Tuesday 31 March 2015

Orange Cream Cake

Ingredients:-

  • Un sweetened orange kool-aid mix 1 envelope.
  • Lemon cake mix 1 package medium size.
  • Eggs 3.
  • Vegetable oil 1/2 cup.
  • Water 1 cup.
  • Boiling water 1 cup.
  • Cold water 1 cup.
  • Orange gelatin 2 packages.
  • Vanilla extract 1 tea spoon.
  • Frozen whipping topping 1 carton about 1-1/2 cup.
  • Instant   vanilla pudding 3/4 cup.
How to make:-
  1. Take a large bowl and combined cake mix kool-aid mix,eggs,water,oil and beat on low speed for 40 seconds.
  2. Beat again on medium speed for 2 minutes.
  3. Pour in a baking pan and bake for 25-30 minutes on 350 degree.
  4. Transfer it on rack for cool for 30 minutes.
  5. Take a large bowl and dissolve 1 package of gelatin in boiling water.
  6. Stir in cold water.
  7. Pour it over the cake.
  8. Cover it and keep in refrigerator for 2 hours.
  9. Take a large bowl and mix the milk,vanilla pudding,vanilla  extract,remaining gelatin and beat for 2 minutes on low speed.
  10. Let stand for 5 minutes then fold in whipped topping.
  11. Frost cake.
Serve and enjoy with delicious orange cream cake:-



Sunday 29 March 2015

Honey Lemon Ginger Chicken

Ingredients:-


  • Boneless chicken 1 pound.
  • Eggs 2.
  • Coconut oil 1 tea spoon.
  • Water 2 table spoon.

For chicken breading:-

  • Refined flour 1 cup.
  • Cornflour 2 table spoon.
  • Paprika 1 tea spoon.
  • Salt 1 tea spoon.
  • Black pepper 1 tea spoon.
  • Ginger powder 1 table spoon.
  • Garlic powder 1 tea spoon.
  • Onion powder 1 table spoon.

For honey lemon ginger sauce:-

  • Ginger paste 3 tea spoon.
  • Garlic paste 1/2 tea spoon.
  • Lemon juice 1/2 cup.
  • Honey 1/2 cup.
  • Vinegar 1 table spoon.
  • Cornflour 1 table spoon.
  • Chili sauce to taste.

How to make:-
  1. Take a large bowl and whisk 2 eggs,2 table spoon of water.
  2. Mix chicken breading ingredients in freezer bag.
  3. Dip the chicken pieces in egg.
  4. Coated the chicken with flour mixture.
  5. Lined the baking try and place the chicken in it and bake it for 375 degree for 10 minutes..
  6. Change the side of the chicken and bake for 10 minutes.
  7. Take a saucepan and heat the coconut oil and fry garlic and ginger for 30 seconds.
  8. Add the ingredients of honey lemon ginger sauce.
  9. Bring sauce to boil,then low the heat and cook until it thick.
  10. Remove it from heat.
  11. Take a large bowl and toss baked chicken with honey lemon ginger sauce well until cover the chicken.
Serve hot and enjoy:-

Tuesday 24 March 2015

Pear And Almond Cake

Ingredients:-
  • Ripe pears 3.
  • Cake flour 1 cup.
  • Baking 2 tea spoon.
  • Salt 1/4 tea spoon.
  • Sugar 1-1/2 cup.
  • Almond paste 1 cup.
  • Butter into 2 inch cubes 1 cup.
  • Almond extract 1 tea spoon.
  • Vanilla extract 1 tea spoon.
  • Confectioners sugar for dusting.
  • Eggs 6.
How to make:-
  1. Peel the pears and cut them in thin slices from stem to bottom.
  2. Take a 9 inch cake pan and butter it and lined with parchment paper.
  3. Dust the pan with flour too.
  4. Place the pear slices  in tight concentric circles until covered the pan's BOTTOM.
  5. Take a bowl and whisk 3/4 cup flour,salt and baking powder and set aside.
  6. Grand the sugar,almond paste,1/4 cup flour in food processor until combined well.
  7. Add the butter cubes one by one and grand well.
  8. Add the almond and vanilla extract and grand until batter is smooth and light.
  9. Add eggs one by one and beat each time.
  10. Add half of the dry ingredients and grand few seconds.
  11. Add the remaining dry ingredients and grand few seconds.
  12. Pour the batter over the pears in the pan.
  13. Bake it in the center of the oven for 50-70 minutes on 325 degree ,it depend on your oven.
  14. Run the knife around the perimeter of the pan and leave it for cool.
  15. Transfer it on cake rack and dust it with sugar.
Cut in slices and enjoy:-

Monday 23 March 2015

Almond Chicken with Mushrooms

Ingredients:-
  • Boneless chicken 1 kg cut in cubes.
  • Egg white 1.
  • Sugar 1 table spoon.
  • Salt 1 tea spoon.
  • Black pepper 1 tea spoon.
  • Cornstarch 2 table spoon.
  • Oyster sauce 2 table spoon.
  • Sherry 2 table spoon.
  • Oil for fry.
  • Halved almonds 1/2 cup.
  • Chinese pea pods 1/2 kg.
  • Water chestnuts in sliced 2.
  • Bamboo shoots in sliced 1/2 cup.
  • Button mushrooms 24.
How to make:-
  1. Take oil in fry pan and fry the almonds until  golden.
  2. Stain them from the oil and set aside.
  3. Blend 1 table spoon cornstarch with 1 tea spoon of water.
  4. Add sherry,1 table spoon water,oyster sauce,1/2 tea spoon salt,sugar and mix well,then set aside.
  5. Mix 1 tea spoon cornstarch,egg,1/2 tea spoon salt,1 tea spoon black pepper in the chicken.
  6. Take a skillet and fry the chicken in 1 cup of oil until no longer pink.
  7. Add water chestnuts,bamboo shoots,mushrooms and pea pods and fry for 3-5 minutes.
  8. Add sherry mixture and cook for 2 minutes.
  9. Transfer into a dish and top with fried almonds.
Serve hot and enjoy:-

Saturday 21 March 2015

Potato Egg Sandwich Loaf

Ingredients:-
  • Mashed potato 1 cup.
  • Semolina flour 1/2 cup.
  • White sugar 2 table spoon.
  •  Egg2.
  • Instant yeast 2 table spoon.
  • Lukewarm water 2 cup.
  • Greek yogurt 1/2 cup.
  • Salt 1 tea spoon.
  • Bread flour 4 cup.
How to make:-
  1. Mix the yeast,water and sugar with mixer.
  2. Add the mashed potato and semolina.
  3. Whisk them until combined and leave for 15 minutes.
  4. Add eggs,bread flour,yogurt and salt and beat until dough cleans the sides of the mixer bowl.
  5. Drizzle the dough bowl with olive oil and leave it for 1 hour.
  6. Take 9 inch loaf pan and sprinkle the bottom with cornmeal.
  7. Remove the dough from the bowl and form it into a log to fit the pan.
  8. Cover the pan with plastic cover and leave it for 30 minutes.
  9. Slash the top of the loaf and bake it for 35 minutes on 350 degree until nicely browned.
  10. Leave it for cool,then cut in pieces and serve.

Friday 20 March 2015

Flourless Chocolate Peanut Butter Cupcake

Ingredients:-
  • Butter 1 cup.
  • Eggs 6.
  • Sugar 1 cup.
  • Chopped chocolate 1-1/2 cup.
  • Vanilla extract 1 table spoon.
  • Salt 1/2 tea spoon.
  • Cocoa powder 3/4 cup
For peanut butter cream:-
  • Creamy peanut butter 1 cup.
  • Butter 1 cup.
  • Vanilla 2 table spoon.
  • Salt 1/4 tea spoon.
  • Sugar powder 4 cup.
  • Heavy cream 1/2 cup.
For ganache:-
  • Chopped chocolate 2 cup.
  • Butter 1 cup.
How to make:-
  1. Take a bowl and melt butter and chocolate in microwave.
  2. Take another bowl and beat eggs and sugar well until pale.
  3. Add the vanilla and beat until combined.
  4. Stiff  in cocoa powder and   salt and beat again.
  5. Add chocolate and butter mixture and beat again until combined.
  6. Take 8 inch cake pans and lined with parchment paper.
  7. Divide the mixture into the pans and bake for 20-25 minutes on 350 degree.
How to make peanut butter cream:-
  1. Take a bowl and beat peanut butter and butter well.
  2. Add salt and vanilla and beat.
  3. Add powdered sugar and heavy cream and beat until fluffy and set aside.
  4. For ganache melt the chocolate and butter in microwave.
  5. Stirring every 30 seconds.
  6. Layer  of cake with cooled ganache,then a layer of butter cream,then frost the cake with the rest of butter cream and top with remaining ganache.
  7. Top with reese's peanut butter cups.
Keep it refrigerator and serve cool:-




Thursday 19 March 2015

Cherry Chip Cake with Fluffy Frosting

Ingredients:-
  • All purpose flour 2 cup.
  • Egg whites 5.
  • Sugar 1-1/2 cup.
  • Baking powder 1 table spoon.
  • Salt 1/2 tea spoon.
  • Milk 1-1/4 cup.
  • Butter 1 cxup.
  • Cherry extract 1 tea spoon.
  • Cherry juice 1 table spoon.
  • Chopped cherries 1 cup.
For the frosting:-
  • Egg whites 4.
  • Corn syrup 2/3cup.
  • Sugar 1 cup.
  • Vanilla extract 1 tea spoon.
 How to make:-
  1. Take a bowl and sift flour,salt and baking powder.
  2.  Take another bowl and whisk the milk and egg whites.
  3. In the mixer bowl beat the butter and sugar for 3 minutes until very light and fluffy.
  4. Add cherry juice and cherry extract and beat.
  5. Add the third of the flour mixture and beat on medium speed.
  6. Beat in the half of the milk and egg whites mixture.
  7. Add half of the dry ingredients and beat.
  8. Add the remaining milk and egg mixture,then add the remaining flour mixture well.
  9. Fold in the cherries.
  10. Take the two 9 inch round cake pan and spray them with oil and lined with parchment.
  11. Divide the mixture in two pans.
  12. Bake them on 350 degree for 30 minutes or until a toothpick inserted in the middle comes out clean.
  13. Leave it for cool for 10 minutes ,then remove from the pan and leave for completely cool.
For the fluffy frosting:-
  1.  Beat the egg whites until become form stiff peaks.
  2. Heat the sugar and corn syrup until comes a full boil,then remove from the heat.
  3. Slowly pure the egg whites in hot sugar mixture.
  4. Beat the frosting until it forms a shiny.
  5. Beat in vanilla extract.
  6. Frost the cake and sprinkle red sugar sprinkles on the top.
Serve your delicious cake and enjoy:-

Tuesday 17 March 2015

Milk Chocolate Peanut Butter Cookies

Ingredients:-
  • Creamy peanut butter 1-1/2 cup.
  • Egg 1.
  • Vanilla extract 1-1/2 table spoon.
  • Toffee bits 1/2 cup.
  • Baking powder 1 table spoon.
  • Brown sugar 1-1/2 cup.
  • Milk chocolate chips 3/4 cup.
How to make:-
  1. Take a mixing bowl and beat the peanut butter,egg,vanilla extract,brown sugar for 5 minutes .
  2. Add baking powder and beat until combined.
  3. Add chocolate chips and toffee.
  4. Using a medium/2 in,cookie scoop,scoop 2-3 table spoon.mounds of cookies dough and place on a cookie sheet.
  5. Covered with plastic wrap and refrigerate for 2 hours.
  6. Take the baking sheet and lined with parchment paper.
  7. Place chilled cookie dough mounds on sheet.
  8. Spacing at least 2 inches apart.
  9. Bake for 8-10 minutes on 350 degree.
  10. Leave it for cool for 10 minutes then transfer it on wire rack for completely cool.
  11. You can store the cookies in airtight jar for 1 week on room temperature.
Delicious cookies are ready to eat:-

Sunday 15 March 2015

Almond Apple Bread Pudding

Ingredients:-

For bread pudding:-
  • Bread cubes into 2 inch 5 cup.
  • Almond breeze almond milk 2 cup.
  • Apple sauce 1 cup.
  • Whole almond 1/2 cup.
  • Red apple 2 diced.
  • Beaten egg 2.
  • Cinnamon 1/2 tea spoon.
For sauce:-
  • Brown sugar 1 cup.
  • Apple juice 2 cup.
  • Butter 1 cup.
  • Almond breeze almond milk 3/4 cup.
How to make:-
  1. Take a bowl and mix eggs,almond milk,cinnamon and apple juice.
  2. Stir it until combined.
  3. Mix in diced apple,bread cubes,and almond.
  4. Pour it in baking dish and place in fridge for 1 hour.
  5. Bake it for 40 minutes on 350 degree.
  6. For sauce pour apple juice in a saucepan and cook on medium heat until cook down about 1/4 cup.
  7. Add sugar but do not stir only swirl the pan.
  8. Cook for 5 minutes then add the butter and cook until butter melt.
  9. Remove from the heat and stir in almond milk.
  10. Scoop the pudding into bowls and top with the desired amount of syrup:-
Serve and enjoy:-

Saturday 14 March 2015

Garlic and ginger Chicken with Lemon

Ingredients:-
  • Chicken 1 kg.
  • Olive oil 1 cup.
  • Garlic paste 1 tea spoon.
  • Ginger paste 1 tea spoon.
  • Ginger sliced 1 table spoon.
  • Crushed red pepper flakes 1 tea spoon.
  • Salt 1 tea spoon.
  • Lemon juice 1 table spoon.
  • Garam masala 1 tea spoon.
  • Fresh mint and coriander leaves 1 cup.
How to make:-
  1. Place a cooling rack on a baking sheet.
  2. Lightly spray the rack with oil.
  3. Season the chicken with1/2 tea spoon salt and pepper and place it on baking sheet in the oven and bake for 30 minutes on 350 degree.
  4. Turning one time.
  5. Meanwhile mix olive oil,crushed pepper,1/2 tea spoon salt,in small saucepan and cook for 8-10 minutes on medium -low heat until thick.
  6. Let cool for 20 minutes then add lemon juice and mix combined and stir..
  7. Brush the mixture on the chicken and roast for 5 minutes.
  8. Sprinkle over the garam masala and garnish with mint and coriander leaves.
Serve with salad and any sauce:-

Wednesday 11 March 2015

blueberry Lemon Banana Samoothie

Ingredients:-
  • Blueberries 2 cup.
  • Banana sliced 1 cup.
  • Yogurt 1/2 cup.
  • Lemon juice 2 table spoon.
  • Coconut milk 1/2 cup.
  • Honey 1 table spoon.
  • Lemon zest 1 table spoon.
How to make:-
  1. Blend all ingredients in blender and serve into chilled glasses.

Monday 9 March 2015

Chicken Chapli Kebab

Ingredients:-
  • Chicken mince 1 kg.
  • Chopped green onion 2.
  • Chopped tomato 2.
  • Chopped green chili 2 table spoon.
  • Crushed pomegranated seeds 2 table spoon.
  • Salt 1-1/2 tea spoon.
  • Eggs 3.
  • C rushed coriander 2 table spoon.
  • Crushed cumin 2 table spoon.
  • Garam masala 1 table spoon.
  • Red chili powder 1 table spoon.
  • Ginger paste 1 table spoon.
  • Garlic paste 1 tea spoon.
  • Cormmeal 1/2 cup.
  • Fresh mint and coriander leaves.
  • Cucumber,tomato slice some for decoration.
How to make:-
  1. Take a bowl and mix mince and all ingredients well with hand.
  2. Take 2 table spoon of mixture and make the shape of kebab.
  3. Make kebab of all mince.
  4. Fry it in medium oil in fry pan each side until brown.
  5. Put in plate and decorate with cucumber and tomato slice and fresh mint and coriander leaves.
Serve hot with mint sauce:- 

Sunday 8 March 2015

Mandarin Chicken

Ingredients:-
  • Boneless chicken 1 kg in cubes.
  • Broccoli florets 1 cup.
  • Green onion in sliced 1/2 cup.
  • Butter 2 table spoon.
  • All purpose flour 1/2 cup.
  • Mushrooms sliced.
  • Water 2/3 cup.
  • Orange juice 1/3 cup.
  • Mandarin orange segments,drained 1 can.
How to make:-
  1. Steam the broccoli until tender.
  2. Leave it for cool and set aside.
  3. Take a skillet and heat the butter and fry the chicken cubes until browned,transfer from the skillet in a bowl and set aside.
  4. Fry mushrooms in skillet for 1 minute and set aside.
  5. Add flour,water,orange juice
  6. Saute mushrooms in skillet for 1 minute; remove from skillet and set aside. Stir in flour, water, orange juice concentrate and seasoning.

  1. Heat to boiling, stirring. Simmer, stirring, for 4 minutes. Return chicken and mushrooms to skillet; stir in orange segments, green onion and broccoli. Heat through and serve.

Saturday 7 March 2015

Peanut Butter Jelly Cup Cake

Ingredients:-
  • All purpose flour 2 cup.
  • Butter 1 cup.
  • Sugar 2 cup.
  • Baking powder 1 table spoon.
  • Baking soda 1 tea spoon.
  • Salt 1/2 tea spoon.
  • Vanilla extract 1 table spoon.
  • Egg 3.
  • Creamy peanut butter 1-1/2 cup.
  • Sour cream 1/2 cup.
  • Roasted chopped peanut 1/2 cup.
  • Jam 1/2 cup which you like.
For frosting:-
  • Cream cheese 1 cup.
  • Salt 1/2 tea spoon.
  • Creamy peanut  butter 1 cup.
  • Vanilla extract 1/2 tea spoon.
  • Heavy cream 1/2 cup.
How to make:-
  1. Take a bowl and whisk the flour,salt,baking soda and baking powder.
  2.  Cream butter and sugar with mixer until fluffy.
  3. Mix in peanut butter on low speed.
  4. Add eggs one by one.
  5. Mix in vanilla extract,sour cream and roasted peanut and beat just until combined.
  6. Take muffin pans and lined with paper.
  7. Transfer the batter in muffin cups.
  8. Bake for 20 minutes on 375 degree.
  9. Leave them for cool before removing cupcakes.
  10. For make the frosting beat cream cheese and confectioners,sugar until fluffy.
  11. Add salt,peanut butter and vanilla and beat until combined.
  12. In another bowl whisk cream until medium-stiff peaks form.
  13. Fold cream into peanut butter mixture,use immediately or refrigerate.
  14. Spread frosting over each cupcake with spatula.
  15. Dollop about 1 tea spoon jelly in to each well.
  16. You can keep it in refrigerator up to 1 day.
Before serving bring them on room temperature:-


Friday 6 March 2015

Blue Berry Lemon and Almond Cake

Ingredients:-
  • Plane flour 1-1/2 cup.
  • Egg 2.
  • Butter 1-1/2 cup.
  • Golden sugar 2 cup.
  • Plane yogurt 1/2 cup
  • Grated zest of 1 lemon.
  • Lemon juice 1 table spoon.
  • Ground almonds1/3 cup.
  • Baking powder 3 tea spoon.
  • Baking soda 1 tea spoon.
  • Blueberries 2 cup.
  • Flaked almonds 2 table spoon.
  • Icing sugar    for dusting.
How to make:-
  1. Beat the sugar and butter well.
  2. Add eggs one by one and beat well.
  3. Beat the lemon zest and juice and yogurt on low speed.
  4. Fold in flour,ground almonds,baking powder and baking soda.
  5. Take a tin and lined with buttered spring form.
  6. Transfer in batter.
  7. Sprinkle the blueberries over the top and bake for 30 minutes on180 degree.
  8. Sprinkle the flaked almonds and bake again for 10 minutes.
  9. Leave it for cool for 15 minutes,then unclasp the tin carefully.
  10. Once it cool sift icing sugar over the top.
Serve cool:-

Thursday 5 March 2015

Banana Chocolate Chip Pancake

Ingredients:-
  • Butter milk 1 cup.
  • Egg 1.
  • Oil 2 table spoon.
  • Salt 1 pinch.
  • All purpose flour 1-1/4 cup.
  • Baking powder 1 table spoon.
  • Baking soda 1/2 tea spoon.
  • Banana 2.
  •  Chocolate chips.
How to make:-
  1. Take a bowl and whisk the egg,buttermilk,oil,salt,mashed banana well.
  2. Add flour,baking soda and baking powder and mix well.
  3. Take a skillet and heat oil in it and pour 1/4 cup of batter onto heated skillet for 1 moment,then transfer back in a bowl.
  4. Circular shape and sprinkle over the chocolate chips.
  5. Cook until bubbles appear on the surface.
  6. Cook the other side until brown.
  7. Repeat the remaining batter same.
Serve warm with sliced of banana and maple syrup:-


 

Wednesday 4 March 2015

Strawberry Salad with Chocolate

Ingredients:-
  • Salad leaves some.
  • Cucumber slice 1 cup.
  • Cheese 1/4 cup.
  • Black pepper 1/4 tea spoon.
  • Vinegar 1 table spoon.
  • Dark chocolate 1/2 cup.
  • Strawberry 1 cup.
  • Caster sugar 2 table spoon.
How to make:-
  1. Place the leaves on the plate.
  2. Place the cucumber,strawberries on the leaves.
  3. Sprinkle the salt and black pepper on it.
  4. Take a saucepan and heat the sugar and vinegar until dissolve.
  5.  Remove from the heat and stir in the chocolate.
  6. Leave it for cool for 30 minutes.
  7. Cover the salad plate with it.
Serve and enjoy:-

Fluffy Cherry Cake

Ingredients:-
  • Glaced cherries 1 cup.
  •  Fresh cherries 1 cup.
  • Pure margarine 2 cup.
  • Brown sugar 1-1/2 cup.
  • Mashed banana 1 cup.
  • Self raising flour 1-1/2 cup.
  • Polanta flour 2 table spoon.
  • Baking powder 1/2 tea spoon.
  • Ground almond 1/2 cup.
  • Milk 1 cup.
How to make:-
  1.  Take a bowl and cream the sugar and margarine.
  2. Add mashed banana and mix well.
  3. After sifting the flour and baking powder,fold into the mixture.
  4. Halved the cherries and add cherries almonds and milk.
  5. Transfer it in baking lined try and bake for   50 minutes on 180 degree.
  6. Covered in the foil for 20 minutes.
Serve and enjoy:-

Tuesday 3 March 2015

Chocolate Salad

Ingredients:-
  • White chocolate 1/2 cup.
  • Dark chocolate 1/2 cup.
  • Milk chocolate 1/2 cup.
  •  Crushed hazelnuts 2o.
  • Banana slices 1/2 cup.
  • Grapes 1/2 cup.
  • Boiled potato sliced 1/2 cup.
How to make:-
  1. Finely chop the chocolates and put in a bowl.
  2. Add the hazelnuts,banana,potato and grapes.
  3. Toss to your liking.

Eggs and Green Pizza

Ingredients:-
  • Mushrooms 2 cup.
  • Spinach 4 cup.
  • Egg 1.
  • Onion sliced 1 cup.
  • Garlic cloves 2.
  • Marinara sauce 1 cup.
  • Fresh grated parmesan 1/4 cup.
  • Cheese 1 cup.
  • Soy sauce 1 table spoon.
  • Vinegar 2 table spoon.
  • Olive oil 1 table spoon.
  • Dried oregano 1 table spoon.
  • Salt 1/2 tea spoon .
  • Black pepper 1/2 tea spoon.
  • Red pepper 1/2 tea spoon.
  • Oregano leaves some.
How to make:-
  1. Set the mushrooms on the baking sheet.
  2. Mix olive oil,soy sauce,vinegar and drizzle over the mushrooms.
  3. Put 1 table spoon olive oil in a fry pan and fry garlic for 1 minute.
  4. Add crushed spinach and salt and cook for 5 minutes,set aside.
  5. Place 1/4 of the spinach mixture over the each mushrooms.
  6. Layer the onion,marinara sauce,parmesan,salt,peppers and oregano.
  7. Fry the egg and set on the top.
  8. Bake it for 30 minutes on 350 degree.
  9. Garnish with oregano leaves.
Serve with green salad:-

Monday 2 March 2015

Chocolate Cake With Almond


Ingredients:-
  • Milk 1 litter.
  • Sugar 2/3 cup.
  • Salt 1 pinch.
  • Almonds 1 cup.
  • Butter 1/4 cup.
  • Lemon zest of 1 .\
  • Eggs 4.
  • Chopped chocolate 1 cup.
  • Almonds sliced 1/2 cup.
  • Semolina 1 cup.
How to make:-
  1. Take a saucepan and boil the milk with lemon zest,stirring frequently to the pan.
  2. Reduce the heat and stir semolina and cook for 6 minutes,whisking frequently.
  3. Stir in almond,egg white and sugar while whisking and cook for 1 minute.
  4. Remove from the heat and stir in butter cubes.
  5. Leave it for cool.
  6. Take a spring form pan and lined it with parchment and put half of the butter in it. 
  7. Pour white chocolate over the batter.
  8. Add remaining of the batter with spoon.
  9. Top cake evenly with almond sliced.
  10. Bake for 60 minutes on 350 degree.
  11. Leave the cake for cool,then unmold.
Serve and enjoy:-