Category: quick and easy recipe

Simply Delicious: Zucchini Potato Recipe

Are you ready to tantalize your taste buds with a delightful fusion of flavors? This zucchini potato recipe is here to revolutionize your culinary experience. Combining the humble potato with the versatile zucchini, this dish offers a burst of flavor in every bite. Whether you’re cooking for a crowd or simply craving a cozy meal for yourself, this recipe is sure to hit the spot.

Ingredients

• 3 potatoes
• 2 zucchini
• Olive oil
• 1 onion
• 1 pepper
• Salt
• Black pepper
• 3 eggs
• Parsley
• 40 g of butter
• 100 g of cheese

Method of Preparation

1. Grate the Potatoes and Zucchini: Start by grating the potatoes and zucchini. It’s like creating a canvas for your culinary masterpiece!
2. Fry the Potatoes: Heat some olive oil in a pan and fry the grated potatoes until they turn golden brown. This step adds a delightful crispiness to the dish.
3. Add Zucchini and Seasoning: Once the potatoes are golden brown, add the grated zucchini to the pan. Season with salt and black pepper, and let it fry until all the moisture evaporates, enhancing the flavors.
4. Prepare the Onion and Pepper: In another pan, fry the onion and pepper with a dash of olive oil until they’re beautifully caramelized. This step adds a depth of flavor to the dish.
5. Mix Everything Together: In a bowl, combine the fried potatoes and zucchini with the sautéed onion and pepper. Add eggs and parsley to the mix, stirring everything together until well-combined.
6. Bake the recipe: Melt butter in a pan and pour half of the mixture into it. Layer the fried onion and pepper on top, and then cover with the remaining mixture. Bake it at a low temperature under the lid for 5-7 minutes, allowing all the flavors to meld together.
7. Top it Off with Cheese: After baking, sprinkle grated cheese on top and bake for another 5 minutes until the cheese is beautifully melted and golden brown.

Mixing it Up

• Add Protein: Amp up the protein content by adding cooked chicken or turkey to the mix.
• Go Vegan: Skip the eggs and cheese for a vegan-friendly version of this dish.
• Spice it Up: Experiment with different spices and herbs to tailor the flavor to your liking.

Baking the recipe

Baking not only brings all the flavors together but also adds a delightful crispiness to the dish. It’s like the cherry on top of an already delicious recipe!

Serving Suggestion

Serve this zucchini potato recipe hot, garnished with fresh parsley for a pop of color. Pair it with a crisp salad or some crusty bread for a complete meal that’s sure to impress.

Why Zucchini?

Zucchini isn’t just delicious; it’s also incredibly nutritious! Packed with vitamins, minerals, and antioxidants, zucchini adds a healthy twist to this indulgent recipe. Plus, its mild flavor pairs perfectly with the hearty potatoes, creating a harmonious balance of taste and nutrition.

Tips and Tricks

• Patience is Key: Take your time frying the potatoes and zucchini until they’re golden brown and crispy. This step is crucial for achieving the perfect texture.
• Don’t Skimp on Seasoning: Season generously with salt and black pepper to enhance the flavors of the dish.
• Get Creative: Don’t be afraid to get creative with your toppings! Experiment with different cheeses or add a sprinkle of chili flakes for an extra kick.

Variations

• Sweet Potato Twist: Swap out the regular potatoes for sweet potatoes for a sweeter, earthier flavor.
• Mediterranean Inspired: Add olives, sun-dried tomatoes, and feta cheese for a Mediterranean twist.
• Tex-Mex Flair: Incorporate diced jalapeños, black beans, and cheddar cheese for a Tex-Mex inspired delight.

Conclusion

In conclusion, this zucchini potato recipe is a game-changer for anyone looking to elevate their culinary skills. With simple ingredients and easy-to-follow instructions, you can whip up a delicious meal that’s sure to impress. So why wait? Head to the kitchen and get cooking!

Mini Donuts

Simple Oatmeal Bread with Hard-Boiled Egg Sauce

Ingredients

For the Bread:

• • 280 grams rolled oats
  • 2 eggs

• • 1 glass of yogurt
  • 50 grams pumpkin seeds
  • 50 grams sunflower seeds

• • Black pepper, to taste
  • Salt, to taste
  • 10 grams baking powder

• Extra rolled oats for topping
• Olive oil for greasing the casserole dish

For the Sauce:

• • 5 eggs, hard-boiled

• • Fresh dill, finely chopped
  • 1 carrot, grated
  • 2 tablespoons sour cream

• Salt, to taste
• Black pepper, to taste

Instructions

Prepare the Bread Mixture:

1. 1. In a large bowl, beat 2 eggs with a whisk.

1. 1. Add 1 glass of yogurt to the eggs and mix well. Let the mixture sit for 15-20 minutes.
   2. Meanwhile, dry fry 50 grams of pumpkin seeds and 50 grams of sunflower seeds in a pan until they are lightly toasted.
   3. Add black pepper and salt to taste to the egg-yogurt mixture.

1. Stir in the toasted seeds.
2. Add 10 grams of baking powder to the mixture and mix well.

Bake the Bread:

7. 7. Preheat your oven to 180°C (350°F).

7. 7. Grease a casserole dish with olive oil.
   8. Pour the bread mixture into the casserole dish and spread it evenly.
   9. Sprinkle some extra rolled oats on top for a nice crust.

7. Bake in the oven for 30-35 minutes until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the bread to cool slightly before cutting.

Prepare the Sauce:

13. 13. While the bread is baking, hard-boil 5 eggs. Once cooked, peel and mash them with a fork.

13. 13. Add the finely chopped dill and grated carrot to the mashed eggs.
    14. Mix in 2 tablespoons of sour cream.
    15. Season with salt and black pepper to taste.

13. Mix everything well to combine. Your sauce is now ready!

Serve:

18. Slice the bread and serve it warm or at room temperature.
19. Pair with the sour cream sauce for a delicious and balanced breakfast.

Soft Homemade Milk Bread:

Ingredients:

• • 1 cup (200 ml) warm water

• • 1 cup (200 ml) warm milk
  • 1 tablespoon sugar
  • 10 g yeast (about 2 teaspoons)

• • 1 teaspoon salt
  • 30 g butter (about 2 tablespoons), softened
  • 600 g flour (about 4 ¾ cups)

• 40 g butter (about 3 tablespoons), for brushing

Directions:

1. 1. Prepare the dough:
      • In a large mixing bowl, combine the warm water, warm milk, sugar, and yeast. Stir well and let it sit for 10 minutes until the yeast becomes frothy.

1. 1. Mix the dough:
      • Add the salt, 30 g of softened butter, and flour to the yeast mixture. Mix well until the dough comes together.
   2. Knead the dough:
      • • Knead the dough for about 5-7 minutes until smooth and elastic. If it’s too sticky, add a little more flour.

       

   3. Let the dough rise:
      • Place the dough in a greased bowl, cover with a towel, and leave it in a warm place for 45 minutes or until it doubles in size.

1. 1. Shape the dough:
      • After the dough has risen, punch it down and let it rest for another 15 minutes. Sprinkle some flour on a surface, divide the dough into your desired shape (loaf or rolls), and place it in a greased baking tray.
   2. Bake the bread:
      • • Preheat your oven to 200°C (390°F). Bake the bread for 25 minutes until golden brown.

       

   3. Brush with butter:
      • While the bread is still hot, brush the top with the 40 g of melted butter for extra flavor and softness.

1. Cool and serve:
   • Let the bread cool slightly before slicing and serving. Enjoy it warm with your favorite spread or as a side dish.

Serving Suggestions:

• • This soft milk bread is perfect for sandwiches, toasted with butter, or as a side to soups and salads.

• You can also serve it with honey, jam, or cheese for breakfast or as a snack.

Cooking Tips:

• • Make sure the milk and water are warm (not hot) to properly activate the yeast.
  • Knead the dough well for a soft and fluffy texture.

• For a sweeter version, increase the sugar to 2 tablespoons.

Nutritional Benefits:

• • Homemade bread: Contains fewer preservatives than store-bought bread.
  • Milk and butter: Provide calcium and healthy fats, which contribute to stronger bones and energy.

Dietary Information:

• Vegetarian: This bread is suitable for vegetarians.
• Contains dairy and gluten: Not suitable for those with lactose intolerance or gluten sensitivity.

Nutritional Facts (Per Serving, 1 slice):

• • Calories: 210

• • Protein: 6g
  • Carbohydrates: 36g
  • Fats: 5g

• Fiber: 1g

Lemon Zest Cake Recipe

Ingredients

• • Eggs: 3
  • Sugar: 90 g (3 oz, 1/2 cup)

• • Salt: A pinch
  • Lemon Zest: From two lemons
  • Butter: 170 g (6 oz, 8 tablespoons), melted

• • Flour: 200 g (7 oz, 1 cup + 1/3 cup)
  • Baking Powder: 15 g (0.5 oz, 3 teaspoons)
  • Milk: 2 tablespoons

For the Soak:

• Lemon Juice: 75 ml (2.5 fl oz, juice of two lemons)
• Powdered Sugar: 100 g (3.5 oz)

Directions

1. Prepare the Batter:
   • • Preheat your oven to 160°C (320°F).

    

   • • In a large mixing bowl, beat 3 eggs with 90 g of sugar and a pinch of salt until the mixture is light and fluffy.
     • Add the zest of two lemons and melted butter (170 g). Mix well.
     • Sift together the flour (200 g) and baking powder (15 g), then fold into the egg mixture.

    

   • Add 2 tablespoons of milk and mix until the batter is smooth.
2. Bake:
   • • Pour the batter into a greased and floured cake pan.

    

   • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
3. Prepare the Lemon Soak:
   • • While the cake is baking, mix 75 ml of lemon juice with 100 g of powdered sugar until fully dissolved.

    

4. Soak the Cake:
   • • Once the cake is done baking, remove it from the oven and immediately poke small holes all over the top with a toothpick.
     • Pour the lemon soak over the hot cake, allowing it to ab

Easy and Healthy Oatmeal and Apple Loaf: No Sugar, No Flour!

Ingredients (Serves 8-10)

• 1 cup fine rolled oats
• 3 medium apples
• 1/2 cup water
• 1 banana, mashed
• 3.5 ounces (100 g) dried blueberries
• 3.5 ounces (100 g) raisins
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon cinnamon powder (optional, for extra flavor)
• 1/2 cup nuts, chopped (e.g., walnuts, almonds, or pecans)

Nutritional Information (Per Serving)

• Calories: 160
• Protein: 4 g
• Carbohydrates: 30 g
• Dietary Fiber: 4 g
• Sugars: 15 g (natural sugars from fruits)
• Fat: 5 g
• Saturated Fat: 1 g
• Cholesterol: 30 mg
• Sodium: 50 mg

Step-by-Step Preparation

Step 1: Soak the Dried Fruits

1. Place the dried blueberries and raisins into separate bowls. Cover each with hot water and let them soak for 20 minutes. This step plumps up the dried fruits, making them softer and more flavorful.
2. Drain the soaked fruits and gently pat them dry with kitchen paper to remove any excess moisture.

Step 2: Prepare the Oats

1. Grind 1 cup of fine rolled oats in a blender until they reach a flour-like consistency. This creates the base of the loaf and replaces traditional flour, keeping the recipe gluten-free and packed with fiber.
2. Transfer the ground oats to a large mixing bowl and set aside.

Step 3: Prepare the Apples

1. Wash the apples, remove the cores and stems, and cut them into large cubes.
2. Blend the apple cubes with 1/2 cup of water until smooth. This apple puree adds natural sweetness and moisture to the loaf.
3. Pour the apple mixture over the ground oats in the mixing bowl and mix well to combine.

Step 4: Prepare the Banana

1. Peel and mash 1 banana with a fork until smooth. The banana not only sweetens the loaf but also acts as a natural binder, helping to hold the ingredients together.
2. Add the mashed banana to the oat and apple mixture and stir until well combined.

Step 5: Combine Ingredients

1. Add the soaked and drained raisins and blueberries to the oat mixture. Stir well to evenly distribute the dried fruits throughout the batter.
2. Add 2 eggs, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon powder (if using) to the mixture. The eggs will provide structure and lift, while the cinnamon adds a warm, aromatic flavor.
3. Mix thoroughly to ensure all ingredients are well combined and the batter is smooth.

Step 6: Prepare the Baking Tin

1. Line a rectangular loaf tin (about 9 x 5 inches) with baking paper, allowing some overhang on the sides for easy removal.
2. Pour the mixture into the lined tin and spread it evenly with a spatula, smoothing the top.

Step 7: Add the Nuts

1. Chop 1/2 cup of your chosen nuts (such as walnuts, almonds, or pecans) into small pieces.
2. Sprinkle the chopped nuts over the top of the mixture, pressing them down slightly so they adhere to the batter. This adds a lovely crunch to the top of the loaf.

Step 8: Bake

1. Preheat your oven to 180°C (350°F).
2. Once the oven is heated, place the loaf tin in the oven and bake for 35-40 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. This indicates that the loaf is fully cooked through.

Step 9: Cool and Serve

1. Remove the loaf from the oven and let it cool in the tin for about 10 minutes. This allows the loaf to set slightly, making it easier to handle.
2. Once cooled, lift the loaf out of the tin using the baking paper overhang. Place it on a wire rack to cool completely.
3. Slice the loaf and serve with nonfat yogurt and fresh  fruit for an extra touch of freshness and flavor.

Serving and Storage Tips

• Serve slices of this loaf warm or at room temperature, topped with a dollop of yogurt or a drizzle of honey if desired.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The loaf can also be frozen for up to a month; thaw at room temperature before serving.
• Customization: Feel free to experiment with different  dried fruits, nuts, or spices like nutmeg or cardamom to suit your taste preferences.

Puff Pastry-Wrapped Apples with Caramel Sauce and Cinnamon Cream

Ingredients

For the Puff Pastry Wrapped Apples:

• • 200 g puff pastry (7.1 oz) (about 1.5 cups)
  • 4 medium-sized apples, cored

• • 20 g butter (0.7 oz) (about 1.5 tablespoons)
  • 10 g cinnamon (0.4 oz) (about 1 tablespoon)
  • 30 g brown sugar (1.1 oz) (about 2 tablespoons)

For the Caramel Sauce:

• • 200 g sugar (7.1 oz) (about 1 cup)
  • 100 ml water (3.4 fl oz) (about 1/3 cup + 1 tablespoon)

• • 7 g salt (0.2 oz) (about 1/2 teaspoon)
  • 500 ml whipping cream, divided (16.8 fl oz) (about 2 cups + 2 tablespoons)
  • 20 ml lemon juice (0.7 fl oz) (about 1 tablespoon + 1 teaspoon)

For the Cinnamon Cream:

• • 300 ml whipping cream (11 fl oz) (about 1 1/4 cups)
  • 80 g powdered sugar (2.8 oz) (about 1/2 cup)

• Pinch of cinnamon

Directions

• • Prepare the Apples:
    • • Preheat your oven to 180°C (350°F).

     

    • Core 4 medium apples, removing seeds but keeping them whole.
    • Melt 20 g of butter in a small pan over medium heat. Stir in 30 g brown sugar and 10 g cinnamon, cook until bubbling, then let cool slightly.

• • Wrap the Apples in Puff Pastry:
    • Roll out 200 g puff pastry on a floured surface to 1/4-inch thickness. Cut into 4 squares.
    • Place each apple in the center of a pastry square, spoon some cinnamon-butter mixture into the apple, and wrap the pastry around it, sealing the edges. Place on a parchment-lined baking sheet.

• • Bake the Apples:
    • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and apples are tender. Cover loosely with foil if necessary to prevent over-browning.
  • Prepare the Caramel Sauce:
    • • In a medium saucepan, combine 200 g sugar, 100 ml water, and 7 g salt. Cook over medium heat until sugar dissolves.

     

    • Increase heat to medium-high, boil until deep amber, then remove from heat and whisk in 200 ml whipping cream. Stir in 20 ml lemon juice.
  • Make the Cinnamon Cream:
    • • Whip 300 ml whipping cream with 80 g powdered sugar until soft peaks form. Fold in a pinch of cinnamon.

     

  • Serve:
    • Cool the apples slightly, then place on dessert plates. Drizzle with warm caramel sauce and top with cinnamon cream.

Serving Suggestions

• • Serve warm with a side of vanilla ice cream or a crisp green apple salad.
  • Enjoy with a cup of tea or coffee for a cozy dessert experience.

• Garnish with additional cinnamon or a sprinkle of chopped nuts for extra texture.

Cooking Tips

• • Make sure the puff pastry is cold when wrapping the apples to prevent it from becoming too soft and difficult to work with.

• Watch the caramel closely while it cooks, as it can burn quickly once it starts to darken.
• Let the cinnamon cream sit in the fridge until serving to maintain its whipped texture.

Nutritional Benefits

• • Apples provide dietary fiber and essential vitamins, including vitamin C.
  • Whipping cream adds richness and a dose of calcium, but be mindful of portion sizes.
  • Cinnamon has antioxidant properties and can help stabilize blood sugar levels.

Dietary Information

• Contains dairy and gluten.
• Can be adapted to be gluten-free by using gluten-free puff pastry.

Easy Apple Cake Recipe – Delicious Dessert for Any Occasion

Picture this: the aroma of freshly baked apples wafting through your kitchen, tempting you to take a bite. That’s the magic of our apple cake recipe – it’s easy, economical, and oh-so-delicious! Whether you’re a seasoned baker or a novice in the kitchen, this recipe is bound to impress. So, roll up your sleeves and let’s get baking!

Ingredients

• 100 ml of milk
• 80 g of soft wheat flour
• 50 g of melted butter
• 25 g of stevia sweetener (or alternatively 50 g of normal sugar)
• 2 eggs
• 2 small apples (or 4 large ones)
• 1 teaspoon baking powder
• ½ grated lemon zest
• ½ lemon juice

Preparation

Let’s dive into the step-by-step process of creating this delectable treat:

Mixing the Batter

First things first, crack those eggs into a bowl, add a pinch of salt, and give them a good whisk. While you’re at it, preheat your oven to a toasty 180°C. Once the eggs are frothy, add in the sweetener (or sugar), pour in the milk, and sprinkle in the lemon zest. Mix it all up until you have a smooth batter.

Adding the Apples

Now, let’s show those apples some love! Peel them, slice them thinly, and toss them in lemon juice to prevent browning. Gently fold the apple slices into the batter, making sure they’re evenly distributed. Don’t forget to add in the baking powder for that perfect rise!

Baking the Cake

Pour the batter into a rectangular mold lined with parchment paper, smoothing out the top with a spatula. Drizzle the remaining melted butter over the surface for an extra touch of indulgence. Pop it into the oven and let it bake for 55 minutes until golden brown and irresistible.

Final Touches

Once your kitchen is filled with the heavenly scent of freshly baked apples, it’s time to add the finishing touches. Dust your cake with a sprinkle of icing sugar for a touch of sweetness, then slice it up and serve it with a smile.

Serving Suggestions

This apple cake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra special treat, drizzle some warm caramel sauce over each slice. Whether you’re enjoying it with friends over coffee or savoring a slice solo, this cake is sure to delight!

Oat and Kefir Cake with Carrots and Apples

Ingredients:

• • 120g oat flakes (1 ¼ cups)

• • 200g kefir (¾ cup)
  • 2 eggs
  • 30g honey (2 tablespoons)

• • 2 carrots, grated (about 150g)
  • 2 apples, grated (about 200g)
  • 20g poppy seeds (2 tablespoons)

• 1 tablespoon oil (for greasing)
• Optional: cinnamon, vanilla extract, or nuts for extra flavor

Directions:

1. 1. Prepare the oats:
      • • Grind the oat flakes into flour using a blender or food processor.

       

   2. Combine the kefir and oats:
      • In a mixing bowl, add 200g kefir to the ground oats. Stir well and let it sit for 10 minutes to absorb the moisture.

1. 1. Mix in the wet ingredients:
      • After the oats have absorbed the kefir, add the 2 eggs and 30g honey to the mixture. Stir until combined.
   2. Grate the vegetables and fruits:
      • • Grate 2 carrots and 2 apples. Add the grated carrots and apples to the oat mixture.

       

   3. Add poppy seeds:
      • Stir in the 20g poppy seeds and mix everything thoroughly.

1. 1. Prepare the baking dish:
      • Preheat your oven to 180°C (360°F). Grease a baking dish with oil to prevent sticking.
   2. Bake the cake:
      • • Pour the mixture into the prepared dish and bake for 40 minutes, or until a toothpick comes out clean.

       

   3. Cool and serve:
      • Let the cake cool for a few minutes before slicing. Enjoy it warm or cold.

Serving Suggestions:

• Serve this cake as a healthy breakfast with yogurt or a light snack with a cup of tea.
• You can also drizzle a bit of honey or maple syrup over the top for extra sweetness.

Cooking Tips:

• • Add-ins: Feel free to add a teaspoon of cinnamon or vanilla extract to enhance the flavor. Chopped nuts or raisins can also add texture.

• Grating: Grate the carrots and apples finely to ensure they blend well with the oats.
• Oil substitute: If you want a lighter version, you can use applesauce instead of oil for greasing.

Nutritional Benefits:

• • Oats and kefir: Rich in fiber and probiotics, promoting good digestion and heart health.

• • Carrots and apples: Packed with vitamins and antioxidants, supporting immune health.
  • Poppy seeds: A source of calcium and healthy fats.
  • Honey: A natural sweetener that provides antioxidants and reduces the need for refined sugar.

Dietary Information:

• • Vegetarian: This cake is suitable for vegetarians.
  • Dairy-free option: Use a plant-based kefir or yogurt if you’re avoiding dairy.
  • No added sugar: The natural sweetness from honey, apples, and carrots means no refined sugar is needed.

Nutritional Facts (Per Serving):

• • Calories: 230
  • Protein: 6g
  • Carbohydrates: 36g

• • Fats: 7g
  • Fiber: 4g
  • Sugars: 12g

Storage:

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• For longer storage, you can freeze individual slices and reheat them as needed.

Orange Oatmeal Cups Recipe

Ingredients:

• 1 cup (100 g) oatmeal
• Juice of 2 oranges
• 3 eggs
• 1/3 cup (80 ml) milk of your choice
• 1 teaspoon baking powder
• Salt, to taste
• 1 teaspoon ground cinnamon
• Zest of 1 orange

Directions:

1. Preheat the Oven:
   • Preheat your oven to 360°F (180°C).
2. Prepare the Batter:
   • In a large mixing bowl, combine the oatmeal, orange juice, and milk. Let it sit for a few minutes to allow the oats to absorb the liquid.
   • Add the eggs, baking powder, salt, ground cinnamon, and orange zest. Mix well until all ingredients are fully incorporated.
3. Bake:
   • Line a muffin tin with paper liners or grease it well.
   • Pour the mixture evenly into the muffin cups.
   • Bake in the preheated oven for approximately 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
4. Cool and Serve:
   • Allow the oatmeal cups to cool slightly before removing them from the muffin tin.

Serving Suggestions:

• Serve warm with a drizzle of honey or maple syrup.
• Top with a dollop of Greek yogurt or a sprinkle of chopped nuts for added protein and crunch.
• Pair with fresh fruit for a balanced breakfast.

Cooking Tips:

• Use fresh oranges for the best flavor and nutrition.
• For a dairy-free version, use almond milk, oat milk, or any plant-based milk.
• You can add a handful of raisins or dried cranberries for extra sweetness and texture.

Nutritional Benefits:

• Oatmeal: High in fiber, which helps with digestion and keeps you feeling full longer.
• Oranges: Rich in vitamin C and antioxidants.
• Eggs: Provide high-quality protein and essential vitamins.

Walnut Cake with Condensed Milk

Ingredients (for a 20 cm mold)

• • 180g walnuts, crushed
  • 100g butter

• • 70g sugar (⅓ cup)
  • A pinch of salt
  • 1 egg

• 200g flour (1½ cups)
• 380g condensed milk (1 can)

Directions

Prepare the Dough

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (350°F).

       

   2. Mix Butter and Sugar:
      • • In a mixing bowl, combine 100g of butter, 70g of sugar, and a pinch of salt.
        • Beat the mixture until creamy.

       

   3. Add Egg:
      • Add 1 egg and beat for 2-3 minutes until well combined.

1. Add Flour:
   • Gradually add 200g of flour and mix until a dough forms.

Assemble the Cake

5. 5. Prepare the Baking Pan:
      • • Press the dough evenly into the bottom of a 20 cm baking pan.

       

   6. Add Walnuts:
      • Spread the crushed walnuts evenly over the dough.

5. Add Condensed Milk:
   • Pour the 380g of condensed milk over the walnuts, ensuring an even layer.

Bake

8. Bake the Cake:
   • • Place the baking pan in the preheated oven.

    

   • Bake at 180°C (350°F) for 40 minutes, or until the top is golden brown and the cake is set.

Serve

9. Cool and Serve:
   • • Allow the cake to cool slightly before slicing and serving.

    

   • Bon appetit!

Serving Suggestions

• • Serve this walnut cake warm or at room temperature.

• It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Tips

• • Ensure the butter is at room temperature for easier mixing.
  • You can toast the walnuts lightly before crushing them for an extra depth of flavor.

Nutritional Benefits

• Walnuts: A good source of healthy fats, protein, and various vitamins and minerals.
• This cake provides a rich and satisfying dessert option.

Dietary Information

• • Contains: Nuts, dairy, and gluten.

• For a gluten-free version, substitute the flour with a gluten-free flour blend.

Storage

• • Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • You can also freeze the cake for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe

• • Simple and quick to prepare.
  • Deliciously rich and nutty flavor.
  • Perfect for any occasion, from casual gatherings to special celebrations.

• Combines the crunch of walnuts with the sweet creaminess of condensed milk.

Easy Orange Cake Recipe

Ingredients

For the Cake:

• • 3 eggs

• • A little salt
  • 150 grams of sugar
  • 8 grams of vanilla sugar

• • 80 ml of oil
  • 90 ml of orange juice
  • 200 grams of flour

• 15 grams of baking powder

For the Orange Cream:

• • 2 tablespoons of cornstarch

• 2 tablespoons of sugar
• 250 ml of orange juice

Directions

1. 1. Prepare the Batter:
      • • Beat 3 eggs with a little salt until frothy.

       

      • • Add 150 grams of sugar and 8 grams of vanilla sugar, mixing well.
        • Pour in 80 ml of oil and 90 ml of orange juice, and mix.
        • Gradually add 200 grams of flour and 15 grams of baking powder, mixing until smooth.

       

   2. Bake the Cake:
      • • Preheat the oven to 180°C (356°F).
        • Pour the batter into a greased mold (18/27 cm).

       

      • Bake for about 30-35 minutes.
      • Let the cake cool.

1. Make the Orange Cream:
   • • In a saucepan, combine 2 tablespoons of cornstarch, 2 tablespoons of sugar, and 250 ml of orange juice.
     • Cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy.
     • Let the orange cream cool slightly before spreading it over the cooled cake.

    

Serving Suggestions

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Tips

• • Ensure the eggs are at room temperature for a fluffier cake.
  • Use freshly squeezed orange juice for the best flavor.
  • Allow the cake to cool completely before adding the orange cream.

Nutritional Benefits

• • Oranges: Rich in vitamin C and antioxidants, supporting immune function.
  • Eggs: High in protein and essential nutrients.
  • Olive oil: Provides healthy fats.

Dietary Information

• Contains dairy, eggs, and gluten.
• For a gluten-free version, substitute the flour with a gluten-free flour blend.

Storage

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

• Reheat individual slices in the microwave for a few seconds to enjoy warm.