This traditional Moroccan cake is one of my favorite lemon cakes ever. I love its soft structure and amazing lemon flavor. It goes perfectly with Moroccan traditional mint tea, but I enjoy it with coffee or green tea as well.
Ingredients
4 eggs
300 g (1 1/2 cup) sugar
125 ml (1/2 cup) vegetable oil
265 g (2 cup) all purpose flour
15 g (4 tsp) baking powder
1/2 tsp salt
125 ml (1/2 cup) milk
fresh lemon juice form one lemon
zest from 1 or 2 lemons
1 tsp vanilla extract or 10 g vanilla sugar
powdered sugar for dusting
Preparation
Preheat the oven to 180 °C (355 °F).
Grease and flour a round baking pan.
Zest and juice the lemon.
In a stand mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
Stir in the flour, baking powder and salt, and then the milk. Beat until smooth, and then mix in the lemon juice, zest and vanilla.
Pour the batter into your prepared pan, and bake for about 40 minutes. Test with toothpick if the cake is ready by inserting the toothpick in the cake and if it comes out clean, the cake is done.
Allow the cake to cool in the pan for 7 to 10 minutes. Loosen the cake from the sides of the pan with a spatula, and turn out the cake onto a rack to finish cooling.
Chocolate lovers are going to be thrilled with this Swiss roll. It’s made of chocolate sponge cake, chocolate cream and chocolate glaze. Yes, chocolate everything! As I said, chocolate heaven!
Ingredients
For the cake
5 eggs
100 g (1/2 cup) sugar
10 g (1 tbsp) vanilla sugar or vanilla extract
20 g (3 tbsp) cocoa powder
40 g (3 heaping tbsp) of all purpose flour
For the cream
200 ml (3/4 cup) heavy whipping cream
100 g (1/2 cup) dark chocolate
60 g (1/4 cup) unsalted butter
For the glaze
100 g (1/2 cup) dark chocolate
60 g (1/4 cup) butter
Preparation
Coat the large baking sheet with parchment paper.
Preheat the oven to 180 °C (355 °F).
Separate the egg whites and the egg yolks in two separate large bowls.
Mix the egg yolks with sugar until foamy, then add cocoa and stir. Mix in the flour.
In a separate bowl mix egg whites with a touch of salt until stiff.
Gradually fold stiff egg whites in the egg yolk mixture with spatula.
Spread the mixture evenly onto the prepared baking sheet.
Bake for 15 minutes.
Baked cake together with parchment paper shift on a wet dish cloth and roll.
Now prepare the cream. Heat the cream to a boiling point.
Break the chocolate into small pieces and put it in the hot cream.
Add the butter and mix until you get a smooth mixture.
Allow to cool in the fridge.
Cooled cream mix with electric mixer until it becomes creamy.
Unwrap the cake from the dish cloth and carefully take off the parchment paper.
Coat it with cream and roll.
For the glaze melt the chocolate in double boiler or in microwave, add butter and stir until dissolved. Pour over cake and let it cool off.
Cool in the fridge before serving.
Instead of chocolate glaze sprinkle the roll with some cocoa powder or powdered sugar. Decorate as you wish, I put some chocolate candy 😀
Years ago, my foodie friend Anna Jane Dalton made this dessert live on Google+ Hangouts. We had so much fun naming it live while we watched Anna Jane prepare it. Finally we agreed on chocolate tiramisu and the name fits perfectly!
I fell in love with it and decided to make it for Valentine’s Day last year. It’s easy to prepare and you will enjoy sharing this bowl of creaminess with your significant other 😀
Originally recipe has vodka and pomegranate syrup mixed with coffee, if you like it spiked up a bit.
This is one of those magical chocolate desserts that melt in your mouth! The name fits perfectly, it is very moist and it tastes almost like chocolate mousse!
Try it out and dig into the chocolate heaven 🙂 It pairs excellent with berries and citrus, I of course chose strawberries 😀
Ingredients
4 eggs, room temperature
1 tsp vanilla extract
250 g (1 ¼ cup) granulated sugar
110 g (½ cup) unsalted butter
65 g (½ cup) all purpose flour
40 g (⅓ cup) cocoa powder
500 ml (2 cup) milk, lukewarm
2 tbsp powdered sugar for dusting
Preparation
Preheat oven to 160 °C (320 °F).
Cover the baking sheet with parchment paper.
Separate egg whites and yolks in two separate large bowls.
Beat egg whites with a pinch of salt until stiff and set aside.
Melt the butter in the microwave.
Whisk egg yolks, vanilla extract and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
Pour the milk gradually and continue beating.
Add in the egg whites, one third at a time and gently fold in with spatula.
Pour this liquid batter into the baking pan and bake for 60 minutes.
Let it cool and when it comes to room temperature chill for an hour.
Slice it in the size you like and dust with powdered sugar right before serving.
These are the brownies to try even if you don’t like Nutella. Or brownies. But you do. Otherwise, I’m really confused about what you’re doing here. 😛
These brownies are fudgy, moist and delicious. I tried many brownie recipes before I adapted this one to perfection so it’s not too sweet but still sweet enough 😀
Without further ado, please enjoy 😋
Ingredients
170 g (1 cup) dark chocolate
170 g (3/4 cup) unsalted butter
100 g (1/2 cup) extra dark chocolate
200 g (1 cup) granulated sugar
150 g (1/2 cup) Nutella
3 eggs
1 egg yolk
10 g (1 tbsp) vanilla sugar
100 g (3/4 cup) all-purpose flour
25 g (1/4 cup) cocoa powder
1/4 tsp salt
Preparation
Preheat the oven to 175 °C (350 °F).
Cover the baking sheet with parchment paper.
Melt both chocolates with butter in the microwave or over double boiler.
Stir in the Nutella.
In a large bowl, with an electric mixer beat the eggs and sugars on medium-high speed until light and thick, about 3 minutes.
Stir in the cooled chocolate mixture with a rubber spatula.
Add the flour, cocoa, and salt, folding gently until combined.
Pour the batter into the baking pan.
Bake around 35 minutes. Do not over bake, rather under bake in this case.
Let cool to room temperature before serving.
Which recipe did you adapt to your liking and how?
The dough for these jam pockets is flaky and soft, just like puff pastry. Unlike puff pastry, you can make this dough easily and fast, and you will get an amazing result 😀
Filling can be jam, Nutella or some other spread you enjoy! You can even do savory, why not?!
Ingredients
250 g (1 1/3 cup) all purpose flour
250 g (1 cup) butter, softened
250 g (1 cup) cottage cheese
pinch of salt
favorite jam (I had homemade plum jam for these beauties)
Preparation
Knead the dough from flour, butter and cottage cheese.
Wrap it in a cling wrap and let it rest in the fridge for an hour.
Roll the dough 4 mm thin and cut into squares.
Fold the the square edges inside and fill the middle with your favorite jam.
Bake for 20 minutes in the preheated oven on 200 °C (395 °F) until the pockets get golden brown.
What is your favorite type of dessert? Which dough do you like the best?
This is kids’ favorite cake. The adults love it as much 😀
When my friend shared this recipe with me, she gave me doubled amounts. I was like, 12 eggs?! They love the cake sooo much she always makes a double batch. After I tried it, I understood why. The cake is so moist and creamy you gotta try it to believe it.
Ingredients
For the cake
6 eggs
6 tbsp granulated sugar
6 tbsp all purpose flour
3 tbsp Nesquick
100 ml (7 tbsp) milk
100 ml (7 tbsp) oil
10 g (1 tbsp) baking powder
50 g (1/2 cup) white chocolate for decoration
For the cream
500 ml (2 cup) heavy cream
300 g (2 3/4 cup) dark chocolate
Preparation
Preheat oven to 180 °C (355 °F).
Separate egg yolks and egg whites in two large bowls.
With electric mixer mix egg yolks with sugar until foamy.
Add oil and milk in egg yolk mixture and mix until combined.
Combine all dry ingredients in a separate bowl (flour, baking powder and Nesquick).
Add dry ingredients in the egg yolk mixture.
Separately mix egg whites until stiff and mix in lightly with spatula to the batter.
Pour the batter in a baking pan.
Bake for 20-25 min.
Meanwhile, prepare the cream.
Cook the cream to the boiling point (but don’t let it boil), remove from the heat and add broken chocolate pieces. Mix until combined.
When the cake is done, make holes all over it with a fork. They allow the cream to settle into the cake.
Pour the hot cream on the still warm cake.
Chill in the refrigerator over night before serving.
Santa’s favorite cookies (Don’t forget the milk!) 😀
I know it’s not Christmas, but that just means you don’t have to share with big guy with sleigh and flying reindeer 😀 These classic beauties are a must-have in all North American households so we had to try them as well. We were not disappointed. They were soft and chewy, just like Santa likes them!
Ingredients
270 g (2 cup) all purpose flour
1/2 tsp baking soda
1/2 tsp salt
170 g (3/4 cup) butter, melted
130 g (1 cup) brown sugar
60 g (1/2 cup) granulated sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
360 g (2 cup) chocolate chips
Preparation
Warm up the oven to 160 °C (320 °F).
Cover the baking sheet with parchment paper.
In a large bowl sift the flour, add salt and baking soda.
In a separate bowl, with electric mixer, mix both sugars, melted butter, egg, yolk, and vanilla extract. Stir until creamy.
Add flour mixture and all mix well until combined.
Finally add chocolate chips.
With a spoon or an ice cream scoop if you have one, make balls and place them on a baking sheet. Bake for about 15 minutes. Don’t over baked them, they will be too hard.
One of my favorite childhood comfort foods, and although you can add lots of different flavors, I like mine simple just made with milk and sugar!
I remembered what my grandmother made me when I use to sleep over at her place without my parents. It made me feel safe and warm and occasionally I still make this for myself when I get nostalgic about my childhood.
Ingredients
125 ml (1/2 cup) milk
4 tbsp semolina
1 tbsp granulated sugar
1 tbsp cocoa or chocolate powder
grated chocolate for decoration
Preparation
Pour the milk in the small saucepan and heat it on medium to high temperature until it boils.
Lower the temperature to medium low and add semolina and sugar. Whisk it intensively until it thickens. Remove from the heat.
Divide it in two equal parts. In one part mix in the cocoa powder.
You can add so many different flavors according to your desires: cinnamon, honey, nuts, dried fruits.
Zvonimir’s note: I made this so many times that I developed a variation that combines step one and two. Not only is it quicker to make, it’s also smoother, perfect thickness, with lower chance of lumps. Downside: it takes some practice, so it might take a few tries to get the results you came here for. If you’re up for the challenge (and for the rewards), here’s how it goes. Add sugar before the milk boils (it raises the boiling temperature). As the milk comes close to boil but not yet boiling, lower the heat, (not too low, you still want it to boil eventually). Start slowly adding semolina and stir with a spatula (not a whisk). Keep going at a pace where semolina doesn’t get a chance to form lumps before you stir it away. Keep going until the milk surface starts resisting semolina grains and they start taking longer to sink (you’ll know it when you see it) as the milk comes even closer to boil. At that point stop adding semolina, optionally lower the heat a bit more, depending on your stove, and keep stirring diligently, keeping the semolina from getting stuck on the bottom.
Zvonimir’s extra tips: now if you mastered that and want more, there’s a way to make it even softer while keeping the consistency. Yes, really. I discovered this by accident, like a lot of great things sometimes are, but then played with it and practiced to get the technique right. Do everything the same up to a point when you’re adding semolina, but stop before you put the right amount of semolina into the milk. This would normally make a runnier semolina, so we need to do something to get the thickness back. Add extra fine breadcrumbs that taste as bland as possible, while constantly stirring (the same way you would semolina). The breadcrumbs need to soften and combine with the semolina so you need to cook it on lower heat than usual, for longer. The breadcrumbs you use will make a big difference so experiment with the type/brand (some may affect the aroma), amount, when you add them and the heat. You don’t want them to overtake the semolina. Use a lot less breadcrumbs than semolina. Breadcrumbs are a lot less sticky than semolina and they will make the semolina fluffier and lighter. When you get the technique down, no one will be able to tell what the secret ingredient is 😉 Now wait until you hear about my pancake tips…
This is one of those recipes I got from a friend’s grandmother written in an old notebook. It didn’t even have baking temperature nor time written! Well, in the old days they had wooden stoves and weren’t able to regulate it anyway, so this does make sense 🙂
Combination of chocolate and walnuts with a zesty jam will win you over forever 😀
Ingredients
For the dough
100 g (7 tbsp) butter
100 g (1/2 cup) sugar
1 egg yolk
100 g (1 cup) pastry flour
100 g (1 cup) ground walnuts
For the cream
150 g (10 tbsp) softened butter
150 g (3/4 cup) sugar
4 egg yolks
150 g (10 tbsp) melted dark chocolate
5 egg whites
For the chocolate glaze
100 g (6 1/2 tbsp) dark chocolate
50 g (1/4 cup) butter
2 tbsp oil
1 beaten egg
jam of your choice (I used black current jam)
Preparation
Knead the dough from all the dough ingredients, wrap in cling wrap and let it rest for half an hour in the refrigerator.
Roll the dough and place it in a round 26 cm (10 in) diameter pie pan.
Bake in a preheated oven on 170 °C (340 °F) until baked only half way! (10-12 min).
Meanwhile make the cream. Melt the chocolate either on steam or in the microwave.
In a separate bowl beat egg whites until firm peak.
In a large bowl, mix sugar with egg yolks until foamy, add the butter and the melted chocolate.
With spatula gently mix in previously firmly beaten egg whites.
Take the halfway baked cake out of the oven and spread the jam thinly on the dough.
Pour the cream on the jam. Bake until done, for another 10-15 minutes.
Cool the cake before you put the glaze on.
For the glaze melt the chocolate with butter and oil. Remove from heat and add the beaten egg. This is grandma’s secret touch 🙂
Serving: Sprinkle with some finely chopped walnuts for decoration!
We all have some old recipes passed done from generations before. What’s yours?
When Zvonimir and I arrived to Canada, it was just before Christmas season, and eggnog was one of our first “must try” discoveries. Inspired by the ongoing competition between hot chocolate and eggnog, we decided to make a fusion and end this story in an everlasting love affair 🙂
With Christmas on its way, we thought you might like to try this as a decadent, creamy, winter dessert 😀
Ingredients
2-3 ginger cookies (optional) for a crunchy twist!
2 small vanilla instant pudding (3.4 ounces each)
375 ml (1½ cup) milk
500 ml (2 cups) of eggnog
230 ml (8 oz or 1 cup) Cool whip or whipped cream
200 g (3/4 cup) melted chocolate of your choice
Preparation
Mix the pudding, eggnog and milk in a bowl for about 2 minutes, then mix in the cool whip or whipped cream (without actually whipping it, confusing, I know).
Put half of the mixture in a glass, add some crushed ginger cookies, and pour the rest of the mixture over the cookies. Serve the mousse in bowls or any way you like.
Melt the chocolate on steam or in the microwave.
Place the melted chocolate on top, cool overnight in the fridge and enjoy eating it the next day.
Tasty cocoa cookies dipped into chocolate and filled with delicious cream that resembles the cream used for cream puffs. This type of cookie is typical for northern and eastern Croatia. These are traditional cookies prepared for many occasions, especially Christmas and weddings. They can also be yellow with cocoa cream.
Ingredients
makes 20 combined cookies
Dough
200 g (1 1/2 cup) all purpose flour
140 g (1/2 cup) butter
70 g (6 tbsp) granulated sugar
1 egg yolk
3 tbsp cocoa
Cream
3 eggs
150 g (3/4 cup) sugar
100 g (1/3 cup) butter
10 g (1 tbsp) vanilla sugar
Glaze
60 g (1/3 cup) dark chocolate (70% cocoa)
2 tbsp vegetable or sunflower oil
Preparation
Of the ingredients knead the dough, roll out thinly between two sheets of parchment paper and cut into circles. I used shot glass 😀
Bake them between 5-10 minutes in a preheated oven at 180 °C (355 °F). They just need to get a little color. You need to take them out even if they are a bit soft, leave them on the cooling rack, they will later harden. Let them cool completely.
In the meanwhile, prepare the glaze. Melt the chocolate with oil and dip half of the cookies. Let them cool on the rack before connecting them with cream.
For the cream, mix eggs, sugar and vanilla sugar until combined.
Cook the cream in double boiler or on low heat. Steer with spatula. That way the cream doesn’t stick to the bottom of the pan. Cook the cream until it’s thick. Let it cool off completely. In the cooled cream mix in well-made butter.
Combine chocolate covered cookie with the uncovered one with cream.
Most Croats cannot imagine their celebration, whatever the occasion is, especially Christmas, without the Orahnjača – Walnut roll, traditional Croatian recipe for yeast-based dessert.
Along with the walnut filling, poppy seed filling is common. Usually, one roll is made with walnuts and the other with poppy seeds. This recipe makes two rolls.
This recipe is part of Foodies+ Christmas Recipes from Around the World cookbook, amazing cookbook with over 400 pages that shares many recipes you can use all year round. All proceeds are going to Action Against Hunger.
Ingredients for the dough
100 g (1/2 cup) sugar
20 g (5 tsp) vanilla sugar
500 ml (2 cup) milk
20 g (2 tbsp) dry yeast
800 g (7 2/3 cup) all purpose flour
115 g (1/2 cup) butter, melted
2 egg yolks
1/2 tsp salt
3 tbsp of rum (optional)
zest of two lemons
Ingredients for the filling
500 g (5 1/2 cup) walnuts, ground
2 egg whites
200 g (1 cup) sugar
100 ml (1/2 cup) milk, scalded
1 tsp rum (optional)
Many Croats put raisins in the filling, previously soaked in rum, but I’m not a fan 😀
Preparation
In a large bowl mix flour, yeast, salt, sugar and vanilla sugar.
Add egg yolks in the flour mixture.
In a separate bowl warm the milk (not hot) and add butter to dissolve.
Slowly mix in milk and butter mixture. Beat with a wooden spoon or with electric mixer spirals until blisters begin to form on the dough and the dough starts removing from the bowl edges.
Add rum and lemon zest. Mix well until combined.
Cover with a kitchen towel and let it stand in a warm place until it doubles in size, about 1 hour.
In the meantime, prepare the filling. Beat egg whites until stiff.
Pour the scalded milk over the ground walnuts.
Combine with sugar and rum. Allow to cool.
Gently fold in beaten egg whites.
To assemble spread flour on a large table-cloth.
Divide the dough into two parts.
Roll each part out very thin and fill with walnut filling.
Roll by lifting the edge of the table-cloth on which the dough was rolled out.
Grease the baking pan. Place the rolls into the pan.
Put in the oven on 50 °C (125 °F) to rise again.
Then heat the oven to 170 °C (240 °F) and bake for 40-50 minutes or until they become golden. Let cool in the pan.
Brush with oil when cooled.
Note:It is very important that there is no draft in the room where the dough is rising. It will not rise properly.
Many European countries use poppy seeds in desserts. I use it often because of its specific flavor that I really enjoy. Did you know that poppy seeds are rich source of thiamine, folate, and several essential minerals, including calcium, iron, magnesium, manganese, phosphorus and zinc?
For this gluten free cake, you will need little time to prepare and even less to indulge 😀 Choice of jam is up to you. I used homemade sour cherry jam since sweet and sour complement each other creating a divine taste 🙂
Ingredients
7 eggs divided
100 g (1/2 cup) sugar
140 g (10 tbsp) butter at room temperature
2 tsp baking soda
200 g (1 1/4 cup) ground poppy seeds
zest of one lemon
jam of your choice (I used sour cherry jam and it was perfect!)
100 g (1/2 cup) dark chocolate
100 ml (1/4 cup) whipped cream
Preparation
Preheat oven to 200 °C (390 °F).
Divide eggs in two separate mixing bowls.
Separately whip butter until foamy.
Beat egg yolks with 6 tbsp of sugar until foamy.
Add whipped butter to the egg yolk mixture and mix until combined.
Combine poppy seeds with baking soda and lemon zest and add to the egg yolk mixture. Mix well.
Mix egg whites with 6 tbsp of sugar until stiff.
With a spatula add beaten egg whites to the batter.
Bake in a baking pan covered with parchment paper for about 40 min until golden brown.
Meanwhile, prepare the chocolate glaze. Heat the cream up to boil. Remove from heat and add chocolate broken in pieces. Mix until chocolate is incorporated.
Spread your jam of choice on the baked cake and pour chocolate glaze on top.
Enjoy with your favorite cup of coffee or tea!
Have you ever tried a poppy seed dessert? What was your favorite?
Australians and New Zealanders still argue over who invented this cake.
Russian ballerina Anna Pavlova toured Australia and New Zealand in the 1920s. In her honor, they created this famous cake during or after one of her tours.
I guess we’ll never know who really made it first. We can just enjoy the cake 😀
I used mixed berries for this Pavlova. Berries have that sourness and freshness that goes perfectly with sweet meringue. You can use any fruit instead.
Since you only need egg whites for this cake, you can use the yolks to prepare soft and crumbly jam cookies.
Ingredients
For the crust
4 egg whites
200 g (1 cup) granulated sugar
1 tsp vanilla extract
1 tsp vinegar (I used apple cider)
For the cream
600 ml (2 1/2 cup) heavy cream
1 tbsp powdered sugar
300 to 400 g ( 2 to 2 1/2 cups) mixed berries
Preparation
Preheat oven to 140 °C (285 °F).
On baking paper, draw a circle 18 cm in diameter.
Mix the egg whites until you get a very stiff mixture and little by little add sugar, vanilla and vinegar, and mix until the mixture is firm.
Pour the mixture onto the drawn circle, straighten a little and dry for 60 minutes at 140 °C.
After 60 minutes, turn off the oven and leave the crust in to dry a bit more.
Take it out and leave it for a few hours to dry.
Remove it carefully from the baking paper.
Beat the heavy cream with one tablespoon of sugar and spread over the baked meringue.
Decorate with fruit of your choice and place in the refrigerator to cool well.
What is your favorite fruit to use on the Pavlova cake?
