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Favourite Cake Recipes
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Sorry late starting this but hopefully it carry on in the morning anyways feel free to share your yummy secrets il give mine it's an old fashioned UK recipe
It's called a Gypsy Tart
300g plain flour, plus extra for dusting
150g unsalted butter, cubed
1 medium egg, beaten
410g tin full-fat evaporated milk, chilled in the fridge overnight
280g dark muscovado sugar
The method
Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet in the oven to get hot.
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tbsp water to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes. Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.
Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.
Enjoy
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"Yay! Thanks Honky! 
I'll add a few of mine within 24 hrs.
Buenas noches
Well you gave me the inspiration 
And shared a recipe some day, I think  "
I know smokey gave me a ice cream recipe but can't recall seeing one from you or I just haven't seen it  |
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Carrot & walnut cake 
Ingredients
For the carrot cake
450ml vegetable oil
400g plain flour
2 tsp bicarbonate of soda
550g sugar
5 eggs
½ tsp salt
2½ tsp ground cinnamon
525g carrots, grated (also finely shread a wee bit of carrot for decoration)
150g walnuts, chopped (keep afew of the bigger bits for decoration).
For the icing
200g cream cheese
150g caster sugar
100g butter, softened
Method
For the carrot cake,
Preheat the oven to 180C (160C fan) Grease and line a 10in springform cake tin.
Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
Transfer mixture into the cake tin and level, then bake for 1 hour 20 minutes, or until a skewer placed into the middle comes out clean.
Let the cool for 10 minutes, then remove the cake from the tin and set aside to cool completely.
For the icing,
Beat the cream cheese, caster sugar and butter together in a bowl until fluffy.
To decorate,
Spread the icing over the top of the cake with a palette knife, use the few shredded carrots & bigger pieces of walnuts
Enjoy |
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"Carrot & walnut cake
Ingredients
For the carrot cake
450ml vegetable oil
400g plain flour
2 tsp bicarbonate of soda
550g sugar
5 eggs
½ tsp salt
2½ tsp ground cinnamon
525g carrots, grated (also finely shread a wee bit of carrot for decoration)
150g walnuts, chopped (keep afew of the bigger bits for decoration).
For the icing
200g cream cheese
150g caster sugar
100g butter, softened
Method
For the carrot cake,
Preheat the oven to 180C (160C fan) Grease and line a 10in springform cake tin.
Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
Transfer mixture into the cake tin and level, then bake for 1 hour 20 minutes, or until a skewer placed into the middle comes out clean.
Let the cool for 10 minutes, then remove the cake from the tin and set aside to cool completely.
For the icing,
Beat the cream cheese, caster sugar and butter together in a bowl until fluffy.
To decorate,
Spread the icing over the top of the cake with a palette knife, use the few shredded carrots & bigger pieces of walnuts
Enjoy "
Nice one I've actually made one without the icing still quite nice tho  |
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By (user no longer on site)
over a year ago
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Chocolate hazelnut flapjack cookies.
85g/3oz unsalted butter plus extra for greasing.
175g/6oz of chocolate Hazelnut spread
175g/6/oz of porridge oats
70g/2/12 Blanched hazelnuts, chopped.
1.Preheat ovento 200/400gas mark6. Gréase a baking sheet.
2.place the butter and chocolate hazelnut spread in a pan and heat gently until just melted.
3.add porridge oats and Hazelnuts to chocolate mixture and stir to combine thoroughly.
4. Shape mixture into 16-18 equal suze balls then press onto the prepared baking sheet. Bake in the pre heated oven for 10-12 minutes, remove from the oven and leave until firm before transferring the cookies to a wire rackto finish cooling.
Tip. The cookies can be stored in an airtight container for up to two weeks.
Easy peezey lemon squeezey
Mine are just done now going to have a nice mocha and one or two or three perhaps lol
If you make them leave a review and most of all enjoy. The kids will love them.
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By *elle xWoman
over a year ago
Doire Theas |
"Sorry late starting this but hopefully it carry on in the morning anyways feel free to share your yummy secrets il give mine it's an old fashioned UK recipe
It's called a Gypsy Tart
300g plain flour, plus extra for dusting
150g unsalted butter, cubed
1 medium egg, beaten
410g tin full-fat evaporated milk, chilled in the fridge overnight
280g dark muscovado sugar
The method
Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet in the oven to get hot.
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tbsp water to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes. Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.
Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.
Enjoy
"
Ohh I’m gona make this thank you |
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"Chocolate hazelnut flapjack cookies.
85g/3oz unsalted butter plus extra for greasing.
175g/6oz of chocolate Hazelnut spread
175g/6/oz of porridge oats
70g/2/12 Blanched hazelnuts, chopped.
1.Preheat ovento 200/400gas mark6. Gréase a baking sheet.
2.place the butter and chocolate hazelnut spread in a pan and heat gently until just melted.
3.add porridge oats and Hazelnuts to chocolate mixture and stir to combine thoroughly.
4. Shape mixture into 16-18 equal suze balls then press onto the prepared baking sheet. Bake in the pre heated oven for 10-12 minutes, remove from the oven and leave until firm before transferring the cookies to a wire rackto finish cooling.
Tip. The cookies can be stored in an airtight container for up to two weeks.
Easy peezey lemon squeezey
Mine are just done now going to have a nice mocha and one or two or three perhaps lol
If you make them leave a review and most of all enjoy. The kids will love them.
"
Not too sure about the lemon with the flapjacks but worth a try (yes I know what you meant) lol thanks for that oh you have done yours and no pic of them aw not a good day  lol |
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"Sorry late starting this but hopefully it carry on in the morning anyways feel free to share your yummy secrets il give mine it's an old fashioned UK recipe
It's called a Gypsy Tart
300g plain flour, plus extra for dusting
150g unsalted butter, cubed
1 medium egg, beaten
410g tin full-fat evaporated milk, chilled in the fridge overnight
280g dark muscovado sugar
The method
Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet in the oven to get hot.
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tbsp water to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes. Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.
Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.
Enjoy
Ohh I’m gona make this thank you "
Great stuff it's not the easiest of things to get just right but like I said the key is the whisking and an electric whisk would be better suited love to see pics of how it turns out  |
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By *elle xWoman
over a year ago
Doire Theas |
"Sorry late starting this but hopefully it carry on in the morning anyways feel free to share your yummy secrets il give mine it's an old fashioned UK recipe
It's called a Gypsy Tart
300g plain flour, plus extra for dusting
150g unsalted butter, cubed
1 medium egg, beaten
410g tin full-fat evaporated milk, chilled in the fridge overnight
280g dark muscovado sugar
The method
Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet in the oven to get hot.
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tbsp water to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes. Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.
Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.
Enjoy
Ohh I’m gona make this thank you
Great stuff it's not the easiest of things to get just right but like I said the key is the whisking and an electric whisk would be better suited love to see pics of how it turns out "
I actually bake lots of cakes I’m making my sisters wedding cake next one of the best presents I ever got was a kitchen aid it’s like a dream |
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"Sorry late starting this but hopefully it carry on in the morning anyways feel free to share your yummy secrets il give mine it's an old fashioned UK recipe
It's called a Gypsy Tart
300g plain flour, plus extra for dusting
150g unsalted butter, cubed
1 medium egg, beaten
410g tin full-fat evaporated milk, chilled in the fridge overnight
280g dark muscovado sugar
The method
Preheat the oven to 190°C/fan 170°C/gas mark 5. Put a baking sheet in the oven to get hot.
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and 1-2 tbsp water to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans and bake blind in the oven for 15 minutes. Remove the beans and parchment and bake for a further 5-10 minutes until golden. Leave to cool then, using a sharp knife, trim the top of the pastry case.
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for 15 minutes until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks.
Pour the mixture into the tart tin and bake for 20 minutes on the hot baking sheet. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge.
Enjoy
Ohh I’m gona make this thank you
Great stuff it's not the easiest of things to get just right but like I said the key is the whisking and an electric whisk would be better suited love to see pics of how it turns out
I actually bake lots of cakes I’m making my sisters wedding cake next one of the best presents I ever got was a kitchen aid it’s like a dream "
Oh I would trust them baking hands any day |
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By *oghunter33Woman
over a year ago
on the hill NordWest of |
"There's no flour in the shops 
There is here in my shop I work in lol but yes it's going very quickly "
Sad thing is that a lot of food will go to the bin while some can't get what they need. Anyhow please put one paket of flour aside for me, I come and get it after the lockdown is over. |
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"There's no flour in the shops
There is here in my shop I work in lol but yes it's going very quickly
Sad thing is that a lot of food will go to the bin while some can't get what they need. Anyhow please put one paket of flour aside for me, I come and get it after the lockdown is over. "
Oh I don't know what about the other customers that's into mass baking lol just kidding yeah these food banks could do with alot of the food thats getting bought just for the hell of it but this week has been kinda quiet with the panic buying unless they just waiting for the delivery trucks then go all gremlin on the stock |
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By *etite_RosyWoman
over a year ago
Now in MALAGA (SPAIN) |
"Yay! Thanks Honky!
I'll add a few of mine within 24 hrs.
Buenas noches
Well you gave me the inspiration
And shared a recipe some day, I think
I know smokey gave me a ice cream recipe but can't recall seeing one from you or I just haven't seen it "
Then with whom have i shared my secret cheesecake recipe?! 
Ok... I promise I'll post a few (warning here!) healthy recipes |
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"Yay! Thanks Honky!
I'll add a few of mine within 24 hrs.
Buenas noches
Well you gave me the inspiration
And shared a recipe some day, I think
I know smokey gave me a ice cream recipe but can't recall seeing one from you or I just haven't seen it
Then with whom have i shared my secret cheesecake recipe?!
Ok... I promise I'll post a few (warning here!) healthy recipes "
Ooooo cheese don't mind healthy recipes rosy this belly of mine needs deflating a bit anyway lol |
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"Made the odlums flapjacks today ,- they ok but very hard "
I actually attempted making flapjacks and it sort of turn into some kind of bun with oats in it I don't trust them mix already in the box stuff their measurements are normally a bit off when I try them lol |
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By *etite_RosyWoman
over a year ago
Now in MALAGA (SPAIN) |
Chocolate-Raspberry dessert
Ingredients for raspberry mousse:
125 g fresh raspberries
5 g gelatin
25 ml water
optional sweetener
Ingredients for chocolate mousse:
250 ml chilled cream 30% or if you like 56% fat coconut cream
2 yolks
100 g dark chocolate min 75% (for me 96%)
optional sweetener e.g. erythritol, xylitol , stevia powder
Preparation:
Blend the raspberries with optional sweetener until smooth.
Dissolve gelatin in warm but not hot water and then add to raspberries and mix.
Melt chocolate in a water bath (a bowl above a pot of boiling water). Cool melted chocolate slightly but should still be liquid.
Whipped the cream (must be chilled before)
In a second bowl, beat to a fluffy yolk mass. Optionally, add sweetener when whipping.
Combine the cream, yolks and melted chocolate and mix thoroughly.
At the bottom of the glass, pour the raspberry mousse, and then lay out the chocolate mass.
You can decorate it with raspberries, whipped cream, almond flakes, nuts, etc.
Chill in the fridge minimum 30 mins before serving
*** You can replace raspberries with strawberries, blackberries or blueberries. Also, you can use the frozen ones
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"Chocolate-Raspberry dessert
Ingredients for raspberry mousse:
125 g fresh raspberries
5 g gelatin
25 ml water
optional sweetener
Ingredients for chocolate mousse:
250 ml chilled cream 30% or if you like 56% fat coconut cream
2 yolks
100 g dark chocolate min 75% (for me 96%)
optional sweetener e.g. erythritol, xylitol , stevia powder
Preparation:
Blend the raspberries with optional sweetener until smooth.
Dissolve gelatin in warm but not hot water and then add to raspberries and mix.
Melt chocolate in a water bath (a bowl above a pot of boiling water). Cool melted chocolate slightly but should still be liquid.
Whipped the cream (must be chilled before)
In a second bowl, beat to a fluffy yolk mass. Optionally, add sweetener when whipping.
Combine the cream, yolks and melted chocolate and mix thoroughly.
At the bottom of the glass, pour the raspberry mousse, and then lay out the chocolate mass.
You can decorate it with raspberries, whipped cream, almond flakes, nuts, etc.
Chill in the fridge minimum 30 mins before serving
*** You can replace raspberries with strawberries, blackberries or blueberries. Also, you can use the frozen ones
"
Thank you this looks yummy thought you forgot |
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By *etite_RosyWoman
over a year ago
Now in MALAGA (SPAIN) |
"Chocolate-Raspberry dessert
Ingredients for raspberry mousse:
125 g fresh raspberries
5 g gelatin
25 ml water
optional sweetener
Ingredients for chocolate mousse:
250 ml chilled cream 30% or if you like 56% fat coconut cream
2 yolks
100 g dark chocolate min 75% (for me 96%)
optional sweetener e.g. erythritol, xylitol , stevia powder
Preparation:
Blend the raspberries with optional sweetener until smooth.
Dissolve gelatin in warm but not hot water and then add to raspberries and mix.
Melt chocolate in a water bath (a bowl above a pot of boiling water). Cool melted chocolate slightly but should still be liquid.
Whipped the cream (must be chilled before)
In a second bowl, beat to a fluffy yolk mass. Optionally, add sweetener when whipping.
Combine the cream, yolks and melted chocolate and mix thoroughly.
At the bottom of the glass, pour the raspberry mousse, and then lay out the chocolate mass.
You can decorate it with raspberries, whipped cream, almond flakes, nuts, etc.
Chill in the fridge minimum 30 mins before serving
*** You can replace raspberries with strawberries, blackberries or blueberries. Also, you can use the frozen ones
Thank you this looks yummy thought you forgot "
Ive been v busy thats why. I'll send you a pm with a pic how this yummy dessert looks like
I'll post more easy ones but with no pics but I promise to send you once Ill be making the sweets |
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"Chocolate-Raspberry dessert
Ingredients for raspberry mousse:
125 g fresh raspberries
5 g gelatin
25 ml water
optional sweetener
Ingredients for chocolate mousse:
250 ml chilled cream 30% or if you like 56% fat coconut cream
2 yolks
100 g dark chocolate min 75% (for me 96%)
optional sweetener e.g. erythritol, xylitol , stevia powder
Preparation:
Blend the raspberries with optional sweetener until smooth.
Dissolve gelatin in warm but not hot water and then add to raspberries and mix.
Melt chocolate in a water bath (a bowl above a pot of boiling water). Cool melted chocolate slightly but should still be liquid.
Whipped the cream (must be chilled before)
In a second bowl, beat to a fluffy yolk mass. Optionally, add sweetener when whipping.
Combine the cream, yolks and melted chocolate and mix thoroughly.
At the bottom of the glass, pour the raspberry mousse, and then lay out the chocolate mass.
You can decorate it with raspberries, whipped cream, almond flakes, nuts, etc.
Chill in the fridge minimum 30 mins before serving
*** You can replace raspberries with strawberries, blackberries or blueberries. Also, you can use the frozen ones
Thank you this looks yummy thought you forgot
Ive been v busy thats why. I'll send you a pm with a pic how this yummy dessert looks like
I'll post more easy ones but with no pics but I promise to send you once Ill be making the sweets "
Being busy isn't an excuse.... Lol just messing you make sweets too? But your sweet enough |
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By *etite_RosyWoman
over a year ago
Now in MALAGA (SPAIN) |
I have a child at home and a man who loves sweets
I love sweets as well but do not like the ones from the shops.
I believe that food is a medicine, even if this is a treat must be something healthy.
For people who really like nutella...
It is not a recipe for a cake or cookies but my family and friends love it:
Ingredients:
ripe avocado
sweetener (it could be ripe banana, 2-3 dates, xylitol, stevia powder or honey)
20g of cocoa powder or carob
1 tbsp (or 2 if you like stronger nutty taste) any nut butter you like
Preparation:
Cut the avocado in half and remove the stone. Put all the ingredients into the bowl and blend until smooth. Pour nutella into a jar.
Store in the fridge max 3 days.
Nutella made from avocado is a source of vitamins A, B1, B2, PP, C, K, H and minerals, calcium, potassium and monounsaturated fatty acids
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"I have a child at home and a man who loves sweets
I love sweets as well but do not like the ones from the shops.
I believe that food is a medicine, even if this is a treat must be something healthy.
For people who really like nutella...
It is not a recipe for a cake or cookies but my family and friends love it:
Ingredients:
ripe avocado
sweetener (it could be ripe banana, 2-3 dates, xylitol, stevia powder or honey)
20g of cocoa powder or carob
1 tbsp (or 2 if you like stronger nutty taste) any nut butter you like
Preparation:
Cut the avocado in half and remove the stone. Put all the ingredients into the bowl and blend until smooth. Pour nutella into a jar.
Store in the fridge max 3 days.
Nutella made from avocado is a source of vitamins A, B1, B2, PP, C, K, H and minerals, calcium, potassium and monounsaturated fatty acids
"
Oh your very good i swear I'm gunna actually attempt these happy to show the results even if they look like the back of a bus |
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By *etite_RosyWoman
over a year ago
Now in MALAGA (SPAIN) |
Bounty cake (no bake)
Ingredients for the dough:
200 g almond flour or ground nuts and almonds
60 g of coconut oil
20 g cocoa 100%
Optional sweetener e.g. xylitol (10 g), erythritol or stevia powder,
Ingredients for the coconut mass:
120 g of coconut flakes
400 g of coconut cream or a solid portion of chilled coconut milk
40 g of coconut oil
Optional sweetener e.g. xylitol (10 g), erythritol or stevia powder
Ingredients for the chocolate coating:
200 g of coconut cream or a solid part of coconut milk
20 g cocoa 100%
30 g coconut oil
Optional sweetener e.g. xylitol (10 g), erythritol or stevia powder
Preparation:
Mix flour or ground nuts with cocoa and optional sweetener.
Melt the coconut oil and then add to the bowl with almond / nut flour.
Mix the dough until smooth,and then put the mass to the silicone mold or cake tin. Refrigerate about 20-30mins.
Heat the cream and coconut oil in a saucepan. Add coconut flakes,mix and set aside until the flakes absorb the cream and the mixture thickens.
Prepare the coating by dissolving coconut cream, oil, cocoa and optional sweetener. Mix everything thoroughly and set aside to cool and lightly thickens.
Put the coconut mass on the cooled dough in the silicone form or cake tin and then the chilled and slightly thick chocolate coating on the top.
Sprinkle with coconut flakes and refrigerate for about an hour before serving.
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By *etite_RosyWoman
over a year ago
Now in MALAGA (SPAIN) |
"I have a child at home and a man who loves sweets
I love sweets as well but do not like the ones from the shops.
I believe that food is a medicine, even if this is a treat must be something healthy.
For people who really like nutella...
It is not a recipe for a cake or cookies but my family and friends love it:
Ingredients:
ripe avocado
sweetener (it could be ripe banana, 2-3 dates, xylitol, stevia powder or honey)
20g of cocoa powder or carob
1 tbsp (or 2 if you like stronger nutty taste) any nut butter you like
Preparation:
Cut the avocado in half and remove the stone. Put all the ingredients into the bowl and blend until smooth. Pour nutella into a jar.
Store in the fridge max 3 days.
Nutella made from avocado is a source of vitamins A, B1, B2, PP, C, K, H and minerals, calcium, potassium and monounsaturated fatty acids
Oh your very good i swear I'm gunna actually attempt these happy to show the results even if they look like the back of a bus "
hahaha try and let me know please dont be scared like other people think that avocado should be eaten only with cheese or meat
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By *etite_RosyWoman
over a year ago
Now in MALAGA (SPAIN) |
Last easy and quick recipe for ice pops
frozen or fresh berries, mangoes, pineapple
ripe bananas as sweetener
yogurt if you like
lemon juice
pops forms
Preparation:
Blend berries with bananas(or honey, any sweetener), add a 2 tbsp of natural greek style yogurt (you may skip it if you want) until smooth, pour into pops forms and freeze
Repeat it with mangoes, kiwis and pineapple. Make sure to add a half of lemon/lime juice here
|
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By *etite_RosyWoman
over a year ago
Now in MALAGA (SPAIN) |
"Last easy and quick recipe for ice pops
frozen or fresh berries, mangoes, pineapple
ripe bananas as sweetener
yogurt if you like
lemon juice
pops forms
Preparation:
Blend berries with bananas(or honey, any sweetener), add a 2 tbsp of natural greek style yogurt (you may skip it if you want) until smooth, pour into pops forms and freeze
Repeat it with mangoes, kiwis and pineapple. Make sure to add a half of lemon/lime juice here
*** you can make tri-color pops
"
|
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"Last easy and quick recipe for ice pops
frozen or fresh berries, mangoes, pineapple
ripe bananas as sweetener
yogurt if you like
lemon juice
pops forms
Preparation:
Blend berries with bananas(or honey, any sweetener), add a 2 tbsp of natural greek style yogurt (you may skip it if you want) until smooth, pour into pops forms and freeze
Repeat it with mangoes, kiwis and pineapple. Make sure to add a half of lemon/lime juice here
*** you can make tri-color pops
"
I would love to be in your kitchen altho distractions are sure to happen |
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Lemon Almond Butter cake (made this today for Sunday lunch)
1/2 jar lemon curd
130g butter (softened)
1 cup caster sugar
1 cup plain flour
1 tsp baking soda
1/2 tsp salt
3 medium eggs
1/2 cup ground almonds
1/3 cup flaked almonds
- Preheat oven to 180c
- Grease & flour an 8" springform tin
- Beat the butter & sugar together til light and fluffy
- Sift together the flour, baking powder and salt, then stir into the butter mixture
- Beat the eggs til they begin to foam, and add to the mix along with the ground almonds. Beat til combined.
- Transfer the batter to the tin. Drop dessert-spoonfuls of lemon curd on top of the batter, spacing them evenly (keep them away from the sides of the tin)
- Sprinkle the flaked almonds on top and sprinkle 1tbsp granulated sugar on top.
- Bake for 40 mins
- Serve warm with whipped cream
The batter will rise over curd to give you a light, sweet cake with pockets of tart lemon curd
You can sub any kind of jam for the lemon curd - today I did a mix of lemon curd and raspberry conserve! |
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