Related Searches: Flourless Orange Almond Cake, Almond Meal Orange Cake
... g almond meal, 3 eggs, 1 cup caster sugar. Method: Preheat oven to 170°C. Grease a 22cm cake pan. Place whole oranges into a saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes until tender ...
This flourless chocolate orange cake looks and tastes fantastic and takes just 4 ingredients to make. Ingredients: 200 g butter, 200 g orange dark chocolate chopped, 4 large eggs separated, 225 g golden caster sugar. ...
... . 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 and sugar, then process until ...
... . 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 and sugar, then process until ...
... recipe. This moist and light as a feather cake fuses zesty orange with sweet carrots. Discover this new favourite today. Ingredients: 200 g carrots peeled and sliced, 1 tbs fresh orange juice, 4 large eggs separated, 0.5 ...
... the ears into the top of the cake and use liquorice and marshmallow for facial features. Categories: Easter; Australian; Chocolate; Desserts; Celebration cake; Seafood free; Baking; Orange; Sesame free. Complexity: 4.
... serve, spread the ganache on top of the completely cooled cake and garnish with the orange zest. Categories: English; Chocolate; Chocolate cake; Desserts; Seafood free; Low salt; Eggs; Orange; Sesame free. Complexity: 3.
... 2 tbs rind grated, 2 tbs coloured sprinkles, 70 g dried blueberries, 535 g vanilla cake mix, 0.33 cup orange juice. Method: Combine orange juice and blueberries in a small saucepan and bring to the boil over medium-high ...
... not use all the juice, just add what is needed for a not too runny icing. Sprinkle the orange rind on top. Categories: Cake; Australian; Halal; Desserts; Seafood free; Soy free; Pescatarian; Tree nut free; Peanut free ...
... 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 ... , you can take the zest from the other 2 oranges and keep aside. then remove any white parts and ...
... until combined. Put mixture into a lined cake pan and bake for approximately 40-45 mins. Categories: Seafood free; Soy free; Pescatarian; Peanut free; Orange; Cake; Australian; Halal; Desserts; Baking; Tree nut free ...
... and add a dash of Cointreau or marinate some oranges in Cointreau. Categories: Seafood free; Soy free; Pescatarian; Wheat free; Peanut free; Orange; Dairy free; Cake; Australian; Halal; Desserts; Gluten free; Sesame free ...
... . Cut into squares to serve. Categories: Roast; Seafood free; Soy free; Pescatarian; British; Peanut free; Orange; Cake; Halal; Desserts; Baking; Blueberry; Budget; Tree nut free; Sesame free; Vegetarian. Complexity: 3.
This moist chocolate zucchini & orange cake combines zesty citrus flavours with rich chocolate. The hidden veggies provide the dessert its extra velvety texture. ; Ingredients: 250 g zucchini coarsely grated, 2 eggs, 0.4 ...
... a skewer into the centre, if it comes out clean the cake is ready. Cool in the pan for 10 minutes then turn onto a wire rack. Orange syrup: Put the orange juice, castor sugar and cinnamon stick in a small saucepan. Stir ...
... together until smooth to create the frosting. Add 1 tbs of reserved orange juice and mix until frosting is creamy. Spread over cooled cake. Cut into slices to serve. Categories: Seafood free; Soy free; Eggs; Pescatarian ...
... juice. Method: Preheat oven to 180°C. Grease a 20cm round springform cake pan and line base. Remove and discard visible seeds from orange. Process in a food processor, with peel, until finely chopped. Transfer to a ...
... rind, 1 egg, 100 g caster sugar, 0.5 cup almond meal, 0.25 cup orange juice. Method: Preheat oven to 180°C. Grease a 22cm cake tin and line base with baking paper. Combine flour, almond meal and 1/2 cup of caster sugar ...
... 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.
... : Into a medium bowl, add icing mixture, zest and butter, then enough orange juice to bring the mixture together. Spread or pipe icing on cake as desired. Then a final light dusting of icing mixture before serving. Store ...
... syrup. Add cut pistachio nuts and pour on top of plated cake. Enjoy with cream or ice cream. Categories: High fibre; Australian; Desserts; Low salt; Tea cake; Low saturated fat; Orange; High protein. Complexity: 3.
... juice and the zest from the orange. As you bring the batter together, incrementally add the flour and ground almonds. Once combined, crack the eggs in and mix. . Lightly butter a round cake tin and empty the batter in ...
This light fluffy cake pairs zesty orange with creamy pistachio and mascarpone creating a moist and flavoursome dessert ideal for impressing friends and family. Ingredients: 175 g butter at room temperature, 175 g caster ...
... Fold the grated carrot into the batter. Then add the pecans, raisins, and orange zest, and fold gently to combine. Pour the batter into the two prepared cake tins. Bake in the centre of the oven for 35-40 minutes, until ...
... is easy to make and uses whole wheat flour for a healthier twist. Topped with a zesty orange cream cheese frosting makes this cake the perfect afternoon treat. Ingredients: 0.5 tbs salt, 2 cups whole wheat flour, 2 tsp ...
... cup Cocoa Powder, 4 pkts Jaffas. Method: To make choc-orange buttercream, place butter in the bowl of a stand mixer ... of the cakes to make them level. Place one cake onto a large flat serving plate or cake board. Place ...
... 5 cups self raising flour. Method: Soak the mixed fruit in the orange juice for 1 hour. Add the flour and mix well. Preheat oven to 160c. Line a 20cm square cake pan. Bake for 45 minutes or until a skewer comes out clean ...
... 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 zest and juice in a medium saucepan. Stir over low ...
... a palette knife, spread the icing over the cake. Make swirls for texture. For additional decoration, zest the remaining orange using a zester tool. Sprinkle the orange zest over the icing in an attractive pattern and ...
... . 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 rind and 1 tbs orange. Then juice, you need 2/3 cup lemon and ...
... chocolate ganache with red and yellow food colours until it becomes bright orange. Spread orange ganache over top and sides of the cake, reserving some for the witches hat. Spoon reserved milk chocolate ganache into ...
... a bowl. Stir in sugar, pistachios and 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 ...
... mixer) for 2-3 minutes until smooth and creamy. Then fold through the cinnamon, orange zest and pecans. Pour the mixture evenly into your two greased cake tins. Bake in the centre of the oven for 23-28 minutes, or until ...
This gluten-free plum cake stays moist and delicious with cornmeal and ground almonds in place of flour and an orange syrup. Ingredients: 150 g cornmeal, 150 g ground almonds, 250 g golden caster sugar, 0.5 tsp baking ...
... and just firm to the touch. Meanwhile, mix together the orange juice and remaining sugar in a bowl. Remove the cake from the oven and drizzle the mixture over the cake. Cut into 12 fingers or squares and top each with a ...
... out clean. Categories: Seafood free; Low salt; Soy free; Pescatarian; Wheat free; British; Peanut free; Orange; Dairy free; Cake; Halal; Desserts; Low saturated fat; Gluten free; Sesame free; Vegetarian. Complexity: 2.
... , 2 lemons juiced, 2 limes juiced. Method: Preheat oven to 180°c & line a round cake tin. In a large bowl combine the butter, orange, lemon & lime zests and sugar. Beat on medium until the mixture is light & fluffy. Add ...
... arrange around side of basin. Fill centre with ice-cream mixture. Brush cake square with a little orange juice and lay on top of ice-cream. Trim tops of cake around sides, if necessary, and use to fill any gaps. Cover ...
... into a wire rack to cool completely. Serve dusted with icing sugar. Categories: High fibre; Australian; Desserts; Christmas pudding; Bundt cake; Baking; Orange; High protein; Fruit cake; Christmas. Complexity: 3.
... fruit mixture and beat until just combined. In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated. Spoon batter into the prepared bundt tin, using ...
... , 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 2 layers of cling wrap leave at least 2 hrs ...
... butter plus 20g butter extra, 25 g glucose or honey, Orange Zest, 180 g Lindt DESSERT Premium Dark, 90 g Lindt ... 1 pinch sea salt ground to taste. Method: For the cake preheat the oven to 180°C. Melt together the butter and ...
... pistachio and extra zest, and drizzled with honey. Categories: Watermelon; Summer; Nov 2020; Seafood free; Pescatarian; Orange; Foodhub video; Cake; Australian; Raspberry; Desserts; Baking; Spring. Complexity: 3.
... to create the perfect finish on an already delicious cake. Ingredients: 160 g CSR Date Syrup, 135 g ... g unsalted butter melted, 3 eggs room temperature, 1 large orange finely grated zest and juice, 110 g almond meal, 2 tsp ...
... thickness. To make the icing, cream together the butter, cream cheese, icing sugar, orange zest, and vanilla extract. Sandwich each layer of the cake together with a scant one-fifth of the icing and cover the top and ...
... out onto a wire rack, and allow to cool completely before serving. Store in an airtight container for up to 1 week. Categories: High fibre; Cake; Low waste; Desserts; Baking; Leftover; European; Orange. Complexity: 2.
... icing. Use the remaining icing to cover the top and sides of the cake. Sprinkle over a little orange zest and serve. You can store the cake in an airtight container for up to 5 days. Categories: Seafood free; Pescatarian ...
... . Categories: Easter; Summer; Seafood free; Low salt; Soy free; Pescatarian; Lemon; Peanut free; British; Orange; Apr 2021; High fibre; Cake; Halal; Desserts; Autumn; Microwave; Sesame free; Vegetarian. Complexity: 3.
... in a saucepan, if using. When it is just boiling, flame with a taper and quickly pour over the pudding. Serve with brandy butter or cream. Categories: Desserts; British; Orange; Fruit cake; Christmas. Complexity: 3.
... , 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.
... saffron threads. Method: Preheat oven to 180°C. Grease a 20cm springform cake pan and line base with baking paper. Finely shred peel of 1 orange. Juice both oranges (you will need 1/2 cup juice). Combine peel, juice, 1/2 ...
... , 0.5 cup thickened cream, 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 ...
... aside for 30 minutes to 1 hour to soak. Grease and line a 20cm round or square cake tin. Preheat oven to 180°C. Beat butter, sugar and orange rind in a large bowl of an electric mixer. Add eggs, one at a time, beating ...
... cold, chopped, 0.5 cup sour cream, 250 g blueberries, 1 orange 2 tsp rind finely grated, 1 egg, 0.33 cup brown sugar, ... into pan and smooth top. Sprinkle crumb mixture over cake batter and bake for 1 hour or until cooked ...
... g fine polenta, 0.5 tsp baking powder, 0.5 orange grated rind and juice, 2 tbs toasted flaked almonds, 1 tsp ... high for 3-3½ hours or until the top of the cake is dry and springs back when pressed with a fingertip. Remove ...
... (we used red, orange, yellow, green, blue and violet). Transfer the coloured buttercream mixtures to six disposable piping bags, each fitted with a 1.5cm plain piping nozzle. Working on the side of the cake, in vertical ...
... milk, 125 g block cream cheese softened, 2 tbs icing sugar, 1 orange 2 tsp zested. Method: Preheat oven to 160°C/140°C fan- ... a skewer inserted into centre comes out clean. Stand cake in pan for 5 minutes. Transfer to a ...
... unsalted butter chopped, 1 tsp bicarbonate of soda, 1 orange zested, juiced, 2 cups self-raising flour, 1 tsp ... a 3mm plain nozzle. Pipe a cross on top of the cake. Set aside for 30 minutes to set. Serve. Categories: ...
... cake that the whole family will love. Ingredients: 600 ml thickened cream, 1 tsp sugar, 1 tsp vanilla essence, 500 g chocolate ripple biscuits, 1 flake chocolate bar, 340 g Allen's Jaffas chocolate orange ... cake; ...
... medium speed until mixture is light and creamy. Add orange liqueur and combine well. To assemble, remove side from ... lock. Chill for 2 hours. Remove cake from the pan and transfer to a cake plate. Spread the top and sides ...
... 160 g unsalted butter 100g for icing, 60g for batter, 1 medium egg free range, 60 g caster sugar, 1 medium orange keep zest and juice, 60 g self raising flour, 50 g milk chocolate, 100 g icing sugar. Method: Pre-heat the ...
... Grand Marnier, 2 large eggs separated, 25 g icing sugar sifted, 500 g mascarpone, 1 orange finely grated zest, 75 g orange-flavoured chocolate finely grated. Method: Arrange the sponge fingers in the base of a shallow 2 ...
... tsp baking powder, 0.5 cup white chocolate bits, 2 eggs, 1 cup natural plain yoghurt, 70 g butter melted, 1 orange, 0.5 cup apricot jam, 1 tbs water, 0.25 cup flaked almonds. Method: Sift the flour, baking powder, sugar ...
... . 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 ...
... 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 ...
... then place over low heat and whisk for 1 minute or until caramel is completely smooth. Set aside. To assemble, sandwich cake layers with 1/2 a tub of cream per layer, a handful of sliced almonds and popcorn, and 2-3 tbs ...
... 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 ...
... , 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
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