The food we eat connects us so deeply to those we love and, perhaps, especially so when they are no longer with us. And this recipe is really in honour of my maternal grandmother, and not just because her name was Rosemary. And yes, rosemary is, as Ophelia tells Hamlet, “for remembrance”, and has been since Egyptian times. Indeed, many Australians and New Zealanders wear a sprig of it to honour their fallen on Anzac Day. This is the cake I make when a friend is bereaved — and I know that many of you, ever since the recipe appeared in Feast, do likewise. It’s plain, undemanding, and offers sweet, scented comfort when grief makes eating difficult. And in its own simple way, it’s a beautiful cake, the rosemary sprig curving out over the top, down the length of the biscuity gold, dense loaf. 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.
Persian love cake is a fragrant, rich and beautiful cake. This version has notes of saffron, rose, cardamom and almonds in the cake, a lemon glaze on top, and is decorated simply with pistachios and rose petals. A delicious celebration-worthy cake indeed!
Layered cakes are beautiful and delicious, but are usually labor-intensive and somewhat difficult. This old fashioned dessert recipe for Vanilla Magic Cake yields a lovely, triple-layered cake with only one batch of batter!
these madeleines are so light and airy this recipe is from the Laduree cookbook and uses lemon zest and honey....READ MORE
These crepes are pretty extra special though. They are filled with some seriously amazing whipped cream cheese and then simply topped with lemon, sugar and honey. Nothing all that fancy, but still 100% delicious!!
Cupcakes + Sweet Mascarpone Frosting + Caramelized Figs !?!? Umm. Yep. Count me in. These are not only photographed beautiful (go Natalie) but they also look so absurdly delicious, I'm literally holdi...
It's a normal thing that happens to everyone (Ok, I know there are some very very lucky people in the world that never had their heart broken, but it's rare). Inoubliable Amour Chocolate, Berries and Kirsch entremets When I think about heart broken, I still believe that there are some things that we can't forget, it's in our memory and always be. Well, I'm in that mood too -*-. But for me I tried to let my thought sink into my cake, I couldn't stop thinking about making this cake. So, I created it base on a fact that even it's hurt but there are some happiness, sweetness, a moment that felt like dreaming, and yes I won't forget it. --- Story Chart --- Starting from the top, it's a world of you and me, the moment that we saw each other and couldn't take our eyes off each other, felt like the time stopped. The strawberry jelly is the color of cheek that blushes, each time that the eyes met, pure and sweet. And the world turn into pink color when we're in love, sweet and vibrant (I add a bit of lemon juice to brighten the mousse) ^^, it's the happiest moment. Anyway, the color fade, the Kirsch in the bavarois is a lot, the time that we couldn't separate truth from lie or lie from truth, it's still sweet, lingering but we know that it won't last long. Here come the truth, bitter and intense but you can still taste the sweetness and smell the intoxicated fragrance from it (not too bitter ganache, lightly sweet chocolate cake and fragrance from Crème de Framboise and chocolate), yes the love has gone but the memory will stay with us forever. When I told my Mom the name of this entremets, she said that it's a pity to give this lovely and delicious cake such a bad name ^^", anyway for me it's not bad it's something to remember, haha. You can change the name of the cake, if you want, but for me, remembering something that's both sweet and bitter makes people grow up (even I'm not young at all, hehe). Suggestion: Best serve with hot tea, coffee makes the cake taste strange, (in my opinion). Inoubliable Amour Chocolate, Berries and Kirsch entremets Make 15x15 cm cake Chocolate Butter cakes 100g ............................... Unsalted butter 160g ............................... Granulated sugar 2 ..................................... Egg ......................................... A pinch of salt 150g ............................... Cake flour 40g ................................. Cocoa powder 2tsp ................................ Baking powder 1tsp ................................ Chocolate extract 40g ................................. Plain yogurt 100g ............................... Whipping cream Raspberry Chocolate Ganache 60g ................................. Dark chocolate (50%) 60g ................................. Whipping cream 10g ................................. Crème de Framboise Vanilla and Kirsch Bavarois 50g ................................ Whipping cream (1) ........................................ Seeds from 1/4 vanilla bean 40g ................................ Egg yolks 60g ................................ Sugar 35g ................................ Kirsch 2.7g ................................ Gelatin 150g .............................. Whipping cream (2) Meringue Italienne 50g ................................. Egg whites 100g ............................... Sugar 20cc ................................ Water Mousse au Framboise 100g ............................... Raspberry puree 1tsp ................................ Lemon juice 3g .................................... Gelatin 80g ................................. Meringue Italienne 60cc ................................ Whipping cream Strawberry jelly 100g ............................ Frozen strawberries 35g .............................. Sugar 2g ................................ Gelatin Creme de Cacao Syrup 20g ................................. Simple syrup 20cc ................................ Crème de cacao Preheat the oven to 170 °C Line 15x15cm pan with baking paper Sift the flour, cocoa powder and baking powder together. Mix the whipping cream and yogurt together. Beat the butter, salt and sugar until light and fluffy, add the chocolate extract and beat to combine. Put the egg in to the batter and beat until combine. Divide the flour mixture into 3, put 1/3 of the flour mixture into the batter, stir with a spatula, when combine, add half of the whipping cream mixture, follow with 1/3 of the flour, stir again then add the rest of the whipping cream mixture. Finish with the rest of the flour, mix to combine. Pour the batter into the prepared pan and bake for 30-40 minutes or until the cake is spring when touch lightly. When the cake cool completely, slice into 1 cm slice and place the cake in the pan with removable bottom. Mix the syrup and Crème de cacao together and sprinkle over the cake. Boil the whipping cream, then pour it into the chocolate bowl. Stir until melt, then add the Crème de Framboise. Pour the ganache over the cake, and refrigerate until the ganache firm. Make the Vanilla and Kirsch Bavarois: Bloom the gelatin in cold water. In a small saucepan, bring the whipping cream (1) to a boil. In the meantime, combine the yolks, sugar and seeds from vanilla pod together and whisk in a heavy‐bottomed saucepan. Once the whipping cream has reached a boil, continue whisking and slowly pour the whipping cream into the yolk mixture. Put the pan over low heat, until thicken slightly and the mixture feel warm to touch (about 80°C) Take the pan off the heat put the gelatin into the yolk mixture and stir to combine. Add the Kirsch, stir to combine. Let the mixture cool completely. Using an electric mixer, whisk whipping cream (2) just to soft peaks, then gently fold 1/3 of the cream into the custard mixture. Gently fold back the custard and cream mixture into the cream. Pour into the pan, refrigerate until firm. Make the raspberry mousse: Make the Italian meringue follow the method here. Bloom the gelatin in cold water for 3-5 minutes. Put 50g of the puree and lemon juice into the microwavable glass or bowl, and heat for 30 seconds to 1 minute or until hot, put the gelatin in hot puree, stir to dissolve. Mix the hot puree with the rest of the puree and let it cool. Beat the whipping cream until soft peaks form. Mix the puree with the Italian meringue and fold to combine. Pour the raspberry mixture into the whipped cream and fold to combine. Pour into the pan and refrigerate until firm. Make the Strawberry jelly: Bloom the gelatin in the water (if using gelatin powder, mix the gelatin with 2 tbsp of water). Put the strawberry in the food processor and process until smooth, pour the sugar into the strawberry and process again. Pour the mixture into small sauce pan, set over low heat. Heat the mixture until the sugar dissolve but not boil. Take the pan out of the heat, then add the gelatin, stir until smooth. Pour the mixture over the cake, refrigerate for 2-3 hours or until the jelly set. Inoubliable Amour: Unforgettable love, I just can't forget you
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
Homemade shortbread cookies filled with vanilla buttercream.
This is a traditional cake that has appearing in British cookery books for over two centuries. The finished cake resembles somewhat a church stained glass window. This is a real treat for almond lovers and not as hard to make as it would seem!
Heel eenvoudig recept.
The apricots in New York are amazingly beautiful (and plentiful!) this year, actually all of the fruit this year has been amazing which is a surprise after the long winter we had...So naturally, I bought a ton of them, then needed to use them up quickly as they ripened all at once.&nbs
Make and share this Iraqi Vanilla Cake With Pomegranate Sauce recipe from Food.com.
Le gateau au mascarpone (ou à la mascarpone, je ne sais pas !) C'est un cake simplissime, facile à faire et absolument délicieux, je n'ai jamais mangé de cake aussi moelleux.A déguster avec de la confiture, du coulis ou du chocolatpour tout vous dire...
Recipe video above. A beautiful Persian cake with a lovely subtle citrus flavour and hint of spice. For an authentic Persian flavour, don't skip the rosewater! They differ in strength so start with a small amount and adjust to your taste - too much can be overpowering.
In Croatia we love our cakes, and we have a lot to love. There is so many beautiful cakes, big and small, with the most … Croatian Bijela Pita or Madjarica Read More »
In this beautiful Persian Love Cake, a buttery almond crust is filled with a creamy yogurt filling full of Middle Eastern flavors! This gluten free cake has the most amazing taste and is super simple to make.
Explore SweetAlmond's 442 photos on Flickr!
A round-up of 50 acid reflux-friendly dessert recipes to keep you eating desserts you love without triggering GERD symptoms!
Plaited loaves look fabulous and provide lots of lovely golden crust with a soft fluffy crumb. The plaiting can be tricky so watch the video to help you pick up the technique.
Stack 'em up.
Galatopita is a traditional Greek dessert made of Fillo Pastry and a luscious custard. It is a wonderful filo pastry dessert perfect for celebrations or intimate gatherings. Unlike galaktoboureko, galatopita doesn't have a sugar syrup. It s a great custard dessert for winter and wonderful enjoyed wa
These cream puffs may be petite but they are still absolutely delicious, nonetheless! These perfectly little puffed pastries are filled with a silky Vanilla Bean Crème Diplomat, which is pastry cream that is lightened with whipped cream, and are topped with an easy chocolate glaze!
Rugelach is part pastry and part cookie. This slice-and-bake method makes rugelach production a breeze. The combination of raspberry jam swirl and crunchy pistachios makes these rugelach a winner!Yield: makes 4 dozen 1-inch pastries
This Lemon Cream Cheese braid is ready in under 30 minutes! Flaky pastry filled with lemon curd and cream cheese to create a sweet, yet tart dessert everyone will love!
Breakfast at my parent’s house is the best. Nothing is better than going home for the weekend, sleeping in my old room and waking up to my parents making me breakfast so I can get in some extra zzzz’s. Makes me feel like a kid all over again. So making the most beautiful, yet laborious, crepe cake seemed like […]
Recipe video above. A beautiful Persian cake with a lovely subtle citrus flavour and hint of spice. For an authentic Persian flavour, don't skip the rosewater! They differ in strength so start with a small amount and adjust to your taste - too much can be overpowering.
Make and share this Raspberry Cream Pavlova recipe from Food.com.
"I want a bouquet of berries!" That’s what my friend Laura exclaimed when we met at the florist to talk bouquets for her upcoming wedding. "You mean…for real..or on your cake, as a separate flavors, as favors? What? What?"… Can’t you just sense the panic in my voice? Lord knows I love Laura, I laugh…
Vegan no bake blueberry lemon cheesecake - Call Me Cupcake - Vegan
If you love almond-based sponges, try this rich hazelnut version. Browning the butter gives an extra level of nuttiness, perfect for any occasion
This rich, fudgy brownie recipe is marbled with thick swirls of creamy cheesecake.
Two people I love are having a birthday this week and as much as I wanted to make something special for each of them, work decided to get in the way big time. Not complaining, just saying, and that’s why I am so late updating this week. Thus, I find myself asking them to share…
Also known as poffertjes, these lovely little morsels are very addictive and lovely served piping hot with maple syrup, icing sugar and a beautiful vanilla ice cream. Be careful though as one serve is never enough!
This week I'm la la loving pretty cake, not carrying heavy loads, pretty hair, pink skirts and sneakers, white shutters and more.
These indulgent dulce de leche chocolate mini cakes are uber-fudgy and rich, a little bit goes a long way!!
“Trees that are slow to grow bear the best fruit.” Molière November has been quite a moody month so far, with torrential rain and strong winds. There’s a certain melancholy saying goodbye to …
