Nigella Lawson's Chocolate Cloud Cake

Ingredients 

For the cake:

9 oz dark chocolate (minimum 70% cocoa solids)
1 cup unsalted butter, softened
6 eggs
1 cup caster sugar
1 tsp vanilla extract

 For the cream topping:

4 oz dark chocolate (minimum 70% cocoa solids)
1 cup whipping cream
1 tsp vanilla
1 bag (300g) of mini-eggs (I used Hershey's Eggies because they were the only peanut-free/nut-free ones I could find this year)


 Directions 

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch (23cm) springform pan with parchment paper.

Melt the chocolate in a double boiler and then let the butter melt in the warm chocolate.

In a bowl, whisk 4 egg whites until foamy, then gradually add a 1/2 cup of sugar and whisk until the whites are holding their shape but not too stiff. Set the bowl aside.

In another bowl, beat the 2 whole eggs and 4 egg yolks with the remaining 1/2 cup of the caster sugar, then gently add the chocolate mixture and vanilla. Add a heaping spoonful of egg whites to the chocolate mixture and mix briskly. Gently fold in the rest of the whites, about a 1/3 at a time.

Pour the batter into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in the pan on a wire rack; the middle will crack and sink as it cools.

When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here.

To make the topping, melt the chocolate in a double boiler. While the chocolate is cooling, whip the cream until it's soft and then add the vanilla and continue whisking until the cream is firm but not stiff. Gently fold in the chocolate. Fill the crater of the cake with the chocolate cream, easing it out gently towards the edges of the cake and decorate with the chocolate eggs.


This recipe is also linked to...

Food on Friday: Chocolate
 

Cinnamon Roll Swirl Cake

Ingredients:

For the batter:

3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

For the topping:

1 cup butter, softened (the softer, the better)
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

For the glaze:

2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla


Directions

Preheat oven to 350 degrees F. Grease a 9x13 pan.

In a large bowl, mix all the ingredients for the batter together except for the butter. Slowly stir in the melted butter. Pour into the greased 9x13 pan.

Mix topping ingredients together until well combined. Drop evenly over the batter.
Swirl your topping and cake mixture with a knife going up and down the length of the pan.

Bake for 30 minutes.

Mix the ingredients for the glaze. Drizzle over the cake while it's still warm.

Peach Cake

INGREDIENTS:


1 1/2 cup flour
1 cup sugar
1 1/2 tsp baking powder
1/8 tsp salt
3/4 cups milk
1 tsp vanilla
1 egg
1/3 cup plain yogurt (or sour cream)
1/3 cup oil
1/2 tsp lemon zest
2 peaches, peeled and sliced
2 Tbsp sugar
1/2 tsp cinnamon (or nutmeg, depends on your taste)





DIRECTIONS:

Preheat the oven to 350 degrees F. Spray a 9" round pan with oil (I also line the bottom of the pan with parchment paper so that I can remove the cake from the pan for serving).

Mix the flour, sugar, baking powder, and salt together in a bowl. In a separate bowl, mix the milk, vanilla, egg, yogurt, oil, and lemon zest together. Add the wet ingredients to the dry and stir completely. Pour the batter into the pan.

Place the sliced peaches on the top of the batter. You don't need to press them in; the batter will rise up around them.Stir together nutmeg and remaining 2 tablespoons sugar and sprinkle over top.

Bake for 60 minutes or until the cake is nice and golden and a tester comes out clean. Let cool slightly before serving.

This recipe is also linked on...

Food on Friday: Cakes

Summer Cake

Ingredients

6 Tbsp butter, softened
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 egg
1/2 cup milk
1 tsp vanilla
400 grams strawberries (hulled and halved), cherries (pitted and halved) and red currants


Directions

Preheat oven to 350 degrees F. Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

Whisk flour, baking powder, and salt together in a small bowl.

Set aside 2 Tbsp of the sugar for sprinkling over the berries.

With an electric mixer, beat butter and the remaining sugar until pale and fluffy. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing just until smooth. Pour into prepared pan.

Arrange berries in a single layer on top of the batter. Sprinkle the reserved 2 Tbsp sugar over the berries.

Bake cake for 10 minutes then reduce oven temperature to 325 degrees F and back for 50 to 60 minutes, until golden brown and a tester comes out clean. Let cake cool in the pan on a rack.

Chocolate Chip Cookie Dough Brownies

For the Brownies:
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter
6 ounces unsweetened chocolate
1 cup granulated sugar
1 cup light brown sugar
4 eggs
2 egg yolks
2 teaspoon vanilla extract

For the Cookie Dough:
3/4 cup unsalted butter
3/4 cup light brown sugar
3/4 cup granulated sugar
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips

Make the Brownies: Preheat oven to 350 degrees F. Butter an 9x13 baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside.

In a small bowl, whisk together the flour, baking powder, and salt; set aside. Bring about an inch of water to a simmer in a medium saucepan.

Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars.

Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely; meanwhile, make the cookie dough.

Make the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Raspberry-Cream Sponge Cake

Ingredients:

5 eggs
1/2 cup granulated sugar
1 1/4 cups cornstarch
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
2 Tbsp raspberry jam
1 1/4 cups whipping cream, whipped
2 tsp icing sugar


Directions:

Preheat oven to 350 degrees F. Grease two 8-inch round cake pans. Line the bottoms with parchment paper.

Sift cornstarch, baking powder and salt together 3 times.

Separate egg whites from yolks carefully making sure no yolk is mixed into the white.

Beat whites with a pinch of salt until stiff peaks form.

Gradually add sugar and yolks one at a time, beating until sugar dissolves. Add vanilla. Add cornstarch mixture to egg mixture. Gently fold in the dry ingredients until just barely mixed through.

Divide mixture between prepared pans. Bake for 20 to 22 minutes or until cake spring back when touched. Line a wire rack with baking paper. Turn cake out onto wire racks to cool.

Once the sponge cakes are completely cooled, spread 1 cake with jam and cream. Top with remaining sponge. Dust with icing sugar. Serve.


Notes Tip: Sifting cornstarch and baking powder 3 times makes a lighter sponge.

Salted Caramel Brownie Bites with Salted Caramel Buttercream

For the brownies you’ll need:

3/4 cup unsalted butter
4 oz. unsweetened chocolate
2 cups granulated sugar
3 eggs
1 tsp vanilla
1/2 tsp salt
1 cup flour
about 36 of your favorite bite-sized salted caramels

 For the buttercream you’ll need:

1 cup unsalted butter, room temperature
15-20 caramels
2 Tbsp whipping cream
2 cups powdered sugar
kosher salt


Directions:

Preheat the oven to 350 degrees F.

To make the brownies, melt together the butter and unsweetened chocolate in a microwave-safe bowl on high heat for 90 seconds. Remove it from the microwave and stir until all the chocolate is melted and the mixture is smooth. Add in the sugar, and stir until it is well combined. Mix in the eggs, one at a time, then add the vanilla and salt. Finally, stir in the flour.

Put a teaspoon of brownie batter into paper-lined mini cupcake tins. They should be about half full. Put one caramel in each tin, then cover with another teaspoon of batter so the tins are about 3/4 of the way full.

Bake for about 25 minutes, until the brownies have set. They will give a little when you gently press your finger into the top of them, but they should not be too soft. Allow to cool, then make the buttercream.

First, melt the caramel with the heavy cream. You can pop it in the microwave for 30 second increments, until the caramel is smooth. Allow it to cool in the fridge for a few minutes.

Whip the butter for about 30 seconds on med-high speed, so it gets fluffy. Add in about one cup of powdered sugar, and mix until it’s all combined. Once the caramel is cool to the touch, turn the mixer on medium speed and then drizzle the caramel into the frosting. If it’s too hot, it’ll melt the buttercream, so be patient. Beat until fluffy. Then add in the other cup of powdered sugar and the salt, a 1/4 to a 1/2 tsp at a time, mixing and then tasting after each addition to make sure you don’t add too much. A little goes a long way with the salt. Once it tastes the way you want it to taste, frost the cupcakes and garnish as desired.

Lemonade Layer Cake

Ingredients

Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk

Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
1 pkg (8-ounces) cream cheese
3 1/2 cups powdered sugar


Directions

 Preheat oven to 350 degrees F.

To prepare cake, place sugar, butter, lemon rind, lemonade concentrate and vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.

Bake at for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place butter, lemon rind, lemonade concentrate, vanilla extract and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.


NOTE: I also like to add a layer of raspberries (fresh, frozen, jam, whatever you have) in between the 2 layers before I put the frosting and the 2nd layer on. Mmmmm...

No-Bake Nutella Icebox Cake

Ingredients

2/3 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
4 large egg yolks
2 tbsp cornstarch
6 1/2 oz Nutella (by weight)
2 tbsp Frangelico
a box of graham crackers

Method

Line a 9" square cake pan with plastic wrap. Set aside.

Scald the milk, cream, and 1/4 cup of sugar in a small saucepan.

In the mean time, whisk together egg yolks, 1/4 cup of sugar, and cornstarch in a large mixing bowl until smooth. Temper the eggs by pouring in a bit of the hot milk into the egg mixture while whisking. Keep adding milk to eggs and continue whisking until incorporated. Pour mixture back to saucepan.

Cook over medium high heat and stir constantly with a silicone spatula or wooden spoon. When it starts to boil, the custard will thicken considerably. Keep stirring vigorously for another 15 seconds. Remove from heat.

Empty the cooked custard into a large mixing bowl. Whisk in Nutella and Frangelico until smooth

To assemble icebox cake, line cake pan with a layer of graham cracker and top with 1/2 cup of pudding. Smooth pudding evenly using an offset spatula. Repeat with another layer of graham cracker and pudding three more times until you have 8 layers in total. The top layer should be Nutella pudding. Level with offset spatula.

Wrap the pan with plastic wrap and chill in the fridge for 24 hours. During this time, the moisture from the pudding will soften the graham crackers until they take on a cakey texture. Don’t rush it! If you want very clean neat cuts, I would put it in the freezer for 3 hours until solid.

To serve the cake, lift it out of the cake pan with the help of plastic wrap. Peel off the plastic wrap and transfer cake to serving plate. Cut with a knife dipped in hot water and divide into 9-12 pieces. If the cake had been frozen, let it stand at room temperature for about 30 minutes before serving.

Apple Cake

Ingredients

1 19-ounce can of chickpeas
4 eggs, beaten
1 cup sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 medium apple grated through a fine grater
1 tsp grated lemon rind


Directions

Preheat the oven to 350 degrees.

Drain and rinse chickpeas and process them until smooth in a blender or food processor.

Spoon the puree into a bowl and add the remaining ingredients stirring until fully combined. The mixture will be runny, this is normal.

Grease an 8x8 cake pan. Pour the batter into the pan and bake for 50 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and let cool completely before cutting into squares.

Coconut Flour Brownies

Ingredients

1/3 cup coconut oil (or butter)
1/2 cup cocoa powder
6 eggs
1 cup sugar
1/2 tsp salt
1/2 tsp vanilla
1/2 cup sifted coconut flour
1 cup nuts chopped (optional)


Directions

In a saucepan at low heat, melt butter and blend in cocoa powder.

Remove from heat and let cool.

In a bowl, beat together eggs, sugar, salt and vanilla.

Stir in cocoa mixture.

Add well sifted coconut flour and whisk the batter well until there are no lumps.

Fold in the nuts.

Pour batter into a greased 8-inch or 9-inch square baking pan.

Bake at 350 degrees F for 30-35 minutes.

Since this brownie is so healthy, make sure you don't leave off icing it with chocolate icing!


This recipe is also linked to:

Sweet Treats Thursday
Allergy Friendly Fridays
Sweet Tooth Fridays

Apple Coffee Cake

Ingredients

1 cup sorghum flour
1 cup tapioca flour
1/2 cup millet flour
2 teaspoons of xanthan gum
1 1/4 cups sugar
4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/4 cups milk
3 eggs
2 Tbsp vegetable oil
3 medium apples, diced (you can leave the skins on if you want)
3/4 cup gluten-free old-fashioned oats
3/4 cup brown sugar
1/3 cup chopped pecans
1/2 tsp ground cinnamon
1/2 cup melted butter/margarine


Directions

Preheat your oven to 350 degree and grease a 9x13 dish.

In a medium bowl, mix the sorghum flour, tapioca flour, millet flour and xanthan gum. Set aside 1/4 cup of the mixture. Add the sugar, baking powder, salt, cinnamon and nutmeg to the flour mixture.

Add the milk, eggs and oil and mix until well combined. Add the apples and let sit for 10 minutes.

Pour into your prepared dish.

In a medium bowl, mix all the oats, brown sugar, pecans, cinnamon, butter and the 1/4 cup of reserved flour until well-combined and crumbly. Spinkle on top of the cake batter.

Bake for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Apples
Gluten-Free Wednesdays
Cast Party Wednesday

This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011

Coconut Layer Cake

Ingredients

For fluffy white-chocolate whipped cream frosting
3 cups whipping cream, chilled
9 ounces white chocolate, coarsely chopped
2 teaspoons coconut or golden rum
1/8 teaspoon fine sea salt

For coconut layer cake
1 3/4 cup almond flour
2 tablespoons coconut flour
10 large eggs, at room temperature, separated
1 tablespoon coconut or golden rum
2 cups confectioner's sugar, sifted
1/4 teaspoon cream of tartar
1/4 teaspoon fine sea salt
2 cups unsweetened coconut flakes, for coating


Directions

Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.

In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.

In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not over-beat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)

While the frosting is chilling, make the cake...

Preheat oven to 350 degrees F. Line bottoms of cake pans with parchment paper.

In large bowl, whisk together almond and coconut flours.

In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.

In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.

Assemble cake
Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.

This recipe is also linked to...

Sweet Indulgences Sundays
Crazy Sweet Tuesday
Gluten-Free Wednesdays
Sweet Tooth Friday
Allergy-Friendly Friday

Butter Mochi with Coconut

Ingredients:

1/2 cup butter
4 eggs
3 cups sugar
4 cups rice flour (I used Clubhouse brand)
3 tsp baking powder
1 can (13.5 oz.) coconut milk - add water to make 2 cups
1 can (12 oz.) evaporated milk - add water to make 2 cups
2 tsp vanilla
2 cups sweetened shredded coconut


Directions

Preheat oven to 350 degrees F.

Butter and flour a 9 x 13 inch or 2 - 9 x 9 inch baking pans.

Cream together butter, eggs and sugar.

Add rice flour, baking powder, coconut milk and evaporated milk. Mix well.

Add 2 teaspoons vanilla extract and 1 cup shredded coconut. Top with the remaining shredded coconut.

Pour mixture into pan(s). Bake for 1 hour - 1 hour 10 minutes, being careful coconut topping does not burn.


This recipe is also linked on...

Sweet Indulgences Sunday
Crazy Sweet Tuesday
Gluten-Free Wednesday
Sweet Tooth Friday
Food on Friday: Go Asian
Sweets for a Saturday

Peach Blueberry Cake

Ingredients

For pastry

1 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 tsp vanilla


For filling

1/2 cup sugar
2 Tbsp all-purpose flour
1 Tbsp quick-cooking tapioca
4 firm-ripe large peaches, pitted and cut into eighths
1 cup blueberries (1/2 pint)
1 Tbsp fresh lemon juice


Directions

For the pastry

Grease and flour a 9-inch springform pan.

Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.

Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

Put oven rack in middle position and preheat oven to 375 degrees F.

For the filling

Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.

Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.


This recipe is also linked on...

This Week's Cravings: Peaches
Food on Friday: Apricots and Nectarines 

One-Minute Peanut Butter Cake

Ingredients:

1 egg, beaten
1 Tbsp brown sugar
1/2 tsp baking powder
1 heaping Tbsp flour
2 Tbsp peanut butter
1 Tbsp chocolate chips (optional)
3/4 to 1 tsp milk
1 Tbsp powdered sugar (give or take)


Directions:

In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.

Pour batter into a greased ramekin (or a microwaveable mug). Microwave for 30 seconds.

While the cake is microwaving, stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.

Remove cake from ramekin (or don’t), pour frosting over top.

I originally found this recipe here and couldn't resist posting it.

Peach Upside Down Cake

Ingredients

1/2 cup butter – divided
2 Tbsp raw sugar
3 medium peaches, skin on, pitted, sliced into 1/2” wedges
1 cup coarse cornmeal
3/4 cup spelt flour
1 tsp baking powder
1/2 cup vanilla yogurt
1 Tbsp pure vanilla
1/4 cup agave nectar
3 eggs


Directions

Preheat oven to 350 degrees F. Place a 10 inch round cake pan over medium low heat on a burner and melt 1/4 cup of butter. Brush sides of cake pan with melted butter. Add raw sugar and cook until melted and lightly bubbling, about 3 minutes.

Cover bottom of pan with peach slices, spiraling once around the outside and then filling in the middle. Reduce heat to low and cook until peaches start to soften and bubble, about 8-10 minutes. Remove from heat.

In a mixing bowl, whisk together, cornmeal, flour and baking powder. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat together remaining 1/4 cup of butter, yogurt, agave nectar and vanilla, until well combined. On medium speed, add in eggs and beat until well combined. Reduce speed to low and add the cornmeal mixture. Mix until just combined. Pour batter, which will seem quite liquidy over the peaches and spread evenly with a spatula.

Bake until a cake tester inserted in the centre of cake comes out clean, approximately 20 minutes. Allow to cool in pan for about 30 minutes. Run a knife around the edges of the cake to loosen from the pan. Quickly flip cake over onto a serving plate and tap the bottom to loosen peaches.

This cake serves nicely with maple syrup sweetened whipped cream or frozen yogurt!


This recipe is also linked on...

Sweet Tooth Friday
Sweets for a Saturday
This Week's Cravings: Peaches

Simply Yummy Peach Cake

Ingredients

3 ripe peaches
3/4 tsp ground nutmeg
1 cup sugar
6 Tbsp unsalted butter, softened
1 large egg
1/2 cup buttermilk
1/2 tsp vanilla extract
1/4 tsp almond extract
1 cup all-purpose flour
1/2 cup almond flour (or finely ground almonds)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Turbinado Sugar


Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.

Cut the peaches into bite sized pieces. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.

Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.

Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth (some lumps may remain). Pour into the prepared pan.

Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.

Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.


This recipe is also linked on...

Sweets for a Saturday: Week 28
This Week's Cravings: Peaches
Food on Friday: Apricots and Nectarines 

Raw Pineapple "Cheesecake"

Lemon Cookie Crust:

2 cup Cashews
2 Tbsp Coconut Oil, melted
2 Tbsp Agave Nectar
1/2 tsp Vanilla
Juice from 1/2 Lemon
Zest from 1 Lemon

Grind the cashews in a food processor or Magic Bullet on the flat blade till a meal is formed. Mix the cashew meal and the rest of the ingredients in a bowl and press into a 8″ springform Pan. Be sure to lightly wipe the pan with coconut oil and to only push the crust very gently into place as you want it to be light and not a tough crust.

Pineapple Cream Center:

1 1/2 cup Pineapple (approx 2/3 of a pineapple)
1/3 cup Almond Milk
1/2 cup Cashews (soaked for 2 hours)

Blend all the ingredients in a blender until there are no cashew chunks left. If it is coming out a bit grainy then continue blending in Magic Bullet using the flat blade in order to get a completely creamy consistency. Pour over the cookie crust and place in the freezer for 1 hour until it is slightly set.

Pineapple Whip Topping:

3 1/2 cup Pineapple (1 pineapple plus the remaining 1/3)

Blend the pineapple in a blender until smooth. Pour into a fine-meshed sieve sitting over a large bowl and let the mixture sit in the in the fridge for an 1-2 hours so that juices drain from the pulp. To test that it has drained enough, take a spoonful and turn it upside down. If it is does not drip off, then it is ready. Spoon out over the Pineapple Cream and place in the freezer for 2 hours (or overnight).

To serve let defrost at room temperature for 20 min or until desired softness (definitely much longer if you leave it in the freezer overnight). Remove the spring pan sides, slice and serve. This cake will keep for several days in the fridge and up to 3 months in freezer.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Yellow
Everyday Sisters' Sharing Sundays: Nuts
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)

No-Bake Strawberry Icebox Cake

Ingredients

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces) graham crackers
2 ounces dark chocolate, finely chopped


Directions

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar and vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down graham crackers to cover the bottom of the pan. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

This recipe is also linked on...

This Week's Cravings: Strawberries
Everyday Sisters' Sharing Sundays: Red