QUINOA BURGER So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is …
A Gluten Free Flourless Almond and Coconut Cake that’s moist, tender and incredibly delicious. It takes just few minutes to whip up this recipe, best for busy days. I love this cake, the texture of this cake is ethereal – it’s so moist and buttery with the rich flavor from the almonds and coconut. ItsRead more
Check out this recipe for Rosie’s Moist Custard Cake! closeup of treacle pudding and custard on a plate Rosie is a very naughty girl. She loves the word ‘Moist’, and the word R…
This classic Greek cake is moist, creamy, and delicious. Politiko Thessalonikis has a layer of syrupy semolina cake and it’s topped with a creamy custard and then dusted with lots of cinnamon. It’s absolutely decadent and so easy to make. The perfect dessert for a nice gathering.
Classic German Butterkuchen is fluffy, sweet, and delicious! It's a simple yeasted cake topped with blocks of butter and sprinkled with sugar!
A spiced walnut cake doused in a spiced simple syrup (poke cake)
This soft and teasingly tart lemon curd is superior to any lemon curd you can buy in stores. Make it a cake filling, add it to pancakes or eat it solo with some whipped...
I knew it was too good to be true that they'd reveal the secret recipe to the signature Cipriani meringue cake. So here I am revealing their discrepancies!
This is an easy, snack size cake. It is moist with just the right amount of spice. Greek Honey-Walnut Cake 1 ¼ cups all-purpose flour ¾ cups sugar 1 teaspoon baking powder 1 teaspoon cinnamon ½ te…
The model took to Instagram to show off the towering 3-layered confection
Orange and almond cake, brushed with an apricot glaze This is a lovely cake, which I found is best eaten cold 1-2 days later. It keeps well in the fridge for up to 1 week. Here is the recipe, adapted from Belinda Jeffery's cookbook, which is actually based on Claudia Roden's "A Book of Middle Eastern Food". Classic Flourless Orange and Almond Cake Ingredients 2 large navel oranges 250g almond meal 250g caster sugar 1 tsp baking powder 6 large eggs Glaze: 3/4 cup apricot jam 2 tbsp water Blanched almonds / Almond flakes Method Place oranges in a large pot of boiling water and boil for 1 1/2 - 2 hours or until soft enough for a skewer to go through with ease. Top up the water from time to time so as to keep the oranges fully submerged. Spin the oranges around occasionally so that they cook evenly. When ready, drain and leave to cool. Chop them coarsely, skin and all and puree finely in a food processor. Preheat oven to 170C. Grease and line base and sides of a 22cm round cake tin with buttered baking paper. Dust the tin lightly with flour (or almond meal) and set aside. Whisk the almond meal, sugar and baking powder in a large bowl for half a minute or so. Using an electric mixer, whisk/beat the eggs on medium-high speed for about 6 minutes until light and fluffy. Turn off the mixer. Pour the orange puree and almond mixture into the eggs. Mix on low speed until just combined. Pour into prepared tin. Bake for 1 hour or until the top of the cake is just firm when pressed gently. Cool the cake in the tin on a wire rack. Once cool, invert the cake onto a serving plate and remove paper. Pour the apricot glaze over the cake and brush it all over evenly. You can coat the almonds in the glaze and decorate the cake with them. To make the glaze, boil the jam with 2 tbsp water for about 5 minutes until it becomes thick and syrupy. Pass it through a sieve and it's ready for glazing. The texture is somewhere between a cake and a pudding, moist with a bittersweet orange tang Navel oranges that have been boiled until soft, and then pureed finely. These are combined with eggs, almond meal,baking powder and sugar. No butter or oil!
Honey and rosemary add a delicate floral flavour to this ridiculously easy Italian drizzle cake. Plus, the addition of orange juice and Greek yogurt keeps it wonderfully moist. Or you could try a similar recipe, our lemon polenta cake is one of our top cake recipes.
Fudgey, moist, and rich! This flourless chocolate is lacking in gluten, but packs some serious flavor, and the precision of Anova makes sure it's perfect every time.
You have to bake it to believe it.
As wonderful as this is to eat piled on top of fresh white bread, it is exceptional sandwiching a Victoria sponge, dolloped over muffins and pancakes, or poured into a cooked and cooled pastry case. For US cup measures, use the toggle at the top of the ingredients list.
Found this recipe while looking for an Iraqi chicken and potatoes dish requested in the NA/ME forum. (From chicken to cookies, yes my mind wanders.) Saw this and thought it would be a great addition to 'Zaar for all my cardamom loving friends. The original recipe is from "The World of Jewish Cooking." Posting for some future ZWT.
The zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled overtop.
Anyone who knows me, knows that I am a nut for anything lemon flavoured. It's always been one of my absolute favourite taste thrills. ...
Mamon is a very light and airy Filipino Sponge Cake and a classic snack cake found in bakeries in the Philippines. Make it at home with this simple recipe.
I have only used mochiko or sweet rice flour one time before and that was to make daifuku which is a Japanese treat where the mochiko is turned into a sweet, sticky and chewy confection.
My family has been trying to recreate this legendary cake, a staple of local Jewish-Italian bakeries, for decades. Here’s how I finally cracked the code.
In English Я давно хотела испечь Наполеон, но все оттягивала этот момент Ранее никогда не делала свое слоеное тесто, покупным брезгую немного (наверное, зря). В итоге, собрав воедино несколько традиционных и нетрадиционных рецептов, послушав советы бывалых, я взялась…
This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar — a certain understatement here — to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty. Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain. For US cup measures, use the toggle at the top of the ingredients list.
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
The BEST vegan carrot cake recipe! Applesauce makes it super moist, and cinnamon and nutmeg give it a delicious spiced flavor.
Rules are, there ain't no rules.
Hot milk cake, an old-fashioned treat, is fine-grained, moist, high-rising, and wonderfully tasty. It can be enjoyed as is, in all its buttery glory; or paired with the icing of your choice — or fudge topping or thick caramel sauce, as shown here. This recipe comes to us courtesy of Chef Zeb Stevenson of Atlanta, who we're proud to say uses our signature unbleached all-purpose flour in this delicious cake. Want to make 2 dozen fudge-frosted cupcakes? See "tips," below.
This Magic Custard Cake dessert looks so pretty, it's delicious too . Your family will love it and sure it will be a hit in your next party. Check the
Vanilla Pannacotta with Mango Mousse is a perfect dessert for your parties
Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!
Although I first came up with this recipe because I had someone coming for supper who — genuinely — couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds — though not in a bad way — so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups almond meal with 125g plain flour / ¾ cup plus 1 tablespoon all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake. Made with the almonds, it has more of supper-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream. For US cup measures, use the toggle at the top of the ingredients list.
Pie just got some serious competition.
Ideal for a warm-weather gathering, this authentic cheesecake is not too dense with its rich addition of ricotta. Serve with fresh berries of the season or make a berry sauce to accompany. Top with sweetened whipped cream if desired.
This tender rhubarb and almond cake is perfect for Spring brunch or dessert.
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Greek Yogurt Cake
This is my favorite recipe for carrot cake! It has three layers. And homemade frosting that I spread between each layer and then all over the top and the sides.
Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.
My family and I enjoy eating Japanese cheesecake and I have made it a number of times in the past. This time, however, I wanted to make a cheesecake that was not only light and fluffy, but creamy as well and not so cake-like in texture. The typical recipe for Japanese cheesecake uses milk and flour in addition to other ingredients like cream cheese and eggs. In making this creamy version, I've substituted the milk with sour cream and omitted the flour component. I did add a scant amount of cornflour as I figured it might help bind the ingredients (that's what I think anyway) and prevent cracks from forming on top of the cake while it's baking. Whether it helped or not, I can't say for certain, but my cake came out perfect with no cracks at all. It rose nicely in the oven, and didn't collapse in the middle while it was cooling down. In fact, the top of the cake came down slowly until it was just level. If you must know, I was keeping a watchful eye over the cake from the time it was baking until it cooled down. As with most cheesecakes, it is important to ensure that the cake does not experience any sudden drop in temperature after it's baked, which is why they are usually left to cool in the oven. I think the Cheesecake-gods must have been kind to me that day because not only did my cake not crack, but it shrank ever so slightly that it the top became nice, flat and level (as if I'm not reiterating enough). Because of my constant "watchful eye" over the cake, I managed to catch it just as it was starting to pull off the sides of the pan. So I quickly took it out from the oven and loosened the edges of the cake so as to prevent any cracks from forming while it continued to cool down in the oven. And one more thing: I placed a pan of hot water at the bottom of the oven while baking because apparently the steam that is created also helps to reduce the chance of cracks forming over the cake. The kids absolutely loved this cake because of its light, fluffy and melt-in-your-mouth texture. Don't expect it to be smooth and creamy like NY style cheesecakes though, because this one is made with a meringue base, and so it has an "airy" meringue-like texture, but creamy nonetheless. And delicious! Light and Creamy Cheesecake Ingredients Crust: 3/4 cup (about 100g) finely crushed Digestive biscuits (or other sweet biscuits) 3 tbsp (50g) butter, melted Filling: 250g (8oz) Philadelphia cream cheese, at room temperature 2 tbsp fresh milk 1 cup light sour cream 1/2 cup + 3 tbsp caster sugar 1/2 tbsp lemon juice 3 egg yolks 1 tsp vanilla extract 2 tsp cornflour / cornstarch 3 egg whites Method Preheat oven to 160°C (325°F). Grease and line the base of a 20cm (8 inch) non-stick springform cake tin with non-stick baking paper. Prepare another pan (either roasting tin/cake tin etc is fine) with some boiling water (about 1 inch deep) which you will need to put in the oven later together with the cake. This provides moisture in the oven when the cake is baking and help prevent cracks from forming on top of the cake. In a small bowl, mix the ingredients for the crust with a spoon until evenly combined. Press the mixture firmly into the base of the prepared cake tin. Using an electric mixer, beat cheese with milk on medium speed until smooth. Beat in the sour cream, 1/2 cup sugar, lemon juice, yolks and vanilla extract until well combined. Beat in the cornflour. In another bowl, whisk egg whites to soft peaks, and then add the remaining 3 tbsp sugar. Continue to whisk until they just reach stiff peaks. Gently fold the egg white mixture into the cheese mixture above until well combined. Pour into the cake tin over the crust. Place the pan of boiling water (step 1 above) in the lowest rack of the oven. Place the cake on the middle rack, and bake for 50 minutes or until lightly golden brown. The top of the cake will still have a slight wobble when you move the tin. Turn off the oven. Let the cake sit in the oven for 1 hour with the oven door closed. After that, you can leave the door ajar with a one-inch gap and let the cake cool for another 2-3 hours. You can leave the door closed too if you want (it will just take longer to cool!). While the cake is cooling, the top of the cake may start to come down slowly. That's fine. The top of the cake will be flat and level, and shouldn't collapse if you let it slowly cool down in the oven. While the cake is cooling, the sides will start to shrink and come off the side of the cake tin. At this point, you can remove the cake from the oven and run a sharp knife around the edge of the tin. Quickly put the cake back in the oven and close the oven door (or leave it 1 inch ajar). Once the cake has completely cooled (if it's just a little warm, it's okay too), remove from the oven and refrigerate for 4-6 hours. Remove the cheesecake from the pan. Cut into slices with a hot sharp knife. Dust with icing sugar and serve with strawberries and cream if desired. Nicely browned with no cracks on top
Sweden's Princess Cake is an iconic dessert with a royal history. Learn about the culture surrounding this decadent dish and how to make it at home!
Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.
