Dessert Recipes - Tumblr Posts
Persian Love Cake for Beltane
This honey syrup soaked cake adorned with rose petals and fragrant with cardamom is the perfect dessert to represent an amorous holiday full of love. While traditional recipes include bannocks and honey cakes, this persian delicacy truly fills the senses and corresponds beautifully with the height of spring.
You can find the full recipe here from the above photo, but my version is below.
For the cake: ¾ cups granulated sugar ½ cup canola oil ½ teaspoon ground cardamom 3 large eggs ¼ cup milk 1 cup almond meal 1 cup all purpose flour 1.5 teaspoons baking powder ¼ teaspoon salt
For the syrup: 1 cup honey 1 cup granulated sugar ¾ cup cold water ½ teaspoon rose water Directions:
Preheat oven to 350 degrees and grease a 9 inch square pan.
In a large bowl, mix ¾ cups sugar, canola oil, and eggs, until well combined.
Add the remaining dry ingredients and stir until smooth. Pour into the cake pan and bake 40 minutes or until a toothpick inserted comes out clean.
While the cake is baking, combine all syrup ingredients into a pot over medium high heat and bring to a boil. Turn down to low heat and simmer 5 - 10 minutes. Remove from heat and allow to sit until cake is out of the oven.
Allow the cake to cool for ten minutes and then slowly pour honey syrup over cake. It will take a moment for the cake to absorb all of the syrup, so if you pour all of it right away it may spill over!
Let cake come to room temperature before cutting. Serve warm or cold! Adorn with chopped pistachios and edible rose petals optionally.
Ashlander-style scuttle cake
When you first set eyes on a traditional scuttle cake, your instinct may be to scream or laugh in shock. It's BURNT! How could you possibly serve that? Just trust the Ashlanders on this one, because it's worth every bite (the burned bits are delicious too, and very much edible). A delightful dessert with a cup of coffee or a glass of sweet wine. Best served after refrigerating overnight, if you can bear the temptation.
You will need:
280g Philadelphia cream cheese
250g ricotta
150ml double cream
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
4 eggs
125g sugar
1 tbsp flour
Method:
Preheat oven to 210C/410F.
In a large mixing bowl, combine all your ingredients and beat together well until smooth.
Line a loaf pan or springform tin (about 20cm) with a generous amount of baking parchment, making sure it lines the top of the tin too. Be sure to have extra paper poking out over the top as the cake will rise in the oven and this will prevent spillage.
Scoop your cake mixture into the tin and bake on the middle shelf for 40-45 minutes, until the top begins to look burnt (but not black!) and crackled. Don't worry, it's supposed to look that way!
Remove the cake from the oven and leave it to cool in the tin for at least and hour before moving it to the fridge. Leave it there for a few hours to set (though overnight is best), and serve cold.
Be sure to keep the paper on any unserved cake at all times, as it will start to sag if removed!
Eggnog Brulee Pie
This Eggnog Brulee Pie is an irresistible twist on a classic: combining rich, decadent eggnog into a custard-based pie that tastes like creme brulee! So easy and delightful! Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 8 -10
Ingredients
One 9" frozen deep dish pie crust at room temperature
4 Tablespoons cornstarch
3/4 cup granulated white sugar
4 Tablespoons butter melted
2¼ cups full-fat eggnog
1/2 teaspoon nutmeg
1 Tablespoon vanilla extract
For the Topping:
4 Tablespoons butter melted
1/3 cup granulated sugar + 1 Tablespoon ground cinnamon mixed together
Directions
Preheat oven to 325 degrees F.
Line a rimmed baking sheet with foil and place the frozen pie crust (in its pan) on top. The rimmed baking sheet will catch any drips.
Prick small holes with the tines of a fork on the bottom and sides of the pie crust; this will help from creating air bubbles. Likewise, you may also fill the pie crust with pie weights to weigh it down during baking.
Bake the crust for 10-12 minutes. Remove from the oven but keep the oven on.
While crust bakes, prepare your filling. In a medium saucepan, whisk together the cornstarch and granulated sugar until no clumps remain and mixture is cohesive.
Whisk in the melted butter, eggnog, and nutmeg and turn the stove on medium. Cook and stir constantly until mixture thickens and becomes smooth and creamy, about 5-7 minutes. It should look like pudding.
Remove from heat and whisk in the vanilla extract.
Pour the filling into the prepared partially-baked pie crust and smooth out the top.
Pour the melted butter topping over the pie filling and sprinkle the cinnamon sugar mixture liberally over the top.
Bake for 25 minutes, then turn on the broiler and broil for 1 minute or until topping is golden brown and bubbly (watch it carefully to prevent burning!). Cool the pie completely at room temperature before refrigerating for at least 1 hour to set.