Eggless Hungarian Tart

 

Ingredients

250g butter

1/2 cup sugar

2 tsp vanilla essence

2 cups self raising flour 

225g jam

Method

• mix butter and sugar together in a mixing bowl
• mix in the vanilla essence
• add flour and mix until you form a soft dough
• press 3/4 of the dough into a lined baking tray (27cm x 23cm)
• make some holes in the dough usig a fork so jam gets in the dough
• layer jam over the dough
• grate the remaining dough on top
• bake at 180° for 25 minutes or until slightly brown on the edges 

* you can also add in 1 egg when mixing butter and sugar together if you prefer hungarian tart with an egg. the eggless version makes a shortbread kind of texture jam biscuit

* if you are using an egg add ½ cup more flour to mixture

Eggless Sponge Cake

 Ingredients

2 cups cake flour

4 tsp baking powder

1 cup castor sugar

1 cup milk

1/2 cup melted butter

1 tsp vanilla essence

3/4 cup oil

Method

• mix castor sugar, milk, butter,  oil and vanilla essence in  a bowl until sugar is dissolved
• in another bowl sift cake flour and baking powder
• add milk mixture to flour and beat until everything is combined
• pour batter into greased oven tray
• bake in a preheated oven at 180° for 20 minutes or until toothpick comes out clean when testing cake

Soji

INGREDIENTS

500g semolina
500g butter
2 litre boiled water
1 tsp food colouring
5 cloves
4 cinnamon sticks
1 cup sugar
1/4 cup chopped almonds
4 tsp ground elachi
1/4 cup desiccated coconut ( optional )
 1 can dessert cream
chopped colored almonds for decorating

METHOD

• Fry soji in a wide pot stirring continuously for 15 minutes on medium heat
• Add butter and stir again until butter melts and fry with soji
• Add cloves, cinnamon sticks, sugar, almonds and elachi and stir well
• Mix food coloring with 1 litre of the boiled water and add very slowly to soji stirring continuously (Do not add all the water at once )
• You will notice that soji absorbs the water and begins to thicken.
• Continue adding the boiled water whilst stirring continuously until the soji stops absorbing the water
• There is no need to add more coloring to the second litre of water as the soji should already have a rich yellowish color
• More than 2 litres boiled water may sometimes be required but soji consistency should remain thick and not mushy
• The trick is to add just enough water .Too much could ruin the dish.
• Turn heat off and flatten the soji with a spoon
• Add dessert cream over soji
• sprinkle with the colored almonds and a pinch of elachi powder for extra flavor