Fig cake recipe | Anjeer cake | Homemade fig cake | Sweet and spicy
Learn how to make fig cake recipe step by step. A delicious treat that is made with figs. Its perfect for any day, any time ,breakfast, brunch, snake
and dinner. If you like my videos please like, share, comment and subscribe.
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INGREDIENTS;
. All purpose flour (1 cup)
. Sugar powder (1/2 cup)
. Fig (30 pieces or 1 cup)
. Egg (1)
. Salt (1 pinch)
. Baking powder (1 tsp)
. Baking soda (1/2 tsp)
. Vanilla essence (1 tsp)
. Oil (1/4 cup)
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Banana Cake Recipe | How To Make Banana Cake
Banana Cake Recipe | How To Make Banana Cake
Ingredients:
All purpose flour or maida - 1½cup (200g)
Banana - 2 or 3
Egg - 2
Melted Butter - ⅓cup (75g)
Brown sugar - ¼cup (50g)
Sugar - ½cup (100g)
Milk - ½cup (120ml)
Baking powder - 1tsp (4g)
Baking soda - 1tsp (5g)
Cinnamon powder - ¼tsp
Vanilla essence - 1tsp (5ml)
Salt - ¼tsp
Pan size - 24 x 10.5 x 7 cm
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2-Ingredient Truffles! tutorial #Shorts
How to make a 2-Ingredient Chocolate Truffles! Also known as Brigadeiros!
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Check out these Super easy 2-Ingredient recipe! Also known as Brazilian Brigadeiros!
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How To Make Geometric Pies by lokokitchen
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Here is what you'll need!
Blueberry Curd Tart
Servings: 8
INGREDIENTS
Tart Shell
1 cup walnuts
1 cup all-purpose flour
½ cup powdered sugar
½ teaspoon cinnamon
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
Blueberry Curd
1½ cups blueberries
1 tablespoon water
2 large eggs
2 large egg yolks
¾ cup granulated sugar
½ cup lemon juice
2 teaspoons cornstarch
3 tablespoons unsalted butter, cubed
3 tablespoons extra-virgin olive oil
8 kiwis, skins removed
PREPARATION
In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
Add the butter and pulse until the mixture comes together and holds when compressed.
Press the mixture into a 9-inch round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
Preheat the oven to 350˚F (180˚F).
Bake for 20-25 minutes.
Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
Continue whisking until the curd begins to thicken, 5-8 minutes.
Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
Chill the tart in the refrigerator overnight.
Slice the kiwis into desired shapes and arrange on top of the chilled tart.
Slice and enjoy!
All recipes from Loko Kitchen
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Two-Colored Woven Pie
Servings: 8
INGREDIENTS
Beet Compound Butter
1 beet, stem and leaves removed
18 tablespoons (2¼ sticks) unsalted butter, softened
Beet-Colored Dough
2 cups flour
2 tablespoons sugar
½ teaspoon salt
6-8 tablespoons beet juice, ice cold
Plain Dough
1 cup flour
1 tablespoon sugar
¼ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, cubed, cold
3-4 tablespoons water, ice cold
Filling
3½ cups blueberries
2 teaspoons lemon juice
¾ cup sugar
½ teaspoon salt
3 tablespoons tapioca starch
1 large egg, beaten
1 teaspoon water
2 tablespoons turbinado sugar
PREPARATION
Preheat the oven to 400˚F (200˚C).
Wrap the beet in tin foil and place on a baking sheet.
Roast for 1 hour, until fork-tender.
Wearing gloves, peel the beet skin.
Add the beet to the bowl of a food processor and pulse until smooth.
In a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored.
Transfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold.
Make the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
Add the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized.
Transfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together.
Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
Make the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
Add the cold, cubed butter and pulse 8-10 times until butter is pea-sized.
Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
Knead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight.
Add the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine.
Remove one beet dough disc fr
Sugarfree Anjeer Khajoor Roll | खजूर काजू रोल कैसे बनाएँ | Diwali special mithai | Chef Ranveer Brar
ANJEER(Figs)- KHAJUR (Dates) ROLL - Did you know that in olden days when sugar was very expensive, fruits and vegetables with natural sugar were used in desserts? Try this healthy dessert today..And Happy Bhai Dooj :)
#AnjeerKhajurroll #Sugarfreesweet #BhaiDooj
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ANJEER KHAJUR ROLL
Preparation time 10 minutes
Cooking time 20-25 minutes
Serving 2
Ingredients
½ tbsp Ghee, घी
½ cup Dates, soaked, paste, खजूर
1 cup Figs, soaked, paste, अंजीर
For Filling
¼ cup Walnuts, corsaley ground, अखरोट
¼ cup Almonds, corsaley ground, बादाम
¼ cup Pistachios, coarsely ground, पिस्ता
¼ cup Cashew Nut, coarsely ground, काजू
6-8 Figs, chopped, अंजीर
10-12 Saffron strands, केसर
2 tbsp Cashew powder, काजू पाउडर
½ cup Poppy seeds, roasted, for coating, खस खस
Process
1. In a kadai, heat ghee, add dates paste, fig paste and cook on medium flame, until the water evaporates and it starts to leave the sides of the pan.
2. Transfer it to a bowl and let cool to room temperature.
3. Flatten the mixture on a clean surface, add the prepared filling and roll it into long cylinder shape.
4. Coat it with poppy seeds and gently roll to make a uniform shape. Let it set for 10-15 minutes.
5. Cut the Anjeer Khajur roll and serve.
For Filling
Add walnuts, almonds, cashew nuts and pistachios to a mixer- grinder and grind coarsely.
Remove it in a bowl, add chopped figs, saffron strands, cashew powder and a spoon full of dates and kajur mixture and mix everything well.
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Zesty Date & Walnut Filling|Christmas Recipes|Cakes And More|Baking For Beginners
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Added sugar free, quick and delicious, this make ahead filling is something you must stock in your refrigerator this season! The recipe is just an idea, you can customize it as you want. Use it as a filling in your cookies,mini pies, strudels, sweet rolls and more!
Read full recipe here:
Date & Walnut Filling. Based on Alice Medrich's recipe.
Ingredients To make 2 cups of filling
Moist, soft dates, pitted and chopped - 2 cups
Soft unsalted butter - 2 tablespoons
Pinch of salt
Water - 3-4 tablespoons(plus more as needed)
2 fresh Oranges, preferably organic
Walnuts - toasted and chopped - 1 cup
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