Almond Cake - Golden Almond Cake

Source:

Tom King

Serves/Makes:10

Ingredients

• 2 large eggs
• 2/3 cup (150 ml) sour cream
• 1 tsp (5 ml) almond extract
• 1/4 tsp (1 ml) vanilla
• 1-2/3 cups (400 ml) sifted cake flour
• 1/3 cup (80 ml) (finely ground) unblanched almonds
• 1 cup (225 ml) sugar
• 1/2 tsp (2 ml) baking powder
• 1/2 tsp (2 ml) baking soda
• 1/2 tsp (2 ml) salt
• 12 tbsp (175 ml) unsalted butter (must be softened)

Preparation

• Preheat oven to 350 degrees (175 C.).
• Grease one 9 inch cake pan, line bottom with waxed paper or parchment, and then grease again and dust with flour.
• In medium bowl, lightly combine eggs, 1/4 of the sour cream and almond extract.
• In large mixing bowl, combine dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining sour cream.
• Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using hand mixer) and beat for 1 1/2 minutes.
• Scrape down the sides. Gradually add the egg mixture in 3 batches, beating 20 seconds after each addition. Scrape down sides.
• Scrape batter into prepared pan and smooth surface with spatula.
• Bake 35 to 45 minutes or until wire cake tester inserted in center comes out clean.
• Let cake cool in pan on a rack for 10 minutes. Loosen sides with small knife and unmold.
• Allow to cool completely before wrapping airtight.
• Serve with a dusting of powdered sugar, fresh fruit, or a light buttercream frosting.

Albanian Walnut Cake with Lemon Glaze

Description:

Deliciously different cake for late winter Sunday Mornings!

Source:

S. Chokel

Serves/Makes:1 Cake

Ingredients

• Cake:
• 1/2 cup (125 ml) butter, softened
• 3/4 cup (175 ml) sugar
• 2 eggs, lightly beaten
• 1/3 cup (80 ml) plain yogurt
• 1/3 cup (80 ml) buttermilk
• 2 cups (475 ml) unbleached white flour
• 1 tsp (5 ml). baking powder
• 1 tsp (5 ml). baking soda
• 1/2 tsp (2 ml). cinnamon
• 1 tbsp (15 ml) lemon rind, grated
• 1 cup (225 ml) walnuts, toasted and finely chopped
• Glaze:
• 3/4 cup (175 ml) water
• 1 cup (225 ml) sugar
• 1/2 tsp (2 ml). ground cinnamon
• 1/4 cup (60 ml) fresh lemon juice
• 1/4 tsp (1 ml). ground allspice
• dash of ground cloves

Preparation

• Preheat the oven to 350 degrees (175 C.).
• Cake:
• Cream together the butter and sugar until light and fluffy and then mix in the eggs.
• Blend the yogurt with the buttermilk.
• Sift together the dry ingredients and add them alternately with the yogurt mixture into the egg mixture.
• Stir in the lemon rind and walnuts.
• Pour the batter into a buttered 9 inch x 13 inch baking pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out mostly clean.
• The cake should still be moist.
• Glaze:
• Simmer together all the ingredients, covered, for about 15 minutes.
• When the cake is done, remove it from the oven, turn the oven off, pour the glaze over the hot cake.
• Return the cake with glaze to the oven for about 10 minutes.

7-Up Cake

Source:

Linda Van Houten Cake recipes.com

Ingredients

• 1 18.5 oz (518 grm). package yellow cake mix
• 1 3.5 oz (98 grm). package instant coconut cream pudding mix
• 4 eggs
• 3/4 cup (175 ml) vegetable oil
• fluid 10 oz (280 grm). lemon-lime flavored carbonated beverage
• Topping:
• 1 20 oz (560 grm). can crushed pineapple
• 1/2 cup (125 ml) butter
• 1 egg, beaten
• 1 tbsp (15 ml) all-purpose flour

Preparation

• Preheat oven to 350 degrees (175 C.).
• Grease and flour a 9 inch x 13 inch pan.
• In a large bowl, stir together cake mix and pudding mix.
• Make a well in the center and pour in 4 eggs, oil and the lemon-lime soda.
• Beat on low speed until blended.
• Scrape bowl, and beat 4 minutes on medium speed.
• Pour batter into prepared pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool.
• Cooked Pineapple Topping:
• Into large saucepan, combine crushed pineapple, butter, 1 beaten egg, and flour.
• Cook over low heat until thick.
• Pour over cake.
• Keep in the refrigerator.

6-Layer Lemon Meringue Cake

Description:

Elegant & Rich

Source:

Cadilliac

Serves/Makes:20

Ingredients

• 1 packaged Angel Food Cake
• 1 15-1/2 oz (434 grm). can Lemon Pie Filling
• 4 egg whites
• 6 tbsp (90 ml) sugar

Preparation

• Preheat oven to 350 degrees (175 C.).
• Slice Angel Food Cake into 6 layers (Stack in reverse order until ready to assemble).
• Place first layer of the cake on a Jelly Roll Pan covered with a layer of aluminum foil that has been sprayed with oil.
• Spread a thin layer of Lemon Pie Filling.
• Repeat until the last layer is on top.
• Whip whites until stiff.
• Add 1 tbsp (15 ml) sugar at a time.
• Spread Meringue all over the cake.
• Bake for 12 to 14 minutes (usually 14), or until light brown.

Comments

VIOLA! This cake is AWESOME!

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17th Century Honey Cake

Source:

Petra

Serves/Makes:1 7 inch round cake

Ingredients

• 6 oz (168 grm). butter, softened
• 6 oz (168 grm). caster sugar
• 3 eggs, beaten
• 6 oz (168 grm). self-raising flour
• 1 tsp (5 ml). baking powder
• 1 tbsp (15 ml). clear honey
• a few drops of almond essence
• Glaze:
• 1 tbsp (15 ml). clear honey
• 1-1/2 lemons, juice only
• Icing:
• 5-1/2 oz (154 grm). cream cheese
• 6 oz (168 grm). icing (confectioner's) sugar, sifted
• crystallized rose petals to decorate

Preparation

• Pre-heat the oven to 180 degrees (80 C.) or gas mark 4.
• Grease and line a 7 inch round baking tin.
• Beat together the butter and sugar until light and fluffy.
• Add the eggs, sifted flour and baking powder and beat hard.
• Add the honey and almond essence and continue beating for another 2 minutes.
• Turn into the tin and bake for 1 - 1 1/4 hours.
• After the first half hour of baking, cover the top with greaseproof paper to prevent the cake from burning on top.
• Remove the cake from the oven.
• Glaze:
• Mix together the honey and the juice of 1 lemon.
• Pierce the cake with a thin skewer all over the surface, then pour this mixture over.
• Leave the cake to cool in the tin, then turn it out.
• Icing:
• Beat together the cream cheese, remaining lemon juice and icing sugar.
• Spread evenly over the cake.
• Decorate with the rose petals.

Jamaica Flower Iced Tea Recipe (Agua de Jamaica)

4 cups water
1/2 cup dried jamaica flowers
1/2 cup sugar (I used natural cane sugar this time around)
Another 3 cups of cold water
More sugar to taste
1 lime, thinly sliced

If you prefer, you can sweeten with any natural sweetener of your choice including honey in place of granulated sugar).

First off, pick out a pot that won't stain. Hibiscus has the potential to stain just about anything it comes in contact with including your countertop, cookware, wooden spoons, favorite jeans, etc. So keep this in mind.

Bring the 4 cups of water to a boil. Remove water from heat and add the dried flowers and sugar. Place a lid over the pot and steep for 10 minutes, stirring once or twice along the way to break down the sugar granules.

Pour the infusion through a strainer into a pitcher or jug (this is usually where something gets stained). You are going to want to add about 3 more cups of cold water to the pitcher. Taste and adjust based on your personal preference. You can add a bit more sugar if you think you need it, or more water if you feel like the jamaica is too overpowering. This is usually just about right for my taste. I don't like the sugar to overpower the refreshing natural tartness of the jamaica flower.

Cool completely and serve with plenty of ice in glasses garnished with a slice of lime.

Serves 8.

Lemon Verbena Drop

2 oz. lemon verbena infused vodka (instructions below)

splash of Limoncello

sweeten to taste with superfine sugar or simple syrup (less grainy) - start with 1/4 teaspoon or so, and sweeten from there to taste.

In a shaker filled with ice add the lemon verbena vodka, a splash of Limoncello, and the sugar/simple syrup. When it comes to sweetness, you may want to add more or less sweetener depending on how you like your drinks. Shake well and serve in a martini glass with a sprig of lemon verbena and a curl of lemon peel (you can also sugar the rim if desired).

Lemon Verbena Infused Vodka

Clean and dry the jar you are going to use.

You want to wash the lemon verbena you are going to use really well, or the sediment will end up in your vodka. Wash several leafy sprigs of the lemon verbena and pat them dry with a clean towel.

Add the lemon verbena to the vodka. Depending on how much vodka you will be using adjust how much lemon verbena you add. You can see in the above picture I used quite a bit of the verbena and ended up letting it infuse for about 36 hours. It's not an exact science, just keep sampling it until the strength is to your liking.

Seal the jar and wait at least 24 hours. The lemon verbena imparts its flavor to the vodka quite willingly and you will also start to notice a change of color in the vodka. After the initial 24 hours, if you want a more pronounced verbena flavor, let it go longer and taste every 12 hours or so until you feel the infusion is complete.

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