Whenever I see a bundt cake I think of that scene in My Big Fat Greek Wedding. I tried to keep the jam away from the edge of the pan. Here is a picture of the assembly process and the finished cake: I made a simple glaze of powdered sugar and milk to drizzle over the top. Finish with the last of the batter.īake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Add another 1/3 batter over the jam, then spread the rest of the jam. Spread the apricot jam over the top of the batter. Place 1/3 of the batter in a greased and floured bundt pan. When adding the eggs, do so one at a time and beat for 30 seconds after each addition. Add apricot nectar, oil, and sugar to a cake mix. Mix just until blended after each addition. Prepare a tube pan that is 10 inches in diameter by greasing and flouring it. Meanwhile mix the lemon juice and sugar together and cook on the stove until sugar is dissolved. Add to the butter mixture, alternating with the sour cream. Cream Sugar and Oil together and add eggs one at a time. Just before the cake is finished baking prepare the glaze with the 1/3 cup apricot nectar and 1/3 cup sugar, mixing well in a small saucepan and bring to the boil. In a separate bowl, stir together the flour, baking powder and salt. Bake for about 1 hour or until a cake tester comes out clean when inserted into the center of the cake. In a mixer bowl, beat the butter and sugar together. It’s fantastic for dessert, but it would also make a good cake to serve at brunch. deep fried chicken coated with packet cake mix.This cake is soft and moist with a ribbon of apricot jam running through it. You won't get the browned bits this way, but it will save you a bit of time up front. Note: if you are very pressed for time, you can actually skip the browning stage and simply toss the chicken in the flour and then put it in your oven proof pot, topped with all the veg and the apricot-French-onion-mix and let it simply simmer (either on the stove top or in the oven) for 1-1½ hours or until tender. In a large mixing bowl using an electric mixer on medium speed, blend the butter, sugar, and eggs (3 at a time) until nice and creamy (about 3-5 minutes). This classic dish is always a winner (Supplied) Serve the chicken and its sauce over cous cous with fresh herbs to garnish and spinach on the side. Meanwhile, prepare the cous cous as per packet instructions (I like to add a splash of fresh lemon juice to it while it's steaming or soaking) and toss through some chopped parsley, mint and coriander once it's done.Delicious, moist, and lemony with a hint of. Finally, it was time to test the result with a taste. Pour the nectar and French onion soup mix over the top (turning the chicken pieces to coat them), place the lid on the pot and then cook in the oven for 1 hour. Mix more apricot nectar with powdered sugar and a dash of salt, and poured over the warm cake. Add the chicken back into the pot and nestle it into the vegetables. In a large, oven proof pot or pan (I use a tagine, but any oven-proof pot will do), heat a little oil and then brown the outside of your chicken and set aside. Add a little more oil to the pot and toss in your roughly chopped onion, carrot and spices and toss to combine and brown a little. Preheat oven to 180☌ (350☏) Lightly grease and line a 18 x 28 cm (7 x 11 inch) shallow baking tray with baking paper, having the paper overhanging on the two longest sides.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |