Mango cheese cake

Mango cheese cake 2 ways frozen (no bake)/ baked ! So delicious one to have in summer/ mango season. Mango rules our summer ! Nutty crust is so healthy, gluten- free and refined sugar free. You can use gelatin instead of agar agar but latter is vegetarian. I don’t have a spring foam pan so made using my tart pan during the lockdown. Ran out of cream cheese during lockdown so replaced with hung curd. Cream cheese can also be substituted with tofu or paneer.

I have used 7inches pan and 3 cups for this recipe. For baked crust base used round pan and the cups for frozen crust.

PREP TIME : 20 minutes

COOK TIME : 2 minutes

CUISINE : American

COURSE : dessert

YIELD : 10 servings

Frozen / baked crust : The frozen crust softens quite a bit during refrigeration of the complete cake whereas baked crust hardens and doesn’t absorb the moisture from the cheese cake.

For frozen crust : freeze for 30 minutes.

For baked crust : bake for just 12 minutes.

Refrigeration : I insist you to chill overnight or 24 hours.

Tips : From 800 gm of homemade curd got 365 gm of thick hung curd. Sieve the agar agar without fail to remove lumps. Grate only the outer green  portion of lemon for lemon zest. Orange zest also tastes better. Once the crust is baked, allow it to cool down complete in wire rack then pour the filling on it.

You can serve the cheese cake plain or serve with whipped cream or sour cream or fruit curd or fresh fruits on top. For neat clean slices, wipe the knife with a damp cloth between each cut.

Note: Use 8 inches round spring foam pan for this recipe.

INGREDIENTS REQUIRED :

Almonds – 250 gm

Dates – 20 no.

Fig – 15 no.

Hung curd –  365 gm

Mango chopped –  500 gm (for puree)

Mangoes for decoration –  3 small

Honey – 3 tbsp

Vanilla essence – 1 tsp

Agar agar – 1/3 cup

METHOD :

Firstly take agar agar in a small bowl and add water to immerse it . Let it soak for 10 minutes.

In a mixie jar add almonds and grind to a powder.

Add in chopped  dates and fig grind again.

Transfer the ground nuts to a greased removal bottom pan or spring foam pan.

Press and smoothen the mixture using a cup.

Bake the pan in a preheated oven for 12 minutes at 180°c.

Fill in the excess mixture in 3 glass cups. No greasing required.

Freeze the cups for 30 minutes.

Now peel, chop the mangoes and add to mixie jar and grind to smooth paste.

Meanwhile heat a pan and add the soaked agar agar.

Allow it to boil. Keep stirring until agar agar dissolves. Let it sit for few minutes.

Using a cloth tie and hang homemade curd for 2 hours to remove whey (water in curd) completely. Donot skip this procedure.

Take this thick hung curd in a bowl.

Mix the thick hung curd using a whisk.

Add lemon zest and honey. Mix them.

Add the vanilla essence  and  warm agar agar. Agar agar  must be warm to set well.

Sieve the agar agar and add it to the mixture. Fold in gently.

Once the base is baked, let it cool down then pour in the mixture on the base.

Smoothen the filling layer using spatula.

Cover and refrigerate (not freeze)the pan and cups overnight.

Later peel and chop mangoes.

Make roses out of the mango peel.

Cheese cakes are set and ready to decorate.

Decorate with roses and chopped mangoes.

Remove the cheese cake from pan, slice it and serve.

Eggless mango wheat cake

Mango cake is a delicious dessert to relish during summer season. I hate summers but love the fruits produced in his season. The king of fruits.. mango is here in full bloom and this mango cake appears to be a beautiful way to celebrate the fruit glory. Summer is all about mangoes something to celebrate all day everyday. They are juicy, plump and full of flavours when baked. Simple mango cake can be made at home with few ingredients in your pantry. My bakes are dark due to the dark brown colour of the organic country sugar. Cake and the mango glaze complement each other and taste delicious. kids love these cakes so do try them and enjoy!

⏲️PREP TIME : 45 minutes

⏲️COOK TIME : 10 minutes

⏲️ BAKE TIME : 45 minutes

🥮COURSE : Dessert

🍰CUISINE : International

🍴YIELD : 8 servings

INGREDIENTS REQUIRED :

Wheat flour – 150 gm

Mango chopped – 130gm

Baking soda – 1& 1/2 tsp

Baking powder – 1tsp

Coconut oil – 75 ml

Country sugar – 135 gm

Yogurt – 70gm

Vinegar – 1tbsp

Milk – 130ml

For mango glaze :

Mango chopped – 120 gm

Condensed milk – 3tsp

Water – 100 ml

METHOD :

Firstly sift the dry ingredients and set aside.

Chop mangoes and blend it to puree.

Take sugar in a bowl and pour the milk and whisk well until sugar dissolves.

Add in oil and whisk well.

Now add in yogurt and whisk again to mix well.

Add in the pureed mango and whisk well.

Add in the sifted dry ingredients.

Mix well by cut and fold method.

Finally mix vinegar and set aside for 10 minutes.

Later transfer the batter to a greased and lined baking pan.

Tap the pan and bake it in a preheated oven for 45 minutes at 160°c.

Bake until a took pick comes out clean .

When it is baked, let it cool down.

Preparing the glaze :

In a pan add the mango puree for glaze and stir well in low flame.

Add the condensed milk and give it a stir.

Add in a glass of water and mix well.

When it boils and thickens stop the flame.

Filter the thickened mango puree to remove lumps.

Allow it to cool down.

When the cake is completely cool down, pour the warm mango glaze over the cake using a spoon.

Pour the glaze around the sides of the cake .

Now the cake is done. Refrigerate it for 2 hours.

Later decorate with chocolate syrup or strawberry syrup or with some chopped fruits or nuts of your choice.

Now the mango cake is ready to serve.

NOTE :

You can use any fruit puree of your choice for the glaze.

You can replace condensed milk with white sugar.

Used 7″ round pan.

Cake appears dark due to the dark brown country sugar. You may use any sugar of your choice.

Used Hershey’s strawberry syrup to decorate on the mango glaze.

Mango Tart

Buttery crispy crumbly mango tart is honestly easier to make! Its a no bake summer fruit tart ! The king of fruits mango is full of sweetness and juicy which complement the tart crust very well. Mango tart is fun to make. You could fill a tart crust in so many delicious ways. A tart crust is almost important as the filling. Make sure you have a sturdy base that provides flavour contrast as well as little bit of texture.

Lockdown keeps me busy with household chores so used store bought biscuits for a change in making the tart. You can also use home baked cookies for making the tart crust.

Mango tart is absolutely delicious a definite favorite in my house. You can use a food processor or your hand to mix the crust. It resemble a coarse meal. Tart crust taste is more like a cookie. Basic crust would complement any kind of filling. You can serve it for a dinner party. I’m sure it would vanish the moment you slice it. My family could not resist till my photo session was over. Mango tarts are the best desserts for summer. Do try it and enjoy with your loved ones! Follow the exact measurements for better results.

⏲️PREP TIME : 45 minutes

⏲️COOK TIME : 10 minutes

🍰CUISINE : International

🥮COURSE : Dessert

🍴YIELD : 7 servings

INGREDIENTS REQUIRED :

Marie gold biscuits – 30 no.

Almonds – 50 gm (blend to powder)

Butter – 75 gm (melted)

Cane sugar – 5 tbsp

Condensed milk – 2 tbsp

Mangoes chopped – 370gm

Agar agar – 3 gm

Vanilla extract – 2tsp

Water as required

Honey – 3tsp

PREPARATION :

Take agar agar in a bowl.

Add some lukewarm water and let agar agar soak for 20 minutes.

In a mixer jar blend the peeled and chopped mangoes with honey and vanilla extract. keep it aside.

METHOD :

In a mixer jar, powder the biscuits.

In a bowl add the powdered biscuits and ground almonds.

To the mixture add in the cane sugar.

Add in the melted butter to the mixture.

Mix everything well till the mixture comes together when made to a ball .

Grease the tart pan using butter and fill the pan with the mixture.

Press it well using a spoon.

Press along the sides and corners.

Let it take the shape of the pan.

Using a knife shape the rim.

Now the tart base is done. Refrigerate it for half an hour to set.

Meanwhile heat a pan add in the soaked agar agar (with the water).

Let it boil and agar agar dissolve in it.

Now agar agar is dissolved completely and a transparent liquid is obtained.

To the above transparent liquid add half the amount of mango puree and mix well in medium flame.

Now add the remaining and mix until everything is combined.

Next add in the condensed milk and stir well.

When the puree is combined well stop the flame.

Filter the prepared mango puree .

Puree obtained is now without any lumps.

Pour the filtered mango puree on the refrigerated tart.

Using a spoon spread well.

Now the tart is ready to refrigerate.

Allow it to set in refrigerator for 8 hours.

After 8 hours the tart is ready for decoration.

Decorate the tart with the fruits of your choice.

Mango tart is done.

Finally remove the tart, by placing the tart pan on a cup. Separate the ring and plate with tart.

Keep two palette knives below tart and drag the tart to a plate.

Gently slice it and serve.

NOTE :

Used 2 banganapalli mangoes for this tart.

You can use any mango of your choice.

Press well and shape the crust before refrigerating to avoid cracking.

You can use any sugar of your choice.

If you find it difficult in transferring tart from the tart plate, you may keep the tart plate on some other plate and slice it.

Sooji cake (eggless)

Sooji cake is one of the most easiest cakes to try. It calls for just very few simple ingredients from your pantry. It doesn’t involve egg or lemon or vinegar but still the texture is amazing. For my family, cakes are meant for evening snacking so the ingredients too are healthy and filling. I have used Sooji ( naga double roasted semolina ) so skipped roasting it. Any sooji can be used for baking this sooji cake. Have used tutty fruity for decoration which has been dusted by wheat flour to avoid sinking at the bottom of the cake. I generally use country sugar (nattu sakkarai) or jaggery or any organic sugars for baking or cooking. You may use any sugar of your choice.

Pineapple extract gives this cake a nice flavour but I have used vanilla extract as I couldn’t get pineapple extract in this lockdown. You can add desired natural flavours like lemon zest or orange zest or cardamom powder. Dessicated coconut can also be added to this Sooji cake for a coconutty flavour. You need to add fresh yogurt as the sourness of yogurt could ruin the taste of the cake. Every sooji particle fluffs up in this cake and adds beauty to the cake. Its a simple and a great tea time snack. Do try it ! Happy baking!

⏲️PREP TIME : 35 minutes

⏲️BAKE TIME : 40 minutes

🥮CUISINE : International

🍰COURSE : Dessert

🍴YIELD : 14 servings

INGREDIENTS REQUIRED :

Sooji – 1 cup ( 218gm)

Wheat flour – 1/4 cup (32gm)

Baking soda – 1/4 tsp

Baking powder – 1 tsp

Vanilla extract – 1tsp

Oil – 1/3 cup (80 ml)

Country sugar – 3/4 cup (105 gm)

Yogurt – 1/2 cup ( 134gm)

Milk – 185 ml + 2tbsp

METHOD :

Sift wheat flour, baking soda, baking powder together once and keep it aside.

In a bowl add yogurt and whisk well.

Add in milk and whisk.

Next add the oil and mix well.

Add in sugar and vanilla extract whisk to incorporate all the ingredients.

Now add the sooji and mix with a spatula.

Mix by cut and fold method.

Set aside for 30 minutes.

Later when the liquid is absorbed, add 2 tbsp milk to the thick batter and mix well.

Finally add the flour dusted tutty fruity to the batter and give it a mix.

Transfer the batter to a greased baking pan.

Tap the baking pan to remove air bubbles.

In a preheated oven bake it for 40 minutes at 160°c.

Once baked allow it to cool on a wire rack for few minutes.

Later flip the cake on a plate and remove the parchment paper and slice it.

Enjoy it with tea!

Ragi banana dates cake ( eggless & gluten free)


Ragi (finger millet) banana dates  cake is a gluten free, eggless, no added sugar cake. It is my go to cake when I have spotty bananas in my fruit bowl. I have been testing out some gluten free recipes then wanted to get good at this gluten free banana cake without cocoa powder. I don’t give up until  I perfect it. So through a ton of research and some trial and error, developed this fool proof recipe. I have already tried  gluten free muffins but this is a revised version using flax gel. It has got all the nutrients and a perfect snack for your tea time snack. You can even have  2 slices of it for your breakfast its quite filling! Taste is awesome with coconut oil, dates and banana. Do try it for your family. Happy baking!!


⏲️PREP TIME : 30 minutes     

⏲️COOK TIME : 40 minutes

🥮COURSE : Dessert

🍰CUISINE : International

🍴YIELD : 10 servings


INGREDIENTS REQUIRED :

Ragi flour – 1& 1/2 cup ( 213 gm)

Banana (puvan) – 3no.  (235 gm)

Dates  –  25 no.

Flax seeds  – 2 tbsp

Milk – 1/2 cup

Vanilla extract – 1 tsp

Coconut oil – 62 ml

Cinnamon powder – 1 tbsp + 1tsp

Baking soda – 1/2 tsp

Baking powder – 1/2 tsp

Water  – 5 tbsp

Nuts as required.

METHOD :

Sift the dry ingredients like ragi flour, cinnamon powder, baking powder and baking soda together and keep it aside.

In a small bowl take warm milk, add deseeded dates and set aside for 10 minutes.


In a small mixer jar powder the flax seeds and transfer it to a bowl.

To the flax seed powder add water, mix well and set aside for 10 minutes.

Add the chopped bananas,  dates milk mixture and vanilla extract to a mixer jar and blend it to a smooth paste.


Transfer the ground mixture to a big bowl and add in the coconut oil and mix using a whisk.

Meanwhile the flax gel is set .

Now add the flax gel to the bowl.

Next add the sift dry ingredients to the wet ingredients in the bowl mix using a spatula.

Mix by cut and fold .

Add in the ragi flour coated nuts and give it a mix .

Transfer the contents to a greased and lined pan and add nuts on top .

Tap the baking pan.

In a preheated oven bake it at 160°c for 40 minutes.


Bake it until a tooth pick comes out clean.

When it is done, allow the cake pan to cool down on a wire rack for 10 minutes.

Later remove the parchment paper and let the cake come to room temperature.

Slice it and serve.

NOTE :

I have used   8*3*31/2 inches   size pan.

You can refrigerate the leftovers in an air tight container and have it next day by just thawing and warming for 10 minutes.

I have sift the dry ingredients only once.

Immediately bake as soon as the batter is transferred to baking pan.

Ragi choco mug cake ( eggless / gluten free)

Finger millet or ragi is a rich source of natural calcium and is good for growing children and ageing people. Regular consumption of finger millet can keep bone diseases at bay. This mug cake is my fool proof recipe which I make very often for my kids. They take less time, less ingredients and they are perfect size for an evening snack. Ragi Choco mug cake is so healthy and a great filling for the kids returning from school. Ragi cake with chocolate flavour is made rich using nuts and coconut oil. Kids love these kind of fancy mug cakes. Do try it for your kids without fail. Happy baking!

⏲️PREP TIME : 10 minutes

⏲️BAKE TIME : 25 minutes

🥮CUISINE : International

🍰COURSE : Dessert

🍴YIELD : 3 medium size mug cakes

INGREDIENTS REQUIRED :

Ragi (finger millet) – 120 gm

Cocoa powder (Hershey’s) – 2 tbsp

Country sugar powder – 80 gm

Baking soda – 1/4 tsp

Baking powder – 1/4 tsp

Coconut oil – 42 ml

Milk – 85 ml

Vanilla extract – 1 tsp

Nuts as required

METHOD :

Sift ragi flour, baking soda, cocoa powder and baking powder together and keep it aside.

In a bowl take milk, powdered country sugar and mix with a whisk or spoon.

Add in the oil and mix well.

Next add in the vanilla extract and mix.

Now add the sift dry ingredients to wet ingredients and mix well using spatula.

Mix by cut and fold.

Add in the chopped, ragi flour coated nuts and mix well.

Transfer the batter to the greased mugs.

Tap the mugs and add nuts on top.

In a preheated oven bake at 160°c for 25 minutes.

When it is done, allow it to cool for 10 minutes.

Now insert a spoon or a knife along the sides of the mug to loosen the sides.

Reverse the mug upside down on a plate .

Now the mug cakes are done.

Slice it and serve them or you can have them in mug as well.

NOTE :

I made 3 medium size mug cakes with the above given measurements.

You can also use disposable cup cake moulds or silicon moulds .

Fill only half the cake mould or mug with batter for better results.

Grease the mug with coconut oil or butter. I have used coconut oil.

Savoury Muffins ( gluten free)

Savoury muffins are muffins with veggies, spices and herbs. These muffins can be had for breakfast, can be packed for lunch boxes or can be had as an evening snack. Sometimes we crave for spicy bakes or for our hunger pangs, these savoury muffins are a very good treat and healthy too. Bajra flour (Pearl millet/ kambu) is gluten free and has numerous nutritive value in it so, I try to use bajra in my day- today cooking and baking. These muffins are packed with proteins, vitamins and minerals which are very essential for a meal. They are perfect crowd pleasers. You can try it for your potluck and summer parties. Do bake these savoury muffins without fail for your family! Happy baking!

⏲️PREP TIME : 25 minutes

⏲️BAKE TIME : 40 minutes

🍰CUISINE : International

🥮COURSE : Breakfast/ lunch box / snack

🍴YIELD : 9 muffins

INGREDIENTS REQUIRED :

Bajra flour – 1 cup ( 250 ml cup)

Egg – 2 no.

Milk – 1/4 cup (80ml) + 1 tbsp

Coconut oil – 1/4 cup (80 ml)

Baking soda – 1/4 tsp

Baking powder – 1/4 tsp

Chilli flakes – 1/2 tbsp

Oregano – 1/2 tsp

Parsley – 1/2 tsp

Paneer – 80 gm

Carrot – 1 no.

Capsicum – 1/2

Pizza sauce – 1 & 1/2 tbsp

Salt as required

METHOD :

Take eggs in a bowl and whisk well.

Add milk and whisk it.

Now add oil and mix well.

To the liquid ingredients add in the bajra flour and mix well.

Mix pizza sauce to the batter.

Next add the chopped carrots, capsicum and paneer.

Now add the seasonings, salt and mix thoroughly.

Fill half of the muffin trays or silicon cups with the batter.

Top them with olives and veggies and bake in a preheated oven at 160°c for 40 minutes or until a tooth pick comes out clean.

Ones baked, allow it to cool down then serve them .

NOTE :

You can add grated cheese on top and in the batter (when you add veggies ) to have exact pizza muffins.

I forgot to sift the flour but still the muffins came out well.

Silicon cups doesn’t need any greasing .You can directly fill it up till half of it.

You can add veggies of your choice.

Wheat carrot cake ( eggless)

Wheat carrot cake is a healthy cake for kids to have for their snack time. Carrots are rich in vitamin A which is essential for eye sight and over all health. Organic jaggery powder or palm sugar or country sugar are the regular sugars used in my kitchen. Country sugar and spices enhance the taste of the carrot cake. An absolute staple in my kitchen. I usually slice it thick and refrigerate it so, a delicious treat is ready to go any time of the day. My most favorite cake with perfect sweetness. The aroma of cinnamon fills the house and it induces the taste buds to slice it once it is out of oven. Do try this most healthy, soft and moist carrot cake for your family. Happy baking !

⏲️PREP TIME : 25 minutes

⏲️BAKE TIME : 40 minutes

🍰COURSE : Dessert

🥘CUISINE : International

🍴YIELD : 10 servings

INGREDIENTS REQUIRED :

Wheat flour – 1 &1/2 cup ( 220gm)

Country sugar – 1 cup (182gm)

Carrot scrapping -1 cup (128gm)

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

Oil – 80 ml

Milk – 1 cup (250ml)

Cinnamon powder – 1/2 tsp (heaped)

Nutmeg powder – 1/2 tsp

METHOD :

Sift the wheat flour, baking powder, baking soda, cinnamon powder, nutmeg powder together thrice and keep it aside.

Preheat the oven at 160°c for 10 minutes.

Grease the baking pan and line it with parchment paper.

In a bowl add the warm milk and powdered country sugar and whisk it well for sugar to dissolve.

Pour the oil into the bowl and whisk.

Mix the carrot scrapping with the sift flour using hand to coat the carrots well.

Add the carrots to the wet ingredients in the bowl.

Cut and fold using a spatula.

Transfer the batter to the lined baking pan.

Tap it and top it with some nuts.

Bake it at 160°c for 40 minutes or until a tooth pick comes out clean.

Once it is done, let it cool down completely.

Slice it and enjoy.

NOTE :

Used 9″×3 &1/2″× 2″ baking pan.

Follow the standard measurements given for good results.

Fruit n nut cake (eggless)

Dry fruits and nuts cake is a guilt free cake sweetened with jaggery and mildly spiced. Nutty flavoured and colourful cake is so beautiful, mouth watering and a very healthy version. Every bite of it fills your mouth with a pleasant fruity sweetness. Freshly ground spice gives the cake nice aroma. Dates, walnuts and almonds are added for nutrition. A delicious super-duper hit cake ! Do try this dry fruits and nuts cake for your family. Happy baking!!

⏲️PREP TIME : 30 minutes

⏲️BAKE TIME : 40 minutes

🥘CUISINE : International

🍰COURSE : Dessert

🍴YIELD : 12 servings

INGREDIENTS REQUIRED :

Wheat flour – 1& 1/2 cup (207 gm)

Almonds – 21 (20 gm)

Dates – 10 (deseeded and chopped)

Tutti fruity – 75 gm

Walnuts – 10 gm

Pista – 10gm

Raisins – 10gm

Butter – 100gm (melted)

Milk – 1cup (250ml)

Vinegar – 1tbsp

Jaggery powder – 1cup (170gm)

Baking powder – 1tsp

Baking soda – 1/2 tsp

Dry ginger – 1inch

Cinnamon – 2 inches

Clove – 1

METHOD :

Preheat the oven at 160°c for 10 minutes.

Sift wheat flour, baking powder and baking soda and keep it aside.

Powder dry ginger, clove and cinnamon usind mortar and pistle.

In a bowl add warm milk and vinegar and set aside for 10 minutes.

Later add the powdered jaggery to the mixture and whisk.

To the mixture add the melted butter.

To the sift flour add the dry fruits and mix well to coat the dry fruits.

Add dry ingredients to the wet ingredients in the bowl.

Now add in the almond meal and spice powder.

Cut and fold the ingredients well till everything is combined.

Transfer the batter to a greased and lined baking pan.

Throw in some fruits and nuts on top of the batter.

Tap the baking pan and bake it at 160°c for 40 minutes.

Once the cake is baked, allow it to cool down on wire rack

When it comes to room temperature, Slice the cake and enjoy it .

NOTE :

Used 8 inches round baking pan.

Sweet Potato Brownie (Eggless)

Brownie is a delicious dessert prepared by melting butter and dark chocolate together and mixed with flour and other ingredients. Tried sweet potato brownie with no added sugar. So different and the dark chocolate chunks melt and results in gooey texture. Sweet Potato is the healthy ingredient in this brownie also acts as a substitute for sugar in this brownie. Walnuts, hazelnuts and almonds give a rich, nutty and crunchy bite to it. Do try this healthy, gooey, chewy brownie for your family. Happy baking!!

⏲️PREP TIME : 20 minutes

⏲️BAKE TIME : 30 minutes

🥘CUISINE : International

🍰COURSE : Dessert

🍴YIELD : 10 servings

INGREDIENTS REQUIRED :

Sweet potato -325 gm

Wheat flour – 1/2 cup (1/2 cup =125ml cup)

Cocoa powder – 2 tbsp

Coffee powder – 1 tsp

Baking soda – 1 tsp

Baking powder – 1tsp

Butter – 50 gm

Dark chocolate – 100 + 70 gm

Milk – 1/2 cup (1/2 cup = 125 ml cup)

Nuts to decorate

METHOD :

Sift the dry ingredients and keep it aside.

Melt butter and dark chocolate ( 70gm) by double boiling method.

Give it a stir and once it is melted , remove from hot waterbath and let it cool.

Pressure cook sweet potato by 3 whistles.

Once it is cooked, allow it to cool down. Later remove the skin, smash and keep it aside.

Add the smashed sweet potato to the melted butter chocolate mixture.

Beat with a electrical beater to mix well.

Add in the sift flours and mix using a spatula.

Add in the dark chocolate chunks (100gm)and nuts.

Give it a good stir to combine everything well.

Transfer the contents to a lined baking pan. Press with spatula and smoothen the top.

Throw in some nuts on top .

In a preheated oven, bake it for 30 minutes in 150°c.
When it passes tooth pick test, remove the pan from oven and let it cool .

Slice it and enjoy once cools down.

NOTE :

Used 7 inches round pan.

Wheat ragi Choco dates cake ( eggless / sugarfree)

Healthy bakes are made without the refined sugars or flours. Dates are my sugar replacement many a times. They taste the same without any difference and iron rich as well. Kids love to snack crispy or something attractive to them like cakes. Dates are the best source to increase iron in our body. Ragi dates cake is highly nutritious, eggless, butterless and sugarless. The cake is so light, moist and delicious! To make it attractive, I have used hazelnuts and Choco chips for decoration. Try this healthy one and enjoy it! Happy baking!!

⏲️PREP TIME : 20 minutes

⏲️BAKE TIME : 30 minutes

🍰CUISINE : International

🥮COURSE : dessert

🍴YIELD : 10 servings

INGREDIENTS REQUIRED :

Wheat flour – 1/2cup ( 85 gm)

Ragi – 1/2cup (heaped) (95 gm)

Cocoa powder – 2 tbsp

Milk – 1cup (250ml)

Dates – 32 (deseeded)

Oil – 75 ml

Curd – 1/3 cup (thick)

Vanilla extract – 1 tsp

Baking powder – 1tsp

Baking soda – 1 & 1/2 tsp

Hazelnuts for decoration

Choco chips for decoration

METHOD :

Sift wheat flour, ragi , cocoa powder, baking powder, baking soda and keep it aside.

Soak the deseeded dates in warm milk for half an hour.

In a mixer jar blend the dates and milk to a smooth paste.

In a large bowl add curd and dates paste and mix well with a whisk.

Add in oil and mix them well.

Add in vanilla extract.

Now add the dry sift ingredients to the bowl.

Cut and fold the mixture to combine well.

Transfer the contents to a lined baking pan.

Throw in some nuts and Choco chips on top .

In a preheated oven bake it at 160°c for 30 minutes.

Cool the cake in a wire rack.

Once cool down , slice it and enjoy.

NOTE :

Used 7″×2″ round pan.

Wheat pound cake

A classic pound cake basically is a mixture of eggs , all purpose flour, sugar and butter .The four ingredients, each measure a pound. It doesn’t rely on leavening agents to give the cake any lift or anything extra to make it moist. My healthy way of making pound cake is with wheat and coconut sugar. Its a buttery cake with a nice dense texture. Pound cakes are usually made in loaf pans or bundt pan. I made small quantity so have used small square pan. Cakes with eggs and butter are little heavy when compared to oil based cakes but butter cakes are outstanding with their taste and texture. All my brown ingredients make my bakes appear brown in colour and I am in love with this colour. Baking needs precision so, weighing the ingredients in weighing scale is very much required and room temperature butter whips easily and it does make a difference in the texture of the crumb. This can be served slightly glazed or with a coat of icing. Follow the steps , try this moist, so delicious wheat pound cake for your family and enjoy it! Happy baking!!!

⏲PREP TIME : 10 minutes

⏲BAKE TIME : 30 minutes

🍜COURSE : Dessert

🥘CUISINE : International

🍴YIELD : 9 servings

INGREDIENTS :

Wheat flour – 100gm

Eggs – 2 (115 gm)

Unsalted butter – 100gm

Coconut sugar – 50 gm

Brown sugar – 50 gm

Vanilla extract – 1 tsp

METHOD :

Preheat the oven at 150°c and line the baking pan with parchment paper.

Sift the wheat flour thrice and keep it aside.

In a mixer jar, add both the sugars and make it a fine powder.

In a bowl take butter and powdered sugar, whip them using an electric beater till fluffy.

Add one egg, beat well .

Now add another egg beat it again to mix well.

To the mixture add the sift flour and gently mix with spatula by cut and fold.

Add in the flour coated nuts and mix well.

Transfer the batter to the lined baking pan and add some nuts on top.

Bake at 150 °c for 30 minutes or until a tooth pick comes out clean.

Flip it into a wire rack and allow it to cool down.

Slice it and enjoy it when it comes to room temperature.

NOTE :

I have used 5 1/2″ × 5 1/2″× 2″ square pan.

You can use any sugar of your choice.

Always measure the ingredients in weighing scale for better results.

Make sure to sift the dry ingredients thrice before baking any cake.