Who doesn’t like the tickling flavour of sweet mangoes? Indeed, mangoes are closely connected to our lives and when the season is in full blast in the summer, we cannot resist the temptation to binge on something mango-based every time.
This Mango Cake is another delightful recipe to add to your mango collection. A soft and fluffy cake with the irresistible flavour of mangoes, combined with semolina, this one is sure to become a great hit with everybody. This is pretty easy to make and is a great snack/tiffin option.
It just happens to be dairy free and egg free as well. . If you like mangoes as much as I do, you will adore this cake!
Prep time 20 mins
Bake time 35 mins
Serves: 1 loaf cake
1 cup of Semolina/Rava/Sooji ( I used the fine variety)
1 cup Mango pulp (ready made/canned/fresh mango pulp-I used freshly squeezed)
¼ cup unsalted butter, melted
¾ cup Sugar
1 teaspoon Baking powder
A pinch of salt
¼ cup chopped nuts for garnish, I used pistachios because they add a nice color and texture
Pre-heat the oven to 170 degrees C.
Mix the semolina with sugar, salt and baking powder.
Next, add butter and mix well. Finally add the mango pulp and mix again. Let it sit for 15 minutes.
Pour the batter in a greased loaf/ 6 inch round pan and garnish with nuts of your choice.
Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit.
Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.
Allow to cool completely and then cut and serve.
1.Use the best quality mango pulp you can find! The final color of your cake also depends on this.
2.Ensure that the mango pulp is thick and not too watery
If you use a pulp that is not thick and if you find that the cake batter is more runny than should be, then let the batter stand aside for 20 minutes, until the mango pulp is absorbed by the semolina.
Recipe courtesy blog : prettylittlethings
Eggless Patterned Swiss Roll
Swiss roll cake reminds me of days when I was working, and on my way back home, i used to buy them from Monginis for my son who used to love it.
Swiss roll is basically a sponge cake which is baked in a sheet pan and then filled with jams, frosting etc. The tricky part lies in rolling the cake perfectly and making sure that it doesn’t crack.
When I made it the first time, the cake was very thick and impossible to roll. After trial and error, and going through many videos on you tube , I have figured out few important things that one should keep in mind while making this swiss roll cake. I have shared those in Notes section.
Making them has been on my “to bake list” for long. I wanted to bake not the regular swiss roll but the patterned one. I knew it would be a challenge but when it comes to baking I’m always game for it. The pattern just makes the cake look more prettier. You can either use print outs to trace the pattern on parchment paper or draw free hand.
Prep time : 20 minutes
Cook time : 10 minutes
Vegetable oil 1/4 cup
condensed milk 3/4 Cup
Vanilla essence 1 Tsp
Maida 1 Cup
Baking soda 1/2 Tsp
Baking powder 1 Tsp
Warm Water 1/2 Cup
FOR WHIPPED CREAM
Icing sugar 1 cup
Whip cream 1/4 cup
Mix all dry ingredients maida, baking soda, baking powder in a bowl.
Mix wet ingredients like condensed milk, vanilla essence and oil in a separate bowl. Whisk it well.
Now mix dry ingredients with warm water & put it in the condensed milk and oil mixture. Blend with hand blender. Keep aside.
(Before you start the blender make sure the flour mix is wetted completely. Then blend well.)
Then take out 4 table spoons of this mixture into 1 seperate bowl. And then add strawberries puree(by blending strawberries into mixer and strain it to make a thick puree to be used as colouring agent to make pattern for swiss cake)+ a pinch of red food colour(optional)
And keep rest of the cake mixture sperate,at room temperature.
By the time pre heat oven at 180degrees.
Take a piping bag. fill with fruits puree( dark pink) mixture in it.
FOR MAKING PATTERN FOR SWISS CAKE:
Cut the baking paper which fits your baking tray.
Then make your pattern by piping it onto the baking/parchment paper.
Then place this baking tray in the freezer for about 4 hours or more, to go firm.
FOR WHIPPING CREAM :
mix icing sugar and cream untill smooth with hand blender and keep it aside in fridge.
FOR BAKING A CAKE FOR SWISS ROLL:
Take out the patterned tray from freezer.
Pour the cake mixture over your frozen pattern and spread it evenly, right to the edges with spatula, making it as thin as possible (it will rise after baking)
Bang the tray on kitchen platform a few times to make sure the mixture gets all around the pattern.
Then bake in the oven for 7 minutes in the centre rack of the oven. It doesn’t have to be over baked otherwise it would be difficult to roll the swiss roll.
Once your cake is ready take it out of the oven and immediately trim off the edges using a serrated knife.
Cover cake with baking paper, and invert it on another flat baking tray or chopping board on top and flip it over.
(And then you will be able to just lift off your tray, the edges will stay in the pan and you’re left with a neat cake)
Peel off the baking paper straight away while it is still hot. Then leave it to cool.
Place a clean sheet of baking paper over your cooled cake and flip it over again.
Once the cake is cooled a bit , spread whipped cream and icing sugar mixture on top of it.
Then starting at one end using the paper to help you roll up the cake up and transfer it to your serving platter.
Decorate with strawberries puree on top( instead of putting fruit puree inside the swiss roll, up on the layer of whip cream, i have decorated on top).
Place the cake roll in the refrigerator for 2-3 hours before slicing into pieces.
Enjoy a light and spongy cake with whipped cream frosting inside it!
Don’t try to slice the cake as soon as you roll it. Keeping it in the refrigerator for 2-3 hours gives it time to set and then you will be able to cut clean slices.
You can fill these cakes with anything you like. The easiest options would be nutella or any jam of your choice.
A lot of sponge cake recipes do not use butter/oil. I would encourage you to use oil like I did, my cake had no crack and it was super soft and moist.
While spreading the batter of cake on frozen pattern, make it as thin as possible, as after baking cake would rise and otherwise would be difficult to roll the cake.
Buckwheat/ Kuttu atta , Chocolate & beetroot cake.
This is a wonderfully moist and fudgy,gluten free cake, made with buckwheat flour, chocolate and beetroot. No sugar added to this. I have used dates and honey as sweetner. Make it to believe this.
Prep Time 10 minutes
Cook Time 45 minutes
buckwheat flour/kuttu atta- 170gms
Baking powder – 2 tsp
Salt – 1/4 tsp
Cocoa powder – 25 gms
Coconut oil – 125 ml
Dark chocolate – 50 gms
Honey – 100 ml
Dates pitted and chopped – 50 gms
Eggs – 3
Vanilla essence – 2 tsp
Beetroot grated – 120 gms
For Chocolate glaze :
Cocoa powder – 15 gms
Honey – 50 ml
Coconut oil melted – 10 ml
Preheat oven to 180 degree. Grease a 7-inch round cake pan. Dust it with some cocoa powder.
In a small bowl, sift the buckwheat flour, baking powder, salt and cocoa powder together.
Combine coconut oil, honey, chopped dates and dark chocolate in a large saucepan. Warm the mixture over very gentle heat and stir till the chocolate melts.
Turn off the heat. Add the grated beetroot.
Mix well. Let the mixture cool a bit and then beat in the eggs and vanilla.
Stir in the dry ingredients, mix until you get a thick batter. Pour into the prepared pan and bake for 25-30 minutes or until a skewer comes out clean.Turn out on a cake rack to cool.
For the glaze: Mix all three ingredients in a small bowl till thick and glossy. Taste and adjust for sweetness.
Pour over the cooled cake. Sprinkle some nuts, seeds and cocoa powder. Recipe inspiration Green kitchen stories.
Ragi, Wholewheat & Chocolate Cake(eggless)
As Ragi is very good for health I so wanted to incorporate it in baking too apart from making ladoos & making chapatis from it.
As soon as i saw this recipe on fellow blogger Padhu’s kitchen, decided to give it a shot.This wonderful cake when served with chocolate sauce and topped with chocolate curls, I bet no one would suspect that it’s made of ragi and wholewheat flour. Other healthy ingredient which I have used in place of white sugar is organic jaggery from GUJARAT, which I got as a gift from my dear friend. You can serve this to your children as after school snack as this does not contain any maida. So enjoy this guilt free yummy cake.
Prep Time : 10 mins | Cook Time : 45 Mins |
Whole Wheat Flour- 1 cup
Finger millet/ragi flour-1/2 cup
Jaggery -1 cup or more or less
Baking Soda-3/4 tsp
Cocoa powder -2 tbsp
Thick yogurt-3/4 cup
Salt a pinch
Milk -1/4 cup +2 tbsp
Any flavorless oil -1/4 cup
Vanilla essence- 1 tsp
Honey 2 tsp
Walnuts toasted and chopped- 1/2 cup
For the Chocolate Sauce
Cocoa powder-4 tbsp
Butter- 1 tbsp
Vanilla essence- 1/2 tsp
For the Chocolate Curls
Dark chocolate slab
Preheat the oven at 180 degree C for 10 minutes.
Grease and dust the baking pan or grease and line the baking pan with parchment paper.
Sieve together ragi flour, wheat flour,baking soda, cocoa powder and salt.
Keep the dry ingredients and the wet ingredients ready. Dry ingredients -Sieved ragi flour+wheat flour+cocoa powder+baking soda+salt
Wet ingredients – Yogurt+honey, jaggery, milk and vanilla essence.
Mix the milk, vanilla essence and oil to the yogurt+honey mixture.
Now mix the wet ingredient with the dry ingredients until well combined. Do not overmix. If using chopped walnuts, dust it with a little flour and mix it gently with the batter.
Pour it in a greased baking tin and tap the pan slightly so that the mixture settles evenly.
Bake in a pre-heat oven at 180 degrees for 35-40 minutes or until a tooth pick inserted in the center of the cake comes out clean.
Once done, let it remain in the oven for 5-6 minutes. Then remove the cake tin from the oven and transfer the cake to a wire rack to cool.
For making chocolate sauce:
Mix together milk, 4 tbsp cocoa powder and sugar well. Make sure that there are no lumps.
Now cook the mixture on medium heat until it starts boiling. Once it starts boiling, reduce the heat and keep stirring the mixture continuously until it starts thickening and reaches a sauce like consistency.
Turn off the heat, add butter and vanilla essence to the mixture. Stir well and let it cool completely.
Once the cake cools completely, pour the chocolate sauce over the cake.
Once the cake cools completely, pour the chocolate sauce over the cake.
To make chocolate curls
Keep the bar of dark chocolate outside the refrigerator. After half an hour, using a vegetable peeler, peel out chocolate curls.
Then refrigerate the chocolate curls until it hardens.
Sprinkle over the cake and enjoy!!!
Golden Apple Cinnamon cake
Apples are high in fibre, they contain both soluble and insoluble fibre which is great for your digestive system. The soluble fibre is known as pectin and the beauty of this fibre is that it has the power to help lower cholesterol and stabilise blood sugar. What I love about this cake is that it’s packed with apples, allowing the natural sweetness to shine through. This apple cake is delicious just simply served with a cup of tea or served warm out of the oven. The beautiful golden colour on the cake is because of sugar caramel. It adds great texture to the cake with amazing taste. It looks so beautiful and i am so in love with the pictures of Apple cake.
Preparation time : 20 minutes Baking time : 50 minutes
2 Red apples
250 gms Self raising flour
150 gms white sugar (3/4 cup)
150 gms Butter
3 Eggs Lemon juice 1 tsp
1/2tsp Cinnamon Powder
1tsp Baking Powder 1tsp baking soda
For the Caramelisation
3 tbsp Sugar
2 tbsp water
Preheat oven to 180 deg C, and line the cake tin with butter and all purpose flour/maida.
Peel and grate the apples. Sprinkle some lemon juice over it.
Sift the flour, baking powder, baking soda and cinnamom powder in a mixing bowl. Keep it aside.
In a separate bowl, mix in the sugar with melted butter to it, followed by eggs one by one and mix well until combined with whisker.
Add the grated apples and mix together.
Heat water and sugar for caramel till sugar turns golden brown. The consistency of the caramel should be syrupy not very thick.
Mix it in quickly with the sugar+grated apples mixture.
Now add sifted flour little by little and fold it gently.
Tip the batter in to the greased cake tin and tap it on the floor.
Now bake in the preheated oven at 180 degree for 40 – 45 minutes until it is golden brown on top or aa toothpick inserted in the middle comes out clean.
Take out from the oven and keep it on wire rack to cool. After it cools down cut into slices. Enjoy with hot cup of coffee or tea.
Apple-zucchini & chocolate chip Cake
This moist apple, chocolate chip & zucchini cake is the perfect way to make sure you are eating your vegetables but still enjoying a sweet treat.
As a Chocolate lover, this is my all-time favorite treat. No one suspected that in the cake i have added Apples & Zucchini 😉
This cake is much lighter than most chocolate cakes. Cake pieces just vanished from dabba.
Preparation time : 25 minutes Baking time : 1 hour
Ingredients : 1/2 cup sugar. 2 tbsp butter
1/2 cup applesauce
2 cups self raising flour
2 tablespoons cocoa powder
1tsp baking powder
1 tsp baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup finely grated zucchini
1 cup grated apple
1/2 cup chocolate chips
How to make applesauce:
Peel & chop apples finely. In a deep pan add water. Throw in apple pieces. Add some sugar. Cook on low heat by covering it for about 7-8 minutes. Mash it. Keep aside.
Preheat oven to 180º C for 10 minutes.
Beat Sugar, butter and eggs in a mixer at low speed until well blended. Stir in applesauce. Blend it again.
Combine self raising flour, cocoa powder, baking soda, baking powder, cinnamon & salt stirring with a whisk.
Now add the flour mixture to sugar mixture, beating just until moist. Stir in the grated zucchini & apples and chocolate chips.
Spoon batter into baking tin. Grease & dust some flour Bake at 180º C for 40 minutes or until a wooden pick inserted in center comes out almost clean.
Cool the cake for 10 minutes on a wire rack. Serve warm.