BISCOFF CAKE RECIPE - BISCOFF TRAY BAKE CAKE
This Biscoff tray bake cake recipe only uses three ingredients, Biscoff, eggs and baking powder. Make this and it will be the easiest cake you'll ever make.
Provided by The Good Housekeeping Cookery Team
Categories dessert
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 16 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with baking parchment. Scoop all of the Biscoff out of one jar into a bowl, add eggs and baking powder. Mix with a wooden spoon until combined.
- Scrape into the lined tin and bake for 18-20min, until just set. Leave to cool for 10min in tin, then evenly spread over the extra 5tbsp Biscoff. Leave to cool before cutting into squares.
Nutrition Facts : Calories 158 calories
ULTIMATE TRAYBAKE RAGù | OTTOLENGHI VEGAN RECIPE
The plant-based ragù to end all others: this recipe delivers an incredible punch of umami flavour that will satisfy vegans and meat-eaters alike. It also happens to be extremely easy to throw together, and can be served with pasta or used as the base for a lasagne or shepherd's pie.
Provided by Yotam Ottolenghi
Total Time 1 hours 25 minutes
Cook Time 1 hours 25 minutes
Yield Serves 6-8
Number Of Ingredients 1
Steps:
1. Preheat the oven to 190°C fan.
2. Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).
3. Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.
4. Reduce the heat to 180°C fan.
5. Add all the remaining ingredients to the tray, along with 150ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.
More about "sink tray recipes"
BISCOFF CAKE RECIPE - BISCOFF TRAY BAKE CAKE
From goodhousekeeping.com
Total Time 25 minutes
Category dessert
Calories 158 calories per serving
- Scrape into the lined tin and bake for 18-20min, until just set. Leave to cool for 10min in tin, then evenly spread over the extra 5tbsp Biscoff. Leave to cool before cutting into squares.
ULTIMATE TRAYBAKE RAGù | OTTOLENGHI VEGAN RECIPE
From thehappyfoodie.co.uk
Total Time 1 hours 25 minutes
1. Preheat the oven to 190°C fan.
2. Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).
3. Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.
4. Reduce the heat to 180°C fan.
5. Add all the remaining ingredients to the tray, along with 150ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.
BISCOFF CAKE RECIPE - BISCOFF TRAY BAKE CAKE
From goodhousekeeping.com
Total Time 25 minutes
Category dessert
Calories 158 calories per serving
- Scrape into the lined tin and bake for 18-20min, until just set. Leave to cool for 10min in tin, then evenly spread over the extra 5tbsp Biscoff. Leave to cool before cutting into squares.
ULTIMATE TRAYBAKE RAGù | OTTOLENGHI VEGAN RECIPE
From thehappyfoodie.co.uk
Total Time 1 hours 25 minutes
1. Preheat the oven to 190°C fan.
2. Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).
3. Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.
4. Reduce the heat to 180°C fan.
5. Add all the remaining ingredients to the tray, along with 150ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.
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