Related Searches: Apple Cinnamon Cake, Apple Caramel Cake
After a fuss-free gluten-free dessert? This apple tea cake recipe includes a decadent drizzling of rich caramel sauce. Ingredients: 1 Royal Gala apple, 90 g butter softened, 0.5 cup caster sugar, 1 tsp vanilla extract, 4 ...
... until smooth and combined. Spread frosting over cake top. Cut into16 pieces, then drizzle with caramel sauce and sprinkle with walnuts. Serve. Categories: Cake; Apple; Australian; Desserts; Seafood free; Baking; Oct 2021 ...
... flavours, and fall in love with this rich vegan chocolate cake. Ingredients: 1 cup raw caster sugar, 0.75 cup coconut oil melted, 370 g apple sauce, 2 tsp apple cider vinegar, 2.5 cup wholemeal self-raising flour, 1 ...
... white sugar, 0.25 tsp cooking salt, 1 cup vegetable oil, 2 free range eggs, 0.5 cup milk, 0.5 cup apple sauce, 0.75 cup blueberries. Method: Preheat oven to 210°C/190°C fan-forced. Line a 12-hole 1/3-cup capacity muffin ...
... with paper cases. Place flour and sugar in a large bowl and stir to combine. Whisk oil, eggs, milk, apple sauce and cinnamon in a large jug until combined. Add egg mixture to flour mixture and fold with a spatula until ...
... . Ingredients: 150 g oats, 4 tbs olive oil, 2 tbsp apple sauce, 2 eggs, 2 tsp vanilla, 140 g carrots grated, 180 ... rack before serving. Categories: Halal; Desserts; Carrot cake; Seafood free; Eggs; Soy free; European; Oats ...
... Pour into the tin and smooth the top. Arrange the apple slices in three or four long lines along the top of ... the sauce over the cake while it is still in the tin, gently brushing the sauce all over the top of the cake. ...
... eggs, 2 tsp mixed spice, 2 tsp vanilla extract, 2 royal gala apples, 0.5 cup cream, 200 g jersey caramels, 0.5 tsp sea ... melted and smooth. Cut cake into squares and serve drizzled with caramel sauce. Note: Vanilla extract ...
... , melted butter and 1 tsp cinnamon together, sprinkle the mixture over top of the batter. Bake the spiced apple cake in the oven for 40 minutes until a toothpick comes out clean when inserted into the centre. Allow the ...
... . Whisk on medium speed for 5 minutes or until thick and pale. Carefully fold in flour and apple. Pour into pan and bake for 1 hour or until cake is golden brown and a skewer inserted into centre comes out clean. Cool ...
... fold them into the batter, including any juice from the bowl. Leave the remaining apple slices aside to be used on the top of the cake. Spoon the batter into the prepared pan and smooth the surface with an icing spatula ...
... , butter, eggs, milk and honey. Beat for 6 minutes or until smooth and doubled in size. Transfer to cake tin. Arrange apples, cut-side up, into the batter snugly, cutting the last few to fit. Bake for 1 hour, loosely ...
... cream until combined. Transfer to pan and smooth surface. Quarter, core and thinly slice the apples. Arrange apple over cake base, overlapping slightly. Crumble donuts into a bowl. Add pecans and extra butter and mix ...
... oven at 180'C and grease a 20cm round cake tin and then line base and sides with baking paper. Sprinkle the cake tin with the brown sugar. Peel, core and thickly slice the apples, place in a bowl and toss with the lemon ...
... half of the mixture into prepared tin. Arrange half of the apple slices over batter. Cover with remaining cake mixture. Decorate top with remaining apple slices. Brush with melted butter and sprinkle with combined sugar ...
... mixture in batches, alternating with the sour cream. Spoon into cake tin and smooth top. Peel, core and slice the apples and arrange on top of cake mixture. To make crumble topping: combine extra brown sugar, cinnamon ...
... a bowl and whisk until smooth. Add egg and whisk until combined. Fold in apple. Spoon mixture into lined ramekins. Cut rounds from remaining cake to cover and press firmly into place. Place ramekins on an oven tray. Bake ...
... , 4 free range egg, 200 g apple, 200 g pumpkin. Method: Place apple and pumpkin evenly into four mugs and microwave ... 20 seconds or until just cooked. Categories: Mug cake; Quick and easy dessert; Healthier easier; Seafood ...
Ingredients: 1 apple, 1 tbs vanilla extract, 1 ripe banana, 1 cup carrot, 1 tbs cinnamon, 1 tsp ground ginger, 1 pinch ... Peanut free; Vegan; Dairy free; Apple; Desserts; Carrot cake; Low fat; Low saturated fat; Sesame ...
... , 1 tbs vanilla-bean paste, 1 small Royal Gala apple thinly sliced, 2 tbs unsalted pistachio kernels chopped, 0. ... Grease and line base and sides of a 20cm springform cake pan with baking paper. Place chia seeds in a bowl. ...
... and fluffy. Mix in the egg until combined then pour in the milk, apple cider vinegar and vanilla extract mixing until smooth. Spray a 15.2cm cake pan with non-stick cooking spray, pour in the batter leveling it out with ...
... icing sugar. Method: Place mixed fruit, cherries, nuts, apple, syrup and liqueur in a large bowl and stir to ... until a skewer inserted into centre comes out clean. Cool cake in pan for 1 hour before inverting into a wire ...
... : In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor. Mix well, cover and allow to ... juice and bicarbonate of soda, add to the cake batter and beat until just incorporated. Spoon batter ...
... large eggs, 175 g self-raising flour sifted, 2 Bramley apples peeled, cored and roughly chopped, 250 g blackberries, 2 ... free; Tree nut free; Halal; Pescatarian; North american; Sponge cake; Baking; Desserts. Complexity: 2.
... is never complete without a traditional fruit cake. This Christmas fruit cake recipe is easy to make and packed ... paper. Put the dried fruit, nuts, ginger and grated apple into a large bowl. Add the fruit rinds and juice ...
... for 5 minutes before turning out onto a wire rack to cool completely. Slice and serve. Categories: Cake; Apple; Desserts; Pumpkin; Seafood free; Low salt; Soy free; Low saturated fat; European; Tree nut free. Complexity ...
... 2 tsp baking powder, 0.75 tsp sea salt, 2 tbs apple cider vinegar, 2 cups almond milk, 0.66 cup olive oil, ... : Preheat your oven to 180°C and grease a 7-inch cake tin with olive oil. In a large bowl, combine the flour ...
... 2 cup buttermilk, 1.5 tsp vanilla extract, 1 tsp apple cider vinegar, 3 tsp red food colouring paste, 350 g ... oven to 180°C (Gas 4). Grease and line the cake tins with baking parchment. Combine the flour, cocoa powder, salt ...
... 1 cup soy milk, 0.25 cup grapeseed oil, 2 tsp apple cider vinegar, 1 cups loosely packed Whole Earth icing powder, 1 ... in the fridge for 2+ hours. Once the cake has completely cooled frost with chai frosting, sprinkling ...
... beaten, 100 g mixed nuts roughly chopped, 150 ml apple juice. Method: Preheat oven to 150°C or gas ... and allow to cool completely in the tin. Once cool, remove the cake from the tin and place on to a large plate or stand ...
... flour, 1 tbs baking powder, 0.75 cup Woolworths traditional rolled oats, 2.25 tsp mixed spice, 2 small Pink Lady apples, 0.5 cup Greek-style natural yoghurt. Method: Preheat oven to 200°C/180°C fan-forced. Grease a 12 ...
... using a measuring cup, firmly press crumb mixture evenly over base and side. Chill for 30 minutes. Cut custard apple in half and using a spoon, scoop cut flesh and remove seeds. Dissolve gelatine in 1/4 cup boiling water ...
... the oven for breakfast, but are also good in lunch boxes or with afternoon tea; Ingredients: 1 Golden Delicious apple peeled, cored, and diced, 100 g packed light brown sugar, 2 tsp lemon juice, 215 g all-purpose flour ...
... sugar and 1tsp vanilla until creamy. Add 2 eggs, beating well after each addition. Halve 1 small ripe custard apple and scoop flesh into a bowl. Remove seeds, mash flesh and stir 1/2 cup into cream cheese mixture. Spoon ...
Put a twist on the classic chocolate mud cake with this hot chocolate cake topped with gooey chocolate fudge sauce and toasted marshmallows. Ingredients: 250 g White wWngs self-raising flour sifted, 250 g CSR caster ...
... a wire rack to cool completely. Clean and reline tin. Test with a skewer. Prepare 1 of the vanilla cake mixes as per packet instructions using the strawberry purée instead of the water and adding the food colouring. Pour ...
... eyes. Refrigerate antlers and eyes until ready to serve. To layer and fill the cakes, place the first cake onto a large, flat serving plate (or cake board) icing-side up. Using a bread knife, slice off the top of the ...
... milk, 1 pkt macaroons, 0.5 cup water, 1 tsp vanilla extract. Method: Cut the icing off of all three mud cakes and sit to the side. Combine 3 cups of frozen raspberries, water and icing in a food processor or blender and ...
... 2 layers of the stack. Fill the centre hole with Easter eggs/marshmallows to third layer. Crumble 2 of the darkest cake cut-outs to a fine crumb and mostly fill the remainder of the centre hole. Leave a trail of Easter ...
... tin for 10 minutes before turning out onto a wire rack. Repeat with 2nd cake mix. Cool cakes completely. Level all 4 cakes. Join 2 cakes together with frosting in middle. Cover top and side with a thin layer of frosting ...
... 5-10 minutes or until completely set. To assemble cake, place a small amount of icing on a cake board or serving platter to anchor one cake. Sandwich cakes together using approximately half of the icing mixture. Using ...
... to a piping bag, then pipe fangs on Freddo. Refrigerate for 5 minutes or until set. To assemble cake, place 1 cake layer on a serving plate and spread with one-third chocolate cream cheese icing. Repeat with remaining ...
... spray, 6 free range eggs, 2 cup caster sugar. Method: Preheat oven to 160°C. Spray 3 x 20cm round cake pans with oil and line bases with baking paper. Place butter, sugar and jelly crystals, reserving 1 tbs, in a bowl ...
... cool in pans for 5 minutes, then transfer to cooling racks to cool completely. Trim tops to level cakes. Meanwhile, to make the choc donut balls, prepare, bake, fill and coat donut balls according to packet instructions ...
... , 115 g Queen Glamour & Sparkle Sprinkles. Method: Preheat oven to 160°C (fan-forced). Spray 3 x 20cm round cake pans with oil and line bases with baking paper. Combine flour, sugar, baking powder and 3/4 tsp salt in a ...
... per layer, a handful of sliced almonds and popcorn, and 2-3 tbs caramel sauce. Drizzle top of cake edges with salted caramel. Top cake with remaining cream. In a medium-sized bowl, add remaining popcorn, almonds and 2 ...
... zip-lock bag with corner snipped and run around the top edge of cake, creating drips. Fill in the top of cake with remaining chocolate sauce. Allow to set. To make the chocolate coconut shard decorations, spread half the ...
... , 3 granita biscuits finely crushed, milk chocolate Easter eggs. Method: Using a sharp knife, level cakes, removing icing. Place 1 cake on a serving plate. Place 6 marshmallows in a microwave-safe bowl. Microwave on high ...
... straight lines of dark ganache from centre out to the edge and down the side. Pipe looping lines around the cake to connect the straight lines and form a web. Add multicoloured chocolate M&M's to the joins on the top ...
... , 1 tsp salt. Method: Preheat oven to 180°C. Grease and line base of 2 deep 23x33cm cake pans. To make cake, cream butter and sugar using electric beaters until light and fluffy. Add all remaining ingredients, and mix on ...
... , 250 g strawberries hulled, 600 ml double cream, 400 g chocolate frosting, 1 cup coconut flakes. Method: Halve cake horizontally. Place bottom of cake, cut-side up, on a platter. Place strawberries in a single layer on ...
... to a piping bag (or Zip Lock bag with the corner cut off). Run the piping bag around the top rim of the cake, varying the pressure to create drips of chocolate ganache down the sides. Fill in the centre of the top of the ...
... of the vanilla icing. Chill for 30 minutes, then spread the remaining icing onto the top and sides of the cake leaving a smooth surface. Chill for a further 30 minutes. On a surface lightly dusted with icing sugar, roll ...
... for 30 seconds, then on MEDIUM speed for 2 minutes (do not eat batter as it contains raw eggs). Pour the cake batter into well-greased 33cmx23cm rectangular pan. Bake in the centre of the oven for 25-30 minutes or until ...
... 1 cup vegetable oil, 0.5 cup mixed sprinkles. Method: Preheat oven to 160°C. Lightly spray 3 x 20cm round cake pans with oil and line bases with baking paper. Place flour, cocoa, baking powder, 1/2 tsp salt and sugar in ...
... the shape of half a football - about 22cm long. Refrigerate for 1 hour or until firm. Meanwhile, to make the cake, preheat oven to 160°C. Grease and line the base of a 22x32cm (4.5cm deep) baking pan. Remove frosting ...
... Divide mixture among pans and bake for 25 minutes or until a skewer inserted into centres comes out clean. Stand cakes in pans for 10 minutes, then transfer to a wire rack to cool completely. Using a knife, level tops of ...
... 1.33 cup caster sugar, buttercream. Method: Preheat oven to 180°C. Grease 2 x 20cm (5cm deep) round cake pans and line with baking paper. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add ...
... , 125 g raspberries, 0.5 tsp cream of tartar, 600 ml vanilla custard, 400 ml crème fraiche, 700 g lightly fruited cake, 3 free range egg whites, 1.5 cup caster sugar, 0.33 cup slivered almonds, 0.33 cup orange juice, 150 ...
... Sugar, 2 CSR buttercream icing, 4 free range eggs. Method: Preheat oven to 160°C. Lightly spray 3 x 20cm round cake pans with oil and line bases with baking paper. Place butter and sugar in a medium bowl and beat with an ...
... road mallow biscuits halved, 0.25 cup mini marshmallows, 1 tbs unsalted peanuts roughly chopped, 125 g raspberries. Method: Place cakes, icing-sides up, on a large plate or board. Spoon 3/4 cup frosting onto top of one ...
... . Method: Preheat your oven to 180°C (160°C for fan assisted ovens). Mix the eggs, oil, water and Carrot Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Then fold ...
... mixer fitted with a beater attachment and beat until soft and fluffy. Arrange 1 of the mud cakes, icing side down, on a cake board or serving plate. Pipe some buttercream around the edge and fill with a mixture of Dollar ...
... icing side down. Push down gently to secure. Spread cooled chocolate ganache over the top and side of the cake to cover. Stand for 10 minutes to set. Meanwhile, place marshmallows on a microwave-safe plate. Microwave on ...
... -perfect treat to wow your guests, work smarter - not harder. This recipe hacks a Woolworths mud cake to create a show stopping dessert. Ingredients: 2 pkt dark chocolate broken into pieces, 2 pkt Woolworths chocolate ...
... ' is the answer and comes together effortlessly. Ingredients: 800 g vanilla frosting, 2 Woolworths white chocolate mud cakes, 1 punnet rosemary, 1 tbs icing sugar mixture. Method: Empty vanilla frosting into a large bowl ...
... oven to 150°C/130°C fan-forced. Grease and line base and sides of a 22cm (base measurement) square cake pan with baking paper. Zest and juice 1 orange, then juice the second orange. Place butter, sugar, syrup, orange ...
... 0.25 cup icing sugar, 80 g dark chocolate grated, 1 orange rind grated, 350 g double layer unfilled sponge cake, 2 tbs cocoa, 0.33 cup brandy, 0.5 cup ricotta cheese, 100 g slivered almonds. Method: Place ricotta, cream ...
... in half through the middle to form 4 layers. Spread one fifth of the buttercream over the cut surface of 3 of the cake layers. Tear one quarter of the raspberries in half and arrange over the buttercream. Stack the 3 ...
... g caster sugar, 1 pavlova magic mix egg, 600 ml thickened cream, 1 punnet raspberries, 60 g margarine, 1 rich chocolate cake mix, 1 egg. Method: Pre-heat oven to 160°C (conventional) or 140°C (fan-forced). Mix chocolate ...
... milk, 1 tbs pure icing sugar, 125 g fresh raspberries, 300 ml pure cream, 430 g Free From Gluten vanilla cake mix, 2 eggs, 0.25 cup caster sugar, 0.25 cup gluten-free Woolworths custard powder. Method: Preheat oven to ...
... of orange cover with 2 layers of cling wrap leave at least 2 hrs overnight is better. Preheat oven 160 c grease cake pan I usually make into 1 - 20cm tin and 2 - 10cm tins ( lined with baking paper and greased well ) ...
... 0.5 cup lemon juice. Method: Grease a deep 20cm round cake pan and line the base with baking paper. Combine eggs, flour ... minutes or until a skewer inserted into middle of cake comes out clean. Combine extra sugar and lemon ...
... in a large bowl, then place in a container and freeze overnight. Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat butter and sugar in a large bowl of a stand mixer until ...
... , 3 eggs, 4 egg whites, 3 cup caster sugar. Method: Preheat oven to 180°C. Grease 3 x 18cm round loose-based cake tins and line bases with baking paper. Whisk 1 cup hot water with cocoa to dissolve. Stir in milk and set ...
... and keep them in the freezer on a baking paper lined tray until needed. When you are ready to assemble the cake, you can simply lift them into position. Tip 2: Try this easy way to stand up the cones while they dry ...
... of pan (this will be the top of the cake when it is turned out). Spread ice-cream over cake and return to freezer for 20 minutes. Combine raisin mixture, macadamia and chocolate sauce in a bowl. Spoon half of the raisin ...
... to make 2 layers. Spread bottom layer with some of the icing mixture and replace top layer. Transfer to a rectangle cake board. Spread remaining icing over top and sides. Chill for 20 mins to set. Fit a piping bag with a ...
... chocolate fudge frosting, 100 g white choc melts melted, 600 g dark choc melts melted. Method: Place sultana cake, dried fruit and spice in a food processor and process until fine crumbs form. Using hands, squeeze 1 tbs ...
... mixture into pan and smooth top. Bake for 40 minutes or until top of cake feels firm. Completely cool cake in pan. To make the caramel & prune sauce, stir sugar and port in a saucepan over medium-high heat until sugar ...
... , 1 pinch sea salt ground to taste. Method: For the cake preheat the oven to 180°C. Melt together the butter and ... the fridge overnight. To finish, generously top the cake with the creme and top with LINDT FRUIT SENSATION ...
... out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes. To make the Biscoff chocolate icing, place spread and butter into the bowl of a stand mixer fitted with a ...
... an electric mixer, until soft peaks form. Add chocolate and mix until well combined. Pour mixture over the sponge cake and chill for 3 hours or until firm. To make chocolate curls, melt remaining chocolate in a heatproof ...
... 40 g natural sliced almonds, 1 cup vegetable oil. Method: Preheat oven to 170°C. Grease 2 x 20cm round cake pans and line bases and sides with baking paper. Sift flour, cocoa, baking powder and bicarbonate of soda into a ...
... cup rice bran oil, 2 eggs, 1.5 cup caster sugar. Method: Preheat oven to 180°C. Grease three 20cm cake pans and line bases with baking paper. Place flour, sugar, cocoa and baking powder into a food processor and process ...
... mixtures to six disposable piping bags, each fitted with a 1.5cm plain piping nozzle. Working on the side of the cake, in vertical rows from bottom to top, pipe a single row of dots of each colour, each the size of a ...
... of the frosting on top. Repeat with remaining layers and frosting, finishing with upside-down base of second cake. Use a palette knife to spread melted chocolate over a 40cm-long sheet of baking paper. Quickly sprinkle ...
... two layers on top of each other and, using a 10cm cutter, cut a round from the centre. Place one whole cake layer onto a stand. Spread with some of the buttercream frosting. Spread the tops of both of the cut layers with ...
... when tested in centre with a skewer. Stand for 10 minutes before turning out onto a wire rack to cool. When cakes are cold, slice each in half horizontally, to make 4 layers in total. Place 1 layer on an oven tray and ...
... cup brown sugar, 0.75 cup vegetable oil. Method: Preheat oven to 160°C fan-forced. Grease two shallow 20cm round cake pans. Line bases with rounds of baking paper. Beat eggs and sugar in a large bowl of an electric mixer ...
... then remove from heat. Transfer mixture to a large bowl and cool to room temperature. Meanwhile, grease a 23cm round cake tin and line base with baking paper. Preheat oven to 160°C. Sift self-raising flour & plain flour ...
... balls. Chill for 10 minutes. Meanwhile, roll out 200g White Fondant Icing and cut into four rounds. Brush cake pops with jam, lay a round of icing on top and dot with Creative Kitchen Candy Eyeballs lightly brushed with ...
... cup olive oil, 4 eggs, 1 cup caster sugar. Method: Preheat oven to 180°C. Grease a 25cm springform cake tin and line base with baking paper. Sift flour, baking powder, bicarbonate of soda, 1 tsp salt and spices together ...
... tbs milk, 4 cup icing sugar, 250 g butter softened, 0.75 cup cocoa, 1 chocolate double unfilled sponge cake. Method: Place cakes, still in their packaging, in the freezer for 30 minutes. This will make them easier to cut ...
... ' the icing in place. Lay the square of almond paste over the rolling pin and lift onto the top of the cake. Dust your hands with a little icing sugar and smooth out the icing. Trim off any excess icing. To decorate, lay ...
... in 3 cups self-raising flour and sour cream mixture, in alternate batches, until well combined. Spoon enough of the cake batter into the base of the pan and spread with a spoon to just cover. Scatter 1/2 of the streusel ...
... vanilla essence, 3 cup icing sugar mixture, 0.75 cup cocoa powder, 8 eggs, 2 cup caster sugar. Method: For Cake layers: Preheat oven to 180°C (160°C fan forced). Sift flour, cocoa and sugar into large bowl before adding ...
... Add the beetroot purée to the mix and process til smooth. Melt the chocolate in the microwave until smooth. Add the chocolate to the cake mix and process. Beat the egg whites until soft peaks form. Add the whites to the ...
... 2 hours or until firm. To serve, transfer to cake stand. Top with reserved popcorn and spoon over caramel sauce. Categories: North american; Ice cream cake; Desserts; Low salt; Baking; High protein; Christmas. Complexity ...
... chocolate finely chopped. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round (6cm deep) cake pan. Line base and side with baking paper. Place butter, sugar and milk in a medium saucepan over low heat ...
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