Microwave Eggless Date and Walnut Cake

Ingredients
12 dates, pitted and chopped
1 1/4 cup milk
3/4 cup oil
3/4 cup powdered sugar
1 cup all-purpose flour
1 tsp. baking soda (not baking powder)
12 walnuts, chopped

Method
1. Boil the milk in a saucepan. Remove from heat.

2. Add the dates and let it stand until cool.

3. When cool put into a blender or food processor and process or blend until the dates are ground.

4. Add the oil into blender/food processor and blend/process again until incorporated and mixture becomes thick. Add sugar to the mixture in the blender/food processor and blend until incorporated.

5. Transfer mixture to a mixing bowl. Seive flour and baking soda well. Fold in the flour until it is mixed well. Add chopped walnuts.

Note: You can at this point add a little more milk in case you find the batter a little thick. The batter should be of pouring consistency like most cake batters.

6. Pour batter into a greased glass microwavable dish.

7. Place in microwave and bake for 10 to 11 minutes on High.

Serve cake warm or cold with chilled Vanilla Custard for a dessert version of this cake.

Eggless Wheat Sponge Cake

Ingredients
2 cups Wheat Flour
1 and 1/2 cup Powdered Sugar
2 tbsp Milk powder
2 tbsp Cocoa Powder
4-5 medium-sized chocolate chip cookies
1/2-1 tsp Baking Soda
1 and 1/2 cup Milk
1/2 cup White Unsalted Butter (you can use regular yellow butter too if you don't mind the salt) 1 tsp Vanilla Essence
1/2 cup grated semi-sweet chocolate

Method
Take a bowl and mix half of the milk, butter and essence properly. Seive the wheat flour, sugar, milk powder,cocoa powder and baking soda. Now add this to the milk and butter mixture and beat properly in one direction. Whisk continuously for 5-7 mins till the mixture starts to fold and form peaks. If it's too thick, add the reamaining of the milk slowly while stirring till desired consistency is achieved. Take a microwaveable dish and grease it with oil or non-stick spray. Dust it with some flour and pour the mixture into it. Bake in the microwave oven for about 8 mins, or until done. You can test this by inserting a toothpick in the center of the cake and see that it comes out clean. Remove from the microwave, let it cool for some time. Meanwhile, crush the cookies in a grinder. Then garnish the cake with the crushed chocolate chip cookies and the fresh shredded chocolate. You can also use dessicated coconut shavings. They go well with chocolate too.

Eggless Microwave Chocolate Cake

Ingredients
400 g sweetened condensed milk
2/3 cup softened butter
1 3/4 cups self-raising flour
1/2 cup cocoa powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon vanilla essence
1/2 cup sugar (if you would like a richer cake, halve the sugar and use 50g of melted plain chocolate)
150 ml soda water

Method
1. Grease a ROUND microwaveable cake tin and line with greaseproof paper.
2. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
3. Cream together the butter and the sugar.
4. Add the condensed milk, melted chocolate (if using it) and vanilla essence and beat well to mix.
5. Add the dry ingredients (from step 2) and mix well together.
6. Slowly pour aerated soda into the mixture and mix in well.
7. Pour the cake mixture into the prepared tin.
8. Microwave on High for 4-5 mins (depending on the power of your microwave) and on Medium 4-5 mins (bake for on Medium for the same amount of time as you did in High).
9. Hold in dish for 2-4 after baking (MAKE SURE YOU DO THIS AS HOLDING IS VERY IMPORTANT BUT DO NOT LET IT REMAIN IN THE TIN FOR LONGER THAN THE HOLDING TIME).
10. Then, remove from the cake tin and place it on a wire rack to allow it to cool.
11. Decorate if desired before cutting into slices to serve.

Mango Cheesecake

Ingredients
lemon jello 85 grams (1 pack)
mini marshmellows - 1 cup
cream cheese - 255 grams (3 foil-wrapped packets of philadelphia cream cheese)
cool whip whipped cream - 113 grams (approx. 4 ounces)
mango pulp - 1.5 cups
ready 10 inch pie crusts - 2

Method
1. Pour jello pack contents into a large mixing bowl.
2. Boil 1 cup of water and pour boiling water over jello.
3. Stir till jello dissolves in water.
4. Add marshmellows to this mixture and stir well till they completely dissolve.
5. Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the jello mixture.
6. Add whipped cream and mango pulp to this mixture and stir well.Blend the mixture in a mixer or food-processor for 2 minutes.
7. Pour the batter into the ready pie crusts and refrigerate for 4-6 hours.Serve chilled.

Christmas Cake

Ingredients
120 gms margarine
2 eggs
120 gms sugar
1 tablespoon milk
175 gms refined flour
1 level teaspoon baking powder
50 gms mixed fruit
(currants sultanas, raisins)
gms almonds chopped
15 gms walnuts chopped.

Method
1. Cream margarine and sugar till light and fluffy. Beat the eggs and gradually add to the mixture.
2. Add the flour, sifted with baking powder. Blend the batter well and mix the fruits and the chopped almonds and walnuts.
3. Stir in the milk so that the mixture becomes even and smooth. Grease a round cake tinand grease it.
4. Pour the ready cake mixture. Cover with a grease-proof paper. Bake in a preheated over at 350 degree F for 20 minutes.
5. Then the top is golden in colour, take it out from the oven. If desired, spread some hot chocolate icing over it.
6. Decorate with cherries.

Paneer Cake

Ingredients
1/2 gallon milk
vinegar to split milk
pinch of cooking soda
1/4 tsp. rava (sooji)
1/4 tsp. maida
1 cup sugar
cardamom powder

Method
1. First split the milk to make Paneer. Allow all the water to drain, till it becomes stiff.
2.Then to this paneer, add sooji. maida, soda, 1/2 cup sugar. Mix all very well.
3.In a non-stick pan, lightly grease with butter and put on low heat. Add the paneer mixture. Cover and let cook
4.when one side is light brown, remove the cake on a plate and slide it back to the same pan to cook the other side to brown.
5.Towards the other side, make chashni(sugar syrup). To the rest 1/2 cup sugar, add 1 cup water.
6.Add cardamom powder. When the paneer cake is done, pour hot chashni(sugar syrup) on the top, while it still is in the heat. Cover and let cook in slow heat for a minute.
7.Then off the heat and let the paneer cake cool in the room temperature. Cut into slices and serve.

Date-nut Fruit Cake

Ingredients
4 eggs
2 cups flour
1 1/2 cup broken walnuts
1 1/2 cup broken almonds
1 1/2 cup broken hazelnuts
1 1/2 cup candied cherries halved
1 1/2 cup candied pumpkin 2 cups dated
1 cup sugar
1/2 cup rum
2 tbsp vanilla essence
2 tbsp baking powder
1/2 tbsp salt


Method
1. Soak the fruits & nuts in the rum overnight. Beat together eggs, gradually adding sugar &
vanilla.
2. Mix thoroughly. Add flour, baking powder, salt, nuts & fruits one spoon at time & mixing well.
3. Line 2 cake tins with wax paper. Divide mixture between pans. You might want to save
some of the nuts to sprinkle on the top.
4. To do this - first bake the for 5-7 minutes and then sprinkle the nuts on top. This prevents
them from sinking into the cake.
5. Bake for 1 hour at 325o F or until knife inserted in the cake comes out dry.

Eggless Apple Cake

Ingredients
2 cups maida (all purpose flour)
2 peeled & grated apples
2 tsp baking powder
2 tsp cooking soda
1/2 cup butter
1 cup fine sugar
6 tsp milk / milkmaid
a pinch of salt
1/2 tsp rose essence/colour
2 tsp kismis (manuka)

Method
1. Mix & Sieve maida,baking powder & cooking soda 2 times.
2. Beat Butter & Sugar for 5 mins.
3. Add grated apples, manuka & rose colour to it, beat again for 2-3 mins.
4. Then add Maida,Baking powder,cooking soda to it & beat another 2-3 mins.
5. Grease a baking dish with ghee & sprinkle little maida.
6. Pour the batter in a baking dish & allow it to bake for about 40 -45 min at 350 F.
7. Let it get cool & then Serve.

Pineapple Cake

Ingredients
Eggless Sponge Cake (using 1/2 tsp pineapple
instead of vanilla essence)
3-4 slices canned pineapple (or fresh)
8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar

Method
1. Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).
2. If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.
3. Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of icecubes, till it forms soft peaks. Do not over beat. Fold in pineapple.
4. Save a tablespoon for decoration. Layer it over the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoothen out with a knife dipped in hot water.
5. Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.

Lichee Sponge Cake

Ingredients
maida (flour) - 1 cup
condensed milk - 1/2 tin (200 g)
baking powder - 1 tsp
cooking soda (soda bicarb) - 3/4 tsp
oil - 1/3 cup
canned lichees - 1/2 cup
water - 1/4 cup
ghee or butter for coating glass bowl

Method
1. First sieve the maida, baking powder, cooking soda together.
2. Now put all the ingredients in a mixie and grind them well.
3. Take a round glass bowl, coat it inside with ghee or butter.
4. Pour batter into glass bowl.
5. Microwave on 60-80% power for 10 mins.
6.Let it stand for a couple of mins before inverting onto a dish.

Nyonya Cakes

Ingredients
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
red food colouring

Method
1. Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
2. Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the
flour mixture, stirring all the time till it is well blended.
3. Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red
colouring in another portion.
4. Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter in the tin.
5. Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter
and steam till mixture is used up.

Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer. You can use your fingertips to check if the layer is cooked. It can
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.

Blueberry Yogurt Coffee Cake

12 servings

Ingredients:
1 1/2 cups flour
1/2 cup whole-wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnnamon
1 1/4 cups nonfat plain yogurt
1/3 cup canola oil
1/3 cup plus 1 teaspoon muscovado brown sugar or dark brown sugar
1 large egg plus 2 large egg whites
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries (may substitute frozen blueberries that have been defrosted)
1 cup low-fat granola

Directions:
1. Preheat the oven to 350 degrees. Lightly grease a 10-inch round cake pan with nonstick cooking oil spray.
2. Combine the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.
3. In a separate medium bowl, combine the yogurt, canola oil, 1/3 cup of the brown sugar, eggs and vanilla extract, mixing well.
4. Make a well in the flour mixture and pour in the yogurt mixture, stirring just until the dry ingredients are moistened. The batter will be lumpy. Use a spatula to gently fold in the blueberries. Transfer to the prepared pan and sprinkle the granola evenly over the top, then sprinkle the remaining 1 teaspoon of brown sugar.
5. Bake for 30 to 35 minutes or until the center of the cake springs back when lightly tapped with your finger. Serve warm.

Orange Cake

Ingredients
1 cup orange juice
3 oranges segmented, peeled and deseeded
1 cup cream
3 1/2 tbsp powdered sugar
1 tbsp orange jam
1/2 gelatine
8-10 cherries (glaced, blanched or carred)

Method
1. Bake sponge cake with additions (orange essence and orange colour) . Mix 1/2 tbsp sugar in the orange juice.

2. Cut cake in 2 horizontal halves. Soak them by sprinkling half the juice.

3. Whip remaining sugar and cream till light and fluffy. Do not overbeat.

4. Spread half the cream on the lower half. Put remaining in an icing gun. Keep in fridge.

5. Save 8-10 segments of orange for topping. Spread remaining over the cream. Place other half cake on top.

6. Sprinkle gelatine over remaining juice, keep for 2-3 minutes. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool.

7. Pipe a border of whipped cream. Pour gelatine in this boundary on the top.

8. Allow to set in fridge.

9. Decorate by arranged orange segment and cherries. Chill for 1/2 hour before
serving.

Rice Cake

Ingredients :
4 cup basmati rice
kaju 25 gm
coconut cut into small cubes
cardamom powder
molasses 4 cup
water 4 cup

Procedure :
1. Keep the rice overnight in water.
2. At morning take out from water and dry it.
3. Then grind it.
4. Take a kadai in it put water after 5 min add kaju, coconut, cardamom powder, gur (jaggery)
5. When it start boiling add that grinded rice.
6. Then mix it and see that it is little soft.
7. Then switch off the gas and let it cool.
8. Then in oven tray spread little ghee and put that mixture again over it put more ghee and
bake for 30 min.

Microwave Chocolate Cake

Ingredients:
Eggs - 5
Sugar -175 gms.
All Purpose Flour -90 gms.
Cocoa powder - 40 gms.
Melted butter -30 gms.
Corn flour - 20 gms.
Baking powder - 1 tsp.

Method:
1. Sieve together the flour, cocoa powder, corn flour and baking powder.
2. Place the sugar and eggs in a mixing bowl.
3. Beat the eggs and sugar till it is light and fluffy.
4. Carefully fold in the sieved flour into this mixture.
5. Mix in the melted butter.
6. Grease a shallow bowl with an little oil and dust with flour, pour the mixture batter into this.
7. Cook on micro high for 8 min.

Eggless Black Forest Cake

Ingredients
condensed milk 400 gms, sweetened
flour 225 gms
butter 125 gms
cocoa powder 4 tablespoons
aerated cola drink 200 ml
baking powder 1 teaspoon
cream 1 teaspoon
cherries ¼ cup
chocolate ½ cup, grated

Method
1. Mix the butter and sugar well.
2. Add all the dry ingredients and the cola drink and mix.
3. Pour in a greased plate and cook on power 60% for 3 minutes at high.
4. Allow it to stand for 5 minutes on the same oven.
5. Cool and slit the cake horizontally.
6. In a bowl whip the cream and sandwich the two layers with the cream.
7. Top with the cherries and grated chocolates.

Delicious Cake from Curd

Ingredients
plain yogurt 1 cup
sugar 1 cup
oil 1-3/4 cup
flour ¾ cup
baking soda 1 teaspoon
vanilla essence 1 teaspoon
cocoa powder 5 teaspoon

Method
1. Mix the yogurt, sugar, and oil and vanilla essence together.
2. Sieve all the dry ingredients and mix to the batter.
3. Add one tablespoon of milk and blend well.
4. Cook on high for 11 minutes.
5. Allow it to stand in the oven for sometime before serving

Caraway Potato Cakes

Ingredients
flour - 1 cup (250ml)
butter - 1 ½ tbsp
potatoes - 4 mediam sized cooked, dry mashed
milk - 1/4 cup (60ml)
caraway seeds - 1 tbsp or unsweetened coconut

Method
1. Place flour in a bowl and rub in butter until looks like a bread crumbs.
2. Add mash potatoes and milk and mix to a soft dough and kneed until smooth
3. Roll the dough in a circle (1 inch thick).
4. Cut with the cookies cutter brush with little milk and sprinkle caraway seeds.
5. Bake at 180 degree Celsius for 30 min. 1

Cardamom Fudge

Ingredients:
1 cup (200 g) thick curd
1 cup (200 g) loosely packed, freshly - made cottage cheese (paneer)
6 tbsp (90 g) sugar, powdered
2 cardamom, powdered
2 tsp. (10 g) chopped nuts

Method:
1. Hang the curd in a muslin cloth or put into a fine mesh strainer for 2 hours or till all the whey has drained out.
2. Blend the drained curd, paneer and sugar till smooth.
3. Pour into a greased shallow dish.
4. Sprinkle cardamom powder and nuts over it.
5. 100 percent power, microwave for 7 minutes, stirring only once after 2 minutes.
6. Stand for 3 to 4 minutes.
7. When cool, cut into squares.

Red Velvet Cake with Cream Cheese Ice Cream

Yield: 12 servings

Ingredients:
2 cups skim milk
1 cup heavy cream
1 pound cream cheese, cut into cubes, at room temperature
6 ounces white chocolate, coarsely chopped
12 large egg yolks
1 cup sugar
Pinch of salt
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
Confectioners' sugar, for serving
1 cup sugar
1/4 cup water
1 cup pecan halves, toasted

Method:
1. MAKE THE ICE CREAM: In a medium saucepan, warm the milk and cream. In a large bowl, combine the cream cheese and white chocolate. In a medium bowl, whisk the egg yolks with the sugar and salt until thick and pale. Gradually whisk the hot milk and cream into the yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until it coats the back of a wooden spoon, 6 minutes; do not let it boil. Strain through a fine sieve over the cheese and chocolate. Let stand for 1 minute, then stir until smooth. Refrigerate until chilled, 4 hours.

2. Pour the custard into an ice cream maker and churn. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.

3. MEANWHILE, MAKE THE CAKE: Preheat the oven to 350 degrees F. Butter and flour a 12-inch round cake pan. In a large bowl, whisk the flour with the sugar, cocoa powder, baking soda and salt. In a medium bowl, whisk the oil with the buttermilk, eggs, food coloring, vinegar and vanilla. Whisk the liquid ingredients into the flour mixture. Pour the batter into the prepared pan and bake for 40 minutes. Transfer the cake to a rack and let it cool completely in the pan, 2 hours.

4. MAKE THE PECAN PRALINE: Line a baking sheet with parchment paper. In a heavy, medium saucepan, combine the sugar and water. Cook over moderate heat without stirring until a deep amber caramel forms, about 15 minutes. Remove the pan from the heat and stir in the pecans. Pour the praline onto the parchment-lined baking sheet and spread in an even layer. Let cool until hardened, then chop medium-fine and transfer to a bowl.

5. Line the baking sheet with another sheet of parchment paper. Scoop 12 balls of the cream-cheese ice cream and set them on the baking sheet. Freeze the balls.

6. Slice the cake into 12 wedges and dust with confectioners' sugar. Transfer to plates. Roll the ice cream balls in the pecan praline. Serve with the cake.