Cranberry Lime Semifreddo With Pound Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

Steps:

• Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin - press firmly into the base to create an even layer. Chill while the filling is made.
• Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened - this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks.
• Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight.
• To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage.
• Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.

Steps:

• Bring 1-1/2 cups water and sugar to a boil. Remove from heat; stir in juices, lime zest and remaining water. Cover; refrigerate at least 1 hour. Serve over ice and, if desired, with lime slices.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

Steps:

• In a small saucepan, combine sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Stir in the water and cranberry juice. Cool; pour into a pitcher. Refrigerate until chilled. Serve over ice.