Category: Sweet Nothings / Desserts

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are originally from Austria. The name “Linzer” comes from the name of the city, Linz in Austria. This city is famous for the Linzertorte. It has a lovely, buttery yet light almond flavored pastry, filled with fruity preserves. The tart is then topped with a lattice pattern using the same pastry dough. 🙂 

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are made using the same recipe, just that they are cut out as cookies, two of these cookies are sandwiched together with some fruity jam or preserves. Also, the top cookie has small shape cut out in the right which is known as the Linzer eyes. The Linzer eyes shows off a tiny bit of the jam or the preserve inside, thus making these cookies look really dainty 🙂 (Information taken from foodreference.com)

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can be made with or without eggs. I’ve chosen to go eggless as always, the texture of these cookies turned out amazing. The flavor of these Traditional Linzer Cookies | Egg free Linzer Cookies is very delicate as the almond flour renders the most nuttiest aroma and gives it that bite! Almond meal/ flour takes the flavor to a whole another level.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are different from the egg free shortbread bread Linzer cookies that I posted last year. They are delicious, buttery and absolutely pretty too! You guys could make those if almond meal/ flour ain’t available.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can have any filling, though traditionally they have a raspberry or strawberry preserves/ jams. You could add some chocolate ganache, salted caramel. I have used my homemade 3 ingredient strawberry jam for these cookies.

Be sure to check out my top tips for the perfect cookies that never spread! Click here now.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Let us start with these beauties, they seem a little involved but very easy!

Combine salt, almond flour and all purpose flour in a large mixing bowl. Set it aside.

In a separate bowl, cream the butter and sugar together until just combined. You don’t need to cream them until fluffy.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add vanilla extract and almond extract, mix until combined.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.

Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.

Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.

Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.

Pre heat the oven for 10 minutes @ 180’c.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Bake all the bottoms first for 15 minutes at 180’c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180’c as they have lesser surface area. They will turn slightly golden on th edges once they are done.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.

Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.

Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.

They keep fresh in an airtight container for 2-3 days.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies
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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Delicious fruity jam/ preserves sandwiched between two buttery, almond shortbread cookies not only look so pretty and are absolutely scrumptious!  

Course Breakfast, Christmas, Dessert, Tea Time
Cuisine Austrian
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 10 sandwiches
Author Shreya Ashish Tiwari

Ingredients

  • 47 grams almond meal/ flour
  • 1 cup all purpose flour
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, softened (110 grams)
  • 65 grams icing sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • powdered/ icing sugar to dust the cookies
  • 1/4 cup strawberry/ raspberry jam

Instructions

  1. Combine salt, almond flour and all purpose flour  in a large mixing bowl. Set it aside.


  2. In a separate bowl, cream the butter and sugar together until just combined. You don't need to cream them until fluffy.


  3. Add vanilla extract and almond extract, mix until combined.


  4. Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.


  5. Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.


  6. Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.


  7. Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.


  8. Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.



  9. Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.


  10. Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.


  11. Pre heat the oven for 10 minutes @ 180'c.


  12. Bake all the bottoms first for 15 minutes at 180'c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180'c as they have lesser surface area. They will turn slightly golden on th edges once they are done.


  13. Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.


  14. Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.


  15. Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.



  16. They keep fresh in an airtight container for 2-3 days.

Love,
Shreya 🙂

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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Adapted from completely delicious

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box is an ideal way to prepare a variety of cookies at one go using just one cookie dough! Yes, just one easy eggless cookie dough and turn it into delicious variety of cookies 🙂 This makes for an ideal Holiday present, looks pretty and tastes so good! 

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box seems a little involved to start with but it’s just the dough that needs to be ready. Once it’s ready, you can let your imagination take shape and dole out the prettiest cookies! Since, they dough is very simple to make, you can make these cookies in multiple batches and even freeze some dough for 15-20 days.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box can be filled with any variety of cookies. But, I chose to use my sugar cookie recipe with some changes as a base to fill this Egg free Cookie Box | Christmas Cookie Box. Once you’ve perfected the cookie dough and then baked it perfectly, use different ideas to present them. I’ll walk to through the 3 ideas that I’ve used for my Egg free Cookie Box | Christmas Cookie Box.

Egg free Cookie Box | Christmas Cookie Box first had the classic stamped sugar cookies. One can never go wrong with these. I have used Holiday stamps to press a design on 8 cookies before baking them. Simply roll out the dough, cut the shapes, stamp them and the refrigerate the cookies  for 15 minutes before baking them for 10-12 minutes. They must not change their color. This way they wont spread much. They will also retain the beautiful design as they won’t spread.

Egg free Cookie Box | Christmas Cookie Box Egg free Cookie Box | Christmas Cookie Box

If you don’t have these stamps, simply keep them plain, cut them out, refrigerate them for 15 minutes and then bake them 10-12 minutes. They must not change their color. They will first be very soft but leave them on the baking tray. They will crisp up as they cool. Once they are completely cooled, store them in airtight boxes, they will remain fresh for 3-4 days.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box next had the classic jam filled Linzer cookies! They are so delicious, buttery cookies sandwiched with some homemade strawberry jam is a delight. You can even fill it with a jam any other flavor, but I prefer strawberry or raspberry.

I have used a snowman shaped cookie cutter this time, I cut out the snowman shape from 3 cookies, and cut 3 plain cookies for the base of these linzers (if you don’t have fancy cookies cutters to cut out shapes, simply use the cap of a bottle to cut out  shapes). Then I refrigerated the unbaked cut outs for 15 minutes and then baked them for 10-12 minutes. They must not change their color. They remain soft at first, let them sit on the baking tray so that they crisp up. Fill the plain cookies with the jam, top them with the cut out cookies. Dust the top of the cookies with some icing sugar and then store these in airtight boxes. They too keep fresh for 3-4 days. The tiny snowmen in the pictures are the cut outs which I chose to bake and use as Holiday Décor.

Linzer Cookies 

This picture is from last year’s linzer cookie post. you can use any cookie cutters.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box must have some candy cane cookies! It’s Christmas and they look just apt. They are a bit tricky I agree, but very easy to put together. I suggest you do make these but with gel based color only as that gives the best outcome and don’t tend to stain th white portion at all.

Egg free Cookie Box | Christmas Cookie Box

Please follow the instructions very carefully to nail these candy cane cookies. I took 2 balls of the dough that weighed equally (60 grams each). I colored one ball with red gel color and left the other ball as it is.

Roll the two balls into long thin logs of the same size an width and then follow the steps shown in the pictures below.

Egg free Cookie Box | Christmas Cookie Box Egg free Cookie Box | Christmas Cookie Box

As shown in the first picture here, twist the red colored and the white log together. Then cut out 8 equal sized pieces of the twisted log. Bend one end as shown in the second picture. Repeat for the remaining 7. Place of the baking tray and refrigerate for 15 minutes. Bake these for 10-12 minutes. They must not change color. Let them cool completely on the tray, they will crisp up too. Store them in airtight boxes and they will remain fresh for 3-4 days.

Egg free Cookie Box | Christmas Cookie Box

These are baked, as you can see the shape is perfect, none of the cookies have spread.

PLEASE NOTE THAT I HAVE MADE ONE BATCH OF THE SUGAR COOKIE DOUGH AND MADE THESE 3 VARIETIES OF COOKIES IN SMALL BATCHES.
8 stamped cookies (about 2″diameter each)
3 Linzer cookies (about 2″diameter each)
8 candy cane cookies (about 2.5″length each)
You can double or triple the quantity of these cookies by doubling or tripling the quantity of the ingredients of the sugar cookie dough.
CLICK THIS LINK TO READ ALL THE TIPS TO BE TAKEN TO BAKE PERFECT COOKIES THAT NEVER SPREAD.

Here are some more eggless cookie ideas for Christmas-
Tutti Frutti cookies
Oat and Whole-wheat Lemon Sandwich cookies
Almond Shortbread cookies
Rose & Pistachio Shortbread cookies
Sweet & salty Cumin cookies 
Classic Linzer cookies

Egg free Cookie Box | Christmas Cookie Box

We will now see the recipe for a batch of the dough.

In a bowl add the all purpose flour and icing sugar. Whisk these together.

Now add softened butter and vanilla extract.

Use the whisk to mix them together, no need to whip them. (click here to get the best tips to ensure perfect cookies that never spread). The texture of the mixture will resemble bread crumbs.

Now, add 1 tablespoon of the milk at a time and bring the dough together very gently.

Do not over knead this dough. Also, please do not add more milk than necessary. I used approximately 3-4 tbsp. of milk and it was good enough.

Next, wrap this soft dough in some cling wrap and set it in the refrigerator for 30-40 minutes.

While the dough rests in the refrigerator, prep a baking tray with parchment paper. Set this aside.

Remove the dough from the refrigerator after 30-40 minutes, dust the dough and the rolling pin with some all purpose flour. (I used a silicon sheet to roll this on, the dough won’t stick at all).

Roll the dough to a thickness of 3-4 mm. Use any fancy cookie cutter to cut the dough into shapes or just cut then squares using a basic knife. You can even use any cap of a container to cut shapes, they look just fine and pretty.

Now place these cut out cookie shapes on the parchment lined baking tray. Refrigerate them for 15 minutes.

Preheat the oven @160’c for 10 minutes.

Bake the refrigerated cookies for 10-12 minutes. The baked cookies must not change color. Remove them from the oven and let them crisp up on the baking tray for 15 minutes.

Then transfer the cookies on a cooling rack to cool them completely. Then store them in airtight containers.

They keep fresh for 3-4 days. Or follow the steps mentioned in the post above to make different varieties of these cookies.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box

Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 cookies of about 2"inches each

Buttery, delicious and easy to make eggless Sugar Cookies are a great option for the Holiday Season. Use this recipe to create a to of fancy Christmas Cookies.

Ingredients

  • 1 cup All Purpose Flour
  • 1/2 cup + 1 tbsp. icing sugar
  • 1/2 tsp. vanilla extract (I used vanilla powder)
  • 70 gms. soft unsalted butter
  • 3-4 tbsp. milk at room temperature

Instructions

  1. In a bowl add the all purpose flour and icing sugar. Whisk these together.
  2. Now add softened butter and vanilla extract.
  3. Use the whisk to mix them together, no need to whip them. The texture of the mixture will resemble bread crumbs.
  4. Now, add 1 tablespoon of the milk at a time and bring the dough together very gently.
  5. Do not over knead this dough. Also, please do not add more milk than necessary. I used approximately 3-4 tbsp. of milk and it was good enough.
  6. Next, wrap this soft dough in some cling wrap and set it in the refrigerator for 30-40 minutes.
  7. While the dough rests in the refrigerator, prep a baking tray with parchment paper. Set this aside.
  8. Remove the dough from the refrigerator after 30-40 minutes, dust the dough and the rolling pin with some all purpose flour. (I used a silicon sheet to roll this on, the dough won't stick at all).
  9. Roll the dough to a thickness of 3-4 mm. Use any fancy cookie cutter to cut the dough into shapes or just cut then squares using a basic knife. You can even use any cap of a container to cut shapes, they look just fine and pretty.
  10. Now place these cut out cookie shapes on the parchment lined baking tray. Refrigerate them for 15 minutes.
  11. Preheat the oven @160'c for 10 minutes.
  12. Bake the refrigerated cookies for 10-12 minutes. The baked cookies must not change color. Remove them from the oven and let them crisp up on the baking tray for 15 minutes.
  13. Then transfer the cookies on a cooling rack to cool them completely. Then store them in airtight containers.
  14. They keep fresh for 3-4 days. Or follow the steps mentioned in the post above to make different varieties of these cookies.

Notes

Follow the steps given above for ways to make different varieties of cookies using a single dough recipe. This dough can be frozen for up to 2 weeks wrapped in a cling film. To thaw, place the dough in the refrigerator for 12-15 hours. Then follow the recipe to roll them, refrigerate and bake the cookies.

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Happy Holidays!!

Love,
Shreya 🙂

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Egg free Cookie Box | Christmas Cookie Box

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is healthy, delicious and so easy to put together. We have used whole wheat flour and added walnuts which makes this cake/ loaf very filling too. 🙂 

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is one of my go to recipes that came across online a few months ago. I have made it quite a few times since then and it always turns out perfectly!! No- fail recipe and the results are so delicious 🙂 Whenever I’ve got some overripe bananas sitting in the fruit basket, I either make this Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf or my Rustic Banana Bread with Yogurt. If you like chocolate then you can make my Banana Breakfast bars, that is loaded with chocolate and butterscotch!

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is vegan too, has no eggs and it takes a few ingredients to put together. Ingredients that one has in their pantry on a daily basis. Just a few minutes of preparation and in the oven this goes! That’s all, real quick. Great after school snack for kids with some milk or a glass of juice. You can even pack it for their lunch boxes along with some sandwiches. It’s healthy and really delicious.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf has the best texture. It is very soft and is very moist too, despite of it being vegan. Let’s bake ourselves one! 😉

Preheat the oven at 180’c. Grease a 7″loaf tin and dust it with some flour. Set it aside.

Take the ripe bananas in a large mixing bowl. Mash them well with a fork.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it’s well incorporated.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add vanilla extract next, whisk gently.

Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.

Mix walnuts with the reserved whole wheat flour and add to the ready batter.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Fold the walnuts gently into the batter.

Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170’c.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.

This cake stays fresh in an airtight container for up to 4-5 days.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: one 7 inch loaf

A vegan, delicious, soft and healthy whole wheat banana and walnut cake/ loaf is the perfect partner for your tea or coffee!

Ingredients

  • 2 nos. ripe bananas
  • 3/4 cup castor sugar
  • 1/2 cup refined oil
  • 1/2 tsp vanilla extract
  • 1+1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • a pinch of salt
  • 1/4 cup chopped walnuts
  • 1/4 tsp cinnamon powder
  • 1/8 tsp nutmeg powder

Instructions

  1. Preheat the oven at 180'c. Grease a 7"loaf tin and dust it with some flour. Set it aside.
  2. Take the ripe bananas in a large mixing bowl. Mash them well with a fork.
  3. Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it's well incorporated.
  4. Add vanilla extract next, whisk gently.
  5. Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).
  6. Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.
  7. Mix walnuts with the reserved whole wheat flour and add to the ready batter.
  8. Fold the walnuts gently into the batter.
  9. Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170'c.
  10. Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.
  11. Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.
  12. This cake stays fresh in an airtight container for up to 4-5 days.

Notes

You can skip the spices if you prefer. I used 2 large bananas, use 3 if using smaller bananas. Add nuts of your choice or skip them if you prefer.

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Love,
Shreya 🙂

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Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Adapted from YouTube.

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is rich, creamy and delicious Indian sweet that has a great texture. It is absolutely melt in the mouth good and very addictive ;P 

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is very easy to make and needs very little prepping. A traditional occasion like Ganesh Chaturthi calls for a special treat, these kesar modaks fit the bill perfectly! The aroma of modaks by itself reminds of Ganesha ji and I can’t seem to stop at one! 10 days of Ganesh Chaturthi festivities and about 100 modaks later, I’m still game for some more!!

The variety that one finds with modaks these days in sweet marts is infinite. All sorts of flavors and colors are really so tempting. But what intrigues me the most is the shape of these modaks. I just love how beautiful they look, the perfection behind each Modak is so breath taking! Anyways, you can achieve that with the moulds that are available these days in shops.

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge is made easily using just a few ingredients from the pantry. This means you can make these to offer to the Lord during the festivities without much difficulty. Times of festivities are pretty busy in any Indian household and being to whisk up traditional goodies in the comfort of your home is priceless.

These modaks do not have preservatives or any kind of flavor enhancing agents, hence they are the healthy way to go. Since I’m fond of the basic flavored modaks rather than the fusion ones, I’ll share the recipe of kesar modaks. This recipe is adapted from my recipe for basic Burfi.

Kesar Mawa Modak | Gluten free Saffron Fudge

Let’s start with bringing all the ingredients to room temperature.

Break mawa/ khoya into pieces. Heat a large pan.

Place these pieces in the pan, let them melt on low flame.

Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge

Once the mawa has melted, add powdered sugar, kesar dissolved in milk, cardamom powder and food color. Mix well.

Kesar Mawa Modak | Gluten free Saffron Fudge

Keep stirring on low flame until the sugar dissolves. The mixture will loosen up some more as the sugar melts into it. Keep stirring continuously on low flame.

Kesar Mawa Modak | Gluten free Saffron Fudge

The mixture will become frothy. Do not stop stirring.

Keep stirring on low flame for the next 8-10 minutes.

This mixture will thicken now and leave the sides of the pan. It’s consistency should be like that of a loose dough.

Remove it in a plate and let it come to room temperature.

Kesar Mawa Modak | Gluten free Saffron Fudge

This mixture will be like a dough, using the moulds, make modaks of any size you prefer.

Follow the steps in the below pictures to make the perfect shapes. I’ve used modaks moulds.

Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge Kesar Mawa Modak | Gluten free Saffron Fudge

Use a little ghee to grease these moulds to enable easy unmolding once they have take the shapes.

Kesar Mawa Modak | Gluten free Saffron Fudge

Serve these fresh and enjoy the soft, delicious modaks and offer them to Lord Ganesha.

Let these modaks sit in the refrigerator for 10-15 minutes before serving if the climate is very hot and humid.

They stay fresh in the refrigerator for 2-3 days in an airtight container.

Kesar Mawa Modak | Gluten free Saffron Fudge

Kesar Mawa Modak | Gluten free Saffron Fudge

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 10 large or 15 small modaks

Kesar Mawa Modak | Gluten free Saffron Fudge is rich, creamy and delicious Indian sweet. We have used just 5 ingredients to make these.

Ingredients

  • 200 gms mawa/ khoya
  • 7 tbsp. powdered sugar
  • 1/4 tsp. cardamom powder
  • few strands of saffron/ kesar dissolved in
  • 3 tsp. warm milk
  • 2 drops yellow food color, gel based (optional)
  • ghee to grease the moulds

Instructions

  1. Let's start with bringing all the ingredients to room temperature.
  2. Break mawa/ khoya into pieces. Heat a large pan.
  3. Place these pieces in the pan, let them melt on low flame.
  4. Once the mawa has melted, add powdered sugar, kesar dissolved in milk, cardamom powder and food color. Mix well.
  5. Keep stirring on low flame until the sugar dissolves. The mixture will loosen up some more as the sugar melts into it. Keep stirring continuously on low flame.
  6. The mixture will become frothy. Do not stop stirring.
  7. Keep stirring on low flame for the next 8-10 minutes.
  8. This mixture will thicken now and leave the sides of the pan. It's consistency should be like that of a loose dough.
  9. Remove it in a plate and let it come to room temperature.
  10. This mixture will be like a dough, using the moulds, make modaks of any size you prefer.
  11. Follow the steps in the above pictures to make the perfect shapes. I've used modaks moulds.
  12. Use a little ghee to grease these moulds to enable easy unmolding once they have take the shapes.
  13. Serve these fresh and enjoy the soft, delicious modaks and offer them to Lord Ganesha.
  14. Let these modaks sit in the refrigerator for 10-15 minutes before serving if the climate is very hot and humid.
  15. They stay fresh in the refrigerator for 2-3 days in an airtight container.

Notes

Use color if you prefer. It's important to cook this mixture on low flame, else this will simply burn. Increase the quantity of sugar if you prefer these more sweeter.

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Love,
Shreya 🙂

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Kesar Mawa Modak | Gluten free Saffron Fudge

Egg free Marble Cake | How to make tea time Marble Cake

 Egg free Marble Cake | How to make tea time Marble Cake is a classic sponge cake flavored with vanilla and chocolate. It’s the perfect companion to tea/ coffee. Every bite is a blend of everyone’s favorite flavors 🙂

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake is one of the best eggless cakes I’ve baked in a long time. It is absolutely perfect! 10/10 is how I will rate this cake. It’s soft, melts in the mouth and has that perfect crumb! Flawless to the point of being a fault! It’s that good.

I have always loved these bakery style tea time marble cakes. It’s always perfect and the flavor is the best of both worlds! Even as a kid, my Mom would usually buy me those little slice cake packets from Monginis, as they were always yummy!! I can still remember that distinct aroma of chocolate and vanilla as I’d open the little packet 🙂

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake is a bakers delight! It rises beautifully and holds it’s shape well. I sliced the cake once it was completely cool and it was just beautiful. Can you believe I’ve baked this cake thrice in the last 2 months! Since I perfected it, I thought I’d share it on the blog too!

Egg free Marble Cake | How to make tea time Marble Cake

The loaf had this signature crack which I adore in tea cakes. If you are like me and enjoy tea times loafs, try my Egg free Ribbon cake, Rustic Banana Bread or even the luscious Strawberry Snack cake. They are absolutely endearing, the crack makes the cake look so natural and rustic. I prefer rustic 🙂 Anyways, I came across this recipe online and I tried it straightaway, it definitely didn’t disappoint. The recipe originally called for eggs, but I wanted to go egg free and made a couple of changes to it.

Let’s get baking.

Grease a 9 inch loaf tin with some butter, dust it with loose flour and set it aside.

Preheat the oven @160’c.

Egg free Marble Cake | How to make tea time Marble Cake

Sift flour, salt, baking soda and baking powder in a bowl. set them aside.

In another bowl, whisk together sugar, butter and oil until they are creamy and light.

Egg free Marble Cake | How to make tea time Marble Cake

Add vanilla extract and the curd. Mix well to combine them. Then add the milk and keep mixing well while pouring the milk.

Egg free Marble Cake | How to make tea time Marble Cake

Add the flour in two batches, fold it well into the batter but do not over-mix. Over-mixing results in a dense cake.

Take out 1/3 of the batter in a smaller bowl, add the melted chocolate into the batter.

Fold everything together. Do not over-mix.

Pour the vanilla batter into the ready tin. Top it with the chocolate batter. Use a toothpick or a knife to make some swirls but not too much as we do not want the two batters mixing together.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

Bake the cake at 160’c (320F) for approximately 45-50 minutes. Remember every oven works differently so once the top turns golden, the cake have been done. Take a toothpick test, if the crumbs come out too moist, bake for another 10 minutes.

Once baked, cool the cake completely in the tin, then remove from the tin and slice.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

This cake keeps fresh in an airtight container for up to 4 days.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: one 9"loaf

A light, fluffy and melt the mouth soft tea time cake which has the best of both worlds with the vanilla and the delicious chocolate!

Ingredients

  • 1+1/4 cup all purpose flour/ Maida
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • a pinch of salt
  • 1 cup castor sugar
  • 1/4 cup unsalted butter
  • 1/4 cup flavorless refined oil
  • 1 tsp. vanilla extract
  • 1/2 cup curd
  • 1/2 cup milk
  • 50 gms chopped cooking chocolate (to be melted before use)

Instructions

  1. Grease a 9 inch loaf tin with some butter, dust it with loose flour and set it aside.
  2. Preheat the oven @160'c.
  3. Sift flour, salt, baking soda and baking powder in a bowl. set them aside.
  4. In another bowl, whisk together sugar, butter and oil until they are creamy and light.
  5. Add vanilla extract and the curd. Mix well to combine them. Then add the milk and keep mixing well while pouring the milk.
  6. Add the flour in two batches, fold it well into the batter but do not over-mix. Over-mixing results in a dense cake.
  7. Take out 1/3 of the batter in a smaller bowl, add the melted chocolate into the batter.
  8. Fold everything together. Do not over-mix.
  9. Pour the vanilla batter into the ready tin. Top it with the chocolate batter. Use a toothpick or a knife to make some swirls but not too much as we do not want the two batters mixing together.
  10. Bake the cake at 160'c (320'F) for approximately 45-50 minutes. Remember every oven works differently so once the top turns golden, the cake have been done. Take a toothpick test, if the crumbs come out too moist, bake for another 10 minutes.
  11. Once baked, cool the cake completely in the tin, then remove from the tin and slice.
  12. This cake keeps fresh in an airtight container for up to 4 days.

Notes

Use a good quality cooking chocolate. You can use chocolate chips alternately. Curd should neither be too thick nor too watery. Never over mix the cake batter else the cake shall be hard and heavy. Please use baking powder and baking soda that are not too old. That could cause the cake to fall or crack extensively during baking. Measure the ingredients very carefully.

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Love,
Shreya 🙂

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Egg free Marble Cake | How to make tea time Marble Cake

Adapted from el mundo eats.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.  

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake despite being eggless 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is made without eggs as the name suggests, I had no plans to make this immediately after the Parsi mawa cake recipe that I posted yesterday. But it so happened that I received many messages and some emails asking for an eggless/ egg free version of the same. I felt it was necessary to do soon so that my readers can try if they so wish to, hence today I’m posting an egg free version here.

I saw a few videos on YouTube long back on egg free mawa cake and it is pretty much like my Egg free Ribbon Cake recipe with a few modifications here and there. The texture, to my surprise has turned out well and the taste is really caramel like, which I loved!!

Let’s move on to the recipe.

Preheat the oven @180’c.

In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.

Add 1/4 cup of milk and whisk again.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.

Whisk well.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Add grated khoya/ mawa.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.

Grease a 9″ loaf pan, line the base with a piece of parchment.

Pour the batter into the pan, sprinkle some sliced pistachio on the top.

Tap the pan a few times on the work surface to release air bubbles.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Bake for 40-45 minutes @180’c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.

If the cake is under cooked, bake for another 5-10 minutes.

Cool the cake on a cooling rack for an hour before de moulding it and slicing.

I’ll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9"loaf

Light, moist and delicious egg free Parsi Mawa Cake is easy to make and goes well with tea/ coffee!

Ingredients

  • 1/2 tin condensed milk (1/2 of 400gm tin)
  • 3 tbsp. soft unsalted butter
  • 1 cup Maida / APF
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp. powdered sugar (adjust this to taste preference)
  • 1/2 tsp cardamom powder
  • 1/2 cup grated mawa/ khoya
  • 2 tbsp. sliced pistachio

Instructions

  1. Preheat the oven @180'c.
  2. In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.
  3. Add milk and whisk again.
  4. Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.
  5. Whisk well.
  6. Add grated khoya/ mawa.
  7. Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.
  8. Grease a 9" loaf pan, line the base with a piece of parchment.
  9. Pour the batter into the pan, sprinkle some sliced pistachio on the top.
  10. Tap the pan a few times on the work surface to release air bubbles.
  11. Bake for 40-45 minutes @180'c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.
  12. If the cake is under cooked, bake for another 5-10 minutes.
  13. Cool the cake on a cooling rack for an hour before de moulding it and slicing.
  14. I'll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.

Notes

Use good quality mawa. Do not over mix the batter. Let the cake cool down completely before slicing.

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Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Love,
Shreya 🙂

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Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake

 Parsi Mawa Cake | Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.  

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake is usually topped with some sliced nuts or cashews. I like the look of the sliced nuts hence went with that option. And I simply loved the nutty aroma of these nuts once they are baked and they did turn a bit crunchy, giving a lovely bite to this soft, fluffy cake.

Parsi Mawa Cake | Bakery Style Mawa Cake

Look at that crumb!! Moist, fluffy and the cake rose so beautifully (pssst…it has no baking powder or baking soda and yet it rose remarkably well)! I have to admit this my first trial with a mawa cake and I just tweaked my recipe for Strawberry Snack Cake and made this mawa cake a few days ago. I’m really stoked at how nicely it all worked out and it didn’t end up in the bin..hehe!!  Besides, my hubby really enjoyed this, to the last crumb if I must say so myself!! So that’s one cake which is going to feature often in my ‘baking for weekend’ list! 🙂

Parsi Mawa Cake | Bakery Style Mawa Cake

It slices very neatly if you let cool down for 20-30 minutes. This cake stays fresh for 4-5 days in an airtight container at room temperature and up to 7 days in the refrigerator.

Let’s get cracking!

Bring all the ingredients to room temperature. I used a 5″ cake tin.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.

Remember to scrap down the sides of the bowl as you whisk them.
Add the cardamom powder into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, add the crumbled mawa and whisk well until the mawa has incorporated into the egg mixture.

Parsi Mawa Cake | Bakery Style Mawa Cake
Then sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Sprinkle the sliced nuts on top.

Parsi Mawa Cake | Bakery Style Mawa Cake

Bake the cake on the middle rack at 180’C for 40-50 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.

Parsi Mawa Cake | Bakery Style Mawa Cake
Serve warm or at room temperature.

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 5" round cake

Parsi Mawa Cake is a delicious, flavorsome cake to accompany your tea/ coffee. A crunchy topping of sliced nuts adds a lovely texture to every bite!

Ingredients

  • 3/4 cup + 2 tbsp. castor sugar
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1/2 tsp cardamom powder
  • 1 cup All Purpose Flour (Maida)
  • 100 gms crumbled mawa
  • 1/4 tsp. salt
  • 1/4 cup sliced pistachios and almonds

Instructions

  1. Bring all the ingredients to room temperature. I used a 5" cake tin.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  4. Remember to scrap down the sides of the bowl as you whisk them.
  5. Add the cardamom powder into the whisked sugar and butter. Whisk them again for a minute.
  6. Add one whole egg at a time to the mixture and beat to incorporate.
  7. Once both the eggs are well incorporated, add the crumbled mawa and whisk well until the mawa has incorporated into the egg mixture.
  8. Then sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
  12. Sprinkle the sliced nuts on top.
  13. Bake the cake on the middle rack at 180'C for 40-50 minutes. Bake using the bottom heating coils/ rods.
  14. Insert a toothpick in the center of the cake to check doneness. If it's underdone, bake for another 5-10 minutes.
  15. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  16. Serve warm or at room temperature.

Notes

This recipe doesn't need baking soda/ baking powder, Use good quality, fresh mawa/ khoya. Let the cake cool before you slice or remove it from the tin.

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Love,
Shreya 🙂

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Parsi Mawa Cake | Bakery Style Mawa Cake

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is really what it is! This sauce is sticky, rich and absolutely addictive. It comes together with minimal efforts and one could gulp it down by the spoonful! P) !!

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is truly the best homemade caramel sauce you’ll make! It’s a no fuss recipe that comes together in under 20 minutes 🙂 I’ve tried a couple of recipes in the past and I don’t remember what they really had going but the results weren’t exactly top notch! You’ll see what I mean when you try this recipe.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is so good that you’ll stop buying the bottled stuff from the supermarkets which are generally pretty flat in terms of the freshness and that deep vanilla flavor. So good! Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is just what you need to top your brownies and ice cream with!!!

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

That color, I mean, look at it! It’s liquid gold! Gold that could drink straight of the jar! Hehehe!! You know, when I was shooting it a couple of days ago, the sunlight and the play of shadows in my make shift studio in my home somehow enhanced the golden hue, I didn’t even have to spend much time editing them! That’s always a plus, right?!

Also, pro tip – if want to make it into a Salted Caramel Sauce, you’ll simply need to add about 1 teaspoon of salt to this recipe! Voila! 

So let’s make ourselves some really delicious caramel sauce 🙂

Use a large sauce pan because when the mixture boils and bubbles, it’s safer to have all that extra room in the pan to allow the sauce to expand.

To make it, combine sugar with water in a pan. Whisk them together on medium heat.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Then, let them boil away on gentle heat until the mixture turns light golden in color.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

My mixture took about 6 minutes to turn golden on low heat. Be careful, you are working with hot sugar.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Let the mixture boil on low heat for another 2-3 minutes so that it takes up a deeper, perfect amber color.

Be extra careful around this step, it takes just about 10 seconds for this mixture to go from amber to a burnt, sticky mass.

So keep an eye. Incase, if does happen that the mixture sticks to the base and burns, start over!

Once the color has turned amber, turn off the heat, Whisk in the vanilla extract and the cream . (salt too, incase you are making salted caramel sauce).

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Continue to whisk gently until the sauce is smooth and silky.

That’s done. Let the sauce cool completely before storing it in a dry and clean glass jar.

This sauce stays fresh in the refrigerator for over 2-3 months.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Prep Time: 3 minutes

Cook Time: 14 minutes

Total Time: 17 minutes

Yield: 1 cup + 2 tbsp approximately

A delicious Caramel Sauce that is so buttery, thick, rich and so addictive! The only recipe you'll be needing to make a jarful of this liquid gold!

Ingredients

  • 1 cup granulated sugar (I've used castor sugar)
  • 1/4 cup water
  • 1/2 cup heavy cream or whipping cream
  • 3/4 tbsp. vanilla extract
  • 1 tsp salt (optional, to be added if making salted caramel sauce)

Instructions

  1. Use a large sauce pan because when the mixture boils and bubbles, it's safer to have all that extra room in the pan to allow the sauce to expand.
  2. To make it, combine sugar with water in a pan. Whisk them together on medium heat.
  3. Then, let them boil away on gentle heat until the mixture turns light golden in color.
  4. My mixture took about 6 minutes to turn golden on low heat. Be careful, you are working with hot sugar.
  5. Let the mixture boil on low heat for another 2-3 minutes so that it takes up a deeper, perfect amber color.
  6. Be extra careful around this step, it takes just about 10 seconds for this mixture to go from amber to a burnt, sticky mass.
  7. So keep an eye. Incase, if does happen that the mixture sticks to the base and burns, start over!
  8. Once the color has turned amber, turn off the heat.
  9. Whisk in the vanilla extract and the cream . (salt too, incase you are making salted caramel sauce).
  10. Continue to whisk gently until the sauce is smooth and silky.
  11. That's done. Let the sauce cool completely before storing it in a dry and clean glass jar.
  12. This sauce stays fresh in the refrigerator for over 2-3 months.

Notes

Use a large, deep pan. The sauce will bubble and expand, hence a large, deep pan is safer. Remember you are working with boiling sugar so stay safe and have your kids/ family members away from the hot pan. Maintain a low heat to ensure the sugar doesn't burn.

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Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Love,
Shreya.

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe is a light, moist and delicious cake that goes well with tea or coffee. This recipe doesn’t ask for any fancy ingredients and is very easy to make too 🙂 

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe takes me back to the time when I was a kid and a slice of this cake was truly so exciting! Soft, moist and absolutely yummy. It was an indulgence we’d have usually at birthday parties or when my Mom would bring slices of these from popular cake shops nearby 🙂 There was always a vanilla slice with these pinkish red ribbon, that was my favorite! It looked so catchy, I always looked at that ribbon layer imagining how did it come to be so?!!

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Turns out, making that perfect ribbon isn’t a rocket science! A simple technique and that ribbon looks like it came straight out of a bakery :). I used a 9 inch baking pan and the top cracked ever so slightly. The perfect crack actually for any loaf cake!!! But there is no trick for that, it just happened naturally as the pan was a wee bit small. If you want a loaf without cracks, use a slightly bigger pan for this quantity of cake mix 🙂

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe has the most gorgeous texture. I’ve used one of the very first recipes I ever used from a cookbook to bake an egg free, butter free vanilla cakes. It has never failed me and I have stuck with it 🙂

Let’s see how, do keep all ingredients at room temperature.

Preheat the oven @ 180’c.

Sift flour with corn flour, baking soda and baking powder. Set it aside.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Whisk the condensed milk. Add powdered sugar and whisk until the mixture is frothy. Add oil and whisk again.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Add flour and milk in parts alternately to the condensed milk mixture and fold gently.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Add vanilla extract and mix well. The batter should have a pouring consistency.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.

Set side the plain batter until further use.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Mix the color well.

Grease a baking pan or line it with parchment paper. Pour 3/4th of the plain batter into the pan.

Pour the colored batter next on top of the plain batter. Top it with remaining plain batter.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Tap the pan gently to release the excess air bubbles.

Bake the cake @180’c for 40-45 minutes. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

If the cake is under cooked, bake for a few more minutes.

Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9 inch loaf

Soft, moist and delicious Tea Time Bakery Style Ribbon Cake is easy to make and uses no butter, no eggs!!

Ingredients

  • 1/2 tin condensed milk
  • 1+1/4 cup flour (Maida)
  • 1/4 cup corn flour
  • 1/2 baking soda
  • 1 tsp baking powder
  • 1/2 cup refined oil
  • 5 tbsp. powdered sugar
  • 1/2 cup milk (use more or less if needed to correct the consistency of the batter)
  • 1+1/2 tsp vanilla extract
  • gel color of your preference

Instructions

  1. Preheat the oven @ 180'c.
  2. Sift flour with corn flour, baking soda and baking powder. Set it aside.
  3. Whisk the condensed milk.
  4. Add powdered sugar and whisk until the mixture is frothy.
  5. Add oil and whisk again.
  6. Add flour and milk in parts alternately to the condensed milk mixture and fold gently.
  7. Add vanilla extract and mix well.
  8. The batter should have a pouring consistency.
  9. Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.
  10. Set side the plain batter until further use.
  11. Mix the color well.
  12. Grease a baking pan or line it with parchment paper.
  13. Pour 3/4th of the plain batter into the pan.
  14. Pour the colored batter next on top of the plain batter.
  15. Top it with remaining plain batter.
  16. Tap the pan gently to release the excess air bubbles.
  17. Bake the cake @180'c for 40-45 minutes.
  18. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.
  19. If the cake is under cooked, bake for a few more minutes.
  20. Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Notes

Use flavorless oil. Color can be of your choice. Quantity of milk depends on the quality of flour so adjust accordingly. Adjust the sweetness too if needed as we use condensed milk which is pretty sweet.

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Love,
Shreya 🙂

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons. A macaron is a French cookie. It is a meringue based cookie, made with egg whites, almond flour, castor sugar and icing sugar.

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons is one of my favorite cookies ever but definitely not too easy to recreate. It certainly takes a fair bit patience and skill. But I nailed it on my first attempt!! 🙂

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

Yes!! I jumped with joy all over the place as I saw the macaron develop those ruffled feet in the oven! I couldn’t believe it for real but then again I’m pretty good at baking 😛 Hehe..! Honestly, I was determined with every last bone in my body to nail it and it happened!

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

French Macarons should essentially have a smooth top, ruffled feet and a flat base. The texture should be crisp on the outside and soft and chewy within. That is the perfect French Macaron!

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

See the picture above, that is how they should look when bit into one. I nailed them taste wise as well. I wasn’t sure if they would be chewy, but as they say a picture is worth a thousand words 🙂 I wanted a chocolate buttercream filling, it’s my favorite when I think of Macarons! Next on the list would be chocolate ganache!

I can say one thing before I start the recipe, please follow the recipe and the measures correctly. I can’t say for sure if you’ll nail it in the first go but do give your honest 100% to it. This recipe worked for me and I plan on holding on to it. I’ll also make other flavors using it as the base for the shells.

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

That’s a close up of the mac! This is the exact texture, up close 🙂 Are you tempted?! :p

Let’s start the recipe and the steps. Please follow them.
Macaron Shell
Line 2 baking sheets with parchment paper. I used 2 sheets as I wasn’t sure how much many shells would fit on one sheet.


Beat the egg whites in a clean, dry bowl with an electric whisk until they are foamy (takes about 2 minutes).
Slowly add the white sugar (I used castor sugar) into the egg whites.
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
Beat again till the mixture is foamy and holds stiff peaks (takes about 5 minutes).
Sift together the almond flour and the confectioner’s sugar in a separate bowl. Discard any bits left behind.
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons French Macarons with Chocolate Buttercream Filling | Vanilla Macarons French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
Add 1/2 of the sifted flour to the meringue and fold gently in 4-5 folds.
Add the remaining half of the flour and fold gently.
I did about 37-38 folds to ensure the correct consistency. The batter should be like slow flowing lava. It depends on everyone’s manual strength as to how many folds it may take to get the batter right.
(Do not over the batter. It could spoil the cookies and turn them flat. Under mixing also spoils the batter and the cookies crack while baking).

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

Once the batter is ready, fill it in a piping bag.
Pipe cookies in round circles of about 1.5″ in diameter. Pipe each cookie at a distance of 2″. I piped around 15 cookies.
Bang the baking sheet on the counter a few times to ensure all the air bubbles are released.
Let the baking sheets sit on the counter for 30-40 minutes until the piped cookies develop a shiny, hard skin on top of them.
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
Preheat the oven at 160’c.
Bake them for  18-20 minutes in the center of the oven. Remove them from the oven and let them cool for at least 30-40 minutes.
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
Chocolate Buttercream Filling
Cream the butter using an electric whisk. Add vanilla extract.
Then add icing sugar. Whisk again.
Add some milk if the filling is too thick or add some icing sugar if the filling is too runny.
Fill the buttercream in a piping bag.
Pipe buttercream in between two cookies and make sandwiches.
French Macarons with Chocolate Buttercream Filling | Vanilla Macarons
They keep fresh for 3 days at room temperature.

French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours

Yield: 7-8 macarons

Ingredients

    Macaron Shell
  • 2 nos. large egg whites
  • 2/3 cup/ 71 gms almond flour
  • 1 cup/ 125 gms Confectioner's sugar
  • 1/4 cup castor sugar (white sugar)
  • Chocolate Buttercream Filling
  • 1/2 stick soft unsalted butter
  • 2 cups confectioner's sugar
  • 1 tbsp. milk (approx.)
  • 3 tbsp. cocoa powder
  • 1/4 tsp vanilla extract

Instructions

    Macaron Shell
  1. Line 2 baking sheets with parchment paper. I used 2 sheets as I wasn't sure how much many shells would fit on one sheet.
  2. Beat the egg whites in a clean, dry bowl with an electric whisk until they are foamy (takes about 2 minutes).
  3. Slowly add the white sugar (I used castor sugar) into the egg whites.
  4. Beat again till the mixture is foamy and holds stiff peaks (takes about 5 minutes).
  5. Sift together the almond flour and the confectioner's sugar in a separate bowl. Discard any bits left behind.
  6. Add 1/2 of the sifted flour to the meringue and fold gently in 4-5 folds.
  7. Add the remaining half of the flour and fold gently.
  8. I did about 37-38 folds to ensure the correct consistency. The batter should be like slow flowing lava. It depends on everyone's manual strength as to how many folds it may take to get the batter right.
  9. (Do not over the batter. It could spoil the cookies and turn them flat. Under mixing also spoils the batter and the cookies crack while baking).
  10. Once the batter is ready, fill it in a piping bag.
  11. Pipe cookies in round circles of about 1.5" in diameter. Pipe each cookie at a distance of 2". I piped around 15 cookies.
  12. Bang the baking sheet on the counter a few times to ensure all the air bubbles are released.
  13. Let the baking sheets sit on the counter for 30-40 minutes until the piped cookies develop a shiny, hard skin on top of them.
  14. Preheat the oven at 160'c.
  15. Bake them for 18-20 minutes in the center of the oven. Remove them from the oven and let them cool for at least 30-40 minutes.
  16. Chocolate Buttercream Filling
  17. Cream the butter using an electric whisk. Add vanilla extract.
  18. Then add icing sugar. Sift in the cocoa powder. Whisk again.
  19. Add some milk if the filling is too thick or add some icing sugar if the filling is too runny.
  20. Fill the buttercream in a piping bag.
  21. Pipe buttercream in between two cookies and make sandwiches.
  22. They keep fresh for 3 days at room temperature.

Notes

Always sift the ingredients as mentioned above. It gives a smooth finish to the cookies. Resting the piped cookies is essential for the feet to form while baking. Use ready almond flour as it is ground very fine. Making the flour at home is not nearly as perfect. I have baked on baking sheets of the exact same kind. Hence the cookies baked evenly and took the same amount of time to bake.

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French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

Love,
Shreya 🙂

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French Macarons with Chocolate Buttercream Filling | Vanilla Macarons

Adapted from Martha Stewart’s basic French Macarons recipe. I even saw a few YouTube videos to learn the method for piping the Macarons.

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