Tag: Recipes

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
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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 minutes
Cook Time 45 minutes
Cooling & Setting time 6 hours
Total Time 7 hours 15 minutes
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 Raspberry Chocolate Cake… The absolute joy of pretty desserts!

Eggless Raspberry Chocolate Cake… The joy of small desserts! An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful quite delightful. The raspberries were quite special here though you can always use strawberries if you like.

It’s not often I use fresh raspberries. When I do, I like to make it special just like this no gelatine, vegetarian pistachio panna cotta below topped with a raspberry compote, or then the petite dessert cake I’m sharing today.

I had a small batch of the freshest raspberries and the colour just had me so inspired that I had to make something pretty, something colorful, and of course something preferably with chocolate as soon as possible. Why chocolate? It’s one of my most favourite ingredients to play with, one that pairs beautifully with any red berries! I’ve even written a cookbook on chocolate, published by Penguin.

This pretty little cake seems perfect for Spring. Raspberries are very very perishable here, so the Eggless Raspberry Chocolate Cake was what I made in a hurry. It’s another small dessert added to my repertoire of petite colourful desserts, something I absolutely love creating!

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!

Spring desserts
Eggless Desserts
Desserts with Berries
Small Cakes
Chocolate Desserts

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Eggless Raspberry Chocolate Cake

An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful delightful. The raspberries were quite special here though you can always use strawberries if you like. Makes 4 small cakes.
Course Dessert
Cuisine American, British
Keyword agar agar, baking, cake, chocolate, eggfree, eggless, eggless baking, fruit, homemade, raspberries, strawberries, sweet, vegetarian
Prep Time 1 hour
12 hours
Total Time 13 hours
Servings 8 people

Ingredients

Eggless chocolate sponges (makes four 4″ cakes)

  • 105 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 10 g cocoa powder
  • 75 g all purpose flour/maida

125g fresh raspberries

Chocolate ganache

  • 200 g cream 25% fat
  • 160 g 54% dark chocolate chopped

Mascarpone filling

  • 200 g cream 25% fat
  • 2 tsp agar agar
  • 20 g sugar (to taste}
  • 100 g white chocolate chopped
  • 200 g mascarpone

Instructions

Eggless chocolate sponges

  • Preheat the oven to 180C. Line the base of four 4″ dessert rings tin with foil and the sides with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Divide the batter between the tins.
  • Bake for 15-17 minutes, until the tester comes out clean. Cool completely, then trim the tops.

Chocolate ganache

  • Heat the cream and add the chocolate to it. Cover until chocolate melts, then stir until smooth.

Mascarpone filling

  • Whisk the cream and agar agar in a saucepan and simmer over low heat for 2-3 minutes stirring often to activate the agar agar. Alternatively, this can be done in the microwave in 30 second bursts.
  • Pour over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Whisk in the mascarpone just before you need to do the filling.

Assemble

  • Secure an acetate sheet snugly around the eggless chocolate sponge.
  • Pour over the chocolate ganache, approx 100g per cake. Place it in the freezer for about 30 minutes until firm.
  • Scatter over a layer of fresh raspberries., about 15-16 per cake.
  • Top the berries with the mascarpone cream, approx 125g per cake.
  • Place in the freezer for 4-5 hours until frozen, peel off the acetate sheet and leave to set in the fridge overnight.
  • Top with melted chocolate ganache if desired. Garnish with fresh berries.

Video

So Delicious! 10 Eggless Spring Desserts almost too pretty to eat. Make them now…

So Delicious! 10 Eggless Spring Desserts almost too pretty to eat, so refreshing, so fun! That favourite time of the year where there’s new energy everywhere … new leaves, buds, shoots, nests being made, baby birds fluttering around; the world is literally born again!

Hello Spring! It’s only late February and this year Spring has arrived too early, the temperatures already hitting an astonishing 30C. It’s been the hottest February in decades yet somehow it’s a sign of the times with unpredictable weather. The mulberry tree is already showing fruit, and the festival of colour Holi is around the corner.

Staying in tune with the weather, here are some pretty and pretty refreshing desserts for this time of the year. They are eggless, they are simple and they have light, fresh appeal! These are charming, colourful desserts that find their way to our table over and over again. Hopefully they will keep you charmed too, make you happy!

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!

More SPRING recipes
More EGGLESS desserts
More FRUIT BASED recipes here

Eggless Strawberry Charlotte Cake
As delicious as it is pretty! Light buttery addictive eggless homemade lady fingers build up the sides, a spiral baked of the same dough make the base. The filling is a silky smooth cream in two flavours, strawberry and vanilla bean, separated by a layer of fresh strawberries. It's a special cake, quite irresistible.
Check out this recipe
Eggless Baked Lime Curd White Chocolate Pudding
Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have you hooked.
Check out this recipe
Eggless Strawberry Love Cake
This is a cavity cake filled with everything that screams love – the most perfect strawberries, luscious dark chocolate cream, then an indulgent vanilla bean cream, all wrapped in a mandarin flavoured eggless sponge.
Check out this recipe
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. 
Check out this recipe
Eggless Strawberry Fraisier Dessert Box
The one bowl, simple eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good!
Check out this recipe
Eggless Lime Curd Trifles
When life gives you limes {or lemons}, you just have to make these! Also, the eggless lime curd is just amazing!
Check out this recipe
Eggless Strawberry Orange Tart Cake
A delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! It's now officially the season I love most where luscious strawberries paint the bazaar red, and the best oranges are here too. I'm back to making my favourite bake, a cake in my new tart tin, and I'm loving it. The cake is as simple as can be. A one bowl, part wholegrain eggless sponge to which I added orange zest. I loved the natural orange hue the cake took on. 
Check out this recipe
Vegan Rose Coconut Pudding
A light, refreshing vegan jelly pudding perfect for spring and summer. With just 4 ingredients, this wobbly pudding is as simple as it is delicious!
Check out this recipe
Eggless Strawberry Curd & Cream Trifles
When strawberries are in season, there's always room for dessert, especially desserts as fun as these!
Check out this recipe
Strawberry Matcha Cheesecake Tart
A really quick, simple, delicious dessert where the name literally takes longer to say than the time it takes to put the tart together
Check out this recipe

3 Ingredient Most Delicious Chocolate Pudding … old school comfort

3 Ingredient Chocolate Pudding… Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding.

This eggless pudding ticks off all the boxes. It uses simple pantry ingredients, is gluten-free, has no added sugar, cooks quickly on the stove top and needs just a few hours to set, so is a great make ahead option too.

It’s also delicious served warm, so win win, you can enjoy it as a great winter pudding too. Do make sure to use a good quality couverture chocolate to enjoy the depth of this dessert.

More PUDDING recipes

More CHOCOLATE desserts

More COMFORT FOOD

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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3 Ingredient Chocolate Pudding

Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding.
Course Dessert
Cuisine American, British
Keyword chocolate, dessert, eggfree, eggless, gluten free, no bake, nobake, one bowl, pudding, stovetop, sweet, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 15 minutes
Servings 3 people

Ingredients

  • 350 g low fat milk
  • 150 g 46% dark couverture chocolate chopped
  • 3 tbsp cornflour

Instructions

  • Whisk all the ingredients in a heavy bottom saucepan. Simmer, stirring constantly, until the pudding begins to thicken slightly like a custard. Take off the stove and whisk well. Let it cool for a short while, whisking on and off to prevent a skin from forming on the top. Pour into dessert glasses and refrigerate to set for 4-6 hours or overnight.
  • Dust the tops with cocoa powder and garnish with chocolate flakes, edible flowers etc.
  • Note: You can also whisk the milk and cornflour in a saucepan and simmer, stirring constantly, until it begins to thicken slightly. Take off heat and add in finely chopped chocolate. Stir until smooth.
  • Add ins: Instant coffee, cinnamon, orange zest, vanilla, garam masala, a dash of liqueur etc.

Video

Biscoff Banana Bread… if there’s one bread to bake now, this is it! #noeggs

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!

Sunday usually begins with baking my favourite eggless banana bread, and this time I gave it a Lotus Biscoff twist. Played around with ingredients yesterday what with a half jar of smooth Biscoff spread staring at me, and came up with the most amazing banana bread with deep caramel flavours.

My Eggless Whole-wheat Biscoff Banana Bread is very, very indulgent. It’s also very moist and satisfying. The simplest recipe ever, one bowl and hand mixed, this is a great breakfast, tiffin or snack option. Use oil instead of clarified butter/ghee and make this vegan since Biscoff is a vegan plant based product.

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!

If you’re looking for more inspiration of the Biscoff type, and I don’t blame you for that, I’ve got you covered! You can find a whole selection of reels on my Instagram handle at Passionate About Baking. I absolutely love making desserts with this delicious and addictive Lotus Biscoff spread and can offer you a delicious Biscoff dessert recipe for each day of the week! They’re all eggless recipes too. How’s that?

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 Whole-wheat Biscoff Banana Bread

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)
Course Appetiser, Breakfast, Dessert, Snack
Cuisine American
Keyword baking, Biscoff, cake, dessert, eggfree, eggless, eggless baking, homemade, one bowl, simple, sweet, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people

Ingredients

  • 80 g clarified butter/ghee melted
  • 100 g smooth Biscoff spread melted
  • 165 g 2 medium ripe bananas mashed well
  • 100 g castor sugar
  • 180 g whole wheat flour/aata
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/4 cup chocolate chips
  • To top
  • 3 broken up Biscoff biscuits & chocolate chips

Instructions

  • 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.

Video

Eggless Tiramisu Heart Cake … delicate, delicious ♥ cake for V Day!

Eggless Tiramisu Heart Cake … .. gentle, indulgent, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! It’s a heart cake like no other and literally screams pick me up and is quite perfect for V Day! One bite in and you’ll know what I mean!

The flavours inspired by the classic tiramisu, this eggless version leaves you wanting for more. With a base of an eggless coffee sponge, soaked with Kahlua & smothered in the smoothest set mascarpone cream with a surprise coffee cake heart at the centre, each bite is divine. This is my all time favourite kind of dessert!

Actually if you’ve been following my blog for a while, you will know that coffee in desserts is my favourite flavour ever. And if you are new, hello there, I absolutely love coffee. In desserts especially, I think coffee has immense possibilities and pairs beautifully with mascarpone, with chocolate, with coconut and Biscoff too. If you haven’t tried Biscoff, then you are definitely missing something!

Take my word for it, the Eggless Tiramisu Heart Cake is absolutely divine. It has a smaller heart insert, somewhat like an entremet that adds a really nice bite to the cake. That the hidden heart is also drizzled over with Kahlua just adds beautiful flavours to every spoonful. The smoothest mascarpone cream ever, sweetened gently with white couverture chocolate that smothers the cake is indulgent good. And yes, it’s heaven!

You need a little advance planning since the cake needs to set overnight. Other than that it’s quite a simple one bowl eggless cake. For the collar, I made folds on a mousse strip/acetate strip to snugly fit the heart. It took a little trial and error but once done it worked beautifully. You could probably set the cake in a heart mold if you like, else a silicon heart mold if you have one.

More COFFEE desserts

More BISCOFF desserts

Mascarpone recipe 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 Tiramisu Heart Cake

Gentle, indulgent, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! It's a heart cake like no other and literally screams pick me up and is quite perfect for V Day! One bite in and you'll know what I mean!
Makes a 6" heart cake
Course Dessert
Cuisine Italian
Keyword agar agar, baking, cake, coffee, cream, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, homemade, one bowl, sweet, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Time to set in freezer and fridge 12 hours
Total Time 13 hours
Servings 6 people

Ingredients

  • 105 g cultured buttermilk
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • Pinch of salt
  • 1/2 tsp instant coffee powder
  • 85 g all purpose flour/maida

Mascarpone filling

  • 200 g cream / 25% fat
  • 2 tsp agar agar
  • 20 g sugar (to taste}
  • 100 g white chocolate chopped
  • 200 g mascarpone
  • 25 g Kahlua {or a shot of strong coffee}

Cocoa powder to dust over

Instructions

Eggless coffee sponges

  • Preheat the oven to 180C. Line a 6″ and a 4″ heart mold/tin with foil/parchment and grease lightly.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Divide the batter between the tins {about 185g in the 6″ / 75g in the 4″ tin). Bake for 15-20 minutes, until the tester comes out clean. Cool completely, then trim the tops.

Mascarpone 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. Alternatively, this can be done in the microwave in 30 second bursts.
  • Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth.
  • Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness if required.

Assemble (see video}

  • Secure an acetate sheet snugly around the 6″ heart shaped coffee sponge.
  • Moisten with Kahlua/coffee. Pour over half the mascarpone filling. Place the 4″ sponge in the centre of the filling and very gently push in a little. Moisten the small sponge with kahlua/coffee, then pour the remaining filling over to cover it completely.
  • Place in the freezer for 3-4 hours until frozen, then gently peel off the acetate sheet. Leave to set in the fridge overnight.

Video

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