lumicero/recipes-ing2inst huggingface dataset:
Title: Victorian Raspberry Trifle
Ingredients:
- 1 vanilla pudding mix
- 1 sugar
- 2 vanilla
- 1 raspberries
- 1 mint sprig
- 10
- 2/3
- 1
Instructions:
1. Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake.
2. Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
3. Reserve as many raspberries & almonds as you desire for top garnish.
4. Prepare pudding.
5. Whip cream with sugar and vanilla.
6. Warm preserves until liquid.
7. In a straight sided trifle bowl place half the cake cubes.
8. Pour half the preserves over the cake.
9. Sprinkle half of raspberries and half of almonds over the preserves.
10. Cover with half the pudding.
11. Cover with half the whipped cream.
12. Repeat layers with remaining ingredients, finishing with whipped cream.
13. Chill at least four hours but overnight is best.
14. Garnish with reserved raspberries and almonds just before serving.
15. Garnish with mint if you like but it's beautiful without it.
Title: Green Stuff ( Lime Jello, Cool Whip & Cream Cheese )
Ingredients:
- 1 Cool Whip
- 1 sugar-free lime gelatin
- 8 cream cheese
Instructions:
1. Make Jello according to package directions.
2. When slightly set, mix in cool whip.
3. Beat in Cream Cheese.
4. Let set in fridge.
Title: Passover Sponge Cake
Ingredients:
- 8 eggs
- 3/4 sugar
- 2 potato starch
- 1 lemon, rind of
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix cake meal and potato starch. put the whites in a small bowl. Beat the yolks. Add the rest of the ingredients, starting with the meal/starch mixture. Bake for 50 minutes. Stick with a toothpick to check. Hang upside down until cake cools.
Title: Baked Apricots (France)
Ingredients:
- 3 unsalted butter
- 1 fresh apricot
- 2 granulated sugar
Instructions:
1. Preheat oven to 400 degrees F & generously butter a large baking dish.
2. Put apricot halves, cut side up & in one layer, in the prepared baking dish.
3. Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
4. Serve hot with creme fraiche or vanilla ice cream.
Title: Orange Dream
Ingredients:
- 2 heavy cream
- 1/4 confectioners' sugar
- 2 vanilla extract
- 1/2 orange marmalade
Instructions:
1. Whip cream with sugar and vanilla until soft peaks form and it doubles in volume.
2. Place 2 tablespoons of marmalade in the bottom of each of 4 wine glasses. Top with whipped cream and chocolate shavings.
Title: Strawberry Trifle
Ingredients:
- 1 1/2 - 2 Cool Whip
- 20 cream cheese
- 8 powdered sugar
- 8 milk
- 3 strawberries
- 2 granulated sugar
- 3
Instructions:
1. Clean and slice strawberries.
2. Place strawberries in a container. Sprinkle strawberries with granulated sugar and orange juice; set aside.
3. Blend cream cheese, powdered sugar and milk together, until smooth in texture.
4. Fold Cool Whip into cream cheese mixture.
5. Cut angel food cake into small squares.
6. Layer dish with angel food cake, strawberries, and cream cheese mixture. Repeat layers.
7. Top dessert off with cream cheese mixture and strawberries.
8. Enjoy!
Title: Lemon Buttermilk Rhubarb Bundt Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 all-purpose flour
- 2 baking powder
- 1 fine sea salt
- 1 unsalted butter
- 1 3/4 sugar
- 1 lemon, zest of
- 3 eggs
- 1/2 buttermilk
- 3/4 rhubarb
- 1 powdered sugar
- 2 unsalted butter
- 1
Instructions:
1. Preheat oven to 350°.
2. Butter a 10-cup Bundt pan.
3. Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
4. Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
5. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
6. Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
7. Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
8. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
9. Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
10. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
11. Glaze-whisk the powdered sugar, lemon juice, and butter together.
12. The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
13. Spread glaze over the cake as soon as you remove the cake from the pan.
14. Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.
Title: Dreamy Cream-Filled Cupcakes
Ingredients:
- 1 water
- 1 egg
- 1/2
Instructions:
1. Heat oven to 350* (325* for dark or nonstick pan). Make and bake cake mix as directed on box for 24 cupcakes, using water,oil and eggs. Cool 10 min;remove from pan to cooling rack.Cool completely,about 30 minute.
2. Spoon 1 container of frosting into corner of a resealable heavy-duty food-storage plastic bag.Cut about 1/4" off corner of bag.GENTLY push cut corner of bag into center of cupcake. Squeeze about 2tsp. of frosting into center of each cupcake for filling, BEING CAREFUL NOT TO SPLIT CUPCAKE.
3. Frost tops of cupcakes with remaining 1/2 container of frosting.
4. Sprinkle chocolate chips on top of each cupcake.
Title: Christmas Berry Trifle
Ingredients:
- 1 3/4 icing sugar
- 1/4 mascarpone
- 1 Cointreau liqueur
- 1 blueberries
- 1/4 raspberries
- 150 strawberries
- 250 ladyfingers
- 250
- 1
- 250
Instructions:
1. eatcream, sugar and orange rind in a small bowl with elecric beaters until soft peaks form.
2. Fold in mascarpone and 2 teaspoons of Cointreau.
3. Combine berries with another 2 teaspoons of Cointreau.
4. Combine Cointreau and juice in another bowl.
5. Dip sponge fingers in liquid one at a time and arrange 1/2 on the bottom of 8 cup serving bowl.
6. Top with 1/2 cream mixture and 1/2 berriy mixture.
7. Repeat finishingwith the berries.
8. I use any berries that take my fancy, like frozen three berry combo, but always use fresh strawberries :-).
Title: Buttermilk Candy Glaze
Ingredients:
- 1/4 butter
- 1 granulated sugar
- 1/2 baking soda
- 1/2 buttermilk
- 1 vanilla extract
- 1 light corn syrup
Instructions:
1. Combine all ingredients in saucepan, mix well.
2. Bring to a boil, stirring until sugar is dissolved.
3. Cook to 236* on candy thermometer.
4. Do not stir.
5. Pour over cake.
Title: Persian Grapes
Ingredients:
- 1 1/2 red seedless grapes
- 1 low-fat vanilla yogurt
- 1/4 brown sugar
Instructions:
1. Divide grapes evenly into six cups.
2. Divide yogurt evenly. Using 1/3 cup for each dessert, spoon over grapes.
3. Using 1 tablespoon of brown sugar for each dessert, sprinkle evenly over yogurt.
4. Chill for several hours.
5. Note: Prep time does not include chilling time.
Title: Peanut Butter Brownies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1/3 creamy peanut butter
- 1 oats
- 1 flour
- 1/4 tapioca starch
- 1/2 baking soda
- 1 powdered sugar
- 1/2 peanut butter
- 1/4 milk
Instructions:
1. Cream together:
2. 1/2 Cup butter (GFCF-use ghee or soybean margarine), 1/2 Cup sugar , 1/2 Cup brown sugar.
3. Add:
4. 1 egg, 1 teaspoons vanilla , 1/3 Cup creamy peanut butter.
5. Stir in:
6. 1 Cup oats (For GFCF-use GF oats or quinoa flakes)
7. 1 Cup flour (For GFCF-use a brown rice flour mix-I do 3/4 Cup brown rice flour + 1/4 Cup tapioca starch)
8. 1/2 teaspoons baking soda.
9. Grease 9X13 pan and pour in batter. Bake on 350 degrees for 20-25 minutes or until toothpick comes out clean.
10. Frosting
11. Mix together:
12. 1 Cup powdered sugar
13. 1/2 Cup peanut butter
14. 1/4 Cup milk (For GFCF-milk substitute of your choice).
15. Pour over hot brownies.
16. Allow brownie to cool slightly before eating. Enjoy!
Title: Southern Belle Fruitcake
Ingredients:
- 1 walnuts
- 1 dates
- 1 currants
- 2 raisins
- 1/2 eggs
- 1 salt
- 15 baking powder
- 1 allspice
- 5 nutmeg
- 2 clove
- 1 shortening
- 1 sugar
- 1 honey
- 1/2
- 1
- 1/2
Instructions:
1. Cream shortening and sugar. Add honey and eggs.
2. Sift the dry ingredients together. Dredge the nuts and fruits in a little of this mixture.
3. Add the dry ingredients to the batter. Fold in the fruits and nuts.
4. Pour into greased loaf pans. (You may grease them and line them with waxed paper.).
5. Bake for 3 to 3 1/4 hours at 275 with a pan of water on the shelf below.
6. Cool. Drizzle with orange juice. (Wrap and store in a cool place, if desired.).
Title: Carrot Spice Cake
Ingredients:
- 2 all-purpose flour
- 2 ground cinnamon
- 1 baking powder
- 1/4 salt
- 2/3 butter
- 1 sugar
- 3 eggs
- 2/3 milk
- 3 carrots
- 1/2 walnuts
- 1/2 butter
- 4 cream cheese
- 1 vanilla extract
- 2 1/2 confectioners' sugar
- 1/4 walnuts
- 2 light brown sugar
Instructions:
1. Preheat oven to 350°F Grease and flour 9-inch round pan.
2. Mix together flour, cinnamon, baking powder, and salt.
3. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour into prepared pan.
4. Bake cake until top springs back when lightly touched, about 40 minutes. Cool in pan on wire rack for 10 minutes. Turn cake out onto rack to cool completely.
5. To prepare icing, beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioner's sugar until well blended.
6. To prepare topping, mix together nuts and brown sugar.
7. Place cake on serving plate. Spread icing over top and sides. Sprinkle with nut mixture.
Title: Ruby's Boiled Fruitcake
Ingredients:
- 1 sugar
- 1 water
- 1/2 oleo
- 1 cinnamon
- 1 clove
- 1/4 salt
- 1 raisins
- 1/2 dates
- 1/2 flour
- 2 baking soda
- 1
Instructions:
1. Mix together in cooking pan oleo, cinnamon, cloves, salt, raisins and fruit and nuts. Put all ingredients on stove and let come to boil. Set aside to cool.
2. When lukewarm, add flour, soda and lemon extract.
3. Bake in 9-inch square pan at 350 degrees for 45 minutes. No need to frost. Tastes better if allowed to set 24 hours.
Title: Pumpkin Muffins With Cream Cheese Filling
Ingredients:
- 12 cream cheese
- 1/4 vanilla extract
- 2 powdered sugar
- 1 light brown sugar
- 3 all-purpose flour
- 2 ground cinnamon
- 2 ground nutmeg
- 1 ground ginger
- 1 1/2 ground cloves
- 3 pumpkin pie spice
- 1/8 cardamom
- 1 salt
- 1 baking soda
- 2 cocoa powder
- 2 granulated sugar
- 4 eggs
- 2 pumpkin
- 1/4 dark molasses
- 1 1/4
Instructions:
1. PREP OVEN:
2. Preheat oven to 350 degree Fahrenheit.
3. CREAM CHEESE MIXTURE:
4. Put the entire brick of cream cheese in a mixing bowl and blend in the 1/4 teaspoons vanilla extract, 2 tbsp powdered sugar and 1 tbsp brown sugar. (Hand mixing seems to work best!).
5. Place cream cheese mixture on a piece of wax paper or parchment paper and shape it into a long log about 1.5 inches in diameter. Roll the log in to the paper and close the ends. (Tape the paper shut if necessary to keep shape.
6. [Optional] Put the cream cheese log in the freezer while you mix muffin batter. (At least 1 hour).
7. MUFFIN MIX:
8. Mix all remaining dry ingredients in large mixing bowl. Ensure a nice even mixture.
9. Add all remaining liquid ingredients to dry mix. (Mix together until nice and smooth.
10. Fill large muffin tins with mixture only half full. (Large muffin pan works best; 6 muffins per pan; 2 pans; greased or paper cups).
11. Remove semi-frozen cream cheese log from freezer and cut in to 12 equal discs.
12. Place one disc in to each muffin mix and press down until the mixture begins to fill around the edges and the top of the cream cheese.
13. Use remaining muffin mixture to fill in the top of each muffin to hide each of the cream cheese discs.
14. BAKE MUFFINS:
15. Bake at 350 degrees Fahrenheit for 20-25 minutes, checking to make sure the muffin is baked completely. (Use a toothpick and ensure it comes out clean from the muffin. Be sure not to touch the cream cheese.).
16. Let cool in pans for 5-10 minutes, then place muffins on rack to finish cooling. (The center of the muffins may fall a bit as they cool, but is normal.).
17. Placing the muffins in the refrigerator will ensure the cream cheese is cooled completely; and it is best to not touch the cream cheese until it cools completely.
Title: Peanut Butter and Butterscotch Chip Cookies
Ingredients:
- 3/4 brown sugar
- 3/4 white sugar
- 3/4 chunky peanut butter
- 3/4 unsalted butter
- 2 eggs
- 1 3/4 baking soda
- 2 salt
- 1/4
- 1/2
Instructions:
1. heat oven to 350 and spray a large cookie sheet.
2. combine peanut butter, brown sugar, sugar, and butter and beat with an electric mixer.
3. slowly beat in eggs.
4. in a seperate bowl mix flour, soda and salt.
5. slowly, by hand mix wet and dry together.
6. make dough into balls and place on cookie sheet.
7. with your thumb make an indention in the cookie, flatening the balls slightly.
8. put three butterscotch chips in the center of each cookie.
9. bake 15-20 minutes.
Title: Pears Poached in Spiced Wine
Ingredients:
- 1 dry red wine
- 3 sugar
- 2 water
- 5 black peppercorns
- 2 bay leaves
- 1 fresh rosemary
- 1 fresh thyme
- 1 cinnamon stick
- 1 vanilla bean
- 1 lemon zest
- 6 pears
Instructions:
1. Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
2. Meanwhile, remove the pear cores with a melon baller.
3. Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.
4. Let pears cool in the poaching liquid, about 15 minutes.
5. Place the pears on a serving platter.
6. Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.
7. Serve the pears drizzled with the warm syrup.
Title: Baklavas (light version )
Ingredients:
- 1 phyllo pastry
- 3 1/2 walnuts
- 1 1/2 extra virgin olive oil
- 2 honey
- 2 sugar
- 1 ground cinnamon
- 20 cloves
Instructions:
1. Mix walnuts, sugar, and cinnamon, in a bowl.
2. Brush the bottom of a parallelogram baking dish with oil.
3. Line in, one phyllo pastry and fold it up on the sides.
4. Repeat with 3 sheets, brushing with oil as each one is added.
5. Place walnut mixture on top.
6. Trim the edges of the sheets sticking out around the dish with a sharp knife.
7. Cover with rest of phyllo sheets, brushing each one.
8. Cut the top sheets with diagonal parallel lines, about 4 cm apart and then across to form medium size diamond shapes.
9. Bake at 180 C <U+0096> 350°F <U+0096> Gas Mark 4 for 50 minutes, until golden.
10. Remove from oven and while still hot, sprinkle with honey.
11. stud one clove on each piece of baklava.
Title: Gourmet Carrot Cake
Ingredients:
- 1 self raising flour
- 1 plain flour
- 2 ground cinnamon
- 1/2 ground cloves
- 1 ground ginger
- 1/2 ground nutmeg
- 1 bicarbonate of soda
- 1 soft brown sugar
- 1 eggs
- 4 golden syrup
- 1/2 carrots
- 2 1/2 pecans
- 1/2 walnuts
- 175 cream cheese
- 60 butter
- 1 1/2 icing sugar
- 1 vanilla essence
- 1 -2 lemon juice
Instructions:
1. Preheat the oven to 160c. Brush a deep, 23cm round cake tin with melted butter or oil. Line the base and sides with baking paper.
2. Sift together the flours, spices, and soda into a large bowl. Make a well in the centre.
3. Whisk together the oil, sugar, eggs and syrup in a jug until combined. Gradually stir this mixture into the dry ingredients; stir until smooth.
4. Stir in the carrot and nuts. Spoon the mixture into the prepared tin; smooth the surface. Bake for 1 hour and 30 minutes or until a skewer comes out clean when inserted in the centre.
5. Leave the cake in the tin for at least 15 minutes before turning onto a wire rack to cool.
6. To make the icing: Beat the cream cheese and butter with electric beaters until smooth. Gradually add the icing sugar alternately with the vanilla and juice, beating until light and creamy. Spread the Icing over the cooled cake.
7. PLEASE NOTE: The cake can be halved horizontally. Sandwich the layers together with half the icing and spread the remainder on top.
Title: Mocha Cake
Ingredients:
- 1/4 butter
- 3/4 sugar
- 1 egg
- 1 1/2 flour
- 1 salt
- 1/8 baking soda
- 1/2 cream of tartar
- 3/4 very strong coffee
- 1/2
Instructions:
1. Cream butter; add sugar and cream again.
2. Add beaten egg and stir well.
3. Next, add the chocolate, which has been melted over hot water, and blend in thoroughly.
4. Sift dry ingredients with the flour; which has been sifted before measuring. Add alternately with the coffee, begining and ending with flour.
5. Bake at 325 for 30-35 minutes in a 8x8" pan.
Title: White-Chocolate Panna Cotta With Coffee Syrup
Ingredients:
- 600 white chocolate
- 1 milk
- 160 caster sugar
- 140 boiling water
- 2 gelatin powder
- 3 espresso coffee
- 200 white sugar
- 60
Instructions:
1. You will need eight 150ml capacity dariole moulds for this recipe.
2. Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
4. Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
5. Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.
6. Source.
7. Australian Good Taste - November 2005 , Page 78.
8. Recipe by Michelle Noerianto.
Title: Double Chocolate Muffins
Ingredients:
- 1 3/4 flour
- 3/4 granulated sugar
- 1/2 baking powder
- 2 baking soda
- 1/4 egg
- 1 milk
- 1 1/4 butter
- 1/2 vanilla
- 1 white chocolate chips
- 1 1/3
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large bowl add flour, sugar, cocoa, baking powder and baking soda. Mix well.
3. In a medium bowl mix the egg, milk, butter and vanilla.
4. Pour the milk mixture over the dry ingredients, and mix lightly, just enough to moisten.
5. Set aside about 1/2 cup of white chocolate chips, and mix the rest into the batter.
6. Spoon into muffin tins that have been greased or lined with paper muffin cups.
7. Sprinkle reserved white chocolate chips over the tops of the muffins.
8. Bake for 20 to 25 minutes.
Title: Sophie's Butter Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 eggs
- 4 vanilla
- 1 lemon rind
- 1 mace
- 1 flour
- 3
Instructions:
1. Cream the butter, Crisco and sugar together.
2. Then add eggs, vanilla, lemon and the pinch of mace.only a pinch!
3. Gradually add 3lbs of flour.
4. When dough is getting less wet and forms a ball, begin to knead flour in with your hands. You must stop adding flour once it doesn't stick to your hands.
5. Put dough in bowl and refrigerate overnight, will keep for a week in fridge or you can freeze for two months.
6. Roll out dough a little at a time on a lightly floured surface and cut with your favorite cookie cutters. Take a metal spatula and quickly slide it under the cookies to pick them up.
7. Dip one side of cookie in the cinnamon sugar mixture and place with c/s side facing up on a greased cookie sheet, we then sprinkle with crystals.
8. Bake for 10-13 in a preheated 375° oven. They should be lightly brown around edges. Cool on racks and grab a glass of milk, mmmmm.
9. I usually can fill about four medium sized cookie tins. Yield is approximate.
Title: Rice Pudding
Ingredients:
- 1/2 rice
- 1 water
- 1 butter
- 1/4 eggs
- 3 sugar
- 1/2 raisins
- 1 vanilla
- 1/2 sugar
- 3 cinnamon
- 1
Instructions:
1. Pour rice slowly into rapidly boiling, slightly salted water. Do not stir. Cover tightly and cook exactly 7 minutes. (Water will be absorbed and rice slightly under-done). Add milk and butter. Stir a little. Bring to a boil, cover, cook slowly over low flame for 1 hour.
2. Meanwhile, beat eggs, add sugar, raisins, and vanilla. Pour the mixture into the rice, stirring slowly until the rice starts to thicken.
3. Serve hot, warm or cold. Mix 3 TBSP sugar & 1 TBSP cinnamon and sprinkle evenly over top.
Title: Vegan Sponge Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 3 Ener-G Egg Substitute
- 1 1/2 pure vanilla extract
- 1 water
- 1/4
- 2
- 1 1/3
Instructions:
1. Preheat oven to 375°F.
2. Mix the first 4 ingredients together in a mixing bowl.
3. Add the vanilla and oil until all dry ingredients are moistened. Add the water and mix well.
4. Pour into a greased 9 inch pan and bake for 30 minutes or until a toothpick comes out of the center clean.
Title: Blackberry and Apple Loaf
Ingredients:
- 250 self raising flour
- 175 butter
- 175 light muscovado sugar
- 1/2 cinnamon
- 2 demerara sugar
- 2 eggs
- 1 orange, zest of
- 1 apple
- 1 baking powder
- 200 blackberries
Instructions:
1. Heat oven to 180C/fan160C/gas4. Butter and line the bottom of a medium loaf tin (approx 1.7 litre capacity.) Put the flour, butter and sugar in a large bowl and rub together with your fingers so they look like fine buttery crumbs.
2. Measure out 5 level tablspoons for the topping and tip into a small bowl adding in the cinnamon and demerara sugar. Put this to one side.
3. Coarsely grate the apple (skin too) down to the cores. Beat the eggs and mix in the orange zest and grated apple. Stir the baking powder into the rubbin-in mixture in the large bowl. Quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't over-mix.
4. Finally, gently fold in just under three-quartes of the blackberries with a metal spoon, being careful not to break them up too much. Spoon the cake mixture into the tin and level off. Scatter the rest of the blackberries over the top. Now sprinkle the topping over and bake for about 1 1.2 hours, checking after about 50 minutes. If too brown, cover with foil. Test with a skewer - push it into the cake mixture, not a blackberry.
5. Leave the cake in the tin for at least 30 minutes before turning out. Then leave to cool on a wire rack.
Title: Glazed Clementine Polenta Cake
Ingredients:
- 220 plain flour
- 120 cornmeal
- 2 baking powder
- 1 salt
- 200 sugar
- 240 eggs
- 190 extra virgin olive oil
- 260 icing sugar
Instructions:
1. Grease with butter and lightly flour a 22cm round cake tin.
2. Preheat oven to 165°C
3. With a fork, mix flour, corn meal, baking powder and salt in a bowl. Using an electric mixer, whisk sugar and eggs until they are pale and their volume increases two or three times. Add zest and whisk.
4. On a low to medium speed, whisk in half the flour mixture until well incorporated, then half the olive oil.
5. Stop and scrape down the sides of the bowl. Add the rest of the oil and the remaining flour.
6. Pour into the cake tin and bake for 30-35 minutes until the centre springs back to the touch.
7. Remove from oven and cool for 15 minutes before unmoulding.
8. Sift icing sugar into a bowl. Add clementine juice, stirring, until it has the consistency of thick cream. Glaze the cake.
Title: Romanoff Sauce
Ingredients:
- 1 1/2 water
- 6 sugar
- 1 sherry wine
- 1/3
- 1
Instructions:
1. Place the water in the bottom of a double boiler. Bring to a boil over high heat. Reduce the heat to low and, in the top of the double boiler, combine the egg yolks and sugar. Stir constantly for 5-6 minutes until the sugar dissolves and the mixture begins to thicken.
2. Remove from heat and add the sherry. Let cool for 20-30 minutes.
3. Place the whipped topping in a large bowl and fold in the cooled egg mixture until evenly combined. Serve over fresh fruit.