Alpha Food Ark

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Ingredients250 g unsalted butter (at room temperature) , plus extra for greasing250 g self-raising flour , plus extra fo...
12/24/2021

Ingredients
250 g unsalted butter (at room temperature) , plus extra for greasing
250 g self-raising flour , plus extra for dusting
250 g golden caster sugar
4 large free-range eggs
1 orange
a few drops of rosewater
4 tablespoons quality raspberry jam
150 g fresh raspberries
icing sugar , for dusting
CRYSTALLIZED ROSE PETALS
1 large free-range egg white
1 handful of rose petals
white caster sugar
VANILLA CREAM
150 ml Jersey double cream
½ a vanilla pod
2 teaspoons caster sugar

Method
Preheat the oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour.
Beat the butter and sugar together until very light and fluffy.
Add the eggs one by one, making sure you beat each one in well before you add the next, then finely grate the orange zest and fold with the flour.
Divide the cake mix between the prepared tins. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
Allow to cool in the tins, then carefully turn out onto a wire rack to cool completely.
Mix a few drops of rosewater into the jam, but don’t go crazy with it – it’s very strong!
For the crystallized petals, turn the oven right down to 110°C/225°F/gas 1. Whisk the egg white to stiff peaks. Use a pastry brush to coat the rose petals on both sides with a very thin layer of the egg white, then sprinkle over some caster sugar.
Shake off the excess sugar and lay the petals on a baking tray lined with greaseproof paper. Bake for 3 to 4 minutes in the oven, or until the petals are firm to the touch.
For the vanilla cream, split the vanilla pod lengthways and scrape out the seeds, then whip the cream with the vanilla seeds and sugar until you get soft peaks.
Spread the jam and then the vanilla cream over one of the cakes and scatter the raspberries on top. Place the second cake on top.
Dust with icing sugar and decorate with the crystallized rose petals. Serve on a beautiful cake stand to really show off your creation, and enjoy.

Ingredients125 g unsalted butter , softened, plus extra for greasing225 g golden caster sugar4 large free-range eggs1 la...
12/24/2021

Ingredients
125 g unsalted butter , softened, plus extra for greasing
225 g golden caster sugar
4 large free-range eggs
1 large orange
200 g ground almonds
100 g self-raising flour
LEMON ICING
225 g icing sugar
1 lemon

Method
Preheat your oven to 180°C/350°F/gas 4. Grease a 20cm loose-bottomed springform cake tin with a k**b of butter, then line the base with greaseproof paper.
Beat the softened butter with 125g of the caster sugar until it’s light and creamy, then crack in the eggs, one at a time, beating each one in well before adding the next.
Finely grate in most of the orange zest, keeping back a few scrapings of the zest in a clingfilm-covered bowl. Fold in the ground almonds and sift in the flour. Mix and gently combine everything.
Spoon the cake batter into your prepared tin and bake in the oven for about 30 minutes, or until risen and lightly golden. To check that the cake is cooked through, poke a skewer or cocktail stick into the centre of the sponge. If it comes out clean, it’s done; if not, cook it for a few more minutes.
Leave the cake to cool for a few minutes in the tin while you make the orange syrup.
Put the remaining 100g of caster sugar into a pan and add the juice of the zested orange. Place the pan on a medium heat for a few minutes, or until the sugar has dissolved.
While the cake is still hot, poke lots of little holes in the top with a cocktail stick and pour the syrup all over it. Once all the syrup has been absorbed, move the cake to a wire rack to cool completely.
To make the icing, sift the icing sugar into a bowl and grate in most of the lemon zest. Keep back a few gratings, add them to the bowl of reserved orange zest, and cover again with clingfilm. Squeeze the lemon juice over the icing sugar and mix, adding more juice if needed until you get a good drizzling consistency.
When the cake has completely cooled, transfer it to a serving plate and pour that lemony icing all over the top, letting it drizzle down the sides. Sprinkle over the reserved orange and lemon zest, and serve.

Ingredientsolive oilplain flour , for dusting300 g good-quality dark chocolate (70% cocoa solids)250 g raw beetroot4 lar...
12/24/2021

Ingredients
olive oil
plain flour , for dusting
300 g good-quality dark chocolate (70% cocoa solids)
250 g raw beetroot
4 large free-range eggs
150 g golden caster sugar
120 g ground almonds
1 teaspoon baking powder
1 tablespoon good-quality cocoa powder
natural yoghurt , to serve

Method
Preheat the oven to 180°C/350°F/gas 4.
Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.
Break 200g of the chocolate into small pieces and add to a heatproof bowl.
Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.
Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.
Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.
Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.
Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.
Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.
Use an electric hand whisk to whisk the egg whites until you have stiff peaks.
Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over-mix.
Add the mixture to the prepared cake tin and spread out evenly using a spatula.
Bake in the hot oven for around 50 minutes, or until risen and cooked through.
To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.
Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.

Ingredients60 g quality chorizoolive oil1 slice of crusty bread150 g kale1 clove of garlic2 large free-range eggs2 table...
12/18/2021

Ingredients
60 g quality chorizo
olive oil
1 slice of crusty bread
150 g kale
1 clove of garlic
2 large free-range eggs
2 tablespoons sherry vinegar

Method
Roughly chop the chorizo, then add to a medium frying pan with 2 tablespoons of oil. Cook for a few minutes until crisp.
Tear the bread into small chunks, add to the pan and cook for a further minute.
Chop the kale, then peel and chop the garlic. Add to the chorizo and cook for a few more minutes, or until the kale starts to wilt a little.
Meanwhile, poach your eggs.
Add the vinegar to the chorizo pan, season well, and leave to bubble down for a moment.
Remove from the heat and serve with a poached egg on top.

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6 4th Street, Northeast
Dallas, TX
75208

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