Sentences with phrase «oil cake so»

I love olive oil cake so much.

Not exact matches

But there isn't any voconut oil in this cake so does this cake hold its shape or does it melts fast?

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

I can't do citrus, so I tossed my chopped purple cabbage and carrots with yogurt, olive oil & cumin with a squeeze of time and topped them with curried lentil cakes.

I was so happy to come across the first of the blood oranges but then typically a few sat in the fruit bowl which led me to make this blood orange cake, a simple cake made with olive oil.

CAKE: 3/4 cup extra virgin olive oil 2 eggs at room temp Zest of one lemon 1/4 cup of fresh lemon juice 1 cup plain greek yoghurt at room temp (leave it out for 10 min or so).

Hi there, I am so sorry you had problems with your cake being dry since it is a very moist cake with the addition of sour cream, oil and lots of eggs.

Not only is it tasty and low - calorie, pumpkin can replace so many bad - for - you fillers (oil, butter, shortening, cream, etc.) Now that pumpkin - everything season is officially upon us, I decided to whip up my Healthy T Pumpkin Coffee Cake for a football road trip.

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Deb: So in love with the book that I'm going to make the Olive Oil Ricotta cake for a friend's birthday this week.

I also discovered my cake mix was only 15.25 oz (and had pudding)- so I used the 1/3 C oil (thanks for the suggestion)... chilled dough while I was working on them Made them in 1 ″ balls.

It's made from chestnut flour and olive oil and has no raising agents so is dense and rich, rather than fluffy like the cakes you're probably used to.

This seems very close but our cake had apple pieces throughout — so do you think I could use half a cup of oil and 3 cups of shredded apple would be an even substitute for the 4 cups of applesauce?

I have tried Grapeseed Oil for my last 2 cakes, but this does not seem to be working so well.

I use oil to make The Best Carrot Cake with Coconut and Lemon Glaze, I think that also contributes to its being so moist.

After all this perusing I was out of time and now didn't have all the ingredients for any of the cakes I found so I improvised, using my Lemon Olive Oil cake recipe but swapping orange and cardamom for lemon and making my own buttermilk as I forgot to buy yoghurt!

I've seen olive oil cakes around but haven't ever tried making one — this looks so good!

I have to acknowledge the fact that most normal people don't just drink caramel from a jar so I also made you chocolate olive oil rosemary cakes as a vessel for getting caramel into your face.

Adding either of these ingredients will give the cake added flavor and moisture so, if you like, add 1/2 cup (120 ml) of either crushed pineapple or applesauce to the batter, right along with the oil and vanilla extract.

I have Celiac so I will use a yummy GF spice cake mix, and instead of using vegetable oil which is not a healthy fat, I'm going to use COCONUT OIL.

So when I say that this Almond Olive Oil Cake from Serious Eats is one of the best cakes that I have ever baked and eaten, I'm serious.

It's likely the cake will stick to the bundt pan (no matter how much you oil / cacao powder it), so do yourself a favor and bake it in a regular pan (loaf, round, square).

I normally add a little flavorless oil, shortening, or paramount crystals (made from palm kernel oil, lecithin, and citric acid) to the melted candy coating to make it smooth and fluid, so you get a nice, not too thick, candy coating on the cake balls.

Grease a Bundt cake pan with oil or butter and dust 1 teaspoon or so of flour over the oil.

Cake turned out great, but I think next time I'll melt the oil so that it doesn't clump as much when I'm trying to mix it.

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

I am still getting used to using coconut oil in baking (I once made granola with it and found the taste overpowering) but the cakes do look delightful and those strawberries look perfect — sadly Italy has had a very rainy spring so far and the strawberries are not as ripe as they should be by now.

Besides these gorgeous cakes, I made your olive oil brownies and substituted the eggs for flaxseed eggs and they were so good

The cake, by itself without icing, does have a different texture (what you describe as rubbery / spongy) than a normal cake with eggs, oil, butter, etc. more so if it is not cooked all the way through.

Line a baking tin with non-stick baking paper or grease it with oil — extend paper above the sides, so you can pull the cake out when it is set.

I sent off the majority of the batch with Man - thing, as well as the rest of the poppy lemon loaf cake from yesterday, to the in - laws, because keeping so much nom in the house is not always for the best:p The recipe is rather healthier than most cinnamon roll versions I've come across, especially considering one subs the traditional oil for applesauce.

Okay so you know those chocolate mug cakes that call for like 1/2 cup of sugar and 4 tablespoons of oil for «one serving»?

Hi Franves, in theory you could use a standard oil substitute like apple sauce / fruit puree for half or all of the oil in the cake however this hasn't been tested so I can't speak to the success.

It's using brown sugar and dark cocoa powder to provide the right taste, and it also has rice bran oil, so the end result is you'll get a nicely baked cake that comes out just right.

Of course I only had 6 eggs so instead of 1 / 4c of olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitute.

Many of the classic French cakes, like a lemon loaf cake, which would usually be made with yogurt, have been tweaked with coconut oil and other ingredients so that they maintain classic flavors but are also vegan and gluten free.

If you prefer, pan-fry the quinoa cakes in a skillet with a teaspoon or so of olive oil.

Hi Lisa food sensitive are a nightmare I really like the sound of your chocolate cake but I don't like coconut oil it make me feel sick so could you advise a alternatives ideally not granulated sugar as it's not good for you?

I added more sugar to the cake itself and doubled the frosting recipe - I used coconut oil in the frosting which make it more like a ganache so it needed to be doubled.

Oil free oat flour baked goods will dry out somewhat with freezing, that's inevitable, so if you wanted to try the almond flour version of this cake it's more moist and may freeze better: https://www.feastingonfruit.com/vegan-paleo-carrot-cake/ And THANK YOU, that means a lot ☺️

We also made my Dark Chocolate, Pear and Forest Fruit Cobbler and Lemon, Coconut and Olive Oil Cake for a big boxing day feast which went down a treat), indulging (WHY must there be so many tempting bowls of treats adorning every surface?)

Lately, the oven has seen pesto croutons, dense and moist coconut almond cakes, caramelized roasted fall vegetables with herbs and olive oil and so much more.

I was so excited to see that because the last time I made an olive oil cake the results were magnificent!

So, what happens when you pair a whimsical fairy (me) with a natural minimalist forest elf (Sasha) and then throw in a whole lot of really good olive oil and a craving for chocolate cake?

Your grapefruit olive oil cake looks SO GOOD!)

I've never tasted olive oil cakes, so I think I'll enjoy this one.

I have a recipe for an olive oil cake using red grapes and also serving with grape compote that is so good, will try this too.

This One Bowl Carrot Cake Banana Bread is made without butter or oil, but so tender and flavourful that you'd never be able to tell it's healthy!

A few words about the filling: usually raw cakes have a lot of coconut oil and / or cacao butter, but I didn't feel like adding a lot of oil so I ended up using only one tablespoon of coconut oil and let the cake set in the fridge overnight.

I had no butter, and was really, really bored, so I searched for an oil cake recipe.