CAKE BATTER PROTEIN BALLS RECIPES
STICKY GINGER LEMON DRIZZLE CAKE RECIPE | BBC GOOD FOOD
Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd
Provided by Good Food team
Categories Afternoon tea, Dessert
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours
Yield Cuts into 12 slices
Number Of Ingredients 20
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
- Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
- Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
- Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
- For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.
Nutrition Facts : Calories 541 calories, FatContent 27 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 1 milligram of sodium
RED VELVET CAKE - DOCTORED CAKE MIX RECIPE - MY CAKE SCHOOL
This delicious Red Velvet Cake is super moist and has just the right amount of chocolate flavor. I love red velvet year-round, but especially for Christmas and winter gatherings!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Grease and flour 2 eight inch round pans In the bowl of your mixer, place the cake mix plus flour, sugar, sifted cocoa. Whisk to blend these ingredients together. Then add all the remaining ingredients. Begin mixing on low speed, increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl. Beat at medium speed for 1 more minute (longer if using a hand mixer. Pour into prepared pans and bake for 30 - 35 minutes (check at 30 minutes). The cake is done when a toothpick comes out clean or with a just a few crumbs attached. Let cool in pans for 10 minutes then turn out. Makes 6 1/4 cups batter Works well for cupcakes We frosted with our Pipeable Cream Cheese Frosting Recipe
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STICKY GINGER LEMON DRIZZLE CAKE RECIPE - BBC GOOD FOOD
Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Afternoon tea, Dessert
Cuisine British
Calories 541 calories per serving
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Afternoon tea, Dessert
Cuisine British
Calories 541 calories per serving
- For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.
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FRESH GINGER CAKE RECIPE - NYT COOKING
David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his cookbook “Room for Dessert,” is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake — much like the recipe itself — ages well, its flavors melding and deepening over time.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 504 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 504 per serving
- Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.
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Dec 09, 2021 · I’m a big fan of making sweet treats with hidden protein powder, like protein muffins, protein balls, and even protein donuts. But all of these take time , and sometimes you just want a quick fix. That’s where this protein powder mug cake comes in: It’s …
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