Magical Seeds: The Ultimate At-Home Keratin Treatment for Straight, Smooth, and Shiny Hair

Ingredients

• 2 tablespoons flax seeds (adjust as needed)
• 1 cup water
• ½ banana (mashed)
• 2 tablespoons coconut oil or olive oil

Preparation

1. Extract the Flaxseed Gel:
   • Add 2 tablespoons of flax seeds to 1 cup of water.
   • Cook over low heat, stirring continuously, until the mixture turns into a gel-like consistency.
   • Allow it to cool slightly, then strain to separate the gel from the seeds.
   • Store the flaxseed gel in the refrigerator for up to two weeks.
2. Prepare the Keratin Mixture:
   • Mash half a banana until smooth. Bananas are rich in vitamins, proteins, and natural oils that nourish, soften, and strengthen hair.
   • Add 2 tablespoons of coconut oil or olive oil to the banana mixture and stir.
   • Finally, add 2 tablespoons of flaxseed gel and mix well.

Application

1. Apply the mixture to clean, damp hair, working from roots to ends.
2. Comb through to distribute evenly and ensure each strand is coated.
3. Cover your hair with plastic wrap or a shower cap.
4. Leave the mixture on for 60 minutes.
5. Wash off with shampoo and conditioner.

Usage

Repeat this process twice a week. This recipe moisturizes and smooths dry hair, strengthens it, and promotes collagen production for a silky, shiny finish.

Marble Loaf Cake Recipe

*Introduction:*
A Marble Loaf Cake is a delightful treat that combines the rich flavors of vanilla and chocolate in a beautifully swirled, moist cake. Perfect for any occasion, whether it’s a casual afternoon snack, a family gathering, or a special dessert, this cake offers the best of both worlds with its two-tone, marbled design. The soft, fluffy texture paired with the sweet vanilla and chocolate flavors makes it a universally loved dessert.

*Ingredients:*
– 2 cups (250 grams) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup (115 grams) unsalted butter, softened
– 1 cup (200 grams) granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup (120 milliliters) whole milk
– 1/4 cup (25 grams) unsweetened cocoa powder
– 2 tablespoons (30 milliliters) hot water

*Instructions:*

1. *Prepare the Oven and Pan:*
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure the cake doesn’t stick. This step will also make it easier to remove the cake once baked.

2. *Mix Dry Ingredients:*
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.

3. *Cream Butter and Sugar:*
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step usually takes about 3-5 minutes. Be sure to scrape the sides of the bowl to ensure the butter and sugar are fully incorporated.

4. *Add Eggs and Vanilla:*
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract until combined.

5. *Combine Dry Ingredients and Milk:*
Gradually add the dry ingredients to the butter mixture in 2-3 batches, alternating with the milk. Start and finish with the dry ingredients. Mix everything together until just combined, being careful not to overmix, which could result in a dense cake.

6. *Make the Cocoa Batter:*
Divide the batter into two equal portions. In a small bowl, mix the unsweetened cocoa powder with hot water to create a smooth paste. Add this cocoa paste to one portion of the batter and stir until fully combined.

7. *Layer and Swirl the Batters:*
Spoon the vanilla and chocolate batters alternately into the prepared loaf pan, layering them evenly. Once both batters are in the pan, use a knife or skewer to gently swirl them together, creating the marbled effect. Be careful not to overdo it, as you want to maintain the distinct vanilla and chocolate swirls.

8. *Bake the Cake:*
Place the pan in the preheated oven and bake for 50-60 minutes. Start checking for doneness at the 50-minute mark by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If not, bake for an additional 5-10 minutes, checking again.

9. *Cool the Cake:*
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

*Serving Suggestion:*
Slice the marble loaf cake once it has completely cooled. It’s perfect on its own, but you can also serve it with a cup of tea or coffee. The swirling of vanilla and chocolate creates a lovely visual appeal, making it a great centerpiece for any dessert table.

*Conclusion:*
This Marble Loaf Cake is an easy-to-make, delicious treat that brings together the best of both vanilla and chocolate in every bite. Its tender crumb and stunning marbled design will impress both visually and in taste, making it a perfect dessert for any occasion.

Super Soft and Crispy Crust Bread Recipe

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Apple Brownie with Dark Chocolate and Cranberries

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Herb-Infused Zucchini Delight

Herb-Infused Zucchini Delight is a refreshing and flavorful dish that celebrates the natural goodness of zucchini, enhanced by the aromatic touch of fresh herbs. This light, healthy recipe is perfect as a side dish or even a main course for those seeking a plant-based option. Its vibrant flavors, quick preparation, and versatility make it a favorite for summer meals, potlucks, or casual dinners. The infusion of herbs not only elevates the taste but also adds a burst of freshness that complements the tender, juicy zucchini.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

4 zucchini, sliced

4 tomatoes, sliced

1 liter water

Salt

Olive oil

Fresh basil leaves

150g spinach, chopped

100g cheese, grated (any melty cheese you like!)

1 clove garlic, minced

Provençal herbs (to taste)

200g Feta  cheese, cubed

Marinara sauce (store-bought or your own recipe – see below)

40g Parmesan cheese, grated

1 onion, chopped

3 cloves garlic, chopped

1 red pepper, chopped

200g cherry tomatoes, halved

3 tablespoons tomato paste

Salt, pepper, paprika

Directions:

Prep the zucchini:

 Whisk salt into water and soak zucchini slices for 15-20 minutes. Drain and pat dry.

Layer the first half:

 Line a baking dish with baking paper. Drizzle olive oil and arrange half the zucchini slices. Top with basil, tomatoes, salt, pepper, and Provençal herbs.

Spinach and cheese layer:

 Mix chopped spinach, grated cheese, minced garlic, and Provençal herbs. Spread half over the vegetables.

Finish layering:

Top with half the Feta  cubes, marinara sauce, remaining zucchini, remaining spinach mixture, remaining Feta, and another layer of marinara sauce.

Bake:

 Sprinkle with Parmesan cheese and bake at 200°C for 30 minutes.

Sauté (optional):

 While the casserole bakes, heat oil in a pan. Sauté onion, garlic, and red pepper for a few minutes. Add cherry tomatoes, cook for a few more minutes, then stir in tomato paste, salt, pepper, and paprika. Blend the mixture into a sauce.

Assemble and bake again:

 After 30 minutes, take out the casserole. Top with the optional sautéed sauce and bake another 10-15 minutes, or until bubbly and golden brown.

Serve and enjoy! Let cool slightly before serving.

Tips and Tricks:

Use Fresh Ingredients:

 Fresh zucchini, tomatoes, and basil make a big difference in the flavor of this dish. Try to get the freshest produce available.

Cheese Selection:

 For a richer flavor, use a combination of cheeses. Mozzarella adds a great melty texture, while Parmesan provides a nice sharpness.

Layering Technique:

 Be sure to layer the ingredients evenly to ensure each bite is packed with flavor. Press down gently after each layer to compact the ingredients.

Homemade Marinara:

 For an extra homemade touch, prepare your own marinara sauce. Sauté onions and garlic in olive oil, add crushed tomatoes, and simmer with salt, pepper, and a pinch of sugar for 20 minutes.

Herb Varieties: 

Feel free to experiment with different herbs. Thyme, oregano, or rosemary can add unique flavors to the dish.

Leftovers: 

This casserole tastes even better the next day. Store leftovers in an airtight container in the fridge and reheat in the oven or microwave.

Serving Suggestion:

 Pair this casserole with a light green salad and crusty bread for a complete meal.

Vegan Option:

 To make this dish vegan, use plant-based cheese and ensure your marinara sauce is free of animal products.

Nutrition Facts (per serving, approx.):

Calories: 90

Fat: 4g

Saturated Fat: 0.5g

Cholesterol: 0mg

Sodium: 150mg

Carbohydrates: 12g

Fiber: 3g

Sugars: 5g

Protein: 3g

Yogurt Cake: The Cake Everyone Will Ask You For!

Ingredients

400g Greek yogurt (14 oz)

4 eggs

3 tbsp corn starch (24g)

3 tbsp stevia sweetener (or normal sugar) (about 30g)

1 tsp baking powder (4g)

1 pinch of salt

Powdered sugar (as needed)

Preparation

Step 1: Prepare the Egg Mixture

Separate the egg whites from the yolks.

Add the stevia sweetener (or sugar) to the egg yolks and beat adequately with an electric whisk until you obtain a light, frothy mixture that has doubled in volume.

Step 2: Add Dry Ingredients and Yogurt

Add the baking powder and corn starch to the yolk mixture, then mix with a hand whisk to incorporate the powders.

Add the Greek yogurt and mix until the batter is smooth.

Step 3: Whip the Egg Whites

Add a pinch of salt to the egg whites and beat them until stiff with an electric whisk.

Incorporate the whipped egg whites into the yolk mixture in two steps, stirring delicately with a spatula starting from the bottom up. This helps to keep the batter airy.

Step 4: Prepare the Baking Mold

Line a round baking mold with high edges (18 centimeters in diameter) with parchment paper.

Pour the mixture into the prepared mold.

Mix the batter gently with a toothpick and tap the mold lightly on the table to remove any air bubbles.

Step 5: Bake the Cake

Preheat the oven to 160°C (320°F).

Bake the cake for 30 minutes at 160°C.

Lower the temperature to 140°C (284°F) and bake for an additional 10 minutes.

When the cake is ready, let it cool in the oven turned off to prevent it from deflating.

Step 6: Final Touches

Remove the cake from the mold once it is completely cool.

Sprinkle with powdered sugar before serving.

Tips

Ensure all ingredients are at room temperature for best results.

Do not overmix the batter when incorporating the egg whites to maintain the light texture.

Add a splash of vanilla extract to enhance the flavor of the cake.

Serve with fresh berries or a dollop of whipped cream for an extra touch of indulgence.

Conclusion

This Yogurt Cake is a must-try recipe that will impress your family and friends with its light, fluffy texture and delightful flavor. Perfect for any occasion, it’s easy to make and incredibly delicious. Enjoy this melt-in-your-mouth treat and be prepared for everyone to ask you for the recipe. Happy baking!

Easy Jamaican Ginger Cake

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Anti-Aging Magic Oil: Coffee Oil That Erases Wrinkles and Is Stronger than Botox!

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Chocolate Cookies: A Classic Delight

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Nutella Coconut Almond Balls

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Spicy Onion Swirl Bread

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New Dessert in 5 Minutes! Try These Delicious No-Bake Treats

Imagine the joy of sinking your teeth into a decadent dessert without having to wait for it to bake. That’s the beauty of these quick and easy no-bake treats! In just a few simple steps, you can create a heavenly concoction that will satisfy your sweet cravings in no time.

Ingredients

• 350 g of biscuits
• 85 g of ground peanuts
• 85 g of sugar
• 180 ml of sweet cream
• 1 bag of vanilla sugar (10 g) (optional)
• 45 g of cocoa powder
• 110 g of butter

For the glaze:

• • 90 g milk chocolate
  • 30 g dark chocolate
  • 30 g vegetable oil
  • 70 g ground peanuts

Procedure

Mixing the Ingredients

1. Crush the biscuits: Start by crushing the biscuits into small pieces either with your hands or using a blender.
2. Add ground peanuts: Grind the peanuts and mix them with the crushed biscuits.
3. Prepare the chocolate mixture: Combine sugar and cocoa powder in a saucepan and stir until evenly mixed. Gradually add sweet cream while stirring continuously until you achieve a smooth mixture.

Shaping the Desserts

4. Incorporate butter and vanilla sugar: Add butter and vanilla sugar to the chocolate mixture, stirring until melted and smooth.
5. Combine with biscuit mixture: Pour the chocolate mixture into the bowl of crushed biscuits and peanuts, mixing until well combined.

Setting in the Freezer

6. Shape the desserts: Form the mixture into balls, press into a mold, or fill silicone molds of your choice. Ensure the mixture is compact to avoid empty spaces.
7. Chill in the freezer: Place the desserts in the freezer for about an hour to set.

Making the Glaze

8. Prepare the glaze: Melt milk chocolate, dark chocolate, and vegetable oil together. Add ground peanuts and mix until smooth.

Final Touches

9. Coat the desserts: Remove the chilled desserts from the molds and coat them with the prepared glaze.

Serving Suggestions

10. Enjoy your creations: Serve these delectable treats on a platter and indulge in their rich, chocolatey goodness. Pair them with a glass of cold milk or a scoop of vanilla ice cream for the ultimate dessert experience.

Conclusion

In just a few minutes, you can whip up a batch of these irresistible no-bake desserts that will have your taste buds dancing with delight. Whether you’re hosting a party or simply treating yourself to a sweet indulgence, these treats are sure to impress. So why wait? Get creative in the kitchen and enjoy the magic of homemade desserts without the hassle of baking!

Classic Cream Puffs with Caramel & Vanilla Cream
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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.
All-Purpose Flour: 150g (1¼ cup)
Purpose: Forms the structure of the puffs, creating a light and airy texture.

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.

Chicken & Vegetable Casserole with Mozzarella

Ingredients

For the Egg Mixture:

• • 4 large chicken eggs

• • ½ tsp salt
  • 125 ml (½ cup) milk
  • 113 g (4 oz) flour

• • 28 g (1 oz) spring onions, chopped
  • 28 g (1 oz) fresh dill, chopped
  • Black pepper to taste

• 85 g (3 oz) mozzarella cheese, shredded

For the Vegetables & Chicken:

• • 4 medium potatoes, peeled and diced

• • 1 zucchini, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced

• • 1 carrot, grated
  • 1 chicken fillet, diced
  • 1 sweet fresh pepper, chopped

• • 1 tsp salt
  • Black pepper to taste
  • ½ tsp sweet paprika

• • 28 g (1 oz) olives, sliced
  • 2 cherry tomatoes, halved
  • 1 tbsp olive oil

Directions

• • Prepare the Vegetables: Peel and dice the potatoes, chop the zucchini, onion, pepper, and garlic. Grate the carrot.
  • Cook the Chicken & Vegetables: In a large pan, heat olive oil over medium heat. Add the diced chicken fillet, season with salt, black pepper, and sweet paprika. Cook for 5-7 minutes until browned. Remove and set aside.
  • Sauté the Vegetables: In the same pan, sauté onions, garlic, carrots, zucchini, and sweet pepper for 4-5 minutes until they soften slightly.

• • Make the Egg Mixture: In a large bowl, whisk together eggs, salt, black pepper, and milk. Gradually add the flour, mixing until smooth. Stir in chopped spring onions and dill.
  • Layer the Casserole: Preheat the oven to 180°C (360°F). Grease a casserole dish with olive oil. Spread the diced potatoes at the bottom, then add the cooked chicken and sautéed vegetables. Pour the egg mixture over the top.
  • Bake: Bake the casserole for 30 minutes at 180°C (360°F) until the top is set and golden brown.

• Add Mozzarella & Final Toppings: Remove the casserole from the oven. Sprinkle shredded mozzarella cheese on top, add sliced olives and halved cherry tomatoes. Return to the oven and bake for an additional 7 minutes until the cheese is melted and bubbly.
• Serve: Garnish with extra dill or spring onions if desired and serve hot.

Serving Suggestions

• • Pair with a simple green salad or steamed broccoli for a complete meal.

• Serve with crusty bread or garlic toast for added texture.

Cooking Tips

• • For a more flavorful egg mixture, add a pinch of nutmeg or smoked paprika.
  • You can substitute mozzarella with any melty cheese like cheddar or gouda.

• If you prefer crispier potatoes, pre-bake the diced potatoes for 10 minutes before adding them to the casserole.

Nutritional Benefits

• • High Protein: Chicken and eggs provide a great source of protein, helping with muscle repair and overall health.
  • Rich in Fiber: The vegetables, especially zucchini and potatoes, are rich in fiber, which aids in digestion.

• Essential Vitamins: Zucchini, peppers, and carrots are rich in vitamins A and C, supporting immune health.

Dietary Information

• • Gluten-Free Option: Use gluten-free flour to make this dish gluten-free.
  • Vegetarian Option: Omit the chicken and increase the quantity of vegetables for a vegetarian version.

• Low Carb Option: Substitute the potatoes with cauliflower for a low-carb alternative.

Nutritional Facts (Per Serving, makes 6 servings)

• • Calories: 320
  • Protein: 18 g

• • Carbohydrates: 25 g
  • Fiber: 5 g
  • Fat: 16 g

• Sugars: 4 g

Storage Tips

• • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze individual portions in airtight containers for up to 2 months. Reheat in the oven or microwave before serving.

• Reheating: Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes or in the microwave for 2-3 minutes.

Quick & Easy Orange Cake Recipe

Ingredients:

3 medium Eggs

150g of Sugar (3/4 Cups)

A pinch of salt

120 ml Sunflower oil (1/2 cup)

150 ml Orange juice (2/3 cup)

Orange zest

220g of Flour (2 cups)

15g Baking powder (1 tablespoon)

Apricot jam

Grated coconut

Equipment:

22 cm Mold

Oven preheated static 30-35 min at 180°C

Preheat Your Oven

Preheat your oven to 180°C (350°F). Make sure it’s static heat, not fan-forced.

Prepare Your Mold

Grease your 22 cm mold with a bit of butter or oil to prevent sticking. You can also use parchment paper for easier removal later.

Mix Wet Ingredients

In a large mixing bowl, crack open the eggs and whisk them together with sugar until they’re well combined and slightly frothy.

Add a pinch of salt for flavor enhancement.

Pour in the sunflower oil and orange juice, then mix everything together until smooth.

Add a pinch of salt for flavor enhancement.

Pour in the sunflower oil and orange juice, then mix everything together until smooth.

Incorporate Dry Ingredients

Gradually sift the flour and baking powder into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can result in a tough cake.

Add Orange Zest

Grate the zest of an orange directly into the batter. This will infuse the cake with a delightful citrusy flavor and aroma. Mix it in evenly.

Pour Batter into Mold

Transfer the batter into the prepared mold, spreading it out evenly with a spatula.

Bake in Preheated Oven

Place the mold in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Garnish

Once baked, remove the cake from the oven and let it cool in the mold for a few minutes.

Carefully transfer the cake onto a wire rack to cool completely.

Once cooled, spread a thin layer of apricot jam on top for a glossy finish.

Sprinkle grated coconut generously over the jam for added texture and flavor.

Serve and Enjoy!

Slice the cake into portions and serve it up for a delightful treat. Enjoy the zesty, moist goodness of your homemade orange cake!