Citrus olive oil cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 1/4 cups self rising flour1/4 cup almond flour1 1⁄4 cups white or brown sugar3 teaspoons baking powderPinch of any good quality salt, optional1 cup (250g) soy, oat or coconut milk1⁄2 cup (125g) extra virgin olive oil @babylonstoren1⁄3 cup (80g) lemon, lime or orange juice and zest (about 2-3 lemons)1 teaspoon vanilla extract Frosting250g soft margarine2-3 cups icing sugar1-2 tbsp lemon juice1-2 tbsp lemon zest1 tsp vanilla extract Method 1. Preheat your oven to 180°C. Line a bread loaf tin with parchment paper or spray with nonstick spray.3. Add all the dry ingredients (flour, sugar, baking powder, and salt) to a large mixing bowl.5. Mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest, and vanilla)and mix until smooth.6. Pour the lemon cake batter into your prepared loaf tin. Smooth the surface if necessary, and tap thebottom of the table a few times.7. Bake the cake for 1 hour or until you can poke a skewer in the middle and there’s no wet batter on it. As this is a moist cake, some crumbs on your skewer are fine.8. Allow the cake to cool in the loaf tin for 10 minutes then cool on a wire rack. Frosting 1. Whisk all of the icing ingredients until smooth. Frost the loaf and add more lemon or lime zest on top and freshly sliced citrus. Photo Gallery Hope you love this beautiful loaf! M*
Pumpkin s’mores cheesecake
Pumpkin s’mores cheesecake is the elegant spin on the typical pumpkin pie. It’s light and airy, yes with the graham cracker crust that gives that spicy tang that you get from the good old pumpkin pie. I remember I made my very first pumpkin pie a couple years ago and that version went straight into the dustbin. This cheesecake in fact is absolutely yumm and it’s certainly one I’ll be making again and again!
