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SPICED LAMB BURGERS WITH BLUE CHEESE & BACON

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SUMMER PUNCH CAKE

 SUMMER PUNCH CAKE



to prepare Summer Punch Cake


  • 375g Stork with butter
  • 375g caster sugar
  • 6 eggs, large
  • 2 tsp vanilla extract
  • 375g self-raising flour



  • 165g Stork with butter
  • 400g icing sugar
  • 40ml Summer Punch (contains alcohol)
  • 275g strawberries, hulled and quartered
  • ½ large orange
  • ¼ cucumber
  • Handful of mint leaves


  1. Step 1

    Preheat the oven to 180C oven, 160C fan, Gas 4. Grease and line the bases of 3 x 8” sandwich tins.
  2. Step 2

    In a large bowl beat together all the cake ingredients with an electric hand mixer until well combined and the mixture is even.
  3. Step 3

    Divide the mixture equally between the 3 tins and roughly level. Bake in the oven for 30-35 minutes until golden and springy to the touch. Transfer to a wire rack and allow to cool completely.
  4. Step 4

    Make the frosting. Beat together the Stork with Butter, icing sugar and Summer Punch until light and fluffy.
  5. Step 5

    Cut the centres out of two of the cakes using a round pastry cutter.
  6. Step 6

    Set one cake ring onto a serving plate and top with a layer of frosting. Add the second ring cake.
  7. Step 7

    Prepare the fruits – hull and quarter the strawberries, remove the seeds from the cucumber and slice and cut the orange into small segments. Toss them together in a bowl with the mint leaves.
  8. Step 8

    Fill the centre of the cake with the fruits, reserving a small amount to decorate the top of the cake with.
  9. Step 9

    Add another layer of frosting and top with the whole cake.
  10. Step 10

    Place the remaining frosting in a piping bag and pipe rosettes around the top of the cake. Decorate with the fruit reserved earlier, dust with icing sugar and serve.
  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time: 35 min
  • Serves: 12


Nutritional Information per serving


  • Each serving contains:

    Percentage per serving*
  • Energy
    2938kJ/696kcal
    35%*
  • Fat
    34.7g
    50%*
  • Saturates
    13.4g
    67%*
  • Sugars
    67.6g
    75%*
  • Salt
    0.9g
    15%*
*% of Reference Intake of an average adult (8400kJ/2000kcal)


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