Upvasacha Cake#Alphabet Challenge

Upvasacha Cake( Farali/Vrat cake) is an eggless one made using vrat ka atta or farali/falhari flour. These flours are made from non-grain, gluten-free ingredients like buckwheat (kuttu), barnyard millet flour (bhagar/moraiya), water chestnut (singhara), and amaranth (rajgira) that are permitted during religious fasts.

Ingredients
½ Cup Fresh Yogurt
¾ Cup Kesar Milk - divided
½ Cup Caster Sugar
¼ Cup Melted Desi Ghee
1 Cup Singhada Atta (Water Chestnut Flour)
1 Sachet Eno Fruit Salt
⅛ Teaspoon Rasmalai Essence
2 Drops Yellow Food Color
¼ Cup Chopped Dried Fruits
Method
Grease and line a 6" Cake Pan
Preheat the oven 160°C.

In a bowl add the yogurt, melted ghee, sugar, essence, half of the kesar milk, yellow color and with beat well till blended, then add the sifted Singhada atta and fold it well into smooth batter. Now add in the eno and pour the remaining kesar milk and mix well ( this batter will be thick) add the dry fruits.

Pour it into the prepared pan and again sprinkle chopped nuts.Bake in a preheated oven for 40- 45 minutes. 

Cool then slice and enjoy!!

Labels: Alphabet Challenge,Water Chestnut, Gluten free, Desi Ghee, Yogurt, Indian, Vrat, Cake, Eggless

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "U"

• Fall Pear Ugly Duckling Cake (Cake Mix Recipe) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Miso Roasted Sweet Potatoes from A Day in the Life on the Farm
• Sourdough Discard Walnut Ginger Cookies from A Messy Kitchen
• Ugali - Savory Maize Meal Porridge from Food Lust People Love
• Unicorn Popcorn from Jolene’s Recipe Journal
• Unicorn Strawberry Cake Mix Cookies from Blogghetti
• Upvasacha Cake from Sneha’s Recipe
• Urchin Butter from Culinary Cam
• Uzbek Rice with Beef and Carrots (Plov) from Karen’s Kitchen Stories
• White Urad Dal from Mayuri’s Jikoni

Lime Sponge Cake#SundayFunday

This Lime Sponge Cake is easy to make with a refreshing zesty lime flavour. Topped with a drizzle or lime flavoured glace icing. Made this simple cake for a friends birthday since he does not like icing decided to a simple lime glaze icing.

Makes 6" round cake
Ingredients
1 Teaspoon Lime zest
30 Ml Lime juice
30 Grams Vegetable Oil
1 Teaspoon Vanilla extract
3 Large Eggs - seperate - the whites & yolks whites
1 Teaspoon Lime juice
70 Grams Sugar
80 Grams Cake flour
For The Lime Sugar Glaze
Lime Juice - as required
1 Cup Icing sugar
Method

Zest the lime and then squeeze out the juice. Measure the lime juice in the bowl add the zest, vanilla essence and vegetable oil, mix well, keep aside.
In another large bowl add in the egg white add a teaspoon of lime juice and beat till light and fluffy, then add in the sugar a little at a time till it form soft stiff peaks. In add in the egg yolk one at time and lightly beat till all the yolks are incorporated. Now add in the sieved cake flour and fold it lightly with a spatula till no dry flour is seen. Then in the oil lime mixture 2 tablespoons of cake batter and mix well till incorporated. Now mix this into the cake batter folding lightly till incorporated. Pour this into a greased and lined 6" inch /15 cm round cake pan. Tap the pan on the work surface twice to remove any air bubbles.

Bake in a preheated oven at 180°C for 30 -35 minutes or until a toothpick inserted comes out clean. Cool completely then removed it from the pan.
For The Lime Glaze

Mix the icing sugar with enough lime juice to make icing that is firm enough to be drizzled over the top of the cake without it pouring off. Use a blunt knife to drizzle the icing over the cake. Leave for an hour for the icing to set.The texture of this sponge cake is light and moist and soft. 

You will love the zesty flavor of the lime in this cake. Enjoy!!
Labels: Cake, Egg, Lime, Sunday Funday

For Sunday Funday we are sharing "Sponge Cake Recipes"

Blueberry Swiss Roll from A Day in the Life on the Farm 

 Busy Woman's Sponge Cake from Our Good Life 

 Genoise Madeleines from Karen's Kitchen Stories

 Lime Sponge Cake from Sneha's Recipe

 Mini Victoria Sponge Cakes from Amy's Cooking Adventures 

 Mixed Berry Sponge Cake from Mayuri's Jikoni

Masala Chai Mousse Bundt#SundayFunday

It's a soft, fluffy mousse cake spiced with masala chai spices and made with biscuits. It's a perfect tea cake.

Cup Measurement = 200 ML

Ingredients
For The Tea
200 ML Water
2 Tablespoon Masala Chai Tea Leaves
2 Cardamoms
4 Teaspoons Sugar
200 ML Milk
For The Mousse
32 Glucose Biscuits - grind to a powder
100 Grams Digestive Biscuits - grind to a powder
¼ Cup Melted Butter
1/3 Cup Fresh Cream
½ Cup Milk
1½ Cup Whipped Cream
1 Large Egg
¼ Teaspoon Baking powder
½ Teaspoon Vanilla Essence
¼ Cup Milk
1 Tablespoons Vegetable Oil
2 Tablespoon Chocolate Chips for the topping
Method

In a deep pan on medium heat, add water, lemongrass, mint leaves and let it boil for 5 to 10 mins, then add cardamom powder, sugar and tea leaves and let it boil again for 10 mins, add more water if the water level goes down, then add milk and let it comes to a rolling boil 3 to 4 times, then take it off heat and strain to get a clear tea.

In a shallow pan, heat cream for 3 to 4 minutes, then add glucose biscuits, it will firm up, not to worry, add the tea and stir to break all lumps, then add in milk and keep breaking the lumps, once the mixture is nice and clear take it off heat.

In a bowl take the powdered digestive biscuits and mix in butter, mix until all the biscuit powder is mixed with butter. In a round ring mold place the biscuit butter mixture, flatten it out and then freeze until ready to use.

In a bowl, add the whipping cream using an electric whisk, whisk the cream until they form stiff peaks, then add cooled tea-cream mixture and whip until they have completely incorporated. Beat in the egg, baking powder and essence then add the milk and oil and continue to beat. Pour this into a greased small bundt and sprinkle a the chocolate chips with a spoon lightly swirl it and bake in a preheated oven at 170°C for 25 -30 minutes (I found that it was browning too much on top after 14 minutes so I tented it with a foil). This took excalty 30 minutes, if you insert a tooth pick,  it will come out a little wet since I added chocolate chips. 

So check for doness when the cake starts to leave the sides of the pan. Cool and enjoy!!
Labels: Cake, Bundt, Sunday Funday, Mousse, Chai Bundt, Biscuits

Today for Sunday Funday we are celebrating National Mousse day.

• A Day in the Life on the Farm: Cranberry Mousse 
• Amy's Cooking Adventures: Dark Chocolate Mousse 
• Karen's Kitchen Stories: Easy Gingersnap Cookie Mousse 
• Sid's Sea Palm Cooking: Layered Carrot Mousse 
• Sneha's Recipe: Masala Chai Mousse Bundt 
• Culinary Cam: Olallie Chocolate Mousse 
•  Mayuri’s Jikoni: Pomegranate Mousse   

Upside Down Apricot Bundt#Alphabet Challenge

When my favorite apricots are in season, this apricot cake is the first on my baking list. Pretty basic upside down fruit cake , except this one is very soft , almost melt in your mouth,with a little tanginess from apricots. A real treat for apricot lovers and the apricot cake itself looks just gorgeous and so appetizing.  

1 Cup Measurement = 250 Ml

Ingredients
75 Grams Butter 
1½ Cups Sugar
1/3 Cup Water
2 Large Eggs
1/3 Cup Sour Cream
½ Teaspoon Grated Lemon zest
½ Teaspoon Vanilla Essence
1 Cup All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Salt
Firm Ripe Apricots - see my notes
Confectioners’ sugar for dusting - optional
Method 
Preheat the oven to 180°C
Generously butter a bundtpan and arrange the apricots in the dish.

Slice the apricots in half and place the cut side up
Start by making the caramel ,sugar syrup

Combine ¾ cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, swirl the pan but don’t stir. Pour evenly over the apricot slices.

In a mixing bowl beat the butter and the remaining ¾ cup of sugar until light and fluff
Lower the speed and beat in the eggs one at a time.
Add the sour cream, zest, and vanilla and mix until combined
Sift together the flour, baking powder and salt, add to the mixture in 2 batches, mix until combined.
Pour the cake batter evenly over the apricot slices.

Bake 40-45 minutes or until a toothpick inserted comes out clean.

Cool for 5 - 10 minutes, then turn the cake onto a flat  plate
Dust with confectioners sugar before serving. Enjoy!!

My Notes
Use apricots as many as you need to cover the bottom of the pan.
This same cake can be made with sliced apples, plums, nectarines or peaches. When choosing fruit for the cake, make sure they are not too ripe so they don’t produce too much juice and make the cake soggy.

Labels: Alphabet Challenge, Apricots, Upside Down, Bundts, Cake

Let's take a look at the recipes being shared today with Alphabet "U" 

A Messy Kitchen: Apple Bourbon Upside Down Cake
A Day in the Life on the Farm: Black Forest Upside Down Cake
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chunky Pumpkin Ancho Unsweetened Cocoa Chili
Blogghetti: Jumbo Upside Down Pineapple Muffins
Culinary Cam: Sea Urchin Crostini
Karen’s Kitchen Stories: Ube Pandesal
Mayuri’s Jikoni: Udon Noodle Salad
Food Lust People Love: Umeboshi Calamansi Lime Juice
Sneha’s Recipe: Upside Down Apricot Bundt
Jolene’s Recipe Journal: Upside Down Bacon Apple Pancake  

Leftover Chocolate Cake Shake#SundayFunday

When you live in a two-person household, you always end with leftovers. Had Leftover Mocha Cake and Eggless Vanilla Ice Cream (which I often make) in the freezer. So here is the invention of a cake cum shake.

An American food/dessert, Chocolate Cake Shake. Today, am sharing my easy way to make this. This shake has  taste of both cake and milk  shake, is blends so well that you will love it.  This is perfect for summer a drink that will keep you cool in the scorching summer heat. 

Since I had just a big slice of cake could make only one serving, the next day he asked to make it again.. smiled and replied no cake so no shake.

If you want you can garnish this with a scoop of ice cream or frost it with whipped cream.. makes it an extra treat. 

Ingredients  

2 Scoops Vanilla Ice Cream
1/3 Cup  Milk
1 Big Slice Leftover Cake
Method

First, combine the ice cream and milk in a blender.Next, add the chocolate cake. Blend until smooth.

Pour into a glass. If you like, garnish with a small scoop of vanilla ice cream or whipped cream. No extra calories so minus the garnish.

Enjoy!!

Labels :  American, Dessert, Mid-day treat, Leftover series, Cake. Milk Shake, Vanilla,  Ice Cream, Sunday Funday

Sunday FunDay  - Leftover Valentine Day Candy 

• A Sweet-Cuterie Platter + Cupid's Blend Cookies from Culinary Cam
• Cinnamon Heart Imperial Liqueur from Food Lust People Love
• Double Chocolate Caramel Stuffed Cookies from Amy's Cooking Adventures
• Leftover Chocolate Cake Shake from Sneha's Recipe
• Peppermint Patty Brownie Bites from Karen's Kitchen Stories
• VORP from A Day in the Life on the Farm

Semolina Cucumber Cake#SundayFunday

I have already posted a cucumber cake recipe, that is eggless and made with idly rava, this one is totally different and unique. This cucumber that I got is directly from the framers field again that is the big yellow cucumber if you see the early recipe you'll get the information about that cucumber.

This cucumber had hardly any seeds, was so cool and had a sweet taste. I grated 3/4 of the cucumber and the remaining we sliced and enjoyed.

Ingredients
3 Cups Packed Cucumber - see notes
2 Cups Jaggery
2 Cups Fine Semolina/Rawa
1 Cup All Purpose Flour
1 Cup Freshly Grated Coconut
3 Eggs
100 Grams Butter
3 Tablespoons heaped Ghee
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
A few drops of Vanilla essence

Method

Wash and peel the cucumbers and cut them vertically, scoop out the pith (seeds). Grate the cucumber and then lightly squeeze out the juice.

In a big vessel add the semolina, jaggery, cucumber, coconut, and stir well till there are no lumps. Finally add the ghee and butter stir again till well incorporated and keep it for soaking minimum for an hour. 
Grease cake tin with ghee or butter.
Preheat oven at 180°C for about 15 minutes.

Sieve the flour, baking powder and baking soda and mix it properly. 
Beat the eggs and pour it into the batter and whisk it well then add the flour and and fold it into the batter.

Pour the batter into the prepared tin bake it for an hour.

Perfectly baked Semolina Cucumber Cake. 
My Notes
Taste the cucumber before you grate it, if it's bitter do not use it.
Do not squeeze the cucumber of all the juice then the semolina/rawa will not get enough moisture to soften.

Depending on the size of the tin, moisture in the cake batter and oven used the baking time may vary between 1 hour to 1 hour 20 minutes.

You can't unmold this cake, so cut the desired pieces in the pan itself and gently lift it.
If you want a brown surface you can change the oven settings to the 'Broil/Grill' mode for the last 3 minutes (I did it), brown crust adds to the taste.
Adjust the jaggery to your taste.

Labels: Cake, Cucumber, Healthy, Semolina, Coconut, Jaggery, Sunday Funday,

• Cucumber and Avocado Salad from A Day in the Life on the Farm
• Cucumber Raita from Cook with Renu
• Cucumber Rosettes from Amy’s Cooking Adventures
• Roasted Apricots, Cucumber, and Tomato Gazpacho with Alioli from Culinary Cam
• Semolina Cucumber Cake from Sneha's Recipe
• Sesame Cucumber Radish Salad from Food Lust People Love

Rich Fruit Cake#SundayFunday

This is a delicious Rick Fruit Cake with awesome flavor. There is no need to soak these in advance. Soak them overnight and they are good to use.

Ingredients
113 Grams Butter
113 Grams Caster Sugar
113 Grams All Purpose Flour
3 Eggs
¼ Teaspoon Baking Powder
¼ Teaspoon Salt
80 Grams Chopped Nuts
400 Grams Chopped Dried Fruits
3 Tablespoons Rum
1 Teaspoon Cake Spice - Homemade
¼ Teaspoon Cinnamon Powder
¼ Teaspoon Nutmeg Powder

Method 

I have used golden raisins, sultanas, mixed fruit peel, cranberries, homemade candied grapefruit and sweet lime peels, plums, glazed cherries.
soak all the fruits in 300 Ml rum overnight. An hour before mixing the cake. Place all the soaked dry fruits in a colander to drain off all the rum. Reserve the rum to use it later. 

Add softened butter into a bowl and then add sugar and cream them together until light and fluffy. Add eggs (one at a time)
If you are using vanilla extract ,you can add at this point.
Add in the flour mix (combination of baking powder, salt ) and lightly fold in with a spatula. Fold in the spices and drained fruits into the batter. This smell and flavor is so awesome of this rich fruit cake. Pour it into lined 6" pan's. 

Bake it at 180°C preheated oven for 20 - 25 minutes. As soon as the cake it out of the oven pour in the rums on them. Cool these on a wire rack. These went for my friends.

Labels: Cake, Cake Spice Mix, Cinnamon, Rum, Golden Raisins, Christmas, Sunday Funday 

• Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
• Rich Fruit Cake from Sneha’s Recipe
• Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
• Ember Avocado Toast from Palatable Pastime
• High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
• Carrot & Apple Bread from Mayuri’s Jikoni  

Eggless Mango Semolina Cake#SundayFunday

Easy and tasty egg free mango cake recipe made with no flour, simple pantry ingredients and fresh mangoes. This eggless mango cake is light, moist, and delicious! You don’t even need any electrical equipment such as a stand mixer or electric beater for this recipe.

Ingredients
1 Cup Fine Semolina/Rawa
1 Cup Mango Pulp
¼ Cup Vegetable Oil
¾ Cup Caster Sugar
1 Teaspoon Baking powder
½ Teaspoon Cardamom powder
For Garnish
¼ Cup Chopped Nuts - I used sliced pistachios, almonds & cashew nuts. 

Method
Pre-heat the oven to 170°C.

Mix the semolina, sugar, cardamom and baking powder well.
In a large bowl add oil and mango pulp whisk well with a hand whisk until combined. Then add in the semolina mixture, mix well. Cover and let is sit for 15 minutes.
Pour in a greased round 6"pan. Level the cake and garnish with sliced nuts.

Place in the oven and bake for 30 - 35 minutes. Check after 30 minutes with a toothpick to see if properly baked. If it comes out clean then remove immediately. In my oven it took exactly 35 minutes.

Allow to cool completely.

Slice and serve it's light, moist, and delicious!

My Notes
The mango pulp should not be thick and not too watery.
If you use a pulp that is not thick then let the cake batter stand aside for 20 minutes or until the mango pulp is absorbed by the semolina.
If you place a thin batter directly in the oven it takes a longer time to bake and then browns the cake. You will not get that beautiful, rich yellow color. 
Labels: Cake, Eggless, Fine Semolina, Mango, Tropical Fruits, Sunday Funday 

• Eggless Mango Semolina Cake from Sneha's Recipe
• {Harry Potter} Platform 9 3/4 Cake (Chocolate Cake with Coconut Cream Cheese Frosting) from Amy's Cooking Adventures
• Hawaiian Beef Sticks from Palatable Pastime
• Holy Cow Chocolate Pie from A Day in the Life on the Farm
• The Mann Men's Birthday Treats: Bûche De Noël, Baked Alaska, and Tiramisù from Culinary Cam
• Passion Fruit Posset from Food Lust People Love