Tea Time! Homemade Dry Cake/ Cake Rusk Recipe
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Peppermint Crisp Poke Cake
???? A peppermint crisp tart + a chocolate cake all in one?! SIGN ME UP!!
Ingredients:
For the poke cake:
2 ½ cups + 1 tbsp Rama Perfect Bake Margarine, room temperature (375g)
2 tsp vanilla essence
2 cups sugar
6 eggs
3 cups self-raising flour
¾ cup cocoa powder
¾ cup buttermilk
For the filling and topping:
3 tins caramel
1 cup whipping cream
½ tsp vanilla extract
1-2 slabs Peppermint Crips
Method:
1. Preheat oven to 180°C. Line a large baking pan (approximately 21cm x 30cm) with baking paper, extending paper 2cm above the edges of the pan on all sides.
2. Beat the Rama Perfect Bake Margarine, vanilla and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. If the mixture looks curdled, don’t worry! Sift half the flour and cocoa over the butter mixture. Add half the buttermilk. Stir until just combined. Repeat with remaining flour, cocoa and buttermilk.
3. Spread batter into the prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Set aside for 10 minutes to cool in the baking pan.
4. Flip the cake onto a board once cooled completely.
5. Using the back of a wooden spoon, poke holes all over the top of the cake. Empty the tins of caramel into a microwave-safe dish. Microwave for +/- 30 seconds stirring every 15 seconds.
6. Pour over cooled cake, making sure to fill all the holes.
7. Refrigerate for 30-60 minutes or until the caramel has set.
8. Whip the cream until it begins to thicken, then add the vanilla extract and whip until stiff peaks form. Spread the whipped cream over the top of the caramel layer.
9. Crumble over the Peppermint Crisp and ENJOY!
How To Make Cretan Dakos ( Carob Rusk ) ????????| Stay Safe
How To Make Cretan Dakos ????????| Stay Safe
Cookoovaya, or the well-known Dakos with a twist!
(Cretan rusk with tomato, sour cream cheese, oregano and mint)
Ingredients:
1 big carob rusk crumbled,
1 tomato grinded,
5 tbsp sour cream cheese,
3 cherry tomatoes,
2 tbsp olive oil
mint, to taste
fresh oregano, to taste
flower of salt, to taste
Method:
Marinate the grinded tomato with olive oil, salt, mint and fresh oregano. Use a cooking ring and create 3 layers of crumbled rusk, grinded tomato and sour cream cheese. Repeat with 3 more layers. Smooth out your top sour cream cheese layer and garnish with the sliced cherry tomatoes and some fresh mint leaves. Remove the cooking ring, add some drops of fresh olive oil and your Dakos is ready to be served!
Suggested pairing: Mandilari Rose PGI
Location : Cellar @ Lyrarakis Wines , Alagni , Crete , Greece
Shot - Edited by Lyrarakis Lambros
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Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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This crack is not whack, it's ZERO CARBS
Thanks to LMNT for sponsoring this keto toffee video! Head to to get get your LMNT Chocolate Medley box. Each 30ct box includes 10 Chocolate Caramel (new flavor), 10 Mint Chocolate (back again), and 10 Chocolate Salt. The LMNT Chocolate Medley is available for a limited time only while supplies last.
The holidays are upon us so it's time to make candy. This keto toffee recipe is my favorite so far and with only 4 key ingredients - it's easy to make so you can always have some around to nibble on when those holiday treat cravings hit.
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KETO TOFFEE RECIPE
Makes 20 pieces
1 cup unsalted butter
1 cup packed brown sugar free sweetener (Swerve brand)
2 tablespoons water
½ teaspoon salt
1 teaspoon vanilla extract
7oz sugar free chocolate chips
1 tablespoon flaked salt
⅓ cup crushed pecans
1️⃣ Prepare a square baking dish or ¼ sheet pan by lining it with parchment paper. Set aside.
2️⃣ In a saucepan, add butter, sweetener, water and salt. Heat over medium heat and bring to a boil. Continue to let cook, stirring occasionally until temperature on a candy thermometer reads 300 degrees.
3️⃣ Remove from heat. Immediately stir in vanilla and pour into prepared baking dish. Even spread toffee mixture and let sit for several minutes until the toffee starts to harden on the top. It will turn opaque.
4️⃣ When the majority of the toffee is opaque, sprinkle chocolate chips evenly over the toffee. Cover dish with aluminum foil for 4-5 minutes to help melt the chocolate.
5️⃣ Remove the foil, and spread the melted chocolate evenly over the toffee. Top with flaked salt and crushed pecans. Cover again and place in the refrigerator to further set for 1-2 hours.
** If the chocolate doesn’t melt after covering. Place the dish, uncovered under the broiled on high for 30-60 seconds.
MACROS (per piece)
Calories 143
Fat 14.5g
Protein 0.3g
Total Carbs 6g
Net Carbs 0.1g
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#ketorecipes #toffee #keto
Festive Buttermilk Rusks
You've been asking for Buttermilk Rusks and here's a special festive edition????????
Makes 24
INGREDIENTS
2 cups cake flour
2 tsp Royal Baking Powder
2 tbsp ground cinnamon
½ tsp salt
1 cup dried fruit mix
1 cup light brown sugar
1 cup (225g) butter, melted and cooled
2 cups buttermilk
2 eggs
METHOD
1. Preheat the oven to 180°C and grease a bread loaf tin (21.5x11.5cm) with grease spray Line a baking sheet with baking paper and set aside.
2. In a bowl sift together the cake flour, Royal Baking Powder, cinnamon and salt. Mix in the dried fruit mix.
3. In a separate bowl, whisk together the light brown sugar, butter, buttermilk and eggs.
4. Add the wet mixture to the dry ingredients and mix together to create a batter.
5. Pour the batter into the bread loaf tin and bake for about 50-60 minutes, or until golden on top and skewer comes out clean. *Chef’s Tip: When the batter pulls away from the sides of the pan, it is ready.
6. Allow to cool for at least 10 minutes before turning it out of the tin and letting it cool to room temperature.
7. Slice the cake into rusk-sized portions. Arrange the rusks on the lined baking sheet with spaces between them to allow for air circulation. *Chef’s tip: Place the rusks on a cooling rack over a baking tray to create airflow while saving space.
8. Dry the rusks out in a 100°C oven for 4-5 hours, with the door slightly ajar, turning the rusks frequently. Cool completely before storing in an airtight container. *Chef’s Tip: Wedge a wooden spoon between the oven and oven door to help keep it slightly open.
9. Serve these festive rusks with a cup of coffee and ENJOY!
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