Tag Archives: selfraising flour

Carrot Cake with Creamy Lime Frosting

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Carrot Cake with Creamy Lime Frosting Piece of Carrot Cake
Carrot Cake
Ingredients: 3 eggs, 275 grams sugar, 175 grams selfraising flour, 1 sachet vanilla sugar, 1 1/2 teaspoon cinnamon, 1 teaspoon cardamom, 1/2 teaspoon ground ginger, salt, 150 ml sunflower oil, 450 grams grated carrot,

Preheat the oven to 175 degrees. Mix 3 eggs with 275 grams sugar until fluffy, light whole. Add 175 grams selfraising flour, 1 sachet vanilla sugar, 1 1/2 teaspoon cinnamon, 1 teaspoon cardamom, 1/2 teaspoon ground ginger and a little salt. Mix to a batter. Add 150 ml of sunflower oil and 450 grams grated carrot. Stir the batter well. Grease a springform of 24 centimeters diameter. Sprinkle with breadcrumbs. Fill the springform with the batter. Place the springform about 1 hour in the preheated oven. Check with a skewer if cake is cooked. The skewer should come out clean. Release the carrot cake. Cool well before you cover it with cream cheese lime icing.

Cream Cheese Lime Frosting
Ingredients: 75 grams soft butter, 100 grams cream cheese, 1 sachet vanilla sugar, 250 grams icing sugar, zest of 1 lime,

Mix 75 grams soft butter 100 grams cream cheese, 1 sachet vanilla sugar, 250 grams icing sugar and zest of 1 lime together until a smooth creamy mass. Brush the top and side of the carrot cake. Enjoy!

Brioche Bread

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Brioche Bread
Ingredients: 315 grams self raising flour, 4 grams dry yeast, 25 grams sugar, 5 grams salt, 4 large eggs, 115 grams soft butter,

Join the 165 grams of flour, 4 g yeast and 25 grams of sugar in the bowl of a stand mixer. Stir with the flat beater four eggs one by one. Add 5 grams, salt and the remainder of the flour. Knead with dough hook for about 5 minutes until a smooth dough. Add 115 grams butter 1 tablespoon at once. Add the following as a tablespoon of butter until the previous is included. Knead the dough on speed 2 until smooth and elastic dough in about 15 minutes. Put the dough in a lightly oiled bowl. Leave covered in a warm place for about 1 1/2 hours to rise until almost double in size. Meanwhile, preheat the oven to 180 degrees. Knead the dough again thoroughly. Put the dough in a greased cake tin. Turn the cake tin about 35 minutes in the preheated oven. Cover with foil halfway through because the bread can be quite dark. Remove bread from cake tin and let it cool before you start cutting slices. Enjoy!

Italian Savory Cake

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Italian Savory Cake
Ingredients: 480 grams selfraising flour, salt, 4 eggs, 100 ml cream, 3 spring onions, 4 sundried tomatoes, 2 garlic cloves, handful of fresh basil, 200 grams grated cheese,

Number of persons: 4

Preheat the oven to 170 degrees (fan). Mix 480 grams selfraising flour with a little salt. Set aside. Mix 4 egg with 100 ml cream. Add 3 chopped spring onions, 4 chopped sundried tomatoes, 2 finely chopped garlic cloves, a handful of chopped fresh basil and 200 grams grated cheese to it. Mix the eggs on low speed and add the mixture into the flour. Mix to a solid whole. Grease and flour a cake tin. Pour the mixture into the cake tin. Turn the cake tin approximately 35 minutes in the oven. Allow the cake to cool. Serve with a salad. Enjoy!

Blue Chocolate Vanilla Cake

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Blue Chocolate Vanilla Cake
Ingredients: 250 grams butter, 250 sugar, 4 eggs, 250 grams selfraising flour, 1 sachet vanilla sugar, 3 teaspoons of blue food coloring, 30 grams of cocoa powder,

Preheat the oven to 180 degrees. Mix 250 grams butter with 250 grams sugar until completely smooth. Add 4 eggs and mix to a frothy whole. Add 250 grams selfraising flour and 1 sachet vanilla sugar and mix to a good batter. Put half the batter in another bowl and add 3 teaspoons of blue food coloring and mix it well. Fold the other half of the batter with 30 grams of cocoa powder. Put the blue batter into the caketin and then the chocolate batter. Place the caketin over 60 minutes in the preheated oven. Let the cake cool good. Enjoy!

Chocolate Cake with Chocolate Glaze

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Chocolate Cake with Chocolate GlazeChocolate Cake with Chocolate Glaze
Ingredients: 85 grams butter, 2 tablespoons syrup, 1/2 tablespoon vanilla aroma, 300 grams selfraising flour, 100 grams sugar, 25 gram cocoa powder, 1 sachet baking powder, 100 grams plain chocolate, 3 tablespoons syrup,

Melt 85 grams of butter. Whisk in a bowl 2 tablespoons syrup, 1/2 tablespoon vanilla aroma and the melted butter into one. Mix in another bowl 300 grams selfraising flour with 100 grams of sugar, 25 grams of cocoa powder and 1 sachet baking powder. Stir the butter through the flour mixture. Stir until you have a good batter. Pour the batter in a greased and floured cake tin. Place the cake tin approximately 50 minutes in the preheated oven at 160 degrees (fan). Let the chocolate cake cool in the cake tin on a wired rack. Remove the chocolate cake from the mould and place the chocolate cake on a large plate.

Then make the chocolate glaze. Melt ‘au bain marie’ 100 grams of plain chocolate with 3 tablespoons syrup. When it is melted spread it directly on the chocolate cake. Allow the glaze to harden. Enjoy!

Blondies

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Blondies
Blondies are actually brownies but instead of using plain chocolate is made of white chocolate.

Ingredients: 400 grams white chocolate, 75 grams butter, 90 grams sugar, 3 eggs, 2 teaspoons vanilla aroma, 200 grams selfraising flour,

Preheat the oven at 160 degrees (hot air). Melt au bain marie 300 grams of white chocolate with 75 grams of butter. Mix in a bowl 90 grams sugar and 3 eggs creamy and lightly pale, add 2 teaspoons vanilla aroma and 200 grams selfraising flour. Mix until you have a nice batter. Pour the melted white chocolate into the batter. Chop another 100 grams of white chocolate, scoop at the batter and scoop the batter in a baking paper held brownie tin.

Put the brownie tin in the oven and after about 20 to 25 minutes the blondie is ready. Let the blondie cool well in the brownie tin and than cut into smaller pieces. Enjoy!

Kruidnootjes

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Kruidnootjes
There isn’t a good translation for this, It taste almost like a spiced cookie. We eat it in Holland with “Sinterklaas”. Mix in a bowl 100g selfraising flour with 50g brown sugar, 40g diced butter, 1 big teaspoon mixed spices (cookie spices) and 2 tablespoons milk. Knead with cold hand until you have a good dough. Wrap the dough in cling film and let it rest in the fridge for at least an hour, prefarbly longer. Preheat the oven at 170c (fan). Line in a baking sheet with parchment paper. Make little balls from the dough, place it on the baking sheet and flatten them a bit. Place the baking sheet in the oven and after 20 minutes you have “kruidnootjes”. Cool down the “kruidnootjes” on a big plate. Enjoy!