eggless mango cake Archives - Passionate About Baking

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

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

Cook Time 45

Cooling & Setting time 6

Total Time 7 15

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 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!

Find more MANGO recipes here
More EGGLESS recipes here
A load of recipes with SAFFRON
More TRES LECHES recipes here

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

Cook Time 35

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

Eggless Mango Cream Dessert Boxes that are actually delicious ♥

Best Eggless Mango Cream Dessert Box… What is the best thing about the hot Indian summer? A never ending supply of mangoes, and of course inspiration to create desserts around the king of fruits. Desserts in glasses or boxes are fascinating because of the visual delight they offer, and this eggless mango cream dessert box is everything! I could eat this dessert all summer long.

There’s something utterly charming about desserts in boxes or rather dessert boxes. I love that so much goodness can be neatly layered in them, they show the dessert off well and they are so easily transportable, don’t you think? Dessert boxes make the perfect gift while the lid keeps the dessert fresh and moist. Wrap around a pretty ribbon with a little tag and it screams delicious edible gift! Now who wouldn’t like to dive into this Eggless Mango Cream Dessert Box?

There’s also something irresistible about mango desserts and every summer I make different ones. The mango season is always impatiently awaited here on the Indian subcontinent where the local bazaar is lined with carts overflowing with the fruit. It is easily our favourite summer fruit, the most popular one and isn’t referred to as the King of Fruits in India for no reason! I’ve added the Mango Cream Dessert Box to the list of my favourite summer desserts.

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, but please do try it. Desserts like this make summer so worthwhile!

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 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.

Course Dessert

Cuisine American, British

Keyword agar agar, baking, dessert, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, Indian dessert cake, mangoes, simple, summer dessert, sweet, tropical, vegetarian

Prep Time 30

Cook Time 30

1 hour 2

Servings 1 person

Ingredients

Eggless sponge {two 6" sponges}

105 g buttermilk
15 g oil
15 g clarified butter/ghee melted, cooled
50 g castor sugar
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp apple cider vinegar
Pinch salt
1/4 tsp vanilla extract
25 g whole wheat flour/aata
60 g plain flour /maida

Stabilized vanilla cream

250 g Amul Fresh cream 25% fat cream
1.5 tbsp cornflour
1 tsp agar agar
2 tbsp castor sugar
1/2 tsp vanilla extract
1 tbsp clarified butter/ghee

Eggless mango curd

150 g mango puree strained
25 g castor sugar
1 tsp cornflour
1 tbsp clarified butter/ghee

Instructions

Eggless vanilla sponge

Preheat the oven to 180C. Line two 6″ tins {round or square} with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Divide between the tins (approx 130g each), spread uniformly and bake for 15-20 minutes, until the tester comes out clean. These are flat 1 cm cakes that are perfect for layering the dessert box.
Cool in tin for 10 minutes, then cool completely on the rack. Gently trim the tops and stamp out 4″ squares using the dessert box as a guide.

Eggless mango curd

Whisk together the mango puree, sugar and cornflour sugar in a saucepan and simmer over low heat for 4-5 minutes, stirring constantly.
Once slightly thickened, take off heat and whisk in the clarified butter/ ghee.
Cool.

Stabilized vanilla 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

Line the base of the dessert box with a layer of cake.
Pipe over a layer of cream.
Top the cream with a layer of diced fresh mango and drizzle mango curd over it.
Top with the second layer of sponge, press gently into place, and cover with cream., flattening the cream flush with the edges of the box.
Refrigerate for about an hour for the flavours to mature or overnight.

Tag: eggless mango cake

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