Oh So Tasty! Almond-Lemon Tea Cake~كيكة الشاي باللوز والليمون | Yasmine's Kitchen I picked this tea cake as my first recipe from Tartine because it was easy enough, and it just screams out summer. It was delicious. And mouth-watering. And you just want to have more of it till it’s all gone. And the citrus glaze that crusted on the cake… that’s heaven right there, people. I feel like all the lemon cakes I’ve had up to this point were a lie. I still feel like it should be called Almond-Lemon-Orange Tea Cake. Adapted from Tartine by Elisabeth Prueitt and Chad Robertson Ingredients: Cake: 95g (3/4 cup) cake flour or pastry flour, sifted twice1/2 teaspoon baking powder1/8 teaspoon salt5 large eggs1 teaspoon vanilla extract3/4 cup almond paste*, room temperature1 cup sugar200g unsalted butter, at room temperature / They ask for 225 grams, but this amount is fine.1 teaspoon grated lemon zest1 teaspoon grated orange zest Glaze: 3 tablespoons orange juice3 tablespoons lemon juice3/4 cup sugar * I have made almond paste in this post. Directions: Preheat the oven to 180°C or 350°F.
German Chocolate Cake With Coconut-Pecan Cajeta Frosting Recipe : Bobby Flay Directions Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Melt the 12 tablespoons butter in a medium saucepan over medium heat. Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). To assemble the cake, slice each cake in half horizontally. Make the ganache: Bring the cream to a simmer in a small saucepan.
Black Magic Cake & The Repressed Pastry Chef While I’ve often said I’m not a big fan of chocolate… and I’d never fight you for a slice of chocolate anything, my friends, let me state right here… this is the cake that would make me change my mind. Although it is homemade from scratch, it rivals any cake by a professional pastry chef in a 5 star restaurant. It is incredibly moist… incredibly rich… incredibly flavorful… and incredibly delicious. Yeah, this cake is black magic alright because it would pretty much take some black magic to make me love a chocolate cake this much! Once again, I won’t bore you with an excess of words because I think the pictures speak for themselves. I saw the recipe and pictures on the internet the other day. Between the layers I spread apricot preserves thinned with a bit of water. For the icing, I made a pourable ganache by heating 6oz of cream to just about boiling and pouring it over 9oz of semi-sweet chocolate morsels… letting it sit for about 3-4 minutes and then stirring gently until combined.
Praline Upside Down Pumpkin Cake It’s Monday, time to get PUMPED for the work week! Are you pumped? Come on put your hands in the air and raise the roof! It’s MONDAY! Ok, ok that is a little too much energy and pep for a Monday morning. Grab a cup of coffee instead and have a slice of cake. I made this cake for the family while I was in Florida. Pre-heat oven to 350 degrees, place pecans on a baking sheet. In a pot melt 2 sticks of butter. Pour 3/4 cup of brown sugar into a 9 inch round pan. Pour the 1/2 cup of butter directly into the pan. Whisk the butter and brown sugar together until well combined. Chop up the pecans, sprinkle in the prepared pan and press the pecans into the sugar mixture, set aside. In a separate bowl combine all the dry ingrediants and whisk until well combined. In a another bowl combine eggs and pumpkin puree. Add 1/2 a cup of warm milk, vanilla extract and melted butter to the pumpkin mixture. Beat with and electric mixer until well combined. Add flour mixture; stir with spoon until just combined. Notes
Coconut Dusted Carrot Cake I can’t really say that my specialty is baked cakes, since I always try to make them so healthy that they end up not being cakes anymore! But I do make really good (and healthy) carrot cake and banana cake. Since these cakes have been approved by a wide number of testers, I decided to share the carrot cake recipe with you! - 3 tbsp coconut milk powder for dusting/ 3 κ.σ. σκόνη από γάλα καρύδας για πασπάλισμα To make this cake, I used the whisk attachment of food processor ( I always use the whisk to make fluffy egg-free cakes!) Για να φτιάξω αυτό το κεϊκ χρησιμοποίησα το food processor με το εξάρτημα που είναι σα σύρμα για μίξερ, αλλά μπορείτε να χρησιμοποιήσετε μίξερ ή ακόμη και σύρμα χειρός.
Orange-Walnut Cake They don’t all need to be showstoppers. Sometimes, you just want a simple piece of cake, a weeknight dessert in the tradition of the Busy Day Cake. This orange and walnut flavored cake made with olive oil (practically health food!) is perfect eaten out of hand, or plated with some whipped cream. It is a thoroughly satisfying cake that will keep in your cake dome for a few days guaranteeing everyone in your home a satisfying dessert (or snack) whenever they need one. I hope everyone is following the Piglet tournament of books over on Food52. Orange-Walnut Cake (adapted from Bon Appetit Desserts) 1 1/2 cups chopped walnuts1 cup all purpose flour1 tablespoon baking powder4 large eggs1 1/3 cups sugar1/2 cup freshly squeezed orange juice1 1/2 tablespoons finely grated orange peel1/2 cup olive oil Preheat oven to 350°F. Grind walnuts in food processor until finely ground but not powdery. Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Release pan sides.
Dulce de Leche Cheesecake Squares Recipe at Epicurious.com photo by Mikkel Vang yield Makes 64 (1-inch) petits fours Wheatmeal crackers (sometimes called digestive biscuits) have a flavor similar to graham crackers. For this particular recipe, we prefer Carr's brand wheatmeal crackers, which are available at supermarkets and labeled as "whole wheat crackers." (Don't use Carr's Wheatolos, which are a bit too sweet.) Active time: 45 min Start to finish: 9 3/4 hr (includes chilling) For crust 3 1/2 oz wheatmeal crackers (sometimes called digestive biscuits), crumbled (1cup) 2 tablespoons sugar 3 tablespoons unsalted butter, melted For filling 1 teaspoon unflavored gelatin (from a 1/4-oz envelope) 1/4 cup whole milk 8 oz cream cheese, softened 2 large eggs 3/8 teaspoon salt 1 cup dulce de leche (12 1/2 oz) For glaze 3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped 1/2 stick (1/4 cup) unsalted butter, cut into pieces 2 teaspoons light corn syrup Preparation *Available at specialty foods shops and Cooking.com.
White Chocolate Mud Cake Recipe As with every other white chocolate mud cake we have tasted, this cake has a fairly subtle white chocolate flavour. We like to make the cake a few days before serving as the flavour and texture of the cake improve with time. Although we store the cake in the fridge, we bring it to room temperature before serving; it is softer and more cake-like at room temperature. When experimenting with recipes, we found that some of the larger, higher cakes became very brown and dry on the outside before they were properly cooked in the middle. This recipe makes a cake that is about 5cm tall when iced. The white chocolate ganache contains sour cream to cut some of the sweetness of the white chocolate. Serves about 16. We use a 20ml tablespoon and 250ml measuring cup for all of our recipes. Sour Cream and White Chocolate Ganache 200g white chocolate 88g sour cream Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced). Stir flours together in a large bowl. Pour mixture into prepared pan.