Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!
Also known as the Wonderful Polish Cake recipe, it makes for the perfect dessert after a heavy meal.
Learn how to make a crinkle filo pie by following our instructional video with step by step instructions. This delicious cherry and coconut version of the original filo crinkle cake is quick and easy to make. It is a great filo pastry dessert to make with fresh cherries or jarred cherries. The conce
This, an adaption of Claudia Roden's magnificent orange and almond cake, is a wonderfully damp, dense and aromatic flourless cake: it tastes like one of those sponges you drench, while cooling, with syrup, only you don't have to. And it's such an accommodating kind of cake, too: it keeps well, indeed it gets better after a few days; and it is perfect either as a pudding with creme fraiche, or as a sustaining slice with a mug of tea at any time of the day. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Making fresh mozzarella cheese at home doesn't have to be hard. All you need is milk, rennet, and citric acid, and you're on your way to homemade cheese in no time.
Remember dipping these classic biscuits into a hot cup of coffee? These addictive Venetian biscuits are the perfect addition to any afternoon tea. In fact, they're a lovely treat in lunchboxes, too!
Recipe for traditional Greek Sweet Semolina pie known as "bougatsa" - delicious baked phyllo filled with vanilla semolina custard.
Baked French Toast is maybe my favourite discovery of recent years. I know that the idea of bread and butter pudding has been around since people had stale bread, but transplanting this dish into a breakfast scenario? Genius. ...
Ciambella, which literally translates to "donut", is a traditional Italian breakfast treat made with just a few ingredients. This is the classic version for ciambella that is flavored with just lemon zest and vanilla.
You can make ahead and freeze the dough, well-wrapped, to thaw and bake at a later date.
This cake is perfect for any time of the day!
This Revani Recipe is of a light texture and moist, and not too sweet. You can serve it as is or sprinkled with pistachios, grated coconut, or whipped cream
This is a delicious version of a traditional Greek Bougatsa recipe. What is Bougatsa? Bougatsa is a traditional Greek dessert made with filo pastry and custard. It is traditionally enjoyed for breakfast or dessert. The combination of creamy custard and crispy filo pastry is heavenly. Watch our boug
A very light zesty custard cake that you can make easily. The batter is really runny, so don't get surprised. It gets thicker as it is cooked.
Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
Vintner Alix de Montille transforms this classic French clafoutis recipe into a lovely raspberry dessert by swapping out the traditional cherries.
Nadiya Hussain's Money Can't Buy You Happiness Brownies feature a triple chocolate base, nutty caramel centre and cheesecake topping. As featured on her BBC2 series Nadiya Bakes.
This sweet, creamy, caramel-y cake is the perfect dessert for those nights where nothing but the most heavenly dessert will do.
A spiced walnut cake doused in a spiced simple syrup (poke cake)
Nadiya Hussain's Peanut Butter and Jelly Traybake is a clever twist on the classic American flavour combination. Like a giant shareable pancake, this easy one-dish recipe is great for a weekend breakfast.
Limoncello Ricotta Cake is a light, moist, and flavorful Italian-inspired dessert. Infused with the bright taste of Limoncello liqueur and the richness of ricotta cheese, this cake is perfect for special occasions or as a delightful finish to a family meal. Ingredients For the Cake: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2
Hands Down The Best Cake-Filling You'll Ever Eat #cakefilling #bestcakefilling #cake #desserts #ohmrstucker
flavorful blueberry madeleines are the best treat when made with sweet fresh blueberries or your fruit or choice.
This recipe was one that I discovered a few years ago on the internet somewhere lol. You know those days when you are just browsing different sites and think "oh that looks nice, I gotta try that". I scrawled it down on a piece of paper (yes I know, why didn't I copy and paste???) and tried it the following week. Since then it has been a regular in our house. It is always lovely and moist and the icing just adds that little bit of zing to it. Naturally my Mr14 loves it (remember the word ANZAC lol, its another mixture which I can't leave sitting on the bench for fear that he will attack it and I won't have any mixture left!!) ANZAC CAKE 1/2 cup Golden Syrup 125 grams Butter 2 cups Self Raising Flour 1/2 cup Castor Sugar 1/2 cup Coconut (shredded or dessicated your choice) 2 eggs, lightly beaten 1 cup Milk Icing 60 grams Butter 1 teaspoon Honey 1 teaspoon Vanilla Extract 1 1/2 cups Icing Sugar 1 tablespoon Hot Water Cake Combine Butter and Golden Syrup in a saucepan, stir over heat until smooth. Combine sifted flour, sugar and coconut in a large bowl. Add syrup mixture and mix well. Using an electric beater gradually beat in the combined eggs and milk. Pour mixture into a prepared 20x30cm cake tin (I prefer to grease and line mine) and bake at 180 degrees celcius for approximately 30 minutes. When done the cake will look a lovely golden colour. Now this cake is perfectly yummy just like this But for extra oomph add the icing. You could add whatever icing you like, but believe me, this icing is to die for when eaten with this cake!!! Icing Combine the butter, honey and vanilla in a bowl. Cream it together until the butter and honey are well mixed (the vanilla will still be visible). Gradually beat in the sifted icing sugar and hot water until smooth. I do this by hand but you could use the electric mixer if you want to speed things up. When smooth, ice the cake and then top off with a little shredded coconut. This cake never lasts long in my house!!
The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results.
The lusciously light lemony centre makes this dessert cheesecake a standout.
A round-up of our most loved recipes of 2014! Find everything from Oreo Brownies to Salsa Verde Chicken Enchiladas in this list of our most popular recipes.
Experience the joy of effortless gourmet with our Mango Cheesecake Parfaits! A mere five ingredients and moments away from paradise, these treats are a fuss-free way to dessert heaven!
Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!
So, this has been A Week, huh? Tell caramel alllll about it.
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
This delicious tart is packed full of fresh apricots.
Vegan baklava cigars are an impressive yet rather quick to make dessert. They are refined sugar free and are way healthier than the non-vegan version.
This Asian milk bread recipe is a triumph. We have searched and tested for months, and finally have a perfect recipe for soft, buttery Chinese bakery milk bread.
September is my favorite month. It's the best time to go to the beach, when the kids goes back to school and the crowds thin out. Th...
Fudgey, moist, and rich! This flourless chocolate is lacking in gluten, but packs some serious flavor, and the precision of Anova makes sure it's perfect every time.
Quesadilla Salvadoreña is a gluten-free cheese pound cake that is enjoyed throughout El Salvador with a cup a coffee for breakfast or as a snack.
