I have been craving tres leches cake since Cinco De Mayo. Yea, I am crazy that way. I can nurture a craving for a long time till it balloons into an urge that envelopes me and I have no choice but to surrender to it. I caved in and made myself a tres leches cake or the cake soaked in 3 types of milk.
The original cake is a Mexican or some Latin- American creation and is very rich and seductive. One spoonful of this custard like cake leaves you asking for more. Condensed milk, heavy cream, eggs and evaporated milk come together in an irresistible way. Sweet, creamy, sinful. It is hence usually served in most places in a small portion.
But I have had enough of those small portions and wanted to really dig in.But alas I did not have enough eggs on hand. I mean it is weeknight, I need to save eggs for breakfast. I really did not want to go out and buy more eggs on a weeknight or change breakfast plans.
And thus out of necessity, an eggless tres leches cake was born.
The cake was not as “custard” like as the egg version of the same but tasty nevertheless. Soaked in milk syrup overnight it was decadent, spongy and rich. And sweet with bold taste of condensed milk. We ate it with “mucho gusto”.
A large slice was perfect as breakfast. Sweet and spongy.Darn,I could have used those eggs after all and made this a more creamy affair!
Eggless Tres Leches Cake
For the Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 2 tablespoons sugar (optional)
- 1/3 cup butter
- 1 cup whole milk
- 1/2 can condensed milk
For the Soaking Syrup
- 1/2 can condensed milk
- 1 cup whole milk ( or evaporated milk)
- 1/3 rd cup fresh cream
- 1/2 teaspoon vanilla
1. Pre-heat the oven to 180 C or 325 F. Grease a bundt pan with butter and set aside.
2.Mix all the cake ingredients well for 1 minute and then pour the mixture into the pan. Bake for 25 – 27 minutes.
Remove and let cool completely.
3. Mix the syrup ingredients and beat well.Set aside till the cake is cool.
4. Take the cake out of the pan and set it on a plate with raised edges. Pour half the syrup all over the cake. The cake is spongy so does not need to be pricked with a fork before pouring the syrup.
5. Let the cake soak in the syrup for 4 hours in the fridge to overnight. Ladle the run off syrup over the cake a couple of times so as to ensure that the cake soaks it off.
6. Serve chilled with a few teaspoons of syrup poured over the sliced cake.
We moved offices last week at work and a couple of folks asked me when I would bring in sweets to inaugurate my new office. I didn’t really plan on any such thing but do I really need an excuse to bake?
I had a fresh pineapple at home, Vipul was working over the weekend, Varun was asleep – so it was meant to be. A quick search led to many recipes on Pineapple cake but I wanted a bread or a loaf recipe. Some tweaks led me to recipes that needed coconut milk, bananas or sour cream – none of which I had on my hand. I only had pineapple, eggs, whole wheat flour and bit of desiccated coconut.
I was about to give up when I found one recipe which had these ingredients and then I followed it. The bread came out to be lightly pineapple-y and crumbly but tasty nonetheless.
I let it cool overnight before bringing it to work. It was a perfect start to a Monday morning meeting. Totally unexpected, low in sugar and with a crumbly texture. Low efforts and high returns! Make sure you have enough napkins on hand to avoid crumbs all over your office floor!
Excuse the poor mobile camera photos – I didn’t realize that the loaf would be gone before I could take any decent pictures.
Crumbly Whole Wheat Pineapple Bread Recipe
- 2 cups whole wheat flour
- 1/2 cup desiccated coconut
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup butter, softened at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 cup pineapple chunks ( drained if canned)
- 1 1/2 tablespoon brown sugar
1. Pre-heat the oven to 350 F. Butter a loaf pan and set aside.
2. Sift and mix all the dry ingredients from whole wheat flour through cinnamon and set aside.
3. Beat the eggs with butter till pale yellow. Then add sugar and beat till smooth. Mix in the vanilla.
4. Fold in the egg mixture with the flour mix. Add pineapples and mix well.
5. Pour the mix into loaf pan. Sprinkle the brown sugar on top.
6. Bake for 45 – 55 minutes till a toothpick inserted comes out clean.
Cool completely before slicing. Serve with coffee or tea as the perfect afternoon snack!
When my cousin Neha shared her eggless rava (semolina) cake recipe, I had to make it right away. This eggless cake is my aunt’s specialty (the same aunt who made the halwyache dagine) and the recipe has been handed down to my cousin from her mother. It has always been a hit at any picnic or potluck or dinner.
Few ingredients. Semolina or Rava, Sugar, Yogurt and Baking soda. As I took the ingredients out on the countertop, oranges begged to join the party. We have one too many oranges at home and I thought about adding fresh orange juice to the time-tested recipe and then glazing it with orange syrup. A light dose of citrus freshness to an already perfect yogurt cake! Excited 🙂
After glazing, this turned out to be a lovely semolina cake. Moist and fluffy. Lightly sweetened so we could have more than one piece without the guilt. Wrapped up in foil, this is moist even the next day. But it has a catch. Although the recipe is simple, it involves setting the cake mixture aside for a couple of hours at the very least. This allows the semolina grain to soften up. This cannot be made at the last-minute. Patience is the key. And it rewards amply.
Try it for yourself. You may find it hard to set aside for the next day.
Eggless Orange Semolina Cake Recipe
- 1 1/2 cups Fine Semolina or Rava
- 1 1/2 cups Greek Yogurt
- 1/2 cup Sugar
- 1/4 cup Orange juice (preferably freshly squeezed)
- 1 tsp orange zest
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
For the Orange glaze
- 1/2 cup water
- 1/4 cup orange juice
- 1/2 orange
- 1/2 cup sugar
1. Measure semolina and sift it in a large bowl. Add baking powder and salt. Mix and set aside.
2. Whisk yogurt and sugar together till sugar dissolves. Add vanilla extract and orange juice and whisk till blended.
3. Add the yogurt mix and orange zest to the semolina mix. Mix well and put it in the refrigerator for 2- 3 hours. The mixture will appear very loose and runny but don’t worry. It will thicken as the semolina absorbs the yogurt-orange goodness.
4. In the meantime, in a saucepan, mix the syrup ingredients and let it come to a boil over medium heat. Squeeze as much juice out of the orange as possible and then strain this syrup.
5. (Optional) Instead of discarding the orange, carve out the pith and seeds and cut up the peel into small pieces. Feel free to add these to the cake, save for garnish or simply save them for another project (marmalade , anyone?)
6. After 3 hours, pre-heat the oven to 180 C ( 350 F). Generously grease a baking pan with butter and set aside.
7. Remove the cake batter from the refrigerator, add the candied orange peel, baking soda and mix well. Bake for 25 – 30 minutes till the tooth pick inserted in the center comes out clean.
8. Remove from the oven, and immediately pour the orange glaze over the cake. The glaze syrup may seem too much for the cake but trust me, the cake will absorb it all.
9. Let cool. Garnish with orange slices and the candied peel. Serve.