Category Archives: Desserts

Peach Frangipane Tart

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Photography Serge Oryan

Impress family and friends with this popular French dessert. Combine almonds and peaches to make one of the most iconic summer treats. This tart is perfect when fruits are seasonal and tasty.

INGREDIENTS

For the pastry:

  • 100g / 1 stick butter, cut into cubes
  • 225g plain flour
  • 25g icing sugar, sieved
  • 1 egg, beaten

For the filling:

  • 150g soft butter
  • 150g caster sugar
  • 3 eggs, beaten
  • 150g ground almonds
  • 30g plain flour
  • 1tsp almond extract
  • Canned or Fresh peaches, peeled and sliced.
  • For decoration:
  • Runny honey or peach jam, melted and sieved, for glaze
  • 25g untoasted almonds, peeled, flaked or halved

PREPARATION

In a processor, combine butter cubes, flour and icing sugar and process shortly like few pulses only. Pour in the beaten egg and pulse again until the dough starts to form a ball.

Wrap with cling film and chill. Sometimes the dough is immediately manageable, pending on the temperature of the butter or the room and you can skip the chilling part.

To make the filling in the same processor, cream the butter and sugar together, then gradually add the beaten eggs.

Add the ground almonds, flour and almond extract. Process for a few seconds until well combined. Place the mixture in the fridge, while you prepare the base.

On a lightly floured surface, roll out the pastry dough to fill in a 25cm tart mold. Use the rolling pin to level the edges. Spoon the filling over the base and decorate with halved peaches.

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Lemon Curd

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Lemon Curd-HR

Lemon curd tops my lemon tart to make it epic, and layers my blueberry cake to make it a star dish and spreads over my coconut scone to make it morish. This is how I make it!

Ingredients

  • 4 egg yolks
  • 2/3 cup sugar
  • 1 tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • Pinch of salt
  • 85g /6 tbsp unsalted butter, softened to room temperature and diced

Preparation

This is best done in a double boiler or in “Bain Marie”. Fill a small saucepan with water (about 4 inches) and bring it to boil, reduce the heat to keep the water at a simmer and place a clear Pyrex bowl inside. Make sure the size of the heatproof bowl (i.e. the Pyrex) is not too smaller than the saucepan so the steam is concentrated underneath it.

Place egg yolks, sugar, lemon zest, lemon juice, and salt into the Pyrex bowl and whisk until completely blended. As the curd cooks, whisk constantly until the mixture becomes thick, around 10 minutes.

Off the heat, add the butter dices and whisk until completely melted. Pour curd into a jar. Leave it open until completely cooled. Store in refrigerator up to 10-14 days.

 

 

Springtime Crinkle Cookies

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Easter Crinkle Cookies

Axel my daughter turned TEN 2 days ago, despite the confinement because of coronavirus, she still deserves a nice table decoration set by “MOMMY” i.e myself. Axel loves these cookies and they are super easy to make. To color them, you just split the dough in 3 parts and add 3 drops of food color to each. The result is a batch of fluffy Crinkle Cookies with a dash of lemon flavor. 

Springtime Crinkle Cookies

Makes 32 cookies 

Ingredients

  • 100g butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 tbsp Lemoncello
  • 3 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup icing sugar

Preparation

  1. Cream the butter and sugar.
  2. Add in eggs and lemoncello until fully incorporated.
  3. Combine flour, baking powder and salt and add into batches.
  4. Split the dough into three portions and color with food color of your choice.
  5. Refrigerate the dough for 2 hours.
  6. Roll dough into balls and cover with icing sugar.
  7. Bake in oven at 170°C oven for 8-10 minutes.

 

THIN OAT COOKIES – HAVREFLARN

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Havreflarn Hero

I was craving for IKEA “Havreflarn” but since it’s gonna be a long time before I get hold of any of it, I decided to bake some myself.

INSTAGRAM @mayasingredients

THIN OAT COOKIES – HAVREFLARN
Recipe makes around 30
INGREDIENTS

75 g unsalted butter
1/3 cup sugar
2 tbsp. coconut water (or milk)
1/2 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/3 cup rolled oats
1 tbsp pumpkin seeds

PREPARATION

1. Preheat oven to 175°C. Line baking sheet with baking paper or silicone mat.

2. Cream butter and sugar together until fluffy then add coconut water or your choice of milk.

3. Combine flour, baking powder and salt and add to butter mixture.

4. Add rolled oats and pumpkin seeds and knead to form a dough.

5. Spoon about one heaping teaspoon for each cookie onto the prepared baking sheets, leaving lots of space between each cookie.

6. Bake for 10-12 minutes or until cookies are browned around the edges. Let cool completely, until crispy.

 

 

Pink Easter Pancakes

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Pimk Pancakes

This recipe is super festive, kids will love it. Serve the pancakes stacked up, melt white chocolate and pour it on the top layer and decorate with your favorite sprinkles and then cut it into pieces!
Pink Easter Pancakes
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
-1 beet, cooked
-1 cup milk
-1 egg
-1 teaspoon vanilla extract
-2 tablespoons sugar
-1 tablespoon oil
-1 cup flour
-1 teaspoon baking powder
-¼ teaspoon salt

PREPARATION
1. In a blender, place beet and milk and blend until smooth.
2.Add egg, vanilla, sugar and oil. Blend to combine.
3. Add flour, baking powder, and salt Pulse a few times to combine.
4. Transfer batter to bowl.
5. Heat a nonstick pan over medium-low heat. Grease with butter and laddle 1/3 cup of the batter into the pan. Cook for 2-3 minutes on each side, same as you cook pancakes. Repeat to finish all batter.
6. Pile the pancakes up to form a cake and decorate with icing sugar, fruits, sprinkles, … or serve separately like you do regularly. Bon Appétit!

Blood Orange Upside Down Cake

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Orange Cake

Ingredients

  • 150g butter
  • 1 cup sugar
  • 3 eggs
  • 1 tbsp orange zest -2 cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1/2 cup milk
  • 2 tbsp limoncello
  • 1 blood orange sliced
  • 1 orange sliced

Preparation

1. Preheat oven to 180° C.

2. Using a stand mixer, beat butter and sugar together until light and fluffy, add eggs, zest, flour, baking powder and salt.

3. Combine milk and lemoncello and add to batter.

4. Align sliced oranges in the bottom of a greased round pan. Pour the batter in the cake pan.

5. Bake for 45-50 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

6. Cool the cake in the pan on a wire rack before reversing on a serving dish.

Carob Molasses Vegan Cake

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Carob Molasses Vegan Cake

Ingredients:
3 cups flour
1 tbsp baking powder
2 tbsp ground aniseed
1 cup vegetable oil
1 ½ cups carob molasses (Dibs el kharrub)
1 cup water
½ cup slivered almonds (optional)

Directions:
Preheat oven to 180°C. In a bowl, mix flour, baking powder and aniseed. Add oil and stir to make a paste.
In a separate bowl, combine molasses and water. Add gradually to the flour paste and mix.
Grease a cake mold and pour batter. Make sure it’s flat and even. Sprinkle with almonds.
Bake for approximately 40-45 minutes, or until top is springy to the touch and a wooden skewer inserted comes out clean. Allow to cool for 15 minutes in the pan before transferring to a plate.

Honey Almond Slices

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Honey Akmond Slices - Blog

FRIENDS… and not the TV show! Friends that we have, from school, work, clubs… and friends we make through our children later in life. How many times while dropping your child at a new friend and when waiting for the door to open, you start wondering about the mom… Is she nice? Fun? Warm? Chatty? Psycho? Does she give a lot of sweets? And how many of them ended to be a keeper and became one of your closest friends. I am blessed with few of them, actually many, and we share a lot; we take trips together, we volunteer for school projects and we sometimes bake together.

The Honey Almond Slices is a new recipe for me. Axel, my daughter, had tasted it at her friend’s house and at pick up time she begged me to bake some for her. The funny part is that the mom bought her bars at the market and doesn’t even know what it was called. Thanks God for Pinterest where I combined few recipes and made my own with less butter and less sugar but still I thank my friend for the inspiration. My eagerness is boundless to try new recipes, especially that belongs to the dessert section.

Ingredients

For the base:

  • 1 ½  cup all purpose flour
  • 1 cup ground almond
  • 1/2 cup light brown sugar
  • 120g butter, melted

For the topping:

  • 150g butter
  • ¼ cup brown sugar
  • ¼ cup honey
  • 2 cups sliced almonds

25 cm x 25 cm pan

Preparation

  1. To make the base Combine flour, ground almond, brown sugar and melted butter until you have a moist sandy mixture. Press mixture into a brownie mold or tart tin and bake for 12 minutes at 170°C / 335°F.
  2. To make the filling Inside a saucepan, on low-medium heat, place butter to melt, add sugar, honey and sliced almonds. Stir to well combine.
  3. Spread mixture to top evenly the base and return to oven to bake for 25 minutes or until deep golden brown.
  4. Allow to cool completely. Remove from pan and slice into squares or rectangles and serve.

Cream Cheese Strawberry Cake

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Valentine Strawberry cake2.jpg

I got this heart shaped pan on Mother’s Day few years ago, I’m so happy for Valentine day to find an excuse and use it again. This cake is spongy and smells gorgeous. The texture is close to breads so don’t hesitate to bake it in a loaf pan if desired.

Gifts, flowers and cakes are all expressions of love and celebration, most important of get-together. I wish you all love and happiness and a lot of cakes to bake.

Maya

Cream Cheese Strawberry Cake

Ingredients

  • 200g butter, softened
  • 1½ cups sugar
  • 8 oz cream cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup yogurt
  • 1½ cups chopped fresh strawberries

Preparation

  1. Preheat oven to 180°C / 350°F. Grease and flour your cake pan and set aside.
  2. Cream the butter, cream cheese and sugar together with an electric mixer.
  3. Add the eggs, one at a time, followed by vanilla and beat.
  4. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the cream cheese mixture, beating just until combined.
  5. Add yogurt, mixing well to incorporate. Fold in the strawberries.
  6. Transfer batter to the prepared pan, spreading evenly with a spatula. Bake for 1 hour, or until a cake tester inserted into the center of the cake comes out clean.
  7. Remove pans to rack, and let cool for 10 minutes. Invert cake onto serving plate and allow to cool completely before slicing.

Chestnut Banana Bread

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Chestnut Banana Cake.jpg

Christmas just wouldn’t be Christmas to me without a lot of recipes with chestnut on the table.

I have a home-made chestnut cream that I did last week, so I decided to bake my regular banana cake recipe and add it to it, the results were simple and delicious.

I know this recipe is a keeper and definitely worth to share with you.

Chestnut Banana Bread

Ingredients

  • 2 cups all-purpose-flour, sifted
  • 1 tsp baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, diced
  • ¾ cup brown sugar
  • 3 eggs, at room temperature
  • 1 tsp vanilla extract
  • 3 small mashed ripe bananas
  • 3 tablespoons chestnut cream
  • ¼ cup milk

Directions

  1. Preheat oven to 180°C / 350°F. Grease a 9×5-inch loaf pan.
  1. In a large bowl combine flour, baking soda, and salt. Set aside.
  2. Beat butter and sugar until creamy. Add eggs and vanilla, continue beating about 3 minutes.
  3. Add bananas followed by chestnut cream and beat until combined.
  4. Gradually add dry ingredients; flour, baking soda, baking powder and salt.
  5. Beat in milk.
  6. Pour batter into pan and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
  7. Allow bread to cool for 10 minutes, then turn it out and let it cool completely on a wire rack.