All posts tagged Dessert

This cake is so easy to make in the bread maker, just mix and go! It also travels very well, so it’s perfect for bake sales, picnics and something to take over to a friend’s house for afternoon tea.

It’s often served as a tea or coffee cake, dessert cake or breakfast cake. After all there is nothing better than a slice of cake and a cup of tea to unwind your busy afternoon.

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5 from 1 vote

Breadmaker Lemon Cake Fast2eat

This is lemon cake with lemon juice and lemon zest is simple and has a kick of citrus flavour that you'll definitely enjoy. Drizzle glaze made from lemon juice and zest on top to finish!
Prep Time5 mins
Cook Time1 hr 30 mins
Resting time15 mins
Total Time1 hr 50 mins
Course: Appetizers & Starters, Breakfast & Brunch, Dessert
Cuisine: Brazilian
Keyword: 5 Minutes, Bake, Bread machine, Bread maker, Breadmaker, Breadmaker Lemon Cake, Breakfast, Cake, Cake Cycle, Cake setting, Coffee cake, dessert, Easy, easy-to-prepare, Fast, Lemon, Lemon cake, Nut-free, Party, Quick, Sweet, Tea cake
Servings: 16 slices
Calories: 184kcal

Ingredients

  • 1 cup Milk 75-90°F/24-32°C
  • 2 Egg slightly beaten
  • 3 tbsp Butter softened or margarine
  • 2 tbsp Lemon juice room temperature
  • 1 tbsp Lemon zest
  • 2 cups All-purpose flour
  • 1 cup Corn starch
  • 1 cup Sugar
  • 1/2 cup Dried cranberry dried (optional)
  • 1 tbsp Baking powder reserve – add after 10 minutes

Glaze:

  • 2 tbsp Lemon juice
  • 5 tbsp Confectioners' sugar **
  • 1 tbsp Lemon zest

Instructions

  • Attach the kneading blade in the bread pan.
  • Place ingredients (but baking powdeinto the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients).
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select “Cake” * bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark and loaf size (2LB) and Press the Start button.
  • Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer"
  • After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides.
  • When the bread machine beeps during the kneading cycle. Raise the lid and carefully pour the baking powder into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber.
  • Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
  • When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer.

Glaze:

  • Mix lemon juice and lemon zest with confectioners' sugar*. Pour on the cake while it’s still warm. After you have removed it from the pan.

Notes

*Many bread machines have a “Cake” Setting although be careful, sometimes it’s referred to as a “Batter” setting. Without a “Cake” or a “Batter” setting, you can still use the bread machine to make cakes. Cakes are the same as quick/rapid breads, as they don’t have yeast in the recipe. They usually have baking powder and/or baking soda so the cake will rise in the oven. Most bread makers also have a ”bake” cycle.
Depending on your machine, use either the “Cake” (the best option) or “Quick/rapid bread” or “Batter” or “Pasta dough” or “bake” setting.
  • The “Quick/rapid bread” and the dedicated “Cake” setting will mix your batter and bake your cake from start to finish in the bread machine.
  • The “batter” setting, like the “Pasta dough” setting will prepare your cake batter but you must pour it into a baking pan to finish it in the oven. The typical oven setting is 350-425°F (180-220°C) for 45 minutes but you need to insert a knife or wooden skewer into the center of the bread to make sure it’s done. If it comes out wet add another 10 minutes.
  • The “bake” feature, is essentially where you mix the ingredients by hand prior to putting them in the bread pan. You can then manually set the program for your desired length of time.
Caution: One thing to avoid is lifting or dropping the lid while your cake is baking in the machine. We often open the lid to check progress on a loaf of bread with no problems, but cakes are fussy and can fall if exposed to cooler temperatures or vibration at the wrong time.
Here are some tips for successful baking in your breadmaker:
  • Check the mixture is blended. About 6 minutes into the mixing part of the cake cycle, open the lid and make sure there are no stray lumps of flour or butter clinging to the sides of the pan. Scrape everything in using a silicone spatula.
  • Cold butter may not be properly incorporated, so make sure it’s really soft when it goes in (or melted). Recipes that call for oil are better in this respect, as they’ll ensure good fat distribution.
  • Don’t use your regular bread flour to make cakes – it’s got too much gluten, which will produce a tough batter. Choose all purpose or cake flour (follow the recipe).
  • To check for doneness, stick a skewer into the cake – it’s ready when it comes out clean.
  • To add richness to the finished cake, spike holes all over with a skewer, and pour over a glaze
Check more info about Cake setting.
** Powdered sugar, also called confectioners' sugar, icing sugar, and icing cake
Zesting is easy to do if you buy a “zester,” but if you don’t have one you’ll have cut the top skin of the lemon off very thinly and then julienne or slice it very thin. Zesting is all about getting only the top layer of the lemon skin which has the most oils and intense lemon flavour.
You’ll then have to juice the lemon. If you have a lemon juicer that’s easy to do but the seeds have to be removed. You can also squeeze the lemon into your hands and allow your fingers to catch the seeds.

Weather can affect your ingredients
It’s always a good idea to open the bread machine’s lid during the second kneading cycle (usually after about 35 minutes for Whole Wheat Bread as it rests for about 25 minutes) and check the consistency of the doughball.
Dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 184kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 35mg | Potassium: 120mg | Fiber: 1g | Sugar: 16g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This delicious and aromatic orange cake, using the entire orange (peel, juice, and pulp), is the ultimate lifesaver cake when you urgently need a cake for any meeting and that you forgot. With such basic ingredients, all you have to do is keep an orange in the fruit bowl and you’ll never be short of a cake again. Read more
Crepioca is made from a batter with egg and tapioca flour. It is more filling than the tapioca crepe, made just with water, so you don’t need any topping, but if you wish, you can add your favourite sweet or savoury filling. Read more

It is insanely delicious. This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so Fast and easy to make.

What I love about this Chocolate cake, and as well as this Brazilian Carrot Cake, is that they are very simple to make. They are made in a blender and take less than 15 minutes to put together. Most often you just need to put your ingredients in the blender, turn it on, empty into a baking tin, and bake. Simple! No electric or hand mixer, no KitchenAid, just blend it up.

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5 from 1 vote

Chocolate Cake Fast2eat Recipe

This is the Fast, easy and most amazing Chocolate Cake. This is the chocolate cake you’ve been dreaming of! It is everything that a chocolate cake should be.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Desserts
Cuisine: Brazilian
Keyword: Cake, Chocolate Cake, Easy, easy-to-prepare, Fast, Quick
Servings: 25 people
Calories: 106kcal

Ingredients

  • 1 cup Milk
  • 1 cup Oil
  • 2 Egg
  • 2 cups All purpose flour
  • 1 cup Chocolate powder
  • 1 cup Sugar
  • 1 tbsp Baking powder

Instructions

  • Using a Blender Beat the eggs, milk and oil.
  • Add flour, sugar, chocolate powder to a Large Mixing Bowl. Stir with a Whisk to combine.
  • Add the mixed liquid through flour mixture and Whisk until combined well.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
  • Bake for approximately 25-40 min ((depending on your pan) or until a toothpick or Cake Tester inserted in the center of the chocolate cake comes out clean.

Assembly

  • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. If using a Fluted Tube/Bundt Pan, let cool to just barely warm before inverting.
  • If filling the cake, on a work surface, using a Cake Cutter cut and remove the rounded tops of each cake. Cut the cake in half horizontally to make 2 slices.
  • Transfer to a Cake Serving Platter.
  • With a Silicone Spatula spread your favourite filling, such as this amazing Chocolate icing Fast2eat Recipe or Fluffy Meringue Frosting Fast2eat Recipe.

Notes

Finish it with your favourite icing or this Chocolate icing Fast2eat Recipe or Fluffy Meringue Frosting Fast2eat Recipe and garnish as desired. You certainly can use a different frosting! You are also welcome to use any other frosting recipe that you like or even with no filling or icing at all.
You can use this recipe to make chocolate cupcakes. Just reduce the baking time.
Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-inch round pans, which is a standard size and is meant to be eaten as a 2 layer cake.

Nutrition

Calories: 106kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 51mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 35IU | Calcium: 40mg | Iron: 1mg
Brazilian Carrot Cake Fast2eat Recipe
It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Check out this recipe
Chocolate icing Fast2eat Recipe
I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Check out this recipe
Fluffy Meringue Frosting Fast2eat Recipe
Fluffy Meringue Frosting tastes delicious, it doesn’t crust, and isn’t overly sweet or greasy. In short, it’s almost perfect!
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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