Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Celebration cake

For the almond cake layers
325g plain flour
25g cornflour
4½ tsp baking powder
225g butter, at room temperature
400g golden caster sugar
1 tsp vanilla extract
2 tsp almond extract
5 medium egg whites, lightly beaten
300ml whole milk
For the raspberry cream cheese frosting
300g butter, at room temperature
625g icing sugar
450g full-fat cream cheese
300g seedless raspberry jam
red paste food colouring
Heat oven to 180C/160C fan/gas 4. Grease 3 x 20cm round cake tins and line the bases with baking parchment, greasing the parchment, too.
In a medium bowl, stir together the flour, cornflour, baking powder and ½ tsp salt, then set aside. Put the butter in a large bowl and beat for about 3 mins until smooth and creamy. Add the caster sugar and beat for about 5 mins until light and fluffy. Add the extracts and mix to combine.
Add the egg white a little at a time, beating until fully combined. Sift in the flour mixture in 3 additions, alternating with the milk, but starting and finishing with the flour.
Divide the mixture equally between the prepared tins, gently levelling out. Bake for 25-30 mins, or until the cake springs back when lightly touched. Allow the cakes to cool in the tins for 10 mins before inverting onto a wire rack to cool completely. The sponge is quite delicate, so take care when working with the cooled cake.
For the frosting, beat the butter for about 3 mins until light and creamy. Add the icing sugar, a little bit at a time, until fully combined. Beat the frosting until light and smooth, then add the cream cheese and half the jam. Mix until just smooth – don’t overmix as it will get thinner the more you stir.
Put the first cake on a serving plate and spread a layer of the frosting over the top. Then spread half the remaining jam evenly over the frosting. Repeat with the second cake and finally place the third cake on top. Cover the outside of the whole cake with a thin layer of frosting using a palette knife, and put it in the fridge while you prepare the frosting for the decoration.
Divide the remaining frosting between 3 small bowls. Add about ½ tsp of red paste colouring to one of the bowls and about 1 tsp colouring to another bowl, leaving the third bowl as it is. You want to have three bowls of frosting with clearly different colours.
To decorate the cakes, put each frosting into a piping bag fitted with a small round piping tip. Pipe 6 dots of frosting up the cake, 2 of each colour, with the darkest at the base of the cake. Use a teaspoon or small palette knife to smear the frosting to the right. Repeat the piping process, moving the dots up one so that as you pipe around the cake the colour will graduate in a swirl. For the top, pipe 2 rings of the darker pink dots around the outside, spreading the frosting in the same fashion, followed by 2 rings of the medium pink dots, and finish with the lighter frosting in the middle. Will keep for up to 3 days, chilled.


500g Chocolate Chip Cookies
250g Butter – melted
500g Full Fat Philadelphia – or any full fat cheese (2 large packs)
300ml Full Fat Extra Thick Double Cream
4-6 tablespoon Icing Sugar – adjust to taste
200ml Mango Pulp
1 Pack Vege Gelatine
1 Cup Flaked Almonds
½ Cup Grated Chocolate
1. Crush the chocolate chip cookies by either breaking with a rolling pin in a zip lock bag or blitz in a grinder
2. In a dish combine the crushed cookies and melted butter and mix well - we are after a sand type consistency
3. Place in the serving dish and press down to even the surface
4. Place in fridge for 1 hour or 10-20 minutes in the freezer


Egg whites 100 gm (5 eggs large)
Desiccated coconut 100 gm
Sugar 200 gm
Pink color few drops
Vanilla essence few drops
Add altogether in a sauce pan and cook on low heat till it leaves the sides of the pan, grease oven tray dust with flour, put macrons with cookie scoop, bake on 150 degree C for 20 minutes..

Simple Pound Cake

1-1 cup unsalted butter, room temperature (200grams)
2-2 cups all-purpose flour
3-1 3/4 cup castor sugar
4-4 large eggs
5-2 teaspoons pure vanilla essence
6-1/4 teaspoon salt
7-3-4 tbsp milk/juice
1-Preheat oven .Butter and flour a (8 1/2-by-4 1/2-inch) loaf pan; set aside. ?2-Using an electric mixer on high speed, beat butter and sugar until light and fluffy.?3-Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
4-Add milk and mix it well. Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes.?5- Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Tea Cake

Eggs 2
Castor Sugar 4 ounces/100gms
All purpose Flour 4 ounces/100gms
Baking Powder 1tsp
Oil 100 ml / 1/2 cup
Vanilla essence 1 tsp or Cinnamon (daal cheeni) powder 1/4 tsp
Milk 4 tbsp
Almonds shaving 2 tbsp (optional)
Sieve flour and baking powder together,
Beat eggs on full speed till light and fluffy (doubles in volume/soft peaks) this takes about 2 to 3 mins ;add sugar and beat for atleast 2 more mins,then addoil again beat really well ; then add all the remaning ingredients and mix on low speed dont over beat at this stage,pour this cake batter on a greased and butter paper lined mould/pan ; sprinkle Almond shavings and bake on a preheated at 180c for 25 to 30 mins

Baked Alaska

For the Sponge

* 50g (2oz) unsalted butter, softened, plus extra for greasing
* 50g (2oz) caster sugar
* 1 egg
* 40g (1 ½ oz) self-raising flour
* 1/4 teaspoon baking powder
* 15g (½oz) cocoa powder
* 2 tablespoons coffee flavoured liqueur
For the Topping
* 1 litre (1 ¾ pint) round tub chocolate ice cream
* 250g (8oz) plain chocolate, broken into pieces
* 75g (3oz) unsalted butter
* 4 egg whites
* 250g (8oz) caster sugar
1. To make the sponge, grease and line the base of an 18cm (7 inch) round cake tin. Beat the butter, sugar, egg, flour, baking powder and cocoa powder together in a bowl.
2. Turn into the prepared tin and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes until just firm. Transfer to a wire rack to cool.
3. Cut the sponge in half horizontally and drizzle with the liqueur. Turn the ice cream out of the tub, keeping it in shape. Using a large knife, slice the block of ice cream in half horizontally.
4. Put one sponge layer on a flat ovenproof serving plate. Alternatively, use the base of a 20cm (8 inch) round loose-bottomed cake or flat tin so that you can lift it on to a decorative plate to serve.
5. Cover with one half of the ice cream. Cover this with the other half of the sponge, then the remaining ice cream. Trim off any excess sponge. Return to the freezer.
6. Put the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water so that the base of the bowl is not touching the water and stir lightly until melted and smooth. Quickly spread the chocolate mixture in a thin layer all over the ice cream and sponge. Return to the freezer.
7. Whisk the egg whites in a large, grease-free bowl until stiff. Gradually whisk in the sugar, a little at a time, until stiff and glossy. Spread the meringue over the chocolate sauce to cover. Make soft peaks over the meringue with the back of a spoon, then return to the freezer.
8. Transfer the Alaska to the refrigerator about 10 minutes before serving. Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 3-5 minutes until the meringue is turning golden. Serve immediately.


2 sheets puff pastry, thawed
Vegetable oil, for frying
2 cups powdered sugar
4 Tablespoons milk
2 teaspoons vanilla essence
On a lightly floured surface, roll out puff pastry.
Cut circles out of puff pastry using two different sized circle cookie cutters, a larger circle for the outside and a smaller circle for the center.
Fill a large pot with an inch of vegetable oil and heat over medium-high heat.
Cook donuts in hot vegetable oil, flipping when one side is golden.
In a mixing bowl, whisk together sugar, milk and vanilla to make glaze.
While the donuts are still hot, dip them in the glaze

Black Forest Cake

5 eggs
1 cup caster sugar
1/2 cup flour
1/2 cup cocoa powder
6 tbs butter-melted
For the filling:
5-6 tbs pineapple juice/whatever you have
2 1/2 cup whipping cream
425 g/15 oz can black cherries-drained-stoned-chopped(I used fresh cherries+pineapple)
To Decorate:
Chocolate curls-as much as like
Fresh cherries (preferably with stems)
Preheat oven at 180C.
Grease/line two 8 inch round/rectangular/square cake tins.
Beat together the eggs & sugar for 10 minutes/until thick and pale in color. Sift flour & cocoa powder, and fold in gently. Trickle/Gradually add in melted butter and fold gently.
Then transfer the batter into prepared cake tins, and bake for 25-30 minutes/until springy. Once baked leave them into tins for 5minutes, then turn out onto a wire rack, and leave to cool completely.
Cut each cake in half horizontally (I didn't cut into half) and sprinkle each half of the juice.

To make filling
Whip the cream until soft peak, add in 3 tbs sugar and beat until gets soft peak, combine 2/3 of the cream with the chopped cherries and pineapple.
Place a layer of cake on a serving plate and spread with 1/3 of the filling, repeat the process, and top with a layer of cake. Use the rest of the whipped cream to cover the top and sides.
Decorate the cake with chocolate curls & whole cherries.
Serve with cup of coffee/tea.

Pizza Focaccia Bread

1 tbsp. honey
2 cups warm water
1 tbsp. active dry yeast
1 tbsp. salt
1 tbsp. olive oil, (plus more for greasing baking sheet)
5 cups all purpose flour
2 tbsp. olive oil
1 cup pizza sauce,
2 cups shredded cheese of your choice
In a small bowl, add warm water and honey and stir until honey dissolves. Pour honey mixture into the bowl of a stand mixer and sprinkle yeast on the top. Let stand for 5 minutes until the yeast begins to foam. Add in 1 tbsp. salt & 1 tbsp. olive oil. Using the paddle attachment, mix on low speed just until combined. Add in flour a little at a time, until the dough begins to come together. Switch to the dough hook attachment and knead on medium high speed until smooth and elastic and the dough clears the sides of the bowl, but sticks to the bottom.
Place the dough in a lightly oiled large bowl, turning dough to coat, and cover with a kitchen towel. Allow to rise until doubled in volume, approximately 20 minutes.
Preheat oven to 415 degrees. Drizzle olive oil onto a baking sheet (I used one that is 16 x 12 x 1) and spread oil to coat. Turn dough out onto oiled baking sheet and spread and flatten the dough until it covers the baking sheet evenly. Using your fingertips, make indentations all over the dough approximately 1 inch apart. Drizzle the focaccia with 2 tbsp. of olive oil. Let rise for 10 minutes.
After the dough has risen, bake the focaccia for 7 minutes. Remove from oven and spoon pizza sauce over the dough and then top with cheese, leaving about a half inch around the border. Bake for approximately 10-12 minutes until cheese is bubbly and crust is lightly golden. Remove from oven and cut into squares or rectangles to serve.

Graham Crackers

1/2 сuр buttеr оr mаrgаrinе
3/4 cup packed brоwn sugar
1 teaspoon vаnillа еxtrасt
2 cups whole-wheat flоur
1 сuр all-purpose flour
1 tеаѕрооn bаking powder
1/2 tеаѕрооn bаking ѕоdа
1/4 tеаѕрооn salt
1/4 сuр milk
Cooking Inѕtruсtiоnѕ
In a mеdium bowl, сrеаm tоgеthеr the ѕhоrtеning and brown ѕugаr.Stir in thе vаnillа.
Combine thе whоlе whеаt flour, аll рurроѕе flоur, baking роwdеr, bаking soda аnd ѕаlt, ѕtir intо the сrеаmеd mixturе аltеrnаtеlу with the milk.
Cоvеr аnd chill dоugh until firm.
Prеhеаt оvеn tо 350 dеgrееѕ F.
Grеаѕе сооkiе ѕhееtѕ.
On a lightlу flоurеd ѕurfасе, roll thе dough out tо 0.125 inch thiсknеѕѕ.Cut into rесtаnglеѕ оr сirсlеѕ.
Place 1/2 inсh apart оntо thе рrераrеd cookie ѕhееtѕ.Bаkе fоr 10-12 minutеѕ in thе рrеhеаtеd оvеn, оr until сriѕр.
Edgеѕ will be golden brоwn.
Rеmоvе frоm bаking sheet tо сооl on wirе rасkѕ.

Whole Wheat Coconut Cookies

• 1/2 cup Wheat Flour
• 1/4 cup Sugar
• 1/4 cup desiccated coconut
• 1/4 cup unsalted butter
• 1/2 tsp vanilla essence
• 1 tbsp milk or as needed
• 2 tbsp desiccated coconut for sprinkling on top of cookies
Cream butter, sugar and vanilla until well combined.Combine wheat flour and knead it into smooth dough .Add 1 tablespoon of milk and knead it well again.Dip the ball onto a plate filled with coconut powder.Bake for 20-25 minutes at 150 degrees or until golden brown in colour.

Chocolate and Almond Cake

Ingredients (make 12 pieces)
· 200g dark chocolate, chopped (I used Menier with 30g carbs per 100g chocolate)
· 50g chopped almonds (I used flaked almonds as you can see on the picture but it worked fine)
· 115g butter, cut into small pieces
· 6 eggs, separated
· Equivalent of 180 g sugar (I used 18g Splenda)
· 1 tsp. pure almond extract
· Almond flakes for decoration
· Preheat oven to 180C and butter a 23 cm springform pan.
· Melt the chocolate and butter in a large bowl over simmering water. Stir in almonds and set aside to cool slightly.
· In a medium bowl using electric mixer whisk egg yolks and sweetener until mixture gets smooth and pale yellow. Slowly add the egg yolk mixture to melted chocolate and stir to combine. Stir in almond extract.
· In a large bowl using electric mixer whisk the egg whites until firm peaks form. Using spatula fold in ¼ of egg whites to the chocolate mixture. Gently fold in the remaining egg whites (it takes some time but do it gently)
· Pour the batter into the form and bake 20min. Cool slightly and decorate with almond flakes.

Mini Orange & Almond

1 1/2 cups icing sugar
1/2 cup plain flour
1 cup almond meal
6 eggwhites
200g butter, melted
grated zest of 1 orange
Preheat oven to 180C (160C fan forced) and spray 30 holes of mini size muffin pans (1-2 tablespoon capacity) with cooking spray.
Sift icing sugar and flour into a bowl, stir through almond meal. In a separate bowl, whisk eggwhites until frothy. Fold eggwhites, butter and zest into icing sugar mixture and then stir to combine.
Divide mixture between muffin pan holes, about 1 tablespoon each. Top each friand with a few flaked almonds. Bake for 12-15 min or until cooked when tested with a skewer. Cool on a wire rack. Dust with icing sugar to serve.

Perfect red velvet cupcakes

2 1/2 cups flour
2 tablespoons cocoa powder
1/4 heaping teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
2 tablespoons red food colouring
1 1/2 teaspoon vanilla extract
1 cup buttermilk
3/4 teaspoon baking soda
2 teaspoons distilled white vinegar
Cream cheese frosting

2 sticks unsalted butter, room temperature
1 1/2 cups cream cheese, room temperature
4 cups powdered sugar
3/4 teaspoon pure vanilla extract
Preheat oven to180C. Line standard muffin tins with cupcake liners. Whisk together flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Add flour mixture, alternating with buttermilk, and whisking well after each.
Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix.
Divide batter evenly among lined cups, filling each three-quarters full. Bake for about 15 - 20 minutes or until cooked through.
For frosting beat butter and cream cheese with a mixer on medium-high speed until fluffy, 3 - 4 minutes. Add powdered sugar, 1 cup at a time, whisking after each addition. Add in vanilla and mix until smooth.

Easy Nutella Croissant

• 1 egg
• 1 Tbs milk
• 1 puff pastry sheet
• nutella
Line two baking sheets with parchment paper and lightly flour your work surface. Lay the pastry sheet then lightly dust top with flour.
Roll out dough to a thickness of 5 mm to obtain a circle. Using a cutting wheel or knife, cut 12 triangles and put on the base of each triangle a teaspoon of nutella. Then Start to roll the dough base until the end, as shown.
Beat the egg and milk in a small bowl and brush the surface of your croissant with the egg-milk mixture. Cook them in the oven at 350° degrees F for 15-20 minutes.

Chicken Biscuit

All Purpose Flour 200 grams
Semolina 100 grams
Boiled Chicken 200 grams
Garlic Cloves 2-3
Baking Powder 1 tsp
Eggs 2-3
Butter 250 grams
Take 200 grams of chicken add 2-3 garlic cloves boiled together and shred the chicken. Take a mixing bowl add 2-3 eggs, 100 grams of semolina, 200 grams of all purpose flour, 250 grams of butter and 1 tsp of baking powder mix it well and make a dough. Now make small balls and fill the stuffing in the center and shape it like biscuit. Now take oven tray grease it with butter and place the biscuits into the tray and bake it for 8-10 minutes on 200 C. At last take it out in a serving platter and serve it.

Amaretti Cookies

2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up
1 1/4 cup of baker's sugar (superfine sugar)
3 egg whites
1/2 teaspoon of vanilla extract
1 teaspoon of almond extract
Extra sugar for dusting
Preheat oven to 300 F and line baking sheets with parchment paper.
In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth.
Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place.
Note: I usually under bake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.)

Chocolate Chip Brownies

Butter 1/2 cup
Cocoa powder 1/3 cup
Caster sugar 1 cup
Eggs 2
Vanilla essence 1 tsp
Flour 3/4 cup
Salt 1/4 tsp
Chopped walnuts 1/2 cup
Chocolate chips 1cup
Melt butter add cocoa, remove from fire and cool. Beat eggs add sugar, vanilla essence, flour and chopped walnuts, salt. Mix and pour in greased and lined 8x8 pan, sprinkle with chocolate chips and bake for 20-25 min only. Cool well preferably overnight and then cut in squares and serve.

Creamy Brownies

Flour 1/2 cup
Salt 1/4 tsp
Eggs 2
Chocolate hazelnut spread 1 cup
Brown sugar 1/2 cup
Vanilla essence 1 tsp
Melted unsalted butter 1/2 Cup
Line the bottom of an 8 inch square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides. Combine the flour and salt in a bowl and set aside. In another bowl, beat the eggs, chocolate hazelnut spread, brown sugar and vanilla essence until smooth. Add the flour mixture, alternating with the melted butter. Scrape the batter into the cake pan. Bake at 170 degrees C or until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes. Cool in the pan for about 2 hours. Unmold and cut into squares. Serve warm or at room temperature

Mango Cream Cake

1/2 cup butter
1/2-3/4 cup sugar, depending how sweet u want it
1/2-3/4 cup powdered milk
1 (170 g) container cream
2 -3 big ripe mangoes, 2 chopped and 1 sliced,for garnish
24 ladyfingers or biscuits
maraschino cherry, if desired
How to make Mango Cream Cake
Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
Lay ladyfingers on a 9×9 inch dish or pan.
Top with mango cream mixture.
Lay second layers of ladyfingers.
Repeat process.
Garnish with mango slices and cherries.
Refrigerate for 5-6 hours or overnight to set.
Mango Cream Cake is ready to serv
Support : Creating Website | Aworkzone | Aworkzone
Copyright © 2013. Apna Food Tv - All Rights Reserved
Creating Website Published by Aworkzone
Proudly powered by Aworkzone