lumicero/recipes-ing2inst huggingface dataset:
Title: Mom's Best Soft Gingerbread Cookies (New! Gb House Directions!)
Ingredients:
- 1 butter flavor shortening
- 1 1/4 sugar
- 1 egg
- 1 molasses
- 1/3 hot water
- 1 whole cloves
- 1 flour
- 1 1/2 baking soda
- 1 salt
- 1 ginger
- 1 cinnamon
- 4 flour
- raisins
Instructions:
1. Place cloves in hot water; set aside.
2. Cream shortening and sugar.
3. Add egg and beat.
4. Add molasses, beat.
5. Remove cloves from water, discard cloves.
6. Add clove water, beat. *Dough will look "curdled".
7. Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
8. Chill dough.
9. Roll out to 1/2" thick or slightly less.
10. Cut into shapes.
11. Decorate with raisins if desired.
12. Place carefully on ungreased cookie sheet.
13. Bake at 375° for 8-10 minutes. Do not over bake.
14. *GB House directions:
15. Make dough the same as above, but roll dough out thin, 1/4" at most.
16. Bake in 325 oven for about 20 minutes.
17. Remove to racks to cool, and let harden/dry out a bit overnight for sturdiness if making large pieces.
18. *Doors and windows need to be cut out PRIOR to baking. Fill any with crushed hard candy before baking, too. And pieces filled with hard candy baked the best on foil. Non candy-filled pieces were baked on parchment paper.
Title: Low Fat Low Sugar Nestle Condensed Milk
Ingredients:
- 2 2/3 sugar
- 1 1/2 water
- 1 vanilla
- 1 1/2
Instructions:
1. Microwave milk and water 1 minute until steaming.
2. stir in sugar and vanilla.
3. If you are going to use stevia instead of sugar :
4. In a bawl put skimmed powdered milk
5. Add water gradually and beat until it reaches condensed milk thickness.
6. Microwave 1 minute.
7. Add stevia and adjust to taste.
Title: Mocha Buttercrunch Pie II
Ingredients:
- 1 flour
- 1/4 salt
- 1/3 brown sugar
- 1/3 butter
- 3 walnuts
- 3/4 vanilla
- 1 water
- 2 unsalted butter
- 1 brown sugar
- 1 instant coffee
- 4 vanilla
- 2 eggs
- 3 heavy cream
- 4 instant coffee
- 2 powdered sugar
- 2 vanilla
- 1/2 chocolate
- 2
- 1
Instructions:
1. Crust:.
2. Preheat oven to 350. Combine the flour, salt and brown sugar. With a pastry blender or 2 knives, cut in the butter.
3. Stir in the chocolate and nuts. Mix the vanilla and water and add to the crumbs.
4. Work the mixture with your hands to combine. With floured fingers, push the mixture into a 9 inch pie plate, covering the bottom, sides and rim. Bake for 20 minutes. Cool completely.
5. Filling:.
6. In an electric mixer, cream the butter till fluffy and smooth. Add the sugar, coffee and vanilla and beat till smooth. Add the melted chocolate. Again beat smooth.
7. Add the eggs one by one, beating for several minutes after each addition.
8. (NOTE: If you prefer to cook the eggs first, mix them with 1/4 cup milk and heat over medium low heat, till the mixture thickens and bubbles a bit, and coats a spoon -reaching a temperature of 160. Cool and add to the chocolate mixture.).
9. Spread the mixture into the pie crust. Chill several hours. (At this point, the pie can be wrapped and frozen. Defrost in the refrigerator for 6-8 hours.).
10. Topping:.
11. Just before serving, whip together the cream, coffee, powdered sugar, cocoa and vanilla till stiff enough to hold a shape. Cover the top of the pie and top with grated chocolate, if desired.
Title: Triple Chocolate Truffle Cookies
Ingredients:
- 4 butter
- 2 eggs
- 6 Splenda Sugar Blend for Baking
- 3 vanilla extract
- 1 flour
- 1 1/2 baking powder
- 1/2 salt
- 2
- 1/2
- 1/4
Instructions:
1. In the microwave, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from the microwave and set aside to cool.
2. In a large bowl, whip eggs and Splenda until thick and pale, about 2 minutes.
3. Stir in the vanilla and the chocolate mixture until well mixed.
4. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture.
5. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
6. Roll the chilled dough into small balls and place on an ungreased cookie sheet 2 inches apart.
7. Bake for 9 minutes in a preheated 350°F oven. Allow cookies to cool before enjoying.
Title: Cannoli
Ingredients:
- 3 ricotta cheese
- 3/4 sugar
- 1 vanilla extract
- 1/2 bittersweet chocolate chips
- 1/2 confectioners' sugar
- 1/4
Instructions:
1. Whip ricotta with electric mixer until light and fluffy.
2. Add sugar and mix until dissolved.
3. Add extracts.
4. Fill shells with a pastry bag or ziplock bag with a hole cut out of a corner.
5. Dip ends in chips.
6. Dust with confectioners' sugar and serve on a doily.
7. Enjoy!
Title: Poached Fresh Figs
Ingredients:
- 1 sugar
- 1/2 water
- 3 fresh lemon juice
- 2 fresh figs
- 1 lemon, zest of
- 2 bay leaves
Instructions:
1. Recommends using a heavy-bottomed 9-inch saute pan, 3 inches deep.
2. Spread the sugar in the bottom of the pan, and pour in ½ cup water and the lemon juice.
3. Set the figs in the pan, stem up, in one layer; nestle the strips of lemon zest and bay leaves in between the figs.
4. Set the pan over low heat; cook slowly until the sugar melts and the figs release their juices.
5. As the juices rise in the pan, gradually increase the heat to keep them bubbling.
6. When the figs are soft and the liquid levels come halfway up their sides, about 30 minutes or more, turn off the heat, and let the figs rest in the pan for 1 hour or so, to reabsorb some of the juices.
7. Slowly heat the figs and juices until they are bubbling again, and cook for 30 minutes or so, until the figs are very soft, but still intact and the juices have become thick and syrupy.
8. Let the figs cool before serving; arrange them in a serving dish if you like, with the syrup all around.
9. Enjoy the fruit and syrup on their own, or top with vanilla ice cream.
Title: Flourless Hazelnut Chocolate Cake (Gluten-Free)
Ingredients:
- 2 2/3 dark chocolate
- 5 unsalted butter
- 4 eggs
- 2/3 hazelnut meal
- 1/2 brandy
- 1/3 rum
- 2 powdered sugar
Instructions:
1. Melt chocolate and butter in a double boiler. Set aside.
2. Preheat the oven to 350°F/360°C degrees.
3. Whip egg whites until a stiff peak forms. Set aside.
4. In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
5. Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
6. Fold in the egg whites and mix. Pour in a 7-inch springform pan.
7. Bake for 30 minutes.
8. Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
9. Infuse love, slice and serve!
Title: Apple Nut Muffins
Ingredients:
- 1 egg
- 2/3 milk
- 1/2 vanilla
- 1 all-purpose flour
- 2 sugar
- 1/4 brown sugar
- 1/4 baking powder
- 1 salt
- 1/2 apple
- 1/2 sugar
- 1 cinnamon
Instructions:
1. Grease 12 medium muffin cups or line with paper baking cups.
2. In a bowl, beat egg with juice, oil and vanilla. Stir in flour, sugars, baking powder, and salt just until flour is moistened (batter will be lumpy). Stir in nuts and apple.
3. Fill prepared muffin cups; sprinkle with sugar and cinnamon. Bake at 400 degrees about 20 minutes or until golden brown. Immediately remove from pan.
Title: Pirsig Sugar Cookies
Ingredients:
- 2 sugar
- 1 shortening
- 2 eggs
- 1 salt
- 1 baking soda
- 1 nutmeg
- 1/4 flour
- 5
Instructions:
1. Preheat oven to 375 degrees.
2. Beat shortening and sugar, add eggs, mix well.
3. Mix in sour cream, salt, soda, and nutmeg.
4. Mix in flour-only adding enough to make a stiff dough. Roll out, cut and place on ungreased cookie sheets. Decorate. Test in the oven, usually about 8 minutes.
Title: Chili-Cinnamon Cookies
Ingredients:
- 1 1/4 flour
- 1/2 powdered sugar
- 1/2 ground hazelnuts
- 1 1/2 cinnamon
- 1/4 ground cayenne pepper
- 1 salt
- 1/4 butter
- 3 1/2
- 1
Instructions:
1. If you are using dried chili crunch them as fine as possible and measure then 1/2 teaspoon.
2. In the bowl of your food processor add the first six ingredients.
3. Heat a pan over medium high heat and roast the grounded almonds until golden. Immediately remove from heat and add to the other ingredients.
4. Cut butter into pieces and add to flour mixture. Add egg yolk.
5. Mix in your food processor until dough is formed. Take dough out of the bowl, knead once or twice and then form a roll (this will make it easier to divide dough later).
6. Wrap dough roll into cling film a put it into fridge for 30 minutes. Line out baking tray(s) with parchment paper.
7. Take dough out of the fridge and cut roll into 10 slices. Cut each slice into 4 pieces. You should now have 40 little dough pieces.
8. Roll each pice into a roll of about 3 to 4 inches in lenght. The middle of each roll should be a bit thicker and let the roll taper off towards the ends. Put the rolls onto the baking tray forming a "C" (half-moon shape).
9. Put the baking tray(s) in a cold place for about 30 to 60 minutes.
10. Meanwhile preheat oven (390 F, 200 C).
11. Bake the cookies for 10 minutes. Let them cool completely on a cooling rack. Dust them with (unsweetened) cacao powder.
12. NOTE: cooking time is given for one baking tray. Time to make includes 60 minutes for cooling the dough.
13. NOTE: I put the cookies on the baking tray into the fridge for 30 minutes. It is important to keep the formed cookies for 30 minutes in a cold place. The butter in the cookies has to be cooled completely.
14. NOTE: these cookies are very spicy. If you don't like them spicy reduce the amount of cayenne pepper / dried chili pepper.
Title: Creme De Menthe Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 green creme de menthe
- 1/2 eggs
- 1/2 cream cheese
- 1/2 butter
- 4 vanilla
- 1 confectioners' sugar
- 11 creme de menthe
- 1/4 coconut
- 1
- 2
Instructions:
1. Combine cake mix, pudding mix, orange juice, oil and creme de menthe.
2. Add eggs, one at a time, beating about 10 minutes at medium speed.
3. Pour 2/3 of this mixture into a greased and floured 10-inch Bundt pan.
4. Add chocolate syrup to remaining batter; pour over other batter.
5. Bake at 350 degrees for 1 hour. Cool completely and frost.
6. FROSTING: Combine cream cheese and butter, mixing well. Add vanilla, stir in powdered sugar and beat until smooth. Stir in creme de menthe, nuts and cocount, if desired.
Title: Mary's Raw Apple Cake
Ingredients:
- 4 apples
- 2 eggs
- 2 sugar
- 2 cinnamon
- 1 nutmeg
- 1/2 salt
- 1 flour
- 1 baking soda
- 2
Instructions:
1. Place the grated apples in a large mixing bowl. Break the eggs over the apples. Add the sugar, cinnamon, nutmeg, oil and nuts.
2. Mix well with a fork. Sift in the flour, salt, baking soda and mix well with fork again.
3. Bake at 350 degrees for 1 hour in a sheet pan.
Title: Serious Scottish Shortbread
Ingredients:
- 1 1/4 flour
- 1/4 granulated sugar
- 1/4 butter
- 10 sugar
Instructions:
1. Sift dry ingredients into a bowl. Cut butter into pieces and add. With hands knead into a firm dough resembling clay. I prefer to use the food processor to complete this on pulse, to avoid any heating from hands.
2. Place on flour board and roll 3/8 to 1/3 inch thick. Either cut with a small cookie cutter or cut with a sharp knife into small triangles or finger shapes. Place on an ungreased cookie sheet. Prick with a fork 3 times, and sprinkle sugar on top (fine or coarse which ever you prefer). Bake at 375 until edges turn faintly tan. DO NOT ALLOW COOKIES TO BROWN. Remove from oven, and while hot, sprinkle with more sugar if desired. Cool and store in airtight container at room temperature.
Title: Chocolate Soup
Ingredients:
- 5 milk
- 3 flour
- 4 sugar
- 2 unsalted butter
- 1 ground cinnamon
- 1
Instructions:
1. In a small bowl, stir 1/2 cup milk and the flour until smooth.
2. In a saucepan bring 4 1/2 cups milk to a simmer over medium heat. Place chocolate in a small bowl, and ladle 1 cup of the simmering milk over the chocolate and whisk to dissolve it. Stir the dissolved chocolate into the simmering milk.
3. Slowly add the flour mixture to milk in the saucepan, then stir in sugar, butter, and cinnamon, and return to the simmer. Cook, stirring until thick and smooth - about 5 minutes.
4. Remove from heat, and let rest about a minute. Ladle soup into warm bowls, and pass the brioche, panettone, or cookies for dunking into the soup.
Title: Fudge Cake
Ingredients:
- 2 butter
- 1/4 sugar
- 1 eggs
- 2 flour
- 1/2 salt
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Melt chocolate in double boiler with the butter until melted.
2. Add sugar; mix well.
3. Add eggs, one at a time until blended.
4. Add all dry ingredients, nuts and vanilla.
5. Pour into a well-greased and floured pan, 9x9-inch.
6. Bake in a 325 degree oven for 30 minutes.
7. Ice with your favorite icing.
Title: Banana Yogurt Custard
Ingredients:
- 2 bananas
- 4 yogurt
- 3 vanilla custard powder
- 2 milk
- 4 sugar
- 4 chocolate
Instructions:
1. take custard powder n milk in a pan . mix well cook on medium heat stirring continously.
2. let it cool.
3. peel n grate the bananas
4. add sugar to the custard n mix.
5. in a large bowl take the grated bananas add hung yogurt , cooled custard n mix well.
6. check for sugar adding more if required.
7. transfer mixture into a serving bowl top with grated chocolate n serve.
Title: Chocolate Pretzel Cookies
Ingredients:
- 1/2 unsalted butter
- 2/3 granulated sugar
- 1 egg
- 2 pure vanilla extract
- 2 all-purpose flour
- 1 3/4 salt
- 1/2 shortening
- 1 light corn syrup
- 1 confectioners' sugar
- 1 brewed coffee
- 1
- 4 -5
- 2
Instructions:
1. Cream butter and sugar until light and fluffy in a large mixing box.
2. Add egg, chocolate and vanilla and mix well.
3. Combine flour and salt; gradually add to creamed mixture and mix well.
4. Cover and refrigerate for 1 hour or until firm.
5. Divide dough into fourths and shape each portion into a 9-inch rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 inches apart.
6. Bake at 400 degrees for 5 to 7 minutes or until firm. Cool for 1 minute before removing to wire racks to cool completely.
7. Mocha Glaze.
8. Melt the chocolate chips and shortening with corn syrup in a heavy saucepan or microwave; stir until smooth.
9. Stir in confectioners sugar and enough coffee to make a smooth glaze. Dip pretzel cookies in glaze; place on waxed paper until set. Melt white chocolate and drizzle over pretzels. Let stand until completely set. Store in an airtight container.
Title: Easy Rum N Raisin Slice
Ingredients:
- 400 raisins
- 400 chocolate chips
- 100 self-raising flour
- 2
Instructions:
1. Place dried fruit, raisins and chocolate goodies into a bowl.
2. Add rum extract to coke and pour over the fruit mixture.
3. Leave to marinate for at least 4 hours or overnight.
4. Stir in 2 C of self-raising flour (sifted).
5. Line baking tray with baking paper and pour in mixture. If you want a slice, spread it thinly (it's BIG), or if you'd prefer a fruitcake, use a lined loaf tin.
6. Sprinkle with ground almonds.
7. Bake at 160 degrees centigrade for around 45 minutes, or until cooked in the middle (if making it in a loaf tin).
Title: Bestest Chocolate Cake Ever
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 eggs
- 1 milk
- 4
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350. Mix everything together except chocolate chips.
2. Then add the chocolate chips inches [Batter will be thick].
3. Pour into bundt cake pan. Bake according to devil's food cake directions for your size pan(s).
4. Then check in 5 minute increments with a toothpick until done. I believe mine took around 40 minutes.
5. Cool and then drizzle with caramel or dulce de leche.
Title: Icebox Cookies
Ingredients:
- 1/4 butter
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1/2 orange, juice of
- 1/2 vanilla
- 1 baking powder
- 1 flour
- 3
Instructions:
1. Cream together butter, shortening and sugar. Beat in eggs one at a time, beating well after each addition. Add lemon juice, orange juice and vanilla and beat well.
2. Sift flour and baking powder together. Beat into wet ingredients until well mixed. Form into a log, wrap tightly with plastic wrap and refrigerate over night.
3. Cut into 1/4" slices. Place onto ungreased baking sheet, 2" apart. Bake in preheated 350°F oven 12-15 minutes, until edges are just barely brown.
Title: Orange Refrigerator Pudding
Ingredients:
- 1 3/4 water
- 1 sugar
- 2 gelatin
- 1/4 water
- 2 eggs
- 2 lemon juice
- 1 orange, rind of
- 1 marshmallows
- 1
- 1/2
- 1
Instructions:
1. Boil water and sugar together for five minutes, or until clear.
2. Add softened gelatin and stir until dissolved.
3. Cool slightly and pour slowly onto well beaten eggs, stirring constantly.
4. Add lemon juice, orange juice and grated orange rind; chill until it begins to congeal.
5. Beat hard; fold in whipped cream and marshmallows.
6. Line a cake pan with thin slices of spongecake or angelfood cake, pour in half of orange mixture; repeat layers, ending with a cake layer.
7. Chill until firm.
Title: Bulk Chocolate Chewies
Ingredients:
- 6 1/4 butter
- 264 brown sugar
- 56 eggs
- 264 flour
- 4 1/2 salt
- 5 baking powder
- 1/2 vanilla
- 1/2 chocolate chips
Instructions:
1. Cream butter and sugar together.
2. Add in eggs and mix well.
3. Add dry ingredients and mix well.
4. Add in vanilla and mix well.
5. Add chocolate chips until just blended.
6. Bake at 300 degrees for 30 minutes.
Title: Apricot Upside Down Puddings
Ingredients:
- 60 butter
- 1 dark brown sugar
- 1/3 water
- 1 lemon juice
- 420 apricots
- 75 butter
- 1/2 caster sugar
- 2 eggs
- 1/2 self raising flour
- 3/4 ground cinnamon
- 1/2 ground cardamom
- 1/4 milk
- 1/3
Instructions:
1. Preheat the oven to 180°C conventional (160°C fan forced). Line the bases of a 6 Texan (3/4 cup/180ml) muffin pans with a circle of baking paper.
2. To make the Sauce: Place butter, dark brown sugar, water and lemon juice into a saucepan a stir over medium heat for 5 mins or until sugar has dissolved and mixture forms a sauce.
3. To make the Pudding: Beat extra butter and raw caster sugar until light and creamy. Add eggs beating well between each addition.
4. Stir in almond meal, flour, spices and milk. Spoon two teaspoons of sauce into the base of each muffin pan and top with apricots. Spoon pudding batter over the top of apricots.
5. Bake for 20-25 mins or until cooked when tested with a skewer. Stand in pan for 5 mins then turn onto plates and enjoy with the extra sauce and cream.
Title: Poppy Seed Filling for Hamantaschen
Ingredients:
- 10 poppy seeds
- 2 1/4 milk
- 1/4 butter
- 6 -7 honey
- 1 apple
Instructions:
1. Soak poppyseeds in boiling water for 1 hour.
2. Place in pot on stove and boil for 5 minute Drain.
3. Cover poppyseeds with more water and boil again.
4. Drain.
5. Add milk to poppyseeds and boil for 5 minute.
6. Add butter and honey and simmer on a low heat until thick and liquid has evaporated.
7. When cool, add grated apple.
8. Taste, and add more honey if not sweet enough for your liking.
9. Place in mincer or food processsor and mince together.
Title: Strawberry Pudding Cake
Ingredients:
- 2 1/2 instant vanilla pudding
- 1 milk
- 3 fresh strawberries
- 1 Cool Whip
Instructions:
1. Tear cake into small pieces and cover bottoms of 5 dessert dishes.
2. Mix pudding according to directions on box; pour over cake.
3. Spread fresh strawberries over pudding mixture.
4. Top with Cool Whip.
5. Refrigerate if not served immediately.
Title: Quick Chocolate Coffee Torte (Aka Fake Tiramisu)
Ingredients:
- 1 instant pudding mix
- 1 milk
- 1 amaretto liqueur
- 2 graham crackers
- 1
- 2
Instructions:
1. Gather all ingredients! This recipe goes so quickly that you really need everything within arm's reach.
2. If your poundcake comes from the freezer aisle, go ahead and defrost it according to the package.
3. Cut poundcake into 1"-2" cubes.
4. Set poundcake cubes on a plate or in a bowl and drench with that coffee liqueur! (I typically use more than 1 cup, but adjust according to taste).
5. While poundcake is getting drunk, take this time to make that box of instant pudding mix. Just like the package says, stir the mix into 2 cups cold water with a wire wisk.
6. Now, as the pudding begins to set, I like to add the dutch process cocoa (any unflavored cocoa powder will work), and then the amaretto. If you add the amaretto, MAKE SURE you don't add it directly to the milk--the alcohol might curdle the milk!
7. Set your setting pudding aside to set, and mix the graham crackers and ginger snaps. I use a food processor for this, but a blender or even a meat tenderizer and a plastic bag will work. (at this point I also check the poundcake and add a little more liqueur if it looks dry).
8. Now for that last beautiful step! Line the bottom of a casserole (a large bowl also works) with half of the cookie crumbs. Pour/spoon/scoop half of your pudding in over the cookie crumbs and carefully spread to cover the crumbs. Place (or dump) your poundcake into the casserole, making sure to press it down into the pudding. Don't be afraid to leave out whatever doesn't fit, or to tear the poundcake cubes in half to fill up gaps. Cover the poundcake with the rest of your pudding, spread it nicely, and finish with the rest of the crumbs, also spread nicely. You're done!
9. Now cover and refrigerate for at least three hours before serving. This gives the alcohol time to disperse within your torte, and lets the pudding get nice and firm.
10. Enjoy with friends and family!
11. Take an aspirin with a glass of water and call me in the morning. Hey, this stuff's pretty potent! ^_^.
Title: $100 Cake
Ingredients:
- 2 flour
- 1 sugar
- 2 baking soda
- 4 mayonnaise
- 1 vanilla
- 1 water
- 1
Instructions:
1. Combine first 4 ingredients in a sifter, sift into large bowl.
2. Make a hole in center of flour mixture and add next 3 ingredients.
3. Mix until smooth. Grease & flour a 9x9 pan. Bake 35-40 minutes. Frost with favorite frosting.
Title: Basboosa - Easy Semolina Cake
Ingredients:
- 1 semolina flour
- 1 yogurt
- 1 sugar
- 1 butter
- 2 baking powder
- 2 eggs
- 3 sugar
- 1 water
- 1 vanilla
- 1/2 lemons
- 1 lime
- cinnamon stick
Instructions:
1. First make the cake:
2. Preheat oven to 350.
3. Mix together flour, sugar, and baking powder very well in large bowl.
4. Melt butter, add into mixture.
5. Add yogurt into the mixture, mix well.
6. Add eggs, mix well again.
7. Beat mixture for 2 minutes til there are no lumps.
8. Pour into 9 X 13 inch baking pan brushed with very little oil.
9. Bake in middle rack of oven for 45 minutes.
10. While the cake bakes, prepare the syrup:
11. Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
12. Add in vanilla and cinnamon stick. Stir well.
13. Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
14. Mix well, let boil for 1 minute, remove from heat.
15. After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
16. Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
17. Enjoy!
Title: Country-Style Apple Cake
Ingredients:
- 185 unsalted butter
- 185 caster sugar
- 2 eggs
- 250 self raising flour
- 150 milk
- 1 vanilla essence
- 1 granny smith apple
- 1/2 icing sugar
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Grease and line a 20cm spring-form tin and sprinkle with flour to coat.
3. In a mixing bowl cream the butter and sugar until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Sift in the flour and fold in lightly using a large metal spoon.
6. Mix the milk with the vanilla and stir into the cake mixture.
7. Spoon the mixture into the tin and level the top.
8. Peel, core and slice the apple and brush with lemon juice.
9. Arrange slices on the surface pressing down gently.
10. Bake for 1 hour or until a skewer comes out clean when inserted into the centre of the cake.
11. Cool the cake in the tin for about 10 minutes, before turning onto a wire rack to cool completely.
12. Dust the cake with icing sugar and serve.