Moroccan Orange Cake. “Just one day more,” my son whispered into my ear this morning.
I was enjoying the Saturday stillness, laying in my bed. It was wonderful not to have to be anywhere, to be able to breathe in the cool, spring breeze coming in through the window, to hear the birds chirping in the trees. “One day until what?” I have to admit, I was a little baffled at the countdown. “Till the leprechaun comes!” Ah, now I get it. I told you the story — this time last year, in fact — of how I am the daughter of an Irishwoman. As a child, St. The leprechaun will visit us tomorrow, and play all sorts of pranks. We entertained friends tonight, and I made Clodagh’s Moroccan Orange Cake. Disclosure: Clodagh McKenna’s newly released cookbook, Clodach’s Kitchen Diaries, was received as part of a package from Kerry Gold and the Irish Dairy Board to help celebrate St. "This, I guarantee, will be one of your favorite recipes in this book.
Ingredients Instructions Preheat the oven to 350˚F. Meanwhile, make the citrus syrup. Pepita Mexican Chocolate Cake. My kitchen has been overflowing with pepitas – a.k.a. pumpkin seeds – for the past few weeks and I’ve enjoyed experimenting with new ways to enjoy these tasty seeds.
It’s easy to incorporate them into a bread or a batch of cookies, but Rick Bayless’s Pepita-Mexican Chocolate Cake grinds them into a fine flour for use in a unique and delicious cake recipe. I first saw this recipe while watching an episode of Mexico – One Plate at a Time and mentally bookmarked the recipe for the next time I had a bag of pepitas to use up. The recipe calls for toasted, hulled pumpkin seeds. You can find these in many grocery stores and I highly recommend buying them, rather than husking whole pumpkin seeds, because it will save you a lot of time. Stella's Meza: Slice Of Heaven Carrot Cake (Super Moist!) If you've been on my blog long enough you must know by now that I like my desserts.
In my perfect world, I would start any meal off with dessert first. Kransekake. This is a Norwegian cake that we make every Christmas.
Not only is it delicious but also quite impressive all stacked up. You can buy molds that makes it really easy or create the circles freehand. Here's a link to buy the molds I used to make this kransekake: Kransekake Molds Read my Holiday/Winter 2015 issue! You will need: For the Cake:1 lb almond meal 2 oz hazelnut meal18 oz confectioners’ sugar4 egg whitesvegetable oil, for greasing semolina, for dustingall purpose flour,for dusting For the Icing:3 egg whites21 oz confectioners’sugar Combine almond and hazelnut meal, confectioners’ sugar, and egg whites using your hands or a mixer. Pecan Pie Recipe - Tips and Recipe for the Perfect Pie - Lovely Greens. Pecan pie…a truly American dessert that is almost universally enjoyed.
I’m unsure as to why it’s not more common in the UK but it probably has to do with pecans being a relatively uncommon ingredient. One thing is for sure though – this recipe has been a winner every time I’ve made it for my British and Manx friends. It’s sweet, rich, and nutty, and the fresh dollop of cream on top is literally ‘the icing on the cake’. For those new to making Pecan Pie, this decadent dish is a classic example of Southern American cooking. Donna Hay's Food Processor Carrot Cake Recipe on Food52. Texas Tornado Cake - Can't Stay Out of the Kitchen. Texas Tornado Cake is spectacular.
Flourless Almond & Coconut Cake Recipe on Food52. Pistachio Olive Oil Cake. Not only is this cake flavorful and delicious, but you almost forget that it is good for you also!
Pair with quality vanilla bean ice cream for a classic flavor or get adventurous and make your own apple or blood orange granita for a fun twist in the summer! Pistachio Olive Oil Cake Makes 12-20 slices Ingredients: 1/2 cup plus 2 tablespoons sugar 2 large eggs 3/4 cup Raimondo Winery Blood Orange Olive Oil 1/3 cup dry Marsala wine 1/3 cup milk 1 tablespoon finely grated orange zest 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups shelled, dry-roasted, salted pistachios, finely chopped, 1/2 cup reserved for garnish Directions: Beat sugar and eggs on medium speed until pale yellow, about 2 minutes.
Combine flour, baking powder, and salt in bowl. Scrape batter into prepared pan and bake in a 375F oven until cake tester inserted in middle of cake comes out clean, about 35 to 40 minutes. Recommended Wine Pairing: Carrot Almond Cake recipe on Food52.com. Pistachio Meringue Stack with Rose Cream and Strawberries Recipe on Food52. Walnut Sponge Cake Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 17 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: The recipe below is light, moist, and flavorful. Adapted from Flavor Flours (Artisan 2014) (less)Author Notes: The recipe below is light, moist, and flavorful.
Calabrian Walnut Cake (Torta di Noci) Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Pistachio Cake with Lemon, Cardamom, and Rose Water Recipe on Food52. Castagnaccio (Italian Chestnut Cake) Recipe on Food52. Sbrisolona Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 60 + Save ▴