Thursday, June 30, 2016

~Lemon Pound Cake by donna hay~

From donna hay magazine Issue 68 April/May 2013 comes
Lemon Pound Cake
I did vary it a bit though and used Gluten Free Flour and Cocoanut Oil instead of Butter
Pound Cake comes with a bit of here to read more about it

For Donna's version of Vanilla Pound Cake with Chocolate Icing go over here
For Chocolate Pound Cake go over here 

Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. However, any cake made with a 1:1:1:1 ratio, by weight, of flour, butter, eggs, and sugar may also be called a pound cake, as it yields the same results.

 Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.
(from Wikipedia)

Bon Appetite everyone......Dzintra

Tuesday, June 14, 2016

My Birthday Cake

Even though my Birthday was quite a few weeks back now I feel like I have to blog  the delicious cake and recipe which I need to save here just in case it enters the World of Lost Recipes one day.

Introducing Flourless Almond Cake
Recipe given to me by Anne (no blog) some years ago now and it is well and truly used

I found this French Caster Sugar sourced from Champagne-Ardenne which was really sparkly (above and below) and whipped up beautifully. 
For information on French Caster Sugar go over here 

All stirred and whipped ready for the oven

And about ready to blow out the candles
Hip Hip Hooray


Anne's Flourless Almond Cake
Mod oven 170c for 40 minutes
25cm Spring Tin

8 Egg Whites/Yolks
1 C Caster Sugar
200g Almond Meal or Ground Hazelnuts
Flaked Almonds
Icing Sugar for dusting


Grease Tin
Whisk Egg Whites
Add Sugar and Vanilla
Gently fold in Yolks then Almond Meal
Sprinkle Flaked Almonds
Bake and then dust with Icing Sugar

Thanks so much Anne, I love this is a real favourite!!!

Bon Appetit......Dzintra