Rondel - Easy Cake Recipes
Here you can read online Rondel - Easy Cake Recipes full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: Auckland;New Zealand, year: 2014, publisher: Penguin Random House New Zealand, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
Romance novel
Science fiction
Adventure
Detective
Science
History
Home and family
Prose
Art
Politics
Computer
Non-fiction
Religion
Business
Children
Humor
Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.
- Book:Easy Cake Recipes
- Author:
- Publisher:Penguin Random House New Zealand
- Genre:
- Year:2014
- City:Auckland;New Zealand
- Rating:5 / 5
- Favourites:Add to favourites
- Your mark:
Easy Cake Recipes: summary, description and annotation
We offer to read an annotation, description, summary or preface (depends on what the author of the book "Easy Cake Recipes" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.
Rondel: author's other books
Who wrote Easy Cake Recipes? Find out the surname, the name of the author of the book and a list of all author's works by series.
Easy Cake Recipes — read online for free the complete book (whole text) full work
Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Easy Cake Recipes" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.
Font size:
Interval:
Bookmark:
My cake-making philosophy is simple: focus on fresh, yummy ingredients taste should trump appearance every time! These are ten of the tastiest, easiest recipes from my book The Caker, a collection of new and unusual cakes for all occasions. Happy baking!
In this moist, cinnamony cake, the fruit lends both a sweetness and a tartness, which is surprisingly harmonious.
8 stalks of rhubarb, washed, trimmed and cut into 2cm chunks
1 cup orange juice
150g butter, softened
150g caster sugar
1 tsp vanilla extract
3 organic eggs
200g plain flour
2 tsp baking powder
2 tsp ground cinnamon
cup whole milk
8 canned Black Doris plums, halved and pitted
Black Doris plum icing (see below)
1 Preheat the oven to 180C fan-bake. Grease and line two 22cm diameter cake tins.
2 Poach the rhubarb by simmering it in the orange juice until soft, approximately 5 minutes.
3 In the bowl of an electric mixer, cream the butter and sugar together until pale, light and fluffy.
4 Add the vanilla and then the eggs, one at a time.
5 Sift in the flour, baking powder and cinnamon, and then add the milk. Stop your electric mixer once all the ingredients are combined; do not over-mix.
6 Divide the batter evenly between the two tins and dot the cooked rhubarb and plum halves into them, pressing the fruit down lightly with a spoon.
7 Bake for approximately 45 minutes or until golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
8 Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
9 Meanwhile, make the Black Doris plum icing.
10 Once the cakes are completely cool, spread a layer of icing onto one cake and then place the other, flipped upside down, on top to form a sandwich. Then spread another layer of icing on top.
11 Store in a cool, dry place in an airtight container for up to 3 days.
cream cheese icing (see below)
1 Black Doris plum
1 Mix your prepared cream cheese icing with the plum in short pulses in a blender so as not to break it down too much. The result should be a light purple colour with some visible plum flesh running through it.
250g cream cheese
150g butter, softened
320g icing sugar
1 tsp vanilla extract (with seeds if possible)
1 In the bowl of an electric mixer, beat the cream cheese and butter together until smooth.
2 Then gradually add the icing sugar, followed by the vanilla. The icing should be smooth, creamy and thick.
You wont believe how virtuously good this vegan cake is. Coconut and raspberries are a killer combination.
150g plain flour
75g ground almonds
2 tsp baking powder
tsp salt
cup desiccated coconut
cup coconut oil, melted
1 cup coconut milk
100g caster sugar
1 tsp vanilla extract
1 tsp coconut extract
1 cup fresh or frozen raspberries
extra fresh ones for topping if in season or freeze-dried if not
vegan coconut glaze (see below)
1 Preheat the oven to 180C fan-bake. Grease and line a 22cm diameter cake tin.
2 In the bowl of an electric mixer, combine the flour, ground almonds, baking powder, salt and the coconut.
3 Add in the coconut oil, coconut milk, sugar, and vanilla and coconut extracts. Stop your electric mixer once all the ingredients are combined; do not over-mix.
4 Pour the batter into the tin and dot the raspberries into it, pressing them down lightly with a spoon.
5 Bake for approximately 45 minutes or until golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
6 Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
7 Meanwhile, make the vegan coconut glaze.
8 Drizzle the glaze on the cooled cake and refrigerate for 20 minutes to allow it to set.
9 Top with fresh or freeze-dried raspberries.
10 Store in a cool, dry place in an airtight container for up to 3 days.
1 cup icing sugar
cup fine desiccated coconut
a few splashes of coconut milk
23 tbsp virgin coconut oil, softened
1 tbsp lemon juice
pinch of salt
tsp vanilla extract
1 Beat all of the ingredients together until smooth. You can adjust the icing sugar quantity to suit however thin or thick you like your glaze. Note that since you are using coconut oil the glaze will firm up when chilled, so it is okay if it seems very liquid.
You would never guess that this cake is vegan. I swear it has the richness and moistness of any good chocolate cake, and the berries make it even more decadent. For the photoshoot, I made a mini triple-layer version with raspberry jam in between the layers, but you can just make it in a standard tin.
150g plain flour
60g ground almonds
150g brown sugar
cup good-quality cocoa powder
1 tsp baking soda
tsp salt
1 cup soy, almond or oat milk
1 tsp vanilla extract
cup coconut oil, melted
1 tbsp apple cider vinegar
cup dark chocolate chips (70% cocoa solids)
1 cup blackberries, blueberries or raspberries + extra for garnish
vegan chocolate drizzle (see below)
1 Preheat the oven to 180C fan-bake. Grease and line a 22cm diameter cake tin.
2 Sift all of the dry ingredients together. Transfer to the bowl of an electric mixer and combine.
3 Mix in the milk, vanilla, coconut oil, vinegar and chocolate chips, being careful not to over-mix.
4 Pour the batter into the tin and scatter the berries on top, pressing them down lightly.
5 Bake for approximately 45 minutes or until springy to the touch, and a skewer inserted in the centre comes out clean.
6 Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
7 Meanwhile, prepare the vegan chocolate drizzle.
8 Pour the drizzle over the top of the cooled cake and refrigerate for 20 minutes to allow it to set. Decorate with the remaining berries.
9 Store in a cool, dry place in an airtight container for up to 3 days.
150g dark chocolate (70% cocoa solids), chopped
cup coconut oil
pinch of salt
1 Melt the chocolate and coconut oil in a double boiler until smooth.
2 Finish off with a pinch of salt.
Carrot cake is my all-time favourite cake; I dont make it very often because there is a fair amount of mess and effort involved in grating the carrots. But this recipe makes it all worth it. Its seriously moist, spicy and free of any butter or refined sugar.
Font size:
Interval:
Bookmark:
Similar books «Easy Cake Recipes»
Look at similar books to Easy Cake Recipes. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.
Discussion, reviews of the book Easy Cake Recipes and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.