baking

Easy Croissants Recipe

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Easy Croissants Recipe

This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!

Prep Time: 20 minutes + chilling time

Cooking Time: 15-18 minutes

Total Time: 1 hour 40 minutes

Ingredients:

  1. 2 1/4 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3.  1 1/4 teaspoons active dry yeast
  4.  1 teaspoon salt
  5.  1 cup unsalted butter, cold
  6.  2/3 cup milk, cold
  7.  1 egg for egg wash

Directions:

  1. In a bowl, combine the flour, sugar, yeast, and salt. Mix well.
  2.  Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until you have a coarse, crumbly mixture.
  3.  Gradually add the cold milk and mix until a dough forms.
  4.  Turn the dough out onto a floured surface and knead it briefly, just until it comes together
  5. . Roll the dough into a rectangle, then fold it into thirds like a letter.
  6.  Repeat the rolling and folding process two more times.
  7. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight
  8. . Preheat your oven to 425°F (220°C).
  9.  Roll out the dough into a large rectangle. Cut it into triangles.
  10. Roll each triangle tightly, starting from the wide end, to form croissants.
  11. Place the croissants on a baking sheet lined with parchment paper.
  12. Beat the egg and brush it over the croissants for a golden finish.
  13. Bake for 15-18 minutes or until the croissants are golden brown and flaky.
  14.  Enjoy your freshly baked, buttery croissants!
    (including chilling time)

Air Fryer Method:

  1. Preheat the Air Fryer to 350°F/175℃ for 3 minutes while you brush the rolls with egg wash
  2. Now put the rolls into the Air Fryer. Put the rolls in a single layer and prevent them from touching
  3. Cook for 7 minutes or until golden brown and completely cooked

Q/A

How should croissants be stored?
Store these handmade croissants in a container that can seal tightly. They keep well for up to a week and are still wonderful the next day.

Their shelf life will be extended to around 10 to 14 days in the refrigerator.

Are croissants freezer-friendly?

After baking, croissants can absolutely be frozen. Similar to numerous other pastry or bread recipes, these freeze admirably and can be thawed at room temperature in less than an hour.

On the other hand, I would advise against freezing croissant dough or unbaked croissants. While many bread doughs may be stored for up to two weeks, there’s always the possibility that the yeast won’t make it.

Notes:

*Instant yeast may be substituted.  Rise time may need to be reduced by 10 to 15 minutes.  You’ll know your dough is done rising when it has doubled in volume.

quick homemade bread recipe

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I don’t buy bread anymore! New perfect recipe for quick bread in 5 minutes. Just bake! Simple and tasty! Let’s make this bread! This oven baked bread is way better than the store! This bread does not need a bread maker, it is only baked in the oven. It takes very little time to cook. This quick soft bread recipe contains a minimum of the simplest ingredients and is chemical free. With me you will learn how to bake white bread! Simple and tasty! How to make white bread I show practical recipes on my cooking channel! This is a quick homemade bread recipe that you are definitely going to love! It only takes 5-10 minutes and time to bake bread like this! Everything is very simple, healthy and delicious! Be sure to try this homemade bread at home – you will love it and bake it every day! The main thing is to

cook with joy and love!

Ingredients:

  1. 3 cups of flour 300 gr
  2. 1 tablespoon of sugar 30 grams
  3. 1 level teaspoon of salt 4 grams.
  4. 0.5 tablespoons of dry yeast 10 grams.
  5. 200 ml of warm milk.
  6. 2 tablespoons of vegetable oil.

Instructions:

Step 1:

Knead the dough.

Step 2:

spread dry four dust on the rolling pad.

Step 3:

Roll out the dough into an oval shape. Roll out the dough. Make cuts. Roll out the bread.

Step 4:

Place the bread on a baking sheet lined with parchment paper. Cover the bread with a towel or cling film,

Step 5:

put it in a warm place and wait 15-30 minutes.

Step 6:

1 egg. Grease the bread.

Bake in the oven at 200 ° C (390 ° F) for 25 minutes.

Lush bread ready

Recipe Adapted from: schnelll Lecker schon

Cranberry Orange Bread

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Cranberry Orange Bread

The combination of cranberries and oranges adds a delicious explosion of flavour and is completely amazing, especially when combined to make a soft, moist bread. This beautiful marriage is demonstrated by our Cranberry Orange Bread recipe, which yields a colourful, zesty loaf that is equally pleasant to the appearance and the palate. This bread fills the air with its zesty scent and is ideal for breakfast, a mid-afternoon snack, or a sweet way to close the day. Every mouthful is guaranteed to be an experience you won’t soon forget. Together, let’s take on this baking adventure and produce a masterpiece that will undoubtedly end up as a treasured addition to your repertoire of recipes.

Preparation Time: 20 minutes prep, 55 minutes baking, 15 minutes cooling – total of 1 hour and 30 minutes.

Servings: Yields one 9×5 inch loaf, serving 8-10 slices.

Ingredients:

  • 1 1/2 cups + 1 extra tablespoon all-purpose flour (for dusting)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole-milk yogurt (unflavored)
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons finely grated orange zest
  • A dash of pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups cranberries (fresh or thawed from frozen)

Orange Elixir:

  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup granulated sugar

Citrus Glaze:

  • 1 cup sifted confectioners’ sugar
  • 2 to 3 tablespoons freshly squeezed orange juice

Directions & How to Prepare

  1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan, shaking out any excess flour.
  2. Dry Mix: Sift together the flour, baking powder, and salt in a medium bowl and set aside.
  3. Yogurt Fusion: In a large bowl, vigorously whisk together the yogurt, sugar, eggs, orange zest, vanilla extract, and vegetable oil. Gradually fold in the dry ingredients, mixing until just combined.
  4. Berry Blend: Toss the cranberries with the extra tablespoon of flour in a separate bowl, then gently fold them into the batter, ensuring even distribution without crushing the berries.
  5. Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  6. Orange Syrup: Combine the orange juice and sugar in a small saucepan over medium heat. Allow the mixture to simmer for about 3 minutes after the sugar has dissolved. Remove from heat.
  7. Syrup Soak: Once the bread is slightly cooled, use a toothpick to poke holes throughout. Generously brush the orange syrup over the top and sides, allowing it to soak in. Apply a second coat for extra moisture and flavor.
  8. Glaze: Whisk together the confectioners’ sugar and orange juice to create a thick glaze. Drizzle over the cooled loaf, letting it cascade down the sides. Wait 15 minutes for the glaze to set before slicing.

 

This mouth-watering meat and potato roll

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mouth watering roll ups

This mouth-watering meat and potato roll. Finding the best elements of anything is always the goal of getting to the “meat and potatoes” of anything. Although that’s a humorous statement, there is some truth to it. Potatoes and meat go together like clockwork.

So what particular recipe should you make when you start to crave meat and potatoes? This could be of assistance to you.

This is a simple and savoury recipe for beef and potatoes. If you’re looking for that particular combo, why not give it a shot?

 

Ingredients and Instructions mouth-watering meat and potato roll:

  1. Take out a few potatoes; three should do the trick. Cut them into the flat shapes you see here by slicing them lengthwise.
  2. Next, take out 300 grams of cheddar cheese and some baking paper. You are aware of the procedure: cover the paper with cheese thereafter.
  3. The potatoes will not remain in that state for the entire day. Sprinkle salt on them as you begin to arrange them like this over the cheese on the tray.
  4. Avoid using too much salt. Just enough should be added so that each slice has a noticeable, thin layer of salt on it.
  5. After sparingly seasoning the potatoes with salt, drizzle two tablespoons of vegetable oil over them.
  6. After that, bake that bad boy for 30 minutes at 200°C.
  7. To make the filling, use additional 2 teaspoons of vegetable oil!
  8. Place the specified quantity of vegetable oil and around 500g of ground beef in a sauce pan. It’s obvious this filling will work well right away.

 

 

Stir it frequently until you notice it starting to fry.

  • Next, finely chop one onion and three green peppers, then add them to the mixture.
  • Beef and onions together are usually a sure sign. It’s a mixture that works well even with steak.
  • Mix that well as well, then add additional veggies.

 

Add roughly 2 tablespoons of tomato sauce along with 3 cloves of garlic this time. Add 20 grams of tomato sauce after that.
  • This dish is making my mouth water, so let’s get it finished soon!
  • Let’s add a few additional ingredients because we want this filling to be as delicious as possible! Black pepper, cumin, thyme, chilli flakes, and salt.
  • Next, add three to four parsley sprigs.
  • The potatoes are now prepared to be taken out of the oven after those thirty minutes. It’s time to cover them in extra cheese.
  • Cover it with the minced meat filling that you just prepared. After adding extra cheese, roll it up.

 

Now, doesn’t that seem extremely appetising?

  • Before putting it back in the oven for a second time, add some extra cheese and parsley. Ten minutes at 200°C this time.
  • Once that’s finished, you can reward yourself with a delicious roll made with meat and potatoes.

strawberry cheesecake donut holes

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strawberry cheesecake donut holes

In order to make amends and in light of Valentine’s Day quickly approaching, these 52-calorie strawberry cheesecake donut holes had to step forward and take centre stage. No, it’s not as simple as realising that you’re gaining 20 pounds just by staring at them! Oh, yeah. Thank me later. They’re low fat, low calorie, and safe. They’re also compatible with weight watchers.

INGREDIENTS

  1. One cup self-rising flour (or plain/all-purpose flour) is required for donut holes.
  2. Two teaspoons of sugar (raw, coconut, or white)
  3. Half a teaspoon baking powder (or half a teaspoon baking soda if using plain or all-purpose flour)
  4. ¼ teaspoon salt
  5. Two tablespoons of melted coconut oil, canola oil, or olive oil
  6. One big egg
  7. Two tsp finely ground vanilla extract
  8. Half a cup of unsweetened almond milk (or skim or low-fat milk)
  9. 1/4 cup sugar for coating, or a sweetener with a moderate flavour

filling

  1. 1/3 cup (70g | 2 12 oz)cream cheese with less fat, spreadable or in a block
  2. Two teaspoons of icing sugar powder
  3. Two tablespoons of strawberry jelly or jam, or topping, if desired

Instructions:

  1. Set oven temperature to 176C/350F. Apply cooking oil spray to a 24-count mini muffin pan; use a paper towel to remove any excess and set aside. As an alternative, use a cake pop maker or tray.
  2. Combine all the dry ingredients in a big bowl and mix them together. In the centre, create a well and pour in the milk, egg, vanilla, and oil. Beat the mixture until it’s lump-free and smooth.
  3. Pour approximately two teaspoons of batter into each muffin hole, filling it to a quarter of the way. A toothpick put into the centre of a donut should come out clean after baking for 10 to 15 minutes, or until they are brown in colour. Give them a full five minutes to cool. Gently roll each donut hole in the sugar while it’s still warm.
  4. While the donuts are baking, make the cheesecake filling. Combine the cream cheese together in a small bowl with the sugar. Beat until smooth and combined. Add the strawberry jam,jelly or topping and mix through slowly until creating an almost marble/swirl effect (if using jam, make sure any bigger fruit pieces are removed before using, or they will get jammed in the nozzle).
  5. Fill a piping bag with the cheesecake filling, and using a narrow nozzle, fill each donut with the strawberry cheesecake until they puff up and expand (not too much or the donuts will overflow).

Equipment:

 

Sponge Cake Recipe

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Sponge Cake Recipe

One basic cake recipe that any person should be able to make is the Easy Sponge Cake. Basic cupboard and refrigerator staples including flour, baking powder, eggs, sugar, oil, and milk are used to make it. This cake can be fashioned into layer cakes or served as a snack cake because of its extreme versatility and adaptability.

INGREDIENTS

  1. ¾ cup (90 grams) of all-purpose flour;
  2. cup (100 grams) of caster sugar
  3. 1 tsp baking powder;
  4. ⅛ tsp baking soda;
  5. ½ cup (120 milliliters) of any refined oil;
  6. ¼ cup (60 milliliters) of milk;
  7. 2 tsp vanilla extract

GUIDELINES

  • Set oven temperature to 180°C. Using parchment paper, line a 7-inch square cake pan.
  • Sift the flour, baking powder, and baking soda into a bowl using a sifter
  • In a bowl, thoroughly combine milk, oil, and vanilla.
  • Place the eggs in a large bowl and whisk them until foamy using an electric beater or a stand mixer.
  • Gradually add the sugar and continue whisking until the mixture is light and fluffy.
  • Gently combine the wet mixture with the dry ingredients.
  • Transfer the mixture into the pan and bake it for thirty minutes.
  • Take out and let it cool down fully.
  • Serve and enenjo

Notes

  • Beat the egg until it becomes light and fluffy, then mix it into the dry mixture. This is a crucial step for fluffy sponges. Gently incorporate the dry and wet mixture into the whipped eggs, or combine it once with a mixer.
  • Avoid overmixing. Avoid letting the batter sit out too long. As soon as it’s finished, bake it. Avoid baking the cakes too much. It might get arid.
  • This cake can be used as a layer cake for fresh cream cakes or as a snack cake.

Cherry Cheesecake Swirl Brownies

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Cherry Cheesecake Swirl Brownies

INGREDIENTS

Regarding the Brownies:

  1. two melted sticks of butter
  2. Sugar (2 1/4 cups) and four big eggs
  3. One spoonful of vanilla
  4. One quarter cup of cocoa powder
  5. Half a teaspoon of salt
  6. One tsp baking powder
  7. One and a half cups all-purpose flour (I used this gluten-free blend)
  8. One cup chocolate chips, my personal preference

For the cheesecake with cherries:

  1. 8 ounces of softer cream cheese
  2. one-third cup sour cream
  3. half a cup of sugar
  4. one-half teaspoon of vanilla
  5. One egg
  6. Can of cherry pie filling, 21 oz.

INSTRUCTIONS

  • Preheat the oven to 350o and grease a 9×13-inch pan.
  • In a pot over the stove or the microwave, melt the butter and sugar together until bubbling, whisking occasionally. Let cool for a minimum of five minutes. Blend in the vanilla and eggs until smooth. Mix thoroughly to combine the flour, baking powder, cocoa powder, and salt. Add the chocolate chunks and stir. Fill the pan with the batter.
  • Combine the cream cheese, sour cream, sugar, vanilla, and egg in a another bowl.
  • Using the end of a wooden spoon (or your finger), create approximately five long trenches (long ways) in the batter. Overflowing with the cream cheese mixture, pour it over the trenches. Between each strip, spoon the cherry pie filling.
  • With a knife, cut rows of batter in the opposite direction from the trenches all the way through (or swirl, if you want).
  • Bake for approximately forty minutes. Store in the fridge until you’re ready to serve.

Carrot Cake Recipe

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Carrot Cake Recipe

We’re going to share our go-to carrot cake recipe with you today! The flavours of the carrots, spices, pecans, coconut, and crushed pineapple combine to create an incredible scratch recipe.

Ingredients:

  1. 2 ½ cups (325g) all-purpose flour
  2. One and a half teaspoons baking soda
  3. one and a half teaspoons baking powder
  4. two teaspoons ground cinnamon
  5. one and a half teaspoons salt
  6. two cups (400g) sugar
  7. four large eggs
  8. one cup vegetable oil
  9. two teaspoons vanilla extract
  10. two cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots, they are too dry)
  11. one and a half cups (50g) sweetened coconut (we used Baker’s Angel Flake sweetened coconut)
  12. one and a half can crushed pineapple placed in a strainer and allowed the liquid to drain off
  13. one eight ounce can of pineapple.I use a fork to squeeze out some of the liquid, but not all of it.

FOR THE CREAM CHEESE FROSTING (IF YOU PLAN TO DO A LOT OF PIPING

YOU CAN EASILY DOUBLE THIS RECIPE)

  1.  Two sticks (226g) of softened, unsalted butter
  2. 16 ounces of cream cheese (two 8-ounce containers were used) (Not fat-free)
  3. Two teaspoons (8g) of vanilla essence
  4. one-half teaspoon (2g) of salt
  5. six to six and a half cups (690g to 747g) of confectioners’ sugar

Instructions

 For making the carrot cake

  1. Heat the oven to 350°F.
  2. Grease the bottoms of 3 (8-inch) or 2 (9-inch) round pans with shortening, line the pans with parchment paper or wax and flour the paper and pans to make turning them out easier.Use the parchment paper; carrot cake tends to stick.
  3. Mix the flour, baking powder, baking soda, cinnamon, and salt for 30 seconds. Put Aside.
  4. Add 2 cups sugar, 4 eggs, 1 cup oil, and 1 tsp vanilla to the bowl of your mixer. At medium speed, mix for two to three minutes until well combined and light in colour.
  5. Once the flour mixture is moistened, add the coconut, crushed pineapple, pecans, and carrots. Stir with a spoon.
  6. After inserting a toothpick into the centre, bake for 35 minutes at 350 degrees until it comes out clean.
  7. The cake may sink slightly in the centre if you open the oven door too soon or check the doneness of the cake by touching the centre until very close to the finish of baking.
  8. Yields a batter of 6 ½ cups.
  9. After 10 minutes of cooling on a wire rack, remove the cake layers from the pan. Before icing, let everything cool fully.

For the frosting of cream cheese

  1. Slice up the butter and put it to the mixing bowl. Beat the butter until it becomes smooth and soft, using a low to medium speed.
  2. After chopping the chilled cream cheese into small bits, mix it with the butter and beat on low to medium speed until combined. You might need to soften the cream cheese a little bit more if you’re using a hand mixer.
  3. Include the vanilla. Add the powdered sugar gradually and beat on low speed until well combined.
    Up the speed of the mixer and mix until frothy. Avoid overbeating, as it may turn out overly tender. Simply chill it for a little period of time to slightly firm it up if it gets too soft.
  4. When applied while still refrigerated, this frosting will pipe more easily. It can be prepared ahead of time, chilled, and then let to soften slightly (do not microwave) before remixing when needed.
  5. Frost an 8-inch cake with three layers.

Zucchini Muffins

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Zucchini Muffins: the easy and healthy muffin recipe

You can prepare these zucchini muffins quickly and easily during the summer. It’s the ideal choice for a quick snack or to carry in lunchboxes because it’s full of healthy vegetables. Savoury in flavour, the zucchini bread muffins are airy and moist. Just a few basic cupboard ingredients—zucchini, red pepper, eggs, cheese, flour, baking powder, salt and pepper—are needed to prepare them. Just combine the ingredients for the batter, transfer it into the moulds, and bake it! Since these muffins are a spin on the traditional zucchini bread, they can be eaten as a light lunch, a snack or even as a side dish. It’s a fantastic method to consume extra veggies! It’s so simple to create that everyone.

Ingredients:

  1. One ZUCCHINI
  2. 1/4 one red pepper
  3.  EGGS Two
  4. Gratted Cheese One cup, 200 grammes
  5. 4 g (1 tsp) SALT
  6. 4 g (1 tsp) of pepper
  7. 125 g (1 cup) of flour
  8. Baking Powder  5 g (one teaspoon

Directions:

  1. Place two eggs in a bowl, season with salt and pepper, and whisk.
  2. Add the grated zucchini to the bowl.
  3. Add the shredded cheese and diced red pepper.
  4. Add the flour and baking powder after mixing.
  5.  Thoroughly combine and transfer to a muffin pan.
  6. Bake for 25 minutes at 180°C. Assist.

For Air fryer:

  1. Set the air fryer’s temperature to 400°F, or 200°C.
  2. Muffins are air-fried for four minutes at 400°F/200°C.
  3. Avoid opening the air fryer once the cooking time has elapsed. After lowering the temperature to 320°F/160°C, air fried the cake for a further 14–16 minutes, or until a toothpick or cake tester comes out clean.
  4. After taking the muffins out of the air fryer, place them on a cooling rack to cool.

Notes :

Warm the muffins in the microwave or serve them at room temperature.

Storage Ideas for Zucchini Muffins

The zucchini bread muffins can be kept for up to five days at room temperature in an airtight container. Alternatively, you might wrap each one separately in plastic wrap.

Tips for Making Zucchini Bread Muffins

Because they are loaded with vegetables, these muffins are nutritious. They are therefore ideal for toddlers!

  • Any other cheese, such as feta, cheddar, or even ricotta, will work.
  • A mixture made with ¾ cup flour, ½ cup sugar, ¼ tsp baking powder, baking soda, ground cinnamon, and salt, one egg, ¼ cup canola oil, one cup grated zucchini, ½ cup walnuts, and ¼ cup cranberries or currants can also be used to make sweet zucchini muffins. You can also add chocolate chips, dried banana chips, lemon extract, or even a chocolate drizzle to this batter.
  • Mix the liquid ingredients (1/4 cup melted coconut oil, ¼ cup coconut sugar, ¼ cup maple syrup, 1 ½ egg replacements, 1 tsp vanilla extract) with the dry ingredients (2 cups oat flour, ½ tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, and ¼ tsp salt) to make a vegan and gluten-free muffin. Add one cup of vegan chocolate chips and one cup of grated zucchini.
  • Use a kitchen towel to drain out the extra water from the grated zucchini for best results!
  • Measure out scoops using an ice cream scoop to ensure muffins are precisely the right size.

Recipe for Zucchini Muffins:

Grate the zucchini first, and then mix it with the other ingredients to make a batter. Fill muffin liners with batter, then bake for golden brown. Present and savour!

Equipment:

Blood Orange Loaf Cake

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A great recipe that really highlights blood oranges is this Blood Orange Loaf Cake. The lovely citrus flavour appears in the cake, syrup, zest, and topping. This exquisite cake is sure to wow!

Cake Ingredients:

  1. ½ cup cake flour
  2. ½ cup flour for all purposes
  3. One tsp baking powder
  4. One-half teaspoon of baking soda
  5. Half a teaspoon of salt
  6. 1 cup plus 2 tablespoons of powdered sugar
  7. Four substantial eggs, room temperature
  8. Grated blood orange zest, 2 TBSP
  9. Freshly squeezed blood orange juice, two tablespoons
  10. Two sticks (1 cup) of melted, unsalted butter
  11. ¼ cup of Greek yoghurt, plain
  12. One tsp vanilla essence

Syrup:

  1. 3 TBSP granulated sugar
  2. 3 TBSP freshly squeezed blood orange juice
  3. Candied orange slices
  4. 1 blood orange, preferably organic
  5. ½ cup granulated sugar
  6. ½ cup water

Glaze:

  1. 1 cup confectioners’ sugar
  2. 2-3 TBSP freshly squeezed blood orange juice

Guidelines:

  1. Prepare the cake: Start the oven at 350 degrees Fahrenheit. Grease a normal 9″ x 5″ loaf pan generously, then set it aside. Mix the flours, baking soda, baking powder, and salt in a big bowl. Put aside.
  2. Mix the sugar, eggs, orange zest, and orange juice in a large basin or the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for two to three minutes, or until thoroughly combined. Melt the butter and add it while the mixer is on low. The dry ingredients should then be added gradually until just mixed. Once combined, add the vanilla and Greek yoghurt. Don’t overmix; instead, add the remaining dry ingredients until everything just comes together.
  3. After transferring the batter to the loaf pan that you have prepared, bake it for 20 minutes in a preheated oven. After rotating the pan, reduce the oven’s temperature to 325 degrees Fahrenheit and continue baking for a further 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
  4. Take the pan out of the oven and let it cool for at least ten to fifteen minutes (I can tell you from experience that if you skip this step, your loaf won’t hold together and you’ll end up with a huge mess!). After that, take the cake out of the pan and let it cool fully on a wire rack.
  5. To prepare the syrup, place the sugar and orange juice in a glass measuring cup or bowl that is safe to microwave for 45 seconds, or until the sugar is completely dissolved. When you’re ready to assemble, set the syrup aside.
  6. To prepare the candied orange slices, wash your blood orange well and let it air dry. Cut the orange in half width-wise, cutting through the fruit’s “equator” with a paring knife. Slice the orange extremely thinly with a serrated knife. Ensure that all seeds are removed.
  7. Heat the water and sugar in a medium saucepan over medium-high heat until the mixture bubbles. Make sure the orange slices do not overlap by adding them in a single layer. After reducing the heat to medium low, simmer the oranges for ten minutes. After 10 more minutes of simmering, flip them (tongs come in handy here).
  8. After removing the orange slices, arrange them on a wire rack that is placed on waxed or parchment paper.
  9. Prepare the glaze: Blend the juice and powdered sugar until the mixture is thick enough to pour or spread, without being too thin. If necessary, add extra juice or powdered sugar.
  10. Put the cake together: After the cake has completely cooled, use a toothpick to poke holes all over the top. Over the cake’s top, pour the syrup. Using a spatula, evenly distribute the glaze over the cake. Place the candied orange slices on top after that. Let the glaze set up before cutting and serving.
  11. Cake can keep for approximately four to five days at room temperature if stored in an airtight container.

Recipe By: Mandy recipe box