lumicero/recipes-ing2inst huggingface dataset:
Title: Quick and Easy Gingerbread People
Ingredients:
- 18 flour
- 1 eggs
- 2 molasses
- 1/3 ginger
- 1/3
- 2
Instructions:
1. Preheat oven to 375 degrees. Combine ingredients. Dough will be soft. Cover with plastic wrap and chill until firm.
2. Roll into 1/4 inch and cut with floured cutters. Place on a lightly sprayed sheet.
3. Bake 8-10 minutes or until edges start to brown. Cool on a wire rack until room temperature Decorate as desired.
Title: Truly Awesome Triple Chocolate Fudge-Y Cookies.
Ingredients:
- 3 bittersweet chocolate chips
- 1 1/2 butter
- 7 instant coffee
- 2 vanilla extract
- 2 eggs
- 3 sugar
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2
- 1 1/2
Instructions:
1. Preheat your oven to 350 degrees.
2. Melt the first three ingredients together in a heatproof bowl set over boiling water (I use a Pyrex glass bowl.) Stir it until it is completely smooth (this will take a while.) Then set the bowl to the side to cool a little. Apparently, if you don't let it cool it will cook the eggs and change the texture.
3. In a separate, small bowl, dissolve the instant coffee and vanilla extract together completely.
4. Mix together the eggs and sugar in large bowl with electric mixer at medium-high speed until it becomes thick and pale. This will take about four minutes. You can do it by hand but it takes a lot longer (not to mention a lot of arm power!) Then, mix in the coffee and vanilla mixture completely.
5. Reduce the speed and mix in the chocolate mixture until it is completely mixed inches.
6. Whisk together the flour, baking powder, and salt in a medium bowl. (You don't want to skip this step- once the mixture is in there, it is rather hard to mix.) Add the flour mixture and your semisweet chocolate chips. Mix well.
7. Now, let it stand for about half of an hour at room temperature with plastic wrap over the top. This allows it to firm up and makes it really easy to scoop up. It will be quite thick when you come back.
8. Place a generous tablespoon of batter onto a parchment lined or nonstick baking pan about two inches apart. Bake for about 13-15 minutes until the cookies are cracked on top and have a nice glossy look. Switch the cookies to cool baking sheets and let them cool completely before eating (the chocolate chips are like molten lava!).
Title: Fresh Fruit Sno-Cones
Ingredients:
- 1 fresh strawberries
- 6 fresh raspberries
- 1/2 sugar
- 7 1/2
Instructions:
1. Coarsely mash strawberries, raspberries and sugar in a bowl with a potato masher. Let berries stand, loosely covered, at room temperature, stirring occasionally, for 1 hour.
2. Drain berry mixture in a fine sieve set over a bowl, pressing lightly on berries. Reserve crushed berries for another use.
3. For each serving, spoon 2 1/2 tablespoons berry syrup over 3/4 cup lightly packed shaved ice.
4. Serve immediately.
Title: Cocoa Cookie Hearts
Ingredients:
- 1/2 butter
- 1 margarine
- 2 sugar
- 2 eggs
- 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. In large mixer bowl, beat butter, sugar and eggs until light and flully.
2. Stir remaining ingredients together in separate bowl.
3. Gradually add to butter mixture, beating until well blended.
4. Cover; refrigerate dough until firm enough to handle.
5. Heat oven to 350 degrees.
6. On lightly floured surface, roll dough to 1/8-inch thickness; cut with cookie cutters.
7. Place on ungreased cookie sheet.
8. Bake 5 to 7 minutes or until no imprint remains when cookies are touched lightly in center.
9. Cool 1 minute; remove from cookie sheet to wire rack.
10. Cool completely.
11. Frost or decorate as desired.
Title: Cranberries With Caramel Sauce
Ingredients:
- 300 cranberries
- 2 powdered sugar
- 200 heavy cream
- 100 granulated sugar
- 100 brown sugar
- 1 butter
- 1
Instructions:
1. Roll cranberries in powdered sugar and divide between four serving bowls.
2. To make sauce: Combine cream, granulated sugar and brown sugar in a saucepan and bring the mixture to a boil, stirring. Reduce heat and cook for about 10 minutes, stirring continuously, until the mixture thickens slightly (do not let the sauce get too thick or it might harden into a lump when you pour it onto the cold cranberries!).
3. Remove from heat, stir in butter and vanilla sugar.
4. Pour hot sauce over cranberries. Serve immediately.
Title: Chocolatier Classic Chocolate Cake and Creamy Chocolate Frosting
Ingredients:
- 6 dark chocolate
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/4 granulated sugar
- 3/4 unsalted butter
- 1 vanilla extract
- 3 eggs
- 1 unsalted butter
- 1/2 dark chocolate
- 2 powdered sugar
- 2 1/2 vanilla extract
- 1 salt
- 1/8
- 2 -3
Instructions:
1. Preheat oven to 350 degrees F, then grease & flour two 9" round baking pans or one 13"x9" baking pan.
2. FOR THE CAKE, in small bowl, whisk together flour, baking soda & salt.
3. In large mixer bowl, beat together sugar, butter & vanilla extract.
4. Add eggs to butter mixture, & beat 1 minute.
5. To the butter mixture, add melted, cooled chocolate, & beat.
6. Alternately beat flour mixture & milk into butter mixture.
7. Spoon & spread into prepared baking pan(s).
8. Bake 25-30 minutes FOR THE TWO ROUND PANS, or 30-32 minutes FOR THE 13"x9" PAN, or until toothpick inserted in center comes out clean.
9. If using round pans, cool 20 minutes, then invert onto wire rack(s) to cool completely.
10. FOR THE FROSTING, microwave butter & chocolate in small, uncovered, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds.
11. Stir, & if parts remain unmelted, microwave at additional 10- to 15-second intervals, stirring just until smooth.
12. Cool to room temperature.
13. Beat 1 cup powdered sugar, vanilla & salt into chocolate mixture until creamy.
14. Gradually beat in remaining powdered sugar alternately with milk until smooth.
15. Frost the cake before serving.
Title: Angel Salad
Ingredients:
- 1 mandarin oranges
- 11 crushed pineapple
- 1 flaked coconut
- 7 miniature marshmallows
- 5 powdered sugar
- 3 sour cream
- 8
Instructions:
1. DRAIN ALL FRUIT WELL.
2. Put in large bowl.
3. Fold in remaining ingredients.
4. Refrigerate overnight.
5. Mix well before serving.
Title: Best Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/4 butter
- 2 milk
- 1 vanilla
- 4 powdered sugar
Instructions:
1. beat cream cheese, softened butter and vanilla with mixer on low speed till blended.
2. add powdered sugar, one cup at a time till blended.
3. mix on medium speed for 4 minutes --
4. enough frosting for 13x9 pan or to frost and fill 9" layer cake.
Title: Strawberry Rhubarb Crisp
Ingredients:
- 3 strawberries
- 3 rhubarb
- 3/4 sugar
- 3 cornstarch
- 1 brown sugar
- 1/2 flour
- 3/4 butter
- 1/2 oats
- 3/4 cinnamon
- 1/2
Instructions:
1. In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. Pour into a 11x7-inch baking dish prepared with non-stick cooking spray.
2. In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. A clean hand or a pastry blender make this easy. Stir in oats and cinnamon. Sprinkle the crisp mixture on top of the fruit.
3. Bake at 375°F for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.
Title: Betcha Can't Eat More Than One ... Oatmeal Cookies
Ingredients:
- 1 whole wheat flour
- 3 1/2 oats
- 1/2 rolled oats
- 1/2 canola oil
- 3/4 brown sugar
- 2 baking powder
- 1 eggs
- 1 cinnamon
- 1/2 vanilla
- 3/4 honey
- 1/2 salt
- 1/2 raisins
- 1/4 walnuts
- chocolate chips
Instructions:
1. In a large bowl, sift together flour, sugar, cinnamin, salt& baking powder; Set aside.
2. In a second bowl, add shortening, eggs, vanilla and mix in the oats by hand.
3. Incorporate the dry ingredients, plus raisins, nuts and chocolate, mixing throughly.
4. Roll a tablespoon of cookie dough for each cookie, flatting gently with a fork on a non-greased cookie sheet.
5. Preheat oven to 350 degrees and bake for 10- 15 minutes or until golden brown.
6. Allow cookies to cool before removing them from the sheet.
Title: Microwave Banana Pudding
Ingredients:
- 1 granulated sugar
- 4 cornstarch
- 1 salt
- 4 milk
- 4 butter
- 1 vanilla
- 2 bananas
- 1
- 4 -6
- 1
Instructions:
1. In large microwavable bowl, combine sugar, cornstarch and salt. Gradually stir in milk and mix well. Microwave on high for 4 minutes. Remove from microwave.
2. Stir in egg yolks.
3. Microwave at 3-minute intervals. Stirring well after each until pudding is thick and creamy. (It usually takes me 4 or 5 intervals. Will vay by microwave).
4. Stir in butter and vanilla.
5. In 9x13-inch glass pan, layer vanilla wafers on bottom, then half bananas, then half of pudding. Repeat layering process. Refrigerate. Top with whipped cream before serving (optional).
Title: Kulfi
Ingredients:
- 1 evaporated milk
- 10 cardamom
- 1 saffron strands
- 1/4 pistachios
- 5 -6 mango pulp
- 10
- 1
Instructions:
1. Blend all of the ingredients together except Cool Whip (if using), in a blender.
2. Fold in Cool Whip (or mango pulp- if used), and pour into a shallow 3 liter dish (or ice cube tray like my mum) Leave in the freezer to set.
3. Remove from freezer 20 minutes before serving.
Title: Chocolate Peanut Butter Frosting #2
Ingredients:
- 4 creamy peanut butter
- 4 butter
- 1 1/2 vanilla
- 2 confectioners' sugar
- 3 1/2 cocoa powder
- 1 salt
- 3 -5 half-and-half cream
Instructions:
1. In a bowl using an electric mixer mix/beat together peanut butter, butter and vanilla until smooth (about 1 minute).
2. Stir in confectioners sugar, cocoa and salt.
3. Add in whipping cream or half and half, beat with mixer, until you reach desired consistency (you might have to use more than 2 cups confectioners sugar).
Title: Strawberry Clafouti
Ingredients:
- 500 strawberries
- 75 caster sugar
- 125 all-purpose flour
- 1 salt
- 3 eggs
- 300 milk
- 30 powdered sugar
Instructions:
1. Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter.
2. Rinse the strawberries, leaving them a little wet.
3. Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish.
4. Sift the flour, salt and the remaining sugar into a mixing bowl.
5. Make a well in the middle and pour in the beaten eggs.
6. Mix well, drawing in the flour from the sides.
7. Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter).
8. Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180°C/350°F for about 35 minutes until lightly browned and puffed up.
9. Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving.
10. Serve plain or with some lightly sweetened whipped cream if you're feeling decadent.
Title: Funny Cake
Ingredients:
- 3 sugar
- 1 water
- 1/2 vanilla
- 3/4 sugar
- 1 butter
- 1 1/2 margarine
- 1/2 eggs
- 2 milk
- 1 baking powder
- 2 vanilla
- 1 flour
- 2 1/2
Instructions:
1. Combine bottom layer ingredients in a saucepan.
2. Cook, stirring constantly just to boilng, lower heat and simmer gently 2 to 3 minutes.
3. Set aside.
4. For cake layer, blend eggs, sugar& butter.
5. Beat 2 to 3 minutes.
6. Alternately beat in milk& flour/baking powder mix.
7. Add vanilla.
8. Pour into unbaked pie shells.
9. Pour chocolate mixture over top of batter.
10. Chocolate will be very runny but will thicken and"sink" below batter as it bakes.
11. Bake at 350º for 35 to 40 minutes.
Title: Tart Cherry Yogurt Cake
Ingredients:
- 3 eggs
- 1 plain yogurt
- 3 all-purpose flour
- 1 3/4 granulated sugar
- 1/2 baking powder
- 2 tart cherries
- 2 frozen cherries
- 2 icing sugar
Instructions:
1. Defrost cherries if using frozen. Drain the cherries in a strainer, discarding the liquid.
2. Preheat oven to 375°F Line a 9 x 13 pan with parchment paper, letting it hand over the sides (easier to remove the cake from the pan).
3. In a bowl, add the flour and baking powder, stirring to assure it's evenly incorporated.
4. Place cherries in their own bowl and add 2 tbsps. of flour, then shake them to evenly coat with the flour.
5. In a separate bowl beat the eggs, sugar and vanilla sugar, then add the yogurt and oil mixing well.
6. Gradually add the flour mixture until completely blended.
7. Fold in the cherries gently as evenly as possible without overworking the cake. Pour gently into prepared baking pan.
8. Bake for 30 to 40 minutes or until a toothpaste inserted in the center comes out clean and it has a nice golden colour.
9. Cool on rack. Remove cake from pan then dust with icing sugar.
Title: White Fruitcake
Ingredients:
- 5 eggs
- 1/2 butter
- 1 sugar
- 1 3/4 flour
- 1/2 baking powder
- 3/4 vanilla extract
- 1 pecans
- 1/2
- 4
Instructions:
1. Chop nuts and fruits into medium size pieces.
2. Dredge with part of the flour.
3. Cream butter with sugar until fluffy.
4. Beat eggs well; add sugar and butter.
5. Sift remaining flour and baking powder together.
6. Fold into eggs and butter.
7. Add flavorings to nut and fruit; mix.
8. Pour into greased paper lined tube pan (or 2- 9x5 loaf pans.)
9. Place in cold oven.
10. Bake at 250 degrees for 3 hours.
11. When done, take out of pan s) to cool or wire rack.
12. After cool, wrap a smooth, clean dish towel around cake.
13. Put into a plastic container that seals up well and pour 2-3 cups liquid (brandy or juice) over cake.
14. Put lid on and store in refrigerator.
15. Turn cake over every day so a different part of the cake is in the liquid.
16. If the towel seems to dry out, pour on more liquid.
17. After a week turn cake less frequently.
18. Don't even think about cutting it until it has ripened at least a month.
19. Yes, a month.
Title: Date Nut Chewies
Ingredients:
- 2 pecans
- 1 1/2 dates
- 2 sweetened flaked coconut
- 14 sweetened condensed milk
Instructions:
1. Oven 350* Grease 2 cookie sheets.
2. Place by rounded spoonsful on sheets.
3. Bake 12 minutes or until edges lightly brown.
4. Cool on rack.
5. Store in airtight container.
Title: Circus Spirals
Ingredients:
- 3/4 butter
- 1 granulated sugar
- 1 egg
- 2 vanilla
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1 egg
- 1/2 sugar
Instructions:
1. In a bowl, beat the butter with the sugar until light and fluffy.
2. Beat in the egg and vanilla.
3. Stir the flour together with the baking powder.
4. Add to the butter mixture in 2 additions.
5. Divide the dough in half and flatten into discs.
6. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled.
7. Between sheets of waxed paper or plastic wrap, roll out each portion to 12" x 8" rectangle.
8. Remove the top paper and brush the dough lightly with the beaten egg.
9. Sprinkle the coloured sugar evenly over the top.
10. Using the bottom paper as a guide and starting at the long side, tightly roll up the dough.
11. Wrap again in plastic wrap, twisting the ends to seal well.
12. Refrigerate the logs for about 3 hours or until firm.
13. Grease or line rimless baking sheets with parchment paper and set aside.
14. Cut the logs into 1/4" thick slices and place about 1" apart on the prepared pans.
15. Bake in the top and bottom thirds of a 375 degree F oven, rotating and switching pans halfway through, for 8 to 10 minutes or until golden.
16. Let cool on the pans on a rack for 5 minutes.
17. With a spatula, transfer the cookies to a rack and let cool completely.
Title: Triple-Chocolate Raspberry Bundt Cake
Ingredients:
- 1 chocolate milk
- 1 1/3 sour cream
- 1/2 eggs
- 3 half-and-half
- 1/3 light corn syrup
- 1 raspberries
- 1 strawberry
- 3
- 2
Instructions:
1. Preheat oven to 350 degrees; grease and flour 12-cup Bundt pan.
2. On low speed, beat first 4 ingredients 30 seconds.
3. On medium speed, beat 2 minutes.
4. Pour batter into pan.
5. Bake 45 minutes or until toothpick inserted into center comes out clean.
6. Cool on rack 10 minutes.
7. Remove from pan.
8. While cake is hot, poke about 20 holes into top with toothpick.
9. Spread jam over cake, allowing it to drip into holes.
10. Cool completely on rack.
11. In glass measuring cup, microwave vanilla frosting on high in 20-second intervals until just melted.
12. Slowly pour melted frosting over cake, spreading with a small spatula.
13. Set aside until frosting is cooled.
14. In small microwave-safe bowl, microwave chocolate chips, half-and-half and corn syrup on high in 15-second intervals, stirring, until melted.
15. Stir until smooth; cool slightly.
16. Drizzle over cake.
17. If desired, garnish with berries.
Title: Apple Cake
Ingredients:
- 1/2 sugar
- 2 vanilla
- 1/2 eggs
- 2 flour
- 2 cinnamon
- 1 1/2 nutmeg
- 1 salt
- 1/2 baking soda
- 1/2 sliced apples
- 4
Instructions:
1. Cream together oil, sugar and vanilla.
2. Add eggs, blend well.
3. Add cinnamon, nutmeg, salt and baking soda.
4. Blend in flour and apples.
5. Pour into a 9x13" pan or two 8x8" pans.
6. Bake at 350 for 40-45 minutes.
Title: Chocolate Sour Cream Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 1 brown sugar
- 6 eggs
- 2 1/2 flour
- 1/2 sour cream
- 8 vanilla
- 2 powdered sugar
Instructions:
1. Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy.
2. Gradually add sugars, beating at medium speed 5 to 7 minutes.
3. Add eggs, one at a time, beating until yellow disappears.
4. Combine flour, baking soda, and cocoa; add to creamed mixture, alternately with sour cream and ending with flour mixture.
5. Mix at lowest speed just until blended after each addition.
6. Stir in vanilla.
7. Spoon batter into a greased and floured 10-inch tube pan.
8. Bake at 325°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
9. Cool pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
10. Sprinkle with powdered sugar, if desired.
Title: Pflaumenkuchen (German Plum Tart)
Ingredients:
- 1 flour
- 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 1/3 sugar
- 1 egg
- 2 Italian plums
- 1/2 powdered sugar
Instructions:
1. In a bowl combine flour, baking powder, and salt.
2. Cut in cold butter and and work with the fingers for the pie crust until the butter is the size of peas.
3. Stir in sugar and the beaten egg.
4. Stir with a fork until mixture gathers together. Chill 15 minutes in the freezer.
5. Using a piece of wax paper to prevent the dough from sticking to the hands, press onto the bottom and sides of a greased 13 x 9 inch baking dish.
6. Wash, dry, halve lengthwise, and stone the plums. Stand them on edge in rows very close together on the pastry.
7. Bake at 375 degrees for 50 minutes. Cool, then cover with sifted powdered sugar.
Title: Applesauce Spice Cake
Ingredients:
- 2 1/2 flour
- 2 sugar
- 2 applesauce
- 1/2 vegetable shortening
- 1/2 margarine
- 2 water
- 1 1/2 eggs
- 1 1/2 baking powder
- 1 baking soda
- 1 vanilla
- 1/2 cinnamon
- 1/2 clove
- 1/2 allspice
- 1 nutmeg
- 1 walnuts
- 3/4 raisins
- 5 butter
- 1/4 powdered sugar
- 2 milk
- vanilla
Instructions:
1. Preheat oven to 350-degrees F.
2. Grease and flour two 9-inch round baking pans.
3. Combine all cake ingredients excep for walnuts and raisins (flour - nutmeg) in a large bowl of an electric mixer and beat well. Stir in walnuts (if using) and raisins. Pour into pans, spreading evenly. Bake for 30-40 minutes or until cakes test done with a toothpick and are golden brown. Cool cakes on a cake rack. When completely cool spread frosting (recipe below) between layers and on top and sides of cake. If desired, sprinkle cake with chopped walnuts.
4. Bake for 30-40 minutes or until cakes test done with a toothpick and are golden brown.
5. Cool cakes on a cake rack. When completely cool spread frosting (recipe below) between layers and on top and sides of cake. If desired, sprinkle cake with chopped walnuts.
6. To make frosting using an electric mixer beat butter in a small bowl until light (3 minutes) and then add remaining frosting ingredients, beating until smooth (3 minutes).
Title: Easy Black Forest Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 2 dark sweet cherries
- 1 Cool Whip
- 2
Instructions:
1. Prepare the cake mix according to package directions. Cool ten minutes; remove from pan. Cut into 1-inch cubes.
2. Prepare pudding mix according to package directions using the milk. Cover (laying plastic wrap directly on pudding so no "skin" forms and chill about 30 minutes.
3. Place 1/2 of cake cubes in a 3-quart trifle bowl. Spoon 1/2 of cherries over cake. Spread 1/2 of pudding over cherries and top with 1 cups of the Cool Whip. Repeat layers.
4. Garnish, if desired, with a sprinkle of cocoa powder.
Title: Christmas Mice Cookies
Ingredients:
- 1/2 applesauce
- 1 brown sugar
- 1/2 egg substitute
- 1/4 vanilla extract
- 1 all-purpose flour
- 1 1/2 baking soda
- 1/2 peanuts
- 1
- 144
Instructions:
1. Beat applesauce and peanut butter at medium speed with an electric mixer; gradually add sugars, beat well. Combine flour and soda, gradually add to creamed mixture, mixing well.
2. Cover and chill at least 2 hours.
3. Shape dough into 1 inch balls; pinch one end of each ball to form a point (mouses nose. Press the other side slightly flat. Place flat sides on ungreased cookie sheets with cookies 2 inches apart.
4. Gently place 2 peanut halves in dough for ears. With wooden toothpick, make 1/2 inch deep hole at tail end. Bake at 350 degrees for 9 minutes, remove cookies from oven. Place cinnamon candies for eyes and bake an additional 1-2 minutes or until brown. Remove from oven, insert licorice tails and cool completely on baking sheets.
Title: Cherries in the Snow
Ingredients:
- 1 flour
- 1/2 butter
- 1/4 brown sugar
- 1/2 walnuts
- 2 powdered sugar
- 8 cream cheese
- 1 cherries
- 1 cherry pie filling
Instructions:
1. Mix flour, butter, brown sugar, and walnuts.
2. Press evenly into bottom of 9 x 15 pan.
3. Bake at 350 deg. for 10 minutes.
4. Let cool.
5. Mix powdered sugar and cream cheese.
6. Prepare Dream Whip as instructed on package.
7. Gently fold into cream cheese mixture.
8. Layer mixture onto crust.
9. Top with cherries or pie filling.
10. Refrigerate until serving.
Title: Pineapple and Banana Cake
Ingredients:
- 4 vegan egg replacer powder
- 1/4 silken tofu
- 1/4 bananas
- 2/3 crushed pineapple
- 2 caster sugar
- 1/2 potato starch
- 1 1/4 xanthan gum
- 1 1/3 gluten free baking powder
- 2/3 ground cinnamon
- 1 vegan cream cheese
- 4 icing sugar
- 2 soymilk powder
- 8 mango
- 1/4
- 1/2
- 1
Instructions:
1. Heat oven to 180C (350F).
2. Grease and line two 9" (23 cm) round cake pans and dust the sides with rice flour.
3. Whisk egg replacer powder and pineapple juice together until fluffy.
4. Add silken tofu and whisk until smooth.
5. Add oil and whisk again. Set aside.
6. Mix together mashed bananas, crushed pineapple and caster sugar.
7. Sift together brown rice flour (or white rice flour), potato starch, xanthan gum, baking powder and cinnamon.
8. Add to banana, pineapple and sugar and mix together.
9. Add egg replacer, juice and oil mixture. Mix well.
10. Pour evenly into two prepared pans. Bake for 35 minutes or until a skewer comes out clean.
11. Leave in to cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
12. Icing : Beat together cream cheese, soy milk powder and icing sugar until light and fluffly. Spread 1/3 of icing on first cake. Arrange the mango slices (or paw paw or pineapple) over the icing. Place 2nd cake on top. Ice the top with remaining icing. Decorate with pieces of glace pineapple (or mango slices and/or banana slices), if desired.