Category: cake

Yogurt Cornstarch Cake Recipe

Ingredients:

• • 400 g sweetened yogurt (~1 2/3 cup)
    (If using plain yogurt, add 3 tablespoons maple syrup, agave syrup, or your preferred sweetener)

• • 4 eggs
  • 40 g cornstarch (~4 tablespoons)
  • 16 cm (6.2 inch) round baking pan

• Parchment paper

Directions:

1. 1. Preheat the oven to 180°C (350°F).
   2. Prepare the pan by drizzling a small amount of water into the 16 cm round baking pan. Line the pan with parchment paper to prevent sticking.

1. 1. Mix the ingredients in a large bowl: combine yogurt (sweetened or with added syrup), eggs, and cornstarch. Stir until smooth and lump-free.
   2. Pour the mixture into the prepared pan, spreading it evenly.
   3. Bake for 50-60 minutes, or until the cake is set and lightly golden. A toothpick inserted should come out clean.

1. Cool the cake at room temperature before refrigerating for 2 hours to set the texture.
2. Serve chilled and enjoy!

Serving Suggestions:

• • Top with fresh berries, a dusting of powdered sugar, or a drizzle of honey.

• Serve alongside a scoop of vanilla ice cream or whipped cream for added richness.

Cooking Tips:

• • For extra flavor, add a teaspoon of vanilla extract or lemon zest to the batter.
  • To ensure a smooth texture, mix the batter until fully combined with no lumps.

Nutritional Benefits:

• • Rich in protein from yogurt and eggs.
  • Gluten-free, making it suitable for those with gluten sensitivities.
  • Contains probiotics from yogurt, which are great for digestion.

Dietary Information:

• Gluten-free.
• Can be made refined sugar-free by using natural sweeteners like maple syrup or agave syrup.

Nutritional Facts (per slice, assuming 8 slices):

• • Calories: 120 kcal

• • Protein: 5 g
  • Fat: 5 g
  • Carbohydrates: 13 g

• Sugar: 8 g
• Fiber: 0 g

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Strawberry Enjoyment in 10 Minutes! No Oven, No Eggs, No Cream!

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Weight Loss Breakfast Banana Pancakes

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Carrot Cake Recipe

Ingredients:

• • 250g all-purpose flour (1¾ cups, pressed into the cup)

• • 350g finely grated carrot (2 cups, pressed into the cup)
  • 200g sugar (1 cup)
  • 4 eggs

• • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

• • 180ml oil (¾ cup)
  • 1 tbsp orange juice
  • 3 tbsp orange zest

• 2 tbsp raisins

Pan Size:

• • 20cm x 6cm (8″ x 2″)

Baking Time:

• 170°C (340°F) for 90 minutes (plus or minus 10 minutes)

Method:

1. Prepare the Carrots:
   • Coarsely grate the carrots using a food processor.
2. Mix Dry Ingredients:
   • • Sift together the flour, baking powder, and baking soda in a bowl.

    

3. Beat Wet Ingredients:
   • • In a large bowl, beat the eggs, sugar, and salt until pale. Add the orange juice and orange zest, mixing well.
     • Slowly add the oil while continuing to beat the mixture until fully combined.

    

4. Combine Ingredients:
   • • Gently fold in the sifted flour mixture into the wet ingredients.
     • Fold in the grated carrots until evenly distributed.

    

5. Prepare the Pan:
   • • Line the baking pan with parchment paper.
     • Pour the batter into the prepared pan and smooth the top.

    

   • Sprinkle the raisins on top.
6. Bake:
   • • Bake in the preheated oven at 170°C (340°F) for approximately 90 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. If the toothpick has batter on it, bake for a few more minutes.

    

Notes:

1. 1. Do Not Over Mix: Mix the batter just until combined to ensure a tender cake.

1. Monitor Baking: If the top starts to burn, cover it with aluminum foil to prevent over-browning while allowing the cake to cook through.
2. Adjust Baking Time: The baking time may vary. Start checking at 80 minutes and adjust as needed. The toothpick test is the best way to ensure the cake is fully baked.

Serving Suggestions:

• • Serve warm or at room temperature, plain or with a dusting of powdered sugar.
  • Pair with a cup of coffee or tea for a delightful afternoon treat.
  • Top with cream cheese frosting or a dollop of whipped cream for extra indulgence.

• Garnish with extra orange zest or chopped nuts for added flavor and texture.

Cooking Tips:

• • Ensure all ingredients are at room temperature for even mixing.

• • If the cake starts to brown too quickly, cover it with aluminum foil to prevent burning.
  • Make sure to check the cake’s doneness with a toothpick inserted into the center; it should come out clean.
  • Let the cake cool completely before slicing to ensure clean cuts.

Nutritional Benefits:

• • Carrots: Rich in beta-carotene and vitamin A, supporting eye health and immune function.
  • Eggs: Provide high-quality protein and essential nutrients.

• Orange Juice and Zest: Add vitamin C and a refreshing citrus flavor.
• Raisins: Offer natural sweetness and fiber.

Dietary Information:

• • Contains dairy and eggs.
  • Not suitable for those with gluten allergies (contains wheat flour).
  • Can be made without nuts for a nut-free option.

Nutritional Facts (Per Serving):

• • Calories: 300
  • Fat: 15g (3g saturated fat)

• • Cholesterol: 80mg
  • Sodium: 200mg
  • Carbohydrates: 35g (24g sugars, 2g fiber)

• Protein: 5g

Storage:

• • Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.

• Freeze: Freeze slices in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
• Reheat: Reheat slices in the microwave or oven if desired.

Flourless Banana Oatmeal Cake (Gluten-Free)

Ingredients

• • 1 ripe banana, mashed
  • 1 egg

• • 50 ml milk (dairy or plant-based)
  • 70 g oatmeal (use gluten-free if necessary)
  • 5 g baking powder

• • 1 g salt
  • 2 g cinnamon
  • 20 g walnuts, chopped

Steps to Make Flourless Banana Oatmeal Cake

1. 1. Prepare the Oats:
      • Preheat your oven to 180°C (350°F) and line a small baking dish or loaf pan with parchment paper or lightly grease it.
      • In a blender or food processor, pulse the oats until they reach a flour-like consistency. This will create a smoother cake texture.

1. 1. Mix the Wet Ingredients:
      • In a mixing bowl, mash the banana until smooth. Add the egg and milk, and whisk until well combined.
   2. Combine the Dry Ingredients:
      • • In a separate bowl, combine the ground oats, baking powder, salt, and cinnamon. Mix well to distribute the baking powder evenly.

       

   3. Combine Wet and Dry Ingredients:
      • Add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing, as this can make the cake dense.

1. 1. Add Walnuts:
      • Fold in the chopped walnuts, reserving a few to sprinkle on top if desired.
   2. Bake the Cake:
      • • Pour the batter into the prepared baking dish, spreading it evenly.

       

      • Sprinkle the reserved walnuts on top.
      • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Let the cake cool for a few minutes in the pan before transferring it to a wire rack to cool completely.
      • Slice and serve as is, or top with a dollop of yogurt or a drizzle of honey for extra flavor.

Nutrition Facts (Per Serving, Approximate)

• • Calories: 140 kcal
  • Carbohydrates: 19 g
  • Protein: 4 g

• • Fat: 5 g
  • Saturated Fat: 1 g
  • Fiber: 2 g

• Sodium: 80 mg
• Sugar: 4 g

Coconut Chocolate Balls Recipe (No-Bake)

Ingredients:

320 g (11 oz) biscuits, finely crushed
90 g (⅓ cup) sugar
30 g (¼ cup) cocoa powder
140 ml (½ cup + 2 tbsp) milk
60 g (4 tbsp) butter, melted
100 g (1 cup) coconut flakes (plus extra for coating)

Directions:

1. Mix Dry Ingredients: In a large bowl, combine the crushed biscuits, sugar, and cocoa powder.
2. Add Wet Ingredients: Add the milk and melted butter to the mixture. Stir well until everything is thoroughly combined and forms a dough-like consistency.
3. Shape into Balls: Take small portions of the mixture and roll them into balls about the size of a walnut.
4. Coat with Coconut: Roll each ball in the additional coconut flakes until fully coated.
5. Serve or Chill: Serve the coconut chocolate balls immediately or place them in the refrigerator for 10-15 minutes to firm up.

Serving Suggestions:

Enjoy the coconut chocolate balls as a snack or with a cup of coffee or tea.
They make a perfect quick dessert for guests.

Cooking Tips:

For a richer chocolate flavor, use dark cocoa powder.
You can also add chopped nuts or dried fruit to the mixture for extra texture and taste.

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A Quick, Delicious Recipe Anyone Can Master!

Imagine the aroma of freshly baked bread wafting through your kitchen in just 10 minutes. With this quick and easy recipe, you can turn that dream into a reality. No fancy equipment or culinary expertise required – just a few simple ingredients and a desire for deliciousness. Let’s dive into the world of speedy bread-making and discover how you can satisfy your cravings in no time!

Ingredients

• 4 cups of flour (480 g)
• 1 cup of yogurt (220 g)
• 3/4 cup of water (200 ml)
• 1 pack of baking powder (10 g)
• 1 teaspoon of salt (8 g)
• 1 tablespoon of vegetable oil (15 ml)
• Olive oil (3 1/2 tablespoons or 50 ml)

Directions

Mixing the Dough

Let’s kickstart the process by combining the yogurt, water, and baking powder in a kneading bowl. Mix them well until they form a smooth consistency.

Kneading to Perfection

Next, add the flour, salt, and vegetable oil gradually to the mixture, kneading it gently until a soft dough forms. Be mindful not to over-knead, as this can affect the texture of your bread.

Dividing and Rolling

Once the dough is ready, divide it into 10 equal pieces and cover them to prevent drying. Using a rolling pin, flatten each piece into rounds about the size of a dessert plate.

Cooking Without an Oven

Now, heat a pan over medium heat and cook the flattened dough rounds on both sides until they turn golden brown, without the need for any oil.

Finishing Touch

To enhance the flavor, spread a generous amount of butter on each cooked bread round before serving.

Serving Up Delicious

Voila! Your homemade bread is ready to be enjoyed. Serve it warm and watch as it disappears within moments, leaving behind nothing but satisfied smiles and empty plates.

Conclusion

• In just 10 minutes, you can transform basic ingredients into a culinary masterpiece that will delight your senses and impress your friends and family. With this simple recipe, anyone can become a bread-making pro – no oven required! So why wait? Get creative in the kitchen and indulge in the joy of freshly baked bread today.

Banana Oatmeal Pancakes

Ingredients

• • 1 cup oatmeal
  • 4 tablespoons yogurt, divided

• • ¼ teaspoon baking soda
  • 2 eggs
  • 2 ripe bananas

• 100 ml water
• Oil for frying

Directions

Prepare the Batter:

1. 1. Mix Dry Ingredients: In a bowl, combine 1 cup of oatmeal and ¼ teaspoon of baking soda.

1. 1. Add Yogurt: Add 2 tablespoons of yogurt to the dry ingredients and mix well.
   2. Combine Remaining Yogurt: Add another 2 tablespoons of yogurt and mix until well combined.
   3. Add Eggs: Crack 2 eggs into the bowl and mix until incorporated.

1. 1. Mash Bananas: In a separate bowl, mash 2 ripe bananas until smooth.
   2. Add Bananas: Add the mashed bananas to the oatmeal mixture.
   3. Add Water: Pour in 100 ml of water and mix well until you have a smooth batter.

Cook the Pancakes:

8. 8. Heat the Oil: Heat a small amount of oil in a non-stick skillet over medium heat.
   9. Pour Batter: Pour a small amount of batter into the skillet to form pancakes.
   10. Cook Until Golden: Cook each pancake for about 2-3 minutes on each side, or until golden brown.

8. Repeat: Repeat the process with the remaining batter, adding more oil to the skillet as needed.

Serving Suggestions

• • With Fresh Fruit: Top with fresh berries, sliced bananas, or other fruits.
  • With Syrup: Drizzle with maple syrup or honey for added sweetness.

• With Nut Butter: Spread almond or peanut butter on top for extra protein and flavor.

Cooking Tips

• • Ripe Bananas: Use ripe bananas for a naturally sweeter flavor.
  • Non-Stick Skillet: A non-stick skillet works best for even cooking and easy flipping.

• Adjust Thickness: If the batter is too thick, add a little more water to reach the desired consistency.

Nutritional Benefits

• • Oatmeal: High in fiber and great for digestion.
  • Bananas: Provide potassium and natural sweetness.

• Eggs: A good source of protein and essential nutrients.

Dietary Information

• • Gluten-Free Option: Use gluten-free oats if needed.
  • Vegetarian: This recipe is suitable for vegetarians.

• Dairy-Free Option: Substitute yogurt with a plant-based alternative.

Storage Tips

• • Refrigerate: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Freeze the pancakes by placing them on a baking sheet, freezing until solid, and then transferring to a freezer bag. Reheat in a toaster or microwave before serving.

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and quick preparation make this recipe perfect for busy mornings.
• Healthy and Delicious: A nutritious breakfast that doesn’t compromise on taste.
• Versatile: Can be enjoyed with a variety of toppings and flavors.

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Simple Jam and Walnut Cake

Ingredients:

• • Eggs: 2 large
  • Vanilla Sugar: 1 packet (8g)
  • Salt: A pinch

• • Sugar: 120g (2/3 cup)
  • Oil: 120ml (1/2 cup)
  • Milk: 120ml (1/2 cup)

• • Flour: 220g (1 cup + 3/4 cup)
  • Baking Powder: 1 tablespoon
  • Jam: 50g (your favorite variety)

• Walnuts: 50g, chopped
• Baking Dish: 24 cm round

Directions:

1. 1. Prepare the Batter:
      Preheat your oven to 170°C (340°F). In a large mixing bowl, beat 2 eggs with 120g of sugar, a packet of vanilla sugar, and a pinch of salt. Mix until light and fluffy.

1. 1. Add Wet Ingredients:
      Gradually stir in 120ml of oil and 120ml of milk. Mix until everything is well incorporated.
   2. Incorporate the Dry Ingredients:
      Sift in 220g of flour and 1 tablespoon of baking powder. Fold the dry ingredients into the wet mixture until smooth.
   3. Prepare the Baking Dish:
      Grease a 24 cm baking dish with butter or oil. Pour the cake batter into the dish and spread it evenly.

1. 1. Add Jam and Walnuts:
      Gently spread 50g of jam over the surface of the batter. Sprinkle 50g of chopped walnuts on top for added crunch.
   2. Bake the Cake:
      Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   3. Cool and Serve:
      Let the cake cool before slicing. Enjoy this delicious jam and walnut cake with a hot beverage!

Serving Suggestions:

• • With Tea or Coffee: Serve a slice of this cake with your favorite hot drink.
  • With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
  • Extra Jam: Serve with a side of extra jam for those who want more sweetness.

Cooking Tips:

• • Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and oil are at room temperature.
  • Customize with Your Favorite Jam: Raspberry, apricot, or strawberry jams work wonderfully in this recipe.
  • Toasting the Walnuts: Lightly toast the walnuts beforehand for a deeper flavor.

Nutritional Benefits:

• • Walnuts add healthy fats and protein.
  • Milk provides calcium and vitamin D.
  • Eggs add protein and vitamins like B12.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with everyday ingredients.
  • Jam Twist: Adds a fruity sweetness that pairs well with the light cake.

• Walnut Crunch: Gives a satisfying texture to every bite.
• Versatile: Perfect for breakfast, snack, or dessert.