FORÊT NOIRE, 550 G
SURGELÉ, 415-510 g, TARTE 400 G, VOIR VARIÉTÉS EN MAGASIN
6-16 un., VOIR VARIÉTÉS EN MAGASIN
STRAWBERRY TRIFLE, TIRAMISU 500 - 575 g
7", 750 - 1000 g SELECTED VARIETIES
600 g, SELECTED VARIETIES
1 kg, SELECTED VARIETIES
PRODUIT DE WASHINGTON, GR 100-113 4,39$/kg
PRODUIT DE WASHINGTON, CAT. EXTRA DE FANTAISIE, GR 100 3,95/kg
PRODUCT OF U.S.A., EXTRA FANCY GRADE 2.18/KG
Product of U.S.A. Extra fancy grade 2.18/kg
In a medium bowl, combine flour, baking powder, spices and salt. Set aside.
In a large bowl, beat butter, sugar, eggs and vanilla with an electric mixer until very light, about 6 minutes.
Gradually beat dry ingredients into egg mixture, alternating with milk (start and finish with dry ingredients). Set aside.
Preheat oven to 350°F (180°C).
In a saucepan of boiling water, cook pumpkin for about 10 minutes. Drain and set aside.
In a small saucepan, melt butter over low heat. Remove from heat and add brown sugar and hazelnuts, stirring well.
Spread mixture in a 23 cm (9 inch) cake pan. Arrange apple wedges on top and evenly distribute pumpkin.
Spread cake batter over fruit mixture.
Bake for 40 minutes or until a toothpick inserted in centre comes out clean.
Turn out cake onto a serving plate.
In a large bowl and with an electric mixer, whip cream with sugar and vanilla until soft peaks form.
Serve cake with whipped cream.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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