Have you ever thought of making cakes with alcohol? If you are a cooking lover, you will not miss today’s post. Prettydesigns is here to
A simply PERFECT recipe for the all-time classic cake! Super-moist with a tender crumb that slices like velvet. The vanilla and chocolate marry beautifully in texture, yet pleasantly contrast in color and flavor. A luscious milk chocolate ganache glaze, takes it over the top!
If you love Nutella you will love this cake!
When I finished high school, I worked hard for 6 months, did a quick English teaching course, packed my bags, sold my car and set off to live in Europe for a year. I had no idea what I was going to…
This German apple cake always looks amazing and tastes scrumptious! So quick and easy to make, it's just like Oma's versunkener Apfelkuchen served fresh from the oven.
Learn how to make the perfect chiffon cake that is airy, light, tall, and springy. Troubleshooting included!
I am that type of person that usually drifts towards the more chocolate offerings on a dessert menu. I am, by far, unapologetically and absolutely, a chocolate person. The darker, the bett…
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
I had assumed that there was some intricate skewer work involved in obtaining the zebra pattern. Instead the method was even more fascinating and involved dropping three tablespoons of batter, alternating with cream and chocolate batter to somehow miraculously produce this gorgeous striped Zebra effect. It was one of those things that the original recipe creator AZ Cookbook said "PLEASE USE THE FOLLOWING RECIPE WITH CONFIDENCE! ITS BEEN TESTED AND TRIED BY YOURS TRULY MANY TIME NOW TO GUARANTEE AMAZING RESULTS! ANY QUESTIONS, PLEASE EMAIL ME!". Ok I had to have faith, after all.
Isn't it time you settled down with a nice kosher chocolate cake?
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Looking for a good recipe that utilizes left over mashed potatoes? Try these delicious Irish Potato Cake, they make the perfect breakfast and or snack.
Karpatka is a Polish cake with a lush cream filling sandwiched between two golden layers of crisp-tender choux pastry. Karpatka is the more rustic version of kremówka or napoleonka, with choux pastry being more approachable in home kitchens than kremówka’s puff pastry.
This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing — only on top, not running through the middle as well — just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board. For US cup measures, use the toggle at the top of the ingredients list.
This delicious chocolate cake recipe is simple and easy to prepare.
Anna Jones's recipe for pistachio and elderflower cordial cake.
Neither of my grandmothers, nor indeed my mother, was a baker but this cake is nonetheless the cake of my childhood. When I was little, I used to make it for my younger sister's birthday every year, beating away vigorously with my bowl and wooden spoon. This, however, is a simplified version: everything just goes into the processor. the cake I made and ate when young was more milky coffee than espresso, but here I've bolstered it without consideration to my children. If that's your constituency or concern here, or if you yourself have a nostalgic longing for muted sweet comfort, replace the 4 teaspoons of instant espresso powder with 2 teaspoons of instant coffee granules dissolved in a tablespoonful of boiling water. For US cup measures, use the toggle at the top of the ingredients list.
Mary Berry's Lemon Victoria Sandwich is one of my favourite cakes to make - so simple and even more delicious with homemade lemon curd. Yum!
Oma's German Blitz Torte is so quick & easy to make. Looks amazing. Tastes amazing. It's great for holidays 'cause Blitz means lightning & this IS lightning fast to make!
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
A Greek cake that tastes a little like the much more complicated Greek dessert, baklava. Posted for ZWT #6.
This jello poke cake made with strawberry jello is a fun dessert that's always a hit! You can vary the flavor of jello depending on the occasion.
Today’s Christmas treats are brought by Lora of Cake Duchess. I’ve been known Lora since I start blogging and she never cease to amaze me with her creativity. She’s very creative in her baking, but our love for homemade bread is what made us close friends. With recipes like “No knead dinner rolls” , “Marbled chocolate...Read More →
Source: Adapted from The New York Times 2004 I've adjusted the recipe only every so slightly in that I make this in one bowl, whisking the salt and baking powder directly into the batter, and adding the milk and flour successively as opposed to alternately.
This gluten-free cake uses polenta and ground nuts instead of flour which makes it very moist, especially with all the yummy fruit and syrup. For this recipe you will need a large round spiral-patterned bundt tin and cake release spray OR a 12x8in/30x20cm traybake tin, a food processor and a piping bag fitted with a small plain nozzle.
This two-bite pistachio financier is as rich as the name suggests, boasting almond flour and sweet brown butter, lightened with whipped egg whites.
Authentic French desserts and fancy French desserts are all in this collection of recipes for you to make fresh at home. Our entirely doable French dessert recipes give you everything you need to pull off the French desserts of your dreams.
Caramac drizzle creates a stunning drip finish to this impressive layer cake, perfect for a grown-up celebration
This classic Bolognese dessert, brought to us by chef Biba Caggiano, is made from a batter of slow-cooked Arborio rice and crumbled Amaretti di Saronno cookies.
This is no ordinary Fish Cake. Bermuda Cod Fish Cakes are more fish than potato using salted cod, fresh herbs and potato.
This Easy Condensed Milk Cake made me fall in love with condensed milk even more. My Condensed Milk Cake is unbelievably buttery, moist and dense. It is sweet enough to satisfy your cravings and the texture is to die for - that is, if you bake it just right! So this Condensed Milk Cake is
Embrace nostalgic flavors and homey feelings with German apple cake—an old-fashioned dessert that\'s so delicious, we keep making it today.
flavorful blueberry madeleines are the best treat when made with sweet fresh blueberries or your fruit or choice.
Ciambella, which literally translates to "donut", is a traditional Italian breakfast treat made with just a few ingredients. This is the classic version for ciambella that is flavored with just lemon zest and vanilla.
This fudgy flourless cake is outrageous! Loaded with buttery ganache, fluffy peanut butter buttercream, and Reese's Cups!
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy and dark brown almost black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite contrast to the smooth, sweet filling, fragrant with vanilla and rum. These little cakes have recently gained cachet after years of neglect, to the extent that they may one day rival the popularity of crème brûlée in the category of caramelized French desserts. Baked in special tin-lined copper moulds, these delicious dessert cakes are often served with Cognac and Wine if you partake of a local degustation! The copper moulds are quite hard to find even in France - if you cannot find them, then these cakes can be made in individiual dariol moulds, small pudding basins, or the silcon moulds which are quite easy to find. This recipe makes 12 to 16 canelés, depending on the size of your moulds. Traditionally beeswax is used to line the moulds, I have dispensed with this and have suggested a sprinkling of sugar inside the well buttered moulds.
Recipe video above. Think of it as a sliceable version of Chocolate Self Saucing Pudding - with a LOT more chocolate fudge sauce! The perfect cosy dessert for cool winter days that's easy to make.
This delicious pineapple filling is so flavorful and can be whipped up with just a few simple ingredients!
You can make ahead and freeze the dough, well-wrapped, to thaw and bake at a later date.
The most delicious blackberry opera cake that is so easy to create. No frames needed or special equipment. Perfect for a celebration.
