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Ingredients120 g butter , softened, plus a little extra for greasing120 g caster sugar1 tablespoon caster sugar4 large f...
01/28/2022

Ingredients
120 g butter , softened, plus a little extra for greasing
120 g caster sugar
1 tablespoon caster sugar
4 large free-range eggs , separated
2 lemons , zest and juice of
60 g self-raising flour , sifted
120 g ground almonds
2 tablespoons milk
75 g poppy seeds
50 g icing sugar
1 teaspoon mixed spice
crème fraîche , to serve

Method
Preheat the oven to 180ºC/350ºF/gas 4. Rub a 20cm cake tin with butter.
Whiz the butter and sugar in a food processor until light and fluffy. Add the egg yolks, one at a time, while the motor is running, then the lemon zest and juice.
When the mixture is nice and smooth, pulse in the flour and almonds and finally the milk. Don't mix it too much – just enough to combine. Spoon the mixture into a bowl, stir in the poppy seeds and put to one side.
In a very clean bowl, whisk the egg whites until they form soft peaks. Beat in the remaining 1 tablespoon of sugar until smooth. Stir a spoonful of egg white into the almond mixture. Add the rest of the egg white and fold together carefully – you don't want to beat the bubbles out of the egg white.
Spoon into the prepared cake tin and smooth the mix out evenly with the back of a spoon. Place on the middle shelf of your preheated oven and bake for about 45 minutes until cooked through, risen and golden brown.
When cool, sift the icing sugar and mixed spice over the top of the cake and serve with dollops of crème fraîche.

Ingredients225 g unsalted butter , (at room temperature)225 g golden caster sugar4 large free-range eggs1 vanilla pod225...
01/28/2022

Ingredients
225 g unsalted butter , (at room temperature)
225 g golden caster sugar
4 large free-range eggs
1 vanilla pod
225 g self-raising flour
1 teaspoon baking powder
VANILLA BUTTERCREAM
250 g unsalted butter , (at room temperature
400 g icing sugar
1 splash of milk , optional

Method
Preheat the oven to 170ºC/325ºF/gas 3.
Line two 12-hole cupcake trays with paper cases.
In a food processor or by hand, beat the butter and sugar until light and fluffy.
One-by one, crack in the eggs, making sure you beat each one in before adding the next.
Split the vanilla pod in half lengthways and scrape out the seeds, then add half the seeds to the mixture (save the remaining for the buttercream).
Sift in the flour and baking powder, then pulse until just combined or gently fold together by hand.
Using two teaspoons, divide the mixture evenly between the paper cases.
Bake for 15 minutes, or until golden, cooked through and an inserted skewer comes out clean of cake mixture.
Transfer to a wire rack and leave to cool completely.
To make the buttercream, beat the butter for a couple of minutes until light, then mix in the remaining vanilla seeds.
Gradually sift in the icing sugar until smooth, loosening with a splash of milk, if needed.
Either spoon into a piping bag and pipe over the cooled cupcakes or rustically spread over the icing using a spatula, then enjoy

Ingredients1 vanilla pod100 g golden caster sugar600 g large ripe strawberries1 x 320 g pack of ready-rolled all-butter ...
01/28/2022

Ingredients
1 vanilla pod
100 g golden caster sugar
600 g large ripe strawberries
1 x 320 g pack of ready-rolled all-butter puff pastry
70 ml Pimm's
vanilla ice cream , to serve

Method
Preheat the oven to 220ºC/425ºF/gas 7.
Split the vanilla pod lengthways and scrape the seeds into a 28cm non-stick ovenproof frying pan on a medium heat, then throw in the pod, Pimm's and add the sugar.
Cook for 3 minutes, or until you have a thick, golden caramel, then remove from the heat.
Hull the strawberries, adding them to the pan as you go.
Unroll the pastry and lay over the strawberries, then use a wooden spoon to push the edges down inside the pan. Trim off the excess pastry to patch up any little gaps, if needed.
Bake in the middle of the oven for 25 minutes, or until golden and puffed up.
Remove the pan from the oven and very carefully, but confidently, turn the tart out onto a plate or a board slightly bigger than the pan. (Make sure you’re wearing oven gloves!)
Cut into 6 and serve with nice round scoops of vanilla ice cream.

Ingredients100 g unsalted butter , slightly softened125 g golden caster sugar1 large free-range egg½ teaspoon vanilla ex...
01/21/2022

Ingredients
100 g unsalted butter , slightly softened
125 g golden caster sugar
1 large free-range egg
½ teaspoon vanilla extract
200 g self-raising flour
1 pinch of fine sea salt
100 g quality chocolate , (use a mixture of milk and dark, if you like)

Method
Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.

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