lumicero/recipes-ing2inst huggingface dataset:
Title: Marsala Baked Peach Brûlée
Ingredients:
- 2 marsala
- 1/4 heavy cream
- 2 mascarpone cheese
- 3
- 8
- 1/4
- 1 1/2
- 1
Instructions:
1. Thinly slice peaches and put them in a saucepan with the Marsala and 2 tablespoons sugar.
2. Cover and cook, gently for 5 minutes until tender, then leave to cool.
3. Use a fork to mix together the egg yolks and ¼ cup sugar in a bowl; pour the cream into a saucepan, then bring almost to a boil; gradually stir it into the egg mixture.
4. Add the mascarpone in a bowl, pour in the cooking liquid from the peaches, and beat together.
5. Gradually strain in the warm custard and whisk until smooth.
6. Arrange 6 (3/4 cup) heatproof ramekins in a roasting pan.
7. Pour the custard into the dishes, and then pour warm water into the roasting pan to come halfway up the sides of the dishes.
8. Bake in a preheated 350° oven for 20-25 minutes until set with a slight softness at the center.
9. Leave the dishes to cool in the water, and then chill in the refrigerator for 3-4 hours.
10. About 20-30 minutes before serving, arrange the peach slices over the tops of the desserts.
11. Sprinkle with the remaining 3 tablespoons sugar and caramelize with a blowtorch.
12. Leave at room temperature until ready to serve.
Title: Crunchy Chocolate Nests
Ingredients:
- 1 salt
- 3
- 1
- 12
Instructions:
1. Lightly coat a muffin tin with cooking spray.
2. In a large microwave-safe bowl, microwave the chocolate chips on high for 30 seconds and stir. Repeat until the chocolate just melts, about 2 minutes total.
3. Add the Corn Flakes® and nuts and fold gently until evenly coated. Divide the mixture among the muffin tin cups. Use the back of the spoon to push the chocolate mixture into the bottoms and up the sides of the muffin cups.
4. Refrigerate until set, about 10 minutes. Remove from the muffin tin and put a peep in each nest.
Title: Paige's Buttercream Frosting
Ingredients:
- 4 powdered sugar
- 1 unsalted butter
- 1 vanilla extract
- 3 milk
Instructions:
1. Cream together sugar and the butter.
2. Add the vanilla.
3. Add the milk and beat on a medium speed until it is a spreading consistency.
4. If needed add additional milk, 1 teaspoon at a time until desired consistency is reached.
5. Tint with food coloring pastes-- be cautious, a little goes a long way.
Title: Magic Cake
Ingredients:
- 4 eggs
- 1 water
- 3/4 sugar
- 1/2 butter
- 3/4 flour
- 2 milk
Instructions:
1. Preheat the oven to 325 Fahrenheit, 160 Celsius.
2. Beat egg yolks with sugar until light.
3. Add the tablespoon of water & the drizzle butter in, continuing to beat for a minute or two.
4. Add the flour, fully incorporating it.
5. Slowly add the milk & continue beating on low until everything is well mixed.
6. Pour the egg/butter/milk mixture into a bowl & set aside while you go on.
7. IMPORTANT: Wash beaters & bowl (if using same) VERY well, to ensure not a speck of butter or egg yolk remain.
8. Whip egg whites until stiff.
9. GENTLY, whisk the egg whites into the egg yolk mixture, a third at a time, until all egg whites are fully folded in .
10. Pour into greased 8 x 8 baking pan.
11. Bake 60 - 70 minutes, until top is lightly golden.
12. Cool completely, sprinkle with powdered sugar.
13. Cut to desired size.
14. Note: Yes, you could whip the egg whites prior to beating the yolks, setting them aside, and adding to the yolk mixture, when ready. Just be aware there is the possibility that the whites may separate while they are waiting.
Title: Monkey Cream Cake
Ingredients:
- 1 eggs
- 3 banana
- 1 cream cheese
- 1/4 butter
- 8 powdered sugar
- 1/2 walnut pieces
- 4 sour cream
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 13x9" baking pan; set aside.
3. Beat cake mix, eggs, bananas, sour cream, & on low speed just until moistened.
4. Beat on medium speed 2 minutes Pour into prepared pan.
5. Bake 35mins. or until toothpick comes out clean when inserted.
6. Cool completely in pan on wire rack.
7. Beat cream cheese and butter in large bowl with electric mixer on med. speed until well blended. Gradually add sugar, beating after each addition until well blended.
8. Remove cake from pan, cut crosswise in half. Place one cake half,, top-side down, on large serving plate; spread top with frosting. Top with remaining cake half top side up. Frost top and sides of cake with remaining frosting.
9. Carefully press walnuts into frosting on the sides of cake.
10. **Store any remaining cake in the refridgerator.
Title: Cooked Chocolate Fudge Icing
Ingredients:
- 3 sugar
- 3/4 evaporated milk
- 3/4 margarine
- 3/4
Instructions:
1. Put all ingredients in a large saucepan.
2. When mixture comes to a boil, cook l and 1/2 minutes.
3. Remove from heat and set to cool a few minutes.
4. Beat to spreading consistency.
5. Will frost a 2 or 3 layer cake.
Title: Two-Berry Crisp With Pecan Streusel Topping
Ingredients:
- 3/4 quick-cooking oats
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/2 butter
- 1/4 pecans
- 1 frozen unsweetened raspberries
- 2 granulated sugar
- 3 all-purpose flour
- 1
Instructions:
1. Heat oven to 400 degrees.
2. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
3. In large bowl, mix oats, 1/2 cup flour and the brown sugar.
4. Cut in butter, using pastry blender (or two knives) until crumbly.
5. Stir in pecans; set aside.
6. In large bowl, mix remaining ingredients.
7. Spread in baking dish.
8. Sprinkle oat mixture over top.
9. Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.
Title: Chocolate Pudding Fudge Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 milk
- 1 coffee
- 1/2 eggs
- 1/2 butter
- 4
- 2
- 6
- 1
- 1/2 - 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream (you can use light sour cream), milk, oil, coffee (you can use water instead of coffee) and eggs. Beat for 4 minutes, then mix in 2 cups chocolate mini chips.
3. Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
4. To make the glaze: Melt the butter and 1 cup chocolate chips in double boiler or microwave until smooth. At this point you could spread raspberry preserves over the top of cake and then drizzle glaze over the preserves.
5. Hint: You could use raspberry chips in place of chocolate chips if you desire. Also, if you decide to use the raspberry preserves they might spread better if warmed first.
Title: Indian Blood Peach and Apple Cake
Ingredients:
- 500 apples
- 1200 sugar
- 5 ground cinnamon
- 1 cardamom powder
- 1/4 nutmeg
- 1 water
- 5 cornstarch
- 3 eggs
- 3 sugar
- 3 flour
- 4 baking powder
- 1/2 butter
Instructions:
1. Cover your baking mould with baking paper and grease it with butter.
2. Wash the peaches, cut in slices and arrange nicely in the mold.
3. Mix the apples, the sugar and the spices together and heat in the microwave until hot.
4. Mix the water with the starch well in a glass and add to the apples mix.
5. Heat again until it thickens.
6. Put this hot mixture on the peaches without moving the slices.
7. Mix eggs with sugar in the bowl until soft. Add the flour and the baking powder to a soft dough.
8. Add the dough on the bowl and cover the fruit.
9. Bake 35 minute at a temperature of 180°C (heat and timing are basing it on convection oven).
10. After cooling down, turn the cake on a plate upside down and remove the baking paper.
Title: Renette Apple Dessert
Ingredients:
- 6 apples
- 3/8 sugar
- 1 lemon zest
- 1 white wine
- 1 butter
- 2
- 16
- 1 3/4
Instructions:
1. Peel and dice the apples.
2. Cook diced apples in a pan over low heat for ten minutes with the sugar, lemon peel, vanilla and white wine. Then, add the jam and carefully remove the lemon peel.
3. Whisk until creamy.
4. Cut 4 slices of soft white bread on the diagonal to make 8 triangles.
5. Use a butter knife to butter one side of the bread. Line the bottom of a cake pan (with the buttered side of the triangles facing down). Then do the same for the sides.
6. Fill the cake pan with the applesauce and cover with the remaining bread, buttered side up.
7. Bake in a 350° F oven for about 30 minutes.
8. Remove from the oven and serve.
Title: Speckled Chocolate Cake With Ganache
Ingredients:
- 1/2 butter
- 4 eggs
- 1 1/4 sugar
- 4 flour
- 1 heavy cream
- 6
- 3/4
Instructions:
1. Heat the oven to 350 degrees.
2. Butter the bottom and sides of a 8" springform pan.
3. Line the bottom of the pan with parchment and butter the parchment paper.
4. Separate the eggs. Beat the egg yolks with the sugar for 5 minutes.
5. In a separate bowl beat the egg whites until stiff.
6. Add the 1/2 c butter to the sugar mixture. Stir in the chopped chocolate gently.
7. Stir in 1/3 of the flour gently.
8. Stir in 1/3 of the egg white folding together as lightly as possible.
9. Repeat, alternating between the flour and the egg whites.
10. Pour cake batter into the prepared pan.
11. Bake cake for 50 minutes.
12. Cool cake on a wire rack.
13. To prepare gananche, heat the cream until hot but not boiling.
14. Pour the crean over the chocolate.
15. Stir occasionally while mixture is cooling. When completely cooled, beat with electric mixer until fluffy, 5-10 minutes. Do not overbeat or the mixture will be very stiff and hard to spread.
16. Place the cake back into the springform pan and top with the ganache. Wrap and chill until firm.
17. Remove from pan and serve.
Title: Ekmek Kadaifi With Chocolate Custard.
Ingredients:
- 500 butter
- 250 sugar
- 2 water
- 2 milk
- 1 1/2 sugar
- 120 orange zest
- 10 cognac
- 100 Cool Whip
- 1 icing sugar
- 400 vanilla essence
- 250 cognac
- 1/2
Instructions:
1. Preheat oven to 180 celcius (fan-forced).
2. Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.).
3. Cut butter into small pieces and dot evenly over the kadaifi.
4. Bake in oven for around 15 minutes until golden brown.
5. While pastry is baking prepare the syrup.
6. Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.
7. When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.
8. Allow to cool while you prepare the custard.
9. Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like).
10. When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.
11. The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.
12. Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.
13. Add in the zest and the cognac.
14. Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.
15. Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).
16. Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.
17. Cool in the fridge for a few hours before serving.
Title: New Zealand Summer Fruit Cake
Ingredients:
- 1 1/4 self-raising flour
- 3/4 sugar
- 120 butter
- 1 vanilla
- 2 eggs
- 410 sugar
- 2 cinnamon
- 1
Instructions:
1. Blend the flour and sugar together. Add the melted butter, vanilla and eggs. Pour the mixture into a greased, loose-bottomed 24cm cake tin.
2. Place the fruit on top of the cake, piling it up and pressing down a little. Sprinkle with cinnamon and sugar and bake 180C classic bake for 1 hour.
3. *You can substitute the seasonal fruit for another can of drained fruit, such as pears, if desired. Serve warm with a mixture of whipped cream and unsweetened plain yoghurt.
4. ** You can cream the softened butter and sugar if desired and add eggs/vanilla and then dry ingredients - it takes a little longer but does produce a slightly better result - just depends on time and inclination!
Title: Two Colour Chocolate Terrine Panaché
Ingredients:
- 100 bittersweet chocolate
- 100 egg
- 1 cognac
- 1/4 Amaretto
- 2 raspberries
Instructions:
1. Rinse a 0.5 L terrine mould in cold water and line with cling film.
2. Break up the two types of chocolate and melt them separately in the hot bain marie.
3. Meanwhile, use the hand mixer to beat the egg into a lightly-coloured, thick, frothy mixture. Divide the mixture into two. Whip the cream until it is stiff.
4. First carefully mix the liquid milk chocolate into half of the egg mixture. Add the cognac or Amaretto and fold in half of the whipped cream. Place into the prepared mould and place in the freezer for ten minutes. Mix the dark chocolate with the rest of the egg mixture and the cream in the same way, and pour onto the light chocolate. Cover, and keep in the refrigerator for a minimum of 6 hours to set.
5. Turn out the terrine. Cut into thick slices and arrange with the raspberries.
6. HINT. You can prepare the terrine the day before serving.
Title: Passionfruit Frosting
Ingredients:
- 1/4 butter
- 1/4 cream cheese
- 1/8 powdered sugar
- 3 passion fruit pulp
Instructions:
1. Beat the butter and cream cheese with mixer or whisk (good arm exercise) until light and fluffy.
2. Gradually stir in the passionfruit pulp and powdered sugar.
3. Adjust with more passionfruit pulp or powdered sugar to achieve the consistency you want.
Title: Triple-Chocolate Layer Cake
Ingredients:
- 1/2 buttermilk
- 1 instant espresso powder
- 2 vanilla extract
- 1 1/4 sugar
- 1 cake flour
- 6 salt
- 1/2 baking powder
- 1/4 baking soda
- 1/4 eggs
- 3 unsalted butter
- 1/2 white chocolate
- 4 bittersweet chocolate
- 4
- 1
- 6
Instructions:
1. Make cake: Preheat oven to 350°F.
2. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides.
3. Line bottoms with parchment paper.
4. Stir buttermilk, espresso power and vanilla in small bowl until powder dissolves.
5. Sift sugar and next 5 ingredients into large bowl.
6. Add eggs and butter; beat until mixture is thick and smooth, about 1 1/2 minutes.
7. Add buttermilk mixture; beat until light and fluffy,about 1 1/2 minutes longer.
8. Divide batter among pans.
9. Bake cakes until tester inserted into center comes out clean, about 20 minutes.
10. Cool cakes in pans on racks 5 minutes.
11. Turn cakes out onto racks.
12. Peel off parchment; cool completely.
13. Make fillings and frosting: Place white chocolate and milk chocolate in separate medium bowls.
14. Bring 1 cup cream to boil in heavy medium saucepan.
15. Pour 3 tablespoons hot cream into white chocolate and 3 tablespoons hot cream into milk chocolate.
16. Add bittersweet chocolate to remaining cream in saucepan; stir until smooth.
17. Stir white chocolate and milk chocolate fillings until smooth; chill until cold but not firm, about 15 minutes.
18. Set aside bittersweet chocolate frosting.
19. Assemble: Place 1 cake layer on platter.
20. Using handheld mixer, beat white chocolate filling until slightly stiff.
21. Spread over cake layer.
22. Top with second cake layer.
23. Add remaining 1 tablespoon cream to milk chocolate filling and beat until smooth.
24. Spread over second cake layer.
25. Top with third cake layer.
26. Chill cake until bittersweet chocolate frosting is firm enough to spread, about 30 minutes.
27. Stir frosting until smooth.
28. Spread very thin layer over top and sides of cake to smooth surface and anchor crumbs.
29. Chill 30 minutes.
30. Spread remaining frosting decoratively over cake.
31. (Can be made 1 day ahead. Cover with cake dome and chill.) Garnish cake with chocolate shavings, if desired,and serve.
Title: Citrus Syrup Cakes
Ingredients:
- 150 butter
- 1 2/3 caster sugar
- 2 lemons, juice and rind of
- 2 oranges, juice and zest of
- 2 limes, juice and zest of
- 3 eggs
- 1 milk
- 100
- 1 1/2
Instructions:
1. Preheat oven to 170°C Lightly grease an 8 x 1/2-cup capacity mini loaf pan or a 12 x 1/3-cup capacity muffin pan.
2. Using an electric mixer, beat butter, 2/3 cup of sugar and 1 teaspoon each of lemon, orange and lime rind for 8 minutes, or until creamy. Add eggs, 1 at a time, beating well after each addition.
3. Add flour, almond meal and milk to butter mixture. Mix.
4. Spoon into pan. Bake for 20 minutes, or until a skewer inserted comes out clean.
5. Stand for 5 minutes. Turn onto a wire rack over a baking dish.
6. Place remaining sugar and 1/3 cup each of lemon, orange and lime juice into a saucepan over low heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes, or until syrup thickens slightly.
7. Use a skewer to prick holes in tops of cakes. Pour warm syrup over warm cakes.
Title: Christmas Reindeer Mix
Ingredients:
- 2 white chocolate baking squares
- 2 unsalted peanuts
- 2
- 1
Instructions:
1. Mix wheat chex, rice chex, corn chex, cheerios, peanuts, m&m, in a large bowl.
2. Spread a large sheet of wax paper over counter top.
3. Melt white chocolate squares in microwave.
4. Pour melted chocolate over mixture.
5. Mix together very fast.
6. Spread evenly over wax paper and let dry, then break apart and you have a great choc snack !
Title: Easy Pistachio Fluff Salad
Ingredients:
- 1 instant pistachio pudding mix
- 4 Cool Whip
- 1/2 pecans
- 3/4 pineapple tidbits
- 1/2 maraschino cherry
- 1/2 mini marshmallows
- 1 1/2
- 2
Instructions:
1. Fold your pudding mix into cool whip. Gently mix in the remaining ingredients.
2. cover and chill 1 hour before serving.
Title: Chocolate Chip Cookie Pops
Ingredients:
- 1 2/3 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 margarine
- 3/4 sugar
- 3/4 brown sugar
- 2 vanilla
- 2 eggs
- 2 quick oats
- 2 oats
- 1 raisins
- 24
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. In a small bowl add flour,baking soda and salt and set aside.
3. Combine butter,sugar,brown sugar,and vanilla in a large bowl, mix until creamed.
4. Add eggs, one at a time.
5. Mixing well after each one is added.
6. Add in flour slowly and mix until ingredients are combined.
7. Dont over mix batter.
8. With a large wooden spoon, stir in chocolate chips, raisins and oats.
9. Level dough in 1/4 cup measure and drop onto ungreased baking sheet 3 inches apart.
10. Shape into rounded mounds.
11. Stick the wooden stick into the cookie to make it look like a sucker.
12. Bake for 14 to 18 minutes or until golden.
13. Remove from oven and let cool on baking sheet for 2 minutes.
14. Transfer to wire rack to let cool.
15. Once cookie is completely cooled, you can frost the cookie.
16. Enjoy!
17. **Decoratingtips: Divide frosting and add a couple of drops of food coloring to batches to make it different colors.
18. Frost them yellow and add add colored icing to make happy faces.
19. For a bake sale or to make dress them up a bit, place them in pop baggies (can be purchased at craft stores) and tie a wrapping ribbon over the plastic and the stick.
20. **.
Title: Fluffy Maple Frosting
Ingredients:
- 1/2 pure maple syrup
- 1/2 granulated sugar
- 2 salt
- 1/4 vanilla extract
- 2
Instructions:
1. Choose a large stainless steel or heatproof glass bowl that will fit over, not in, a medium-size saucepan. Fill the pan with about one-inch water and bring to a simmer.
2. In the bowl, off the heat, combine the maple syrup, sugar, egg whites, and salt. Place over the simmering water and beat with a handheld electric mixer until the frosting is fluffy and stands in stiff peaks, about 6 minutes.
3. Remove the bowl from the water and beat for about one minute longer. Beat in the vanilla. Use immediately to frost cooled cake layers.
Title: Shelby's Caramel Icing
Ingredients:
- 1/2 margarine
- 1 brown sugar
- 1/4 salt
- 1/4 milk
- 2 1/2 powdered sugar
- 1/2 vanilla
Instructions:
1. Melt margarine in a saucepan.
2. Add brown sugar and salt.
3. Cook over low heat, stirring constantly for 2 minutes.
4. Add milk, continue stirring until mixture comes to a boil.
5. Remove from heat.
6. Add powdered sugar and vanilla.
7. Beat well.
8. Add additional milk if icing is too thick.
Title: Alton Brown's Paradise Macaroons
Ingredients:
- 16 sweetened flaked coconut
- 2 sweetened condensed milk
- 1 kosher salt
- 1 vanilla extract
- 4 granulated sugar
- 5 vegetable shortening
- 12
- 1
- 2
Instructions:
1. Preheat the oven to 325 degrees F.
2. Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
3. In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
4. Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
5. Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
6. Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
Title: Flourless Chocolate Truffle Cake
Ingredients:
- 1 eggs
- 2 sea salt
- 7 unsalted butter
- 1/4 rum
- 1/2 pure vanilla extract
- 2 light brown sugar
- 1/2 cocoa powder
Instructions:
1. Preheat oven to 350°F Line a 9-inch spring form cake pan with a circle of parchment paper.
2. Add whipping cream into a saucepan and gently heat, when the cream is fairly hot add butter and chocolate chips and gently whisk until the chocolate is melted. Remove from heat and add rum or vanilla. Cool to room temperature.
3. In a large bowl add eggs, sugar and sea salt and beat with an electric mixer until the eggs become fluffy. Slowly add the cream mixture and beat until combined.
4. Pour the batter into the cake pan and place it on a baking pan. Bake for one hour. The cake may look a bit soft in the middle this is fine. Place the cake on a wire rack and cool to room temperature, then cover and chill for 4 hours or overnight.
5. Loosen the sides before releasing the clasp, remove the ring and place on a cake plate. Dust with cacao and garnish with berries.
Title: Khobz Tunis - Algerian Helouwa - My Family Recipe
Ingredients:
- 1 egg
- 1 sugar
- 1 butter
- 1 margarine
- 1 baking powder
- 1 1/2 lemon, zest of
- 1 vanilla essence
- 1/2 granulated sugar
- 2 water
- 4
- 1 1/2
Instructions:
1. For the syrup:
2. Put the sugar and the water into a large pan and boil for approx 10-15 minutes. Add the mazhar during the last couple of minutes. Allow to cool of slightly before pouring onto the khobz.
3. For the Khobz:
4. If making ground almonds at home - preferable - please coarsely chop them in a food processor until you have pieces the size of sago or large cous cous for example (ie not too fine).
5. With an electric whisk, beat the eggs until fluffy. Incorporate the sugar and butter into the eggs, whisking for at least 5 minutes.
6. Fold in the ground almonds, bread/toast, baking powder, lemon zest and vanilla essence. Take care not to knock the air out of the mixture.
7. Pour into a round metal tin approximately 50cm across and 35cm high. and level off. Cook in preheated oven at gas mark 5-6 for 40 minutes or until brown & a skewer comes out clean when inserted into the middle.
8. Once cooked, turn off oven. Remove the Khobz and pour the syrup over the top. Return the khobz to the oven for 5 mins - not to cook further only to aid absorbtion of the syrup.
9. Remove from oven and using diagonal cuts, cut the khobz tunis to make diamond shapes approximately 1.5'' in diameter. Put into metallic paper cases (so syrup doesn't soak through) or serve without cases.