APPLE CRANBERRY CAKE WITH CINNAMON FROSTING

APPLE CRANBERRY CAKEApple – Cranberry – Clementine – Cinnamon… These are the necessary key words to make you want to bake this elegant Christmas cake.

Nothing beats a smoothly frosted cake semi-naked look, I promise you it’s so easy to prepare anyone should give it a chance.

I couldn’t resist, but taking photos from different angles and post them on all of my social medias accounts.

I have tried many recipes for the festive season. I hope I’ll get the chance to share them all, since all of my spare time lately has been spent on Christmas shopping hearing Georges Michael and Mariah Carrey songs on repeat.

APPLE CRANBERRY CAKE WITH CINNAMON FROSTING FLAVOR

Ingredients

  • 1 cup whipping cream
  • 1 teaspoon ground cinnamon
  • 200g unsalted butter (at room temperature)
  • 1 ½ cup sugar
  • 4 eggs
  • 1tsp vanilla
  • 4 cups flour, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup Clementine juice
  • ¼ cup dried cranberries
  • 1-2 red apples, cored and sliced (skin on)
  • 1 tsp brown sugar
  • ½ tsp cinnamon
  • 1tbsp limoncello

Preparation

  1. To make the frosting, add 1 teaspoon of cinnamon to the whipping cream and whisk on high speed for 3 minutes or until fluffy. Refrigerate.
  2. Preheat oven to 175° C. Butter and flour a cake pan.
  3. Beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder, baking soda and salt.
  4. Pour Clementine juice gradually while mixing and scraping down the bowl with a spatula as you go. Turn off the mixer and fold in the cranberries.
  5. Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.
  6. Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello liqueur (or lemon juice).
  7. Bake for 45-55 minutes. Cake is done when a toothpick inserted in the center comes out clean.
  8. Cool the cake in the pan on a wire rack.
  9. Frost the cake with your chilled cinnamon icing. Sprinkle with icing sugar. Decorate with cinnamon sticks, kumquat and fresh cranberries, if desired.
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Blueberry Cake

Bueberry Cake.jpg

Hello hungry people:) I have good news for you, this cake recipe is so simple that even the most amateur cook may bake it. And with the almond crumble that tops it, you will end up with a celebratory treat to serve on ceremonial occasions like Christmas.

What makes this cake looks fabulous is the Bundt pan and the glaze. So if you are tempted to try this recipe please don’t skip these two steps, especially the topping.

Happy Baking!

Ingredients

  • 1 ½ cup sugar
  • 1 cup / 2 sticks unsalted butter
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 ¾ cups all-purpose-flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ cup milk
  • 3 tablespoons lemon zest
  • 1 cup fresh or frozen (and thawed) blueberries

For the topping

  • 3 tablespoons icing sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons flour
  • 2 tablespoons dark brown sugar
  • 2 tablespoons oats
  • 2 tablespoons almonds, broken or sliced
  • 2 tablespoons butter, at room temperature

Preparation

  1. Preheat the oven to 185 degrees C. Grease and flour a 12-cup pan.
  2. In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla.
  3. Sift flour, salt, baking soda, and baking powder in a large bowl. Add gradually to butter mixture. Beat until well mixed, making sure to scrape down the bowl with a spatula.
  4. Fold in lemon zest and blueberries and transfer to pan.
  5. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and let it cool on a wire rack for at least ten minutes before trying to remove it from the pan.
  7. To make the topping, combine flour, sugar, oat and almonds. Add the butter and rub the mixture with your fingers to make small clumps. Spread the mixture on a baking tray and cook in oven for 7-10 minutes. Let cool. To make the glaze, whisk together icing sugar and lemon juice. To finish, drizzle the glaze over the cake and immediately sprinkle with the almond mixture and wait for the glaze to dry before serving.

 

Lamb Chops with Three Mustards

LambChopsbyMayaOryan

Yesterday was the last Sunday before Lent, or Ahad Al Marfa3, and is traditionally celebrated in our and many families across Lebanon by a gathering over lunch. The food preparation included the entire family and each one showed up –and off– with one of his famous recipes.

There is no traditional food on this day, but the menu did include all kind of meat since most of us abstain from eating meat during Lent.

So we sat feasting on Kibbeh, grilled seafood, barbecued chicken and I offered to bring lamb chops cooked in three mustards.

Well the best part after eating was skyping with my brother and his family who, live in Canada, we raised our glass in a toast to them and together laughed our heart out.

Keep smiling and cherish life!

 

Lamb Chops with Three Mustards

 Ingredients

  • 1 tbsp butter
  • 6 tbsp spring onions, finely sliced (white part only)
  • 6 lamb chops
  • ½ cup white wine
  • 1 tsp Dijon mustard
  • 1 tsp English mustard
  • 1 tbsp whole grain mustard
  • ½ cup fresh cream
  • Kosher Salt & freshly ground pepper, to taste

Preparation

1.Melt butter in a nonstick skillet over medium-high heat. Add onions and cook until wilt and starting to brown.

2.Season the lamb chops on both sides with kosher salt and pepper. Place it in hot skillet, and cook for 1 minute on each side.

3.Add the wine and cook the meat for further few minutes until opaque or desired degree of doneness.

4.Add the 3 mustards and stir well to coat the lamb chops.

5.Stir in the fresh cream and cook until it starts to bubble. Do not allow to boil.

6. Arrange the lamb chops on dinner plates. Top with the sauce or serve on the side.