Product: Granulated

Soaked lemon cake PREPARATION: Preheat oven to 180°C. For a cake mould (approx. 23x 8cm), greased with butter. To make the batter, begin by stirring the butter until it peaks. Then add Hermesetas Granulated and stir the mixture until fluffy. Add one egg after the other, stirring until the mixture is light. Mix in the […]

Plaited Raisin Bread from Curd-Oil-Dough PREPARATION: Soak raisins (dried grapes) at least 4 hours or overnight in rum. Drain thoroughly. Dab dry as needed. Heat oven to 175°C upper/lower heat. Line baking tray with baking paper. Place all ingredients including Hermesetas Granulated in a mixing bowl and use food processor/blender or dough hooks on an […]

Chocolate cubes PREPARATION: For a cake plate (34 x 34cm, 3.5cm high), greased with butter. Stir the eggs and Hermesetas Granulated until the mixture is fluffy. Mix in the vanilla sugar and the cocoa powder. Add the milk. Mix in the flour and baking powder. Add the melted butter and stir everything into a smooth […]

Almond and carrot cake PREPARATION: Heat the oven to 175°C. Line an oven-proof dish with butter and breadcrumbs. The dish should be round or made to fit approx. 1.5 litres. Separate the egg yolks. Whisk egg yolks and Hermesetas Granulated well. Add the grated carrot, the lime zest and lime juice. Mix in the chopped […]

Gingerbread PREPARATION: Pre-heat the oven to 150C. Grease and base line with greaseproof paper a 1kg/2lb loaf tin. Gently melt the margarine and treacle over a low heat. Stir in the Hermesetas Granulated, sifted flour, ginger and cinnamon with the beaten egg. Heat the milk slightly, add the bicarbonate of soda then stir into the […]

Marzipan Puck PREPARATION: Boil 2 cups water, add the almonds, cook for ½ min. Drain and peel off the skin of almonds. Dry them with paper towels. Grind the almonds once or preferably twice. Mix it in a bowl with Hermesetas Granulated. Whisk the egg white lightly. Mix in little by little in the almonds […]

Hot Raspberry Tart PREPARATION: For a 30 cm flan ring or tart tin. Roll out pastry thinly, and line the base and sides of the tart tin. Prick the base. Spread berries over pastry base. Combine all the ingredients for the custard indluding Hermesetas Granulated and beat well. Pour over the berries. Bake tart in […]

Kugelhopf PREPARATION: For a 22 cm Kugelhopf tin or ring mould. Soak raisins (dried grapes) in rum or in the rum-flavoured water. Brush the tin lightly with melted low fat spread and dust with semolina or fine white dried breadcrumbs. Put flour in a mixing bowl and add all the other ingredients including Hermesetas Granulated, except […]

Semolina Cake with Peaches or Nectarines PREPARATION: For 2 x 28 cm baking tins. Stir agar-agar into 0.5 dl water. Combine remaining water, milk and Hermesetas Granulated in a pan and bring to the boil. Rain in the semolina, stir well and simmer for about 10 minutes until you have a very thick mixture. Whisk […]

Brownies PREPARATION: Add the butter to a medium-sized pan, add the chocolate in large chunks and allow to melt over a medium heat. Allow the mixture to cool slightly. Fold the whisked eggs, one after the other, into the chocolate mixture and mix together. Next, mix in all the remaining ingredients indlucing Hermesetas Granulated, then […]