Related Searches: High Tea Cakes, Pear Tea Cake
... butter melted, cooled, 1 tsp vanilla extract, 4 matcha green tea bags, 3 eggs, 0.66 cup caster sugar. Method: ... to serve. Categories: Asian; Desserts; Seafood free; Baking; Tea cake; Pescatarian; Vegetarian. Complexity: 3.
... Categories: Seafood free; Soy free; Pescatarian; Wheat free; British; Peanut free; High fibre; Apple; Desserts; Baking; Mothers day; Tea cake; Tree nut free; Mar 2021; Gluten free; Sesame free; Vegetarian. Complexity: 3.
... icing sugar to serve. Categories: Seafood free; Soy free; Pescatarian; Wheat free; Peanut free; Dairy free; Halal; Desserts; Italian; Baking; Tea cake; Tree nut free; Gluten free; Sesame free; Vegetarian. Complexity: 3.
... Combine extra sugar and lemon juice in a small jug. Pour over cake in pan and stand for a further 15 minutes. Turn cake onto a wire rack. Serve cake warm. Categories: Australian; Desserts; Tea cake; Lemon. Complexity: 2.
... juice. Method: Preheat oven to 180°C. Grease a 22cm cake tin and line base with baking paper. Combine flour, almond meal ... ; Halal; Desserts; Baking; Blueberry; Tea cake; Sesame free; Vegetarian; Christmas. Complexity ...
... out. Note: Vanilla extract is different to vanilla essence. Categories: Apple; Desserts; Baking; Seafood free; Tea cake; Soy free; British; Peanut free; Pescatarian; Tree nut free; Sesame free; Vegetarian. Complexity: 3 ...
... from tin then cool on a wire rack. Can be served warm with thick cream. Categories: Desserts; Seafood free; Baking; Soy free; Tea cake; European; Pescatarian; Peanut free; Rhubarb; Vegetarian; Sesame free. Complexity: 4.
... around 50- 55 mins depending on your oven. Once cooked take cake out of oven and cool in pan for around 10 mins. ... of the cake. Enjoy. Categories: Australian; Desserts; Seafood free; Soy free; Tea cake; Pescatarian; Tree ...
Terrific comfort food tea cake, best eaten with snuggly slippers and good friend. Ingredients: 2 cups self raising flour, 250 g butter, 2 tsp vanilla essence, 2 cups caster sugar, 4 eggs, 0.8 cup custard powder, 1 cup ...
... 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.
... , 180 g butter, 1 lemon, 2 extra-strong English breakfast tea bags, 3 free range eggs, 0.5 cup caster sugar, ... and a skewer inserted into centre comes out clean. Stand cake in tin for 5 minutes before turning out onto a ...
Easy dessert or arvo tea. Ingredients: 6 oranges, 5 eggs, 1.5 cups caster sugar, 100 g pistachio nuts, 1 cup orange ... cake. Enjoy with cream or ice cream. Categories: High fibre; Australian; Desserts; Low salt; Tea cake ...
Discover our delicious orange and poppy seed cake recipe that will make your day. Bursting with flavour, ... juice and mix until frosting is creamy. Spread over cooled cake. Cut into slices to serve. Categories: Seafood free; ...
... time to get baking. Get inspired by this spiced apple cake that's super moist, airy and simply delicious. Ingredients: 3 ... over top of the batter. Bake the spiced apple cake in the oven for 40 minutes until a toothpick ...
... butter and mix well. Scatter over apple. Bake for 50 minutes or until cooked and golden. Cool in pan. Cut into squares to serve. Categories: Apple; North american; Desserts; Seafood free; Baking; Tea cake. Complexity: 2.
... . Add peel and simmer for 10 minutes. Decorate cake with mandarin segments and drizzle over candied peel and ... Side dishes; Australian; Halal; Desserts; Baking; Tea cake; Gluten free; Sesame free; Vegetarian. Complexity: ...
... top with reserved rhubarb. Serve while still warm. Categories: Roast; Seafood free; Soy free; Pescatarian; British; Peanut free; Rhubarb; Desserts; Baking; Tea cake; Tree nut free; Sesame free; Vegetarian. Complexity: 3.
... top. Arrange the reserved mango slices on top of the cake. Bake for about 1 hour 20 minutes or until a ... cool completely. Categories: High fibre; Desserts; Baking; Leftover; Mango; Tea cake; European. Complexity: 3.
... completely. Serve with cream. Categories: Stone fruit; Seafood free; Low salt; Soy free; Pescatarian; Peanut free; Desserts; Baking; Mothers day; Tea cake; Nectarine; European; Sesame free; Vegetarian. Complexity: 3.
... tsp ground ginger, 1 tsp bicarbonate of soda, 2 english breakfast tea bags, 2 eggs whisked, 1 cup caster sugar, 0.5 ... Seafood free; Baking; Soy free; Pescatarian; British; Peanut free; Vegetarian; Fruit cake. Complexity: 3.
... until light, fluffy, and thickened. Put the grated carrot in a clean tea towel and squeeze out any excess liquid, then fold it into the cake batter until evenly mixed through. Roughly chop the cooled walnuts and fold ...
... mixed fully. Transfer the mixture to a deep buttered cake tin and bake for 30 minutes or until cooked through ... the heat and allow to cool fully. Then using a circular cake round, cut out 6 pieces and slice in half. In a ...
... range is a devilishly delicious cheating option that your guests will never guess at!. Categories: Australian; Raspberry; Desserts; Baking; Sponge cake; High tea; Pescatarian; High protein; Vegetarian. Complexity: 3.
... 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 ... Seafood free; Low salt; Soy free; High tea; Pescatarian; Lemon; Wheat free; Peanut free ...
... on high for 1 minute 10 seconds, then dust with icing sugar to serve. Categories: Mug cake; Quick and easy dessert; North american; Desserts; Seafood free; High tea; Microwave; Sesame free; Foodhub video. Complexity: 2.
... of soda, 1.5 tbs maple syrup, 0.33 cup chai tea spice powder, 1 cup pecans, 250 g cream cheese, 4 free ... : Preheat oven to 180°C. Grease 2 x 20cm square cake pans. Sift flour, chai, bicarbonate of soda and a pinch ...
This recipe makes the perfect morning or afternoon tea with a cup of tea or coffee or as a dessert with cream ... apple slices in a circular pattern on top of the cake. Gently press the slices down so that they partially ...
... and noticeably thickened. Squeeze the grated carrot thoroughly in a clean tea towel to remove excess liquid. Gently fold the carrot into the cake batter, ensuring it is evenly blended throughout. Chop the cooled walnuts ...
... g self raising flour. Method: Chop the dates and add the hot tea mixture on it and add the baking soda. Let this rest for ... for 40 minutes at 180°C. When the cake cools completely, beat together the frosting ingredients and ...
This easy to make, budget friendly citrus and blueberry cake recipe combines moist sponge with juicy blueberries, perfect served for afternoon tea. Ingredients: 0.75 cup caster sugar, 1.5 cup frozen blueberries, 2 tsp ...
... whipped cream and extra raspberries. Categories: Seafood free; Soy free; High tea; Pescatarian; Wheat free; Peanut free; Custard cake; Raspberry; Australian; Halal; Desserts; Baking; Tree nut free; Tamara; Gluten free ...
... coloured sprinkles, 70 g dried blueberries, 535 g vanilla cake mix, 0.33 cup orange juice. Method: Combine orange ... from heat and stand while you prepare the cake. Prepare cake mix as per packet instructions, adding 1 tbs ...
... 1 minute 20 seconds or until just cooked. Categories: Mug cake; Quick and easy dessert; Healthier easier; Seafood free; Low salt; Soy free; High tea; Pescatarian; Wheat free; Peanut free; High protein; Dairy free; High ...
... 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; High fibre; North american ...
... 40 seconds or until cooked through. Serve warm. Categories: Mug cake; Quick and easy dessert; Healthier easier; Seafood free; Low salt; Soy free; High tea; Pescatarian; Lemon; Peanut free; High fibre; North american ...
... : Egg free; High fibre; High protein; Seafood free; Sesame free; North american; Mug cake; Quick and easy dessert; Chocolate; High tea; Baking; Winter; Jul 2020; Microwave; Low ingredient; Desserts. Complexity: 2.
A beautiful centrepiece for an afternoon tea or dessert, this gluten-free cake has a gorgeous texture and a delicate pop of sweetness from the juicy nectarines. Ingredients: 100 g unsalted butter melted, 0.33 cup brown ...
Try our easy apple cake recipe for afternoon tea. The cake itself only needs four ingredients, then just add some sugar and yogurt. Give it a go today. Ingredients: 3 free range eggs, 1 cup brown sugar, 1 cup plain flour ...
Get your dessert on with this scrumptious whole orange cake recipe. Served with luscious thick cream, it's the perfect addition to a classy morning tea. Ingredients: 3 small navel oranges, 4 Woolworths free range eggs, 1 ...
You'll love this pear cake frosted with a warming creamy chai cashew frosting. Perfect for a special afternoon tea or dessert. Ingredients: 1 cup loosely packed Whole Earth brown sugar replacement, 2 cups buckwheat flour ...
... 's ready in just 3 steps, this strawberries and cream sponge cake is sure to be a hit. Try it for afternoon tea or dessert. Ingredients: 500 g strawberries hulled, halved, 0.25 cup caster sugar, 2 cups thickened cream ...
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 ...
At $1.45 per serve, this sweet-and-sour pineapple cake is a no-brainer tropical treat for afternoon tea. Ingredients: 0.5 cup honey, 200 g baby pinata pineapple peeled, cored, 180 g butter at room temperature, 0.66 cup ...
This simple coffee and walnut cake makes a delicious tea time treat. Ingredients: 175 g self raising flour, 175 g butter, 175 g light brown sugar, 3 eggs, 4 tbs instant coffee dissolved in 1 tbs of boiling water, 50 g ...
What's for afternoon tea? This glazed yoghurt cake flavoured with peaches and blackberries is the perfect addition to your brew — both best served hot. Ingredients: 3 tsp baking powder, 1.5 cup plain flour, thickened ...
A rich white 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 ...
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 ...
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 ...
There is always time for tea and a slice of cake. Ingredients: 185 g fresh cherries chopped, 375 g self raising flour, 250 g butter softened, 155 g caster sugar, 4 large eggs. Method: Preheat oven to 180C. Lightly grease ...
... Remove the dish carefully from the slow cooker using a tea towel. Take off the foil and leave to cool slightly ... knife around the inside edge of the dish to loosen the cake and turn it out on to a serving plate. Remove the ...
... into 12 slices and serve. Categories: Seafood free; Soy free; Pescatarian; Wheat free; Peanut free; Cake; Australian; Desserts; Mothers day; Tea cake; Tree nut free; Gluten free; Sesame free; Vegetarian. Complexity: 3.
... out onto a wire rack to cool completely. Cut into slices and serve with butter, if desired. Categories: Australian; Desserts; Seafood free; Low salt; Mango; Tea cake; Pescatarian; Dairy free; Vegetarian. Complexity: 3.
... lightly press into 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 ...
... 100s & 1000s. Method: Using an 8cm round cookie cutter or glass as a guide, cut 2 rounds from each sponge cake (see Tip). Reserve 2/3 cup frosting, then divide remainder among 4 small bowls. Tint 1 portion pale purple, 1 ...
... level the surface. Roll out the red icing, cut 6 semi-circles to fit the top third of each cake and place on the cakes to make the scarf hats. Roll any trimmings into little sausages and twists and stick on one side of ...
... in microwave on HIGH for 1 minute. Rub jam through a fine sieve then brush over top and sides of each cake. Lightly dust a flat surface and rolling pin with pure icing sugar. Divide white ready-made icing into five even ...
... 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 ...
... 5-7 minutes, until you have only 50ml left. Remove from the heat and chill until needed. Remove the cakes from the oven and allow them to cool in the ramekins before turning them out onto serving plates. Leave the ...
... small piece of marzipan to create the nose and attach. For the hat, pipe some icing on the top of the cake, place a strawberry and gently push down to create the white rim of the hat. Pipe a 'pompom' onto the strawberry ...
... biscuit crumbs and top each stack with a fresh cherry. Drizzle with 2 tbs honey. Serve. Categories: Cake; Quick and easy dessert; No bake desserts; Desserts; Claire; Dec 2023; Seafood free; Low salt; European; Peanut ...
... ; process until smooth and combined. Spread icing over cooled cake tops; scatter with extra pecans. Categories: High fibre; Desserts; Carrot cake; European; High protein; Spring; Discovery garden. Complexity: 3 ...
... 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 ...
... with a plate and flip over. Serve with a large scoop of vanilla ice cream. Categories: Egg free; Seafood free; Sesame free; British; Cake; Quick and easy dessert; Apple; Easter; Low ingredient; Desserts. Complexity: 3.
... , 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 ...
... . Add ¼ cup of boiling water and whisk. Evenly distribute the mix in to 12 cup cake cases. Bake for 20 mins at 170c. Frost the cake with your favourite frosting then carefully place the Sour Bites pieces to cover the ...
... a heartwarming dessert that cooks in less than 2 minutes? Look no further than this deliciously festive fruit mince mug cake recipe. Ingredients: 2 free range eggs lightly beaten, 0.5 cup fruit mince, 2 tbs milk, 1 cup ...
... and topped with frosting and sprinkles. A-peel-ing!; Ingredients: 8 navel oranges, 1 pkt Woolworths chocolate cake mix 340g, 2 free range eggs lightly beaten, 0.66666 cup milk, 60 g unsalted butter softened, 0.333 tub ...
... and cook in a preheated oven, 180°C, Gas Mark 4, for about 40 minutes or until risen and golden. Remove the cakes from the oven, lift them out of the hot water and leave to cool for 5 minutes. Loosen the sides 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... chop. Reserve 1/4 cup and fold remaining into cake mixture. Divide mixture evenly between paper cases. Bake ... ; Pescatarian; British; Peanut free; Desserts; Butter cake; Tree nut free; Sesame free; Vegetarian. Complexity ...
... . Beat with a wooden spoon until combined. Chill the mixture for 30 minutes. To serve, slice the top of each cake, then cut each one in half ( to make wings ) Spoon a tablespoon of strawberry cream mixture onto top of ...
... 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 ...
... to make this deliciously simple (and moreish) raspberry-topped dessert. Ingredients: 2 Woolworths chocolate mud cakes, 800 g chocolate frosting, 180 g dark chocolate coarsely chopped, 125 g raspberries. Method: Place ...
... 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 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 ...
... 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 ...
... 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 ) ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... tbs unsalted butter. Method: Preheat over to 180°C/160°C fan-forced. Grease 2 x 20cm round cake pans. Prepare cake mixes according to packet directions. Divide between pans and bake until cooked when tested with a skewer ...
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