Biscoff Banana Bread … eggless, wholewheat, one bowl, fuss free and just so delicious, you must bake this soon! It might not look very pretty and banana breads generally don’t, but the taste, OH MY! This is the most addictive one I’ve baked yet, and I’ve baked many!
Dare I also say dessert? Yes, that too! I love to reheat thick slices, 15-30 seconds in the microwave, and serve them with a drizzle of melted Biscoff or a scoop of good quality vanilla ice cream! Enjoy!
Eggless, wholewheat, one bowl, fuss free and just so delicious, you must bake this soon. It might not look very pretty but OH MY! This is the most addictive one I've baked yet.Makes 1 loaf (750g approx)
Preheat the oven to 180C. Line a 8″x4″ loaf tin with baking parchment.
Add the ingredients to a large bowl and stir lightly to combine until just mixed.
Transfer to the prepared loaf tin and bake for 40-45 minutes/until the tester comes out clean, tenting the top after 14 minutes to stop it from overbrowning.
Eggless Nobake Mango Cheesecake… Hello mango season, my favourite season of all! Summer arrived almost overnight this year, the temperatures hitting 40C already, spring long gone. Incessantly hot as the weather might be, there’s always plenty to look forward to in summer on the subcontinent, mangoes of course on top of the list. That’s the Indian summer for you!
I absolutely love creating desserts with fruits in season, and I think mango might well be on top of my list! What you see above are just a few of what I made last the last season, all eggless and all refreshingly delicious. Well as you can see, the king of fruits is most certainly very inspiring indeed! You can find most of these recipes either on the blog or on my recipe feed @pabrecipes on Instagram.
Mangoes made me do it!
This no bake, eggless, no gelatinecheesecake celebrates the best summer has to offer, nature is currently a riot of colours. The local roses/desi gulab are in full bloom, the jasmine and frangipani/champakali too. My mint is running riot, overflowing the flowerbeds, and so is my imagination. Ha, ha!
The cheesecake is hand mixed and quick, the batter set with agar agar which keeps the dessert vegetarian, the jelly is from scratch too. I’ve added a dash of yuzu lime extract and lime juice to the batter. The hint of lime really lifts the taste. Add the zest of lime to the cream if you don’t have extract {perhaps strain the cream after steeping it}, but do try this. Hopefully we’ll have more mango desserts come in as the season picks up. I love making this in cognac glasses too, skipping the biscuit base!
Do tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Nobake Mango Cheesecake… Hello mango season, my favourite season of all! Summer arrived almost overnight this year, the temperatures hitting 40C already, spring long gone. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature is currently a riot of colours.Makes a 6" Cheesecake
Course Dessert
Cuisine American
Keyword agar agar, cake, cheesecake, dessert, eggless, eggless cake, fruit, mangoes, no bake, nobake, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 30 minutesminutes
10 minutesminutes
Servings 6people
Ingredients
Biscuit base
125gDigestive biscuits
50gclarified butter/ gheesoftened
Cheesecake filling
200gcream cheeseroom temperature, whisked until smooth
185gAmul Fresh cream / 20% fat cream
65gcastor sugar {to taste}
1.5tspagar agar
Juice of 1/2 lime
Lime extract
100gwhite chocolatechopped
150-175gdiced mango
Mango Jelly
75gmango puree
175gwater
25-30gsugarto taste
3/4tspagar agar
Juice of 1/2 lime
1/4cupfinely diced mango
Instructions
Biscuit base
Place the digestive biscuits in a processor /ziploc bag and blend to a fine meal. Stir in melted clarified butter/ghee.
Press firmly into a 6″ dessert ring or loose bottom cake tin. Place in the freezer for about an hour until set.
Cheesecake filling
Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer for 2-3 minutes stirring often.
Pour this over the white chocolate and leave to stand until the chocolate melts. Add the lime juice & extract and whisk until smooth. Strain if desired.
Whisk the chocolate mix into the cream cheese just before you need it. Taste and adjust sweetness as desired. Use immediately.
Note: Make the filling after the base, so it’s pourable to allow it to spread uniformly.
Mango Jelly
Whisk the ingredients except the lime juice and mango together and sieve into a saucepan. Simmer for 4-5 minutes over very low heat to activate the agar agar, stirring often.
Add the lime juice and leave to cool to room temperature. The jelly can be reheated gently and cooled to pourable consistency before using. Stir in the diced mango just before pouring over.
Assemble {see Reel on @passionateaboutbaking}
Secure an acetate sheet around the biscuit base. Top with the diced mango cubes.
Pour over the cheesecake batter. Place in the freezer for an hour, top with the mango jelly and refrigerate to set overnight.
Video
The cheesecake is hand mixed and quick, the batter set with agar agar which keeps the dessert vegetarian, the jelly is from scratch too. I’ve added a dash of yuzu lime extract and lime juice to the batter. The hint of lime really lifts the taste. Add the zest of lime to the cream if you don’t have extract {perhaps strain the cream after steeping it}, but do try this. Hopefully we’ll have more mango desserts come in as the season picks up.
