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Why Do We Add Eggs To Cake Mixes?

By,
Gourmandize

 

Here's the wacky reason your Betty Crocker pantry staple is missing one key ingredient.

 

Halfway To Homemade? 1/4

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Halfway To Homemade?

Nothing compares to a homemade cake, but sometimes, we just don't have the time! That's where boxed cake mixes come in to save the day. Without the hassle of buying extra ingredients or trying to get the measurements just right, cake mix makes for an effortless dessert. Nowadays, it only seems natural to whip in an egg just before popping it into the oven — but this wasn't always the case! Read more to find out what cake mixes were like before and why they changed.


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Chef Tips and Tricks

VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!

INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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