Cakes Recipes

May 08 , 2020

Cakes Recipes

Wholesome cake recipes for when you are craving some scrumptious dessert!

OLIVE  OIL  CAKE

Ingredients :

Set A

Set B

Set C

110gms Radiant Brown sugar                                 

113gms Radiant Unbleached plain flour

105gms egg whites

25gms Lakewood Pure Lemon juice                       

160gms Radiant Extra Virgin Olive oil

2gms fine Celtic Sea Salt

4gms Vanilla                                                           

 

57gms Radiant Brown sugar

37.5gms egg yolk

 

 

3gms Lemon Zest                                                     

 

 

 

Method :

  • Mix ingredients in SET A all together
  • Add in ingredients in SET B into SET A
  • Whip egg whites in SET C till light and fluffy and gradually add in the Radiant Brown sugar and salt.
  • When ready, add into SET A to mix
  • Bake in oven at 175°C for 25 minutes. Use skewer to test.

 

 HEARTY  FLAXSEED ORANGE POUND CAKE

Ingredients

Method

240gms Radiant unbleached Bread flour

1 tbsp Radiant Baking soda

80gms Radiant Brown sugar

100cc Lakewood Orange juice

1/4 tsp Celtic fine ground sea salt

90cc Clearspring Extra Virgin organic olive oil

2 tbsp Radiant Apple Cider vinegar

4 tbsp Radiant Organic Flaxseed

200cc water

1 tbsp Radiant Lecithin powder

 

·         Combined and sieve bread flour and baking soda, then set aside.

·         Boil flaxseed in water for  2-3 minutes then turn off heat (will thicken), add salt, brown sugar and soya lecithin (dissolve in warm water for easier mixing with batter later on) Stir well, let stand

·         When sugar and lecithin dissolve completely, slowly add olive oil and orange juice, stirring to mix well

·         Add all wet ingredients (except vinegar) to bread flour and baking soda, stir moderately to combine. Preheat oven to 190°C

·         Finally add vinegar to batter, stirring slowly to combine

·         Bake batter in 190°C oven for about 30 minutes. Just after 10 minutes have passed, take out batter to cut a line along the center, letting the cake bulge up a bit and also to have a ‘cool’ look. When baking is complete, enjoy this succulent dish warm or chilled.

 

 

BUCKWHEAT  CORN  MUFFINS

Ingredients

Methods

1 cup Radiant Buckwheat flour

½ cup Radiant Maize flour

2 ½ teaspoon Radiant Baking Powder

½ cup Butter

1 tablespoon Radiant Apple Cider

1 tablespoon Radiant Organic Honey

4 eggs

1 ½ cup Living Planet Diary Low Fat Milk

·         Preheat Oven at 400°C

·         Mix buckwheat flour, maize flour, baking powder, honey and apple cider juice together.

·         Combine eggs milk and butter and stir to make into a light batter

·         Fill into muffins tins about 2/3 full and bake into 15 –20 minutes