Resepi kek yang istimewa ini tunfrida perolehi daripada the Aust. Womens Weekly. memang best!! ada sesiapa nak resepinya?
Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm-round cake pan.
Beat butter, rind, caster sugar, eggs, flour and milk in medium bowl with electric mixer at low speed until just combined. Increase speed to medium, beat about 3 minutes or until mixture is smooth.
Spread mixture into pan; bake about 40 minutes. Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.
Combine sifted icing sugar and juice in small bowl; spread over cake.
Per serving: 12g total fat (7.3g saturated fat); 1127kJ (270 cal); 36.3g carbohydrate; 3.8g protein; 0.7g fibre
Side note: When making any cake by the quick-mix, one-bowl method, you should start by having the butter, eggs and milk at room temperature. You might also like to bake this cake in a loaf pan; line the pan base and bake the cake about 50 minutes.
LIME CREAM CHEESE FROSTING
50g butter, softened
250g cream cheese
2 teaspoons grated lime rind
1¼ cups (200g) icing sugar mixture
2 tablespoons lime juice
Beat butter, cream cheese and rind in a medium bowl with an electric mixture until light and fluffy. Gradually beat in sifted icing sugar, then juice.
Spread Lime Cream Cheese Frosting over the cold cake. Mark top with a cake comb or fork, if desired.
Suitable to freeze.
Not suitable to microwave.
CAKE INGREDIENTS
150g butter, softened
1 tablespoon finely grated orange rind
2/3 cup (150g) caster sugar
3 eggs
1½ cups (225g) self-raising flour
¼ cup (60ml) milk
¾cup (120g) icing sugar
1½ tablespoons orange juice
1 tablespoon finely grated orange rind
2/3 cup (150g) caster sugar
3 eggs
1½ cups (225g) self-raising flour
¼ cup (60ml) milk
¾cup (120g) icing sugar
1½ tablespoons orange juice
METHOD
Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm-round cake pan.
Beat butter, rind, caster sugar, eggs, flour and milk in medium bowl with electric mixer at low speed until just combined. Increase speed to medium, beat about 3 minutes or until mixture is smooth.
Spread mixture into pan; bake about 40 minutes. Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.
Combine sifted icing sugar and juice in small bowl; spread over cake.
Per serving: 12g total fat (7.3g saturated fat); 1127kJ (270 cal); 36.3g carbohydrate; 3.8g protein; 0.7g fibre
Side note: When making any cake by the quick-mix, one-bowl method, you should start by having the butter, eggs and milk at room temperature. You might also like to bake this cake in a loaf pan; line the pan base and bake the cake about 50 minutes.
LIME CREAM CHEESE FROSTING
50g butter, softened
250g cream cheese
2 teaspoons grated lime rind
1¼ cups (200g) icing sugar mixture
2 tablespoons lime juice
Beat butter, cream cheese and rind in a medium bowl with an electric mixture until light and fluffy. Gradually beat in sifted icing sugar, then juice.
Spread Lime Cream Cheese Frosting over the cold cake. Mark top with a cake comb or fork, if desired.
Suitable to freeze.
Not suitable to microwave.
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