It's been awhile!
Wow, I can't believe the time has flown and I've not added any new information to my blog. A thousand apologies and I will try to keep on top of it!
It is a new week and a new month so I should have lots to add with the flavours of spring on our doorsteps. I would like to start off with a recipe that I enjoyed this past weekend and it's quick and easy to prepare and I hope you enjoy it!
Citrus Honey Bundt Cake with Lemon Drizzle
The lemon and orange flavour of this cake is perfect to end your holiday meal. Be sure to serve it up for adults and kids alike! The cupcake versions are easy to create little Easter baskets for the kids to enjoy their chocolates or make them for a spring birthday party and fill them with tasty treats.
2 1/3 cups (580 mL) sifted cake and pastry flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) canola oil
2/3 cup (150 mL) granulated sugar
1/2 cup (125 mL) liquid honey
5 egg yolks
1/2 cup (125 mL) orange juice
2 tsp (10 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
5 egg whites
1/2 tsp (2 mL) cream of tartar
Lemon Drizzle:
1 cup (250 mL) icing sugar
4 tsp (20 mL) lemon juice
In small bowl, whisk together flour, baking powder and soda; set aside.
In large bowl, whisk together oil, 1/2 cup (125 mL) of the sugar, honey, egg yolks, orange juice, lemon rind and juice until smooth. Stir in flour mixture until smooth.
In another bowl, using an electric mixer, beat egg whites until foamy and add cream of tartar. Beat until soft peaks form and gradually add remaining sugar and beat to form stiff peaks.
Using whisk, fold egg whites into oil and flour mixture until no steaks remain. Scrape into lightly sprayed bundt pan.
Bake in centre of 350 F (180 C) oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool slightly in pan for about 15 minutes then turn over onto cake rack and remove from pan and let cool completely.
Lemon Drizzle: In bowl, whisk together icing sugar and lemon juice and drizzle over top of cooled cake to serve.
Makes 16 servings.
Citrus Cupcakes: Make batter and divide among 24 muffin cups and bake for about 15 minutes or until cake tester inserted in centre comes out clean.
Icing for Cupcakes: 1/3 cup (80 mL) silken tofu, 3 cups (750 mL) icing sugar, 2 tsp (10 mL) vanilla. In large bowl beat ingredients together until smooth and spreadable. Tint if desired and use to decorate cupcakes.
It is a new week and a new month so I should have lots to add with the flavours of spring on our doorsteps. I would like to start off with a recipe that I enjoyed this past weekend and it's quick and easy to prepare and I hope you enjoy it!
Citrus Honey Bundt Cake with Lemon Drizzle
The lemon and orange flavour of this cake is perfect to end your holiday meal. Be sure to serve it up for adults and kids alike! The cupcake versions are easy to create little Easter baskets for the kids to enjoy their chocolates or make them for a spring birthday party and fill them with tasty treats.
2 1/3 cups (580 mL) sifted cake and pastry flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) canola oil
2/3 cup (150 mL) granulated sugar
1/2 cup (125 mL) liquid honey
5 egg yolks
1/2 cup (125 mL) orange juice
2 tsp (10 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
5 egg whites
1/2 tsp (2 mL) cream of tartar
Lemon Drizzle:
1 cup (250 mL) icing sugar
4 tsp (20 mL) lemon juice
In small bowl, whisk together flour, baking powder and soda; set aside.
In large bowl, whisk together oil, 1/2 cup (125 mL) of the sugar, honey, egg yolks, orange juice, lemon rind and juice until smooth. Stir in flour mixture until smooth.
In another bowl, using an electric mixer, beat egg whites until foamy and add cream of tartar. Beat until soft peaks form and gradually add remaining sugar and beat to form stiff peaks.
Using whisk, fold egg whites into oil and flour mixture until no steaks remain. Scrape into lightly sprayed bundt pan.
Bake in centre of 350 F (180 C) oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool slightly in pan for about 15 minutes then turn over onto cake rack and remove from pan and let cool completely.
Lemon Drizzle: In bowl, whisk together icing sugar and lemon juice and drizzle over top of cooled cake to serve.
Makes 16 servings.
Citrus Cupcakes: Make batter and divide among 24 muffin cups and bake for about 15 minutes or until cake tester inserted in centre comes out clean.
Icing for Cupcakes: 1/3 cup (80 mL) silken tofu, 3 cups (750 mL) icing sugar, 2 tsp (10 mL) vanilla. In large bowl beat ingredients together until smooth and spreadable. Tint if desired and use to decorate cupcakes.
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