Rhubarb And Blended Berry Upside Down Cake

serve this scrumptious rhubarb and combined berry upside down cake with a dollop of creme fraiche or double cream

The ingredient of Rhubarb And Blended Berry Upside Down Cake

  • 20g butter softened
  • 1 four cup 55g caster sugar
  • three bunches rhubarb ends trimmed
  • 150g butter extra softened
  • 1 cup 220g caster sugar more
  • 1 teaspoon vanilla bean paste
  • three coles australian free range eggs
  • 1 1 4 cups 185g self elevating flour
  • 1 2 cup 75g simple flour
  • 1 cup 120g almond meal
  • half of cup 140g greek fashion yoghurt
  • 1 half of cups 225g frozen combined berries

The Instruction of rhubarb and blended berry upside down cake

  • ufeffpreheat oven to 160c grease a 20cm base dimension rectangular cake pan and line the base and sides with 2 layers of baking paper spoon dollops of butter calmly over base of the lined pan sprinkle with 2 tbs of sugar arrange rhubarb in a diamond sample over the sugar trimming to fit and reserving extra sprinkle with remaining sugar finely chop the reserved rhubarb
  • use an electric powered mixer to overcome the greater butter greater sugar and vanilla in a huge bowl till faded and creamy add the eggs 1 at a time beating nicely after every addition stir within the mixed flour almond meal and yoghurt in alternating batches stir inside the berries and chopped rhubarb spoon over the rhubarb within the pan smooth the surface
  • bake for 1 hour or until a skewer inserted inside the centre comes out clean set apart inside the pan for 10 minutes before turning onto a plate cut into slices serve warm or at room temperature

Nutritions of Rhubarb And Blended Berry Upside Down Cake

fatContent: 279 152 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: 20 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: n a

Chocolate Fudge Brownie Ice Cream Cups

love muffins with ice cream roll them into one and serve in lovable chocky cups

The ingredient of Chocolate Fudge Brownie Ice Cream Cups

  • 350g vanilla ice cream just softened
  • 1 x 250g pkt cadbury dairy milk fudge brownie chocolate finely chopped
  • 4 chocolate dessert cups see word
  • 4 small undeniable wafer biscuits to serve

The Instruction of chocolate fudge brownie ice cream cups

  • ufeffplace the ice cream in a massive bowl add the chocolate and stir till just blended transfer to an airtight container and place inside the freezer for 30 minutes or till company
  • place a chocolate cup in the centre of each serving plate
  • divide the ice cream a number of the cups serve with wafer biscuits

Nutritions of Chocolate Fudge Brownie Ice Cream Cups

fatContent: 705 528 calories
saturatedFatContent: 44 grams fat
carbohydrateContent: 25 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: 54 grams sugar
proteinContent: n a
cholesterolContent: 12 grams protein
sodiumContent: n a

Mocha Cake

this perk me up cake is choc a block complete of flavour

The ingredient of Mocha Cake

  • 200g right first class darkish chocolate chopped
  • 100g butter chopped
  • 100g caster sugar
  • 100ml milk
  • 2 teaspoons ground immediate espresso
  • 1 tablespoon rum
  • four eggs crushed
  • 1 1 three cup 200g self raising flour
  • 200g good high quality darkish chocolate chopped
  • 40g butter chopped

The Instruction of mocha cake

  • ufeffpreheat oven to one hundred eightyu00b0c line a 20cm spherical cake pan with non stick baking paper place the chocolate butter sugar and milk in a saucepan stir over a low warmth till clean
  • transfer the combination to a big bowl stir in the instant espresso and rum set aside to cool
  • add the eggs and flour and stir until nicely combined pour into the pan bake for fifty minutes or until a skewer inserted comes out easy set aside to cool completely
  • to make the icing stir the chocolate and butter in a heatproof bowl over a saucepan of simmering water until clean
  • cut the cake in half horizontally to make two layers spread a number of the icing among the 2 layers sandwich together and unfold the final icing over the cake

Nutritions of Mocha Cake

fatContent: 389 331 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent: 26 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: 100 milligrams cholesterol

Dundee Cake

this wet cake has all varieties of fruity surprises hidden inner

The ingredient of Dundee Cake

  • 120g currants
  • 120g raisins
  • 100g glace cherries
  • 60g mixed peel
  • grated rind of 1 orange
  • grated rind of one lemon
  • 2 tablespoons whisky
  • 170g unsalted butter
  • 170g caster sugar
  • 4 eggs
  • 170g undeniable flour
  • 1 teaspoon baking powder
  • 1 teaspoon combined spice
  • 60g almond meal
  • 80g entire blanched almonds

The Instruction of dundee cake

  • ufeffplace currants raisins cherries peel and grated rinds in a bowl with the whisky cover and set apart for 1 hour
  • preheat the oven to one hundred fiftyu00b0c and line the base and facets of a 20cm springform cake pan with baking paper
  • in bowl of electrical mixer cream butter and sugar till mild then add eggs separately beating after every addition until nicely mixed sift in flour baking powder and spice and blend lightly then stir in the almond meal and dried fruit aggregate along with whisky pour into the pan and bake for 1 1 4 hours remove and enhance top with the almonds then return to the oven for a similarly hour or until a skewer inserted in the centre comes out clean cool earlier than doing away with from the pan serve as an afternoon treat or in small slices after dinner

Nutritions of Dundee Cake

fatContent: 619 966 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 73 grams carbohydrates
fibreContent: 56 grams sugar
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a