TEA TIME CAKES

MASTERCLASS
RECIPE BOOKLET

By Subhashini Ramsingh
 CARAMEL SYRUP

Ingredients :

Granulated white sugar – 2 cups

Water – 1/2 cup
Water, to stop caramelization – 1 cup

Method:

1. In a heavy-bottomed saucepan, add sugar and 1/2 cup of water. Place it over
high heat, stirring continuously with a wooden spatula until the sugar
dissolves. As it heats, the mixture will start to boil, bubble, and the color will
begin to change.
2. Continue stirring occasionally, but not constantly. Allow the color to
transform into a rich, dark amber.
3. When the desired color is achieved, turn off the stove and carefully remove the
saucepan from the heat.
4. Take all necessary precautions. Step back and extend your hand cautiously to
pour a small amount of water while being mindful of splattering.
5. Gradually add more water, allowing it to splatter gently. Once you've poured
all of the remaining 1 cup of water, mix the contents thoroughly. Return the
saucepan to the high flame and cook for 2 to 3 minutes until the mixture
reduces slightly and thickens.
6. Be sure not to overcook, as it can become very thick and difficult to pour once
it cools down.
7. When you turn off the stove, aim for a syrup with a relatively thin consistency.
When it cools down, it should resemble the consistency of honey.
 CLASSIC VANILLA TEA CAKE - EGG

Ingredients:
Milk - 45 grams
Egg - 3
Vanilla - 1.5 teaspoons
All-purpose flour - 130 grams
Cornflour - 20 grams
Sugar - 150 grams
Baking Powder - 3/4 teaspoon
Unsalted Butter - 185 grams
Salt - 1/4 teaspoon

Method:
1. Pre-heat oven to 160°C. Line an 8" pan with butter paper and grease with
butter.
2. Whisk together the eggs and then add milk and vanilla. Combine them
thoroughly and keep aside.
3. Add all-purpose flour, corn flour, baking powder, salt, and sugar into the bowl
of your electric beater. Beat the dry ingredients for 30 seconds until they are
completely mixed.
4. Add the butter and 1/4th of the egg mixture. Start beating on low speed.
5. Beat on low speed until the fat is completely incorporated and the dry
ingredients have been moistened. Increase the speed to high and beat for 1
minute and 30 seconds. This is going to develop the structure of the cake.
6. Add the remaining liquid ingredients in 2 parts, beating for 20 seconds on
medium speed after each addition.
7. Pour the batter into the prepared cake pan and smooth the top. Bake in the
pre-heated oven for 30 to 40 minutes at 160°C. A toothpick inserted into the
center of the cake should come out clean.
8. Cool on a wire rack.
9. Cling wrap the cake while the cake is still warm.
DECADENT CHOCOLATE TEA CAKE - EGG

Ingredients :
Cocoa powder– 63 grams
Boiling Water - 236 grams
Eggs – 3 large (150 grams)
Pure Vanilla Extract – 2 1/4 teaspoon
All-purpose flour – 210 grams
Cornflour - 25 grams
Granulated White Sugar – 300 grams
Baking Powder – 1 tablespoon
Salt – 3/4 teaspoon
Unsalted Butter – 227 grams, softened
Extra - Milk Chocolate - 100 grams, chopped

Method:
1. Preheat oven to 160 degree C. Line up 8" pan with butter paper on the bottom
and sides of the pan. Grease the paper with butter.
2. Add Cocoa powder in a bowl and pour the boiling water and mix well until
there are no lumps. Set aside to cool completely to room temperature.
3. Whisk the eggs together in a bowl.
4. Add 1/4th of the cocoa mixture into the eggs and whisk again to combine well.
5. Add all-purpose flour, corn flour, baking powder, sugar and salt in the bowl of
your electric beater.
6. Beat the dry ingredients for about 30 seconds until all of them combine
together well. Add the butter into the dry mixture.
7. Add the remaining cocoa mixture along with butter and start beating on
medium speed.
8. Beat on medium just until the dry ingredients are moistened.
9. Increase speed to high and beat for 1 minute and 30 seconds. This process will
aerate and develop the cake’s structure.
DECADENT CHOCOLATE TEA CAKE - EGG

10. Add the egg and cocoa mixture in 3 parts, beating for 20 seconds on medium
speed after each addition.
11. Pour the batter into the prepared pan, filling it only halfway.
12. Bake in the pre-heated oven for 30 to 40 minutes at 160°C. A toothpick inserted
into the center of the cake should come out clean.
13. Cool on a wire rack.
14. Cling wrap the cake while the cake is still warm.
 CLASSIC VANILLA TEA CAKE -
EGGLESS
Ingredients:
All-purpose flour – 105 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Milk – 75 ml
Sugar – 100 grams
Curd – 50 grams
Vanilla – 1 teaspoon

Method:
1. Preheat the oven to 180°C (350°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a bowl, whisk together curd and sugar for 2 to 3 minutes until the sugar
dissolves. Add vanilla and mix well. Set aside.
3. In another bowl, sift together all-purpose flour, baking powder, baking soda,
and salt. Set aside.
4. In a saucepan, heat butter and milk until the butter melts completely. Remove
from heat and let it cool slightly.
5. Gradually add the dry ingredients in 3 parts to the curd mixture, alternating
with the butter-milk mixture in 2 parts. Start and finish with the dry
ingredients, gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes
out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to
cool completely.
9. Slice and enjoy as is, or dust with powdered sugar for a light finish.
DECADENT CHOCOLATE TEA CAKE
- EGGLESS
Ingredients:
All purpose flour - 85 grams
Cocoa powder - 20 grams
Baking soda - 1/4 teaspoon
Baking powder - 3/4 teaspoon
Salt - 1/8 teaspoons
Butter - 60 grams
Milk - 75 ml
Sugar - 100 grams
Curd - 50 grams
Vanilla - 1 teaspoon

Method:

1. Preheat the oven to 180°C. Grease and line a baking pan with parchment
paper.
2. In a bowl, whisk curd and sugar for 2 to 3 minutes until the sugar dissolves.
3. Add vanilla and mix well. Set aside.
4. In another bowl, sift together all-purpose flour, cocoa powder, baking
powder, baking soda, and salt. Set aside.
5. In a saucepan, heat butter and milk until the butter melts. Remove from heat
and let it cool slightly.
6. Gradually add the dry ingredients to the curd mixture in three parts,
alternating with the butter-milk mixture in two parts. Start and finish with
the dry ingredients, gently folding after each addition until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
10. Slice and serve as is, or dust with powdered sugar for a touch of sweetness.
TRADITIONAL MAWA CAKE - EGGLESS

Ingredients:
All-purpose flour - 140 grams
Baking powder - 1/2 teaspoon
Baking soda - 1/4 teaspoon
Salt - 1/4 teaspoon
Almond meal - 30 grams
Cardamom powder - 1/2 teaspoon
Milk - 125 grams
Fresh cream - 35 grams
Unsalted butter - 75 grams
Granulated white sugar - 110 grams
Unsweetened khoya - 70 grams
Toasted nuts - 1/3 cups, chopped

Method:
1. Sieve almond meal, all-purpose flour, baking powder, baking soda and salt.
Set aside.
2. In another bowl, add butter and beat for 2 minutes.
3. Add sugar and beat for 5 minutes until light and fluffy.
4. Add khoya and beat until smooth, ensuring no lumps remain.
5. Add the flour mixture in three parts and milk in one part during the first
addition.
6. Add fresh cream in one part during the second addition, alternating both with
the flour mixture, starting and ending with the flour.
7. Mix after each addition just until combined. Do not overmix.
8. Bake at 180°C for 25 to 30 minutes or until done.
 BANANA WALNUT TEA CAKE - EGG

Ingredients:
Fully ripe banana – 2 (about 200 grams mashed)
Walnut – 30 grams
Egg – 2
Oil – 120 ml
Sugar – 100 grams
Vanilla extract – ½ teaspoon
Caramel syrup – 100 grams
Maida (All-purpose flour) – 120 grams
Baking powder – 1 teaspoon
Baking soda – ¼ teaspoon
Salt – ¼ teaspoon

Method:
1. Preheat the oven to 170°C (340°F). Grease and line a loaf pan with parchment
paper.
2. Mash the bananas well until smooth and set aside. Chop the walnuts into
small pieces. Set aside.
3. In a mixing bowl, whisk together eggs and sugar until light and slightly fluffy.
4. Add the mashed banana and beat until combined well.
5. Add the oil, vanilla extract, and caramel syrup, and mix until well combined.
6. Sift together the flour, baking powder, baking soda, and salt. Gradually fold
the dry ingredients into the wet mixture. Avoid overmixing to keep the cake
soft.
7. Stir in the chopped walnuts, reserving a few for topping.
8. Pour the batter into the prepared loaf pan and sprinkle the remaining walnuts
on top.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in
the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, Cling wrap and store until
ready to use.
 BANANA WALNUT TEA CAKE -
EGGLESS

Ingredients:
Fully ripe banana – 115 grams
Oil – 50 grams
Sugar – 70 grams
Caramel syrup – 40 grams
Milk – 125 ml
All-purpose flour – 120 grams
Baking powder – ½ teaspoon
Baking soda – ⅓ teaspoon
Salt – a pinch
Walnuts – 30 grams (chopped)

Method:
1. Preheat the oven to 180°C (340°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a bowl, sift together the all-purpose flour, baking powder, baking soda, and
salt. Set aside.
3. In another bowl, mash the banana until smooth. Add sugar, caramel syrup,
oil, and milk, and whisk until well combined.
4. Add the dry ingredients in 3 parts, alternating with milk in 2 parts, beginning
and ending with the flour mixture. Gently fold until no dry streaks remain.
5. Fold in the chopped walnuts evenly into the batter.
6. Pour the batter into the prepared pan and tap it lightly to remove air bubbles.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out
clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to
cool completely before slicing.
COLD OVEN CREAM CHEESE POUND CAKE -
EGG

Ingredients:
Unsalted Butter - 115 grams
Sugar -230 grams
Egg - 3
Vanilla - 1 teaspoon
Cream cheese - 115 grams
All-purpose flour - 100 grams
Corn flour - 15 grams
Baking powder - 3/4 teaspoon
Salt - 1/4 teaspoon

Method:
1. Do not pre-heat the oven. Prepare an 8" round cake pan with butter paper and
butter the same.
2. Sift together the all-purpose flour, corn flour, baking powder, and salt. Set
aside.
3. Add butter to the bowl of your stand mixer and beat for about a minute to
soften the butter.
4. Add Vanilla extract and beat until incorporated.
5. Add the cream cheese into the butter and beat until mixed thoroughly.
6. Add the sugar and beat for 5 to 7 minutes at medium-high speed until the
mixture is pale, light, and fluffy.
7. Add the eggs one at a time and beat for about 1 minute on medium speed, after
adding each egg or until completely incorporated.
8. Add the flour mixture in 2 parts and beat for about a few seconds until just
incorporated. Do not overbeat.
9. Pour the batter in the prepared baking pan. Bake in the oven (without pre-
heating) for about 25 to 30 minutes or until a toothpick inserted into the
center of the cake comes out clearn.
 COLD OVEN CREAM CHEESE
POUND CAKE - EGGLESS
Ingredients:
All purpose flour - 105 grams
Baking soda - 1/4 teaspoon
Baking powder - 3/4 teaspoon
Salt - 1/8 teaspoons
Butter - 60 grams
Milk - 75 ml
Sugar - 100 grams
Curd - 50 grams
Vanilla - 1 teaspoon
Cream cheese - 100 grams

Method:

1. Do not pre-heat the oven. Grease and line a baking pan with parchment paper.
2. In a bowl, whisk curd, cream cheese and sugar for 2 to 3 minutes until the
sugar is fully disolved.
3. Add vanilla and mix well. Set aside.
4. In another bowl, sift together all-purpose flour, baking powder, baking soda,
and salt. Set aside.
5. In a saucepan, heat butter and milk until the butter melts. Remove from heat
and let it cool slightly.
6. Gradually add the dry ingredients to the curd mixture in three parts,
alternating with the butter-milk mixture in two parts. Start and finish with
the dry ingredients, gently folding after each addition until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool in the pan for 10 minutes, transfer to wire rack and cling
wrap until ready to ready to use.
 CARAMEL CAKE - EGG

Ingredients:
Unsalted butter - 75 grams
Sugar - 125 grams
Salt - 1/2 teaspoon
Caramel syrup - 60 grams
Egg - 1
Vanilla - 1/2 teaspoon
All-purpose flour - 120 grams
Baking powder - 1/4 teaspoon
Milk - 120 ml

Method:
1. Preheat the oven to 170°C. Grease and line a 6-inch round cake pan.
2. In a bowl, sift together the all-purpose flour, baking powder, and salt. Set
aside.
3. In a mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the caramel syrup and mix well until fully combined.
5. Beat in the egg and vanilla extract until the mixture is smooth.
6. Add the sifted dry ingredients in three parts, alternating with the milk in two
parts, beginning and ending with the dry ingredients. Mix gently after each
addition until just combined.
7. Pour the batter into the prepared 6-inch cake pan and smooth the top.
8. Bake in the preheated oven for about 30-35 minutes or until a toothpick
inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack, cling
wrap and store until ready to use.
 CARAMEL CAKE - EGGLESS

Ingredients:
Unsalted butter - 75 grams
Sugar - 125 grams
Salt - 1/2 teaspoon
Caramel syrup - 60 grams
Curd - 60 grams
Vanilla - 1/2 teaspoon
All-purpose flour - 120 grams
Baking powder - 1/4 teaspoon
Milk - 120 ml

Method:
1. Preheat the oven to 170°C. Grease and line a 6-inch round cake pan.
2. In a bowl, sift together the all-purpose flour, baking powder, and salt. Set
aside.
3. In a mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the caramel syrup and mix well until fully combined.
5. Add the curd and vanilla extract until the mixture is smooth.
6. Add the sifted dry ingredients in three parts, alternating with the milk in two
parts, beginning and ending with the dry ingredients. Mix gently after each
addition until just combined.
7. Pour the batter into the prepared 6-inch cake pan and smooth the top.
8. Bake in the preheated oven for about 30-35 minutes or until a toothpick
inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack, cling
wrap and store until ready to use.
BAKERY-STYLE HONEY SYRUP CAKE

Honey Syrup:
Water - 100 ml
Sugar - 75 grams
Honey - 40 grams

Jam Spread:
Jam for topping - 100 grams
Water - 1 tablespoon

For coating:
Dessicated coconut - 1/2 cup

Method:

1. To make honey syrup: Mix water, sugar in a saucepan. Boil until the sugar
completely melts. Remove from heat, let it cool down a bit and then add honey
and mix well until combined. Set aside.
2. Bake vanilla butter cake in a 6" square cake pan. While the cake is still warm,
transfer the cake to a cake board or a plate. Pour the warm honey syrup over
the cake. (Cut the doom of the cake is there is too much)
3. Set the cake in refeigerator until it firms up a bit about 1 hour.
4. Remove from fridge and cut the cake in square slices.
5. To make jam spread: In a saucepan, heat up jam and water. Let it sizzle up.
Remove from heat and pour the jam spread in a shallow plate.
6. Coat each of the cake slice in the jam spread and coat with dessicated coconut
on all sides except the bottom.
ADDITIONAL
RECIPES
 1. ALMOND BUTTER TEA CAKE -
EGG

Ingredients:
All-purpose flour – 75 grams
Cornflour - 5 grams
Almond flour – 20 grams
Sugar – 100 grams
Baking powder – ½ teaspoon
Salt – ⅛ teaspoon
Butter – 125 grams (softened)
Milk – 30 grams
Eggs – 2
Vanilla – 1 teaspoon
Sliced almonds – 15 grams (for topping)
Method:
1. Preheat the oven to 160°C (320°F). Grease and line a small loaf pan or cake
mold.
2. In a large mixing bowl, sift together the all purpose flour, cornflour, almond
flour, sugar, baking powder, and salt.
3. Add the softened butter to the dry ingredients. Using a stand mixer with the
paddle attachment (or a hand mixer), mix on low speed until the butter coats
the flour and the mixture resembles damp sand. This step helps limit gluten
formation, giving a fine, tender crumb.
4. In a separate bowl, whisk together the milk, eggs, and vanilla extract until
well combined.
5. Slowly add half of the wet ingredients to the dry mixture and beat on medium
to high speed for 1.5 minutes to aerate and build structure. Scrape down the
sides of the bowl.
6. Add the remaining wet ingredients in two additions, mixing on low speed
after each addition until just combined. Do not overmix.
 1. ALMOND BUTTER TEA CAKE -
EGG

7. Pour the batter into the prepared pan, smooth the top, and sprinkle sliced
almonds evenly over the surface.
8. Bake for 35–40 minutes, or until a skewer inserted in the center comes out
clean. The top should be golden brown with a slight dome.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
10. Slice and enjoy your buttery, velvety almond tea cake, perfect with a cup of tea!
1. ALMOND BUTTER TEA CAKE -
EGGLESS
Ingredients:
All-purpose flour – 85 grams
Almond meal – 20 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Milk – 75 ml
Sugar – 100 grams
Curd – 50 grams
Vanilla – 1 teaspoon

Method:
1. Preheat the oven to 180°C (350°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a bowl, whisk together curd and sugar for 2 to 3 minutes until the sugar
dissolves. Add vanilla and mix well. Set aside.
3. In another bowl, sift together all-purpose flour, baking powder, baking soda,
and salt. Stir in the almond meal and mix evenly. Set aside.
4. In a saucepan, heat butter and milk until the butter melts completely. Remove
from heat and let it cool slightly.
5. Gradually add the dry ingredients in 3 parts to the curd mixture, alternating
with the butter-milk mixture in 2 parts. Start and finish with the dry
ingredients, gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes
out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to
cool completely.
9. Slice and enjoy as is, or dust with powdered sugar for a light finish.
 2.ORANGE ZEST TEA CAKE - EGG

Ingredients
All-purpose flour – 93 grams
Cornflour – 7 grams
Sugar – 100 grams
Baking powder – ½ teaspoon
Salt – ⅛ teaspoon
Butter – 125 grams (softened)
Fresh orange juice – 30 grams
Orange zest – 1 teaspoon (finely grated)
Eggs – 2

Method
1. Preheat the oven to 160°C (320°F). Grease and line a small loaf pan or cake
mold.
2. In a bowl, sift together all purpose flour, corn flour, baking powder, and salt.
3. In a large mixing bowl, mix the above dry ingredients and sugar.
4. Add the softened butter to the dry ingredients. Using a stand mixer with the
paddle attachment (or a hand mixer), mix on low speed until the butter coats
the flour and the mixture resembles damp sand.
5. In a separate bowl, whisk together the eggs, fresh orange juice, and orange
zest until well combined.
6. Slowly add half of the wet ingredients to the dry mixture and beat on medium
to high speed for 1.5 minutes to aerate and build structure. Scrape down the
sides of the bowl.
7. Add the remaining wet ingredients in two additions, mixing on low speed
after each addition until just combined. Do not overmix.
8. Pour the batter into the prepared pan and smooth the top.
2. ORANGE ZEST TEA CAKE - EGG

9. Bake for 35–40 minutes, or until a skewer inserted in the center comes out
clean. The top should be golden brown with a slight dome.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
11. Slice and enjoy your moist, buttery orange tea cake, bursting with natural citrus
flavor.
 2. ORANGE ZEST TEA CAKE -
EGGLESS
Ingredients:
All-purpose flour – 105 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Fresh orange juice – 50 ml
Milk – 25 ml
Sugar – 100 grams
Curd – 50 grams
Orange zest – 1 teaspoon
Vanilla – 1 teaspoon

Method:
1. Preheat the oven to 180°C (350°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a bowl, whisk together curd and sugar for 2 to 3 minutes until the sugar
dissolves. Add vanilla and orange zest, and mix well. Set aside.
3. In another bowl, sift together all-purpose flour, baking powder, baking soda,
and salt. Set aside.
4. In a saucepan, heat butter, and milk until the butter melts and combined with
milk. Remove from heat and add orange juice and mix well to combine and
allow it to cool.
5. Gradually add the dry ingredients in 3 parts to the curd mixture, alternating
with the butter-orange juice mixture in 2 parts. Start and finish with the dry
ingredients, gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes
out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to
cool completely.
 3.COCONUT DELIGHT TEA CAKE -
EGG
Ingredients
All-purpose flour – 90 grams
Cornflour – 7 grams
Desiccated coconut – 10 grams
Sugar – 100 grams
Baking powder – ½ teaspoon
Salt – ⅛ teaspoon
Butter – 125 grams (softened)
Coconut milk – 30 grams
Eggs – 2

Method
1. Preheat the oven to 160°C (320°F). Grease and line a small loaf pan or cake
mold.
2. In a bowl, whisk together the all-purpose flour, cornflour, desiccated coconut,
baking powder, and salt. .
3. In a large mixing bowl, mix together the prepared flour mixture and sugar.
4. Add the softened butter to the dry ingredients. Using a stand mixer with the
paddle attachment (or a hand mixer), mix on low speed until the butter coats
the flour and the mixture resembles damp sand.
5. In a separate bowl, whisk together the eggs and coconut milk until well
combined.
6. Slowly add half of the wet ingredients to the dry mixture and beat on medium
to high speed for 1.5 minutes to aerate and build structure. Scrape down the
sides of the bowl.
7. Add the remaining wet ingredients in two additions, mixing on low speed
after each addition until just combined. Do not overmix.
8. Pour the batter into the prepared pan and smooth the top.
3. COCONUT DELIGHT TEA CAKE -
EGG
Bake for 35–40 minutes, or until a skewer inserted in the center comes out
clean. The top should be golden brown with a slight dome.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
Slice and enjoy your moist, buttery coconut cake with a delicate tropical
flavor.
3. COCONUT DELIGHT TEA CAKE -
EGGLESS
Ingredients:
All-purpose flour – 100 grams
Desiccated coconut – 25 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Coconut milk – 60 ml
Sugar – 100 grams
Curd – 50 grams
Vanilla – 1 teaspoon

Method:
1. Preheat the oven to 180°C (350°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a bowl, whisk together curd and sugar for 2 to 3 minutes until the sugar
dissolves. Add vanilla and mix well. Set aside.
3. In another bowl, sift together all-purpose flour, baking powder, baking soda,
and salt. Whisk in the desiccated coconut and set aside.
4. In a saucepan, heat butter and coconut milk until the butter melts completely.
Remove from heat and let it cool slightly.
5. Gradually add the dry ingredients in 3 parts to the curd mixture, alternating
with the butter-coconut milk mixture in 2 parts. Start and finish with the dry
ingredients, gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes
out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to
cool completely.
9. Cling wrap while still warm and store until ready to use.
4.DARK MOCHA ESPRESSO CAKE -
EGG
Ingredients
All-purpose flour – 93 grams
Cornflour – 7 grams
Cocoa powder – 10 grams
Sugar – 100 grams
Baking powder – ½ teaspoon
Salt – ⅛ teaspoon
Butter – 125 grams (softened)
Milk – 30 grams (warm)
Instant coffee powder – 2 teaspoons
Eggs – 2

Method
1. Preheat the oven to 160°C (320°F). Grease and line a small loaf pan or cake
mold.
2. In a bowl, whisk together the all-purpose flour, cornflour, cocoa powder,
baking powder, and salt.
3. In a large mixing bowl, mix together the prepared flour mixture and sugar.
4. Add the softened butter to the dry ingredients. Using a stand mixer with the
paddle attachment (or a hand mixer), mix on low speed until the butter coats
the flour and the mixture resembles damp sand.
5. Dissolve the instant coffee powder in the warm milk. In a separate bowl,
whisk together the eggs and coffee-infused milk until well combined.
6. Slowly add half of the wet ingredients to the dry mixture and beat on medium
to high speed for 1.5 minutes to aerate and build structure. Scrape down the
sides of the bowl.
7. Add the remaining wet ingredients in two additions, mixing on low speed
after each addition until just combined. Do not overmix.
8. Pour the batter into the prepared pan and smooth the top.
4. DARK MOCHA ESPRESSO CAKE -
EGG
9. Bake for 35–40 minutes, or until a skewer inserted in the center comes out
clean. The top should be slightly cracked and dark brown.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
11. Slice and enjoy your Dark Mocha Espresso Cake, rich with deep coffee and
chocolate flavors.
4. DARK MOCHA ESPRESSO CAKE -
EGGLESS
Ingredients:
All-purpose flour – 100 grams
Cocoa powder (Dutch-processed) – 20 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Instant coffee powder – 1 teaspoon
Butter – 60 grams
Hot water – 30 ml
Milk – 45 ml
Sugar – 100 grams
Curd – 50 grams
Vanilla – 1 teaspoon

Method:
1. Preheat the oven to 180°C (350°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a small bowl, dissolve instant coffee powder in hot water. Let it cool
slightly.
3. In another bowl, whisk together curd and sugar for 2 to 3 minutes until the
sugar dissolves. Add vanilla and mix well. Set aside.
4. Sift together all-purpose flour, cocoa powder, baking powder, baking soda,
and salt. Set aside.
5. In a saucepan, heat butter, milk, and the coffee mixture until the butter melts.
Remove from heat and let it cool slightly.
6. Gradually add the dry ingredients in 3 parts to the curd mixture, alternating
with the butter-coffee-milk mixture in 2 parts. Start and finish with the dry
ingredients, gently folding after each addition until just combined.
7. Pour the batter into the prepared pan and smooth the top.
4. DARK MOCHA ESPRESSO CAKE -
EGGLESS

8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool
completely.
10. Cling wrap while still warm and store until ready to use.
5.PISTACHIO ROSE TEA CAKE - EGG
Ingredients:
Milk – 45 grams
Egg – 3
Vanilla – 1 teaspoon
Mala's Rose Syrup – 5 tablespoons
Ossoro Rose Milk Emulsion – 15 drops
All-purpose flour – 130 grams
Cornflour – 20 grams
Sugar – 150 grams
Baking Powder – 3/4 teaspoon
Unsalted Butter – 185 grams
Salt – 1/4 teaspoon
Pistachios (chopped) – 1/4 cup

Method:
1. Preheat the oven to 160°C. Line an 8-inch round cake pan with butter paper
and grease with butter.
2. In a bowl, whisk together the eggs, milk, vanilla, rose syrup, and rose milk
emulsion until well combined. Set aside.
3. In the bowl of an electric mixer, add all-purpose flour, cornflour, baking
powder, salt, and sugar. Beat the dry ingredients for 30 seconds until well
mixed.
4. Add the butter and 1/4th of the egg mixture. Start beating on low speed until
the fat is fully incorporated and the dry ingredients are moistened.
5. Increase the speed to high and beat for 1 minute and 30 seconds to develop the
structure of the cake.
6. Add the remaining liquid ingredients in two parts, beating for 20 seconds on
medium speed after each addition.
7. Gently fold in the chopped pistachios.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake in the preheated oven for 30 to 40 minutes at 160°C, or until a toothpick
inserted into the center comes out clean.
10. Cool on a wire rack and cling wrap the cake while its still warm.
 5. PISTACHIO ROSE TEA CAKE -
EGGLESS
Ingredients:
All-purpose flour – 85 grams
Pistachio meal – 35 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Milk – 75 ml
Sugar – 100 grams
Curd – 50 grams
Mala’s Rose Syrup – 3 tablespoons
Ossoro Rose milk emulsion – 10 drops
Chopped pistachios (for garnish) – Optional

Method:
1. Preheat the oven to 180°C (350°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a bowl, whisk together curd and sugar for 2 to 3 minutes until the sugar
dissolves. Add Mala’s Rose Syrup and Ossoro Rose Extract, mix well, and set
aside.
3. Sift together all-purpose flour, baking powder, baking soda, and salt. Stir in
the pistachio meal and set aside.
4. In a saucepan, heat butter and milk until the butter melts. Remove from heat
and let it cool slightly.
5. Gradually add the dry ingredients in 3 parts to the curd mixture, alternating
with the butter-milk mixture in 2 parts. Start and finish with the dry
ingredients, gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top. Optionally, sprinkle
some chopped pistachios on top.
 5. PISTACHIO ROSE TEA CAKE -
EGGLESS

7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out
clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool
completely.
9. Cling wrap while still warm and store until ready to use.
6.BROWN SUGAR CINNAMON TEA CAKE -
EGG

Ingredients
All-purpose flour – 150 grams
Brown sugar – 120 grams
Baking powder – 1 ½ teaspoons
Baking soda – ⅛ teaspoon
Salt – ¼ teaspoon
Ground cinnamon – 2 teaspoons
Unsalted butter – 85 grams (softened)
Milk – 90 grams
Vanilla extract – 1 teaspoon
Eggs – 2

Method:

1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. In a stand mixer bowl, combine all-purpose flour, brown sugar, baking
powder, baking soda, salt, and ground cinnamon. Mix on low speed for 30
seconds to combine.
3. Add softened unsalted butter to the dry ingredients and mix on low speed
until the mixture resembles fine crumbs, about 1 minute.
4. In a separate bowl, whisk eggs, milk, and vanilla extract.
5. Add half the wet mixture to the dry ingredients and mix on medium to high
speed for 1.5 minutes to build structure. Scrape down the sides of the bowl.
6. Add the remaining wet ingredients in two batches, mixing for 20 seconds after
each addition.
7. Pour the batter onto the prepared baking tray and spread it evenly.
8. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
6. BROWN SUGAR CINNAMON TEA CAKE
- EGGLESS

Ingredients:
All-purpose flour – 110 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Ground cinnamon – 1 teaspoon
Butter – 60 grams
Milk – 75 ml
Brown sugar – 110 grams
Curd – 50 grams
Vanilla extract – 1 teaspoon

Method:
1. Preheat the oven to 180°C (350°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a bowl, whisk together curd and brown sugar for 2 to 3 minutes until the
sugar dissolves. Add vanilla extract, mix well, and set aside.
3. Sift together all-purpose flour, baking powder, baking soda, salt, and
cinnamon. Set aside.
4. In a saucepan, heat butter and milk until the butter melts. Remove from heat
and let it cool slightly.
5. Gradually add the dry ingredients in 3 parts to the curd mixture, alternating
with the butter-milk mixture in 2 parts. Start and finish with the dry
ingredients, gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes
out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to
cool completely.
9. Cling wrap while still warm and store until ready to use.
7.LEMON POPPY SEED TEA CAKE -
EGG
Ingredients
All-purpose flour – 150 grams
Granulated sugar – 120 grams
Baking powder – 1 ½ teaspoons
Baking soda – ⅛ teaspoon
Salt – ¼ teaspoon
Poppy seeds – 1 tablespoon
Unsalted butter – 85 grams (softened)
Milk – 90 grams
Lemon juice – 30 grams
Lemon zest – 1 teaspoon
Vanilla extract – 1 teaspoon
Eggs – 2

Method:
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. In a stand mixer bowl, combine all-purpose flour, granulated sugar, baking
powder, baking soda, salt, and poppy seeds. Mix on low speed for 30 seconds
to combine.
3. Add softened unsalted butter to the dry ingredients and mix on low speed
until the mixture resembles fine crumbs, about 1–2 minutes.
4. In a separate bowl, whisk eggs, milk, lemon juice, lemon zest, and vanilla
extract.
5. Add half the wet mixture to the dry ingredients and mix on medium to high
speed for 1.5 minutes to build structure. Scrape down the sides of the bowl.
6. Add the remaining wet ingredients in two batches, mixing for 20 seconds after
each addition.
7. Pour the batter onto the prepared baking tray and spread it evenly.
8. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
7. LEMON POPPY SEED TEA CAKE -
EGGLESS
Ingredients:
All-purpose flour – 110 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Poppy seeds – 1 tablespoon
Butter – 60 grams
Milk – 70 ml
Lime juice – 10 ml (2 teaspoons)
Lime zest – 1 teaspoon
Sugar – 100 grams
Curd – 50 grams
Vanilla extract – 1 teaspoon

Method:
1. Preheat the oven to 180°C (350°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a bowl, whisk together curd and sugar for 2 to 3 minutes until the sugar
dissolves. Add vanilla extract, mix well, and set aside.
3. Sift together all-purpose flour, baking powder, baking soda, salt, and poppy
seeds. Set aside.
4. In a saucepan, heat butter and milk until the butter melts. Remove from heat
and stir in the lime zest and lime juice. Let it cool slightly.
5. Gradually add the dry ingredients in 3 parts to the curd mixture, alternating
with the butter-milk mixture in 2 parts. Start and finish with the dry
ingredients, gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes
out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to
cool completely.
9. Cling wrap while still warm and store until ready to use.
8.DATES & JAGGERY WHOLE WHEAT CAKE -
EGG

Ingredients
Hot water - 3/4 cup
Tea powder - 1 teaspoon
Lemon rind - 1/2teaspoons
Baking soda - 1/2 tespoon
Pitted dates - 1/2 cup (chopped)
Butter - 3 tablespoons (42 grams)
Jaggery - 1/3 cups (powdered - 64 grams)
Egg - 1
Whole wheat flour - 1 cup (128 grams)
Baking powder - 1 tespoon
Salt - 1/4 teaspoon

Method:
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. Prepare the tea by boiling the tea powder in water, then strain.
3. In a bowl, add lemon rind, baking soda, and chopped dates. Pour the hot tea
over the mixture and let it sit for 10 minutes.
4. In another bowl, sift together whole wheat flour, baking powder, and salt. Set
aside.
5. In a stand mixer, beat butter and jaggery powder until light and fluffy.
6. Add egg and beat for about 30 seconds (If doubling the recipe, then beat the
eggs, one at a time, beating for 30 seconds after each addition.)
7. Add the flour mixture in three parts and the tea-date mixture in two parts,
alternating between the two, starting and ending with the flour mixture. Mix
gently after each addition.
8. Pour the batter onto the prepared baking tray and spread it evenly.
9. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
10. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
11. Slice and serve as is, or dust with powdered sugar for a simple finish.
8. DATES & JAGGERY WHOLE WHEAT CAKE -
EGGLESS

Ingredients
Hot water - 3/4 cup
Tea powder - 1 teaspoon
Lemon rind - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Pitted dates - 1/2 cup (chopped)
Butter - 3 tablespoons (42 grams)
Jaggery - 1/3 cups (powdered - 64 grams)
Curd - 60 grams
Whole wheat flour - 1 cup (128 grams)
Baking powder - 1 teaspoon
Salt - 1/4 teaspoon

Method:
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. Prepare the tea by boiling the tea powder in water, then strain.
3. In a bowl, add lemon rind, baking soda, and chopped dates. Pour the hot tea
over the mixture and let it sit for 10 minutes.
4. In another bowl, sift together whole wheat flour, baking powder, and salt. Set
aside.
5. In a stand mixer, beat butter and jaggery powder until light and fluffy.
6. Add curd and beat for about 30 seconds.
7. Add the flour mixture in three parts and the tea-date mixture in two parts,
alternating between the two, starting and ending with the flour mixture. Mix
gently after each addition.
8. Pour the batter onto the prepared baking tray and spread it evenly.
9. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
10. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
11. Slice and serve as is, or dust with powdered sugar for a simple finish.
9.SPICED CHAI MASALA TEA CAKE
- EGG
Ingredients
All-purpose flour – 150 grams
Granulated sugar – 120 grams
Baking powder – 1 ½ teaspoons
Baking soda – ⅛ teaspoon
Salt – ¼ teaspoon
Chai spice blend – 1 teaspoon (see note below for homemade blend)
Tea powder – 1 tablespoon
Unsalted butter – 85 grams (softened)
Milk – 180 ml
Vanilla extract – 1 teaspoon
Eggs – 2

Method:
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. In a saucepan, heat the milk with the tea powder and bring it to a gentle boil.
Simmer for 2–3 minutes to infuse the flavor . Strain and let it cool. Measure 90
ml from it.
3. In a stand mixer bowl, combine all-purpose flour, granulated sugar, baking
powder, baking soda, salt and chai spice blend. Mix on low speed for 30
seconds to combine.
4. In a separate bowl, whisk eggs, vanilla extract, and the cooled tea-infused
milk.
5. Add softened unsalted butter to the dry ingredients and mix on low speed
until the mixture resembles fine crumbs, about 1 minute.
6. Add half the wet mixture to the dry ingredients and mix on medium to high
speed for 1.5 minutes to build structure. Scrape down the sides of the bowl.
7. Add the remaining wet ingredients in two batches, mixing for 20 seconds after
each addition.
8. Pour the batter onto the prepared baking tray and spread it evenly.
9. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
10. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
9. SPICED CHAI MASALA TEA CAKE
- EGGLESS

Ingredients:
All-purpose flour – 110 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Chai spice blend – 1 teaspoon (see note below for homemade blend)
Butter – 60 grams
Milk – 100 ml
Loose tea leaves – 1 tablespoon
Sugar – 100 grams
Curd – 50 grams
Vanilla extract – 1 teaspoon

Method:
1. Preheat the oven to 180°C (350°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a small saucepan, heat milk until warm but not boiling. Add tea leaves and
let it steep for 5 minutes. Strain and set aside to cool slightly.
3. In a bowl, whisk together curd and sugar for 2 to 3 minutes until the sugar
dissolves. Add vanilla extract, mix well, and set aside.
4. Sift together all-purpose flour, baking powder, baking soda, salt, and chai
spice blend. Set aside.
5. In a saucepan, heat butter until melted, then mix it into the strained chai-
infused milk.
6. Gradually add the dry ingredients in 3 parts to the curd mixture, alternating
with the chai-infused butter-milk mixture in 2 parts. Start and finish with the
dry ingredients, gently folding after each addition until just combined.
7. Pour the batter into the prepared pan and smooth the top.
9. SPICED CHAI MASALA TEA CAKE
- EGGLESS

8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool
completely.
10. Cling wrap while still warm and store until ready to use.

Homemade Chai Spice Blend: (Mix and store for future use)

1/2 teaspoon cinnamon powder

1/4 teaspoon ginger powder
1/8 teaspoon cardamom powder
A pinch of clove powder
A pinch of nutmeg powder
10.WALNUT COFFEE CRUNCH CAKE
- EGG
Ingredients
All-purpose flour – 150 grams
Granulated sugar – 120 grams
Baking powder – 1 ½ teaspoons
Baking soda – ⅛ teaspoon
Salt – ¼ teaspoon
Instant coffee powder – 2 teaspoons
Unsalted butter – 85 grams (softened)
Milk – 90 ml
Vanilla extract – 1 teaspoon
Eggs – 2
Chopped walnuts – 50 grams (plus extra for garnish)

Method:
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. In a stand mixer bowl, combine all-purpose flour, granulated sugar, baking
powder, baking soda, salt, and instant coffee powder. Mix on low speed for 30
seconds to combine.
3. In a separate bowl, whisk eggs, milk, and vanilla extract.
4. Add softened unsalted butter to the dry ingredients and mix on low speed
until the mixture resembles fine crumbs, about 1 minute.
5. Add half the wet mixture to the dry ingredients and mix on medium to high
speed for 1.5 minutes to build structure. Scrape down the sides of the bowl.
6. Add the remaining wet ingredients in two batches, mixing for 20 seconds after
each addition.
7. Fold in the chopped walnuts.
8. Pour the batter onto the prepared baking tray and spread it evenly.
9. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
10. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
11. Garnish with extra chopped walnuts before serving.
 10. WALNUT COFFEE CRUNCH
CAKE - EGGLESS
Ingredients:
All-purpose flour – 105 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Brown sugar – 100 grams
Curd – 50 grams
Vanilla – 1 teaspoon
Milk – 75 ml
Instant coffee powder – 2 teaspoons
Walnuts – 40 grams (finely chopped)

Method:
1. Preheat the oven to 180°C. Grease and line a baking pan with parchment
paper.
2. In a mixing bowl, whisk curd and brown sugar for 2–3 minutes until the sugar
dissolves. Add vanilla extract and mix well. Set aside.
3. In another bowl, sift together all-purpose flour, baking powder, baking soda,
salt, and instant coffee powder. Set aside.
4. In a small saucepan, heat butter and milk until the butter melts. Remove from
heat and let it cool slightly.
5. Gradually add the dry ingredients to the curd mixture in three parts,
alternating with the butter-milk mixture in two parts. Start and finish with
the dry ingredients, gently folding after each addition until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes
out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
10. While still warm, cling wrap the cake and store until ready to use.
11.STRAWBERRY YOGURT TEA CAKE -
EGG
Ingredients
All-purpose flour – 150 grams
Granulated sugar – 120 grams
Baking powder – 1 ½ teaspoons
Baking soda – ⅛ teaspoon
Salt – ¼ teaspoon
Unsalted butter – 85 grams (softened)
Yogurt – 90 ml
Vanilla extract – 1 teaspoon
Eggs – 2
Fresh strawberries (chopped) – 50 grams (plus extra for garnish)

Method:
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. In a stand mixer bowl, combine all-purpose flour, granulated sugar, baking
powder, baking soda, and salt. Mix on low speed for 30 seconds to combine.
3. Add softened unsalted butter to the dry ingredients and mix on low speed
until the mixture resembles fine crumbs, about 1 minute.
4. In a separate bowl, whisk eggs, yogurt, and vanilla extract.
5. Add half the wet mixture to the dry ingredients and mix on medium speed for
1 minute to build structure. Scrape down the sides of the bowl.
6. Add the remaining wet ingredients in two batches, mixing for 20 seconds after
each addition.
7. Gently fold in the chopped strawberries.
8. Pour the batter onto the prepared baking tray and spread it evenly.
9. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
10. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
11. Garnish with extra fresh strawberries before serving.
11. STRAWBERRY YOGURT TEA CAKE -
EGGLESS
Ingredients:
All-purpose flour – 85 grams
Almond meal – 20 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Milk – 75 ml
Sugar – 100 grams
Strawberry yogurt – 50 grams
Vanilla – 1 teaspoon

Method:
1. Preheat the oven to 180°C (350°F). Grease and line a 6-inch round pan or a
small loaf pan with parchment paper.
2. In a bowl, whisk together strawberry yogurt and sugar for 2 to 3 minutes until
the sugar dissolves. Add vanilla and mix well. Set aside.
3. In another bowl, sift together all-purpose flour, baking powder, baking soda,
and salt. Stir in the almond meal and mix evenly. Set aside.
4. In a saucepan, heat butter and milk until the butter melts completely. Remove
from heat and let it cool slightly.
5. Gradually add the dry ingredients in 3 parts to the curd mixture, alternating
with the butter-milk mixture in 2 parts. Start and finish with the dry
ingredients, gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes
out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to
cool completely.
9. Slice and enjoy as is, or dust with powdered sugar for a light finish.
12.BUTTERSCOTCH CARAMEL TEA CAKE -
EGG
Ingredients:
Unsalted butter – 75 grams
Sugar – 125 grams
Salt – 1/2 teaspoon
Caramel syrup – 60 grams
Egg – 1
Vanilla – 1/2 teaspoon
All-purpose flour – 120 grams
Baking powder – 1/4 teaspoon
Milk – 120 ml
Butterscotch nuts (praline) – 30 grams (crushed)

Method:
1. Preheat the oven to 160°C. Grease and line a 6-inch round cake pan with
parchment paper.
2. In a bowl, sift together the all-purpose flour, baking powder, and salt. Set
aside.
3. In a mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the caramel syrup and mix well until fully combined.
5. Beat in the egg and vanilla extract until the mixture is smooth.
6. Gradually add the sifted dry ingredients in three parts, alternating with the
milk in two parts, beginning and ending with the dry ingredients. Mix gently
after each addition until just combined.
7. Fold in crushed butterscotch nuts (praline), reserving some for topping.
8. Pour the batter into the prepared 6-inch cake pan and smooth the top.
Sprinkle the reserved praline on top for extra crunch.
9. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in
the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
11. While still warm, cling wrap the cake and store until ready to use.
12. BUTTERSCOTCH CARAMEL TEA CAKE
- EGGLESS
Ingredients:
Unsalted butter – 75 grams
Sugar – 125 grams
Salt – 1/2 teaspoon
Caramel syrup – 60 grams
Curd - 60 grams
Vanilla – 1/2 teaspoon
All-purpose flour – 120 grams
Baking powder – 1/4 teaspoon
Milk – 120 ml
Butterscotch nuts (praline) – 30 grams (crushed)

Method:
1. Preheat the oven to 180°C. Grease and line a 6-inch round cake pan with
parchment paper.
2. In a bowl, sift together the all-purpose flour, baking powder, and salt. Set
aside.
3. In a mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the caramel syrup and mix well until fully combined.
5. Beat in the curd and vanilla extract until the mixture is smooth.
6. Gradually add the sifted dry ingredients in three parts, alternating with the
milk in two parts, beginning and ending with the dry ingredients. Mix gently
after each addition until just combined.
7. Fold in crushed butterscotch nuts (praline), reserving some for topping.
8. Pour the batter into the prepared 6-inch cake pan and smooth the top.
Sprinkle the reserved praline on top for extra crunch.
9. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in
the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
11. While still warm, cling wrap the cake and store until ready to use.
13. PEANUT BUTTER CHOCOLATE SWIRL CAKE -
EGG

Ingredients
All-purpose flour – 150 grams
Granulated sugar – 120 grams
Baking powder – 1 ½ teaspoons
Baking soda – ⅛ teaspoon
Salt – ¼ teaspoon
Unsalted butter – 85 grams (softened)
Milk – 90 ml
Vanilla extract – 1 teaspoon
Eggs – 2
Peanut butter – 50 grams (smooth)
Melted dark chocolate – 50 grams

Method:
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. In a stand mixer bowl, combine all-purpose flour, granulated sugar, baking
powder, baking soda, and salt. Mix on low speed for 30 seconds to combine.
3. Add softened unsalted butter to the dry ingredients and mix on low speed
until the mixture resembles fine crumbs, about 1 minute.
4. In a separate bowl, whisk eggs, milk, and vanilla extract.
5. Add half the wet mixture to the dry ingredients and mix on medium speed for
1 minute to build structure. Scrape down the sides of the bowl.
6. Add the remaining wet ingredients in two batches, mixing for 20 seconds after
each addition.
7. Divide the batter into two bowls. Stir the peanut butter into one bowl and the
melted dark chocolate into the other.
8. Drop spoonfuls of each batter alternately onto the prepared baking tray. Swirl
the batters together using a skewer or knife to create a marbled effect.
9. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
10. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
11. Optional: Drizzle extra melted chocolate or peanut butter on top before
serving.
13. PEANUT BUTTER CHOCOLATE SWIRL CAKE -
EGGLESS

Ingredients:
All-purpose flour – 90 grams
Cocoa powder – 15 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Brown sugar – 100 grams
Curd – 50 grams
Vanilla – 1 teaspoon
Milk – 75 ml
Dark chocolate (melted) – 40 grams
Peanut butter (smooth) – 50 grams

Method:
1. Preheat the oven to 180°C. Grease and line a baking pan with parchment
paper.
2. In a bowl, whisk curd and brown sugar for 2–3 minutes until the sugar
dissolves. Add vanilla extract and mix well. Set aside.
3. In another bowl, sift together all-purpose flour, cocoa powder, baking
powder, baking soda, and salt. Set aside.
4. In a small saucepan, heat butter and milk until the butter melts. Remove from
heat, add the melted dark chocolate, and mix until smooth. Let it cool slightly.
5. Gradually add the dry ingredients to the curd mixture in three parts,
alternating with the butter-milk mixture in two parts. Start and finish with
the dry ingredients, gently folding after each addition until just combined.
6. Pour half of the batter into the prepared pan.
7. Drop spoonfuls of peanut butter over the batter, then swirl gently using a
skewer or knife.
8. Pour the remaining batter over the peanut butter layer and repeat the swirling
process lightly.
13. PEANUT BUTTER CHOCOLATE SWIRL CAKE -
EGGLESS

9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out
clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
11. While still warm, cling wrap the cake and store until ready to use.
14. MAPLE PECAN TEA CAKE - EGG

Ingredients
All-purpose flour – 150 grams
Granulated sugar – 120 grams
Baking powder – 1 ½ teaspoons
Baking soda – ⅛ teaspoon
Salt – ¼ teaspoon
Unsalted butter – 85 grams (softened)
Milk – 90 ml
Maple syrup – 50 ml
Vanilla extract – 1 teaspoon
Eggs – 2
Chopped pecans – 50 grams (plus extra for garnish)

Method:
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. In a stand mixer bowl, combine all-purpose flour, granulated sugar, baking
powder, baking soda, and salt. Mix on low speed for 30 seconds to combine.
3. Add softened unsalted butter to the dry ingredients and mix on low speed
until the mixture resembles fine crumbs, about 1 minute.
4. In a separate bowl, whisk eggs, milk, maple syrup, and vanilla extract.
5. Add half the wet mixture to the dry ingredients and mix on medium speed for
1 minute to build structure. Scrape down the sides of the bowl.
6. Add the remaining wet ingredients in two batches, mixing for 20 seconds after
each addition.
7. Fold in the chopped pecans.
8. Pour the batter onto the prepared baking tray and spread it evenly.
9. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
10. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
11. Garnish with extra pecans before serving. Optionally, drizzle some maple
syrup on top for added flavor.
 14. MAPLE PECAN TEA CAKE -
EGGLESS
Ingredients:
All-purpose flour – 105 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Brown sugar – 50 grams
Maple syrup – 75 grams
Curd – 50 grams
Vanilla – 1 teaspoon
Milk – 75 ml

Method:
1. Preheat the oven to 180°C. Grease and line a baking pan with parchment
paper.
2. In a bowl, whisk curd, brown sugar, and maple syrup for 2–3 minutes until
well combined. Add vanilla extract and mix well. Set aside.
3. In another bowl, sift together all-purpose flour, baking powder, baking soda,
and salt. Set aside.
4. In a small saucepan, heat butter and milk until the butter melts. Remove from
heat and let it cool slightly.
5. Gradually add the dry ingredients to the curd mixture in three parts,
alternating with the butter-milk mixture in two parts. Start and finish with
the dry ingredients, gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes
out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
9. While still warm, cling wrap the cake and store until ready to use.
 15. RAGI & JAGGERY TEA CAKE -
EGG
Ingredients
Ragi flour – 93 grams
Jaggery – 73 grams
Baking powder – ½ teaspoon
Baking soda – ⅓ teaspoon
Salt – ⅛ teaspoon
Ghee – ¼ cup
Eggs – 2

Method:
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. Sift together ragi flour, baking powder, baking soda, and salt. Set aside.
3. Melt the jaggery with a little water, strain to remove impurities, and let it cool
slightly.
4. In a bowl, beat eggs and melted jaggery until the mixture reaches ribbon
consistency.
5. Melt the ghee, bring it to room temperature, and pour it into the egg-jaggery
mixture. Mix well.
6. Add the sifted dry ingredients to the wet mixture and gently fold until
combined.
7. Pour the batter onto the prepared baking tray and spread it evenly.
8. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
10. Slice and serve as is, or add a light dusting of powdered jaggery for extra
sweetness.
 15. RAGI & JAGGERY TEA CAKE -
EGGLESS
Ingredients
Ragi flour – 90 grams
Jaggery – 70 grams
Baking powder – ½ teaspoon
Baking soda – ⅓ teaspoon
Salt – ⅛ teaspoon
Ghee – ¼ cup
Curd - 120 grams

Method:
1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
2. Sift together ragi flour, baking powder, baking soda, and salt. Set aside.
3. Melt the jaggery with a little water, strain to remove impurities, and let it cool
slightly.
4. In a bowl, beat curd and melted jaggery until the mixture reaches ribbon
consistency.
5. Melt the ghee, bring it to room temperature, and pour it into the curd-jaggery
mixture. Mix well.
6. Add the sifted dry ingredients to the wet mixture and gently fold until
combined.
7. Pour the batter onto the prepared baking tray and spread it evenly.
8. Bake for 15–20 minutes or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool on the tray for 10 minutes, then transfer to a wire rack to cool
completely.
10. Slice and serve as is, or add a light dusting of powdered jaggery for extra
sweetness.
16. VANILLA CHOCO-CHIP TEA CAKE -
EGG
Ingredients:
All-purpose flour – 180 grams
Baking powder – 1 teaspoon
Baking soda – ¼ teaspoon
Salt – a pinch
Unsalted butter – 113 grams
Granulated sugar – 150 grams
Eggs – 2
Vanilla extract – 1 ½ teaspoons
Milk – 120 ml
Chocolate chips – 90 grams, plus extra for topping

Method:
1. Preheat the oven to 160°C. Grease and line a loaf pan with parchment paper.
2. Sift together all-purpose flour, baking powder, baking soda, and salt. Set
aside.
3. In a bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Gradually add the sifted dry ingredients to the wet mixture in three parts,
alternating with milk. Start and finish with the dry ingredients.
6. Toss chocolate chips in a little flour to prevent sinking, then fold them into the
batter.
7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra
chocolate chips on top.
8. Bake for 35–40 minutes or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
10. Slice and serve as is, or enjoy with tea or coffee.
16. VANILLA CHOCO-CHIP TEA CAKE -
EGGLESS
Ingredients:
All-purpose flour – 105 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Sugar – 100 grams
Curd – 50 grams
Vanilla – 1 teaspoon
Milk – 75 ml
Dark chocolate chips – 50 grams (plus extra for topping)

Method:
1. Preheat the oven to 180°C. Grease and line a baking pan with parchment
paper.
2. In a bowl, whisk curd and sugar for 2–3 minutes until well combined. Add
vanilla extract and mix well. Set aside.
3. In another bowl, sift together all-purpose flour, baking powder, baking soda,
and salt. Set aside.
4. In a small saucepan, heat butter and milk until the butter melts. Remove from
heat and let it cool slightly.
5. Toss the chocolate chips with 1 teaspoon of flour (to prevent them from
sinking in the batter).
6. Gradually add the dry ingredients to the curd mixture in three parts,
alternating with the butter-milk mixture in two parts. Start and finish with
the dry ingredients, gently folding after each addition until just combined.
7. Fold in the chocolate chips, reserving some for topping.
8. Pour the batter into the prepared pan and sprinkle the remaining chocolate
chips on top.
16. VANILLA CHOCO-CHIP TEA CAKE -
EGGLESS
9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out
clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
11. While still warm, cling wrap the cake and store until ready to use.
 17. BLUEBERRY LEMON TEA CAKE -
EGG
Ingredients:
All-purpose flour – 180 grams
Baking powder – 1 teaspoon
Baking soda – ¼ teaspoon
Salt – a pinch
Unsalted butter – 113 ml
Granulated sugar – 150 ml
Eggs – 2
Vanilla extract – 1 teaspoon
Lemon zest – 1 tablespoon
Lemon juice – 2 tablespoons
Milk – 120 ml
Fresh or frozen blueberries – 100 ml, plus extra for topping
A little flour to coat the blueberries (optional)

Method:
1. Preheat the oven to 160°C. Grease and line a loaf pan with parchment paper.
2. Sift together all-purpose flour, baking powder, baking soda, and salt. Set
aside.
3. In a bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract,
lemon zest, and lemon juice.
5. Gradually add the sifted dry ingredients to the wet mixture in three parts,
alternating with milk. Start and finish with the dry ingredients.
6. Toss blueberries in a little flour to prevent sinking, then gently fold them into
the batter.
7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra
blueberries on top.
8. Bake for 35–40 minutes or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
10. Slice and serve as is, or with a dusting of powdered sugar for extra sweetness.
 17. BLUEBERRY LEMON TEA CAKE -
EGGLESS

Ingredients:
All-purpose flour – 105 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Sugar – 100 grams
Curd – 50 grams
Vanilla – 1 teaspoon
Milk – 75 ml
Lemon zest – 1 teaspoon
Lemon juice – 1 tablespoon
Fresh or frozen blueberries – 50 grams (plus extra for topping)

Method:
1. Preheat the oven to 180°C. Grease and line a baking pan with parchment
paper.
2. In a bowl, whisk curd and sugar for 2–3 minutes until well combined. Add
vanilla, lemon zest, and lemon juice, and mix well. Set aside.
3. In another bowl, sift together all-purpose flour, baking powder, baking soda,
and salt. Set aside.
4. In a small saucepan, heat butter and milk until the butter melts. Remove from
heat and let it cool slightly.
5. Toss the blueberries with 1 teaspoon of flour (to prevent them from sinking in
the batter).
6. Gradually add the dry ingredients to the curd mixture in three parts,
alternating with the butter-milk mixture in two parts. Start and finish with
the dry ingredients, gently folding after each addition until just combined.
7. Fold in the blueberries, reserving some for topping.
8. Pour the batter into the prepared pan and sprinkle the remaining blueberries
on top.
 17. BLUEBERRY LEMON TEA CAKE -
EGGLESS

9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out
clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
11. While still warm, cling wrap the cake and store until ready to use.
 18. OATS & HONEY TEA CAKE - EGG

Ingredients:
Butter - 1/4 cup
Honey - 300 grams
Egg - 1
Vanilla - 1/2 teaspoons
All Purpose Flour - 1 1/4 cups
Oats flour-1 1/4 cups
Baking powder - 2 teaspoons
Baking soda - 1/2 teaspoons
Salt - 1/4 teaspoons
Cinnamon powder - 1/2 teaspoons
Milk - 3/4 cup

Method:
1. Preheat the oven to 160°C. Grease and line a baking pan with parchment
paper.
2. In a bowl, beat butter and honey for 1 minute until light and well combined.
3. Add the egg and vanilla, and beat for another 30 seconds. Set aside.
4. In another bowl, sift together all-purpose flour, oats flour, baking powder,
baking soda, salt, and cinnamon powder. Set aside.
5. Gradually add the sifted dry ingredients to the wet mixture in three parts,
alternating with milk in two parts. Start and finish with the dry ingredients,
gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35–40 minutes or until a toothpick inserted into the center comes out
clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
9. Slice and serve as is, or drizzle with a little honey for added sweetness.
 18. OATS & HONEY TEA CAKE -
EGGLESS
Ingredients:
Butter - 1/4 cup
Honey - 300 grams
Curd - 65 grams
Vanilla - 1/2 teaspoons
All Purpose Flour - 1 1/4 cup
Oats Flour - 1 1/4 cup
Baking powder - 2 teaspoons
Baking soda - 1/2 teaspoons
Salt - 1/4 teaspoons
Cinnamon powder - 1/2 teaspoons
Milk - 3/4 cup

Method:
1. Preheat the oven to 180°C. Grease and line a baking pan with parchment
paper.
2. In a bowl, beat butter and honey for 1 minute until light and well combined.
3. Add the curd and vanilla, and beat for another 30 seconds. Set aside.
4. In another bowl, sift together all-purpose flour, oats flour, baking powder,
baking soda, salt, and cinnamon powder. Set aside.
5. Gradually add the sifted dry ingredients to the wet mixture in three parts,
alternating with milk in two parts. Start and finish with the dry ingredients,
gently folding after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35–40 minutes or until a toothpick inserted into the center comes out
clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
9. Slice and serve as is, or drizzle with a little honey for added sweetness.
19. CRANBERRY ORANGE SPICE CAKE -
EGG
Ingredients:
Butter – 60 grams
Honey – 300 grams
Eggs – 2
Vanilla – 1/2 teaspoon
All-purpose flour – 300 grams
Baking powder – 2 teaspoons
Baking soda – 1/2 teaspoon
Salt – 1/4 teaspoon
Cinnamon powder – 1/2 teaspoon
Orange zest – 1 tablespoon
Orange juice – 2 tablespoons
Milk – 180 grams
Dried cranberries – 100 grams, plus extra for topping
A little flour to coat the cranberries (optional))
Method:
1. Preheat the oven to 160°C. Grease and line a baking pan with parchment paper.
2. In a bowl, beat butter and honey for 1 minute until light and well combined.
3. Add eggs, vanilla, orange zest, and orange juice, and beat for another 30 seconds.
Set aside.
4. In another bowl, sift together all-purpose flour, baking powder, baking soda, salt,
and cinnamon powder. Set aside.
5. Toss cranberries in a little flour to prevent sinking, then gently fold them into the
dry ingredients.
6. Gradually add the dry ingredients to the wet mixture in three parts, alternating
with milk in two parts. Start and finish with the dry ingredients, gently folding
after each addition until just combined.
7. Pour the batter into the prepared pan and smooth the top. Sprinkle extra
cranberries on top.
8. Bake for 35–40 minutes or until a toothpick inserted into the center comes out
clean.
19. CRANBERRY ORANGE SPICE CAKE -
EGG
9.Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
10.Slice and serve as is, or dust with powdered sugar for extra sweetness.
19. CRANBERRY ORANGE SPICE CAKE -
EGGLESS
Ingredients:
All-purpose flour – 105 grams
Baking soda – 1/4 teaspoon
Baking powder – 3/4 teaspoon
Salt – 1/8 teaspoon
Butter – 60 grams
Sugar – 100 grams
Curd – 50 grams
Vanilla – 1 teaspoon
Milk – 75 ml
Orange zest – 1 teaspoon
Orange juice – 1.5 tablespoons
Dried cranberries – 50 grams (soaked in warm orange juice for 10 minutes, then
drained)
Ground cinnamon – 1/2 teaspoon
Ground nutmeg – 1/8 teaspoon
Ground cloves – 1/8 teaspoon

Method:
1. Preheat the oven to 180°C. Grease and line a baking pan with parchment paper.
2. In a small bowl, soak dried cranberries in warm orange juice for 10 minutes. Drain
and set aside.
3. In a bowl, whisk curd and sugar for 2–3 minutes until well combined. Add vanilla,
orange zest, and the strained orange juice, and mix well. Set aside.
4. In another bowl, sift together all-purpose flour, baking powder, baking soda, salt,
cinnamon, nutmeg, and cloves. Set aside.
5. In a small saucepan, heat butter and milk until the butter melts. Remove from
heat and let it cool slightly.
6. Toss the soaked cranberries with 1 teaspoon of flour (to prevent them from
sinking in the batter).
19. CRANBERRY ORANGE SPICE CAKE -
EGGLESS

7. Gradually add the dry ingredients to the curd mixture in three parts, alternating
with the butter-milk mixture in two parts. Start and finish with the dry ingredients,
gently folding after each addition until just combined.
8. Fold in the cranberries, reserving some for topping.
9. Pour the batter into the prepared pan and sprinkle the remaining cranberries on
top.
10. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out
clean.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
12. While still warm, cling wrap the cake and store until ready to use.
20.WHOLE WHEAT JAGGERY TEA CAKE -
EGG

Ingredients
Milk - 1/2 cup
Baking soda - 1/2 tespoon
Butter - 3 tablespoons (42 grams)
Jaggery - 1/3 cups (powdered - 64 grams)
Egg - 1
Whole wheat flour - 1 cup (128 grams)
Baking powder - 1 tespoon
Salt - 1/4 teaspoon

Method:
1. Preheat the oven to 160°C. Grease and line a baking pan with parchment
paper.
2. In a bowl, beat butter for 2 minutes until creamy.
3. Add jaggery and beat for 5 minutes until light and fluffy.
4. Add the egg and beat for another 30 seconds until well combined. Set aside.
5. In another bowl, sift together whole wheat flour, baking powder, baking soda,
and salt.
6. Gradually add the dry ingredients to the wet mixture in three parts,
alternating with milk in two parts. Start and finish with the dry ingredients,
gently folding after each addition until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
10. Slice and serve as is, or dust with a light sprinkle of powdered jaggery for
added sweetness.
20. WHOLE WHEAT JAGGERY TEA CAKE
- EGGLESS

Ingredients
Milk - 1/2 cup
Baking soda - 1/2 tespoon
Butter - 3 tablespoons (42 grams)
Jaggery - 1/3 cups (powdered - 64 grams)
Curd- 65 grams
Whole wheat flour - 1 cup (128 grams)
Baking powder - 1 tespoon
Salt - 1/4 teaspoon

Method:
1. Preheat the oven to 180°C. Grease and line a baking pan with parchment
paper.
2. In a bowl, beat butter for 2 minutes until creamy.
3. Add jaggery and beat for 5 minutes until light and fluffy.
4. Add the curd and beat for another 30 seconds until well combined. Set aside.
5. In another bowl, sift together whole wheat flour, baking powder, baking soda,
and salt.
6. Gradually add the dry ingredients to the wet mixture in three parts,
alternating with milk in two parts. Start and finish with the dry ingredients,
gently folding after each addition until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes or until a toothpick inserted into the center comes out
clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely.
10. Slice and serve as is, or dust with a light sprinkle of powdered jaggery for
added sweetness.