Malpoas and Happy Holi

Festivals invokes nostalgia and memories. Holi/Doul Poornima was much awaited in our home. While growing up, I liked the dry colors or ‘Phag’ in Hindi, as Holi falls under Phagun month according to Hindu calendar. I was never a fan of wet Holi and in secondary school, I almost stopped playing with colours. Don’t take me wrong, I like colors, in fact I adore colors, but when it comes to playing with wet colors, I shy away. Anyways, I always liked Phag and those varied colors of phag sold in small packets- red, yellow, green and orange. When splashed in to the air, smell of Phag intoxicated many minds and souls. Those days phag used to have a sweet aroma, or may be my olfactory nerves were much active then. I could smell that beautiful aroma of Phag.One whiff and the entire mind used to get intoxicated with joy and happiness that surrounded those celebrations on every Holi Mornings.

As the day progressed, I would peek inside kitchen to see what is being cooked there. My mother used to make Gujia, namkeen, Dahi vada etc. on every Holi. Sometimes, I would see her make these ‘Bhaja Malpoas’ as well. I also recalled, once we went to meet up our school teacher in the evening. I was in junior school at that time. I would call her madam A, as she reminds me of a famous Hindi poetess. Both share same name. Madam A, was earnestly making fresh batches of ‘bhaja malpoas’ for her school kids and was serving them warm as well. Those days teacher-student relationships were very cordial and they were almost like our guardians. The joy and satisfaction on my mother’s face and my teacher Madam A’s face is incomparable. These ladies have different aura about themselves.

I have tried to re-create those same ‘bhaja malpoas’ in my kitchen as well. I don’t know if this is something to preserve traditions, or remembering and acknowledging my mother’s and Madam A’s contributions in shaping my future and developing memories, but I like to make them once in a while during festivals.

These Bhaja Malpoas makes me feel the comfort of that bygone era. Festivals indeed invokes feelings and nostalgia. Before I jump to recipe, Wishing everyone a very Happy Holi, Doul Poornima.

This is how I made Bhaja Malpoas.

Bhaja Malpoa/ Mini fried pancake

Recipe requirements

• 1 cup of self-rising flour/Maida
• 1 cup of roasted semolina/Sooji
• ¼ cup of sugar
• 3-4 tsp of fennel seeds
• 1 cup of milk or as required to make the batter
• 2 cups of cooking oil
•  2-3 saffron strands (optional)

Method

• In a big mixing bowl, mix in semolina and self-rising flour. The proportions, I generally take equal in quantity.1:1 for semolina and self-rising flour. If you don’t get self-rising flour, use plain flour but add in about a tsp of baking powder.
• In a mortal and pestle, coarsely crush fennel seeds.
• Now add in fennel seeds and sugar to the above. Add whole milk slowly and mixing through, make sure there are no lumps.Add saffron strands if you wish to add.
•  Make a smooth batter not too thick and not too thin, just like a pancake batter, easy to drop in consistency.
• Now in a deep bottomed pan, add in cooking oil. Let it heat up.
• Take about a heaped table spoon of the batter and slowly drop into the hot cooking oil. Let it deep fry for a while. Take them out and drain over kitchen towel.
• This much of the batter made approx. 20-22 medium size malpoas.
• Unlike other malpoa which is khoya based and dipped in sugar syrup, these 'Bhaja Malpoas' are very crunchy when relished warm and hot.
• Store in air tight container stays fresh for 3-4 days.

Happy Cooking Friends and Wishing Everyone - Happy Holi !!

Peanut Butter Cheesecake with Biscoff

Past couple of days were busy with Durga Puja celebrations at our end. And I find each year it’s the same old story. We prepare ourselves for Puja celebrations and even before we realize it’s almost gone, leaving behind some new memories to look back. Now that the euphoria has subsided and melancholy has set in firmly, we have to keep reminding ourselves ‘’ Ashche bochor abaar hobe’’. This kept echoing in our mind.

Wish you all a very happy Dussehra and Shobo Bijoya.

Anyhow, this cheesecake recipe, I had made earlier, not during those 4-5 days of Nabaratri.We have started liking biscoff biscuits a lot , with a nice caramel flavour these biscuits are very addictive. So its black tea with biscoff , chocolate shakes with biscoff and so on for us now. I thought to make the crust with these biscuits for our next cheesecake recipe and it really came out so nice and delicious loaded with lots of calories, of course. I needed to at least make peanut butter cheesecake once, so the taste of peanut butter can linger on and gets registered in our mind. And this turned out such a nice combination- peanut butter cheesecake with biscoff- absolutely delicious. My folks liked it, hope yours too. From my kitchen to yours. Peanut butter cheesecake with biscoff.

Now to the recipe

Peanut Butter Cheesecake with Biscoff

Recipe requirements

For the crust

• 2 and half cups of Biscoff biscuit crumbs
• 4-5 tbs of butter

For the filling

• 400 Gms of cream cheese
• 100 gms of peanut butter
• ½ cup of whipped cream
• 6-7 tbs of caster sugar

About 2-3 tbs of Chocolate powder for sprinkling on top

Method

For the crust/base

• Make crumbs of Biscoff biscuit either running through in grinder or pressing with rolling pin. In a big mixing bowl, add these crumbs and butter and mix well.
• Now take 9 inch round baking pan or any other vessel you will be using to make/set cheesecake.
• Rub about a tsp of butter evenly on baking pan and add all the biscuit crumbs, pressing gently to even out the surface.
• Put in to bake for 5 mints at 175 Deg C. Take out and let it cool a bit.

For the peanut butter cheesecake frosting/ filling 

• Now in a separate and clean mixing bowl, add in cream cheese, sugar and peanut butter.
• Mix in whipping cream well or till a soft peak is formed separately.
• Keep on folding cream cheese and peanut butter. You can use mixer as well.
• Now add the whipped cream to the above and gently fold it.
• After the base is cooled, add the cream cheese + peanut butter + whipped cream mixture over the baked crust. Even out the surface with a clean knife.
• Leave the peanut butter cheese cake to cool and set in fridge for about 7-8 hrs or overnight.
• Take out and cut slices and enjoy delicious peanut butter cheesecake.

Wish you all a very happy Dussehra and Shobho Bijoya ...

শুভ বিজয়ার প্রীতি  ও শুভেচ্ছা। .

No- Bake Chocolate and Lemon cheesecake

I was never a fan of classical orchestra music, but don’t know what happens with Hans Zimmer, and I do really like what he creates- these past couple of days I have been listening to his masterpieces- and one is the sound-track of Inception- Time. The tune is so haunting and keeps lingering on. It gives you motivation and sadness at the same time. Another one is ‘A Way of life’. Those are real masterpieces. Any way music is to soul and so is the food. There are many soul satisfying foods as well.

We were carving for some cheesecake and my daughter was asking for a cheesecake for a long time. I was having some left-over crumbs from this recipe of – Chocolate mice, so wanted to use it and it ended up as the crust of the no-bake cheesecake. The slight hint of lemon was also an added bonus. So, the no bake cheesecake with lemon and chocolate flavour was born. The end product was very appetising and soul satisfying just like music by Hans Zimmer.

Now to the recipe

No-bake chocolate and lemon cheesecake

Recipe requirements

For the top

• 1 and half cup of mascarpone cheese
• 1 and half cup of cream cheese
• ½ can of condensed milk (optional)
• Roughly about 3-4 tbs of lemon juice
• ½ cup of chocolate powder
• For the base/crust
• 5-6 tbs of butter at room temperature
•  20-25 Chocolate biscuits -

Method

Crush chocolate biscuits in a mixer or you can use rolling pin as well. I have used oats and chocolate biscuit for this recipe (available here as Oats crunch biscuits). You can use crackers as well. The crust was delicious with chocolate flavour and sweet.

Now in a big mixing bowl, mix together biscuits crumbs and butter with your hands. The mixture will be like a moist crumbs.

Take a  round 9'' inch cake tin and put the mixture in to it and press gently to make it firm. This will be the base/crust of no-bake cheesecake.

In a separate mixing bowl mix in mascarpone cheese, cream cheese and condensed milk with lemon juice and about 1 tsp of fresh lemon zest. (You can skip condensed milk if you wish but then you have to increase the cream cheese and mascarpone content and also will have to add castor sugar to make it sweet.)

Now pour this mixture over the base. Tap the corner of the cake tin so that it evens out.

Now sprinkle chocolate powder all over it.I have used Caotina drinking chocolate powder. You can use any other brands as well. But for me it’s Caotina for sure.

Refrigerate the cheesecake overnight. Serve it next day.

Tip- You can use Oreo biscuits as crust as well.

Happy Cooking Friends and have a relaxing weekend

Cheesecake Recipe - A Healthy way and Merry Christmas

As promised here I am with a baked goodies recipe, a cheesecake recipe for this Christmas season. I always try to tweak little bit traditional recipes to adjust our own taste-buds, if it involves cooking some high-calorie recipes. However in contrast, many puritans like my Ma abide by the rules of making any recipe, that may include cheesecake recipes as well,if she wish to make it someday.
Anyhow what should matter is the outcome of the recipe weather it was edible or not, and rest is well sorted out then.Actually this healthy version of traditional cheesecake recipe, got mentioned here as our dear daughter has asked me to make it again and when I assemble this cheesecake, she also wants to help me out.With schools closed for this holiday season, we need more these easy recipes to channelize their energy.

Chocolate lemon cheesecake, now who doesn’t like cheesecakes, everybody does. It’s the urge to have that delicious bite of cheesecake which makes me go round and round the desert aisle of super-markets. Many times I do pick them up and then again, put it back to the shelf reading the food label and the calories that comes with it. No, I am against crash –dieting and in fact dieting as such, a practice I am totally against of. I believe and have seen that the impact of crash-dieting is worse. Eat all, but in moderation, and in many servings or portions that is divided along the entire day. And which should have a healthy addition of some sweetness as well.

Actually when it comes to reading the food label, it has been my curiosity forever, what goes into the making of the food or the method it followed weather it’s baked or fried etc. So, as a practice I always read the food label, if I do happen to pick any ready-made desert or chocolates from supermarkets. So many times even if the green sign is there- indicating suitable for vegetarian, it does have pasteurized free-range egg/egg yolk/whites or related things. This I have understood that may be this is due to the cultural ideology differences, as we don’t count egg to be vegetarian, but here people don’t consider egg to be non-vegetarian. That’s another topic; we will have a discussion some other day, today we will try to make a healthy alternative to high-calorie cheesecake recipe and that too eggless.

Coming to various cheesecakes, there are chocolate cheesecakes, then strawberry cheesecake and what not, with so many choices, one tends to get confused. But when it comes to making that famous cheesecake in comfort of my home, I always tweak in the content for the filling and the base. After all home-cooking is what one should prefer to eat, and ones own preference for ingredients.

Traditional cheesecakes as we all know are high calorie deserts. As its Christmas season, everybody likes having baked goodies as sweet treats and I am not an exception. Although I have tried to cut back some calories in traditional cheesecake recipe. This recipe is adapted version that I happened to read many eons ago in a cookbook by American Heart association. If you can have a look, then perhaps you may find some copies in Amazon. That book had many other tweaked recipes with healthy alternatives for many high-calorie recipes.Over a period of time, I have tweaked , reduced the content for filling and the base as well.
I made it ,but with what-ever was available in my pantry. More it ended like a chocolate cheesecake recipe as I had put generous amount of chocolate shavings as topping.
Few months back made honey lemon cheesecake as well with the same recipe but instead of chocolate as topping, I happened to drizzle, honey generously over the cheesecake and decorated with lemon julienne  Here is a slice of that cheesecake.Will post the detailed recipe some -other day-

Now coming to the recipe for the day,when I checked my pantry, I had whole-meal bread, quick Scottish oats and some tea-time Marie biscuits which formed the base of this cheesecake, a great healthy alternative to shortbread or butter biscuits.

Then when it came to the filling, I had about ¾ tubs of 300 g of low-fat soft cheese from Kraft. And had some plain set yogurt. Again I reduced the soft cheese content, and mixed in with some yogurt with icing sugar which formed the filling, and rest of the sweetness came from honey not from sugar.

When the cheesecake was setting in the refrigerator, I had no idea how it was going to taste as with so many healthy alternatives, it was heading for a totally new recipe, don’t even know if I can call this cheesecake recipe anymore.
Here is how I did make it-the famous cheesecake.

To the recipe now

Cheesecake Recipe 

Recipe requirements(measurements are approx) 

• 200 gms of low fat soft cheese 
• 2-4 tbs of honey
• 300 gms of yogurt
• 3 tbs of icing sugar
• 50 g fresh whole meal bread crumbs or 2 whole meal bread well toasted
• 25 g of rolled oats or quick oats or about 1 cup of  Oats Granola Cereal)
• 6-7 marie tea-time biscuits
• 25 g of butter
• 25 g of almonds or 6-7 almonds
• lemon juice from a half lemon
• chocolate squares for decorations 

Method

• For the base
• Toast fresh whole meal bread very well and then grind them in mixer to get fresh whole meal bread crumbs.
• Now make a uniform crumble mixture in grinder/mixer with well toasted whole meal bread , quick oats- (for the better option use some cereal oats as they are well toasted.There is this home-made cereal recipe which I had used in place of quick oats this time- here), Marie tea time biscuits and almonds.
• TIP- Sometimes I do add in flax seed crushed or many times in powdered form.
• Rub butter evenly over this mixture- it will become a crumbly mixture now- more like a damp dough.Or melt butter and mix in butter when grinding the base mixture in mixer/grinder.
• Prepare a small sandwich tin , spray some cooking oil, now put this crumble mixture over it.With the help of your clean hands, pat and press them evenly all over , so that the crumble mixture becomes a firm base.
• Preheat an oven at 175 deg C.Bake this base for the cheesecake, for about 15-20 mints or till the entire base is set properly. Since we want to make low-calorie desert, whole meal bread, oats and digestive biscuits are great alternative to traditional cheesecake base.Take out after 15 mints, let it cool off completely.
• Chill and refrigerate for about 4-5 hrs or the base is set hard.
• For the filling
• After many attempts, I do use low-fat soft cheese by Kraft with plain yogurt mixed in. Many times Mascarpone cheese is used for the filling as this gives the richness to the cheesecakes.
• Make a smooth paste- of low-fat cheese, yogurt, and lemon juice. Add in honey to adjust the sweetness and  icing sugar if you wish to add in. Tip- yogurt further reduces the calorie content of low-fat soft cheese, but then if you are more keen in putting up the entire tub of low-fat cheese, then don’t hesitate as cheesecake without cheese is something unimaginable.
• Scoop the filling out over the baked base and spread it evenly. Then chill and refrigerate overnight.
• Other day drizzle some honey and decorate with lemon julienne or with generous amount of chocolate shavings..

Note-

This recipe is a low-calorie take on traditional lemon cheesecake. If you want to make little bit rich cheesecake then stick to full fat soft cheese or Mascarpone cheese  for the filling and high quality shortbread /butter biscuits for the base.
And for more top tiers , double the measurements for the filling ingredients.

Leaving you with some pictures of festive season. 

First a corner of our house with bokeh effect, coming from the lights of Christmas tree. 

And another one, glowing in dark, making us all believe  and cherish....

And a Christmas reef our dear daughter made this year ...

Then some decorations on Christmas tree.Last year we made this Christmas cake- Here

Although past couple of weeks, there have been many shocking incidents happening in the world, which have shaken my faith in humanity, but still I want to believe in, as if trying to cling on to a thin thread. So, when we will celebrate Christmas and new year this time, lets not forget those families who have lost their tender , loved ones and the innocent ones whose life changed in just, one horrific night, possibly with deep permanent emotional scars lingering throughout their life. It won’t be easy for them to be able to live life, as they would have normally used to do earlier.

But despite all this, I still want to believe, believe in humanity. As Christmas and all festive celebrations-Eid, Guru Nanak Jayanti, Buddha Purnima, Holi, Deepawali and Durga Puja, are all about believing and faith in humanity is part of that belief!

I believe, that there is one supreme power up there, who is guiding and watching all of us and taking care of us in every moment of our life.Amen!!

Wish you all a very happy Christmas, Merry Christmas!

Pina Colada Trifle - Pineapple Coconut Trifle

When it comes to sweet tooth, I like to eat those softest, sweetest, and sensational and what not “sweet indulges” quite often. And I really don’t like to count calories when I am having them, but at least I try to eat them moderately. So, these cute small portions of highly addictive Pineapple Coconut trifle or the Pina colada trifle comes very neat for me. Usually, I like them in small portions and often refrigerate them in batches. Aren’t they looking cute and delicious?

 Trying does work many times and plain submission to weakness without fighting the emotional conflict of to- be- or not- to- be inside us, don’t. I am still walking on the path to be “jeetendriya”, who? Not to be confused with jumping Jack Jitendra the Hindi film actor but “Kya Karen kabhi-kabhi control nahi hota”.
And why call them “sweet indulges”; I think it is mandatory to finish your meal with something sweet or a dessert and who else to validate this point. Ask any Bengali, trust me this is their favorite topic for discussion or brain storming session and by the way, thanks to fish head eating culture we have, we all are so blessed with this. When you see four Bengali together, what they discuss first thing first is food, then politics and then football, ok in recent years, cricket thanks to one eternal dada- Sourav da or amader Sourav Da.
Last time when DH was in India for a short official tour, he got a chance to catch up with one IPL match live in the stadium with roaring crowds. Yeah Boys and cricket go long way, isn’t? Nothing new on that.
He was sitting near to the player’s pavilion, caught up Sourav da closely talking to other team members. And then junior Malya, born with silver spoon, in very a sleeveless T-shirt walking aimlessly in the corners of field. Girls were going kochi-koing around him, one kiss here in this cheek, one kiss there on the other cheek. Well who wouldn’t enjoy such adulation? I wonder perhaps DH really wished to be in his shoes for that period of time or is my wifey- thingy crawling in my head. Girls are always possessive about their man, even in dreams. And sorry, I won’t deviate either.

Well everything was going well, until Chris Gail or is it Gayle, hit a sixer and it ended up hurting terribly a young girl on her nose. That girl was sitting far interior of the podium and where the cricket ball won’t reach out possibly from any angle. One of those rare circumstances when, no matter what ever you plan or take precautions everything will go wrong or perhaps destiny has some other plans for you. DH was feeling very bad for the girl and her family. One nice family outing turned into a nightmare and ended up on a very sad note. For once I felt relieved that I was not there with my DD. Sometimes it’s good to watch sports on TV and in comfy of your couch sitting in your own living room.

Anyways this is not about cricket only, and hey this is a food blog also, I mean primarily is a food blog. (Cut out OK )  Well, it is a food blog.

This pineapple trifle is very easy to assemble, what is the pitch like here...I mean the basic requirements for this trifle. I have made an eggless pineapple upside down cake  some times back. I had some left-over portions from it which formed the base of this dessert.Yeah, it was saved in the draft since then and finally it’s seeing now some daylight.

Now to the recipe

 Pina Colada Trifle or Pineapple Coconut trifle

Recipe requirements
makes 3-4
About 2 cups of crumbled cake or sponge cake fingers
1 cup of whipped cream
1 cup of freshly grated coconut
Some pineapple pieces
2 tbs of Pineapple juice or 2-3 drops of essence for extra flavor
Method
In a clean wine glass, add in crumbled cake. Press gently with small spoon so that the surface even out.
Now sprinkle a layer of coconut shavings or grated coconut. If fresh grated coconut is not available, you can use desiccated coconut. Add some pineapple pieces on next layer.
Whip up the cream with some fresh grated coconut and pineapple juice. Layer it next .Again sprinkle some more coconut shavings or fresh grated coconut. You may again repeat the layers to make double layer or triple layer desert.
Now decorate whatever way you prefer with rest of the pineapple pieces or raisin.
Keep in fridge. Let it set for 3-4 hrs or better overnight to develop the intense flavor. And then serve chilled next day.

Note-
Sometimes ask your children to help you to assemble it, kids love to do such cute and easy tasks.
Pina Colada Trifle makes great dessert recipe when you have company.
In place of fresh grated coconut, you can use desiccated coconut.
You may reduce the cream and use some Greek style thick yogurt or plain yogurt to reduce the calorie count. However do adjust sweetness with some sugar.
This recipe is alcohol free, and egg less.If you wish you may make custard and layer it further.

Happy Cooking Friends and have a nice weekend.

Eggless Apple Blueberry Nutmeg Cake

There is a phrase very profoundly used in Lion King the animation film is “Circle of Life”. I know you all will be thinking .There she is, again going to start about dharma, karma and devotion. But if you carefully notice, we all are part of this “circle of life”. Each and every entity in this universe is part of this circle of life.

I had seen in my growing up years, my father and my uncles listening to Ventures - a rock band of 60’.You can catch up with this video for their performance.
No, I was not born then. Many of you won’t know what I am talking about but many songs of late 60’s and 70’s in Indian film movies had been inspired by these fellows especially the likes of Shammi Kapoor’s.

My Baba still has some of those old LP records. You know the kind of music one used to listen on records being played on turntables, well hmmm….The Cute and little Pup with the Gramophone logo “HMV” or was it EMI..Remember. There you all know, how I knew about a rock band from 60’s…These days Baba has neatly treasured those old LP’s in a box.
Well, then came our generation of music lovers ,with high dose of bass and guitar- Jon Bon Jovi, Bryan Adams, Guns N Roses and the likes of many similar stuff.An entire generation of youth growing on listening to these cassettes. LP’s had been replaced by cassettes in early 80’s I guess, as that is when they came to Indian markets.



These days my daughter listens to Justin Bieber mostly on youtube.Yeah I know something to do with genes.When music notes float in the air, one is bound to pick up some of it.It’s by default you see….But Justin Beiber, or is it Bieber..whatever .. ish! Well what can I say for that? Why do these kids grow so fast?
Recently we introduced her to some good old music by Bryan Adams and Bon Jovi.It’s not done purposefully but was more to do with the routine that we have. We were listening to some of the songs on YouTube as usual following or managing our daily chores. It was couple of months back, may be during her winter holidays .And there she was asking about these songs.
She has slowly started liking many of them since then.Although I would pretend not to admit about the lyrics part though.Somehow many of them are very intriguing, what she likes is the music.And she also moves on with likes and the beats of “Nelly Furtado” and “Celion Dion”.

But deep down she is hooked to what these two fellows sings-.Timon and Pumbaa.

And then again dancing on the old quintessential Bengali folk songs- Dhitank -Dhitank Bole..  and Boli O Nandi .Not to forget Ek Chidiya Anek Chidiya  which is her favorite Hindi song for the time being.We often end up singing both the songs in chorus and loudly.One moment we really enjoy where I become a kid again like her.


One thing which brings us I mean three generations of our family together, if you have noticed is immense liking for good music and good food without any compromise.
So, as I would like to put a picture here the summary would be my father is fond of having cakes just like his granddaughter. And in between there is one more step of addition of ours (I mean me and DH's) fondness for music and good food. So the “circle of life” goes on like this…..

Now to the recipe for this post- a light and flavorful eggless cakes to brighten the atmosphere like a soft breeze.
As I said earlier in my last post that I have been baking lot of eggless cakes these days.
Here is another recipe for Apple Cake which I made in my initial blogging years..apparently the pictures were uploaded to photobucket, and I lost the pictures due to inactivity on photobucket.
I had some of the left-over blueberries. Yes, I love blueberries, love these tiny berry fruits...I had some gala apples also.And I had the basic eggless cake recipe by Ma also.So, started making this eggless apple cake.This time it was different as per choices of fruit is concerned and use of oil is concerned.Nutmeg powder and mixed spice powder is added to enhance the flavor of this apple cake.

Now to the recipe now

Eggless Apple and Blueberry Nutmeg cake
Recipe requirements

• 2 cups of all purpose flour
• 1 cup of milk
• ¾ tsp of baking powder
• ¾ tsp of baking soda
• 2 tsp of nutmeg powder
• 1 tsp of mixed spice powder
• 2 royal gala apples, cored, peeled and chopped finely
• 1/2 cup of blueberry
• ½ cup of granulated sugar
• ½ cup of corn oil

Method

• Preheat oven at 175 deg C.
• Prepare 9 inch round cake tin. Drop a little cooking oil and then layer the flour about 1 tsp by evenly tapping, shaking and tilting in the round cake pan.
• Mix sugar and corn oil in a big mixing bowl. Now add in cored, peeled and finely chopped apples. And also blueberries. If using frozen no need to thaw them.
• Mix in flour+baking powder+baking soda+nutmeg powder+mixed spice powder
• Start mixing milk and flour mixture slowly with the sugar+oil+apple mixture.
• When the cake batter is prepared. Transfer this to the baking pan. Smooth out the surface evenly by a knife dipped in water.
• Bake the cake for about 40-45 mints at 175 deg C or till a skewer/toothpick comes out clean when inserted in to the middle of cake.
• take out and leave it cool for about half an hour.Then flip the cake over a serving plate.Have it with evening tea or as Breakfast.

For the Icing 

Mix in about 200 ml  roughly  or 1 cup of of double cream with 3 tbs of icing sugar till they become thick.Scoop out and spread the icing evenly over cake.If it has become too thick , then you can dilute it with whole milk.

I would say this cake is delicious even without the icing.

Note-

• Check for the oven settings. Every make of oven behaves differently. So the baking time may vary. I would say bake until the center of the cake is cooked well. Check with the help of toothpick. Never open the oven door frequently to check if the cake is done.
• While mixing the cake batter never beat vigorously, a gentle mix works well otherwise the cake will rise well in oven but after baked it will sink in the middle.
• This eggless cake is made with Corn oil , a healthy alternative to butter or shortening.

Happy Cooking Friends