• 200g cake flour
• 170g castor sugar
• 2 teaspoons baking powder
• ¼ teaspoon ground cinnamon
• 1 teaspoon salt
• Zest of 1 lemon
• ¾ cup buttermilk
• 2 eggs, lightly beaten
• 2 teaspoons butter, melted
• 1 tsp lemon essence
• 1 cup milk

If you’ve ever hesitated making doughnuts because of the kneading involved then this recipe here is made just for you! You don’t need to knead anything here and the best thing is that the doughnuts are not deep fried but baked, which is a plus if you’re not so keen on oily foods.  Remember; to make your own buttermilk (as requirement in this current recipe), simply put 250ml milk in a jug/bowl. Add 1 tbsp apple cider vinegar or lemon juice. Stand for 10 min before use. Alternatively use sour milk such as Lacto, Amasi etc

Equipment needed

• Mixing bowl
• Ring Doughnut tray (see picture below)
• Wooden spoon
• Sieve
• Teaspoon
• Gratter
• Measuring cups
• Measuring scale

Doughnut Instructions

1. Get your ingredients together namely 200g cake flour, 170g castor sugar, 2 teaspoons baking powder,¼ teaspoon ground cinnamon, 1 teaspoon salt, Zest of 1 lemon, ¾ cup buttermilk, 2 eggs, lightly beaten,2 teaspoons butter, melted, 1 tsp lemon essence and 1 cup milk
2. Preheat oven to 180 degrees Celsius/ Gas Mark 4 and lightly grease doughnut pan, set aside.
3. Put sugar, salt and lemon zest into mixing bowl. Sift flour, baking powder and cinnamon into the same mixing bowl.
4. Add the wet ingredients, i.e. buttermilk, essence, eggs and butter. Beat until just combined.
5. Fill each doughnut cup approximately 3/4 full.
   Bake in preheat oven for 10 minutes or until skewer comes out clean when inserted. Let cool in pan 4-5 minutes before removing.
6. Roll each doughnut in the castor sugar and enjoy!
   They last a few days in an airtight container or a few weeks in the freezer, without the glaze.

Credit: Zimbokitchen

• 3 cups self-raising flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp bicarbonate of soda
• 1 1/4 cup granulated brown sugar
• 1 large banana, mashed
• 125 ml oil
• 100 ml sour milk
• 1 tbsp apple cider vinegar
• 1 1/2 tsp banana essence
• 1 cup boiling water

These muffins were yet another one of my experiments and the outcome was fantastic! Everyone who tried them loved them. So if you’re one who’s looking for a baked treat that’s egg free as well as butter free, then this right here goes out to you! Do try it out and let me know how it goes in the comments below.

Get this

• Mixing bowl
• Sieve
• Wooden spoon
• Measuring cups
• Measuring spoons
• Muffin tray
• Cupcake liners (optional)
• Measuring jug

Do this

1. Get your ingredients together. These include; 3 cups self-raising flour
   1 1/2 tsp baking powder
   1/2 tsp salt
   1/4 tsp bicarbonate of soda
   1 1/4 cup granulated brown sugar
   1 large banana, mashed
   125 ml oil
   100 ml sour milk
   1 tbsp apple cider vinegar
   1 1/2 tsp banana essence
   1 cup boiling water
2. Preheat oven to 180 degrees Celsius. Line your muffin tray with the cupcake liners, if using. Alternatively, you may grease your muffin tray with margarine or oil then dust with a little flour. Set aside.
3. Put sugar and salt into the mixing bowl. Sift flour, baking powder and soda into same bowl with sugar and salt. Give a quick mix until well combined. Make a well in the middle and add the mashed banana.
4. Put oil, vinegar, sour milk and essence into the measuring jug. Mix and pour into the mixing bowl with dry ingredients (your flour, sugar, salt, etc mixture).
5. Pour the hot water and mix until just combined. (Do not over mix else it will result in tough textured muffins).
6. Spoon into cupcake liners and bake in preheat oven for 20 – 30 min or until skewer comes out clean when inserted. Allow to cool, enjoy!

Credit: zimbokitchen

ingredients

1 1/2 cups sugar2/3 cup butter1 teaspoon vanilla1 cup banana- mashed well3 eggs beaten2¼ cup flour2 teaspoons baking powder¼ teaspoon baking soda1/3 teaspoon salt1/2 teaspoon cinnamonfor topping – optional -1/3 cup sugar1 teaspoon cinnamon

directions

in small bowl combine flour baking powder baking soda and salt and 1/3 teaspoon of cinnamoncream sugar butter and vanilla until light and fluffyadd eggs and beat well stir in bananaslowly mix dry ingredients into wet chill 35 minutes in refrigeratorpreheat oven to 500drop teaspoon sized balls of dough two inches apart on greased cookie sheets sprinkle with cinnamon/sugar mixture if desiredbake 9 -12 minutes or until browned cool 5 minutes then transfer to racks.

Credit: Susan Recipe

Ingredients

1 quart strawberries sliced1 -14.5 ounce- package strawberry glaze1 (5 ounce) package cream cheese softened1/3 cup confectioners’ sugar1/3 teaspoon ground cinnamon1 teaspoon vanilla extract1 cup heavy whipping cream1 -8 inch- baked pie crust1 can Redi whip for topping

Directions

Stir strawberries with glaze in a bowl and place in refrigerator to chill stir cream cheese confectioners’ sugar cinnamon and vanilla extract together in a bowlbeat cream in a separate bowl with an electric mixer just until it begins to thicken add cream cheese mixture and continue beating until thick pour cream mixture into baked pie crust top with strawberry mixture chill at least 1 hour before serving.when serving top with some redi – whip.

Credit: lemontreedwelling

Ingredients 

2 cups all purpose flour
4 tsp baking powder
1/2 refined salt
2 large fresh eggs
1 cup white sugar
1 cup Fresh milk
1/2 tsp vanilla extract
3/4 cup water (but instead of water i used fresh milk also)
Cheese for toppings

Instructions

Sift the dry ingredients – flour, baking powder, salt, sugar into a bowl. Make sure they are thoroughly sifted. Set aside

Beat eggs then add milk( the 1 cup and 3/4 cup) vanilla extract. Mix thoroughly

Gradually pour dry mixture to wet mixture Whipping continuously. Mix thoroughly until texture is smooth and soft until all lumps are gone.

Pour into your desired molder and top with cheese.

Place in a steamer and cook for 10 to 15 minutes

Remove from the steamer and let it cool.

Information 

This traditional steamed flour cake is made of all purpose flour, mostly they use rice flour and you can use cake flour as well. Top with sliced salted egg, cheese or butter to make it tastier.
But this recipe is easier for me using those ingredients is just in the corner that i don’t need to soak rice and grind it the next day. Top with cheese is just a simple way. Serve for breakfast or snack with coffee or tea is perfect 👌. 
Try yours and let us know what you think 😊

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Credit: Foodbook Recipes

Vanilla and Chocolate cake.
2 cups flour 
2 teaspoons baking powder 
3 Eggs
1 cup milk
2 teaspoon vanilla essence
2 tablespoons cocoa powder 
Half a cup oil
1 cup icing sugar 

Beat the eggs and icing sugar together. Add milk, oil and the vanilla essence. 
Separately mix the dry ingredients and then add to your mixture. Divide into 2. Then add cocoa powder to the other mixture and mix. 
Grease your pan and the pour mixture bit by bit until its finished.
Bake until the cake is well done. It can take up to 40 minutes. 
Allow to be cooled and serve with custard.

Source: Nkgono Matjukutja

Ingredients 
1 Shop Bought Sponge Cake 
1 Lemon or Pineapple Jelly 
prepared as per pkt 
1 Box Banana Pudding 
1 Plain Creamed Cheese 
Or Plain Smooth Cottage 
1 CloverFreshCream
1 Pkt Eet Sum More 
3 Tablespoon Castor Sugar 

Method 
1. Keep the ready made jelly in the fridge until ready for use. 
2. Make the pudding as per instructions and keep aside. 
3. Beat the creamed cheese or cottage cheese if using, mascarpone and sugar until smooth then add all the pudding and beat till smooth. 
4. In a separate bowl whisk fresh cream until stiff peaks form then gently fold in 2 tablespoons of castor sugar. 
5. Now cut about 3 biscuits across at an angle to form a triangle. 
5. In 6 glasses start by layering half the jelly first followed by broken pieces of madeira or sponge cake 
6. Then top the cake pieces with about 2 tbs of the pudding mixture . 
7. Cake layer again then pudding again and lastly top with fresh cream jelly and biscuit triangles. 

Credit: PumlasFood 

Preparation time: 15 minutes Difficulty: Very easy Cooking time: 30 minutes

• 2 Yogurts in vanilla glass jar Bio
• 50 g butter (organic)
• 3.5 jars of brown sugar (organic)
• 3.5 pots of flour (organic)
• 1 packet of yeast (organic)
• 4 eggs (organic)
• 2 pears (organic)
• 1 vanilla pod
• 1 jar (of yoghurt) of oil

Preparation of the recipe

For: 4 people

Preheat the oven to 180 ° C (th.6).

In a salad bowl, mix the yogurts with the oil and the sugar. Add the flour and the yeast. Open the vanilla bean lengthwise and scrape the beans with the tip of a knife. Pour into the dough and mix again.

Break the eggs over this dough and whip.

Peel, seed and cut the pears in small dice. Stir in the dough.

Pour into a cake pan or missed, buttered and floured.

Bake for about 30 minutes. The blade of the knife should come out dry. Let cool to unmold. Enjoy tepid or cold.

Credit: cookscool

Ingredients

2 eggs
1 3/4 cup sugar
2 1/4 cup flour
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
15 oz fruit cocktail

Instructions

Preheat oven to 350 *F
Drain the juice from the can of fruit cocktail into a small bowl. Save
Using a large bowl, beat the eggs
Add flour, salt, cinnamon, baking soda and juice from the fruit cocktail. Beat until smooth.
Fold in the fruit cocktail.
Pour into muffin tins and bake for 20 minutes or tooth pick inserted should come out clean when muffins completely baked.

Easy muffins recipe is the perfect coffee cake for breakfast. This old fashioned recipe is good way to use up canned fruit cocktail.

Credit: Foodbook Recipes