Easy Moroccan Orange Cake Recipe - Meskouta with Orange Juice

We love Cake but its not so easy to make it at our home in a short time. For you I share with you a simple Moroccan cake recipe..This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting.Meskouta is a Moroccan Arabic word which refers to a traditional Moroccan cake, often one made with either yogurt or orange juice.Lets enjoy and try it..

Ingredients: 

----- Conventional Measures ----- 

• 4 eggs 
• 1 1/2 cups sugar 
• 1/2 cup vegetable oil 
• 2 cups flour 
• 4 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1/2 cup fresh orange juice 
• zest from 
• 1 or 2 oranges 
• 1 teaspoon vanilla 

 ----- Traditional Moroccan Measures ----- 

• 4 eggs 
• 1 level soup bowl of sugar 
• 1 tea glass of vegetable oil 
• 1 heaping soup bowl of flour 
• 2 sachets of baking powder 
• pinch of salt 
• 1 tea glass of fresh orange juice 
• zest from 1 or 2 oranges 
• 1 sachet of vanilla sugar

Preparation: 

• Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them. 

• With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil. 

• Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla. 

• Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done. 

• Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.

Chirstmas cake : Christmas cupcakes recipe

To make your Christmas more enjoyable you can make home made cupcakes and surprise your kids.Lets enjoy the recipe.

Ingredients :

FOR THE CAKES   

• 280g self-raising flour     
• 175g golden caster sugar     
• 175g unsalted butter , very soft     
• 150g pot fat-free natural yogurt     
• 1 tsp vanilla extract     
• 3 eggs  

FOR THE FROSTING

• 85g unsalted butter , softened     
• 1 tsp vanilla extract     
• 200g icing sugar , sifted  

TO DECORATE    

• natural green food colouring (for Christmas trees), sweets, sprinkles and white chocolate stars     
• milk and white chocolate buttons and natural colouring icing pens, available at Asda

 Method :   

• Heat oven to 190C/170 fan/gas 5 and line a 12-hole muffin tin with cake cases. Put all the cake ingredients into a bowl and mix with a whisk until smooth. Spoon the mix into the cases, bake for 25 mins until golden and risen and a skewer comes out clean. Cool on a wire rack.     

• For the frosting, beat the butter, vanilla extract and icing sugar until pale and creamy and completely combined. To make snowmen, reindeer and Christmas puddings, first spread the icing over the top of each cake. Then lay the chocolate buttons on top, slicing some buttons into quarters to make ears and hats. Finally, use icing pens for the details. For the Christmas tree, colour the icing with green food colouring and pipe onto the cakes using a star-shaped nozzle, decorate with sweets, sprinkles and white chocolate stars.

Christmas cake : Mini Christmas cake recipe

Enjoy the recipe of Mini Christmas cake ...

Ingredients :    

• 1 tbsp melted and sieved apricot jam     
• 200g marzipan     
• 300g white ready-to-roll fondant icing     
• gold or silver edible spray     
• edible gold balls     
• ribbon     
• 1 8cm-wide mini Christmas cake ,                                                                    taken from the centre of the Christmas wreath cake (see 'goes well with')

 Method :     

• Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.        

• Roll out another 50g icing and cut out snowflakes or stars using cutters - you can spray them with gold or silver edible spray to make them look really dramatic. Stick them on top of the cake with a little runny icing, place an edible gold ball between the points and add the pretty ribbon.

Christmas Cake : Simple snow sparkle cake recipe

Enjoy the recipe of Simple snow sparkle cake.It will make your Christmas more enjoyable.

Ingredients :    

• 400g white sugar cubes     
• 100g preserving sugar     
• 3 tbsp edible pearly balls     
• 1 egg white , lightly whisked     
• edible silver glitter  

You Will Also Need :     

• 1 20cm-wide Christmas cake (see 'goes well with')     
• ribbons     
• shop-bought decorations (optional)

 Method :     

• Once the cake has been removed from the oven, increase the heat to 200C/180C fan/gas 6. Leave the cake in its tin. Put the sugar cubes in a large bowl and crush with the end of a rolling pin to a sugary rubble. Mix in the preserving sugar, pearly balls and egg white - it should have the texture of wet sand. Tip the mixture on top of the cake and level the surface. Bake the cake for 5 mins to set the sugary crust, then remove and leave to cool.     
•  Once completely cooled, remove from the tin and peel off the baking parchment. Sprinkle the top with edible glitter, tie ribbons around the side and decorate with your favourite figurines, if you like.

Christmas Cake Recipe :Crunchy nut cake

Christmas eve is just coming. Most of you are busy to make Christmas cake, cookies and Carrol. Crunchy nut cake recipe is very easy to make and don't take more time. In this Christmas you can surprise your family by making your own hand made cake. Lets enjoy the recipe..

Ingredients :    

• 100g golden syrup     
• 50g butter     
• 150g toasted flaked almonds     
• 150g whole blanched almonds    
• 50g plain flour     
• icing sugar , to dust

 Method :  

•  Bake the Apricot & almond fruitcake (see recipe to the right of this one) or any other 20-23cm fruitcake but bring out of the oven 10 mins before the end of the cooking time. Increase oven temperature to 200C/180C fan/gas 6. Gently heat the golden syrup and butter in a saucepan.                                                                                                          
•  When it is all melted and runny, stir in toasted flaked almonds, whole blanched almonds and plain flour. Use a couple of teaspoons to dot the mixture all over the top of the cake, and pop back in the oven for 12-15 mins until the topping is nicely golden. Cool, then remove from the tin and cover the sides with pretty ribbons. Lightly dust the cake with icing sugar to finish.

Christmas Cake Recipe :Cranberry-Cinnamon Cheesecake

Christmas is just coming after a few days. You already make your plan how to enjoy your Christmas eve. But without Cake we cannot think Christmas eve..

 

 

 

 

Ingredients:

1. 1-1/2 cups  HONEY MAID Graham Cracker Crumbs

2. 1-1/2 cups   sugar, divided

3. 1 tsp.  ground cinnamon, divided 

4. 1/4 cup  butter, melted

5. 4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

6. 4 eggs

7. 1-1/2 cups   fresh cranberries (1/2 of 12-oz. pkg.)

8. 1/2 cup  water

9. 1-1/2 cups  thawed COOL WHIP Whipped Topping

How To Make It :-

1. HEAT oven to 325ºF.

2. MIX graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until well blended; press onto bottom of 9-inch springform pan.
 
3. BEAT cream cheese and 1 cup of the remaining sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
 
4. BAKE 55 to 1 hour 5 min. or until center is almost set. Cool on rack 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
 
5. MEANWHILE, bring cranberries, water and remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
 
6. SPREAD cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.

     

Cake Recipe : Cherry Almond Cake

Enjoy Cherry Almond Cake Recipe.....

Ingredients : 

• 2 cups halved red candied cherries
• 1/2 cup blanched slivered almonds
• 1/2 cup cake flour
• 1 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 4 eggs
• 1 3/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup milk

Directions

1. Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
2. In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend.
3. Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan.
4. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.

 

 

 

 

 

 

 

 

 

 

 

Cake Recipe : How to make Coffee Cake

Coffee cake is a great spongy dessert or a treat with the taste of coffee in it. This recipe version also includes a delicious coffee butter icing to complement it.Enjoy Coffee Cake Recipe.....

Ingredients :

• 150g caster sugar
• 150g butter or margarine
• 3 eggs
• 150g self raising flour
• 1 1/2 tsp baking powder
• 1 tbsp hot water
• 1 tbsp instant coffee (add more if you like it strong)
• For The Icing
• 225g icing sugar
• 100g butter or margarine
• 1 1/2 tbsp instant coffee
• 1 tbsp hot water
• Strawberry jam (optional)

Method :

1. Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
2. Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don't use all the flour.
3. Add the rest of the flour and the baking powder to the mixture and fold it in gently.
4. Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes
5. Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don't add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.
6. Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) and spread the strawberry jam ont the bottom of the other. Spread the remainig icing ontop of the cake. decorate with cherries or walnuts. ENJOY!

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Cake Recipe : Carrot Cake Recipe

 Almost all of us love Cake.But Someone can't like egg.This easy carrot cake recipe can be made with or without eggs!So Enjoy the Recipe....

Prep Time: 10 minutes
Bake Time: 30 minutes
Cool Time: 30 minutes
Serves: 8 – 12

Ingredients:

All-purpose Flour (Maida) – 2 cups (300g)
Baking Powder – 1 tsp
Baking Soda – 1 tsp
Cinnamon Powder – 1 to 2 tsp (your preference)
Nutmeg Powder – 1/4 tsp
Yogurt – 1 cup (140g)
Brown Sugar – 1/2 cup, packed
Sugar – 1 cup
Vanilla -1 tsp
Carrots – 2 cups (300g), finely shredded
Walnuts – 1/2 cup, chopped (reserve few for garnishing)
Salted Butter – 1 stick (4oz), melted (If using unsalted butter, add 1/2 tsp salt to flour)
Eggs – 2
For eggless cake – Flaxseed Powder – 2 Tbsp mixed with 6 Tbsp warm water (allow it to sit for 10 mins)

For Frosting:

Butter – 2 oz (1/2 stick) at room temp
Cream Cheese – 8 oz at room temp
Vanilla – 1 tsp
Powdered Sugar – 1 cup

Beat Butter, Cream Cheese and Vanilla until smooth. Add Powdered Sugar and beat until smooth.

 
Method:

Preheat Oven to 350 degrees F or 180 C.

1. In a mixing bowl, add All-purpose Flour, Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well.
2. In another large mixing bowl, add Yogurt, Brown Sugar, Sugar and Vanilla. Mix until sugar dissolves.
3. Add Eggs or Flaxseed Mixture and mix. Add Flour and whisk until a smooth batter is formed.
4. Add Carrots, Walnuts and Butter. Mix well.
5. Lightly butter the bottoms and sides of 2 9inch cake pans and dust with flour. A 9×13 inch rectangle pan can also be used.
6. Evenly divide the batter into the 2 cake pans and smooth the top.
7. Bake for 30 minutes at 350F/180C.
8. Remove from Oven and allow the cakes to cool in the pan for 5 minutes.
9. Flip them out onto waxed or parchment paper and allow them to cool completely before frosting. If you do not wish to frost the cake, you can enjoy it immediately.
10. Place one cake (face down) on a platter.
11. Lightly frost only the top of the cake.
12. Place second cake (face down) over the first cake and frost top and sides evenly.
13. Sprinkle a few chopped walnut pieces over the top to garnish.
14. Tastes best at room temperature or warmed for few seconds in the microwave.

Cake Recipe : Lemon Drizzle Cake

Enjoy the Recipe of Lemon Drizzle Cake with video.Its among top 10 food people like the most..

Ingredients

1. 6oz self raising flour (sifted)

2. 6oz caster sugar

3. 6oz butter

4. 3 medium eggs

5. 1 large unwaxed lemon

6. teaspoon of caster sugar (separate to the other sugar needed)

7. teaspoon of icing sugar to decorate

 

Preparation :

First, pre-heat the oven to 190C/375F/Gas Mark 5 and then grease and line your baking tray. I use a rectangular tray that is approximately 20cm x 25cm but of course this would work just as well with a round tin too. I have even been known to do it in a love heart tin but that’s just me!
Put the butter into a mixing bowl and beat until completely softened then add the sugar and cream together until the mixture goes pale in colour.

In a separate bowl, beat the eggs and add them slowly to the butter and sugar mixture. Just do it a little at a time or else the mixture can split. (If it does split, then adding a little of the flour should fix it.)
Add the sifted flour to the mixture and mix together well until smooth but don’t over stir.

Then, take your lemon and zest straight into the bowl. I tend to do this straight over the bowl as not only does it save on washing up, it also means that you don’t lose any of that gorgeous lemon zest as if you are anything like me, it can fly all over the place!
Once zested, cut the lemon in half. Juice one half and stir into the cake mixture. Then juice the other half, add the teaspoon of caster sugar and keep it to one side for now (you’ll need this bit later to make your drizzle.)
Take the cake mixture and put it into the prepared tin, making sure to smooth out the mixture. Then pop it in the oven for about 20-25 minutes until it is golden brown. The best test to make sure that it is cooked right through is to stick a knife in and if it comes out clean, it is cooked, if it comes out with mixture on then it needs a little longer. This tip was passed down to me from my Dad (which I think was passed down to him from his Aunt) and of course the old tricks really are the best!

Once the cake comes out of the oven, whilst it is still hot, prick all over with a skewer then using a spoon spread over your drizzle mixture from earlier and  then leave it to cool completely. Then, once cool I like to sprinkle over a little icing sugar with a sieve to make it look pretty.

Video : How to Make Christmas Cake

We all love Cake.Its really tasty & delicious but fatty also.But our kids love it very much.We can make cake at our home.Enjoy the Recipe How to make a Christmas Cake..

Ingredients for Christmas Cake:

(18cm/7.09 inch diameter)
- Sponge Cake -
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk

- Soaking Syrup -

2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch - a type of brandy made from fermented cherries
- Toppings -
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar

Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36x22.8 inch
Cake Pan (18cm/7.09 inch diameter)
Christmas Ornaments

 Let the cake cool down in the cake pan as it will keep the sponge cake moist.