Eggless Blueberry Muffin Recipe [Video Recipe]

This is the ONLY recipe you will ever need for Eggless Blueberry Muffins! Moist, dense and basically just perfect, these Blueberry muffins will win over your loved ones.

These Blueberry Muffins got voted Number 1!!! Seriously!! By my biggest food critic, my sister.

I've got a perfect sister. Don't get me wrong, I'm not calling her perfect (after all only one of us can be perfect, and I'm the "one"), but that she plays her part of being the older sister perfectly. When we were younger, the 5 year age gap between us seemed so wide. I annoyed her incessantly -  I followed her around, I copied her all the time. I had to have the exact same dress she bought. I loved using her stuff. I basically just wanted to be her. Then we moved to a phase where I think neither could stand the other very long - we had millions of wars, some could pass off as world wars. And then overnight, we became the best of friends. Just like that. We knew what the other was thinking, we did not even have to finish our sentences. The age gap seems non existent now. 

Back to the perfect sister bit - she smothers me with love, she's always been protective but she's also annoyingly critical. So when she ate these Blueberry Muffins and she ranked number 1 on her list of favorite baked desserts, I was super excited. And I knew I had to share it with you guys. Wouldn't you want to try my number ONE Blueberry Muffins?

And it is the perfect season for these muffins. Spring is in the air, the freshest and plumpest of the berries are making their way to the markets.

This isn't really a new recipe. I actually made these muffins for the first time 5 years ago and then for some reason, never made it again. I've had it on the blog for the past 5 years with sad little photos that did not make justice to the deliciousness of these Blueberry Muffins. Back then I had used canned blueberries as I could not find fresh ones. But this time it was all fresh fruit in my muffins. I have to say, the fresh ones triumph over the canned ones any day. I got these wonderful berries for a steal at Namdhari's Fresh. They were on sale for almost half the price. So if you are based in Bangalore, check out your closest outlet and they may still be available at that price. 

These muffins are vegetarian and are baked without using egg or egg replacer, yet they were moist and perfectly dense, just as muffins are meant to be. I topped these muffins with a simple streusel made from butter, vanilla, white and brown sugar which is totally optional but definitely recommended. 

Also, in the video recipe, you will see a small difference in color in the wet ingredient mix, this is because I made these muffins twice, once with melted butter and once with oil. And I kinda messed up a part of my video when I made them with butter, so I had to re-shoot that part of the video when I remade the muffins with oil. You can use either butter or oil, but I highly recommend butter, as it adds more richness to the muffins.

Psst... Want to know what else made it to Gee's list? This Persian Love Cake and then the Almond brownies.

One of my pics from 5 years ago

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

---------------------------------------------------------------------------------------------------------------------------

Blueberry Muffin

Eggless Blueberry muffins made using fresh blueberries and wholewheat flour. Streusel topped Blueberry muffins.

Recipe Type:  Dessert / Breakfast
Cuisine:          International
Prep Time:     20 minutes
Cook time:     25 minutes
Yield:              12

Ingredients:

0.75 cup Blueberries (about 80 gms)
0.75 cup All Purpose Flour (about 100 gms)
0.75 cup Whole wheat flour (about 100 gms)
0.75 cup Milk powder or Dairy whitener (about 80 gms)
0.75 cup Powdered sugar (about 100 gms)
75 gms Butter
1.25 cups Milk (about 125-150 ml)
2 tsp Baking powder (about 8 gms)
0.5 tsp Baking soda
1 tsp Vanilla extract
1 tbsp Apple Cider Vinegar
0.25 tsp Salt 
3-4 tbsp Streusal topping

To make Streusal Topping:

2 tbsp Cold Butter
1.5 tbsp All purpose Flour
2 tsp Jaggery powder or Brown Sugar
1 tsp Powdered Sugar

Method:

1. Mix together all purpose flour, whole wheat flour, milk powder, salt, baking powder and baking soda until combined. You can sift these too.
2. Whisk together melted butter, vanilla extract and 0.5 cups milk until combined. Add the apple cider vinegar and mix well.
3. Add in half the dry ingredients and whisk until combined without any lumps.
4. Add in the remaining flour and milk and mix until you have a smooth batter.
5. Fold in the blueberries.
6. Line a muffin tray with paper liners.
7. Spoon the batter into the liners until they are 3/4th full.
8. If making the streusal, mix together cold butter, flour, brown sugar and powdered sugar with your fingers until it forms a coarse mixture like powdered cookies.
9. Sprinkle the muffins with about 0.5 tsp each.
10. Bake for 22-25 minutes in a preheated oven at 180 degree C
11. Serve warm.

P.S: This is a winner everywhere. It is a top post on IndiBlogger :)

If you liked this, you may also like:

Persian Love Cake

Almond Chocolate Brownies

Honey Cake

Read more ...

Valentine's Day Persian Love Cake Recipe | Almond Semolina Cake (Eggless) [Video]

Rose and Cardamom flavored cake made to celebrate LOVE!!
In a hurry? Jump to Video or Jump to Recipe

Happy Valentine's Day people!!!

Okay, I know it isn't Valentine's Day yet, but I'm sure you have already started planning something special for your special someone. Right?

A lot of people shrug away Valentine's day thinking it is only for those newly crazily in love who can't keep their hands of each other types.

But with 10 years of relationship under my belt, I  can tell you it does matter even for those who have quietly slipped away into a routine. And maybe more than the newfound lovers.

When Raj and I started out, we had so much to talk to each other about, we did special things for each other, we strived to remember each other likes and dislikes. Roses were given, chocolates too. Gifts and cards and plushy toys. Now 10 years later, the conversation usually revolves around what happened in the day or what is happening around the world. We already know so much about each other, nothing is new. In a strange way that is comforting, but there is a lack of surprise. We don't strive to remember the likes and dislikes, because it is now etched away in the subconscious mind. Gifts have less whimsy and more practicality. A lot of people call it the boring married life, I too sometimes. But there is comfort in this "boredom", in knowing there is someone who cares for you. Someone who will be there for you when you need it.

But comfort tends to make one complacent and we miss out appreciating each other as often as we probably should. Hence, days like Valentine's day are required along with anniversaries and birthdays, just to celebrate the love you have for each other.

So, I made this Persian Love Cake, a while ago just to celebrate love. I thought it was perfect to share right around this time. It is a delicious cake made with almond flour and flavored with middle eastern flavors like cardamom and rose. This is then topped with citrus syrup and nuts. You can use nuts like pistachios or almonds. Hazelnuts or cashews may be delicious too. I also added saffron to the citrus syrup to give a more orange hue.

This cake is one of the simplest I have ever made. No whipping, no creaming. Just mix all the dry ingredients with the wet ingredients. Allow it to rest. Then bake it. Prepare the syrup while the cake bakes. Brush brush brush and top with nuts. It is a simple yet flavorful cake. My family loved it, and I hope yours does too.

I substituted half the almonds with semolina considering the cost of almonds. To get a richer and gluten-free cake, just use almonds.

You can serve this cake with whipped cream or Greek yogurt or your favorite vanilla ice cream. Or just plain, like I did.

P.S. Not all our gifts are practical. The man got me this little fella from Thailand cause I always wanted a tiger cub!! Isn't he adorable?

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updates via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Persian Love Cake | Almond Semolina Cake

Persian love cake is an eggless rose and cardamom flavored cake made with almond flour and semolina. Brushed with orange syrup and topped with chopped nuts. Persian love cake is an eggless rose and cardamom flavored cake made with almond flour and semolina. Brushed with orange syrup and topped with chopped nuts. 

Recipe Type:  Dessert

Cuisine:            Middle Eastern

Prep Time:     40 minutes

Cook time:     40 minutes

Yield:                Serves 4-5  

Ingredients:

0.75 cup Yogurt (thick Curd)

4 Tbsp Oil

3 Tbsp Rose Water

1 tsp Cardamom Powder

0.75 cups Fine semolina (Chiroti Rava)

0.5 cups Whole Almonds or 0.75 cups Almond Flour

0.75 cup Powdered Sugar

0.25 tsp Baking Soda

0.75 tsp Baking Powder

0.75 tsp Baking Powder

1-2 Tbsp granulated Sugar

1-2 Tbsp Water

Few Saffron strands

Oil to grease the cake tin

Flour to dust the cake tin

Chopped pistachios for decoration

Dried rose petals for decoration

Method:

1. In a large bowl, whisk oil, yogurt and rose water until combined.
2. Add in the cardamom powder, semolina and powdered almonds.
3. Add 3-4 Tbsp of the powdered sugar and mix well until combined. Add more sugar if required.
4. Mix well. Cover and rest for 30 minutes.
5. Preheat the oven to 180 degree Celcius.
6. Add the baking powder and baking soda and mix well.
7. Spray the cake tin with oil or rub oil in it using paper towel or your fingers.
8. Dust it with flour.
9. Pour in the cake batter and bake for 30-40 minutes.
10. Remove from the tin after 2-3 minutes and keep aside to cool.
11. Juice the orange.
12. Add sugar and 1-2 Tbsp water to a pan on stove and cook until the sugar dissolves.
13. Add the orange juice and saffron.
14. Boil for 3-5 minutes until the syrup thickens. Remove from heat and allow to cool.
15. Brush the cake with the syrup.
16. Decorate with chopped pistachios or almonds and serve.

If you liked this, you may also like:

Eggless Chocolate Cake

Vegan Date Walnut Cake

Honey Cake

Read more ...

Pineapple Cake with Whipped Cream Frosting (Eggless)

Eggless Vanilla cake with fresh pineapple pieces and a light whipped cream frosting!!

Happy Birthday to the most important people in my life - My husband and my sister!!

Coincidence? Divine plan? No idea, but the two most important people in my life share their birthday with each other. It was last week and they demanded this Pineapple Cake. Normally, I'd bake a chocolate since that's everyone's favorite, but a birthday girl/boy's wish has to be fulfilled.

So Pineapple Cake it was!!

The last time I made this cake was four years ago on my birthday and I almost swore I'd never make it again. I was a novice at frosting cakes back then and I messed it up real bad. First I tried to make the whipped cream frosting with low fat cream by adding butter to increase its fat content. I've heard it works, but in my case I ended up with a gloopy buttery mess. Then I found that there are lots of local dairies around that sell fresh full fat cream and I went in search of that. We had to check out several stores to find the freshest of the fresh lot. And to my back luck, I over whipped it and ended up with lots of vanilla flavored sweet butter. So you understand my trauma when the pair asked for Pineapple while I was trying to steer them towards anything that needed a ganache or a buttercream.

So this time I bought back up packets of cream and guess what? All my back ups are safe in the fridge. I've finally learnt when to stop whipping the cream. My suggestion would be to use cream with at least 40% fat content and not fret about making this cake low calorie. Lets get real, this cake is a treat, and not a low cal diet eat, so close your eyes for once at the calorie count and just enjoy a slice of the delicious Pineapple Cake. 

The first time I made this cake, was also the first time I ever bought a pineapple. It is much simpler to use canned pineapple here, but I'm all about using fresh fruit when I can. So I learnt how to peel and slice a pineapple. While I'd have loved to use the fresh pineapple straight away, it ends up getting bitter after a while, hence, stewing it in sugar syrup. You will need to stew the pineapple a few days in advance, at least one day. I made the pineapple in syrup 4 days in advance and it turned out beautifully sweet and soft. The leftover syrup can be used in smoothies or juices to add a subtle pineapple flavor. 

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:

• Honey Cake - Bangalore Iyengar Bakery style honey and orange cake. Video Recipe.
• Banana Bread - Delicious dense banana bread/cake.
• Fresh Fruit Tart with Mango Cream - Tart filled with a fresh mango cream and fresh fruits
• No-Bake Strawberry Cheesecake - Strawberry cheesecake made without egg or gelatin.

Pineapple Cake (Eggless)

Eggless pineapple cake with pineapple pieces and a whipped cream frosting.

Recipe Type:  Dessert
Cuisine:          International
Prep Time:     1 Hour
Cook time:     40 Minutes
Yield:              One 6" cake

Ingredients:

For the Cake:

1.5 cups All Purpose Flour (Maida)
300 gms Condensed Milk
1 cup Milk
0.5 cups Oil
2-3 Tbsp Powdered Sugar
1.5 Tbsp Cornstarch (Cornflour)
1 tsp Baking powder
0.5 tsp Baking soda
1 tsp Vanilla Essence
Pinch of salt

For the Whipped Cream Frosting:

200 ml Fresh medium fat cream(40% milk fat)(Chilled)
4-5 Tbsp Powdered Sugar
1 tsp Cornstarch
0.25 tsp Vanilla Essence

Other ingredients:

2-3 slices of canned Pineapple or 2-3 fresh Pineapple slices
1 cup Water (not required if using canned pineapple)
0.75 cups Sugar(not required if using canned pineapple)

Method:

To prepare the Pineapple:

Skip these steps if you are using canned pineapple.
Add the sugar to the water and heat until it dissolves.
Lower the heat and add the fresh pineapple slices.
Simmer for 5 minutes.
Pour the pineapple and the syrup into a glass jar.
Allow it to cool before closing the jar and refrigerating.
Preferably, do this at least 1 day in advance to assembling the cake. I made these 4 days in advance.

To make the Cake:

Sift together maida, baking powder, baking soda and cornstarch at least twice to ensure even mixing
In a large mixing bowl, take the condensed milk, vanilla essence and oil. Whisk until combined.
Add the powdered sugar and salt, mix until combined.
Add the flour by the spoonfuls and whisk until combined. When it gets harder to whisk, add in a little milk. Continue until all the flour and milk has been combined. Do not over mix, the cake will end up hard.
Preheat the oven to 180 degree Celsius.
Grease two 6" round pans and line the bottom of the pan with butter paper or dust the pan with flour.
Divide the batter equally between the two pans.
Bake for 30-40 mins until done.
Cool on a wire rack until completely cool before frosting.
The cake can be made a day in advance and frosted later.

To make the Whipped Cream Frosting:

Before making the whipped cream, place the whisk and a steel bowl (in which you will be whisking) in the fridge for 30 mins.
Alternatively, place the steel bowl in an ice bath while whisking.
Pour the cream to the cold bowl and whisk until you have soft peaks.
Now add in the cornstarch, sugar and vanilla and continue to whisk until you get stiff peaks. Be careful not to over whip the cream, else it will turn to butter.

Assembling the cake:

Allow the vanilla sponge cake to cool completely.
Level the cake as required.
Spoon the pineapple syrup on both the halves.
Spread a part of the whipped cream on the lower half of the cake.
Cut the pineapple into small pieces and spread on the whipped cream.
Place the upper half on the cake on top.
Spread the whipped cream all over the cake.
Decorate with the remaining pineapple slice.
Refrigerate for at least 1 hour before serving.

Read more ...

Cornflake Chocolate Cookie

Dessert for breakfast or breakfast for dessert? Enjoy both with these Cornflake Chocolate Cookies!!

There is no joy like dunking a homemade warm buttery cookie into a cup of tea or a glass of milk. Especially when you bake those few times. Don't get me wrong, I love baking, seeing the fruits of your efforts bloom and rise in the oven and fill the entire house with those heavenly aromas is something I simply cannot get enough of. But, I just fail to make the time to bake very often. So whenever I do, I celebrate the finished product. And what a celebration this was - rich chewy cookie with bits of crunchy cornflakes and soft blocks of my favorite dark chocolate. Try resisting that!!

There is only one thing to blame for this Cornflake Chocolate Cookie goodness - the idiot box!! As every other person obsessed with food, I too binge watch food channels on TV. And one of them repeatedly played these "quickies" or "shorties" of a cornflake chocolate chip cookie recipe. As far as I was the only person watching it, it was okay, I've learnt to contain my excitement now, but this video was watched by Raj and Gee and had them all excited. Their excitement rubbed off on me, and these cookies made it into this world from my tiny little oven. When I say tiny, I mean it, I had to bake them in 3 batches. Also, another reason I bake less. The first thing I buy when I buy my first house, will be a BIG bad oven!!

I'm usually a fan of crunchy biscuits or cookies, and this was the first of my chewy lot. I LOVED loved loved every little crumb of it. It tasted of butter, dark Bournville chocolate and Corn Flakes. Raj, true to his self, grabbed one each time he entered the kitchen and Gee, true to her self, found the cookies too rich (pure butter is so wasted on some people), yet managed to down a few.

Making these cookies was actually a breeze. Just cream together the butter and sugar until well mixed, then add everything else to it and mix until combined. No chilling or shaping, just spoon them onto the baking sheet and bake them until slightly brown. The cookies will be soft when just out of the oven, they will crisp up on the outside as they cool. Keep enough space between the cookies while baking as the butter in the dough will melt causing the cookie to spread. If you want to bake later, just wrap in cling wrap or plastic wrap and store in the fridge. Remove from fridge and slice and bake it when ready. 

Use flavored cornflakes and different types of chocolate to get more variety from the same recipe.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:

• Almond Cookies - Easy to make eggless almond cookies / biscuits.
• Butter Cookies - Beautiful swirly eggless butter cookies.
• Fruit Biscuits - Karachi Bakery inspired rose flavored fruit biscuits.

Cornflake Chocolate Cookie

Cornflake Chocolate Cookies are chewy biscuits made with flour, plain cornflakes and dark chocolate.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     20 minutes
Cook time:     20 minutes
Yield:                22 Cookies

Ingredients:

100 gms unsalted Butter
1 cup Flour (maida)
1 cup powdered Sugar
1.25 cups Corn flakes
80 gms Dark Chocolate bar
1 tsp Vanilla extract
0.5 tsp Baking Powder
1-2 Tbsp Milk

Method:

Cream room temperature butter and 3/4 cup of powdered sugar until combined.
Add the flour, baking powder and vanilla extract and mix until combined.
Cut the cholocate bar into small chunks and add to the dough.
Add the cornflakes into the dough and mix until combined.
If the dough is crumbly, add the milk.
If the dough needs sugar, add the remaining powdered sugar.
If you do not plan to bake immediately, wrap the dough in cling or plastic wrap and store in fridge until ready to bake.
Preheat the oven to 180 degree C.
Grease a baking tray and roll the dough into little balls and place on the sheet.
Leave at least 2 inch space between two cookies as they tend to flatten and expand.
Bake until slightly browned on the edges or for 12-15 minutes.
Cool on a wire rack.
Store in an airtight container once completely cool.

Read more ...

Honey Cake (Video Recipe)

Bangalore Iyengar Bakery style Honey Cake is made by soaking an orange sponge cake with honey syrup and then topping it with a jam-coconut frosting

Flashback to April 2002, 15 years and 1 month ago, I was in Bangalore with my dad, all set to answer the Common Entrance Test (CET) that would give me a chance to study Engineering in Karnataka. Because I took so long to decide that I want to answer CET, all the hotels we knew of were full. My aunt came to our rescue and arranged for us to stay at her sister's place. Her family was extremely hospitable, so before we left, we asked them what their favorite sweet was so we could it buy it for them as a gift. Their response was - Honey Cake, a complete novelty to me. 

Honey Cake is a Bangalore special. It is not something you will get in the gourmet high end bakeries, it is something that is available in the humble Iyengar Bakeries that dot the old city. A simple orange sponge that is soaked in a sweet honey syrup, topped with a jam coconut frosting is what this sweet treat is all about.

I had completely forgotten about this beauty until I went to the bakery randomly to buy some bread and saw them bring out a tray full of fresh honey cake. I had to have it!!! Unfortunately, the cake wasn't eggless and that prevented us from enjoying it then and there. So the food blogger was given the task of making the cake at home so all could enjoy it. I'm happy to say I did not disappoint. The cake was very similar to that memory of 2002. The only little tip I have is let that cake soak for a few hours. The syrup needs to soak up the entire cake and not just the bottom. Eating it immediately (like we impatient bunch did), will not let the honey permeate through the cake.  If you cannot resist the cake (like us, again), just keep a bowl of syrup nearby and just drizzle it over the sides of the piece of cake while you eat.

Soooo, let's break down the Honey Cake:

ORANGE SPONGE CAKE - The base of the whole cake, well, is the cake. This orange sponge was sooo delicious that I could eat it just like that over a cup of tea. In fact, I will, very soon, just when I feel I've denied myself of sufficient number of calories to bake a cake again. Until then, I just live with the memory of this yummy orange sponge. This sponge is so simple to make, you could have a kid do it. No creaming butter until your arm aches. Just 6 simple ingredients, hand whisked until combined. I used freshly squeezed Orange Juice in my cake, 2 not so juicy oranges gave me half a cup of OJ. Use more to get a more pronounced Orange flavor. I know I will. If you dislike oranges, however, just skip it and use water in place of it. 

HONEY SYRUP - This syrup isn't like your regular syrups. It is not boiled until you get a certain thread consistency. Just mix honey in warm water and your syrup is ready. Tastes purely of honey. 

JAM COCONUT FROSTING - Use whichever jam you want. The cake you get in bakeries seem to use mixed fruit, so I used mixed fruit. But I know I would love a mango jam to go with this cake. Heat together the jam and desiccated coconut (dry) along with a little water or honey syrup to make the frosting. The consistency should be slightly loose so it is easy to spread. You can buy desiccated coconut from the supermarket or you can just grate dry coconut using a fine grater to make your own. Top the frosted cake with more of this desiccated coconut to make it more coconut-y.

I have a Video Recipe for you too: 

Video Recipe

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:

• Banana Bread - Eggless banana bread.
• Coffee Walnut Brownies - Vegan coffee flavored brownies with chopped walnuts.
• Almond Chocolate Brownies - Eggless brownies with almonds.

Honey Cake

Bangalore Iyengar Bakery style Honey Cake is made by soaking an orange sponge cake with honey syrup and then topping it with a jam-coconut frosting.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     60 minutes
Yield:                Serves 5-6

Ingredients:

For the Orange Sponge Cake:

1.5 cup all purpose Flour (Maida)
1 cup + 2 Tbsp sweetened Condensed Milk
0.5 cup fresh Orange Juice
0.5 cup Oil
1 tsp Baking Powder
0.5 tsp Baking Soda

For the Honey Syrup:

0.5 cup Water
3 Tbsp Honey

For the Jam Coconut Frosting:

2 Tbsp mixed fruit Jam
1.5 Tbsp Water or Honey Syrup
3 Tbsp dry desiccated Coconut

Others

3 Tbsp dry desiccated Coconut

Method:

To make the Orange Sponge Cake:

Add baking powder and bakind soda to the flour and mix well.
Add orange juice, oil and sweetened condensed milk and mix until combined and smooth.
Preheat the oven to 180 degree Celsius.
Grease a cake mould or baking tin and dust it with flour until coated. Remove the excess flour by upturning the tin.
Bake the cake for 30-35 minutes or until done. Test by inserting a toothpick in the center, if it comes out clean, the cake is done, else, let is bake a little longer.

To make the Honey Syrup:

Mix the honey in warm water and keep aside.

To make the Jam-Coconut Frosting:

Heat the jam in a pan and add the desiccated coconut.
Loosen the jam-coconut mixture by adding a little water or honey syrup.
Stir and cook for 2-3 minutes. The frosting should be smooth without any lumps of jam in it.

To assemble the Honey Cake:

Remove from heat and keep aside.
Prick the cake with a toothpick or a fork to create holes.
Pour half to 3/4th of the syrup onto the cake and allow it to soak. You can keep the cake aside at this point for 30-60 minutes and then pour the remaining syrup on the cake.
Spread the jam-coconut frosting on the cake.
Top with more dry desiccated coconut and chill until ready to serve.

Read more ...

Fresh Fruit Tart with Mango Cream

Crispy gluten free tart shell made of oats and almonds, a fresh creamy mango cream topped with assorted fresh fruits.

Long weekend plans got thrashed when Raj came home on friday night and complained of a body ache. Then came the fever and a massive headache. We really did not have any out of town plans thankfully. But I had just booked tickets to go watch the movie of the year - "Baahubali - The Conclusion" and I had no company!!! I actually got a cool discount on the already expensive tickets that made me less guilty about splurging so much for a movie. I was not gonna let that go. I though of putting up my tickets for sale online, but I've been waiting months for this movie!! So while I prayed he recovers, I also began searching for back up options on whom to go with. Luckily for me, my sis in law pitched in for her brother. What fun!!! Absolute entertainer, this movie. We were laughing for most of it. Sometimes you really need a melodramatic over the top movie to take you away from the craziness of the real world.

I had to cancel plans with friends and family because of the sick guy in the house. I haven't also been cooking too many things. Well, that's not true. I went a little overboard on Sunday and made this taste heavy Mahastrian Thali . Poor guy got to just eat the rice and dal, but the rest of us definitely enjoyed the rest of the meal. #MyWeekendThali is an instagram series I'm doing about my weekend meals. Go check it out!!

I have been rambling for three paras now, but I've still not reached my recipe of the day - Fresh Fruit Tart with Mango Cream. I did not make it this weekend. Not with all that bodyache and fever around. I couldn't deny that guy so much of dessert. I actually made this around a month ago, but the recipe was in drafts. Note to self --> Clean out drafts!!

So, while it may be a month ago, I remember the taste of this tart as if I'm eating one right now instead of sipping on my ginger tea. The base of this tart, the pastry shell is so simple to make AND it is gluten free and vegan. Oats, Almonds, Dates, Oil, Sugar, Cocoa. I tried to keep it refined sugar free, but the dates I have aren't too sweet and I ran out of them, so I had to add in a little bit of powdered sugar. You can totally avoid the sugar and keep it all natural. Cocoa powder is absolutely optional. Add it if you like a little bit of chocolate bitterness in your dessert. This pastry shell is nothing like the traditional pastry shell, it has a more cookie or biscuity feel to it. And may I suggest, make a little extra of the oats, almond powder, cocoa and dates powder? It tastes SO good!! You can eat spoonfuls of it just like that or may be throw in a little liquid something and make bars or balls of it. You can also store it in this form in the fridge until you are ready to bake. Add in the oil and mix when you are ready to bake. 

The Mango cream is simply paneer and mango pulp and of course, sugar. I made it fresh as it ends up being a little creamier when fresh. But you can always use store bought paneer (not the frozen kind) or cream cheese instead of making it fresh. Flavor with cardamom or vanilla if Mango isn't in season or if you want a more neutral cream. I'm a total sucker for Mango, so I use it everywhere when in season.

Once the pastry shells have cooled, spoon in the mango cream and top with assorted fruits. This is the fun part, you can use whatever you like and have fun decorating the tart. Let you kids do it so they feel they helped you make it. Chill chill in the fridge and then serve. If you plan on eating these after a day or two, I'd suggest to not spoon in the mango cream into the pastry shells but to keep them separately in the fridge and to assemble the tart either while serving or an hour before, else the pastry shells may become soggy.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:

• Tender Coconut Ice Cream - 4 ingredient eggless Ice Cream made with Tender Coconuts.
• Maavina Hannu Seekarne - Aamras or flavored Mango pulp is a popular Summer dessert.
• No-Bake Strawberry Cheesecake - This no bake Strawberry Cheesecake is egg and gelatin free.

Fresh Fruit Tart with Mango Cream

Fresh Fruit Tart with Mango Cream is a dessert with a n oats-almond crust stuffed with mango cream and topped with fresh fruits.

Recipe Type:  Dessert
Cuisine:            International
Total Time:     2 Hours
Yield:                6 tarts

Ingredients:

For the Pastry Shell:

1/2 cup Rolled Oats
1/2 cup Almonds
4-5 Tbsp Oil
15 deseeded Dates
2-3 Tbsp Powdered Sugar
1 tsp Cocoa Powder (Optional)
Water as required

For the Mango Cream:

1 litre full fat Milk
1 Lime
1 Mango
5-6 Tbsp Powdered Sugar

To Assemble the Fresh Fruit Tart:

Assorted fresh fruits

Method:

To make the Pastry Shell:

Soak dates in hot water for 15 minutes.
In a mixer, powder both the rolled oats and almonds until fine.
Add cocoa powder, if using and pulse once so that it mixes with the oats and almonds. Cocoa powder gives a the pastry shell a slightly bitter taste after it is baked, you can skip it if you prefer a sweeter pastry shell.
Add dates and pulse until combined.
Drizzle in oil until you have loose dough. The dough is ready when you can roll a tablespoon of dough into a ball without it crumbling. Add more oil if it is very dry.
Add powdered sugar and knead until combined. If the dough feels very sweet already because of the dates, you can skip the powdered sugar.
Preheat the oven to 180 degree C.
Grease the pie tins. Divide the dough into 6 equal portions.
Take one ball of dough and press it to the bottom of the pie tin. Using your fingers spread the dough so it is evenly distributed and well packed on the bottom and up the sides.
Bake the pastry shells for 10-12 minutes. The pastry shell will feel soft when hot. Remove them from the tin and allow to cool on a wire rack. I baked mine for 12 minutes.

To make the Mango Cream:

Boil the milk until it comes to a rolling boil.
Remove from heat and add the juice of 1 lime and stir vigorously.
Allow the milk to curdle.
Once the milk has curdled and the milk solids have separated to leave a clear liquid behind, strain the milk using a muslin cloth or a fine mesh strainer.
Keep aside for 15 minutes until the liquid has drained.
Peel and puree the mango.
Blend the milk solids with 1 Tbsp of water until smooth.
Add the mango puree and mix well.
Add in powdered sugar by the spoonful until you have the desired sweetness.

To assemble the Fresh Fruit Tart:

Once the pastry shells have completely cooled, spoon in the mango cream.
Top with chopped fresh fruits.
Chill for at least 1 hour before serving.

Read more ...