For chocolate and orange filling: 150 grams dark chocolate 100 grams butter 1 large egg 2 large egg yolks 50
grams sugar Zest of 1/2 orange
Not exact matches
sugar, 1 1⁄2 tablespoons (18
grams) granulated
sugar, 1 teaspoon (2
grams) lemon
zest, 1 teaspoon (5
grams) lemon juice, and 1⁄2 teaspoon (1.5
grams) salt.
fresh orange juice
Zest of 1 orange 3 large eggs 75
grams sugar 75
grams soft butter 125 ml.
Butternut Squash Cake 4 large eggs 1 2/3 cup (374
grams) granulated
sugar 1 cup (237 ml) vegetable oil 2 cups (about 490
grams) butternut squash puree ** 1 teaspoon orange
zest 1 teaspoon vanilla extract 2 cups (250
grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240
grams (1 cups) water 100
grams (1/2 cup)
sugar 28
grams (1/4 cup) cornstarch 27
grams (1/8 cup, 2 tablespoons) butter
zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extract
ingredients: for the cake: 4 tablespoons (55
grams) unsalted butter, softened 3/4 cup (150
grams) granulated
sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg
zest of 1 orange 2 eggs 1 cup (120
grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32
grams) almond flour or finely ground almonds 1/2 cup (120
grams) milk
In a larger bowl, beat margarine and 2/3 cup (146
grams)
sugar with an electric mixer at medium - high speed until pale and fluffy, then beat in vanilla and
zest.
In the bowl of a mixer, combine the butter, almond butter, 100
grams (1/2 cup)
sugar, and the orange
zest.
In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour,
sugar (minus 1/4 cup (50
grams)-RRB-, baking powder, salt, and orange
zest.
• 6 large eggs (separated) • 500
grams caster
sugar • 150
grams unsalted butter (softened) • 2 tablespoons honey • 2 tablespoons rosewater •
zest of 1 lime (finely chopped) • 1/2 teaspoon grated nutmeg • 1/2 teaspoon ground cardamon • 1/2 teaspoon ground cinnamon • 250
grams raw cashews (finely chopped) • 250
grams semolina Preheat oven to 150 degrees.
for the lemon curd: 5 egg yolks 480
grams (2 cups) water 200
grams (1 cup)
sugar 56
grams (1/2 cup) cornstarch 55
grams (1/4 cup, 4 tablespoons) butter
zest of 2 lemons juice of 3 lemons (approximately 1/2 to 1/3 cup) 1 teaspoon vanilla extract
for the filling: 2 1/2 pounds (1.1 kg) peaches (about 8 - 9 medium) 150
grams (3/4 cup)
sugar, or to taste big pinch salt juice and
zest of 1 lemon 2 1/2 tablespoons tapioca flour
Dairy - and Gluten - Free Citrus Almond Cake makes 1 8 - inch cake ingredients: for the citrus almond cake: 4 eggs
zest of 2 limes
zest of 2 lemons 100
grams (1/2 cup) granulated
sugar, divided in two 150
grams (1 1/2 cups) almond flour 1 teaspoon baking powder juice of 1/2 lemon 1/2 teaspoon kosher salt
1/2 cup (5 ounces or 140
grams) coarse kosher salt 1/2 cup dark brown
sugar, packed 3/4 teaspoon cracked black pepper 1 1/2 teaspoons dried lemon
zest 1 teaspoon granulated garlic 1/2 teaspoon dried ginger
Ingredients: 180
grams flour 1 teaspoon baking powder 80
grams cocoa powder 180
grams dark brown
sugar 200
grams butter 4 eggs 2 tablespoons orange marmalade
Zest from 1 orange Juice from 1 orange 100 grams dark chocolate, chopped 1⁄2 cup single cream Candied orange zest for garnish (optio
Zest from 1 orange Juice from 1 orange 100
grams dark chocolate, chopped 1⁄2 cup single cream Candied orange
zest for garnish (optio
zest for garnish (optional)
300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50
grams lightly packed dark brown
sugar 1 teaspoon vanilla extract or
zest of citrus fruit of your choice 90
grams oat bran 125
grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons
sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)
ingredients: for the cakes: 113
grams (1 stick, 8 tablespoons) vegan / dairy free butter, softened (can substitute regular butter) 250
grams (1 1/4 cup)
sugar 1/4 teaspoon salt 3 eggs 120
grams (1/2 cup) cashew yogurt (can substitute sour cream or yogurt) 180
grams (1 1/2 cups) AP flour 1/8 teaspoon baking soda
zest of 1/2 an orange