Ricotta Orange Pound Cake With Strawberries

 

 

A great dessert for Easter Sunday. The only thing I would add is a heavy dose of homemade whipped cream!

 

Ingredients

• 1 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
• 1 1/2 cups whole milk ricotta cheese
• 1 1/2 cups sugar, plus 1 tablespoon
• 3 large eggs

• 1 teaspoon vanilla extract
• 1 orange, zested
• 2 tablespoons Amaretto
• Powdered sugar, for dusting
• 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

© 2012 Cooking Channel, LLC, All Rights Reserved. Giada de Laurentis

Almond Cake

There's nothing like an almond cake in the Spring.  Great with berries!


Serves 6 to 8

Ingredients

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1/2 teaspoon pure vanilla extract
1 1/4 cups confectioners' sugar, plus more for dusting
4 egg yolks
2 eggs
1/4 cup sour cream

Directions

Preheat oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

Recipe Giada de Laurentis

Pumpkin Spice Ghost Cake

One of the things I remember my mother telling me is always trust the recipe in back of a product.  It has to be good, after all it showcases the product.

With that in mind, look what I found in the Libby's website.  Just by reading the ingredients,  I can tell it has to be good.  Maybe I will invite my granddaughter for an afternoon of Halloween baking!

Ingredients

CAKE

1 pkg. (18 oz.) spice or carrot cake mix

1 cup LIBBY'S® 100% Pure Pumpkin

3 large eggs

1/3 cup water

3 tablespoons vegetable oil

1 teaspoon pumpkin pie spice

CREAM CHEESE FROSTING

2 pkgs. (3 oz. each) cream cheeese, softened

2 tablespoons margarine or butter, softened

1 1/2 teaspoons vanilla extract

4 cups powdered sugar

*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)


Directions


FOR CAKE:

PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.

COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

FOR CREAM CHEESE FROSTING:

BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.


TO GARNISH:

FORM licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.



Recipe and photo from Libby's.

Chocolate Tea Cake

 

 

I found this in Country Living while looking to perfect my recipe for lemon tea cake.  The cake is good enough on its own, without the frosting,  but why not gild the lily this time?!

 

Serves: 16
Yields: Two (9-by 5-inch) loaf cakes

Oven Temp: 325

Ingredients

 2 1/4 cup(s) cake flour

1 cup(s) cocoa

2 tablespoon(s) cocoa

1/2 teaspoon(s) salt

1/4 teaspoon(s) baking powder

1/4 teaspoon(s) baking soda

1 cup(s) unsalted butter, softened

2 cup(s) granulated sugar

1 cup(s) (firmly packed) dark brown sugar

6 large eggs

3/4 teaspoon(s) almond extract

1 1/4 cup(s) sour cream

1 cup(s) confectioners' sugar

6 tablespoon(s) heavy cream

2 tablespoon(s) sliced almonds

Directions

1.Heat oven to 325 degrees F. Butter two 9- by 5-inch loaf pans and line bottoms with parchment paper. Combine flour, 1 cup cocoa, salt, baking powder, and baking soda with a whisk and set aside.

2.Beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time. Add 1/2 teaspoon extract and sour cream; mix until combined. Add flour mixture in thirds, beating after each addition until batter is smooth.

3.Transfer to prepared pans and bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour and 20 minutes. Cool on a wire rack 15 to 20 minutes, remove cakes from pan, and let cool completely.

4.Stir confectioners' sugar, remaining 2 tablespoons cocoa, heavy cream, and remaining 1/4 teaspoon extract together until smooth. Spread icing over top of cooled cakes and top with sliced almonds.

Recipe from Country Living

Caramel Italian Cream Cake

I don't like to serve cake for dessert after dinner but Christmas Eve is a different situation.

Although this seems long and complicated it's not.  Don't get put off by the time, most of it is cooking and cooling the cake. Brown sugar is the shortcut to quick caramel flavor in both the cake layers and the frosting.


Total: 2 hours, 25 minutes
Yield: Makes 12 servings

Ingredients

3 cups shaved coconut
1 cup finely chopped pecans
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
1/2 cup firmly packed dark brown sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut

Quick Caramel Frosting

Cream Cheese Frosting


Preparation

1. Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.

2. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

3. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.

4. Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.

5. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

6. Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.


Quick Caramel Frosting

Like the classic caramel frosting, this one hardens quickly, so cool the cake layers before you start to make it.

Total: 20 minutes
Yield: Makes 5 cups

Ingredients


1 cup butter
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
1/2 cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract

Preparation


1. Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes).

2. Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately.

Test Kitchen Tip: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 tsp. hot water.


Quick Cream Cheese Frosting


Prep Time: 10 minutes
Yield: Makes about 1 3/4 cups

Ingredients
1/4 cup butter, softened
1/2 (8-oz.) package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract


Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.


Southern Living, December 2010

Bourbon Apple Cake

I love quick desserts, especially cakes,  so when I am looking for a quick and easy one, I usually look to Mark Bittman, aka The Minimalist in The New York Times.  Trust me, if you can mix, you can make this wonderful cake!


Time: About 1 hour, plus one hour’s resting
Yield: About 12 servings.



Ingredients

2 sticks butter, softened, more for greasing pan

Flour (if using bundt pan)

2 medium apples (about 8 ounces), peeled, cored and quartered

2 1/2 cups sugar

4 eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup bourbon, Calvados, Cognac or brandy.


Directions


 1. Preheat oven to 350 degrees. Grease a 9-by-13-inch rectangular pan with butter, or butter and flour a 9-inch bundt pan. Put apples in a blender or food processor and purée; remove and set aside.

2. In food processor, combine 1 1/2 sticks butter (12 tablespoons) with 1 1/2 cups sugar and pulse until combined. With motor running, add eggs one at a time. Add apple purée and process until just combined.

3. In a large bowl, combine flour, baking powder and salt. Add about a third of flour mixture to apple mixture in food processor. Then, with motor running, add about half of milk; add another third of flour, followed by rest of milk, then finally last of the flour. Process until batter just evens out.

4. Turn batter into prepared pan and bake until middle is set (your fingers should leave only a small indentation when you gently press cake), 45 to 50 minutes. When done, cool in pan for about 10 minutes.

5. Meanwhile, combine 1 cup liquor in a small pot with remaining butter and sugar. Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 10 minutes. Let cool to room temperature, then pour over cake; let it sit for at least an hour before serving. (For bundt, let it sit for an hour, then unmold). Store at room temperature, covered with waxed paper, for up to 2 days.



 http://www.nytimes.com/2008/03/19/dining/19mini.html?ref=apples
Photo: Evan Sung

A Recipe From Ina's New Cookbook...Mocha Chocolate IceBox Cake

As you all know,  Ina Garten's "Barefoot Contessa: How Easy Is That?" cookbook just came out this week.

I have not read it, but from what I can gather, it is full of simple no-fuss recipes for those who like to eat well but want to spend minimum time in the kitcken.  That seems to be the majority these days.  I think there are few of us who want to spend a whole morning making a bolognese sauce for a dinner party.

She was on the Today Show Tuesday morning showing three of the recipes in her new book.  Click here to view the segment.

Serves 8

Ingredients

2 cups cold heavy cream

12 ounces Italian mascarpone cheese

1/2 cup sugar

1/4 cup Kahlúa liqueur

2 tablespoons unsweetened cocoa powder, such as Pernigotti

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

3, 8-ounce packages of Tate's Bake Shop chocolate chip cookies

Shaved semisweet chocolate, for garnish


Preparation

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold.

*You don't have to use Tate's but do get a good brand

Recipe Ina Garten
Photo Quentin Bacon





Mother's Day...Coconut Cupcakes

I'm not going to lie to you, on Mother's Day, I take the easy way out.  On the rare occasions that I have to host it, I usually make a brunch for my mother and my aunts.  Otherwise, if invited to a family event, I'll offer to bring dessert, usually something simple but spectacular.  Cupcakes fit the bill.  They are simple to make and you can decorate them to your hearts content. 

Coconut cake is an old favorite of mine, and since it's my day also, this Martha Stewart cupcake recipe would be my choice. My second choice will be posted later on Lindaraxa's Garden.  Don't worry about the roasted fresh coconut...dip the cupcakes in good old fashioned coconut flakes with a little something on the top and you are set to go. Or toast the coconut flakes.  I'm not going to sweat it out finding a coconut and splitting it up.  Not for Mother Day, not for any day!

I love the substitution of coconut milk for the eggs as well as the lightness you get from  the beaten egg whites.  Beat them  first and set them on a plate or bowl to add later to the mix.  It is less messy and you eliminate one bowl.  I'm always loooking for shortcuts and this is a good one.  Enjoy your day!

Ingredients


Makes 2 dozen

3 cups cake flour (not self-rising)

2 teaspoons baking powder

1 teaspoon salt

3 sticks (1 1/2 cups) unsalted butter, room temperature

2 1/4 cups sugar

1/2 teaspoon pure vanilla extract

1 cup coconut milk

8 large egg whites

1 1/4 cups shredded sweetened coconut

Seven-Minute Frosting

Fresh Roasted Coconut, for garnish or toasted coconut flakes



Directions

1.Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

2.In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4.In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.

5.Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with seven minute frosting, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to 3 days. Garnish with fresh coconut just before serving.


Seven Minute Frosting

Ingredients


Makes about 5 1/2 cups

3/4 cup plus 2 tablespoons sugar

1 tablespoon light corn syrup

3 large egg whites, room temperature

Directions

1.In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)

2.Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed.

3.Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.
 
Video
From The Martha Stewart Show, March 2008

Almost Flourless Chocolate Almond Cake With An Almond Cherry Caramel Glace

This chocolate cake concludes any meal on a rich note. Dried cherries and toasted almonds are folded into a caramel topping and then drizzled over the cake, giving it a crisp (think peanut brittle) topping. For Passover, you can use margarine to ensure that this cake keeps with kosher rules. Also, matzo cake meal can be substituted for flour.

Serves twelve.

Ingredients

For the cake:

1 cup unsalted butter, softened, more for the pan
8 oz. bittersweet or semisweet chocolate, coarsely chopped
3/4 cup slivered almonds, toasted
1 cup granulated sugar
1/8 tsp. table salt
6 large eggs, separated
1 tsp. pure vanilla extract
1/2 cup flour

For the glaze:

1/3 cup dried cherries
1/4 cup Kirschwasser or other cherry liqueur
1 cup granulated sugar
1/2 cup slivered almonds, toasted and coarsely chopped

Directions

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then grease the paper and sides of the pan. Melt the chocolate in a medium bowl set in a small skillet of hot, barely simmering water. Remove the chocolate from the heat and let cool for a couple of minutes.

Meanwhile, process the almonds in a food processor until finely ground and set aside. In a stand mixer fitted with the paddle attachment (or with an electric hand mixer), beat the butter with 3/4 cup of the sugar and the salt on medium speed until soft and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and mix on medium-low speed until smooth. Gently fold in the chocolate, ground almonds, and flour.

In another large bowl, using the whisk attachment or clean beaters, beat the egg whites on high speed until they form soft peaks, about 3 minutes. Add the remaining 1/4 cup sugar and beat until the egg whites form stiff peaks, about 1 minute more.

In three batches, use a rubber spatula to gently fold the egg whites into the chocolate mixture. Scrape the batter into the prepared pan, spread evenly, and bake until the top starts to brown and a toothpick inserted into the center comes out with just some moist crumbs attached, 35 to 40 minutes.

While the cake is baking, soak the cherries in the liqueur in a small bowl. Let the cake cool in the pan on a rack for 15 minutes.

Meanwhile, make the glaze:

In a heavy-based medium saucepan, stir the sugar and 1/2 cup water together over medium heat until the sugar dissolves. Raise the heat to medium high and cook, swirling occasionally and brushing down the sides of a pan with a wet pastry brush to wash down any sugar crystals, until the caramel turns a deep, amber brown, about 6 minutes. Carefully add 1/4 cup water (it will bubble up), and whisk together until the mixture acquires an even, syrupy consistency. Drain the cherries and then stir them into the caramel, along with the chopped almonds.

Remove the sides of the springform pan and set the cake on a large rimmed baking sheet. Pour the caramel mixture evenly over the cake (it's fine if it spills over the sides). Let the cake cool completely to room temperature before transferring to a cake stand and serving.

The cake will keep, covered and refrigerated, for up to 3 days.

photo: Eddie Berman
From Fine Cooking 92, pp.
March 12, 2008

Classic Carrot Layer Cake With Vanilla Cream Cheese Frosting

This is a great recipe to have on hand for the holidays.  Not only is it delicious and festive, you can also make it ahead several days...it only gets better with time!

If you are having a tea or dessert party, as many people like to have during the holidays, this would be a great addition to your table.. 


Serves 12 - 14
Yields one 9-inch layer cake.

Ingredients

For the cake

1 cup canola, corn, or vegetable oil; more for the pans

2 cups (9 oz.) unbleached all-purpose flour; more for the pans

2 tsp. ground cinnamon

1-3/4 tsp. baking soda

3/4 tsp. ground nutmeg

3/4 tsp. ground ginger

3/4 tsp. table salt

4 large eggs

2-1/2 cups (8-3/4 oz.) lightly packed, finely grated carrots

2 cups packed light brown sugar

3/4 cup chopped walnuts, toasted

1/2 cup raisins

1-1/2 tsp. pure vanilla extract



For the frosting

1 lb. cream cheese, softened

12 oz. (1-1/2 cups) unsalted butter, softened

1 lb. (4 cups) confectioners’ sugar

4 tsp. pure vanilla extract

1/2 tsp. table salt


Directions: 

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour the sides of two 9x2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment.

In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla on medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans.

Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted into the centers comes out clean, 28 to 30 minutes.

Let cool in the pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen the cakes, invert them onto the rack, remove the pans, and carefully peel away the parchment. Set the cakes aside to cool completely before frosting.


Make the frosting

In a large bowl, beat the cream cheese and butter with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the confectioners’ sugar, vanilla, and salt and beat on medium high until blended and fluffy, about 2 minutes. Cover the frosting and set aside at room temperature until the layers are completely cool.

Assemble the cake

Carefully set one cake upside down on a large, flat serving plate. Using a metal spatula, evenly spread about 1-1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting.

Refrigerate the cake for at least 4 hours or up to 2 days. The cake is best served slightly chilled or at room temperature.

Make Ahead Tips

The flavors of this moist cake only improve with time, so feel free to bake and frost the cake up to a few days ahead.



photo: Scott Phillips

Recipe adapted from Fine Cooking