Close X
Thursday, November 21, 2024
ADVT 
Desserts

Eggless Baked Cream Bundt Cake

Deeba Rajpal Darpan, 10 Nov, 2023 02:28 PM
  • Eggless Baked Cream Bundt Cake

Eggless vanilla pound cake (Ingredients)

    • 100g clarified butter /ghee, melted, cooled
    • 50g oil
    • 300g castor sugar
    • 1 tsp vanilla extract
    • 175g thick yogurt
    • 2 tbsp corn flour
    • 1¼ tsp baking powder
    • ½ tsp baking soda
    • Pinch salt
    • 290g all-purpose flour
    • 240g buttermilk

Method:

Preheat the oven to 180c. Lightly grease & flour a 12-cup Bundt tin. 

  • Place the ghee, oil, sugar & vanilla in the bowl of a stand mixer/or a large bowl & whisk on medium-high speed until well mixed. Add the yogurt, cornflour, baking powder, baking soda & salt. Whisk again, scraping the sides down a couple of times.
  • Add the plain flour with buttermilk & whisk until smooth.
  • Pour about 520g of the batter into the tin. Bake for 15-20 minutes until the top is slightly firm & light brown.
  • Take out of the oven, top with the vanilla cream, followed by the remaining batter. Return to the oven and bake for approximately 45 minutes until a tester comes out clean.
  • Cool completely in the tin, gently loosen the edges and turn out. Pour over the glaze if desired.

Vanilla cream filling (Ingredients)

  • 300g Amul Fresh cream/ 25% fat
  • 100g milk
  • 2 1/2 tbsp cornflour
  • 50g sugar 1 tsp vanilla extract
  • Whisk all the ingredients together in a heavy-bottom saucepan until smooth. Simmer over low heat, stirring constantly, until it thickens to a custard consistency. Be careful since it can catch the bottom. Take off the heat and whisk well until smooth.

Note: I now make this in the microwave at 30-second intervals, whisking well after each heating until the edges thicken.

Glaze (Ingredients)

  • 100g dark chocolate, chopped
  • 30g unsalted butter
  • 1 tbsp honey
  • Place all the ingredients in a bowl and melt over a double boiler until the chocolate has melted. Cool to room temperature before using.

MORE Desserts ARTICLES

Black Tea Cinnamon Truffle

Black Tea Cinnamon Truffle
Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.

Black Tea Cinnamon Truffle

TAPIOCA & RICE PUDDING WITH PEACH COMPOTE

TAPIOCA & RICE PUDDING WITH PEACH COMPOTE
Pour the pudding in individual serving dishes and garnish with the peach compote. Serve warm or cold.

TAPIOCA & RICE PUDDING WITH PEACH COMPOTE

NO BAKE LIME & AVOCADO CHEESECAKE

NO BAKE LIME & AVOCADO CHEESECAKE
Assemble the cheesecake and crust mix to your desired presentation.

NO BAKE LIME & AVOCADO CHEESECAKE

Rhubarb Soufflé Pistachio Crumble

Rhubarb Soufflé Pistachio Crumble
Recipes from one of the first Indian chefs to win a coveted Michelin star

Rhubarb Soufflé Pistachio Crumble

Chocolate Cardamom Torte

Chocolate Cardamom Torte
This recipe brings together two of my favourite ingredients – chocolate and pastry.

Chocolate Cardamom Torte

Chocolate Golgappas With Candied Peanuts & Vanilla Milk

Chocolate Golgappas With Candied Peanuts & Vanilla Milk
A twist in the tale: Golgappas that are covered with chocolate and coconut, stuffed with candied peanuts and strawberries and water that is pure vanilla shake!

Chocolate Golgappas With Candied Peanuts & Vanilla Milk