Creamy Moutabel also called Mutabal is part of the Middle East Cuisine is made from Roasted Eggplant. A delicious way to add in your family’s diet aubergine a very healthy but much-disliked vegetable. Serve it as a part of Mezze Platter or for the Tailgating you host next?
This is a celebration time. Two things to celebrate Diwali and a birthday!
Happy Diwali to all!!
Little Ayan, my nephew has become 2 yesterday and since he was busy visiting all the giraffes in the zoo I decided to post this late.
Ayan is a naughty bundle of mischief and hence adorable! Since Ayan and his parents, Kshitij and Pooja do not eat eggs this is a virtual present for him. They will love it!!
Happy Birthday, Ayan!!!
I had thought I will have to have the cake as breakfast, lunch and dinner, for this cake has pineapple which the girls do not like! So I cut out a slice first for taste, as it is my custom, I just offered it to my elder daughter. She ate a small minuscule piece I expected her to tell me she will eat later.
She told me that it tastes amazing! “Who said I do not like pineapples!”
So the advertisement went out and I had the younger one clamouring for her slice. Hubby also loved it.
Having said this Let me confess I was amazed at the speed with which the cake disappeared. Something that is not what I had expected.
But then my reaction when I saw the cake pictures that were sent as the Eggless Baking project this month my reaction was,” My God I have to do this? I do not want to make this with eggs and eggless?!!! Just how is it possible? “
Then even as I read and reread the recipe I had my doubts.
About the same time, PJ shared the picture of the cake and the rest as they say is history.
I was glad for I would have not tried baking this beautiful cake and stepped out of my comfort zone. I plan to make this cake with eggs too!
This recipe has been suggested by Meena Thenappan of Chettinad Fiesta.
The original recipe is in Polish here.
- 14 tblsp egg replacer
- 14 tblsp warm water
- 2 cups sugar 1 cup butter
- 4 tblsp corn flour + 1/3 cup cornflour
- 2 cups less 4 tblsp maida
- 1 tsp baking powder
For the pineapple mousse:
- 1 tin of pineapples (big one I think it is 1kilo pack)
- 2 tblsp liqueur (I used Irish Cream)
- 2 flat tablespoons cornflour
- Water to mix the corn flour
- 2 cartons of coconut milk (400 ml)
- 1/4 cup coconut liqueur (I used Irish Cream)
- 1 cup sugar
- 500g mascarpone cheese ( I used homemade )
- Whipped cream ( sorry I do not know how much )
- 6 – 9 tablespoons liqueur
- Grease 2 round moulds of ___cm and dust them with flour set aside.
- Sieve the 4 tblsp of corn flour and maida and baking powder twice and set aside.
- Soak the egg replacer in warm water. Pre-heat oven to 160°C
- Beat the sugar and butter till the creamy.
- Add the egg replacer and beat for 2 minutes till well mixed.
- Fold the sieved maida and corn flour mixture.
- Divide in the two moulds and bake till the toothpick inserted comes out clean or 35 minutes.
- Once done remove from the mould and cool.
Mousse with pineapple:
- Drain and cut the pineapple in small cubes. Put half the cubes in a pan, add the liqueur and bring to a boil.
- Once it starts boiling Reduce the heat and simmer for about half an hour or until the pineapple is tender. (Check notes)
- Mix the cooked pineapple well, add the remaining chopped pineapple, stir and bring to a boil again, after a minute of cooking, add the corn flour mixed in a small amount of cold water.
- Bring to a boil and after the mixture is thick and jam switch off the gas.
- Allow to cool before lining on the cake.
- Heat the coconut milk in a pot with the liqueur, add the sugar. Heat stirring until sugar is dissolved.
- Cook over medium heat until the mixture forms thick syrup. It should be about 1 cup. Allow to cool till warm.
- Mix the Mascarpone in a large bowl and gradually add the 1 tablespoon of slightly warm coconut syrup, stirring gently all the time.
- Place one of the cake sponges on a plate.
- Sprinkle the 2-3 liqueurs gently spread the pineapple mousse and some of the coconut cream.
- Place the second sponge on the prepared layer.
- Drizzle the liqueur.
- Spread the whipped cream all over the cake.
- Cover and store in the fridge for 24 hours.
- Next day cut the wedges and serve. Before serving I drizzled some mixed fruit jam mixed with water.
- Prepare the cake one day in advance.
- I prepared the pineapple mousse also one day in advance.
- Fresh pineapples taste better but like me if you are using tinned pineapple for convenience then drain the liquid. Use about 1-2 tblsp at a time. But fresh pineapple will have to be cooked longer.
- In case liqueur can be replaced by rum. Next time I am using sugar syrup. As hubby thought the cake was dry.
- Ricotta cheese that the original recipe used can be replaced by paneer. Or cottage cheese thoroughly ground.
- Also the original cake had desiccated coconut sprinkled on top and sides. I did not.