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How To make Spiced Pound Cake with Lemon Basil Orange Syrup
Ingredients
3/4
pound
butter, softened
2
cup
powdered sugar
6
each
eggs, lightly beaten
1
tablespoon
vanilla extract
2 3/4
cup
flour, sifted, all-purpose
1
tablespoon
nutmeg
SYRUP:
1
cup
orange, juice
1/2
cup
water
2
cup
sugar
1
cup
lemon basil, leaves, fresh, minced
Directions:
Preheat the oven to 300 degrees F. Grease two 9x5 inch loaf pans and dust lightly with flour.
In a large bowl, beat the butter with an electric mixer until creamy. Gradually sift the powdered sugar into the butter, stirring occasionally to partially combine. When all the sugar has been added, beat until fluffy. Gradually add the eggs, beating well after each addition. Add the vanilla, flour, and nutmeg; mix well. Divide the batter between the two pans.
Bake on the bottom rack of oven for 45 minutes. Rotate the pans to the top rack and bake for 10 minutes longer or until a toothpick inserted into the centers of the cakes comes out clean.
Remove from the oven and cool in pans for 30 minutes.
Meanwhile, make the Lemon Basil-Orange Syrup: Place the orange juice, water, sugar, and basil in a deep-sided saucepan. Bring to a boil over high heat and cook for 15 minutes, stirring frequently to prevent the mixture from boiling over. When the mixture is thick and syrupy, remove from the heat and strain. Cool to room temperature. If the syrup becomes thicker than pouring consistency, thin with about 2 tablespoons of very hot water.
Using a long, thin, wooden skewer, poke each cake all over from the top to the bottom. Drizzle half of the syrup over each cake, taking care to spread the syrup evenly into the tiny holes. Let cakes stand at least 2 hours before serving or cover with foil and keep up to 1 week in the pan.
To serve, remove the room-temperature cakes from pans and cut into 1-inch slices. Garnish with sprigs of basil.
This recipe makes two cakes; if you can only use one at a time, freeze the second cake, wrapped tightly in plastic and then in foil. However, once the cakes are drizzled with the syrup they will keep at cool room temperature for up to one week.
How To make Spiced Pound Cake with Lemon Basil Orange Syrup's Videos
Easy Orange Ice Cream Recipe with Basic Ingredients
You will get better outcome of orange ice cream with basic ingredients if you follow the instructions of the recipe. As orange have sour part, it may curdle the whipping cream if you directly add it to cream. To avoid curdle formation in cream and to make smooth orange ice cream you need to follow procedure of making this delicious recipe shown in video.
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RoohAfza lemon drink / INSTANT drink recipe / summer drink / ROOHAFZA sharbat / refreshing drink
RoohAfza lemon drink / INSTANT drink recipe / summer drink / ROOHAFZA sharbat / refreshing drink
RoohAfza is among the best coolants that you can prepare for your guests at the any festival . It's filling, refreshing .
Ingredients:
Rooh Afza (rose syrup) – 4-5tbsp
Lemon – 2 tes
Salt – 1/8 tes pinch
Black salt – 1/4 tes
roasted cumin powder – a pinch
Mint leaves
Ice cubes
Basil /Sabja seeds 1 tes
water (Chilled)
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This Steak Is Illegal In The United States...
Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
PRINT RECIPE:
How to make a Strawberry & Black Pepper Syrup - The Cocktail Kitchen
Pick up your copy of The Cocktail Kitchen for more easy mixology and craft cocktail recipes:
The Strawberry, Basil & Black Pepper Collins incorporates the Strawberry & Black Pepper Syrup from the Cocktail Kitchen Book!
We have three very bold flavours playing together in this one. The fruity, slightly sour sweetness of the strawberry, the savoury herbaceous aspect of the basil and the spicy kick of the black pepper combine to create a fantastic depth of flavour when combined with the nuance of the gin in this Collins twist! It’s refreshing, light and perfect for summer sipping.
If this sounds like your sort of flavour then pick up a copy of The Cocktail Kitchen and get access to the playlist from the book that is only accessible with the book’s QR code!
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STRAWBERRY, BASIL & BLACK PEPPER INGREDIENTS:
- 50ml Gin
- 30ml Lime Juice
- 20ml Strawberry & Black Pepper Syrup
- 3 Basil Leaves
- Tonic Water to top
- A Basil Leaf for Garnish
STRAWBERRY, BASIL & BLACK PEPPER METHOD:
- Add all ingredients to a shaker with cubed ice
- Shake well and fine strain into a Collins glass over cubed ice.
- Garnish with a Basil Leaf and enjoy!
#Mixology #RethinkHowYouDrink #CocktailTwists
ABOUT THE RETHINK HOW YOU DRINK SERIES
Drink In’s Rethink How You Drink series is one of our new ventures into making drinks education accessible to everyone.
This series of books will cover a vast array of topics, from cocktails, to home brewing, to wine knowledge and beyond.
For each volume we will also curate a whole suit of accompanying educational HD videos for the visual learners among you to follow along with at home.
You’ll be mastering the methods in no time!
The first volume is The Cocktail Kitchen by Calum Murray Threipland. This mixology book is full of simple recipes that are packed with flavour using accessible ingredients easily found at home, and craft cocktail recipes incorporating all the delicious homemade products.
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The Easiest Way To Make Any Homemade Fruit Jam (feat. Krewella)
You only need 3 ingredients for homemade jam (no pectin!). Fruit, sugar, and lemon juice (or really any other acid). If you've got those things, then you have everything you need to make your own homemade jam. Speaking of Jams, Thank you to Krewella for coming out to join me in this video!! Hope you enjoy!
Recipe:
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