Mango Coconut Snack Cakes

Summer is the time I miss India the most - No, NO, not for the Heat, but for the delicious Mangoes that we relished during the season, never mind the pounds it added to my frame! Indian Mangoes have no parallel, but after so many years in the US, I guess we've started appreciating the fact that we can at least get mangoes in California, and they are of "decent-quality". So to satisfy my Mango mania, I baked these Mini Mango-Coconut Snack Cakes, a healthy, delicious alternative to regular decadent cakes or muffins. Made with whole-wheat, and a low-sugar content, these baby cakes can be eaten for breakfast, or turned into delicious desserts by sprinkling some icing sugar, and maybe some syrup or whipped cream on the top!

Ingredients
Makes about 12 mini cakes

2 large eggs
1 tsp vanilla extract
2 tbsp vegetable oil
1 cup whole wheat flour (optional, you can use AP flour instead)
1/2 cup all-purpose flour
1.5 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
4 tbsp chopped walnuts
1 cup mango pulp - sweetened
1/2 cup unsweetened shredded coconut
2-3 tbsp sugar (depending on how sweet your mango pulp is)

Method
Preheat your oven to 325 degrees F. Grease and flour your large muffin pans or 12 individual ramekins and set aside.

Beat the eggs, oil and vanilla together. When it becomes fluffy, add in the mango pulp and mix well.

In another bowl, mix all the dry ingredients except coconut flakes and walnuts.

Now slowly pour the dry ingredient mix into the egg mixture and keep beating on medium speed. Do this till the entire cake batter becomes smooth and uniform, about 5-8 mins. Finally, fold in the shredded coconut and the chopped walnuts.

Distribute evenly in the prepared cake pans and bake for at least 20-25 mins, until a toothpick inserted in the center comes out clean. Turn off the oven and let the mini cakes cool on the wire rack for 5 mins.

Then gently turn out the cakes from the pan. Garnish with a topping of more walnuts if you like, and sprinkle some confectioner's sugar on the top.

These taste great with tea or coffee, and as they are low in sugar and trans-fat, they are also a healthier option to indulge in!

These Mango-Coconut Cakes are my entry to the SHF-Fruit & Nut event being hosted on this blog this month. If you haven't sent them in already, I'm looking forward to your entries.

Related Recipes
Raspberry Almond Crumble
Chocolate Hazelnut Coffee Cake
Mango Cake with Streusel Topping

Chocolate-Hazelnut Coffee Cake - From the Archives

Chocolate-Hazelnut Coffee Cake is my all-time favorite, and I never fail to order one whenever I stop at a Starbucks for a hot cup of coffee. I just love the flavor and the taste that blends so well with my mocha. So when I found this Mocha-Banana bread recipe at Amy's blog, I couldn't resist to try out a variation myself. I skipped the bananas, and instead added hazelnut, coffee and nuts. I also changed the sugar and butter contents to make my bread a little more cake-like, just the way I like it! This is kind-of a mix between a coffee cake and a bread, yet it is not as sweet as a cake, so pairs well with your morning breakfast. And with chocolate flvor to bring it all together, there's no resisting a piece of this delicious Chocolate-hazelnut Coffee cake!

Ingredients
2 cups all-purpose flour
2-3 tbsp cocoa powder
1 tsp baking powder
1 tsp salt
1 cup sugar
1/2 cup butter-softened
2 large eggs
1 tsp vanilla
3 tbsp instant hazelnut coffee powder
1/2 cup walnuts and pecans - chopped
Cooking spray

Method
Preheat oven to 350 degrees and grease a loaf pan with cooking spray.

Use a sieve and pass the flour, cocoa powder and baking powder through this and combine all 3 in a medium bowl. Add salt, and break any lumps with your fingers.

In another bowl combine the sugar and butter, beating with a mixer or a wooden spatula until well creamed (about 2-3 mins). Add eggs and beat well. Add the vanilla and the hazelnut flavored coffee and beat again. finally add the flour mixture, stir in the chopped walnuts and pecans and combine and beat until you can see stiff peaks. Do not add milk or water. Spoon the batter into a small greased loaf pan (preferably square or rectangular so it's easy to slice the bread later).

Bake for 1 hour or until a wooden pick inserted in center comes out clean. Allow it to cool completely after done. Do not try to slice while hot otherwise the bread will crumble and you won't get clean slices.

Cut into thin cake-like slices and enjoy with a sizzling hot cup of coffee or tea!! This Hazelnut Coffee Cake is a perfect recipe to entertain with at cocktail parties!

Related Recipes:
Espresso Kahlua Brownies
Chocolate-Banana Bread
Persimmon & Chocolate Spice Cake

Green Coconut Pandan Cakes - Asian Delight

Pandan Cake is a light, fluffy cake of Malay origins (Indonesia, Malaysia, The Philippines) flavored with the juice of Pandan (Pandanus amaryllifolius) leaves. I've always been fascinated by their beauty! These cakes are light green in color due to the chlorophyll present in the leaf juice. But most of the times, additional green food coloring is used to further enhance its colour. Right from the time I tasted one at an Asian Cafe, I've been wanting to try these at home. Luckily, I found some Pandan Extract in my grocery store and I could finally make this chiffon cake, where I paired Coconut with Pandan! This may not be the best flavor for cakes in the world, but these Coconut Pandan Cake slices are definitely unique, looks pretty, and is should be tried at least once!

I used a recipe given by Anna, my colleague's wife, and I did trouble her a lot with phone calls as I was really apprehensive about how these would turn out! She was pretty patient with me, and I'd like to thank her for all her help and tips! I did end up adding a teeny-bit more green food color, hence the darker shade. Also, maybe the Pandan extract is not as good as the Pandan juice, hence I got a little "stretchy" texture in the bottom part of my cake. But otherwise, this was a successful experiment, which tasted great!

Ingredients
1 1/2 cups all purpose flour
1/2 cup sugar
2 tbsp butter
1/2 cup water
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp Pandan extract
1/2 tsp green color
1 egg
2 tbsp cooking oil
4 tbsp coconut cream

Method
Preheat oven to 375F. Line a bread-baking tray, or a cake pan with a wax paper and set aside.

In a bowl, lightly beat the eggs, add water, coconut cream, oil, pandan extract, salt, sugar, baking powder & baking soda and mix well.

Sieve the flour, and slowly pour into the mixture, mix well, and set aside.

Pour the mixture into the prepared bread or cake tin. Bake for 20 to 25 minutes or until a light brown crust appears on the top, and the tooth-pick test is satisfied.

I particularly loved the flavor of coconut with pandan; by itself, it may not have been as tasty, but the coconut cream made this a winning recipe! After a lot of hype and hooplah, I was happy at how this cake turned out.

Thanks Anna, for a beautiful Coconut Pandan Cake recipe!

Low-Fat Strawberry Vanilla Cake

There's a story behind this delicious Low-fat Strawberry Cake! What happens when I have an urge to eat a cake but my weighing scale glares right back at me, reminding me of the zealous workout at the gym this morning which merely burned 300 calories?? I try to talk myself out of the urge, but the chef inside my head feels otherwise, and a new low-fat strawberry vanilla cake is born!! Generally, there's more to it than just this; a battle between my wits and desires often forces me to simply evade eating any desserts, but with my pantry loaded with fresh hand-picked strawberries that we got back from our strawberry-picking weekend, I somehow convinced myself to see that strawberries are really good for health, and so are baked goods! So it wouldn't be a sin to try a hand at this souffle-like vanilla cake that has strawberries in every bite, which is way more filling and delicious than a simple strawberry smoothie:). Flavored with a hint of cardamom & vanilla, and with half the calories than a regular cake, this strawberry dessert recipe is an out-and-out winner!

This recipe is totally an original one that I came up with to suffice my craving for a low-calorie, low-fat dessert. Hence I have substituted some key high-carb ingredients like all-purpose flour, butter and egg-yolk with healthier options like whole-grain and whole-wheat flour, low-fat, low-cholesterol olive oil and egg-white only, which has 40 different proteins and water, and minimal fat content. Also, I used only 1 cup brown sugar, which makes this a little less sweet cake, but combined with the strawberries, it is still rich and sweet enough, and considerably reduced in saturated fats and calories than its original counterpart. I was pleased that even without egg-yolks, the cake came out soft and spongy. So this is definitely a recipe I'm going to hold on to and splurge in with fruit variations for my diet-desserts! Off this goes to Equal Opportunity Kitchen for the Tried,Tested & True event, where they are asking for healthy and delicious recipes!

Ingredients
Make one 9x9 loaf or 6 mini-cakes

6-8 large strawberries - washed
1 cup whole-grain pastry flour
1 cup wheat flour (use all-purpose flour for a richer cake)
1 cup + 2 tbsp brown sugar (divided)
1/2 cup skimmed milk
1 tspn baking powder
1/2 tspn baking soda
1/2 tspn cardamom powder
1/2 tspn salt
1 large egg (whites only)
3 tbsp olive oil (or smart-balance light spread)
2 tspn vanilla extract
strawberries - sliced for garnish

Method
Preheat the oven to 350°F. Coat a 9" x 9" baking pan or 6 medium ramekins with cooking spray.

Slice the strawberries vertically to form thick slices(about 4-5 per berry). Reserve 6 slices for garnish, and sprinkle 2 tbsp brown sugar on the remaining ones. Toss in a bowl gingerly to evenly coat with the sugar. If your strawberries are really sweet, you can omit the sugar at this step.

In a large bowl, stir together the flour, baking powder, baking soda, cardamom, and salt.

In another medium bowl, whisk the sugar, egg-white, and oil until smooth. Beat well to make it fluffy and airy, about 1 min. This step is important as this will determine how much your cake rises. As we are using only one egg-white, beating it adequately is required for a spongier cake. Whisk in the milk and the vanilla essence to this.

Pour the wet ingredients into the dry flour mixture and stir just until blended.

Now arrange 3 sugared strawberry slices on the base of the ramekins. Scrape into the prepared pan or the ramekins. Pour the batter over it, then again layer with another 3 strawberries and finish with the batter on the top, taking care not to fill more than 3/4th of each ramekin, allowing room to expand. If you are using a cake pan, just layer all the strawberry slices below then top with the batter.

Bake for 35 to 40 minutes (about 25 mins if you are using the ramekins), until the cake is springy to touch, shrinks from the sides and a toothpick inserted into the center comes out clean.

By using whole-grain wheat and pastry flour, just 1 egg, and olive oil instead of butter, we can cut down significant amount of calories from this dessert, The whole-grains make it a filling treat, and the combined recipe makes it a low-fat cake which provides only the good carbs and fats to the body.

Strawberries when baked tend to lose their sweetness a little, hence rolling them in sugar at the beginning is recommended. Plus, the cardamom adds a wonderful aroma and a hint of flavor to the vanilla batter which beautifully compliments the strawberries. Its a great way to enjoy a guilt-free treat any time you want, without compromising on the taste!

For a lavish dessert, top it with some whipped cream, or dust it with some icing sugar. This also makes for beautiful individual desserts when entertaining. I really enjoyed my low-fat version of vanilla strawberry cake, and now have a delicious solution for dessert cravings that do not antagonize my weighing scale!

Similar Recipes:
Low-Fat Pear & Almond Yogurt Cake
Low-Fat Blueberry Muffins
Healthy Cranberry-Pistachio Biscotti

Mango Cake with Streusel Topping

One of the best ways to flavor cakes is by using seasonal fruits, and when you are thinking about fruits and cakes in this warm summer, you cannot dare to ignore a delicious Mango Cake! They are not called the king of fruits for no reason; with a lovely shape and smell, a juicy and fibrous interior, mangoes lend a wonderful texture, sweetness and softness to cakes. So intending to use my indian mangoes, I had been planning to bake a Mango Streusel Cake for quite some time now. Trying to choose healthier options, I opted for a crumb streusel topping for my cake rather than the regular frosting. Plus, a streusel cake can be really versatile; serve it with coffee for a filling breakfast, or top it with whipped cream or ice cream for a luscious dessert. The nuts in the streusel topping give it a nice crunchy layer, making it a great recipe for Mango coffee cake; but you can opt to replace it with any other icing or frosting of your choice to suit your taste and occasion. But no matter how you choose to relish it, this Mango Cake is sure to leave an impression!

The term "Streusel" is a German word meaning "something scattered or sprinkled"; in terms of cooking and baking, it refers to a crumb topping of butter, flour, and sugar (traditionally German) that is baked on top of muffins, breads, and cakes. Slowly over time, this German recipe evolved with addition of spices like cinnamon, nutmeg or cardamom and finely-ground nuts. I've always enjoyed coffee cakes with streusel topping, and have been wanting to bake one at home. Finally I got to bake this Mango Cake with Streusel Topping and it was wonderful.

Ingredients

Mango Cake

2 cups all-purpose flour
** I used 1 cup wheat and 1 cup AP flour for a healthier option
3/4 cup unsalted butter
1-1/2 cup sugar
1 cup fresh mango puree (thick puree, no water added)
1 tsp vanilla essence
1/2 cup chopped mango or 8-10 slices
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs

Streusel Topping
1/2 cup walnuts- finely ground
1/2 cup brown sugar
1/2 tsp nutmeg or cardamom (optional)
3/4 cup flour
1/2 cup butter

Method

To make the Streusel Topping, combine all the ingredients listed above with hand until it forms a crumbly mixture. Make sure you rub the butter evenly into the mixture for even texture.

Heat the oven to 350° F. Lightly coat a 9" x 9" cake pan with butter and dust with all-purpose flour, or use non-stick cooking spray.

Sift the flour, baking powder, baking soda and salt into a large mixing bowl.

Beat the butter and sugar in a separate bowl until light and fluffy. Now beat in the eggs, one at a time, whipping a lot after each addition. Mix till soft peaks form.

Now slowly add the flour mixture to the butter mixture, beating continuously as you combine the two. If you are using a large spoon or hand beater, make sure you are always stirring in the SAME direction (clockwise or anticlockwise).

Finally add in the vanilla essence and mango puree and blend everything together.

You can choose to add the chopped mangoes in the batter or use them as a top layer, as I did. Pour the batter into the prepared pan; top with the mango slices and then cover completely with the streusel mixture.

Now bake for 35-40 mins at 350 degrees, or until the edges have separated from the sides of the mould and a wooden toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool on the wire rack fr at least 15-20 mins.

For a breakfast option, slice your Mango Cake and serve with tea or coffee. To enjoy as a dessert, cut into wedges, top with vanilla ice cream, and garnish with more mango slices!

I served this Mango Streusel Cake to friends last weekend and it was a great treat indeed! Find more German recipes.

Tip: Just like any other fruit-based cakes, this Mango Cake tastes better after 12-24 hours as the flavor of mango seeps in. So try baking it ahead to save time and get more flavor!

No-Bake Mini CheeseCake - Orange & Pistachio

These "semi-homemade" No-Bake Mini Cheesecakes are a perfect recipe for an extremely simple and fuss-free dessert! They are so cute and adorable, and can serve to be perfect individual desserts for dinners or cocktail parties. The best part about cheesecakes is their versatility; blend some chocolate & liquer with cream cheese for an "adult dessert", or combine fresh seasonal fruits and berries for an all-time favorite recipe. As we move to warmer weather forecasts, I decicded to try a citrus flavor for my easy instant cheesecake. Oranges and Pistachios dominate this delicious sweet treat, coming beautifully together for a smooth creamy center with an invigorating burst of orange flavor!

It so happens that Helen selected a Citrus theme for this month's SHF#43, and I had these lovely tangerines waiting to be juiced and put to good use! Plus, it's my birthday this weekend, the stunning summer dress that was gifted to me by a special someone fits me perfectly, and so I'm all excited and in a mood to indulge!! And when I get excited, I need to eat something sweet (yeah, people have their addictions!:)) I had some ready-made mini tart-shells and a packet of cream cheese in the fridge, which sparkled the idea for these glorious cheesecakes. They are simple to make and wonderful to eat. Let your imagination run wild and experiment with whatever flavor you like. For now, here's the refreshing Orange & Pistachio Mini CheeseCake, to soothe your sweet-tooth cravings!

Ingredients
Makes 4 to 6 mini cheesecakes, depending on size

4-6 ready-made graham-cracker pie shells
1 packet(4 oz) Philadelphia cream cheese
4 tbsp cool whip (or use heavy cream, whipped a lot)
1 cup powdered sugar
1 tsp gelatin
4 tbsp water
6 tbsp orange juice (adjust according to taste)
1 tsp grated orange zest
chopped unsalted pistachios - for garnish

Method
Warm the 4 tbsp water till its almost boiling, then sprinkle the gelating and stir well. Set it aside and allow to bloom for 3-4 mins.

Meanwhile, whip the cream cheese, cool whip, orange juice and sugar in the blender. Whip it all together to form a smooth topping, or whip with a hand-mixer till smooth and creamy. Check for taste; adjust orange flavor and sugar to suit your taste.

Now add the bloomed gelatin to the cream mixture and again mix everything together.

Fill the pie-shells with the cream-cheese mixture and gently tap around to spread evenly.

Allow to refrigerate and chill for at least 1 hour so the gelatin sets the mixture. Insert a toothpick to see if it comes out clean, else leave in the refrigerator for some more time. I'd generally recommend at least 2-3 hours before serving.

When its time to serve, Garnish with some freshly-grated orange zest and finely chopped green unsalted pistachios.

We loved these fresh and flavorful mini-cheesecakes! It's such a simple and easy alternative to the traditional recipe, perfect for entertaining guests or whipping up a dessert on very short notice!

Similar Recipes:
Kahlua Cofee Cheesecake
Low-Fat Strawberry-Vanilla Cake
Marbled Cream-Cheese Brownies

Chocolate Banana Bread or Cake

Chocolate Banana Bread has been an old favorite, and needs no preamble or praise. The pairing of chocolate and bananas is one of the most reliable ones where baking is concerned, and though bananas were traditionally baked with walnuts or pecans for the classic banana-nut loaf, this new combination has indeed found a place in the hearts and minds of foodies. Chocolate can get really overpowering, especially in baked desserts; but this Chocolate-Banana Bread recipe still focusses on the distinct flavor of ripe bananas, while chocolate, nuts and dried cranberries make it both festive as well as delicious! Every chef will certainly have their signature banana bread recipe, but there's always room to improve it, right?! So here I share my recipe with you - a classic recipe adapted to make it eggless and also to suit my tastebuds!

Banana Bread is pretty similar to a Banana Cake, except for its shape; while one is baked in a loaf pan, the other uses a non-loaf pan!:) But this, to me, is not really a valid difference! I chose to bake my chocolate-banana bread cum cake in a rectangular pan rather than a standard loaf one, and believe me, it still tasted as great as ever! Serve this with a cup of tea or coffee for a bread-like feeling; drizzle some chocolate syrup and whip cream on the top and it transforms into a decadent dessert. So now you have not one, but two wonderful reasons to put those 4-day old ripe aged and yellow-skinned bananas to good use! Also, a tip from Stephanie's chocolate-banana bread recipe about sprinkling some brown sugar on the top to get the crusty golden texture while it bakes sounds interesting! This beauty is on its way to the Banana-Bread Bakeoff hosted by Not Quite Nigella!

Eggless recipe - A banana bread or cake is the most appropriate type of recipe to make into an eggless version. Mashed bananas impart the same texture and softness to the cake that egg yolks would; you might have to compromise just a tiny bit on the fluffy part, but if you use self-raising flour, even that difference would melt away! So for an eggless version, omit the eggs, use self-raising flour instead of regular one, add 1 more banana, and 1/2 tsp more of baking soda.

Ingredients
1 and 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tspn baking powder
1 tspn baking soda
1 tspn salt
1 cup brown sugar
1/4 cup unsalted butter (at room temperature)
1 large egg
2 large ripe bananas (yellow-skinned ones)
1 tbsp milk
3 tbsp walnuts - coarsely chopped
3 tbsp dried sweetened cranberries
1/2 tsp nutmeg (optional)
1 tbsp poppy seeds (optional)

Method
Preheat the oven to 350 degrees F. Butter a 9 x 5 x 3 inch loaf pan, or a 9x9 inch cake pan and set aside.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the egg and beat well till it becomes light and fluffy.

In a small bowl, mash the bananas with a fork. Mix in the milk and nutmeg. In another bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt, cranberries, poppy seeds and walnuts.

Add the banana mixture to the creamed sugar mixture and stir until combined. Add the dry ingredients, mixing just until flour disappears.

Pour the batter into prepared pan and bake for about 1 hour (depending on oven and pan size), until a toothpick inserted in the center comes out clean (Do the toothpick test after 45 mins, then bake a little longer if needed).

Set aside to cool on a rack for 15 minutes. Remove the bread from the pan, then use a buttered knife to cut into slices.

Suggested Variations: White chocolate chips, raisins, pecans, macadamia nuts, toasted walnuts

This delicious Chocolate Banana Bread is great with your morning tea. The cranberries and poppy seeds add a nice flavor as well as a crunch to the loaf, at the same time balancing the sweetness of bananas. As bananas tend to give out a distinct smell as they get old, it is best to consume this bread within 2-3 days while keeping it refrigerated.

Similar Recipes:
Hazelnut & Mocha Bread
Banana & Walnut Fluffy Cake
Persimmon & Chocolate Spice Cake
Fried Banana with Ice Cream

Molten Chocolate Lava Cake

Chocolate Lava Cakes are so called because the center of the cake is a thick liquid chocolate that oozes out when cut, just like molten lava. These make a great individual dessert and, although pretty simple to make, will definitely impress your guests. Molten Cakes are more chocolate than flour, and that is what makes it rich and gooey. And no, it has nothing to do with Betty Crocker's recipe, just one bite and you’ll know why this intense, gooey chocolate sensation is one of the best crowd-pleasers!! It's really easy to make, so go ahead and try it yourself.



The major difference in molten cakes from regular ones is in the way its cooked, as you want the center to be liquid. So the general rule of thumb for individual cakes is to check with a toothpick after 10 minutes of baking. If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake.



Ingredients

6 oz semi-sweet baking chocolate (I use ghiradelli's 70% dark chocolate bar)

6 oz butter (diced, at room temperature)

3 eggs

2 tbsp cocoa powder

1/2 cup granulated sugar

1/3 cup all-purpose flour

butter for greasing ramekins



Method

Preheat oven to 350° F. Butter 6 small ramekins or muffin tins (use butter for best results, and not cooking spray) and set aside.



Melt the chocolate on low flame in a double boiler or microwave for 1 minute. Stir after 30 seconds, then add the butter and melt it again till smooth and creamy. Remember to stir after every 30 seconds so that it does not scorch or burn and remains smooth.



Sift together the flour and cocoa powder. In another bowl, beat eggs and sugar, until it starts to whiten. Stir in the melted chocolate and then the flour mixture.



Take the buttered individual ramekins, and pour in the chocolate batter. Do not fill upto the brim, keep some room to allow it to rise a little. Bake for about 8-10 mins at 350 degrees.



You can even microwave each ramekin for upto 2 mins instead of baking them. If using microwave, make sure you do only one ramekin at a time, and do not cook for more than 3 mins else it will turn hard. Check after 1 min, if the cake is still not sone, microwave in 1-second intervals until you get the desired hard crust and molten center. Molten cakes are ideal microwave cakes due to the liquid chocolate inside. It keeps them moist and soft.



Baking a Molten Cake

The outside of a molten cake will form a crust like any other cake, but the center should remain a thick liquid. Watch the tops of the cake to see how done they are. Touch the top of the cake with your finger. When done, you should be able to press down slightly on the cake and have it spring back but when you insert a toothpick into the cake, the toothpick should come out with wet batter on it. The trick is to cook the cakes as little as possible for a liquid center yet long enough that a firm cake-like exterior forms that won't fall apart when you take it out of the pan.



Serving Suggestions: Remove cakes from oven and let cool in pan for 10 minutes. Loosen the edges of the cakes with a paring knife and invert onto dessert plates. Serve warm topped with whipped cream! But I chose to serve these in the cups or ramekins itself; just dust with some confectioner's sugar and they are delicious just like that! I'm sending these to Srivalli who's hosting MEC-Cakes event this month.



Chocolate lava cakes can also be made ahead of time. Place them in an air tight container and refrigerate until needed. When ready to serve, microwave the cakes for approximately 30 seconds to melt the center again. This is a classic dessert, one of my favorites, and the microwave-recipe makes them really easy to prepare and a treat to the palette and the soul!



Similar Recipes:

Chocolate Cupcakes with Raspberry Filling

Chocolate Heart Cakes with Strawberry Topping

Warm Chocolate Muffins with Hot Sauce

Pear and Almond Yogurt Cake (Low-Fat Snack Cake)

How does a low-fat pear & yogurt cake sound for today? As we herald spring in California, seasonal fruits and vegetables can be seen in all their glory, and a trip to the farmer's market can turn out to be a visually delectable experience! This weekend I decided to bake a delicious and Healthy Pear Cake. Belonging to the apple family, pears are packed with a lot of health benefits. It has antioxidants that protects our body from free radicals, promote cardiovascular health, and are a good source of dietary fiber, vitamin C, copper, and vitamin K. And best of all, these fibrous fruits are a great way to naturally sweeten your cakes and muffins as well as provide them with shape and texture. I combined my pears with almonds and whole-wheat flour to make an almost fat-free and healthy yogurt cake/muffin that can be used as a snack any time of the day!

I did not use any butter in this recipe. The all-purpose flour was substituted by the whole-grain one; the recipe uses only 1 egg and some oil; the yogurt provides texture to the cake, but as there is no butter, this cake will not be as soft and moist as the others. If you are not looking for a healthy version, feel free to modify the ingredients to use 3/4 cup butter instead of yogurt and add 2 eggs instead of one with all-purpose flour.

Ingredients
1-3/4 cups whole-grain pastry flour
1 cup brown sugar
3/4 cup fat-free plain yogurt
1-1/2 tspn baking powder
1/2 tspn baking soda
3/4 tspn ground nutmeg (optional)
1/2 tspn salt
1 large egg
3 tbsp vegetable oil
2 tspn vanilla extract
2 ripe medium pears -peeled and cut into 1/2" chunks
2-3 tbsp slivered almonds

Method
Preheat the oven to 350°F. Coat a 9" x 9" baking pan with cooking spray. Instead, you can also use individual ramekins like I did.

In a large bowl, stir together the flour, baking powder, baking soda, nutmeg, and salt. In a medium bowl, whisk the sugar, egg, and oil until smooth. Whisk in the yogurt and the vanilla essence. Finally, stir in the cubed pears.

Pour the wet ingredients into the dry and stir just until blended. Scrape into the prepared pan or the ramekins. Sprinkle the slivered almonds on the top.

Bake for 35 to 40 minutes (about 25 mins if you are using the ramekins), until the cake is springy to the touch, shrinks from the sides and a toothpick inserted into the center comes out clean. This cake will not be too dark on the top, so if you like the color, change oven setiting to BROIL and bake for another 40 seconds, not more. Let cool for 20-30 minutes on a wire rack, then slice and serve!

Tip: Roasting the almonds a little can add more flavor to the cake. If your pears are not too sweet, increase the sugar in the recipe as this recipe tends to be a little less sweet compared to others.

This light and low-fat pear and almond cake can be relished for breakfast or snack any other time of the day without feeling guilty. The pears make it soft while the almonds add a crunch to each bite.

Related Recipes:
Low-Fat Blueberry Muffins
Healthy Cranberry-Pistachio Biscotti
Eggless Cranberry-Walnut Scones

Banana-Walnut Fluffy Yellow Cake

More than 80% of the people love bananas, and I guess 90% would go nuts over the deadly combination of Bananas and Walnuts, whether it's in a muffin, a pancake, sweet bread or cakes! I strongly believe that some pairs are made in heaven, and these two entirely fit the bill!:) Plus, they both have nutritious value, fiber and flavor; the crunchy nuts with their oil content nicely balance the sweet and mushy texture of the bananas, resulting into a perfect marriage of foods! Ok, enough of love and heavenly pairs, let's get back to food! Unlike traditional white cakes, a yellow cake contains just the egg yolks, while the former contains whole eggs; a lot of people like the way the yellow cake rises and is fluffy to the touch, but the inherent "egginess" might be a no-no for a few of us! This is especially true while using ready-made yellow-cake mixes, so I've included a recipe for making your own cake-mix at home! The Banana-Walnut combination also helps balance out the egginess in yellow cake, and works well to create a delicate and spongy dessert cake.

I've used Betty Crocker's yellow-cake mix before, and it was actually pretty good! But this time, just to control the egginess, I tried Shuna Lydon's recipe for homemade yellow cake. The key in making your own though is to separate egg yolks from egg-whites so that not a speck of white goes into the batter (try using an egg-cracker). Shuna has really explained it well on her post. As for the cake, you can use Pecans or other nuts with Bananas, but experience tells me that Walnuts taste the best!

Ingredients

Homemade Yellow-Cake Mix
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup butter - softened
1 cup sugar

Place the flour in the bowl of a food processor. Add the sugar, baking powder and salt. Process until blended. Cut the butter into large chunks and add to the flour mixture. Pulse and process until the butter is completely incorporated. You can even combine butter in the flour mixture with your hands till it forms grain-like crumbly mixture. Use immediately or store in the refrigerator in an airtight container. This can be stored for about one month.

Banana-Walnut Cake
2 cups yellow-cake mix (specified above)
2-3 large eggs (egg yolks only)(use less if you don't like it too eggy)
3/4 cup whole milk
1 tsp vanilla essence
1 banana - mashed (leave a few round slices for garnish)
1/2 cup walnuts - chopped

Method
Making a good yellow-cake uses a Dry-Wet-Dry-Wet method. You DO NOT dump all ingredients in together!

Take half of the yellow-cake mix, then half of the milk and the vanilla. Mix well to incorporate everything. Add the egg yolks, beating well after each addition.

Add the remaining flour mixture, then the rest of the milk, and mix thoroughly until smooth. You can even use a food-processor for this. Keep scraping the sides as you blend or beat the mixture. This is one cake recipe in which the more you beat, the fluffier it gets and more it rises!

Next add the mashed banana and the chopped walnuts, folding in just to mix it well.

Grease a cake-baking pan, or use muffin molds for individual cakes. I used a 12-muffin pan. Fill them only 2/3rd full as this needs more room to rise. Even if you use a cake pan, do not fill more than half of it.

Preheat oven at 375 degrees and bake for 20 to 25 minutes (muffin size) until cake springs back when lightly touched near center, and the sides pull away from the pan. If you are using a cake pan, it may take a little longer, but keep checking if its done after 20 mins.

Allow the cakes to cool a little on the wire rack. I pinched in a slice of banana on each cupcake and drizzled just a teeny little bit of chocolate syrup on the top for added glamour, as I send them to Zorra who's celebrating International Women's Day with Yellow Foods!

The texture of these cakes is just amazing, and they turned out much better than I had expected! The individual cakes also work great while entertaining, especially topped with some vanilla ice cream!:)

Liquer Infused Heart-Shaped Chocolate Cake

Love is in the air, and it's time to woo your loved ones with sweet delicacies, chocolate taking the center stage. Its traditional to present a heart to your valentine on v-day, and though until now I'd prefer that to be store-bought, now that I've proved myself to be a cook, I know my hubby would not accept anything but a home-made one! It also gives me a chance to practise my hand at a little culinary art, so I decided I'll make an edible heart this time. So this year, my romantic mantra is this: "Every Kiss begins with Cake", and I am counting on my dearest hubby taking a trip to Jared (yeah, I'm getting influenced by all those "He went to Jared" ads:)!) after tasting this delicious heart-shaped chocolate cake, infused with bourbon liquer and layered with dark chocolate sauce and some fresh strawberry sauce! You could even garnish these with some ice cream or whipped cream. These individual dessert cakes are perfect for a romantic evening, anniversary, engagement celebrations or simply to celebrate a bond of love!

The recipe below makes 5-6 mini cakes. Use a heart-shaped cookie cutter to cut out the cakes.

Ingredients
1 cup Duncan Hines Devil's Food Cake mix
1/2 tspn baking soda
1 tspn baking powder
1/4 cup vegetable oil
1/2 cup whole milk
1 tspn vanilla extract
2-3 tbsp Bourbon Liquer (or any other flavored liquer)
1 cup brown sugar
1 extra-large egg
1 tspn orange zest (optional for flavor)
Hershey's Chocolate Sauce - for garnish
Strawberry Sauce - for garnish
Fresh whipped cream or vanilla ice-cream (optional)

Method
Preheat the oven to 350 deg F. Spray a 9"x9" baking dish with non-stick spray and set aside.

Sift the cake mix, baking powder and baking soda together into a bowl. Stir in the oil, milk and pure vanilla extract.

Combine the sugar and egg in a medium bowl and whisk together by hand. Slowly whisk into the flour mixture. Fold in the orange zest and the Bourbon Liquer and beat everything together to form a smooth cake batter.

Pour the batter into the prepared pan and bake for 25-30 mins, or until toothpick inserted in the center of the cake comes out clean.

Let it cool completely on a wire rack. Lightly grease a heart-shaped cookie cutter and use to cut the cake into individual servings. With a toothpick, gently outline a smaller heart-shape in the center of each cake and fill it with strawberry sauce. Drizzle Hershey's chocolate syrup on the cake's outline and serve by itself, or with some whipped cream or vanilla ice cream!

I am hoping this heart-shaped cake can bring me the diamond ring!:) fingers-crossed!! Wish you all a very Happy Valentine's Day!

Related Recipes
Raspberry Swiss Roll Cake
Pineapple Upside-down Mini Cakes
Molten Chocolate Cupcake with Raspberry Filling

Raspberry Jelly (Swiss) Roll Cake

I have had a fascination for anything sweet, and especially cakes right from when I was a kid! And I had this extra-special affection for swiss rolls, those colorful, spiral cakes that tasted like heaven, and even with the minimal frosting and decoration, they always attracted the attention of dessert-lovers, including me!! I harbor this fascination even today, and the first thing I notice in a pastry shop has to be a swiss roll cake (my hubby can vouch for it:)) Swiss roll is a type of sponge cake baked in a very shallow rectangular baking tray, and then filled, rolled up, and served in circular slices. So did these beauties originate from Swiss?? Not really; although the origins of this cake are unclear, wikipedia says that these are certainly not widely eaten in Switzerland, where they are known as "Biscuitrolle" or "Roulade" . Every country has it's own version, and it is popular in US as the Jelly Roll. It finds a place at many christmas dinner tables shaped like a Yule Log, but for me, it will always be my favorite kind of cake. Here's a simple Raspberry Swiss Roll recipe, but you can use a lot of variations for the filling.

This cake is not too much about the recipe as it is about the technique. Some people think it is really hard to make, but on the contrary, I'd like to say that though it looks tough, and does need a little more work than just popping your cake into the oven, it's simpler and more fun, especially as you can allow your kids to do the filling; and as it's almost always covered with frosting or sugar dusting, the flaws are easy to hide:) If you are still nervous, these two videos at Epicurious and About could prove helpful. I followed the recipe and technique on About, as it was more simple, and easier to roll out too. The only change I did was that I refrigerated the rolled cake (before the filling) for an hour. This gave it a firmer texture so it was easier to spread the filling and cut into pieces while serving.

Recipe Ingredients
3 eggs
1 cup granulated sugar
1/3 cup water
1 tspn vanilla
3/4 cup all-purpose
1 tspn baking powder
1/4 tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)

Method
Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.

Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.

Bake for 12 to 15 minutes (NOT MORE) until toothpick inserted in center comes out clean. Spread a clean kitchen towel on the platform and sprinkle some powdered sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the paper from the top. Trim off the hard edges of the cake, and while its hot, carefully roll cake lengthwise from one end to the other. Keep the roll as tight as possible, but apply very little pressure so as not to crack the cake a lot. A few cracks are normal, so don't worry. it is going to be covered with frosting later! Now refrigerate the rolled cake for 40 mins to an hour. (This was the only change I made from the About recipe video)

Remove the cake from fridge and unroll it gently and remove the towel. Beat the raspberry jelly/jam slightly to soften; it's better to use a spreadable jelly. Now spread it evenly over the cake. Do NOT use a lot of jelly as it would ooze out of the cake once you finish rolling it up again.

Now again roll up the cake, which should be fairly easier this time. If you are not ready to serve, place it in the fridge again, so it becomes a bit harder and easier to slice. When ready to serve, place it on a serving dish, with the seams facing down. Sprinkle generously with confectioners sugar, making sure you cover all the flaked ends or cracks and edges that you incurred while rolling it up. You can even cover the whole cake with chocolate icing or any other frosting. Gently slice at a 30deg angle to form beautiful raspberry swiss rolls.

These are my favorites, and I hope you enjoy these delicious dessert cakes too!

Similar Recipes
Coconut and Poppy Seed Cake
Tres Leches Milk Cake
Mango Truffle Cake

Coconut and Poppy Seed Cake

We all know how colorful and pretty the Poppy Flowers are! But few of us know about poppy seeds, the tiny nutty-tasting, bluegray seeds inside capsules of the flowers. They are generally used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking. In Turkey, they are often ground and used in desserts. In India, the seeds are ground and used to thicken sauces. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking. I for one, had my first poppy seed exposure on a tasty coffee cake in a cafe, and I liked the crunch it provided in every bite. I have had it in bagels too, but I prefer the pairing with desserts:) They also lend a wonderful aroma to baked goodies. So I tried making this very simple yet rich-looking cake flavored with vanilla, shredded coconut and poppy seeds. I think the combination works very well, and this Coconut-Poppy Seed Cake can serve to be a very light dessert cake, particularly to be savored with your tea or coffee.

Poppy seeds are derivatives of plants from which opium is extracted. Although the amount of opiates in poppy seeds is not enough to produce a narcotic effect in cooking or consumption, some people say that one could test positive for narcotics after consuming 4 poppy seed bagels!! So don't get too carried away by how much seeds you use for your cake! We don't want you to get drugged:) just a few teaspoons that add the crunch factor and aroma shuld be enough:)

Ingredients
1/2-3/4 cup poppy seeds (If you haven't tasted them before, start with less)
1/3 cup honey
1 cup shredded sweetened coconut
2 cups all-purpose flour
1 cup butter or margarine
1 cups sugar (add more to your taste after batter is ready)
4 eggs - whites and yolks separated
3/4 cup low-fat sour cream
1 tspn vanilla
1 tspn baking soda
1 tspn baking powder
1 tspn salt

Method
In a small sauce pan cook poppy seeds with honey and 1/4 cup water for 5-7 minutes. Turn off the heat and allow them to cool. Some people add the poppy seeds dry, but I think soaking this way helps extract their flavor.

Cream the butter/margarine and sugar in a bowl until light and fluffy. Add the cooled poppy seed mixture to this, and beat in the egg yolks(not the whites)one at a time, beating well after each addition. Finally, blend in sour cream and vanilla.

In another bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the poppy seed mixture to the dry mixture, beating well. Beat egg whites until stiff and fold into the batter.

Pour the batter into a lightly greased and floured 9-inch cake pan.
Bake at 350 degrees for about 1 hour and 15 minutes. Allow to cool on wire rack for 10-15 minutes.

Once it's completely cooled, you can slice into wedges and serve with tea or coffee, or as a light dessert with low-fat whip cream. You can also wrap the cake in double-layered plastic wrap and store it in the fridge for upto a month. Make sure to bring to room temperature before serving.

Persimmon and Chocolate Spiced Walnut Cake

Can you imagine how divine this Chocolate & Persimmon Spiced Cake smells?I'm not a huge fan of spiced cakes, but when my sister-in-law gave me a bag full of persimmons, I knew there had to be a better way to put them to good use rather than just eating them raw. So I decided to throw in the fruit with all of my favorite ingredients into a cake batter to make this luscious and aromatic Persimmon and Chocolate Spiced Walnut cake. Yeah, I'm a huge fan of walnuts and chocolate, and since I craved for a lovely dark brown color, I opted for adding some cocoa powder to my recipe. Walnuts were the obvious and easy choice to add the crunch in every bite. As for the spices, we add them everyday to our morning tea, so I was sure about the flavor they would add to my cake! Overall, it was a successful experiment, and here are the results, for you and me to enjoy!

Ingredients
2 cups all-purpose flour
1/2 cup cocoa powder
1/4 cup butter
1 and 1/2 cup persimmon puree (use 3-4 mid-sized persimmons)
1/2 to 1 cup sugar
2 tsp cinnamon powder (or use 3 tsp all-spice instead of separate powders)
1 tsp clove powder
2 tsp cardamom powder
1 tsp nutmeg powder
1 cup chopped walnuts
2 tsp baking bowder
2 eggs
1/2 cup milk

Method
Preheat oven to 350 degrees F. Greae a 9" baking dish with non-stick cooking spray or oil and flour. Peel the persimmons and remove the pulp from inside. Puree it to a smooth liquid blend,without adding any water to it. Pass this through a sieve to remove the fibrous residue.

Beat the butter with the sugar to form a fluffy white mixture. In a large bowl combine the flour, cocoa powder and baking powder. Add the eggs, one at a time, beating continuously. Slowly add the persimmon puree, the butter-sugar mixture and the milk. Finally add the cinnamon, cardamom powder, clove powder, nutmeg and the chopped walnuts and whisk well to evenly mix in the spices. Whisk with hand or mixer on medium till it becomes airy like a cake mixture.

Transfer into the prepared baking dish. Bake at 375 deg F for 35-40 minutes. Insert toothpick in the center to check if the cake is done. Let it cool completely before citting into slices. The persimmon and the spice flavor will enhance over time, so this pudding cake is best baked at least 3-4 hours before you intend to serve it. You can store the reamining cake in the refrigerator for at least a fortnight!

While serving, garnish with more chopped walnuts, a sprig of mint, and whipped cream if you wish. But this Persimmon & Chocolate Spice Cake is perfect when enjoyed with some tea or coffee!

Related Recipes:
Chocolate-Banana Bread
Spiced Vanilla Tea CupcakesApricot Ginger and Cranberry Muffins

Layered Coffee Cheesecake

Cheesecake recipes would never go out of "culinary fashion", and nor would this dessert! After coming across a coffee cheesecake at a dessert cafe, I was inclined to try a new flavor, the lovely Kahlua Coffee Cheesecake which is enhanced by the presence of kahlua (Kahlúa is a well known Mexican coffee flavored liqueur. It is heavy and sweet, with a distinct taste of coffee) And to top it all, I used Oreo cookies to make the crust. There! a perfect combination of all my favourite ingredients, and there is no way this dessert could go wrong!! Rather than blending everything together, I decided to make it a layered coffee cheesecake with a larger layer of flavored coffee topped by a smaller one of espresso. So this gives you the perfect sweetness followed by a kick from the espresso. Words would not be able to give justice to this creation, so make your own and share it with everyone.

Ingredients
15 Oreo cookies - crushed
3 tbsp butter - melted in microwave
2 packets of 12 oz cream cheese - softened by beating
1 1/2 cups sugar
3 eggs
3 tbsp all-purpose flour
1/8 cup flavored instant coffee powder (I used French Vanilla)
1/3 cup espresso coffee
2 tbsp cocoa powder
3 tbsp Kahlua (or any other coffee liquer)
White frosting or whip cream - for garnish

Method
For the crust, mix the butter and cookies and pat them into a springform pan lined with parchment paper. You can even use a shallow round small pizza pan to make the crust. Set side in the refrigerator to freeze.

Now mix together the cream cheese and sugar until well blended. Add the eggs, one at a time and beat well. Divide the cream cheese into 2 parts, 3/4 and 1/4th distribution. Add the plain flour, flavored coffee powder and coffee liquer to the larger part and the espresso powder and cocoa powder to the smaller part. Pour the first larger layer of cream cheese mixture into the crusted pan. Then top it with the remaining espresso-cream cheese layer. Preheat the oven to 325 degrees and bake for 40-50 mins, or until it looks baked except for the center to be wiggling a little.

Run a knife or metal spatula around rim of pan to loosen the cake; allow it to cool completely before removing it. Refrigerate for 4 hours or overnight. It is best prepared a day in advance. Now use a frosting cone and fill it with whip cream. Nip a very tiny hole in the cone and make cris-cross lines on the cake as shown in the pic. For more elaborate occasions, you can be more creative and make designs or patterns. Right before serving, gently cut the cake into wedges and serve with a hot cup of Cappucino!!

Use this kahlua coffee cheesecake recipe to liven your table on holidays like Thanksgiving, Christmas or St.Patrick's Day or just for enjoying a delicious evening with friends, family, a slice of cheesecake and a cup of coffee!!

Similar Recipes:
Irish Chocolate Cupcakes with Orange Cream Sauce
Marbled Cream-Cheese Brownies
Chocolate and Coffee Martini
Bourbon Pecan Pie

Mini Pineapple Upside-down Cake

Using fruits in cakes has been traditional and tasty, but I had never tried a pineapple upside-down cake until now. The concept had always fascinated me, as I'm not very good with cake decorations using a cone, so it works for me when I can use the natural beauty of the fruits itself to act as the decoration!! As I'm always looking for party-food ideas, I was attracted to try the Mini Upside-down Pineapple cakes as they are easy to make and result into individual servings which is perfect for entertaining guests. I went with the widely-used pineapple and cherries combination on this first attempt, but you are free to use the fruits that you like. No matter what you choose, these mini desserts are bound be classic!!

Ingredients
1 packet of yellow cake mix
2 eggs
1/2 cup milk
1/4 tsp baking soda
1/3 cup butter + 3 tbsp melted butter
2/3 cup brown sugar (you can use regular sugar as an alternative)
12 maraschino cherries (canned ones are fine)
20-ounce can of pineapple rings
12 cup large-muffin tray or mini cupcake moulds

Method
Preheat oven to 350 degrees. Grease the muffin cups.

Drain canned pineapple, reserving liquid in another cup.

Combine the melted butter and brown sugar and beat for 1-2 mins.

Evenly spoon 2 tbsp of this mixture into the muffin cups. Place a ring of pineapple inside so that it's dipped into the juice, then top with one cherry in the center of the ring.

Beat the cake mix, butter, baking soda and eggs in large bowl. Slowly add the milk and whisk, then add 3 tbsp of the reserved pineapple juice. Beat for 3-4 mins on low speed.

Now divide the batter among muffin cups and spread on top of the pineapple rings evenly. Fill just as you would fill the cups with muffin mixture. Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter.

Serve each mini upside-down pineapple cake topped with whipped cream on the side! You can also use cherries, plums, peaches, cranberries, bananas and nuts for variations of this recipe.

Related Recipes:

No-Bake Mini-Cheesecakes
Mini Chocolate Heart Cakes
Low-Fat Strawberry Vanilla Cakes

Tres Leches Milk Cake

Cakes have been famous since decades as a dessert, and with each new day, you are bound to find many variations to a traditional cake which make these sweet delicacies even more delightful. I recently tried one such variation at a friend's birthday party, and was totally enthralled by the pure richness of this cake. It is called the Tres Leches Cake, which literally means "3 types of milk" cake. It was so sweet and soft that you put a spoon in your mouth and it melts!! And it is so simple to make too. As the name suggests, it uses 3 types of milk to form a layered cake which is soft to the core. It goes extremely well as a cake, but what I like the most about it is that it can be used to make perfect desserts, especially those to be served in a glass, with fruit toppings, ice cream and chocolate! Try it for yourself.

Ingredients
1 packet of vanilla or yellow cake mix (or you can bake a cake from scratch-Vanilla Cake recipe) 1 cup whole milk
1 cup condensed milk - lightly sweetened
1 cup evaporated milk (method described below)
1/2 cup shredded coconut shavings
For garnish - cherries and whipping cream

Method
For making the evaporated milk:
Pour 2 1/2 cups whole milk into a medium heavy saucepan and bring it to a boil. Reduce to a simmer and cook 45 minutes, stirring frequently. Stir in the sugar and continue simmering until reduced to 1 cup. The milk should turn light cream in color. Collect in a cup and keep aside to cool.

Bake the cake as outlined on the cake mix, or follow the recipe here.

In large bowl, stir together the condensed milk, evaporated milk and whole milk.

When the cake is cool, remove it from the pan and trim off the browned top, bottom, and side surfaces of the cake. This way you only have the soft inner core of the cake. Clean the cake pan and line it with two long, pieces of plastic wrap or butter paper. Return the cake to the pan and poke top of cake every 1/2 inch with a fork or toothpick. Slowly pour the Tres Leches Milk over the cake. Fold the ends of the plastic wrap over the top of the cake to enclose it completely so that milk does not drizzle out and instead gets soaked well by the cake. Refrigerate for at least 2-3 hours or overnight, if you have the time.

Right before serving, cut the cake into slices, spread the whipping cream on the top, and garnish with raspberry sauce and a cherry. You can even toss it into a glass, cover it with some strawberry pieces, then pour some chocolate sauce on it and serve like a classic dessert!!

Traditional Vanilla Cake

Baking cakes on family occasions has been an old tradition. What goes into the oven are a few common ingredients, but what comes out is the aroma and taste of eternal love and emotions!! Be it simple or lavish, baking a cake is always a wonderful experience for the entire family. And there are times when, "Simplicity is the best virtue" makes a lot of sense, as in this case. That's how birthdays, christmas, thanksgiving, graduation parties or anniversaries are always cherished alongwith sweet memories of a freshly baked home-made cake!! (Dig out your old pictures and see how many of then have a cake in it!) So here's my very simple recipe for the traditional Vanilla Cake. I always associate this with my brother, because he has baked many such cakes for me since childhood:) (image courtesy noshteria.com)

Ingredients
2 cups all-purpose flour (maida)
2 cups unsalted butter
2 cups sugar (powdered)
2 tsp vanilla essence
1/2 cup plain milk
2 tsp baking powder
2-3 eggs
1 tsp salt

Method
Heat the oven to 400° F. Lightly coat a cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter and sugar in a separate bowl. Beat the eggs and pour them into the butter and sugar mixture and mix everything well together.Using an electric mixer set on low speed, add flour slowly to this mix and beat the mixture until it is smooth and you see sharp peaks form in the mixture. If you are using a large spoon and your hand to beat this, make sure you are always stirring in the SAME direction (clockwise or anticlockwise).

Finally add the vanilla essence and milk and blend everything together. Do not over beat. Pour into the prepared pan and bake for 35-40 mins, or until the edges have separated from the sides of the mould and a wooden toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool (about 15 mins) before trying to remove it from the mould or cut into slices.

There are a million things that can go with this Vanilla Cake like ice-cream, chocolate sauce, fruit syrups, puddings, whip cream or more. But most of the times I prefer it alone, just the way it is! Simple, pure and divine!! Make any memory a sweet one with this simple home-made cake; you don't even need to be an expert cook for this!!

Chilled Strawberry Cheesecake

We all know how wonderful and healthy berries are, and there's no better way to eat them then in the form of a dessert, right?? And what happens if you combine it with cheese??? Well, you've found the elixir of eternal bliss, because this combination is what led to the invention of cheesecakes, the most-sought-after dessert in decades. But most people stay away from making a cheesecake at home as they feel its too complicated. Here's a simple recipe (adapted from Sify and Food Network) for No-Bake Strawberry Cheesecake that is sure to win you loads of compliments.

Ingredients: (For a half pound/1 kg cake)
250 gm strawberries
200 gm glucose biscuits or cooked graham crackers
3 tbsp melted butter
3/4 cup sugar
1 cup hung curd
1 cup cream
1 tbsp gelatin
4 tbsp water
6-8 fresh strawberries, chocolate chips,strawberry syrup and whipped cream - for garnishing

Method:
Grind the biscuits and mix in the melted butter with it. Line the base of the serving dish evenly and smoothly with the biscuit mixture. Put in the freezer to set.

Now Puree the strawberries and sugar together in blender. Add the hung curd and cream, blend well to make a smooth mixture. Pour it into a bowl.

Add 4 tbsp of water in the gelatin. Then pour the gelatin slowly into the strawberry mixture. Keep stirring continuously.

Now pour the strawberry mixture onto the set biscuit base. Cover and put in the fridge to set overnight. Garnish with sliced strawberries, chocolate chips and whipped cream.

Serve cold by slicing into triangular pieces. You can also drizzle some strawberry syrup on the top to create a more appetizing effect.

This easy to make chilled no-bake strawberry cheesecake is the simplest solution to dessert recipes when entertaining. It's great as it requires very less effort and can be made ahead of time!

Tip: The gelatin mixture helps set the cake, so don't think of skipping it. You can use substitutes for gelatin, but the latter would provide best results.

Mango Truffle Cake - Layered Chocolate and Mango Cake

This Mango Truffle Cake is beautiful and delicious beyond words! Chocolate is undoubtedly everyone's favorite, and you can hardly go wrong with a chocolate cake. Add some mango, wafer biscuits, cream and rum, and you have a winning recipe! For people who are skeptical about the pairing of mango and chocolate, believe me, it taste awesome. This layered Mango Cake is a delight by all means. It does require some time and planning, but all your efforts would be worth it. This is one cake that is soft, moist, sweet and with a hint of fruity tartness, just right to create a scintillating effect on your palate! So what are you waiting for? Celebrate summer with this intoxicating Mango Truffle Cake!!

Adapted from Tarla Dalal's recipe

Ingredients
2 tablespoons cocoa powder
1 cup plain flour (maida)
1 teaspoon baking powder
1/2 teaspoon soda bi-carbonate
1/2 can (400 grams for full can) condensed milk
1/2 cup melted butter
1 teaspoon vanilla essence

For the Filling:
1 mango, peeled and sliced
8 to 10 red cherries
a few mint leaves
1/4 cup fresh cream, whipped
chocolate cream wafer biscuit rolls (optional) For the truffle icing
2 cups (250 grams) dark chocolate, chopped
1 cup (200 grams) cream To be mixed into a soaking syrup
2 tablespoons sugar
1 tablespoon rum (optional)
1/2 cup water
1 mango, peeled and finely chopped - for garnish

Method For the Chocolate Cake
Sift the cocoa powder, flour, baking powder and soda bi-carbonate. Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using a whisk.

Pour this mixture into a greased 150 mm. (6") diameter baking tin. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife inserted into the cake comes out clean. Un-mould and cool on a wire rack.

For the Truffle Icing
Put the cream in a saucepan and bring it to a boil. Remove from the flame and add the chopped chocolate and mix well using a whisk till it becomes a smooth sauce. Cool completely and keep aside.

Now slice the chocolate cake horizontally into two equal parts. Place the top half of the cake on a serving plate and soak with half the soaking syrup. Spread a generous layer of the truffle icing and the chopped mango. Sandwich with the other half of the cake and soak this half with the remaining soaking syrup. Spread another layer of the truffle icing on top.

Cover the sides of the cake with the chocolate cream wafer biscuit rolls. Decorate with swirls of whipped cream, mango slices, cherries and mint leaves.

Chill for at least 2 hours before serving(photo courtesy of tarladalal)

Ok, that looks like a lot of hard work, but the end result is too delicious and absolutely worth the effort. After all, as you sow, so shall you reap! A perfect Mango Cake is the best way to cherish mangoes in summer, especially when it looks so beautiful!

Related Recipes:
Mango Kulfi (Mango Mousse)
Mango Cake with Streusel Topping
Mango & Raspberry Thickshake