Home baking secrets: These fruit cakes are guaranteed to make you a dessert star!

Fruit cake

Ingredients

2 cups medium-gluten flour

1 tsp baking powder

1/2 tsp baking soda

1 teaspoon cinnamon powder

1/2 tsp nutmeg

1/4 tsp clove powder

1/2 cup room temperature unsalted butter

1 cup brown sugar

3 eggs

1 tsp vanilla extract

Half a cup of orange juice

1 cup raisins

1 cup chopped walnuts

1 cup mixed dried fruit (cherries, apricots, plums)

1/4 cup rum (optional)

Preparation method

Preheat oven to 350 ° F (180 °C). Grease and flour the cake tin.

In a bowl add flour, baking powder, baking soda, cinnamon powder, nutmeg and cloves and mix well. Set aside for later use.

In a separate bowl, beat the butter and brown sugar until fluffy. Add eggs one by one, beating well after each addition. Add vanilla extract.

Add flour mixture alternately with orange juice, starting with flour and ending with orange juice.

Stir in sultan fruit, nuts and dried fruit. If desired, add the rum and mix well.

Pour the mixture into the prepared pan and bake for 60-70 minutes, or until removed clean by inserting a toothpick into the center.

Allow to cool in a baking dish for 10 minutes before demolding. Serve cold or at room temperature.

Preparation time: 20 minutes | Cooking time: 1 hour 10 minutes | Total time: 1 hour 30 minutes

Calories: 350 kcal | Serving: 8

Coconut cake

Ingredients

1 cup sugar

1 cup coconut flour

1/2 cup medium gluten flour

1/2 cup melted butter

3 eggs

1/2 cup coconut milk

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

Lemon curd

1 cup rock sugar

2 tablespoons lemon juice

1 tsp lemon peel

Production instructions

Preheat oven to 180 °C (350 ° F). Grease and flour the cake tin.

In a large bowl, mix together the sugar, coconut flour, medium gluten flour, baking powder, and salt.

In a separate bowl, whisk the eggs, then add the melted butter, coconut milk, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until well combined.

Pour the mixture into a cake tin and bake for 25-30 minutes, or until removed clean by inserting a toothpick into the center of the cake.

While the cake is cooling, prepare the frosting by mixing the rock sugar with the lemon juice and zest until smooth.

Wait until the cake has cooled completely before coating with lemon frosting.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Calories: 320 kcal | Serving: 8 people

Delicious lemon cookies with spicy lemon cream

Ingredients

1 cup softened unsalted butter

1 cup granulated sugar

2 large eggs

2 tablespoons lemon zest

2 tablespoons fresh lemon juice

2 ½ cups medium-gluten flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup rock sugar (for glazing)

2 tablespoons fresh lemon juice (for glazing)

1 tsp lemon zest (for frosting)

Production instructions

Preheat oven to 175 °C (350 ° F) and line a baking sheet with parchment paper.

In a large bowl, beat the softened butter and caster sugar until light and fluffy, about 3-4 minutes.

Add the eggs, peel and lemon juice to the butter mixture and beat until well combined.

In a separate bowl, add flour, baking powder, salt, and baking soda and mix well.

Gradually add the dry ingredients to the wet ingredients and stir until well combined. Be careful not to overstir.

Form the dough into round balls with a cookie scoop or tablespoon and place on the prepared baking sheet about 5 cm apart.

Bake in the preheated oven for 10-12 minutes until slightly browned around the edges. Remove from oven and allow to cool on tray for a few minutes before removing to a grid to cool completely.

While the cookies are cooling, prepare lemon buttercream frosting. In a medium bowl, add the rock sugar, fresh lemon juice and lemon zest and beat until smooth and creamy.

Once the cookies have cooled completely, coat each cookie with a proper amount of lemon cream frosting.

Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes

Calories: 180 kcal | Portion: 24 biscuits

Magic jelly with cream filling

ingredient

Outer jelly (grape or flavor of choice):

1 bag of grape jelly (or flavor of your choice).

2 cups water (or according to package directions)

Make a white cream filling

1 can of condensed milk

200 ml heavy cream (whipped cream)

200 ml milk + 1 tsp cornstarch (or 200 ml coconut milk)

1 pack of tasteless gelatin (about 7 g), dissolved in 1/4 cup hot water

Production instructions

1. Prepare white cream: Dissolve tasteless gelatin in hot water and let it stand for 5 minutes.

2. Add condensed milk, heavy cream and cornstarch milk (or coconut milk) in a blender. Pour in the dissolved tasteless gelatin and stir until well incorporated.

3. Lightly coat a springform pan with vegetable oil.

4. Pour the white mixture into the oiled mold.

5. Place in the refrigerator for 2 hours until set.

6. Prepare the outer jelly: Prepare the grape jelly (or your choice of flavor) with 2 cups of water according to the package instructions.

7. Once the cream is solidified, carefully pour the grape jelly over the white cream in the mold.

8. Refrigerate for at least 4 hours, or until the jelly is completely firm.

9. It can be eaten after demoulding.

Note: Prep time: 30 minutes. Cooking Time: 0 minutes. Refrigeration time: at least 6 hours. Yield: 6-8 servings.