Ginger Jaggery Wholewheat Tea Cakes

Ginger Jaggery Wholewheat Tea Cakes. These were delicious little babies. Light, warm, spicy, moist and just right for the season. This time around no chocolate. They were still divine; apt for holiday baking which should be in full swing now!Ginger Jaggery Wholewheat Tea Cakes The folk from Asahi Kasei, a Japanese brand, sent me a selection of Cooking Sheet or silicon coated parchment paper, Premium Wrap {popularly known as Saran Wrap in the US} and Frying Pan Foil to use. The products are being marketed in India and it’s really nice to see how good the quality is.  Asahi Kasei Kitchen ProductsWhile the cooking sheet or parchment caught my eye, it was the frying pan foil that had me fascinated. Silicon coated on one side, it fries, or rather cooks, without oil, making food  a lot healthier especially for people who are diet conscious or need to avoid oil. Obviously the easiest way to experiment was to fry an egg. Felt like child’s play. The Frying Pan Foil required no oil, cooked the egg sunny side up to perfection, and it slid off like a charm. Magic! And guess what, no wash up as the pan stayed clean. Fried egg on Frying Pan Foil, Asahi Kasei Kitchen ProductsThe Premium Wrap is really good quality too. Essentially it is Saran Wrap, the most popular plastic wrap in the US, and the best selling one in Japan. I have tried different varieties of cling wrap here locally. This one was markedly different; has the same Saran Wrap mark of quality. Asian Veg Salad with Jaggery Tamarind DressingIt’s great to freeze food in, wrap half cut fruits etc in to refrigerate, as also to use in the microwave. In my kitchen it’s a wrap for bread or cookie dough, or for left over salad. Use it and experience the feel.  Screams quality.

Ginger Jaggery Wholewheat Tea CakesThen came time for what I use the most, baking parchment or Cooking Sheet as it is called at Asahi Kasei. Really good quality parchment, silicon coated on both sides which prevents the food sticking to it. I had bookmarked these little tea cakes from Cookaroo. Instead of using Nordic ware mini bundt tins for the whole batch as initially planned, I used a combination of dessert rings and a bundt. The sheets turned out as good as can be. Nothing stuck, clean peel off – a JOY to use.

Ginger Jaggery Wholewheat Tea CakesThe good thing about these cooking sheets is that they work really well in the microwave too. You can steam marinated fish with vegetables, maybe just vegetables in a light marinade,  or interestingly even cheese and sesame crackers! Like all Japanese products, the whole range is top on quality and easy to use. I love the bright cheerful packaging too.

Ginger Jaggery Wholewheat Tea CakesBack to the bakes. I changed the recipe as I went along. Made it whole grain, added pie spice and the zest of an orange and everything came together really well. These are best served warm from the oven, though can be reheated before serving.  A drizzle of unsweetened single cream makes them more special. Next time, I might add walnuts to the recipe, maybe dried cranberries.

Recipe: Ginger Jaggery Wholewheat Tea Cakes
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Summary: Light, warm, spicy, moist, delicious and just right for the season, these Ginger Jaggery Wholewheat Tea Cakes come together in next to no time. Serves 6-8

Prep Time: 10 minutes
Total Time: 35 minutes

  • 100g unsalted butter, room temperature
  • 135g jaggery granules {or jaggery, chopped fine}
  • 45ml honey
  • 30ml water
  • 1tsp dried ginger powder {saunt}
  • 1 tsp pie spice {or cinnamon or 1/2 tsp garam masala}
  • Zest of 1 orange {or 1/2 tsp orange extract}
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 175g wholewheat flour {aata}
  • Dried orange crystals or demerera sugar for sprinkling over


  1. Preheat oven to 180C. Line a baking sheet with parchment and lightly grease 5 mini cake molds, {or line one 6-7″round baking tin}
  2. Place the jaggery, butter, honey and water in a heatproof bowl. Heat in microwave for a minute, until the butter has melted. Whisk well with a balloon whisk until the jaggery and butter have combined.
  3. Add the ginger powder, pie spice, orange zest, vanilla extract, baking powder and baking soda. Whisk well to mix.
  4. Whisk in the eggs one by one. Now fold in the whole-wheat flour gently.
  5. Ladle into prepared tins, sprinkle over dried orange crystals. Bake for approximately 20-25 minutes until risen and light golden brown {40-45 minutes for a larger cake}. Use tester to check if done.
  6. Allow to cool in pan for 10 minutes, then gently loosen sides to demold. Serve warm as is, or with a drizzle of unsweetened single {low fat} cream.

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Also find me on The Rabid Baker, The Times of India

Flourless GF Mini Dark Chocolate Layered Cake 1000“When you celebrate, there is sure to be cake.”
Florence Ditlow

Flourless GF Mini Dark Chocolate Layered Cake … it was a cake that was meant to be a Swiss roll. As it often happens, there was a last minute change as it popped out. Wasn’t sure if it was malleable enough to roll, the dessert rings caught my glad eye. Before I knew it, I was stamping out circles to create the sweetest mini layered cake I have ever made!Flourless GF Mini Dark Chocolate Layered CakeSo if your skills at baking are minimal, if you are scared the sponge might crack up and laugh at you, if you are a sucker for punishment like me and insist that cakes must be dark chocolate and flourless, here’s the perfect answer. STAMP IT OUT! Being experimental at times can throw up the most amazing of options.

Flourless GF Mini Dark Chocolate Layered Cake Whoever said that dark chocolate is the only therapy you need, is a 100% spot on! This is the prefect little sweet treat, big enough for 3-4 servings, small enough to control temptation. Blink and it’s gone; but oh my, leaves you satiated with quite a happy feeling in the tummy.

Step by step Flourless GF Mini Dark Chocolate Layered Cake I also did a festive version of the cake, Chocolate Sparkler Cake {GF} for this months Diwali issue of Femina, with DIY steps and all. This version had rose petals and pistachios and was  great fun to put together. Flourless GF Mini Dark Chocolate Layered Cake for Diwali

Recipe: Flourless GF Mini Dark Chocolate Layered Cake
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Summary: Deep, intense, chocolaty and sinful, this Flourless GF Mini Dark Chocolate Layered Cake makes for a creative and fun holiday bake.

Prep Time: 20 minutes
Total Time: 1 hour 30 minutes

  • Flourless Chocolate Cake
  • 130g dark chocolate
  • 2 tbsp orange juice or water
  • 4 eggs, separated
  • 1/3 cup brown sugar, divided
  • 1 tsp vanilla extract
  • Mousse filling and frosting
  • 100g dark chocolate
  • 200ml cream
  • 15g raw sugar {boora} or icing sugar
  • Garnish
  • Fresh mint leaves, seasonal fruit, cocoa powder


  1. Flourless Cake
  2. Preheat the oven to 180C. Line a jelly roll pan with parchment paper.
  3. Melt the chocolate with orange juice {or water} either over a double boiler, or in the microwave. Stir until smooth. Leave to cool.With an electric hand beater, beat the egg whites and 1 tbsp brown sugar in a large clean bowl until stiff peaks form. Reserve.
  4. Place egg yolks and remaining sugar with vanilla into a big bowl. With the same beaters, beat yolks until tripled and mousse like, 5-7 minutes.
  5. Drizzle in the melted chocolate and gently fold in, and then add 2 tbsp of beaten whites. Fold gently so that the beaten air is not released.
  6. Gently fold in 1/3rd of the egg whites, then another third, then the remaining whites.
  7. Turn batter into prepared pan. Bake at 180C for 18-20 minutes, until firm to touch.
  8. Take out of oven. Sift over 1 tbsp cocoa thick, and then swiftly yet gently turn the warm cake onto a sheet of parchment paper. Peel off lower parchment gently, and sift more cocoa over it.
  9. Allow to cool, and then cut into shapes. 3 X 4.5″ circles and 3 X 3″ circles. {use a cookie cutter, doughnut cutter, katori etc}
  10. Mousse filling and frosting
  11. This can be made first so that it chills while the cake is being made.
  12. Melt chocolate with 50g cream over a double boiler or in the microwave. Whisk until smooth. Cool completely.
  13. Whip remaining cream with icing sugar. Fold into chocolate mix gently. Leave to chill in the fridge. The mousse should be quite firm, yet spreadable.
  14. Assemble
  15. Place one 4.5″ circle in base of tin top with 1/2 layer of mousse filling, top with next layer, mousse filling, then third layer. Repeat for smaller circles.
  16. Place bigger stacked layer on serving platter and gently remove the ring mold using a sharp knife to free the sides. Use 2/3rd of the remaining mouse to frost the cake, and then top it gently with the smaller cake stack. Frost the smaller cake with remaining mousse and leave to chill for 30minutes.
  17. Chocolate Lace Collar
  18. Cut out parchment paper borders to fit around the base cake. Place the melted chocolate in a ziploc bag and snip off a corner. Doodle designs over the border and place flat in the fridge for 5 minutes until just set but malleable. When just about to set, place snugly around the cake, pressing into place ever so gently.
  19. Leave the cake in the fridge for about 15-20 minutes for the chocolate to harden, and then gently peel off the parchment.
  20. Sift the cake with a little cocoa powder. Garnish with sliced strawberries and fresh mint leaves.
  21. Refrigerate until ready to serve.

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Also find me on The Rabid Baker, The Times of India

Mishti Doi Eggless Baked Cheesecake Mishti Doi Eggless Baked Cheesecake. If you love mishti doi {sweetened set yogurt}, then you are going to love this too. We love mishti doi at home and there is always some in the fridge especially when the daughter is home for holidays. You could make it at home, but Mother Dairy does a splendid job with it, so why go the extra mile?

Mishti Doi Eggless Baked CheesecakeDahi or yogurt is considered auspicious in India, and you find it widely used around Durga Puja and Diwali. Sweetened yogurt, meetha dahi or mishto doi is a huge favourite across India and is traditionally set in earthen pots. Mishti Doi is also a very integral part of any Bengali festival and meal. CR Park, New Delhi Every time I buy mishti doi, I buy a few extra tubs hoping to find time to experiment. Each time they magically disappear from the fridge. This time I bought extras again and turned them into  muslin almost the minute I got home. With the weather changing and the holiday season here, I thought it might be nice to try something new, something festive.

An idea was playing in my head ever since I saw mention of the contest. It invites you to share your  #MishtiMoments centred around Durga Puja; all the sweet moments that you enjoy while celebrating it. You actually don’t need to have mishti doi necessarily in your image, but I was inspired to bake.

CalcuttaThe Mishti Doi Eggless Baked Cheesecake is a take on an eggless cheesecake I bake often. The recipe has two ingredients and is on the tip of my fingertips, so it was easy to experiment with. You must try it. It’s the easiest and most delicious cheesecake ever – eggless, no fuss and in many ways magical. I played around using the Mother Dairy Mishti Doi.Mishti Doi Eggless Baked Cheesecake I chose to keep the garnish light and festive. White chocolate with pistachio slivers and rose petals worked like a charm. The Mishti Doi Eggless Baked Cheesecake turned out darned delicious. Smooth, rich with deep earthy flavour. Just right for the festive season.rose petals The spirit of the puja has painted India alive with its vibrancy and energy. Individually share your images or videos here while enjoying the festival.

  • All you have to do is share with us the true spirit of Durga Puja
  • It maybe in a pandal, a traditional Durga puja meal, attending the pujo, the festivities, with friends, a family gathering or anything under the sun!
  • Just one condition – It has to be YOUR #MishtiMoment this Durga Puja

Recipe: Mishti Doi Eggless Baked Cheesecake

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Summary: This is a recipe that just keeps getting better and better as it offers immense possibilities, and infinite combinations. Minimal ingredients, no fuss, single bowl and beautiful earthy, rich flavours make the recipe a winner. Eggless and vegetarian, be sure to make the Mishti Doi Eggless Baked Cheesecake this festive season.

Prep Time: 10 minutes {plus extra for draining the whey}
Total Time: 30 minutes

  • Mishti Doi Eggless Baked Cheesecake
  • 4 X 85g containers Mother Dairy Mishti Doi
  • 1 tin sweetened condensed milk
  • 200ml single cream
  • Topping
  • 50g white chocolate
  • 15g slivered pistachios
  • Handful organic rose petals


  1. Turn mishti doi into a muslin and hang for about an hour to remove the whey.
  2. Preheat the oven to 180C.
  3. Line a 7″ dessert ring {or loose bottomed tin} on the outside with aluminum foil bringing the edges up to ensure the filling doesn’t leak out. ace on a cookie tray.
  4. Place the drained mishti doi, cream and condensed milk in a large bowl and whisk with a balloon whisk until smooth.
  5. Turn into prepared tin and bake for 20 minutes. Leave in oven to get cool, then chill  covered in baking tin overnight.
  6. De mold and place on cake stand/serving platter.
  7. Grate white chocolate over the top of the cake. Garnish with pistachio slivers and rose petals.

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Also find me on The Rabid Baker, The Times of India

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