This recipe comes from an old recipe book which i found lately.Can’t make out which

year but it should be more than 50 years.The recipe was with only milk,but i thought

coconut milk will taste better with rice flour,and it did.To get a richer taste cashewnuts

may be added,which i did not add,but still tasted good.So,let me share this recipe with

you now.


16 oz.flour(white flour/maida)

8 oz rice flour

8 oz.butter

8 oz.sugar

4 eggs

2 tsp.baking powder

1 tsp.vanilla

a pinch of salt

1.5 cups coconut milk.

1/2 cup cashewnuts


Separate egg whites and yolks. Beat the butter and sugar till light and fluffy.Beat egg

whites with a pinch of salt till stiff and set aside.

Add egg yolks and beat well.Fold in the flours with the rest of the ingredients.

Fold in egg whites finally ,and bake in a greased tin for 2 hours or until done.(180





This is an age old traditional recipe from  the South of Tamil Nadu.They bake these  in

old age firewood ovens those days.Well ,i have cherished memories when i was a kid

and had the opportunity to see it baking in the firewood  ovens.The process of baking

,the aroma and the produce was more than awesome.In fact,when i made, i did not get

that exotic taste,which i still remember.Anyway ,let me share this traditional  recipe with

you.This can be stored for some time ,and no doubt it tastes good.


300 gms semolina

5 eggs

300 gm powdered sugar

150-175 gm ghee

1 tsp.cardamon essence or 1 tsp cardamon powder

1 tsp.baking powder

a pinch of salt

1/4 tsp.powdered nutmeg.

1/2 cup cashewnut ground coarse and a few to add on the top (not in the recipe ,i wanted

to add to the taste)


Melt the ghee lightly,add  to the semolina (with the baking powder) and set aside.Beat the

eggs well and add to the semolina mix,and set aside for 5-6 hours.

Sugar should be added only after the semolina is well soaked.

Now add the sugar ,and the rest of the ingredients.Mix well and pour into a greased and

lined baking tray.Bake in a slow oven for 120-130 degrees.







This is a cake made without flour,and has a rich taste ,like Love cake (SriLankan).As

cashewnut powder is used in the making it has an unique taste.So i’m getting to the recipe



250 gm butter

250 gm jaggery (grated)

250 gm cashewnuts.(powder half ,and keep the other half chopped)

3/4 cup dessicated coconut

125 gm sugar

1.5 tsp.baking powder

2 tsp.vanilla

1/4 tsp.rose essence or rose water 1 tsp.

2 tsp.mixed spice powder

250 gm roasted semolina(rawa/sooji)

3/4 cup thick coconut milk

4 eggs.

1/4 tsp.powdered nutmeg

a pinch of salt


Add melted butter ,or soft room temperature butter to the rawa .Mix well and add

cashewnut powder,dessicated coconut and grated jaggery.Mix well and set aside.

Separate the egg yolks and the whites in different bowls.Beat egg yolks with the

sugar,rest of the spices and the baking powder.Add to the the semolina mixture.

Beat egg whites stiff,and fold in with rest of the ingredients.Pour into a lined and

greased  tray.It’s better if you line the bottom first with newspaper and use the butter

paper.(to prevent the bottom from getting burnt).Bake at 160 degrees for 40-45 minutes.



Financiers….was determined to give an explanation for the name.With WIKIPEDIA as a

help,got the clarity to the name.

The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold.According to another tradition, the cake became popular in the financial district of Paris surrounding the Paris stock exchange, as the cake could easily be stored in the pocket for long periods without being damaged.(excerpt from wikipedia)

I have to  give you a follow up recipe for mango creme brulee,as only egg whites are

used in this financier recipe.In fact, i  made a thick mango custard to fill this

financiers,after baking and title it mango financiers,but changed my mind when i saw

the cherries looking lovely on the cake,didn’t want to remove it and fill,so utilised the

custard to make the brulee,and thought to share my experience with you all.You could

add fruits like strawberry,raspberry, peaches,apricots,mango,or even chocolate in place

of the cherry .

So for the financier recipe now.


5 egg whites

1/2 cup sugar

1 cup almond flour (roast in oven on high heat for few seconds till you get the roasted aroma and powder,or dry roast in pan and powder)

1 tblsp.honey

1/4 cup flour

125 gm butter (unsalted)

Few cherries


Melt the butter in a pan till it bubbles and melted.Take care not to brown it.Set aside

Mix all the other ingredients (no need to beat egg white).Add the butter and mix well.

Pour into moulds you prefer and bake in a preheated hot oven (200 degrees)for 15


Note: If you are going to fill with fruit puree filling ,do after baking.Fruits can be placed

in the centre before baking.




Baked banana cheese cake is a lovely dessert for banana lovers.I have not added any topping

but you could add any type of topping to it ,to match the banana taste.Toppings like caramel

syrup,chocolate syrup, orange/lemon syrup or ganache are really good.You could also serve it

with ice-cream or fresh cream .The same banana filling (excluding cheese cake ing.)can be

used to make banana sponge cake,with fresh cream or chocolate,or caramel icings.

So now for the recipe.


For the banana filling

4 tblsp.sugar

4 tblsp rum/sherry/brandy

4 tblsp.orange juice

4-5 bananas (not tooo ripe)

Heat the sugar,sherry,orange juice .Add bananas and cook for 5 minutes and use as filling in


For the cheese cake ingredients

100 gm butter

150 gm cream cheese or homemade cottage cheese.

1 tblsp.grated orange /lemon rind

1/4 cup cream

3-4 eggs depending on the size.

75 gm sugar

100 gm flour

1 tsp.baking powder

juice of 1 orange/lemon

1/2 tsp vanilla


Beat butter and sugar together till creamy.Add cheese,juice,rind and beat.Add egg one at a time

and beat well.Fold in flour,baking powder,and cream and mix well.

For the base.

1 cup digestive biscuits or any chocolate cookies crumbled .Mix in with 2 tblsp. butter and

press on the prepared spring form pan,to form a smooth layer.

Pour half of the prepared cream cheese mixture on the prepared base.Add the banana filling

and pour the remaining mixture on the top.Dark chocolate chips could be added on top to get a

marbled look,and enhanced taste.Serve after refridgeration or warm.It’s all in the individuals


(Photo taken with the leftover last piece .)






This is the first time i tried this recipe,and it really tasted good.I got this recipe from an old

recipe book .As it is made with ripe mango,you can keep the cake out only for three days.If you

are storing in the refridgerator you could keep for a week.

You can eat it plain,but it tastes best the following day and after,My suggestions to serve will

be with ice cream ,or top it with light cream cheese frosting.Well,we had it plain as i had

brushed the top with marmalade.For the recipe now.


1 small ripe mango(peeled and sliced thinly)

100 gm sugar

100 gm butter

200 gm flour

100 gm dessicated coconut/freshly grated coconut

8 oz black treacle

1 tsp.mixed ground spice

1 tsp.baking powder

1/8 cup ginger chips chopped

4 eggs

1/8 cup demerera sugar


For the filling

Separate two whites from 2 eggs only,and reserve the yolks .Now lightly heat the coconut egg

whites and the caster sugar and set aside.(3-4 minutes only)

Melt treacle,butter,and demerera sugar .Remove from fire.Add ginger chips,flour,baking

powder,and the spice.Beat the reserved egg yolks and eggs and add to batter.

Pour half the batter in a lined cake tin,Spoon the filling,and top with half the mango pieces.

Add the remaining batter,and top with remaining mango slices,and bake in a moderate oven

(170 degrees) for 1 hour. After it is  done ,brush with marmalade or apricot jam.









This is one famous sweet in southern India.No butter or oil is used ,instead thick coconut

milk is used and baked like  tiny muffins.

For the recipe.


250 gm semolina (roasted lightly)

250 gm sugar

1 egg

4-5 cups of thick coconut milk

1/2 tsp cardamon powder

1/4 tsp.rose essence

cashews,almonds ,raisins to sprinkle on top.

a pinch of salt.


Mix the semolina  coconut milk and egg. Allow to soak for 4-5 hours.

Then mix in the sugar ,and stir till sugar melts.Then add the essence and cardamon

powder.Pour into well greased moulds,and bake in a moderate oven for 15-20

minutes(180 degrees).Sprinkle nuts before baking.






This recipe can be made into muffins and served for breakfast too.You can make it and

store it for two days ,or store in the refridgerator for a week .When bananas tend to get

overripe ,this is one good way of consuming avoiding wastage of food.Its yummy and

nutritious too,and one bowl stir too.So for the recipe now.


2 ripe bananas(mashed lightly)

75 gm melted butter /3/4 cup olive oil

1/2 cup demerara sugar

1 tblsp.treacle /maple syrup/honey

1 egg

1+1/4 cups flour

1/2 cup oats

1 tsp dry ginger powder

1/2 tsp.baking powder


Beat the eggs and sugar together,and add the rest of the ingredients one by one and mix

well.Pour  into greased tins and bake in a moderate oven for 30-35 minutes.

You can add almonds or walnuts or any nuts of your choice on the top before

baking.Drizzle with treacle or syrup if you like


This is a recipe worth trying.When i make cakes for my home i always make a very thin

layer of icing,except for special times.You will see a thin layer in the picture .You could add

the normal amount of chocolate for the topping.I will be adding variations too in this

recipe.You could substitute 1/2 -1 cup of almond flour for a richer taste.


200 gm of butter

2 cups flour

2 cups sugar

4 eggs

1/2 cup orange juice

rind of two oranges grated

4 eggs

1 tsp vanilla essence

a pinch of salt.

orange color (optional)

Melt the butter in a double boiler.Beat the eggs with the vanilla .Mix in the butter after it is

cool slightly and gradually add the rest of the ingredients one by one.Pour in to a greased

tray and bake in a preheated moderate oven (180 degrees) for 45 minutes.As this is a moist

cake,allow to cool for at least one hour before you ice or cut.

White Chocolate Glaze.

100 gm white chocolate

1/2 cup cream

few pistachios to add  topping

Heat the cream till it comes to a boil,and add the chocolate.Mix till smooth and pour over

cake.Add the pistachios.

Some variations for icing

Orange Glaze Icing

1/2 cup orange juice

2 cups icing sugar

1 tblsp.marmalade  or grated peel of orange

Combine all this in a bowl till smooth and drizzle over the cake.

Add nuts or roasted coconut if you like.

Dark Chocolate Icing

1oo gm dark chocolate chips

1/4 cup cream

1 tblsp rind or marmalade

few almonds blanched and sliced

1 tblsp any liquor(optional)

Heat cream and pour over chocolate.Mix well add the nuts and rind,and pour over cake.







This muffin is made with boiled orange,and almond flour substituted partly for flour.

This muffin is really amazing ,the taste of citrus and  the crunch of  chocolate chips will

really be, an all time  favourite.I have tried, boiled orange in my chocolate cake recipes

which was too good,and this try, to make muffins  with the same  turned successful.

The texture was lovely!So let me share this recipe with you.


1 orange boiled till soft (kinnow or clementine)

2 eggs

1/2 cup almonds powdered

1 cup flour

1/2 cup sugar

1/2 cup melted butter /olive oil

1/4 cup milk

1 tsp.baking powder

1/4 tsp.allspice powder

1/4 tsp nutmeg powder

1 tblsp.marmalade jam (optional)

1/2 tsp.vinegar.

1/2 -3/4 cup dark chocolate chips


Mix all the dry ingredients and the wet ingredients separately.Mince the orange in a food

processor(no seeds please).Add the wet ingredients ,to the dry ingredients and mix well.

Pour into muffin moulds and bake for 30-35 minutes in a moderate oven.(180 degrees )

NOTE:The same recipe can be used to make cakes too.

BASIC CAKE (EGGLESS)WITH VARIATIONS-Iv linked my previous post for eggless version.