lumicero/recipes-ing2inst huggingface dataset:
Title: Puddin' Cones
Ingredients:
- 1 1/2 milk
- 1 vanilla instant pudding mix
- 3 chocolate chips
- 8
Instructions:
1. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
2. Blend in whipped topping mix; cover and refrigerate for at least 1 hour.
3. Spoon 1/4 cup into each cone; sprinkle with toppings.
Title: Crazy Easy Buttermilk Pie
Ingredients:
- 3/4 sugar
- 1/2 baking mix
- 1 buttermilk
- 5 butter
- 1 vanilla extract
- 3 eggs
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a large bowl and blend with hand mixer on low speed until smooth.
3. Pour the mixture into a 9-inch pie plate and bake in center of oven for 45-50 minutes, until a tooth pick inserted comes out clean.
Title: Apple-Quark-Casserole
Ingredients:
- 2 apples
- 2 eggs
- 1 salt
- 7 sugar
- 1 Quark
- 250 semolina
- 50 raisins
- 3
Instructions:
1. Using your mixer beat egg whites and salt until nearly stiff. Add 2 tbs of the sugar and beat until stiff peaks have formed.
2. In another bowl beat egg yolks, 3 tbs of the sugar and the vanilla sugar until creamy. Mix in quark and semolina. Then fold in egg whites and raisins carefully.
3. Pour into 4 well greased ramekins of 10 cm (4 inches) in diameter. Stick the apple slices into the dough until nearly covered. Sprinkle with remaining sugar.
4. Bake in the pre-heated oven at 180°C/350°F 30-35 minutes until toothpick inserted in centre comes out clean.
5. Enjoy with topping of your choice. :).
Title: Lemon Thyme Shortbread Cookies -- Carrie Sheridan
Ingredients:
- 3/4 butter
- 1/2 powdered sugar
- 1/2 salt
- 1 lemon zest
- 1 fresh lemon juice
- 1 fresh thyme
- 1 1/2 flour
Instructions:
1. Cream butter and powdered sugar. Add salt, zest, lemon juice and thyme. Mix well.
2. Add flour and mix well.
3. Wrap dought tightly in plastic wrap and chill for 1-2 hours until firm.
4. Roll dough on a floured surface to 1/4 inch thickness.
5. Use cookie cutters or a knife to cut shapes.
6. Place on a baking sheet and bake at 350 for 8-10 minutes.
7. Let cool before eating.
Title: Best Peach Cobbler Ever
Ingredients:
- 1 butter
- 2 ground cinnamon
- 1 ground nutmeg
- 1 cornstarch
- 1 water
- 1/2 milk
- 1 white sugar
- 1 all-purpose flour
- 1 baking powder
- 2 salt
- 1 butter
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C.).
2. In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg.
3. Dissolve cornstarch in water, then stir into peach mixture; set aside.
4. In another bowl, combine milk, sugar, flour, baking powder and salt.
5. Beat until smooth - mixture will be thin.
6. Melt 1/2 cup butter in a 9x13 inch pan.
7. Pour batter over melted butter.
8. Spoon peaches over batter.
9. Sprinkle top with additional cinnamon and nutmeg.
10. Bake in preheated oven for 1 hour, or until knife inserted comes out clean.
Title: Chocolate Cookie Treats
Ingredients:
- 1 bittersweet chocolate
- 5 unsalted butter
- 1 granulated sugar
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 1 1/3 walnuts
- 1/3 walnut halves
- 30 powdered sugar
- 1 bittersweet chocolate
- 1 unsalted butter
- 1/4 vanilla
- 1 powdered sugar
- 2 nonfat milk
Instructions:
1. Preheat oven to 350 degrees F.
2. While chocolate cools, beat butter in a medium bowl on medium-high speed 2 minutes or until smooth.
3. Add granulated sugar, beating until creamy.
4. Add egg, egg yolk and vanilla, beating well.
5. Stir in melted chocolate.
6. Stir in flour and chopped walnuts.
7. Cover and chill 1 hour.
8. Shape dough into 1-inch balls.
9. Place on a cookie sheet lined with parchment paper.
10. Press a walnut half into top of each cookie.
11. Bake for 10-12 minutes or until edges are lightly browned.
12. Remove from pan and cool completely on a wire rack.
13. For glaze: melt chocolate and butter in small saucepan.
14. Remove from heat.
15. Add vanilla, powdered sugar and milk and blend well.
16. Spoon chocolate glaze evenly over cooled cookies.
17. Let stand until glaze is set.
18. Dust with powdered sugar, if desired.
19. Store the cookies in an airtight container between layers of waxed paper for up to 1 week or freeze for up to 1 month.
Title: Chocolate Mousse - Barefoot Contessa - Ina Garten
Ingredients:
- 1 brewed coffee
- 1 instant coffee powder
- 1/4 Grand Marnier
- 1 cognac
- 1/4 brandy
- 1 pure vanilla extract
- 1 unsalted butter
- 12 extra-large eggs
- 8 sugar
- 1/2 sugar
- 2 kosher salt
- 1/2 heavy cream
Instructions:
1. In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
2. Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
3. Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
4. In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
5. Decorate with sweetened whipped cream just before serving.
Title: Cookie Fruit Cobbler
Ingredients:
- 1 cherry pie filling
- 2 quick oats
- 1 old fashioned oats
Instructions:
1. PREHEAT oven to 375°F Grease 13 x 9-inch baking pan.
2. SPOON pie filling into pan.
3. CRUMBLE cookie dough into medium bowl. Add oats; mix well. Sprinkle over filling.
4. BAKE for 24 to 28 minutes or until top is deep golden brown. Serve warm or at room temperature.
Title: Gluten-Free Shortbread
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/2 icing sugar
- 2 potato starch
- 1 buckwheat flour
- 1
Instructions:
1. Mix butter, both sugars (not coloured), and flour together.
2. Work well with hands until it will hold together.
3. Make 4 rolls about 1 1/2" in diameter, wrap, and chill for at least 6 hours.
4. Slice 1/4" thick and arrange on a parchment paper lined cookie sheet.
5. Sprinkle cookies with sugar, if desired.
6. Bake cookies in a preheated 350* oven for 10-15 minutes until very lightly burned around the edges.
7. Remove to wire rack to cool.
8. Enjoy!
Title: Jeni's Chocolate Ganache
Ingredients:
- 6 heavy whipping cream
- 1/2 butter
- 1
Instructions:
1. In a small saucepan, over low heat, combine chocolate and cream.
2. Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy.
3. Remove saucepan from heat and stir in butter.
4. Refrigerate 1-1/2 hours, or until cold, stirring every now and then.
5. With wooden spoon or mixer, beat mixture until thick and creamy, and of desired spreading consistency.
Title: Croissant Bread Pudding
Ingredients:
- 16 milk
- 1 1/2 vanilla bean
- 1 3/4 eggs
- 1 sugar
- 4 raisins
- 3
- 3/4
Instructions:
1. Preheat the oven.
2. Set the temperature of the oven at 320ºF
3. Tear up the croissants.
4. Roughly tear the croissants into pieces, put them in a bowl and add the raisins.
5. Make the custard.
6. Start with the vanilla bean. Make an incision down the center, scrape the pulp out onto the bean and put it in a saucepan.
7. Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.
8. Put the eggs and egg yolks in a bowl, add the sugar and begin whisking. Mix in a little hot milk, pour it all back into the saucepan and mix thoroughly.
9. Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like this for 15 minutes.
10. Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed.
11. Place the tin in the center of the oven and bake for 30 to 35 minutes.
12. To check that the pudding is done, insert a knife into the center. If when removing it is slightly wet then the pudding is ready as the centre should remain moist. Remove it from the oven and leave to cool down.
Title: Almond Coconut Brownies
Ingredients:
- 1 1/2 butter
- 4 sugar
- 2 1/4 eggs
- 3 all-purpose flour
- 1 vanilla extract
- 3/4 sugar
- 1 milk
- 1 marshmallows
- 1 flaked coconut
- 24 sugar
- 1 butter
- 1 milk
- 3/4
- 1/4
Instructions:
1. In a microwave, melt butter and chocolate; stir until smooth.
2. Cool slightly.
3. Add sugar.
4. Stir in the eggs, flour, almonds and vanilla.
5. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan.
6. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool on a wire rack.
8. In a large saucepan, combine filling ingredients; bring to a boil.
9. Pour over cooled brownies.
10. In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil.
11. Spoon over the filling.
12. Sprinkle with almonds.
13. Cover and refrigerate for 2 hours or until set.
14. Store in the refrigerator.
15. Yield: 4 dozen.
Title: Key Lime Pecan Tart
Ingredients:
- 2 Nature Valley pecan crunch granola bars
- 6 pecans
- 1/2 sugar
- 2 butter
- 7 key lime juice
- 1/4 lime juice
- 0.5 unflavored gelatin
- 1 cream cheese
- 1 lemon flavor instant pudding and pie filling
- 3 sugar
- 1/2 pecans
- 1/2
Instructions:
1. Heat oven to 350. In medium bowl, mix all crust ingredients. Press in bottom and up side of ungreased 11 or 10 inch tart pan with removable bottom. Bake 10 minutes. Cool 10 minutes. Place in freezer while making filling.
2. Meanwhile, in 1 cup microwavable measuring cup or small bowl, place lime juice. Stir in gelatin. Microwave on High about 30 seconds, stirring occasionally, until gelatin is dissolved, set aside.
3. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add gelatin mixture and pudding mix; beat until smooth, scraping bowl frequently. Add 1 container of yogurt at a time, beating well after each addition. Gradually beat in ½ cup sugar until smooth.
4. Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2 hours before serving. Cut into wedges to serve. Store in refrigerator.
5. Garnish the top with some whipped cream and lime slices if desired. I like to dip the edge of my lime slices in a little powdered sugar.
Title: Soda Cracker Torte
Ingredients:
- 16 vinegar
- 1 sugar
- 3 vanilla
- 1 baking powder
- 1
- 1/2
Instructions:
1. Process crackers and nuts in blender until finely ground.
2. Beat egg whites until soft peaks form.
3. Mix in vinegar.
4. Gradually add sugar, beating well after each addition.
5. Add vanilla and baking powder and beat until stiff.
6. Fold in cracker mixture.
7. Put into greased 8-inch square pan and bake at 300° about 25-30 minutes, or until cake tester in center comes out clean.
8. Cool in pan.
9. Cut in pieces to serve.
10. Be careful removing from pan, especially the first piece, as this is pretty crumbly.
Title: Chocolate Marshmallow Cups
Ingredients:
- 1 miniature marshmallows
- 1 chocolate chips
- 1 crunchy peanut butter
- 1/2 margarine
- 30
Instructions:
1. Put the paper liners in the muffin pans .
2. Put 8 marshmallows in the bottom of each paper liner.
3. Put chocolate chips, peanut butter and margarine in a saucepan. Put saucepan on the burner and turn on the stove to low.
4. Stir until everything is mixed and melted.
5. Remove saucepan from heat. Turn off burner.
6. Spoon the chocolate mixture over the marshmallows.
7. Put the pans in the refrigerator until the chocolate is hard.
Title: Double Chocolate Cake
Ingredients:
- 1 eggs
- 2 water
- 2/3 sour cream
- 1 confectioners' sugar
- 1 water
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Generously grease 12-cup bundt cake.
3. Blend cake mix (dry), eggs, water, and sour cream in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
4. Beat on medium speed, scrapping down sides frequently, 3 minutes.
5. Do Not Overbeat!
6. Fold in chocolate chips.
7. Pour batter into prepared pan.
8. Bake 40 to 45 minutes or until wooden toothpick inserted in center of cake comes out clean.
9. Cool 10 minutes; invert on wire rack.
10. Remove pan; cool cake completely.
11. Spread glaze, allowing some to drizzle down side.
12. Sprinkle with flaked coconut if desired.
13. GLAZE: Mix confectioner's sugar and 1 water.
14. Stir in additional water, 1 teaspoon at a time, until glaze is of proper consistency.
Title: Aunt Laura's Oatmeal Cake
Ingredients:
- 1/4 butter
- 1 oats
- 1 1/4 boiling water
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 cinnamon
- 1 1/3 flour
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 1/2 light brown sugar
- 6 butter
- 1 walnuts
- 1/2 vanilla
- 1
Instructions:
1. In a small bowl add 1/4 pound of butter softened, and 1 cup of regular oats (not the quick cooking kind), add 1 1/4 cups of boiling water and mix together and let stand 20 minutes.
2. Preheat oven to 350 degrees.
3. While the oats are cooking take a large mixing bowl add 1 cup white sugar, 1 cup light brown sugar, 1 teaspoon cinnamon, 1 1/3 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon vanilla, and 2 eggs (mixing after you add each). Beat well.
4. When the oats are done cooking, add them to the bowl with the other ingrediants, beat them together well with a mixer.
5. Grease a 13X9 pan and pour mixture into pan.
6. Bake at 350 degrees for about 55 minutes, you should be able to insert a toothpick into the center and it come out clean.
7. When the cake is almost done cooking, place a pot on the stove. Add 6 tablespoons of butter and heat on medium heat, once melted add 1/2 cup light brown sugar, 1 cup of chopped walnuts, 1/2 cup shredded coconut, and 1 teaspoon vanilla. Stir constantly as it burns.
8. When the cake is done cooking and is still hot pour coconut/walnut mixture over the top. Spread over cake evenly.
9. Place cake in the oven and put it on broil. Broil the top of the cake until the coconut/walnut mixture is bubbly and lightly browned. Watch because it burns easily.
Title: Bakinbaby's Blackberry Cobbler
Ingredients:
- 1 flour
- 2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1/4 milk
- 1 egg
- 4 blackberries
- 2 cornstarch
- 1 sugar
- 2 butter
Instructions:
1. Combine flour,sugar,baking powder & salt, then cut in 1/4 cup butter till mixture resembles coarse crumbs.
2. In another bowl combine milk and slightly beaten egg. and add all at once to dry ingredients, stirring just to moisten.
3. Combine juice from berries with water to make 1 cup liquid.
4. In a medium saucepan, combine berry juice,cornstarch and sugar; cook till thickened then add berries and butter and cook till hot.
5. Pour filling into a buttered 8" square baking dish and immediately spoon on biscuit topper in 6 mounds.
6. Bake at 400 degrees for 20-25 minutes.
Title: Grandma's Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 margarine
- 1/4 sugar
- 1 molasses
- 2 egg
- 2 flour
- 1/2 baking soda
- 1/2 clove
- 1 ginger
- 1/2 cinnamon
- 1/2 salt
- nutmeg
Instructions:
1. Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well.
2. Sift together flour, baking soda, cloves, ginger, cinnamon, salt, and nutmeg. Add to first mixture. Mix well. Chill at least 2 hours, or overnight.
3. Form in 1 inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart. Bake in moderately hot oven, 375°F, 8 - 10 minutes. Remove the cookies from the oven while they still look soft, because they flatten out as they cool.
Title: Lemon Mousse With Fresh Raspberry Sauce
Ingredients:
- 1 unflavored gelatin
- 2 white wine
- 1/3 lemon juice
- 1 1/2 lemon peel
- 3 eggs
- 1/2 sugar
- 1 frozen raspberries
- 1 sugar
- 2 -3 lemon juice
- 1 Grand Marnier
- 1 of fresh mint
Instructions:
1. Sprinkle gelatin over white wine in small sauce pan to soften. Add lemon juice and peel. Heat gently until gelatin is dissolved.
2. Beat eagg yolks with 3 tablespoons of the sugar until mixture forms a ribbon.
3. Stir in gelatin mixture.
4. Beat egg whites until foamy, then add remaining 5 tablespoons sugar; beat until mixture forms soft peaks.
5. Fold egg yolk mixture into whipped cream. Fold in 1/2 og egg white mixture. Carefully fold in remaining egg white mixture.
6. Refrigerate for 2 hours.
7. Sauce:.
8. Combine all sauce ingredients except mint in blender and puree.
9. Strain through sieve to remove seeds.
10. To serve, spoon sauce on individual serving plates. Place scoop of mousse on sauce and garnish with fresh mint.
Title: Simply Muffins
Ingredients:
- 1 2/3 flour
- 3 baking powder
- 1/2 salt
- 1/2 sugar
- 1 egg
- 1 milk
- 4 butter
- 1/2 raisins
Instructions:
1. Preheat oven to 400 and grease muffin tins.
2. In a large bowl sift the flour,baking powder and salt. Stir in sugar.
3. In another bowl beat the egg until foamy.
4. Add milk and melted butter to the egg mixture.
5. Pour the liquid ingredients into the dry ingredients and add raisins.
6. Stir with a fork just until the whole mixture is dampened. (the batter will look lumpy).
7. Spoon the batter into muffin tins 2/3 full.
8. Bake in oven 20-25 minutes. Remove muffins and cool on rack.
Title: Matcha Red Bean Cake
Ingredients:
- 2 3/4 all-purpose flour
- 3/4 baking powder
- 1 salt
- 3 1/2 butter
- 1 granulated sugar
- 1 1/3 eggs
- 4 vanilla extract
- 2 milk
- 1 heavy cream
- 2 powdered sugar
- 1/4 heavy cream
- 1
Instructions:
1. Preheat the oven to 350 Fahrenheit. Oil 2 8-inch cake round pans, and cut out 2 piece of parchment paper to put in the pans.
2. In a big bowl, beat the butter and sugar together for around 5 minutes until it becomes a light and fluffy mixture. Then mix in the eggs and vanilla until well incorporated.
3. In a separate bowl, combine the flour, baking powder, salt, and matcha powder. Then alternate putting the dry ingredients and milk into the wet ingredient mixture. Make sure that the batter is all incorporated.
4. Pour the batter into the 2 pans, making sure there is an even amount of batter in them. Tap the pans on the countertop so the air bubbles in the cake rise to the top and pop. Put the cakes in the oven for around 35 to 45 minutes, or until you can stick a toothpick in the center of the cake and it comes out clean.
5. Let the cakes cool for around 20 minutes before turning them out and letting them cool completely on a wire rack.
6. For the frosting, we’re going to make a red bean whipped cream. Pour the heavy cream into a bowl and whisk until you get soft peaks, gradually adding powdered sugar as you go. Once you’ve achieved soft peaks, fold in the red bean paste, but don’t completely fold it inches We want those ribbons of color throughout the cream, and it’ll also create an interesting flavor profile while eating the cake so that every bite of cake has a different amount of red bean flavor. Let chill in the fridge.
7. To prepare the ganache, put your chocolate into a heat-proof bowl. Heat your heavy cream in a pan over low heat until it starts steaming a bit. Then pour the cream over the chocolate chips and stir until a glossy chocolate ganache forms.
8. Once the cakes are cooled, now we can start assembling the cake. Trim the edges and tops of the cakes so that they are even, and start with one layer of cake. Then put the red beam cream on top of the cake, spreading to create an even layer. Put the second cake on top and make sure that the cake is as even as can be, trimming wherever necessary. Put back in the fridge to chill.
9. Once the cake is chilled, take the cake out of the fridge and place on a wire rack with a sheet pan underneath. This will catch the chocolate ganache so it doesn’t make a mess out of your kitchen. Pour the ganache over the cake, starting from the top edges and work your way to the center of the cake. Make sure that the ganache runs off the sides so all of the cake is covered. Use an offset spatula to even out the ganache. Once you are happy with how the ganache is covering the cake, put back into the fridge to chill for around 10 minutes, just so the ganache gets a little less liquidy.
10. Garnish with berries, or leave as is.
Title: Green Tea Tiramisu
Ingredients:
- 9 mascarpone cheese
- 3 sugar
- 4 water
- 8 1/2 Grand Marnier
- 4
- 3
- 1/2
Instructions:
1. Knead the mascarpone cheese until it becomes creamy.
2. Beat sugar and yolk until it becomes fluffy.
3. At first, add 2 tablespoons of (2) into (1) then later, the rest of (2) also add into (1).
4. Whip cream until foamy consistency.
5. Combine (3) and (4).
6. Pour (5) into the mold and put on the green tea cakes which are already cut into 1/4 inch and cover with syrup.
7. After that pour the rest of the syrup into it and repeat the same.
8. Finally, strain green tea powder with powder sugar for garnish.
Title: Sugar Cookies
Ingredients:
- 1 margarine
- 3/4 white sugar
- 1/4 brown sugar
- 1 egg
- 1 baking soda
- 2 cream of tartar
- 1/4 salt
- 1 vanilla
- 1 nutmeg
- 2 flour
Instructions:
1. Cream margarine and sugar together. Add remaining ingredients in order.
2. Chill 2 hours.
3. Removed from refrigerator, let soften just a bit.
4. Roll out thin,.
5. Bake at 375F for 8-10 minutes.
Title: White Chocolate Cherry Chunkies (Paula Deen)
Ingredients:
- 1 butter
- 1 brown sugar
- 1 granulated sugar
- 2 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2 milk
- 1 white chocolate
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
3. Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.
4. In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.
Title: Carrot, Zucchini & Walnut Cake With Fudge Icing
Ingredients:
- 1 butter
- 1 plain flour
- 1 carrot
- 3 green zucchini
- 1 walnut halves
- 1 1/4 eggs
- 2 brown sugar
- 1/3 self-raising flour
- 1 2/3 ground cinnamon
- 1 brown sugar
- 3/4 unsalted butter
- 100 vanilla extract
- 1/2
- 1
Instructions:
1. Preheat the oven to 180ºC, brush a 2 litre (8-cup) capacity bundt pan with melted butter to lightly grease, dust with flour and shake off any excess.
2. Use the grater attachment on your food processor to finely grate the carrot and zucchini, place the carrot-zucchini mixture in a clean tea towl and squeeze out all excess moisture, then transfer to a large bowl.
3. Place the walnuts in the clean bowl of the food processor and process until finely chopped. Add to the carrot mixture.
4. Place the egg, sugar,oil and orange rind and juice in the bowl of the food processor and process until light and frothy. Sift over the flour and cinnamon and process until just combined. Add to the carrot mixture and use a large metal spoon to gently fold until just combined. Spoon into the prepared pan and smooth the surface.
5. Bake in the preheated oven for 50-55 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool slightly before turning onto a wire rack.
6. Fudge Icing: Meanwhile, to make the fudge icing, place the sugar, butter and cream in a medium saucepan over a medium-low heat. Cook, stirring, for 3 minutes or until the butter melts. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, for 3-5 minutes or until the fudge thickens slightly. Remove from the heat, add the vanilla and stir to combine. Set aside for 15 minutes to cool slightly.
7. To Serve: Transfer the cake to a serving plate and drizzle with fudge icing.