anandhuvasudev/southindiandish huggingface dataset:
Ingredients: baking powder,salt,eggs,thai red curry paste,coriander (dhania) leaves,sweet corn,red chilli sauce,sunflower oil

Thai Style Curried Corn Fritters Recipe, 1 cup Sweet corn,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1/2 teaspoon Baking powder,1 Whole Egg,1 teaspoon Thai Red Curry Paste,Sunflower Oil,1 tablespoon Red Chilli sauce, 30, Thai, To begin making the Thai Style Curried Corn Fritters Recipe, add the corn kernels into a mixer and keep some aside for the extra crunch to your fritter.
Blitz the remaining corn to a smooth mixture in a mixer jar.
Transfer it into a bowl and add the whole corn kernels along with rest of the ingredients -coriander leaves, thai red curry paste, baking powder, egg, salt, red chilli sauce and mix well.Heat a Kuzhi Paniyaram pan with a few drops of oil in each of the cavities, once it is heated up add a spoon of the mixture and cook them on either side.Keep flipping them so that it will evenly browns on all the sides.Serve the Thai Style Curried Corn Fritters with a Peanut Chilli Dipping Sauce and glass of Carrot Pineapple Orange Juice by the side as your evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Thai_Style_Curried_Corn_Fritters_Recipe.jpg, 8
Ingredients: tomato,salt,cumin powder (jeera),ginger,lime,spinach leaves (palak) (with stems),red chilli powder flakes,green moong sprouts,cloves garlic,coriander (dhania) leaves mint leaves,onion,sunflower oil ghee butter,pepper

Sprouted Mung Bean and Spinach Soup Recipe, 1/2 teaspoon Cumin powder (Jeera),1 cup Spinach Leaves (Palak) - (with stems) washed and chopped,3/4-1 cup Green Moong Sprouts,1 Tomato - blanched,2 teaspoon Sunflower Oil - or ghee or butter,1 Onion - chopped,2 Lime Wedges,Salt and Pepper - to taste,2 sprigs Coriander (Dhania) Leaves - or mint leaves to serve,1 pinch Red Chilli powder - or flakes,1-2 cloves Garlic - minced,1/2 teaspoon Ginger - grated, 25, Continental, To begin making the Sprouted Mung beans and Spinach Soup Recipe, first heat oil or ghee or butter in a saucepan.Add the onion, garlic and sauté for 1-2 minutes.Add the ginger, chilli powder and cumin powder.
Mix and add the mung beans.Add 2-2 1/2 cups of vegetable stock and cook covered for 5-6 minutes.Add the tomato and season with salt.Mix well.
Add the spinach leaves and cook for 2-3 minutes.Serve Sprouted Mung beans and Spinach Soup Recipe in individual bowls, garnished with lime juice and coriander/mint leaves.Serve the Sprouted Mung Bean and Spinach Soup Recipe as a starter to your sunday meal before Mexican Sizzler Recipe and end it with a Butterscotch Marshmallow Mousse Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Sprouted_Mung_Bean_and_Spinach_Soup.jpg, 13
Ingredients: saltoil butter,ginger,red wine vinaigrette,apples,jaggery,onion,dates,tme leaves bit,spice powder

 Apple Onion Chutney (Recipe In Hindi),  3 onions - peel and chop, 2 teaspoons ginger - tighten, 5 tablespoons jaggery - tighten, thyme leaves - a little bit as per use, salt - 2 tablespoons oil - or butter, 1 teaspoon all spice powder, 5 dates - cut out the seeds, 1/3 Cup red wine vinaigrette,2 apples - peel and cut into small pieces, 35, Indian, To make apple and onion chutney, first heat oil or butter in a pan.
Now add onions and cook till the onion becomes soft and brown.
After browning, add ginger, apple, salt, jaggery, red wine vinaigre, all spice powder and thyme leaves.
Cook until the apples are soft.
Serve.
Serve apple and onion chutney with crackers or cheese., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/madhulia/Apple_Onion_Chutney.jpg, 9
Ingredients: salt,green chilli,virgin olive oil,dry red chilli,dry red chillies,onion,garlic,lemon,black olives,green olives,parsley leaves,loaf french bread,green moong dal,lemon

Indian Style Tapenade Recipe, 3-4 tablespoons Extra Virgin Olive Oil,Extra Virgin Olive Oil - as required for garnishing,1/2 Dry Red Chilli - crushed for garnishing,2 tablespoon Parsley leaves - chopped,1/4 cup Green olives - chopped,1 loaf French bread,Salt - Salt to taste,1/4 teaspoon Dry Red Chillies - crushed,1/2 teaspoon Lemon juice,1 teaspoon Green Chilli - finely chopped,2 tablespoons Onions - finely chopped,1/2 teaspoon Lemon zest,1/4 cup Black olives - chopped,1 cups Green Moong Dal (Whole) - boiled,1 tablespoon Garlic - finely chopped, 40, Indian, To begin with Indian Style Tapenade, heat the wide pan with 1-1/2 tablespoon of extra virgin olive oil.Add chopped onions, chopped garlic, chopped black & green olives.
Mix everything well and saute for a minute.Add boiled moong along with salt and mash them lightly.
Add lemon zest and mix.Turn off the stove and transfer the mixture into a bowl.
Add chopped cilantro or chopped parsley into the mixture.Add crushed dry red chilies, lemon juice and remaining 1-1/2 tablespoons extra virgin olive oil.
Mix everything well.Cut diagonal slices of French bread.
Toast them very lightly and arrange bread slices on a serving platter.Spread the moong tapenade mixture over each slice.
Drizzle extra virgin olive oil and sprinkle some crushed red chilies over them.Serve Indian Style Tapenade with hot Masala Chai for your tea time break or you can also serve it for breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/IndianStyle_Tapenade.jpg, 14
Ingredients: sunflower seeds,salt,hung curd (greek yogurt),cucumber core,carrot,cranberries dried,napa cabbage

Napa Cabbage Coleslaw with Greek Yogurt Recipe, Salt - to taste,1 cup Napa Cabbage - cut into thin stripes,1 teaspoon Sunflower seeds,2 teaspoons Cranberries - dried,1 cup Hung Curd (Greek Yogurt),1 Cucumber - core removed and cut into juliennes,2 Carrot (Gajjar) - cut into juliennes,1 tablespoon Honey, 30, Continental, To begin making the Napa Cabbage Coleslaw with Greek Yogurt Recipe, we will first prep the vegetables and add it in one bowl.Add the Greek yogurt, honey and salt into the same bowl and mix it evenly with all the vegetables.
Make sure all the vegetables are coated well.Top Napa Cabbage Coleslaw  with sunflower seeds and dried cranberries and serve fresh.Serve the Napa Cabbage Coleslaw with Greek Yogurt Recipe along with a Burger and glass of Homemade Pomegranate Juice with Ginger Recipe by the side to enrich your Sunday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Napa_Cabbage_Coleslaw_with_Greek_Yogurt_Recipe_.jpg, 7
Ingredients: tomato,salt,chaat masala powder,lemon,onion,rajma (large kidney beans),mint leaves (pudina),green chillies

Chatpata Rajma Salad Recipe - Kidney Beans Salad Recipe, Salt - to taste,1 Tomato - finely chopped,2 cups Rajma (Large Kidney Beans) - cooked,2 Green Chillies - finely chopped,1 Onion - finely chopped,Mint Leaves (Pudina) - small bunch,1 Lemon - juiced,1 teaspoon Chaat Masala Powder, 40, North Indian Recipes, To begin making the Chatpata Rajma Salad Recipe, soak the rajma overnight and pressure cook them with water for about 5 to 6 whistles.
After 5 to 6 whistles, turn the heat to low and simmer for another 20 minutes.Allow the pressure to release naturally.
The rajma should be soft and cooked.
If there was is any water, drain the excess water and keep the rajma aside,Into a mixing bowl, add the cooked rajma, onions, tomatoes, green chilli, chaat masala powder, salt, mint leaves and lemon juice.Mix well to combine the rajma salad.
Check the salt and adjust to taste.
Serve chilled.Serve the Chatpata Rajma Salad Recipe along with Missi Roti Recipe and Cauliflower and Vegetable Curry for your everyday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Chatpata_Rajma_Salad_Video_recipe_1_1600.jpg, 8
Ingredients: salt,ghee,jaggery,black peppercorns,cloves garlic,curd,curry leaves,dry red chillies,coriander (dhania) seeds,lemon,methi seeds (fenugreek seeds),cumin seeds (jeera),tamarind paste,button mushrooms,turmeric powder,cloves (laung)

Mushroom Ghee Roast Recipe, 1 tablespoon Lemon juice,400 grams Button mushrooms - cut into quarters,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Tamarind Paste,2 teaspoon Coriander (Dhania) Seeds,2 sprig Curry leaves,Salt - to taste,1 teaspoon Cumin seeds (Jeera),6 Dry Red Chillies,6 cloves Garlic,4 tablespoons Curd (Dahi / Yogurt),2 Cloves (Laung),1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Ghee,2 teaspoons Jaggery,1 teaspoon Whole Black Peppercorns, 35, Fusion, To begin making the Mushroom Ghee Roast Recipe, we will first marinate the mushrooms.
To marinate the mushrooms In a mixing bowl, combine the mushrooms, along with the yogurt, turmeric powder and lemon juice.
Mix well and set aside for a minimum of 30 minutes.
To make the ghee roast masalaHeat a skillet on medium heat, to this add the, dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds.
Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air.
Turn off the flame and allow the spices to cool down.
Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water.
Transfer the ghee roast masala into a bowl and set aside.
To make the Mushroom Ghee Roast Heat a kadai, on medium flame, to this add the ghee.
Once the ghee has melted add the curry leaves.
When the curry leaves splutter, add in the marinated mushrooms along with the marinade and cook on medium-high heat.
The mushrooms will release a lot of water, allow them to cook in that water until the water is almost evaporated and the mushrooms are well done.
Now add salt, the freshly ground ghee roast masala, jaggery and toss it into the mushrooms.
Continue to cook the Mushroom Ghee Roast Masala for about a minute or two longer and turn off the flame.
Check the salt and spices and adjust to taste.Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot.Serve Mushroom Ghee Roast Recipe along with Mangalorean Neer Dosa Recipe for a simple weekday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Mushroom_Ghee_Roast_Recipe_6_1600.jpg, 16
Ingredients: baking powder,pink food colour,eggs,instant coffee powder,milk,sugar,vanilla,dark chocolate,eggs,flour (maida),butter

Brownie Butter Cake Recipe, 1 cup All Purpose Flour (Maida),1 teaspoon Pink Food colour,3 tablespoon Milk,1 cup Sugar,1 cup Dark chocolate,1 teaspoon Vanilla Extract,1 Whole Egg,1/4 cup All Purpose Flour (Maida),1/4 cup Sugar,1/4 cup Butter,3/4 cup Butter,1/2 teaspoon Instant Coffee Powder,1/4 teaspoon Baking powder,2 Whole Eggs, 85, Continental, To begin with Brownie Butter cake, preheat the oven at 180 degree celsius.Grease or line a 8" inch loaf pan with parchment paper.Melt chocolate, butter and coffee granules in microwave.
Once it is melted, add sugar in the melted chocolate and stir well and keep it aside to cool.Now add egg and vanilla extract and whisk again.
Add sifted flour and fold in gently to make a batter.Pour in the batter in the prepared pan and bake for 15 mins only.
While the brownieThe next step is to make the butter cake.
Take butter and sugar in bowl and beat until light and creamy.Add the eggs and vanilla extract and beat it very nicely till it becomes creamy and frothy.Sift flour and baking powder together and add into the egg mix.
Fold in gently and slowly add milk and strawberry pink colour to make a smooth and silky batter.After 15 mins the brownie must be half done, remove the pan from the oven and pour in the cake batter over the brownie.
Tap gently to settle the air bubbles and put the pan inside the oven.Reduce the oven temperature to 160 degree C and bake for another 25-30 mins or till the tooth pick inserted comes out clean.Take out the pan and let it rest on a wire rack for 10-15 mins.Carefully hold the parchment paper and lift the cake from the pan and keep it on a tray and allow it to cool completely.Serve Brownie Butter cake as a Dessert after your dinner and impress your family and friends.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/BROWNIE_BUTTER_CAKE.jpg, 11
Ingredients: cheese,graham cracker crumbs,fl oz britannia,vivatta maida,sugar,vanilla,pumpkin,brown sugar (demerara sugar),eggs,butter,cinnamon powder (dalchini)

Pumpkin Cheesecake Recipe, 32 fl oz Britannia Cream Cheese - at room temperature,1 cup Vivatta Maida,1 tablespoon Cinnamon Powder (Dalchini),1/2 cup Butter (unsalted),1 teaspoon Vanilla Extract,1 cup Pumpkin puree,1/2 cup Brown Sugar (Demerara Sugar),10 Graham cracker crumbs - crushed,1-1/2 cups Sugar,6 tablespoons Butter (unsalted),4 Whole Eggs, 150, Continental, To begin making Pumpkin Cheesecake Recipe, preheat oven to 325˚F (160˚C).In a mixing bowl, combine crushed graham cracker and butter.
Stir until mixture develops a wet sand texture.Cover the bottom of a greased 9x13-inch (23x33 cm) baking pan with mixture and spread evenly.
Chill.In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar.
Stir until mixture is smooth.Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.With the remaining half of the batter, add in pumpkin puree and stir until incorporated.Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.Bake for about 30 minutes.In a mixing bowl, combine butter, flour, brown sugar, and cinnamon.
Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.Top cheesecake with crumble topping and bake for an additional 25 minutes.Allow cheesecake to cool at room temperature.For best results refrigerate overnight once completely cooled.
Serve Pumpkin Cheesecake Recipe as a dessert after a scrumptious meal of Noodle Sizzler With Garlic Pepper Sauce And Baked Vegetables Recipe or likely., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya123/Pumpkin_Cheesecake_recipe_edited.jpg, 11
Ingredients: baking powder,pistachios,milk,sunflower oil (or butter),chocolate chips,vanilla,caster sugar,cocoa powder,flour (maida)

Eggless Chocolate Pistachio Biscotti Recipe, 5 tablespoons Sunflower Oil - (or melted butter),1 tablespoon Milk,1/4 cup Chocolate chips,1 teaspoon Baking powder,5 tablespoons Caster Sugar - powdered,3/4 cup All Purpose Flour (Maida) - (more for dusting),2 tablespoons Cocoa Powder,2 teaspoons Vanilla Extract,1/4 cup Pistachios - coarsely chopped, 70, Continental, To prepare Eggless Chocolate Pistachio Biscotti Recipe, whisk oil and powdered caster sugar in a bowl until a smooth texture.Then add vanilla essence, milk and whisk a bit more.Now add all purpose flour, cocoa powder, baking powder, coarsely chopped pistachios and chocolate chips.
Mix everything well to get a sticky dough.Preheat the oven at 180 degrees.Place the whole dough on baking sheet and shape into approximate 6 cm wide and 20 cm long log.
Bake for 25-30 minutes or until firm to the touch.Remove from the oven and allow it to cool at least 15-20 minutes.
Using a serrated knife, cut the log into 1 inch thick slices.
Place the slices on their sides on the baking sheet.Bake for 10 minutes and take out.
Flip them and bake for 10 more minutes.Remove from oven and transfer to a wire rack to cool completely.
It will become even more hard after cooling.
Serve these crunchy Eggless Chocolate Pistachio Biscotti Recipe as an accompaniment with Arabic Coffee or Adrak Chai, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/firsttimercook/Eggless_Chocolate_Pistachio_Biscotti_edited.jpg, 9
Ingredients: salt,amchur (dry mango powder),ghee,coriander (dhania) leaves,red chilli powder,colocasia root (arbi),onion,cumin seeds (jeera),turmeric powder,green chillies,garam masala powder

Punjabi Style Spicy Arbi Sabji Recipe, 1 Onion - sliced,1 teaspoon Turmeric powder (Haldi),3 Green Chillies - slit length-wise,Salt - to taste,500 grams Colocasia root (Arbi),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - as required for garnish,2 teaspoon Ghee,1/4 teaspoon Garam masala powder,1 teaspoon Amchur (Dry Mango Powder), 55, Punjabi, Prep up with all ingredients to prepare Punjabi Style Spicy Arbi Sabji and Peel and cut arbi in thin long stripes, somewhat like French fries.
Be use you either grease your hands well with oil or wear gloves because arbi has a tendency to leave your hands itching.Heat oil in a heavy bottom kadhai, when hot add jeera seeds and sauté until lightly brown.Add the green chillies and sauté for a minute, so that the chilly leaves it spice in the oil.Add onions and sauté till they are translucent.
Add arbi and fry on high heat for about 3-4 minutes, stirring often.Add all the dry spices apart from amchoor powder and garam masala and lower the heat.
Continue sautéing once in a while till arbi is cooked well.Once the arbi is cooked, add amchoor and garam masala and sauté for a minute.
Turn off the heat.Garnish Punjabi Style Spicy Arbi Sabji with coriander leaves and serve hot with rotis, paranthas or soft phulkas with a touch of ghee and Spiced Rajma Pulao to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Punjabi_Style_Spicy_Arbi_Sabji.jpg, 11
Ingredients: tomato,salt,kalonji (onion nigella seeds),green chilli,mustard seeds,fennel seeds (saunf),coriander (dhania) leaves,green peas (matar),red chilli powder,onion,phool makhana (lotus seeds),cumin seeds (jeera),methi seeds (fenugreek seeds),coriander powder,cloves (laung),garam masala powder,sunflower oil

Bihari Makhana Aur Matar Sabzi Recipe, 1/4 teaspoon Kalonji (Onion Nigella Seeds),5 Cloves (Laung) - roughly pounded,1 Green Chilli - finely chopped,1/4 teaspoon Fennel seeds (Saunf),Salt - to taste,1 Tomato - finely chopped,1/4 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 cup Phool Makhana (Lotus Seeds),1/2 teaspoon Garam masala powder,1 Onion - finely chopped,1/4 teaspoon Mustard seeds,2 teaspoon Coriander (Dhania) Leaves - finely chopped for garnish,1/2 teaspoon Red Chilli powder,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 teaspoon Sunflower Oil - or as required,1-1/2 cups Green peas (Matar) - blanched, 17, Bihari, To begin making the Bihari Makhna Aur Matar Sabzi Recipe, blanch the green peas in hot water and keep aside.Dry roast the makhana on medium heat for 5 minutes and keep aside.Heat oil in the same pan, add the pan poran masala, cumin, mustard, fenugreek, fennel and nigella seeds and saute till the spices become fragrant.Add the onions and saute until it turns translucent.Roughly pound the garlic cloves using a mortar and pestle and add it to the pan.
Saute till the raw smell of the garlic goes away.Add the tomatoes, a pinch of salt and saute until the tomatoes turn mushy.
Once the tomatoes are mushy add  the red chilli powder, coriander powder and garam masala and mix well.Now add the blanched green peas, season with salt and cook for 3 minutes.
Add the roasted makhana and mix well.Cook Bihari Makhna Aur Matar Sabzi for another 3 minutes, switch off the heat.
Remove Bihari Makhna Aur Matar Sabzi into a serving bowl and garnish with the coriander leaves.Serve the Bihari Makhna Aur Matar Sabzi Recipe along with Phulkas and Kadhi Bari for a delicious weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Bihari_Makhana_Aur_Matar_Sabzi_Recipe.jpg, 17
Ingredients: arhar dal (split toor dal),poha (flattened rice),rice flour sooji rice will also do,white urad dal (split),methi seeds (fenugreek seeds),sooji (semolina rava) semolina,black urad dal,chana dal (bengal gram dal)

Instant Dosa Mix Powder Recipe, 1 tablespoon Arhar dal (Split Toor Dal),1/4 cup Sooji (Semolina/ Rava) - semolina,1/4 cup Poha (Flattened rice),1/4 cup White Urad Dal (Split),1/4 cup Black Urad Dal (Whole),1 cup Rice flour - or Sooji Rice will also do,1 tablespoon Chana dal (Bengal Gram Dal),1/2 teaspoon Methi Seeds (Fenugreek Seeds), 30, South Indian Recipes, We begin making by dry roasting the rice, semolina and sooji till it becomes golden brown separately.
Keep them aside.Then again dry roast the lentils and fenugreek seeds till it becomes light brown and keep it aside.Cool the ingredients, then grind the lentil along with flattened rice into a smooth powder.
Mix this mixture into the rice and sooji mixture and pack it in a jar and store it for future use.Use the Instant Dosa Mix Powder Recipe in Oats and Italian Cheese And Basil Uttappam Recipe and make it for your Morning quick Breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Instant_Dosa_Mix_Powder_Recipe_.jpg, 8
Ingredients: cheese,baking powder,orange,britannia,heavy whipping cream,orange juice,sugar,almond meal (badam powder),caster sugar,eggs,icing sugar,hazelnut meal (powder)

Flourless Orange Cake With Cream Cheese Frosting Recipe, 200 grams Britannia Cream Cheese,6 Whole Eggs,3 Oranges - peeled,1 teaspoon Baking powder,2 tablespoons Orange Zest (Rind),150 grams Almond Meal (Badam Powder),3 tablespoons Heavy whipping cream,75 grams Icing Sugar,3 tablespoons Fresh orange juice,100 grams Hazelnut Meal (Powder),175 grams Caster Sugar,3 tablespoons Sugar, 90, Continental, To begin making the Flourless Orange Cake With Cream Cheese Frosting Recipe first prepare the orange pureeTo do this, combine the zest, sugar and orange chunks in a pan.
Place the pan over a medium heat and cook, covered, for 6 to 8 mins or until the sugar is dissolved well and oranges have turned very soft and pulpy.Mix and take the mixture off the heat.
Cool it completely and then add it to a blender and blend it to a fine puree.
Set it aside for later use.Proceed to make the flourless cake, next.
To do that, first set the oven to pre heat at 170 degrees C.
Grease and line a 9 inch spring-form pan and set it aside.In a large mixing bowl, add sugar and eggs and using a stand mixer or hand mixer, beat well on a high speed until the eggs are pale and fluffy.
This will take approximately 5 to 6 minutes.Next, add in the baking powder and stir to combine.Gently fold in the measured out almond meal, hazelnut meal and orange puree.
Do this gently, by folding it in with a spatula rather than thoroughly mixing it with a whisk or spoon, taking care not to deflate the egg and sugar mixture.Pour the batter in the lined cake pan and bake it in the preheated oven for about 25 minutes until the top looks set and gets a golden brown hue.If you feel the top is cooking too fast, place a sheet of aluminium foil over it to avoid burning.Bake it for another 25 minutes.
As the baking continues, the sides of the cake will start leaving the pan and will shrink a bit.After about 40-50 minutes of baking, insert a skewer into the centre of the cake and if it comes out free of batter, the cake is done.Remove it from the oven and set it on a cooling rack to cool completely, while you prepare the cream cheese frosting.To prepare the frosting, beat together all the ingredients mentioned for frosting until soft and smooth.When the Orange cake has cooled completely, release it from the springform tin and place it on a cake plate or tray.Frost the cake as you wish by slathering the cream cheese topping on it.
Then, place it in the refrigerator for a few hours before serving.You can garnish the Flourless Orange Cake with almond flakes, orange slices and mint leaves.Serve the Flourless Orange Cake chilled or at room temperature., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/Flourless-Orange-Cake-with-Cream-Cheese-Frosting1.jpg, 12