FRESH Ideas: Grilled Fruit & Pound Cake with Chocolate Balsamic Sauce
View the recipe with the link below:
Orange-Pistachio and Poppy Seed Cake with Orange Drizzle—Easy Citrus Pound Cake Recipe
Orange cake with pistachios and poppy seeds are easy to make, and a perfect celebration of winter, when the markets fill up with all sorts of oranges and tangerines from Sikkim, Darjeeling, Punjab, Nagpur and even Malta.
To really drive in the flavour, in this cake we have taken a multi-pronged approach to orange-infusion. We have added a whole boiled orange, just as many Italian lemon cakes do, besides adding the zest of an orange to the cake batter. In addition, we have borrowed a technique from the world of bartending to make an _oleo saccharum_ with orange peels, which then goes into the orange syrup that is drizzled on top of the freshly baked cake while it is still hot. This is going to be the most orangey orange cake you have had.
This cake is based on the template of a 'pound' cake, meaning that it is not an extremely airy and light 'sponge' cake, but because we have used a tiny bit of baking powder and soda, and also some yoghurt, the cake turns out softer than a traditional pound cake.
???? This is adapted from a recipe on @SugarGeekShow by Liz Marek. If you love baking you must follow her channel. She has some of the most reliable and precise recipes on the internet, along with thorough explanations of the whys and hows.
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Dessert on the Griddle (Whiskey Peaches and Pound Cake Dessert)
This easy dessert on the griddle is one of my favorite dessert recipes for the Blackstone or Camp Chef flat top grill! When peaches are in season, this Whiskey Peaches and Pound Cake Dessert can't be beat!
Then, pour some of the leftover Whiskey peach syrup on top and enjoy!
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The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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Pastry Brush -
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Cake Stand -
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Immersion Blender -
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Steel Turntable -
Cake Boards -
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Thanks for watching!
Warm Peaches & Pound Cake à la mode
Sweet summer stone fruit is always a treat and our Corporate Chef Keoni Chang shares this wonderful recipe you can enjoy with peaches, nectarines, apricots and plums! For this great recipe and more, visit us at:
Grilled Poundcake with Macerated Peaches | Easy Summer Dessert Recipe
Welcome to my kitchen, where I’m bringing you a simple and delicious summer treat - Grilled Poundcake with Macerated Peaches! ????????????
???? Timestamps:
00:00 - Introduction and Ingredients
02:15 - Making the Macerated Peaches
07:45 - Preparing the Grilled Poundcake
09:51 - Grilling the Poundcake
13:00 - Plating and Serving
???? Recipe Overview: In this pre-recorded live cooking demonstration on Kittch, I’ll guide you step-by-step on how to create this mouthwatering easy dessert. Juicy, tangy, and infused with natural sweetness - it's a match made in dessert heaven and perfect for summertime!! ????????
???? Ingredients:
4 ripe yellow peaches sliced
¼ c brown sugar
¼ tsp cinnamon
Freshly grated nutmeg
¼ tsp vanilla extract
Juice from ½ a lemon
4-5 slices of frozen pound cake like Sara Lee brand (not thawed)
3 TBS salted butter, melted
Whipped cream or vanilla ice cream for serving
???? Tips and Tricks: To achieve the perfect grilled pound cake, slice it into thick pieces, about 1 inch. Ensure your grill is preheated to medium-low and lightly buttered to prevent sticking. For the macerated peaches, use the ripest ones you can find, and allow them to marinate in the sugar, lemon juice, and vanilla for at least 2 hours for the best flavor.
???? Find the Printable Recipe Here:
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???? Hashtags: #GrilledPoundcake #MaceratedPeaches #SummerDessert #CookingDemonstration #easyrecipe
Thanks for watching, and we can't wait to see you in the next video! Happy cooking! ????????
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