Plums are among my most favorite fruits, and, as the season is now is at its’ peak, there are quite a few types of them to choose from. One type I especially like, is pluot, an extra juicy plump and sweet type, which is actually a cross between plum and apricot. Continue reading “Pluot Galette with Pistachios and Cashews”
Upside-down cakes are among my favorite cakes: their buttery, caramelized fruity top, and the tasty cake beneath it, is always pleasing.
Over the years, I’ve posted here a few versions for this tasty cake, using different types of fruit. However, I recently realized that I’ve never posted a recipe for the most popular version of the cake – the one with pineapple on top. Looking at the ripe pineapple I have just bought, it was evidently the time to rectify this. Continue reading “Upside-Down Spiced Pineapple Cake”
As a fan of apple cakes, when I saw a few recipes for one with an intriguing name – “Invisible cake” – it immediately got my attention.
As I started digging into it, I’ve learned that the cake originated in France, and is also quite popular in Japan. Continue reading ““Invisible” Apple Cake”
Ricotta cheese has a fresh, tangy flavor, and a slight grainy texture. It can be used in both savory and sweet dishes. Mixed with sugar, it makes a tasty filling for sweet pastries, and it is often used to bake cheesecakes, as in the following recipe. Continue reading “Orange, Rum and Raisins Ricotta Cheese Cake”
Noticing I somehow accumulated quite a few small quantities of different dried fruit, I decided the best way to use them was in a cake. Continue reading “Dried Fruit and Ginger Heavy Cream Cake”
Realizing I bought too many bags of fresh cranberries, I decided that baking a cake with some of them would be a good idea. Continue reading “Cranberry Apple Cake”
With fresh cranberries arriving at the stores, it’s hard not to use them in different ways, other than cranberry sauce. Continue reading “Cranberry, Blueberry and Almond Cake”
Persimmon season has begun, and it is delightful to use these bright orange color tasty fruits in different ways. I most often use them fresh, on their own, or as a part of fruit salad, but this time I wanted to use them as an ingredient in a cake. Continue reading “Banana, Persimmon and Coconut Cake”
The Jewish New Year is celebrated tomorrow, and this brings back memories of traditional foods. One of the culinary traditions for this event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year. Continue reading “Honey and Applesauce Tea Cakes, with Coconut and Rum”
Fresh ripe summer fruits are in abundance, and it’s hard to resist using them in different ways. One of my favorites is preparing a quick galette – a free form pie – with them. Finding beautiful fragrant peaches at the store, it was a quick decision to use them in the following galette. Continue reading “Peach and Marzipan Galette”
Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising. Continue reading “Rhubarb, Apple and Maple Cake”