Eggless Lemon Caramel Cake:
1 and 1/2 cup all purpose flour
3/4 cup granulated sugar
3 tablespoons lemon zest (from 3-4 lemons)
3/4 cup full cream milk
6 tablespoons vegetable oil
3 tablespoons lemon juice
1 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons vanilla essence
Almond for finishing.
Combine dry ingredients in a bowl while in another bowl, mix together using whisk all wet ingredients until incorporated.
Slowly pour dry ingredients into wet ingredient. Whisk together using fork or balloon whisk.
Fold the batter using a spatula or wooden spoon until well combined.
Transfer the batter into 18x18 cm square pan and sprinkle with almonds.
Bake in 170 degree celcius preheated oven about 40 minutes.
Semi Fudge Brownies:
1/4 cup unsalted butter, softened at room temperature
3/4 cup granulated sugar
2 eggs
3 tablespoons lukewarm full milk
2 teaspoons cocoa powder
1 teaspoon instant coffee
1/2 cup semisweet cooking chocolate, melted
2 tablespoons vegetable oil
1/2 cup all purpose flour
1/4 teaspoon salt
Cream butter and sugar until smooth. You can use low speed mixer or simply using a whisk.
Add eggs, one egg at a time.
In a different bowl, combine melted chocolate, cocoa powder, instant coffee, oil, and milk together until well blended.
Pour chocolate batter into the previous batter. Mix together.
Finally, add flour and salt then mix using a low speed mixer or a balloon whisk.
Scrape the batter into 18x18 cm square pan. Bake in preheated 170 degree celcius oven about 30 minutes.
Cool completely before serving.
Smakelijk!
No comments:
Post a Comment