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Mouth-watering, Tummy grumbling, Eye-popping, Drool inducing, Finger-licking, Diet destroying, Scrumptious, Gastronomy.

foodopia: orange poppy seed loaf cake: recipe here

foodopia:

orange poppy seed loaf cake: recipe here

(via redheadinstead)

thenommables: Fraisier (by balise42) This is such a simple idea but looks so impressive. Has to be done.

thenommables:

Fraisier (by balise42)

This is such a simple idea but looks so impressive. Has to be done.

Crunchy Lemon Drizzle Cake

Serves 6

INGREDIENTS

  • 175g unsalted butter, softened, plus more for greasing
  • 175g self-raising flour
  • Pinch of salt
  • 2 eggs, lightly beaten
  • 175g golden caster sugar
  • Zest, finely grated, and juice of 1 large unwaxed lemon


For the topping

  • Juice of 1 large lemon
  • 100g white granulated sugar

Method

  1. Preheat the oven to 180ºC/gas mark 4. Lightly butter an 18cm diameter, 7.5cm deep, round springform tin and line the base and sides with baking parchment.

  2. Sieve the flour and salt into a bowl and set aside. Melt the butter in a small pan and set aside to cool slightly. Using the whisk attachment of an electric mixer, or a bowl and electric whisk, beat the eggs and sugar together until very light and fluffy (this may take 5 minutes). Blend in the melted butter; then very gently fold in the flour and zest. Finally, slowly fold in the juice.

  3. Pour the batter into the tin and bake for 30–35 minutes or until the cake springs back to the touch, or a skewer inserted into the centre comes out clean.

  4. Meanwhile, make the crunchy topping by simply mixing the juice and sugar together in a small bowl. Immediately the cake comes from the oven, prick tiny holes all over it with a fine skewer or cocktail stick. Pour the lemon syrup evenly all over the surface. Leave to cool completely in the tin.

Carrot Cake Cupcakes Recipe Ingredients 1 cup of chopped walnuts 1 pound of carrots 3 large eggs 1/2 cup of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes) 1 teaspoon of vanilla extract 2 cups of sugar 1 cup of vegetable oil 1 tablespoon of orange zest 3 cups of all-purpose flour 1 teaspoon of baking soda 2 teaspoons of baking powder 1 teaspoon of kosher salt 2 teaspoons of ground cardamom 1 teaspoon of ground cinnamon Method 1 Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool. 2 Rinse the carrots and peel the rough skins off, then grate the carrots. 3 Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly. 4 In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon. 5 Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated. 6 Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes. Makes 24 cupcakes. Cream Cheese Frosting 1 cup of unsalted butter, softened 16 oz of Philadelphia cream cheese 1 1/2 cups of powdered sugar Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.

Carrot Cake Cupcakes Recipe

Ingredients

  • 1 cup of chopped walnuts
  • 1 pound of carrots
  • 3 large eggs
  • 1/2 cup of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes)
  • 1 teaspoon of vanilla extract
  • 2 cups of sugar
  • 1 cup of vegetable oil
  • 1 tablespoon of orange zest
  • 3 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • 2 teaspoons of ground cardamom
  • 1 teaspoon of ground cinnamon

Method

1 Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.

2 Rinse the carrots and peel the rough skins off, then grate the carrots.

3 Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.

4 In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.

5 Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.

6 Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes.

Makes 24 cupcakes.


Cream Cheese Frosting

  • 1 cup of unsalted butter, softened
  • 16 oz of Philadelphia cream cheese
  • 1 1/2 cups of powdered sugar

Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.