Delicious & Quick Fluffy Apple Cake / Easy Recipe
This easy apple cake is a delicious dessert that's perfect for any occasion. The cake has a light and fluffy texture and is infused with the sweet and tangy flavors of apples and lemon juice. The cake batter is made with a combination of eggs, sugar, yogurt, milk, sunflower oil, and vanilla extract. This creates a moist and tender crumb that is perfectly complemented by the sweet and slightly tart apple slices.
To make the cake, you'll need 2 apples, which you'll need to peel and slice into thin pieces.In a pan, melt 25 grams of butter and add apple slices, add 15 grams of lemon juice and 20 grams of sugar. Cook the apple slices in the mixture until they soften a little.
Next, prepare a cake batter by whisking 2 eggs with 130g of sugar, adding 60g of yogurt, 60ml of milk, 60ml of sunflower oil, and a dash of vanilla extract to the egg mixture and whisk until well combined. Sift 200g of flour and 8g of baking powder into the mixture and gently fold until the batter is smooth.
Pour the cake batter into a greased 18cm cake pan and arrange the cooked apple slices on top.
Bake the cake in a preheated oven at 180°C for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Once the cake is done, let it cool in the pan for 10-15 minutes before removing it from the pan and placing it on a wire rack to cool completely. If you like, you can grill the cake for an additional 2 minutes until the top is golden brown. This apple cake is a crowd-pleaser and is sure to become a family favorite!
Ingredients:
Apples: 2 medium-sized
Butter: 25g (1.5 tbsp)
Lemon juice: 15g (1 tbsp)
Sugar: 20g (2 tbsp)
For the cake batter:
2 Eggs (room temperature)
Sugar: 130g (2/3 cup)
Yogurt: 60g (1/4 cup)
Milk (room temperature): 60 ml (1/4 cup)
Sunflower oil: 60 ml (1/4 cup)
Vanilla extract: 1 tsp
Flour: 200g (1 and 1/2 cups)
Baking powder: 8g (1 and 1/2 tsp)
Note: These measurements are approximate and may vary slightly depending on the density of the ingredients and the accuracy of the measuring tools used. It's always best to use a kitchen scale for the most accurate measurements.
Ingredients:
Apples: 2 medium-sized apples
Butter: 0.9 oz or 25 g
Lemon juice: 0.5 oz or 15 g
Sugar: 0.7 oz or 20 g
For the cake batter:
2 Eggs (room temperature)
Sugar: 4.6 oz or 130 g
Yogurt: 2.1 oz or 60 g
Milk (room temperature): 2.1 oz or 60 ml
Sunflower oil: 2.1 oz or 60 ml
Vanilla extract: 1 teaspoon
Flour: 7 oz or 200 g
Baking powder: 0.3 oz or 8 g
Please note that these conversions are approximate and may not be 100% accurate. It's always best to use a kitchen scale for the most precise measurements.
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Lemon Tart Bakery Style Recipe By Food Fusion
The best lemon tarts you can make at home just like you get at the bakery. #HappyCookingToyou #FoodFusion
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Lemon Tart
Recipe in English:
Ingredients:
Prepare Mini Tart Crust: 00:11
-Sugar 1/3 Cup
-Makhan (Butter) 150g (room temperature)
-Anday ki safedi (Egg white) 1
-Vanilla essence 1 tsp
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) ½ tsp
Prepare Lemon Curd Filling: 01:56
-Sugar 150g
-Makhan (Butter) 100g (room temperature)
-Lemon juice 3 tbs
-Anday ki zardi (Egg yolks) 8
-Yellow food color 2-3 drops
Directions:
Prepare Mini Tart Crust: 00:11
-In a spice mixer,add sugar & grind coarsely.
-In a bowl,add coarsely grind sugar,butter,egg white,vanilla essence & beat well.
-In all-purpose flour,add salt & mix well.
-Gradually add dry flour mixture and beat until crumbled.
-Transfer the mixture to the clean working surface and knead until dough is formed.
-Take small quantity of dough & make a ball.
-Grease tart molds with cooking oil,place dough ball,spread gently and set the dough with the help of the hand,cut the edges with the help of the knife and prick with fork (makes 14-15).
-Bake in preheated oven at 180 C for 12-15 minutes.
-Let it cool before removing tart from baking molds.
-Can be store in air tight jar for up to 1 month.
Prepare Lemon Curd Filling: 01:56
-In a spice mixer,add sugar & grind coarsely & set aside.
-In a saucepan,add butter,lemon juice,egg yolks,coarsely grind sugar,yellow food color & whisk until well combined.
-Turn on the flame and cook on low flame until sauce thickens (10-12 minutes) and whisk continuously.
-Let it cool completely at room temperature.
-Transfer lemon curd filling in piping bag and can be stored in refrigerate for up to 10 days.
-Fill tarts with lemon curd filling,garnish & serve!
Recipe in Urdu:
Ajza:
Prepare Mini Tart Crust: 00:11
-Sugar 1/3 Cup
-Makhan (Butter) 150g (room temperature)
-Anday ki safedi (Egg white) 1
-Vanilla essence 1 tsp
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) ½ tsp
Prepare Lemon Curd Filling: 01:56
-Sugar 150g
-Makhan (Butter) 100g (room temperature)
-Lemon juice 3 tbs
-Anday ki zardi (Egg yolks) 8
-Yellow food color 2-3 drops
Directions:
Prepare Mini Tart Crust: 00:11
-Spice mixer mein cheeni dal ker coarsely grind ker lein.
-Bowl mein coarsely grind cheeni,makhan,anday ki safedi aur vanilla essence dal ker ache tarhan beat ker lein.
-Maida mein namak dal ker ache tarhan mix karein.
-Thora thora ker ka dry flour mixture shamil karein aur crumbled hunay tak beat ker lein.
-Mixture ko clean working surface per transfer ker lein aur ghond ker dough tayyar ker lein.
-Choti dough la ker ball bana lein.
-Tart molds ko cooking oil sa grease karein aur dough ball rakh ker haath ki madad sa gently spread ker lein aur edges ko knife sa cut ker karein aur fork sa prick ker lein (makes 14-15).
-Preheated oven mein 180 C per 12-15 minutes kliya bake ker lein.
-Baking molds sa nikalnay sa pehla thanda ker lein.
-1 month kliya air tight jar mein dal ker store ker saktay han.
Prepare Lemon Curd Filling: 01:56
-Spice mixer mein cheeni dal ker coarsely grind ker lein & side per rakh dein.
-Saucepan mein makhan,lemon juice,anday ki zardi,coarsely aur yellow food color dal ker ache tarhan whisk ker lein.
-Chulha on karein aur halki ancch per sauce garha ho janay tak paka lein (10-12 minutes) aur musalsal whisk kertay rahein.
-Room temperature per thanda ker lein.
-Lemon curd filling ko piping bag mein dal dein aur 10 din kliya refrigerator mein store ker saktay han.
-Tarts ko lemon curd filling sa fill ker lein aur garnish ker ka serve karein!
Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
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I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
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How to Make the Royal Wedding Cake
How to Make the Royal Wedding Cake
Full Recipe:
By popular request I give you my take on the royal wedding cake! I actually love lemon and elderflower so this was really a pleasure to recipe test and eat! The cake is light and fluffy but still moist and it’s filled with a homemade lemon curd and covered in elderflower Swiss meringue buttercream! It’s SO GOOD! I loved the look of the wedding cake but I thought it would be nice to have a spray of buttercream flowers on top. Not sure if they look more like peony or rose blossoms but either way I like em!
Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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