Easy rhubarb cake recipe, reduced in sugar. Made with ground almonds, orange and a hint of rose. Extra moist made with quick pre-roasted rhubarb.
“Philosophy [nature] is written in that great book which ever is before our eyes -- I mean the universe -- but we cannot understand it if we do not first learn the language and grasp the symbols in which it is written. The book is written in mathematical language, and the symbols are triangles, circles and other geometrical figures, without whose help it is impossible to comprehend a single word of it; without which one wanders in vain through a dark labyrinth.” Different versions of 'revani' exist in many cuisines under several names throughout the eastern Mediterranean, including Greece, Turkey, Egypt and Jordan to name a few. The recipe below is an easy one that anybody can make at home. Feel free to add any flavour other than vanilla - lemon or orange zest, coconut, etc. Ingredients For the cake 3 eggs 1/2 cup sugar 1 pinch of salt 115 ml milk 115 ml vegetable oil 1 cup fine semolina 1 cup flour 1 pouch of baking powder (14 g) 1 tsp vanilla extract butter to grease the baking pan shredded coconut to garnish For the syrup 3 cups sugar 3.5 cups water juice of 1/2 lemon Method 1. Prepare the syrup first. Add in a saucepan the sugar, water and lemon juice. Boil for about 5-10 minutes over medium heat until the sugar has dissolved and the syrup has slightly thickened. Remove the pan from the stove and set aside to cool down to the room temperature. 2. Make the cake. Preheat the oven to 185 degrees. Grease a preferably square or rectangular baking pan with butter and dust it with a little flour all around. In a large mixing bowl, beat the eggs and sugar first with a pinch of salt to a fluffy and foamy light yellow cream. Use a hand blender and mix well for 5-6 minutes. Add in the milk , oil and the vanilla extract and mix for another 1 minute. Mix the flour, semolina and baking powder together in a medium bowl. Stir in the flour mixture and mix until you get a smooth batter. Do not over-mix. Pour the batter into the baking pan and bake for about 25 minutes at 180-185 degrees until the top gets golden brown or a toothpick inserted in the center comes out clean. 3. Soak the cake in the syrup. Once you remove the pan from the oven, drizzle the cool syrup all over the cake slowly using a large spoon slowly and let it soak in. When you've used up all the syrup, cover the cake with foil and let it cool down to the room temperature. Garnish with shredded coconut, ground pistachio, walnuts, or almonds before serving.
Made with just 5 ingredients (or less!), these incredible desserts are easy to make but taste delicious. We’ve got everything from cheat’s brownies to simple ice-cream, tasty tarts to classic dessert cakes.
Boterkoek is a flat Dutch cake that's super buttery, moist, and full of sweet almond flavor from almond extract. This recipe makes two 8-inch cakes.
Extra moist and delicious Greek chocolate cream cake! Pasta Sokolatina Slice Watch the Video: Pasta Sokolatina is a moist Greek chocolate cream cake sold in dessert shops all over Greece and American Greek pastry shops.
“Philosophy [nature] is written in that great book which ever is before our eyes -- I mean the universe -- but we cannot understand it if we do not first learn the language and grasp the symbols in which it is written. The book is written in mathematical language, and the symbols are triangles, circles and other geometrical figures, without whose help it is impossible to comprehend a single word of it; without which one wanders in vain through a dark labyrinth.” Different versions of 'revani' exist in many cuisines under several names throughout the eastern Mediterranean, including Greece, Turkey, Egypt and Jordan to name a few. The recipe below is an easy one that anybody can make at home. Feel free to add any flavour other than vanilla - lemon or orange zest, coconut, etc. Ingredients For the cake 3 eggs 1/2 cup sugar 1 pinch of salt 115 ml milk 115 ml vegetable oil 1 cup fine semolina 1 cup flour 1 pouch of baking powder (14 g) 1 tsp vanilla extract butter to grease the baking pan shredded coconut to garnish For the syrup 3 cups sugar 3.5 cups water juice of 1/2 lemon Method 1. Prepare the syrup first. Add in a saucepan the sugar, water and lemon juice. Boil for about 5-10 minutes over medium heat until the sugar has dissolved and the syrup has slightly thickened. Remove the pan from the stove and set aside to cool down to the room temperature. 2. Make the cake. Preheat the oven to 185 degrees. Grease a preferably square or rectangular baking pan with butter and dust it with a little flour all around. In a large mixing bowl, beat the eggs and sugar first with a pinch of salt to a fluffy and foamy light yellow cream. Use a hand blender and mix well for 5-6 minutes. Add in the milk , oil and the vanilla extract and mix for another 1 minute. Mix the flour, semolina and baking powder together in a medium bowl. Stir in the flour mixture and mix until you get a smooth batter. Do not over-mix. Pour the batter into the baking pan and bake for about 25 minutes at 180-185 degrees until the top gets golden brown or a toothpick inserted in the center comes out clean. 3. Soak the cake in the syrup. Once you remove the pan from the oven, drizzle the cool syrup all over the cake slowly using a large spoon slowly and let it soak in. When you've used up all the syrup, cover the cake with foil and let it cool down to the room temperature. Garnish with shredded coconut, ground pistachio, walnuts, or almonds before serving.
This Chocolate Cake is my favorite Chocolate Cake recipe when I feel like baking a chocolate cake. It is super moist and rich, it is one of my all-time favorite chocolate layers cake. Try it the next time you feel like baking a chocolate cake, I´m sure you will love it. And btw. don’t be afraid of using
One of the appeals of Brooklyn is the rich ethnic mix of cultures, cuisines, and traditions, that is somewhat of a microcosm of America. Many of our grandparents, including mine, arrived on Ellis Island and assimilated to life in America in New York City. And it still remains a lively, if sometimes uncomfortable, mix of upscale, downscale, rich, poor, happy, angry, frustrated, and content. But everybody's gotta
A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. A pastry shop style cake with a stunning look that will get everyone's attention.
Buttery shortbread, soft caramel and smooth chocolate... millionaire shortbread is a delicious British classic that everyone will love!
I had these Greek Honey Cakes in my mind the minute I woke up yesterday morning. For a change we had no sport, no birthday parties and no shopping to do….just a chilaxing Saturday with my own…
This classic French cake is made with layers of almond sponge, potent coffee syrup, French buttercream, and chocolate ganache. It's worthy of any special occasion.
This homemade Turkish delight recipe, also known as raha in Syria and lokum in Turkey, is chewy, sweet, and aromatic cubes of goodness that pair perfectly with tea or Turkish coffee.
A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. A pastry shop style cake with a stunning look that will get everyone's attention.
It was my birthday a few weeks ago and to celebrate all the June birthdays at work, we had a big morning tea today. I wanted to make somet...
Crispy, flaky, homemade cannoli shells filled with creamy pistachio filling.
Pieces of tender, chewy candied orange rind swimming in a thick and sweet sugar syrup, lightly scented with honey and orange blossom water.
A crepe cake, while often considered a showstopper, can also be a great family project. A light and fluffy filling gets spread between crepe layers — a perfect job for kids — before being chilled overnight. Topped with whipped cream, chewy strands of caramel and crunchy caramelized sugar, this is a special dessert that will appeal to everyone.
Ingredients x1 packet Marie Biscuits / Tennis biscuits / Digestive biscuits x1 Moirs Lemon Jelly x2 Tins Goldcrest Granadilla Pulp 125g Butter, melted x1 tin Condensed Milk Method Crush the biscuits and mix with the butter. Press this into an 8” pie plate. Mix one packet lemon jelly with 3/4 cup boiling water. Stir well. Add 2 tins granadilla pulp, stir in well, add 1 tin condensed milk and mix well. Pour onto the biscuit biscuit base and chill until set. Serve with fresh cream or a drizzle of granadilla pulp
Russian-Style Marshmallow Cake
This multilayered French dessert of baked almond meringue, buttercream, and sweetened, rum-spiked whipped cream tastes best doused in a dark chocolate sauce and served with strong coffee to offset some of the sweetness of the cream layers. Not cutting the cake immediately after its assembled helps to prevent the meringues from cracking while slicing through.
This Marie biscuit recipe is perfect to pull together with the kids. Perfect for bake sales, bakers day and kids parties.
Explore Camila.rd's 493 photos on Flickr!
Sydney eats. Tasty travels. A feast of photos. Food blogging since 2004 and still hungry!
Easy rhubarb cake recipe, reduced in sugar. Made with ground almonds, orange and a hint of rose. Extra moist made with quick pre-roasted rhubarb.
Un week-end à Amsterdam avec vous !
One of the most commonly challenging parts of running your own cake business or home bakery is learning how to price your cakes…properly.
Ready to start a home bakery? I'll show you everything you need to know to use Facebook to make money selling baked goods online.
Join us for a bakery tour visiting Jenna Rae Cakes in Winnipeg, Manitoba, Canada. See inside this boutique bakery, meet the owners and get the scoop on bakery life.
If you want to start a cake business, here are tips you must know to start selling cakes from home. Start off prepared by learning food safety and cottage food laws.
