For the cakes and filling: 225g salted butter, very soft, plus extra to grease the tins 225g golden caster sugar 4 large eggs 200g pumpkin puree (tinned is fine) 200g self - raising flour 30g ground almonds 2
level tsp baking powder 1tsp finely grated orange zest 150g fromage frais 200 ml double cream 1tbsp icing sugar, plus extra to dust fresh raspberries and pomegranate seeds, to decorate
6 cooked broccoli florets, chopped 6 grape / cherry tomatoes, chopped 4 oz (1 cup) grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels — use all purpose / plain flour plus 3
level tsp baking powder) 6 fl oz (3/4 cup) milk — use whole milk, or breastmilk / formula if you prefer 3 tbsp olive oil 1 egg, beaten
Not exact matches
The loaf cake sunk a little — next time I would use only 2
tsp of
baking powder (I'm at sea
level, so I don't need to worry about elevation).
Ingredients — Makes 3 mini loaves 1 1/2 cups (195gms) all - purpose flour, spooned into measuring cup, then
leveled off with a knife 1/2
tsp baking powder 1/8
tsp baking soda 1 1/4
tsp finely ground cardamom pods (from about 10 - 12 whole cardamoms) Pinch of salt 1 1/2 sticks (170gms) butter, at room temperature 1/2 cup (115gms) cream cheese, at room temperature 1 cup granulated sugar 3 large eggs, at room temperature