I made the moist & tender marble cake again... this time it's for lunch at the in-law's on Sunday. Had decided to bake it only in the morn...
This easy jam and coconut sponge is a soft and fluffy coconut sponge cake topped with jam and coconut. It's a simple classic British dessert
Jam and Coconut Sponge is a simple sponge cake, with jam spread over the top and a generous sprinkle of desiccated coconut added to top it all off. Serve with a big jug of custard (pink custard even!) and you’ll be sure to invoke memories in anyone who went to school here a while back! Coconut and Jam Sponge is an easy bake to make, and it serves plenty if it’s made as a traybake. It can be served cold or warmed up, and with or without custard, so it’s a great option for feeding plenty for a a morning or afternoon tea, or even a pudding.
This better than bakery chocolate sponge cake recipe is light, airy, and just straight up DELICIOUS! Paired with my homemade raspberry jam filling, and chocolate whipped cream, you are going to simply fall in love with this cake! This recipe is based on my original light and airy sponge cake :)
This is one DELICIOUS Bird's Milk (ptichye moloko) CAKE! A whipped sour cream filling turns into a delicate mousse, creating a Jell-O like cake known as the Bird's Milk Cake.
Moist and tender orange-flavored cake soaked in liquor syrup
Don't be fooled...this is not your Grandmas' chocolate cake! Moist, rich, fudgy and just minutes to through together...it's everything a chocolate cake should be! Gluten free, low carb ad keto friendly you will feel great baking up this treat for the entire family...it's so good they will never know! Kid & Cowboy approved!
This moist chocolate buttermilk cake recipe is my most requested cake recipe. It's guest worthy and a wonderful dessert for a Sunday afternoon meal.
Basbousa / Revani : Eggless Coconut and Semolina Cake drenched in simple syrup. It is soft, moist in the middle and crunchy on the top. Ingredients 2 Cups fine Semolina 3/4 Teaspoon of Baking Soda 1/4 Teaspoon Salt 1/2 Cup toasted Coconut / desiccated coconut 1/2 Cup Caster Sugar / Powdered granulated Sugar 150 Grams unsalted Butter - melted 3/4 Cup plain thick yogurt ( yogurt should be sour , use fresh yogurt for better taste) 20 Blanched Almonds for Garnish For the syrup 3/4 Cup water 1 Cup Granulated white Sugar 2 Teaspoon Rose Water / Orange Blossom Preparation : Blanch the Almonds : 1. In a microwave safe mug heat 1 cup of water on high for 4 minutes 2. Add 20 almonds to the hot water in the mug. Let them rest in the water for 10 minutes 3. Take a almond out from the hot water and try to pinch / rub it between your fingers. If the skin comes off easily, your almonds are ready. Otherwise, let the remain in the hot water for 5 more minutes 4. Remove skin of all the almonds and set aside 5. Transfer the almonds to a kitchen towel and let them dry for 2 to 3 hours or overnight. You can blanch the almonds the previous day and store it in air tight container when they are dry Prepare Toasted coconut : I used fresh coconut and hence I toasted them in the oven. If you are using desiccated coconut, you can skip this step and proceed to the next step 1. Remove brown skin of the fresh coconut. You need only the white flesh 2. Grate the coconut into fine shreds 3. Spread the coconut on a baking tray and bake at 170 C in the oven for 7 to 8 minutes or until the coconut is slightly golden over the edges. Do not walk away while the coconut is in the oven. Coconut tends to brown too quickly. You need to keep an eye on them 4. Once toasted, remove from the oven and Cool them completely Prepare the syrup Prepare the syrup ahead before baking the cake. The syrup has to be at the room temperature and the cake has to be warm. Hence make the syrup and set aside before you start baking the cake 1. In a sauce pan, add water and sugar 2. Once 2 minutes, the sugar would have dissolved completely 3. Let the syrup boil on medium flame for 10 minutes 4. The syrup should be thick. Do not boil the syrup to 1 string consisntency. The syrup should be little bit thinner than the string consistency. Add rose water / orange blossom and mix once 5. Set aside and let it cool Directions for baking the cake 1. Preheat the oven to 170 C / 350 F 2. In a large bowl, add semolina, baking soda, salt and mix them together 3. Add the toasted coconut / desiccated coconut and powdered sugar or castor Sugar to the semolina and mix well 4. To this dry mixture, add yogurt, melted butter and using a spatula combine everything well 5. The mixture will be like thick dough 6. Grease a 10 inch pie pan / plate / cake pan. Place a parchment paper on the bottom of the pan / plate. Then lightly butter the bottom and sides again 7. Transfer the semolina coconut wet mixture into the greased pan. Using a spatula, smooth the top 8. Using a sharp knife, mark squares or diamond shape on the dough. Place a blanched almond in the center of the diamonds and gently press them in the dough 9. Let the dough rest for 15 minutes on the kitchen counter 10. Then bake at 170 C for 20 minutes 11. Remove the cake from the oven and cut them through the previously made markings. This cake will be crumbly after it is baked. We will be able to cut perfectly after it is baked. That is why it is recommended to cut it during half way through the baking process 12. Return the cake to the oven and bake for 15 minutes more or until the edges are light golden 13. Remove from the oven and let the cake cool down a bit 14. When the cake is warm, spread or pour the syrup all over the cake and let it soak in the syrup for 4 to 5 hours or preferably overnight 15. This cake tastes best the next day when it is totally drenched in the syrup
This pretty and simple summer cake is made with fresh, seasonal plums.
Polish babka recipe is reaching the peak of its popularity during Easter time. This delicious cake is eaten all over the country and it’s loved by Poles of all ages.
Deze smeuïge chocoladecake is misschien wel het meest aangevraagde recept door jullie! Niet gek hoor, want elke chocoladecake liefhebber zal verliefd worden na het proeven van dit lekkers. Je proef…
We are all busy getting our homes ready for Easter Day. Today, I am joining the Bluebonnet Blog Hop to take a sneak peek into Texas Blogger homes and see all of this lovely spring inspiration. The very first thing that comes to mind when you say "Spring in Texas" are all the lovely wildflowers that spring forth in March and April. We can all be forever grateful to our beautiful Lady Bird Johnson, Claudia Alta Taylor Johnson, for her dedication to the highway beautification and the arts project, which is her stunning legacy. The Texas fields and ranch lands that are blanketed with bluebonnets, Indian Paint Brush and Longhorns are part of what makes Texas such a beautiful state. Being a faithful fan of Mrs. Johnson, I added this book to my library last year. It is a daily journal of the Johnson's lives during the White House years. It is essentially the story of her life as a wife and mother.. from the details of moving her family from their private home, The Elms, to the White House and then back home to the LBJ ranch. As spring days come, I love making our home into a spring retreat.. a place of seasonal celebration. I love the colors of “Pistachio” for spring...... The finishing effect on the patio...... My collectible Texas- themed coffee mugs can serve up something beautiful other than morning coffee...... Oh, the yellow rose of Texas...... Even an Aggie can love a Longhorn...... Stylin' it for spring...... How about adding a new/used Texas cookbook to your collection! I have loved Texas Ties , which is a Junior League cookbbok from North Harris County. These are tried and true heirloom recipes from some of the best cooks and bakers in Texas! Once you have selected your favorites for your Easter dinner buffet, have each place setting reflect the beauty of spring. This beautiful Lemon Cake will be the star of your southern sideboard! Oh.....Ms. Lady Bird....you out did yourself on this one! Lemon Drizzle and Delight....... LADY BIRD JOHNSON’S LEMON CAKE 3/4 Cup Softened Butter 1 1/4 Cups Sugar 8 Egg Yolks 2 1/2 Cups Flour 3 Teaspoons Baking Powder 1/4 Teaspoon Salt 3/4 Cup Milk 1 Teaspoon Vanilla Extract 2 t. lemon juice 1 Teaspoon Grated Lemon Rind Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool 19 minutes before inverting on serving platter. LEMON GLAZE 2 cups powdered sugar 1-2 T. fresh lemon juice 1-2 t. buttermilk Zest of one fresh lemon Today is our Bluebonnet Blog Hop! It's springtime in the great state of Texas Y'all! I hope you enjoyed Estelle's post today... click on the link below for more spring inspiration! An InLinkz Link-up
Paradise Cake is a super soft, buttery cake that literally melts in your mouth. Best part? It's so soft and creamy that it doesn't need any cream filling!
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Biszkopt genueński do tortu. Przepis na biszkopt maślany. Idealny biszkopt maślany do tortów piętrowych i cięższych kremów.
Just like grandma used to make! An old-fashioned Passionfruit Sponge Cake.
The Trinidad sponge cake recipe is an extraordinary dessert and a popular item on most hotels’ and restaurants menus. This is one of those desserts that causes you to stop ... Read more
This easy Pao do Lo recipe is for a moist and fluffy Portuguese sponge cake. With just three ingredients - eggs, sugar, and flour, easily make the simple and famous Portuguese cake airy cake everyone will love.
En saftig vaniljsockerkaka som smälter i munnen. Super enkelt att göra och doften är inte från denna värld. Värt att testa.
The Polish chocolate cake recipe is really simple. That's the main reason murzynek cake is so popular in Poland. It's quick to make and the frosting is a side product of mak
My grandmother turned 80 a couple of months ago, and in celebration, I made her a cake. 80 is such an amazing milestone, and is worthy of a decadent torte. There’s no sponge here! This very f…
Keep things simple with this delicious, plump sultana cake.
Easy recipe for Polish fruit cake.
Sweet layers of kajmat sandwiched between light and crisp wafers make the perfect dessert or snack. The Polish andruty wafers are easy to make at home too!
Crunchy, honey-flavored almond topping, creamy vanilla filling, and two delicious yeast cake layers make this German favorite absolutely wunderbar!
”Bjuder man på dessa, så behöver man inte ha någon annan kaka.”
If you're looking for a rich chocolate cake recipe that comes together using only cocoa powder (no melted chocolate), then this recipe is it! This moist chocolate cake is packed with chocolate flavour, and is topped with an incredibly delicious chocolate cream cheese frosting - YUM!
My third post for this week's theme is this ultimate bread like honey cake from Fiji. You might have noticed that am exploring Southern Hemisphere for this week's blogging marathon. Yes this week's theme is Explore Southern Hemisphere. After two beautiful dishes, one from Zimbabwe and the another one from Uruguay, here come a fabulous spiced cake. Fiji is a country in South pacific which is an archipelago of more than 300 islands. With Suva as its capital, this country is known as a prefect holiday destination of many. And this country even have some fabulous Hindu temples and recently i crossed a video in Youtube about the Lord Murugan temple in Fiji which was a biggest surprise for a Tamilian like me. Coming to my today's post, actually this cake is one of the highly known popular desserts of Fiji. An excellent cake to enjoy with your mid morning tea or coffee or else for your sunday brunch. Actually this cake tastes extremely fabulous and its flavors deepen after a day or two days. Though this cake sounds almost like a quick bread, its calls for a couple of spice powders. The addition of spice powders makes this cake different from other cakes baked with honey. A prefect cake to kick start a day with. We enjoyed this cake both for our breakfast and snacks. Recipe Source: Here 1+ 1/4 cups All purpose flour 1/2 cup Sugar 1/2 cup Sour cream/yogurt 1/2 cup Honey 1 Egg 1tbsp Vegetable oil 1/2tsp Baking soda 1/8tsp Nutmeg powder 1/8tsp Ground allspice 1/4tsp Ginger powder 1/2 tsp Cinnamon powder Flaked almonds (as per need) Preheat the oven to 350F and line a loaf pan with a baking sheet and keep aside. Take the sour cream or yogurt, honey, egg, sugar, honey,oil in a bowl and mix everything well. Add in the nutmeg powder, ground all spice, ginger powder, cinnamon powder to the wet ingredients. Now sift the flour with baking soda. Add the dry ingredients to the wet ingredients and mix everything well. Pour the batter into the loaf tin and sprinkle with the almonds. Bake for about 50 minutes. Allow to cool then remove to a wire rack to cool completely. Enjoy with your favourite drink. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96
This Flourless Belgian Chocolate Cake is a chocolate lover's dream ~ this easy chocolate cake makes an elegant base for any fancy toppings you might want to add, too, from fresh berries to spiked whipped cream.
