Super quick baking - Indian style

You know how it is when you just need something sweet? Or worse still, when you just fancy a nice piece of cake?

Aaaaagh!

And those cravings are stubborn things because they'll only be satisfied when they've got exactly what they want which means you're up the proverbial creak without a proverbial paddle - by the time you've mixed up your ingredients, waited for the oven to heat up, plonked it all inside, waited an hour or so wondering if it'll ever rise...all that's left of you is a little heap on the kitchen floor (a heap that still paws forlornly at the oven door I might add). Not that your sweet craving has any pity because then you have to wait another half hour for your blessed cake to cool down before you can get munching.

Yes, I still shudder at the memories.

Of course, buying a cake from the supermarket is one option but if you care even a smidgen about your health (and you get sweet cravings too often to live off supermarket cakes) it's not going to be an option at all. No, there's nothing like the home made option. And if it's healthy, nutritional and more importantly, quick to make, you're laughing all the way to the kitchen.

So what do you need for this quicky cake?

All you'll need is a frying pan and a hob to cook on. No oven required. Theoretically you could even satisfy your sweet cravings at work with this method - just make sure you carry a camping stove everywhere from now on (it's always as well to be prepared - who knows when a sweet craving may strike?)

What are the advantages of baking Indian style?

I imagine you've gleaned a few of them from above but in case you haven't, I shall clear my throat and adopt an accountant-like voice to list all the advantages of making sweets and cakes Indian style:

• it's quick,
• it's easy,
• you can satisfy a sugar craving in more time than it takes to go out and buy a chocolate bar,
• it's cheaper and more energy efficient (and if your oven costs a bomb each time you switch it on like mine does, you're happier),
• it's suitable for vegans (no eggs are used),
• it's yeast free which saves on the disappointment of seeing your cake sink; anyone with yeast intollerance will be happy too,
• there’s no danger of it being burnt or soggy – you’ll assist in its progress.

What can you make baking Indian style?

A number of things – biscuits (just as long as you don't want them crunchy), cheese cakes, ladoo (squidgy round cakes), burfi (Indian fudge) or just a last minute improvised cake. All you need to learn is how to make a basic cake base and everything else is built up from there.

Is it healthy?

Oh, yes sir-ee! Obviously it helps if you use good quality, wholesome ingredients (wholemeal flour, brown sugar as opposed to white, ehem, I know I say it every time...). It's also environmentally friendly (yes, even cakes are these days) - very little electricity or gas is used and for a much shorter time. Everyone's a winner!

So, how do you make a basic cake base?

That's what I'm about to tell you. Are you sitting comfortably? Then let's begin.

Why use olive oil?

Because it's healthier (as long as it's good quality olive oil) and gives the base a nice fragrance. You can of course use softened butter or even ghee and the results will be just as good - I use olive oil because it comes out lighter which means I can scoff the whole cake in one sitting.

Why use water to bind the dough?

For the same reason as above - the cake is less rich and so you can eat more (hurray!). Obviously if you'd prefer it more flavoursome you can use milk, fruit juice or any tasty liquid that catches your fancy. Just so that you know, if you've never tried binding with water I can tell you it takes nothing away from the flavour.

Do I need to grease the frying pan?

No.

How long does it take for the flour to cook?

It depends on the quantity - if the the frying pan is brimming to the edge then probably about fifteen minutes. For a medium quantity (300g/10 oz) about seven to ten minutes. Anyway, you'll know because of the sweet smelling fragrance and the roasty-toasty look it acquires. Yum!

Do I have to stir the whole time?

It's best to but at the start you can lose yourself in other things, just make sure you stay in the kitchen or nearby. Also, at the end when you've turned off the heat you'll need to stir a couple of minutes more just in case it decides to burn itself (you know how temperamental these cake mixes can be).

Can I nip up the heat a tad so the flour cooks quicker?

It's tempting I know and at the most you can put it up to medium-low but if the heat is too high the flour will toast quickly but won't cook thoroughly. So you've been warned.

What can I do with my cake base?

Ah, well that's what I'm about to tell you!

Once you've added the sugar you can mix in whatever else you like as an embellishment - nuts, raisons, dried fruit, fresh fruit - you name it, but make sure you put them in before adding the liquid (or you can add them before toasting the flour if you're using nuts or dried fruit). When making the dough add the liquid – milk, water, juice of an orange or lemon or whatever you're using - taking care to add a little at a time and mixing vigorously before adding more - this way the flour absorbs the liquid and you don’t get a soggy dough.

Now you've got your base you can build up from there and let your imagination run wild!

If, for example you use the juice of a lemon or orange to bind the dough you could turn the whole thing into an orange/lemon syrup cake using a lemon syrup to top it off (sugar, juice of one lemon and a little water all put to boil for a few minutes on the hob). I use the plain base to make caramel cheesecake (see right) or basem ladoo which is an Indian sweet that I have (rather shamefully) Westernised.

Whatever you make you'll find it's much quicker than faffing around with a cake and more importantly, your sugar craving will be relieved in the space of fifteen little minutes. Phewee!

If you're feeling in an exotic mood, don your grass skirt and use dried coconut instead of flour (but keep a quantity of flour to the mixture so it binds at the end). Coconut ladoo is one I came up with.

To satisfy a chocolate craving, sift in a generous quantity of cocoa powder or for anyone avoiding chocolate use a few tablespoons of carob powder (yes, there is life after chocolate!!) to the flour to come up with a chocolate base. And from there work upwards ( you could decorate with whipped cream perhaps).

For an Indian taste use Gram flour (chickpea flour) and add a little ground cardamom as the two together are considered a happy marriage. (Possibly they have a few fall outs once they get to the stomach as...oh, never mind.).

Healthy tips

Use water instead of milk – any vegans will be happy and it's also lighter so you can eat more cake.

Use olive oil instead of butter – it's lighter and is considered better for you (but like anything, just don’t overdo the quantities).

Use brown sugar – I’ve said this before but I’ll say it again - white sugar is in so much food that it's hard to avoid it altogether but you can at least avoid it in your own cooking.

Use wholemeal flour – it's more wholesome, more satisfying and contains more fibre. A better deal all round.

Add spices to give your cake flavour and that extra je ne sais quoi (oh, stop showing off). Here's a few you could try (add them before putting the mixture in the frying pan so the flour can absorb the flavours and scents), and as 'healthy' is the word of the day, here are a few benefits of the various spices:

• Cardamom seeds – give an interesting flavour, and did you know they're known to be a good mood lifter? According to Ayurveda and other sources cardamom seeds are a fine remedy against depression (as is saffron).
• Ginger – is good for digestion, effective as a painkiller and a fine aid in fighting off colds. Also they say ginger juice is an aphrodisiac - so get adding that ginger quick! If you're not familiary with ginger, all you need to do is get half an inch of ginger, peel off the skin as you would a potato, chop it finely and throw it in with your flour. Voilà!
• Cinnamon – is effective against nervous tension, improves complexion and memory. (Adding a couple of cinnamon sticks to your flour is more natural than using cinnamon powder - remember to remove them at the end before adding the sugar else you'll be chewing on a stick like a Golden Retriever).
• Cloves – are very good in relieving inflammatory pains and are also effective against asthma. (As with cinnamon, remove them at the end - if you can find them!)
• Nutmeg – is effective against insomnia. According to my source, it's also effective in improving sex drive...where are you running off to? The supermarkets will be closed at this time!

And that's your lot!

So the next time you get a sweet craving, whether you be at home, at work, in the middle of the countryside or lost in the mountains - just whisk out that camping stove and get baking Indian style. When a sweet craving comes on it's always good to be prepared.

Happy munching!