Eggless Tempting

Tea Cakes
workshop by Pastry Chef Aditi Goyal
BAKLAVA TEA CAKE
Makes: 1 6inch round cake
Shelf Life: 4 Days
ingredients nut topping
30 grams Raw Walnuts (Chopped)
120 grams All Purpose Flour
30 grams Raw Pistachios (Chopped)
1¼ tsp Baking Powder
15 grams Butter (Melted)
¼ tsp Salt
20 grams Honey
50 grams Ghee
¼ tsp Cinnamon Powder
90 grams Castor/ Powdered sugar
½ tsp Rose Essence
50 grams Thick Yogurt nut filling
20 grams Walnut (Coarsely crushed)
90 grams Milk
10 grams Brown Sugar
¼ tsp Cinnamon Powder
1 tsp Orange Zest

method
Preheat the oven to 180 degrees C, Prepare a 6inch round cake with parchment
paper at the bottom and optionally you can put on sides of the tin also
Mix ingredients for nut topping together and spread in an even layer the bottom of
the prepared cake pan.
Mix ingredients for nut filling together and set aside until needed
Sift the flour, salt and baking powder in a bowl
In another bowl beat together ghee, sugar and rose essence until pale and fluffy for
about 3-4 mins.
Add the yogurt and beat until mixed through.
Add in the dry ingredients in 3 parts alternating with milk fold the batter gently
until you get a smooth batter. Don’t overmix.
Pour half of the batter on top of the nut mixture in the prepared pan and then
sprinkle the nut filling all over the batter evenly.
Add the remaining half of the batter on top of the nut filling and spread it evenly.
Tap the pan lightly to level the batter.
Bake in the preheated oven and bake for 35- 40 minutes or a toothpick inserted into
the center comes out clean.
Cool the cake for 10mins then unmould on a wire rack and cool completely.
Once cooled optionally brush with some honey and sprinkle some pistachio and
dried rose petals on it
Ferrero Rocher Center
Filled Cake
Makes: 1 - 7x4 inch Loaf mould or
1 - 6x3 inch center tube moulds
Shelf Life: 4 days
ingredients filling
120 grams All Purpose Flour 50 grams Nutella
25 grams Hazelnut Powder
5 grams Custard Powder/ Cornstarch glaze
1 tsp Baking Powder 125 grams Milk Chocolate
1/8 tsp Baking Soda 25 grams Roasted Hazelnuts
¼ tsp Salt (Finely Chopped)
10 grams Cocoa Powder 15-20 grams Vegetable Oil
100 grams Castor sugar
90 grams Hot Water
60 grams Milk
50 grams Oil
1tsp Vanilla
50 grams Milk Chocolate Chunks (optional)

method
CAKE BATTER
Pre-heat the oven to 180C and line loaf pan with a center rod with parchment
paper. Also brush the rod with oil and dust with flour
Whisk cocoa powder, castor sugar and hot water together until sugar is
completely dissolved. Add in the milk, oil and vanilla to the mixture and
whisk until mixed through.
Take 1 tbsp of the flour from the total flour and use it to coat the chocolate
chunks
In a bowl sift together the dry ingredients remaining all-purpose flour,
hazelnut powder, custard powder, baking powder, baking soda and salt.
Whisk in the wet ingredients in the dry ingredients adding little by little to get
a smooth batter.
Fold in the milk chocolate chunks coated in flour in the batter.
Add batter to the prepared mould with the rod in the middle.
Bake in a pre heated oven at 180C for 38-40mins or until a skewer inserted in
the middle comes out clean.
Cool the cake for 10mins then remove the center rod unmould on a wire rack
and cool completely.
FILLING
Once cooled completely add Nutella to a piping bag and fill the center with it.
Cling wrap and Freeze the cake for 30mins
GLAZING
Melt milk chocolate and slightly cool it. Add oil to it to make it little liquidy
then add the hazelnuts to it
Place the slightly chilled cake on a wire rack and coat the cake with the glaze
and let the excess drip. Let the glaze harden and transfer the cake on a cake
board.
Neapolitian Cake
Makes: 1 - 7inch Bundt cake
Shelf Life: 4 days
 ingredients vanilla batter
190 grams All Purpose Flour 10 grams Milk
10 grams Cornstarch 1/2 tsp Vanilla
1/2 tsp Baking Powder
¼ tsp Salt strawberry batter
50 grams Powdered Sugar 50 grams Strawberry
30 grams Oil 10 grams Sugar
70 grams Butter (melted) ¼ tsp Strawberry Essence
180 grams Condensed Milk Pink food colour
85 grams Water (room temp)
1/2 tsp Baking Soda chocolate batter
1/2 tbsp Vinegar 1 tbsp Cocoa Powder
1 tbsp Hot Water
glaze
60 grams Icing Sugar
1 – 2 tsp Water

method
Preheat the oven to 180C. Grease a bundt pan with a mixture of equal parts of
butter, flour and oil.
Sift flour, cornstarch, baking powder, powdered sugar and salt together.
Whisk oil, melted and cooled butter, condensed milk and water together until
homogenous.
Whisk in the wet ingredients in the dry ingredients adding little at a time to
get a smooth batter.
In the end mix vinegar with baking soda and add it to the batter and mix until
mixed through. Don’t overmix
Divide the batter into 3 portions.

FOR VANILLA BATTER

Mix vanilla essence/ extract with milk and add to 1 portion of the batter and
mix until mixed through
.
FOR STRAWBERRY BATTER
Puree strawberry & sugar in mixer then cook on medium heat until mixture
reduces to half and thickens.
Cool the mixture then add it to 1 portion of the batter along with strawberry
essence and pink food colour and mix until mixed through.

FOR CHOCOLATE BATTER

Mix cocoa powder with hot water and add to 1 portion of the batter and mix
until mixed through

ASSEMBLY
In the prepare pan add the chocolate cake batter then level it out, then add
strawberry cake batter and level out and finally add vanilla cake batter and
level it out.
Bake in a pre heated oven at 180C for 40-45mins or until a skewer inserted in
the middle comes out clean.
Cool the cake for 10mins then unmould on a wire rack and cool completely.

GLAZING
Mix icing sugar and water until a thick glaze is formed.
Spoon the glaze on top the cooled cake and decorate with strawberries and
chocolate sprinkles.
 Bonus Recipe Variations
Base Recipe Name Recipe Variation Name Method

Omit the hazelnut powder, and replace the 50 grams milk chocolate
Ferrero Triple
chunks with 30 grams Chocolate chunks and 20 grams Chocolate Chips
Rocher Center Filled Cake Chocolate Cake
and bake in a normal loaf pan

Omit the hazelnut powder and bake. Replace the nutella in the filling
Ferrero Lotus Biscoff Chocolate
with lotus biscoff and drizzle some biscoff on top of the cake after
Rocher Center Filled Cake Cake
cooled

Ferrero Omit the hazelnut powder and replace the 50g chocolate chunks with
Chocolate Walnut Cake
Rocher Center Filled Cake 50 g finely chopped walnuts and bake in normal loaf pan

Omit the hazelnut powder and bake. After cooling fill the center with
Ferrero Snicker Center Filled
caramel filling. Top it up with milk chocolate glaze hazelnuts in the
Rocher Center Filled Cake Cake
glaze replaced with roasted peanuts.

Neapolitan Vanilla Add 120 grams water instead on 85 grams water and add 1 tsp Vanilla
Cake Tea Cake Essence or extract to the batter and bake in a bundt or loaf mould.

Make the batter and divide it into 2 portions

Vanilla Batter : Add 20 grams milk + 3/4 tsp Vanilla to 1 portion
Neapolitan
Marble Cake Chocolate Batter : Add 1.5 tbsp Cocoa + 20 grams Hot water to 1 portion
Cake
Alternate the 2 batters in the pan and swirl the batter on top with a
skewer and bake.

Add 120 grams water instead on 85 grams water and add 1 tsp Vanilla
Neapolitan Chocolate Chip Vanilla
Essence or extract to the batter and fold in 75 grams chocolate chips
Cake Cake
to the batter. Bake in a bundt or loaf mould.

Puree 150 grams strawberry and 25 grams sugar in mixer then cook on
Neapolitan medium heat until mixture reduces to half and thickens. Cool the
Strawberry Tea Cake
Cake mixture then add it to the batter along with 1/2 tsp strawberry essence
and pink food colour and mix. Bake. Add glaze if you want

Add 120 grams water instead on 85 grams water and add 3/4 tsp Vanilla
Neapolitan
Tutti Frutti Cake Essence or extract and 1/4 tsp Pineapple essence to the batter and bake
Cake
in a loaf mould.

Add 120 grams water instead on 85 grams water and add 1 tsp Vanilla
Neapolitan Essence or extract to the batter and fold in 2 tsp Lemon Zest and 50
Blueberry Lemon Cake
Cake grams Frozen blueberries to the batter. Bake in a bundt or loaf mould.
Add the glaze once cooled.
 brands
1.All Purpose Flour (Maida) OR Whole Wheat Flour (Atta)- Rajdhani, Grand
Mill or any brand
2.Cocoa Powder-Van Houten/Hersheys/Cacao Barry/Callebaut/Morde
3. Castor/Powdered Sugar- Trust/Mawana/Tate & Lyle/SIS/Uttam Sugars
4. Baking Soda or Baking Powder- Solar/Weikfield/Foster Clarks
5.Food color- Americolor, Sugarin, chef master
6. Curd- Amul/Britannia/Danone/Al Marai/Al Rawabi
7. Oil- Saffola/Sundrop/Afia Sunflower Oil
8.Coffee- Nescafe/Bru/Davidoff
9.Milk- Amul/Mother Dairy/Al Marai
10.Essence/Extract- Bush IFF/Sprig/Ossoro/Foster Clarks
11.Chocolate- Callebaut/Cacao Ivory/2M/Van Houten/Morde COD15
12. Chocolate Chip- Hersheys, Morde, Mello
13.Butter- Amul/Dlecta/President/Lupark
14.Condensed Milk- nestle, amul
15.Vinegar- Tops/Catch/Heinz
16.Condensed Milk- Nestle
17.Corn Flour/Corn Starch- Brown N Polson/Weikfield/Foster Larks
18 Ghee - Govardhan/Nestle/ Red Cow/Annapurna/Amul
terms & conditions
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