Archive for the ‘cakes’ Category

brown sugar carrot cake

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I found this recipe on Jovina’s blog  jovinacooksitalian. Very interesting blog, with many recipes that are simple and easy to follow.  I used shredded carrots instead of zucchini, only because I had some left over from another recipe. I also cut the sugar by 1/2 cup and added 1/2 cup raisins. In the end I found the mixture a little dry, so I added 1/2 cup of milk. Please keep in mind that this recipe is for 2 loaves of bread.


ingredients
3 cups flour
1 teaspoon baking soda
2 tsps baking powder
1 ½ teaspoons cinnamon
1 1/2 cups brown sugar
2 eggs
2/3 cup vegetable oil
2 teaspoons vanilla
1/2 cup milk
2 cups shredded carrots
1 cup chopped walnuts (optional)
1/2 cup raisins


instructions
Preheat the oven to 325 degrees F.
Line baking pans with parchment paper and set aside.
Combine flour, baking soda, baking powder, cinnamon and brown sugar in a large mixing bowl.
Stir until thoroughly mixed.
In a smaller bowl combine eggs, oil and vanilla. Add to the flour mixture and mix well.
Fold in the zucchini, walnuts & raisins.
Combine milk to mixture.
Divide the mixture evenly between the two baking pans.
Bake until deep golden brown and a toothpick inserted in the middle comes out clean, about 60 minutes.
Cool in pans on wire racks for 30 minutes; then remove bread from the pans and continue cooling on wire racks.
This bread freezes well.


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apple cake

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rice cake

 

 

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rice and ricotta cake

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sponge cake

You can always count on this recipe to come out very close to perfect. It’s all about the eggs. Make sure they are fresh and at room temperature.

Our family has been making this cake forever. For birthdays, anniversaries, graduations…etc.  Layered with either homemade custard, ice cream, whip cream, fruits … etc. Starting with a good basic sponge cake is key to making not only a good looking cake but also a delicious one.

For this recipe I usually use a 12″ round pan, but you can use any shape you like.

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ingredients

cake pan 12″ diameter

10 eggs

1 1/2 cups sugar

pinch of salt

1/2 cup of olive oil (veg. oil or if you prefer butter)

2 tsp of limoncello liquor (any liquor or vanilla)

rind of one lemon

2 cups of all purpose flour

1 tbsp baking powder

pinch of nutmeg

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Preheat oven 350*

Line baking pan with parchment paper

Prepare dry ingredients in a bowl and mix well with a fork

Mix eggs with sugar on high speed until eggs are light and fluffy

Lower mixer to middle speed

Slowly add oil, vanilla and lemon rind

Gradually add flour mixture and mix just until blended

Do not over mix

Pour batter into pan and bake for 40-50 minutes 

Test with toothpick, if not done bake longer

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apple cake

YouTube  is a great place for discovering new recipes from all over the world.

I found this amazing site  Giallo Zafferano with great recipes and hundreds of videos.  The videos are all in Italian but the ingredients are given at the beginning and it’s easy to follow. This beautiful apple cake caught my eye. Mine is not as perfect as the one on the video, but it was quite delicious.

I will list the ingredients and instructions here but take a look at the video to see for yourself the simplicity of this recipe.

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ingredients

4 apples (800 gr.)

rind of 2 lemons

150 ml fresh whole milk

125 gr butter

250 gr flour

125 gr sugar

3 tbsp cane sugar

salt

1 tbsp baking powder

vanilla

3 eggs

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Slice the apples into even wedges and set aside

Mix until creamy the butter, sugar, salt, vanilla, and the 3 eggs

sift the flour and baking powder

Transfer batter to a mixing bowl, add lemon rind, flour mixture and milk

Pour batter into baking pan and place apples on top of batter

Sprinkle with cane sugar 

Bake in hot 350* oven for 50 to 60 minutes

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