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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Sweet Potato Pound Cake with salted butter caramel sauce” Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”
George Eliot

Sweet Potato Pound Cake with salted butter caramel sauce.  Autumns here. There’s a nip in the early morning air, and the nights are getting cooler each passing day. The weather’s changing and suddenly earthy, warm, spicy feels good. I love the way one season gives way to another, inspiring you to move from one ingredient to ingredient, light spices to moorish ones. Fall is in the air. With it cinnamon, cloves, nutmeg, mace all dance in the air with heady aromas.Sweet Potato Pound Cake with salted butter caramel sauceThe tin of pumpkin pie spice calls my name come October. It’s a strange connect and a warm one too. Felt like a Pumpkin Pie Spice and Walnut Loaf Cake with Buttermilk Frosting was to be baked again. I did shift gears suddenly. All thanks to a rather late discovery over the past couple of years, the sweet potato. This very humble root vegetable, earthy, flavourful, unassuming, surprisingly sweet and quite delicious, offers immense possibilities.Old DelhiSweet potatoes are also a quintessential part of Old Delhi, especially in winter. Street carts piled high with sweet potatoes roasted in coal, that taste is quite unparalleled, best enjoyed then and there. Chopped up and tossed in lime juice and a typical chaat masala, or spice mix, I don’t bother recreating that at home. It’s the ambiance of the old city that adds to the flavour! So at home it is often a salad, tikkis, oven roasted fries {absolutely delicious}. Then 2 days ago, this cake happened. Sweet Potato Pound Cake with salted butter caramel sauceI tried to keep it a whole food cakesweet potato puree + brown sugar + whole wheat flour + homemade sweet butter. An experiment with fingers crossed. An experiment off an earlier wholegrain pound cake recipe. You will notice optional walnuts in the ingredients listed. I was never really sure how edible the cake would turn out to be, so I skipped them. It turned out unexpectedly delicious. Moist, full of flavour and even better the next day. Was even good cold out of the fridge. An earthy rustic treat!Sweet Potato Pound Cake with salted butter caramel sauceThe deep dark salted butter caramel sauce made a good experiment better! That I am addicted to it is all the fault of the Cookaroo. She swears by this sauce from Smitten Kitchen and is never far from deliciousness. It’s  fabulous to store in the fridge. Drizzle over just about anything to add to the oomph. Reminds me  of the chewy taffy that the nuns used to sell at the tuck shop at school in Bangalore. Also of the gooey insides of the 5 Star bars that fascinated and tempted the sweet tooth when young.  The salted edge is what makes this sauce a winner. Must warn you that it is very addictive, and can burn the greedy tasters tongue. Pairs beautifully with cakes and especially fall flavours – pears, apple, pumpkins,walnuts …
Wild figs goolar

Autumn produce - Sweet Potato, Wild figsDid I forget figs? With fall here, the produce is changing. Exciting times ahead as far as food goes. I am having a field day literally! With the camera my trusted companion, this cannot be a better time of the year for moody shooters like me. From buying up sweet potatoes like there’s no tomorrow, to foraging wild figs {goolar}, autumn is keeping me busy.Sweet Potato Pound Cake with salted butter caramel sauce

[print_this]Recipe:  Sweet Potato Pound Cake with salted butter caramel sauce
Sweet Potato Pound Cake with salted butter caramel sauce

Summary: Sweet Potato Pound Cake with salted butter caramel sauce. A whole food cake – sweet potato puree + brown sugar + whole wheat flour + homemade sweet butter. The cake turned out unexpectedly delicious. Moist, full of flavour and even better the next day. Even good cold out of the fridge. An earthy rustic treat!

Prep Time: 15 minutes
Total Time: 40 minutes

  • Sweet Potato Pound Cake
  • 100g unsalted butter, room temperature
  • 200g brown sugar
  • 250g sweet potato puree {I boiled and mashed 2 small ones}
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 2 eggs
  • 1 tsp baking powder
  • 1/4tsp baking soda
  • 150g whole wheat flour
  • 50g walnuts, chopped {optional}
  • Deep dark salted butter caramel sauce
  • 200g granulated sugar
  • 70g salted butter
  • 60g low fat cream


  1. Sweet Potato Pound Cake
  2. Grease well 1 X 6″ and 2 mini heavy duty bundt tins {or a 7″ spring form tin}
  3. Preheat the oven to 180C.
  4. Place butter, sugar and sweet potato puree in  a big bowl and beat well at high speed until smooth, 2-3 minutes.
  5. Beat in vanilla extract, pumpkin pie spice, baking powder and baking soda.
  6. Beat in eggs one by one.
  7. Fold in the walnuts if using, and whole wheat flour in 4-5 lots.
  8. Turn into prepared tins.
  9. Bake at 180C for 35-40 minutes, or until a tester comes out clean.
  10. Cool in tin for 10 minutes, then turn out gently onto a rack to cool.
  11. Pour over about 1/2 cup of salted butter caramel sauce, and top with walnuts if desired.
  12. Deep dark salted butter caramel sauce
  13. Place the sugar in a deep heavy bottom saucepan and melt over medium low heat until dark amber. Swirl around if needed.
  14. Add the cream and butter together. Be careful as it will splutter at first before it comes together. Stir to combine. Pour into a jug once warm else store in a jar. You might need to heat it gently before serving as it tends to harden in the fridge. {Can be made ahead}


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“The proof of the pudding is in the eating.”
Miguel de Cervantes

Upcycled Blondie Pudding‘Upcycled’ Butterscotch Blondie Puddingand whatta strange name might this be? It’s natural to wonder but you know, things happen. So I was baking YET ANOTHER BATCH {I can bake these in my sleep now} of the kids favourite blondies, and then there was an emergency. Not an emergency emergency, but one that required me to hurriedly nip out of the house to get some work done. I seldom leave while I am baking. The blondies were about done, like 5 minutes to go. I peeped in, and then thought, nah, not done. Should give them an extra 10 minutes!

Upcycled Blondie Pudding Well that’s the difference between Wholegrain Butterscotch Blondies and the‘Upcycled’ Butterscotch Blondie Pudding! Just ten minutes. TEN! Got back, they were done, cooled… and I thought, oh dear, slightly over done. The boy readied to sink his teeth into gooey, moist blondies, and was disappointed. “Ummm, NO. What did you do? You messed them up. Same taste, not gooey Mama.” It was a ‘shove the blondies down his throat now‘ sort of a moment, but I desisted.

Upcycled Blondie Pudding They sat there in the box for a few days. ‘He‘ didn’t even look at them. The dog did. Often. I was tempted to, but I couldn’t give sweet to the poor pooch. I debated what to do, then eventually ran out of patience, and thought, that’s it. Trash ’em! As luck would have it, just that day Ruchira swung by. We were in the kitchen and the box caught her eye. ‘What’s that?’ ‘Ruined batch of blondies.’ ‘Whatchya gonna do with them?’ ‘Chuck them. Overbaked.  Too dry!’

Upcycled Blondie Pudding She took a little nibble, eyes shining said, ‘Upcycle them!’ We both dissolved into puddles of giggles as we had spent all morning discussing up-cycling furniture.  Oooh whatta good great idea that was. And that is just what I did the next morning. Such fun. Just the very name ‘Upcycled’ Butterscotch Blondie Pudding gave me the energy and soon I had sweet little glasses of up-cycled dessert!

Upcycled Blondie PuddingThey were a HIT! A simple vanilla pastry cream brought together in the Thermomix in under 10 minutes. Crumbled blondies and butterscotch chips. The pastry cream smothered the dry blondies in it’s love, and the end result was love at every bite!addictive good. The spoon scraping the bottom of the glasses was the sweetest sound ever! Can’t wait for another over baked batch!

[print_this]Recipe:  ‘Upcycled’ Butterscotch Blondie Pudding
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Summary: Wholegrain butterscotch blondies are smothered in a luscious vanilla pastry cream to make this dessert. The ‘Upcycled’ Butterscotch Blondie Pudding’ is an addictive pudding to serve for dessert. Make ahead too. Serves 8-12 depending on portions.

Prep Time: 15 minutes
Total Time: 1 hour

  • 1 batch Wholewheat & Oat Butterscotch Blondies, cut into 16 squares
  • Vanilla Pastry Cream
  • 350ml milk, cold
  • 200g single cream
  • 2 eggs
  • 75g brown sugar
  • 20g cornflour
  • 1 vanilla bean, scraped
  • 25g butterscotch chips to top if desired


  1. Vanilla Pastry Cream
  2. Place all ingredients in bowl of Thermomix. Stir for 20 seconds on speed 4 to mix.
  3. Cook for 7 minutes at 90C on speed 4. It should be thick enough now. If not, cook for a further 2-3 minutes.
  4. Strain into a pouring jug.
  5. Note: Use the same proportions to make it the traditional stove way.
  6. Assembling pudding
  7. Crumble up 2-3 squares of blondies. Reserve for topping.
  8. Cut the rest up into cubes. Divide half between 6-8 serving glasses/dessert bowls {or a combination of glasses and one large pudding bowl}.
  9. Pour over half hot/warm pastry cream, and top with remaining cubes. Pour rest of the pastry cream over. Top the pudding with blondie crumbs and butterscotch bits. Chill for at least 2-3 hours to allow the flavours to marry.


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