Archive for the ‘dessert’ Category

apple cake


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strawberry peach pie

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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.



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


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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roasted pineapple

This year is a great year for pineapples. The one I bought this week  was very sweet and juicy so I decided to try the recipe “roasted pineapple with honey and pistachios”  in this month’s issue of “bon appétit“.

I pretty much followed the recipe which is extremely easy. I placed the roasted pinepple on a slice of sponge cake and didn’t make the crème fraîche.



1/2 cup (packed) dark brown sugar

1/2 cup orange juice

3 tablespoons honey

1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges

1/4 cup crème fraîche or yogurt

1/3 cup natural unsalted pistachios, coarsely chopped

2 tablespoons torn fresh mint leaves


Preheat oven to 450*

Line a large rimmed baking sheet with parchment paper

Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat

Let marinate, tossing occasionally, for 10 minutes

Place pineapple, one flat side down, on prepared sheet; reserve marinade

Roast pineapple for 15 minutes

Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes

Drizzle remaining marinade over; let cool slightly

Divide pineapple among plates

Spoon crème fraîche alongside

Garnish with nuts and mint


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