Peach Upside-down Cake | Waitrose & Partners
Partner and Food Editor Silvana Franco shows you how to make a nostalgic favourite: upside-down cake. Juicy peaches in Marsala syrup are a perfect match to the soft, vanilla-scented almond sponge.
Ingredients and full recipe can be found below.
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves: 10
Ingredients:
300g caster sugar
275g butter, softened, plus extra for greasing
150ml Marsala wine
4 peaches, stoned and each cut into 8 wedges
200g self-raising flour
60g ground almonds
1 tsp baking powder
1 tsp vanilla extract
5 medium Waitrose British Blacktail Free Range Eggs
Half fat crème fraîche, to serve
For the full recipe |
To visit our website | waitrose.com
You Won't Believe This War Cake Recipe - No Eggs, No Butter, No Sugar! The Poor Man’s Boiled Cake
Learn How to Make War Cake with No Eggs, No Butter, and No Sugar! Also known as the Poor Man's Boiled Cake. ➡️SUBSCRIBE to my channel: WATCH NEXT➡️
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0:00 Introduction
16:46 War Cake Ingredients
29:46 How to Bake with Fresh Milled Flour
35:20 How to Grind Whole Grain into Flour
47:55 Type of Pan Needed for War Cake
54:41 How to Make War Cake
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Fig Rosemary Upside Down Cake
Learn how to make Fig Rosemary Upside Down Cake
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Ultimate Eggless 3 Layer Pistachio Cake
Eggless 3 Layer Pistachio Cake – Wishing all Mothers a Happy Blessed Mother’s Day! Pistachio nuts is a very aromatic and flavourful nut, best to incorporate in cakes. Since the nut colour is so light, by adding some green in it will be have best presentation for the cake. I added pandan extract (a natural flavour ingredient from a long leave) instead of artificial colorings. Hope you’re inspired to give this try for your mom, or if you’re a mother yourself, get impressed by making it for your family. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 3 7-inch round baking pan
Eggless Pistachio Cake:
75g (½ cup) pistachio nuts
250g (2 cups) cake flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
150g (2/3 cup) fine sugar
112g (1/2 cup) unsalted butter (melted)
120g (1/2 cup) plain yogurt
150ml (1/2 cup + 2 tbsp) milk
1 tsp vanilla extract
½ tsp pandan extract or green food coloring
Cream Cheese Frosting:
95g (3/4 cup) powdered sugar
2 tbsp boiling water
188g (3/4 cup) unsalted butter
75g or 1/3 cup cream cheese
1 tsp vanilla extract
Decorate the cake with:
Grinded pistachio
Pistachio nuts
Blue flower (this is an edible flower I plucked from my garden)
Instructions:
Eggless Pistachio Cake
1. Preheat oven at 180°C/355°F.
2. Grind the pistachio nuts in a food processor or grinder.
3. Sift all the dry ingredients. Add the grinded nuts into the dry ingredients and give it a quick mix. Set aside.
4. In a large bowl, add sugar, melted butter and yogurt. Mix well until the sugar is almost dissolved.
5. Add the dry ingredients in 2 batches. Alternate by adding the milk. Mix well just until the flour disappear. Switch to a spatula to scrap the sides and bottom of the bowl.
6. Grease 3 7-inch pans and line with parchment papers. Use a scale to measure and to divide the batter evenly into the 3 pans. Tap the pans few times on the table to even out the surface.
7. Bake in preheated oven at 180°C/355°F for about 20-25 min.
8. Let the cake cool completely on the rack before assembling the cake.
Cream Cheese Frosting
9. Melt the powdered sugar with the hot or boiling water. Mix well. Strain the mixture to avoid lumps.
10. In a large bowl, mix the butter will creamy and pale. Gradually add the sugar mixture into the butter. Mix until incorporated.
11. Add the cream cheese and continue mixing until well combined.
12. Add the vanilla extract and mix until well incorporated.
13. Once the cake is completely cool, you can assemble and decorate the cake.
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Amazing Ricotta Cookies Recipe | Preppy Kitchen
These classic Italian Ricotta Cookies are soft, light, delicious, and topped with an irresistible sweet glaze. These cake-like cookies are super simple to make and can be decorated for any occasion with fun sprinkles. Perfect for prepping in advance and can be frozen too!
RECIPE:
If you’ve never tried ricotta cookies before you need to change that asap! Thanks to the ricotta they’re so soft, light, and almost cake-like. They have the most delicious zesty flavor and the sweet glaze on top makes them even more irresistible. You’ll have probably seen these Italian cookies make an appearance during the holidays usually decorated with red, white, and green sprinkles for a festive touch but they can be enjoyed all year round.
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Sour fig jam recipe (other names ghaukum, umgongozi, pigface, iceplant, choroes and sea fig)
For this recipe you will need two cups of sour figs which you can find in a market or shop, or you can go out a pick them which is more fun! Sour figs are native to South Africa, but have also become an invasive species in many other countries. Sour fig leaves are eaten by tortoises, it’s flowers by antelopes and porcupines and they provide shelter for lizards and snails.The leaves can also be used by humans for various skin problems.
Firstly you need to top and tail your sour figs and cut them into smaller pieces, which is probably the most time consuming bit. After that you can add your 2 cups of sugar, 1/2 a cup of rooibos tea, or water and a teaspoon of cinnamon. For pectin I used some orange skins, but you can use any source of pectin. Place everything in a pot on a medium heat and stir until all the sugar has dissolved. Turn down the heat and simmer for half an hour. Pour your jam into sterilised jars and label!
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