Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Biography

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Making a gorgeous dessert for your next get-together is, well, a piece of cake! We've picked our favorite easy cakes for you to try, from decadent red velvet to classic chocolate cake recipes. With shortcut ingredients, simple methods, and fast prep times, we have an irresistible cake recipe to fit any occasion.

Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling.
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desire
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desire
In case you’re one of the six remaining runners on the planet who have yet to read Born to Run, allow me to explain.  The Tarahumara are “the running people” on which most of the book is based, a Mexican tribe of superathletes who run 50 or 100 miles at a time for pure enjoyment, seemingly without effort.
The Tarahumara diet is described in some small detail in the book, with repeated mention of two staples — pinole and chia seeds.  The author relates a few stories that ascribe almost magical, endurance-enhancing qualities to these simple foods.

Below are two basic recipes I experimented with.
Pinole seems to describe any of a variety of forms of parched or roasted corn, ground into a flour and combined with water and some spices or sugar.  It can be made into a drink, an oatmeal-like paste, or baked to form a more-portable “cake.”  Here’s a recipe I made using regular cornmeal; you can change the proportions and spices to suit your taste.  If you don’t want to toast your own corn, you can get pinole at Amazon.com.  (Note: Masa harina is probably more authentic than cornmeal, since that corn has been treated with lime, the way the Tarahumara maize is.) - See more at: http://www.nomeatathlete.com/tarahumara-pinole-chia-recipes/#sthash.hBiYI6xL.dpuf
Toast the cornmeal in a skillet over medium heat, stirring often, until it turns light brown, about 5 minutes.  Transfer to a bowl, mix in cinnamon, and sweetener or other spices, and desired amount of water (see below). - See more at: http://www.nomeatathlete.com/tarahumara-pinole-chia-recipes/#sthash.hBiYI6xL.dpuf

You can add a lot of water to make a drink of it, but I found this kind of weird because the corn didn’t dissolve.  If you add just a few tablespoons of water instead and mix, you get an oatmeal-like consistency that can be eaten with a spoon, or even out of the palm of your hand on a run: - See more at: http://www.nomeatathlete.com/tarahumara-pinole-chia-recipes/#sthash.hBiYI6xL.dpuf
Alternatively, you can bake the paste at 350 degrees Fahrenheit for 10-15 minutes until it has the texture of a brownie.  This more portable form is better for carrying on a long run, and a good alternative to sugary energy gels. - See more at: http://www.nomeatathlete.com/tarahumara-pinole-chia-recipes/#sthash.hBiYI6xL.dpuf
This tasted ok (not great), but I found it pretty inconvenient to actually bring along on a run. It was hard to keep the biscuit from crumbling, and really, who is going to make a paste in the palm of their hand on a run?
To make pinole more convenient (and the type of thing you could actually bring on a run without making a mess), I worked with a baker to come up with 15 new pinole and chia recipes, so that we could get pinole in the form of energy bars, waffles, muffins, hand pies, and other running food. The recipes turned out really well, and all of them tasted way better than these initial experiments with plain pinole did.

Chia seeds (yep, the same ones used in Chia Pets) have enjoyed a surge in popularity recently among health-foodies.   There are many purported benefits of chia seeds, and legends abound about chia seeds reviving struggling athletes or warriors, with small amounts sustaining men for long periods of time.
As for buying chia seeds, I usually get these, but sometimes I’ll get white chia.  White chia seeds, also called salba, are an heirloom variety, so they’re the closest thing you’ll get to what the runners and warriors in the all chia legends were eating.
Chia seeds have the interesting property that when they’re left in water for a few minutes, the water begins to gel.  Supposedly this is helpful in digestion.  Here’s a a recipe for chia fresca (also called iskiate), a popular drink made with chia seeds, water, and lemon or lime.

Ever wished there was just a roadmap to guide you to the finish of your first 5K, starting from where you are now? The No Meat Athlete 5K Roadmap covers everything you need to know to get fit, become a runner, and love it:
Four 10-week training programs for your first 5K all the way to an advanced 10K
How to get started on a plant-based diet, and what to eat before, during, and after your workouts
Two-week meal plan plus 15 healthy, substantial, and easy recipes, so that you'll know you're getting everything you need
Two-hour "Getting Started With Running" audio series

Pancakes are a type of flat bread or very simple cake, not necessarily sweetened, enjoyed by cultures around the world. Pancake recipes vary, but all have the same basic ingredients of flour, eggs and milk. Some countries, like the United States and Canada, serve pancakes for breakfast while others, such as those in Europe, serve pancakes as desserts, for breakfast or even as a side dish. They are eaten plain, with butter, sprinkled with powdered sugar or filled with fruit or cheese or simply sprinkled with sugar and lemon juice. Whatever the tradition, pancakes are a virtually universal and enjoyable dish.

On Fat Tuesdays (aka Shrove Tuesday) pancakes are eaten because they primarily feature sugar, fat, and flour which are restricted during the fasting of Lent.
The following ingredients will make about 8 10-inch (25cm) pancakes (more or fewer, depending on the size). You may change the amounts of ingredients according to the number you wish to serve.
2 cups (18oz/510g) self-rising or all-purpose flour (See tips below)
2 or 3 eggs
1 1/2 cups (350ml) of milk
1/2 teaspoon of baking powder
2 tablespoons of butter or vegetable oil
5 tablespoons of sugar (optional)
1/2 teaspoon of vanilla extract (optional)
Add a pinch of salt.

nto a bowl and beat until fluffy. Add in the dry ingredients (omit baking soda if using self-raising flour). Do not stir mixture at this point.
Make sure that it's completely melted; about a minute is sufficient.
Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.
 If you have an initial "pancake" setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won't stick.

If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter.
The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size.
 You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.
 Want a deeper color? Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.
ry adding butter, peanut butter, syrup, jelly, chocolate chips, cookies, candy crumbles or fruit to your pancakes for a different, more exciting flavor. The varieties are endless. These are the most delectable pancakes you will ever taste.

You can remove sugar and add a sweetener or even add coffee to add taste.
Try putting cinnamon sugar on the pancake while it is in the pan. After it is finished cooking, roll it up, and serve it as a "mock crepe" for a delicious treat.
Make thin mini pancakes and create sandwiches with cheese, jam, chocolate, fruits, or candy in between for yummy snack bites.
As there are many cultures in which pancakes are made, there are many different recipes. Some things to experiment with are for example:
Using beer or sparkling water along with the milk will give it a slightly different taste in the case of beer and make it rise better if you're not using baking powder.
The ratio between the fluids (milk, sparkling water, beer) and the solids (flour) determines whether the pancake will be thin (more like a French crepe) or thick (more like an American style pancake) so experiment until you find the recipe that you like most.
If you don't want the pancakes to stick to the pan you can also put in sunflower oil, the oil has a higher burning temperature (smoke point) than butter so it is better suited for use in hot pans.
For a very fluffy pancake use vanilla or fruit yogurt mixed with water for your liquid portion.
Add a bar of "Mars" or any chocolate to make it sweeter.
Try low carb pancakes - virtually no carbs: if you use high protein powders and egg or egg whites -- you'll like these delicious, "sugar free" pancakes.
Add a little vanilla essence (extract) to the batter for an even sweeter pancake.
Try adding ingredients to your batter instead of topping your pancakes with them. Here are a few ideas:
Try chocolate chips (milk or dark).
Try putting bits of fruit in the batter (strawberries, bananas, blueberries or cherries, etc.).
Stir in crisp bacon bits, a little grated cheese, your favorite nuts, or different spices such as cinnamon.
If you want it to be really sweet, add syrup also add loads of sugar, or, you could add chocolate sprinkles and honey.

Cover the pancakes with a paper towel with a plate under if not eating.
I love a good Christmas fruitcake, which makes me deeply uncool, right? Wrong, stooges! Let me be clear though, I’m talking about my Christmas cake – a lighter, tastier, more-sponge-less-fruit Christmas cake.
I’m not going to be shy about this one – the recipe is utter genius, and every fruitcake-hater I’ve ever tried it out on concedes that it’s good. It has beautiful plump pieces of easily identifiable delicious dried fruits, not miscellaneous clumps of bitter, black-coloured maybe-raisins and something-like-sultanas that stick to your fillings and make your jaw ache.

Some traditions are sacred though. I do like it with a bit of rustic marzipan icing on top, and I insist on a dusting of icing sugar and a selection of random plastic Christmas figurines to jazz it up – I’ve got a Santa, half a sleigh, some trees and a deer. Failing that, you can use a good Royal icing like on Jamie Magazine’s gluten-free cake to make a snow-scape on the top.
5 tablespoons of liquid – for example a mixture of orange and cranberry juice, cool black earl grey tea or if you’re super keen, brandy or another spirit
900g dried fancy fruits like apricots, dates figs, prunes, glacé cherries, dried blueberries, and candied peel, chopped into 1cm pieces.
500g of your choice of dried vine fruits like blackcurrants, raisins, sultanas (those giant California flame raisins are great) or cranberries – lots of different colours are greatThe zest and juice of a large orange
and a big lemon
350g soft butter, at room temperature
300g of soft brown sugar – a combination of light brown and darker muscovado works well –again, use more of the former if you want a light sponge, and more of the latter if you want a bit more colour.
5 large free-range eggs
100g ground almonds
150g shelled and roughly chopped nuts – I especially love pecans, but hazelnuts or almonds are good too, and less expensive.
1 tsp baking powder
350g plain flour (a mixture of white and wholemeal is great)
The night before you bake your cake, warm your liquid by simmering in a small pan (do not boil it), then pour over all of your dried fruit and zest in a bowl. Mix thoroughly and leave to cool and soak overnight – your fruit will be juicy and plump in the morning – perfect for baking. Leave your butter out of the fridge overnight too, to soften up.

On the day, pre-heat your oven to 160°C/325°F and double-line a round 20cm baking tin with parchment, leaving a couple of cm sticking out of the top. Combine your soft butter with the sugars in a food mixer or, if you’re working on toning up your biceps, go for it by mixing by hand in a large bowl. Cream until a light fluffy mixture forms – it’ll be lighter in colour than what you started with – the fluffier the better.

Crack in the eggs one at a time, with a little spoonful of the almonds each time to stop the mixture curdling. Once combined, add in the flour, baking powder and the remainder of the ground almonds, plus the nuts, and mix until just combined. Then add in the pre-soaked fruit – there shouldn’t be much liquid left at the bottom of the bowl, but do add in any dribbles that are left. Mix well, scraping down the sides of the bowl to make sure everything is combined.

Pour the mixture into your cake tin and ensure the top of the mix is flat, so you get a nice evenly-topped cake. Bake for one hour, then turn the cake around (in case your oven has any hot spots), reduce the temperature to 150ºC/300ºF and bake for another hour. Check the cake to see whether it’s done by inserting a skewer or the tip of a thin-bladed knife – when its done, there might be a couple of crumbs sticking to the knife, but there should be no raw mixture. It might need up to another 30 minutes depending on your mixture.
Leave the cake to cool inside the tin so that it keeps its shape, and when ready to serve, either dust a little bit of icing sugar on the top, or cover in marzipan and decorate however you like best! It also keeps really well, so I tend to bake my Christmas cake in early December before things go completely mad at the Bakery with Christmas orders.

Established in 2012 by Bee Berrie, Bee’s Bakery hand-makes customised cookies and cakes in West London and is known for its bold, eye-catching designs. Bee trained as a microbiologist (explaining her awesome attention to detail) and she caught the baking bug after completing work experience with several prominent bakers. She decided to swap bacteria for baking full time in 2012 and enjoys baking for clients including Topshop, Sky, Vogue, Bare Minerals and Harvey Nichols. Bee's Bakery was included in the Evening Standards Top 5 Biscuit Bakers in London and you can find Bee’s cookies at Jamie Oliver’s Recipease stores in London and at Jamie Oliver’s Café and Cookery School in Brighton. Bee and her team ship cookies all over the world through online shops on
Baking preserved fruit into a cake is said to have originated around the Twelfth night celebration. This is the night before the last day of Christmas celebrations according to the Christian faith, and often a “Twelfth cake” was made to celebrate, incorporating any leftover Christmas pudding into the cake mix. Over time, as exotic fruits became more readily available, fruit cakes became more elaborate and often used as table centerpieces, with their decorations becoming more glamorous – think sugar-frosted whole fruits and satin ribbons.
Historically throughout Europe, dried fruit has been used in many bakes, not just Christmas cakes – for example German stollen or Italian panforte could be described as versions of a cake with added candied fruit. In the Caribbean, black cake is a still popular cake made with dried fruit soaked in rum, often over a long period of time, making for a really dark, rich and heavy cake. Mine’s not quite as intense as this – in fact it could really be called “Fruitcake for sissies” – but when it tastes this good who cares?

Merry Christmas from Bee’s bakery!
This recipe is really forgiving, so choose fruits that you love, as the final cake will still be a cracker! Go heavy on the apricots and cherries if you want a lighter, fresher-tasting cake, or go heavy on the figs and prunes if you fancy a rich, darker cake.
Leave enough time to soak your fruits overnight before making and baking – it makes all the difference.
Store your fruitcake wrapped in parchment and then foil – it’ll keep for around six weeks in a clean tin.
Don’t feel you need to feed your cake with alcohol – by pre-soaking the fruit and choosing lighter and more flavoursome fruits, there’s no need to add extra the booze, in my opinion.

I love a good Christmas fruitcake, which makes me deeply uncool, right? Wrong, stooges! Let me be clear though, I’m talking about my Christmas cake – a lighter, tastier, more-sponge-less-fruit Christmas cake.
I’m not going to be shy about this one – the recipe is utter genius, and every fruitcake-hater I’ve ever tried it out on concedes that it’s good. It has beautiful plump pieces of easily identifiable delicious dried fruits, not miscellaneous clumps of bitter, black-coloured maybe-raisins and something-like-sultanas that stick to your fillings and make your jaw ache.

Some traditions are sacred though. I do like it with a bit of rustic marzipan icing on top, and I insist on a dusting of icing sugar and a selection of random plastic Christmas figurines to jazz it up – I’ve got a Santa, half a sleigh, some trees and a deer. Failing that, you can use a good Royal icing like on Jamie Magazine’s gluten-free cake to make a snow-scape on the top.

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Simple Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu