baking tin

Translations

baking tin

nstampo, tortiera
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Line large baking tin or ovenproof dish with foil, spray with low-cal fry spray or use a little oil.
Place in your lined baking tin (I use a brownie tin 9" square).
Fill the baking tin and sprinkle over any leftover pecan nuts.
5 tsp bicarbonate of soda 3 Earl Grey teabags 700ml boiling water 115g butter, room temperature 170g unrefined golden caster sugar 4 large fresh free-range eggs 450g plain flour 1 tsp baking powder 150g pecan nuts, finely chopped 150g stoned Medjool dates, diced For the topping: 240g unrefined light muscovado sugar 70ml double cream 150g unsalted butter 200g desiccated coconut The seeds of one vanilla pod Extras: 1 suitable baking tin (I used a loosebottomed square tin about 26cm across) A little butter and flour for lining the tin Baking parchment Method: Put the dates in a bowl, sprinkle over the bicarbonate of soda, and add the teabags.
3 To make brownies, grease and line 23cm x 20cm baking tin.
Oil a 23cm springform baking tin and line the base with parchment paper.
Grease a baking tin and spread salami slices overlapping.
Pour the mixture into the prepared baking tin, and bake for 40-45 minutes.
MOIST CARROT AND ALMOND CAKE (SERVES 8) INGREDIENTS 300g almonds, whole unpeeled (or ready bought ground almonds can be used) 75g amaretti cookies (check they are glutenfree), crushed into crumbs 2 tsp baking powder (check for gluten free) 4 eggs, separated 45g caster sugar Zest of 2 lemons 1 tbsp vanilla extract 475g carrots, peeled and coarsely grated Icing sugar, for dusting (optional) Unsalted butter (or diary free option) Greasing the baking tin METHOD 1.
1 level tsp icing sugar, to dust 1 Preheat the oven to 180degC/Fan 160degC/ Gas 4 and line a 30cm x 20cm baking tin with baking parchment.