Blueberry Orange Cake | Blueberry bread recipe | Orange pound cake | Soft & moist cake recipes
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Blueberry Orange Cake | Blueberry bread recipe | Orange pound cake | Soft & moist cake recipes | Orange Blueberry loaf | Blueberry orange pound cake
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Ingredients :-
All purpose flour 1 cup
sugar 1/2 cup
baking powder 1/2 tbsp
egg 1
curd 1/4cup
oil 30 ml
orange zest 1spoon
orange juice 30 ml
Blueberry 1/2 cup
^^^^^ Bake at 160 degree for 60 min.
The most delicious and moist summer cake. Blueberry and orange go together perfectly in this wonderful pound cake.
Stop everything and make this cake if you love blueberries! This cake is beyond moist, with the perfect zing from orange zest and juice. I'm not sure if my meager description is doing the cake any justice but it was soooo good! I really loved it as a naked cake because the cake itself is soo tasty it really doesn't need a lot of frosting, you don't want to mask the flavor with too much sugar.
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The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
A new way to bake orange cake! I won't buy cake anymore! A new perfect recipe for quick cake, just bake it! Just delicious! The orange cake in the oven is better than in the store! So little time can be done. Cake contains a minimum of the simplest ingredients and does not contain chemicals. Be sure to try this homemade orange cake at home - you will love it and you bake it every day! Find out how to bake cake! Simple and delicious! How to cook Here are some practical recipes on my Food Channel! Everything is very simple, useful and delicious!
Turn on subtitles! They work for you! Let's make delicious orange cake which melts in your mouth! No eggs, no milk! Subscribe, like and cook!
Recipe and ingredients:
3 eggs.
pinch of salt
150 gr sugar
150 ml vegetable oil
150 ml orange juice
Grated orange sest
220 gr flour
10 gr baking powder
Honey
Coconuts
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Orange Sour Cream Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert
Orange Sour Cream Cake is juicy, sweet and extraordinarily scrumptious. Have this cake with your evening tea and enjoy it to the fullest
Watch this Masala TV video to learn how to make Orange Sour Cream Cake and Chocolate fudge Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 11 January 2020.
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Orange Sour Cream Cake:
Ingredients
Butter 200 gm
Caster sugar 200 gm
Eggs 2
Zest of orange 1
Sour cream 200 ml
Flour 300 gm
Baking powder 2 tsp
Juice of orange 1
Marmalade 100 gm
Method
Beat the butter until soft. Add the sugar and beat until light and fluffy. Gradually add the eggs. Next beat in the orange zest and sour cream, then sift in the flour and baking powder and fold in to combine. Tip the mixture into a greased and lined cake tin, then bake at 180 degrees c for 40–50 minutes or until a skewer inserted into the center of the cake comes out clean. While the cake is cooking, make the glaze. Place the orange juice and marmalade in a saucepan. When the cake is cooked, take it out of the oven and let it sit in the tin for few minutes. Loosening around the edges using a blunt knife, carefully remove the cake from the tin, peeling away the baking paper, then transfer to a serving plate. Pour the marmalade glaze over the cake (after reheating it if it has cooled down), then allow the cake to cool down fully while soaking up the syrup.
Chocolate fudge :
Ingredients
Caster sugar 3 cup
Cocoa 2/3 cup
Salt 1/8 tsp
Milk 1-1/2 cup
Butter ¼ cup
Vanilla 1 tsp
Method:
Line an 8-inch square pan with buttered paper. In a saucepan stir together sugar, cocoa and salt, then add the milk and stir. Cook over medium heat stirring continuously until mixture starts to boil for 15 minutes. Turn heat to low and continue to cook without stirring until temperature reaches 234 °F (112 degrees C), approximately 30 minutes. Remove pot from heat, add the butter and vanilla. Do not stir. Cool to room temperature (110°F) (44 degrees C), approximately 30 minutes. Then beat with a wooden spoon just until mixture begins to lose some of it's gloss. Then spread quickly in the prepared cake pan and let cool completely, overnight (at room temperature). Cut into squares. Store in an airtight container at room temperature.