Sugar 'n Spice Episode 1 Spanish Style Chicken And Red Velvet Cake
Spanish Style Chicken
Ingredients:
12 chicken pieces, thighs and drumsticks
Seasoned Salt
Flour, to dust chicken
Sunflower oil, to seal chicken pieces
50ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
2 onions, finely chopped
Salt to season
1 large chorizo sausage, sliced
4 cloves garlic, crushed
15ml Safinter smoked paprika
2 x 400g tins tomatoes, chopped
300ml white wine or stock
300ml chicken stock
2 x 400g tins lentils, drained
Fresh coriander, chopped
Here's how:
Lightly season the chicken pieces and dust with flour and shake off excess.
Heat a pan on medium and brown the pieces skin side down.
Remove once the chicken is golden brown and place in a casserole.
Heat the sunflower oil.
Add the cinnamon stick and bay leaf.
Fry for a few seconds until fragrant.
Add the cumin seeds and when they splutter, add the chopped onion.
Add salt and sauté onion until light golden brown.
Add the chorizo and sauté until fragrant.
Stir the crushed garlic in and fry for a few seconds.
Next add the Smoked Paprika and sauté for 3 -- 5 seconds.
Add the tomatoes, white wine and stock.
Pour this mixture over the chicken pieces and cover with foil.
Bake in a preheated oven for 35 minutes.
Remove the casserole from the oven and add the drained lentils.
Bake for 10 -- 15 minutes or until the juices run clear when the meat is pierced with a skewer.
Garnish with fresh coriander.
Red Velvet Cake
Ingredients:
3 eggs
225ml sugar
375ml cake flour
15ml cocoa powder
250ml buttermilk
1 bottle red food colouring
5ml vanilla essence
250ml sunflower oil
10ml vinegar
5ml bicarbonate of soda
Cream cheese frosting for Red Velvet Cake:
125g butter
750ml Icing sugar
2 tubs plain cream cheese
5ml Vanilla paste or extract
80ml fresh cream
Here's how:
Sift the flour and cocoa powder.
Whisk the eggs and sugar until very pale in colour.
Fold in the half the sifted dry ingredients and then the buttermilk.
Repeat with the remaining dry ingredients.
Fold in the red food colouring, vanilla essence and sunflower oil.
Continue folding the ingredients to ensure the oil is well combined.
Pour the vinegar over the batter and then sprinkle the bicarb over.
Mix well to combine.
Divide the mixture into three greased and lined cake tins.
Bake at 170 degrees Celsius for 20 minutes.
Leave to cool in the tin for 5 minutes and then turn out on a wire rack.
Leave the cakes to cool completely.
For the Cream cheese frosting for Red Velvet Cake:
Let butter and cream cheese soften to room temperature.
Cream butter and icing sugar well until light in colour.
Add the cream cheese and continue beating until well combined.
Add vanilla essence and fresh cream.
Continue beating until well combined -- do not overbeat as the frosting can split. Spread between layers and on top and sides of cake and garnish.
Yudhika Sujanani hosts, Sugar 'n Spice, our delicious local food show. Shot in the 'heart' of Yudhika's home, her kitchen, she demonstrates how to prepare fuss free meals that will inspire you to get cooking. She's a business woman, food writer and mum on the move. With her busy schedule and a love of home cooked meals, her passion and Easy Peasy' philosophy on food shines through as she shares her culinary expertise in quick, delicious recipes, with a sprinkle of Sugar and touch of Spice!
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Easy Spice Cake Recipe
Perfect for the holidays or as a cozy fall dessert, this Spice Cake recipe is a moist and flavorful treat. This cake is full of cozy spices and coated with a rich and tangy cream cheese frosting, making for a delightful dessert everyone will love. Made with a combination of cinnamon, ginger, cloves, and nutmeg, this spice cake recipe is a rich and flavorful dessert you won’t be able to get enough of. This cake is so rich, soft, and moist thanks to the combination of oil, applesauce, and buttermilk, and it’ll melt in your mouth.
RECIPE:
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The BEST Pumpkin Spice Cake Recipe
This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Frosted with cream cheese frosting and adorable marzipan candy pumpkins! Its really the perfect centerpiece for the Holidays.
PUMPKIN SPICE CAKE RECIPE ►
MARZIPAN PUMPKINS RECIPE ►
PUMPKIN PUREE RECIPE ►
HOW TO USE A SCALE ►
BOSCH UNIVERSAL PLUS MIXER ►
CHAPTERS ►
00:00 Introduction
0:13 Making the pumpkin spice cake
01:30 Baking and trimming the cakes
02:54 Making cream cheese frosting
03:35 Stacking and crumb coating
06:30 Making marzipan pumpkins
13:01 Decorating the cake
PUMPKIN SPICE CAKE ►
18 ounces (510 g) All Purpose Flour
2 teaspoons (2 tsp) Baking Soda
2 teaspoons (1 tsp) Baking Powder
1 Tablespoon (2 tsp) Cinnamon
2 teaspoons (2 tsp) Cloves
2 teaspoons (2 tsp) Nutmeg
1/2 teaspoon (1/2 tsp) Ginger
1 1/2 teaspoons (1 tsp) Salt
8 large (8 Large) Eggs room temperature
14 ounces (396 g) Granulated Sugar
3 ounces (85 g) Light Brown Sugar
15 ounces (425 g) Pumpkin Puree
4 ounces (113 g) Vegetable Oil
1 Tablespoon (2 tsp ) Vanilla Extract
5 ounces (142 g) Buttermilk room temperature, or combine milk with 1 Tbsp of white vinegar and rest for 5 minutes.
6 ounces (170 g) Melted Butter
CREAM CHEESE FROSTING ►
16 oz (453 g) cream cheese room temperature
8 oz (226 g) unsalted butter room temperature
1 tsp (1 tsp) vanilla extract
1/2 tsp (1/2 tsp) salt
32 oz (907 g) powdered sugar sifted
MARZIPAN PUMPKINS ►
5 ounces (142 g) fine almond flour
6 ounces (170 g) powdered sugar
1 teaspoon almond extract or vanilla or rose water
3 ounces (85 g) corn syrup
1 Tablespoon butter (optional for kneading)
electric yellow, leaf green, bright white, egg yellow, ivory, chocolate brown, electric orange, red, Americolor soft gel paste food color
optional buttercup, cut kiwi, lemon, almond and poppy petal dust I get mine from the thesugarart.com
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How To Make Spice Cake
Super simple to make and full of Fall spices (without being over-whelming on the tastebuds) and covered with a silky-smooth cream cheese frosting!
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Full Printable Recipe:
Ingredients
2 1/2 cups all-purpose flour 315g
1 1/2 cups dark brown sugar, firmly packed 300g
1/2 cup granulated sugar 100g
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoons ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup canola or vegetable oil 235ml
1/2 cup unsalted butter melted (113g)
4 large eggs room temperature preferred
1 Tablespoon vanilla extract
1/4 cup buttermilk ¹ 60ml
CREAM CHEESE FROSTING
8 oz cream cheese softened (225g)
½ cup unsalted butter softened (113g)
1 teaspoon vanilla extract
½ teaspoon salt
3 1/2 cups powdered sugar 440g
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Recommended Equipment
Digital Scale (Affiliate Link):
Hand Mixer (Affiliate Link):
Glass Baking Dish (Affiliate Link):
Instructions
00:00 Introduction
SPICE CAKE
00:28 Preheat oven to 350F (175C) and grease and flour a 9x13 baking dish (or spray with baking spray). Set aside.
00:33 In a large bowl, whisk together flour, sugars (granulated and brown), baking powder, baking soda, salt, and spices (cinnamon, ginger, allspice, cloves, and nutmeg).
01:40 Add canola oil and melted butter and stir well. The batter will be pretty thick at this point, that is OK, but using an electric or stand mixer will make it easier to combine everything.
02:16 Add eggs, one at a time, stirring well after each addition.
02:46 Add vanilla extract and buttermilk and stir until ingredients are well-combined.
03:28 Pour batter into prepared baking dish and bake on 350F (175C) for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
04:13 Allow to cool completely before topping with cream cheese frosting.
CREAM CHEESE FROSTING
04:32 Combine cream cheese and butter in the bowl of a stand mixer or in a large bowl and use an electric mixer to beat until creamy and well-combined. Stir in salt and vanilla extract.
04:53 Gradually, with mixer on low-speed, stir in powdered sugar until completely combined.
Spread evenly over cooled spice cake.
Notes
¹If you don't have buttermilk on hand, try my easy buttermilk substitute.
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Spice Cake Recipe
This Spice Cake is full of warm fall spices and covered in a lovely cream cheese frosting! It’s incredibly moist, delicious and the perfect way to enjoy fall!
FULL RECIPE:
#spicecake #baking #dessertideas #cake #cakerecipe #cakeideas #cakes #cakeshorts #shortsvideo #shortvideo #shorts #lifeloveandsugar #lifeloveandsugarrecipe
Tea Time ULTRA SOFT SPICE CAKE RECIPE | The recipe Delight young and old | Tea Time Cake
Moist spice cake recipe | Tea time cake recipe | Spice cake recipe | Eggless tea time cake recipes
#teatimecake
#cakerecipe
#cakerecipes
#spicebites
Today it is Moist, dense, and rich homemade spice cake, this is one of my all time favourite - It’s perfectly moist and brimming with lots spices. It has a tender crumb and so much flavour in every bite. No one can resist a slice!
Spice Bites Blog – 202
Tea time cake or spice cake ingredients :
Milk 150ml
Star anise 1p
cinnamon stick 1 & 1/2 inch
clove 3p
nutmeg 1p
black paper 1/2 tsp
ginger 5g
pinch of salt
butter 100g
honey 1/2 cup
flour (maida) 1 cup
baking powder 1 tsp
cinnamon powder 1/2 tsp
brown sugar 1/3 cup
milk powder (optional) 2tbsp
vanilla extract 1 tsp
cake pan 6 inch
for oven : preheated oven 170c & bake for 35 to 40 minutes
powdered sugar for decoration ( optional )
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