Today is World Baking Day and we’ve put together some of our favourite recipes for baked treats to celebrate the occasion!

1. Chocolate Caramel Tart by Bhumika Bhurani



Tart base:

100gms Flour

60gms Butter

30gms Sugar

20gms Milk


100gms Sugar

50gms Cream

Pinch of Salt


100gms Cream

100gms Chocolate


  • Rub cold butter with flour and sugar until you get sand like texture. Add in the milk and lightly mix to form soft dough. Rest the dough for 15 minutes. Roll the dough out to about 3mm thickness and line your tart tin with it. Bake at 160 degree Celsius for 15 mins or until the tart turns golden brown.
  • Caramelize the sugar and mix in warm cream to form caramel. Keep aside to cool completely.
  • In a microwave safe bowl add chocolate and cream and microwave it for 1 minute. Mix well to form ganache.
  • Once the tart base has cooled down completely, add in the caramel sauce. Sprinkle some salt evenly on the caramel.
  • Spread warm ganache over the caramel and chill the tart in the fridge for at least 30 mins.
  • Decorate with your favorite nuts and serve.


2. Chocolate Chip Cookies by Anang Agarwalla



250gms all-purpose flour/maida

2gms baking soda

170gms butter, melted

200gms light brown sugar

80gms white sugar

15ml vanilla extract

1 egg

1 egg yolk

300gms dark chocolate chips

Maldon sea salt flakes to sprinkle



  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with baking parchment paper.
  • Sift the flour and baking soda into a bowl, set aside.
  • In a bowl, mix together the melted butter, brown sugar and white sugar thoroughly. Beat in the vanilla, egg, and egg yolk until light and creamy (it won’t be very light like a cake). Then mix in the reserved sifted flour and baking soda until mixed. Stir in the chocolate chips by hand using a silicon spatula or a wooden spoon or even just your hands!
  • Refrigerate if for at least half an hour to forty five minutes (it can be refrigerated for longer as well).
  • Use a small ice cream/cookie scoop and scoop balls of the cookie dough and place onto the prepared sheets. Gently press down slightly with the palm of your hand, do not flatten fully, it will be thick. Lightly sprinkle with sea salt. The cookies should be about 3 inches apart.
  • Bake for 10- 15 minutes in the preheated oven, or until the edges are lightly golden brown. The centre will still be soft and chewy; do not bake till it is completely hard.
  • Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
  • This dough freezes well, so it can be scooped and frozen and popped directly into a preheated oven when you want fresh cookies in a jiffy!


3. Kumquat Crème Caramel by Kay D’lyma




8 – 10 Kumquats or the zest of 4 large Clementine oranges

500 ml milk

60gms castor sugar

250gms granulated sugar

3 eggs

2 egg yolks

1tsp vanilla extract



  • Cut the kumquats in half and scoop out the pulp, if any of the white pith is left behind gently scrape if off with the back of the knife. Discard the pulp.
  • Blend the kumquat skins and castor sugar in a food processor till you get a wet-ish powdery consistency.
  • Place the kumquat and castor sugar mix in a saucepan; add the milk and warm together, stirring occasionally. Bring to a gentle simmer and turn off the heat, cover your mix with a lid and leave to infuse for 1 hr.
  • While the milk is infusing make the caramel. Sprinkle a thin layer of granulated sugar on the bottom of a heavy-based pan. Once the sugar melts sprinkle another layer. Continue this method till all the sugar is melted and has turned a deep brown colour. Swirl the pan to help the sugar melt consistently but do not stir or you will end up agitating the sugar molecules causing the caramel to crystallize.
  • Pour some caramel into a ramekin and swirl immediately, coating the bottom of the ramekin. Repeat for 3 more ramekins.
  • At this stage turn on your oven to 190°c
  • In a big bowl lightly beat the eggs, egg yolks and the vanilla extract together and the strain over the orange infused milk. Gently whisk the mixture together until well combined and strain the mixture into a clean bowl, to get a smooth mixture. You can double strain if you think the mix is not smooth enough. With a spoon remove the froth and ladle mix into the prepared ramekins. Fill the ramekins to the brim.
  • Place the ramekins in a deep roasting pan and fill the tin with hot (not boiling water) so that it reaches the outside of the ramekins by about three-quarters of the way up.
  • Bake for 30-40 minutes or until the sides are set and the centers are wobbly.


  • Preheat your oven earlier if it takes time to heat up.
  • A good way to know when the custards are done is to poke the center of the custard with a knife, if the knife comes out with the custard coating it you will know that it is done.
  • Do not overcook or under-cook the crème caramels or you will end up with an egg-y tasting dessert.


4. Carrot Cake by Pallavi Nigam




2 eggs

200gms Soft light Brown Sugar

175gms Self-rising flour

140 ml Sun flower oil

250gms Grated carrot

100gms Raisins

75gms Pecans, chopped

1 tsp Cinnamon powder

½ tsp Mixed spices

1 tsp Nutmeg, freshly ground

½ tsp Bicarbonate soda

A pinch of salt


For the Orange Cream Cheese Icing:

250gms Cream cheese

50gms Butter

275gms Icing Sugar

1 tsp Vanilla Essence

2 tsp Orange flavor



  • Take egg, sugar and oil in a bowl and beat it properly.
  • Stir in carrot, raisins and pecans.
  • Shift in flour and bicarbonate of soda into the mixture
  • Then add the cinnamon, nutmeg, mixed spices and salt.
  • Fold everything in, very gently, with a silicon spatula, don’t over whisk or stir, otherwise too much air will get incorporated and you will get very heavy carrot cake.
  • Rub the butter on the inside surface of the baking tray and line it with a baking parchment.
  • Now pour in the mixture.
  • Oven is preheated at 150°c for 15-20 min, it will take an hour or quarter of an hour. To check if it is done insert a skewer at the center of the cake, skewer will come out clean if it is done, otherwise pop it into oven again for 5 -10 min. After it is done let it rest for a while on a cooling rack, then serve.
  • For the icing beat everything together till a smooth mixture and when cake is cool, spread it on the cake.
  • You can make just one cake or two – 3 cakes and then sandwich them together with cream cheese frosting

Assembling the three tier carrot cake

  • First apply some icing on the cake stand
  • Then place the first sponge
  • Cover it all with the delicious cream cheese frosting
  • Now place the second sponge
  • Dip your spatula in hot water, this will help you to apply the frosting in better way, and cover the second sponge also with the cream cheese frosting.
  • Now place the third sponge.
  • Now for the happiest moment, cover your entire cake with cream cheese frosting, the more the better


5. Christmas Star Bread by Jahan Bloch




3 ½ cups Flour

40gms butter, softened

1 egg

¼ tsp vanilla extract

¼ cup castor sugar

¾ cup slightly warm milk

¼ cup water

1¾ tsp instant yeast



2 tbps cinnamon, grounded

½ cup castor sugar

30gms butter, softened




  • Warm 1/4 cup water in a cup, make sure it is not hot. Add a tiny pinch of sugar, and the instant yeast (instant yeast and dry active yeast are different, please check the package). Mix until yeast is dissolved and leave it aside for 10 – 15 minutes till it is foamy.
  • Using a stand mixer with dough hook attachment combine 40 gms butter, sugar, egg, and vanilla. Mix for 1 minute. Add the yeast and then the flour. Mix for 5 – 7 minutes till the dough is elastic and check the gluten development by doing the window pane test.
  • If you are kneading by hand, then mix in the same format but knead with your hand for 10 – 15 minutes.
  • Window pane test – take a small piece of dough and stretch it. It should stretch without tearing, forming a thin layer and if you see it against the light it should feel like you are looking through a fogged glass.
  • After the test, rest the dough in a bowl for 1 hour or until double in size covered with plastic wrap.
  • In a small bowl mix the cinnamon and sugar, and keep it aside.
  • After an hour, shape the dough again, weigh and divide it in to four portions.
  • Take the 1st portion, roll the dough until it is thin and place it in a greased cookie sheet.
  • Brush soft butter on it and generously sprinkle the cinnamon sugar on top.
  • Roll the 2nd portion of the dough, and place it on top on the 1st. Repeat the butter and cinnamon sugar. Continue layering by rolling the 3rd and repeat butter and cinnamon sugar. Roll the 4th and place it on top.
  • Taking a plate or a big bowl, lightly place the round side on it, to indent a large round, so you can cut the excess dough and make a proper circle with a knife.
  • Taking a 1 – 2 inch cookie cutter, make a slight indent in the center but make sure you do it lightly.
  • With a knife cut equal 16 portions, starting from the outside of the indent line till the outer end, leaving the 2 inch round center as it is. Take two portions and twist them outward individually, joining them at the end.
  • Cover with plastic wrap and let it rest for 30 minutes.
  • Preheat the oven to 180°C. Bake for 20 minutes.
  • Melt the remaining butter of the filling and as soon as the bread is baked, brush the top lightly with butter.
  • Serve warm.


6.  White Chocolate and Banana Blondies by Himangi Gupta




200 gms White chocolate

100 grams (7tbsp) Butter, room temperature

200 grams (14 tbsp) Castor sugar

2 medium Banana pureed

1 tsp Vanilla essence

½ tsp Baking powder

¼ tsp Baking soda

60 gms (4 tbsp) Curd, beaten



  • Melt white chocolate in 30 second Intervals (to avoid burning) in a microwave proof bowl in the microwave.
  • Once melted stir and combine the butter and vanilla extract to form a smooth mixture. In a mixer puree the bananas along with the sugar in order to prevent blackening. Combine the banana and chocolate mixture together. Sieve the flour, baking powder & baking soda. Combine the wet and dry ingredients together. You will get a thick paste at this stage. Add the curd slowly to adjust consistency. Line a 8 inch tin with parchment paper. Grease the sides of the tin. Pour the mixture and bake at 170°c for 25 to 35 minutes depending on your oven or till the skewer comes out clean.
  • Let it cool thoroughly, unmould and dust with icing sugar, chocolate drizzle, strawberry pieces or mango garnish and serve. Tastes best when warm.
  • Note – Makes a fabulous base when combined with fruit and whipped cream. (In the image combined with strawberry and vegan whipped cream)


7. Focaccia by Shalini Digvijay




1 ½ cups atta or whole wheat flour

½ cup quick cooking oats Kellogg/ Quaker

½ cup all-purpose flour/maida

1 tsp salt

2 tsp sugar

2 tsp instant dry yeast

1 tbsp vegetable oil

180-220 ml water,warm


For the toppings

2 tsp fresh Rosemary

7-8 cloves purple garlic

2 tsp sea salt, lightly pounded

4 tbsp extra virgin olive oil



  • Run the oats in a dry grinder to make an almost flour.
  • In a large bowl, place the flours, salt, sugar, yeast and oil. Add the water gradually and knead toll you get smooth dough.
  • On a clean work station stretch the dough till it comes together for at least 10 minutes. Remember to use the heel of your palm to do that. Use your bench scraper and work out your biceps.
  • Alternatively, if you have a food processor or a stand mixer, let them knead your dough for you.
  • Once the dough is smooth, shape into a ball and place in an oiled bowl. Cover and set as if 45 minutes.
  • In the winters when you think it is too cold for yeast-place a glass of water in the microwave and allow it to run a full power 2 minutes. Turn off the Microwave, push that glass to a side and place your bowl of dough for proofing.
  • Once the dough is doubled, place it on parchment paper and roll to approx. ½ inch thin. You can make shape of your choice either square or oval. You have to allow your rolling pin and baking tray to guide you.
  • Now slice the garlic and grapes in half.
  • Stud garlic on one, grapes on the other. Sprinkle rosemary leaves. Dig a few holes with your fingers. Sprinkle sea salt over and then pour over the olive oil.
  • I had added only 4 tbsp but feel free to pour as much as you want. It will bring out the flavor.
  • Allow the Focaccia to sit uncovered. After 15 minutes, turn on your oven to 230℃.
  • Once the oven pre heated for at least 15 minutes, slide the tray in. Don’t change the temperature for 5 minutes, and then bring it to 180℃. 15 more minutes is usually what this needs.
  • Hover around and keep an eye on it. Overcooked Focaccia is no good.
  • The garlic will roast…and rosemary will give out that woody, walk in the forest like aromas…
  • And the grapes, they’ll shrivel up and the juice will leak out and caramelized into a purple jelly…
  • The juices will marry the salt crystals which have already soaked in some of the oil… And the olive oil… Disappeared into the deepest recesses of the Focaccia.
  • So you bring it out, slide it into a wire rack… Tear it out and eat warm.



8. Brownies by Naina Goregaonkar



200gms Self raising flour

300gms Butter

400gms Brown sugar

3 eggs

4 tbsp Cocoa powder

2 tsp Vanilla extract


  • Melt the butter in a bowl, add sugar and whisk it. Add the eggs, vanilla and cocoa powder.
  • Mix it till it turns into a gooey mixture.
  • Now fold in the self-raising flour.
  • Transfer the mix into a tin, making a layer of 1 inch.
  • Bake it for 25 – 30 mins on 180°c into a preheated oven.


9. Chocolate Banana Walnut Cake by Shital Kakad



1 cup butter, room temperature

1 cup brown sugar (demerara)

1 ¾ cup All purpose flour/ maida / whole wheat flour

1/2 cup cocoa powder

3 very ripe bananas mashed

3 tbsp yogurt

1 1/2 tsp baking powder

2tsp vanilla extract

¾ cup walnuts, chopped



  • Preheat the oven to 200°c
  • Line a 9″pan or a bread mould with parchment paper
  • Mix the flour, cocoa n baking powder n sieve well
  • In a large bowl cream the butter very well with a hand mixer, add the brown sugar n beat again till it is well mixed, add the bananas n beat again for 3mins, add the vanilla extract n the yogurt n beat well
  • Add the flour mixture to the butter banana mix little by little n beat until well incorporated into the wet ingredients
  • Add the walnuts in the mixture n mix lightly with a spatula
  • Pour the cake batter into your ready mould, top the batter with some walnuts n tap the mould to remove any air bubbles
  • Bake in the preheated oven for around 30 mins till a cake tester/ knife comes out clean, this is a dense cake so do check without fail as we don’t want a half baked cake
  • Let the cake cool completely n slice it n serve with caramel sauce/ chocolate sauce/ toffee sauce/ any fruit sauce that you prefer!!


10. Sweet Corn and Red Pepper Soufflés by Anjula Kohli Mariwala




Serves: 4


1 Tin of 450gms   Corn kernels (250g after draining) or equivalent boiled frozen or fresh corn kernels

2 large red peppers, roasted and peeled

2 cloves garlic, finely chopped

6 basil leaves

½ teaspoon harissa

4 large egg whites or whites of 5 medium sized eggs

½ tsp lemon juice

1 tsp salt or to taste



  • Heat oven to 200 degrees Celsius (about 400 Fahrenheit)
  • If using frozen or fresh corn, boil until cooked and soft. If using canned corn, drain.
  • Combine corn, garlic, basil and half a teaspoon of salt in a food processor, or mixie, and blend until coarsely pureed.
  • Cut peppers and remove seeds. Combine peppers, ½ teaspoon salt and harissa in food processor, and process until you have a coarse paste.
  • Combine corn and pepper puree in a large mixing bowl.
  • Separate eggs, and put egg whites into a large clean mixing bowl. Add lemon juice to help stabilize egg foam. Beat egg whites on medium speed with an electric hand whisk until the mixture becomes fluffy and forms stiff peaks when the blades are lifted. At this point the egg mixture is almost 90% air. You want moist, glossy peaks. Do not overbeat.
  • Add one quarter of the egg white mixture to the corn-pepper puree and mix well. Slowly fold in the remaining egg white mixture using a spatula, scooping corn-pepper puree from the bottom of the bowl to ensure an even mixture. Stirring will cause a loss of air, and the soufflé will not rise adequately. Slow spatula = less damage to foam.
  • Now slightly butter or oil four small soufflé bowls or ramekins. This is not necessary if you want a completely fat free soufflé. The soufflé will still rise.
  • Fill each ramekin about ¾ths full with the egg white mixture. You should have enough mixture for 4 ramekins.
  • Bake at 200°c  for 5 minutes, and then drop temperature to 180°c (about 360 Fahrenheit).
  • Bake for about 20 minutes or until inside is firm.



Critical Ingredients

The corn provides a nice base for the soufflé. Broccoli works equally well. Even if you leave the peppers out, you will get good flavour, and even more rise in the soufflé. Harissa can be substituted with cumin and red chilli powder. Basil can be exchanged with cilantro or parsley.



11. Baked Yogurt in Muesli Cups  by Aditi Goel

(2 muesli cups = 60 grams each)





40gms Greek Yogurt

20gms milkmaid

10gms chia seeds

20gms rolled oats

10gms mixed nuts, roasted

2.5gms Pumpkin seeds

2.5gms sunflower seeds

1.5gms cranberry

1g apricots

10 gms cornflakes

15ml honey

1 fresh fig

2 spring mint



For Muesli cups:

  • In a large mixing bowl mix together oats, pumpkin seeds, sunflower seeds, cranberry, nuts, apricots, cornflakes and mix well until well combined.
  • Add honey to bind the muesli mixture and combine well.
  • Pre-heat oven at 180°c.
  • Grease muffin tray and make cups with help of muesli mixture and bake for about 10 minutes until set.
  • Set aside to cool.


For baked yogurt:

  • In a large mixing bowl mix together Greek yogurt and milkmaid until well combined.
  • Pre-heat oven at 180°c.
  • Pour mixture in a baking tray or ramekin.
  • In the baking tray pour water to create a baking bath, place mould and let it steam cook for about 15 mins until stiff.
  • Set aside and chill.


For garnish:

  • Place muesli cups on a serving platter and fill with a scoop of baking yogurt garnish with a wedge of fig and mint spring.
  • Serve cold.



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