Yogurt Butter Cake

This Yogurt butter Cake is delicious. It’s perfectly sweet, but not overly sweet. It gets slightly crisp on the outside while being super soft on the inside. The recipe starts with one jar of yoghurt. The rest of the ingredients are measured in that same jar: two jars of sugar, 3 jars of flour, and one jar of oil. The cake transforms a few common ingredients into a sweet but not-too-sweet dessert.

It’s a bit like a pound cake but slightly healthier, almost cutting the calories in half. There are also many ways to play with the recipe and dress it up, though it’s fabulous. It’s a great option for afternoon tea, brunch, or as a light dinner dessert. You can also have it around for a few days and enjoy it as a snack. All ingredients must be at room temperature before you start, line and grease the tins well.

Cream the butter and sugar for 10 full minutes in your food mixer or with electric hand beaters – scrape down whenever it starts climbing up the bowl. Sift your flours and raising agents together at least twice – it’s a bit messy but you need to ensure they are well mixed and no lumps are allowed. Add an egg and a spoonful of the sifted flour and whip it in until pale, light and fluffy – this stops it from curdling.

Stop when all ingredients are combined and do not over-mix. Be gentle lowering the bowl to just over the prepared tins so you don’t knock all the masses of air you have creamed, sifted and whipped into the batter. The cake is so easy to make and though it takes a pretty long time to bake in the oven, the texture is still soft and tender. It has a pretty tight crumb so it doesn’t crumble easily when cut.

It’s denser than a regular sponge/chiffon cake but much lighter than a butter cake. The cake is super moist and a simple lemon syrup that’s brushed on while still warm yields an amazingly delicious, crisp, citrus-glazed crust.

Ingredients;

• 245 grams/ 8.6Oz (2 cups) plain flour
• 1 ½ tsp baking powder
• 175grams/ 6.2Oz butter(3/4 cup), room temperature
• 130g/ 4.6Oz Caster Sugar (2/3cup)
• 3 large eggs
• 4 tbsp plain yoghurt
• 1/4 tsp salt

Instructions;

1. Preheat oven to 180°C. Line a loaf tin with baking paper.
2. Sift flour and baking powder and set aside.
3. Using a stand mixer with the paddle attachment, cream butter, and caster sugar at medium-high speed until pale and fluffy. Add in the pinch of salt in the middle of the beating.
4. Add in eggs, one at a time and beat well after each addition. If necessary scrape mixture off the side of the mixing bowl to make sure all are well beaten.
5. Fold in sifted flour mixture in 3 batches.
6. Next yoghurt and fold thoroughly till combined.
7. Pour the batter into the prepared loaf tin.
8. Bake at 180C for about 35 to 40 minutes or when the skewer inserts in the centre and comes out clean.
9. Remove cake from the oven and allow to cool in the pan for 10 minutes.
10. Transfer the cake to a rack and cool completely before cutting it.

Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

Ingredients

For this speedy yet sophisticated cake, you’ll need:

For the Cake Batter:

• 200g (7.05 oz) all-purpose flour
• 10g (2 teaspoons) baking powder
• 125g (4.4 oz) granulated sugar
• 8g (1 pack) vanilla sugar
• A pinch of salt
• 125g (4.4 oz) unsalted butter, softened
• 3 large eggs, at room temperature
• 45ml (3 tablespoons) milk

For the Topping:

• 4 medium apples (about 600g or 21 oz total)
• 30g (1.05 oz) frozen butter
• 5g (1 teaspoon) cinnamon sugar

Step-by-Step Instructions

1. Preparing the Batter (5 minutes)

I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.

In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.

Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.

The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.

One Pan Chicken Thigh Dinner

Introduction

Savor the flavors of a One Pan Chicken Thigh Dinner, a delightful and hearty meal that’s perfect for busy weeknights. This recipe features tender chicken thighs, perfectly roasted vegetables, and a mouthwatering honey lemon sauce that brings everything together beautifully. With minimal cleanup and maximum flavor, it’s a dish you’ll want to make every day!

Ingredients

• 5 chicken thighs
• 1 tsp oregano (5g)
• Salt (to taste)
• Black pepper (to taste)
• 4-5 potatoes, roughly chopped
• 7-8 small carrots, sliced into ¼-inch thick pieces
• 2 tbsp olive oil (30ml)
• Butter (as needed)
• 1 white onion, chopped
• 4 large garlic cloves, chopped
• A handful of parsley, chopped

Honey Lemon Sauce

• 90ml honey (6 tbsp)
• 100ml sweet chili sauce (approx. ½ cup), or to taste
• 2 tbsp lemon juice (30ml)
• 3 tbsp soy sauce (45ml)
• ¾ tbsp Dijon mustard (11g)

Nutrition Information

• Serving Size: 1 portion (1/5 of the recipe)
• Number of Servings: 5
• Calories: 420
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 100mg
• Sodium: 950mg
• Total Carbohydrates: 40g
• Dietary Fiber: 5g
• Sugars: 18g
• Protein: 18g

Directions

Step 1: Prepare and Sear the Chicken

1. Preheat your oven to 200°C (400°F).
2. Season the chicken thighs with salt, pepper, and oregano. Flip and season the other side. Rub the seasonings into the chicken thighs and set them aside.
3. Roughly chop the potatoes and slice the carrots to about a quarter-inch thick.
4. Chop the garlic, parsley, and white onion.
5. Heat up a skillet pan, then add the olive oil followed by the butter. Let the butter melt before adding the chicken thighs.
6. Sear the chicken thighs nicely on both sides until lightly browned and crispy. Remove the chicken thighs from the pan once done cooking and set them aside.

Step 2: Prepare the Vegetables and Sauce

7. In the same pan with the oil, add the chopped onion and sauté until translucent.
8. Add the potatoes, carrots, garlic, and parsley. Toss until all the ingredients are well combined. Let them cook while preparing the sauce.

Step 3: Make the Honey Lemon Sauce

9. In a separate pan, add the honey, lemon juice, sweet chili sauce, soy sauce, and mustard. Stir well.
10. Cook the sauce until it becomes bubbly and thickens to a desirable consistency.

Step 4: Assemble and Bake

11. Put the chicken back into the pan of veggies.
12. Drizzle the honey lemon sauce all over the chicken and vegetables.
13. Transfer the pan to the preheated oven and bake for about 25 to 35 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 5: Serve and Enjoy

14. Remove the pan from the oven and let it cool slightly.
15. Serve hot, garnished with additional fresh parsley if desired.

Tips

• For extra flavor, marinate the chicken thighs in the seasonings for at least 30 minutes before cooking.
• Add more vegetables like bell peppers, zucchini, or green beans for added variety and nutrition.
• Adjust the sauce to your taste by adding more or less of the sweet chili sauce and lemon juice.

Conclusion

This One Pan Chicken Thigh Dinner is a perfect example of how simple ingredients can come together to create a flavorful and satisfying meal. The combination of tender chicken, roasted vegetables, and a delectable honey lemon sauce makes this dish a standout. Enjoy the ease of preparation and the minimal cleanup, making it an ideal choice for any night of the week. Happy cooking!

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

Ingredients:

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon sugar

1 cup warm water

2 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

Directions:

1. In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.

2. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.

3. Pour the yeast mixture and olive oil into the well. Stir together with a spoon until the dough starts to come together.

4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it doubles in size.

6. Once the dough has risen, punch it down to release any air bubbles. Divide the dough in half if you prefer thin crust or use the entire dough for a thicker crust.

7. Roll out the dough on a floured surface into your desired thickness and shape.

8. Transfer the dough to a baking sheet or pizza stone lined with parchment paper.

9. Preheat the oven to 475°F (245°C) and let the dough rest for about 10 minutes.

10. Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

11. Prep Time: 15 minutes | Rising Time: 1-2 hours | Cooking Time: 12-15 minutes | Total Time: 1 hour 30 minutes

12. Kcal: Varies depending on pizza toppings | Servings: 2 medium-sized pizzas .

3-INGREDIENT SPONGE CAKE

3-INGREDIENT SPONGE CAKE

 INGREDIENTS:

– 4 eggs

– 1 cup (200g) granulated sugar

– 1 cup (120g) all-purpose flour

 INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.

2. In a large mixing bowl, crack the eggs and add the sugar.

3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.

4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.

5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.

6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.

8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all 

Vegan Sweet Potato Brownies

These Vegan Sweet Potato Brownies are a healthier twist on a classic treat, with the sweet potato providing natural sweetness and moisture while being packed with nutrients. The combination of rich cocoa powder, maple syrup, and coconut oil gives the brownies a delicious fudgy texture, while almond flour makes them gluten-free. Whether you’re following a plant-based diet or just looking for a healthier dessert option, these brownies are the perfect guilt-free indulgence.

Ingredients:

• 1 large sweet potato
  The star ingredient in these brownies, sweet potatoes add natural sweetness, moisture, and a dose of vitamins, minerals, and fiber. They help create that soft, fudgy texture that makes brownies irresistible.
• 1/2 cup almond flour
  Almond flour is the perfect gluten-free alternative to regular flour, adding a nutty flavor and helping to create a soft, dense brownie. It’s also rich in protein and healthy fats.
• 1/2 cup cocoa powder
  Unsweetened cocoa powder gives the brownies a rich, deep chocolate flavor. It also adds antioxidants, which are great for your health.
• 1/2 cup maple syrup
  Maple syrup is a natural sweetener that adds just the right amount of sweetness while keeping these brownies vegan. It also contributes to a moist texture.
• 1/4 cup melted coconut oil
  Coconut oil adds richness and moisture to these brownies while enhancing the overall flavor. It’s also a healthy fat that helps provide energy.
• 1 tsp vanilla extract
  Vanilla extract brings a touch of warmth and depth to the flavor, complementing the cocoa and sweet potato.
• 1 tsp baking powder
  Baking powder helps the brownies rise slightly and ensures they have a soft, cake-like texture.
• 1/4 tsp salt
  A small amount of salt enhances the flavor and balances out the sweetness.
• Optional: vegan chocolate chips, chopped nuts
  For added texture and indulgence, you can mix in some vegan chocolate chips or chopped nuts like walnuts or pecans.

Directions:

Step 1: Prepare the Sweet Potato

Start by preheating your oven to 350°F (175°C) and greasing an 8×8-inch baking dish with a little coconut oil or lining it with parchment paper.

Peel and chop the sweet potato into chunks. Boil or steam the sweet potato until soft, about 10-12 minutes. Once cooked, mash it well with a fork or potato masher to ensure it’s smooth and creamy.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, and vanilla extract. Stir until everything is well combined and smooth.

Step 3: Add the Dry Ingredients

To the same bowl, add the almond flour, cocoa powder, baking powder, and salt. Mix well until all the dry ingredients are fully incorporated into the wet ingredients.

If you’re adding vegan chocolate chips or chopped nuts, fold them into the batter now.

Step 4: Bake the Brownies

Pour the batter into your prepared baking dish and spread it out evenly. Place the dish in the oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 5: Cool and Serve

Once baked, remove the brownies from the oven and let them cool in the pan for about 10-15 minutes. After cooling, cut into squares and enjoy!

Health Benefits of Vegan Sweet Potato Brownies:

• Rich in Antioxidants: The cocoa powder and sweet potato are both loaded with antioxidants, which help combat free radicals and support overall health.
• Naturally Sweetened: These brownies are sweetened with maple syrup, a natural sweetener that’s lower in glycemic index compared to refined sugars.
• Gluten-Free: Made with almond flour, these brownies are a perfect choice for those following a gluten-free or grain-free diet.
• High in Fiber: Sweet potatoes and almond flour both provide a good amount of fiber, promoting healthy digestion and keeping you feeling fuller for longer.

These Vegan Sweet Potato Brownies are a must-try if you’re looking for a healthier dessert that doesn’t compromise on flavor. With the perfect balance of sweetness, richness, and a soft, fudgy texture, they make for a delicious treat that’s both satisfying and nutritious. Enjoy!

Cocoa Banana Oatmeal Bake

Ingredients

• • 1 cup oatmeal
  • 1 tablespoon cocoa powder

• • 30g walnuts, chopped
  • 1 teaspoon vanilla sugar
  • 30g ground almonds

• • 30g oat flakes
  • 1 banana, mashed
  • 160ml water

Directions

Preheat the Oven:

• Preheat your oven to 180°C (360°F) to ensure it’s ready for baking.

Mix Dry Ingredients:

• In a large bowl, combine the oatmeal, cocoa powder, chopped walnuts, vanilla sugar, ground almonds, and oat flakes. Mix well to evenly distribute the ingredients.

Add Wet Ingredients:

• • Add the mashed banana and water to the dry mixture. Stir thoroughly until all ingredients are well combined.

Prepare the Baking Dish:

• Lightly grease a baking dish with oil to prevent sticking. Pour the oatmeal mixture into the prepared dish and spread it evenly.

Bake:

• Place the dish in the preheated oven and bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Cool and Serve:

• • Allow the bake to cool slightly before serving. Enjoy warm for a comforting dessert or at room temperature for a quick snack.

Serving Suggestions

• • Serve warm with a dollop of Greek yogurt or a scoop of vanilla ice cream for an indulgent treat.
  • Pair with a hot cup of coffee or tea for a satisfying snack.
  • Enjoy with fresh berries or a drizzle of honey for added sweetness.

Cooking Tips

• • For a richer flavor, add a handful of dark chocolate chips to the mixture.
  • Substitute the walnuts with pecans or hazelnuts for a different nutty flavor.
  • Use almond milk instead of water for a creamier texture.

Nutritional Benefits

• • Oatmeal: Provides fiber, vitamins, and minerals, promoting digestive health and sustained energy.
  • Banana: Adds natural sweetness and is rich in potassium and vitamins B6 and C.
  • Walnuts: Offer healthy fats, protein, and essential nutrients for heart health and brain function.

• Cocoa Powder: Contains antioxidants and can boost mood and cognitive function.
• Ground Almonds: Provide protein, healthy fats, and essential nutrients like vitamin E and magnesium.

Dietary Information

• • Gluten-Free: Ensure all ingredients are certified gluten-free if you are sensitive to gluten.

• • No Refined Sugar: Sweetened naturally with banana and a small amount of vanilla sugar.
  • Vegetarian: Contains no meat or fish products.
  • High in Fiber: Oats and bananas provide a good amount of dietary fiber.

Storage Tips

• Store any leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, keep it in the refrigerator for up to a week.
• The bake can also be frozen for up to a month. Thaw at room temperature before serving.