cheese cake & citrus poppyseed citrus tea cake & fruity-teacake

shared http://www.bbcgoodfood.com/recipes/11608/fruity-teacake

Ingredients

• 300g mixture dried berries and cherries
• 225ml hot tea
• juice 1 orange (about 75ml/2½fl oz) pluszest
• 50g butter
• 100g light brown sugar
• 1 egg
• 225g self-raising flour
• 4 tbsp demerara sugar
• 

• MySupermarketMethod

1. Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight.
2. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the eggfollowed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar.
3. Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.

Recipe from Good Food magazine, August 2009

shared shared http://legacy.decaturdaily.com/decaturdaily/food/060426/cake.shtml

Fresh Orange Cake

1 yellow cake mix with pudding

1 cup fresh squeezed orange juice

1/4 cup water

1/3 cup oil

3 eggs

1 teaspoon orange extract

Preheat oven to 350 degrees. Mix together all ingredients until well blended. Beat 2 minutes at high speed. Pour into greased and floured 9-inch layer pans. Bake for 30 minutes or until toothpick comes out clean.

Frosting:

1/4 pound butter, softened

8-ounce package cream cheese

1½ pounds confectioner's sugar

1 teaspoon orange extract

2 tablespoons grated orange zest

Beat together butter and cream cheese until well blended. Gradually add in confectioner's sugar. Beat until smooth. Add orange extract and orange zest. Blend well. Frost cake and garnish with fresh orange slices.

^^^

shared http://www.webtretho.com/forum/f216/cach-lam-banh-bong-lan-pho-mai-nhat-ban-2025937/

Nguyên liệu: 

5 quả trứng gà

¼ cup đường

¼ cup bột

½ cup sữa

2 muỗng canh bột bắp

1 ít muối

¼ cup bơ

1 ít cream of tartar

1 hộp phô mai

1 khuôn bánh đường kính 20cm.

Giấy nến, cắt vòng tròn vừa khuôn.

^^^

shared http://thecafesucrefarine.com/2014/03/poppyseed-citrus-tea-cake/

CITRUS POPPYSEED CITRUS TEA CAKE

PREP TIME

45 mins

COOK TIME

60 mins

TOTAL TIME

1 hour 45 mins

A bright fresh tasting cake baked in two loaf pans. Perfect for brunch, snacks or dessert. A double citrus glaze is a spectacular finishing touch.

Author: Chris Scheuer

Recipe type: Dessert

Serves: 12-14

INGREDIENTS

• finely grated zest, from 1 large lemon
• finely grated zest, from 1 medium lime
• finely grated zest, from 1 medium orange
• 5 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• ½ cup fresh orange juice
• 
  
• For the cake:
• 3 cups flour
• 1 teaspoon baking powder
• 
• ½ teaspoon baking soda
• 
• 1 teaspoon salt
• 3 tablespoons poppy seeds
• 
• ½ cup Greek yogurt
• 
• ¼ cup milk
• 4 tablespoons prepared citrus juice mixture (see recipe instructions)
• 1 teaspoon vanilla
• 8 ounces butter, at room temperature
• 2 cups sugar
• 4 large eggs, at room temperature
• 
  
• For the syrup/glaze:
• ⅓ cup sugar
• 5 tablespoons prepared citrus juice mixture (see recipe instructions)
• 
  
• For the icing:
• 1½-2 cups powdered sugar
• 3 tablespoons prepared citrus juice mixture (see recipe instructions)
• 
  
• 

INSTRUCTIONS

1. Preheat oven to 350˚F. Spray 2 - 8½ x 4 inch loaf pans with baking spray. Line the pans with parchment paper so that paper extends an inch or two over the top long edges of the pans.
2. Combine all three types of zest in a small bowl and mix lightly with the tines of a fork.
3. Combine lemon, lime and orange juice in a another small bowl. This juice will be used in the syrup/glaze, the icing and also in the bread. Divide the juice up like this; place 5 tablespoons of in a small sauce pan (for the syrup glaze). Place 3 tablespoons in a medium size bowl (for the icing). Set aside he remaining 4 tablespoons of juice for the bread batter.
4. For the bread, combine flour, baking powder, baking soda, salt and poppy seeds in a medium size bowl. Stir to combine and set aside.
5. Combine yogurt, milk and the 4 tablespoons of juice and vanilla. Stir or whisk together. Set aside.
6. Combine butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time and mix well after each addition.
7. Add the flour mixture alternately with the yogurt/milk mixture, beginning and ending with the flour. Add zest (reserve just a bit of zest to garnish the loaves with after baking) and stir to combine.
8. Divide batter between the two prepared pans. Place pans on a sheet pan and bake for 50-60 minutes or until skewer or toothpick insert in the center of the loaves comes out clean.
9. Allow to cool slightly while preparing syrup.
10. For the syrup/glaze, add ⅓ cup sugar to the juice in the saucepan. Stir to combine and bring to a boil. Stir till sugar is dissolved, then remove from heat. Poke the top of the loaves all over with a skewer or toothpick. Slowly drizzle syrup over cake, allowing it to sink in before adding more. Use up all the syrup between the two loaves.
11. Allow cakes to cool completely in pans, then remove with the overhanging parchment paper.
12. For the icing, add 1½ cups of powdered sugar to the 3 tablespoons of juice in the medium bowl. Whisk together till smooth. Add more powdered sugar to make a thick, yet drizzle-able icing. Drizzle back and forth over tops of loaves allowing icing to drip down the sides. Garnish with a bit more zest, if desired.