Freshly squeezed lemons and bold green pistachios collide together in this banging cake. It's almost too pretty to eat but we're sure you will manage.

BAKE IT, SLICE IT, EAT IT - Exploding Bakery BAKE IT, SLICE IT, EAT IT - Exploding Bakery

Melt the chocolate and butter in a large bowl set over simmering water or in a heavy-based pan on a very low heat. Add the sugar and mix until it starts to dissolve.The first task was the recipe development. We were determined to make the vast majority of our recipes using ingredients that you are likely to have either in your cupboard or that are easily available in the local shops. This meant about fifteen trips to the supermarket every day, but it was a good lesson in not over complicating things. The second part was the testing itself. This took so much of the allocated time and was a rollercoaster of emotion. One day you'd be sailing though recipes and getting them right only having to make them three or four times. Other days could be spent perfecting just one recipe over and over again, even having them roll into the next day.

Bake It. Slice It. Eat It. by The Exploding Bakery | Hardie

Ingredients: caster sugar; light tahini; pistachios; ground almonds; gluten-free oat flour; cocoa powder; vegan dark chocolateIf you're after homemade cake, but without the need for fancy equipment, expert decorating skills and five spare hours, Bake It. Slice It. Eat It. is the cookbook for you. There are gluten-free options, healthier ideas, and more advanced ones, too, so there's something for every occasion. Beat the eggs with an electric whisk for about six minutes, adding the sugar a little at a time, until frothy. Ingredients: blanched hazelnuts; flaked almonds; golden syrup; Earl Grey tea bag; raisins; caster sugar; ground almonds; gluten-free oat flour; cocoa powder; pistachios; vegan dark chocolate

Bake It. Slice It. Eat It. - Booktopia Bake It. Slice It. Eat It. - Booktopia

Ground Almonds (Nuts), Butter (Milk), Caster Sugar, Free Range Eggs, Polenta, Lemon Juice, Lemon Zest, Pistachio (Nuts), Vanilla Extract, Sea Salt. Start simple and work your way up to experimenting with new flavor combinations, different flours and seasonal ingredients if the mood takes you. What's important is that these recipes are for everyone who's serious about delicious cake. Slowly stir in the melted chocolate so the mix becomes emulsified, then add the rye flour, baking powder and fine sea salt and mix until combined. Melt the chocolate in a bowl over simmering water, then add the oil and leave to warm and merge evenly. Pour into a bowl, add the sugar, combine on a medium speed, then add the raisin mixture and mix on a high speed until glossy and fully emulsified. Add the ground almonds, oat flour, cocoa powder, pistachios and salt, and mix to combine.This recipe uses rye flour (we like Gilchesters Organics) because we love the nutty flavour it brings, but other heritage grains, such as emmer or einkorn, can also be used here. A high-quality chocolate with a decent level of acidity and bitterness will give the cake an almost savoury edge. Cacao nibs bring a crunch to the party, but you can always use nuts instead, if you prefer. To really dive in at the deep end of the flavour pool, try these with some smoked sea salt sprinkled on top. Ingredients: sunflower oil; light brown sugar; eggs; ground almonds; walnut pieces; sultanas; desiccated coconut; self-raising flour; ground mixed spice; carrots; oranges; lemons; cream cheese selectedStore.City }}, {{ selectedStore.State }} {{ selectedStore.Country }} {{ selectedStore.Zip }}