Step 1Preheat oven to 150C. Grease and line a 23cm round (base measurement) cake pan or 19cm square (base measurement) cake pan with 3 layers of baking paper, allowing the paper to extend 5cm above the side.
Step 2Stir the fruit, brandy or orange juice, butter and brown sugar in a large saucepan over medium heat for 5 mins or until butter melts and sugar dissolves. Set aside for 10 mins to cool.
Step 3Sift the flour, cocoa powder, cloves, nutmeg and cinnamon over the fruit mixture. Add the chocolate and eggs. Stir until well combined. Spoon into prepared pan. Bake for 1 1⁄2 hours or until a skewer inserted comes out clean. Pour over extra brandy or orange juice. Wrap pan in a tea towel and set aside to cool completely. Dust with icing sugar.
Add Sponge Mix plus colour and flavour as desired.
Whisk on high speed for 6 – 8 minutes.
Baking temperature: 190°C.
N.B: Mixing times, water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.
Grease a one pound silicon mould or aluminum cake mould.
Take sliced bananas and sugar in a mixing bowl.
Mash the bananas or puree them with a hand blender.
Now add the oil, vanilla , cinnamon powder, nutmeg powder to the banana and mix well.
Sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
Fold the sieved flour really well. Also fold in 1 tbsp. Each of walnuts and chocolate chips. The folding step is important the whole bread mixture should be mixed evenly.
Pour the bread mixture into the loaf pan. Sprinkle the remaining nuts and chocochips.
Bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
Once warm or cool remove the bread from the pan. Slice and serve warm.
Ingredients 1 Large Onion finely chopped 1 Large Green Pepper finely chopped 4 Fat Garlic cloves roughly chopped 1 Tiny Red Chilis finely chopped 1 Tbs Paprika powder 2 Fresh Tomatoes chopped 1 Can Italian tomatoes chopped 1Tsp Cayenne Pepper 1 Tsp Oregano dried 1 Tbs Stock Powder 1/4 Cup Fresh Cream 2Tsp Sugar Salt n Pepper 4 German Russians diced
Method
Saute the onion and green pepper in 2 tsp Cooking oil until lightly golden then add garlic, chillis, paprika, cayenne, oregano, cook for another 2 minutes.
Now add the fresh tomatoes, canned tomatoes, basil and simmer on low heat for 30 minutes until the tomatoes and green peppers are cooked through.
Add stock powder, basil, cream, salt and pepper and cooked spaghetti. Simmer for the last 5 minutes.
While the spaghetti is simmering in high heat warm a tablespoon of oil and fry the German sausage until crispy. 5.After 5 minutes toss the crispy sausage and parsley and with the spaghetti and serve.
4 eggs 1 2⁄3 cups granulated sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda Icing 1 (8 ounce) package cream cheese, softened 1⁄2 cup butter or 1⁄2 cup margarine, softened 2 cups sifted confectioners’ sugar 1 teaspoon vanilla extrac
DIRECTIONS
Preheat the oven to 350°F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
1 package of jello lemon pie filling (small packet, equals 2 cups or 4 servings) 1½ cups of white granulated sugar ¾ cup unsalted butter, softened 4 teaspoons baking powder 1¾ cups all-purpose flour 2 tbsp fresh lemon zest 1 tsp vanilla extract 1¼ cup whole milk 3 tbsp cornstarch ? cup canola oil 1 teaspoon salt 4 eggs
Instrutions :
Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity) In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the lemon pie filling mix and combine thoroughly. Beat in the eggs, one at a time, making sure each is thoroughly incorporated. Mix in the lemon zest. Combine the milk, oil and vanilla extract in a large measuring cup or bowl. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean. Invert the cake onto a baking rack to cool. Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean.
1 super moist yellow cake mix 1 tablespoon pineapple juice 1 egg milk butter, melted
Directions :
Follow the directions on any super moist yellow cake mix you choose (I like Duncan Hines), however, replace the oil in the recipe and use melted butter instead. Replace the water in the recipe and use whole milk instead. Add one more large egg than the directions call for, and add the tablespoon of pineapple juice. Then follow the directions for baking. Pour batter into two greased 6 inch cake pans. Bake as directed on box or until cake tester comes out clean when inserted in the center of cakes. Once the two cakes have finished baking, allow them to cool completely. No Bake Cheese Cake Filling
3 (8oz each) packages cream cheese (room temperature) 2/3 cups plus 6 tablespoons sugar 1 1/2 cups whipping cream 3 tablespoons pure vanilla extract In the electric mixer on high speed whip the heavy cream until soft peaks form and set aside. Then in another bowl, on medium speed, mix the cream cheese, sugar and vanilla until light and creamy. Fold in the whipped cream. Cake Assembly Make cake as directed and cool completely. Slice the two cakes in half lengthwise through the middle, using a long serrated knife. Set all four of the cake layers aside. Place your bottom layer on a plate. It should be evenly flat on top. Pour and spread some of the cheesecake filling on bottom layer. Top with a second cake layer that should be evenly flat as well. Pour and spread some of the cheesecake filling on second layer. Add a third layer making sure it is also evenly flat on top. With a flat spatula spread the remaining filling on top and all around the sides cake. Next, place a pineapple ring on top of cake and gently press down into filling. Make fine crumbs out of the final layer you did not use by using a food processor. Apply cake crumbs to the sides of cake. Top with a maraschino cherry for an added garnish! Hit Share To Save On your Wall!
First of all, Grate mandarin using a grater to make its zest. Grate the orange part. Stop grating once the white part is visible. Don’t grate the white part. ½ tsp mandarin zest is ready.
And now Cut the mandarin into half. Squeeze it directly on a sieve so that its juice gets strained through it in a bowl. ¼ cup of mandarin juice has been extracted.
After this Grease a baking tray with some oil. Spread it evenly. Cut a butter paper in round shape as the base of the baking tray. Place it inside the baking tray.
Take refined flour in a big mixing bowl and add baking soda and baking powder in it. Sieve the mixture twice so that all the ingredients mix well. Keep it aside.
Take mandarin juice in a big bowl and add flax seeds powder, oil and mandarin zest into it. Now Mix everything well together and Now add powdered sugar into the mixture. Again Mix it well. Keep whisking the mixture until it turns fluffy.
After that add refined flour mixture into the wet ingredients mixture. Mix all the ingredients together. its very important to mix everything very well for sponge cake Whisk until the lumps dissolves completely and the batter becomes smooth. Batter for making cake is now ready..
Pour the cake batter into the greased tray. Tap the container so that the batter levels up and becomes even. After that, spread it evenly with the back of a spoon. Cake is ready for baking.
Preheat the oven at 180 degree centigrade. Place the baking tray on the bottom rack and bake the cake at 180 degree centigrade for 25 minutes. Check later. After 25 minutes, take the tray out, cake has turned golden brown from the top. Now to check from inside, insert a knife into it. Knife came out clean that means cake is baked aptly. Let the cake cool down completely.
To take the cake out from the baking tray, run a knife around the edges of the cake. Then place a plate on the baking tray and flip its side. Tap the baking tray gently on the top. Remove the baking tray. Egg less orange cake is now ready to eat. Serve this spongy and mouth-drooling egg less sponge cake as it is as a dessert or have it whenever you crave for it. Keep it in refrigerator and relish eating for 20-25 days. And now your cake is ready enjoy!!!
So this is my orange cake recipe and i hope you like it this.. what do you think about my recipe please give your comment in comment below and don’t forget to Facebook like and share.. Thank u for your time and have as good day.
