Month: June 2017

Mango Strawberry Semolina Cake {Eggfree}

I can tolerate summer only because it’s a mango season and I get to eat my weight in mangoes until next summer. It does more harm than good for my waistline but we all have our weaknesses, don’t we? Having said that eaten at right time it has numerous benefits like high in fiber, antioxidants, potassium and Vitamin A to name a few. Having mangoes for breakfast is the best time due to it’s high sugar and calorie content so I usually add them to my morning smoothies and chia puddings and this cake is another way to have mangoes for breakfast with a cup of tea or coffee.

The cake uses semolina for a regular all purpose flour substitute but rises beautifully and has got good crumb. Pairing of mango and strawberry is absolutely divine and one for the books. The cake uses few simple ingredients and mango is the hero here so be sure to use good quality, sweet mangoes for best tasting cake, I have used Alphonso mangoes. The cake batter comes together in minutes and is super easy to whip up even for a novice baker but looks oh-so-fancy because of strawberries on top. It’s an eggfree, vegan recipe which makes it suitable for all kinda palates and diets. So if you are still on a look out for a cake to bake for Father’s day, your dad will be ecstatic with this one.

Happy Father’s Day to all the wonderful fathers! xx

 

Print Recipe
Mango Strawberry Semolina Cake {Eggfree}
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Course Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Instructions
  1. Grease a round 8-inch cake pan with oil. Preheat the oven at 170ºC/350ºF.
  2. In a small mixing bowl, whisk together fine semolina, baking powder and salt.
  3. In another mixing bowl, whisk together coconut oil, mango purée, castor sugar and vanilla extract.
  4. Gently fold in flour mixture to the wet ingredients until just combined using rubber spatula. Do not over-mix.
  5. Pour the batter in the cake pan. Top with the strawberry halves (cut-side down) in circular fashion and sprinkle raw sugar on top. Bake in the oven for 30-35 minutes or until toothpick inserted in the center comes out clean.
  6. Let cool for 5 minutes on a cooling rack before unmoulding the cake. Serve as is or topped with fresh whipped cream, plain yogurt or vanilla ice cream. Keeps well for 3 days stored in an airtight container in the refrigerator.
Recipe Notes

Feel free to substitute fresh peaches, apricots or cherries for strawberries as per seasonal availability.

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No Churn Dark Chocolate Cherry Ice cream

 

Hello beautiful people!

Hope you all had an excellent weekend. I have FINALLY exported all the content from wordpress blog to my own website (yayyy!) and I am ecstatic to be writing this first, fresh blogpost from here. There was a hiatus of 2 months over here due to all the work involved with the website building and understanding all the technical nitty-gritty for a novice like me (using wordpress was definitely a piece of cake!) along with my day job. Please bear with me for days to come (in case you face any technical issues around here) till I work on aesthetics and fine-tune the works. A lot of you had messaged asking for this ice-cream recipe I am sharing today after I posted this picture on my Instagram. So I decided to abandon beautifying the website for now and share the recipe with y’all immediately. So let’s talk about dark dark chocolate, shall we?

This Instagram-fame chocolate ice cream is abso-freaking-lutely delicious. Rich, creamy, decadent, not-over-the-top sweet and most importantly super-simple, no-churn piece of work. Yes sir, no ice cream maker required, just like all the other awesome recipes I have shared with you in the past. No churn does not mean the ice cream is not smooth or forms ice crystals upon freezing but makes utterly good-looking scoops too.

The base of this ice cream is made with the trio of coconut cream, Mascarpone cheese and fresh cream. To this, we add chocolate ganache made with 75% good-quality dark chocolate. Together it forms a fluffy, mousse-like mixture and trust me, you will want to eat it as is, even before it freezes so patience is a key here! Every bite of this over-the-top-chocolatey ice cream is bursting with fresh cherries which are first simmered with dark rum. A-M-A-Z-E-B-A-L-L-S! I urge you to make this ice cream at least once before Summer and cherry season pass you by. Pretty please?

 

Print Recipe
No Churn Dark Chocolate Cherry Ice cream
Dark, decadent no churn chocolate ice cream bursting with fresh cherries in each bite.
Course Frozen Treats
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 6 hours
Servings
people
Ingredients
Boozy cherries
Chocolate mix
Ice cream base
Course Frozen Treats
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 6 hours
Servings
people
Ingredients
Boozy cherries
Chocolate mix
Ice cream base
Instructions
Boozy cherries
  1. Heat a medium sized fry pan on a medium-high heat and add cherries, rum/water and sugar to the pan. Let simmer for about 20 minutes until syrupy.
  2. Take it off the heat and let it cool for about 10-15 minutes on the counter and then refrigerate until cold, for about 2 hours at least.
Chocolate mix
  1. Put one large mixing bowl and whisk of your electric mixer in the freezer for about 10 minutes.
  2. After 10 minutes, take out the mixing bowl from the freezer. Without tipping, take out overnight chilled pack/can of coconut milk from the refrigerator. Gently scoop out the thick coconut cream from the top and put it into the chilled mixing bowl. Return the bowl to the refrigerator (not freezer this time).
  3. Take the reserved liquid from the coconut milk pack/can to a microwave safe glass bowl. Add milk, chopped chocolate, cocoa powder to this bowl. Microwave on low-power in the burst of 30-seconds 3-4 times, whisking in between, until chocolate completely melts. You could also do this step on double boiler instead. Whisk in vanilla extract at the end. Let the mix cool and in the meantime, proceed to the following steps.
Ice cream base
  1. Take out the bowl with coconut cream from refrigerator and whisk from freezer. Add Mascarpone cheese and heavy cream to the mixing bowl. Whisk with the electric mixer on medium-high speed until light and fluffy for about 2 minutes.
  2. Add confectioners sugar and whisk on medium-high speed until soft peaks form, for another 3-5 minutes.
  3. Decrease the speed to low and slowly whisk in chocolate mix to it, until just combined. The ice cream mix will have mousse consistency at this point.
  4. Gently fold in syrupy cherries to the ice cream mix.
  5. Transfer the ice cream to a loaf pan and freeze. Freeze for couple of hours for softer consistency. Freeze overnight for firmer consistency.
  6. Set out for at least 25 minutes prior to scooping and use a scoop warmed under hot water for proper scoop.
  7. Ice cream will keep in the freezer for a week but tastes best when fresh.
Recipe Notes

If you are using water instead of rum to make syrupy cherries, then strain the liquid before folding the cherries to the ice cream base in step-4 (and discard the liquid) as it may form ice crystals after freezing.

 

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