Raw vegan grain-free high protein superfood dessert bars that taste absolutely divine.
Lovely crunchy gluten-free cookies lightly sweetened with maple syrup.
Japanese Soufflé Pancakes sono una nuova golosa versione di Pancakes! A differenza dei classici americani, questi pancakes giapponesi sono altissimi!
Madeleines inspired by the flavors of Persian love cake, with cardamom, rose, almond, and pistachio.
Wholesome vegan grain-free brownies with cassava and tigernut flour and lovely rosemary lemon flavor.
Lovely crunchy gluten-free cookies lightly sweetened with maple syrup.
We are glad to share the recipe for this awesome poppy cake with cherry filling. Hard sauce gives the crusts tenderness while chocolate topping - indulgence.
Bake this fluffy pistachio and coconut cake from scratch with just few basic ingredients that you may already have at home. The result is moist, melt in the mouth cake.
A recipe for chocolate-dipped Anzac biscuits after a heart-wrenching trip to Gallipoli - monuments and headstones for 18 year old boys inscribed with loving messages from their mothers, thousands of unmarked graves and eroded trenches.
Grain-free vegan light healthy summer dessert with beautiful creamy strawberry and peach layers.
Wholesome vegan, gluten-free and nut-free version of this classic recipe that is perfect for celebration.
Lovely crunchy gluten-free cookies lightly sweetened with maple syrup.
What it is: A chocolate buttercream-layered sponge cake, topped with crystallized caramel and covered on the edges with nuts. Why it's awesome: The namesake creation of Hungarian confectioner József Dobos, dobostorta is a true Hungarian original and remains enormously popular in confectionaries around the country.Get a recipe [here].
Want to know a secret? Croissants aren't that hard to make. No, don't go! It's true. I swear. The trick is to know the process, and I found the best video (actually a friend's mom!) that makes perfect pillowy puff pastry as easy as pie. Want to see the video? Check out my guest post on C&C Cakery!
Soft layers slathered with chocolate buttercream, covered with almond slices on the side, and topped with neat looking caramel slices. This Dobos Torte is a showstopper!
Lovely crunchy gluten-free cookies lightly sweetened with maple syrup.
In love with bananas? You will love them even more after making one of these amazing Vegan Banana Ice Cream Recipes.
It is not really a tiramisu as such...just used the basic principles of it.
I've been contemplating iconic Australian desserts, it's not a long list, pavlova and the lamington, even one of those is contentious. It's Australia Day this week, a public holiday, and an excellent excuse for baking. Chiffon cake is one of my favourite things, no surprise, and the only cake my family agree on; so in honour of Australia Day, I've created a chiffon cake with lamington flavours. A light chocolatey sponge, filled with fresh raspberries, whipped cream and raspberry jam, coated in creamy raspberry frosting and showered with coconut. An inside out lamington that looks a bit like a giant iced vovo, another Australian classic. It's indulgent, but so is a public holiday so close to Christmas and New Year :) If splitting and filling the cake is a step too far, just go with the frosting, or even slices of the naked cake, spread with jam and heaped with cream. Happy Australia Day x chocolate chiffon cake 225g cake flour 25g cocoa powder 5g baking powder 1/4 tsp bicarb soda 1/2 tsp salt 250g caster sugar 180 ml cooled, weak black coffee 125 ml canola oil 1 vanilla bean, seeds scraped or 1 tsp vanilla paste 6 jumbo eggs, separated (weight in shell approx 65-70g) 1 extra egg white 1/2 tsp cream of tatar (not essential, but will stabilise the egg whites) 50g caster sugar raspberry jam, recipe below 300ml thickened cream, whipped to medium peaks 2 punnets raspberries raspberry swiss meringue buttercream, recipe below 100g shredded coconut, sweetened or unsweetened, whatever you prefer 50g flaked coconut serves 16 • preheat your oven to 170ºC • combine the cake flour, cocoa, baking powder, bicarb soda and salt, sift into a the bowl of a stand mixer, if you have one, and with the paddle attachment mix through the 250g caster sugar • make a well in the centre of your flour mixture, add the cooled coffee, egg yolks, oil and vanilla extract, mix until smooth • in another, really large bowl whisk the 7 egg whites until foamy, add the cream of tartar then mix until you have soft peaks, gradually add the additional 50g caster sugar, whisking until you have firm peaks and the sugar has dissolved • fold the egg whites into the batter in three stages • pour the batter into an ungreased, unlined angel food cake tin and bake for 55-60 minutes; check after 55 minutes, the cake should spring back when gently pressed, if not, put it back in for the extra 5 minutes • remove the cake from the oven, and immediately invert to cool; if your tin doesn't have "feet" balance the upturned tin over a bottle, guiding the neck of the bottle through the centre tube of your pan • when completely cool, to release the cake, run a sharp knife around the inside and tube sections of the cake tin, remove the cake leaving it sitting on the centre section of the tin; this next stage is tricky, slide a strong thread, I use dental floss, between the base of the cake and the tin, slide the string all the way around the cake, crossing each end around the tube. Invert the cake onto a chopping board, you should have a super flat, neat finish on the top of your cake • using a long serrated knife, slice the cake in half horizontally, carefully lift the top section and place to one side • tip 1/2 cup of raspberry jam into a small pan, heat gently, push through a fine sieve to remove the seeds, set aside to cool • once cool, spread a layer of jam on the bottom half of the cake, leaving about 1cm margin on the outside and inside edges • put around 2/3 cup of raspberry buttercream in a piping bag fitted with a plain 10mm tip; pipe a ring of buttercream on the margins you left on the outside and inside edges of the cake, creating a channel • scatter some raspberries in the channel and top with whipped cream, staying within the channel; keep left over raspberries and cream to serve with the cake • carefully lift the top layer of cake, replacing it on the base layer; if your horizontal cut is a dodgy as mine, line the top layer to match any dips and swails on the base layer :) put the cake in fridge for 10 minutes or so to firm up • place your chilled cake on a turntable if you have one, step one is the crumb coat, it uses a super thin coating of frosting to glue any loose crumbs to the cake • starting from the top and working your way down the sides and into the hole through the centre of your cake, use an offset pallet knife to spread a layer of buttercream over your cake; using the edge of your pallet knife or a cake scraper, gently scrape back as much of the frosting as you can leaving a super thin crumb filled layer behind • return the cake to the fridge for at least 15 mins to set the crumb coat • again with the offset pallet knife, cover your cake with a final thicker layer of frosting • keeping back around a heaped tablespoon of flaked coconut for a final flourish, combine the rest of the flaked coconut with the shredded coconut • take small handfuls of coconut mix and gently press against the sides of the cake to coat, sprinkle over the top, adding a final scattering of coconut flakes • slice giant slabs of cake with a serrated knife, serve with raspberries and cream and enjoy • the cake will keep covered in the fridge for 3 days, perfect for night time raids, very Nigella ;) quick raspberry jam 500g raspberries, fresh or frozen 75g caster sugar zest and juice of 1 small lemon • tip all ingredients into a small pan, set aside for 15 min, the sugar and juice will begin to soften the berries • bring to the boil over medium heat, turn the heat to low and leave to gently bubble for 15 minutes, the jam will thicken and the berries will begin to break down • remove from the heat and pour into a clean jar, put the lid on and store in the fridge until you are ready to use (dishwasher clean will be fine, no need to sterilise as you should use all the jam for this recipe; if you double recipe, make it more than a day in advance or plan to store any left overs, best use a sterilised jar, there are many ways to sterilise jam jars and plenty of guides on the web, click here for an example) raspberry swiss meringue buttercream 3 large egg whites 180g caster sugar 230g butter, cut into cubes, at room temperature 1/2 cup raspberry jam, warmed and strained to remove seeds pinch salt seeds scraped from 1 vanilla bean • combine the egg whites and sugar in the bowl of a stand mixer, place over a pan of simmering water, don't let the bowl touch the water; whisk constantly until the temperature reaches 72ºC • return the bowl to the stand mixer and whisk on medium high until the mixture cools, has doubled in size and forms stiff peaks • change to the paddle attachment and add the butter a piece at a time, mix to incorporate each piece before adding the next; the mixture may look alarmingly curdled at times but keep mixing and it will magically come back together • once all the butter is in, add the salt and vanilla seeds, mixing on slow until combined, finally add the cooled strained jam, again mixing slowly to combine • the frosting should be firm enough to scoop, if it's too soft, put it in the fridge to firm up, checking in 5 minute intervals until it is ready • buttercream will keep for a week in an air tight container in the fridge, allow to soften at room temperature before use
A lovely plant-based cake with a moist sponge topped with peaches, raspberries and crumble topping.
The croissant and doughnut hybrid can now be yours
Vegan gluten-free light fresh zesty lemon tart with a slight hint of rosemary and lovely almond coconut crust.
Ek is verslaaf aan Cake Boss (DStv-kanaal 186). Dié Italiaanse bakker woon in Amerika en een van sy spesialiteite is ’n tiramisu-koek. Hier is my weergawe van hierdie ikoniese nagereg.
Fazerin karkit valmistetaan Lappeenrannan tehtaassa. Sokerimakeisvalikoimaan kuuluvat muun muassa karamellit, lakritsituotteet, marmeladit ja pastillit.
This Cheesecake is surprisingly fresh and tart. The apricots are a lovely balance to the creaminess of the cheesecake layer. You can of course use a normal crust but I like the fragrance of the Amaretti.
.............Ljeto je, a simbol njegove pune raskoši i šarenila je i bobičasto ili šumsko voće, sa svim svojim plemenitim bojama , aromama, vitaminima i važnim antioksidansima, koje treba brzo i na vrijeme iskoristiti...Ovom svom kratkom uvodu dodat ću još samo jednu jednostavnu i također kratku rečenicu: VOLIM LJETO!......... Potrebno : za tijesto 130 g brašna 1 žličica praška za pecivo 1 vanilin šećer 80 g šećera 1 žumance 85 g maslaca za kremu 600 g jogurta 1 i 1/2 vrećica želatine u prahu 100 g šećera 4 dcl slatkog vrhnja za prelijev 2 vrećice bezbojnog preljeva za torte 1 žličica gustina 50 ml sirupa od šumskog voća 500 g miješanog šumskog voća za ukrašavanje 200 ml slatkog vrhnja Postupak : 1 . Kalup za tortu Ø 26 cm lagano namastite i obložite papirom za pečenje. Brašno prosijte pa mu dodajte i pomiješajte ga s praškom za pecivo. Dodajte šećer s vanilin šećerom i sve ostale sastojke za tijesto, pa umijesite rukama da bude kompaktno. Natiskajte tijesto prstima po dnu pripremljenog kalupa, te ga pospremite u hladnjak da odstoji 30-tak minuta. Za to vrijeme zagrijte pećnicu na 200 C. Tijesto pecite 15-tak minuta, dok ne dobije lijepu žutu boju. Izvadite ga i ostavite da se ohladi. 2 . U međuvremenu namočite želatinu da nabubri u hladnoj vodi, stavite je potom u manju posudu i na laganu vatru da se otopi. Pomiješajte jogurt i šećer, pa dvije žlice te mješavine pomiješajte sa otopljenom želatinom. Sve umiješajte u ostatak mješavine od jogurta te ostavite u hladnjak na 30-tak minuta dok se smjesa ne počne želirati. Tada stucite slatko vrhnje u šlag i umiješajte u smjesu želiranog jogurta. Oko ohlađenog biskvita zatvorite obruč za tortu obložen papirom za pečenje. Na biskvit stavite dobivenu kremu, sve lijepo poravnajte i kolač ostavite najmanje tri sata u hladnjaku. 3 . Prelijev za tortu pomiješajte s gustinom i sirupom, a voće očistite i u cijelu properite. U loncu zakuhajte 300 ml vode, umiješajte razmućen gustin i preljev, kratko neka prokuha, pa bez puno miješanja dodajte voće. Maknite s vatre i ostavite da se malo ohladi. 4 . Ohlađen voćni preljev prelijte preko torte i sve lijepo poravnajte, pa tortu ponovno vratite u frižider na 30- 50 minuta. Za ukrašavanje torte stucite slatko vrhnje u šlag, stavite ga u vrećicu za ukrašavanje sa zvjezdastim nastavkom te ukrasite rubove torte. Maknite obruč i lagano uklonite papir za pečenje. Po želji šlagom ukrasite i okolne stranice torte.
