Checkered Cake Recipe – Eggless Kaju Katli & Pineapple Delight

Last Updated on 4 months by Neha Deshmukh

Checkered Cake Recipe – Eggless Kaju Katli & Pineapple Delight

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a showstopper, honestly. This Checkered Cake isn’t just beautiful to look at, it’s a delightful blend of flavors and textures. The soft, subtly sweet cake, the tangy pineapple, and the rich, nutty Kaju Katli… it’s a party in your mouth! I first made this for a friend’s birthday, and it was immediately requested again. Let’s get baking!

Why You’ll Love This Recipe

This cake is special. It’s not your everyday bake, but it’s surprisingly achievable. The checkered pattern is a real head-turner, and the combination of pineapple jam and Kaju Katli (cashew marzipan) is a classic Indian sweet pairing that takes it to another level. Plus, it’s eggless, making it perfect for those with dietary restrictions or simply looking for a lighter treat. It’s a wonderful way to introduce a touch of Indian flavor to your baking!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup all-purpose flour (120g)
• ¾ cup sugar (150g)
• 2 tablespoons butter (30g)
• 2 teaspoons baking powder
• 1 cup Greek yogurt (240g)
• ½ cup olive oil (120ml)
• ½ teaspoon salt (3g)
• ½ cup desiccated coconut (50g)
• 1 teaspoon vanilla extract (5ml)
• 8 drops green food color
• 8 drops red food color
• 1 tablespoon pineapple jam (20g)
• 1 teaspoon water (5ml)
• 1 recipe Eggless Cashew Marzipan (Kaju Katli)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Greek Yogurt: I love using Greek yogurt in this recipe because it adds a lovely tang and keeps the cake incredibly moist. You can substitute with plain yogurt, but Greek yogurt is preferred.
• Olive Oil: Yes, olive oil! It might sound unusual in a cake, but it adds a subtle fruity note and keeps the cake wonderfully tender. Use a mild-flavored olive oil so it doesn’t overpower the other flavors.
• Desiccated Coconut: This adds a lovely texture and a hint of sweetness. Don’t skip it!
• Eggless Cashew Marzipan (Kaju Katli): This is the star of the show! Kaju Katli is a traditional Indian sweet made from cashew nuts, sugar, and sometimes cardamom. It’s readily available at Indian grocery stores, or you can easily make your own. It adds a beautiful nutty flavor and a gorgeous finish to the cake. It’s a real taste of home for many of us!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (180°C). Grease an 8-square baking tin and line it with parchment paper, leaving some overhang on the sides – this will make it easier to lift the cake out later.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set this aside for a moment.
3. In a separate bowl (or the bowl of your stand mixer), beat the butter, sugar, Greek yogurt, olive oil, and vanilla extract until everything is smooth and creamy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5. Now for the fun part! Divide the batter equally into two bowls. Add the red food color to one bowl and the green food color to the other. Mix well until you have vibrant red and green batters.
6. Spoon the colored batters into the prepared baking tin, alternating between red and green to create a checkered pattern. Don’t worry about being too precise – it’ll all come together!
7. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the tin before lifting it out using the parchment paper overhang. Trim the edges to create clean lines.
9. Slice each color into two long strips.
10. Heat the pineapple jam with the water in a small saucepan until it’s slightly runny. Brush the jam onto the sides of the cake strips.
11. Roll out the Kaju Katli into a large rectangle, slightly larger than the cake. Carefully wrap the jam-coated cake with the Kaju Katli.
12. Trim the ends to reveal the beautiful checkered pattern. And that’s it!

Expert Tips

• Patience is key: Let the cake cool completely before slicing and assembling. Otherwise, it might crumble.
• Jam Consistency: Make sure the pineapple jam is warm and runny for easy brushing.
• Kaju Katli Thickness: Roll the Kaju Katli to a consistent thickness for a neat finish.

Variations

• Vegan Adaptation: Swap the Greek yogurt for a plant-based yogurt (like coconut or soy yogurt) and use a vegan butter alternative.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: While this recipe is traditionally mild, you could add a pinch of cardamom to the batter for a warm, aromatic flavor. My grandmother always added a tiny bit!
• Festival Adaptations: This cake makes a beautiful and thoughtful gift during Diwali or Christmas. It’s a unique and delicious treat that’s sure to impress.

Serving Suggestions

This cake is best served with a cup of hot chai (Indian tea). It’s also lovely with a scoop of vanilla ice cream or a dollop of whipped cream. Honestly, it’s delicious on its own too!

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

• What is Kaju Katli and where can I find it? Kaju Katli is a traditional Indian sweet made from cashew nuts and sugar. You can find it at most Indian grocery stores, or online.
• Can I use regular marzipan instead of eggless cashew marzipan? You can, but the flavor won’t be quite the same. Kaju Katli has a unique nutty flavor that complements the cake beautifully.
• Can I make this cake ahead of time? You can bake the cake a day ahead and store it wrapped tightly. However, I recommend assembling it on the day you plan to serve it for the freshest flavor and best appearance.
• What is the best way to get a clean checkered pattern? Don’t stress too much about perfection! The beauty of this cake is its rustic charm. Just alternate the colors as evenly as possible.
• Can I substitute pineapple jam with another flavor? Absolutely! Mango jam or apricot jam would also be delicious.