Recipes With a Twist
Posts tagged cake
Strawberry Milk Cake Pudding (Eggless)
Jul 8th
Strawberry Milk Cake Pudding
It all started with trying to make a Tres Leches Cake. When I looked up the recipes, all of them called for eggs. Since I wanted to make an eggless dessert, I thought maybe this time I should just make a milk cake pudding. The pudding is not ‘Tres Leches’ as Tres Leches would mean ’3 types of milks’ but it certainly uses 2 types of milks: Condensed milk for the base cake and Evaporated Milk for soaking the cake slices in. Not quite ‘Tres Leches’ but came out very delicious. Bonus: it is an eggless dessert, so suitable for vegetarians and people with egg allergies.
You need:
1 Strawberry Cake (Eggless)
2 cans Evaporated Milk
1 banana
10-12 fresh Strawberries
1/2 cup whipped cream topping (or more as desired)
4-5 tbsp Nesquik Strawberry Milk Flavor/Strawberry flavor Carnation Instant breakfast
1 package instant Vanilla pudding (I used Jello)
Directions:
1. Prepare Cake as per directions. Let it cool (Or use a store bought cake, try to get one with little less sugar)
2. Prepare Vanilla pudding as per directions
3. Slice the cake and set first layer in a large white dish.
Strawberry Milk Cake Pudding-Cake Layer
4. Mix the strawberry flavor powder in Evaporated Milk. Adjust flavor quantity as per your taste. I prefer it not to be overly sweet.
Strawberry Milk Cake Pudding-Evaporated milk
5. Drench the first layer with Evaporated Milk (Number of layers depend on the dish size. I used 15 x 10 and prepared the pudding in 2 layers). For about two layers, the first layer should be soaked in half the milk.
6. Spread a layer of sliced banana and strawberries.
7. Spread the Vanilla pudding on the fruit layer.
Strawberry Milk Cake Pudding-Add fresh strawberries and banana
8. Repeat- Add another layer of cake, drench in Evaporated milk.
9. Top it with whipped cream topping and sliced fresh strawberries.
I did not want to use too much whipped cream topping. So I just added few small dollops. This way I could cut extra calories as well. Although I do think, it would have been great if I had spread one full layer of the whipped cream topping. May be next time!
Refrigerate for 3-4 hours before serving.
Strawberry Milk Cake Pudding
Dates and Raisins Cake (Eggless)
Mar 23rd
Dates and Raisins Cake
Few weeks ago my neighbor baked this kind of cake and brought some for my family. I absolutely loved its rich velvety texture and natural sweetness. Moreover, it had a refreshingly different flavor from the regular chocolate or vanilla cakes. I asked for the recipe and decided to give it a try. The only thing I changed in the recipe was to add some raisins, Craisins and Vanilla extract. 
You need:
1/2 lb chopped dates (Khajoor)
3/4 cup milk
1 tsp Vanilla extract
1/2 cup sugar
1 cup all purpose flour
1/2 cup oil, I used Canola
1 tsp baking soda
1/4 cup Raisins
1/4 cup Craisins (dried cranberries)
1.Sift flour and baking soda. Preheat the oven at 350F.
2. Microwave dates and milk for couple of minutes and let it soak for half about 10 minutes. Add sugar to the dates and milk mixture and blend them using a blender (I used my Magic Bullet). Add oil to the mixture and continue blending for few seconds.
3. Slowly add the flour to the dates mixture and mix with a wire whisk. Fold in the raisins and Craisins.
4. The recipe is perfect for a small 8 inch cake pan. Add the cake mixture to the prepared pan (greased and dusted) and bake for about 30-35 minutes or until a toothpick or skewer inserted in the cake comes out clean.
Dates and Raisins Cake
I used an egg shaped cookie cutter to cut out egg shaped cake pieces (since Easter is in less than couple of weeks). The cake is great without any icing but I decorated a few pieces to get my son’s attention. I used a fluffy whipped cream icing and sprinkled some colored sugar crystals. As my son enjoyed it even without icing, I am happily tagging this recipe as ‘Toddler Friendly’!
Chopped Dates
Pineapple Cake with Assorted Fruit Toppings
Dec 17th
I have made this type of cake several times, for family as well as friends. I make fresh pineapple sauce for the cake layers and drench the cake layers in fruit juice reserved from the pineapple chunks can for added flavor. This cake reminds me of ‘Pineapple Pastries’ we used to get in India. Always brings back happy memories!
You need:
1 box cake mix – I prefer White cake mix for this cake (Betty Crocker/Pillsbury)
1 tub whipped cream topping 16oz (thawed)
I can mandarin oranges, fresh strawberries, pineapple chunks – any or all of these to decorate. For the one in picture I just used pineapple chunks and fresh strawberries
For Pineapple sauce:
1/4 cup sugar
2 teaspoon cornstarch
1 (8-oz.) can crushed pineapple with juice (if you don’t have crushed pineapple, puree a can pineapple chunks with its juice)
2 Tablespoons water
1 teaspoon lemon juice
1 tablespoon unsalted butter or margarine
Pineapple Sauce:
In a small saucepan, combine sugar and cornstarch. Stir in crushed Pineapple with juice, water and lemon juice; add butter or margarine. Stir over medium heat until mixture comes to a boil. Simmer over low heat 2 minutes.
The sauce should be thick and not runny, so if it looks runny, simmer little bit more/adjust corn flour. let it cool
Cake:
1. Prepare two 8-9 inch cakes according to the directions on the box. let them cool.
2. Prepare pineapple sauce, let it cool
3. Cut each cake horizontally with a knife to divide in two halves.
This way you should have 4 layers of cake. don’t worry if its not too even, the filling will cover everything.
4. Prepare syrup – mix the pineapple juice, mandarin oranges syrup from the respective cans. Add some sugar if needed
5. Take one cake’s bottom most layer, poke holes with a fork, spread some syrup with a tablespoon. add enough syrup that cake looks
soaked. Now spread a layer of pineapple sauce.
6. Put the top layer of this cake on this layer. even it a bit by removing top crust. poke holes, soak with syrup. Spread a layer of whipped cream topping.
7. repeat this process for the next cake. But this time, put the bottom layer of the second cake on the whipped cream layer of first cake.
8. once the layers are ready, spread the sides and top with whipped cream topping. decorate with pineapple and orange fruit chunks and remaining sauce.
Variation: I have also tried it with mixed fruit jam instead of pineapple sauce.
Pumpkin Spice Cake with Pecans (eggless)
Dec 13th
Here is one more in the spirit of holiday season. Ever since I started making the ‘basic eggless cake’, I rarely use boxed cake mixes anymore. I find the eggless recipe more flavorful and less sugary. So far I have tried several variations with different juices and fruit purees and they have all turned out great. Today I tried with pumpkin puree and spices to make this pumkin pecan spice cake. By the way, my son loved the cake batter. He kept coming back for another bite until I put the mixing bowl in the kitchen sink.
You need:
2 1/2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 cup melted butter
1 cup pumpkin puree (I used Libby’s 100% Pure Pumpkin )
1/3 cup orange juice
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/2 tsp ginger powder
1/2 cup chopped/or whole pecans
Whipped cream/Vanilla ice cream, optional
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking powder and baking soda into a large bowl. In a large bowl, mix together the flour, baking powder, baking soda, chopped pecans and spices. Make a well in the center and pour in
the sweetened condensed milk, orange juice,pumpkin puree, vanilla and melted butter. Mix well and pour into prepared pan. Decorate whole pecans (if using whole). Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
The cake tasted great with whipped cream on top. Next I am going it try it with Vanilla ice cream!