CAKE RECIPE WITH LEFTOVER SWEETS

An Indian festival is simply incomplete with Indian sweets. And the amount of sweets during these festivals is mostly overwhelming. A day or two after the festival when we try to find alternatives of what to do with leftover pedas and burfi. Because by this time, you are done with your quota of eating sweets.”
So just taking these sweets and giving them a makeover is just what you need. Garnish with dry fruits and enjoy.

INGREDIENTS:

  • 100 gm Left over Sweets
  • 125 gm All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Green Cardamom Powder
  • 200 ml Milk

INSTRUCTIONS:

  1. In a bowl add broken pieces of leftover milk based sweet.
  2. Add hot milk to it and whisk it until dessert dissolves completely. Add cardamom powder and mix it.
  3. Now using a sifter, sieve flour, baking powder and baking soda all together directly into the mixture.
  4. With the help or a whisker or spatula, fold all the dry ingredients into wet ingredients.
  5. Meanwhile keep your oven for preheating at 180 C.
  6. Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency.
  7. Make sure, there should be no lumps in the batter.
  8. Take a baking tin and line it with parchment paper.
  9. Pour the prepared batter into the tin and tap it on counter.
  10. Garnish the batter with sliced pistachios and bake it in preheated oven for 30 min.
  11. Once baked, take the tin out from oven and let the cake rest for 10 min.
  12. After 10 min demould the cake and slice to serve.

NOTES:

  • Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
  • I have used Milk Pedas for this recipe. Feel free to use burfi and other milk-based mithai too.”
     

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EGGLESS CHERRY CAKE

“EGGLESS CHERRY CAKE!

Fresh cherries are here, and there are so many recipes that I love making using fresh cherries. This eggless cherry cake is ine of my fav recipe .
Its so quick and easy , made using yogurt, which results in a soft cake with juicy cherries.”

The main ingredients in this recipe are yogurt and oil. That is what helps make the cake really moist & soft.
The batter is kinda thick, in comparison to any other cake batter, because you want it to hold the cherries, so that they don’t sink in.
You definitely need to pit the cherries, before using them in the cake.
You can mix it in the batter itself, or top the cake with cherries before baking for a beautiful top, like I did. Dust some icing sugar on top, and it can’t get better than that.

INGREDIENTS:

  • 1 1/2 Cups All Purpose Flour
  • 2 Tsp Baking Powder
  • 1/4th Tsp Baking Soda
  • 1/4th Tsp of Salt
  • 1 Cup Yogurt
  • 3/4th Cup Caster Sugar
  • 1/4th Cup Oil
  • 1 Tsp Vanilla Essence
  • 1 cup pitted Cherries”

INSTRUCTIONS:

  1. Sieve the dry ingredients together and keep aside.
  2. Whisk yogurt and sugar until the sugar completely dissolves. Add oil and vanilla essence.
  3. Fold in the dry ingredients to for a smooth batter along with half the pitted cherries.
  4. Pour the batter in your desired baking tray, and top it with more pitted cherries.
  5. Bake in a pre-heated oven for 30 mins at 180 degrees. Let it cool down, dust it with some icing sugar and Voila!!!!
     

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EGGLESS MANGO CUPCAKES

A delicious way to use mangoes would be to make some eggless mango cupcakes! Eat them as is, or serve them with mango flavoured whipped cream & mango chunks and you are in a mango heaven!

INGREDIENTS:

  • 1 cup refine flour
  • 1/4 cup oil
  • 1/2 cup sugar
  • 1/2 cup mango puree
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp milk
  • 1/2 tsp vinegar
  • A pinch of salt

FROSTING:

  • 1 cup whipping cream
  • 1/2 cup mango puree

INSTRUCTIONS :

  1. First add all wet ingredients ( oil, sugar, mango puree & milk ).followed by dry .
  2. Mix it gently and add vinegar .
  3. pour in cupcake moulds and bake at 180℃ for 25 mins or till done .
  4. Whip the cream till you get soft peaks and add mango puree .
  5. Beat it for a while then transfer in piping bag. Swirl it over the cupcake, decorate with some mangoes .
     

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RICH EGGLESS CHOCOLATE CAKE

This Rich Eggless Chocolate Cake Recipe is so delicious and it just satisfies your Chocolate carvings.
It just has the basic ingredients, flour, oil, curd, cocoa powder and sugar.

INGREDIENTS:

  • 3/4 cup All purpose Flour/Maida
  • 1/2 cupCocoa Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • pinch of Salt
  • 1/3 cup Oil
  • 3/4 cup Castor Sugar
  • 1/2 cup Hung Curd / Yoghurt
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1/2 tsp Vinegar

INSTRUCTIONS:

  1. Measure all the dry ingredients and whisk it.
  2. Using a whisk, beat oil and sugar till mixed.
  3. Add hung Curd and vanilla extract.
  4. Mix Milk and vinegar, let it stand for 5 min.
  5. Whisk dry and wet ingredients together. Mix well till incorporated.
  6. Pour it in a loaf pan or 6″ pan and bake it for 20-30 min.
  7. Let the cake cool down completely before applying cream.
  8. Granish with some nutella and enjoy .You can decorate as per your choice .

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EGGLESS CHOCOLATE CAKE WITH CHOCOLATE GHEE SPREAD TOPPING

Chocolate cake with chocolate ghee spreads from @epigamia.official ×@deepikapadukone https://epigamiastore.com/
Totally crushing 

 over these amazing Chocolate ghee spreads from @epigamia.official .These ghee spreads are sinfully delicious, preservative free and withput palm oil .Bliss in every bite .

I tried 2 variants:
Dark chocolate Orange And
Chocolate Caramel

I personally loved the combination of chocolate and orange, works well for me.

INGREDIENTS:

  • 3/4 cup All purpose Flour/Maida
  • 1/2 cup Cocoa Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • pinch of Salt
  • 1/3 cup Oi l
  • 3/4 cup Castor Sugar
  • 1/2 cup Hung Curd / Yoghurt
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1/2 tsp Vinegar
  • 1/4 cup epigamia chocolate ghee spread

INSTRUCTIONS:

  1. Measure all the dry ingredients and whisk it.
  2. Using a whisk, beat oil and sugar till mixed.
  3. Add hung Curd and vanilla extract & chocolate spread
  4. Mix Milk and vinegar, let it stand for 5 min.
  5. Whisk dry and wet ingredients together. Mix well till incorporated.
  6. Pour it in a loaf pan or 6″ pan and bake it for 20-30 min.
  7. Let the cake cool down completely before applying cream
  8. decorate with Epigamia chocolate ghee spread .
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GAJAR KA HALWA CAKE – INDIAN CARROT CAKE -INDIAN FUSION CAKE

Technically, summer is here, and no was ready to eat the leftover gajar ka halwa, and well I brainstormed and layered it with a cake!
This Indian fusion cake is incredibly moist with soft crumbs, layered with an Indian sweet inspired melt in your mouth cream and then topped with a classic Indian dessert – Gajar ka Halwa.

I had already made a fusion cake in the past – MOTICHOOR CAKE (INFUSED WITH ROSE FLAVOUR ), EGGLESS CHOCO RASMALAI CAKE,

If you are a fan of Indian sweets or desserts then this Gajar Halwa Cake is a must try. Here is how to make Indian carrot cake from scratch:

INSTRUCTIONS:

INGREDIENTS:
For the Cake Base

  • 1.5 cups All purpose Flour/Maida
  • 1.5 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Cup Sugar
  • 3/4 cup Milk
  • 1/2 cup Yogurt
  • 1/2 cup Oil
  • 1/2 tsp Rabdi Essence 

Sugar Syrup

  • 3 tbsp Sugar
  • 3 tbsp Hot Water

Gajar Ka Halwa

  • 200 gms Gajar halwa
  • 2 tbsp chopped salted pistachios
  • 2 cup Whipped Cream Filling and Frosting
  • 1/4 tsp Rabdi Essence

For Cake Decoration

  • Chocolate Ganache, Fresh Flowers,  Chocolate Spheres, Rose Petals and Crushed Pistachios

INSTRUCTIONS:

Step 1 – For the Cake Base

  1. Sift together the dry ingredients – Flour, Baking powder, Baking Soda, Salt and keep aside
  2. Mix sugar and milk in a bowl until homogenous. Whisking continuously add the oil to help it emulsify. Next, add the yogurt and essence and combine together.wp-16138980004938558957085137890335.jpg
  3. Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
  4. Divide the batter evenly between three 6 inch pans that have been greased with butter and lined with parchment paper. Approximately 275 gms in each tin.wp-1613898001193608997646282241255.jpg
  5. Bake in a preheated oven of 180°C for 35-45 mins or until a skewer inserted in the centre comes out clean.
  6. After 5 mins, invert the cake pans to release the cake. Remove the parchment paper and allow it to cool completely.

Step 2 – Sugar Syrup

  1. Mix the sugar in the hot water until completely dissolved.
  2. Set aside to cool completely.

Step 3: Whipped Cream for filling and frosting

  1. Add the whipping cream, and rabdi essence in a mixing bowl And set aside.

Step 4: Gajar Ka Halwa

  1. I have a detailed post on how to make gajar ka halwa .Gajar (Carrot) Ka Halwa You can refer that or simply use your mom’s recipe or you can also choose to buy from the market.
  2. You would need 200 gms of halwa for filling and 25 gms for filling the chocolate spheres if you are following my way of decorating the cake.

Step 5 : To Assemble

  1. Start by trimming the top caramelised portion of the cake even if you get flat tops.
  2. Soak the cake with prepared sugar syrup
  3. Add 1/3 of the whipped cream filling and spread to an even layer
  4. 100 gms of gajar halwa goes next. Spread it out too.
  5. A layer of chopped salted pistachios
  6. Then comes the middle cake layer.
  7. Repeat the steps till you reach the very top – sugar syrup, whipped cream, 100 gms halwa, chopped pistachio and the final (third) cake layer.
  8. Crumb coat the cake with the remaining whipped cream to get the rustic look.
  9. Finally pour ganache over it and decorate with white chocolate flakes and bowl and gajar ka halwa .

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NOTES:

  • Allow the cake, sugar syrup, gajar halwa to cool completely before assembling the cake.
  • Soaking the cake with sugar syrup keeps it moist for 3 days. At the same time, do not soak too much or else the cake would become wet rather than moist.
  • Salted pistachio cuts down the sweetness of the cake.
     

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