lumicero/recipes-ing2inst huggingface dataset:
Title: Lavender Shortbread (Akasha's)
Ingredients:
- 1/2 butter
- 1/4 fine sea salt
- 1 1/4 powdered sugar
- 1 dried lavender blossoms
- 2 vanilla extract
- 1 flour
- 3
Instructions:
1. In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, cream the butter with the sea salt, powdered sugar and lavender until light and fluffy.
2. Add the egg yolks, one at a time, beating well after each addition. Add the vanilla and beat until combined, about 10 seconds. Fold in the flour by hand, mixing lightly just until incorporated and being careful not to over-mix.
3. Remove the dough from the bowl and form it into a log 9 inches long and 2 inches thick. Wrap tightly in plastic wrap, and refrigerate for 2 hours, or until firm enough to slice.
4. Heat the oven to 350 degrees. Unwrap the log, and cut into one-fourth-inch slices. Place them on parchment-lined baking sheets, and bake for 8 to 10 minutes, until set (the cookies should not color).
5. Cool the cookies (still on the pans) on a rack. Then dust lightly with powdered sugar. They will keep for a few days in a container.
Title: Banana Wontons with Coconut Sauce
Ingredients:
- 2 wonton wrapper
- 1/2 bananas
- 1 cinnamon
- 1 sweetened flaked coconut
- 1 coconut milk
- 1/2 cornstarch
- 1/2 sweetened flaked coconut
- 1 -2
Instructions:
1. Make wonton filling by mixing the banana, cinnamon and 1 T coconut in a bowl.
2. Lightly mash with a fork as you mix, but leave it a little chunky.
3. Set aside.
4. Make sauce by putting 3/4 C of coconut milk in a pan and heating on med-high.
5. While this is heating, mix remaining 1/4 C coconut milk with cornstarch till smooth.
6. Add to pan and stir constantly till thickened a bit and starting to bubble.
7. Remove from heat and stir in the 1/2 C coconut flakes and coconut flavoring.
8. Set aside.
9. Place 1 slightly heaping teaspoon of filling on a wonton wrapper.
10. Moisten edges of wonton with finger dipped in water and fold it in half to form a triangle.
11. Press the edges together firmly.
12. Repeat with remaining wontons, keeping folded wontons under a damp towel to prevent from drying.
13. Put about a T oil in a fry pan and heat on medium to med/high heat.
14. Add wontons in batches to avoid crowding and fry about 2 minutes on each side till lightly browned.
15. These can also be deep fried.
16. Remove to serving plate and serve with coconut sauce.
17. Can be served warm or cold.
Title: Cookies and Cream Fudge Brownies - Lorraine Pascale
Ingredients:
- 165 butter
- 200 dark chocolate
- 3 vanilla pod
- 2 light brown sugar
- 1 plain flour
- 165 cocoa powder
- 2 salt
- 1 icing sugar
- 1
- 154
- 1
Instructions:
1. Preheat the oven to 180C/350F/gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
2. Melt the butter in a pan. When it has melted, remove from heat and add chocolate. Leave to melt, then stir together.
3. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in 2 additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked inches Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
4. Add the flour, cocoa and pinch of salt and a third of the biscuits until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25-30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.
5. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.
Title: Spanish Peanut Butter Cookies
Ingredients:
- 8 unsalted butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 1/2 granulated sugar
- 1/4 kosher salt
- 1 creamy peanut butter
- 2 eggs
- 1/2 vanilla extract
- 2 all-purpose flour
- 1/4 baking soda
- 1/3 Spanish peanut
Instructions:
1. Preheat the oven to 350 degrees F.
2. Cut the butter into one inch chunks and put into a stand mixer bowl. Using the paddle and on low speed, mix the butter for one minute to soften. With the mixer running, add the sugars and continue on low speed until the sugar is incorporated. Increase the speed to medium-high and beat the mixture until it is smooth and creamy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure all of the butter is fully incorporated.
3. Add the peanut butter and vanilla extract and mix on low speed until the mixture becomes smooth.
4. Add the eggs one at a time, waiting until the first one is absorbed before adding the next. Once both eggs have been added and the mixture is smooth, stop the machine and scrape down the bowl.
5. Add the dry ingredients all at once and mix on low speed until the flour is nearly incorporated.
6. Stop the mixer and add the peanuts. Return the mixer to low and mix until they are evenly distributed throughout the batter.
7. Using a teaspoon, drop the cookie dough on a parchment or silpat lined baking sheet, about one inch apart.
8. Chill the dough for 10 minutes, Then before baking, sprinkle the tops of the cookies with granulated sugar and mark with a criss cross pattern using a fork.
9. Bake for approximately 12 minutes, rotating the pan halfway through the baking time. The cookies should be light golden on the outside, and soft on the inside.
Title: Mexican Almonds Cakes
Ingredients:
- 350 butter
- 1/2 icing sugar
- 1 vanilla
- 1/2 all-purpose flour
- 1/2 salt
- 400 icing sugar
- 1/3
- 1
Instructions:
1. Beat the butter with the sugar, add the yolk, the vanilla.
2. Using hand to make the dough add the almonds and the flour until the dough is soft but not sticky.
3. Make cookies at the size of a walnut and place in baking sheets.
4. Bake at 325F for 30-35 minutes.
5. Dust with the rest of the icing sugar.
Title: Shortbread Cookies With Jam or Jelly Centers
Ingredients:
- 1 butter
- 2/3 sugar
- 1/2 vanilla extract
- 2 all-purpose flour
- 1/2
Instructions:
1. Cream butter and sugar
2. Beat in extract
3. Gradually blend in flour
4. Cover and refrigerate for an hour
5. Roll into one-inch balls and place one inch apart on un-greased cookie sheet
6. With the end of a wooden spoon make a indention in the ball and fill with jam
7. I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
8. Bake at 350 for 14 to 18 minute.
Title: Gluten Free Thumbprint Cookies
Ingredients:
- 1 butter
- 3 cream cheese
- 1 sugar
- 1 vanilla extract
- 1 xanthan gum
- 1/2 potato starch
- 1
- 1/2
- 3/4
- 1/4
Instructions:
1. Cream butter, cream cheese and sugar together until light and fluffy. Add egg and vanilla. Mix well. Add gum, flours and starches, mix well. If you were inclined to dye these, now would be the time.
2. Put your concoction into the fridge for about an hour. DO NOT FREEZE! It will make your life difficult and your cookies deformed.
3. Pull off pieces of dough and form into 1 inch balls. Work it like a meatball and space out on an ungreased cookie sheet. Form a depression in the middle with your fingers or some sort of kitchen implement like a spoon. I use my fingers, they're easier to clean.
4. Fill said depression with jelly or jam of your choice, just enough that you make a jam puddle. These won't rise, but they will spread a little, so try to keep it all inside the pool.
5. Insert filled cookies into a 350 F oven and bake for 18-20 minutes or until the bottom just starts to brown. Let rest on cookie sheet 5-10 minutes or until form is set, then move to a cooling rack to finish.
Title: Lemonade Pudding
Ingredients:
- 2 milk
- 1 1/2 vanilla pudding mix
- 1 cream cheese
- 1 granulated sugar
- 1 walnuts
- 2 unsalted butter
- 1/4
- 1/2
- 2
Instructions:
1. Stir together egg yolks & milk.
2. Prepare pudding according to directions on box, BUT USING THE EGG-MILK MIXTURE AS THE LIQUID.
3. Add cream cheese & beat smooth with electric mixer, then stir in lemonade concentrate.
4. Cover surface with waxed paper & cool 10 minutes, then beat smooth again.
5. Beat egg whites to soft peaks, then gradually add sugar, beating to stiff peaks.
6. Fold egg whites into pudding & set aside.
7. Combine crumbs, nuts & butter.
8. Sprinkle 1/2 crumb mixture EITHER into a serving dish OR into 6 sherbet glasses.
9. Spoon in pudding, then top with remaining crumb mixture, then chill in frig.
Title: Raspberry Blackberry Crepe Filling
Ingredients:
- 1/2 frozen unsweetened raspberries
- 1/2 sugar
- 2 flour
- 1
Instructions:
1. Blend together the berries in a handy chopper or blender just until you see individual circles of red and black.
2. Over medium heat in a small saucepan, heat the chopped berries a couple of minutes, stirring occasionally. Add the sugar, more or less to taste, stirring constantly.
3. Add the flour, stirring constantly. Let boil about 3 minutes, until thickened, stirring occasionally. Remove from heat and spread onto crepes, toast, or anything else you want.
4. *NOTE: If you cool the filling before you use it, stir it back up before using.
Title: Chocolate-Bourbon-Pecan Cake
Ingredients:
- 3 all-purpose flour
- 2 1/4 baking soda
- 3/4 salt
- 1 1/2 boiling water
- 1 1/4 milk
- 3/4 vanilla extract
- 1 unsalted butter
- 1 1/2 light brown sugar
- 3 eggs
- 6 Bourbon
- 1/2 pecans
- 1 butter
- 2 powdered sugar
- 1/2 milk
- 2 vanilla extract
- 1 1/4 pecans
- 2 milk
- 1/2
Instructions:
1. Preheat oven to 350°; grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, whisk together the boiling water and cocoa; whisk until smooth.
4. Whisk in the milk and vanilla; set aside.
5. Using an electric mixer, beat the butter on medium speed until creamy.
6. Gradually add in brown sugar, beating at medium speed 3 minutes or until light and fluffy.
7. Add in eggs, 1 at a time, beating well after each addition.
8. With mixer on low speed, add dry ingredients alternately with cocoa mixture, beginning and ending with dry ingredients.
9. Pour batter into prepared pans.
10. Bake in preheated oven for 35-40 minutes or until a pick comes out clean.
11. Let cool in pans on wire racks 10 minutes; remove pans and cool completely on wire racks.
12. Wrap and freeze cake layers 1 hour (this step enables you to split cake layers with ease).
13. Make frosting--beat butter on medium speed with an electric mixer until creamy.
14. With mixer on low speed, gradually add 2 cups powdered sugar, beating until blended.
15. Add in 1/2 cup milk and vanilla, beating until blended.
16. Gradually add remaining powdered sugar, beating until smooth.
17. Remove 3 cups frosting, and place in a separate bowl; stir in pecans and 1 tablespoon milk (this will be used as filling).
18. Add cocoa and remaining 1 tablespoon milk to frosting in mixing bowl, beating until blended.
19. *Should have 3 cups pecan frosting (filling) and 1 3/4 cups chocolate frosting.
20. Using a serrated knife, slice cake layers in half horizontally to make 4 layers.
21. Brush cut side of each cake with bourbon.
22. Spread pecan frosting between layers.
23. Spread tops and sides of cake with chocolate frosting.
24. For best flavor, cover and let stand at room temperature for 8-14 hours before serving.
25. Garnish with pecan halves, as desired.
Title: Chocolate Chip Cookie Dough Dip
Ingredients:
- 1/2 unsalted butter
- 1/3 brown sugar
- 1 vanilla extract
- 3 1/2 vanilla pudding mix
- 16 Cool Whip
- 3/4
Instructions:
1. Melt the butter and brown sugar over medium heat, being sure not to burn the mixture.
2. Remove from heat and whisk with vanilla extract. Wait a few minutes for the mixture to cool.
3. Add a couple of tablespoons of pudding mix and stir. Add about 1/4 of the Cool Whip and stir again. It should be a thick mixture, not too liquidy, but not solid.
4. Put in the rest of the Cool Whip and stir. Pour in the chocolate chips and stir.
5. Put in refrigerator for a couple of hours to cool completely.
Title: Copy Cat Starbucks Mini Lemon Loaves
Ingredients:
- 3 eggs
- 1 sugar
- 2 unsalted butter
- 1 vanilla
- 1 lemon juice
- 1/2 all-purpose flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 powdered sugar
- 1/2 half-and-half
- 1
- 2
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Spray bottoms only of 4 mini loaf pans with Bakers Joy.
3. In a food processor combine eggs, sugar, softened butter, vanilla extract, lemon extract and lemon juice. Blend until well mixed.
4. Add flour to the ingredients and mix until just combined. Then add baking soda, baking powder and salt and mix until just combined. Then vegetable oil and mix until combined.
5. Spread into prepared pans.
6. Bake 30 minutes or until toothpick test is clean.
7. Cool on wire rack while you make the glaze.
8. GLAZE:
9. Mix 1 cup powdered sugar with the half and half and lemon extract. Add more sugar if you prefer a thicker, sweeter icing.
10. Glaze the cake, slice and enjoy!
Title: Tarrah's Sweet Fried Bananas With Raspberry Coconut Sauce
Ingredients:
- 10 bananas
- 10 honey
- 1/4 cinnamon
- 1 powdered sugar
- 1 raspberries
- 1 coconut milk
- 15 maple syrup
- 1/4 lemon juice
- 2 rum
- 2
Instructions:
1. For the Bananas:
2. In a deep wok or skillet, fill with peanut oil half way, and heat until about 375 degrees, or when bubbles form around food when placed in oil. (tear off a little piece of the wrappers, and place in oil to test)
3. Place bananas on wrappers diagonaly across, and drizzle with a little honey. Sprinkle a little bit of cinnamon on top of banana and honey. (the 1/4 cup honey and the cinnamon is for all of the bananas).
4. Wrap bananas in eggroll wrappers: Fold bottom corner over banana, then tuck side corners in, Roll rest of wrapper over banana, using a little water (or honey) to seal the edges.
5. Place wrapped bananas in fryer oil and fry until golden (about 5 minutes).
6. Drain on paper towel, and allow to cool slightly before serving.
7. For Sauce:
8. Place strained raspberries and coconut milk in small saucepan and heat over medium heat.
9. Stir to combine, then add and stir in remaining ingredients.
10. Heat mixture until boiled down slightly, and you have a realtivly thick sauce.
11. You may want to chill sauce before serving, but it is good warm too.
12. Sprinkle fried bananas with powdered sugar and serve with raspberry sauce.
Title: Bunuelos
Ingredients:
- 1 sugar
- 1 cinnamon
- 1/4 ground nutmeg
- 12 flour tortillas
Instructions:
1. Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside.
2. Cut tortillas into 3x2 inch strips, or just into strips. Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.)
3. Drain on paper towels. While still warm, place a few at a time in sugar mixture in bag. Shake gently to coat. Store in airtight container.
Title: Roasted Seckel Pears
Ingredients:
- 2 unsalted butter
- 2 fresh lemon juice
- 1 lemon zest
- 1/2 sugar
- 1 garlic
- 2 fresh ginger
- 1 fresh ground black pepper
- 1/4 pears
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl; combine the balsamic, butter, lemon juice and zest, sugar, garlic, ginger, and black pepper. Stir together well.
3. Add the pears and gently toss to coat them.
4. Arrange the pears on a nonstick baking sheet in a single layer without crowding.
5. Roast until cooked through, 10 to 12 minutes.
Title: Sunny Day Tropical "soup"
Ingredients:
- 6 oranges
- 2 bananas
- 8 1/2 crushed pineapple
- 4 maraschino cherries
- 1/2 sugar
- 2 coconut
Instructions:
1. Peel and section oranges and place in blender.
2. Blend and then pour into a large bowl.
3. Place bananas, pineapples with juice, and cherries with juice into blender; blend well and then mix with oranges.
4. Add sugar and stir to combine.
5. Pour into soup bowls and sprinkle with coconut.
6. serve chilled.
Title: Grandma's Old-Fashioned Oatmeal Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 3 flour
- 1 baking soda
- 1/2 salt
- 1 oatmeal
- 1/2 cinnamon
- 1 sugar
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Creme together butter and sugars.
3. In separate bowl, sift together flour, baking soda, salt, and cocoa.
4. Gradually add the dry mixture to the butter and sugar mixture. Mix well.
5. Add amount of oatmeal you prefer. Spoon together.
6. Roll into small balls and roll the ball in a bowl of 2 tablespoons sugar and one tablespoon cinnamon.
7. Place on ungreased baking sheet for around 7-10 minutes.
8. Let cool for one minute and transfer to cooling rack or waxed paper.
Title: Honey Lime BBQ Bananas
Ingredients:
- 4 bananas
- 2 lime juice
- 1 honey
- vanilla ice cream
- pudding
Instructions:
1. Peel bananas.
2. Halve lengthways.
3. Spray with the cooking spray.
4. Combine honey and lime juice in a small bowl, and set aside.
5. Prepare grill, and upon reaching 350 degrees, place bananas on grill cut side down.
6. Grill for 2 minutes, brush with the honey lime sauce, turn.
7. Grill for 2 minutes on round side, brush with remaining sauce.
8. Serve and enjoy!
Title: Raspberry Sunshine
Ingredients:
- 3/4 boiling water
- 1 orange gelatin
- 1 fresh raspberry
- 1/2 mandarin oranges
- 1
Instructions:
1. Place orange jello into a large bowl and stir in boiling water; keep stirring for 2 minutes or until jello completely dissolves.
2. Stir in cold orange juice.
3. Refrigerate for 90 minutes or until thickened (if you drag a spoon through it, it will definitely leave an impression).
4. Measure out 3/4 cup of the thickened gelatin into a medium bowl and set aside.
5. Stir raspberries and oranges into remaining gelatin and then divide fruit mixture into 6 dessert dishes.
6. Beat reserved gelatin with mixer (on high speed) until it is fluffy and has doubled in volume.
7. Spoon this over the fruit mixture.
8. Refrigerate for 3 hours or until firm.
9. If you wish, you can do this in one serving bowl rather than in six individual dishes.
Title: Gulab Jamun
Ingredients:
- 1 wheat flour
- 1 dry milk
- 1/4 all-purpose flour
- 3 ghee
- 2 baking soda
- 1 brown sugar
- 4 milk
- 7 cardamom pods
- 3 water
- 1 vanilla essence
- 2
Instructions:
1. Take a large bowl and mix flour, dry milk powder, ghee and baking soda. Mix the mixture well with both the hands. Now mix the milk and make dough out of mixture. Knead the mixture for 5 minutes. Roll the dough into small balls (make sure you make small balls because after soaking in sugar syrup they will increase in size). For making sugar syrup, mix the brown sugar with 3 cups of water. Heat it in a saucepan for half hour in medium heat. Fry the small balls in oil till they turn brown. Fry all the balls.
2. Heat the sugar syrup once again. Add cardamom to the syrup. As syrup starts boiling, add the balls in it and heat it at simmer for 12-15 minutes. Turn off the heat once balls absorb sugar syrup. Remove the balls from the syrup. Add essence in the syrup and stir it to mix it well. While serving, pour the mixture over the balls. Serve it hot or cold whichever way you like.
Title: Cherry Wild Rice Fruit Delight
Ingredients:
- 3/4 raw wild rice
- 2 water
- 3/4 cherry brandy
- 1 bing cherry
- 2 bananas
- 1 powdered sugar
- 1 vanilla
- 1/4
- 1
Instructions:
1. Cook wild rice in a covered saucepan until very tender (almost mushy) about 40-60 minutes.
2. This is very important because the cherry brandy seems to harden the wild rice.
3. Add cherry brandy and simmer uncovered until excess moisture is evaporated.
4. Refrigerate.
5. This will keep in the refrigerator for a week--in the freezer indefinitely.
6. Pit and slice cherries, slice bananas then combine with wild rice and almonds.
7. Whip cream, powdered sugar and vanilla until thick.
8. Set some aside for topping.
9. Fold whipped cream and wild rice and fruit mixture together.
10. Refrigerate.
11. Before serving, stir mixture and serve.
12. Top with whipped cream, topped with almonds and cherries.
Title: King Cake Crescent
Ingredients:
- 2 cream cheese
- 1 powdered sugar
- 2/3 vanilla
- 1/2 granny smith apple
- 1 pecans
- 1/4
Instructions:
1. Arrange crescent rolls in a circle on the surface of a round pan with the points of the dough to the outside. Press the dough in the bottom of the pan together, and cut a circle out in the middle of the pan to form a ring. (Note, dough should form about a 12 inch circle when finished.).
2. In a bowl, mix cream cheese, powdered sugar, and vanilla. Spread the mixture evenly over the dough - don't cover the circle in the middle. Thinly slice and peel apple, the place apple slices over the cream cheese mixture and sprinkle with cinnamon sugar.
3. Chop pecans and sprinkle over the apples.
4. Pull points of dough over filling and tuck under dough in center of the ring.
5. Bake in a preheated 350 degree oven for 25-30 minutes.
6. For glaze, mix about 1/2 - 3/4 cup of powdered sugar with a small amount of water to form a thick mixture. Pour the glaze over the cake and sprinkle with colored sugar.
7. Make colored sugar by mixing 6-8 drops of green food coloring with 1/3 cup of granular sugar, 6-8 drops of yellow food coloring with 1/3 cup sugar, and 4-6 drops of red and 4-6 drops of blue food coloring to 1/3 cup of sugar for purple sugar. (Pre-colored cake decors can also be used if you want to save a little time).
Title: Balsamic Strawberries
Ingredients:
- 250 strawberries
- 2 Splenda granular
- 1
Instructions:
1. slice strawberries thinly.
2. mix vinegar and splenda in pan on a warm heat.
3. add sliced strawberries and mix.
4. pour into bowl.
5. add icecream, yoghurt or cream on side.
Title: Chocolate Cheese Pots (Low Fat)
Ingredients:
- 1 1/4 low-fat ricotta cheese
- 2/3 confectioners' sugar
- 1 cocoa powder
- 4 vanilla extract
- 4 dark rum
- 1 strawberries
- 2 raspberries
- 2
- 4
Instructions:
1. Combine the ricotta cheese and low-fat yogurt in a mixing bowl. Sift in the confectioner's sugar, chocolate powder, and cocoa powder. Mix until combined. Add vanilla extract and rum, if using.
2. In another bowl, whisk the egg whites until stiff. Using a metal spoon fold in the egg whites into the ricotta, yogurt and chocolate mixture.
3. Spoon the mixture into 4 small china dessert pots and chill in the fridge for 30 minutes. Decorate each cheese pot with chocolate cake decoration. Serve with an assortment of fresh fruit.
Title: Spring Trifle
Ingredients:
- 1 chocolate pudding
- 2 strawberry
- 1 mandarin oranges
- 1 pineapple chunks
- 1
Instructions:
1. Prepare cake mix per directions (I also add package of instant pudding to mix, makes it SO moist!) Allow to cool. To speed this step up you can purchase ready-made cake instead.
2. Cut cake into small 2x2 inch chunks. You can also tear chunks by hand as the appearance of the cake with be the same!
3. Layer half of the cake at the bottom of a deep clear bowl (or trifle bowl if you have one).
4. Add half strawberries (saving some for garnish)on top of cake, taking care to slide some down the side of the bowl for better presentation. Do the same with the oranges and pineapple.
5. Add layer of pudding.
6. Repeat layer of cake, layer of fruits, then layer of pudding, topping with whipped topping. **Sometimes I mix the pudding half and half with whipped topping for a lighter/less rich dessert.
7. Refrigerate at least 2 hours before serving.
8. Listen to rave reviews!
Title: Italian Orange Drizzle Cake
Ingredients:
- 100 butter
- 2 eggs
- 1 orange, zest of
- 100 icing sugar
- 100 caster sugar
- 125 flour
- 1 baking powder
- 1 orange, juice of
- 100 icing sugar
Instructions:
1. Melt butter.
2. Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
3. Fold in melted butter with a large metal spoon.
4. Sieve flour and baking powder together and gently fold into egg mixture.
5. Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
6. Cool for 5-10 minutes in the tine before turning out to cool completely.
7. To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.