Classic Pound Cake Recipe – Full Detail

Ingredients:

• 300 grams of all-purpose flour (sifted for a lighter texture)

• 3 large eggs (room temperature for better mixing)

• 180 ml whole milk (room temperature)

• 50 ml vegetable oil (like sunflower or canola for a neutral flavor)

• 200 grams granulated sugar

• 16 grams baking powder (about 1 tbsp)

• Pinch of salt (balances sweetness and enhances flavor)

Optional (for extra flavor):

• 1 tsp vanilla extract

• 1 tsp lemon zest or orange zest

• A handful of chocolate chips or berries

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Instructions:

1. Prepare the Oven and Pan

• Preheat your oven to 180°C (360°F).

• Grease a loaf pan or round cake tin with butter or oil, and line the bottom with parchment paper for easy removal.

2. Mix the Wet Ingredients

• In a large mixing bowl, crack the eggs and add sugar and a pinch of salt.

• Beat with a hand mixer or whisk for about 2–3 minutes, until the mixture is light, pale, and slightly fluffy.

• Add the oil and milk to the mixture. Mix well until fully combined.

3. Incorporate the Dry Ingredients

• Gradually sift in the flour while stirring or mixing at low speed.

• Stir just until a smooth batter forms—avoid overmixing to keep the cake tender.

4. Add Baking Powder

• Add the baking powder last, and mix it in gently, making sure it’s evenly distributed throughout the batter.

5. Pour and Smooth the Batter

• Pour the batter into your prepared pan.

• Tap the pan gently on the counter to release any air bubbles and level the top.

6. Bake the Cake

• Place the pan in the preheated oven and bake for 40–45 minutes.

• Check doneness by inserting a toothpick or skewer into the center—it should come out clean or with a few moist crumbs, but not wet.

7. Cool and Serve

• Remove from the oven and let the cake cool in the pan for 10–15 minutes.

• Then transfer it to a wire rack to cool completely before slicing.

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☕ Serving Suggestions:

• Dust with powdered sugar for a simple finish.

• Serve with whipped cream, fresh berries, or a drizzle of honey or chocolate sauce.

Storage Tips:

• Store at room temperature in an airtight container for up to 3 days.

• For longer storage, wrap in plastic wrap and freeze for up to 2 months.

If you’re a fan of tender, succulent beef dishes but don’t have hours to spare, then you’re in for a treat. In this article, we’ll unveil the Chinese secret to softening even the toughest beef in just 5 minutes. We’ll guide you through the process step by step, and by the end, you’ll be able to create a mouthwatering, restaurant-quality beef dish right in your own kitchen.

Ingredients You’ll Need:

• 500g/1 pound Beef
• 1 tsp Baking soda
• 1 Onion
• 1 tbsp Butter
• 1/2 Red bell pepper
• 1/2 Green bell pepper

Sauce:

• 1 big clove garlic or 2 small
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp Black pepper
• 1/4 tsp Red pepper flakes
• 1 tbsp Balsamic vinegar
• 2 tbsp Olive Oil
• 1 tbsp Chili sauce

Step by Step Instructions:

Now that you have all the ingredients ready, let’s dive into the cooking process:

Preparing the Beef

• Start with 500g/1 pound of beef.
• Transfer the meat to a bowl.
• Add 1 tsp of baking soda.
• Rub the baking soda on your meat, ensuring all sides are covered. Baking soda acts as a meat tenderizer by changing the physical composition of meat fibers.
• Leave the meat to marinate for 15 minutes.

Preparing the Sauce

• In a separate bowl, combine the following ingredients:
  • 1 big clove garlic or 2 small cloves
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp chili sauce
• Mix the ingredients well to create a flavorful sauce.

Cooking the Beef

• After the meat has marinated for 15 minutes, rinse it well with water and blot any excess moisture with a paper towel.
• Heat 2 tbsp of olive oil in a pan over high heat.
• Place the meat in the pan and fry it for 2 minutes on each side, allowing it to develop a nice sear.

Adding Vegetables

• Add 1 chopped onion to the pan and fry over medium heat for 3-4 minutes until it becomes translucent.
• Next, add 1/2 red bell pepper and 1/2 green bell pepper to the pan and fry for an additional 2-3 minutes.

Combining Everything

• Return the seared meat to the pan with the vegetables.
• Pour the prepared sauce over the meat and vegetables, ensuring everything is well coated.
• Mix everything well and let it cook over low heat for 8-10 minutes, allowing the flavors to meld together.

By following these simple steps, you can enjoy tender, flavorful beef in just 5 minutes! The baking soda, along with the unique combination of spices and sauces, works wonders to soften and infuse your beef with delicious flavors.

Classic Cream Puffs with Caramel & Vanilla Cream
Ingredients
For the Dough (Choux Pastry):
Water: 200 ml (¾ cup)
Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
Butter: 50g (1¾ oz)
Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
Purpose: Forms the structure of the puffs, creating a light and airy texture.
All-Purpose Flour: 150g (1¼ cup)
Salt: A pinch
Purpose: Enhances the flavor and helps balance the sweetness.
Eggs: 4
Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.
For the Caramel Cream:
Sugar: 4 tbsp
Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

Heavy Cream (for cooking): 150 ml (⅔ cup)
Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
Heavy Cream (for whipping): 300 ml (1¼ cups)
Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.
For the Vanilla Cream:
Milk: 400 ml (1⅔ cup)
Purpose: The base for the custard, providing a smooth and creamy consistency.

Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
Purpose: Thickens the milk to form a rich vanilla custard.
Sugar: 4 tbsp
Purpose: Sweetens the custard, balancing the flavors.
Heavy Cream: 300 ml (1¼ cups)
Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

For the Caramel Frosting (optional):
Sugar: 125g (⅔ cup)
Purpose: Caramelizes to create a glossy, sweet frosting.
Butter: 45g (1½ oz)
Purpose: Adds richness and smoothness to the caramel frosting.
Heavy Cream: 75 ml (⅓ cup)
Purpose: Helps achieve a smooth consistency for the frosting.

Instructions
1. Make the Caramel Cream:
Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.
Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.
2. Make the Vanilla Cream:
Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.
3. Make the Choux Pastry Dough:
Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
Tip: The butter should melt completely before adding the flour.

Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.
Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.
4. Assemble and Bake the Cream Puffs:
Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
Cool: Allow the cream puffs to cool completely on a wire rack before filling.
5. Assemble the Cream Puffs:
Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.
Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.
Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.
6. Make the Caramel Frosting (Optional):
Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.
Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.
Storage:
Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.

Discover a delightful way to enjoy cauliflower with this recipe that’s better than meat and doesn’t require frying. This dish combines the rich flavors of vegetables and cheese, baked to perfection. Follow these simple steps to create a meal that’s sure to impress.

Ingredients

• Cauliflower: 3.5 lbs
• Water: 6.5 cups
• Salt: 1 tsp (for boiling)
• Milk: 2 tbsp
• Eggs: 3
• Oil: 3 tbsp (for puree)
• Flour: 3 tbsp
• Mushrooms: 3.5 oz, diced
• Green peppers: 4, diced
• Red peppers: 2, diced
• Carrot: 1, diced
• Onion: 1, diced
• Tomatoes: 2, diced
• Salt: 1 tsp (for seasoning)
• Mint: 1 tsp
• Red pepper: 1 tsp
• Pepper: 1 tsp
• Oil: 4 tbsp (for sautéing)
• Cheese: 5.5 oz, grated

Step-by-Step Instructions

Step 1: Prepare the Cauliflower

1. Cut and Boil: Cut the cauliflower into florets and simmer in water with 1 tsp of salt and 2 tbsp of milk until soft.
2. Blend: Blend the softened cauliflower with the eggs to create a smooth puree consistency.

Step 2: Prepare the Vegetables

1. Dice: Dice the mushrooms, green peppers, red peppers, carrot, onion, and tomatoes.
2. Sauté: Heat 4 tbsp of oil in a pan and sauté the onions, carrots, and mushrooms until tender.
3. Add and Cook: Add the diced tomatoes, 1 tsp of salt, mint, red pepper, and pepper. Cook until the flavors meld together.

Step 3: Assemble and Bake

1. Grease the Dish: Grease a baking dish with 3 tbsp of oil.
2. Layer: Spread the cauliflower puree evenly in the dish.
3. Top: Top with the sautéed vegetables and grated cheese.
4. Bake: Bake in a preheated oven at 375°F (190°C) until golden and bubbly, about 25-30 minutes.

Nutrition Information (per serving, based on 6 servings):

• Calories: 295 kcal
• Protein: 13g
• Fat: 20g
  • Saturated Fat: 7g
• Carbohydrates: 20g
  • Fiber: 5g
  • Sugar: 7g
• Cholesterol: 125mg
• Sodium: 670mg
• Calcium: 200mg
• Iron: 2.5mg

Tips:

• For a richer flavor, you can add a sprinkle of your favorite herbs or spices to the vegetable mixture.
• Serve with a side salad or bread for a complete meal.

Conclusion

This Cauliflower Dish is a game-changer in your kitchen. It’s a healthier, flavorful alternative to meat dishes that everyone will love. Enjoy this no-fry, baked delight that brings out the best in cauliflower and vegetables. Bon appétit!

This simple and delicious Coconut Delight recipe uses just two main ingredients, but the result is incredibly rich and satisfying. The combination of coconut and chocolate creates a sweet treat that’s perfect for any occasion, and it’s easy enough for beginner bakers or anyone looking for a quick dessert without condensed milk.

French Plum Cake with Yogurt and Crumb Topping
This French Plum Cake with Yogurt and Crumb Topping is a delicate and delightful dessert that brings together a buttery, moist yogurt-infused cake base and sweet-tart halved plums, all topped with a simple buttery crumble. Inspired by rustic French baking traditions, this cake is perfect for showcasing fresh seasonal plums and is ideal for afternoon tea, brunch, or as a light dessert. The cake batter comes together quickly with pantry staples, and the crumb topping adds a delicious contrast in texture. The plums, baked to juicy perfection, slightly sink into the batter while keeping their vibrant color and flavor. Served warm or at room temperature, this cake feels both elegant and homey—a timeless treat with broad appeal.

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8–10 slices
Cuisine: French / European-style Baking

Ingredients

For the Cake Batter:

2 eggs

Pinch of salt

100 g granulated sugar

10 g vanilla sugar

100 g melted butter

200 g plain yogurt

230 g all-purpose flour

15 g baking powder

For the Topping:

2 tbsp granulated sugar

2 tbsp all-purpose flour

40 g butter, softened

14 fresh plums, pitted and halved

Step-by-Step Instructions
Prepare the Cake Batter

Preheat the Oven
Set your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan or line it with parchment paper.

Beat the Eggs
In a large mixing bowl, crack the eggs and add a pinch of salt. Whisk using a hand mixer or stand mixer until frothy and pale.

Incorporate Sugars
Gradually add the granulated sugar and vanilla sugar to the eggs while mixing. Beat until the mixture becomes light and fluffy, about 3–4 minutes.

Add Butter and Yogurt
Slowly pour in the melted butter and continue mixing. Add the yogurt and stir until fully combined. The batter should be smooth and creamy.

Mix the Dry Ingredients
In a separate bowl, sift together the flour and baking powder. This helps aerate the flour and ensures even mixing.

Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or mixer on low until just combined—avoid overmixing to keep the cake tender.

Prepare the Crumb Topping

Make the Crumble
In a small bowl, combine the sugar, flour, and softened butter. Using your fingertips, rub the mixture together until it resembles coarse crumbs. Set aside.

These 2 Ingredients Burn Fat Like a Furnace! 100% Effective – Ginger & Garlic
These 2 Ingredients Burn Fat Like a Furnace! 100% Effective – Ginger & Garlic
Assemble the Cake

Pour the Batter
Transfer the cake batter into the prepared cake pan and spread evenly with a spatula.

Arrange the Plums
Place the halved plums, cut side up, on top of the batter in concentric circles or evenly spaced across the surface.

Add the Crumb Topping
Sprinkle the prepared crumb topping over the plums, covering evenly for a nice golden crunch.

Bake the Cake

Bake
Place the cake in the preheated oven and bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Cool
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This Serve

Slice and Enjoy
Once the cake has cooled, slice into wedges and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Nutritional Information (per slice, based on 10 servings)

Calories: 250

Protein: 4g

Carbohydrates: 30g

Sugars: 16g

Fat: 13g

Saturated Fat: 7g

Fiber: 2g

Sodium: 160mg

Origin and Popularity

This recipe draws inspiration from French countryside baking traditions, where yogurt-based cakes and stone fruits like plums are staples of summer and autumn desserts. Often referred to as “gâteau au yaourt aux prunes,” these cakes are cherished for their simplicity and rustic elegance. Yogurt provides natural moisture and tenderness, while the addition of fresh plums gives the cake a tart burst that contrasts beautifully with the sweet, buttery base. The crumb topping, similar to a streusel, is a popular addition across Europe for both fruit pies and coffee cakes. This French plum cake blends all these comforting elements into one visually stunning and delicious dessert.

Reasons to Love This Recipe

Moist and Tender Texture: Thanks to yogurt and butter

Perfectly Balanced Sweetness: Lightly sweet cake balanced by tart plums

Simple to Make: Easy steps, no special tools needed

Great Use of Fresh Fruit: Ideal for summer and fall produce

Visually Beautiful: Halved plums create a colorful, rustic look

Health Benefits

Fruity Quark Casserole with Tangerines
Fruity Quark Casserole with Tangerines
While this cake is a treat, it also includes ingredients that offer modest health benefits:

Plums: Rich in antioxidants, fiber, and vitamins A and C

Yogurt: Provides probiotics, calcium, and protein

Eggs: A good source of protein and essential nutrients

Homemade: Lower in preservatives and additives than store-bought desserts

Serving Suggestions

With Tea or Coffee: Makes a perfect pairing with afternoon beverages

As a Brunch Dessert: Light and not overly sweet

With Whipped Cream: Add a swirl of whipped cream or crème fraîche

Topped with Ice Cream: A scoop of vanilla or cinnamon ice cream complements the warm cake

Dust with Powdered Sugar: For an elegant presentation

Cooking Tips

Use Ripe but Firm Plums: Overripe plums can make the cake soggy

Don’t Overmix the Batter: This ensures a soft, fluffy crumb

Cool Before Cutting: Helps the cake slice cleanly and hold its shape

Grease the Pan Well: Or use parchment for easy removal

Double for a Larger Crowd: This cake doubles well for a 9×13 pan

Variations

Add Almond Flour: Swap ⅓ of the flour for almond flour for nutty richness

Spice It Up: Add ½ teaspoon cinnamon or cardamom to the batter

Use Different Fruits: Try apricots, cherries, or figs instead of plums

Add Lemon Zest: For brightness in the batter

Make It Gluten-Free: Use a 1:1 gluten-free flour blend

Conclusion

This French Plum Cake with Yogurt and Crumb Topping is an effortlessly elegant dessert that feels as at home at a family brunch as it does at a tea party. With its light and fluffy texture, juicy fruit center, and golden streusel top, it’s the kind of recipe that you’ll come back to whenever plums are in season—or when you simply want a cozy, homemade dessert. Easy to prepare, lovely to serve, and a joy to eat, this cake is a delightful addition to any baker’s repertoire.

Cheeseburger Egg Rolls Recipe

Ingredients:

• 1 lb ground beef (80/20 for juiciness)

• 1 small onion, finely chopped

• 1/2 cup dill pickles, finely chopped

• 1 cup shredded cheddar cheese (or American cheese for classic flavor)

• 2 tbsp ketchup

• 1 tbsp yellow mustard

• Salt and pepper to taste

• 12 egg roll wrappers

• Oil for frying (vegetable or canola)

Optional Dipping Sauce (aka “burger sauce”):

• 1/4 cup mayo

• 1 tbsp ketchup

• 1 tsp mustard

• 1 tsp pickle juice

• A pinch of paprika or garlic powder (optional)

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Instructions:

1. Cook the filling:

   • In a skillet over medium heat, cook the ground beef and onion until browned. Drain excess grease.

   • Stir in pickles, ketchup, mustard, salt, and pepper. Let it cool slightly, then mix in the cheese.

2. Assemble the egg rolls:

   • Place a wrapper on a clean surface, with one corner facing you like a diamond.

   • Spoon 2–3 tablespoons of the mixture near the center.

   • Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Seal the edge with a bit of water.

3. Fry ‘em up:

   • Heat oil (about 2 inches deep) to 350°F (175°C).

   • Fry egg rolls in batches for 3–4 minutes or until golden brown and crispy.

   • Drain on paper towels.

4. Serve:

   • Serve hot with dipping sauce on the side. Trust—these disappear fast.