Mix 4 eggs with 1.5 cups sugar until sugar is dissolved and is thick
Add 1/2 cup vegetable oil and mix until blended well.
Add 1 generous teaspoon of vanilla and mix
Add 2 cups plain flour, 4 teaspoons of baking powder and 1/2 tsp salt and mix.
Add the juice and zest of two lemons, two Tablespoons of poppyseeds and mix well until well combined.
Meanwhile, thinly slice a lemon and add to a pot with 1/2 cup sugar and about 1/4 cup water. Simmer until lemons begin to soften. Reserve the water.
In the bottom of your cake tin (oiled and floured) sprinkle some sugar on the bottom then Lay the sliced lemons that were cooked in sugar water, then add some extra sugar. Top with the cake mix and bake cake for about 50 minutes in 180C oven.
Once ready using the sugar water from the sliced lemons, add the juice of a lemon to it with 1/4 cup of additional sugar and simmer until is a bit thickened. Pour slowly over the cake.
These images were shared in a cooking group I am in from a lady named Yasemin, I HAD to share this gorgeous recipe so that I can make it myself some day soon.
For the crust-
2 packets of plain biscuits (i used the “maria” ones from aldi ill post a photo of them below)
4 tblsp butter or margarine
1tblsp crunchy peanut butter
For the filling-
1 can of chocolate condensed milk
1 small pack of cadbury dairy milk chocolate
1 1/2 – 2 tblsp thickened cream
crushed peanuts to garnish
1) put the can of condensed milk to boil in water (DO NOT OPEN THE CAN), keep topping up the water as it evaporates it will need to boil for roughly 2hrs, to speed up the process you could put it in your pressure cooker for 30 minutes.
2) crush biscuits in a bowl and melt the butter in 30 second bursts in the microwave, then combine with the crushed biscuits and peanut butter. mix until you get a wet crumb consistency.
3) transfer crumb mixture to tart pan and press down with the bottom of a glass ensuring its evenly spread out; as well as up the sides. Put into frisge to cool while condensed milk is cooking.
4) when the condensed milk is done allow to cool and open can, at this point youll need to take a small fork and mix the thick fudge like product in the can very fast to remove any lumps and ensure its creamy.
5) pour into biscuit case and spread evenly with back of spoon. Return to fridge to cool for 15-20 minutes.
6) in a bowl put the chocolate and thickened cream then heat in microwave for 30 sec then mix until all the chocolate is melted. Pour over the top of the choc fudge mixture in the tart.
7) sprinkle with crushed peanuts and leave in fridge overnight. (Note: you can eat it right away but i find it to be EVEN BETTER after spending a night in the fridge)
I love brownies – they’re like a complete food group for me 😛 I could happily munch on one with a cup of tea/coffee and call it lunch.
These ones look amazing and from Naamet on Facebook Enjoy =D
1 cup (150g) plain (all-purpose) flour
¾ cup (75g) cocoa
¾ cup (130g) brown sugar
1 1/3 cups (290g) caster (superfine) sugar
175g unsalted butter, melted and cooled
1 teaspoon vanilla extract
125g dark chocolate, chopped
1.Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl. Mix until smooth.
2.Add the chocolate and Rolo and stir to combine.
3.Preheat oven to 160°C (325°F).
4.Lightly grease and line a 20cm square tin with non-stick baking paper.
5.Spread the mixture into the tin.
6.Bake for 50 minutes – 1 hour or until the brownie is set.
7.Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Makes 16
Look at these delightful brownies made with EasiYo yoghurt! YUM!! This delicious recipe was shared by Melissa Windsor in a cooking group I am in on Facebook.
150g Butter, chopped
300g nestle dark Choc melts
1 cup brown sugar
1/2 cup caster sugar
1 tsp vanilla extract
3/4 cup plain flour
3/4 cup nestle dark Choc chunks
1/2 cup EasiYo Greek yoghurt
1/2 cup hazelnuts, roughly chopped
Preheat oven to 160 degrees fan forced. Grease and line slice tray.
Melt butter and Choc melts, then set aside to cool slightly.
Stir in sugars, eggs and extract then flour, Choc chunks, yoghurt and nuts.
Spread mixture into pan.
Bake brownies for 40 minutes. Cover pan with foil then bake a further 20 minutes.
Cool in pan.
Combine the flour, cocoa and brown sugar. Add the rest of the cake ingredients and beat until fluffy – About 5 minutes or 2 minutes in a stand mixer.
Bake for approximately 1 hour in the middle of the oven or until a skewer inserted into the centre comes out clean. Leave to cool in the pan for about 10 minutes then turn out onto a wire rack and leave to cool until completely cold.
Beat the icing sugar, vanilla sugar, butter and milk until smooth and of a spreadable consistency. Add more milk if mixture is too firm.
Spread onto the cold cake and decorate with halved Oreos and an Oreo crumb.