Cakes and muffins

Chocolate Muffins (no egg, no milk)

Ingredients:

• 1,5 cups flour
• 1 cup brown sugar
• pinch of salt
• 3 tablespoons cocoa
• 1 teaspoon baking powder
• 6 tablespoons vegetable or sunflower oil
• 1 tablespoon of spirits
• 1 cup goat's milk or water (I used cow milk)

Mix dry ingredients , add oil, alcohol and milk. Mix. Place into 12 muffin tins. Bake for about 15 minutes in 170 ° C.
I spread Nutella over the top of muffins.
I use this recipe when I don't have any eggs or milk and want to eat something sweet but you can bake it if you can't eat eggs and drink cow milk.
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• 1,5 szklanki maki
• 1 szklanka brazowego cukru
• szczypta soli
• 3 lyzki kakao
• 1 lyzeczka proszku do pieczenia
• 6 lyzek oleju (duzych lyzek)
• 1 lylka spirytusu
• 1 szklanka mleka koziego lub wody (uzylam mleko krowie)

Wymieszac suche skladniki, dodac olej, alkohol i mleko, wymieszac. Wlozyc do foremki na 12 muffinek. Piec ok. 15 minut w 170 ° C.
Uzywam Nutelli do posmarowania muffinek.
Pieke je kiedy w domu nie ma jajek lub/i mleka, a chce zjesc cos slodkiego, ale Wy mozecie je upiec jesli nie mozecie jesc jajek i mleka.

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Jamaican Ginger Cake

Ingredients:

• 150 g butter
• 150 grams of golden syrup (You can use honey)
• 150 g molasses
• 150 g plain flour
• 150 g wholemeal bread flour
• 4 teaspoons ground ginger
• 1 teaspoon ground mixed spice
• 1 teaspoon bicarbonate of soda
• 2 eggs, slightly whisked
• 4 tablespoons milk

For the topping:

• 2 tablespoons apricot jam
• 125 g dried exotic fruit, cut in strips
  

Melt butter, sugar and syrup in a pan on a low heat, mix so that the sugar has melted into the butter and syrup. Remove from the heat and allow to cool. Add the milk and blend until smooth, add the eggs and mix in. Finally fold in the flour, ginger and bicarbonate of soda, pour into the prepared loaf tin. Bake for 1 hour in 160 ° C, then cover with baking paper and bake for another 15 - 30 minutes. To check that the cake is cooked insert a cocktail stick into the middle and it should come out clean. Remove cake from the oven and leave for 5 minutes, then turn out of the baking tin and cool.
To decorate the cake, spread the top thinly with the apricot jam, decorate with exotic dried fruit. Try some sliced stem ginger.
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Przepis tu.

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Cake with Nutella and Hazelnuts

Ingredients:

• 120 g soft butter or margarine
• 150 g Nutella
• 5 eggs
• 190 g caster sugar
• 130 g flour
• 1 cup ground hazelnuts
• 1 tablespoon cocoa
• 3 teaspoons baking powder
• 4 tablespoons milk (60 ml)

Using electric whisk or by hand, beat the butter until light and creamy. Add sugar gradually, still mixing. Separate egg whites from the yolks. Beat in the yolks. Stir in the sifted flour and cocoa, ground nuts, baking powder and milk. Mix together well.
In a separate bowl whisk the egg whites until stiff then gently fold them into cake mix. Scoop the mixture into the greased 24 cm spring form. Bake in 160 ° C for 20 minutes, then increase temperature to 170 ° C and bake another 30 minutes or longer. You can check to see if the cake is cooked by poking a cocktail stick into the cake. Leave the cake to cool, pour the chocolate glaze.

Chocolate glaze:

• 100 grams of dark chocolate
• 50 g butter

Melt the chocolate in a water bath, add butter and mix.
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Przepis tu.