lumicero/recipes-ing2inst huggingface dataset:
Title: Pistachio and Almond Cake With Orange Salad
Ingredients:
- 1 1/3 pistachio nuts
- 1 1/3 unsalted butter
- 1/2 sugar
- 3/4 lemons
- 3 pure vanilla extract
- 1/2 eggs
- 3 all-purpose flour
- 1/2 kosher salt
- 1/4 blood oranges
- 3 navel oranges
- 2 orange marmalade
- 1/4 fresh lemon juice
- 1 plain yogurt
- 1/2 pistachio nut
Instructions:
1. To make the cake, preheat the oven to 300°F
2. Butter a 4-by-8-inch loaf pan.
3. Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
4. In a food process, combine the pistachios and almonds and pulse until finely ground; set aside.
5. Combine the butter and sugar in the bowl of a stand mixer.
6. Grate the zest from the lemons directly into the bowl.
7. Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy.
8. Mix in the vanilla just until incorporated.
9. On low speed, gradually add the nuts and mix just until incorporated.
10. Then add the eggs, one at a time, mixing after each addition just until incorporated.
11. Stir in the flour and salt and mix just until incorporated.
12. Spoon the batter into the prepared loaf pan.
13. Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes.
14. Let cool in the pan on a wire rack for 10 minutes.
15. Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan.
16. At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
17. To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips.
18. Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice.
19. Repeat with all of the remaining oranges.
20. Set the oranges slices aside until needed.
21. Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy.
22. Add any captured orange juice along with the lemon juice to the marmalade.
23. Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette.
24. Let cool.
25. To serve, preheat the oven to 400°F
26. Cut the cake into generous slices and place on a baking sheet.
27. Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
28. Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup.
29. Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios.
30. Serve immediately.
Title: Prince William's Chocolate Biscuit Groom's Cake
Ingredients:
- 1/2 butter
- 8 unsalted butter
- 4 granulated sugar
- 4 dark chocolate
- 4 egg
- 1 dark chocolate
- 8 chocolate
- 1
Instructions:
1. Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.
2. Break each of the biscuits into almond-size pieces by hand and set aside.
3. Cream the butter and sugar in a bowl until the mixture starts to lighten.
4. Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.
5. Beat the egg into the mixture.
6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.
8. Chill the cake in the refrigerator for at least 3 hours.
9. To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
10. Slide the ring off the cake and turn it upside down onto a cake wire.
11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
12. Allow the chocolate to set at room temperature.
13. Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.
14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
Title: Orange Crepes
Ingredients:
- 3 eggs
- 2/3 flour
- 1/2 salt
- 1 milk
- 2 cream cheese
- 3 cornstarch
- 12
Instructions:
1. Combine softened cream cheese and orange rind and set aside to blend.
2. Combine eggs, flour, salt, and milk. Beat until smooth. Let stand 30 minutes.
3. For each crepe – pour ¼ cup batter in hot lightly greased 6 ½ inch skillet. Cook until lightly browned on both sides. Stack crepes between sheets of waxed paper and freeze until you need them.
4. You can thaw these in bulk in your oven or a couple at a time in the microwave. I don't freeze them filled but do the filling after they are thawed.
5. To make sauce – heat concentrated orange juice in pot and thicken slightly with corn starch. Pour over filled and rolled crepes and then sprinkle one teaspoons orange liqueur on top to serve.
Title: Cream Cheese Brownies from Scratch
Ingredients:
- 2 eggs
- 3 water
- 3/4 butter
- 1 2/3 sugar
- 2 vanilla
- 1/4 salt
- 1/2 baking powder
- 1 1/3 flour
- 3/4 cream cheese
- 2 sugar
- 7 vanilla
- 3/4 eggs
- 2
Instructions:
1. preheat oven to 350 degrees.
2. grease 9x13' pan.
3. blend the first 6 ingredients well.
4. add next 3 ingredients (baking powder, flour and baking cocoa.
5. Spread 2/3 of the brownie batter in the bottom of the greased pan.
6. mix together ingredients for cream cheese portion (last four ingredients - cream cheese, sugar, vanilla and 2 eggs).
7. Spread cream cheese mixture evenly across top of brownie mixture already in pan.
8. drop dollops of remaining brownie mixture the size of golf balls across the top of the cream cheese mixture.
9. drag a knife through the dollops to create marbling effect.
10. bake for about 40 minutes until knife comes out clean.
11. let cool before cutting.
Title: Lemon Pistachio Pretzel Cookies
Ingredients:
- 3/4 sweet butter
- 1 confectioners' sugar
- 2 lemon zest
- 1 egg
- 1/2 all-purpose flour
- 2 confectioners' sugar
- 1 1/2 lemon juice
- 2 water
- 1 -2 pistachios
- 1/3
Instructions:
1. In a large mixing bowl, beat together the butter at medium to high speed for 30 seconds.
2. Add the confectioners sugar and lemon peel,continuing to beat until combined.
3. Beat in the egg and lemon extract.
4. Beat in as much of the flour as you can using your mixer. When no longer able, use a large wooden spoon to mix in the rest by hand.
5. Divide dough in half and wrap in plastic wrap. Chill for 30 to 60 minutes.
6. Pre-heat oven to 375 degrees.
7. After chilling, take each disk and roll into a 12 inch long log. Snip each log into 24 1/2 inch pieces.
8. Take each cookie nugget and roll into an 8 inch long rope. Form a pretzel shape by bringing the piece together to form a circle with about a 1 inch tails on either side. Take each of the ends and cross it over the circle and attach to the opposite side. Press lightly to seal.
9. Place the "pretzels" 2 inches apart on baking sheets lightly treated with cooking spray. Bake for 8 to 10 minutes until golden brown. remove from pan and let cookies cool on a rack.
10. To prepare the glaze, mix together the confectioners sugar, lemon juice and enough water to achieve a glaze consistency. Brush each cookie with the glaze. While the glaze is still wet, sprinkle chopped nuts on top.
11. Let stand until glaze has set.
Title: Baklava With Honey Syrup
Ingredients:
- 3/4 sesame seeds
- 4 walnuts
- 1/4 ground cinnamon
- 8 phyllo pastry
- 100 unsalted butter
- 1 lemon
- 2 white sugar
- 1/2 honey
- 1 cinnamon stick
- 6 whole cloves
Instructions:
1. Preheat the oven to 200°C/400°F, and lightly grease a shallow baking tray.
2. Place the sesame seeds in a small, non-stick pan over a medium heat, and cook, while shaking the pan gently, for 3-5 minutes or until golden and toasted.
3. Transfer to a bowl, add the walnuts and cinnamon and mix well.
4. Brush 1 pastry sheet with the melted butter and fold in half crossways to form a rectangle.
5. Sprinkle 1/4 cup of the walnut mixture evenly over the pastry; and starting from one of the long ends, roll it up into a log. Brush with butter. Place on a baking tray; and repeat with the remaining pastry, butter and walnut mixture.
6. Bake the baklava for 10-12 minutes or until golden; and then allow them to cool on the baking tray.
7. The Honey Syrup: Peel 1 large strip of rind from the lemon, remove the pith, juice half the lemon; then place the lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups of water in a saucepan over a medium heat.
8. Cook, stirring often, for 5 minutes or until the sugar has dissolved; increase the heat to high and bring to the boil; reduce the heat to medium-low and simmer gently for 10 minutes or until the honey syrup thickens slightly.
9. Pour the hot honey syrup over the cold baklava, and stand for 30 minutes or until the baklava has absorbed the syrup. Cut each baklava diagonally into 3 pieces and serve.
10. Tip: Purchase phyllo pastry from the fridge not the freezer, as the layers will separate much more easily.
Title: Garbage Squares
Ingredients:
- 1/2 corn syrup
- 1 brown sugar
- 1/2 margarine
- 1/2 peanut butter
Instructions:
1. Combine first three ingrediants, blend and heat to simmer.
2. Remove from heat.
3. Stir in the peanut butter until smooth.
4. Mix in 4 cups "garbage". ie. cornflakes, coconut, Special K, cherries, chipits, raisins, dates, sunflower seeds, nuts, marshmallows your choice.
5. Spread in pan and cool.
Title: Peanut Butter Sweetie Cookies With a Kiss
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1 sugar
- 2 milk
- 1/2 brown sugar
- 1/2 shortening
- 1/2 creamy peanut butter
- 1 egg
- 1 vanilla
- 6
Instructions:
1. Combine flour, baking soda, salt, 1/2 cup sugar, milk, brown sugar, shortening, peanut butter, egg and vanilla together;
2. mix well.
3. Shape into 1" balls, roll in remaining sugar.
4. Arrange on ungreased cookie sheet, slightly flatten with bottom of a glass dipped in sugar.
5. Bake at 375° for 10 minutes.
6. Remove from oven and place one chocolate kiss in center of each cookie.
Title: Almond Palmiers
Ingredients:
- 1 almond paste
- 1/4 sugar
- 1 frozen puff pastry
Instructions:
1. Line two baking sheets with parchment paper. Preheat oven to 400°F Remove pastry sheets from box and let sit on counter for 10 minutes.
2. Meanwhile, add Almond Paste and sugar to food processor or mixing bowl. Process or mix until the texture of sand. Makes about 2 cups almond sugar.
3. Dust counter with granulated sugar and unfold one pastry sheet. Roll out to 11" X 13" with long side, horizontal to counter. Sprinkle evenly with 1/2 cup of almond sugar mix.
4. Fold in short sides of pastry sheet to meet in middle. Tightly roll each fold to center, so both rolls of pastry sheet are touching. Trim ends, sprinkle with sugar and press down. Place in freezer for 10 minutes. Repeat with second sheet of puff pastry.
5. Cut pastry into 1/2 inch slices with a sharp knife. Dip each piece in sugar and lay flat, sugar side up, on parchment paper (about 16-18 per roll). Bake 12-15 minutes or until golden brown. Serve warm or at room temperature.
Title: Cherry-Almond Vanilla Cupcakes
Ingredients:
- 1/2 butter
- 4 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 baking soda
- 1/4 buttermilk
- 3/4 maraschino cherry juice
- 1/3 sugar
- 1 1/2 vanilla
- 1 maraschino cherries
- 1/2 butter
- 12 powdered sugar
- 1/2 maraschino cherry juice
- 4 milk
- 3 milk
- 1/2 maraschino cherry
Instructions:
1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. For the frosting: In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.
6. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.
Title: Banana Roll (Yum)
Ingredients:
- 3 bananas
- 3 eggs
- 1 sugar
- 1 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 -8 confectioners' sugar
- 1/2 cream cheese
- 1 unsalted butter
- 1 confectioners' sugar
- vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 10x15 jelly roll pan with waxed paper. Spray well with vegetable oil.
3. Mash the 3 bananas well. I use a food processor fitted with the metal blade and pulse it until it's fully mashed.
4. In a medium sized bowl, beat the eggs and sugar until well blended. Add the bananas, flour, baking powder, baking soda and salt. Mix well.
5. Pour into the prepared jelly roll pan.
6. Spread evenly making sure the corners are filled evenly as well.
7. Bake 15 minutes.
8. On a clean towel sprinkled heavily with confectioners sugar turn out the baked roll. Starting from the small end roll up using the towel as you go.
9. Let cool completely.
10. While cooling prepare the filling. In a good sized bowl, beat the room temperature butter and cream cheese. Add the confectioners sugar and vanilla. Beat until smooth.
11. Unroll the cooled roll; fill evenly the re-roll. Sift confectioners sugar on top.
Title: King Arthur Buttery Snickerdoodles
Ingredients:
- 1/2 salted butter
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 baking powder
- 1/4 salt
- 1 1/3 flour
- 2 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 375 degrees and grease or use lining on two baking sheets.
2. Beat together the butter and sugar until smooth.
3. Add the egg, beating until smooth.
4. Beat in the vanilla, baking powder, salt, and then flour.
5. Shake together the cinnamon and sugar for topping .
6. Sprinkle coating onto cookies, spread onto baking sheets.
7. Flatten the dough balls a little bit.
8. Bake cookies for 8-10 minutes, depending on how soft you want them. ( 8 for soft and 10 for crispy).
Title: Lisa's Red Velvet Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 butter
- 1/2 vinegar
- 1 cake flour
- 3 baking soda
- 1 buttermilk
- 1 vanilla
- 1
Instructions:
1. In a large mixing bowl, combine eggs, sugar, butter, vegetable oil and vinegar, beat until smooth. Sift together flour, cocoa, and soda, add alternately with buttermilk to egg mixture. Add vanilla and food coloring, beating well. Bake in 4 greased 9-inch round cake pans at 350 degrees for 25 minutes. Let cool completely and frost the cake.
2. Cream Cheese Frosting.
3. 1 8-oz. pkg. cream cheese, softened.
4. 1/2 cup butter, softened.
5. 1 lb. box confectioner's sugar.
6. 1 teaspoon vanilla.
7. 1 cups pecans, chopped (optional).
8. Combine cream cheese and butter; gradually add sugar. Add remaining ingredients, beating until spreading consistency. Frost cooled cake layers.
Title: Mint Chocolate Chip Crinkles
Ingredients:
- 2 sugar
- 1/2 vanilla
- 2 eggs
- 3/4 flour
- 4 baking powder
- 4 salt
- 2 chocolate chips
- 2 powdered sugar
- 1/2
- 6
- 1
Instructions:
1. Mix sugar, oil, vanilla, mint extract and chocolate in a large bowl. Mix eggs in, one at a time. Stir in the flour, baking powder and salt. Add chocolate chips.
2. Cover and refrigerate for 3 hours.
3. Heat oven to 350 degrees. Grease cookie sheet with shortening.
4. Shape dough into balls and roll in powdered sugar to coat. Place 2 inches apart on cookie sheet
5. Bake 10-12 minutes. Cool and serve.
Title: Heirloom Fruitcake
Ingredients:
- 1 candied lemon peel
- 1 pecans
- 1/4 pitted dates
- 1/4 golden raisin
- 1 dark raisin
- 1 1/4 currants
- 1 flour
- 1/2 baking powder
- 1/2 baking soda
- 1 nutmeg
- 1 allspice
- 1/2 cinnamon
- 1/2 butter
- 1/2 brown sugar
- 1 1/2 brown sugar
- 1 eggs
- 1 vanilla
- 2 lemon juice
- 6 brandy
- 1 1/2
- 1
- 3
- 1/2
- 2
Instructions:
1. Finely chop candied fruits and pecans.
2. Snip dates and raisins into small pieces with kitchen shears dipped in hot water occasionally to prevent stickiness.
3. Combine fruit and nuts in a bowl, add 2 or 3 T flour and toss to mix well.
4. Sift together flour, baking powder, soda, nutmeg, allspice, and cinnamon.
5. Set aside.
6. Cream butter until fluffy, then add brown sugar and gradually beat until light and fluffy.
7. Beat in eggs two at a time, then stir in vanilla, lemon juice, and orange juice.
8. Mix jelly and rum/juice until smooth.
9. Add alternately to batter with dry ingredients.
10. Pour batter over fruit and mix throughly, using a wooden spoon or your hands.
11. Pour batter into 2 greased and lined loaf pans or 1 ten-inch tube pan.
12. Bake at 275 F for 3 1/2 hours.
13. Paint generously with grape juice/brandy and wrap in cheesecloth and foil, keeping refrigerated until Christmas time.
14. Paint on more juice once or twice per week.
Title: Absolutely Heavenly Amaretto Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 6 eggs
- 3 cake flour
- 1/4 baking soda
- 1/2 salt
- 1 sour cream
- 2 vanilla extract
- 1 Amaretto
- 1 orange marmalade
- 1
- 3/4
- 1/4
- 1/2 - 1
Instructions:
1. Beat butter at the medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating between each addition. Beat just until the yellow disappears.
2. Combine the flour, baking soda and salt; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings and 1/2 cup amaretto.
3. Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack.
4. Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan. Cook over medium heat until marmalade and preserves melt, stirring frequently. Drizzle over the cake; sprinkle with the almonds.
Title: White Chocolate-Cranberry Biscotti
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 white chocolate chips
- 1/2
- 2/3
Instructions:
1. PREHEAT oven to 325*F.
2. Mix flour, baking powder and salt; set aside.
3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla.
4. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate.
5. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
6. BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 minute.
7. Using a serrated knife, diagonally cut each log into 12 slices; place upright (cut side up) on baking sheet, 1/2 inch apart.
8. Bake an additional 15 to 18 minute or until slightly dried. Remove from baking sheet. Cool on wire racks.
9. DIP biscotti in melted semi-sweet chocolate. (Or drizzle chocolate over biscotti.) Let stand until set.
10. Store in tightly covered container at room temperature.
Title: Lemon Souffle
Ingredients:
- 3 eggs
- 175 caster sugar
- 2 lemons, juice and zest of
- 450 gelatin
- 15 water
- 3
Instructions:
1. tie band of double grease proof paper around a 15cm(6inch) a soufle dish to stand 5cm(2inch) above the rim; oil inside of paper.
2. place the egg yolks, sugar and lemon rind in a bowl and mix.
3. heat the lemon juice on small pan and pour over egg mixture.
4. whisk using an electric beater till thick then fold in 2/3 of cream.
5. stir the soaked gelatin in a bowl over a pan of simmer water until dissolved add to the souffle and stir carefully till begins to set.
6. whisk the egg whites till thick then fold into the mixture. pour into the prepared dish then leave until set.
7. remove the paper carefully and press the nuts around the side.
8. spread some of the remaining cream over the top and pipe cream around the edge.
9. chill before serving.
Title: Apple-Cranberry Crisp With Eggnog Sauce
Ingredients:
- 3 1/2 - 4 prepared vanilla pudding
- 5 apples
- 2 fresh cranberries
- 3/4 frozen cranberries
- 2 sugar
- 2/3 all-purpose flour
- 1 all-purpose flour
- 3/4 brown sugar
- 1/2 cinnamon
- 1/2 margarine
- butter
Instructions:
1. Place pudding in medium bowl.
2. Gradually blend eggnog into pudding.
3. Cover; refrigerate.
4. Heat oven to 375 degrees.
5. In large bowl, combine all fruit mixture ingredients; mix well.
6. Spread evenly in ungreased 12x8-inch (2-quart) pan.
7. Lightly spoon flour into measuring cup; level off.
8. In another medium bowl, combine 2/3 cup flour, oats, brown sugar and cinnamon; mix well.
9. Cut in margarine until mixture resembles fine crumbs.
10. Spoon over fruit mixture.
11. Bake at 375 degrees for 35 to 40 minutes or until deep golden brown and bubbly.
12. Serve warm with chilled sauce.
Title: Chocolate Yogurt Panna Cotta
Ingredients:
- 1 1/4 milk
- 1 unflavored gelatin
- 1 vanilla extract
- 1/4 sugar
- 2
Instructions:
1. Add gelatin to 1/4 cup milk in a small bowl and let soften.
2. Heat 1 cup milk to just below the boiling point.
3. Stir in vanilla and chocolate syrup.
4. Taste and add sugar if desired.
5. Whisk in gelatin and milk mixture until gelatin dissolves.
6. Remove from heat and stir in yogurt until smooth.
7. Refrigerate 3-4 hours before serving.
Title: Cindy's Cherry Jubilee
Ingredients:
- 1 cornstarch
- 2 lemon peel
- 2 -3 brandy
- 1/4 Cointreau liqueur
- 4 vanilla ice cream
Instructions:
1. Place the reserved syrup in a saucepan with the heat off.
2. Add cornstarch and stir thoroughly. (Add lemon peel now if you have it.).
3. Turn on heat and let bubble and reduce till thickened (about 3 minutes).
4. Add cherries and stir through to heat up (about 30 seconds). Fish out lemon peel if used. Remove saucepan from fire.
5. Heat up alcohol in a metal ladle on flame. Tilt ladle so the liquid is near edge of ladle. Touch ladle to flame directly. It should light up easily.
6. Pour alcohol evenly over cherries. Give the saucepan a few shakes until flame goes off.
7. Pour over ice cream in bowls.
Title: Flourless Orange and Chocolate Cake
Ingredients:
- 1 orange
- 125 caster sugar
- 200 dark chocolate
- 100 eggs
- 3 baking powder
- 1/2
Instructions:
1. Put the orange in a microwave safe bowl.
2. Add 250ml water, cover with clingfilm and microwave on high for 20 minutes, turning halfway through (or simmer for 1 hour in a small saucepan).
3. Leave to cool, still covered.
4. Heat oven to 180°C.
5. Line a 20cm round springform tin with baking parchment.
6. Cut the orange in half and remove pips.
7. Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree.
8. Add the sugar, melted chocolate, egg yolks and baking powder and whiz again to mix thoroughly.
9. Tip into a large bowl.
10. Beat the egg whites until stiff, but not dry and fold into chocolate mixture.
11. Spoon into lined tin.
12. Put the tin on a baking sheet, then in the oven.
13. Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning.
14. Cool in the tin.