Category: No Onion No Garlic Recipes

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

A Hot Cross Bun is traditionally eaten on Good Friday in many parts of the world. Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns are mildly spiced, slightly sweet and studded with dry fruits with a cross on the top. These buns mark the end of Lent, a traditional time for fasting and/ or abstinence. 

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

As I mentioned that the Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns mark the end of the Lent, every part of these buns represent certain meanings too. The cross on the top is for the crucifixion of Jesus and the spices added stand for the embalming of his body at the time of his burial. So these buns are very significant. I am sure there is much more behind the history of these delicious buns but I am only going to talk about the things I know. Since I am not Catholic myself but having attended a Catholic school for the first 15 years of my life, I have a fondness for the customs and the rich history behind their practices.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns can be enjoyed with some honey, maple syrup or with jam and butter, just the way I did! My hubby on the other hand likes them plain with some tea or coffee. He says the spices and the raisins are just perfect and need no toppings. So, you see, you can choose how to enjoy them. I had made the Traditional Hot Cross Buns, with eggs earlier so I tried the Vegan ones with homemade dinner roll recipe, just turned it vegan. And the results were awesome! The vegan buns turned out to be extremely soft and very flavorful too.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

As I had mentioned in my Traditional Hot Cross Buns post, I first baked them almost a year and a half ago and not around Easter. I baked them because we got talking about Goa, my hubby has spent a few years there and loves the food to bits!! So he suddenly remembers these Easter Buns that he learnt to bake during his first year in college, obviously he wanted me to make them because he had such a craving!! Lol! So I tried it after a few days using Joy of Baking’s recipe, yes because he only knows what he had learnt but doesn’t remember one ingredient or recipe, hehe! The Easter Buns did turn out delicious! So I kept that recipe handy and made some changes in the quantities to make a smaller batch, which were so delicious. Absolutely melt in the mouth good. Little did I know that the Vegan ones will turn out even more delicious.

These Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns are surprisingly easy to make if you try these, mildly sweet and studded with some dry fruits, they are one of our favorite breads so far! The crumb is moist and yet very distinct as you can see in the picture below.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Please do note that I have small batches here just enough for 2 persons, you can double the recipe or even triple it for a larger batch. Let us bake some Vegan Hot Cross Easter Buns! They are very easy to make and you’ll need very basic ingredients from your pantry.

These steps are for active dry yeast –
Take 1/4 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won’t bloom. So be careful with the water. If the yeast doesn’t bloom, start again).
For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.
Add the oil and slowly add the yeast mixture.
Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough.
Keep adding a little bit at a time and make a dough.
Add the rest of the 1/4 cup of warm water too, slowly and keep kneading. We may not need all of the water, so use it as and when you feel the dough drying up. Click here for stepwise pictures.

These steps are for instant yeast – 
For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.
Add the oil and add the instant yeast.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Slowly add the warm water, a little at a time and knead a dough.
We may not need all of the water, so use it as and when you feel the dough drying up.

These steps are for every kind of yeast –
The dough needs to be tacky and not extremely sticky. remove the dough on the work surface.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Knead for about 8-10 minutes.
You can add some more flour if it’s the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. (avoid adding too much flour, that will make the buns too hard, I added just 1 tsp.)
Smoothen the dough with more oil. (I added about 1 tsp more oil.)

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Once the dough has become smooth, place it the greased bowl for it’s first rise/ prove. I gave it approximately 50 mins or so.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
The dough almost doubled after 50 minutes.
Then I gently punched down the dough and released the air within.
Add in the sultanas and some tutti frutti (optional) and kneaded them into the dough.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

I, then greased my hands and divided the dough into 4 equal parts (used a weighing scale for this)

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns.
Grease the baking tin with oil and place the divided dough in it. Shaped them and brushed each portion with some oil.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Then I left them for the second rise/ prove in the tin for 30 mins.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Mix together the flour and water to make the paste for making the cross. Fill it in a small piping bag and make the crosses.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Preheat the oven at 200’c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200’c using both the upper and the lower heating coil/ rods/ elements.
Please note every oven works differently hence adjust the temperature and duration according to that.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

I brushed them with some more oil as they came out the oven. You can even brush them with some melted apricot preserve. These buns stay fresh for about 2 days at room temperature when stored in an airtight container.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
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Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

These buns are delicious, studded with dry fruits, mildly spiced and sweet with the tradition cross marked over each bun. They mark the end of Lent. I have shared my version of vegan Hot Cross Buns, do try them. 

Course Breakfast, Brunch, Easter, Side Dish
Cuisine British
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 4 buns
Author Shreya Ashish Tiwari

Ingredients

  • 1+1/4 cup all purpose flour
  • 1/2 tsp granulated sugar if using active dry yeast
  • 3/4 tsp instant yeast you can use active dry yeast
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 3 tbsp powdered sugar
  • 1/2 cup warm water not scaldingly hot
  • 2 tbsp oil plus extra to grease and brush
  • 2 tbsp black sultanas
  • 2 tbsp flour + 2 tsp plain water to make the paste

Instructions

These steps are for active dry yeast -

  1. Take 1/4 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won't bloom. So be careful with the water. If the yeast doesn't bloom, start again).

  2. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.

  3. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.

    Add the oil and slowly add the yeast mixture.

  4. Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough.

  5. Add the rest of the 1/4 cup of warm water too, slowly and keep kneading. We may not need all of the water, so use it as and when you feel the dough drying up. Click here for stepwise pictures.

These steps are for instant yeast -

  1. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar. Add the oil and add the instant yeast.

  2. Slowly add the warm water, a little at a time and knead a dough. We may not need all of the water, so use it as and when you feel the dough drying up.

These steps are for every kind of yeast -

  1. The dough needs to be tacky and not extremely sticky. remove the dough on the work surface. Knead for about 8-10 minutes.

  2. You can add some more flour if it's the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. (avoid adding too much flour, that will make the buns too hard, I added just 1 tsp.)

  3. Smoothen the dough with more oil. (I added about 1 tsp more oil.)

  4. Once the dough has become smooth, place it the greased bowl for it's first rise/ prove. I gave it approximately 50 mins or so. The dough almost doubled after 50 minutes.

  5. Then I gently punched down the dough and released the air within.

  6. Add in the sultanas and some tutti frutti (optional) and kneaded them into the dough.

  7. I, then greased my hands and divided the dough into 4 equal parts (used a weighing scale for this)

  8. Grease the baking tin with oil and place the divided dough in it. Shaped them and brushed each portion with some oil.

  9. Then I left them for the second rise/ prove in the tin for 30 mins.

  10. Mix together the flour and water to make the paste for making the cross. Fill it in a small piping bag and make the crosses.

  11. Preheat the oven at 200'c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200'c using both the upper and the lower heating coil/ rods/ elements.

  12. Please note every oven works differently hence adjust the temperature and duration according to that.

  13. I brushed them with some more oil as they came out the oven. You can even brush them with some melted apricot preserve. These buns stay fresh for about 2 days at room temperature when stored in an airtight container.

Love,
Shreya

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Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

 

Hot Cross Buns | Easter Hot Cross Buns

A Hot Cross Bun is traditionally eaten on Good Friday in many parts of the world. Hot Cross Buns | Easter Hot Cross Buns are mildly spiced, slightly sweet and studded with dry fruits with a cross on the top. These buns mark the end of Lent, a traditional time for fasting and/ or abstinence. 

Hot Cross Buns | Easter Hot Cross Buns

As I mentioned that the Hot Cross Buns | Easter Hot Cross Buns mark the end of the Lent, every part of these buns represent certain meanings too. The cross on the top is for the crucifixion of Jesus and the spices added stand for the embalming of his body at the time of his burial. So these buns are very significant. I am sure there is much more behind the history of these delicious buns but I am only going to talk about the things I know. Since I am not Catholic myself but having attended a Catholic school for the first 15 years of my life, I have a fondness for the customs and the rich history behind their practices.

Hot Cross Buns | Easter Hot Cross Buns

Hot Cross Buns | Easter Hot Cross Buns can be enjoyed with some honey, maple syrup or with jam and butter, just the way I did! My hubby on the other hand likes them plain with some tea or coffee. He says the spices and the raisins are just perfect and need no toppings. So, you see, you can choose how to enjoy them. We had them for breakfast the day I baked them but I plan on baking another batch soon.

Hot Cross Buns | Easter Hot Cross Buns

I first baked them almost a year and a half ago and not around Easter. I baked them because we got talking about Goa, my hubby has spent a few years there and loves the food to bits!! So he suddenly remembers these Easter Buns that he learnt to bake during his first year in college, obviously he wanted me to make them because he had such a craving!! Lol! So I tried it after a few days using Joy of Baking’s recipe, yes because he only knows what he had learnt but doesn’t remember one ingredient or recipe, hehe! The Easter Buns did turn out delicious! So I kept that recipe handy and made some changes in the quantities to make a smaller batch.

Anyways, so that’s a little bit of the background as to why I baked them to start with and I’ve baked them at least 2-3 times more after that for weekends, for my hubby to have something to nibble with the endless cups of tea that he goes through at times!

So let us get going with the recipe for the Hot Cross Buns | Easter Hot Cross Buns. They are very easy to make and you’ll need very basic ingredients from your pantry.

These steps are for those who are using active dry yeast only
Mix together 130 ml milk, 1 tbsp. granulated sugar and the yeast in a bowl or measuring cup. Set it aside until the mixture turns frothy. It should take about 8-12 minutes. Do not touch the mixture until it has frothed up, if it doesn’t, please discard this and start again.

Hot Cross Buns | Easter Hot Cross Buns

Take flour, salt, cinnamon powder, powdered sugar in a large bowl. Mix these dry ingredients well.

Then add the frothy yeast mixture after mixing the dry ingredients. Add the egg. Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

These steps are for those who are using instant (fast acting) yeast only – 
Take flour, salt, cinnamon powder, powdered sugar and instant yeast in a large bowl. Mix these dry ingredients well.

Hot Cross Buns | Easter Hot Cross Buns

Next, add 130 ml of milk and the egg. Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

Following steps are common for both kinds of yeasts used –
Sprinkle some flour on the work surface and knead the dough for 8-10 minutes. You can use some butter to grease the dough if it is very sticky but avoid adding too much loose flour. I have used just about 2 tsp. of dry flour and approximately 2 tbsp. butter to grease it while kneading.

Adding too much loose flour will result in dry and hard buns.

Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

Place the dough in a greased bowl, place this a warm corner for about 1 hour.

Hot Cross Buns | Easter Hot Cross Buns

It will rise to about double or slightly more in size and look like this in the picture below.

Hot Cross Buns | Easter Hot Cross Buns

Punch down the dough very gently. Knead it again for another 3-4 minutes. Pls don’t add any loose or dry flour at this stage. You can grease the dough if it is sticky/ tacky.

Hot Cross Buns | Easter Hot Cross Buns

Divide this dough into 4 or 6 equal parts.

Hot Cross Buns | Easter Hot Cross Buns

Shape them into round rolls crease side down and place them in a greased baking tray.

Hot Cross Buns | Easter Hot Cross Buns

Cover them loosely with a cling wrap and set it aside for 30 minutes for the second proving. They will double in size after 30 minutes.

Hot Cross Buns | Easter Hot Cross Buns

Grease the top of the buns with some butter after the second proving.

Prepare the paste for marking the cross by mixing water with all purpose flour. The paste must be very thick and not at all runny. Fill this paste in a piping bag and set it aside.

In the meanwhile, preheat the oven @200’c for 10 minutes after the second proving.

While oven preheats, mark the cross over the proved buns as shown in the picture below.

Hot Cross Buns | Easter Hot Cross Buns

Bake the buns @200’c for about 20-25 minutes. Note that every oven works differently so adjust the temperature and duration accordingly. Once the buns are done, take them out of the oven and brush them with more butter.

Hot Cross Buns | Easter Hot Cross Buns

These buns stay moist and fresh for up to 2 days when stored in a bread box or an airtight container. You can serve them with honey, maple syrup, jams, marmalades, conserves or good old butter!

Hot Cross Buns | Easter Hot Cross Buns

Look at the airy crumb within, it is perfect. Do try it out, it is really so yummy and comes together very swiftly.

Hot Cross Buns | Easter Hot Cross Buns
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Hot Cross Buns | Easter Hot Cross Buns

Hot Cross Buns | Easter Hot Cross Buns are mildly spiced, slightly sweet and studded with dry fruits with a cross on the top. Enjoy them warm with a slathering of butter or some fruity jam! 
Course Breakfast, Brunch, Easter, Side Dish, Snack, Tea Time
Cuisine British
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 300 gms all purpose flour
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 40 gms powdered sugar adjust it to taste preference
  • 3/4 tsp instant yeast
  • 130 ml milk at room temperature
  • 1 no. small egg at room temperature
  • 2 tbsp black sultanas or any other dry fruits as you'd choose
  • additional flour to dust while kneading I used 2 tsp
  • 2-3 tbsp unsalted butter to grease while kneading and brush on the top at room temperature
  • 3 tbsp all purpose flour for the paste
  • 2-3 tsp plain water for the paste
  • a piping bag

Instructions

These steps are for those who are using active dry yeast only -

  1. Mix together 130 ml milk, 1 tbsp. granulated sugar and the yeast in a bowl or measuring cup. Set it aside until the mixture turns frothy. It should take about 8-12 minutes. Do not touch the mixture until it has frothed up, if it doesn't, please discard this and start again.

  2. Take flour, salt, cinnamon powder, powdered sugar in a large bowl. Mix these dry ingredients well.

  3. Then add the frothy yeast mixture after mixing the dry ingredients. Add the egg.

  4. Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

These steps are for those who are using instant (fast acting) yeast only -

  1. Take flour, salt, cinnamon powder, powdered sugar and instant yeast in a large bowl. Mix these dry ingredients well.

  2. Next, add 130 ml of milk and the egg. Mix well and knead into a dough. The dough will be very sticky/ tacky at first.

Following steps are common for both kinds of yeasts used -

  1. Sprinkle some flour on the work surface and knead the dough for 8-10 minutes. You can use some butter to grease the dough if it is very sticky but avoid adding too much loose flour.

  2. I have used just about 2 tsp. of dry flour and approximately 2 tbsp. butter to grease it while kneading. Adding too much loose flour will result in dry and hard buns.

  3. Place the dough in a greased bowl, place this a warm corner for about 1 hour.

  4. It will rise to about double or slightly more in size and look like this in the picture above.

  5. Punch down the dough very gently. Knead it again for another 3-4 minutes. Pls don't add any loose or dry flour at this stage. You can grease the dough if it is sticky/ tacky.

  6. Divide this dough into 4 or 6 equal parts.

  7. Shape them into round rolls crease side down and place them in a greased baking tray.

  8. Cover them loosely with a cling wrap and set it aside for 30 minutes for the second proving. They will double in size after 30 minutes.
    Grease the top of the buns with some butter after the second proving.

  9. Prepare the paste for marking the cross by mixing water with all purpose flour. The paste must be very thick and not at all runny. 
    Fill this paste in a piping bag and set it aside.

  10. In the meanwhile, preheat the oven @200'c for 10 minutes after the second proving.
    While oven preheats, mark the cross over the proved buns as shown in the picture above.

  11. Bake the buns @200'c for about 20-25 minutes. Note that every oven works differently so adjust the temperature and duration accordingly. Once the buns are done, take them out of the oven and brush them with more butter.

  12. These buns stay moist and fresh for up to 2 days when stored in a bread box or an airtight container. You can serve them with honey, maple syrup, jams, marmalades, conserves or good old butter!

Love,
Shreya 🙂

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Hot Cross Buns | Easter Hot Cross Buns

Orange Pound Cake | How to make Orange Cake

Orange Pound Cake | How to make Orange Cake is one of the most loved tea cakes, it is so citrusy, buttery, moist, yet firm and has the most beautiful crumb. Enjoy this cake with some tea or coffee or a tall glass of warm milk! The mild tang from the burst of orange flavor is very refreshing for any confectionery and this cake is every bit as refreshing! 

Orange Pound Cake | How to make Orange Cake

Orange Pound Cake | How to make Orange Cake as most of my cakes, has a beautiful crumb. The crumb structure is well defined, soft yet firm and the cake a beautiful height because every crumb has risen perfectly. Baking pound cakes or tea cakes, as most of you know is my absolute favorite thing to when I think of baking!! And this beautiful cake is all of that, it is the easiest cake to put together in just an hour, is packed with so much flavor you’ll be surprised and as all my bakes, this one too doesn’t call for any fancy ingredients or additions. Just grab all the ingredients from your pantry and fresh oranges is all one needs. 🙂

Orange Pound Cake | How to make Orange Cake

I loved the color on the top of the cake as well, a nice deep amber! Generally fruit juice based cakes do come out the oven looking really pretty and this Orange Pound Cake | How to make Orange Cake is no different. They are almost like a little tin full of sunshine on the inside too. That color is all thanks to the beautiful produce we have seen this year. There are oranges and kinnow oranges and little nectarines everywhere and you can use either of these. Although, I am a little conservative here and I used the most famous Nagpur oranges for this recipe as I have been doing for years now, you can use any variety that you are at ease with as long as they are fresh and sweet.

Orange Pound Cake | How to make Orange Cake

This cake like any other fruit based cake will taste the best when made with fresh orange juice, so try to avoid anything from a tetra pack or frozen juice cubes which are seemingly easier to lay on your hands on but the flavor and the color of the cake won’t be as good. Just my two cents, it’s all up to you, whatever is comfortable 🙂

I am sharing a few of my go to cake recipes here because we love them and our readers love them !!
Tutti Frutti cake

Egg free Tutti Frutti cake 

Almond and cranberry Loaf

Starbucks Style Marble cake, cos why not?!

Egg free Marble Cake 

and lastly, my all time favorite egg free Pav (dinner rolls) recipe 🙂

And with some friendly links out of the way, I am now going to put in some tips and tricks in here to make the perfect cake every time! Many of you have followed them and come back with happy reviews and that definitely makes me happy too!

Temperature – Please ensure the ingredients used are all at room temperature. Different ingredients take different durations to come to room temperature, for example, butter takes close 2 hours on an average whereas eggs will come to room temperature in about 45-50 minutes. So accordingly, time yourself in advance before you bake a cake.

Creaming – This is an important step, adding adequate amount of air into the butter gives the cake it’s creamy color as well as the soft texture. Cream the butter using the electric whisk or manual whisk without the sugar to start with. Once the butter turns paler, add sugar in 2 or 3 parts and whisk in more air until the sugar has dissolved. Do not rush the creaming procedure, doing so will leave the sugar undissolved which gives a very crisp and wafer like exterior and the interior of the cake will remain too moist. So please pay close attention.

Whisking – To incorporate the eggs perfectly into the creamed butter sugar, you have to first lightly whisk the eggs in a separate bowl and then add them one by one into the creamed butter and sugar for best results. Whisk each egg for about 1 minute before adding the next. This will ensure the batter does not ever curdle. The batter will be smooth and light pale once all the eggs have been whisked. (check the picture below, the crumb shot shows that each step has been followed with care and the batter has been smooth with just the correct amount of air.

Orange Pound Cake | How to make Orange Cake

Folding – Never use a whisk to mix the wet and the dry ingredients together. That will cause all the air which we have so carefully incorporated into the batter to escape. One of the main reasons why cakes deflate as they cool after baking. Always make it a point to use wooden or silicon spatula to mix the wet and the dry ingredients together. Cut and fold the batter just enough to bring everything together. Do not over mix the batter. That gives a very hard and tough cake.

Baking – Every oven runs differently, I am talking about OTGs. I do not bake in an convection microwave so have zero clue about how that works. But to bake in an OTG, it is advisable to invest in an oven thermometer to see how the heat in your oven runs before you start baking complex recipes. My oven runs about 10’c hotter so I adjust my baking durations accordingly.

So these are the main steps or tips that give those perfect slices every time. And it goes without saying, slice any cake only when it has cooled down completely. 

Now, let’s bake ourselves some Orange Pound Cake!

Bring all the ingredients to room temperature, important step and not to be missed.

Preheat the oven @180’c. Line and prep the baking tin. I have used a 9* X 5* inch loaf tin.
Orange Pound Cake | How to make Orange Cake

Next, whisk together the flour, salt, baking powder and baking soda in a large bowl and set it aside.

Prepare the buttermilk by mixing together the milk and the vinegar, leave it aside to stand for about 5 minutes. Once it looks curdled, it is ready. Set it aside.

Orange Pound Cake | How to make Orange Cake

Next, cream the butter until soft and very fluffy. Add the powdered sugar in parts and cream until fluffy.

Orange Pound Cake | How to make Orange Cake

Add one egg at a time but do whisk each egg before adding them. Whisk for a few minutes. Add the zest and whisk for a minute.

Orange Pound Cake | How to make Orange Cake Orange Pound Cake | How to make Orange Cake

Slowly, incorporate the flour mixture, buttermilk and the orange juice alternately. Fold the batter carefully. Do not whisk.

Orange Pound Cake | How to make Orange Cake

Fold the batter very carefully and do not overmix. Pour the batter into the prepped tin.

Orange Pound Cake | How to make Orange Cake

Bake for 50 minutes @170’c or until a skewer inserted in the center of the cake comes out clean.

Cool the cake for 20-25 minutes in the tin, carefully unmold and cool further before slicing it.

Orange Pound Cake | How to make Orange Cake

Store the sliced cake in an airtight container and it stays fresh for up to 5 days.

Orange Pound Cake | How to make Orange Cake
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Orange Pound Cake | How to make Orange Cake

Deliciously citrusy and melt in the mouth good, this buttery Orange Pound Cake should be on your list of 'what to bake next'. Perfect to enjoy with a cuppa or on it's own! 

Course Breakfast, Brunch, Snack, Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 slices
Author Shreya Ashish Tiwari

Ingredients

  • 1.5 cups all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 7 tbsp milk for buttermilk
  • 1.5 tsp vinegar for buttermilk
  • 4 tbsp orange juice
  • 2 nos. eggs
  • 1 cup powdered sugar
  • 110 gms unsalted butter
  • 1.5 tsp fresh orange zest

Instructions

  1. Bring all the ingredients to room temperature, important step and not to be missed.

  2. Preheat the oven @180'c. Line and prep the baking tin. I have used a 9* X 5* inch loaf tin.

  3. Next, whisk together the flour, salt, baking powder and baking soda in a large bowl and set it aside.
  4. Prepare the buttermilk by mixing together the milk and the vinegar, leave it aside to stand for about 5 minutes. Once it looks curdled, it is ready. Set it aside.
  5. Next, cream the butter until soft and very fluffy. Add the powdered sugar in parts and cream until fluffy.

  6. Add one egg at a time but do whisk each egg before adding them. Whisk for a few minutes. Add the zest and whisk for a minute.

  7. Slowly, incorporate the flour mixture, buttermilk and the orange juice alternately. Fold the batter carefully. Do not whisk.

  8. Fold the batter very carefully and do not overmix. Pour the batter into the prepped tin.

  9. Bake for 50 minutes @170'c or until a skewer inserted in the center of the cake comes out clean. 

  10. Cool the cake for 20-25 minutes in the tin, carefully unmold and cool further before slicing it.
  11. Store the sliced cake in an airtight container and it stays fresh for up to 5 days.

Recipe Notes

You can dust the cake with some icing sugar.

Or drizzle it with a glaze. 

Love,
Shreya.

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Orange Pound Cake | How to make Orange Cake

Adapted from Five Heart Home 

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake is a soft, buttery and delicious tea-time cake studded with tangy and sweet fruity bits and pieces along with some glazed cherries. Each bite of this cake is filled with so much flavor and texture, you will enjoy it and keep going back for another slice!  

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake can be made in so many ways and there are a bunch of recipes available out there but I have a basic recipe which I have followed here too. It is my trusted recipe and it has never failed me. It is tried and tested by many and it’s always received excellent reviews. The texture of the cake is just perfect. not too crumbly neither too dry. It has the moistness from the butter and a beautiful color on the exterior too. The crust is not dry and flaky yet has the firmness that is just apt for tea cakes.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake as a cake is very easy to make, like most cakes it calls for basic ingredients and minimal efforts. But, as most of my readers know that I am particular about the crumb structure of my cakes, few steps are crucial and need a little attention to detail. If you are following my recipe to the T, it will be absolutely easy to nail crumb structure.

A few pointers on the same.
Temperature – Please ensure the ingredients used are all at room temperature. Different ingredients take different durations to come to room temperature, for example, butter takes close 2 hours on an average whereas eggs will come to room temperature in about 45-50 minutes. So accordingly, time yourself in advance before you bake a cake.

Creaming – This is an important step, adding adequate amount of air into the butter gives the cake it’s creamy color as well as the soft texture. Cream the butter using the electric whisk or manual whisk without the sugar to start with. Once the butter turns paler, add sugar in 2 or 3 parts and whisk in more air until the sugar has dissolved. Do not rush the creaming procedure, doing so will leave the sugar undissolved which gives a very crisp and wafer like exterior and the interior of the cake will remain too moist. So please pay close attention.

Whisking – To incorporate the eggs perfectly into the creamed butter sugar, you have to first lightly whisk the eggs in a separate bowl and then add them one by one into the creamed butter and sugar for best results. Whisk each egg for about 1 minute before adding the next. This will ensure the batter does not ever curdle. The batter will be smooth and light pale once all the eggs have been whisked. (check the picture below, the crumb shot shows that each step has been followed with care and the batter has been smooth with just the correct amount of air)

Tutti Frutti Cake | How to make Tutti Frutti Cake

Folding – Never use a whisk to mix the wet and the dry ingredients together. That will cause all the air which we have so carefully incorporated into the batter to escape. One of the main reasons why cakes deflate as they cool after baking. Always make it a point to use wooden or silicon spatula to mix the wet and the dry ingredients together. Cut and fold the batter just enough to bring everything together. Do not over mix the batter. That gives a very hard and tough cake.

Baking – Every oven runs differently, I am talking about OTGs. I do not bake in an convection microwave so have zero clue about how that works. But to bake in an OTG, it is advisable to invest in an oven thermometer to see how the heat in your oven runs before you start baking complex recipes. My oven runs about 10’c hotter so I adjust my baking durations accordingly.

So these are the main steps or tips that give those perfect slices every time. And it goes without saying, slice any cake only when it has cooled down completely. 

Tutti Frutti Cake | How to make Tutti Frutti Cake

I had made this loaf a few weeks back and it’s long gone but drafting the recipe is kind of making me crave for a slice or two, lol!! I will probably bake some over the weekend. The beauty about a classic Tutti Frutti Cake | How to make Tutti Frutti Cake is that it never fails to impress. It is loved by everyone alike and one of the most easy recipes to put together if you are just a beginner at baking. This is one of the earliest recipes I remember baking and perfecting the skill. And it also happens to be my hubby’s and my Mom’s favorite cake that I bake, well they do love all my bakes but this one is the most requested cake! 🙂 I do have an egg free version, just incase you wish to have a look, click here.

Now let us bake a Classic Tutti Frutti Cake! 

Begin with getting all the ingredient to room temperature.

Line and prep your loaf tin. I have used a 9″ * 5″ loaf pan. Preheat the oven at 180’c for 10-12 minutes.

In a large mixing bowl, place the softened butter and whisk until it turns pale. I have used an electric whisk to do this and took me about 5 minutes on medium speed.

Add half of the sugar and whisk until it dissolves. Add the remaining sugar next and again whisk until the sugar has dissolved and the mixture is fluffy and pale.

In a small bowl, lightly whisk the eggs. Add the whisked eggs to the butter and sugar mixture in 2 or 3 parts. Whisk the mixture for about 1 minute after each addition of the whisked eggs. The mixture will not curdle this way.

Add the vanilla extract. Whisk for a few seconds.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Sieve the all purpose flour with baking powder in a separate bowl. Add the Tutti Frutti, chopped glazed cherries and black raisins to the flour and mix well to coat them.

Add this dry mixture to the wet ingredients alternating with the milk in 2 or 3 parts and gently fold them together using a spatula. Do not over mix the batter.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Pour the batter into the prepped loaf tin, tap the tin on the platform a few times. Bake it at 180’c for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Let the cake cool for about 10 minutes in the loaf tin, then demold the cake and let it rest on a cooling rack for about an hour before slicing.

Tutti Frutti Cake | How to make Tutti Frutti Cake

This cake can stored for up to 5 days in an airtight container.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake
5 from 1 vote
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Tutti Frutti Cake

Buttery, light and so scrumptious, this classic Tutti Frutti Cake will be your new tea time favorite. 

Course Breakfast, Brunch, Christmas, Dessert, Snack, Tea Time
Cuisine British
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup all purpose flour maida
  • 1+1/2 cup powdered sugar
  • 4 nos. eggs at room temperature
  • 100 gms unsalted butter at room temperature, not melted
  • 1 tsp baking powder
  • 1/2 cup milk at room temperature
  • 1 tsp vanilla extract
  • 1/3 cup mixed tutti frutti
  • 2 tbsp black raisins optional
  • 2 tbsp glazed cherries, chopped optional

Instructions

  1. Begin with getting all the ingredient to room temperature. 

  2. Line and prep your loaf tin. I have used a 9" * 5" loaf pan. Preheat the oven at 180'c for 10-12 minutes. 

  3. In a large mixing bowl, place the softened butter and whisk until it turns pale. I have used an electric whisk to do this and took me about 5 minutes on medium speed.

  4. Add half of the sugar and whisk until it dissolves. Add the remaining sugar next and again whisk until the sugar has dissolved and the mixture is fluffy and pale. 

  5. In a small bowl, lightly whisk the eggs. Add the whisked eggs to the butter and sugar mixture in 2 or 3 parts. Whisk the mixture for about 1 minute after each addition of the whisked eggs. The mixture will not curdle this way.

  6. Add the vanilla extract. Whisk for a few seconds.

  7. Sieve the all purpose flour with baking powder in a separate bowl. Add the Tutti Frutti, chopped glazed cherries and black raisins to the flour and mix well to coat them. 

  8. Add this dry mixture to the wet ingredients alternating with the milk in 2 or 3 parts and gently fold them together using a spatula. Do not over mix the batter. 

  9. Pour the batter into the prepped loaf tin, tap the tin on the platform a few times.

  10. Bake it at 180'c for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean. 

  11. Let the cake cool for about 10 minutes in the loaf tin, then demold the cake and let it rest on a cooling rack for about an hour before slicing.

  12. This cake can stored for up to 5 days in an airtight container.

Love,
Shreya

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Tutti Frutti Cake | How to make Tutti Frutti Cake

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Almond and Cranberry Loaf Cake | Almond Cake Recipe is a classic tea cake which has a moist and fluffy texture with a delicious nutty almond flavor. Enjoy a few slices of this cake with some tea/ coffee. Perfect combination for these chilly days.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

I made this Almond and Cranberry Loaf Cake | Almond Cake Recipe with dried cranberries. You can use frozen or fresh cranberries too but I personally find them too tart. Even though the dried cranberries are not as tart as the whole, fresh ones, I kind of still find them a bit too sour. So I have chopped these dried berries a bit, nothing too precise. Just enough so that they are kind of dispersed around as is their intense flavor, also by doing this they don’t sink as much they are likely to do whole. But you can go either ways. 

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Now, let’s talk about this gorgeous texture here! Yes, Almond and Cranberry Loaf Cake | Almond Cake Recipe gets it’s texture from fine almond meal/ flour. It renders the loaf so moist and yet absolutely firm. If you have been around with for a long time and seen my cake posts, you’d know I love a cake with fine crumbs and not larger ones. I am not fond of large crumbed cakes. So the role of almond meal here is pivotal for this texture. I have tried working with various ratios of regular flour and almond flour and they all give different results. So you will have to follow the recipe to the T to achieve the prefect texture, fluffiness and flavor. 

I have added a small quantity of almond extract in this Almond and Cranberry Loaf Cake | Almond Cake Recipe as using almond meal will not necessarily add a distinct almond flavor. If you are not fond of that flavor, please skip it or reduce it by half.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

* Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf. 

Now let us start baking these loaves.

Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.

Preheat the oven at 170’c for 10-12 minutes.

Butter should be soft but not melted or in runny state.

Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. *

In a large mixing bowl, beat the butter for 2-3 minutes.

Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Next add the almond extract and one egg at a time, whisk well until combined.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.

Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Once the cakes have cooled completely, wrap the cakes in cling wraps and let them rest in a dry and cool (do not refrigerate) place for 24 hours before slicing. This will give time for flavors to develop well and the slices will be come out perfect.

These loaves keep well in airtight containers for up to 4-5 days.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Almond and Cranberry Loaf Cake | Almond Cake Recipe
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Almond and Cranberry Loaf Cake | Almond Cake Recipe

A moist, buttery and nutty flavored cake that goes best with tea/ coffee. Adding cranberries gives it a lovely fruity freshness. 

Course Breakfast, Snack, Tea Time
Cuisine British
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 small loaves
Author Shreya ashish Tiwari

Ingredients

  • 125 gms unsalted butter at room temperature 1/2 cup approx
  • 125 gms powdered sugar 8+1/2 tbsp approx
  • 02 nos. eggs at room temperature
  • 1/4 tsp almond extract
  • 100 gms all purpose flour 3/4 cup approx
  • 25 gms almond flour 4 tbsp approx
  • 5 gms baking powder 1 tsp approx
  • 40 gms dried cranberries roughly chopped

Instructions

  1. Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.

  2. Preheat the oven at 170'c for 10-12 minutes.

  3. Butter should be soft but not melted or in runny state.

  4. Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. (check recipe notes for the size of the tins used) 

  5. In a large mixing bowl, beat the butter for 2-3 minutes.

  6. Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.

  7. Next add the almond extract and one egg at a time, whisk well until combined.

  8. Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.

  9. Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

  10. Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.

  11. Once the cakes have cooled completely, wrap the cakes in cling wraps and let them rest in a dry and cool (do not refrigerate) place for 24 hours before slicing. This will give time for flavors to develop well and the slices will be come out perfect.
  12. These loaves keep well in airtight containers for up to 4-5 days.

Recipe Notes

I have used all ingredients measured by weight. I have included measures in cups/ spoons though they are approximate. 

Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf. 

Love,
Shreya:)

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Almond and Cranberry Loaf Cake | Almond Cake Recipe

 Adapted from here

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies are my absolute weakness! It is the one dessert that I cant give up, like ever!! Gooey, fudgy in the middle, slightly chewy and oh so melt in the mouth good! It is the one brownie recipe that you need to try today! 🙂 

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies are one of the easiest recipes to put together. They taste way better than the boxed brownies which spell convenience and are just as fudgy and yummy! The Best Fudge Brownies | Fudge Brownies are moist and can be frozen for about two weeks easily. They can probably be frozen for longer but they never do last that long in my home 😛

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies have the greatest texture. They remain so moist for days, all one has to do is microwave them for a couple of minutes. Serve these with vanilla ice cream and some fudge sauce!! Complete decadence! The longest that I’ve stored them in airtight containers is about a week. I found them really fresh and absolutely melt in the mouth.

The Best Fudge Brownies | Fudge Brownies are a one bowl wonder. I love such recipes which require minimal prepping and time. This recipe calls for the most basic ingredients which are likely to be available in your pantry.

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies call for basic ingredients as I have mentioned but please ensure they are of good quality and used in the correct quantity.

Butter is necessary for that gooey, moist and slightly chewy brownie. So use a good quality 100% butter like Amul or President, etc.

Using granulated sugar gives that signature shiny tops. I use Castor sugar which granulated yet very fine.

Cocoa powder is what we will use in this recipe. A rich yet unsweetened cocoa powder will add that bitter yet deep chocolate flavor here. We are not using chocolate as most recipes ask for compound chocolate. The compound chocolate is melted with sugar and butter. The compound chocolate, as we know has sugar and fats of it’s own is not really necessary. Hence using a rich unsweetened cocoa will work well here.

Eggs are so good at building the brownie, quite literally. A brownie has no other raising agents so eggs are the backbone here in this recipe. They ensure that the brownies have a consistent structure.

Salt and Vanilla give a boost to the flavors. Salt helps bringing out that sweetness which really helps in giving brownies that deep, almost caramelly taste.

All purpose flour is that one ingredient which seems too less in any brownie recipe but it helps the eggs is giving that consistent structure. Cakey brownies call for a lot more flour. Whereas, a good fudge brownie won’t need all that flour.

Chopped chocolate or Choco chips can be added as well when pouring the batter to bake. It is optional.

Now let us make ourselves the Best Fudge Brownies ever!

Preheat the oven @160’c. Line a 8 inch square baking tin with parchment paper and set that aside.

In a double boiler, melt together the sugar, cocoa, salt and butter until completely smooth and lump free.

Add vanilla extract and the eggs next. Whisk well until the eggs have been well incorporated.

Next add the flour and mix well at this point. Do not whisk. We don’t have to make a fluffy brownie.

Pour this batter in the ready tin.

Tap the tin a couple of times on the work surface to release any air pockets from the batter.

The Best Fudge Brownies | Fudge Brownies The Best Fudge Brownies | Fudge Brownies

Bake this at 160’c for approximately 45-50 minutes or until an toothpick inserted in the center comes out clean or with just a few moist crumbs.

The Best Fudge Brownies | Fudge Brownies

Note that every oven works differently so adjust the temperature.

Do not bake them at a very temperature because they won’t cook through and will turn too hard.

Let them cool down completely once they are baked. Then slice them into squares.

They can be frozen for up to weeks and stored at room temperature in an airtight box for a week.

The Best Fudge Brownies | Fudge Brownies
5 from 1 vote
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The Best Fudge Brownies | Fudge Brownies

These are the best Fudge Brownies you will ever make! They are gooey, chewy and absolutely divine!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 large squares
Author Shreya Ashish Tiwari

Ingredients

  • 145 grams unsalted butter
  • 250 grams castor sugar
  • 80 grams cocoa powder
  • 1/4 tsp salt
  • 2 nos. large old eggs
  • 65 grams all purpose flour
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven @160'c. Line a 8 inch square baking tin with parchment paper and set that aside. 

  2. In a double boiler, melt together the sugar, cocoa, salt and butter until completely smooth and lump free. 

  3. Add vanilla extract and the eggs next. Whisk well until the eggs have been well incorporated.

  4. Next add the flour and mix well at this point. Do not whisk. We don't have to make a fluffy brownie. 

  5. Pour this batter in the ready tin.

  6. Tap the tin a couple of times on the work surface to release any air pockets from the batter. 

  7. Bake this at 160'c for approximately 45-50 minutes or until an toothpick inserted in the center comes out clean or with just a few moist crumbs.

  8. Note that every oven works differently so adjust the temperature.

  9. Do not bake them at a very temperature because they won't cook through and will turn too hard. 

  10. Let them cool down completely once they are baked. Then slice them into squares.

  11. They can be frozen for up to weeks and stored at room temperature in an airtight box for a week.

Recipe Notes

Use a parchment/ baking paper to avoid the brownie from sticking to the pan.
Let the brownie cool down completely before slicing to get those prefect slices. 

Love,
Shreya 🙂

The Best Fudge Brownies | Fudge Brownies

Adapted from Inspired Taste Recipes. 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake. 🙂 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake can be made with or without eggs. I wanted to try the eggless version for the longest time. I was always intrigued with the idea of using boiling hot milk for making the cake batter. And I must admit, it is indeed one of the most beautiful cakes that I’ve baked in the recent times. It is a recipe I will definitely keep revisiting. My hubby like it as well, he described it as light and extremely spongy. 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake has a really lovely texture even though this version doesn’t have eggs. The hot milk along with yogurt has made it so spongy. I am so glad I tried this recipe that I found on a YouTube, but made a couple of changes and it turned out very well.

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake stayed fresh for a good 2 days. I kept it very simple, however you could dust it with some icing sugar or serve it along with seasonal fruits and cream. Turn a simple tea time cake into a classy dessert fit for parties and birthdays 🙂

Egg free Hot Milk Cake | How to make Hot Milk Cake

Anyways, let us get on with the recipe.

Preheat the oven at 180’c for 10-15 minutes.

In a pan, heat milk. Once it starts to boil, add butter.

Bring them to a boil and let the butter melt completely into the milk.
Egg free Hot Milk Cake | How to make Hot Milk Cake

In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Whisk the dry ingredients with the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Pour the ready batter into a 7″ parchment lined square tin or a 7″loaf pan.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Bake it for 40 minutes at 180’c. Once the cake is baked, cool it for about an hour before unmolding.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Slice the cake once it cools down completely.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake
5 from 5 votes
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Egg free Hot Milk Cake

Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake.
Course Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 1 cup milk
  • 1/4 cup butter unsalted
  • 1/4 cup yogurt
  • 1 tsp vanilla extract
  • 1+1/4 cup castor sugar
  • 1+1/2 cup All purpose flour maida
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • a pinch of salt

Instructions

  1. Preheat the oven at 180'c for 10-15 minutes.

  2. In a pan, heat milk. Once it starts to boil, add butter. 

  3. Bring them to a boil and let the butter melt completely into the milk. 

  4. In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.

  5. Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.

  6. Whisk the dry ingredients with the yogurt.

  7. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  8. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  9.  Pour the ready batter into a 7" parchment lined square tin or a 7"loaf pan. 

  10.  Bake it for 40 minutes at 180'c. Once the cake is baked, cool it for about an hour before unmolding.

  11. Slice the cake once it cools down completely.

Love,
Shreya.

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Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is a decadent yet light and scrumptious dessert. Egg free Biscoff Mousse | Egg free Cookie Mousse comes together in minutes and takes just 5 ingredients! (This is not a sponsored post, this post is a result of too many bottles of Biscoff in my pantry).

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is so simple to put, it’s really a non recipe! If you love Biscoff cookies or Speculaas or speculoos biscuits, you will love this no cook, no bake dessert.

Speculaas or speculoos is a kind of spiced short crust biscuit, traditionally baked on or just before St Nicholas’ day in the Netherlands, Belgium, and around Christmas in Germany and Austria. (Source: Wiki). The flavor of these cookies is caramelly and gingerbread like but more delicious! Now coming to Biscoff, it is a kind of a spreadable speculaas cookie. It looks like peanut butter (you can use peanut butter in place of this Biscoff spread, incase you don’t find any). You could use any other cookie spread that is available.

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is a great way to use those bits of cracked and broken cookies. You can use any cookie of your choice for this recipe. The cookie crumbs make the base and the super crunchy and yum topping. Adding a bit of choco chips is optional but they taste so good.

Egg free Biscoff Mousse | Egg free Cookie Mousse

Let us make these quick and scrumptious mousse jars!! 🙂

Keep a mixing bowl and the whisk attachments in the refrigerator for an hour before you begin.

Keep serving bowls or jars ready too.

Crush cookies and set them aside.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Take whipping cream along with icing sugar in the chilled bowl and whisk it for 5-6 minutes until you achieve medium to stiff tips.
Egg free Biscoff Mousse | Egg free Cookie Mousse

I have used just one whipping attachment as I was making a small batch here.

Next add the Biscoff spread and vanilla extract to the whisked cream. Fold the whipped cream and Biscoff gently so as to not deflate the whipped cream.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Check the consistency, do not over mix these two.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Now fill the ready mouse in a piping bag, that makes it easy to fill the bowls or the jars neatly.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Take the jars/ bowls, add 2 tbsp. of the crushed biscuits at the base.

Then pipe the mousse in neat circular patterns. Make a delicious topping on each serving with the remaining crushed biscuits and some choco chips.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Set the ready bowls/ jars in the refrigerator for a minimum of an hour before serving.

Egg free Biscoff Mousse | Egg free Cookie Mousse
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Egg free Biscoff Mousse | Egg free Cookie Mousse

Delicious, creamy and so addictive! This mousse recipe takes minutes to prep and calls for just 5 ingredients. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 jars
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup whipping cream heavy cream
  • 5 tbsp Lotus biscoff cookie butter
  • 5 tbsp icing sugar
  • 1 tsp vanilla extract
  • 10-12 nos. cookies of your choice i used Lotus biscoff cookies
  • 1 tbsp choco chips optional

Instructions

  1. Keep a mixing bowl and the whisk attachments in the refrigerator for an hour before you begin.

  2. Keep serving bowls or jars ready too.

  3. Crush cookies and set them aside. 

  4. Take whipping cream along with icing sugar in the chilled bowl and whisk it for 5-6 minutes until you achieve medium to stiff tips.

  5. I have used just one whipping attachment as I was making a small batch here. 

  6. Next add the Biscoff spread and vanilla extract to the whisked cream. Fold the whipped cream and Biscoff gently so as to not deflate the whipped cream. 

  7. Check the consistency, do not over mix these two. 

  8. Now fill the ready mouse in a piping bag, that makes it easy to fill the bowls or the jars neatly.

  9. Take the jars/ bowls, add 2 tbsp. of the crushed biscuits at the base.

  10. Then pipe the mousse in neat circular patterns. Make a delicious topping on each serving with the remaining crushed biscuits and some choco chips. 

  11. Set the ready bowls/ jars in the refrigerator for a minimum of an hour before serving.

Love,
Shreya

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Egg free Biscoff Mousse | Egg free Cookie Mousse

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies are the most famous cookies in India. They are popular for their signature melt in the mouth, airy texture and an earthy cardamom flavor. They can be made at home using everyday pantry essentials 🙂 

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies are typically made with all purpose flour, semolina, ghee or clarified butter, gram flour and some cardamom for that heady aroma. One will come across various recipes for these Nankhatai | Egg free Indian Shortbread Cookies and each recipe is perfect in their own way. I have a recipe here which I’ve used many times over and it never disappointed me.

Nankhatai | Egg free Indian Shortbread Cookies have turned out perfect each time, they are beautifully white and perfectly melt in the mouth. We have to in keep in mind that these cookies won’t turn out perfect if we were to skimp on the ghee. It is the ghee that makes them so delicate and delicious. The next most important thing we have to ensure is to bake them right so that they look pretty and not brown or golden.

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies may be made with gram flour too but this recipe here doesn’t have any. Also, Nankhatai | Egg free Indian Shortbread Cookies do not call for any rising agents. This recipe has no baking soda or baking powder. If you personally feel the need to add any, feel free to do that. I’ll include tips on that as well. 🙂

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies has a soft, crumbly texture and as you can see in the picture, it is perfect. It doesn’t have any raising agents and yet the texture is lovely. This is because the proportions are correct and the dough for the cookie was soft as opposed to dry and crumbly. One more thing which I love about Nankhatai | Egg free Indian Shortbread Cookies is that the dough does not need chilling. We need to make the dough and simply bake these beauties.

Let us make some Nankhatai | Egg free Indian Shortbread Cookies.

Preheat the oven @170’c. Line a baking tray with parchment.

Sieve together all purpose flour, semolina, powdered sugar and cardamom powder in a large mixing bowl.

Add ghee/ clarified butter one tablespoon at a time and start making a dough using your hands.

I used all of the 9 tablespoons of ghee. You may need slightly more or less depending on the climate and the absorption capacity of the flour used.

The dough should be very smooth and soft. If it crumbles easily, it means it needs a little more ghee/ clarified butter.

Once the dough is ready, make small lemon sized, smooth balls and flatten them slightly.

You can garnish each cookie with some dry fruits, etc.

Nankhatai | Egg free Indian Shortbread Cookies

Bake these @ 170’c for 15 minutes. The bake time would differ depending on your oven too. But the cookies must remain white and not turn golden or darker.

Once they are baked, let them cool on cooling racks for an hour at least because they will crisp up.

Nankhatai | Egg free Indian Shortbread Cookies

Once they have cooled completely, store them in airtight jars. They keep fresh for 3-4 days.

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Nankhatai | Egg free Indian Shortbread Cookies

Light, delicious and melt in the mouth Indian cookies are perfect to pair with cup of tea or coffee. 

Course Tea Time
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cookies
Author Shreya Ashish Tiwari

Ingredients

  • 100 gms all purpose flour maida
  • 10 gms fine semolina
  • 9 tbsp ghee clarified butter
  • 1/4 tsp cardamom powder
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven @170'c. Line a baking tray with parchment.


  2. Sieve together all purpose flour, semolina, powdered sugar and cardamom powder in a large mixing bowl.

  3. Add ghee/ clarified butter one tablespoon at a time and start making a dough using your hands.

  4. I used all of the 9 tablespoons of ghee. You may need slightly more or less depending on the climate and the absorption capacity of the flour used. 

  5. The dough should be very smooth and soft. If it crumbles easily, it means it needs a little more ghee/ clarified butter.

  6. Once the dough is ready, make small lemon sized, smooth balls and flatten them slightly.

  7. You can garnish each cookie with some dry fruits, etc.

  8. Bake these @ 170'c for 15 minutes. The bake time would differ depending on your oven too. But the cookies must remain white and not turn golden or darker.

  9. Once they are baked, let them cool on cooling racks for an hour at least because they will crisp up.

  10. Once they have cooled completely, store them in airtight jars. They keep fresh for 3-4 days.

Love,
Shreya

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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is one of the most loved candies/ sweets on the Christmas platter! It’s nutty, sweet and absolutely melt in the mouth good! 🙂 I am sure no one can stop at one candy!! I know I can’t, lol! 

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe looks so pretty, I am sure there is no candy more prettier! I mean, you can shape them anyway you like but using fancy silicon moulds really makes them so dainty 🙂 I have been dreaming about making them at home for a couple of years now! I never knew they are so easy to make. It’s truly a non recipe if you read the process below.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe was first shared by my friend, Gloria on her blog and I immediately fell in love with the recipe. I had bookmarked it then but somehow couldn’t get around to making these in time to blog them. I’ve always had the store bought but they not a patch on these homemade ones! The homemade marzipans are so delicious, they melt in the mouth and the aroma is amazing!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is made with just 4 ingredients! Yes, just 4 easy pantry ingredients. A bit of water and some food colors. The colors are totally optional 🙂 But the colors do make them so much more festive and celebratory!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Let’s make some No Cook, Egg free Marzipan Candies | Instant Marzipan now!!

Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Now, grind the cashews into a fine powder in batches. We don’t want to over grind them as they’ll turn into butter.

Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water).

Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans).

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Once you’ve shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

P.S.- Ours got over in 3-4 days!!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe
5 from 1 vote
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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe


Course Christmas, Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 62 pieces
Author Shreya Ashish Tiwari

Ingredients

  • 150 grams cashews unsalted & unroasted
  • 150 grams icing sugar
  • 4-5 drops almond extract
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • colors of your choice
  • icing sugar as needed to dust the moulds

Instructions

  1. Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

  2. Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

  3. Now, grind the cashews into a fine powder in batches. We don't want to over grind them as they'll turn into butter. 

  4. Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

  5. Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract. 

  6. Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

  7. Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water). 

  8. Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky. 

  9. Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

  10. Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans). 

  11. Once you've shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

Recipe Notes

You can use almond meal/ powder in place of cashews and make the same recipe which is the authentic marzipan. 
Sifting the cashew powder and the icing sugar is very important  to achieve smooth texture for the candies. 
If you don't have moulds, make small balls of the dough and decorate with some sprinkles, etc. 

 

Love,
Shreya 🙂

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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Adapted from pepper chili and vanilla.

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