Online Cookery School - Devilled Egg - has come up with this delicious recipe for pumpkin and apricot cake with rum and coffee icing, featuring Steenbergs Organic Rose Water.
Online Cookery School - Devilled Egg - has come up with this delicious recipe for pumpkin and apricot cake with...
220g | dried apricots |
170ml | boiling water |
1 tablespoon | Steenbergs Organic rose water |
1 tablespoon | Steenbergs Organic pumpkin pie spice mix |
200g | grated raw pumpkin flesh |
170g | self-raising flour |
1 teaspoon | of bicarbonate of soda |
100ml | milk |
2 | eggs |
85g | softened butter |
140g | demerara sugar |
2 tablespoons | of black treacle |
1 | shot of rum |
70g | softened butter |
140g | icing sugar |
1 tablespoon | of cooled strong coffee |
Online Cookery School - Devilled Egg - has come up with this delicious recipe for pumpkin and apricot cake with rum and coffee icing, featuring Steenbergs Organic Rose Water.
Preheat the oven to 180C
Pour the water over the apricots, leave for a few minutes and blend, cool
Place all the ingredients in a bowl and mix together
Pour into a 20cm cake tin lined with baking parchment
Bake in the oven for 50 minutes or until a skewer inserted into the middle of the cake comes out clean
Take out of the oven and pour the rum over
Leave to cool
Recipe to make Financiers from Devilled Egg online cookery school
Recipe for Labneh, a kind of yoghurt cheese that is great as a dip or for breakfast
[[PRODUCT_NAME]]
[[QUANTITY_STRING]]
[[TOTAL_PRICE]]