If you love good food, you will, these two extraordinary Australian cake recipes love are very fresh from the oven.
The taste of pineapple in the Hummingbird Cake reminds me of the wonderful flavors of pineapple upside down cake fresh from the oven.
The Tutti Fruity cake with his fruit salad reminds me of the childhood drowning in condensed milk pudding fruit salad!
Both recipes are low in fat and low tastevery fresh from the oven: --
Hummingbird Cake
2 egg whites
1 / 3 cup sugar
1 teaspoon baking soda
½ cup apple sauce (fresh or from jar)
¾ cup tin, crushed pineapple (pineapple rings or mashed with a fork) drained --
1 cup mashed bananas
1 teaspoon spice mixture
2 cups self-raising flour
For the glaze: --
1 cup powdered sugar
1 tablespoon pineapple juice (reserve, ifThey drain the pineapple)
2 teaspoons margarine
1. Set the oven to 180 degrees
2. Beat together the egg whites and sugar
3. Stir in the bicarbonate and applesauce.
4. Now add the pineapple, banana and spice mixture.
5. Fold in the flour, stirring gently with a wooden spoon.
6. Pour into a cake tin.
7. Cook at 180 degrees for 35-40 minutes.
8. After baking, remove from the oven and let cool.
9. Mix the icing ingredientstogether and smooth over the top of the cake.
Serve & enjoy!
Yvette Tutti Fruiti Cake Bites
2 egg whites
½ cup sugar
½ cup apple sauce (fresh or from jar)
¾ teaspoon baking soda
Saturated 440g tin fruit salad (drained)
2 cups self-raising flour
Icing: --
¾ cup powdered sugar
1 tablespoon passion fruit juice
1 teaspoon margarine
1. Turn the oven to 180Degree.
2. Beat the egg whites and sugar to give a dish.
3. Stir the bicarbonate in the apple sauce.
4. Add this into a bowl.
5. Add fruit salad.
6. Gently fold into the flour with a metal spoon.
7. Pour into a cake tin.
8. Cook at 180 degrees for 25 minutes
9. To cool from the oven and let
10. Mix icing ingredients together with a fork and smooth on the top of the cake.
Eat while still fresh andwarm!
Please note that all the above measurements in the Australian Cup sizes are obviously not the same as those used in the U.S.
Many thanks to Yvette who shared this tasty recipe with our Aussie family.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น