Text 31587, 88 rader
Skriven 2009-11-29 18:47:00 av JIM WELLER (1:123/140)
Ärende: baking 2
================
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: FLOURLESS ORANGE CAKE WITH ORANGE SYRUP
Categories: Cakes, Desserts, Snacks
  Servings: 8

     3    Oranges- navel
     3    Eggs
 1 3/4 c  Sugar- castor
   300 g  Almond meal
     1 ts Baking powder

Preheat oven to 170^C. Grease a 22cm cake pan. Place whole oranges
into a saucepan & cover with cold water. Bring to the boil & simmer
for 15 minutes till tender. Drain. Repeat with fresh water & drain
again.

Coarsely chop 2 warm oranges & remove any pips. Place into food
processor & process till smooth.

Using electric beaters, whisk eggs & 1 cup of sugar till thick &
creamy. Add processed oranges, almond meal & baking powder, then
gently fold till combined. Pour into baking pan & bake for 1 hour.

For syrup; remove peel from orange & cut into strips. Place peel
into a saucepan, cover with water & boil for 5 minutes. Remove peel
pieces from pan & squeeze juice from orange. Add 3/4 cup of castor
sugar into the mixture. Stir over low heat till sugar dissolves &
syrup thickens.

Slice the cake into wedges. Place wedge on small plate, drizzle
syrup over the cake, along with some finely slices orange zest/peel,
and a dollop of thickened cream if desired.

From: WOOLWORTHS FLYER

Typed by: KEVIN JCJD SYMONS, OCTOBER 2009

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---------- Recipe via Meal-Master (tm) v8.06
 
      Title: CHEESECAKE TARTLET
 Categories: Desserts
      Yield: 2

    1/4 c  Graham cracker crumbs; OR
    1/4 c  ; vanilla wafer crumbs
      1 pn Cinnamon- ground
           Butter
      1    Lemons; OR
      1 tb ; lemon juice; PLUS
      1 ts ; lemon zest
      1    Egg yolk
      6 oz Cream cheese
      3 tb Sugar- icing; OR
      3 tb ; honey
    1/2 ts Vanilla essence
    1/2 c  Cream- sour
      1 tb Dried raisins

Mix the crumbs and cinnamon. Lightly butter the insides of two
individual tart-sized ramekins or dessert bowls. Sprinkle about half
the crumbs inside, pressing them against the insides so they adhere
like a crust. Wash the lemon well and then grate the peel, being
careful not to take too much of the bitter inner white rind. Finely
mince the peel and reserve 1 tsp. Squeeze the lemon to get 1 tbsp.
lemon juice. Beat the egg yolk with the lemon juice and peel until
frothy. Mix in all the ingredients and cream with a whisk or hand
mixer until smooth and pudding-like in texture. Pour this into the
ramekins. Top each portion with half the remaining crumbs and then
chill for at least 2 hours before serving. 
  
From: Dinner For Two
By: Rick Leed
Typed by: Kevin JCJD Symmons Oct. 2009
-----

Cheers

YK Jim


... Celebrating the true meaning of Christmas, the birth of Santa.

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