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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
Whenever Isabel's mother's madrina (godmother) made this stunning cake, all the neighborhood kids would beg for slices. The supermoist layer cake billows with fluffy white meringue frosting.
Cooking time
180
Cuisine
Caribbean
Item language
EN
Preparation time
60
Target country
US
Course
Dessert
Ingredients
cake
Notes
The cake can be refrigerated, uncovered, overnight.
Servings
12
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
Because it's not overly sweet or rich, this dessert—a cross between a coarse-textured flourless nut cake and a carrot cake—would be perfect with a glass of sweet wine.
Cuisine
Italian
Item language
EN
Target country
US
Course
Dessert
Ingredients
cake
Main ingredient
Almonds
Make ahead
The cake can be wrapped in foil and refrigerated for up to 1 week. Do not sift the confectioners' sugar over the top before refrigerating.
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
CHEF WAY Michelle Vernier of Wildwood in Portland, Oregon, uses individual ring molds to bake semolina cake flavored with Meyer lemon juice, then serves it with Meyer lemon frozen yogurt.
EASY WAY Make the cake with regular lemon juice, bake it in a ... Item language
EN
Target country
US
Course
Dessert
Ingredients
Make ahead
The layered raspberry jam–semolina cake can be kept at room temperature for up to 2 days.
Wine recommendation
Bright, floral Muscat de Beaumes-de-Venise.
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
Named for Le Coze's house on Mustique, this chocolate moussefilled loaf cake is easy to make but looks special. Note that you'll need an oversize loaf pan and that the cake has to firm up in the freezer for several hours or overnight.
Item language
EN
Target country
US
Course
Dessert
Ingredients
Main ingredient
Cocoa
Servings
8 -10
Wine recommendation
A sweet fortified wine, such as the Mas Amiel Spéciale 10-Year-Old Maury, with its notes of cocoa and coffee, is a good match for the chocolate cake.
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
This summery version of a pineapple upside-down cake is served with a decadent caramel sauce; the moist peach cake is also nice plain. Removing the peach skin is easiest with a vegetable peeler.
Cuisine
Item language
EN
Target country
US
Course
Dessert
Ingredients
Main ingredient
Peaches
Make ahead
The unmolded cake can stand at room temperature for up to 2 hours before serving.
Servings
8 to 10 servings
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
This cake resembles sticky toffee pudding, but Kate Neumann says it's "a dried fruit or two away from my grandmother's plum pudding." The cake, subtly spiced with cinnamon and ginger, gets topped with toasted nuts and a caramelly toffee sauce.
WINE ... Cooking time
90
Cuisine
Item language
EN
Preparation time
40
Target country
US
Course
Dessert
Ingredients
Make ahead
The drizzled cake can be kept at room temperature in an airtight container for up to 3 days.
Servings
8 servings
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
A carrot-cake recipe by the nouvelle cuisine forerunner André Guillot led Leary to create this unusual cake, with fennel, ground almonds and pistachios. The texture is moist and almost puddinglike.
Cooking time
80
Cuisine
Item language
EN
Preparation time
40
Target country
US
Course
Dessert
Ingredients
Main ingredient
Fennel seeds
Make ahead
The cake can be kept at room temperature overnight. The syrup can be refrigerated overnight; bring to room temperature before serving.
Servings
8 to 10
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
Known as enyucado in Colombia, this cake is traditionally cooked in a skillet and browned on both sides like a Spanish tortilla; some Colombian cooks like to bake it in the oven. The result is a dense, chewy cake that is cut into wedges and served ...
Cooking time
180
Cuisine
Item language
EN
Preparation time
30
Target country
US
Course
Ingredients
cake
Main ingredient
Yuca
Make ahead
The cake can be stored at room temperature or refrigerated for up to 3 days. Reheat in a 325° oven.
Notes
Yuca, also known as cassava and manioc, is a starchy root vegetable available at many supermarkets. The skin is usually waxed to prevent moisture loss. If you get an older yuca root, you'll have to grate around the tough core.
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
When pastry chef Lara Atkins was little, her mother made this cake for her bridge club; Atkins remember how she and her brothers would have to wait (and wait and wait) for their slices until all the ladies of the club had served themselves. Atkins ...
Cooking time
225
Item language
EN
Preparation time
60
Target country
US
Course
Dessert
Ingredients
cake
Main ingredient
Granny Smith apples
Make ahead
The unmolded cake can be stored in an airtight container overnight at room temperature. The butterscotch sauce can be refrigerated for up to 1 week; reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.
Servings
10 to 12
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
This moist, citrusy olive-oil cake is traditionally made with a blood orange called maltaise de Tunisie, which gives the tea cake a beautiful red blush. It's best to use organic oranges, but if they are unavailable, wash the oranges well before ...
Cuisine
African
Item language
EN
Target country
US
Course
Dessert
Ingredients
Main ingredient
Blood oranges
Make ahead
The cake can be stored overnight in an airtight container.
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