Triple the recipe for the rainbow cake… Basic Cake Mixture:
I use this for everything from bar cakes, cupcakes, to this cake. I add cocoa to it for chocolate cake, orange zest for orange cake. It’s the recipe my Mum has used all her married life and the first cake I ever cooked. It’s the best.
- and 1/2 cups self-raising flour
- 125g {4 oz} melted butter
- vanilla extract or 2 tsp vanilla essence
*This recipe can be halved and baked in an 8 × 8-inch baking pan with a slightly reduced baking time.
- For the crust:
- For the raspberry lemon layer:
- lemon zest
- large egg whites
- freshly squeezed lemon juice
- Confectioners’ sugar
easy and yum
- egg yolks
So yummy. Julia Childs recommends baking this twice (briefly baking a think layer on the bottom and adding the fruit on topwiht the remaining batter and baking until done). But the French parents I know use the “express” method with wonderful results.
Serve the clafoutis in teh baking dish, as it is quite wobbly and won’t transfer well. Fresh out of the oven it is puffed and golden. It will settle and sag a bit, but that’s exactly what it is supposed to do.
- pitted cherries or plums or other soft fruits
- confectioners sugar or brown sugar
- sour cream
- vegetable oil
- eggs
- warm water
- semisweet chocolate chips
- sweetened condensed milk
- sour cream
- key lime juice
- grated lime zest
- confectioners' sugar
- all-purpose flour
- FILLING:
- heavy whipping cream
- GLAZE:
- sugar
- cornstarch
- lemon juice
- Lemon boxed cake mix
- eggs
- milk
- vegetable oil
- Lemonade from concentrate
- Glaze:
- Lemonade from concentrate
- powdered sugar
- water
- Frosting:
- less fat cream cheese
- Lemonade from concentrate
- vanilla
- powdered sugar
Elyssa made this wonderful dessert.
- dried mango slices
- cashews
- water or coconut water
- fine sea salt
- chopped fresh mango
- fresh raspberries
- shredded coconut or slivered almonds
- coarse salt
- pure vanilla extract