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In the world of simple yet delightful recipes, whisked milk with raisins stands out for its creamy texture and subtly sweet flavor. This treat is not only easy to prepare but also a wonderful way to impress your friends with something delicious and comforting. Here’s how you can whip up this delightful treat and share the joy with your circle

Ingredients and Preparation
Ingredients:

1 cup of whole milk (or any milk of your choice for a vegan option)
1/4 cup of raisins
Optional: A pinch of cinnamon or vanilla extract for added flavor
Preparation Steps:

Soak the Raisins: Begin by soaking the raisins in warm water for about 10-15 minutes. This helps them plump up and release their natural sweetness more effectively.
Heat the Milk: In a small saucepan, gently heat the milk just until warm. Do not boil. If you’re adding cinnamon or vanilla extract, stir it in during this step for enhanced flavor.

Blend the Mixture: Drain the raisins and add them to a blender. Pour the warm milk over the raisins. Blend on high until the mixture is smooth and frothy.

Serve Immediately: Pour the whisked milk into glasses and enjoy immediately while it’s warm and frothy.
Why This Treat is Special
Whisked milk with raisins is not just a treat; it’s a comforting beverage that evokes a sense of nostalgia and warmth. The natural sweetness of the raisins eliminates the need for added sugars, making this a healthier option for a sweet craving. The optional cinnamon or vanilla not only enhances the flavor but also adds a delightful aroma that makes this beverage even more inviting.

Sharing with Friends
This treat is perfect for gatherings, especially on chilly days or cozy evenings. Here’s how you can make it a part of your next get-together:

Prepare in Batches: Whisked milk with raisins can easily be scaled up to serve multiple people. Prepare it in larger quantities, keeping the milk warm on the stove.
Customize the Toppings: Offer a variety of toppings such as a sprinkle of cocoa powder, a dash of nutmeg, or even a dollop of whipped cream to let your friends customize their cup.
Serve with a Story: Share the simplicity and the traditional aspects of this recipe with your friends. It’s a great way to spark conversations and enjoy a simple moment of pleasure together.
Whether you’re looking to introduce something new to your friends or just want to enjoy a simple treat by yourself, whisked milk with raisins is an excellent choice. It’s quick, easy, and undoubtedly delicious!

A milk brioche is a rich, tender, and slightly sweet bread that’s perfect for enjoying as a breakfast treat or as a base for delicious sandwiches. Here’s how you can make a delightful milk brioche at home:

Ingredients:

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup warm milk (110°F or 45°C)
3 large eggs
1/2 cup unsalted butter, softened
1 egg, beaten (for egg wash)
Instructions:

Activate the Yeast:
In a small bowl, combine the warm milk and 1 teaspoon of the sugar. Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes, or until foamy.
Mix the Dough:
In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture and eggs. Mix until the dough comes together.
Knead the Dough:
Turn the dough out onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Incorporate the Butter:
Gradually add the softened butter to the dough, kneading until it’s fully incorporated and the dough is soft and slightly sticky.
First Rise:
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until it’s doubled in size.
Shape the Brioche:
Punch down the risen dough and turn it out onto a floured surface. Divide it into equal portions, depending on the shape you want to create (loaf, rolls, etc.). Shape the portions into the desired form and place them in greased baking pans.
Second Rise:
Cover the shaped dough with the kitchen towel again and let it rise for another 45 minutes to 1 hour.
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Egg Wash and Bake:
Brush the top of the shaped dough with the beaten egg. This will give the brioche a beautiful golden color when baked.
Bake in the preheated oven for about 25-30 minutes, or until the brioche is nicely browned and sounds hollow when tapped on the bottom.
Cool and Enjoy:
Once baked, remove the brioche from the oven and let it cool on a wire rack before slicing and enjoying.
This homemade milk brioche is a true delight with its soft and buttery texture. Whether toasted with a spread of jam or used to make delicious sandwiches, this brioche is sure to become a family favorite.

Hi everyone, today we’re going to learn how to make Milk Dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Milk Dessert

Easy and quick dessert. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 200 grams/7 oz (1 ¾ cups) powdered milk
• 300 ml/10 fl oz (1 ¼ cups) water
• 25 grams/0.88 oz pineapple-flavored powdered drink mix (or any flavor of your choice)

Instructions:

In a blender, add the water, powdered milk, and pineapple-flavored powdered drink mix. Blend for a few minutes until everything is well combined and the mixture becomes smooth and creamy.

Line a rectangular pan with plastic wrap and pour in the blended mixture. Place it in the freezer for about 30 minutes.

Once set, remove from the freezer, take off the plastic wrap, and optionally, top with a chocolate sauce and serve!

Ingredients:

• • Honey: ½ cup (200g)

• • Sugar: ¾ cup (125g)
  • Egg White: 1 large
  • Salt: A pinch

• • Roasted Hazelnuts: 1 cup (120g)
  • Roasted Blanched Almonds: ½ cup (60g)
  • Vegetable Oil: For greasing

• Parchment Paper: For lining the mold

Directions:

• • Prepare the Mold: Grease a 26 × 15 cm (10.2 × 5.9 inches) mold with vegetable oil and line it with parchment paper.
  • Cook the Honey and Sugar: In a saucepan, combine ½ cup of honey and ¾ cup of sugar. Cook over low heat, stirring occasionally, until the sugar completely dissolves and the mixture becomes smooth.

• • Beat the Egg White: In a separate bowl, beat 1 large egg white with a pinch of salt until stiff peaks form.
  • Combine Egg White with Honey Mixture: Turn off the heat of the honey mixture and gradually add the beaten egg white, stirring quickly to incorporate it without cooking the egg white.
  • Cook the Mixture: Place the saucepan back on very low heat. Stir continuously for 20-25 minutes until the mixture thickens. Test: Drop a small amount of the mixture into cold water. If it forms a gum-like consistency, it’s ready.

• • Add the Nuts: Stir in 1 cup of roasted hazelnuts and ½ cup of roasted blanched almonds until well mixed.
  • Shape the Nougat: Grease your hands with oil and press the nougat mixture into the prepared mold, flattening it gently.
  • Let the Nougat Set: Cover and let it rest at room temperature for 2 hours to set.

• Serve and Enjoy: Once set, remove the nougat from the mold and cut into pieces.

Serving Suggestions:

1. 1. Serve with a cup of coffee or tea for a delightful afternoon treat.
   2. Cut into bite-sized pieces and add to a charcuterie board.

1. 1. Gift-wrap small pieces in parchment paper for a homemade holiday gift.
   2. Use as a topping for vanilla ice cream or yogurt for added texture and sweetness.
   3. Include as part of a dessert platter at parties or gatherings.

Cooking Tips:

1. 1. Use a candy thermometer if you have one to ensure the mixture reaches the right consistency.
   2. Stir constantly while cooking to prevent the honey mixture from burning or sticking to the bottom.
   3. Be quick when adding the egg white to the honey mixture to avoid scrambling the egg.

1. Grease your hands with oil when handling the nougat to prevent it from sticking.
2. For a smoother texture, chop the roasted nuts finely before mixing them into the nougat.

Ingredients:

For the Salad:

• • 1 medium sweet potato, peeled and diced
  • 1 cup fresh spinach leaves

• ½ cup cherry tomatoes, halved
• 2 tablespoons fresh chives, finely chopped

For the Salad Dressing:

• • 30g (1 oz) walnuts
  • 1 ripe avocado
  • 2 cloves garlic

• • 10 ml (2 tsp) apple cider vinegar
  • 20 ml (4 tsp) olive oil
  • 50 ml (3.5 tbsp) water

• 1 teaspoon salt
• 1 small bunch parsley

Directions:

• • Prepare the Sweet Potato:
    • Peel and dice the sweet potato into bite-sized cubes. Boil or steam until tender, about 10-15 minutes, then let cool. For added flavor, you can roast them at 400°F (200°C) for 20-25 minutes instead.
  • Chop the Vegetables:
    • • Finely chop the chives, halve the cherry tomatoes, and rinse the fresh spinach leaves.

     

  • Prepare the Salad Dressing:
    • • In a blender, combine parsley, walnuts, avocado, garlic, apple cider vinegar, olive oil, water, and salt.
      • Blend until the dressing is smooth and creamy.

     

  • Assemble the Salad:
    • • In a large bowl, combine the cooked sweet potato, spinach, cherry tomatoes, and chives.
      • Pour the creamy avocado dressing over the salad and toss until everything is well-coated.

     

  • Serve:
    • Transfer the salad to individual serving bowls and enjoy fresh.

Serving Suggestions:

• • Serve as a main dish for a light meal or as a side with grilled proteins like chicken or tofu.
  • Add a sprinkle of toasted seeds (sunflower or pumpkin) for added crunch.

• Pair it with a glass of freshly squeezed lemonade or iced tea for a refreshing accompaniment.

Cooking Tips:

• • Roast the sweet potato for a richer, caramelized flavor instead of boiling it.

• Toast the walnuts before blending for a nuttier, deeper flavor in the dressing.
• Substitute arugula or kale for spinach if you want a heartier green in the salad.

Nutritional Benefits:

• • Sweet Potatoes: High in fiber, beta-carotene, and vitamin A, promoting good vision and skin health.
  • Spinach: Rich in iron, folate, and vitamins C and K, supporting healthy blood and immune function.
  • Walnuts and Avocado: Provide healthy fats that support heart health and brain function.

• Garlic: Contains compounds that help boost the immune system.

Dietary Information:

• • Vegan: Contains no animal products.

• Gluten-Free: Naturally gluten-free, perfect for those with gluten sensitivities.
• Low-Sugar: The salad contains no added sugars, making it a healthy choice for those watching their sugar intake.

Nutritional Facts (per serving, based on 4 servings):

• • Calories: 280
  • Protein: 5g
  • Carbohydrates: 25g

• Fat: 20g
• Fiber: 7g
• Sugar: 5g

Ingredients:

• • 1 cup mashed very ripe bananas (about 2 large bananas)

• • ½ cup plain or Greek yogurt (low fat is fine, or substitute with buttermilk or sour cream)
  • 1 teaspoon baking soda
  • ½ cup (1 stick) butter, very soft (salted or unsalted)

• • ¾ cup brown sugar (or white sugar)
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract

• • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt (omit if using salted butter)

Optional Add-ins:

• ½ cup (87g) chocolate chips, toffee bits, pecans, walnuts, or raisins

Directions:

1. 1. Preheat the oven: Heat oven to 350°F (176.7°C). Crumple a piece of parchment paper into a ball, smooth it out, and use it to line a 9×5 inch (23×13 cm) or 4×8 inch (20×10 cm) loaf pan. Alternatively, spray the loaf pan with oil or line with aluminum foil.
   2. Prepare the banana mixture (Bowl #1): In a small bowl, mix together the mashed bananas, yogurt, and baking soda with a fork or spoon. Set aside.

1. 1. Prepare the dry ingredients (Bowl #2): In a medium bowl, stir together the flour, baking powder, and salt (if using). Set aside.
   2. Cream butter and sugar (Bowl #3): In a large bowl, use a spoon or whisk to combine the softened butter and brown sugar until well mixed. Add the egg and vanilla, whisking until the mixture is smooth and creamy. Stir in the banana-yogurt mixture and mix until well combined.
   3. Combine the mixtures: Gradually add the flour mixture to the wet ingredients in three parts, gently mixing between each addition. Be careful not to overmix the batter; mix just until the flour is incorporated. The batter will be thick. Stir in any optional add-ins, like chocolate chips or nuts, at this stage.

1. Bake: Spoon the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If using a smaller loaf pan, baking may take slightly longer. Start checking the bread after 50-55 minutes, and if the center is still wet, continue baking for an additional 3-5 minutes and test again.
2. Cool and serve: Once baked, remove the loaf pan from the oven and let the bread cool for 10 minutes in the pan. Lift the banana bread out of the pan using the parchment paper and transfer it to a cooling rack to cool further. Slice and enjoy warm!

Serving Suggestions:

• • Serve warm with a spread of butter for breakfast.

• • Pair with a cup of tea or coffee for a quick snack.
  • Add a drizzle of honey or maple syrup for extra sweetness.
  • Serve alongside fresh fruit or yogurt for a light dessert.

• Toast slices for a delicious variation with a crunchy exterior.

Cooking Tips:

• • Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
  • Don’t overmix the batter: Overmixing can result in a denser texture. Mix just until the ingredients are combined.

• • Room temperature ingredients: Ensure your egg is at room temperature for a smoother batter. If in a hurry, run the egg under warm water for a minute.
  • Add-ins: Customize the banana bread by adding chocolate chips, nuts, or dried fruit for extra texture and flavor.
  • Test for doneness: Use a toothpick to check if the bread is done. It should come out clean or with just a few moist crumbs, not wet batter.

Nutritional Benefits:

• • Bananas are rich in potassium and fiber, promoting heart health and digestion.
  • Yogurt or sour cream adds protein and calcium, making the bread more nutritious and moist.
  • Eggs provide essential protein and vitamins like B12 and D.

• Brown sugar adds a richer flavor than white sugar, while providing a slightly lower glycemic index.
• Optional nuts or chocolate chips can add healthy fats and antioxidants.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.

• • Gluten-free option: Substitute all-purpose flour with gluten-free flour.
  • Dairy-free option: Use plant-based yogurt and butter to make it dairy-free.
  • Nut-free: Omit nuts to make this recipe nut-free.

Nutritional Facts (per slice, based on 10 servings):

• • Calories: 220
  • Carbohydrates: 30g
  • Protein: 4g

• • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 35mg

• • Sodium: 180mg
  • Fiber: 1g
  • Sugar: 18g

Storage:

• Room temperature: Store banana bread in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store in the fridge for up to 5 days in an airtight container.
• Freezer: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave individual slices.

List of ingredients

2 cups of cooked chicken pieces

One can of Cream of Chicken Soup (10.75 ounces).

8 ounces of French onion dip kept in the refrigerator.

1 cup of grated cheddar cheese

1 can of small refrigerated biscuits, 12 ounces.

1/4 cup of crispy fried onions

Getting ready

Heat the oven to 350 degrees.

Spray a baking dish measuring 9×13 inches with cooking spray. Put to the side

Mix chicken, soup, dip, and cheese together. Slice each cookie into 4 parts. Mix with the chicken.

Pour the chicken mixture into the pan that has been prepared. Sprinkle with crispy fried onions on top.

Cook in the oven for 25-30 minutes, until it bubbles and the biscuits turn golden brown.

Pizza, with its gooey cheese, flavorful toppings, and crispy crust, has long been a favorite indulgence for many. However, as people become more health-conscious, they’re seeking alternatives that satisfy their cravings without sacrificing nutrition.

Chicken and Vegetable Puff Pastry Rolls Recipe

Ingredients:

• • 500g chicken breast (about 2 cups, diced)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

• • 2 teaspoons dried parsley (or 1 tablespoon fresh parsley)
  • 3/4 teaspoon paprika
  • 1-2 teaspoons salt (to taste)

• • 3 1/2 tablespoons (45ml) olive oil
  • 1 medium red bell pepper (about 1/2 cup, finely chopped)
  • 1 medium onion (about 1/2 cup, finely chopped)

• • 500g puff pastry (about 2 sheets)
  • 1 egg yolk + 2 tablespoons milk (for egg wash)
  • Poppy seeds or sesame seeds (optional, for garnish)

Directions:

1. 1. Season the chicken:
      Combine the chicken breast with onion powder, garlic powder, parsley, paprika, salt, and olive oil. Mix thoroughly to coat the chicken evenly with the spices.
   2. Prepare the vegetables:
      Finely chop the red bell pepper and onion, either in a food processor or by hand. Mix them into the seasoned chicken mixture.
   3. Prepare the puff pastry:
      Roll out the puff pastry sheets on a floured surface. Place the chicken and vegetable mixture evenly on the pastry sheets.

1. 1. Shape and freeze:
      Roll the pastry tightly with the filling inside. Place the rolls in the freezer for 30 minutes to firm up.
   2. Prepare the egg wash:
      Beat the egg yolk with the milk and brush it over the pastry rolls. Optionally, sprinkle with poppy seeds or sesame seeds.
   3. Bake:
      Preheat the oven to 190°C (374°F). Bake the puff pastry rolls for 35-40 minutes or until golden brown and crispy. Let cool slightly before serving.

Serving Suggestions:

• • Serve warm with a side salad for a light meal.
  • Pair with dipping sauces like aioli or marinara.
  • Serve as appetizers at a party or gathering.

• Add a side of roasted vegetables or mashed potatoes for a hearty dinner.

Cooking Tips:

• • To prevent soggy puff pastry, make sure the filling is not too wet.
  • Chill the pastry before baking to keep it crisp and flaky.

• For extra flavor, you can add grated cheese inside the puff pastry before rolling.
• If using frozen puff pastry, thaw it in the fridge overnight before use.

Nutritional Benefits:

• • Chicken breast is a lean source of protein.

• • Bell peppers provide a rich source of vitamins A and C.
  • Olive oil adds heart-healthy monounsaturated fats.
  • Using puff pastry in moderation provides a balance between indulgence and health.

Dietary Information:

• • This recipe is not gluten-free due to the puff pastry.
  • Can be made dairy-free by omitting the egg wash or using a plant-based milk alternative.
  • Low in carbohydrates if served without additional side dishes.

Nutritional Facts (per serving, estimated):

• • Calories: 450
  • Protein: 20g
  • Fat: 28g

• • Carbohydrates: 32g
  • Fiber: 2g
  • Sugar: 3g

• Sodium: 600mg

Storage:

• • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in an oven or air fryer at 180°C (350°F) for 10-15 minutes to restore crispness.

• Freeze uncooked rolls for up to 1 month; bake directly from frozen, adding 5-10 minutes to the baking time.

Why You’ll Love This Recipe:

• • It’s quick, easy, and perfect for any occasion.
  • The puff pastry adds a buttery, flaky texture that pairs beautifully with the savory chicken filling.

• It’s versatile: serve it as a snack, appetizer, or main course.
• You can customize the filling by adding different vegetables, herbs, or even cheese.

Ingredients:
For the Dough:

• • 1 teaspoon yeast
  • 1 tablespoon sugar
  • 1 tablespoon butter

• • 110 ml (½ cup) lukewarm milk
  • 1 cup all-purpose flour
  • ¼ teaspoon salt

For the Garlic Butter Mixture

• • 2 teaspoons chopped garlic
  • 1 tablespoon parsley

• 2 tablespoons butter

Toppings:

• • Mozzarella cheese (as desired)

• • Oregano (to taste)
  • Chili flakes (to taste)
  • Sesame seeds (for garnish)

Directions:

1. 1. Prepare the Dough: In a small bowl, mix yeast, sugar, and lukewarm milk. Let it sit for 5-10 minutes until frothy. In a separate bowl, combine flour and salt, then add the yeast mixture and butter. Knead for 5 minutes until smooth. Let the dough rest for 60-90 minutes until doubled in size.
   2. Prepare Garlic Butter: Mix softened butter, garlic, and parsley in a small bowl to make the garlic butter mixture.

1. 1. Roll the Dough: Once risen, punch down the dough and roll it into a rectangle. Spread half of the garlic butter mixture on the dough, sprinkle with mozzarella, oregano, and chili flakes, then fold the dough in half. Let it rest for 10 minutes.
   2. Cook the Garlic Bread: Heat a skillet over medium heat for 5 minutes. Place the dough in the skillet, cover, and cook for 15-25 minutes, rotating the pan occasionally.
   3. Finishing Touches: Once cooked, brush with remaining garlic butter, sprinkle sesame seeds, and cut into slices.

Serving Suggestions:

• • Serve alongside pasta dishes, soups, or salads for a comforting side.
  • Enjoy as a standalone snack or appetizer.

Cooking Tips:

• • Use a heavy-bottomed pan for even cooking.
  • Experiment with herbs like rosemary or thyme for a flavor twist.

Nutritional Benefits:

• • Garlic provides immune-boosting antioxidants.
  • Cheese adds a good source of calcium.

Dietary Information:

• • Vegetarian: Yes.
  • Dairy-Free Option: Substitute dairy-free butter and cheese.

Nutritional Facts (Per Serving):

• • Calories: 280
  • Protein: 9g

• Carbohydrates: 32g
• Fat: 12g

Storage:

Store in an airtight container at room temperature for 1-2 days. Reheat in a pan to restore crispness.

Hi everyone, today we’re going to learn how to make Lemon Cake. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method

How to Make Lemon Cake

A simple cake with a wonderful flavor, this is perfect for any occasion. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 3/4 cup of milk ( 200 ml)
• 1 cup of sugar (200 grams)
• 4 eggs
• 3/4 cup of vegetable oil (200 ml)
• Juice of 1 lemon (about 6 tablespoons)
• Grated zest of 1 lemon (1 tablespoon)
• 4 teaspoons of baking powder (20 grams)
• 3 cups of sifted all-purpose flour (360 grams)
• Butter and flour to grease the pan (10 inches)

Instructions:

First, let’s preheat the oven to 356 °F or (180 °C). Then, using a large bowl, beat the eggs together with the sugar until you get a creamy, uniform mixture.

Then add the lemon juice and grated rind, mixing well. Then gradually add the vegetable oil and milk to the mixture, continuing to stir until they are completely incorporated.

Then, using another bowl, sift together the flour and baking powder. Now add the flour and baking powder mixture to the liquid mixture, stirring gently until everything is well combined and there are no lumps.

Next, grease a cake tin (25 centimeters or 10 inches) with butter and flour. Now pour the batter into the prepared pan, making sure to distribute it evenly.

Finally, place in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Finish by taking it out of the oven and letting it cool for a few minutes before removing it from the tin.

Ingredients:

1 liter pineapple juice, chilled
1 liter white cranberry juice, chilled
1 can (14 oz) coconut milk
1 liter lemon-lime soda (or sparkling water), chilled
½ cup sugar (optional, for added sweetness)
Ice cubes
Fresh cranberries and sprigs of rosemary (for garnish)
Directions:

In a large punch bowl, combine the chilled pineapple juice, white cranberry juice, and coconut milk. Stir well until fully mixed.
If desired, add sugar to taste and stir until dissolved.
Just before serving, pour in the chilled lemon-lime soda (or sparkling water) and gently mix to combine.
Fill glasses with ice cubes and ladle the punch over the ice.
Garnish each glass with fresh cranberries and a sprig of rosemary for a festive touch.
Prep Time: 10 minutes | Total Time: 10 minutes | Kcal: 100 kcal per serving | Servings: 8-10 servings

Ingredients:

• • 2 medium eggs
  • A pinch of salt

• • 1/4 cup of sugar (50 g)
  • 2 teaspoons of vanilla sugar (8 g)
  • 5 tablespoons of melted butter (75 g)

• • ~3 and 1/2 tablespoons of desiccated coconut (20 g)
  • ~3/4 cup of all-purpose flour (100 g)
  • 1 teaspoon of baking powder (5 g)

• • Pineapple slices in syrup (use about 4-6 slices, drained)
  • 1 tablespoon of jam or honey (for garnish)
  • Extra desiccated coconut for garnish

Steps on How to Do It:

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F). Grease and line a small round or square cake tin (about 8-9 inches in diameter) with parchment paper to prevent sticking.
   2. Prepare the Wet Ingredients:
      • • In a large mixing bowl, crack the two eggs and whisk them with a pinch of salt until they become slightly frothy.

       

      • Add the sugar and vanilla sugar, whisking until the mixture becomes light and creamy. This helps to incorporate air into the batter, making the cake fluffier.
      • Gradually add the melted butter into the mixture, whisking until well combined.

1. 1. Add Dry Ingredients:
      • In a separate bowl, combine the flour, baking powder, and desiccated coconut. Stir them together to distribute the baking powder evenly.
      • Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.

1. 1. Prepare the Pineapple:
      • Drain the pineapple slices, ensuring they are not too wet. You can lightly pat them with a paper towel to remove any excess syrup. Set aside a few slices to top the cake.
   2. Assemble the Cake:
      • • Pour the batter into the prepared cake tin, spreading it out evenly with a spatula.

       

      • Arrange the pineapple slices on top of the batter in a decorative pattern. You can place them in a circular formation for a round cake or in neat rows for a square cake.
      • Optional: Sprinkle a little extra desiccated coconut over the top of the cake for added texture and flavor.

1. 1. Bake the Cake:
      • Place the cake in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
      • Keep an eye on the cake during the last few minutes of baking to ensure it doesn’t over-brown. If it browns too quickly, you can cover it loosely with aluminum foil.

1. 1. Prepare the Glaze:
      • While the cake is baking, prepare the jam or honey glaze. Warm 1 tablespoon of jam (such as apricot or pineapple) or honey in the microwave for 10-15 seconds, just until it becomes liquid. Stir to smooth out any lumps.
   2. Finish and Serve:
      • • Once the cake is baked, remove it from the oven and let it cool in the tin for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

       

      • While the cake is still slightly warm, brush the top with the warm jam or honey glaze. This gives the cake a beautiful shine and a hint of sweetness.
      • Garnish with additional desiccated coconut if desired, and serve.

Nutrition Facts (Per Serving):

• • Calories: 230 kcal
  • Protein: 4 g
  • Fat: 12 g

• • Carbohydrates: 27 g
  • Fiber: 1 g
  • Sugars: 15 g

• Sodium: 80 mg