Tag: Cake

Banana-Nut Cakes
February 11, 2020

Banana-Nut Cakes

Ingredients: 3/4 cup whole wheat flour 3/4 cup chopped toasted pecans HONEY BROWNED BANANAS: 3 sliced bananas 2 tablespoons butter 1/2 cup honey Preparation: In a medium bowl, whisk together both flours, sugar, baking powder and salt. In another bowl, whisk together the milk, egg …

Breakfast, Desserts
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by CookDiaries
Molten Bananas Foster Cake
February 4, 2020

Molten Bananas Foster Cake

Ingredients: Cake: Nonstick cooking spray, for the pan Two 14-ounce boxes banana quick bread mix Filling: 4 tablespoons (1/2 stick) unsalted butter 1/3 cup packed light brown sugar 1/3 cup maple syrup 2 teaspoons vanilla 1/2 teaspoon ground cinnamon Pinch of kosher salt 1/2 cup …

Desserts
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by CookDiaries
Battenburg Cake
January 31, 2020

Battenburg Cake

“This fancy almond-flavored tea cake, also called ‘Battenberg/Battenburg Cake’ or ‘Battenberg/Battenburg Square’ features a homemade marzipan.”

Ingredients:

1 cup butter, softened
1 cup white sugar
3 eggs
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups confectioners’ sugar
1 egg, room temperature
1 1/2 teaspoons lemon juice
1/4 teaspoon almond extract

Directions:

  1. Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
  2. Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
  3. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
  4. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
  5. To Make Almond Paste: Mix almonds, confectioners’ sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
  6. Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners’ sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

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Image Source:*allrecipes.com

Source:allrecipes.coms

Desserts
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by CookDiaries
Can’t Wait Microwave Lava Cake
January 28, 2020

Can’t Wait Microwave Lava Cake

“This fudgy, easy can’t-wait microwave lava cake is ready in only 7 minutes and uses cake mix and prepared frosting in the can. Mind blowing!” Ingredients: cooking spray 1 (15.25 ounce) package spiced cake mix (such as Betty Crocker®) 1 cup water3 eggs 1/3 cup …

Desserts
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by CookDiaries
Cast-Iron Cornmeal Cake with Buttermilk Cream
January 27, 2020

Cast-Iron Cornmeal Cake with Buttermilk Cream

Pouring the batter into a hot skillet ensures a perfectly cooked, dark golden–bottomed crust with a fluffy, golden interior. To check for doneness, rely on the visual cues for browning—a cake tester will come out clean before the cake is cooked through. Ingredients: 3 large …

Desserts
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by CookDiaries
Molten Chocolate Cake
January 17, 2020

Molten Chocolate Cake

Here is a can’t-fail version of the chef Jean-Georges Vongerichten’s warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short — butter, chocolate, eggs, sugar and flour — and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.

INGREDIENTS:

  • ½ cup unsalted butter, plus more for buttering the molds
  • 4 ounces bittersweet or semisweet chocolate, chopped into small pieces
  • 4 large eggs
  • ¼ cup sugar
  • 2 teaspoons flour, plus more for dusting the molds

PREPARATION:

  1. Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
  2. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
  3. Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
  4. When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
  5. Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

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Source:cooking.nytimes.com

Desserts
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by CookDiaries
Classic Vanilla Cake
January 16, 2020

Classic Vanilla Cake

Ingredients: Cake:  1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans 2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans 1 teaspoon baking powder 1 teaspoon fine salt 2 cups granulated sugar 1/2 cup vegetable oil …

Desserts
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by CookDiaries
BLACK FOREST CAKE
January 15, 2020

BLACK FOREST CAKE

This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting. INGREDIENTS: Chocolate Cake: 2 cup all-purpose flour 2 cups granulated sugar 3/4 cup Dutch-processed cocoa powder sifted 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1/2 cup vegetable oil 1 cup buttermilk room temperature 1 cup hot water 2 large eggs 2 tsp vanilla Cherry Liqueur …

Desserts
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by CookDiaries
White Chocolate-Banana Split “Cake”
January 8, 2020

White Chocolate-Banana Split “Cake”

If you like our Banana Split “Cake”, you are going to love our White Chocolate-Banana Split “Cake”. It has everything you love about the original recipe, but it’s made with white chocolate pudding!

What You Need:

1-1/2 cups graham crumbs
1/3 cup non-hydrogenated margarine, melted
2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
1 cup sugar
1 can (14 fl oz/398 mL) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (4-serving size each) Jell-O White Chocolate Fat Free Instant Pudding
2 cups cold skim milk
2 cups thawed Cool Whip Light Whipped Topping, divided
1/2 cup chopped pecans

Make It:

  • Combine graham crumbs and margarine; press onto bottom of 13×9-inch pan. Freeze 10 min.
  • Beat cream cheese and sugar with mixer until blended; spread carefully over crust. Top with pineapple. Slice 4 bananas; arrange over pineapple.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip; spread over banana layer in pan. Top with remaining Cool Whip. Refrigerate 5 hours.
  • Slice remaining bananas just before serving; arrange over dessert. Sprinkle with nuts.

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Source:kraftcanada.com

Desserts
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by CookDiaries
Marbled Chocolate Cake
January 7, 2020

Marbled Chocolate Cake

What You Need: 1 pkg. (225 g) Baker’s Semi-Sweet Chocolate, divided 2-1/4 cups flour 1 tsp. Magic Baking Powder 1/2 tsp. salt 1 cup butter, softened 2 cups sugar 3 eggs 3/4 cup sour cream 1/4 cup milk 2 tsp. vanilla 2 Tbsp. unsweetened cocoa powder 1/3 cup whipping …

Breakfast, Desserts
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by CookDiaries