Eggless Tutti Frutti Cake

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I am crazy about baking, even though I end up creating disasters some times. During, Navratras however, I find it a bit difficult to think of eggless recipes that I can bake in a jiffy. It’s a Sunday today, and I was wondering since morning that I really should bake something; but what!

As I was craving madly for some soft and spongy cake, I decided to treat myself to a homemade tutti frutti cake, made without eggs!

This recipe is simple, and takes, literally 35-40 minutes of prep and cooking time. I have used a regular length bread tin for this recipe.

Ingredients:

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  • ¾ cup plain yogurt;
  • ½ cup and 1 tablespoon melted unsalted butter;
  • 1 cup all-purpose flour;
  • ½ cup castor sugar (you can increase it by 1-2 tablespoon; I like medium sweetness);
  • 1 and 1/3 teaspoon baking powder;
  • ½ teaspoon soda bicarbonate;
  • A pinch of salt;
  • 30-40 grams tutti frutti, mixed with 2 teaspoon all-purpose flour;
  • 2-3 drops of mixed fruit flavour and 1-2 drops of orange color (both optional).

Method:

  • Whisk yogurt well, for 3-4 minutes;
  • Add melted butter and sugar into the yogurt, and whisk well for another 1-2 minutes; at this stage, you can add flavouring agent and food color;
  • Mix together flour, raising agents and salt, and sift twice;
  • Now mix the dry and wet ingredients together, and mix until well combined;
  • Preheat your oven at 180 degree Celsius, and line the cake tin with greased parchment paper;
  • Before pouring the mixture into the tin, add the tutti frutti and mix lightly. Tip: Mixing the tutti frutti with dry flour, makes it lighter; meaning all the frutti bits will spread evenly throughout the cake and won’t settle at the bottom.
  • Bake for 25-27 minutes, at 180 degree Celsius;

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Let it cool at room temp., and enjoy!

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Vegetarian Pesto Pasta

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When you come back from a long office day, do you feel like, “o god, no more planning and cooking!”? Well, I feel like this most of the days. But, let me tell you one thing, A QUICK TASTY DINNER IS POSSIBLE!

Here is my recipe for a quick dinner menu — vegetarian pesto sauce pasta. Pesto sauce has a beautiful texture, a nutty flavor and it already includes all the seasoning and flavoring needed. Just add some garlic bread on the side, and some wine, and you are ready to host a beautiful dinner for your special one.

This recipe serves 2-3 people.

Ingredients:

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  • Around 100 grams spaghetti;
  • 1 cup diced broccoli and carrot;
  • 3 tablespoon pesto sauce (I have used store-bought; its easily available and quite handy);
  • 1-2 tablespoon olive oil;
  • 2 cloves of crushed and diced garlic;
  • Salt and pepper.

Method:

  • Sauté the garlic in 1 tablespoon olive oil till lightly colored;
  • Now add diced vegetables and cook for 5-6 minutes on medium heat. Season with salt and pepper, keep aside.
  • Boil a large pot of water and add 2 tablespoon salt.
  • Once the water starts boiling, add your spaghetti and cook for 7-8 minutes, or as per instructions. Before draining, save 2 ladle full of pasta water (and DO NOT rinse pasta in cold water, until and unless you are preparing for a salad).
  • In a pan, take 1 tablespoon olive oil, and stir in the pesto sauce. Cook for 20-30 seconds, and add the sautéed vegetables. Adjust the seasoning, I add chili flakes at this stage to make it little bit spicier.
  • Add in the reserved pasta water, and now add the drained pasta. Give it a stir, and its done.

Serve with some Parmesan on top and an extra drizzle of olive oil.

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