All posts filed under: Eggless Baking

Eggless Coconut Drizzle Cake

Eggless Coconut Drizzle Cake

After a blissful late honeymoon in Phuket, Thailand, life in chilly England resumes. But thankfully I brought a few exotic Thai goodies back in my suitcase. Mango wafers, longan toffees, Thai honey and this gorgeous flaked coconut crowning my loaf cake. Packed with coconut flavour, this eggless cake can be baked in a loaf tin or round cake tin. It’s great sandwiched with raspberry jam and buttercream but today, I wanted an exotic cake that reminded me of the mouth-watering flavours of Thailand. If you have a large loaf tin (25cm in length), this will make one loaf. If not, two smaller tins will be perfect. Greek yoghurt is the perfect way to ensure this cake stays fluffy and rich inside and of course, there’s not a speck of butter in sight. Why use butter when coconut oil has so much more to give? Cold-pressed coconut oil makes a wonderful loaf cake as it helps it retain its shape as well as keeping the cake fluffy and perfect inside as the coconut oil cools. It’s …

biscoff-cake

Darkest-Ever Vegan Chocolate Cake with Biscoff and Chai-Spiced Buttercream

I remember being six years old and fascinated by cake. Today, I’m 26 and still obsessed with it. I once had a tragic experience with Death by Chocolate Cake. I begged and begged for it until my parents gave in, probably knowing I’d regret it the next day. Needless to say, it did exactly what it said on the box. I didn’t look at another cake for a very long time. These days, I prefer my cakes with far less sugar… but still packing heaps of chocolate. There’s nothing better than the marriage between intense chocolate sponge and subtle chai spices. This four-layer cake stays super moist because the sponge is soaked with a little bit of dark rum. If you don’t want to use rum, you can use a bit of gingerbread syrup (like the kind you add to coffee) or just leave it out. As the layers are thin, the buttercream will do a great job of keeping it moist. For a rich chocolate kick, two teaspoons of good-quality instant coffee works a …

banana-cake-sm

Eggless Banana and Nutella Hazelnut Cake

As I set up a cocoa-dusted tile under the skylight in our attic room, ready for a rich, chocolatey banana loaf, cream and hazelnuts, it struck me how much writing this blog has become ingrained within my very bones. From developing recipes, to jotting down measures on the butter-splattered pages of my notebook, and the photography and digital journey I love so much, the process of maintaining it has helped me achieve focus in almost every aspect of life. So you can imagine how much taking a six-month blog break for wedding planning bothered me. Of course the only way to make things right is with Banana and Nutella Hazelnut Cake. When it’s baking in the oven, the entire house smells like the Sunday afternoons of my childhood when mum and I would be experimenting with flavours and egg replacements. This recipe uses sweetened condensed milk which slightly caramelises in the oven, filling the entire house with the smell of how Banoffee Pie tastes. As for the egg replacer, the bananas, cornflour, baking powder, cocoa and …

Salted Caramel Cinnamon Rolls

Salted Caramel Cinnamon Rolls

Life is sweet. Three weekends ago, my fiancée and I had our Hindu engagement ceremony. It was a big, beautiful blur of family, friends, flowers, faith, and food. After all the commotion of planning the event, all I feel like doing is putting on my lion-print onesie, staying home and baking something sweet. These eggless cinnamon rolls can be made with pretty much any filling you like. I’ve even used the recipe to make this Cardamom Wreath with Rose Drizzle and Candied Lemon Peel. You can add chocolate, dried fruit, nuts and any spices you fancy, making it as simple or as complicated as you like. My colleague at Food Network UK and fashion blogger, Jo’s Clothes is the biggest baked goods fiend I’ve ever met – no lie. After asking her thoughts on what I should bake this weekend, she mentioned our favourite cinnamon roll recipe from Lotte Duncan. It’s so easy and utterly delicious. I fell asleep last night thinking about how I could put my own spin on it and here’s what …

Cardamom Wreath with Rose Drizzle and Candied Lemon Peel

Cardamom Wreath with Rose Drizzle and Candied Lemon Peel

I’ve been craving cinnamon rolls all week. Soft, buttery bread with crispy edges, heaps of spice and the best part – lashings of sweet icing. Whenever I make Lotte Duncan’s version with maple icing, they fill the house with the most mouth-watering scent of fresh bread.   In fact, I love Lotte’s buttery cinnamon roll recipe so much, I used it as the basis for my Indian-inspired wreath here. The basic white dough is rolled with a shameless amount of butter, ground cardamom and cinnamon, twisted into a Finnish bakery-style wreath and placed in a hot oven. Once baked, I couldn’t help but drizzle it with icing made with rose syrup (the kind I use to make my Strawberry Cheesecake Falooda), and then scattered with homemade candied lemon peel and pistachios. Need I say more? Okay, let me explain the beauty of these flavours together… The spicy cardamom and cinnamon combined with sugar and butter create the most amazing, rich flavour once baked inside the dough. The fluffy bread mops up the buttery juices and …

Rose Custard Creams

Eggless Rose Custard Creams

I remember the days my brother and I would raid the biscuit selection box, grabbing our favourites before the other one could get their paws on them. In our house, it was always the jammy dodgers, bourbons and custard creams that went first. I first spotted this recipe on The Boy Who Bakes, Edd Kimber’s website whilst doing some last-minute baking for a party. Short, delicate butter biscuits with a hint of vanilla sandwiched with that sweet custard flavour I’ve loved since I was a kid. To say Edd’s recipe is heavenly would be an understatement. For me, milk and cookies has always evoked memories of ice cold rose milk and shortbread in the summer sun at my aunt’s house. My brother would complain and demand chocolate Nesquik, meaning I got to guzzle down his share of bright-pink rose milk too. Winner. Combining the two flavours of my childhood was a no brainer – adding a hint of lemon thyme was a last-minute addition which worked a treat. These make lovely gifts for Christmas (they …

Mini Mushroom, Kalonji and Feta Pies Large

Mini Mushroom, Kalonji and Feta Pies

It’s safe to say that when it comes to pastry-making, I’m no professional. However, when I was challenged via Facebook, to come up with a hearty lunch idea, I was determined to deliver something good. And we all know pies are good. These mini pies (made in a muffin tin because as I’ve discovered, I’m rather ill-equipped) are stuffed with a mixture of sautéed Portobello and chestnut mushrooms, sharp feta cheese, kalonji seeds and lemon thyme. They’re perfectly portable so you won’t have any trouble taking a couple to work, and even though they’re small, they’ll fill your belly no matter what. Hot water crust pastry is usually made with lard because butter is seen to have too much of a rich flavour for the traditional pork pies it’s used to make. Obviously there’s no lard lurking in my fridge, but there is plenty of butter. I think the butter in my pastry can stand up to the vegetarian filling because of the robust mushrooms and sharp feta having enough flavour to balance it out. …

dark chocolate fennel seed cheesecake

Eggless Dark Chocolate Truffle Fennel Seed Cheesecake with Almond Pralines

Velvety, bitter chocolate cream cheese sits on top of a crisp base of almonds and ground ginger biscuits. Top with nuggets of crunchy almond and fennel seed-studded praline and drizzle with luxurious homemade caramel sauce.  Have we died and gone to cheesecake heaven? Maybe. The fact of the matter is, once you’ve tasted chocolate and fennel seeds together, you’ll never look back. My love affair with the delicious duo all started as a curious fourteen year old when my family were dreaming up desserts to take to our temple for Diwali. My mum made chocolate cupcakes topped with chocolate and fennel ganache and that was all it took; I’d found my first love. Ever since that sweet little Diwali, I’ve been stuck in a little bubble experimenting with chocolate and fennel desserts. This is my most delicious creation so far. Are you ready? My original baked cheesecake recipe is adapted from Kurma Dasa’s Great Vegetarian Dishes. This book helped inspire my love for cooking and I doubt my passion would have grown the way it …

peach-cardamom-tarts-fi

Eggless Peach and Cardamom Bakewell Tarts

Peach and Cardamom Bakewell Tarts Like Beyoncé, who transforms into her alter-ego, the confident ‘Sasha Fierce’ on stage, I had to take on a new persona before I embarked upon making my first pastry for the latest Food Network UK recipe challenge using seasonal peaches. But a three-octave vocal range and bootylicious behind wasn’t going to help me in the kitchen – not today anyway. To make the perfect tart, I would need to become someone whose skills lay in the art of flour and butter, a pastry mastermind. And then it hit me – I needed to become Andy Bates. The recipe itself is a simple concept. It’s a pepped-up version of the very English Bakewell Tart, using traditional ground almonds in the tart shell, peach jam, an eggless almond sponge mix, fresh peach slices and a cardamom-spiked mascarpone cream to serve. Sounds adventurous but if I, the world’s worst pastry maker, can do it, you shouldn’t have any problems. Be sure to check out the blog post and recipe and please leave a …

eggless-wedding-cakes

Eggless Wedding Cakes

Told you I’d be back. Albeit late, but hey, I’m still here. And I’ve come armed with hundreds of little Red Velvet and Lemon Cupcakes topped with handmade sugarpaste Indian elephants and glitter-caked peacock feathers.  Bespoke handmade sugarpaste Indian elephants (want these? Email me) Two very lovely people got married in my hometown last Sunday and the beautiful bride had long ago asked me to make her a wedding cake. I was over the moon and ever so slightly alarmed by the prospect. It could collapse, melt in the heat of the British summertime or even worse, become a refuge shelter for the small mammals of Yorkshire. Handmade sugarpaste peacock feather with edible glitter (want this? Email me) I didn’t dare venture into the stacked eggless cake territory – that would be far too ambitious for an amateur such as myself. So I took the safe route and opted for an elegant clear cake stand, loaded it with cupcakes and topped it with the softest eggless sponge, jam and buttercream known to man (and woman). …

pistachio-cauliflower

Mughlai Banquet Menu

  Saffron and Lemon Shrikhand Doughnuts – a recipe for my new Food Network UK chef page – they’re perfect for finishing off a grandiose banquet. After a good few weeks of cooking deliciously rich and decadent dinners (it’s been hell having to eat them all by myself, I tell you), I’m finally ready to compile a menu of the best Mughlai-inspired dishes from KO Rasoi. The aim of the game was to put together something truly majestic – something which will leave your guests speechless (partly because their mouths will be preoccupied devouring the meal). Mughlai cuisine is one of my new favourites, with its use of only the most aromatic spices, flowers and nuts. Indeed, it’s no wonder it was reserved for only kings and queens of the Mughal Empire. Shahi Paneer Stuffed Okra   By now you must know how I love contrasting flavours and textures, and if you do too, you need to try this. Juicy okra stuffed with homemade paneer which has been spiked with golden sultanas and heady fennel. …

saffron-doughnuts-feat

Eggless Saffron and Lemon Shrikhand Doughnuts

Just a speedy note before I round up all of the dishes from our Mughlai season this weekend (for your eating pleasure). This is going to include all of the royal-inspired recipes plus more, so stick around for some really yummy dishes so you can create a banquet fit for kings and queens. Yesterday, a KO Rasoi recipe for Saffron and Lemon Shrikhand Doughnuts was featured in the Food Network UK Month of Doughnuts calendar in support of National Doughnut Week (7th-14th May). In addition to this, the recipe also went out in their fabulous food newsletter which you can sign up to here: Sign up to the Food Network UK newsletter in order to get my new Food Network UK recipes delivered to your inbox fresh from the kitchen. I thought I would join in the fun and go dough-nuts too – and so my recipe for Saffron and Lemon Shrikhand Doughnuts was born. Please visit the site to take a peek at how I created this recipe and as always, have a go …