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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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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
Tom Valenti was inspired to make this breakfast cake by a holiday memory that has nothing to do with breakfast: "When I was a kid, a huge bowl of mixed nuts would always appear on the table at Christmastime." Add a scoop of ice cream and the cake ...
Cooking time
150
Cuisine
Item language
EN
Preparation time
20
Target country
US
Course
Dessert
Ingredients
Main ingredient
Walnuts
Make ahead
The glazed walnut cake can be stored in an airtight container at room temperature for up to 3 days.
Servings
12
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
This dessert is close to perfect: moist chocolaty cake gets layered with a silky caramel-coffee mousse and glazed with bittersweet chocolate ganache. For a fabulous cake any time of year, you can skip the decorative spider web on top.
Cooking time
450
Cuisine
Item language
EN
Preparation time
90
Target country
US
Course
Dessert
Ingredients
Main ingredient
Caramel
Make ahead
The cake can be refrigerated for up to 2 days.
Servings
12
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
The French call pound cake quatre-quarts ("four-fourths") because it is made with equal parts flour, sugar, eggs and butter. Jacques Pépin's mother, aunt and cousin all have their versions. He likes to fold in candied citrus peels to make a French ...
Cooking time
120
Cuisine
French
Item language
EN
Preparation time
15
Target country
US
Course
Dessert
Ingredients
Main ingredient
Butter
Make ahead
The cake can be kept at room temperature, covered, for up to 3 days.
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
CHEF WAY This clever pound cake, from Megan Garrelts of Bluestem in Kansas City, Missouri, has crushed graham crackers in the batter. Garrelts serves it with sage-glazed figs and spiced walnut gelato.
EASY WAY This cake is already easy to make, but ... Cooking time
90
Item language
EN
Preparation time
20
Target country
US
Course
Dessert
Ingredients
cake
Make ahead
The graham cracker pound cake can be kept in an airtight container for up to 3 days or frozen for 2 weeks.
Wine recommendation
Nutty late-harvest Sémillon.
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
This moist cake, topped by a generous layer of cardamom-spiced, pecan-dotted crumbs, is a fabulous gift. Last year, Kate Heddings brought one to a holiday dinner party for her hosts to serve to overnight guests at breakfast the next day—"even though ...
Cooking time
90
Cuisine
Item language
EN
Preparation time
30
Target country
US
Ingredients
Main ingredient
Pecans
Make ahead
The cake can be kept covered at room temperature for up to 3 days.
Meal type
Breakfast
Servings
15
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
This food processor cake is moist and tender. Before serving, the cake is brushed with whiskey-laced syrup, then covered with jam-flavored fruit and served with sour cream or crème fraîche.
Item language
EN
Target country
US
Course
Dessert
Ingredients
Main ingredient
Almond paste
Make ahead
You can make this cake early in the day. Or make several cakes, wrap, well and freeze. Defrost, still in their wrappings, in the refrigerator.
Notes
Almond paste is available at most supermarkets in 8-ounce cans or tubes.
Servings
6 -8
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Published by Kraft Foods, Inc. on
Jun 10, 2008 13:40:14 GMT
Prepare cake batter as directed on package; pour evenly into 1 (9-inch) round cake pan and 1 (9-inch) square baking pan. Bake as directed on package for 9-inch cake layers. Cool completely. Remove cake layers from pans. Place round layer on cutting ...
Calories
280
Cholesterol
0.0
Cooking time
120
Item language
EN
Preparation time
30
Protein
2.0
Saturated fat
5.0
Target country
US
Total carbs
47.0
Total fat
9.0
Course
Dessert
Id
64180
Ingredients
Main ingredient
BAKER'S Coconut
Servings
16
Sodium
270.0
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
Robertson uses fruity extra-virgin olive oil in place of butter, which cuts the cholesterol and produces a light and flavorful sponge cake.
Item language
EN
Target country
US
Course
Dessert
Ingredients
Main ingredient
all-purpose flour
Make ahead
The cake can be stored at room temperature for 3 days.
Servings
8
Wine recommendation
Serve an off-dry sparkling wine that is slightly sweeter than this delightful, not-so-sweet sponge cake. Look for the 1995 Schramsberg Vineyards Demi-Sec Napa Valley or the bargain 1999 Vietti Cascinetta Moscato from Italy.
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Published by FoodandWine.com on
Jan 23, 2008 17:34:13 GMT
Based on a recipe in Elizabeth David's French Provincial Cooking, this cake has been a Jenkins family favorite since the early 1960s.
Cuisine
French
Item language
EN
Target country
US
Course
Dessert
Ingredients
cake
Main ingredient
Bittersweet chocolate
Make ahead
The cooled cake can be wrapped in plastic and stored overnight at room temperature.
Wine recommendation
This intense cake calls for a beautifully balanced red Amarone Recioto from the Veneto. Though expensive, the 1994 Quintarelli, with its rich, dark and expressive notes of dried raisins, is the perfect match. Less expensive alternatives include the 1994 Santi, the 1993 Tedeschi and the 1993 Allegrini.
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