How To make Summer Fruit Cake
2 c Whole wheat flour
1 1/2 c Sugar
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
3 Eggs
3/4 c Buttermilk
1/2 c Cocoa
1/2 c Oil
2 ts Vanilla extract
2 1/2 c Apricots; peaches, plums
Or nectarines; chopped Fresh or dried 1/4 c Walnuts; chopped
1 c Flaked coconut
1 c Raisins
glaze:
2/3 c Sugar
1/3 c Buttermilk
1/4 ts Baking soda
1/2 ts Vanilla extract
1/3 c Butter
2 tb Corn syrup
Grease 9x13-inch pan. Combine flour, sugar, soda, salt and cinnamon; set aside. Beat together eggs, buttermilk, cocoa, oil and vanilla. Add flour mixture and beat well, if mixture gets too thick add extra buttermilk. Stir in remaining ingredients and pour into prepared pan. Bake 350~ for 45 minutes. Glaze. Combine ingredients, except vanilla, in 2-quart saucepan; bring to boil. Boil 5 minutes, stirring occasionally. Remove from heat and add vanilla. Poke entire surface of cake with toothpick. Pour glaze slowly over top and let cool completely. -----
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The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
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CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Oats, Apple, Yogurt and Blueberries! Delicious and Easy Diet Cake Recipe!
How to make a delicious cake with oats, apple and blueberries. The best cake with oats, apple and blueberries. You will want to make it every day!
Great taste from simple ingredients! Light dessert for breakfast in 5 minutes! The recipe is simple and quick, but very tasty. Easy dessert recipe in 5 minutes. All I can say is that it was over very quickly, and I will definitely do it again soon.
Ingredients:
130 g oat flakes(gluten free) (1 1/2 cup)
240 ml hot water (1 cup)
leave to soak for 5 minutes
2 eggs
30 g(2 1/2 tbsp) sweetener(stevia/or your choice)
1 tsp vanilla extract
120 g yogurt (1/2 cup)
50 g melted and cooled butter(1/4 cup)
1 apple
80 g blueberries (2.5 oz)
7 g baking powder (1/2 tbsp)
20 x 8 cm baking form(7.9 x 3.1 inch)
bake for 50 minutes at 180°C/ 360°F
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Eggless Fruit Cake
This is my favorite way of making an eggless cake - a soft and moist vanilla sponge cake, filled with fruits and topped with a crumble topping. This Eggless Fruit Cake is one of the best ways to enjoy the abundance of summer fruits.
To print the recipe check the full recipe on my blog:
#egglesscake #egglessfruitcake #easyegglesscake
Ingredients
Makes about 8-10 servings
2 cups (250g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
1/2 tsp (3g) baking soda
1/2 cup (110g) vegetable oil
3/4 cup (150g) sugar
1 cup (240g) Greek yogurt
1/2 cup (120ml) buttermilk
1 tsp (5ml) vanilla extract
1 tsp (5ml) white vinegar
Fruit Filling
14 oz (400g) summer fruit mix (I used cherries and peaches), cut in small pieces
1 tbsp (10g) flour
Crumb Topping
3 tbsp (45g) sugar
1/4 cup (30g) all-purpose flour
1 1/2 tbsp (20g) vegetable oil
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Amazing Summer Trifle Recipe
This delicious trifle recipe with grilled peaches, cherries, and vanilla cake floating in layers of whipped cream mixed with Greek yogurt is from the Summer Chapter of my new cookbook and one of my FAVORITE dessert recipes when peaches are in season. It's super easy, and so delicious. Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!
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Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
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