How To make Heart Of Artichoke Spice Cake
18 oz Frozen artichoke hearts; - t
1 c Canola or corn oil
1 1/2 c Granulated sugar
2 lg Eggs; at room temperature
2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1/2 ts Ground cloves
1 pn Salt
1 c Chopped walnuts or pecans
1 c Raisins
Confectioners' sugar; - for In a medium saucepan over high heat, bring 1 inch of water to a boil. Cook the artichoke hearts, uncovered, for 5 minutes; drain and puree in a food processor. Set aside. Preheat the oven to 350 F. Butter a 9-inch bundt pan. In the large bowl of an electric mixer set at moderately high speed, beat the oil and sugar together until just combined. Add the eggs one at a time, beating well after each addition, and beat until creamy. Stir together the flour, baking soda, baking powder, cinnamon, cloves, and salt; add to the oil mixture and beat until smooth. Beat in the reserved artichoke puress until thoroughly blended. With a rubber spatula fold in the nuts and raisins. Transfer the batter to the bundt pan and bake in the center of the oven for 1 hour, or until a tester inserted in the middle of the cake comes out clean. Let cool in the pan on a wire rack for 10 to 15 minutes. Run a thin-bladed knife around the inner and outer edges of the bundt pan and invert onto a serving dish or cake stand. Dust with the confectioners' sugar. NOTE: If you would like a higher, lighter-textured cake, separate the eggs, adding only the yolks to the oil and sugar, then beat the whites until they hold stiff peaks and fold them into the batter just before folding in the nuts and raisins. Serves 8 to 12 Source: Desserts with a Difference - by Sally and Martin Stone Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 08-15-94
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Pineapple Upside-Down Cake With Almond | Classic & Simple Recipe
#upsidedown#cake#classic#pineapple#almond#soft#moist
It's so classic and delicious. This cake is so soft and buttery with a caramelized brown sugar taste.
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Ingredients;
Topping;
50 gr Soft Butter
50 gr Soft Brown Sugar
4 Pineapple Slices
4 Ramekins (*8cm)
Cake Batter;
100 gr Soft Butter
100 gr Sugar
100 gr Self-raising Flour
1 tsp Baking Powder
50 gr Almond Flour
2 Eggs
1 tsp Vanilla Essence
2 tbsp Pineapple juice
170C - 25-30 mins
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How to Make Fried Artichoke Hearts | Amy Learns to Cook
Join Amy as she makes Fried Artichoke Hearts. These are great as an appetizer or for parties. Using a jar of whole artichokes, Amy makes a batter and then deep fries the artichokes. These are great with Amy's Honey Mustard sauce or with Thousand Island Dressing, Ranch dressing, honey, or your favorite sauce. Amy Learns to Cook is all about learning to make simple, tasty food from fresh ingredients. One year ago, I made a commitment to stop eating processed convenience foods. I decided to learn to cook real food. Join me! Let's learn to cook together! Enjoy! Please share!
Amy's Honey Mustard Dipping Sauce:
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How to Cook Artichokes | Food How To
Love artichokes, but too scared to make them at home? We're here to help you conquer your fear of the Spring vegetable, as it's so much easier to prepare than it looks. Learn how to steam, roast, and - of course - eat them, then get cooking with a whole host of artichoke recipes. Keep watching to get to the heart of the artichoke.
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What is Turning an Artichoke
Ingredients:
-10-15 artichoke hearts
-1 cup cooking sake
-1 cup H2O
-1 tbsp chili flake
-1 tbsp black peppercorn
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Family let’s get into these vegan coconut crab cakes made with hearts of palm and jackfruit! I Airfried one batch and fried one batch on the stove top, but they both blessed my spirit???????????????? #vegan #foodie #tabithabrown #crabcakes #jackfruit #heartsofpalm
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Baked “Fried” Artichoke Hearts
Artichokes are one of the best sources of healthy prebiotic fiber on the planet – but if you don’t know how to cook them, they seem like a lot of work. The solution? Steven Gundry MD's lectin-free “fried” artichoke hearts aren’t just twitter-delicious – they’re easy. All you need is frozen artichoke hearts (yes, really), cassava flour, and some smart seasoning to make a delicious snack or side dish.
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