Date cake with honey and dried fruits

January 28th, 2012 § Comments Off on Date cake with honey and dried fruits § permalink

A very famous cake in Tunisia and named as djamilah. It has no flour, but rich in dried fruit.

Perfect for cold days!     

  • 100 gr hazelnut
  • 100 gr pistachio
  • 200 gr dates (stoned and cut in cubes)
  • 1 T honey
  • 80 gr caster sugar
  • 60 gr butter (room temperature)
  • 4 eggs
  • 1/2 t vanilla
  • 1 T orange juice
  • 30 gr starch
  • Blend the almonds and pistachios in a blender and finely chop them. Add cubed dates, caster sugar and honey. Finally add butter and mix throughly.

    Separate egg yolks and beat with vanilla until creamy. Add orange juice and starch, combine well. Add dates mixture to the egg yolk mixture.

    Beat egg whites until frothy in a separate bowl.

    Pile onto the dates mixture.

    Pour into a greased 24 cm diameter cake tin.

    Bake in 190° C pre-heated oven for 35 minutes until done.

    for glace(icing):

  • 200 gr caster sugar
  • 1 T lemon juice
  • 1 egg white
  • Combine all ingredients and beat well until the frosting is stiff.

    Spread the glace on the cake.

    Decorate with vertical cut dates, pistachio and banana slices or write your expressions with chocolate letters. 

    New Year’s log cake

    December 28th, 2011 § Comments Off on New Year’s log cake § permalink

    An eye catching, fantastic cake to delight New Year guests!

  • 3 eggs
  • 1/4 cup sugar
  • 1/3 cup flour
  • 1 t baking powder
  • 1 t vanilla extract
  • Preheat the oven to 200°C. Line a greaseproof parchment paper to a sheet pan. Set aside. 

    Beat the eggs and sugar together until thick, about 5 minutes using a mixer. Add flour and baking powder and continue to mix. Pour the mixture into the tin and make a rectangular shape. 

    Bake for about 20 minutes until firm and it puffs. Remove from the oven and cover with a damp towel. Gently roll the cake by peeling off the parchment paper. So before it cools it takes roll shape. Set aside. 

    for the filling cream: 

  • 1/2 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 T corn starch
  • vanilla extract powder
  • 2 T pistachio and almond
  • Blend caster sugar with  whisked egg . Add milk and vanilla extract powder. Cook until it reaches a consistency by stirring time to time.

    Unroll the cake carefully and fill with cream. Sprinkle pistachios and almonds.

    Roll up the cake and set the cake on a board. 

    for the chocolate frosting:

  • 1 cup milk
  • 1/4 cup brown sugar
  • 2 egg yolks
  • 2 T butter
  • 80 gr couverture chocolate
  • Instead of  preparing the cream you can use 1 packet of ready cream chantilly.

    Cook milk, add sugar and egg yolk . Add butter and cook the mixture by stirring time to time. When the mixture begins to thicken, remove from heat and add chocolate.

    Stir continuously until the chocolate melts. Let it cool.

    Spread chocolate frosting over cake. Make stripes by the help of a fork to give the appearance of a rough tree bark.

    Add figures like fig mushrooms, chocolate ivy leaves to complete the New Year festive look.

    for the mushrooms:

  • 2 dried figs
  • Bain-Marie method melted couverture chocolate
  • Wash and drain the figs. Spread melted chocolate top of the figs to give the mushroom look.

    Place the log cake in refrigerator until you serve.

    Lebanese sfouf

    November 3rd, 2011 § Comments Off on Lebanese sfouf § permalink

    In a time like ours with a constant emphasis on healthy eating, I believe we have to give proper interest in the traditional ethnic recipes, like this! 

    It is a traditional Lebanese yellow coloured semolina cake. I’ve got this recipe by chance and decided to try it.

    The result is outstandingly tasty as well as the ingredients are high in nutritional value.

     

  • 65 gr (1/2 cup) flour
  • 1 cup coarse semolina (irmik)
  • 75 gr sugar
  • 50 gr butter at room temperature
  • 75 gr milk
  • 1/2 t turmeric powder
  • 1/2 t baking powder
  • 1/2 t ground aniseed
  • 1 T almonds (blanched)
  • 1 t sesame seeds
  • 1 T tahin (sesame paste)
  • Mix all together the dry ingredients which are flour, semolina, baking powder, aniseed and turmeric powder. The turmeric will give the deep yellow colour.

    Add butter and mix well with a rotary beater or electric mixer, until no large lumps remain.

    In a seperate bowl, put sugar into the milk and stir until it melts.

    Combine these two mixtures, blending well after addition.

    Grease a round 20 cm diameter cake pan with tahin. This will add a crunchy delectable taste to the cake.

    Pour in the cake batter.

    Arrange the blanched almonds on top of the batter. Sprinkle with sesame seeds.

    Bake in pre-heated 180° C oven 35-40 minutes, until done. 

    Cut into diamond shapes and serve!

    Sponge roll cake

    October 30th, 2011 § Comments Off on Sponge roll cake § permalink

  • 3 eggs
  • 1/4 cup sugar
  • 1/3 cup flour
  • 1 t baking powder
  • 1 t vanilla extract
  • Preheat the oven to 200°C. Line a greaseproof parchment paper to a sheet pan. Set aside. 

    Beat the eggs and sugar together until thick, about 5 minutes using a mixer. Add flour and baking powder and continue to mix. Pour the mixture into the tin and make a rectangular shape. 

    Bake for about 20 minutes until firm and it puffs. Remove from the oven and cover with a damp towel. Gently roll the cake by peeling off the parchment paper. So before it cools it takes roll shape. Set aside. 

    for the filling cream: 

  • 2 egg whites
  • 1/4 cup caster sugar
  • 2 T water
  • a pinch of salt
  • Blend caster sugar with 2 whisked egg whites and salt. Add 2 T water. Mix until it reaches a consistency. Instead of  preparing the cream you can use 1 packet of ready cream chantilly.

    Unroll the cake carefully and fill with cream. Roll up the cake and set the cake on a board. 

    for the frosting:

  • 1 cup milk
  • 1/4 cup brown sugar
  • 2 egg yolks
  • 2 T butter
  • 1/2 t vanilla extract
  • Evoporate milk and add sugar,egg yolk and vanilla extract. Add butter and cook the mixture by stirring time to time. When the mixture begins to thicken, remove from heat. Let it cool.

    Spread frosting over cake. Make stripes by the help of a fork. Place cake in refrigerator until you serve.

    Before serving decorate with chocolate flower shaped granules.

    Potato chocolate cake

    October 25th, 2011 § Comments Off on Potato chocolate cake § permalink

    • 200 gr potatoes
    • 2 eggs
    • 20 gr hazelnut (roasted)
    • 170 gr flour
    • 50 gr dark chocolate(grated)
    • 100 gr butter
    • 1/4 cup sugar
    • 1/2 packet baking powder
    • 2 T milk
    • 1 t cinnamon powder
    • 1 t clove powder
    • 1 t vanilla powder
    • a pinch of  salt

    Peel potatoes and grate them.

    Cream butter and  sugar and until fluffy. Add eggs one by one by beating the mixture well. Add vanilla powder.

    In a seperate bowl mix flour, baking powder, cinnamon, clove powder, salt and crushed hazelnuts. Combine them to the egg mixture.

    Add grated chocolate and milk. Stir well.

    Pour batter into a greased and floured tube pan. Sprinkle top, the rest of the hazelnuts.

    Bake in preheated 180° C oven for about an hour.

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