Related Searches: Lemon Yoghurt Cake, Birthday Cake
... the salad. In a medium bowl, whisk together milk, yoghurt, eggs, egg yolks, and vanilla extract. In the bowl ... pan, smoothing top with an offset spatula. Bake until cake springs back when touched in centre and a wooden pick ...
... vegetable oil. Method: Preheat oven to 170°C and grease 2 x 20cm (7cm deep) round cake pans with oil and line bases with baking paper. Place yoghurt, sugar and eggs into a large bowl and whisk. Add flour, oil, 1 tsp salt ...
... 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 ...
... flour and baking powder over mixture and stir until just combined. Add yoghurt and stir to combine. Dice 1 1/2 peaches. Gently stir into cake batter until just combined. Spoon mixture into pan. Spread evenly and smooth ...
... 5 minutes before turning out onto a wire rack to cool. Serve topped with remaining yoghurt, blueberries and honey. Categories: Cake; Australian; Desserts; Blueberry; Comfort food; Budget; Oct 2023; Tamara. Complexity: 2 ...
... in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely. Meanwhile to make frosting combine yoghurt, icing sugar and vanilla bean paste and gently stir. Spread on top ...
... This usually takes 2-3 minutes. Add vanilla and Greek yoghurt and continue to mix until very creamy. This will take ... sugar on top. Bake for 40 mins or until the cake turns golden and skewer comes out clean. Let it cool ...
... from pan. Cut into wedges and serve drizzled with honey and, if desired, extra yoghurt. Categories: Greek; Cake; Grape; Halal; Desserts; Seafood free; Baking; Soy free; Pescatarian; Peanut free; Vegetarian; Sesame free ...
... food processor until smooth. Swirl mango purée through remaining yoghurt. Dollop half the mango yoghurt evenly over meringue on one cake. Carefully top with second cake, meringue side up, and spread with remaining mango ...
... in a bowl until soft peaks form. Refrigerate until ready to serve. Transfer the cake to a serving platter. Spread with the sweetened yoghurt, top with figs, scatter with almonds and drizzle with CSR Date Syrup. Cut into ...
... out onto a platter. Scatter over almonds and serve with extra yoghurt. Categories: Stone fruit; Seafood free; Soy free; Pescatarian; Upside down cake; Wheat free; High protein; High fibre; Australian; Desserts; Baking ...
... honey, 50 tbs thyme leaves picked. Method: Line a 23cm springform cake tin with parchment paper and set aside. Line a sieve with a clean tea towel. Squeeze the yoghurt into a ball, pressing out as much liquid as you can ...
... is lovely at any time with a coffee. It's a bread / cake without any kneading. Ingredients: 100 g butter, 1 cup castor suger, 2 eggs, 2 cups flour, 1 cup greek yoghurt, 0.5 cup icing sugar, 3 tbs lemon juice and zest, 2 ...
... juiced, 1 cup frozen blackberries, 0.66 cup Greek-style yoghurt, 0.75 cup natvia sweetener, 4 eggs lightly beaten, 1 ... oven to 170°C. Grease a 24cm round springform cake pan. Line base and side with baking paper. Sift ...
... 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 yoghurt. Categories: Soy free; Vegetarian; Low salt; Low fat; Low saturated fat ...
... cup spelt flour, 0.75 cup cacao powder, 1 cup unsweetened Greek yoghurt, 100 ml olive oil, 100 g almond meal, 0.25 cup ... the oven to 180°C. Grease a 20cm springform cake pan and line base with baking paper. Sift the ...
... , 2 tbs icing sugar, 125 g raspberries, 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 ...
... back when gently pressed. Allow to cool completely in pan. Remove cake from pan, cut into wedges and serve with yoghurt. Categories: Cake; Australian; Raspberry; Desserts; Seafood free; Soy free; Mar 2022; Pescatarian ...
... 2 ripe bananas, 1 cup almond milk, 150 g plant-based yoghurt, 1 tsp vanilla extract, 240 g granulated sugar, 300 g ... clean when inserted into the centre of the cake. Categories: Bundt cake; Seafood free; Low salt; Soy free; ...
... well combined. Stir in flour and almond meal. Add yoghurt and stir until smooth. Transfer to tin and smooth surface ... syrup over cake, allowing it to soak in. Decorate with shreds and pistachios. Categories: Cake; Desserts; ...
... 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 base and side with baking paper. Place ricotta, sugar, oil, eggs ...
... vanilla essence, 0.5 cup caster sugar, 0.5 cup greek yoghurt, 1 orange juiced, 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 & ...
... eggs, 175 g self-raising flour, 175 g Greek yoghurt, 75 g pistachio nuts finely chopped, 75 g blanched ... minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to ...
... cloves, 2 tsp ground ginger, 2 tbs honey, 1 cup Greek yoghurt, 0.5 tsp vanilla essence, 4 eggs, 2 cup brown sugar, ... onto a wire rack to cool completely. Place cake onto a cake stand. Mix icing sugar with enough milk until ...
... g almond flour, 60 g all-purpose flour, 2 tsp baking powder, 1.26 cups plain yoghurt. Method: Preheat the oven to 175°C. Butter an 20cm cake pan, and line the bottom with a round of parchment paper. Grate the zest and ...
... sifted, 3 tbs orange juice, 0.5 tbs orange zest finely grated. Method: Pre heat oven to 180C. Combine all cake ingredients and beat thoroughly for 3 minutes. Pour mixture into a greased or lined 20cm x 10cm loaf or 20cm ...
... cinnamon, 0.5 tbs maple syrup, 2 tbs light Greek-style yoghurt, 0.25 cup wholemeal flour, 0.5 tsp baking powder, 1 ... until cooked through. Serve warm. Categories: Mug cake; Quick and easy dessert; Healthier easier; Seafood ...
... few for topping, 1 tbs maple syrup, 2 tbs light Greek yoghurt, 0.33 cup wholemeal flour, 0.5 tsp baking powder, 1 ... until cooked through. Serve warm. Categories: Mug cake; Quick and easy dessert; Healthier easier; Seafood ...
... Release immediately from pans and cool on a wire rack. Whip cream until thick and fold through yoghurt. When cakes are cold place one onto a serving platter. Spread with strawberry spread. Top with whipped cream mixture ...
... fluffy on the inside. Ingredients: 2 slice Woolies madeira cake, 200 g strawberries, 2 tbs maple syrup, 1 ... pan on medium heat, brush both sides of the Madeira Cake with melted Butter, cook on both sides until there are ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... . 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... ' 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 ...
... , 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...