutely love saffron on everything sweet. Add in some nuts and rose petals, I’m in my happy place!

Made eggless saffron pistachio cupcakes one morning, and alongside a batch of fresh sweet butter. The butter was delicious, so my next thought was obviously a buttercream with saffron to tie in the festive flavours.. Seemed to be just the thing since the cupcakes had no butter!

The mix done and the tray lined with cupcake liners, yet the little demitasse coffee cups on the counter distracted me. Soon enough I was ladling batter into the little cups of every size literally making CUP-CAKES! They happily turned out really well, and the saffron was so luxurious in there, so calming.

The delicately spiced saffron buttercream just brought everything together really well. If buttercream is not your thing, try a saffron mascarpone. I’ve made a batch earlier with mascarpone and that was beautiful too, silky and luxurious!

You can find more EGGLESS recipes here!

You can find recipes with SAFFRON here.

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Eggless Saffron Pistachio Cupcakes with Saffron Buttercream

These Eggless Saffron Pistachio Cupcakes with Saffron Buttercream seem the perfect thing to celebrate the onset of the festive season. They come together in minutes, and the star is the frosting. saffron with pistachios adds luxury to these delicious cupcakes, the rose petals adding beauty.
Keyword baking, dessert, eggless, homemade, sweet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 cupcakes

Ingredients

Dry mix

  • 110 g all purpose flour/maida
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 1 pinch saffron generous
  • 2-3 tbsp pistachios chopped

Wet mix

  • 120 g Greek yogurt {or hung/thick yogurt}
  • 75 g vanilla sugar {or plain}
  • 50 ml light olive oil
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar

Saffron Buttercream

  • 100 g unsalted butter room temperature
  • 100 g icing sugar
  • 1-2 tbsp cream {Amul}
  • Few strands saffron, pistachio slivers & rose petals to garnish

Instructions

Eggless 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 Greek yogurt and sugar with an electric hand blender until smooth, then whisk in the olive oil, baking soda and apple cider vinegar.
  • Stand for 5 minutes, then fold in the dry mix.
  • 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 icing sugar and stir in, then beat until mixed in, followed by the cream. Gently stir in the saffron. 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.

Quick No Yeast Garlic Pizza, or just ‘simple quick no- planning required’ pizza.

No Yeast Garlic Pizza … the simplest and one of the most quick pizzas I’ve ever made, and I’ve made a few! This one is part wholegrain, requires no yeast and therefore barely any proofing/rising time!

I’ve had a ton of no yeast pizza dough requests in the past month. With pantry supplies like yeast running thin as we stay under #lockdown, ordering in currently not the most popular choice. Also, I do know that for some taming yeast is not always easy. It was frightening for me when I first used yeast years ago.

This Cheesy Garlic, Walnut & Rosemary Soda Bread above is another quick ‘No Yeast’ bread I recently shared. Breads like these are great for beginners, as also great if you don’t have the time to go through a lengthy process, or simply just don’t have the luxury of time to wait for the dough to proof.

Limited time on hand to experiment and kids at home definitely needs a quick pizza recipe. It tasted as good as it looks and was ready in next to no time.

Since I’ve baked for years, I always have yeast on hand, still do. My current sourdough obsession has seen me feeding starters and trying to figure out wild yeast.

However, I’d completely forgotten the ease of a ‘simple quick no- planning required’ pizza.

We really enjoyed this a few days ago and received so many requests for the recipe when I shared it in stories on Instagram. Sharing the recipe for all those of you who messaged me there, and for you too.

I’ve included my way to a pizza sauce too, even though there are a million ways to get there. Also a quick vinegared chili recipe to top your pizza with if you don’t have jalapenos on hand. I prefer these to the jarred jalapenos in any case.

I also sometimes do these really quick mini pizza bites and am torn between which is more fun, the large pizza or these little babies!

And of course, this cast iron wok to bake pizza in has been my best buy from @amazonindia #NOTSPONSORED. I love the cast iron pan to bits as it goes easily from the stove top to the oven. I use it for just about everything. Brownie cookie tarts, mini stove top pizza bites, stir fried veggies, browned onions, oven roasted okra from Ottolenghi, fried chicken… You name it, it’s in my pan!

I hope you are keeping well. We’re in this together and that’s the only thing that keeps us going. Take care! #staysafe#stayhome

Catch me on Instagram if you’re there. 

Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

Cast Iron Skillet – Link here

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No Yeast QUICK Garlic Pizza

No Yeast Garlic Pizza ... the simplest and one of the quickest pizzas I've ever made! It's part wholegrain, requires no yeast and therefore no proofing/rising time! Also in notes, an oven roasted tomato pizza sauce if you're looking for inspiration. 1 X 12-14" pizza
Keyword eggless, homemade
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 people

Ingredients

  • 1 cup all purpose flour {maida}
  • 1/2 cup whole wheat flour/aata
  • 1/2 cup quick cooking oats
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 4 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 3/4 -1 cup Water

Instructions

  • Place everything but the water in bowl of stand mixer {or in a large bowl} and mix evenly. Add about 3/4 cup water, and begin kneading to bring together a soft and elastic dough. Add more water as required. I kneaded it for about 7 minutes in my stand mixer.
  • Turn into a lightly oiled bowl and form a smooth ball. Cover with a damp cloth and rest for 20-30 minutes.
  • Preheat the oven to 220C/200C if using a tray
  • Roll out to about a 12" circle. I placed the ball of dough into my 12" cast iron skillet (parchmen lined) and gently pushed it outwards with my fingertips to make the base, pushing slightly up at the edges. Drizzle with a tbsp of extra virgin olive oil and bake the base for about 20 minutes.
  • Top with your favourite pizza sauce, toppings of your choice, then scatter over grated mozzarella.
  • Return to oven and bake for about 15-20 minutes until the top is lightly coloured and the cheese melted.

Toppings

  • I blanched cauliflower and broccoli florets for 2 minutes and drained. Used them with sliced onions as topping since that is all I had on hand. Once baked, scatter over vinegared fresh chilies.

Oven roasted tomato pizza sauce

  • Half the tomatoes and put them facing upwards into a baking dish {I do a large batch}. Add cloves of washed unpeeled garlic, sprigs of fresh rosemary {or dried}, sliced onions. Drizzle over with extra virgin olive oil, Himalayan pink salt & pepper. Since these are local tomatoes from my little patch, they are quite watery. I covered the baking dish with foil and slow cooked them for an hour. {I normally do this while the oven is preheating for sourdough bread}. Once cool, remove the skins of the tomatoes and cloves and reduce the sauce on the stove top, breaking the tomatoes with the back of the spoon as you go. If your tomatoes are plum or roma, you could skip this step. We are looking for a chunky sauce which isn't watery. Cool and store refrigerated in a glass jar.

Salted Caramel Layered Cake … indulgent & how!

Salted Caramel Layered Cake… a small break from chocolate and the cake turned out everything I expected it to be. Rich, luscious, creamy, satisfying; in one word INDULGENT!

New research has revealed that there is a scientific reason you can’t stop eating salted caramel, and no, it’s not just because you’re greedy. …{read more}

As I’ve said before, it’s always dangerous to have a batch of salted caramel ready. Ooooh the things that can happen but I’m not complaining. The flavours in this cake were intensely salted caramel & very enjoyable.

The Salted Caramel Layered Cake is a great departure from chocolate and is addictively good! Make it a day ahead so the flavours mature well. Also, it’s worth paying attention to the drip of salted caramel on the frosting. It should be at room temperature and pourable.

The taste of the cake improves as it sits, yet the only drawback is that it gets over too soon!

Pretty too, thanks to the drizzle of salted caramel & the prettiest edible flower that @sugardaddybakes made. It just finished off the cake so well!

Catch me on Instagram if you’re there. 

Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

 

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Salted Caramel Layered Cake ... indulgent & how!

The flavours in this cake were intensely salted caramel & very enjoyable. The Salted Caramel Layered Cake a great departure from chocolate and is addictively good!
Keyword baking, dessert, homemade, sweet
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 4 hours 5 minutes
Servings 6 people

Ingredients

Caramel Cake

  • 2 x 8" cakes
  • 2 1/4 cups all purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 light olive oil
  • 1 cup brown sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla
  • 1 sceaped vanilla bean
  • 1/2 cup caramel
  • 1 cup buttermilk room temperature

Filling & base coat

  • 250 g whipping cream chilled
  • 100 g unsalted butter room temperature
  • 50 g icing sugar
  • 100 g mascarpone cream room temperature
  • 50 g caramel room temperature

Salted Caramel Whipped Frosting

  • 200 g whipping cream chilled milk
  • 50 g caramel room temperature
  • 75-100 g icing sugar
  • 100 g mascarpone room temperature

Instructions

Caramel cakes 2 X 8" cakes

  • Preheat the oven to 180C. Line the base & sides with parchment.
  • In a bowl, stir together flour, salt, baking powder & baking soda. Reserve.
  • In a stand mixer with paddle attachment, whisk butter & sugar until fluffy. Whisk in oil, then add eggs one by one, followed by the scraped vanilla bean and extract, then finally the salted caramel.
  • In 3 alternative lots, on lowest setting, fold in the flour mix & buttermilk, 1/3 rd at a time, ending with the buttermilk.
  • Divide between the 2 tins, and bake for about 30-35 minutes, until tester comes out clean.
  • Remove to cooling racks, and take out of tins. Cool completely on racks, then slice each into 2.

Filling and crumb coat

  • Whip the cream and butter with the icing sugar until stiff.
  • Whip in the salted caramel, then the mascarpone until just blended & smooth. Don't overmix.

Caramel Whipped Frosting

  • Whip the cream with the icing sugar until stiff.
  • Whip in the salted caramel, then the mascarpone just until mixed through. Don't overmix.

Assemble

  • Sandwich the layers with 1/4 th of the filling, using the last 1/4 for the crumb coat. Cover and chill for an hour, or overnight.
  • Frost the cake with the Salted Caramel Whipped Frosting, and pour any remaining salted caramel over the edges. Make sure the salted caramel is at room temperature and pourable.

Wholegrain Espresso Chocolate Tart

Wholegrain Espresso Chocolate Tart … because for me no celebration is complete without a hint of coffee! This is a simple tart. Also it’s a 100% wholegrain, eggless & delicious. Luxurious to put it mildly!

Sometimes the simplest of flavours taste best in dessert. For someone like me, this is where comfort food meets sensual smooth dessert. Mascarpone & coffee, or rather espresso, are great together. I have a homemade mascarpone recipe on the blog if you like. It’s very very simple to make at home & uses just 2 ingredients.

Use an instant coffee instead of espresso powder, your favourite shell recipe if you like, else a biscuit base but make this, you must!

This Wholegrain Espresso Chocolate Tart shell is an adaptation of the eggless gingerbread man I made a few days ago. I’ve been playing with that recipe which has all the goodness of wholewheat flour, coconut sugar, honey, crystallized ginger & my favourite ingredient, clarified /ghee! What’s not to love!

And of course I had the most fun piping these free hand christmas trees with melted chocolate, then adding little dragees to them. Picked up a few dragees from Michaels in NY in November this year. Just makes me so happy to use them! Took me back to years ago when stuff like this was a regular every Christmas!

I also baked up loads of cookies a few days ago, an eggless fruit cake too. I loved the shortbread & linzer I made, one cookie dough that works for both. Will share that soon!

Sharing the Wholegrain Espresso Chocolate Tart recipe today, blogging after quite long, all for the love of coffee! I’ll hopefully try & get more regular on the blog too. Thank you for being so patient.

I’m spending a lot of time on Instagram these days. Are you there? Please tag me on passionateaboutbaking on Instagram if you try any recipe, or follow me if you like! I’d love to connect with you.

Have a great holiday season!

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Wholegrain Espresso Chocolate Tart

Wholegrain Espresso Chocolate Tart is a simple tart. Also it's 100% wholegrain, eggless & delicious. Use an instant coffee instead of espresso powder, your favourite shell recipe if you like, else a biscuit base but make this, you must! Serves 6-8
Keyword baking, chocolate, coffee, dessert, eggless, homemade, sweet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

Tart Base

  • 1/4 cup coconut sugar
  • 1/4 cup + 2 tbsp softened ghee
  • 1 tsp espresso powder
  • Pinch salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup whole wheat flour {atta}
  • 2 tbsp honey
  • 2-3 tbsp cream

Mascarpone Espresso Filling

  • 200 g mascarpone
  • 100 Amul cream
  • 30 g coconut sugar
  • 1 tbsp espresso powder

Chocolate Espresso Topping

  • 100 g 72% dark chocolate room temperature
  • 150 g Amul cream
  • 2 tbsp honey
  • 1 tsp espresso powder

Garnish

  • 50 g chocolate for trees

Instructions

Tart Base

  • Preheat oven to 180C
  • Line the base of a 13.75" by 4.325" rectangular fluted removable bottom tart mold with a strip of parchment.
  • Place the clarified butter/ghee & coconut sugar in bowl of stand mixer and whisk until smooth. Add the espresso powder, salt and baking soda. Whisk.
  • Now add the whole wheat flour and mix on low until just combined. Drizzle over the honey, then add just enough cream to bring the base together. The dough should hold when pinched between the fingertips.
  • Push into the tart tin, building up the sides first, then firmly pat into base.
  • Bake for 12-15 minutes until firm to touch. Cool completely before filling.
  • {Tart shell can be made a day before}

Mascarpone Espresso Filling

  • Place all ingredients in a large bowl and whisk/beat until smooth. Don't overbeat. We're looking for a thick filling that holds well.

Chocolate Espresso Topping

  • Heat the cream in a large bowl for a minute.
  • Add the chocolate and leave to stand for a little while until the chocolate melts, 10-15 minutes.
  • Add the honey & espresso powder and stir until smooth. Cool.
  • Assemble tart by filling the shell with the mascarpone espresso cream. Spread it evenly, then top with the chocolate espresso.
  • Garnish as desired with melted chocolate shapes. Slice & serve in winter, chill for about an hour in summer.

Eggless Almond Mango Protein Cake with a whipped mango frosting

Eggless Almond Mango Protein Cake. It’s summer and summer screams mangoes. I’m having the time of my life working in the kitchen with mangoes. Made this eggless mango almond cake a while ago topped with a luscious mango cream and freshly diced mangoes.

May I say it was most delicious? It certainly was that and more. The cake is a satisfying mango almond sponge, dense and moist, high protein too. Once again a simple recipe = dry mix + wet mix.

I’m having quite a fun time experimenting with eggless versions of cakes, and an even better time sharing them. Seems to be breathing new life into the blog, Instagram and generally more motivation for everyday.

It’s tough enough to bake when the temperatures are soaring, and lethargy all but sets in. I wake up every morning with a long list of thing to accomplish, much like conquering Mount Everest. By 10am, the incessant heat hits you, and lays all good plans to rest.

On days like this it is mangoes that are a savior. Bright yellow, enticing, tempting, motivating and calling my name, they get me to really start playing with pots and pans. This Eggless Almond Mango Protein Cake is the result of one such day, and a happy result that.

I’ve used a ton of mangoes this year and the last year as well, so I have a whole load of recipes to share. I’ll get there one at a time. For now, please do make this tropical delight which I have made a few times.

It’s simple, it’s vibrant and it looks really pretty. The frosting took all of 5 minutes and it’s just the colours that bring it alive! I’ve added a video of one without the protein powder too just in case you’d rather try that!

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Eggless Almond Mango Protein Cake with a whipped mango frosting

Eggless Almond Mango Protein Cake. A most delicious & satisfying tropical mango almond sponge, dense and moist, high protein too. The topping makes it even more delicious, festive too. Once again a simple recipe = dry mix + wet mix.
Keyword baking, dessert, eggless, fruit, homemade, sweet
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

Wet Mix

  • 3/4 cup store bought yogurt
  • 3/4 cup raw sugar/boora or powdered sugar
  • 1/4 cup clarified butter {ghee} melted, cool
  • 1/4 cup milk {– 1 tbsp} room temperature

Dry Mix

  • 1 cup plain flour/maida
  • 1/2 cup almond meal 45g
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch salt
  • 1 tsp vanilla extract
  • 1/3 cup mango protein powder

Whipped Mango Frosting

  • 1 cup mascarpone cream, chilled
  • 1/4 cup icing sugar
  • 2 tbsp mango protein powder

Instructions

Mango Almond Protein Cake

  • Preheat the oven to 180C. Line a round 8" baking tin with a 3" ring insert with parchment paper. Grease and flour the insert.
  • Whisk together the dry ingredients in a bowl to mix well. Alternatively, sift if you like. Reserve.
  • In another large bowl, whisk together the yogurt and sugar. Leave to stand for about 15-20 minutes. Whisk in melted, cool ghee, milk and vanilla extract.
  • Gently stir in the dry mix in 4-5 lots, mixing well each time.
  • Transfer to the lined 8" baking tin with a 3" ring insert.
  • Bake for 45-50 minutes, until tester comes out clean. Cool in tin for 5 minutes, then gently turn out onto rack, and cool completely

Whipped Mango Frosting

  • Gently whisk all ingredients until smooth, yet firm. Don’t over whisk as we don’t want to break down the thickness. Taste and adjust sweetness.
  • Top the cooled cake with this, and scatter over diced fresh mangoes, fresh mint & rose petals.

Chocolate Garam Masala Cake with Garam Masala Orange Vanilla Whipped Frosting …& Garam Masala Gingerbread House #GetSmartWithAlexa

Chocolate Garam Masala Cake with Garam Masala Orange Vanilla Whipped Frosting and Garam Masala Gingerbread House. The holiday season always gets me into a fast track mode of baking. Of late I have been getting numerous requests both on the blog and on social media for baking recipes, especially cakes and cookies that don’t use eggs.

So, I decided to make a fun Christmas bake and tried to go eggless. After much thought, I figured a chocolate cake might be a good place to begin. Do you know how to make life simpler when you have a million and more things to do?


SIMPLE! Turn to the Echo Spot {or Alexa} of course! Since I had so much more to do that morning, I let Alexa find an eggless chocolate cake recipe for me. #GetSmartWithAlexa… and this is what I got!!

From asking Alexa for an eggless chocolate cake recipe, to deciding what to make, I took about 30 minutes. That included quickly checking the pantry, reading out a list which was quickly jotted down by the smart device.

Amazingly enough, on asking it to shop the list, it got onto Amazon and scanned the store for items I needed. Alexa first looked up Prime listed items, just what I always do. I was sorted. Coconut sugar, flour, cocoa powder, parchment paper!

The cake was soon in the oven, from this recipe for an Eggless Chocolate Cake found by Alexa. I made  a few changes of course which is quintessential me. I added garam masala to spice the cake, used some whole wheat flour, coconut sugar instead of normal, and threw in a handful of chopped walnuts! The Echo Spot has a snappy digital touchscreen that works great in the kitchen. Simple to figure out and most handy too.

The timer was set, songs were played, the timer went off, cake was done! What a breeze!

And then, what’s Christmas without carols. Good old Alexa belted out some of my favourite Christmas music that is making our home so warm and fun this holiday season. White Christmas , Hallelujah, Last Christmas, Joy to the World, It’s beginning to look a lot like Christmas, This Christmas, I’ll be home for Christmas. Thanks to the touch screen, I constantly replayed Hallelujah till I knew every lyric by heart ... 

I worked the poor Echo Spot to the bone! Decided to get the sourdough going as well, which meant a second timer as it needed to be proofed for 2 hours. Loved how easy this is to do, and so clear on the screen. I even named this  timer ♥! Multiple timers are the best thing ever!

That barely took any time, so I decided to make an eggless version of my own Christmas Wholewheat Gingerbread Cookies for good measure. Turn to Alexa for substitutes/alternative ingredients.   “Alexa, what is a substitute for eggs in baking?

Such a great resource, and SO CONVENIENT especially when you are knee deep in batter! So much you can ask too. Spot on!

“Alexa, how many calories in a banana?”
“Alexa, add atta to my shopping list.”
“Alexa, can you buy chocolate chips on Amazon?”

Also leaves you time for so much more.  Like adding a sweet gingerbread house to top my cake!

Think of how handy this little device can be! Packs quite a punch …and is happy to sing all the time too! Whaaaaaat???

I decided to push my luck further. Since I’ve been baking for years, I’ve done some complicated baking, so more often than never, my recipes are in grams. Cut to now, some people have limited time, want hassle free quick to make recipes.

I jotted down the recipe telling Alexa what I was doing, then remembered later that might as well ask Alexa to convert it to cup measures! So here you go, an eggless Christmas Garam Masala Gingerbread recipe! #AskAlexa

Oh and if you’d like to know about the frosting, it’s a whipped cream Filling & frosting and you should try it for sure. I added orange extract, a scraped vanilla bean and 1 tsp of garam masala with about 3-4 tbsp icing sugar to a cup of whipping cream. The flavours screamed Christmas!

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Chocolate Garam Masala Cake with Garam Masala Orange Vanilla Whipped Frosting ...& Garam Masala Gingerbread House #GetSmartWithAlexa

These 100% Whole Wheat Garam Masala Gingerbread Men bring cheer to the cookie platter and make for great gifts. They are crisp, sweet, spicy and keep well in an airtight container for 1-2 weeks in a cool place. Garam Masala adds great unexpected addictive flavour to these!
Keyword baking, chocolate, dessert, eggless, homemade, sweet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30 cookies

Ingredients

  • 1 cup whole wheat flour/aata
  • 1/2 tsp baking soda
  • pinch salt
  • 1 tsp garam masala powder
  • 1 tsp cinnamon powder
  • 1/2 cup ghee/room temperature
  • 1/2 cup, scant brown sugar
  • 3-4 tsp Greek yogurt as required to bring the dough together

Instructions

  • Preheat the oven to 170 degrees C. Line 2 cookie sheets with parchment paper.
  • Sift the whole wheat flour, garam masala powder, baking soda, cinnamon and salt.
  • In the bowl of a food processor, add the flour mix to the clarified butter & pulse briefly to mix.
  • Tip in the sugar, pulse. Then add the Greek yogurt, a spoon at a time, and pulse briefly to make a firm yet pliable dough. Allow to rest for 30 minutes wrapped in cling wrap.
  • Roll out to ¼” thickness & cut with desired cookie cutters.
  • Bake for 12-15 minutes till they smell done and the edges start turning golden-brown.
  • Cool on cookie racks.
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