Eggless Baking

The Best Apple Crisp Recipe | Apple Crumble

October 25, 2018

Apple Crisp Recipe – warm and soft baked apples topped with crispy crumbly topping; flavoured with cinnamon screams Fall in every bite!!! The only delicious apple crisp recipe you need this season..

Apple Crisp Recipe is one of those classic American desserts that you might find being made in every American household by their grandmothers and mothers; just like how Gulab Jamun is made in every Indian household since ages.

Honestly, I had never heard this dessert back in India not a common dessert there. But the world is so small that many a time you tend to adapt and acknowledge the beauty of other cuisines from all around the world.

Be it the silky smooth pannacotta from Italy, the amazingly moist Tres-Leches Cake from Mexico (videshi version of Rasmalai Cake) or this classic Apple Crisp Recipe from America – I am naturally pulled towards deserts of all kinds.

I am sure some of you are not familiar with this old-fashioned apple crisp recipe. So for those of you wondering WHAT IS APPLE CRISP? let me tell you it is a pretty basic dessert made using cooking apples.

Basically, juicy tart apples are coated with sugar and cinnamon, cooked until soft, layered with crispy crumbly topping and baked to golden.

Served warm with chilled ice-cream on top.

Imagine yourself sitting with your family watching your favourite show on Netflix on a cold Christmas or holiday evening with a warm bowl of baked apples that are soft yet having a bite perfectly sweetened and flavoured with cinnamon topped with a crumbly crispy topping adding a beautiful texture and a caramel flavoured cheesecake ice-cream or a plain vanilla ice-cream.

That’s an explosion of flavour bomb in your mouth.

I absolutely love the idea of warm dessert in this cold evening. And that is why choco lava cake is also my all-time favourite during this time of the year.

And you know what is the best part of this easy Apple Crisp recipe – It can be made ahead of time and kept, can be made for single or two serving or for a crowd. Perfect for your next fall or Thanksgiving party.

Bonus – your house would smell so heavenly you won’t need any candles to brighten the mood of the evening. 😉

You guys might have noticed that I am talking a lot about the crispy crumbly topping.. Gosh I just can’t get over it.. It is so full of texture.. Ok sush, stop diverting and concentrate.. damn meee..

So what was I saying, ya the crumbly topping!!

What is that crumb topping? How do you make a crumb topping? And How do you make crumb topping for apple crisp specifically? OR How do you make the crumble for apple crumble?

Firstly do not get confused with the terms apple crisp and apple crumble. Both of it means the same. Just that this recipe is popularly known as Apple Crisp in the US but in Aussie and NZ it is commonly known as Apple Crumble.

But it is NOT the same as an apple cobbler or an apple pie. Cobblers usually have a biscuit-like topping. And a pie will have a flaky pastry crust.

So both of them means the same and if you notice me swatching the use of the two here and there never mind.

A basic crumble topping is just flour, sugar and butter rubbed together to resemble sand-like texture. Upon baking the butter and flour crisps up adding a crispy texture whereas the sugar lends it the required sweetness.

To make the easy apple crisp topping we have just added additional cinnamon powder because apples, cinnamon and Fall are a match made in heaven. Don’t you agree?

In this recipe, I have shared a different variation of making the crumble topping as compared to the one that we used while making the Apple Crumble Cake recipe.

By sharing both the methods I just wanted you guys to opt to whichever way you are comfortable with. Texture and Taste-wise there is absolutely no difference. 🙂

What kind of apples do you use for Apple Crisp recipe?
Since we would be cooking the apples first and then baking it, you really need a variety that would retain its shape throughout.

I have used the Granny Smith variety here because they’re so firm and they hold up well for baking without turning to mush.

So if you are wondering What kind of apples make the best apple crisp – Granny Smith Apples is your go to. However, you can also try Empire or Honey Crisp… or mix all three. Totally up to you.

Also to peel or not to peel apples is again totally up to you.

Now is the time when you might be having an abundant stock of apples growing in your gardens or you might have handpicked them or you just happen to see fresh in the market; this is the perfect way to use them all up.

Because the Apple Crisp Recipe calls for a lot of apples; yes it might seem a lot while chopping them into even sizes but trust me they would wilt a little while cooking them down. So you definitely need a lot, to begin with.

Today I am sharing with you all the ultimate apple crisp without oats.

But generally, you will find easy apple crisp with oats or to say apple crumble with oats. Adding oats would definitely add an additional texture.

I am sometimes like this horse with the blind shutter on. While I was learning bakery in school here, we had been taught the crumble topping without oats so that is what I am following till now.

However, if you like oats you can definitely make this apple crisp with quick oats or apple crisp recipe with cooking oats or apple crisp with old-fashioned oats. The oatmeal crumb topping for apple crisp would definitely lend its own unique taste.

I think I have already talked enough for now, let us see How do you make easy apple crisp now and then I will share few tips on how you can make it ahead of time for parties, how to store them, Can you freeze apple crisp? etc.

How to make homemade apple crisp?

5 from 1 vote

apple crisp served in a bowl showing the texture of apple crumble

Best Apple Crisp Recipe

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

The ultimate combination of baked apples and the crispy crumble topping with a punch of cinnamon - this Best Apple Crisp Recipe screams Fall in every bite.

Course: Dessert

Cuisine: American

Keyword: apple crisp recipe, apple crumble recipe

Servings: 6 people

Ingredients

For Crumble Topping

1+1/4 cups Plain Flour
1/2 cup Brown Sugar
1/4 tsp Salt
1/2 tsp Cinnamon Powder
1/2 cup (113 gms) Butter

Apple Crisp Recipe

6 Granny Smith Apples peeled
1/3 cup Brown Sugar
2 tbsp Cornstarch
1/2 tsp Cinnamon powder
1/2 tsp Cardamom powder optional
1 tbsp lemon juice
1/4 tsp Salt

Instructions

Crumble topping

Start by preparing the crumble topping. In a bowl, combine together flour, sugar, salt and cinnamon.
Melt the butter in a cast iron pan and once melted add it to the flour mixture. Using a fork just mix everything together and keep aside.
For the apples: Start by chopping them into even thickness. Add it to the same pan in which you had melted the butter.
Top with everything else - sugar, cornstarch, cinnamon, cardamom, salt and lemon juice. Mix well and put it over med-low heat.
Combine everything until it thickens a bit around 5-6 mins. You still want the apples to retain their shape.
Top with the prepared crumble topping generously and put it in a preheated oven of 180°C for 20-25 mins until the crumble crisps up and turns golden brown.
Serve warm with ice-cream or whipped cream

Notes:

1. You need not worry about melting down the butter and then mixing. You can also follow the method that I have mentioned in the Apple Crumble Cake recipe and choose whichever way you find it easy.
2. Do not have an iron skillet. No worries you can make it in any pan. Just transfer the apples to a bake safe bigger size ramekin, top it with crumble topping and bake.

Are you thinking How to serve Apple Crisp?

You can enjoy it warm or cold. But trust me it tastes heavenly when warm. I assure you this would be the best apple crisp you’ll ever have.

I like to take out a generous amount of it into a bowl and also like to add some caramel flavoured ice-cream on top. However, you can also choose to have plain vanilla ice-cream with some caramel sauce (I have a super easy recipe for homemade caramel sauce with all tips and tricks) drizzled on top. That would taste heavenly too.

Or simply go for a simple whipped cream topping.

Can you freeze apple crumble?
Follow the easy apple crisp recipe. Once done let it cool completely, then cover it with a double layer of aluminium foil.

You can then freeze this up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes alert…l heated through.

For a single serving you can also choose to microwave it for 30-40 sec. Microwave apple crisp tastes so fresh and warm.

Just an alert.. I find that frozen apple crisp or refrigerated apple crisp are not as crispy as the fresh ones.

How do you store apple crumble?
To store, let cool to room temperature, gently place a paper towel on top of the crisp to absorb condensation. Cover tightly with foil, plastic wrap, or a lid.

Follow the reheating steps mentioned above to enjoy it warm.

How do you make this Apple Crisp Recipe ahead of time for a party or for a crowd?
You follow the exact steps mentioned in the recipe to make the crumble topping and making apple crisp.

However, you do not combine the two.

Instead make your crumble topping; add it to a zip lock bag and store in refrigerator.

Prepare your apples and once it cools completely transfer it to a bigger size ramekin and place that in the refrigerator too.

Just 30 mins prior to serving, add the crumble topping on top of the apples in the ramekin place in the preheated oven of 180°C for 20-25 mins until crisp and serve warm 🙂

I hope you enjoyed this recipe to make apple crisp. If you did then do let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.

Pin this to your desserts or winter board

I will see you soon in my next one.

Until then
Hugs
Sushma

Doraemon Cake – Easy Step by Step tutorial

October 12, 2018

Doraemon Cake is a super simple DIY tutorial post on cartoon character cake that you can make for your kids birthday.

Learn how to make Doraemon Cake step by step with all the minute details covered that would make your cake decorating a breeze.

Doraemon Cake Decoration is so easy that you won’t believe that you have actually pulled it off so well.

Up until now, I had never seen any episodes of Doraemon and friends. So when I set out to make the Doraemon character the first thing I had to do was look up some of his cartoons.

And after watching that I realised I have grown up so much that cartoons are not my thing.. hehe.. of course, I could watch Tom and Jerry countless times even now maybe because I grew up watching them but any other cartoon is really not my thing.

Secondly, you can look up on Google Baba for Doraemon cake designs where you will find so many pictures of Doraemon Cake for inspiration.

Just like Pikachu Cake, in my case, the design was sent by the client. So I was saved the time to actually look up for the same on the net. 😀

If you are planning to make this Doraemon birthday cake then there are a few things that you would need to start with.
1. Doraemon chocolate cake – I mean just any cake base layer. You can use either Vanilla Cake or Chocolate Cake. Anything would work. I am calling it Doraemon chocolate cake as I have used my go-to favourite Moist Eggless Chocolate Cake recipe as the base.

2. Filling – For making this Doraemon cake recipe today I have used a simple Chocolate Whipped Cream Filling. Again you can flavour it up as per you need.

3. Frosting – We cannot use Stabilized Chocolate Cream to frost because the colours won’t show up. So we will be using my favourite Stabilized Whipped Cream Frosting. Such a beautiful frosting I must say. You can also choose to use Buttercream or Italian Meringue Buttercream here as per your needs.

4. Small tip star nozzle and a Wilton round tip

5. Piping bags

6. Gel Colours – blue, red, pink, yellow and black.

7. M and M’s or Gems in the colour red and blue.

8. Chocolate Block to write Happy Birthday in case you are making it for a client.

Before starting with the step by step tutorial on how to make Doraemon Cake there is a little thing that I wish to discuss here and that is determining your Doraemon Cake price.

I am not going to give the exact price of Doraemon shape cake as that would vary from place to place but there are 2 important things that you need to consider which is what I am highlighting.

Once you do the crumb coating on the cake put it in the fridge to chill. After which just frost the sides but not the top. That is because

A. As in this Doraemon Cake recipe, you would be piping on top so if you frost the entire cake that would mean you would need extra cream for frosting the design on top. Which in turn means you would end up charging your client more.

B. And the extra cream would eventually lead to an increase in the cake weight again would not be a justice to the work you put.

So being a home baker you will have to consider this even more.

Now let us see how to make Doraemon step by step I mean Doraemon shaped cake. 😀

Step 1:
Prepare the Chocolate Cake base layer:

So you would need a base layer to make the Doraemon face cake piping on top.

Today I have used Easy Eggless Chocolate Cake as the base and filled with chocolate cream and frosted the sides with stabilized whipped cream.

Btw it is an 8-inch cake with 3 layers of cake and 2 layers of filling.

Step 2:
Make the outline of the Doraemon character that you wish to make on top of your cake. For this, we would use a toothpick or wooden skewer with a pointed edge.

Then using a reference Doraemon images, and free-hand decoration, sketch the image on top of your cake. For making this I have used a wooden skewer with the pointed edge.

And then instead of dragging and drawing a line, we would make simple dots all over as you can see in the image below or refer my video tutorial for easy understanding.

Pro Tip:
In case you do a mistake while dotting, do not worry use a spatula to smooth it off and start again 🙂

Step 3:
Piping

The first thing you need to do is colour your Stabilized Whipped Cream into desired colours such as – Black, Pink, Red, Yellow and Blue.

Fill your piping bag with black icing and make an outline on top of the dotted points.

And then refer your image and start piping the desired colour as per your Doraemon theme cake.

The only thing you need to remember while piping especially blue colour is that everything should go in one particular direction so that the piping looks even.

Step 4:
Final touches:

Once you have done piping on top, take your black icing once again and a double coating on top to make it even and more prominent.

Also make sure to add the eyes, nose and whiskers.

Step 5:
Final decorations:

Using your round tip nozzle and red and blue colour make dots all around the base of the cake. (please refer video)

Also place red and blue M and M’s to decorate and complete the final look of our Doraemon Cake.

Yes, it is not a Doraemon 3d cake but nevertheless a beautiful, simple and adorable Doraemon cartoon cake.

Learn how to make Doraemon cake video format:

Forget buying monginis cake because making a Doraemon birthday cake at home is super easy; don’t you agree?

Moreover, if you wish to make some other cakes using this same technique then here is a list for a head start:
spiderman cake
cinderella cake
batman cake
minion cake
mickey mouse cake
barbie doll cake
shark cake
barbie cake
hello kitty cake
dora cake
cake world
car cake

In case you missed here is the direct links to certain recipes that you would need to make this Doraemon cake:
1. Moist Eggless Chocolate Cake
2. Chocolate Whipped Cream
3. Stabilized Whipped Cream
Go ahead and plan your Doraemon theme birthday party with an entire DIY dessert table that would include this Doraemon Cake, Doraemon cupcakes, blue Instagramandy, Blue and red chocolate barks and many more.

If you like this tutorial and the idea then do let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.. 😀

Pin this to your cake decorating board

I will see you soon with yet another one

Until then
Hugs
Sushma

Stabilized Chocolate Whipped Cream Frosting

July 12, 2018

Chocolate Whipped Cream Frosting is the best chocolate frosting you could ever make!!! Light, Smooth, Airy, Sturdy and not so Sweet this frosting makes a great filling choice for cakes as well as use it to frost and ice the entire cake or decorate a cupcake.

Chocolate Whipped Cream Frosting is a homemade chocolate frosting recipe that every home baker needs to know. Not only a home baker if you ask me this is such a versatile frosting recipe that you can use to decorate a cupcake, cake, brownies or any other desserts – you name it and you can use this frosting and so I recommend anyone who loves baking or cooking should try this.

Wondering what makes this simple chocolate frosting recipe so special?
Simple A. You need just 4 ingredients to make this delicious chocolate whipped cream frosting.
B. Super easy and handy can be made in hardly any time say 5 to 10 mins.
C. Not too sweet making it perfect for any desserts you can think off, even a simple hot chocolate with whipped cream would taste wonderful.
D. Fuss-free and can be made in one single bowl.
E. It is a sturdy whipped cream frosting making it perfect to frost and ice an entire cake or even to make decorations just like how a buttercream would work.

Also, This is the frosting that, when there are leftovers, promptly gets used to top fresh fruit, pancakes, oatmeal…you get the idea right!!. It’s just that good.

Coming to the sturdiness, what do you think makes it a stabilized whipped cream frosting?

I guess some of you know the answer to it – Cream Cheese. You might have guessed it from my Stabilized Whipped Cream Frosting post that I had shared a couple of weeks back.

That post has an in-depth detailing about the purpose of cream cheese in this recipe eventually making it the best chocolate cream cheese frosting. If you are someone who loves baking then definitely check that post.

To be honest, if you are planning to make a cake with whipped cream frosting fresh and just for a family get together or something like that then you can also choose to skip the cream cheese in this recipe.

Yes, I have shared a whole post on how to make an eggless chocolate cake with whipped cream frosting. That looks so gorgeous and professional and the best part is I have not used cream cheese at all in that recipe.

Then why do we need to add Cream Cheese to our Chocolate Whipped Cream Frosting recipe?
So the thing is cream cheese makes our icing look thicker and smoother and also glides well onto a cake, due to which making a smooth sharp edge becomes easier.

Also, the main reason is stability; this chocolate whipped cream frosting holds its shape for days making it perfect if you had to make it for a commercial order.

In what ways can I use this whipped chocolate frosting?
Like I said, 1. You can use this sturdy frosting to ice and decorate an entire cake. A perfect whipped cream frosting for cake decorating
2. Make use of this Chocolate Whipped Cream Frosting for cupcakes like I have done and shared with you all in my previous post.
3. Use it to make an ice-box cake.
4. Replace the cream cheese with mascarpone cheese and use it while making Tiramisu.
5. You can also use it to top a pie, in hot cocoa (love hot chocolate with whipped cream) or use it as the filling in cookies sandwiches.

Can I use the ready-made cool whip frosting instead?
Yes, definitely you can use the store bought ones directly but hey nothing can beat the taste of homemade frosting right.
That joy on your kid’s face when you bake, frost and decorate an entire cake all by yourself is impeccable.

In my opinion, cocoa powder seemed to be the easiest and simple way of making this Chocolate Whipped Cream Frosting. One of the reasons why I love the original whipped cream frosting is that it can be made in one bowl. When we use cocoa to flavour it, there are no additional steps of melting chocolate and cooling it…etc.

But if you are still looking for how to make chocolate whipped cream with melted chocolate then I found this recipe on the internet which seemed legit.

I simply love whipped cream cake recipe, do share with me which is your favourite cake frosting?

5 from 2 votes

close up view of vegan chocolate cupcakes image

Chocolate Whipped Cream Frosting

Prep Time

10 mins

Chocolate Whipped Cream Frosting is the best chocolate frosting you could ever make!!! Light, Smooth, Airy, Sturdy and not so Sweet this frosting makes a great filling choice for cakes as well as use it to frost and ice the entire cake or decorate a cupcake.

Course: Dessert

Cuisine: American

Keyword: chocolate whipped cream frosting

Author: sushma iyer

Ingredients

300 gms Whipping Cream
25 gms Caster Sugar (refer notes)
20 gms Cocoa Powder
4 gms Vanilla Essence
95 gms Cream Cheese softened

Instructions

In a bowl, using a hand mixer cream the cream cheese until smooth and lump free.
Whisking continuously add the whipping cream little by little until combined.
Again whipping continuously add in the sugar little at a time. Finally add the cocoa powder and whip until stiff peaks.

PRO-TIP

If you are someone who is worried about adding the cocoa powder directly on top of cream thinking that it won’t mix properly and you would get specks of it everywhere then I have an alternative for you.

Dissolve the cocoa powder in 2 tbsp of cream to get a paste. And then follow the instructions till adding sugar and finally add this cocoa paste so that you are sure that everything is mixed well.

Is it necessary to chill the mixing bowls and whisk attachment before whipping the cream?

Hmmm, that’s a good question.

In my 3 years of baking journey, I have never chilled the bowl and each time managed to get wonderful results.
Then why do we always keep on hearing this?
I guess it depends on what the weather is in your part of the world. Since it is super hot in India, you may be asked to go with that additional step but trust me I have never chilled it before.

You had advised using Icing Sugar in your previous post then how come you have mentioned Caster Sugar in this Chocolate Whipped Cream Frosting?
Honestly, I ran out of stock. Yes, that is the main reason why I used caster sugar here.
Icing Sugar has cornstarch added to it so it actually helps in stabilizing the cream and that is the only reason why I recommend using Icing Sugar.

Can I make this Chocolate Whipped Cream Frosting without cream cheese?
Yes, definitely you can make it. Only thing is it won’t be as sturdy as this one and also it won’t hold its shape for a longer time.
You can check out my chocolate cake post for a visual look on the frosting without cream cheese added to it.

Conclusion:

Undoubtedly this is one of the basic frosting recipes that every baker needs to know.

Light, smooth, moist, airy, sturdy and not so sweet makes it an ideal frosting for cakes, cupcakes, brownies and any other dessert.

Super simple and easy to make this Chocolate Whipped Cream Frosting comes together in hardly any time say around 10 mins.

The addition of Cream Cheese helps it to hold its shape for days together.

Other frosting recipes that might interest you:
1. Italian Meringue Buttercream frosting (my all time favourite)
2. Stabilized Whipped Cream Frosting.

I hope you enjoyed this post and if you happen to try this frosting then do let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.

Pin this for later

I will see you soon with yet another recipe

Until then
Hugs
Sushma

Moist Eggless Pineapple Cake | Pineapple Pastry

July 1, 2018

Eggless Pineapple Cake; fresh, juicy and moist!!!

Light and airy pineapple flavoured whipped cream; topped with some homemade pineapple compote, tutti-fruity, chocolate chips and fresh pineapple pieces sandwiched between soft and spongy pineapple flavoured eggless cake is one ultimate summer cake goals.

Eggless Pineapple Cake reminds me of all the tropical flavours in every single bite.

Fresh, moist and juicy this homemade Eggless Pineapple Cake from scratch is to die for!!! A simple cake recipe with that whipped cream frosting (or just with cool whip) makes it perfect for your summer parties or brunch.

Come summers and all I crave for is fresh summery fruits that calls my name everytime I pass through the market. Be it mangoes, berries, watermelon or pineapple. I absolutely crave for juicy fruits!! And how can I let a summer pass without making pineapple desserts.. 😀

One of the other pineapple dessert recipes, that I would highly, highly recommend to you guys is this No Bake Pineapple Cheesecake. The flavour of this cheesecake is just mind-blowing; I insist you have to check it out.
Or don’t forget to make yourself a pineapple coconut cake. Check out the notes section for the recipe.

Or bake yourself a pineapple upside down cake. Do let me know if you would like to have a blog post that is the recipe for the same.

I wonder why do people call this Eggless Pineapple Cake as Pineapple Pastry?

A pastry is totally different from a cake in terms of recipe, looks, taste just everything. Common pastry dishes include pies, tarts, quiches and pasties. I started with examples so it is kind of easy to explain.
A pastry dough basically has flour and fat in the solid form. You can read more about it in my Mango Tart post.

Just because you used butter for making your cake; does not make it a pastry. Or just because you made some clean square or rectange slices you cannot call it a pastry. Even the famous Opera Cake which is sliced and served in a beautiful rectangle slice with amazing different layers is not called a pastry right!!

You may ask why have I named the title as Pineapple Pastry?
Well, since some of you might relate this cake flavour to the beautiful cakes and pastries from a bakery counter and hence named it so. This Eggless Pineapple Cake tastes exactly like the one from a bakery shop.

Since I made this Eggless Pineapple Cake on a SpiceNFlavors community member request I sliced the cake into two layers but if I had to make it for a commercial order or as a birthday or anniversary cake I would have definitely sliced it to get three layers.

The cake basically has:
1. Soft and spongy Eggless Cake base layer
2. Whipped Cream Frosting
3. Followed by Add-ons
4. And final stabilized whipped cream frosting.

Here is a step by step recipe tutorial on how to make Eggless Pineapple Cake at home in 5 simple steps.
(Now you too can boost amongst your friends and family for making a perfect bakery style cake.. 😉

Step 1:
Bake the base layer – Pineapple Layered Cake and (once it cools completely) divide it into two.

I have used the simplest cake base recipe ever – Eggless Vanilla Cake (no milk powder, condensed milk or any dairy product for that matter).

However, in place of vanilla essence, I have used Pineapple Essence and also added 4 drops of yellow food colouring for that beautiful colour.

Step 2:
Soaking the cake layer

This is the most important and secret step to make Moist Eggless Pineapple Cake. Not only this cake but also for any other cake layer; definitely follow this step never skip it.

Using the homemade pineapple sugar syrup (which is basically equal amounts of water and sugar, small piece of cinnamon stick and a slice of pineapple) soak the cake really well especially the corners.

Step 3:
Pineapple flavoured Whipped Cream Frosting

Add in a big dollop of whipped cream frosting and spread it out all through the cake.

Step 4:
Add-ons for texture:

Add the prepared homemade pineaple compote, some tutti fruity, chocolate chips and fresh pineapple pieces to give the cake a nice texture.

Step 5:
Crumb Coat and Final Frosting:

Using the same whipped cream frosting crumb coat the cake and let it sit in the fridge for a minimum of 30 mins.

But for the final frosting I have used this Stabilized Whipped Cream Frosting; a recipe that I shared in my last post with you guys for that smooth finish and stiff decorations.

So thats how simple it is to make a fresh, juicy and moist Eggless Pineapple Cake.

Here is the detailed recipe for you guys:

5 from 1 vote

Moist Eggless Pineapple Cake

Prep Time

40 mins

Cook Time

35 mins

Total Time

1 hr 15 mins

Fresh, moist and juicy this homemade eggless pineapple cake from scratch is to die for!!! A simple cake with that whipped cream frosting (or just with cool whip) makes it perfect for your summer parties or brunch.

Course: Dessert

Cuisine: Indian

Keyword: eggless pineapple cake, pineapple cake, pineapple pastry

Servings: 6 inch cake

Author: sushma iyer

Ingredients

Eggless Pineapple Cake Base - refer notes

Pineapple Sugar Syrup

30 gms Sugar
30 ml Water
a small piece of cinnamon stick
1 no Pineapple Slice

Whipped Cream Frosting

150 ml Whipping Cream
35 gms Icing Sugar
1/2 tsp Pineapple Essence

Pineapple Compote

1/2 can Crushed Pineapple
3 tbsp Sugar
1 tbsp Custard Powder (refer notes)
1/2 tsp Pineapple Essence

Add ons - Tutti Fruity, Chocolate chips and Pineapple pieces

Stabilized Whipped Cream Frosting - refer notes

Instructions

Pineapple Sugar Syrup

Take all the ingredients mentioned under the pineapple sugar syrup column in a saucepan. Mix and cook it until the sugar dissolves. That's it no need to boil it. Transfer to a bowl and let it cool completely.

Whipped Cream Frosting

Take the whipping cream and pineapple essence in a big bowl. Whipping continuously add in the the icing sugar little by little until you get stiff peaks.

Pineapple Compote

Take the crushed pineapple along with its juice in a saucepan.
Once it starts simmering add in the sugar. Mix and add in the custard slurry (That is, dissolve the custard powder in 2 tbsp water and use) and cook until the mixture thickens.
Transfer it to a bowl. Add pineapple essence. Mix. Cling wrap and allow it to cool too.

To Assemble

Once the cake is cooled completely, divide it into two layers
Soak the cake well with pineapple sugar syrup especially the corners of the cake.
Add in two big dollops of whipped cream frosting and spread it all through the cake to get an even layer.
Next, add the pineapple compote and spread it through too.
Time for the add-ons - tutti fruity, chocolate chips and pineapple pieces.
Again add two big dollops of whipped cream frosting and spread it through so that the add-ons stays in place.
Soak the second sponge layer with sugar syrup and place it on top of the cream. (refer video for a clear idea). Crumb coat the cake with the remaining frosting and let it sit in the refrigerator for at least 30 mins.
Finally, with the stabilized whipped cream frosting ice and decorate the cake as you like. Let it chill for another 30 mins before slicing and enjoying.

Notes:

1. For my base I have used this Eggless Vanilla Cake recipe without condensed milk, butter, milk or milkpowder. In short Vegan Vanilla Cake. Just substituted the vanilla essence with equal amount of pineapple essence. Also added 4 drops of yellow food colour to get that gorgeous yellow coloured base.

2. Pineapple Compote: In place of custard powder mentioned in the recipe you can also use cornflour. But custard powder gives a nice taste and flavour to the compote.

3. For the final frosting I have used the Stabilized Whipped Cream about which I had talked about in depth in my previous post. The ingredient quantity mentioned in that recipe is perfect enough to frost this entire 6 inch cake.

4. In place of adding yellow food colour to the cake base you can also choose to add it to the whipped cream frosting. I went for the yellow-white-yellow look if you know what I mean. 😀

5. In the recipe I have used tinned crushed pineapple but if you do not find the ready-made version in your city then what you can do is take 1 cup of chopped pineapple, blend it coarsely in your mixer jar. Add it to the saucepan and follow the rest of the steps mentioned in the recipe.

By the way, you can use this same recipe and make a pineapple coconut cake; which is an all time popular recipe. To make this the few tweaks you need to make is:
1. In your whipped cream frosting, both that is inside and outside the cake add coconut essence in place of pineapple.
2. Along with the add ons, add in a layer of dessicated coconut in between.
And thats pretty much.. you have your cake ready.

Do let me know if you would like to see the recipe for Pineapple Upside Down Cake on the blog too.

And we loved this cake so much so that, my husband asked me to make one to take to his office and share it with his colleagues. And so I made another one the following day and thats exactly what you can see in my Pin image. Do you like the writing on that cake? If yes then I have these amazing 6 tips and tricks on how to write on cakes without icing. Do check it out; you would absolutely love it.

So thats how simple it is to make an Eggless Pineapple Cake at home. Do not buy pineapple crush from the stores add it to your cake and call it Homemade Pineapple Cake instead follow these simple steps to get a more flavour packed and real fresh pineapple cake.

I hope you liked my today’s recipe and if you did do let us know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.

Pin it for later:

I will see you soon with yet another recipe

Until then
Hugs
Sushma

Vegetable Cake | Healthy Cake Recipes

June 18, 2018

Vegetable Cake is now the need of the hour.

This Indian Savoury Semolina Cake is a simple, easy and healthy cake recipe using semolina and yogurt that is loaded with vegetables and has no butter, eggs, APF or sugar. This healthy vegetable cake is perfect for your back to school breakfast recipes or even lunchbox ideas.

Vegetable Cake – 2 slices ✓

Fresh Strawberries – few piece ✓

Yogurt Dip – ✓

Mini Muffin – ✓

And that’s a perfectly balanced tiffin box done and dusted.

It is that time of the year when one could enjoy the earthy smell of the land, cute little feet jumping in the puddles, colourful raincoats prettier than the rainbow in the sky, new bags-tiffin boxes-water bottle. New hopes, new sparkling eyes all set to take one step closer to the future with the smell of fresh new pages of the textbook eagerly waiting for the tiffin break bell to go off and enjoy the love of sharing your dabba with your chadi baddi friends.

Yes mommies.. Wake up.. It’s back to school time!!!

It is that time of the year when we are looking for some healthy and simple ideas for making a really quick breakfast for kids or even for packing their lunchbox.

Today I am gonna a share a very simple recipe with you all that is much much healthier too.

Also, this Vegetable Cake has

1. No Eggs

2. NO Butter

3. NO Maida

4. No Whole Wheat flour (Atta)

5. No Sugar

It is made using Semolina (Rava) and Yogurt.

Now don’t frown at me as I am gonna reveal a little big secret (lol how can it be little as well as big at the same time.. :P) anyways what I wanted to say is that we are making a simple
“RAVA UPMA” today.. I get it I get it please don’t make a face 😀

But being a mother some of you might relate how tiring and frustrating it can be to feed a fussy eater. You will have to come up with some or the other ideas to make your child eat healthy and nutritious.

This Vegetable Cake or Savoury Semolina Cake is one of those recipes. Loaded with so many colourful veggies that one would love to grab a piece of it.

I for one absolutely love it with a cuppa of tea in the morning.

By the way, if you have been in our community tab for a while you might know how much I love Rava Cake. They are simple, fuss free and even a novice baker can absolutely make it like a pro.

I have even shared the chocolate and coconut version of it. So a savoury version of rawa cake has to follow it right.. 😉

To make your work easier and organised in the morning it is so much important to plan the things beforehand.

Like for example in this case, if you have your veggies chopped the previous night then you just need 10 mins of active time to make this in the morning.

And while it is baking in the oven you can start prepping for your lunch routine

A hearty and healthy breakfast would be ready to serve hot in the dining table or pack it into your kids lunchbox. It tastes best when warm but tastes good for lunch too.

Certain things you need to note while baking this Vegetable Cake:

1. The most important thing is to not use too much water. As that would make the batter too wet; it would take a longer time to bake in the oven and also would be sticky to eat.

2. It is necessary to let the rava and yogurt mixture to sit for atleast 10 mins so that the rava gets time to absorb the liquid.

3. Once you add the baking soda, do not let the batter sit for a longer time on the countertop. Working quickly transfer it to your prepared loaf tin and into the oven at the earliest.

4. Chop your veggies finely so that it is easier for kids to bite into it. Use a selection of different coloured veggies to make it attractive.

Here is the detailed recipe:

5 from 4 votes

image of a slice of savoury semolina cake

Vegetable Cake | Savoury Semolina Cake

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

A savoury cake made using Rava and Yogurt that is loaded with veggies and has no eggs, butter, maida or sugar making it perfect for a hearty breakfast or pack it into your kids lunch box.

Course: Breakfast

Cuisine: Indian

Keyword: savoury semolina cake, vegetable cake

Servings: 1 loaf cake

Author: sushma iyer

Ingredients

1 cup Rava
1 cup Yogurt or Dahi
1/4 each Red and Green bell peppers
5-6 nos Beans
1/4 cup Green Peas
1 med size Carrot
1/2 tsp Ginger
1 no Green Chiili, finely chopped refer notes
3/4 tsp Salt
1/2 tsp Baking Soda
Water as needed refer notes
1/2 tsp Sesame Seeds

For the Tadka/Seasoning

1.5 tbsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds

Instructions

Mix together the rava and yogurt until combined. Add little water to get it into the batter like consistency. Let this sit on the countertop for at least 10 mins.
Meanwhile, chop all the veggies, grate the carrot and keep it ready.
After 10 mins, add the veggies into your rava batter. Give it a mix.
In goes the salt, green chilli, ginger. Mix everything and add little water if need be.
Prepare the tadka. For which heat up the oil and once hot add in the mustard seeds and cumin seeds. Let it crackle. And then transfer to the rava batter.
Add in the baking soda also. Give everything a final mix and quickly without wasting any time transfer it to the prepared loaf tin. Sprinkle the top with some sesame seeds.
Bake in a preheated oven of 180°C for 45-50 mins or until a skewer inserted in the centre comes out clean.

If you like this recipe then do let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.

Notes:

1. Absolutely any veggies of your choice can be used. No hard and fast rule there.. 🙂

2. But there is a rule for the usage of water.. hehe.. I would recommend you guys to not use more than 1/3 cup of water for this recipe.
Now I cannot give you an exact measurement of water here because it all depends upon the consistency of curd and the quality of rava that you are using.

3. You can skip the green chillies if you are making it for your little ones. The spiciness from the ginger would be enough for them but definitely add finely chopped chillies if you are making it for the entire family.

4. If you are planning to make it for breakfast the next morning or for packing it into their lunch boxes then I would highly recommend you guys to chop the veggies the previous night to make your work lot easier and smoother in the morning.

5. Do let the rava and curd batter let sit for 10 mins so that the rava can absorb the liquid.

6. One more point to note is that once you add the baking soda, act quickly do not let it stand for a longer time on your kitchen counter. Working quickly, get it into the oven at the earliest.

My honest opinion for you guys: I baked this cake twice in the past week but I felt that this cake remains dense even after the baking time. It feels like it is underbaked whereas it is not.

Then why am I still sharing it with you guys?
Well, it tastes delicious. And even though I agree with the fact that we eat with our eyes first but let’s be honest at the end of the day my taste buds wins over my eyes. An absolute must try recipe in terms of taste and health 😀

Conclusion:

The Vegetable Cake or Savoury Semolina Cake makes up for an amazing back to school recipe idea because it is simple, easy and quick to make.

Tastes great with morning cuppa tea making it perfect for breakfast or you can even pack it into your kid’s lunchbox.

Since we are baking it for a really long time, it forms a beautiful crusty top with a smooth filling; the contrast in the texture is really good.

Oh.. btw do check out my Spinach Muffins recipe too that makes up for an amazing breakfast too or also these Flourless Zucchini Muffins loaded with veggies minus the flour 😀

For now pin this Vegetable Cake for later

I will see you soon with yet another one

Until then
Hugs
Sushma

Cake Popsicles (Step by Step Tutorial)

June 13, 2018

Cake Popsicles are the latest trending cake designs in the market.

A step by step tutorial recipe post on how to make DIY cake popsicles. Perfect dessert ideas for kids birthday or valentines learn all the details to make the cake popsicles without using any moulds.

Cake Popsicles – one of those recipe post which brings me so much happiness in putting it forth in this small community of ours.

To be honest I am attached to each and every blog post that I write. It is my passion, my dream, my love to bake and when I add a recipe post that you guys find informative and useful then nothing like it.

Your single comment; be it in a blog post or on social media posts makes me feel out of the world.

And that is what I love about this creative community.

It gives me the freedom to express, the freedom to write, the freedom to try new things and share some creative recipes, ideas and information.

One such creative post that I am sharing today is – Cake Popsicles which is basically a simple and easy cake pop recipe

If you are someone like me who spends way lot more time on Pinterest or Instagram.. yeah I get it not proud of that habit of mine; trying to get over it.. 😀

So ok not way more time but even while browsing the internet you might have come across these cute little Cake Popsicles or cakesicles somewhere.

I have seen images of Cake Popsicles in Disney theme, farm animal themes, MR and MRS theme, and so many others.

Even though I was overwhelmed by the images and intrigued to try those but hey mama kehti hai (mom says); whenever you are trying something new:
A. Try it in lesser quantities and
B. Try the simpler version first.

And I clearly stick to those principles just to avoid too much of food wastage and also to gain confidence; you know just in case things does not work the way you wanted.

But as far as these cake batter popsicles were concerned; I really really liked the simplicity of the designs. Sometimes simple is beautiful. Don’t you agree?

Oh and by the way I guess we must officially declare this year as the year that marked amazing trends as far as the food industry is concerned.

Be it the alphabet cream tart cake or number cake or Instant pot recipes (well its been popular for a really long time now but still, the craze has not decreased) or now this Cake Popsicles.

I thoroughly enjoy getting creative at times and trying different unusual recipes other than the cakes, cookies or cupcakes.

Before we begin with the step by step recipe post on Cake Popsicles Tutorial; let me first tell you that is absolutely not necessary to make these cake pops recipe from scratch.

What do I mean by that?
All I meant is any type of cake would work just fine for this recipe.

Be it Vanilla Cake or Chocolate Cake, with eggs or without eggs, store-bought or fresh homemade just anything will work as long as it is a cake.. 😛

Do I limit my creativity to just trying this for my family or can I take it to next level?

Oh yes, absolutely I believe the sky is the limit when it comes to creativity. You can make this for any occasion that you can think of like this
A. Baby shower Cake pops or Gender Reveal Cake pops.
You can coat the Cake Popsicles with a blue or pink colour and then decorate it with some baby shoes, napkins, diapers etc in place of hearts and bows that I have made.

B. Graduation Cake Pops
Decorate the Cake Popsicles in dark chocolate and make a graduation hat, tie or just a rolled paper to indicate your certificate. Or check this pin from Pinterest; I loved the shirt pattern in this one.

C. Birthday Cake Pops
Oh, how can I leave this occasion behind? You can customise the Cake Popsicles as per your birthday theme. I really loved these cute little animal farm themed popsicles; would work amazingly if you are planning for an animal theme party.

Coming to the flavours. What different Cake Pops Flavours can you use?

Firstly the base – Think of any flavoured base and you can use that.
Vanilla Cake, Chocolate Cake, Red Velvet Cake, Coffee Flavoured, Pistachio or Almond Flavoured, Sponge Cake just anything.

Secondly the frosting – Again its the same.
Use any frosting of your choice – Whipped Cream, Butter Cream, Ganache and in any flavours.

Third – The Chocolate Coating.
Milk, Dark or White any type of compound chocolate would work

And finally for decorations use fondant, marzipan or sprinkles.

Today, I have used my favourite Eggless Vanilla Cake as the base, Whipped Cream as the frosting, White Chocolate for coating and marzipan for decorating.

Now let us see a step by step tutorial post on how to make Cake pops or Cake Popsicles.

Step 1:
Prepare the cake of your choice and allow it to cool completely. I am using Eggless Vanilla Cake here.

Step 2:
We will start by crumbling the cake so that it resembles fine crumbs.
Pro Tip: For a whiter and smoother look trim the top and bottom crust of the cake. But if you are lazy just like I am and you are not making this for commercial purpose then just let it be. 😛

Step 3:
Add a tbsp of frosting at a time and combine everything until it forms a dough.

Test: Pinch out a portion of dough in between your hands. If it holds its shape you are good to go.

Pro Tip:
Start by adding little frosting at a time. The amount of frosting will depend upon the moistness of the cake. So you can always add more if needed but if you add way too much the cake would turn sticky and you won’t be able to shape it.

Step 4:
All you now have to do is shape it into a popsicle.

For that, you will have to divide the cake batter evenly. I am using an ice-cream scoop for the same. I figured out that 3 scoops of cake batter worked just fine for me to get the height and width of the popsicle I needed.

You can adjust the same accordingly.

Step 5:

Using a reference mould as your guide shape the cake batter to resemble the popsicles. (Refer video to get an idea on how I shaped my popsicles).

Step 6:
Paint some melted chocolate on the visible cracks to smoothen the top of the cake pops.

Step 7:
Freeze the cake molds for 30 mins to an hour.

Step 8:
Dip the edge of the ice-cream sticks into melted chocolate and insert in the base of the frozen cake pops.

Let this rest and in the meantime prepare decorations of your choice.

Step 9:
I made some bows and hearts using frangipane. The same icing that I used to make my Unicorn horns and ears in the Unicorn Cake that I had made.

You can check my video tutorial if you would like to know how I made it.

Step 10:

Melt some white chocolate using bain marie method. I have shared a detailed post on how to melt chocolate the right way. You can check that too it has lots of useful information shared.

Keep this melted chocolate ready in a glass or mug into which you can dip the entire popsicle in one go.

Step 11:

Finally dip the frozen cake pops into the melted chocolate in one go. Let the excess drip off.

You will observe that in just few seconds the chocolate will solidify. And before that happens you have to add the sprinkles if you are using any.

Or if you are decorating like I did then just allow the chocolate to solidify and then decorate your Cake Popsicles as needed.

Yes, it may seem like a lot of steps but all the steps are pretty basic and easy to follow make this a very simple cake pops recipe.

Here is the detailed video:

5 from 1 vote

Cake Popsicles Tutorial

Prep Time

15 mins

Freezing time

1 hr 30 mins

A step by step tutorial recipe post on how to make DIY cake popsicles. Perfect dessert ideas for kids birthday or valentines learn all the details to make the cake popsicles without using any molds.

Course: Dessert

Cuisine: American

Keyword: Cake Pops, Cake popsicles

Servings: 3 cake popsicles

Author: sushma iyer

Ingredients

1 (6 inch) Cake (refer notes)
1/4 cup Frosting of your choice
3 no Ice-Cream Sticks
450 gms Compound Chocolate
Sprinkles, marzipan or fondant for decorations

Instructions

Crumble the cake until it resembles sand-like texture. (Trim the top and bottom crust for an even cake pops)
Add the frosting of your choice little by little and combine it to form a dough like consistency.
Divide the batter evenly. I figured out 3 scoops of cake batter worked fine for each popsicle.
Give the cake batter a popsicle shape and freeze for 30 mins to 1 hour.
After an hour take the cake popsicles out. Dip the tip of the ice-cream sticks into melted chocolate and insert at the base of the popsicles. Put it back into the freezer. Meanwhile, prepare the decorations of your choice.
Take the melted chocolate in a cup or mug. Dip the popsicle straight into the mug until it coated from all sides. Allow the excess to drip off. Decorate as needed.

If you like this detailed step by step tutorial post and want me to share more of this kind of posts then do let me know by tagging me, tweeting me or Instagram me. I would love to hear from you.

Notes:

1. Any type of cake will work here. Vanilla, Chocolate or Red Velvet Cake. Even cake from a box mix will also do. I have used my Eggless Vanilla Cake recipe. However, I have halved all the ingredients and baked it in a 6-inch cake. So for eg: If the recipe says 1.5 cups of flour I have used just 3/4 cups. Likewise halved all the ingredients.

2. I have used regular whipped cream frosting. Used 1/4 cup of whipping cream and 2 tbsp of icing sugar and some vanilla essence and whipped everything to get stiff peaks. Start by adding 1 tbsp of frosting at a time to the cake crumbs to get it into a dough. A little goes a long way.

3. One mistake that I did was I just melted 200gms of chocolate to dip our popsicle into it. But later on, I realised that it was not enough to cover my large popsicle and hence you see that it is not all smooth. I mean not the way I wanted. So the next time I must remember to use 400 gms of melted chocolate for the same. You guys also enough chocolate to cover your popsicle in one go.

4. Since the Cake Popsicle is really cold; the chocolate coat on it will solidify in few seconds. So if you are planning to add sprinkles to it then do it immediately.

Go Creative and decorate your Cake Popsicles as you like 🙂

Conclusion:

If you are someone who loves Choco-Bar icecream then you would definitely love this too. That is because the chocolate coating on top cracks exactly like the way an ice-cream does.

And when you use your favourite cake and favourite frosting recipe then nothing can go wrong right.

IF you would want to make this Cake Popsicles for a commercial order then I would highy recommend you to buy a popsicle mould for smoother and neater finish.

But if you just want to try your hands on these trending Popsicles just for a time then definitely follow these steps.

Pin this for later

I will see you soon with yet another recipe

Until then
Hugs
Sushma

Fresh Fruit Tart | Mango (Eggless) Tart

May 23, 2018

Fresh Fruit Tart is one of those classic French tart recipes with a biscuity, crumbly tart base followed by a smooth, thick pastry cream – crème pâtissière and topped with seasonal fresh fruits. A perfect classy and elegant show stopper dessert!!!

Fresh Fruit Tart – doesn’t the name itself sound French?

I clearly remember when I tasted this the first time in my baking course with the description of my tutor running back of my mind; I was taken back to the streets of Paris. The cafes in Paris studded with endless french desserts and amongst them sitting right there a mini version of this Fresh Fruit Tart.

With the first bite of this custard tart I am hit with the tangy yet sweet mangoes with the oh so smooth and lump-free perfectly sweetened custard and with a texture of those biscuity base crumbly in my mouth with a buttery burst; the combination is so deadly that it would make a stunning showstopper of your each party.

There are certain characteristics of the tart crust which includes:
1. The base of the tart should be tender and crispy
2. It should not be rolled too thin which means that when we line the base it needs to have that proper thickness.
3. The tart crust should not shrink while baking
4. It should be pale in colour once baked.

The texture on the crust is achieved due to the shortening of the gluten.

And shortening of the gluten is done by the RUBBING-IN process.

In the rubbing-in method, the fat is rubbed in with the flour. When fat is worked into dry flour, the fat creates a barrier between gluten molecules (in the flour ) and the liquid (be it the liquid in the eggs or plain cold water), thus preventing them from cross-linking once the liquid is added.

This step is important in the making of pie crusts, flans etc because gluten tends to make the baked end product chewy (example:bread); whereas we want a soft, tender and crispy baked product.

Further, the butter separates into oil and milk solids upon melting while baking which makes the base crispier.

So are these sweet paste or to say sweet tarts vegan?
Definitely not, you need the fat in the form of butter as explained above to achieve that tender crust.

However; I might try to make some adjustments to the above science and see if I could make these fruit tarts vegan. Let’s see if that happens or not. 😀

And are sweet tarts gluten free?
We are using all purpose flour in here so definitely not gluten-free. Again will have to experiment with gluten-free flours and see how it works out.. Well, now that’s for some future project.

What make a good sweet paste or a perfect Fresh Fruit Tart?
1. A sweet paste or the tart base that has not shrunk
2. Thinly rolled sweet paste
3. Custard filling that is smooth and lump-free and not burnt.
4. Evenly sliced and cut fresh fruits.

Here are my certain tips to avoid shrinkage of the sweet paste dough or the tart base from shrinking while baking:

1. Always use Cold Butter and cut it into cubes. This would ensure that the gluten is inhibited properly.

2. Use cold water: To make sure that the butter does not melt while forming the dough. If you tend to use warm or hot water that would definitely impact the consistency of the butter.

3. Never knead the dough: Now this applies for both a cookie dough or a sweet paste dough. Kneading leads to the development of gluten which is exactly what we do not want in this case. We do not want the gluten to develop at any stage.

4. Resting the dough: It is very important to rest the dough before and after rolling it. That is done to allow the gluten to rest which might get activated by slight kneading or while rolling the dough. (refer video)

5. Many a time you might be asked to trim the excess dough once you have lined the tart tin. But my tip for you guys is to leave just a little bit of excess dough hanging around so that even if it shrinks a little while baking you will still manage to achieve a height equal to that of the tart tin.

6. Blind bake tfor dough using a cartouche to maintain the pale colour of the tart shell once baked.

When I had first shared a recipe of this trending Alphabet (Numerical) Cream Tart Cake; you guys had asked me to share an eggless version of the same. So here I am sharing an eggless Fresh Fruit Tart Base recipe just for you guys.

And yes, by the way, I have also shared a chocolate version of this Sweet Paste dough in my Chocolate Yogurt Mousse Tart recipe. Do check it out if you wish to.

So here is the detailed recipe of this Fresh Fruit Tart:

5 from 2 votes

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Fresh Fruit Tart | Mango (Eggless) Tart

Prep Time

15 mins

Cook Time

30 mins

Chilling Time

1 hr 30 mins

Total Time

45 mins

Fresh Fruit Tart recipe is a classic French Tart recipe that has a biscuity, crumbly base followed by a smooth custard and topped with fresh seasonal fruits.

Course: Dessert

Cuisine: French

Keyword: Fresh Fruit Tart, Mango Tart

Servings: 20 cm tin

Author: sushma iyer

Ingredients

Sweet Paste Dough Base

200 gms Plain Flour
100 gms Cold Butter cubed
80 gms Caster Sugar
40 gms Water
2 gms Vanilla Essence
pinch of salt

Crème Pâtissière (Custard)

340 ml Milk
2 gms Vanilla Bean Paste or Vanilla Pods
2 nos Eggs (Refer notes)
80 gms Caster Sugar
22 gms Plain Flour
5 gms Custard Powder

Seasonal Fresh Fruits of your choice

Instructions

Sweet Paste Dough

Rub the butter, flour and salt together until it resembles a wet sand.
Add the sugar and mix well.
Finally, combine it into a dough by adding the water and vanilla essence. Give it a circular shape pat it down, cling wrap and let it sit in the fridge for a minimum of 30 mins.
Roll it out to an even thickness in order to fit the 20 cms tart tin.. Let it rest in the fridge for a minimum of 1 hour. (Refer video for exact procedure)
Blind-bake for 20 mins in a preheated oven of 190°C. And then remove the cartouche and bake for another 5 mins. (Refer video for clear picture).

Crème Pâtissière (Custard)

Whisk together the eggs and sugar until combined. Add in the flour and custard powder. Mix to combine.
In a saucepan, combine together milk and vanilla. Bring it to a rolling boil.
Add the milk to the eggs slowly and gently stirring continuously.
Transfer the milk eggs mixture back to the flame and stir continuously until the mixture thickens. Won't take long around 2-3 mins.
Pour the prepared smooth lump free custard onto the baked tart base and smoothen the top using a spatula.
Allow it to cool completely before decorating it with fruits of your choice.

If you happen to like my today’s post then do let me know by tagging me, tweeting me or instagram me. I would love to connect with you.

Also if you enjoy reading the nuances of baking then definitely check out my chocolate chip cookie post or chocolate muffins post for even clear understanding of science behind baking.

Notes:

1. Always start with cold butter and cold water only then will it be easy to maintain the consistency of the dough.
2. Allow resting period for the gluten or else the pastry dough will shrink a lot while baking.
3. If you are looking for an eggless custard recipe then I have already shared one in my trending Alphabet Cream Tart Cake post you can use that eggless custard recipe here.
4. Use any fresh fruits of your choice. It is totally customisable.

Please do comment below and let me whether you like to read such posts or not so that I can plan my future posts accordingly.

Pin this for later:

I will see you soon with yet another recipe

Until then

Hugs
Sushma

Hyderabad Karachi Biscuits | Tutti Frutti Biscuits

April 29, 2018

Hyderabad Karachi Biscuits recipe – a famous biscuit originated from the Karachi Bakery; Hyderabad India.

Hyderabad Karachi Biscuits recipe is one of those Indian biscuits; that is flavoured with everything Indian you could ever imagine.

Like I said these biscuits gets its name from one of the famous bakeries back in Hyderabad; Karachi Bakery; famous for its fruit biscuits, rum cakes, plum cakes and many other.

These Hyderabad Karachi biscuits are basically a fruit biscuit that has a dominant flavour coming from the tutti frutti, pineapple essence and the orange zest. If you have never tried these Hyderabad Karachi biscuits then I insist you to try it at least once because its sooooo freaking amazing bursting with the flavours of fruit.

Why am I insisting you guys to try this Hyderabad Karachi Biscuits?

1. The crispy and crumbly texture of the biscuits makes it perfect to go along with Indian tea.

2. This biscuit is sweetened perfectly enough to suit your taste buds.

3. It is bursting with the flavours of fruits – tutti frutti, pineapple and orange

4. Perfect biscuits for high tea – looks classy and expensive

5. Pretty enough to gift it your friends and family on occasions like Diwali, Birthdays, New Year etc.

6. And most importantly no one can stop at just one – they would keep coming back for more.

If you would ask me to describe these biscuits then all I have to say is that,

The brown biscuits looked so inviting when it came out of the oven; the fresh buttery smell of the biscuits swept me off my senses. The craving for the first bite of the cookie intrigued me so much that I couldn’t wait for it to cool down completely. A perfect crunchy top, so brittle, that you can audibly hear the crunch as it cracks in your mouth; the shattering of the grains of sugar and flour with your bite; the buttery melt-in-your-mouth texture of the biscuit will make you crave for the second bite and then the third.. Someone stop me please..

Hyderabad Karachi Biscuits has that crispy and crumbly texture yet the buttery melt in your mouth feel.. oh my goodness.. just try this for once.

If you guys are wondering what tutti frutti is; then let me talk about it briefly. Tutti Frutti usually refers to candied raw papaya. These are little brightly coloured confectionaries that is generally used as a topping in bakery products like these biscuits, cakes etc and also available in the form of ice-creams; as a filling in between paan.

Here is the detailed recipe

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Hyderabad Karachi Biscuits | Tutti Frutti Biscuits | Fruit Biscuits

Prep Time

2 hrs 30 mins

Cook Time

15 mins

Total Time

2 hrs 45 mins

Hyderabad Karachi Bakery fame biscuits; these are crispy, crunchy and crumbly with Indian flavours all mingling together to make your tea time special

Course: Snack

Cuisine: Indian

Servings: 25 biscuits

Author: sushma iyer

Ingredients

3/4 Cup Plain Flour (Maida)
1/4 Cup Custard Powder
1/4 Cup Cashew Powder
1/2 tsp Baking Powder
Pinch of Salt
113 gms (1/2 cup) Butter softened
1/2 Cup Powdered Sugar (refer notes)
1/2 tsp Pineapple Essence
1/2 tsp Cardamom Powder
Zest of 1 orange
1/2 Cup Tutti Frutti

Instructions

Cream together the butter and sugar until combined around 3 4 mins depending upon how soft the butter is. ( No need to cream it until soft and fluffy like we do for cakes)
Add in the pineapple essence, cardamom powder and orange zest. combine together.
Meanwhile, mix all the dry ingredients in one bowl and add it to the creamed butter and sugar in two stages (reserving around 2 tbsp flour) and combine together.
Finally, its time to add the tutti frutti. Mix it in the reserved flour first and then add it to your cookie base. Combine together to form a dough.
Never knead the cookie dough; just combine it until everything comes together as a dough.
Give it a circular log shape first and then press it into a rectangular shape. (Refer vide for clear understanding). Cling wrap and refrigerate for 2 hours until the butter firms up.
Then cut them into 1/4 inch thickness. Lay on a baking tray lined with parchment paper and bake in a preheated oven, 180°C for 12-15 mins until it has golden brown edges but pale centre.
The cookies would be soft when straight out of the oven. Allow it cool completely it would crisp up.

Notes:

1. You can use cornflour in place of custard powder but then it won’t give you that striking yellow colour and also custard powder adds a flavour to these Hyderabad Karachi Biscuits.
2. Instead of using cashew powder you can use any nut powders of your choice. (basically nut powder is nothing but simply pulsing the nuts in the blender to get a powder form)
3. And of course you can skip the nut powder entirely and use the same amount of Flour instead but I would not recommend that.
4.To make the powdered sugar all I did was measured out 1/2 cup of regular sugar and then powdered it in a regular mixer. And used it in the recipe.

If you like my today’s recipe then do let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.

Now that you are here I would highly recommend you to also check my Indian Bakery style Butter Biscuits that has just 3 main ingredients.

I will see you soon with yet another recipe.

Until then
Hugs
Sushma

Eggless Spinach Muffins – Kid-friendly Recipe

May 23, 2017

Eggless Spinach Muffins is one of those recipes that is so easy to put together and at the same time is a healthy, nutritious and delicious muffin recipe that is one of the best way to introduce greens in your kid’s diet.

These Eggless Spinach Muffins are kind of a grab and go muffin recipe. Make a big batch, freeze and when you are ready to eat just microwave it for few seconds and ta da your breakfast is ready.

Breakfast is the most important meal of the day to me. You might remember it from my Black Forest Cake Smoothie recipe.

I clearly remember there was a time when, the moment I brushed my teeth early in the morning I needed to have a glass of (Milk) Boost right away or else I used to take the entire house by storm. But now that I am a mom myself I take care of my family first and then somehow manage time for myself.

Its now that I truly understand the value of my Mother; its now that I respect her even more than ever.

May be thats how life is!!

How is your motherhood experience?? What changes are you feeling?? Comment below and let me know..

And that is when these Eggless Spinach Muffins that comes handy. Wondering how?

Hmmm.. I am sure most of you mommies might not be finding enough time to sit and enjoy hot tea in the morning or enjoy your breakfast when you are multi-tasking.

So what do we do?? Relax and just take a bite of these muffins and continue doing your work at the same time.

These are nutritious as I have added multigrain atta (flour) in these eggless spinach muffins and ofcourse these are loaded with the goodness of Spinach. If you have time just read my Green Smoothie recipe wherein I have talked about benefits of green leafy vegetables for us.

And its one of the best ways to incorporate greens in our kid’s diet.

So its a win win situation for we mommies.. Don’t you agree??

To be honest with you all when I first tried these Eggless Spinach Muffins; I just couldn’t resist myself from eating the second one and then the third one. Phew.. I had 5 of those.. Yes I really did.

These muffins are not too sweet but the sweetness from ripe bananas balance out the sweetness.

Its like a power packed goodness, yummy and healthier recipe as I have added multigrain atta and the greens. And you will be surprised how moist these muffins are.

There are a lot of texture play here.. The crunchy walnuts and tart dried berries adds so much flavour to it.

And I love those gorgeous green colour. <3 And like always if you happen to try these then do tag me, tweet me or instagram me I would love to follow you and your posts..

Here is the recipe..

5 from 1 vote

Eggless Spinach Muffins - Kid-friendly Breakfast Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Eggless Spinach Muffins are a healthy, nutritious and delicious recipe that is perfect for breakfast and is a kid friendly recipe. Perfect way to incorporate greens in their diet.

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Author: sushma iyer

Ingredients

Dry Ingredients

220 gms All Purporse Flour
80 gms Multigrain Atta
7 gms Baking Powder
3 gms Baking Soda

Wet Ingredients

130 gms Yogurt
100 gms Sugar
160 gms Milk
60 gms Oil
100 gms Spinach
2 nos ripe Bananas

Add Ons

50 gms Dried Cranberries
50 gms Walnuts

Instructions

Sieve all the dry ingredients together and keep aside.
Mash the ripe bananas using a fork in a separate bowl and keep aside.
Add rest of the wet ingredients to a blender and combine until smooth. Add the mashed banana to the wet ingredients and mix using a spatula.
Add half of the dry ingredients to the above mixture and combine.
When you can still see some flour in the above mixture add the remaining flour and the add ons and mix until lump free.
Divide the batter using a ice-cream scoop equally between muffin tins that is pre-lined with paper cups.
Bake in a pre-heated oven at 190°C for 18-23 mins.
Once baked remove from the muffin tray immediately and transfer to a cooling rack.

Recipe Notes:
1. You can use half and half plain flour and wholewheat flour instead of multigrain flour. Or just use only plain flour.
2. You can either mash the bananas to get a bite of it in the muffins or just blend it with the wet ingredients and continue with the recipe.
3. Any type of add ons like dried blueberries, cherries or currants or nuts like pistachios, almonds etc can be used.
4. Stays good for 4 days at room temperature and in the freezer for upto 3 months.

Pin it

See you soon

Until then
Hugs
Sushma

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Eggless Spinach Muffins – Kid-friendly Recipe

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