EGGLESS BANANA BREAD(CAKE)
THIS IS THE THIRD TIME I HAVE BAKED THIS CAKE IN THE LAST ONE MONTH(THAT’S HOW MUCH ITS BEING DEMANDED BY MY FOODIE HUBBY)
And there are two reasons to be happy about it…. more
I generally pick this flavor for a anniversary or valentine’s, but decided to go for it for a friend’s birthday surprise (who also happens to be expecting her first child… yayyy)…. more
WHole wheat nankhatai
Nankhatai is a very popular indian biscuit that is traditionally made with maida/enriched flour. I think its the combination of butter and flour in appropriate (I mean generous) amounts that makes it melt in your mouth.
I happen to be in that ‘healthy-eating’ groove so this recipe turned out to be a boon. But hey, I am not gonna treat these as the HEALTHY biscuits. Its just a HEALTHIER option for those looking out for alternatives…. more
Kurma for Idli, A south indian delight
I find kurma to be a very versatile side dish. It is ideally a coconut-based gravy that is prepared with various combinations of vegetables. I simply classify it into two categories- North indian style which I pair with various indian breads- paratha(pan fried flat bread), roti(flatbread), poori/puri(fried bread), and the South Indian style which goes well with Idli(steamed rice cake), Idiyappam(string hoppers), Appam(soft hoppers), etc….. more
Eggless Tiramisu Cake
This is my first post, so Yayyyyyy!
The birthday that I have been waiting for has finally arrived – my husband’s. I have been planning for this day for more than a month now. Here is the thing- between the two of us I am the SURPRISE event planner- and everything has to be over the top. The amount of pressure I allow myself to be crushed under is unfathomable. From the stroke of midnight to the next 24 hours everything has to be praise-worthy. And the CAKE is the most important part of this drama.
Well, after perusing a dozen cake recipes/varieties/designs I finally settled for a Tiramisu cake.
The way I work around a cake is I look up the recipe(s) online (usually Pinterest) and substitute eggs with a vegetarian ingredient(yogurt/banana/apple cider vinegar).For this particular cake I used a combination of two totally different recipes(link provided below). I have to admit it wasn’t a piece of cake at all (pun unintended).
I started the Cake at 3:00pm with a store-bought yellow cake mix which didn’t turn out too well. That cake came crumbling down in my hands- No KIDDING! I tried for a shortcut and ended up losing an hour. Point taken universe!
I should have just whipped up the cakes from scratch as mentioned in the recipes, which is what I did eventually after recovering from that debacle.
Once the cake cooled down completely I started to soak the cake with espresso syrup. An efficient way to do this is to poke some holes into the cake. Once soaked, I smeared the bottom layer with chocolate ganache and the mascarpone frosting. Placed the other layer over and repeated the same all around the cake. Oh that nice creamy thick layer of mascarpone cheese frosting- Sinfully delicious!
This is my most favorite part about a cake- FROSTING. Every time I bake a cake its always about finding different buttercream frostings. Personally fresh cream is my favorite but when it comes to designs, I prefer buttercream for its sturdy texture.
Once done playing with all that frosting I started to cover the sides of the cake with Pirouette cream wafers(chocolate hazelnut). The only downfall of doing this is that the wafers tend to get soggy if not refrigerated. Chopped chocolate shavings (I did take the pains to chop the chocolate bar) was my last touch.
Voila! The cake is all set.
I found all my ingredients easily at Safeway, however all the bulk items were picked from Costco.
Here are the revisions I made from the original recipe(s):
- Substituted eggs with vanilla greek yogurt –
1 egg = 1/4 cup yogurt/ 1/2 banana/ 1TBSP water+1Tbsp apple cider vinegar+1tsp baking powder
- Substituted buttermilk with sour milk
3/4 cup milk + 3/4 TBSP apple cider vinegar
- For garnish I opted for chopped semi-sweet chocolate instead of unsweetened sifted cocoa
Here are the two recipes that really helped me pull through the day after that debacle-