Home
Ingredient
Top 5 dishes made from Eggs *about 125g, must be at room temperature
1 . Brandy Pound Cake
Brandy Pound Cake
My ‘Basic Pound Cake’ recipe requires 125g of Butter, Sugar, Eggs and Self-Raising Flour, not 1 pound of each. That’s the best amount for my cake tin. You can alter the recipe as you like. The rule of this type of cake is to maintain the 1:1:1:1 ratio. Based on the basic recipe, you can create a variety of cakes. Today I added Brandy. A lot of it. So, this cake is for grown-ups only.
Ingredient
125 g
Butter
1 tablespoon
Brandy
125 g
Self-Raising Flour
Cooking instructions
* Step 1
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
* Step 2
Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy.
* Step 3
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 4
Add Self-Raising Flour and 1 tablespoon Brandy, and mix with a spatula or large metal spoon until just combined. DO NOT over-mix.
* Step 5
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
* Step 6
Bake in preheated oven for 30 to 35 minutes or until cooked through. Brush Extra Brandy over the cake evenly. Leave the cake in the tin until completely cool.
* Step 7
When cooled, wrap with plastic food wrap, and leave it in a cool place for at least 1 day. Then enjoy it.
Note: if there is a photo you can click to enlarge it
2 . Orange Marmalade & Whisky Pound Cake
Orange Marmalade & Whisky Pound Cake
At Christmas time every year, my husband’s Auntie Joan kindly gives us her homemade Marmalade. We don’t eat it much, but her Marmalade is perfect for this cake. This cake is only for grown-ups because it is alcoholic as I added Whisky to the batter and brushed with extra Whisky on top. I believe Whisky works best with Orange Marmalade, but Brandy OR Rum would be good, too.
Ingredient
1/3 cup
Caster Sugar
1 tablespoon
Whisky *plus extra 2-3 tablespoon to brush
Cooking instructions
* Step 1
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
* Step 2
Beat softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy.
* Step 3
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 4
Add Orange Marmalade and 1 tablespoon Whisky, and mix to combine. Gently fold in Self-Raising Flour with a spatula or large metal spoon until just combined. DO NOT over-mix.
* Step 5
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
* Step 6
Bake in preheated oven for 35 to 40 minutes or until cooked through. Brush extra Whisky over the hot cake, stand the cake in the pan for 5 minutes as this cake is fragile, then turn onto a wire rack to cool.
* Step 7
*Note: Rest the cake until completely cooled, OR even longer, so that Whisky soaks in and the cake tastes nicer.
Note: if there is a photo you can click to enlarge it
3 . Mixed Fruit Pound Cake
Mixed Fruit Pound Cake
I had a lot of leftover Dried Fruit in my pantry. I decided to make a Fruit Cake and looked for recipes. I found many recipes on the internet, but most recipes are for a very large cake. So, I used my Basic Pound Cake recipe, replaced Caster Sugar with Brown Sugar, and added Dried Fruit and Spices that I had. I am quite happy with the result. This cake would be perfect as a Christmas Cake.
Ingredient
2 cups
Mixed Dried Fruit
4 tablespoons
Brandy OR Rum
1/2 cup
Walnuts *chopped
125 g
Butter *softened
1/8 teaspoon
Salt
1 teaspoon
Vanilla Extract
Cooking instructions
* Step 1
Place Dried Fruit in a heat-proof bowl, add Brandy (OR Rum), mix to stir, and set aside for a few hours. *Note: Heat in the microwave for 1 minute to warm up, so that Dried Fruit soak up Brady (OR Rum) quickly and will be ready in 1 hour.
* Step 2
Preheat oven to 160°C. Grease a loaf tin and line the base and sides with baking paper. (18cm round cake tin can be used.) *I used 21cm x 11cm Loaf Tin
* Step 3
Beat softened Butter, Brown Sugar and Salt in a mixing bowl with a whisk or an electric mixer until creamy. Add Eggs, one at a time, beating well after each addition.
* Step 4
*Note: If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 5
Add Vanilla and Spices, mix well, then fold in Self-Raising Flour with a spatula or large metal spoon until just combined. Add soaked Dried Fruit and Walnuts, and mix to combine.
* Step 6
Spoon the mixture into the loaf tin and smooth the surface. Bake in preheated oven for 50 to 60 minutes or until cooked through. Cover with a sheet of foil when it gets too dark. Stand the cake in the tin for 5 minutes, then turn onto a wire rack to cool completely.
Note: if there is a photo you can click to enlarge it
4 . Cranberry Orange Pound Cake
Cranberry Orange Pound Cake
I bought a bag of Dried Cranberries without realising I had a bag of Dried Cranberries in my pantry. I made the old ones into a compote and used the new ones for this cake. I always tend to use Cranberries and Orange together as I believe they are a good match. And again I made this cake based on my ‘Basic Pound Cake’, that is absolutely versatile. Adding extra ingredients to it, you can make endless variations. The cake was delicious. I only regret that I could have used the Cranberry Compote for this cake.
Ingredient
1/2 cup
Dried Cranberries
1 tablespoon
Grand Marnier OR 1/2 teaspoon Vanilla Extract
125 g
Self-Raising Flour
Cooking instructions
* Step 1
Soak Dried Cranberries in warm water for 10 minutes, then drain well.
* Step 2
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
* Step 3
Beat softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy.
* Step 4
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 5
Add Orange Zest and Grand Marnier (OR Vanilla), and mix to combine. Gently fold in Self-Raising Flour with a spatula or large metal spoon until just combined. DO NOT over-mix.
* Step 6
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
* Step 7
Bake in preheated oven for 30 to 35 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack to cool.
Note: if there is a photo you can click to enlarge it
5 . Avocado Pound Cake
Avocado Pound Cake
My ‘Basic Pound Cake’ recipe requires 125g of each Butter, Sugar, Eggs and Self-Raising Flour (OR Plain Flour & Baking Powder). I replaced Butter with 1 Avocado, which was about 125g when mashed. I didn’t add any Oil at all. The cake is moist and the texture is almost the same but obviously not oily at all. Please note that you can hardly taste Avocado in this cake.
Ingredient
1 pinch
Salt
1 tablespoon
Lemon Juice
1/2 teaspoon
Vanilla Extract
125 g
Self-Raising Flour
Cooking instructions
* Step 1
Preheat oven to 170°C. Line the base and sides of a loaf tin with baking paper.
* Step 2
Mash Avocado in a mixing bowl with a whisk, add Sugar, Salt, Lemon Juice and Vanilla, and mix well.
* Step 3
Add Eggs, one at a time, mixing well after each addition. Sift in Flour and gently mix with a spatula or large metal spoon until just combined.
* Step 4
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack. However, the batter could be too soft to do that.
* Step 5
Bake in preheated oven for 30 to 35 minutes or until cooked through. Turn onto a wire rack to cool.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreSimilar articlesự
Copyright © 2024 Cookcic