Rustic Blueberry And Almond Cake

pour your self a cup of tea and treat yourself with a slice of this rustic blueberry and almond cake

The ingredient of Rustic Blueberry And Almond Cake

  • 185g butter softened
  • 1 1 2 cup 330g caster sugar
  • 2 teaspoons floor cinnamon
  • 4 coles brand australian free range eggs
  • three four cup 110g self raising flour
  • 1 three cup 50g plain flour
  • 3 4 cup 90g almond meal
  • 1 2 cup 120g bitter cream
  • 150g sparkling blueberries
  • 2 tablespoons flaked almonds
  • icing sugar to dust
  • double cream to serve
  • blueberries greater to serve

The Instruction of rustic blueberry and almond cake

  • ufeffpreheat oven to 180c grease and line the base and facets of a 20cm x 30cm slab pan
  • use an electric mixer to conquer the butter sugar and cinnamon in a bowl until pale and creamy add the eggs 1 at a time beating well after every addition add the mixed flour almond meal and sour cream and stir to combine stir within the blueberries spoon into the organized pan and clean the floor sprinkle lightly with flaked almonds
  • bake for 45 minutes or till a skewer inserted inside the centre comes out easy set apart in the pan for 5 mins earlier than moving to a twine rack to cool absolutely dust with icing sugar and cut into pieces serve with double cream and extra blueberries if preferred

Nutritions of Rustic Blueberry And Almond Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Lemon Curd Cake

lovers of lemon curd will love the zesty marvel inside this wet cake

The ingredient of Lemon Curd Cake

  • 100g cream cheese at room temperature
  • 3 four cup lemon curd
  • 125g butter at room temperature
  • 2 3 cup brown sugar
  • 2 eggs
  • 1 1 three cups self elevating flour
  • half of cup hazelnut meal
  • half of cup milk

The Instruction of lemon curd cake

  • ufeffpreheat oven to 180c or 160c fan compelled grease and line an 11 5cm x 22cm loaf pan
  • whisk cream cheese in a big bowl until easy add lemon curd and whisk until mixed
  • using an electric mixer equipped with the paddle attachment beat butter and sugar till mild and fluffy add eggs 1 at a time and beat until mixed add flour hazelnut meal and milk and stir to combine
  • spoon 2 3 of batter into prepared pan top with all but 1 four cup of lemon curd aggregate cover with last batter dollop reserved lemon curd combination and swirl with a bread knife
  • bake for 1 hour or till cooked when tested with a skewer cool cake in pan for 5 mins cool cake on cord rack

Nutritions of Lemon Curd Cake

fatContent: 335 795 calories
saturatedFatContent: 24 4 grams fat
carbohydrateContent: 12 8 grams saturated fat
sugarContent: 28 6 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent: n a
cholesterolContent: 5 9 grams protein
sodiumContent: 132 milligrams cholesterol

White Chocolate Raspberry Shortcake

whip up this quick and clean dessert for eight in underneath ten mins

The ingredient of White Chocolate Raspberry Shortcake

  • 80g white chocolate
  • half of x 250g bathtub philadelphia original spreadable cream cheese
  • 8 shortbread biscuits
  • 32 fresh raspberries see notes

The Instruction of white chocolate raspberry shortcake

  • ufeffplace 60g chocolate in a small saucepan over low heat cook for 2 3 minutes or till melted remove from the warmth
  • add the cream cheese and stir till blended
  • spread the biscuits with the white chocolate cream cheese combination top with raspberries
  • coarsely grate the last chocolate and sprinkle over the biscuits

Nutritions of White Chocolate Raspberry Shortcake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Elderflower Ice Cream

aromatic elderflowers turn ice cream right into a decadent gourmand dessert

The ingredient of Elderflower Ice Cream

  • half cup 110g caster sugar
  • 2 cups 500ml milk
  • 1 tablespoon liquid glucose
  • three egg yolks
  • 200ml thickened cream
  • 200g creme fraiche
  • 1 three cup 80ml elderflower cordial

The Instruction of elderflower ice cream

  • ufeffplace sugar milk and glucose in a saucepan over medium warmth and stir for 2 three minutes till sugar dissolves
  • whisk egg yolks till faded then pour heat milk combination into the yolk combination whisking continuously return to pan and place over low warmness stir with a wooden spoon for 3 four mins till barely thickened and smooth strain then set aside to chill
  • meanwhile whisk cream to soft peaks fold cream creme fraiche and cordial into the cooled custard chill until cold transfer to an ice cream gadget and churn in line with the produceru2019s commands alternatively pour right into a shallow box and freeze for 2 hours or till frozen at edges remove from freezer and beat with electric powered beaters return to container and refreeze repeat 2 or 3 times transfer to a container and freeze till firm

Nutritions of Elderflower Ice Cream

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Last Minute Christmas Cake

for people who just do not have time to make christmas cake the answer is buying an excellent nice one and adorning it yourself no person could be able to inform

The ingredient of Last Minute Christmas Cake

  • 50g mixed purple and green glace cherries
  • 100g redcurrant jelly
  • 1kg christmas cake
  • 1 4 cup espresso sugar crystals
  • 2 tablespoons cachous silver balls

The Instruction of last minute christmas cake

  • ufeffcut the cherries into small pieces place the redcurrant jelly in a saucepan over low warmness stirring until the jelly melts cool slightly then brush everywhere in the top and facets of the cake sprinkle with espresso crystals use tweezers to region cachous and cherries everywhere in the cake to enhance tie with ribbon before serving

Nutritions of Last Minute Christmas Cake

fatContent: 439 76 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 73 grams carbohydrates
fibreContent: 56 grams sugar
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a