Related Searches: Apricot Recipes, Plum Cake
... dark chocolate grated, 150 g walnuts chopped, 1 kg ready to roll fondant icing, 0.25 cup apricot jam, festive cake decorations. Method: In a large bowl put sultanas, currants, sherry, zest and juice of orange cover with ...
... , remove the paper, and transfer to a wire rack to cool. Decorate the cooled cake with the dried fruit or nuts and glaze with the apricot jelly. Categories: British; Fruit cake; Baking; Orange; Desserts. Complexity: 3.
... jam, 500 g ready-made icing white, 800 g dark fruit cake, 1 egg white whisked. Method: Cut dark fruit cake into 4 even pieces. Heat apricot jam in microwave on HIGH for 1 minute. Rub jam through a fine sieve then brush ...
... g butter diced and softened, 1 tsp ground ginger, 1 tbs apricot jam warmed, 4 eggs, 1 cup brown sugar, 500 g ... Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds ...
... flavours, this simple almond Christmas cake with vanilla frosting will definitely impress loved ones. Ingredients: 200 g unsalted butter chopped, 2 pkt dried mixed fruit, 0.5 cup brandy, 0.25 cup apricot jam, 0.75 cup ...
... 5 cup pure maple syrup, 1 tsp Vanilla Extract, .33 cup apricot Jam, .5 cup pure maple syrup, 200 g Angas Park fruit ... a skewer inserted in the centre comes out clean. Cool cake in the pan for 15 minutes, then turn out onto ...
... plain 7.5cm cutter, cut out 12 rounds from the cake. Layer three rounds with cream and jam. Top with ... Try these delicious Gold varieties: Cherry & Vanilla, Apricot & Amaretto, Summer Berries & Elderflower and Strawberry ...
... g dried pineapple pieces, 6 dried figschopped, 12 dried apricots chopped, 6 dried peaches chopped, 125 g butter, 1 ... out clean. Remove from the oven and place on a cake stand to cool until it is cold. When cold remove ...
... 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 ...
... 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 ...
... 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 ...
... pure cream, 400 g dark cooking chocolate chopped. Method: Preheat oven to 180°C. Grease and line a 22cm springform cake pan with baking paper. Sift flour, baking powder and 1/2 tsp salt together in a large bowl. Stir in ...
... 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 ...
... 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 ...
... Bake in the oven for 40 minutes until a toothpick comes out clean when inserted into the centre of the cake. Let the cakes cool completely on a wire rack. Place the remainder of the butter, vanilla and icing sugar into a ...
... a spatula. Bake for 40 minutes until a toothpick comes out clean when inserted into the centre of the cake. Let the cakes cool completely on a wire rack. Place the remainder of the butter, vanilla and icing sugar into a ...
... 45 minutes, or until springy to the touch and a skewer inserted into the middle comes out clean from both cakes. Leave the cakes to cool for 5 minutes in their tins, then turn them out to cool completely on a wire rack ...
... or the back of a large spoon. Arrange the remaining apple slices in a circular pattern on top of the cake. Gently press the slices down so that they partially sink into the batter. Sprinkle the top with the cinnamon and ...
... 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 ...
... flat side down on a serving plate. Carefully arrange the remaining crêpes around the crêpe cake, turning the cake as you go, to ensure even sides. Chill for 2 hours or until firm. Arrange one-quarter of the strawberries ...
... in plain flour before you fold them into the batter; this stops them from sinking to the bottom of the cake. Ingredients: 225 g unsalted butter plus extra for greasing, 375 g plain flour plus extra for dusting, 350 g ...
Christmas is never complete without a traditional fruit cake. This Christmas fruit cake recipe is easy to make and packed full of juicy fruit and is the perfect way to end your Christmas meal. Ingredients: 10 g butter, ...
... 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 ...
... 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 ...
... thickened cream. Method: Preheat oven to 180/160°C fan forced.Grease a 6.5cm deep, 20cm base round cake tin Line base and side with baking paper. Using an electric mixer beat butter, sugar and mandarin rind until light ...
... and roll tablespoonfuls of mixture into egg-shaped balls to make 30 in total. Insert each ball with a cake pop stick or skewer. Refrigerate for 15 minutes or until firm. Place chocolate in a small heatproof bowl over ...
... 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 ...
... virgin olive oil cooking spray, 2 Woolworths Chocolate Mud Cakes, 200 g vanilla frosting, 200 g mixed fruit ... a ball. Spread frosting over top and sides of cake. Decorate with lollies, alternating colours and shapes. Top ...
... carrot. Combine egg, oil and orange zest in a separate bowl. Add to flour mixture and stir to combine. Transfer to cake pan and bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan for ...
... largest to smallest to form a three-tiered cake. Decorate by using toothpicks to secure berries, grapes and mint to cake. Serve. Categories: Australian; Cake; Watermelon; Dec 2021; Blueberry; Christmas; Low ingredient ...
... the pan for 1 hour before tipping the pan onto a cake platter, releasing the cake from the pan. Categories: Seafood free; Low salt; Bundt cake; Soy free; Pescatarian; Egg free; Peanut free; Banana; Desserts; Plant based ...
... . Use writing icing to secure smarties for the noses, and decorate faces. Spread frosting tub all over cake, and decorate top with bunnies. Create more ears with remaining marshmallows. Press ears and remaining mini ...
... it with an electric mixer until fluffy. Spread the frosting on top of cooled cake. Categories: Chocolate; Chocolate cake; American; Seafood free; Low salt; Eggs; Wheat free; High protein; High fibre; Desserts; Baking ...
... . Method: Preheat the oven to 160°C Fan-Forced. Line a 20cm (8 inch) round cake tin with a baking paper. For the Mud Cake, place the chocolate and butter in a medium-sized heatproof bowl. Place in the microwave and melt ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... and 1 tbs cream. For lightest-coloured icing, add 1 tbs cream and stir to combine. To assemble the cake, sandwich cake layers with ganache. Coat with a thin layer of light-coloured icing and refrigerate for 20 minutes or ...
... 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 ...
... , 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 ...
... oven and set aside to cool completely. Remove cakes from packaging. Trim cake tops to remove frosting, then discard tops. Place one cake, cut-side up, on a plate. Spread cake with one-third of the frosting, then sandwich ...
... , 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 ...
... for 5 minutes then turn out onto a wire rack. Clean pans and regrease and line as before. Repeat with remaining cake batter. You will have 8 thin layers. For the mousse, mix gelatine in a small bowl with 3 tbs cold water ...
... warm milk and bicarbonate of soda in a small bowl. Add to batter and mix until smooth. Pour mixture evenly between cake pans and bake for 18 minutes. Allow to cool, then remove to a rack to cool completely. For the icing ...
... melts to dip strawberries. Method: Preheat oven to 180°C. Grease the base and side of two 20cm round cake pans and line with baking paper. Beat butter, sugar and vanilla with electric beaters until light and fluffy. Beat ...
... icing sugar sifted. Method: Preheat oven to 180°C/160°C fan-forced. Grease 2 x 20cm (6cm deep) round cake pans. Line bases and sides with baking paper. Stir butter and stout in a medium saucepan over medium heat for 3 ...
... cup butter melted, 0.75 cup shredded coconut, 453 g milk chocolate frosting, 3 extra large eggs, 540 g vanilla cake mix, 90 g mini coloured easter eggs. Method: Preheat oven to 160°C (140°C fan forced). Grease and line ...
... , 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 ...
... . 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 ...
... 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 ...
... 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 ...
... Add rosemary, 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 ...
... settle batter, then smooth top. Bake for 2 hours or until a skewer inserted into centre comes out clean. Cool cake in pan for 1 hour, then turn out onto a platter. When ready to serve, make the citrus glaze by whisking ...
... 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 ...
... 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 ...
... 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 cake in pan. Transfer to a serving plate and dust with icing sugar. Serve with ...
... pan, smooth top and bake for 1 hour 5 minutes or until a skewer inserted into centre comes out clean. Stand cake in pan for 10 minutes, then transfer to a wire rack to cool completely. To make the cream cheese frosting ...
... eggs, 2.33 cup caster sugar, 0.75 cup gluten-free plain flour. Method: Preheat oven to 180°C. Grease a 22cm cake pan and line base with baking paper. Finely grate rind of 4 of the lemons and orange, you need 2 tbs lemon ...
... beaten, 0.66 cup baking cocoa. Method: Preheat oven to 170°C (fan forced). Grease and line a deep 20cm cake tin with baking paper. Combine dark chocolate melts, butter, caster sugar, 1/2 cup (125ml) hot water and instant ...
... 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 ...
... for 10 minutes to cool slightly. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (7cm deep) round cake pan. Line base and side with baking paper. Place oranges in a food processor and process until smooth. Add eggs ...
... the bowl from saucepan and gradually whisk in butter. Main ingredients 1. Preheat oven to 180°C. Line a 20x30cm cake tin with baking paper. Beat butter, sugar and rind in a bowl until smooth. Add the eggs and beat until ...
... , 3medium strawberries mashed, 1.5 cup icing sugar. Method: Preheat oven to 180C. Lightly grease and line a 20cm cake tin and set aside. Beat together the butter and sugar until it is light and fluffy. Add the eggs and ...
... 100 g almond meal, 0.25 cup macadamia oil. Method: Preheat the oven to 180°C. Grease a 20cm springform cake pan and line base with baking paper. Sift the spelt flour, cacao powder and bicarbonate of soda together into a ...
... 4 free-range eggs, 200 g caster sugar, 125 ml mascarpone. Method: Preheat oven to 180°C. Grease 3x20cm-round cake tins and line with baking paper. Sift flour, cornflour and baking powder in a bowl. Beat butter and caster ...
... it with a dreamy vanilla frosting; this moist cake is a classic for birthdays, celebrations or just ... oven to 180°C. Grease and line base of a 20cm cake tin. Beat butter and sugar together until light and creamy. Add ...
... 1 cup dairy-free coconut yoghurt. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (5cm deep) square cake pan and line base and sides with baking paper. Whisk 1 1/4 cups water, oil and vanilla in a large jug ...
... mixture into pan and smooth top. Bake for 35 minutes or until a skewer inserted into centre comes out clean. Stand cake in pan for 10 minutes before transferring, top-side up, onto a wire rack. Stand for 1 hour or until ...
... . Now fold your dry ingredients into your wet ingredients until mixed fully. Transfer the mixture to a deep buttered cake tin and bake for 30 minutes or until cooked through. Remove from the heat and allow to cool fully ...
... 1 hour, loosely covering with foil after 40 minutes, or until a skewer inserted into centre comes out clean. Stand cake in pan for 5 minutes. Transfer to a wire rack to cool completely. To make icing, place cream cheese ...
... low heat. Stir until smooth. Remove from heat. Preheat oven to 180°C. Grease a deep 23cm diameter cake pan and line base with baking powder. Whisk eggs and brown sugar together lightly. Add chocolate mixture and stir ...
... to 180°C/160°C fan-forced and lightly butter a 9 inch cake tin. In a saucepan, melt the brown sugar with the water for ... top and then bake for 60 minutes. Allow the cake to cool for 20 minutes afterwards and serve with ...
... Smooth top. Bake for 2 hours 30 minutes or until a skewer inserted into centre comes out clean. Cool cake in pan for 1 hour before inverting into a wire rack to cool completely. Serve dusted with icing sugar. Categories ...
... Heilala Vanilla Bean Paste. Method: Preheat oven to 180°C/160°C fan-forced. Grease and line a 23cm square cake pan with baking paper, extending paper 5cm above rim of pan. Using an electric mixer, beat butter and sugar ...
... g butter, 60 g butter. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (6cm deep) round cake pan. Line base and side with baking paper. Combine sugar, butter, cocoa, bicarbonate of soda and 1 cup water in a ...
When apple picking season comes around it's also time to get baking. Get inspired by this spiced apple cake that's super moist, airy and simply delicious. Ingredients: 3 tbs chia seeds, 8 tbs water, 1 cup almond milk, 1 ...
... careful not to lose the volume of air in the egg whites. Pour into an ungreased angel food cake tin. Bake for 40 minutes. Turn cake upside down, still in pan, and let stand for about an hour to slowly cool. Transfer to a ...
... for 10 minutes to cool slightly. Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20cm round cake pan. Line base and sides with baking paper. Place oranges in a food processor and process until smooth. Add eggs ...
... to soften. Using an electric mixer, beat remaining cream in a large bowl until firm peaks form. Spread cream over top of cake. Finely chop 2 miniature cookies, then arrange remaining miniature cookies over top of ...
... two 10cm squares. Place frosting in a bowl. Whisk until frosting has thickened. Spread the top of each cake with frosting, leaving a 5mm border around the edge. Chill for 20 minutes or until frosting is firm. Carefully ...
... the tin at the halfway mark, until golden. Transfer to a wire rack and cool for 1 hour, before removing the cake from the tin. For the icing, place the double cream in a bowl. Whisk in the icing sugar and vanilla extract ...
... , 1 pinch salt, 350 g icing sugar. Method: Preheat the oven to 180°C (Gas 4). Grease and line the cake tins with baking parchment. Combine the flour, cocoa powder, salt, and bicarbonate of soda in a bowl. In a separate ...
... olive oil cooking spray, 500 g burnt caramel ice-cream, 2 cups espresso, 1 cups cherries. Method: Cut fruit cake into 1cm-thick slices, then cut in half lengthwise. Spray with oil. Heat a large non-stick frying pan over ...
... and drizzle the butter down the sides of the bowl. Fold in gently, pour into a greased and lined 22 cm square cake tin and cook in a preheated oven, 180°C, Gas Mark 4, for 20-25 minutes or until risen, golden and coming ...
... cream at room temperature, 3 cocoa powder, 0.5 tsp baking powder. Method: Grease two 20cm round, non-stick cake tins and line the bases with baking parchment. Cream the butter and sugar together in a bowl until they are ...
... the tins. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 10 minutes in the tin before transferring to a wire rack to cool completely. Toss the shredded ...
... mix and smooth with a palette knife. Bake for 45 minutes. Test by inserting a skewer into the cake; it should come out clean. If not, bake for a few more minutes and test again. Transfer to a wire rack to cool. Combine ...
A classic Spanish ricotta cake. Ingredients: 150 g soft butter, 3 cup self raising flour, 1/2 cup sugar, 2 eggs, 1 ... add a top layer of dough to cover the cake. Make sure the cake is sealed. Paint with one egg. Bake it in ...
... chocolates. Ingredients: 4 eggs, 1 tsp vanilla essence, 0.25 tsp salt, 2 cups sugar, 4 tbs cocoa, 2 cups cake flour, 4 tsp baking powder, 1 cup oil, 1 cup boiling water, 300 g cadbury milk chocolate, 250 g fresh whipped ...
... sugar, 0.25 cup almond meal, 1 tsp vanilla extract. Method: Preheat oven to 180°C. Grease a 22cm fluted round cake pan. Stir flour, almond meal, baking powder, bicarbonate of soda and 1/4 tsp salt in a large bowl and set ...
... for about 5 minutes until thickened. Cool. Pour some of the glaze over cake and serve sliced cake with remaining glaze. Categories: Cake; Desserts; Baking; Mothers day; European; Pescatarian; Vegetarian. Complexity: 3.
... . Roll up. Set aside until set. To serve, run a spatula around mousse cake to loosen. Remove from tin and transfer to a cake plate. Unroll chocolate (it will form shards as you unroll). Spread whipped cream around ...
... mug and microwave for a further 1 1/2 minutes or until cooked through. Serve warm. Categories: Mug cake; Quick and easy dessert; Healthier easier; Seafood free; Soy free; High tea; Pescatarian; Peanut free; High protein ...
... , 0.75 cup caster sugar. Method: Preheat oven to 180°C. Grease and line 2 x 20cm spring form cake pans. Sift cornflour, custard powder, cream of tartar and baking soda together. Place eggs, caster sugar and vanilla into ...
... Add shredded rind and boil for 2 minutes. Pour syrup over cake, allowing it to soak in. Decorate with shreds and pistachios. Categories: Cake; Desserts; Seafood free; Baking; Mothers day; European; Orange. Complexity: 3 ...
... 0.75 cup caster sugar, 0.25 cup flaked almonds. Method: Preheat oven to 180°C. Grease a deep, 20cm round cake pan and line base with baking paper. Beat butter, sugar and vanilla together in a large bowl using an electric ...
... , 6 eggs, 1.5 cup caster sugar. Method: Preheat oven to 180°C. Grease and line bases of 2 x 23cm deep cake tins. Cream butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs one at a time ...
... sugar, 0.25 cup walnuts chopped, 0.25 cup sultanas. Method: Preheat oven to 180°C. Grease a 22 cm cake tin and line base with baking paper. Using an electric hand beater, beat sugar and oil together until smooth. Add ...
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