Mango Pastry |  Eggless Mango Cake 

Cool and easy recipe for mango lovers
Mango Pastry is a popular, aromatic and delicious dish.

Mangoes have a special place in my kitchen and in my heart. And I’m always eager to innovate and create new mango recipes.

I usually make cake recipes but this time I tried pastries. It is made with simple ingredients that you will find in your kitchen. Make this pastry with fresh mangoes when they are in season or canned mango pulp all year round.

Today is father’s day.I am living a happy and successful-thanks to my dad. He scolds me, praises me, but most importantly gave me an amazing life partner. Thank you, papa, for everything.
This is for you hubby dear
“We are so lucky to have you in our lives. I am so proud of the father you’ve become and the wonderful husband you are. Happy Father’s Day, my love!”
So let’s celebrate Father’s day with love and delicious mango cake.
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INGREDIENTS:
Oil  – 1/2 CUP
Condensed milk – 1/4 CUP
Flour /Maida – 1 CUP
Powder sugar – 1/2 CUP
Baking Powder – 1 TSP
Baking Soda- 1/2 TSP
Butter Milk – 1/2 CUP
Mango Pulp – 1/2 CUP
Mango Essence – 1 TSP (Optional)
White  Chocolate  – 1/4 CUP
Hot Cream  – 1/4 CUP
Orange  Food  Color
Sugar syrup
Mango
Mint leaves

*FOR CREAM*
Whipped Cream – 1/2 CUP

INSTRUCTIONS:

  1. In a large bowl sift all dry ingredients.
  2. In another bowl place all liquid ingredients and sugar.
  3. Whip until the sugar granules are almost melted.
  4. Now pour the liquid ingredients over the dry ingredients and whip until lump free.
    Do not overmix.picsart_06-16-051565463969092878933.jpg
  5. Bake for 28-32 minutes in 180 degree or until the toothpick inserted in the centre comes out clean.picsart_06-16-055359929237647045706.jpg
  6. Once done take it out of the oven carefully.
  7. Let the cake cool in the pans for 10 minutes.
  8. Now run a butter knife around the circumference of the cake to release it.
  9. Now invert the cakes on the cooling rack to cool completely.
    Cut the cakes into half.
  10. Now spread some whipped cream over the first layer topping it with a layer of frosting.
  11. Now frost on the top and the sides as desired.picsart_06-16-052296032268826754631.jpg
  12. While the cake is baking quickly mix white chocolate and hot cream & mix well add some orange colour & mango essence .your ganache is ready.
  13. Pour the ganache over the cake.
  14. Refrigerate the cake at least 2 hours before eating.
  15. Cut into a rectangle shape.
  16. Your pastry is ready.
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MANGO ICE BOX NO BAKE CAKE

This mango icebox cake is a summer family classic! The layers of juicy fresh mango are sure to keep you refreshed!

Have you heard of Icebox cake? Its a saviour for those who don’t like to spend too much time in the kitchen and yet want to give a homemade dessert to family or guests. Not only is it easy to bake but can be served in the most attractive way.

I made this cake for our Indore cookbook club event whose theme was mango.

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I saved this recipe from  ‘tastemaker’ a few months back and had wanted to make it since. With the sun melting us down and a cook meet to look forward to, I found the perfect opportunity to try out this cake.

If you like mangoes and wanted to try different recipes using it then have to look at my collection of mango recipes.

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INGREDIENTS:
4 ripe mangoes (I’ve used Alphonsos)
2 cup heavy whipping cream
1 can  condensed milk (or 1 cup icing sugar)
30 tea biscuits (like Rich tea, Marie)

INSTRUCTIONS:

  1. Whip the cream till soft peaks form and add the condensed milk. Mix well and whisk again for a minute.
  2. Later add 1/2 cup of fresh mango pulp and mix well. Peel and cut mangoes in slices and set aside.picsart_05-22-101414472827005573371.jpg
    Assembling:
  3. Line a square tin with greaseproof paper at the bottom and on sides.
  4. First layering: Lay a layer of biscuits at the bottom of the tin. Make sure there are no gaps left. For any gaps left, cut biscuits and lay in between.
  5. Next goes the whipped cream mixture. Spread 1/3 of mixture evenly. Last goes layer of mango slices.
  6. Second layering: starting from biscuits– cream–mangoes…follow the same procedure as above to form the second batch. Third layering: start with biscuits—cream—mangoes….
  7. Here the mangoes slices layer will be the face of dessert so we need to arrange it in a decorative manner.picsart_05-22-10659212083196094113.jpg
  8. finishing with a rose of mango at the top.
  9. Cover the tin with wrapping paper and refrigerate whole night. Remember to refrigerate (chill) and NOT FREEZE.
  10. When ready to serve cut in desired size and shape slices and serve. The mango slices itself act as a garnish but one can still use golden leaf/sprinkles/ mangoes roses etc.
NOTES

  • Instead of biscuits, one can use graham crackers, wafers, Italian style ladyfingers, Oreo cookies, etc
  • Instead of whipped cream, one can use a combination of custard / ready pudding and whipped cream.
  • The condensed milk can be substituted with icing sugar and still it works fine.
  • Mangoes can be substituted with chocolate spread, other fruits like peaches strawberries, persimmons, kiwis etc.
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EGGLESS WATERMELON CUPCAKES

I always want to experiment with watermelon. A juicy delicious fruit of summer. Don’t you love it? Already posted some recipes with watermelon and I have one more to share.

Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking. So here are the soft and yummy watermelon Cupcakes.
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INGREDIENTS :

Refined flour or maida – 1 cup
Milk powder – 1/4 cup
Powered sugar – 1/2 cup
Baking powder – 1/2 teaspoon
Baking soda – 1/2 teaspoon
Watermelon juice – 1/2 cup
Vanilla – 1/2 teaspoon
Lemon juice – 2 teaspoon
Lemon zest – 1/4 teaspoon
Oil – 1/4 cup
Choco chips – 1/4 cup
Red food colour – as required, optional

INSTRUCTIONS :

  1. Preheat the oven at 180°.
  2. Grease the muffins tray or cupcake moulds.
  3. Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. c3481b5d-4aca-45de-9763-9c3f6d9e0d6d
  4. In a large bowl add powdered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolves completely. ce58ac5f-d4df-415b-b6ef-2f5d2dcd87b1
  5. Add vanilla and lemon zest. You can add 1/2  teaspoon lemon zest if you like the strong flavour of lemon. Mix well.
  6. Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well.
  7. Fold the choco chips in the batter.
  8. Fill the moulds 3/4 with the batter. If you don’t have muffins moulds you can make it in any cake tin.ef490d8b-8ba1-4b16-a5b3-c4134dddbe78
  9. Bake in a preheated oven at 180° for 20 minutes or until the toothpick comes out clean.
  10. Let it cool down.
  11. Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs.
  12. Decorate with whipped cream and watermelon.
  13. Enjoy……..

    picsart_05-16-092406618534867811695.jpg

NOTES :

  • I have used olive oil, you can any flavourless white oil or butter. If you don’t have muffins moulds you can make it in any cake tin.
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EGGLESS CRANBERRY BROWNIES

These Eggless Cranberry Brownies are made with dried cranberries and dark chocolate. The tartness from the cranberry and the rich sweet taste from chocolate can be felt in every bite of it. An irresistible, gooey and luscious cranberry brownies you will love. If you love the tangy flavour of cranberries, you’ll love this brownie recipe.

Made with a generous amount of dark chocolate, cocoa powder, cranberry with an only little bit of flour, these brownies themselves are super fudgy, gooey and luscious. Extremely delicious and super tempting that you can’t resist.

This cranberry sent by True element.
True Elements Dried Cranberries are made with such uniqueness, that it can be added to any boring food and make it a mouth-watering delicacy. They can also be eaten raw in the form of a snack or can be added to any dessert or even salads. You can buy here …
https://www.amazon.in/Grocery-Gourmet-Foods-True-Elements/s?rh=n%3A2454178031%2Cp_4%3ATrue+Elements
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Let’s have a look at the recipe. Please do try and if at all you try the recipe, do let me know how it turned out for you in the comments below.

INGREDIENTS:

½ cup + 2 tbsp Cranberry dried
¾ cup All purpose flour
½ cup Dark chocolate
¼ cup Cocoa powder
½ tsp Baking powder
½ tsp Baking soda
¼ cup thick Curd / Yogurt
¼ cup Milk
½ cup Sugar
½ cup Butter melted
½ tsp Vanilla essence
Melted white chocolate for decoration

INSTRUCTIONS:

  1. Grease a cake pan with butter.
  2. Preheat oven @180° for 10 mins.
  3. In a bowl add curd and baking soda, mix well and keep aside for 5-10 mins.picsart_03-23-106448634332902768494.jpg
  4. Melt the chocolate in microwave or use a double boiler method. Keep aside.
  5. In a small bowl dust the ½ cup Cranberry with little flour and keep aside.
  6. In a bowl sieve the all purpose flour, cocoa powder, baking powder and combine them well.picsart_03-23-105015282911144164258.jpg
  7. In the the curd mixture add sugar, vanilla essence, butter, melted chocolate, milk and stir to combine them well.picsart_03-23-117906373421414914286.jpg
  8. Add in the flour mixture and gently fold them to make a smooth batter.
    Add the flour dusted cranberry and give a quick gentle stir. Do not over mix the batter.
  9. Pour the batter over the greased cake pan and level it well. Garnish it with the remaining cranberries.picsart_03-23-113212374943286647745.jpg
  10. Bake at preheated oven for 25 mins. Remove from oven and let it cool down completely.
  11. Demould, cut and decorate  with white chocolate  and serve.

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EGGLESS WHOLE WHEAT FLOUR STRAWBERRY CAKE

Today’s post is Eggless Strawberry Cake Recipe with step by step pictures along with cream cheese frosting.

Strawberries are in season and I can’t stop munching on them! So, I added them to my go-to cake recipe and made a delicious, easy everyday cake! It turned out moist, soft and the berries gave a jam like a flavour to every bite!

This cake is easy to prepare with only a few ingredients, if you opt for frosting, the ingredients list gets little bit elaborated. I didn’t use food colour or artificial essence, it tastes good on its own.

 

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They say baking is simple. Yesss, just get your measurements right, use quality ingredients and put in your heart and soul and you’ll see how you can create magic in your kitchen.

Prep Time: 10 mins
Cook Time: 30 mins

INGREDIENTS:
3/4 Whole wheat flour
1/2 Cup Powdered Sugar
1/2 Cup Strawberry Puree
1/4 Cup Neutral Oil (
1/4 Cup Curd
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 Pinch Salt

For the Frosting
1/2 Cup Cream Cheese / Hung Curd
1/4 Cup Soft Butter
1.5 Cup Icing Sugar
1/2 tsp Vanilla Essence

INSTRUCTIONS:

  1. First powder the sugar in the mixer. Then measure and keep all the other ingredients ready.PicsArt_02-04-11.39.49.jpg
  2. Chop the strawberries and transfer it to the mixer. Grind it without adding water and measure 1/2 cup of strawberry puree.PicsArt_02-04-09.01.16.jpg
  3. To a sieve, add whole wheat flour, baking powder, baking soda ,salt & sugar . Sift everything to avoid lumps.
  4. To a wide mixing bowl, pour curd and oil.
  5. Then pour strawberry puree and whisk it with an electric blender or hand wire whisk.PicsArt_02-04-08.55.20.jpg
  6. Now add the sieved dry ingredients and whisk everything till smooth and soft. Ensure there are no lumps.PicsArt_02-04-08.57.21.jpg
  7. By the time, preheat the oven for 10 minutes. Brush a baking tray with little oil and dust little flour all over. PicsArt_02-04-08.59.10.jpg
  8. Transfer the batter to the baking tray, then level it with a ladle/spatula. Shake the tray twice, so that the air bubbles releases.
  9. Place the tray in the preheated oven and bake it for 30 to 35 minutes at 180c or a toothpick inserted in the centre comes out clean.For the Cream Cheese Frosting
  10. In a mixing bowl, first, add cream cheese/Hung curd and butter. (I am using hung curd )
  11. Then add powdered sugar and vanilla essence.PicsArt_02-04-11.44.20.jpg
  12. Whisk everything well for 3 to 4 minutes, till stiff peak consistency. If the frosting is runny, add little icing sugar and if it is too thick, add 1 tbsp of milk to troubleshoot it.
  13. Refrigerate it for 1 hour so the frosting will set.
  14. With a knife/spatula, spread the frosting all over the cake. Slice the cake into pieces.
  15. Enjoy this eggless whole wheat flour  strawberry cake
    PicsArt_02-04-10.15.46.jpgNOTES:
  • Don’t use sour curd, as it will spoil the whole taste of the cake.
  • Use fresh strawberries for good taste and bright colour.
  • Adjust sugar quantity accordingly to the sweetness of the strawberries used.
  • For vibrant colour,  2 drops of pink food colour can be used.
  • For more flavour 2 drops of strawberry, essence can be used for this eggless strawberry cake recipe.

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EGGLESS WHOLE WHEAT ORANGE CRANBERRY  CAKE 

The air is sweet with citrus🍊 fragrance!
Today I am sharing my one of the favourite tea time cake recipe with you.

Baking is my all time favourite. My family wants a new and exotic cake for every occasion. I am always on the lookout for new recipes everytime I surf through the internet.

I found these blogs for eggless orange cakes naivecookcooks & asmallbite
And tried with whole wheat flour + cranberry for a healthier version and
I nailed it.  The cake was fluffy, soft and yummy. I topped it with sugar glaze for sweetening the taste.

An eggless, butterless orange sponge cake recipe with the only a handful of ingredients, interesting! isn’t it?

You may have the doubt whether this cake would be spongy without the addition of curd, vinegar or egg, but trust me this cake was soooo soft as orange juice is enough to lend the softness.

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These oranges are from my farm at my home town.
The key to happiness is when you thankful for the grace that God has given.

Prep Time:10 mins
Cook Time:35 mins

INGREDIENTS:

11/2 Cup Whole wheat flour
3/4 to 1 Cup Sugar
1 tbsp Corn Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Pinch Salt
1 Cup Orange Juice
1/3 Cup Oil
1 Drop Orange Essence Optional
1 tsp Orange Zest
Chopped cranberries – ¼ cup
Few chopped pistachios for garnishing (optional)

Ingredients for glaze:

Powdered sugar/Icing sugar – 5 tbsp
Orange juice – 2 tbsp

INSTRUCTIONS:

  1.  First, measure and keep all the ingredients ready.
  2. To a sieve, add maida, corn flour, baking soda, baking powder, 1 pinch of salt and sift everything well to avoid lumps. Keep by side.
  3. To a mixing bowl add sugar and oil. Whisk it well, till the sugar granules dissolve completely.
  4.  Now pour the orange juice and add the sieved dry ingredients slowly.
    Then add orange zest and essence.
  5. Whisk it gently, till smooth and soft. Fold it slowly as over beating turns the cake hard. The batter should be in pouring consistency not watery.
  6. Coat the chopped cranberries & choco chips with some flour and add to the batter. This will prevent them from sinking to the bottom.
  7. By the time pre-heat the oven to 180c for 15 minutes.
  8. Brush a baking tray with oil and dust little flour all over. Select a suitable size tray as the cake doubles in size. Now pour the cake batter to the tray, then shake a little, so that the air bubble release.
  9. Place the tray in the oven and bake it for 30 to 35 minutes at 200c or a toothpick inserted in the centre comes out clean.
  10. Once it cools down, run a knife through the sides and gently tap to remove the cake.

To make the glaze:

  1. Mix the powdered/icing sugar with the juice until it forms a thick consistency but is still easy to pour.
  2. Add sugar/juice to adjust consistency as required. Pour over the cake.
  3. Rest the cake for 20-25 minutes in the fridge before slicing for clean slices, as the cake is very moist and soft.
  4. Enjoy this eggless orange cake during tea time.
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NOTES:

  • Sieving the dry ingredients is important to avoid lumps and for even mixing.
  • Oil can be replaced with olive oil or softened butter. But ensure to use neutral / flavourless oil.
  •  Corn flour can be replaced with custard powder also..
  • Addition of orange essence adds more flavour but it’s optional. It can be replaced with vanilla essence or made without any essence.
  •  Always choose the correct size baking tray, otherwise the cake overflows when baking itself. To avoid this fill only 1/2 or 3/4 of the tray with the batter.
  •  This cake stays good for 3 to 4 days under room temperature.

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