BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :jonnig
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :923
Click below to download : Fruit - Afternoon Tea Orange Cake (Format : PDF)
Fruit - Afternoon Tea Orange Cake
1 large orange or mandarin2 eggs
125 g unsalted butter, softened
1/4 cup castor sugar
225 g self- raising flour
Icing:
2 cups pure icing sugar.
1 teaspoon melted butter
1 tablespoon fresh orange or mandarin juice
1 tablespoon Grand Marnier or Mandarin-Napoleon liqueur
1 tablespoon chopped candied or sugared citrus peel
Preheat oven to 190 º C and butter a 20 cm. ring tin. Zest and juice orange.
Combine all cake ingredients in a food processor and blend for 2 minutes until smooth and creamy. Pour into prepared tin and bake for 30-35 minutes. Cool for 5 minutes in tin before turning out onto a wire rack. Cool completely before icing.
Beat all icing ingredients except peel until quite smooth. Stir in peel. Warm icing over hot water until it thins a little and pour or spread over cake.
Small cakes in paper cases will take 10-15 minutes to bake. Ice as above or dust with icing sugar.
NEXT BOOKS
2-1/4 cups sifted cake flour or 2 cups all-purpose flour 1-1/2 cups granulated sugar 1/2 cup ground almonds 1 Tbsp. baking powder 1/4 tsp. salt 1/2 cup cooking oil 7 egg yolks 1 Tbsp. finely shredded orange peel (set aside) 3/4 cup orange juice 1/2 tsp. almond extract 7 egg whites 1/2 tsp. cream of tartar 1 recipe Orange Whipped Cream Frosting*** (recipe follows) 1/4 cup sliced almonds, toasted In a large mixing bowl stir together flour, sugar, ground almonds, baking powder, and salt. Make a well in the center. Add cooking oil, egg yolks, orange juice, and almond extract.
Fruit - Orange - Almond-orange Chiffon Cake
PREVIOUS BOOKS
1 1/4 cups water 1 cup uncooked couscous 2 tablespoons fresh lime juice 1 tablespoon olive oil 1 tablespoon honey 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 1/2 cups coarsely chopped nectarines (about 3 medium) 1/2 cup coarsely chopped spinach 1/4 cup thinly sliced green onions 1 can (15-1/2-ounce) chickpeas (garbanzo beans), drained Nectarine slices (optional) Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Combine lime juice and next 5 ingredients (juice through coriander) in a
Fruit - Nectarine - Nectarine-and-chickpea Couscous Salad With Honey-cumin Dressing
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Fruit - Orange - Almond-orange Chiffon Cake
- Fruit - Orange - Baked Orange Pecan French Toast
- Fruit - Orange - Blood Orange Salad With Sage-prosciutto Croutons
- Fruit - Orange - Chicken And Orange Salad
- Fruit - Chinese New Yew Marmalade
- Fruit - Chocolate, Orange And Honey Cake
- Fruit - Chocolate Orange Sticks
- Fruit - Orange - Citrus Chops
- Fruit - Citrus Salsa
- Fruit - Claudia Roden's Middle Eastern Orange Cake
LEAVE A COMMENT