Chocolate Fruit & Nut Cake | Christmas Plum Cake Recipe with Eggless Option
My Christmas is absolutely incomplete if I don't make lots of gorgeous desserts in my kitchen and enjoy them with friends and family! This Chocolate Fruit and Nut Cake is a chocolatey rendition of the Eggless Plum Cake I made last year that you guys loved so much. And I hope you give this recipe equal amounts of love and recreate it in your kitchens this Christmas!
Written Recipe -
Ingredients -
For the cake
1 + ¼ (150g) cup maida
¼ cup (25g) cocoa powder
1 teaspoon (5g) baking powder
½ teaspoon (2.5g) baking soda
¼ teaspoon (2g) cinnamon
⅛ teaspoon (1g) ginger
⅛ teaspoon (1g) clove
⅛ teaspoon (1g) grated nutmeg
1 teaspoon (5g) orange zest
½ cup (110ml) vegetable oil
¾ cup (150g) brown sugar
4 eggs
1 teaspoon (5g) vanilla extract
For soak
⅓ cup (80ml) orange juice
⅓ cup (75ml) water
1 tablespoon (7ml) lemon juice
¼ cup (40g) raisins
¼ cup (48g) dried apricots
⅛ cup (20g) dried cranberries
1 cup (240g) tutti frutti
⅛ cup (21g) prunes
For folding
¼ cup (35g) almonds
¼ cup (35g) cashews
¼ cup (28g) walnuts
Eggless Plum Cake Recipe -
Product links -
1) Brown Sugar:
2) Cocoa powder:
3) Coffee:
4) Induction stove:
5) Oven:
6) Icing Sugar:
4) Mixing bowl:
For written recipes, visit -
Follow me on Instagram -
Follow me on Facebook -
Follow me on YouTube -
Follow me on Pinterest -
christmas fruit & nut cake, chocolate fruit & nut cake, chocolate plum cake recipe, Christmas plum cake, plum cake with eggs, how to make Christmas plum cake with eggs, fruit cake recipe, fruit tea cake, Christmas dessert recipes, Christmas cake recipe, chocolate fruit cake with eggs, how to make chocolate plum cake, bake with shivesh, plum cake shivesh
Eggless Atta Cake With Jaggery | No White Sugar, No Egg, No Butter, No Maida | Whole Wheat Cake
A simple tea cake is all you need to make your bad days good and your good days even better. This eggless atta jaggery cake is the perfect dessert to make for a lazy evening, where you want to cozy up with your cup of tea and your favorite show!
Written Recipe:
My Whole-wheat Chocolate Cake Recipe:
Products I use in this video:
1. Mixing Bowls -
2. Whisk -
3. 8-inch Cake Pan -
4. Parchment Paper -
5. Jaggery Powder -
6. Baking soda -
7. Vanilla Extract -
My Kitchen Equipment:
1. OTG Oven -
2. Stand Mixer -
3. Electric Hand Mixer -
4. Blender -
My Shooting Equipment:
1. Sony A7III Camera -
2. Sony 50mm 1.8 Lens -
3. Rode Wireless Go II Mic -
4. Godox SL 150 Studio Lights -
Ingredients :
2 cups (570gms) yogurt
1 tsp (3gms) baking soda
3 cup (360gms) whole wheat flour
2 tsp (8gms) baking powder
1 + ½ cup (300gms) jaggery
1 cup (240ml) vegetable oil
1 tsp (5ml) vanilla
½ cup (120ml) milk
½ cup (50gms) chopped almonds
Buy my cookbooks here:
1. Bake with Shivesh -
2. Desserts for Every Mood -
Connect with me online:
Instagram -
Facebook -
YouTube -
Pinterest -
Atta jaggery cake, atta jaggery cake recipe, atta cake, healthy cake recipe, whole wheat cake, jaggery cake, healthy cake recipe without sugar, cake without maida, shivesh Bhatia, bake with shivesh, healthy cake for kids, healthy cake to make at home, eggless atta jaggery cake, eggless cakes
Eggless Pineapple Cake Recipe | Pineapple Pastry Cake Recipe
Eggless Pineapple Pastry Cake – Pineapple pastry cake is technically not a pastry, but that’s what the Indians called it. The sponge cake is very soft, moist and spongy, with the pineapple crushed fillings and pineapple chunks, resembles the egg version last week, as I still feel this combination of fillings is the best, just the way I like it. In this recipe, I omit using any alcohol, as many of you who choose eggless must be vegetarians. I kept the design of this cake in a simple look. I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
You’ll need 1 can of pineapple slice (with brine)
You can use fresh pineapples, but you’ll need to get some pineapple juice as well
• Sponge Cake
I used 7-inch round pan, and 6-inch ring cutter to cut off the brown edges
240 ml [1 cup] milk
1 tbsp white vinegar
280g [2¼ cup + 1 tbsp] cake flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 1 tbsp] oil
30ml [2 tbsp] coconut cream
30ml [2 tbsp] pineapple juice (from can)
1 tsp vanilla extract
• Pineapple Fillings
215g [1 cup] crushed pineapples
80g [¼ cup + 2 tbsp] fine sugar
11g [1½ tbsp] cornstarch
90g [¼ cup + 2 tbsp] pineapple juice (from can)
Pineapple chunks
• Frosting
360g [1½ cups] whipping cream
30g [2 tbsp] fine sugar
30g [2 tbsp] coconut cream
Pineapple juice or syrup (from the can)
Instructions:
• Sponge Cake
1. Preheat oven at 180°C/355°F.
2. In a cup, add milk and vinegar. Give it a quick stir and let it rest for 5 minutes.
3. Sift all the dry ingredients (cake flour, baking powder, baking soda and salt)
4. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.
5. Add coconut cream, juice and vanilla extract, mix vigorously until well combined.
6. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.
7. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
8. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
9. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper.
10. Bake in preheated oven at 180°C/355°F at 35 minutes or until inserted skewer comes out clean.
11. Let it cool completely before slicing.
12. Trim off the top and bottom crust. Then slice into 3 sheets. Use a 6-inch ring cutter to trim off the round edges.
• Pineapple fillings
8. Strain the pineapples from the can. Keep the juice for use later.
9. Cut about 215g [1 cup] pineapples into chunks and place them in a food processor. Crush them into fine mashed. Set aside.
10. Add the crushed pineapples into a small pot. Add sugar and cornstarch. Give it a quick stir. Add in the juice.
11. Cook over a medium heat until the mixture is smooth and thickened.
12. Remove the pot from the heat. Let it cool.
13. Transfer into a piping bag.
• Frosting
4. In a large mixing bowl, add whipping cream, sugar and coconut cream.
5. Mix on medium low speed until the cream is stiff, do not over mix.
6. Transfer cream into a piping bag.
• Assemble the Cake
16. Spread a tiny bit of cream on the cake board so that it can hold the cake.
17. Place a cake sheet.
18. Brush with the juice.
19. Pipe the whipping cream, spread it evenly with a spatula. Pipe cream around the edges to create a border around the rim.
20. Pipe a generous amount of pineapple fillings. Spread evenly.
21. Place another cake sheet. Brush with juice.
22. Pipe cream and spread evenly. Place and arrange the pineapple slices (in halves or however you like). Pipe cream again to cover it. Spread it evenly.
23. Place the last cake sheet. Brush with juice. Pipe the cream on top and cover the cake with cream on all sides. Scrape the cake smooth with a spatula or scraper.
24. Refrigerate the cake for at least 30 minutes or 1 hour.
25. Add the pineapple fillings on the top surface and spread them evenly.
26. Cake is ready to serve.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
FLUFFY Vanilla Sponge Cake Recipe | The BEST Genoise Sponge Cake
Today, I’m sharing how to make the fluffiest genoise sponge cake! This sponge cake is very simple, but one mistake can hugely affect the texture, like so many other pastries. That is why I’m sharing my tips and tricks to make it fluffy and silky in this video so that you can make it successful at home. Give the video a thumbs up & share it with your friend if you liked it!
INGREDIENTS
For 2 6”(15cm) pans or 1 8”(20cm) pan
▪ Egg: 4 large eggs
▪ Granulated sugar: 140g (4.9oz)
▪ Cake flour: 130g (4.6oz)
▪ Milk: 20g (0.7oz, about 4 tsp)
▪ Oil: 40g (1.4oz)
▪ Vanilla extract: 1/4 tsp
BAKE at 355F | 180C for about 25 - 30 mins for 2 6’ pans.
Or about 35 mins for 1 8” pan.
???? Get the printable recipe from my blog!:
Check out this video to learn how to make a biscuit sponge:
WATCH OTHER TUTORIALS!:
[How to Make an AMAZING Chocolate Lava Cake at Home]
[SIMPLE CHOCOLATE MIRROR GLAZE RECIPE]
[THE ULTIMATE CHOCOLATE MOUSSE RECIPE]
Let's connect!
Instagram:
MUSIC:
Music by Ice Cream Cult - Snow Day! (Feat. Joey Boone) -
Music by Naomi - Clouds -
#genoise #spongecake #geoisecake #genoisecakerecipe
No-Bake/ No-Egg/과일 미니 치즈 케이크 만들기/ Easy Fruit Mini Cheesecake Recipe / Easy Fruit jelly cake
안녕하세요~~^^
분 베이크입니다.
오늘은 맛있는 과일들을 이용해서
굽지 않고 만들 수 있는 노 베이크 치즈 케이크를 만들어 보겠습니다.
오븐을 사용하지 않는 레시피라서 요즘처럼 오븐 앞에 있기 힘들 때에 알맞은 디저트랍니다.
특별한 데코를 하지 않아도 너무 예쁜 케이크를 만들 수 있어요.
평소에 데코에 자신이 없으셨던 분들에게도 너무 좋은 케이크가 되실 거예요.
일반 치즈 케이크보다 요거트 함량이 높아서 더 상큼하고요.
더 진한 요거트를 맛 볼 수 있는 포인트도 영상 속에 있으니 확인해 주세요.
각자 좋아하는 과일로 예쁘게 채워 주면 끝인 이 간단한 치즈케이크는 맛은 결코 간단하지 않아요.
정말 맛이 좋답니다.
예쁜 치즈 케이크~!
맛있는 치즈 케이크
부담 없는 작은 사이즈로 즐겨 볼까요~?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
#ASMR #Minijellycake #MiniCheesecake
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
*재료/ ingredients
( 7cm * 3.5 cm , 6개 )
♥ 요거트 치즈 케이크
통밀 쿠키 (다이제스티브 ) 80g
설탕 6g
무염버터 40g
크림치즈 170g
플레인 요거트100g
설탕 60g
가루 젤라틴 7g
물 35g
레몬즙 10ml
생크림 200g
♥ 레몬 투명 젤리
물 150g
레몬즙 6g
설탕 27g
가루 젤라틴 6g
물 30g
**만드는 방법
1. 부서 놓은 통밀쿠키, 설탕, 무염 버터를 넣고 섞은 후 몰드에 팬닝해 주세요.
2. 꼭꼭 눌러 담은 후, 냉동에서 굳혀 주세요.
3. 크림치즈, 요거트, 설탕, 레몬즙, 바닐라 익스트랙, 생크림을 넣고 매끈하게 풀어 주세요.
4. 녹인 젤라틴을 섞어 줍니다.
5. 몰드에 2cm 정도 팬닝 해 주세요.
6. 냉장에서 굳힙니다.
7. 물, 설탕, 레몬즙 녹인 젤라틴을 넣어 레몬 투명 젤리를 만들어 주세요.
8. 영상처럼 팬닝 해 줍니다
9. 냉장에서 4~5 시간 굳힙니다.
♥ 데코레이션용 데이지 꽃장식 만들기
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Track : Hemio -
Music by Hemio
Follow Artist :
Song : 이철희 - Like a movie
자료출처 :
Music promoted by DayDreamSound :
CC-BY 3.0
시청해주셔서 감사합니다~~
● 자막을 없애시려면..화면 오른쪽 상단에 점 세개 클릭,
자막 선택, 자막 사용중지...해 주세요.
● 분 베이크 인스타그램 바로가기
How to make Vanilla Cake in 1 Minute!
1 Minute Vanilla Birthday CakeRecipe - Easy Birthday Cake made in a blender!
➤ SUBSCRIBE to my channel here:
➤ 1 Minute Chocolate Blender Cake:
1 Minute Blender Cake:
- 90g Milk or buttermilk (1/3 cup + 1tbsp)
- 80g Melted Butter (3/4 stick)
- 1 Large Egg
- 80g Sugar (1/3 cup + 1 tbsp)
- 125g All Purpose Flour (3/4 cup)
- 1 1/2 tsp Baking Powder ( NOT Baking Soda)
- 1 tsp Vanilla
- Pinch of Salt
- Sprinkles if desired
Bake for around 20 minutes.
Frosting:
-100g chopped White Chocolate (3.5 ounces)
-300g COLD Heavy Cream (10.5 ounces)
-1 tsp Vanilla
Do not overwhip this frosting!
DISCLAIMER: If using a fancy high powered blender, blend on medium only for 10 seconds.
If using a cheap blender (like I am LOL) blend on high for 15-20 seconds.
➤ My WEBSITE with written recipes:
➤ If you like the music I use for my videos, you can listen to it at Epidemic Sound (affiliate link) :
Enjoy!
♥
Copyright © 2021 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.