Related Searches: Ginger Cake, Apple And Pear Cake
... tsp ground cinnamon, 0.5 tsp ground cardamom, 0.5 tsp ground ginger, 0.25 tsp ground nutmeg, 1 tsp vanilla paste/extract, 0 ... sugar; Pear; Seafood free; Pescatarian; Wheat free; Egg free; Vegan; Dairy free; Cake; Australian ...
... ground cinnamon, 4 cloves, 1 tbs ground ginger, 2 tsp bicarbonate of soda, 0.25 ... cake with rum cream. Halve pears and arrange on cake. Drizzle with syrup and garnish with crushed biscuits. Categories: Cake; Desserts; Pear ...
... slow cooker does all the hard work to make this pear and almond cake perfectly every time. Ingredients: 200 g butter, 50 g light brown sugar, 3 large pears peeled, cored and halved lengthways, 250 g golden caster sugar ...
... room temperature, 2 tsp vanilla bean paste, 1 tbs ground ginger, 1 cup honey, 500 g cream cheese chopped, softened ... . Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat ...
A delicious cake with the warm spice of ginger and the crunch of the cookie crumb. Ingredients: 75 g dried ginger pieces finely diced, 4 tsp ginger powder, 2 tsp allspice powder, 150 g molasses, 100 g brown sugar, 100 g ...
... Form pancakes into a stack, layering with pear slices and strawberries, reserving a handful of fruit ... ; Seafood free; Sesame free; North american; Chocolate cake; Pear; Strawberry; Low ingredient; Desserts. Complexity: 2.
... will cut through the strings. Scatter a little of the sugar evenly over the base of the cake tin. Now scatter half the chopped ginger evenly over the base of the tin. Lay the rhubarb in the tin, tightly packed, making ...
... 2 separate bowls, 40 g almond meal, 0.25 tsp ground ginger, 0.25 tsp cinnamon, 40 g egg white only, 160 g ... For the hat, pipe some icing on the top of the cake, place a strawberry and gently push down to create the white ...
... , 4 balls stem ginger sliced into fine strips, 2 tbs plain flour. Method: Preheat the oven to 180°C. Grease and line the base of the cake tin with greaseproof paper. Put the digestive biscuits in a plastic bag and crush ...
... spoon. Spoon batter into pan and smooth surface. Arrange pear stacks in batter, fanning slightly. Scatter over hazelnuts. Bake ... . Categories: Chocolate; Halal; Chocolate cake; Desserts; Pear; Seafood free; Low salt; French ...
... sauce, 0.33 cup thickened cream. Method: Grease a 4cm-deep, 24cm round (base) loose-based round cake tin. Pre-heat oven to 1180°C. Place peeled pears on an oven tray drizzled with a little oil and 20g butter and roast ...
... Place one brie wheel on a serving plate and top with pear slices and dried apricots. Spread second brie wheel with quince ... garnish with grissini sticks. Drizzle assembled brie cake with honey and serve with extra fruit, ...
... Leave meringue in oven, with door closed, for 2 hours or overnight to cool completely. To make the poached pears, combine sugar, syrup and water in a frying pan over medium heat, stirring, until sugar has dissolved. Add ...
This tropical fruit 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 ...
... powder, 1 tsp ground cinnamon, 1 tsp ground ginger, 178 g thick-cut Seville orange marmalade. Method: ... until risen and firm to the touch. Cover the top of the cake with foil for the last 30 minutes if it starts to brown ...
Deliciously sweet with a touch of ginger spice, these mini cakes made of stacked gingernut biscuits and cream cheese will make a delightful addition to any festive spread. Ingredients: 125 g cream cheese softened, 1 tbs ...
... flour, 2 tsp Masterfoods mixed spice, 1 tsp ground ginger, 1 cup Lakanto monkfruit sweetener pure icing powder, 1 lemon ... a skewer inserted into centre comes out clean. Cool cake in pan for 1 hour, then turn out onto ...
... 0.75 tsp salt, 2 tsp mixed spice, 1 tsp ground ginger, 1.25 cups Woolworths extra virgin olive oil, 1 cup ... 170°C fan-forced.Grease 2 x 20cm (7cm deep) round cake pans. Line bases with baking paper. Line a baking tray ...
... cups plain flour, 1.5 tsp baking powder, 2 tsp ground ginger, 300 ml pure cream to serve. Method: Preheat oven to 190 ... °C fan-forced. Grease a 20cm (7cm deep) round cake pan. Line base and side with baking paper. To make ...
... cups self-raising flour, 2 tsp allspice, 2 tsp ground ginger, 2.5 cups icing-sugar mixture, 450 g cream cheese ... and line base and sides of 2x20cm (base) round cake pans with baking paper. Using an electric mixer, beat ...
... . Method: Preheat the oven to 175°C. Butter two 20cm round cake pans, and line the bottoms with parchment paper. Whisk the flour, baking powder, allspice, ginger, and salt in a large bowl, then stir in the sugar. Add ...
... black treacle, 200 g cherries halved, 100 g glace ginger, 100 g ready-to-eat stoned dates roughly chopped, 1 ... allow to cool completely in the tin. Once cool, remove the cake from the tin and place on to a large plate or ...
... never complete without a traditional fruit cake. This Christmas fruit cake recipe is easy to make and ... of nonstick baking paper. Put the dried fruit, nuts, ginger and grated apple into a large bowl. Add the fruit rinds ...
... chocolate drizzle icing perfectly balances the warm ginger notes in this moist cake to create the ultimate afternoon tea treat. Ingredients: 1.5 cups plain flour, 2 tbs ground ginger, 2 tsp allspice, 0.33 cup McKenzie ...
... carrot, 2 free-range egg, 3 tsp ground cinnamon, 1 tsp ground ginger, 250 g cream cheese, 0.75 cup Sugarless Stevia Organic, 0.5 ... cooled cake tops; scatter with extra pecans. Categories: High fibre; Desserts; Carrot cake; ...
... shredded or finely grated, 1.5 tsp cinnamon, 1 tsp ginger. Method: Chop dates and place with almonds in a heat ... Halal; Desserts; Seafood free; Low salt; Carrot cake; Pescatarian; Egg free; Vegan; Dairy free; Gluten ...
... , 1 tsp vanilla extract, 2 tsp cinnamon, 1 tbs ground ginger, 1 tsp ground nutmeg, 200 g white chocolate, 2 tbs ... cake, place a small amount of icing on a cake board or serving platter to anchor one cake. Sandwich cakes ...
Ingredients: 1 tsp Masterfoods ground ginger, 2 cup White Wings plain flour, 0.25 tsp Masterfoods ground ... to batter and mix until smooth. Pour mixture evenly between cake pans and bake for 18 minutes. Allow to cool, then ...
... cup port, 250 g butter diced and softened, 1 tsp ground ginger, 1 tbs apricot jam warmed, 4 eggs, 1 cup brown ... Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds ...
... 25 tsp ground cardamon, 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp bicarbonate of soda, 115 g pecan pieces, 0 ... : Preheat oven to 180°C. Grease a 25cm springform cake tin and line base with baking paper. Sift flour, ...
... zested, 1.5 tsp ground cinnamon, 0.5 tsp ground ginger, 500 g cream cheese at room temperature, 3 eggs lightly ... Add to flour mixture and stir to combine. Transfer to cake pan and bake for 1 hour or until a skewer inserted ...
... combine to create the perfect finish on an already delicious cake. Ingredients: 160 g CSR Date Syrup, 135 g CSR ... zest and juice, 110 g almond meal, 2 tsp ground ginger, 1 tsp ground cinnamon, 0.5 tsp sea salt flakes, ...
... purpose flour, 1 tsp bicarbonate of soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, 500 ... out clean when inserted into the centre of the cake. Let the cakes cool completely on a wire rack. Place the ...
... flour sifted, 2 tsp ground cinnamon, 2 tsp ground ginger, 1 large orange finely grated zest, 150 g butter ... inserted into the middle comes out clean from both cakes. Leave the cakes to cool for 5 minutes in their tins, ...
... flour sifted, 1 tsp ground cinnamon, 2 tsp ground ginger, 2 tsp grated nutmeg, 300 g caster sugar, 4 ... between the tins. Bake for 45-50 minutes, until the cakes are golden brown and an inserted toothpick comes out clean. ...
... self-raising flour, 1 tsp cinnamon, 1 tsp ground ginger, 0.25 tbs nutmeg finely grated, 1 orange finely ... Bake for 45 minutes. Test by inserting a skewer into the cake; it should come out clean. If not, bake for a ...
... 145 g buttersoft, 0.7 tsp ground cardamom, 0.5 tsp ground ginger, 1 tsp bicarbonate of soda, 250 g cream cheese, 0.25 ... tops of cakes so they are flat. Spread frosting over base layer and top with second cake. Cover top ...
... 1 ripe banana, 1 cup carrot, 1 tbs cinnamon, 1 tsp ground ginger, 1 pinch nutmeg, 150 g rolled oats, 0.25 cup Macro ... free; Vegan; Dairy free; Apple; Desserts; Carrot cake; Low fat; Low saturated fat; Sesame free; ...
This delicious ice cream cake has the warmth of ginger and the bitterness of chocolate. Ingredients: 160 g ... edges before serving. Categories: Chocolate; Ice cream cake; Desserts; American; Seafood free; Low salt. ...
... butter softened, 2 free range eggs, 3 tsp ground ginger, 1 tsp ground cinnamon, 0.75 cup milk, 100 ... Grease and line a 7cm deep x 20cm (base) round cake pan. Using an electric mixer, beat together 170g of the butter ...
... steamed, mashed, 0.25 tsp ground cloves, 2 tsp ground ginger, 2 tbs honey, 1 cup Greek yoghurt, 0.5 tsp ... out onto a wire rack to cool completely. Place cake onto a cake stand. Mix icing sugar with enough milk until ...
... , 1.5 tsp cinnamon, 1 tsp baking powder, 0.5 tsp ground ginger, 0.75 cup olive oil, 0.5 cup sugar, 2 eggs, 1 ... I stick the rest in the fridge to heat up the next day. Categories: Cake; Australian; Desserts. Complexity: 4.
... , 2 tsp mixed spice, 1 tsp ground cinnamon, 1 tsp ground ginger, 0.5 tsp bicarbonate of soda, 100 g honey, 60 g butter ... free; Seafood free; Halal; Pescatarian; North american; Sponge cake; Baking; Desserts. Complexity: 2.
... g fresh ricotta, 250 g silken tofu well drained, 3 eggs, 50 g almond meal, 155 g gluten-free ginger nut biscuits. Method: Lightly grease a 24cm springform baking tin and line base with baking paper. Place biscuits into ...
... butter chopped, 0.5 tsp ground cinnamon, 0.5 tsp ground ginger, 1 tsp bicarbonate of soda, 2 english breakfast tea bags, 2 ... free; Baking; Soy free; Pescatarian; British; Peanut free; Vegetarian; Fruit cake. Complexity: 3.
... . 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... bowl. Set aside. Remove base from a 20cm springform pan. Using base as a guide, cut out 1 piece from cake, then cut out 1 semi-circle piece. Cut each piece in half horizontally through centre (this will give you 4 pieces ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... , 1 tbs orange juice. Method: Pre-heat oven to 160°C fan-forced. Line the base and sides of 2 x 15cm cake tins. Place butter and sugar into the bowl of an electric mixer. Beat until pale creamy. Add eggs one at a time ...
... tbs apricot jam. Method: Preheat oven to 150°C/130°C fan-forced. Lightly grease a 20cm (5cm deep) round cake pan and line base and side with baking paper, extending paper 5cm above edge. Lightly dust a clean surface with ...
... 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 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 ...
... racks to cool completely. Make milk chocolate tree decorations, following our tips below. To assemble the jungle cake: Sandwich the two marble buttercakes together, using about 1/4 of the dark chocolate ganache. Place ...
... cup caster sugar, 1.25 cup caster sugar. Method: Preheat oven to 160°C. Grease a 18cm and a 24cm round cake pan and line bases and sides with baking paper. Beat butter and sugar together in a large bowl of a stand mixer ...
... 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 ...
... 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 ...
... until pale and creamy. Gradually add icing sugar and vanilla, beating constantly until combined. Remove paper from cakes and place 1 layer on serving plate. Spread top with 1/2 cup buttercream. Press raspberries into ...
... range eggs, 1.6 cup caster sugar, 125 g frozen blackberries. Method: Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat beat butter and sugar together in a large bowl of a ...
... 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 ...
... , 290 g dark chocolate melts, 150 g mini smarties, 6 large eggs, 0.66 cup vegetable oil, 2 devil's food cake mix, 200 g sweetened condensed milk. Method: Preheat oven to 180ºC/160ºC fan forced. Grease and line base and ...
... 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 ...
... 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 ...
... Bake for 35-40 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. Cool cakes in pans for 10 minutes then transfer to wire racks to cool completely. To make rum caramel, combine 3/4 cup ...
... roughly chopped, 0.5 cup full fat coconut milk. Method: Preheat your oven to 180°C and grease a 7-inch cake tin with olive oil. In a large bowl, combine the flour, cacao powder, baking soda and sea salt. In another bowl ...
... 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 ...
... 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 ...
... 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 ...
... back when lightly touched. Stand for 10 minutes or until cool enough to handle, then gently turn out onto a cake rack and allow to cool completely. Meanwhile, to make the vanilla buttercream, beat butter in the bowl of a ...
... g mascarpone, 0.5 tsp salt. Method: Preheat oven to 180°C. Grease and line bases of two round 20cm cake pans with baking paper. Place butter and sugar in a large bowl. Using an electric mixer, beat until pale and fluffy ...
... 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 ...
... 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 ...
... 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 ...
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