Orange Yogurt Cake

Orange Yogurt Cake

Ingredients:

• 1-1/2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup plain fat-free greek yogurt
• 1 cup sugar
• 3 large eggs
• 1/2 cup vegetable oil
• zest of 1 orange
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup powdered sugar
• 2 tbsp orange juice

Method:

1. Position rack in center of oven and preheat to 350°F.

2. Line loaf pan with aluminum foil (or parchment paper) and spray with non-stick spray.

3. Whisk flour, baking powder, and salt in medium bowl.

4. Combine yogurt, sugar, eggs, zest, oil, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients, stirring just until combined. Transfer batter to prepared pan.

5. Bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 15 minutes. Remove from pan and cool almost completely.

6. Whisk together powdered sugar and orange juice in small bowl. Drizzle over cake. Cut into slices.

*adapted from Epicurious, originally from Bon Appetit

Apple Butter Pancakes

Ingredients:

• 1 cup white whole wheat flour
• 1/4 cup oat bran*
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup apple butter
• 1 cup buttermilk (or milk + lemon juice)
• 1 egg
• 1 tsp vanilla
• 1/2 tbsp vegetable or canola oil

Method:

1. Combine flour, oat bran, cinnamon, baking powder, salt and baking soda in large bowl and whisk to combine. In separate bowl or measuring cup combine the apple butter, buttermilk, egg, vanilla, and vegetable oil.

2. Add wet ingredients to dry ingredients and mix until just combined. Heat nonstick skillet or griddle over medium heat. Pour batter onto preheated skillet or griddle using a 3 tbsp scoop. When edges begin to bubble, flip and cook until remaining side is brown. Serve with apple butter and maple syrup.
Makes about 12 pancakes.

Notes: If you don't have oat bran on hand you could substitute oatmeal, wheat bran, or you could just omit the oat bran and reduce the amount of buttermilk.

Copied from : i wrestled a cupcake once

Cinnamon Ripple Muffins

Cinnamon Ripple Muffins  (adapted from Family Fun magazine)

 Ingredients:

cinnamon ripple

• 1/2 cup packed light brown sugar
• 4 tablespoons oil
• 1/4 cup gluten-free flour
• 2 teaspoons cinnamon

muffin batter

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup oil
• 1/2 cup sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Method:

Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. 

Preheat heat the oven to 400° F and put inserts into muffin cups.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

 In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. 

Stir in the dry ingredients just until the batter is blended. 

Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.

Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. 

Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.

BIZZY BAKES 

Peach Cashew Coffee Cake

Peach-Cashew Coffee Cake

Ingredients:

• 1/2 cup (1 stick) unsalted butter at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon amaretto liqueur, or 1 teaspoon vanilla extract
• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 peaches, peeled, pitted, and cut into 3/8-inch-thick slices
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon freshly grated or ground nutmeg
• 1/2 cup (2 ounces) roasted cashews or slivered almonds
• 2 tablespoons Demerara or turbinado sugar

Method:

Preheat the oven to 375F. Butter and flour an 11-inch fluted tart pan with a removable bottom or a 10-inch springform pan.

In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs and amaretto or vanilla and beat until smooth. In another bowl, combine the flour, baking powder, and salt. Stir to blend. Mix the dry ingredients into the butter mixture, beating well until smooth. Turn into the prepared pan. Toss the peaches with the lemon juice and nutmeg and arrange them on top. Sprinkle with the nuts and Demerara or turbinado sugar.

Bake for 25 to 30 minutes, or until golden brown. Let cool in the pan on a wire rack for 10 minutes, then remove the pan sides. Serve warm or at room temperature.

Makes one 11-inch cake; serves 10.

Copied from : BIZZY BAKES

Recipe Lemon Cake

Ingredients for 8 people:

For the pastry: 

- 250 grams of flour; 
- 125 gr soft butter; 
- 50 g sugar; 
- 1 egg; 
- 1 pinch of salt; 
- 2 tablespoon cold water. 

For the lemon cream: 

- 4 eggs; 
- 9 tablespoons of sugar; 
- Grated rind of one lemon; 
- The juice of one whole lemon; 

The pastry:

United flour, a pinch of salt, sugar and softened butter, add egg, water and mix until a smooth mixture. Let rest in refrigerator for about an hour. 

Then roll out the dough and coated with a tart mold that you have previously imburato and floured. Buccherelate with a fork to the bottom of the cake and then bake in oven for 10 minutes at 200 degrees. 
IMPORTANT: turn the oven off, leave it open so cool !!!

- For the lemon cream: 
Mix 4 egg yolks, 4 tablespoons of sugar, 80 g of butter, lemon juice, grated rind of lemon and bake in water bath until the cream congeals. 
IMPORTANT: Allow to cool and then spread it on the pastry cool.

- To cover with snow: 
fit the 4 egg whites 5 tablespoons of sugar until the mixture thickens and stops.

- Spread the cream over the cake and put in oven on preheated grill and how to brown the top surface. 
IMPORTANT: The oven must remain open and the cake must be continually turned brown because the color is uniform.

He also eats just ready.

Recipe Jo Wheatley’s Raspberry red velvet cake

Ingredients:

• 280g golden caster sugar
• 175g butter, softened
• 3 large eggs
• 280g self-raising flour
• 75g cocoa powder
• 150ml buttermilk
• 1 tsp white wine vinegar
• 85g full-fat cream cheese
• 75g puréed raspberries, sieved to remove seeds
• ¼ tsp red food gel
• 150g punnet raspberries, optional

For the cream cheese frosting

• 200g icing sugar
• 50g butter, softened
• 140g cream cheese

Method:

Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.

Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.

Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.

For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.

Recipe from Good Food magazine

Recipe John Whaite's Chocolate chiffon cake with salted caramel butter cream

Ingredients :

• 125ml sunflower oil, plus extra for greasing
• 7 large eggs, separated
• 2 tsp vanilla bean paste
• 375g golden caster sugar
• 50g cocoa powder
• 300g plain flour
• 1 tsp bicarbonate of soda

For the salted caramel icing

• 250g light soft brown sugar
• 150ml double cream
• 140g butter, softened
• ½ tsp salt

For the ganache

• 250ml double cream
• 250g dark chocolate, finely chopped or grated
• sea salt crystals, to decorate

Method :

Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.

Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.

Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.

Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.

To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.

Recipe from Good Food magazine