oldsilverhead
Jan 28th, 2006, 05:22 PM
I love to make unusual flavoured cakes even though I only get to enjoy a slither due to watching my weight:p
I curenly have the folowing in the oven...
Tangy Marmalade Cake
Ingredients
225g (8oz) self-raising flour
2.5ml (½ level tsp) bicarbonate of soda
2.5ml (½ level tsp) baking powder
150g (5oz) Golden Syrup/maple syrup
150g (5oz) margerine
45ml (3tbsp)soya milk
225g (8oz) coarse-cut orange marmalade
2 portions of egg replacer
125g toffutti cream cheese style
Method
1. Grease and fully line a cake tin.
2. Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Weigh the syrup,margerine, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted.
3. Make a well in the centre of the flour, add the egg replacer and warm marmalade mixture. Beat until smooth then pour into the tin.
4. Bake in the middle of a preheated oven at 150ºC (300ºF) mark 2 for about 35 minutes (cover top with greaseproof after 25 minutes if cake is browning too quickly), until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack to cool.
5. Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake.
oldsilverhead
I curenly have the folowing in the oven...
Tangy Marmalade Cake
Ingredients
225g (8oz) self-raising flour
2.5ml (½ level tsp) bicarbonate of soda
2.5ml (½ level tsp) baking powder
150g (5oz) Golden Syrup/maple syrup
150g (5oz) margerine
45ml (3tbsp)soya milk
225g (8oz) coarse-cut orange marmalade
2 portions of egg replacer
125g toffutti cream cheese style
Method
1. Grease and fully line a cake tin.
2. Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Weigh the syrup,margerine, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted.
3. Make a well in the centre of the flour, add the egg replacer and warm marmalade mixture. Beat until smooth then pour into the tin.
4. Bake in the middle of a preheated oven at 150ºC (300ºF) mark 2 for about 35 minutes (cover top with greaseproof after 25 minutes if cake is browning too quickly), until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack to cool.
5. Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake.
oldsilverhead