Marbled Vanilla and Quark Cheese Cake

Cheese cakes are on top of my favorite cakes, but as they take a while to bake and set, and as they are quite heavy and sweet, I end up rarely making them.
Yet, the crave for the wonderful tangy flavor of baked fresh cheese is always there, so I came up with a fairly quick “fix”, in the form of the following cake.

Zucchini Chocolate Cake

It’s not clear who was the first to add zucchini to chocolate cake, but no doubt it was a wonderful idea, as the zucchini give the cake a very moist texture and enhances the chocolaty flavor.

Cinnamon and Raisins Monkey Bread

Monkey bread is actually not a bread, but a very tasty cake, with many versions. It is made by rolling yeast dough balls in butter and sugar, then baking them together as a whole cake. The pieces of dough can be pulled apart easily, hence the name.

Rhubarb, Apple and Coconut Crisp

When I saw some nice fresh rhubarb in the market, I immediately grabbed a few stems. I didn’t have a clear idea of what to do with it, but also didn’t want to let it stand for too long. My solution was to make a version of my “usual” fruit crisp (recipe can be found HERE) with it.

Citrus Sponge Cake

After visiting Israel and Spain, with their wonderful citrus fruits, honey and olive oil, I came back craving for more. So, I came up with this moist and aromatic citrus cake, and was very happy with how it turned out. Try it and enjoy.

Orange Raspberry Jelly Roll Cake

A tasty homemade cake is a nice way to start the New Year.
The following old fashioned/”retro” Jelly Roll cake, is just perfect for this purpose, or for any other weekend brunch. It can be easily prepared from simple ingredients, yet still looks sophisticated and festive. Try it and enjoy.

Figs and Almonds Cake

Anyone who tried fresh figs in any Mediterranean country is likely to be a bit disappointed with American figs. I’m not sure why exactly, but they never taste the same. Since I’m a big fig fan, this is not to say I’ve stopped trying. Whenever I see reasonable looking figs, which is not very often, I buy them and hope this time it’s going to be different.

Upside down Orange, Almonds and Anise cake

I am very fond of upside down cakes, and make quite a few of them in the summer, with all the juicy ripe fruits. When I looked at the selection of fruits at the store, I realized it was time for experimenting.

Lemon-Yogurt Peach and Plum Upside-down Cakes

With such abundance of juicy and tasty summer fruits, I had to use them in a cake as well. As it was hard to decide between using the ripe peach or the plums I’ve had, I’ve decided to opt for the “why choose?” solution, and made two cakes, using the same cake batter.

Apple-Cherry Semolina Crisp

Fruit crisps are traditionally made of a layer of fruit topped with a crumbly mixture. In the recipe here, I’ve decided to change the original idea a bit and divide the topping mixture in two: half for a base layer and the other half for the topping. The result is more cake-like than the familiar crisp, but as easy and as quick to make as one.

Almond, Coffee, Banana and Dates Breakfast Bread

This fragrant, not overly sweet bread, is a great way to start your day. It contains a fairly small amount of oil, fresh and dried fruits, fiber from unblanched almonds and whole wheat flour, and to top it all, even the coffee and milk are already in!