lumicero/recipes-ing2inst huggingface dataset:
Title: Gluten Free Lemon Poppy Seed Cake
Ingredients:
- 2 eggs
- 2 poppy seeds
- 3 baking powder
- 2 salt
- 1/2 lemon
- 1 milk
- 1 butter
- 4 sugar
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350°F/180°C degrees. Spray a 7-inch round springform pan or a 9 x 5 inch loaf pan with cooking spray.
2. In a bowl, beat egg whites until a stiff peak forms. Set aside.
3. In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest.
4. Add lemon juice and milk to the flour mixture and mix well.
5. In another bowl, beat butter and sugar well. Add egg yolks and beat again.
6. Add to the cake batter and mix well.
7. Fold egg whites into the batter and mix.
8. Pour the batter into the prepared pan.
9. Bake for 50 – 60 minutes or until a toothpick inserted into the cake comes out clean.
10. Let it cool in the pan for 5 minutes before removing to a wire rack to cool.
11. Dust with powdered sugar.
12. Infuse love, slice and serve with ice cream or whipped cream.
Title: Poached Pears in Spiced Tea (BBC Good Food)
Ingredients:
- 20 sugar
- 1 clear honey
- 1 red currant jelly
- 2 cranberry jelly
- 2 1/2 tea bags
- 4 water
- 1/4 - 1/2 pears
- fresh cranberries
Instructions:
1. Put the sugar, honey, jelly and tea bags into a big pan. Add water and bring to a boil. Stir to dissolve the sugar.
2. Add the pear halves, then cover and simmer for 12-15 minutes until pears are just tender. Poke with a tip of knife to test.
3. Lift out the pears, then turn up the heat and throw in the cranberries. Boil for a few minutes until liquid becomes syrupy. Discard the tea bags. Serve the pears with warm syrup poured over.
Title: Chocolate Shadow Spritz Cookies
Ingredients:
- 2 butter
- 1/3 cream cheese
- 6 sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 2 1/2 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Melt chocolate in a double boiler or very slowly in the microwave; set aside to cool.
2. Cream butter, cream cheese and sugar well.
3. Add chocolate then beat in egg and vanilla.
4. Sift together flour, baking powder and salt; gradually add to creamed mixture.
5. Fill cookie press and form cookies on ungreased cookie sheets.
6. Bake at 375°F for 10-12 minutes. Checking for a slightly set or very slightly browned cookie at 10 minutes. If needed, bake another 1-2 minutes.
7. Remove cookies from baking sheet while warm & transfer to wire rack to cool.
8. Decorate if desired or enjoy them plain. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.
Title: Molasses Nut Fudgies
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/2 salt
- 1/4 Crisco shortening
- 1/4 sugar
- 1/2 egg
- 1 buttermilk
- 1/2 molasses
- 1/2 vanilla
- 1 walnuts
- 1
- 3/4
Instructions:
1. Set oven to 350 degrees.
2. Grease a cookie sheet or line with parchment paper.
3. Combine flour, cocoa powder, baking soda and salt.
4. In a large bowl, cream shortening and sugar for about 3-4 minutes.
5. Beat in egg.
6. Beat in buttermilk, molasses and vanilla.
7. Gradually blend in flour mixture.
8. Fold in walnuts and chocolate chips (if using).
9. Drop dough by spoonfuls onto cookie sheet, leaving about 1-1/2 inch apart.
10. Bake 12-15 minutes, or until firm to the touch.
11. Transfer to wire racks to cool.
Title: Overnight Cake 1964
Ingredients:
- 2 flour
- 2 granulated sugar
- 1/2 salt
- 1 boiling water
- 2 baking powder
- 2 vanilla
- 1 salt
- 1 cream of tartar
- 1
Instructions:
1. Early in the day or last thing at night, sift the sugar flour and salt together well.
2. Add the boiling water and stir until well blended.
3. Cover and leave until cold a 8 hours or overnight.
4. Later that day or next day,.
5. When you are ready to make your cake, preheat your oven to 250 degrees.
6. In a large bowl,( wiped down with vinegar just to make sure there are no oils) add the room temperature egg whites and beat until foamy.
7. Add the pinch of salt and the tartar, beat until stiff peaks but not dry.
8. While whites are beating, to the cold batter, add the two teaspoons baking powder, the almond and vanilla extracts, and stir well.
9. Once the whites are ready, fold in a little of it to lighten into the batter.
10. Fold in all the whites now into batter, trying to fold in well, and not deflate.
11. Place into a ungreased angel food tube pan.
12. Place into preheated 250 degrees oven and bake for 15 minutes on the medium centre rack.
13. After 15 minutes increase heat without opening door to 300 degrees and bake for another 20 minutes.
14. After the 20 minutes increase heat to 350 degrees, without opening the door, and finish baking for 15 minutes.
15. Test cake to see if its completely cooked with a long skewer.
16. If done remove, if not reduce the heat to 325 and continue until tester shows done. I have never had to leave in any longer but all ovens are different. Also please use a timer for each of the oven temperatures when increasing.
17. When done, remove to wire rack.
18. Turn upside down until cool, and then run knife around edges and release cake.
19. I do have to run the knife around all edges then remove the bottom part of the pan and then again under the bottom.
20. I always use a two piece tube pan for this recipe.
21. The almond and vanilla can be as original recipe one teaspoon each or more as I have increased . The combination of both is a must in the recipe.
Title: White Chocolate Banana Bread Pudding
Ingredients:
- 2 milk
- 1 heavy cream
- 3 eggs
- 2 sugar
- 1/2 salt
- 1/2 vanilla extract
- 1 white chocolate
- 12
- 1
Instructions:
1. Preheat the oven to 325 degrees. Lightly grease and 8-inch square cake pan.
2. Place the milk and 1/2 cup of the cream in a saucepan and bring to a boil over medium-high heat. Be careful not to let it boil over. Place the eggs, egg yolks, 1/2 cup of the sugar, salt, and vanilla in a bowl and gradually add the milk mixture, whisking all the while. Add the melted chocolate and mix until it is fully incorporated.
3. Place the bread cubes in the prepared pan and pour the custard over it, pressing down to dunk them. Let rest at least 15 minutes and up to an hour for the bread to absorb the custard.
4. Pour the remaining 1/2 cup cream over the top and sprinkle with the remaining 2 tablespoons sugar and transfer to the oven. Bake until the pudding is firm and a knife inserted comes out clean, about 1 hour.
5. Serve warm or at room temperature with caramel sauce, a dollop of sweetened whip cream or ice cream, and sliced bananas.
Title: Easy As Pie Cobbler
Ingredients:
- 1 white sugar
- 1/2 butter
- 1 margarine
- 1 self-rising flour
- 1 milk
Instructions:
1. Preheat oven to 350°F.
2. In a one-quart baking dish or 9-inch square pan, cream together sugar and butter.
3. Mix in flour and milk until smooth. Pour pie filling over the top. Do not stir.
4. Bake 25-30 minutes in the preheated oven, until golden brown.
Title: Double Decadence Chocolate Cake With Shiny Chocolate Icing
Ingredients:
- 1/3 sugar
- 1 all-purpose flour
- 2 baking soda
- 1 2/3 baking powder
- 1 salt
- 1 1/2 eggs
- 1/2 skim milk
- 1/2 vanilla
- 3 skim milk
- 1/4 sugar
- 1 light corn syrup
- 1 shortening
- 2
- 1
- 2
- 1/4
Instructions:
1. Preheat oven to 300ºF.
2. Spray two 9 x 2-inch round cake pans with Crisco No Stick Cooking Spray. Line bottoms with rounds of wax paper or parchment paper; spray again.
3. Combine chocolate chips and hot coffee in a bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth.
4. Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
5. Beat, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add Oil, milk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add dry ingredients and beat on medium speed until just combined well.
6. Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, 45 minutes.
7. Cool layers in pans on racks for 30-45 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
8. Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth.
9. Crisco into 3 pieces and add to frosting, whisking until smooth.
10. Transfer icing to a bowl and chill until spreadable, about 30 minutes.
11. Spread icing between cake layers and over top and sides.
Title: Great Depression Cake
Ingredients:
- 2 sugar
- 1 1/2 shortening
- 1/2 raisins
- 1 apple
- 1 allspice
- 1 flour
- 2 baking soda
- 1 baking powder
- 1 cinnamon
- 1 nutmeg
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly greased and flour a 9 x 13 inch baking pan, set aside.
3. Bring the first five ingredients to a boil, reduce heat and simmer for 10 minutes, stirring occasionslly.
4. Cool 10 minutes.
5. Blend the dry ingredients together and stir into the boiled mixture.
6. Pour batter into pan and bake for 25 to 30 minutes.
Title: Egg Free Chocolate Frosting (Very Good)
Ingredients:
- 1/2 honey
- 2 1/2 vanilla extract
- 1 water
- 1/2 powdered sugar
- 2 1/2
Instructions:
1. Place margarine, honey, and vanilla in mixing bowl. Sift cocoa into this bowl. Using electric beaters at low speed, cream these ingredients together. Add water and sift powdered sugar into mixture. Beat with electric beaters on medium speed until well mixed. Use frosting to frost cake.
2. To assemble a layer cake: place one layer of cake in center of serving platter, upside down (so that the flat side of the cake, which was on the bottom of the cake pan, is facing you). Using a frosting spatula, spread top of this layer with frosting. Place remaining layer on top of this, right-side up. Spread frosting over top and sides of entire cake. Serve.
Title: Rachael Ray's Bon Bon S'mores
Ingredients:
- 1 1/4 all-purpose flour
- 1 whole wheat flour
- 1/2 granulated sugar
- 1 baking powder
- 3/4 salt
- 1/2 unsalted butter
- 2 molasses
- 3/4 marshmallow cream
- 1 vanilla ice cream
- 24
Instructions:
1. Preheat the oven to 350°.
2. In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt. Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes. Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes. Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap. Refrigerate until firm, about 15 minutes.
3. Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick. Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
4. Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough). Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes. Let the cookies cool completely on a rack, then break them apart into squares. Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
5. Place the chilled graham squares on a work surface and turn them bottom side up. Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together. Freeze until firm, about 30 minutes.
6. In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes. Stir until smooth; let rest until cool to the touch. Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat. Place each bonbon on a parchment paper lined baking sheet and freeze until firm, at least 1 hour.
Title: Mini Key Lime Pie
Ingredients:
- 1/3 key lime juice
- 1 key lime zest
- 1 salt
- 1 vanilla
- 2 butter
- 1/2 graham cracker
- 14 sweetened condensed milk
- 2 sour cream
Instructions:
1. Heat oven to 350°F.
2. Step 1: Mix melted butter with blended graham crackers in a small bowl then place in a mini pie dish. Brush butter over inside of small pie dish and pour pie mix into dish. Place in oven in about 5 minutes.
3. Step 2: Mix milk, salt, key lime zest, key lime juice, vanilla, sour cream, and salt in a second bowl. Mix well and pour over the top of the pie mix.
4. Step 3: Bake in oven about 8 minutes.
5. Step 4: Cool in fridge at least 4 hours, better if cooled overnight.
6. Step 5: Top with fresh whipped cream and serve cool.
Title: Fresh Pumpkin Brownies
Ingredients:
- 1 pumpkin
- 2 pumpkin puree
- 1 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1 cinnamon
- 1 nutmeg
- 1/2 clove
- 2 allspice
- 1 ginger
- 1 1/2 butter
- 1 dark brown sugar
- 1 egg
- vanilla extract
- maple syrup
Instructions:
1. Preheat oven to 350 degrees and grease 9x9 baking pan (I used 2 8x8s).
2. Combine flour, baking soda, baking powder, salt, and spices in medium bowl.
3. In large bowl cream butter and sugar until fluffy. Beat in egg and vanilla, then mix in pumpkin.
4. Batter will be thick. Spread evenly in prepared pan/pans. Drizzle pure maple syrup over top of batter, in lines, before baking.
5. Bake for 30-35 minutes or until toothpick inserted in center comes out almost completely clean. Let cool completely before cutting.
6. Notes: I made this with baked fresh baked pie pumpkin (halved, cleaned out, and baked, cut side down, in a baking pan at 350 for an hour or until done) and haven't tried using puree out of a can. You may need to adjust for more liquid in canned preparations. Haven't made this with walnuts yet, but they should complement it well. Spices should be adjusted to taste.
Title: Christmas Cake
Ingredients:
- 4 self-raising flour
- 4 plain flour
- 6 sugar
- 6 margarine
- 3 butter
- 3 eggs
- 1 mixed spice
- 1 orange, rind of
- 1 lemon, rind of
- 8 mixed currants
- 2 marmalade
- 2
Instructions:
1. Preheat oven to 300F (Gas Mark 2) and lightly grease 8" cake pan.
2. Cream butter and sugar together until light.
3. Add eggs and mix well.
4. Stir in flour, grated lemon and orange rind, and mixed spice.
5. Fold in almonds, and mixed fruits.
6. Bake for approximately 3 hours.
7. Remove when done and cool on a rack.
8. Turn out of pan and glaze top with marmalade.
Title: Chocolate Cake With Chocolate Glaze
Ingredients:
- 3/4 unsifted flour
- 1 3/4 sugar
- 2 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 instant coffee
- 1 eggs
- 2 milk
- 1 boiling water
- 1/2 sugar
- 1 cornstarch
- 1 water
- 1/3 butter
- 3 vanilla extract
- 1
- 3
- 1
Instructions:
1. For the cake: Preheat oven to 350 and spray a 9x13 inch cake pan with nonstick spray like Pam.
2. Mix all ingredients except the boiling water together in a large bowl at medium speed for about 2 minutes or until well mixed, then add the boiling water and stir just until well blended. Pour into cake pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, then pour on the glaze.
3. For the glaze: In a saucepan, combine the sugar, cocoa, cornstarch, and water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from heat and stir in the butter and vanilla until the glaze is smooth. Cool to lukewarm. Stir, then spread over top of the cake. Let stand until set. Refrigerate leftovers.
Title: Lemonade Roll
Ingredients:
- 3/4 flour
- 1 baking powder
- 1/2 salt
- 4 eggs
- 3/4 sugar
- 1/2 powdered sugar
- 1 lemon peel
- 2
Instructions:
1. Lightly grease a 15 x 10 x 1 inch baking pan. Line pan with waxed paper; grease and flour paper. Set aside.
2. In small bowl, stir together flour, baking powder, and 1/2 t. salt. In medium mixing bowl, beat egg yolks with mixer on high speed about 5 minutes or until thick and lemon colored. Gradually add 1/2 cup of sugar, beat on high speed until sugar is almost dissolved.
3. Add flour mixture and lemonade concentarte alternately to beat mixture, beating after each addition just until combined.
4. Wash and dry beaters. In large bowl, beat egg whites with mixer on medium speed until soft peaks form; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg yolk mixture into whites.
5. Spread batter evenly into prepared pan. Bake in a 375 oven for 18-20 minutes or until cake springs back when lightly touched. Immediately loosen the edges of cake from pan. Turn out onto a towel sprinkled with powdered sugar. Remove waxed paper.
6. Starting from a short side, roll up warm cake and towel together; cool on wire rack.
7. Fold lemon peel into dessert topping. Unroll cake; remove towel.
8. Spread dessert topping mixture onto cake to within 1 inch of edges. Roll up cake. Chill for at least 1 hour or up to 24 hours. To serve, sprinkle with additional powdered sugar.
Title: Cookies 'n' Yogurt
Ingredients:
- 8 yogurt
- 1 chocolate
- strawberries
- raspberries
Instructions:
1. Spoon half the yogurt into dish.
2. Top with half the crumbled cookie and half the berries.
3. Top with remaining yogurt and berries.
4. Sprinkle with remaining crumbled cookie.
Title: Double Maple Cupcakes
Ingredients:
- 1/2 granulated sugar
- 5 butter
- 1 margarine
- 1/2 vanilla extract
- 2 eggs
- 1 1/4 all-purpose flour
- 1 1/4 baking powder
- 1/4 salt
- 1/4 1% low-fat milk
- 1/4 maple syrup
- 3 maple syrup
- 2 butter
- 1/2 margarine
- 1/2 vanilla extract
- 1/8 salt
- 1 3/4 powdered sugar
Instructions:
1. Preheat oven to 350°.
2. To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.
3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4. To prepare the frosting, beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over cupcakes.
Title: Date Balls
Ingredients:
- 1 egg
- 1/2 sugar
- 1 dates
- 1/4 butter
- 1 vanilla
- 1/2 flaked coconut
- 2
Instructions:
1. Boil first 4 ingredients 3 minutes.
2. Add vanilla and nuts.
3. Remove from stove and add Rice Krispies.
4. Shape into balls and roll in coconut.
Title: Any Flavor Cake Mix Cookies
Ingredients:
- 1 eggs
- 2
- 1/2 - 3/4
Instructions:
1. Toss all ingredients into a bowl, using enough Crisco to form a stiff dough. (I found it to take less time than pulling my mixer out, so I mix by hand).
2. Form into little balls, place on a baking sheet 2 inches apart, gently flatten the balls, and bake at 350°F for 8-10 minutes, till puffy, and just barely golden around the edges. (They do spread a little while baking).
3. Remove from heat, cool 5 minutes before removing to a rack to cool. (Okay, I didn't use a rack the second time, they still turned out great!) They will shrink down a little in height and form a perfect cookie!
Title: Favorite Banana Cake
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 3 -4 bananas
- 1/2 margarine
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 13" x 9" or bundt or loaf pan(s).
3. Mash bananas. Set aside.
4. Combine dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
5. In a medium bowl, blend margarine and sugar. Add egg and vanilla and beat until thoroughly combined. Blend in bananas. Add flour mixture. Mix well.
6. Pour in prepared pans. Bake for 15-20 minutes for muffins. For 13" x 9" bake 25-35 minutes. For small loaf pans bake 30-40 minutes. For large loaf or bundt pans increase time to 40-50 minutes.
7. Variations: Chocolate Chip Banana Cake: Shake chocolate chips with a little flour to prevent them sinking to the bottom before adding to the batter and then pouring into pans. Black-Bottom Banana Cake: Divide batter in half. Mix 1/2 cup cocoa or Ovaltine into half of batter and spread on bottom of pan. Spread remaining batter on top then bake.
Title: Sfogliatella
Ingredients:
- 1 3/4 bread flour
- 1 semolina flour
- 1 eggs
- 15 ricotta cheese
- 1 1/4 sugar
- 3/4
- 1/2
Instructions:
1. For the dough:
2. Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour.
3. Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight.
4. For the filling:
5. Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs.
6. To assemble:
7. Preheat the oven to 400 degrees F.
8. Cut the "salami roll" into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour.
Title: Banana Coffeewalnut Cake
Ingredients:
- 4 bananas
- 5 -6 walnuts
- 10 butter
- 3/4 margarine
- 3 sugar
- 2 eggs
- 1 refined flour
- 1/4 baking powder
- 1 baking soda
- 1 instant coffee powder
- 1 vanilla essence
- 1 cinnamon
- 3/4 fresh lemon juice
- milk
Instructions:
1. Beat eggs, one at a time, in a large bowl, until light and fluffy.
2. Add sugar and butter.
3. Cream well.
4. Keep aside.
5. In a separate bowl, sieve the flour, baking soda and baking powder together.
6. Keep aside.
7. In another bowl, mix together the walnuts, coffee powder, vanilla essence and cinnamon.
8. Keep aside.
9. In another bowl, mash the bananas and add lemon juice to them.
10. Add the chopped nuts.
11. Now, pre-heat your oven to 175°C.
12. Carefully, add the flour mixture alternating with the banana mixture to the butter mixture.
13. Stir in the milk lightly.
14. Pour the batter into a buttered{greased} baking dish.
15. Bake in the pre-heated oven at 175C for 1 hour.
16. Allow it to cool for 5 minutes in the baking dish once baked.
17. Then, gently unmould it onto a wire rack.
18. Allow it to cool completely.
19. Slice and serve with tea.
20. Enjoy the flavours of tea and coffee at the same time!