This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.
Egg freeTort Pina Colada|Pina Colada Cake
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 + ⅓ cup cornflour
- 2 cups less 4 tblsp maida
- 1 teaspoon 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)
- ¼ 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.
farzana & aliasgarmukhtiar says
Gayathri Kumar says
The cake has turned out perfect Archana. Looks like you need to prepare it again for your loving daughters...
True Gayatri. Even I wish I can eat it again.
Rich delicious cake...
Your cake looks delicious. Great job!!