Lotus Biscoff Ice Cream Shake … Deep, delicious, indulgent, comforting and oh-so-addictive, one sip down and you are transported to a happy place! I think it’s the charm and ease of sometimes using Biscoff in simple desserts which makes everything sooooo delicious.
As you can see, it’s difficult not to get inspired by this cookie butter. The more I use it, the more I enjoy creating with it. Yes it’s sweet but then petite or small portion desserts is what I do mostly. A little goes a long way. The desserts you see above are recipes I’ve created over time. All eggless, easily made vegan too because Lotus Biscoff is vegan or plant based. You can find them here or on Instagram.
This Lotus Biscoff ice cream shake is a 2 minute mood uplifter, a really quick dessert shake that is satisfying to the last drop. The cherry on the cake is the old fashioned swirl of whipped cream on top that adds the quintessential ice cream shake feel. After all, what s a shake without whipped cream, right? This cream whipper does the job beautifully!
You can play around with proportions, ingredients too. Throw in some instant coffee if you like, perhaps make it with a coffee or chocolate ice cream. Use a vegan ice cream and plant based milk to make this vegan quite easily since Biscoff is plant based. You’ve probably got the ingredients on hand already, so give this deliciousness a shot asap!
Add the 3 ingredients to a blender and process for 30 seconds until smooth. Pour into tall sundae glasses, top with whipped cream, a drizzle of melted Biscoff spread and serve immediately.
Quickest & Simple Homemade Barbeque Sauce … you never need to buy barbeque sauce again. Here’s a drop dead simple recipe, ready in under 5 minutes, infinitely customisable and pretty darned delicious. All you need is a bottle of tomato ketchup to begin with and the rest you add in as you desire.
You won’t see me sharing savoury recipes often on PAB, but truth be told, my heart belongs to savoury! Make that spices & savoury dishes though I use spices very often in desserts too! Garam masala, a quintessential India spice, mix in cakes and hot chocolate? Yes please!
This homemade barbeque sauce is something I make in a jiffy, often alongside as fries cook in the wok, or with chicken being grilled for sandwich etc. Sometimes I make a bigger batch and keep it for a week. It never lasts longer and is way better than any store bought barbeque sauce. You can make it sweeter, hotter, more pungent depending on your personal preference & it tastes really fresh.
I have always been fascinated by the charm of spices, shooting them, styling them, enjoying the visual appeal. Spices are some of my favourite things to buy after fresh produce, to have in the kitchen. I especially enjoy stocking a variety of red chilies, so there’s always something flavoursome and /or fiery on hand to throw in!
The add ins for the my homemade barbeque sauce are pretty staple and can be easily substituted to taste or with what you might have on hand. It’s a simple play of flavours – sweet, hot, smoky etc. and you can use a variety of chilies if you like. I especially like a touch of smoked chili, gochugaru being a hot favourite, smoked paprika being another.
Talking about the humble chili, can you imagine how much these sheep are enjoying red hot chilies! It was in 2016 on a local trip to Lakshman Sagar in Rajasthan, a boutique hotel on the fringes of the badlands of Rajasthan, that I took the picture at a local red chili processing unit. It was sheer luck to catch sight of the sheep head straight for chilies that had been left out to dry!
India is a fascinating country to travel across and I always always have a camera in hand, you never know what you might stumble across!
The sight when the flock of sheep descended upon the rows and rows of whole dried chillies at a local factory had me gobsmacked. It was honestly a very special moment, a fascinating story, a memory I love to share!
When food meets regional cuisine, it cooks up a charming new story each time not matter which part of the world you go to. India is no different, but it is much more complex. Every city surprises you with so much variety that regional cuisine takes up a new avatar.
As if that wasn’t enough, there was one more trip that was surreal, a trip to Karaikudi in the south of India. Karaikudi, the Land of Chettinad in the state of Tamil Nadu is steeped in history and is the most fascinating place ever.
I guess that explains why I’m smitten with spices and the colours of India! Let’s get back to this simple and finger-licking good homemade barbeque sauce …
My favourite add ins are garlic powder & smoked paprika to add depth of flavour. For a sweet kick, try brown sugar, jaggery powder or maple syrup/honey etc. Coconut sugar adds really nice, deep notes too if you have it on hand.
Add all the ingredients to a small saucepan and simmer for 3-4 minutes until the sugar melts in. Simmer a little longer if you want a thicker sauce. Alternatively, you can add more water to thin it down
Take off heat, taste and adjust seasoning. Cool and store in a lidded glass jar in the fridge.
Eggless Raspberry Dream Cake… delicious pairings that are just so perfect! An eggless sponge moistened with Cointreau is topped with the tart ruby red fresh raspberries that make the heart of this dessert. Finished off with an incredibly flavourful raspberry cream, this dream cake is quite indulgent & satisfying.
Take this Eggless Opera Cakefor example. I’ve made a version with eggs for a Daring Baker challenge several years ago. If you had told me to go eggless with it, I would have politely declined, not as much as giving it a second thought! Cut to now, that Eggless Opera Cake turned out to be one of my most fun creations, something that satisfied the baker and dessert maker in me no end.
Think desserts, think colour, think flavours, textures … and think prettiness! I think the very word dessert should offer ‘poetry’ on a platter, a dish that looks as pretty as it tastes! Those desserts above are an example of what I enjoy doing, the recipes shared either on this blog or on my recipe feed on Instagram at PAB Recipes as also this Eggless Raspberry Dream Cake below.
It’s another mouth watering tin cake box dessert inspired by the Eggless Mango Dream Cake I shared a few days ago. I’ve been a little occupied of late as I try and get my new kitchen studio up and running. It’ll hopefully be ready soon, so until then, dive right in to this dream cake deliciousness!
Do tag me on Instagram at Passionate About Baking if you make this Eggless Raspberry Dream Cake, or any other recipe from the blog. I’d love to see it!
An eggless chocolate sponge moistened with Cointreau is topped with tart ruby red fresh raspberries make the heart of this dessert. Finished off with an incredibly flavourful raspberry cream, this dream cake is quite indulgent & satisfying. Makes one tin cake {5.5x3inch}
Preheat the oven to 180C. Line a 6″ tin with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Turn the batter into the tin and bake for about 40-45 minutes, until the tester comes out clean. Cool completely, then trim the top. Gently fit the cake into the dream cake tin {5.5x3inch}.
Raspberry cream filling
Whip the cream cheese with icing sugar until smooth. Reserve.
In a large bowl, whip the cream until stiff peaks.
Whip in the cream cheese mixture and the cooled raspberry sauce.
Put into a piping bag fitted with a 2A nozzle.
Raspberry sauce
Place all the ingredients in a saucepan and leave to macerate for 30 minutes.
Simmer over low heat until the berries break down, mashing them against the sides.
Once the colour is nice and deep, the berries have broken down completely and the mixture has thickened slightly, 4-5 minutes, take off heat.
Strain the raspberry sauce and cool completely. refrigerate until required. This can me made in advance.
Assemble
Moisten the cake generously with the Cointreau.
Top the moistened cake with fresh raspberries. Pipe over the raspberry cream, level out and leave to set in the fridge for a couple of hours.
Top with fresh raspberries, edible flowers, mint etc.
Note
Since the dessert is set in a dream cake tin and uses fresh berries AND a berry cream, it is best consumed within a day. To keep it for longer, consider making this in a glass trifle or dessert bowl .
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 Indian inspired eggless Mango Dream Cake is deeply delicious and so satisfying!
As the mango season draws to an end here on the subcontinent, I’m trying to squeeze in a couple of more mango dessert recipes. The king of fruits gives me so much joy, it’s difficult to accept that the season is almost gone.
Mangoes here are a celebration of everything Indian, a fruit we simply love to love.
With thousands of varieties and millions of ways to use the fruit, mango is truly very special. In India {and globally too of course}, you will see myriad uses for mangoes from the time they come into season, a country smitten by the immense possibilities of their beloved national fruit. Pickles, curries, beverages, coolers, salads, soba noodles, stir fries, dal and of course my favourite category, DESSERTS ♥!
Do tag me on Instagram at Passionate About Baking if you make this Eggless Mango Dream Cake, or any other recipe from the blog. I’d love to see it!
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}
Preheat the oven to 180C. Line a 6″ tin with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Turn the batter into the tin and bake for about 40-45 minutes, until the tester comes out clean. Cool completely, then trim the top. Gently fit the cake into the dream cake tin {5.5x3inch} and poke with a skewer.
Saffron milk
Stir together and leave to steep, preferably overnight
Almond cream
Whisk together all the ingredients in a glass bowl. Microwave for 30 seconds, whisk again. Repeat at 15-30 second intervals 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.
Assemble
Moisten the cake generously with the saffron milk.
Top the moistened cake with freshly diced mangoes followed by the almond cream. Level out and leave to set in the fridge overnight.
Top with freshly diced mangoes, rose petals, mint etc.
The simplest & most delicious No-Bake Mango Cheesecake… A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I’ve ever made and I’ve made many!! This one is also the simplest one!
I get a load of DMs on Instagram and recipe requests for mango based desserts through the mango season and this was yet another of my favourites, and I have many! There are no holds barred when it comes to mango and I’ve really enjoy the season.
I really liked how this came together, almost like magic. I have a high speed blender so I just threw everything into it and had a smooth cheesecake batter in a couple of minutes. Alternatively, you can puree and strain the mango separately, then whisk everything together with a hand blender to get a smooth batter. The white chocolate adds enough sweetness and helps the cheesecake set.
Everything about this No-Bake Mango Cheesecake is pleasing. The colours, the texture, the set, the flavours and of course, the appearance. Hope you try this recipe soon!
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!
The simplest & most delicious Mango Cheesecake … A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I’ve ever made!
Makes one 4″ cheesecake
Course Dessert
Cuisine American
Keyword cake, cheesecake, dessert, eggfree, eggless, eggless cake, fruit, Indian dessert cake, mangoes, no gelatine, nobake, summer dessert, sweet, vegetarian
Prep Time 30 minutesminutes
12 hours 12 hourshours
Total Time 12 hourshours30 minutesminutes
Servings 2
Ingredients
Biscuit base
50gDigestive biscuits
15gclarified butter/gheeroom temperature
Mango Cheesecake filling
135gmangodiced
125gwhite chocolatemelted
150gcream cheesesoftened
35gcream25% fat
Instructions
Biscuit base
Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.
Cheesecake filling
Blend all 4 ingredients together in a high speed blender until smooth.
Assemble
Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and spoon in the filling.
Set in the freezer for 3-4 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight.
Top the cheesecake with a white chocolate ganache and mangoes etc.
Eggless Raspberry Pistachio Cake … Where favourite colours and flavours come together with chocolate to create absolute deliciousness! My love for layered desserts, natural flavours, fruit in dessert, petite cakes and chocolate all meet in this little dessert cake. Each spoon is bursting with fresh, deep flavour and you just want to keep diving in!
There’s something about natural colors of fruits that really appeals to me, so much so that I can’t get enough. It’s always about pairing and always about a freshness of flavour. Add to that the visual appeal because desserts must look good and taste as nice!
Talking about colours makes me think of berries instantly. I make eggless desserts a LOT with berries through summer as I find them fascinating … so much appeal, so much fresh flavour, also a ton of natural colour! One of my favourite berries are raspberries and I find them endlessly inspiring. This Eggless Raspberry Pistachio Cake is the result of one such inspiration!
Think berries, think colour, then think pistachios and fall in love with that quintessential pistachio green. I’m smitten by the beautiful pistachio green and how well it pairs with the vibrant red of raspberries. Tke a look at the collage below and you’ll know what I mean. It’s therapeutic working with such colours and flavours and an absolute joy to style and shoot them! Just feels so effortless!
This little eggless raspberry pistachio layer cake is yet another way to play with these flavours and colours and the outcome is soooooo delicious! Pretty too, don’t you think?
When favourite colours and flavours come together with chocolate to create absolute deliciousness! My love for layered desserts, natural flavours, petite cakes and chocolate all meet in this little dessert cake, each spoon bursting with flavour and texture!Serves 2-4
Eggless chocolate sponges (makes four 4″ cakes, recipe can be halved)
105gbuttermilk
25goil
50gcastor sugar
1/2tspbaking powder
1/4tspbaking soda
Pinchof salt
10gcocoa powder
75gall purpose flour/maida
125g fresh raspberries {for 1 cake}
Pistachio cream filling {for 1 cake}
150gcream / 25% fat
1.5tspagar agarpowder
20gsugar (to taste}
75gwhite chocolateroom temperature, chopped
150gcream cheeseroom temperature, whisked smooth
60gpistachio butter
To top
Chocolate ganache, fresh raspberries, fresh mint leaves, edible flowers
Instructions
Eggless chocolate sponge
Preheat the oven to 180C. Line the base of four 4″ pastry rings/tins 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 rings/tins.
Bake for 12-15 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Pistachio cream filling for 1 serving
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 cream just before you need to do the filling.
To 190g of the filling, whisk in 60g pistachio butter.
Assemble
Secure an acetate sheet snugly around a 4″ eggless chocolate sponge.
Pipe or spoon over the pistachio filling up to just below the halfway mark. 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 remaining white cream filling gently. Make sure the filling isn’t too loose/flowy or it will cover the raspberries completely. You need a thickish, batter like flowing consistency.
Place the cake in the freezer for 4-5 hours until frozen, peel off the acetate sheet and leave to set in the fridge overnight.
Top with a spoon of melted chocolate ganache if desired. Garnish with fresh berries.
