This is a treat to the eyes as well as the body! Butter is infused with this immunity boosting tea blend by Chai Diaries ‘Tulsi Green”. I’ve tried to make this biscuit as healthy as possible, but to successfully infuse the tea, I wanted to use butter. Which is why I’ve ensured honey as sweetener, whole wheat flour and fresh orange zest for that freshness. This biscuit is a rather old-fashioned style – reminiscent of tea biscuits from the English era! As I’ve used very little sweetness with honey, this biscuit gets its oomph for the dip in dark chocolate. If you need more sweetness, I recommend adding a few tablespoons more of honey. You can also opt for coconut sugar, palm sugar or natural cane sugar. You can also replace the orange with lemon zest and extract or vanilla extract. The RecipeServes Yields: 36 x 1 inch diameter biscuits Prep Time: 40 mins Cook Time: 15 mins Ingredients 2 cups whole wheat flour 1 tsp baking powder ½ tsp salt ½ cup butter 3 tbsp Tulsi Green loose tea by Chai Diaries ¼ cup honey (can increase if you like more sweetness) 1 tsp orange extract 1 tbsp orange zest (fresh) ¼ cup cold brewed Chai Diaries Tulsi Green Tea (must be cold or at room temperature) For garnish: 100g melted dark chocolate 70g Instructions Melt the butter with the loose-leaf tea and bring to a gentle simmer for at least 5 minutes This may begin to brown the butter – this is fine, continue to stir Remove from heat and allow to rest for 5 minutes Then strain out the tea leaves and let the butter rest and solidify – you may place in the fridge to speed up the process Whisk the flour, baking powder, salt and zest together and set aside Cream the infused butter and honey for 3 minutes Then add the extract and dry ingredient and combine – it may look coarse Then add the tea and form a dough Roll the dough out into 0.25-0.5 inch thickness and use a cut out to make your desired shape biscuits Place on baking tray with parchment paper Prick them with a toothpick or fork Place the baking tray in the freezer for at least 15 minutes Bake in a preheated oven of 180C for 12-15 minutes Remove from the oven and allow to cool completely Once the biscuits are cooled, dip one side of the biscuit into melted dark chocolate and allow to set Store in an airtight container – this can last for up to 5 days You can refrigerate the dough for a week in a cling wrap

Time and again, I return to the chocolate cake. Chocolate cake to me, is like home. No matter how far I go, however many times I fall down, I know in my heart, that there is this one particular comfort – a home that is filled with love and care, a space that does not judge and accepts me as is. That is also known as chocolate cake. For the longest time, I swore by my decadent chocolate cake for all kinds of emergencies. As I grow older, life is busier, time is more expensive and panic situations arise more frequently, I find myself losing patience to spend the time to bake the decadence. Very often, quick methods tend to not do full justice to a good chocolate cake. I felt cheated of calories, time, and still in panic mode. But then this vegan chocolate cake recipe came to me. No eggs, no melting or creaming butter. No looking for yoghurt in a vegan household. No melting chocolate on a double boiler. Less than 10 basic ingredients and voila – you get a chocolate cake that does justice in every way possible. I write 15 minutes for prep, but for me, it’s less than 5 minutes. The baking time offers room for clean-up, shouting on the phone, and pouring a glass of wine. This rooibos infused vegan chocolate cake comes at a very good moment in my life. I have a habit of always cold brewing my teas, and leaving in the fridge. Rooibos tea and chocolate is like a marriage in heaven – they perfectly complement each other, and Chai Diaries – blends Rooibos tea with vanilla and white chocolate chips. Psst.. rooibos tea is one of the recommended teas for pregnancies! So, go ahead, make this chocolate cake – whiffs of rooibos complement the chocolate perfectly. I also go ahead and add a few spoons of the tea in the glaze, and top it with a bit of sweet ginger for garnish. Enjoy! The Recipe Serves Yields: 9 inch cake | Prep Time: 15 mins | Cook Time: 25 mins Ingredients 1 + 1/3 cup flour 1/3 cup unsweetened cocoa powder 1 cup sugar 1 tsp baking soda ½ tsp salt 1 cup cold brew Rooibos White Choco Chip by Chai Diaries 1/3 cup vegetable oil 1 ½ tbsp vanilla essence 1 tbsp vinegar Glaze: ¾ cup icing sugar 2 tbsp cocoa powder 1-2 tbsp cold brew tea (approx.) 1 tsp ginger juice crystalized ginger for garnish Instructions Preheat the oven to 180C Grease and flour a 9-inch cake tin Whisk the dry ingredients and set aside, ensuring no lumps In a large bowl, whisk all the wet ingredients together Add the dry ingredients and combine to remove any lumps (careful not to over-mix) Pour into the cake tin and bake for 25 minutes Remove from oven and allow to cool completely on a rack before turning over Icing: Whisk all the ingredients together, adding more icing sugar or tea as you need, until you get a smooth glaze consistency Pour the glaze over the cake allow to set for 10 minutes before serving

Espresso and ice cream is a beautiful marriage made in sinful heaven. Affogato is a house favourite, especially for lull afternoons that need a bit of perking. Our family tends to gather around 5 pm daily to take a break from work, as we’re all #WFH at the moment. And of course, food and drink are always on our mind. The affogato makes frequent appearances. I have to admit, that making ice cream at home isn’t really something I am fond of – I don’t want to invest in more machinery to make something just occasionally at home when there are perfectly wonderful artisanal ice creams readily available. But sometimes, the urge kicks in. So I lean towards no-churn ice creams. And of course, espresso ice cream is a favoured one. This no churn ice cream is rather simple to make. I got some guidance from Anuja from Sinful bites by Anuja to make it as creamy as possible with low effort. The process takes all of 30 minutes or less. But preparations need to be done beforehand – which also takes barely 5 minutes. The hard part is waiting for the ice cream to set. Since these are homemade ice creams and contain no preservatives, it is recommended to eat them within 5 to 7 days. Not that it should be problem, but just saying! Please follow the instructions carefully and to the T and you are bound to achieve success! The Recipe Serves 9 inch loaf tin Ingredients 1 ½ cups cream 2 tbsp icing sugar 2/3 cup condensed milk ¼ cup espresso (strong), cold 1 tbsp instant coffee powder 1 tbsp unsweetened cocoa powder Other requirements: Ice 3 mixing bowls electric whisker loaf tin cling film Instructions Prep: Keep each item in the fridge to be cold – including the whisk and mixing bowls In one mixing bowl, stir the condensed milk, espresso, instant coffee powder and cocoa powder and combine well and put into the fridge to be cold In one mixing bowl, pour the cream in and put in the fridge to be cold for at least an hour to chill Making: Place the bowl of cream over a big bowl of ice to keep chilled Start whisking to thicken – this process will take some time, have some patience As the cream thickens, add a tablespoon of icing sugar as you go along to help thicken Continue beating until you achieve thick peaks Then add the condensed milk mixture and beat again for another 5-8 minutes Pour into the loaf tin, and cover with the cling film – ensuring it touches the top of the ice cream Place the tin into the freezer Allow to set overnight, or at least 12 hours

There is a lot one can do for a birthday in lockdown, but a month before my father’s, he started whining about wanting a particular kind of ice cream cake he saw in an advert. Every morning he would wake up and say let’s go out to buy it and each time his idea would be rejected.  While eating outside food should be fine and has been deemed safe by most authority boards with precautionary measures, my home is going the extra mile with caution for the sake of our little one. So, when his birthday came around, my dad got very excited thinking, this was his chance. If you remember from last year, I baked him a gorgeous pistachio + saffron cake with over a kilo of expensive pistachios ground down, but he ignored it for a fluorescent hued cassata cake that even had a layer of synthetic bubblegum flavour ice cream! This year, I chose to be wise and not spend extravagantly on pistachios or any other expensive nuts or saffron. I got my very dear friend and fabulous baker Sinful Bites by Anuja to make artisanal ice cream at home in vanilla bean, Belgian chocolate and coffee – my three fav flavours and then bake a chocolate cake and assemble it for him. I made my vegan chocolate cake – which is literally a one-bowl chocolate cake if you plan well, and less than 5-minute batter if you plan even better. How does one do that? Put the coffee in the fridge first thing sometime in the morning or night before to cool completely. In a large bowl measure out the dry ingredients the same time you make the coffee and put away until ready to whisk. Then all you gotta do at the time of baking is first switch on the oven, prepare the tin and measure out the wet ingredients and start whisking. Anyways, I made the chocolate cake in a loaf tin and baked it for 3 more minutes than required. Then allowed the cake to cool completely on a rack. Then wrap the whole cake with cling film and placed in the fridge for a good few hours. Then when ready to assemble, take the same loaf tin and prepare with more cling film all around, and leave out enough hanging to cover the top with. Slice the cake into two, lengthwise and place lower portion into the tin. Then slice out your ice cream flavours, and arrange layers, smoothening out each layer before putting up the next. Cover the final layer of ice cream with the top part of the cake, gently push down to fasten and then wrap with the cling film. While this is incredibly simple and easy-peasy, it is a slight bit messy, and very very cold! So start with a calm state of mind and hell of a lot of patience. And rest assured, that the results will be delicious! The Recipe Serves 8 inch loaf tin Ingredients Vegan Chocolate Cake Vanilla ice cream Coffee ice cream Belgian chocolate ice cream Instructions Cake: Bake the Vegan Chocolate Cake as instructed in a loaf tin (8 inch) Bake for 3 minutes longer Cool the cake completely on a rack Wrap the cake with cling film and refrigerate for 4 hours Assembly: Prepare the same loaf tin with cling film covering all the inside sides and leave enough hanging over to cover the top Slice the cake lengthwise into half and place the bottom portion back into the loaf tin Place a layer of one flavour of ice cream slices on top and smooth out with a spatula or back of a spoon Repeat two more times with two other flavours (you’ll have to work quickly here) Then fasten with the top part of the cake, pushing gently down Cover with cling film tightly and place in the freezer for another 2-4 hours before slicing To uncover, simply, unwrap the top of the loaf tin, and turn over onto the serving plate and gently unmould Options: pour melted chocolate on top and garnish with nuts and sprinkles Tip: Pre-slice ice cream and freeze to make assembly easier

So, here we go. A mug dessert. From me. I used to be a person that refused to go down this path, yet here we are. A mug dessert. A dessert in my books, commands utmost respect, love and tender care. It should be a made with pride and honour. Not in 2 minutes in a microwave, in a generic factory-made cup. But. It’s 2020 and the less said about surprises the better. However, I haven’t completely lost all my principles, I still refuse the microwave, but place this mug in the oven to BAKE for 15 minutes. I use a lovely handmade ceramic mug to appease my guilt. Also, I use semolina. However, I understand that semolina may not be for everyone, so I offer an all-purpose flour option below as well. You can use a ramekin or mug or cupcake cup as well. Just saying. The Recipe Serves Serves: 1 | Prep Time: 5 mins | Cook Time: 15 mins Ingredients 1 tbsp espresso 2 tbsp cold water 1 tbsp vegetable or olive oil 3 tbsp semolina / suji / sooji / ravo 1 tbsp cocoa powder 2 tbsp castor sugar ¼ tsp baking soda pinch of salt ½ tsp vinegar Instructions Preheat oven to 200C Whisk the espresso, cold water and oil Add the semolina and mix and set aside to gather the other ingredients- semolina should soak for 5 minutes Whisk in the dry ingredients Then at last add the vinegar and whisk in quickly Pour into mug and bake in oven for 15 minutes – 14 minutes if you want a molten center Note: baking times may differ on the shape and depth of your mug. Method for all-purpose flour in place of semolina: Preheat oven to 200C Whisk all wet ingredients together Then add the dry ingredients and combine Pour into a mug and bake for 15 minutes

I have spent the past few months on the most delicious projects that includes a fair amount of labour over bread. Most of you know my weakness of bread – I could easily live my entire life on coffee and toast (with some chocolate + cheese), but actually baking bread hasn’t been my forte. But that has changed in the past few months. I’ve delved into the world of baking bread, churning out loafs, focaccia, and currently I’m neck-deep in croissant dough – a small feedback – pay double for your croissant and be very kind to any croissant baker – they deserve all the love in the world. Now, this is something that’s pure gold in my dictionary – a delicious bread – stuffed with Amul cheese + a smear of chili garlic sauce. Classic, easy, delicious. Dough needs 1 hour of proving, and then another 20 minutes, and bakes for another 20 minutes – all in all, you’re gobbling down delicious buns in less than 3 hours – you see, GOLD! These bread buns can easily be baked plain as dinner rolls on their own, or stuffed with leftover aloo paratha filling, paneer, veggies, etc etc… you get the gist! The bread rolls on their own are vegan – simply use a bit of coconut oil and sugar to brush on top instead of milk. Enjoy! The Recipe Serves NEEDS 3 HOURS | Makes: 16 mini buns Ingredients BUNS: 310g flour (maida) 1 ½ tsp salt 2 ½ tsp instant yeast 1 tbsp castor sugar 1 cup water lukewarm 2 tbsp oil extra – flour for dusting extra – oil for greasing to brush: 2 tbsp milk (coconut oil + sugar for vegan substitute) black sesame seeds Filling: 16 cubes of cheese ¼ cup chili sauce Instructions Whisk the flour, salt, yeast and sugar Pour the warm water slowly to make a dough Dough should be soft and smooth Stretch the dough and knead Then massage oil into the dough Total kneading: 10 minutes Shape into ball and prove for 1 hour Then knock back the dough and knead for 1 minute Shape into ball and divide into 16 equal balls Flatten each out into round shape Place some chili sauce and cube of cheese Pack into ball, fastening the edges Place into a greased tray Proof for 20-25 minutes Then brush with milk and sprinkle black sesame seeds Bake in oven 175C for 25 minutes Allow to cool completely before packing on a rack

It was a special week with my baby Kavya niece turning 10 months – she’s lit up our house with laughter and naught-iness that was lacking in our corridors. She’s also managed to melt her grandmother completely and might I add, it gives me great triumphant joy to see Kavya bend her backwards to her tantrums. Finally, someone who’s barely a couple of feet tall can take the mickey out of my mother! She’s now old enough to take a few licks of our food, and her mother, with a dreadful sweet tooth wanted a cake she could eat too. Kavya is a vegan along with her mother, and is sensitive to quite a few food items – she really knows how to test all of us! I developed a suji cake – with a bit of whole wheat flour, and jaggery, all items she can have. I’m using the oil and water combination to replace the eggs, and for her mother, I swirled in just a little bit of cocoa powder. I’ve also add orange extract for a more refined flavour – so what if she’s 10 months only, it’s never too early to develop a palate. Since semolina is a bit of a tough grain, I like to keep it soaked into the batter for a while – but without the raising agents as this doesn’t bode well for the batter. The taste of this cake is rather brilliant – you couldn’t find the lack of eggs or dairy – and also has a texture of a cross between halva and shiro. This picture may not look so good, and lacks the fanfare of usual food photography, but this is a recipe that I am proudest of – you know how they say, everything made with love tastes the best? The Recipe Serves Ingredients 1 cup semolina (ravo / suji) ½ cup whole wheat flour 2 heaping tsp of cocoa powder, unsweetened 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup jaggery ½ cup vegetable or olive oil ¼ cup water, room temperature 1 tsp vanilla extract 2 tsp orange extract or ¼ cup orange juice Instructions Preheat the oven to 190C Prepare a small cake tin Whisk the all dry ingredients except the semolina together and set aside In a large mixing bowl whisk the oil and water and white Then add the extracts and/or juice, and jaggery and whisk to combine Add the semolina, combine, and set aside for 3-5 minutes to soften Then add the rest of the dry ingredients and combine, ensuring no lumps Pour into the cake tin and bake for 30-35 minutes Allow the cake to cool completely Optional: pour melted chocolate on top and garnish with sprinkles

Brownies – a super bittersweet subject for my mother and I. I’ve always had issues with brownies because the brownie I like should be the right amount of fudginess, a bit of a crackly top, not too sweet, rich in chocolate but not too decadent. And these prerequisites are hard to accomplish in one brownie. But today, after about 137 trials I bring you the ultimate brownie by Kitchen Therapy. Surprisingly, these are also eggless and dairy free – which means a lot of it is pantry ingredients – and about as easy as making roti dough. Inspired along with the oil + water mixture to replace eggs, it has worked with my brownie recipe fabulously. The most crucial part of this recipe is the baking time – 12.5 minutes, not a minute more, not a minute less.  When you remove them from the oven, you may think the batter is not cooked through yet – but be rest assured, as the brownie cools, it also cooks further. This is what results into gooey brownies. This recipe yields exactly 12 perfect brownies – that are slightly gooey on the inside overall cake like, and just sinful. The Recipe Serves Ingredients 1 ½ cups flour ½ cup cocoa powder ½ tsp baking soda ¼ tsp baking powder 1 tsp salt 1 ½ tbsp vanilla essence ¼ cup espresso, room temperature ¾ cup vegetable oil ¼ cup + 2 tbsp water, room temperature ½ cup + 2 tbsp brown sugar ½ cup castor sugar Instructions Preheat the oven to 180C and prepare a baking tin not bigger than 8 inch by 8 inch by greasing and flouring In a separate bowl, whisk together flour, cocoa powder, salt, baking powder, baking soda In a large mixing bowl whisk the water and oil together until well emulsified and white in colour Then add the espresso, vanilla, sugars and whisk well for 3 minutes Then fold in the dry ingredients, ensuring no dry lumps – do not overmix Pour batter into the baking tin Bake for only 12.5 minutes Remove form oven and allow to cool completely before you slice Store in an airtight container

This recipe is adapted from one of the best cooks I know – little Vini’s mother. She still makes every meal at her home, including full breakfasts, thali lunches, snacks and dinners. Whenever I visit her, the table is laden with such delicious mouthwatering food, the image is not far from one you would see in a Rajshri film scene of a family eating together in a marble clad mansion. She is also one of my most ardent fans – reads every newsletter, recipe and recreates them at home with great jest. It’s a humbling moment whenever she shares a picture and sends across messages. So the story for this particular dishes started when I threw a tantrum over something so miniscule which has been a regular occurrence recently with the lockdown and what not. In order to appease me, Vini promised to make a dessert a special dessert loaded with dairy so it was safe from the all the vegan pigs that have been eating up my food. It is a literal survival of fittest in this house. She called up her mother and got a recipe for a Marie biscuit dessert that she grew up on – a layer of Marie biscuit, a layer of vanilla ice cream, strawberries and chocolate. Set in the fridge for a few hours. Vini claims to have inhaled casseroles of this in her youth, though one would have a hard time believing it! This time, Vini changed it up a bit (I’m brushing off her), and made a lighter filling with whisked paneer and cream. I went in, and poured a cup of espresso all over. We didn’t want any fruits since we aren’t on diets, and instead grated luscious Amul dark chocolate all over. This is our cheat’s tiramisu, minus the fingers, the mascarpone, the rum… yet it does justice for lockdown-screwed ingredients and my mini tantrums. Thanks to excess of dairy, the dessert stayed safe, for us to eat spoonfuls through the day and night. You can customize this dish as per your desire – throw in some mangoes, cherries, frozen berries – you get the drill. The Recipe Serves Yields: 1 small bake dish Ingredients Filling: 1 cup paneer, mashed up 100ml cream, cold 1 tbsp vanilla essence ¼ cup icing sugar 2 tbsp espresso Crust: 1 cup broken Marie biscuits 2 tbsp soft butter 2 tbsp espresso Other: Extra 2 tbsp espresso (optional) grated dark chocolate Instructions Crust: Crush the Marie biscuit completely and combine with butter Press down this base layer into the bake dish and smoothen with the back of a spoon Put into the fridge to set. After 30 minutes, pour the espresso on top of the layer and put back into the fridge. Filling: Whisk all the ingredients together Layer the filling on top of the set crust Grate dark chocolate on top and let set for 2-3 hours in fridge. In between, can remove and pour remaining 2 tbsp espresso on top and return to fridge to set.

Double chocolate cookie is what my body craves these days. I want one of those fudgy, cake-y cookies, that look, feel and taste sinful. A cookie, that has some bounce to it, a bit of density, oodles of dark chocolate that assures sugar overload. I want a cookie that activates all my senses and brings peace, comfort and satisfaction.This is a cookie that melts in your mouth, with a brownie like texture, while leaving you with the guilt level of just a cookie. There is a heavy dose of cocoa, along with a cup of chopped up dark chocolate for that bit of extra. Salt may seem heavy, but it balances off the cocoa very well. Like the other vegan cookies I’ve been working with, this dough needs a bit of a rest – 12 to 24 hours ideally. I recommend, making the dough at night, to go to bed with sweet anticipating dreams and giving you good enough reason to jump out of bed. The dough is wet and soft, fret not – it’s what bakes this cookie spectacular. Spectacular – you hear that? Now go, get baking. The RecipeServes Yields: 20 cookies Ingredients ¾ cup oil ¼ cup + 2 tbsp water 1 tbsp vanilla essence ½ cup + 2 tbsp brown sugar ½ cup castor sugar ½ tsp baking soda ½ tsp baking powder 1 tsp salt ½ cup unsweetened cocoa powder 1 ½ cups flour 1 cup chopped dark chocolate Instructions Whisk the oil and water for 5 minutes, until white and emulsified Then add the sugars and vanilla and whisk again Sift in the dry ingredients and fold into dough, along with dark chocolate bits Wrap dough in cling film and refrigerate for 12-24 hours Preheat the oven to 190C Prepare 12 medium cookie balls on a baking tray lined with parchment paper Freeze for 10 minutes Bake for 10-12 minutes Allow to cool completely on a rack before eating

Lockdown has a way with nostalgia. A ‘tin of biscuits’ is what I grew up with – it was this round tin box with an assortment of butter biscuits – some with sugar, some with a dash of cinnamon, some with sweet jam and there was a rectangular tin with custard biscuits too. I haven’t seen or eaten them in more than 20 years, yet, the taste lingers. Last week, my mother walked past my brother and I with the exact same tin. My brother stopped his work phone call just to run after her, with me behind him. “where did you get that from” and my mother, being as she is, turned around with a grin, opened it, and showed all the batteries stored in it! This tin has traveled with us, through the years, the countries, the homes, serving as a trusted storage box. And despite, both of us being 30+, my brother and I, spent an hour describing those biscuits in great detail. A biscuit has it’s own charm. What’s the difference between a cookie and a biscuit? The heck I know. The only difference in my head is that a cookie is American – big, thicker, chewy, dunked into milk. A biscuit is European, English, had with a pot of tea or café au lait or even a quick espresso. It’s dainty, crispy, a few crumbs are allowed, and just the right bit of sweetness. Now don’t quote me on your thesis – I’m just a home cook. What do I know? So this is my version of the biscuit – it’s not too crisp, crumbles right into the mouth, perfect with a cup of tea and of course, my favourite cappuccino. The Recipe Serves Yields 24 biscuits Ingredients ½ cup butter (120g), room temperature ¼ cup castor sugar 2 tbsp brown sugar 2 tsp vanilla essence 2 tbsp milk 1 ¼ cups flour (160g) 3 tbsp cocoa powder, unsweetened ½ tsp baking soda ½ tsp salt Instructions Line a baking tray Cream butter and sugar in a large bowl until light and fluffy Add the vanilla and milk and mix in With wooden spoon or spatula sift in the dry ingredients Mix to just combine Shape the dough into 24 walnut-sized balls, place on the baking tray and flatten slightly and Make criss-cross pattern with a fork Freeze for 15 minutes Preheat the oven in meantime to 160C Bake for 10 minutes Take out of oven and cool down on a wire rack completely

Oat milk is all about being healthy, and this cake is about being sustainable and indulgent. Zero waste recipes are my absolutely favourite because I always leave the kitchen feeling a little bit more accomplished. I swirled the leftovers from the oat milk into this delicious cake batter that has strong espresso, hints of cinnamon and really goes perfect with a cup of coffee. My mother ended up eating this from the cake serving plate itself – it was that good! I added a simple espresso glaze to run over the cake, that has some cocoa powder for a bit of chocolate intensity. This cake in texture is a bit fudgey due to the soaked oats – which will surprise you at the first bite. If you feel the top of the cake is browned enough, yet the skewer comes out with uncooked batter, loosely cover with foil and continue to bake. The Recipe Serves 8" cake tin Ingredients ½ cup leftover oatmeal 1 cup flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 tsp cinnamon ½ cup vegetable oil ½ cup brown sugar ¼ cup espresso Glaze: 1/3 cup icing sugar 2-3 tsp espresso 1 tbsp cocoa powder (unsweetened) Instructions Cake: Preheat the oven to 200C Whisk the sugar and oil until emulsified (5-7 minutes) Add the vanilla and espresso and whisk Follow up with oatmeal, and then flour and other dry ingredients Mix to combine Pour into prepared greased and floured tin Bake for 25 to 30 minutes, depending on the depth of your pan. Allow the cake to cool completely before glazing Glaze: Whisk the ingredients together until smooth and lumpless Once the cake has completely cooled, pour over the cake and let set before slicing