These accidental cheese scones was so amazing and could be the best scones I’ve ever made. The Parmesan adds a little extra fat to this dough making it light and airy with a slight saltiness that offsets any sweet toppings like jam and cream. Process …
This light and airy chocolate sponge cake is surprisingly moist considering there’s no butter in this cake. Top with luscious chocolate ganache and serve with freshly whipped cream for a celebration any day of the week. Ingredients: Chocolate Cake 250 ml water 75 ml vegetable …
Step 1:
Combine icing sugar, vanilla and egg whites in a mixing bowl.
Step 2:
Whisk to combine all ingredients until completely smooth in consistency.
Step 3:
Separate into smaller bowls and add a drop of gel food colouring into each and mix in.
A moist Madeira loaf that is perfect as a layer in a trifle or just on it’s own for tea-time. Process Preheat the oven to 170°C. Line and butter a loaf pan. In a mixing bowl, whisk together the eggs and sugar until pale and …
Inspired by the buttery french apple tart, this apple cake has hints of cinnamon and nutmeg that balances the sweetness of the apples.
Preheat the oven to 170°C.
Butter and line a baking tin with baking paper/parchment.
In a large mixing bowl, cream the butter and sugar together until light and fluffy with an electric whisk.
Add in an egg, one at a time, beating well after each addition.
Sift in the flour, baking powder, salt, cinnamon and nutmeg. Gently fold in the dry ingredients until almost combined.
Toss in the apples with vanilla and fold in until the apples are distributed evenly throughout the cake batter.
Bake for 25-30 minutes until the surface is golden brown and the apples are cooked through.
Sprinkle over some icing sugar to decorate and serve warm with custard.
Combine honey and butter to get a luxurious silkiness in this moist sponge, the cottage cheese cuts through the richness with enough acidity and the fruit adds a burst of sweet freshness. Perfect for any occasion ?? Top with fresh seasonal fruit and more honey …
This is a classic versatile recipe that makes a single loaf or 12 individual cupcakes. Ingredients 225g self-raising flour 250 ml vegetable oil 225g golden castor sugar 3 large eggs 1 tsp cinnamon 1/4 tsp salt 1 tsp ground nutmeg 250g peeled and grated carrots …
Preheat the oven to 170°C and grease the tart pan with a little bit of melted butter.
Mix the rest of the melted butter with the crushed digestive biscuits and gently press into the tart pan. Leave the biscuit base in the fridge to set for 15 minutes and then bake the biscuit base in the oven for 10 minutes.
In the meantime, whisk the cream cheese with the fresh cream until light and fluffy then whisk in an egg at a time until smooth and creamy.
Sift in the sugar and cornflour and gently fold in.
Finally, fold in the vanilla and lemon juice until incorporated.
Pour into the biscuit base and bake at 170°C for 40 minutes.
Turn the oven off and leave the cheesecake to cool in the oven.
When completely cooled, remove the cheesecake from the tart pan carefully and spread an even layer of sour cream on the top of the cheesecake and decorate with sliced berries.
Ingredients for cake 125g dark chocolate 100g butter 1 cup sugar 1/4 cup canola oil 1 tsp vanilla 2 whole eggs 1/4 cup cocoa powder 1 tsp baking powder 1 cup all-purpose flour 1 cup hot water Ingredients for chocolate ganache frosting 100g milk chocolate …
