Related Searches: Lemon Yoghurt Cake, Lemon Curd Cake
This easy lemon cake recipe is simple to make and sure to be a crowd pleaser. Ingredients: 1.5 cup self raising flour sifted, 0.8 cup sugar, 1 tbs lemon rind finely grated, 0.33 cup lemon juice freshly squeezed, 0.5 cup ...
... mixture into a large clean bowl, and fold in the lemon curd to get a marbled effect. Spread the icing over the top of one cake. Top with the other cake and spread over the remaining butter icing. Top with the blueberries ...
... . Dust with icing sugar and decorate with remaining blueberries and serve. Categories: Cake; Desserts; Seafood free; Baking; Blueberry; Soy free; European; Tree nut free; Lemon; Peanut free; Sesame free. Complexity: 3.
A tender and moist cake, bright with lemon and dotted with jammy blackberries!; Ingredients: 350 g plain flour, 0.125 tsp salt, 1 tbs baking powder, 140 g cold unsalted butter cubed, 160 g brown sugar, 1 tbs brown sugar, ...
... , stir the remaining 1/2 cup sugar and 4 tbsp lemon juice in a saucepan over low heat to dissolve the sugar. Cool. Transfer the cake to a wire rack. Pierce the cake all over with a skewer and drizzle the syrup on top ...
... in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes. To make the lemon icing, whip butter with an electric mixer fitted with a paddle attachment for 5 minutes or until pale ...
... curd, 90 g cream cheese softened, 450 g butter cake. Method: Remove cake from packaging. Using a thick chopstick, poke holes into cake almost to the bottom. Fill with lemon curd. Push a blueberry into the top of each ...
... , 0.33 cup milk, 0.5 cup caster sugar, 0.5 cup lemon juice. Method: Grease a deep 20cm round cake pan and line the base with baking paper. Combine eggs, flour, lemon rind, butter, milk and sugar in a small bowl of an ...
... meal. Method: Preheat oven to 160°C. Grease two 20x5cm-deep round cake pans and line bases with baking paper. Combine flour, sugar, almond meal and lemon rind in a large bowl. Whisk butter, buttermilk, eggs, vanilla and ...
... 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 rind and 1 tbs orange. Then juice, you need 2/3 ...
... steep. Using a fine skewer, poke holes into cake. Slowly pour warm syrup over hot cake. Slice and serve. Categories: Easter; Seafood free; Soy free; Pescatarian; Lemon; British; Peanut free; Halal; Desserts; Baking; Tea ...
Afternoon tea calls for a slice (or two) of this sweet lemon and poppyseed cake with the surprisingly delicious addition of zucchini. Ingredients: 2 small lemons, 2 free range eggs, 0.5 cup Woolworths rice bran oil, 1 ...
... juice, and salt in a bowl until combined. Gradually add the milk, whisking until smooth, and pour over the cake. Sprinkle the cake with lemon zest and serve immediately, with a handful of blueberries. You can store the ...
... a wire rack to cool completely. Sift icing mixture into a bowl. Add remaining lemon juice and stir until smooth and well combined. Place cake on a plate. Drizzle icing and extra butter over. Sprinkle with coconut. Serve ...
... Sift in the flour and baking powder, add the lemon rind and juice and drizzle the butter down the sides ... 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 ...
... 33 cup wholemeal flour, 0.5 tsp baking powder, 1 lemon zest only, 1 free range egg. Method: Combine all ... or until cooked through. Serve warm. Categories: Mug cake; Quick and easy dessert; Healthier easier; Seafood free ...
... out of pan using the paper. Cut into slices to serve. Categories: Seafood free; Soy free; Pescatarian; Lemon; British; Peanut free; Halal; Desserts; Baking; Mothers day; Tea cake; Sesame free; Vegetarian. Complexity: 3.
... of the slow cooker, remove the foil and loosen the edge of the cake with a knife. Turn out on to a plate or shallow dish with a rim. Quickly warm the lemon juice and sugar together for the syrup and as soon as the sugar ...
Replacing some of the butter with soured cream keeps the pound cake moist,and the lemons add a nice, tart flavour. Ingredients: 250 g butter softened, 400 g caster sugar, 6 eggs, 1 tsp vanilla extract, 450 g plain flour, ...
... slices. Place the slices in a bowl, squeeze over the lemon juice, and toss to coat the apples. Set them aside ... apple slices in a circular pattern on top of the cake. Gently press the slices down so that they partially sink ...
... 0.5 cup caster sugar, 1 cup caster sugar, 0.33 cup lemon juice, 1 cup pistachios. Method: Preheat oven to 180°C. Grease ... extra pistachios and set cake aside in the pan to cool. To serve, remove cake from pan and cut ...
... and uniquely thick Jalna Greek yoghurt, this moist loaf cake offers tang and sweetness in every bite. Ingredients: 0.5 cup extra virgin olive oil, 1 cup caster sugar, 1 lemon zested and juiced, 2 tsp vanilla-bean paste ...
... classic Spanish ricotta cake. Ingredients: 150 g soft butter, 3 cup self raising flour, 1/2 cup sugar, 2 eggs, 1 tsp vanilla extract, 1 lemon rind from one lemon, 1 kg ricotta, 3/4 cup sugar, 1 egg, 1 lemon rind. Method ...
... at any time with a coffee. It's a bread / cake without any kneading. Ingredients: 100 g butter, 1 cup castor ... , 1 cup greek yoghurt, 0.5 cup icing sugar, 3 tbs lemon juice and zest, 2 tsp yeast, 1 tsp baking powder, 0. ...
... as per instructed on packets. Whip thickened cream and lemon butter until soft peaks. Gently fold through lemon butter. Dress the cake with fresh cream, strawberries, raspberries and blueberries to serve. Categories ...
... mixture. Bake for 20 minutes or until a skewer inserted comes out clean. Make syrup while cakes are baking:. Combine lemon juice and sugar together in a small saucepan. Stir over low heat until sugar dissolves. Bring ...
... icing sugar mixture, 1 orange, 1.75 cup self-raising flour, 1 lemon, 200 g butter, 10 g butter, 3 free range eggs. Method: ... bowl. Stir in lemon juice and butter until smooth. Drizzle over cooled cake. Allow icing to set ...
... . 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.
... , 200 g unsalted butter softened, 80 g honey, 2 tbs lemon juice, 4 Granny Smith apples, 0.5 cup almond meal, ... minutes or until smooth and doubled in size. Transfer to cake tin. Arrange apples, cut-side up, into the batter ...
... an electric mixer with the paddle until smooth and pale. Add sugar and lemon rind. Continue beating until sugar is dissolved. To serve, place a layer on a cake stand. Spread with 1/3 of the frosting. Top with remaining ...
... 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 juice. Arrange the apples over the brown sugar and ...
... ground cinnamon, 2 sprigs rosemary, 2 egg whites, 1 tsp lemon juice, 3 cup icing sugar. Method: Place mixed fruit and ... . Grease a deep 23 cm square cake pan (or deep 25 cm round cake pan). Line base and sides with 2 ...
... 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 the eggs ...
... and add cranberries. In a jug combine cool water, oil, lemon juice and essence. Add to the dry ingredients and gently stir by hand until lump free. Pour into cake tin and bake for 30 minutes or until a skewer inserted ...
... g butter melted, 2 lemon rind finely grated 1 tbs, 1/4 cup of juice, 0.25 cup lemon juiced, 1 cup frozen ... Preheat oven to 170°C. Grease a 24cm round springform cake pan. Line base and side with baking paper. Sift flours ...
... onto a platter. When ready to serve, make the citrus glaze by whisking sugar and lemon juice together in a bowl until smooth and combined. Drizzle over cake and serve. Categories: North american; Desserts; Baking; Bundt ...
... fresh raspberries, 4 tsp vanilla bean paste, 1 tsp lemon finely grated rind, 3 free range eggs at room ... level-based slab pan or roasting dish. If the cake cooks faster around the edges, reduce oven temperature and ...
... 1 hour or until cooked when a skewer inserted into cake comes out clean. Stand in tin for 15 minutes ... for beet glaze, sift icing sugar into a bowl. Stir in lemon juice and 2 tbs of the reserved beetroot juice to form a ...
... cream ricotta, 0.25 cup vegetable oil, 1 tsp vanilla extract, 0.5 tsp lemon zested, 0.25 tsp salt. Method: Grease a 9" round springform cake tin. Cut stems off figs and quarter them lengthwise. Chop 100g figs.Set both ...
... seeded, chopped, 0.25 cup desiccated coconut, 0.5 cup lemon juice, 1 banana frozen, chopped, 1 tsp vanilla extract, 1 ... and pulp. Line base of a 21cm round springform cake pan with baking paper. Process macadamias, oats and ...
... time to get baking. Get inspired by this spiced apple cake that's super moist, airy and simply delicious. Ingredients: ... the water for 5 minutes. Add the almond milk, lemon juice, vanilla extract and soaked chia seeds to a ...
... cake recipe is packed with citrusy flavours with a little spicy kick from the ginger. Moist and light, this is best served with a hot cup of tea. Ingredients: 2 oranges grated zest and juice, 1 lemon ... deep cake pan Wrap ...
A deliciously moist, fool proof cake recipe that will wow any guest! Perfect for afternoon tea. Ingredients: 125 g unsalted butter unsalted, 200 g caster sugar, 3 eggs, 2 lemon juice and zest, 150 g sour cream, 120 g ...
... , 2 cup carrot grated, 2 tsp ground mixed spice, 1 tbs lemon juice, 250 g cream cheese, 1 cup wholemeal self-raising flour, ... Add icing sugar and lemon juice. Beat well. Spread the frosting over cooled cake. Serve sliced. ...
... almonds finely chopped, 1 orange zest and juice, 1 lemon zest and juice, 1 tsp baking powder, 6 tsp ... minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool ...
... plain flour, 2 cup seedless white grapes, 2 tsp honey, 1 lemon rind finely grated and juice, 1 cup Greek-style yoghurt, 0. ... in the almond meal, coconut and sugar. Pour cake batter into pan. Press grapes into mixture. Bake ...
... loaf and sprinkle over pistachios. Slice and serve or store cake in an airtight container for 2-3 days. Categories: Cake; Halal; Desserts; Seafood free; Soy free; European; Pescatarian; Lemon; Vegetarian. Complexity: 3.
... blend to form a thick purée. Put all the remaining cake ingredients in a large bowl and add the apricot purée. ... a wire rack to cool. Beat together the cream cheese and lemon curd in a bowl, then spread over the top of the ...
... softened butter, 90 g softened cream cheese, 1 tsp vanilla, 1 lemon zested, 190 g icing sugar, 1 tsp salt, 1 tsp ... the rest in the fridge to heat up the next day. Categories: Cake; Australian; Desserts. Complexity: 4.
... Dairy free; Soy free; Egg free; Vegetarian; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; Australian; Cake pop; Quick and easy dessert; Easter; Lemon; Low ingredient; Desserts. Complexity: 2.
... Once the milk is reduced to 1/3 you need to add the lemon juice and let sit for 5 mins on the low heat.The curd ... to set. Cut into squares and serve. Categories: Australian; Cake; Low ingredient; Desserts. Complexity: 1.
... icing sugar, adding the juice and zest from the third lemon as you go, continue to cream until the frosting is ... of the cupcake, squeeze the frosting on to the cup cake. The trick is to not stop once you have started ...
... .5 cup mango curd, 2 mangoes 1 diced, 1 sliced, 0.25 cup lemon juice, 4 egg yolkes, 2 eggs, 0.66 cup caster sugar, 1 pinch ... 1. Preheat oven to 180°C. Line a 20x30cm cake tin with baking paper. Beat butter, sugar and rind ...
... vanilla paste/extract, 0.5 cup canned coconut cream, 1 tsp lemon juice, 2 tbs coconut oil melted and cooled for 5 minutes ... the fridge for 2+ hours. Once the cake has completely cooled frost with chai frosting, sprinkling ...
... g cream cheese, 200 g butter, 0.25 cup pure honey, 3 lemons, 1 zested, 4 free range eggs, 2 free range egg yolks, ... oven to 180°C. Grease and line a 20cm springform cake pan. Place milk powder into a food processor and, ...
... oven to 160°C fan forced. Grease and line a cake or spring tin with baking paper. Combine oat flour, ... stevia and 1 egg at a time until combined. Grate in lemon zest and stir in vanilla. Pour over base and bake for ...
... . To make the berry sauce, puree the berries, sugar, and remaining 1 tbsp lemon juice in a food processor. Cover and refrigerate. Transfer the cheesecake to a wire cake pan. Run a knife around the inside of the pan. Cool ...
... is never complete without a traditional fruit cake. This Christmas fruit cake recipe is easy to make and packed ... 1 dessert apple peeled, cored and coarsely grated, 1 lemon grated rind and juice, 1 orange grated rind and ...
... chopped, 397 g canned sweetened condensed milk, 0.5 cup lemon curd. Method: Grease and line a 17 x 27cm (3 ... ; Seafood free; Soy free; Pescatarian; Lemon; Peanut free; Cake; Australian; Halal; Desserts; Tree nut free ...
... . Refrigerate for 2 hours (or overnight). Serve topped with your preference - whipped cream, berries, mint leaves etc. Enjoy!. Categories: Cake; North american; Desserts; Seafood free; Lemon; Microwave. Complexity: 3.
... a further 1 hour or until crisp and dry. Turn off oven, prop door ajar and leave pav-cakes to cool completely. Meanwhile, to make the lemon curd, whisk 4 egg yolks and 2/3 cup caster sugar together in a small heavy-based ...
... g egg white only, 160 g pure icing sugar, 1 lemon juiced, 1 punnet strawberries remove stem, 1 pkt marzipan. Method ... the hat, pipe some icing on the top of the cake, place a strawberry and gently push down to create the ...
... to set for at least 2 hours. When the cakes are ready to serve, whip the cream with the icing sugar and place on top of the cakes. Garnish with extra lemon zest before serving. Categories: No bake desserts; Seafood free ...
... , 125 g caster sugar, 2 lemonsfinely grated rind and 1 tablespoon lemon juice, 1.5 tbs poppy seeds, 0.3 cup sunflower oil, ... or pipe the frosting on to the cooled cakes and sprinkle with the remaining poppy seeds. ...
... the mixture into the paper cases, dot over a little lemon curd, then add the remaining sponge mixture. Place in a ... minutes until golden and firm to the touch. Remove the cakes from the oven and transfer to a wire rack to ...
... coconut to a bowl. In a separate bowl, add the egg, slightly beaten, yoghurt and mix to combine. Then add the lemon juice and zest. Add the dry mix to the wet mix and gently mix until combined, don't overmix. Add to a ...
... unsalted butter, 8 filo pastry sheets, 1 tsp vanilla extract, 0.75 cup sour cream, 0.5 cup honey, 0.5 lemon, 1 lemon, 3 cream cheese, 3 free range eggs, 1 cup caster sugar. Method: Preheat oven to 180°C/160°C fan-forced ...
... to a platter and refrigerate for 1 hour to firm, or until ready to serve. For candied lemon, combine sugar, 3/4 cup water, lemon juice and peel into a small pan. Bring to a boil, stirring regularly, then reduce heat and ...
... , ¾ cup sugar and zest together until smooth. Add eggs, 1 at a time, beating until combined. Juice 1 lemon. Add lemon juice to mixture. Beat for 1 minute or until combined. Pour mixture into pan. Bake for 50 minutes or ...
... , 50 g pitted Medjool dates, 260 g raw cashews soaked in water overnight, drained, 1 tbs vanilla extract, 2 lemons, 0.25 cup unsweetened almond milk, 0.25 cup pure maple syrup, 300 g frozen raspberries, 2 tbs white chia ...
... the base of each. Combine 2 tablespoons of the jelly crystals with 1/4 cup boiling water, lemon rind and 2 tablespoons of lemon juice in a jug. Place in refrigerator until cool. Using an electric hand mixer, beat cream ...
... 2 free range eggs, .66 cup thickened cream whipped. Method: Preheat oven to 80°C/60°C fan-forced. Place sliced lemon on a baking paper-lined baking tray and bake for 3 hours or until dehydrated. Grease and line base and ...
... melted, 250 g cream cheese softened, 250 g fresh ricotta, 0.5 cup caster sugar, 1 tbs cornflour, 1 lemon zested, juiced, 2 free range eggs lightly beaten, 1.25 cups natural yoghurt, 125 g blueberries. Method: Line a ...
... , 500 g blocks cream cheese softened, 0.5 cup thickened cream, 0.33 cup icing sugar sifted, 0.66 cup lemon curd. Method: Place maple syrup and blueberries in a medium saucepan over high heat. Bring to the boil. Boil for ...
... cheesecake slice. Ingredients: 1 pkt scotch finger biscuits, 250 g cream cheese, 395 g condensed milk, 0.33 cup lemon juice. Method: Line slice tray with baking paper. Lay biscuits down to make a base. In a blender or ...
... g digestive biscuits, 50 g butter, 2 eggs, 70 g caster sugar, 400 g cream cheese, 0.4 cup cream, 2 lemons juice and zest. Method: Line a small springform tin with parchment paper on the base. Wrap in a double layer of ...
... off one end. For the eyes: pipe two small semi circles, small enough to fit on the top of the mini lemon cheesecake. For the mouth: pipe a curved line in the shape of a smile, and small lines vertically across the line ...
... sheet of baking parchment. Carefully turn the cooled roulade out of the tin onto the sugared parchment. Spread the lemon cream over the unbaked side of the roulade with a palette knife. Use the parchment to roll up the ...
... sweet pastry cases x 7-8 cm, 200 g mascarpone cheese, 1 lemon grated rind and juice, 2 tbs icing sugar, 125 g raspberries. ... . Chill. Meanwhile, mix together the mascarpone, lemon rind and juice and icing sugar. Divide the ...
... tsp white wine vinegar, 200 g sugar, 0.5 tsp pure vanilla extract, 0.95 cup heavy cream, 338 g store-bought lemon curd, 1 tsp confectioner's sugar. Method: Preheat the oven to 180°C. Line a 27cm - 39cm pan with wax paper ...
... seeds, 2 large eggs, 1 cup sour cream, 4 tbs butter melted and cooled, 0.25 cup vegetable oil, 2 large lemons finely grated zest, 1 tsp confectioner's sugar. Method: Preheat the oven to 200°C. Line a 12-cup muffin pan ...
... eggs, 2 lemons zested, 2 cup almond meal, 1.5 tsp baking powder, 125 g blueberries, 0.25 cup flaked almonds, 0.5 cup Greek-style yoghurt. Method: Preheat oven to 190°C/170°C fan-forced. Grease a 20cm round cake pan. Line ...
... . 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 ...
... 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 ...
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