3 creative recipes that let you eat dessert for breakfast!
published on 22 November, 2019 at 18:57
1) Lemon cake
INGREDIENTS
2 organic lemons
50ml milk
230g sugar
3 eggs
280g flour
1 packet of baking powder
50ml vegetable oil
METHOD
1. Wash and slice the lemons and then blend them. Add limoncello, the sugar and milk and keep blending.
2. Add the eggs and flour. Lastly, add the baking powder.
3. Blend for 5 minutes or until you obtain a frothy and smooth batter.
4. Pour the batter into a buttered cake pan and bake at 180°C for 35 minutes.
5. Dust with powdered sugar before serving.
2 organic lemons
50ml milk
230g sugar
3 eggs
280g flour
1 packet of baking powder
50ml vegetable oil
METHOD
1. Wash and slice the lemons and then blend them. Add limoncello, the sugar and milk and keep blending.
2. Add the eggs and flour. Lastly, add the baking powder.
3. Blend for 5 minutes or until you obtain a frothy and smooth batter.
4. Pour the batter into a buttered cake pan and bake at 180°C for 35 minutes.
5. Dust with powdered sugar before serving.
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2) Tangerine cake
INGREDIENTS
6 organic tangerines
80ml milk
250g sugar
3 eggs
300g flour
1 packet of baking powder (16g)
100ml vegetable oil
METHOD
1. Wash and slice the tangerines and then blend them. Add the sugar and milk and keep blending.
2. Add the eggs and flour. Lastly, add the baking powder.
3. Blend for 5 minutes or until you obtain a frothy and smooth batter.
4. Pour the batter into a buttered cake pan and bake at 180°C for 45 minutes.
5. Dust with powdered sugar before serving.
6 organic tangerines
80ml milk
250g sugar
3 eggs
300g flour
1 packet of baking powder (16g)
100ml vegetable oil
METHOD
1. Wash and slice the tangerines and then blend them. Add the sugar and milk and keep blending.
2. Add the eggs and flour. Lastly, add the baking powder.
3. Blend for 5 minutes or until you obtain a frothy and smooth batter.
4. Pour the batter into a buttered cake pan and bake at 180°C for 45 minutes.
5. Dust with powdered sugar before serving.
----------------------------------------------------------
3) Carrot Muffins
INGREDIENTS
2 eggs
140g sugar
100g flour
60g vegetable oil
100g potato starch
10g baking powder
80g carrots
lemon zest
40ml orange juice
2 eggs
140g sugar
100g flour
60g vegetable oil
100g potato starch
10g baking powder
80g carrots
lemon zest
40ml orange juice
METHOD
1. Shred the carrots using a blender.
2. Beat the eggs together with the sugar, oil, and flour, then add the shredded carrots.
3. Gradually add the potato starch, and lastly the baking powder.
4. Bake at 180°C for about 20 minutes.
1. Shred the carrots using a blender.
2. Beat the eggs together with the sugar, oil, and flour, then add the shredded carrots.
3. Gradually add the potato starch, and lastly the baking powder.
4. Bake at 180°C for about 20 minutes.
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