These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)
It’s cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form!
My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.
To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and that’s it! You have a dough!
For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so delicious.
Coconut Cookies are simple cookies that make the whole house smell warm and sweet, and honestly it puts you in a good mood so quickly. These cookies are crisp at the edges and soft in the middle, and the coconut flavor is soo good in each bite. It tastes really good with hot tea and even kids enjoy it because the taste stays mild but still rich. Coconut Cookies is a must try at home for the joy of baking & surprise for the family.
Coconut gives a natural sweetness and warm feel, so the cookies feel light. This version is made with wheat flour and cane sugar, so it feels more homely and healthy sure better than the packed biscuits we buy. And the best thing is you don't need any special ingredients or tools for this recipe.
[feast_advanced_jump_to]
About Coconut Cookies
Coconut Cookies are soft and little crispy cookies made with flour, grated coconut, butter and sugar. The texture comes slightly crumbly but it still holds together well. The desiccated coconut in this recipe gives little rough texture in every bite. It is a simple coconut cookie recipe but tastes delicious.
In this recipe, wheat flour gives a wholesome feel and the butter adds good richness without making it too heavy. You can make small changes also if you like. It can be pinch of cardamom, little salt or brown sugar for deeper flavor. I add extra coconut on top also, it looks nice and gives crunchy feel too.
This recipe is flexible because you can swap wheat flour with maida or even add half of both. You can use powdered sugar also instead of cane sugar if you like for sweetness. I add little vanilla or skip sometimes for plain version. You can make the cookies thick or thin based on how crispy you want.
The taste of these cookies reminded me the thenga mittai which I had during my childhood days. I dont know how many can relate to it, the light brown candy with a transparent wrapper and white print on it, I just love it.
I usually bake these on slow weekends when everyone wants something simple to enjoy with tea. It takes very less time and the cookies puff little and turn golden at the edges, looks very pretty actually.
These cookies were absolutely delicious with a crunch in every bite and the coconut flavour was just out of the world.
Coconut Cookies Ingredients
Wheat flour - I used this for a slight dense texture also for a healthy alternate. You can use maida also if you want a lighter cookie.
Cane sugar - I used cane sugar for its warm flavor, it melts nicely and gives mild sweetness. You can use powdered white sugar also.
Desiccated coconut - This is for the coconut flavor and soft bite. You can use fresh grated coconut also but the texture may change little.
Butter - I used chilled unsalted butter for giving richness, it gives the cookies soft crumb. You can use salted butter too but reduce a pinch of salt in dough.
Vanilla essence - I added lightly, mainly for flavor and smell. You can skip it also if you want pure coconut flavor.
Milk - I used just to bring the dough together softly. Add more or less depending as the dough feels dry or not.
Why This Recipe Works
It is a very simple recipe with regular pantry ingredients.
You get soft center with light crisp edges which many people like.
You can change the flour or sugar based on what is available at home.
It is a quick recipe gets done fast, perfect for sudden cravings.
It's a kid friendly snack and feels lighter than store-bought biscuits.
1.Measure and take butter, melt it and take it in a mixing bowl, now add cane sugar to it and whisk it.
2.Add vanilla essence, mix it once. Now in a separate bowl take wheat flour and desiccated coconut.
3.Whisk it for even mixing, now add this flour-coconut mixture to the mixing bowl. Mix it well with your finger tips it will be crumbly.
4.Now add milk just enough to gather together to a dough. Do not knead, just gather to form a dough. Now use your measuring spoon or any small scooper to scoop the dough. This is for getting even sized cookies.
5.Roll it and slightly flatten with your palms.Preheat oven at 180 deg C for 10minutes. Meanwhile you shape all the cookies,Place them on a baking tray with butter paper lined. Sprinkle remaining coconut over the cookies.
6.The cookies are moist so the coconut gets stuck to the cookies easily. Bake in preheated oven for 15-18 minutes or until the edges start to brown.Keep an eye after 12 minutes itself. Carefully remove them from butter paper then cool in wire rack.
Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.
Expert Tips
Mixing - Mix gently just bring the dough together softly, avoid kneading too much otherwise cookies might turn harder.
Shaping the cookies - Don't press the dough too much, use a small scooper or spoon to get even-sized cookies.
Baking time - Keep an eye after 12 minutes, the cookies brown very quickly and overbaking will make them hard.
Coconut - I usually sprinkle extra coconut on top because the dough is little moist, so it sticks well and looks nice also.
Refrigerating - If the dough feels sticky, just keep it in the fridge for few minutes so the cookies won't spread too much while baking.
Serving and Storage
Serve them warm with tea or even warm milk, the coconut flavor really stands out. It goes well as an evening snack or even for lunch box. Once the cookies cool down completely, store them in an airtight box.
They stay good for few days in room temperature. If they turn little soft later, just warm for a minute to bring back texture.
FAQS
1.Can I skip vanilla essence?
Yes you can, coconut flavor itself is very nice. I add vanilla only sometimes for extra aroma.
2.Can I use maida?
Yes you can use full maida for lighter texture, or mix both flours too.
3.Why did my cookies become hard?
Mostly because of overbaking. Try removing once edges turn light brown.
4.Can I make the dough ahead?
Yes you can prepare earlier and chill it. Bring it out for few minutes before shaping.
5.Can I use fresh coconut?
Yes but the moisture may make cookies softer, so try roasting the coconut little before adding.
If you have any more questions about this Coconut Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Coconut Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Coconut Cookies are simple cookies that make the whole house smell warm and sweet, and honestly it puts you in a good mood so quickly. These cookies are crisp at the edges and soft in the middle, and the coconut flavor is soo good in each bite. It tastes really good with hot tea and even kids enjoy it because the taste stays mild but still rich. Coconut Cookies is a must try at home for the joy of baking & surprise for the family.
Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.
This cake suits tea time or even a small home celebration. I sometimes pack few slices for travel also because it stays good for a day. The fresh lemon flavor keeps the cake light and pleasant and if you like a little extra tang a simple lemon drizzle on top goes very nicely with the soft crumb.
[feast_advanced_jump_to]
About Lemon Bundt Cake
Lemon Bundt Cake is a basic sponge style cake baked in a bundt pan that gives a cute ring shape. I used simple ingredients like flour, baking powder, baking soda and fresh lemon zest which gives a bright citrus smell. The batter is easy to mix and because the bundt pan bakes a little faster the cake gets done pretty quick.
In this recipe, lemon is the main flavor and you can also use fresh zest and juice to make the taste more tangy and fresh. This recipe flavor is gentle, and it feels comforting without making the cake heavy. It has soft and spongy texture and has that light golden shade after baking.
There are few small variations too. Some people add little vanilla along with lemon flavor and some add poppy seeds for a small crunch. You can make an orange version using the same method and it comes out really nice. If you do not have a bundt pan you can use cupcake trays or a small loaf tin also.
I usually bake this when everyone at home wants a simple and light after meal dessert. The lemon flavor gives a small fresh lift and since the cake is not heavy even kids enjoys a slice happily. Lemon Bundt is a flavorful treat that has to be tried for the joy of baking.
Lemon Bundt Cake Ingredients
Whole wheat flour - I added this as base for the cake as it gives flavor that blends nicely with lemon. You can use maida also if you want more lighter texture.
Baking powder - I use this for helping the cake rise softly and give a gentle lift. You can add little more only if your flour is very dense.
Baking soda - I added this along with the lemon juice since it reacts well and gives that small airy feel. You can skip if your batter feels already too loose.
Cane sugar - I am using cane sugar as it gives a mild caramel-like taste which suits this cake. You can use white sugar also if that is what you have.
Oil - I have used oil instead of butter to keep the cake more moist and soft for long time. You can add melted butter also but the texture will be slightly firm.
Milk - I added milk to loosen the batter and give a smooth flowy texture. You can use warm milk also if the sugar is not melting properly.
Lemon zest - I grated the outer skin lightly for bright aroma and taste. You can skip if you feel the lemon flavor is already strong.
Lemon juice - I have used fresh lemon juice which gives the refreshing taste. I also added this to make a tangy syrup to drizzle over the small cakes. You can adjust according to how tangy you want.
Icing sugar - I use this to make the topping glaze smoother. It dissolves quickly and gives that shiny look.
Why This Recipe Works
This recipe is easy and simple so you can make it even on busy days.
It has a soft and slightly spongy texture that lemon taste.
You can easily adjust the sweetness as cane sugar blends nicely.
It bakes fast and works even if you don't have a large oven.
You can use the same mixture to bake cupcakes or a small loaf also.
1.Measure and take milk in a mixing bowl, add oil and cane sugar to it.
2.Whisk it well. Strain to remove impurities, Set aside. Extract lemon juice, measure and keep aside.
3.Using a grater take lemon peels, Set aside. To a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.
4.Whisk well then add oil milk mixture.
5.Mix well using a whisk. Add lemon juice, mix once.
6.The batter should be thickish. Grease the bundt tin with oil using a pastry brush. Now spoon the batter. While you prepare this, preheat oven at 180 deg C for 10 minutes.
7.Fill it till ¾th of each hole. Bake in preheated oven for 15-18 minutes or till the top turns golden.
8.Cool down for few mins then carefully lift the cake using a fork. Let it to cool down.In a small mixing bowl take icing sugar,
9.Add lemon juice to it, mix well until it forms a thick syrup. Drizzle over the cake
Serve with lemon sauce!
Expert Tips
Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.
Serving and Storage
Serve this with warm milk, tea or even pack it in snack box. This goes well as a light evening sweet too. You can store leftover pieces in an airtight box for one day in room temperature. If you want to keep longer just refrigerate and warm little before eating. The drizzle sets nicely once cooled so it stays neat.
FAQS
1.Can I skip the lemon glaze?
Yes you can, the cake tastes good plain also.
2.Can I use full maida instead of wheat flour?
Yes you can use maida fully if you want softer cake.
3.Will butter work in place of oil?
Yes but the texture becomes little firm, not very soft.
4.Can I add vanilla essence along with lemon?
You can add few drops if you like that mixed flavor.
5.How do I know it's baked?
Just touch the top, if it springs back or a toothpick comes clean it is done.
If you have any more questions about this Lemon Bundt Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Lemon Bundt Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.
Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.
The smell of these cookies while baking spreads around when they start baking, it makes whole place feel warm. These cookies go good with milk, tea or even just like that. The butterscotch chips gives small crunchy bits here and there which makes cookie more fun to eat. It's a must try recipe for kids.
[feast_advanced_jump_to]
About Butterscotch Cookies
Butterscotch Cookies is simple recipe made using daily ingredients like maida, butter, sugar and little butterscotch chips and essence for flavor. The texture is soft and little crisp at the edges, and the butterscotch chips add nice bite. The taste has light caramel kind of feel which many people enjoy a lot.
The cookies are crunchy with a buttery flavor in each bite and the butterscotch flavor added more depth and essence. If you like butterscotch flavor then this recipe is a must try for you! These are eggless and super simple to bake, so do try this and let me know, I am waiting!
This recipe is eggless, it is easy for anyone to try at home anytime. The buttermilk or curd-water mix helps dough come together and keeps cookies soft. You can even add extra chips if want more sweetness. Kids mostly like these cookies so they are gone fast in minutes.
It is easily customizable, some like cookies a bit thick and chewy, some like it thin. You can flatten dough more or less depending how you want. Butterscotch essence gives nice smell that stays even after cookies cooled down. They stay fresh for few days if stored in an airtight box.
I usually make this when I need something homemade but don't want spend too much time in the kitchen. Both my kids love butterscotch flavor so make this cookies on and off.
Butterscotch Cookies Ingredients
Maida(Flour) - I have used maida as it gives the cookies a soft and light texture. You can mix a little wheat flour for a healthy alternate but the taste changes a bit.
Butter - I have used soft butter so it mixes creamy with the sugar. You can use salted butter also but reduce the salt later.
White granulated sugar - I have used this to sweeten the cookies and give a light crisp on the outside. You can use cane sugar but texture and color becomes slightly different.
Buttermilk - I have used this to hold the dough and keep it soft.
Butterscotch essence - I have used this for main flavor which gives a nice smell. You can replace with vanilla if you don't have.
Baking soda - I have added this so the cookies rise a bit and don't turn very dense.
Butterscotch chips - I have used these for extra taste and small crunchy bits. You can use choco chips instead also.
Why This Recipe Works
This recipe is simple and eggless so anyone can try without much thinking.
The cookies are soft inside and little crisp around the sides.
You can prepare the dough fast and bake quickly also.
The butterscotch flavor comes out nicely with both essence and chips.
You can store and enjoy these cookies anytime as small snack.
1.Prepare buttermilk by whisking curd with water, Set aside. In a mixing bowl - beat sugar and butter together in medium speed until creamy.
2.Add butterscotch essence, mix it once. Add prepared buttermilk
3.Beat it once. In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.
4.Now add this to butter sugar mixture.Beat it once to bring everything together.
5.Add butterscotch chips and fold it
6.Cling wrap it and refrigerate for at least 30 minutes. Use a measuring spoon to take the dough.
7.Roll it and slightly flatten with your palms. Preheat oven at 180 deg C for 10 minutes. Meanwhile you shape all the cookies, Place them on a baking tray with butter paper lined. Bake in preheated oven for 10-12 minutes or until the edges start to brown. Keep an eye after 10 minutes itself. Carefully remove them from butter paper then cool in wire rack.
Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.
Expert Tips
Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.
Serving and Storage
Serve Butterscotch Cookies with milk, tea or just shall bite after meals. They taste good warm but also nice after cooling. You can store these in an airtight container. It stays good for few days.
FAQS
1.Can I add in chocolate chips?
Yes, chocolate chips works too, cookies still taste good.
2.Can I skip butterscotch essence?
Yes, you can use vanilla or caramel essence instead.
3.Why did my cookies spread too much?
Maybe dough was not chilled enough, chilling helps most times.
4.Are these very sweet?
They are mild sweet, but you can reduce sugar little if you like.
5.Can I make this ahead?
Yes, either make and store it or refrigerate the dough for few hours and bake later.
If you have any more questions about this Butterscotch Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Butterscotch Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Butterscotch Cookies Recipe | Eggless Butterscotch Cookies
Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.
The most delicious vegetarian Pumpkin Pie, the best I've baked to date, probably the easiest filling ever with fresh pumpkin puree. This eggless pie was a 10/10, the buttery pastry from scratch a winner too.
Craving soft, moist banana bread but don’t eat eggs? This eggless banana bread recipe is the perfect solution. Made with overripe bananas, pantry staples, and zero eggs, it turns out fluffy, moist, and full of banana flavor every single time. Whether you follow a vegetarian diet, are allergic to eggs, or simply ran out of them, this is the best banana bread without eggs you’ll ever bake.
Why You’ll Love This Eggless Banana Bread
Freezer-friendly & meal-prep ready
100% egg-free and vegetarian
Super moist & soft texture
Uses simple, everyday ingredients
Customizable with nuts, chocolate, or spices
Why I Make Eggless Banana Bread?
Banana bread is such a versatile and comforting treat. It’s perfect for breakfast, a snack, or even dessert. This vegan banana bread is a great alternative for those who are looking to cut out eggs for dietary reasons. Plus, it’s always good to have a go to recipe for those times when you run out of eggs but still crave that delicious, moist banana bread.
Ingredients for Moist Eggless Banana Bread
To make the best eggless banana bread, you’ll need:
Overripe bananas – the spottier, the better
Vegetable oil (or melted coconut oil)
Sugar (white, brown, or coconut sugar)
Plant-based milk – almond, soy, oat, or dairy
Vanilla extract
Balsamic vinegar (this helps with rise & texture)
All purpose flour
Baking soda
Baking powder
¼ teaspoon salt
Cinnamon
Walnuts or chocolate chips
Step by Step Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Mash bananas in a large bowl until smooth.
Add oil, sugar, milk and mix until combined.
In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Combine wet & dry ingredients for banana bread gently. Do not overmix. Fold in walnuts or chocolate chips.
Add in the vanilla, vinegar and milk of your choice. Combine well to incorporate all the ingredients.
Pour batter into loaf pan, smooth the top. Top with sliced banana.
Bake 50-60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 40 minutes.
Cool in pan for 10 minutes, then transfer to wire rack. Slice once fully cooled.
Tips for Making Best Banana Bread
Use overripe bananas: Ripe banana with lots of brown spots = natural sweetness.
Measure flour correctly: spoon & level or weigh in grams. Too much flour = dense bread.
Don’t over mix the batter: this makes banana bread dense and gummy.
Add nuts, chocolate, or dried fruits for variety.
For a healthier twist, replace 1 cup all purpose flour with whole wheat flour.
Banana Bread Variations
Chocolate Chip Banana Bread: fold in ½ cup chocolate chips.
Walnut Banana Bread: add ½ cup toasted walnuts.
Whole Wheat Banana Bread: swap half the flour with whole wheat flour.
Once you’ve baked your delicious eggless banana bread, it’s important to store it properly to maintain its freshness and flavor. Here’s how:
Room temp: You can store this banana bread in airtight container for 2–3 days.
Fridge: Banana bread stays fresh in fridge for up to 1 week.
Freezer: If you want to store banana bread in freezer, wrap slices in cling film and pack in ziplock bag, freeze up to 2 months. Reheat in toaster/oven.
Refrigeration and Freezing: If you’re storing the bread in the fridge or freezer, make sure to label it with the date. This way, you can keep track of how long it’s been stored.
Serving Suggestions
Spread with peanut butter or almond butter.
Toast a slice and top with honey or maple syrup.
Serve with coffee, tea, or a glass of milk.
Screenshot
FAQs
Can I make eggless banana bread without baking soda?
Yes, use baking powder, but the texture may be slightly denser.
Why is my banana bread not fluffy?
Over mixing, too much flour, or under-ripe bananas often cause dense bread.
Can I make gluten free Banana Bread?
Yes, use a 1:1 gluten-free flour blend. But the texture will be slightly different
Can I reduce the sugar?
Yes, you can cut sugar by 25–30% or use coconut sugar. Bananas naturally sweeten the bread. Any sugar free substitute that can be heated can be used too.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me onInstagram, Facebook, Youtube, Pinterestfor more food inspirations.
The best moist and delicious eggless banana bread recipe. Perfect for vegans and those avoiding eggs. You can make this banana bread recipe without eggs with simple ingredients!
1/2cupvegetable oilor melted coconut oil for a healthier option
1cupsugaryou can use brown sugar for a richer flavor
1/4cupalmond milkor any plant based milk, soy, or oat milk
1tablespoonbalsamic vinegar
2cupsall-purpose flour
1/2teaspoonbaking soda
1teaspoonbaking powder
1teaspooncinnamonground , optional, but recommended for extra flavor
1/2cupwalnuts nutschopped, optional, for added texture and taste
Instructions
Preheat and Prepare
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a bit of oil or line it with parchment paper to prevent sticking.
Mash the Bananas
In a large bowl, mash the ripe bananas with a fork or potato masher until smooth. The riper the bananas, the sweeter and more flavorful your bread will be.
Mix Wet Ingredients
Add the vegetable oil, sugar, plant-based milk, and vanilla extract to the mashed bananas. Stir well until all the ingredients are combined.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures that the baking soda is evenly distributed, which helps the bread rise evenly.
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine. If you’re adding nuts or chocolate chips, fold them in now.
Bake the Bread
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and place it in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your healthy eggless banana bread with a cup of tea or coffee.
Video
Notes
Tips for the Best Eggless Banana Bread
Use ripe bananas: The riper, the better. They add natural sweetness and moisture to the bread.
Don’t overmix the batter: Overmixing can make the bread dense. Stir until just combined.
Add-ins: Feel free to add your favorite mix-ins like walnuts, pecans, or chocolate chips. They add a delightful crunch or melty sweetness.
Storage: Store your banana bread in an airtight container at room temperature for up to 4 days. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and foil.
Cake flour is a readymade flour blend that we can use for baking cakes, cupcakes or any soft bakes. Cakes baked using this flour gives that kind of fluffy and soft bakery style texture which we all like. Cake flour is not easily available everywhere, So I started making it at home. Once you try using this mix, you can feel the difference in the texture of your cakes.
You can even prepare this in bulk if you bake regularly. It's very handy and blends well into most cake batters. The method is super easy and takes just 2 minutes. All you need is maida and corn flour, the regular white corn flour we use for soups or sauces. I just whisk it well using a fork or small whisk and store it in a dry container.
[feast_advanced_jump_to]
About Cake Flour
Cake Flour is a simple mix of all purpose flour (maida) and corn flour in a certain ratio. It is used to make cakes soft, fluffy and light. Since it has lower protein than regular flour, it helps in getting a tender crumb and airy texture. This mix works great for sponge cakes, muffins and cupcakes.
It holds air in batter and helps cakes rise with a light soft texture. Also I feel the cake doesn't sink in middle when I use this. Sieve it once then mix well and store it. This flour makes soft and fluffy cakes.
I came to know about this when I started learning baking basics. Most international recipes mention cake flour but we don't get it easily here. So I began making it myself using ingredients I already had in the kitchen. Since then, I'm only using this homemade version and it works well for my basic cakes.
I first tried cake flour when I was testing a vanilla sponge cake and noticed it came out much softer than before. After that, I started keeping a small jar of cake flour always ready in my baking shelf.
If you are someone who bakes often, then this mix will be really useful. This flour comes handy to make homemade baked goodies in a jiffy. Do try this and stock your pantry with homemade cake flour.
Cake Flour Video
Cake Flour Ingredients
Maida - This is the main ingredient. I use the regular store-bought maida. After measuring 1 cup, remove 2 tablespoon from it. That's the exact quantity we need.
Corn flour - This is added to reduce the gluten in maida. It makes the flour more soft and gives that bakery-style lightness. Use the plain white corn flour which we usually use for soups and sauces.
3.Level it using a spatula and remove 2 tablespoon flour from it.
4.Now take 2 tablespoon corn flour that is 16 grams. Level and measure.
5.Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.
6.Add the cup measure to a sieve.
7.Sieve it well for even mixing.
8.Give a quick mix. Homemade cake flour is ready.
Store in a clean jar. Measure and use it when mentioned as cake flour.
Expert Tips
Don't skip corn flour - Corn flour is what makes this mix special. It helps make cakes more soft and spongy. If you skip it, then you're just using maida again.
Measure right - It's important to remove exact 2 tablespoon maida from 1 cup, then add same amount of corn flour. Try not to guess, use proper measuring spoons for this.
Whisk or sieve - Sieving is always best so that it is evenly mixed.
Store clean and dry - Always use a clean dry jar or box. Any moisture inside will spoil the flour or make it lumpy. So make sure the container is dry before storing.
Make in advance - If you bake often, you can make more and keep ready. I usually make 2 to 3 cups and store. It keeps well for few months and saves time too.
Serving and Storage
Cake flour is used only for baking soft cakes, cupcakes, muffins etc. You can't use it like regular maida for other dishes. You can store it in an airtight for 2 to 3 months if stored right. No need to refrigerate, just make sure the jar is clean and dry.
FAQS
1.Can I skip corn flour?
Not really. Then it becomes just maida again. Corn flour is the main thing that makes cake flour soft.
2.Is it same like bakery cake flour?
Almost same only. Bakery one may have some added stuff, but this homemade version works just as good.
3.Can I use this for all cakes?
Works best for sponge cakes and cupcakes. Not for fruit cakes or brownies though.
4.Should I sieve it?
Yes it is better to sieve and use it so that it is evenly mixed.
5.Can I store in fridge?
Not needed. Room temperature is fine. Just keep in airtight dry container.
If you have any more questions about this Homemade Cake Flour Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Homemade Cake Flour Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Cake flour is a readymade flour blend that we can use for baking cakes, cupcakes or any soft bakes. Cakes baked using this flour gives that kind of fluffy and soft bakery style texture which we all like. Cake flour is not easily available everywhere, So I started making it at home. Once you try using this mix, you can feel the difference in the texture of your cakes.
Keyword 30 mins recipes, all purpose flour recipes, cake, Cake Recipes, christmas recipes, How to, maida recipes, no cook recipes
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1cup
Calories 516kcal
Author Sharmilee J
Ingredients
1cupflour(110 grams)
2tablespooncorn flour(16 grams)
Instructions
First measure 1 cup flour(maida).
Using 1 tablespoon measure scoop out.
Level it using a spatula and remove 2 tablespoon flour from it.
Now take 2 tablespoon corn flour. Level and measure.
Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.
Add the cup measure to a sieve.
Sieve it well for even mixing.
Give a quick mix. Homemade cake flour is ready.
Store in a clean jar. Measure and use it when mentioned as cake flour.
Video
Notes
Don't skip corn flour - Corn flour is what makes this mix special. It helps make cakes more soft and spongy. If you skip it, then you're just using maida again.
Measure right - It's important to remove exact 2 tablespoon maida from 1 cup, then add same amount of corn flour. Try not to guess, use proper measuring spoons for this.
Whisk or sieve - Sieving is always best so that it is evenly mixed.
Store clean and dry - Always use a clean dry jar or box. Any moisture inside will spoil the flour or make it lumpy. So make sure the container is dry before storing.
Make in advance - If you bake often, you can make more and keep ready. I usually make 2 to 3 cups and store. It keeps well for few months and saves time too.
The quintessential Black Forest Cake has got easy enough elements to play around with, and takes well to add ins like a dark chocolate ganache etc. And as always, the outcome is always spoon licking or bowl licking if not finger kicking good! Here are a few reimagined eggless black forest cake ideas to keep you busy through summer!
The classic black forest cake is very inspirational and quite simple to reimagine. It's got easy enough elements to play around with, and takes well to add ins like a dark chocolate ganache etc. This reimagined eggless black forest cake trifle is as simple as it is delicious!
Deep, moist & delicious, a treat for the chocolate lover in you! Simple desserts like this Eggless Chocolate Cream Layer Cake are most satisfying and are a great make ahead option. I love that you can make individual portions, dress them up in a jiffy and they're ready to dig into.
Delicate, delicious and so soothing, the chocolate, coffee and vanilla bean combination really is sublime. If coffee is a flavour you love to love, then this very simple yet sumptuous layered dessert is for you. Each spoonful is addictive, luxuriously smooth and has beautiful notes of a decadent tiramisu but with a hint of chocolate!
Eggless Mango & Cream Trifles. Simple and delicious dessert ideas, as you can see, this is something I absolutely love. Trifles are easy, trifles are fun and trifles are quick to bring together! These simple one bowl eggless sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer complete with a vibrant burst of flavours and colours.
Roasted potato recipe in the oven to satisfy your crispy potato cravings. Thes Crispy Oven Roasted Potatoes are the ultimate quick party snack! This easy oven roasted potatoes recipe makes golden, crunchy potatoes with a soft, fluffy center of the perfect crispy roasted potatoes.
All you need is just a handful of ingredients and follow a few simple steps that I am sharing along with tips for restaurant-level crunch right in your kitchen. I am sharing very simple tips to make crispiest roast pototoes with a satisfying crunch.
These oven roasted potatoes are incredibly versatile, and a perfect side dish or appetizer for any occasion. Whether for a cozy dinner or your next gathering, everyone will love these roasted potatoes!
With a golden, crunchy crust on the outside and a soft, fluffy center, these roasted potatoes are everything you want in a potato snack.
Why You Should Try This Recipe:
Foolproof Recipe: This technique guarantees perfectly crispy roasted potatoes every time, even if you’re new to cooking.
Versatile Snack or Side Dish: Dress up the potatoes with different herbs, spices, and toppings for unique taste every time.
Healthy Alternative to Fried Potatoes: By roasting instead of frying, you’re using much less oil
Quick Preparation: These require minimum prep time. Crispy potatoes are on the table in just about 40 minutes. Perfect for last-minute meal prep or spontaneous gatherings.
Budget-Friendly: Potatoes are an affordable ingredient, that makes this recipe a cost-effective option that doesn’t skimp on taste or quality.
Ingredients For Roasted Potato Recipe
Salt: Enhances the flavor and helps break down the potato’s surface to create that crispy outer layer.
Baking Soda: This is the secret weapon! The alkalinity helps break down the potato’s surface starch, which gives them that perfect crispy texture.
Russet or Yukon Gold Potatoes: These are ideal for roasting due to their starchy, fluffy interiors. Russets are best for extra crispiness, while Yukon Golds give a slightly creamier texture.
Olive Oil: Helps to roast the potatoes and allows them to crisp up evenly in the oven. We’re also infusing it with rosemary for added flavor!
FreshRosemary Leaves: Infuses the oil with aromatic, earthy flavors that complement the crispy potatoes.
Black Pepper: Adds a bit of heat and depth to the dish.
Parsley: Provides freshness and a pop of color as a final garnish.
How to Make Crispy Roast Potatoes In Oven
Step 1: Preparing the Potatoes Wash, peel, and cut russet or Yukon Gold potatoes into large chunks.
Step 2: Parboiling the Potatoes Bring water to a gentle boil, add salt and baking soda. Parboil potatoes for 10-15 minutes until they are slightly tender.
Step 3: Draining and Drying the Potatoes Drain the potatoes and let them sit for a few minutes to dry out.
Step 4: Making Herb-Infused Oil Heat olive oil with chopped rosemary, strain out the rosemary, and set aside.
Step 5: Coating the Potatoes Add the herb-infused oil, salt, and pepper to the potatoes. Shake the bowl to create a starchy coating on the surface of the potatoes.
Step 6: Roasting the Potatoes Spread potatoes on a baking tray in a single layer. Roast at 230°C for 15 minutes.
Step 7: Turning the Potatoes Take the potatoes out of the oven and flip them with metal spatula, so that other side can roast evenly
Step 8: Final roast: Roast for an additional 5 minutes until golden and crispy. finally add crispy rosemary bits and freshly chopped parsley.
Substitutions You Can Make
You can swap the russet or Yukon Gold potatoes for sweet potatoes if you want a slightly sweeter flavor profile.
You can use avocado oil instead of olive oil for a different flavor or if you prefer a higher smoke point oil.
You can add garlic during the herb-infusing step for a roasted garlic flavor that pairs beautifully with crispy potatoes.
You can try thyme or oregano in place of rosemary if you’re looking for a slightly different herbaceous note.
Variations of Roasted Potato Recipe
Cheesy Garlic Potatoes: After roasting, sprinkle grated Parmesan or cheddar cheese over the potatoes and return them to the oven for a few minutes to melt the cheese.
Spicy Roasted Potatoes: Add a teaspoon of smoked paprika or cayenne pepper to the herb oil for a spicy kick.
Lemon Herb Potatoes: Squeeze some fresh lemon juice over the potatoes after roasting for a bright, zesty finish.
Truffle Potatoes: Drizzle a little truffle oil over the potatoes once they’re out of the oven for an indulgent, gourmet touch.
Loaded Baked Potatoes: Top the roasted potatoes with sour cream, green onions, and crumbled bacon for a hearty, loaded potato version.
Tips to Make the Best Crispy Roast Potato
Don’t skip the parboiling: Parboiling softens the potatoes just enough to make them fluffy inside while leaving the outside ready to crisp up in the oven.
Use a hot oven: Make sure your oven is preheated to a high temperature to guarantee crispy, golden-brown potatoes.
Don’t overcrowd the pan: Spread the potatoes out in a single layer on the baking tray. If they’re too close together, they’ll steam instead of roasting.
Shake the potatoes: Tossing the potatoes roughly after parboiling creates a starchy coating that leads to an extra crispy exterior when roasted.
Storing and Reheating
To store leftover roasted potatoes, transfer them to an airtight container and refrigerate them for up to three days. When reheating, it’s best to use the oven or an air fryer to restore their crisp texture. Avoid microwaving, as this will make them soggy. Simply spread the potatoes on a baking sheet and reheat them in a preheated oven at 200°C (400°F) for about 10 minutes, or until they’re crispy again.
Serving Suggestions
These crispy roasted potato are perfect served as side dish for your favorite meals. Whether it’s grilled chicken, steak, or a fresh salad. They also make a fantastic party snack, especially when served with a dip like this Labneh Tomato Dip , Tzatziki or even Guacamole.
For a fancier presentation, sprinkle over some extra herbs or add a drizzle of truffle oil right before serving.
FAQs
Can I make these potatoes in advance?
Yes! You can parboil the potatoes ahead of time and refrigerate them for up to 24 hours before roasting. This can actually make them even crispier.
Can I use a different type of potato?
Russet and Yukon Gold potatoes work best, but you can use red potatoes or fingerlings if needed. Just note that the texture may be slightly different.
Can I skip the baking soda?
Baking soda is key to breaking down the exterior of the potatoes, which creates that perfect crispy texture. You can skip it, but your potatoes may not be as crispy.
How do I store leftover roasted potatoes?
Store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot oven or air fryer to restore their crispiness.
Can I freeze these potatoes?
Yes! Parboil the potatoes, then freeze them in a single layer. When ready to cook, roast them directly from frozen—just add a few extra minutes to the cooking time.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me onInstagram, Facebook, Youtube, Pinterestfor more food inspirations.
Easy Roast potato recipe to make the perfect oven roasted potatoes! Crispy on the outside and fluffy on the inside, these potato snacks are ideal as a quick party snack or side dish everyone will love.
Course Appetizer, Side Dish
Cuisine American
Keyword easy to make, oven roasted potatoes, Quick party snack
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Calories 238kcal
Ingredients
1tspsalt
1/2teaspoonbaking soda
2poundsrusset or Yukon Gold potatoes
2tablespoonolive oil
rosemary leavesminced
½tspblack pepperFreshly ground
Parsley leaves(minced)
Instructions
Step 1: Preparing the Potatoes Wash, peel, and cut russet or Yukon Gold potatoes into large chunks.
Step 2: Parboiling the Potatoes Bring water to a gentle boil, add salt and baking soda. Parboil potatoes for 10-15 minutes until they are slightly tender.
Step 3: Draining and Drying the Potatoes Drain the potatoes and let them sit for a few minutes to dry out.
Step 4: Making Herb-Infused Oil Heat olive oil with chopped rosemary, strain out the rosemary, and set aside.
Step 5: Coating the Potatoes Toss the potatoes in the herb-infused oil, salt, and pepper. Shake the bowl to create a starchy coating on the surface of the potatoes.
Step 6: Roasting the Potatoes Spread potatoes on a baking tray in a single layer. Roast at 230°C for 15 minutes.
Step 7: Turning the Potatoes Flip the potatoes over, add crispy rosemary bits, and freshly chopped parsley.
Step 8: Final roast: Roast for an additional 5 minutes until golden and crispy.
Video
Notes
Don’t skip the parboiling: Parboiling softens the potatoes just enough to make them fluffy inside while leaving the outside ready to crisp up in the oven.
Use a hot oven: Make sure your oven is preheated to a high temperature to guarantee crispy, golden-brown potatoes.
Don’t overcrowd the pan: Spread the potatoes out in a single layer on the baking tray. If they’re too close together, they’ll steam instead of roasting.
Shake the potatoes: Tossing the potatoes roughly after parboiling creates a starchy coating that leads to an extra crispy exterior when roasted.
Make these irresistible crispy roasted rosemary potatoes and Enjoy them for your parties and gatherings. This easy recipe help you make the best crispiest po...
Eggless Vanilla Muffins are soft, light and fluffy baked treat made without eggs. It can be made easily at home using simple pantry ingredients. They're made without eggs and still turns out light and spongy because of curd. It tastes too good and perfect for mid morning snack or even as an evening snack with a cup of coffee or tea.
These muffins comes out mildly sweet and soft, so it's a good choice even for breakfast. Since there's no butter or eggs used, so it does not feel heavy for breakfast and feels quite light when you have it. Vanilla gives a lovely bakery smell while baking and it feels comforting too. I find it easy to pack in snack box also.
[feast_advanced_jump_to]
About Eggless Vanilla Muffins
Eggless Vanilla Muffins are soft and fluffy small cakes made without eggs, using curd as the main ingredient. It's one of the simplest bakes that can be made with just few pantry things like flour, sugar, oil and curd. The muffins will rise well and stays soft even after cooling down.
The texture of these muffins are soft, and has a bit moist inside not dense. They're not overly sweet so you can enjoy them plain or add something if you like chocolate chips or chopped nuts. Sometimes I even try with orange zest or little cinnamon when I want change in flavour.
Among many eggless bakes I've tried, this is one of the most reliable one. The combo of curd and baking soda gives a nice lift and makes the crumb light and soft. The top don't turn golden much but the inside cooks fully and remains soft.
Eggless Vanilla Muffins Video
I usually bake these on weekends or when I feel like making a small treat without much effort. My daughter enjoys these plain and sometimes I send in her snack box too. It keeps well for 2 days in room temp so I bake a batch and keep for busy mornings.
I loved the texture of the muffins and it stayed soft even for the next 2 days. This is sure one of the easiest and fluffiest muffins that I've baked so far. This tasted just like the bakery muffins both in taste and texture minus the eggy flavor. If you are looking for a easy, quick and soft muffin recipe then this will aptly fit the bill.
Homemade cake flour - I have used this as the base here. It gives a soft and tender feel. If you don't have cake flour, you can make your own batch in just few minutes.
Sugar - It gives the sweetness to the muffins. I used regular granulated sugar.
Thick curd - I have used thick curd instead of eggs. It makes the muffins moist and also helps to bind everything. Avoid using thin or sour curd.
Baking powder - This helps in puffing the muffins. Make sure to use fresh baking powder for good rise.
Baking soda - It reacts with curd and gives an airy texture. You can test by adding it to curd - if bubbles come, then it's good.
Cooking oil - I used flavorless oil, it keeps the muffins soft and moist. You can use sunflower or rice bran oil too. Avoid strong smelling oils.
Vanilla essence - I have used this for flavor. It gives a lovely smell when baking. You can try butterscotch or almond essence too if you like.
Why This Recipe Works
It's very easy and needs only basic ingredients.
The muffins has a light, airy and soft texture.
This recipe requires No eggs or butter.
The taste is mild and pleasant, perfect for all ages.
You can easily try different versions with choco chips, nuts or zest.
3.Level it using a spatula and remove 2 tablespoon flour from it.
4.Now take 2 tablespoon corn flour that is 16 grams. Level and measure.
5.Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.
6.Add the cup measure to a sieve.
7.Sieve it well for even mixing.
8.Give a quick mix. Homemade cake flour is ready.
Making Vanilla Muffins
9.To a mixing bowl add ¾ cup yogurt, 1 tablespoon oil and 1 teaspoon vanilla essence.
10.Whisk it well until nicely blended.
11.Add ⅓ cup granulated sugar.
12.Whisk it well until sugar dissolves.
13.Add 2 teaspoon baking powder and 1 teaspoon baking soda.
14.Whisk gently, you can see air bubbles, this shows your baking soda is active.
15.Add 1 cup cake flour.
16.Fold in gently using a spatula until no dry flour is seen.
17.Use an ice cream scoop to scoop and add batter to muffin liners placed on a muffin pan. Fill batter till ¾th of the liner.
18.Bake in preheated oven at 180 DEG C for 2o-25 minutes.
19.Eggless soft vanilla muffins is ready!
Enjoy warm!
Expert Tips
Mixing - After the flour is added do not fold rigorously, just fold in gently without applying pressure.
Curd thickness - Make sure to use thick and fresh curd. If it's too watery, the batter will become loose and the muffins won't rise properly.
Filling the liners - I usually fill only till ¾th of the muffin liner. Because it rises while baking, filling till top will make it overflow.
Baking time - Try not to open oven door before 20 mins. I always set a timer and check with toothpick after that only.
Sweetness - These are mildly sweet which I prefer. If you want it bit more sweet, just increase sugar to ½ cup.
Scooping tip - I use ice cream scooper to fill the liners. It gives same size muffins and bakes evenly.
Serving and Storage
Serve them warm with tea or coffee. This also goes well with milk for kids snack. You can store them in an airtight box at room temp for 2 days. For longer, keep in fridge and just warm it slightly before serving. The softness stays even after storing.
FAQS
1.Can I replace oil with butter?
Yes you can, but the muffins may feel little heavier. Oil keeps it more soft and moist.
2.Can I make this in a cake pan?
Yes, you can use loaf pan or any small cake tin. Just baking time will be more.
3.Can I skip curd?
No, curd is the main ingredient in this recipe. So I would recommend not to skip it.
4.Why my muffins didn't puff up?
Check your baking soda and powder - it should be fresh. Also don't over mix the batter.
5.Can I add choco chips or nuts?
Yes sure. Just fold in about ¼ cup chocolate chips or chopped nuts into the final batter before baking.
If you have any more questions about this Eggless Vanilla Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Eggless Vanilla Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Eggless Vanilla Muffins are soft, light and fluffy baked treat made without eggs. It can be made easily at home using simple pantry ingredients. They're made without eggs and still turns out light and spongy because of curd. It tastes too good and perfect for mid morning snack or even as an evening snack with a cup of coffee or tea.
Learn how to make easy and simple Eggless Rainbow Cake recipe with detailed step by step pictures. Make the most beautiful layered rainbow cake that is super simple to bake and assemble! A fun project for engaging kids, and to make any celebration colorful. Eggless Rainbow Cake is a classic layered cake made with all...
Terry's Inspired Eggless Cake with orange, chocolate, strawberries & cream ... a celebration of flavours to begin the year and possibly one of my most delicious eggless layer cakes to date. Winter is a charm for baking a layer cake since everything sets well, holds up beautifully and behaves as expected. This orange cake was nothing short of amazing, every layer in perfect harmony.
4 Ingredient Blueberry Cheesecake … smooth, indulgent and rich, this might be the simplest and most yum no bake blueberry cheesecake you’ll ever make! Inspired by my just too delicious 4 ingredient eggless no bake mango cheesecake, this blueberry version with no agar agar, no gelatine and no cornflour always turns out fabulous! Believe me, it’s quite the perfect recipe. The icing on the cheesecake is literally the blueberry chocolate ganache. It makes the petite dessert look pretty and taste pretty special too! I absolutely love creating desserts with a pop of natural colour and berries are always inspiring. There’s just so much you can do with blueberries in dessert. Take a look … I’m honestly not sure which I love better, berries or cheesecake, yet blueberries and cheesecake are a quintessential dessert pairing, one that we love to love. The great thing is that frozen blueberries work really well in these desserts and are easily available, often more reasonable than fresh blueberries. This Eggless Blueberry Cheesecake Trifle is one we really love and a dessert I make often! The flavours and colours are mood uplifting and it’s another great make ahead dessert. This 4 Ingredient Blueberry Cheesecake gets its colour and flavour from blueberry compote that is honestly very simple and sooooo yum! You can make it out of fresh or frozen blueberries and it’s ready in under 10 minutes. That recipe is on my blog and I’ve shared it below as well. The remaining 3 ingredients, white couverture chocolate and cream with cream cheese gives the no bake blueberry cheesecake enough hold so you don’t need any other setting agent like gelatine, agar agar, cornflour etc. It took me a few trials to get the set right and I was thrilled when I got the right consistency with a beautiful spoonful! Take a look ... This turned out to be a really quick and easy no bake eggless blueberry cheesecake recipe, a basic recipe that can be adapted to other berries too. Think raspberries, blackberries, strawberries etc. It’s yet another option added to my list of small desserts, or rather petite desserts, and I’m loving this current obsession!
This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving and very delicious too. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.
A quick, rustic and delicious eggless strawberry almond tart to celebrate the best strawberries. The pastry is butter, crisp, very forgiving and behaves well, the filling sweet like candy, and the almond meal helps keeps the pastry from getting soggy.
Login
