Tag-Archive for » Cake «
To all my regular readers I will not be posting much over the next couple of weeks as I have family in town and also I am going away. So this will be one of my last posts for a little while but be sure to check back in as I will be back posting regularly soon. The recipe I am posting below is the best carrot cake recipe I have tried it comes out so moist and totally delicious. I tagged this one to make and am so glad I tried it as it is really something special. I am the first person to review this recipe but the chef has some great recipes so please be sure to check out more of her recipes when you click on the link. To view the original please click here.
Ingredients
4 Large eggs (may sub egg substitute)
1 1/2 Cups fruity olive oil
2 Teaspoons vanilla
1 1/2 Cups sugar (may sub Splenda)
1/2 Cup packed light brown sugar
2 Cups whole wheat flour (may sub white whole wheat)
2 Teaspoons baking soda
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons salt
1 Tablespoons cinnamon
1/2 Teaspoon ground nutmeg
2 1/2 Cups cooked and pureed carrots (may sub baby food)
1 Cup chopped pecans or walnuts
1 Cup shredded sweetened coconut
1 (20 ounce) Can crushed pineapple, drained
Method
1. Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
2. Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
3. Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
4. Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
5. Add the carrots and nuts, then the coconut and pineapple.
6. Pour the batter into greased and floured pan(s).
7. Bake at 350°F for the amount of time appropriate to the pan size (9×13 45-50 minutes; 3, 8 inch layers 30-35 minutes; or 2, 9 inch layers 35-40 minutes).
8. The cake is done when a tester inserted in the center comes out clean.
9. Cool completely on a wire rack.
10. Dust with confectioners’ sugar.
All photos taken by me unless otherwise stated.
This is a fab cheesecake recipe, very different and something I never would have thought of trying. I tagged this one, for a game I am involved in, as my son is right in the middle of his IGCSE’s and I thought this would be a nice way to end the week. Well this went down a treat, I took it to my mum’s and all my family loved it. I did up the amount of lemon juice that I added to about 100ml as we love things lemony and I felt that 2 tablespoons was not enough. I am glad that I did as this was just right for us it would not have been enough if I had just added the 2 tablespoons listed. To read more reviews on this recipe or to view more photos please click here.
Ingredients
1 (250 g) Package arnotts nice biscuits
140g Melted butter
2 (250 g) Packets cream cheese (room temp)
300g Sour cream
3/4 Cup caster sugar
2 Tablespoons finely grated lemon rind
2 Tablespoons lemon juice (I upped this amount to about 100ml to suit us)
3 Eggs
Meringue
3 Egg whites
3/4 Cup caster sugar
Method
1. Line the base of a 22cm spring form pan with baking paper. Place the biscuits in a food processor, process until finely crushed. Add the butter and process until well combined.
2. Transfer the biscuit mixture to prepared pan. Use a straight sided glass to spread and press the biscuit mixture over the base and the sides of pan. Cover with plastic wrap and place in fridge until chilled.
3. Preheat oven to 160c. Place the cream cheese, sour cream, sugar, lemon rind and juice in food processor and process until combined (make sure food processor bowl is clean).
4. Pour the cream cheese mixture on top of biscuit base. Bake for 1 hour or until just set in centre. Leave the cheesecake in oven, with the door slightly ajar, for 2 hours until completely cool (this is to prevent cracking of the cake).
5. Remove cake from oven and place in fridge for 4 hour to chill.
MERINGUE
1. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form.
2. Gradually add the sugar, one tablespoon at a time, beating constantly until the mixture is thick and glossy.
2. Preheat oven to 200c. Spoon the meringue over the cheesecake, spread to the edge. Bake in oven for 5-8 minutes or until lightly browned.
3. Let cool for 5 minutes and place in fridge for 2-3 hours to chill.
All photos taken by me unless otherwise stated.
