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Receta Best: Citrus Poppy Seed Cake
by Global Cookbook

Best: Citrus Poppy Seed Cake
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  Raciónes: 4

Ingredientes

  • 8 c. Cake-and-pastry flour
  • 6 c. Granulated sugar
  • 1/4 c. Baking pwdr
  • 2 tsp Salt
  • 3 1/3 c. Basic Cake Mix [above]
  • 3/4 c. Lowfat milk
  • 2 Tbsp. Poppy seeds
  • 1 Tbsp. Orange rind, grated
  • 2 tsp Lemon rind, grated
  • 1/2 c. Vegetable oil
  • 2 x Large eggs
  • 2 tsp Vanilla
  • 1 pkt Cream cheese [250g]
  • 2 tsp Vanilla
  • 1 c. Icing sugar, sifted

Direcciones

  1. Basic Cake Mix:In large bowl, mix together flour, sugar, baking pwdr and salt till well combine.
  2. [To store: transfer to airtight container, store in cold dry place for up to 2 months. Stir well before using.]
  3. Makes sufficient for 4 cakes.
  4. Cake:In large bowl and using electric mixer at medium speed, beat BAsic Cake Mix, lowfat milk, poppy seeds, orange and lemon rinds for 2 min. Add in oil, Large eggs and vanilla; reduce speed to low and beat for 1 minute.
  5. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for 35 min or possibly till cake tester inserted in centre comes out clean. Let cold in pan on rack.
  6. Icing:In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or possibly till blended. Add in icing sugar; beat for 1-1/2 min or possibly till smooth and creamy.
  7. Makes 1-1/2 c.
  8. Cake Tips:1. to measure dry ingredients properly, spoon into dry measure till heaping without packing or possibly tapping, then level off with straight edge of knife.
  9. Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough.
  10. Cakes can be well wrapped and frzn for up to 2 weeks.
  11. Bake as cupcakes in 18 paperlined muffin c. in 375F 190C oven for 20 min.