For the cake: 225g butter, plus extra for the tin 225g sugar 4 eggs 125g plain flour 1/2
tsp baking powder 175g hazelnuts, roughly ground 1 large orange
Not exact matches
175g or 1.5 sticks dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten free flour blend 1
tsp xanthan gum (omit if included in your flour blend) 1 teaspoon gluten free
baking powder 1/2
tsp vanilla extract 1/2
tsp almond extract 1 lb bag of hard clear candies (like Jolly Ranchers)
125g margerine (dairy free if required) 140g sugar 1 egg or egg replacer (1 tablespoon of ground flaxseed soaked in 3 tablespoons of water till thick) 100g ground sunflower seeds (I used a mixture of sunflower and pumpkin seeds) 50g ground linseeds 50g rice flour 1/2
tsp baking powder 1
tsp ground cinammon (I used mesquite flour)
175g chocolate chips (Plamil do dairy free chocolate chips) Parchment paper
FOR CHURROS 100g unsalted butter, diced
175g plain flour (sieved) 1/4
tsp baking powder 3 large eggs, beaten pinch of sea salt 200 ml full fat milk