Blueberry Cheesecake

Blueberry Cheesecake

Do you crave cheesecake? Growing up in New York, cheesecake was dense enough that you could stand up a fork in it. Now you can have that decadent, rich, silky, dense blueberry cheesecake without eggs. Yummmmmmmmmmmmmmmmmm!

My mother used to make a marvelous marble cheesecake. And while I adored it, I hadn’t made it in about 40 years. Since most of the time it is just me and my husband – especially since the pandemic – making a cheesecake that serves 12 to 14 servings simply didn’t make sense. And even when I had guests, everyone was either watching their cholesterol, kept kosher or had a deathly egg allergy.

Then I came across this eggless cheesecake and it caught my eye. I had intended on making it for the Festival of Shavuot when it is traditional to eat dairy meals. However, didn’t quite get there. When I saw that it used a 6-inch springform pan I was really interested. Finally the perfect New York-style cheesecake that two people could reasonably consume in a few days! But did it taste good? Because at the end of the day, what’s the point in eating a rich dessert if it doesn’t taste great? It’s wonderful. Not too sweet and while dense and rich, it is surprisingly not super heavy. The cheesecake is creamy and has wonderful mouthfeel. And while it would be delicious with any or no topping, the blueberries add both visual appeal and a lovely counterpoint to the rich filling.

I made a few tweaks both to the instructions and to the ingredients. And while I did make the crust as directed, my husband and I decided that next time, I would likely halve the amount. There was nothing tricky about the process. I did have to purchase a 6-inch springform pan, which is easy to get online and was not expensive. But since I loved the resulting size which was perfect for 6 servings, I will definitely be using it over and over again.

The recipe called for frozen blueberries, but feel free to use fresh especially now that summer is here and they are so plentiful. You will note that the cheesecake itself uses no additional sugar beyond what is in the sweetened condensed milk. This is just the right amount of sweetness and you are left with a very clean taste that allows the creaminess of the cheesecake to shine.

If you are looking for a lighter cheesecake – also not overly sweet – try my Summer Ricotta Cheesecake or this Crostata di Ricotta.

Recipe

Blueberry Cheesecake

Yield: About 6 servings

Ingredients

Crust (This is the amount in the original recipe which makes a delicious but fairly thick crust)

250 g of crushed biscuits (Digestive or graham crackers) This is about 2.5 cups

1/2 cup (113 g) melted butter (salted or unsalted)

Filling

8 oz. (225 g) full-fat cream cheese in a block, softened

1/2 cup (120 g) heavy or double cream

2 Tablespoons cornstarch

2 teaspoon pure vanilla extract

Zest of one large lemon

Zest of 1/2 an orange

14 oz. can (396 g) of Sweetened Condensed Milk

Topping

2 cups (380 g) of fresh or frozen blueberries

1/4 cup of granulated sugar

1 Tablespoon lemon juice

Zest of half of a large lemon

2 teaspoons corn starch

3 Tablespoons (44g) cold water

Blueberry Cheesecake

Directions

Lightly grease the bottom of the springform pan and line it with a round of parchment. You don’t have to do this but it will make it easy to transfer the cake off of the bottom of the tin.

Blitz the biscuits in a food processor or with a rolling pin until you have fine crumbs. Do not wash the food processor. Just try to remove any excess crumbs. Transfer the crumbs to a bowl and add the melted butter. Mix until all of the crumbs are moist. Press the crumbs into the bottom of the prepared pan. Refrigerate for at least 15 minutes.

Preheat the oven to 325 degrees F or 160 C.

Using a hand beater or the food processor (why dirty another utensil?) beat the cream cheese until light and fluffy.

Blueberry Cheesecake

In a smallish bowl, whisk the heavy cream and corn starch until smooth. Add this to the cream cheese. Add the vanilla, sweetened condensed milk and citrus zest. Blitz until the batter is completely smooth. Pour the batter into the pan over the crumb base.

Wrap the bottom of the pan in two layers of aluminum foil to prevent any leakage. Set the pan in a baking dish large enough to hold it. I used a 9-inch square pan. Carefully add hot tap water to the pan until it comes up about half-way up the sides of the springform mold.

Blueberry Cheesecake

Place in the oven and bake for about 1 hour or until the center just slightly jiggles. Turn off the oven and leave the door ajar with the cheesecake inside. Keep the pan in there until your oven fan turns off or the cheesecake cools down. This prevents the crust from cracking.

Remove the cooled cake to a wire rack and using a sharp, flat blade, just carefully run it around the circumference of the cake. Cool the cake in the fridge for 4 to 6 hours.

Meanwhile make the topping. Place the blueberries, sugar, zest and lemon juice in a heavy-bottomed pan. On medium heat, cook until the sugar dissolves. Make a slurry of the cornstarch and water (that just means that you mix the two until there is a milky, smooth liquid). Add this to the blueberry mixture and bring it to a boil. Cook until the mixture thickens up. It doesn’t have to be totally solid as it will continue thickening in the fridge, but should be the consistency of a good jam. Allow the mixture to cool.

Add the cool mixture to the top of the cheesecake. I did it in the mold, but the original had you unmold the cheesecake and then add it. Your preference.

When you are ready to serve, unlock the springform and carefully remove the ring. You can then either leave the cake on the bottom for serving or it should come off easily once the suction has been broken. Transfer to a serving plate and enjoy.

Almond Cardamom Cake

Almond Cardamom Cake

Have you ever noticed that something that you never heard of before is suddenly everywhere? This Almond Cardamom Cake is a prime example. Of course, there have been cake recipes with cardamom and almond. But this particular cake is now all over YouTube and the internet. And it has received all of the expected gushing and ooohs and aaaahs. According to The Guardian, Alice Waters says that is the one recipe that she couldn’t live without. Who am I to contradict Alice Waters, famed chef and owner of Chez Panisse? So when I was looking for something different to bake this week, I decided to try this recipe which first appeared in Niloufer Ichaporia King’s cookbook, My Bombay Kitchen. King got the recipe from a Swedish friend who got it from… well, you get the point. So here we are.

I find it fascinating that a spice so common to South Asian and Middle Eastern cuisine is also prevalent in Scandinavian baking and drinks. You would be hard-pressed to find more different cuisines. While there are a few theories, including the Moors, many believe that Vikings brought cardamom back from Constantinople 1,000 years ago. However these fragrant pods arrived in the chilly north, they have come to define Swedish baking.

This is a simple cake. There is no frou frou. Not a sprinkle, dragee or frosting in sight. And frankly, that is one of the many things that it has going for it in my opinion. It’s an anytime cake. Great for an afternoon break or the perfect dessert after a well-seasoned meal. And equally delicious with your morning coffee or tea. It’s a “no excuses” kind of cake that comes together so quickly and without any fuss. In other words, it’s my kind of cake.

Almond Cardamom Cake is quite easy to make, especially if you buy cardamom already hulled. The only change I made to the recipe was to use jaggery instead of granulated sugar in the cake itself. For those of you who are unfamiliar with jaggery it is a cane sugar used often in South Asia and it lends a caramel taste to the end product. I’ve only recently begun using it and perhaps the novelty will eventually wear off, but it does seem to add a certain somethin’ somethin’ to baked goods. The original recipe calls for granulated sugar so feel free to use that instead. But if you decide to give jaggery a try, it is especially wonderful with apples, in rice pudding or with pineapple and is available through the internet or in Indian grocery stores.

So what is my verdict on this cake? It may not be a show-stopper, but it is a cake that I could gladly eat without ever tiring of it. The inside is fluffy, moist and fragrant. The outside has a lovely sugary crispness, which is enhanced by the sliced almonds. And while there is no citrus in the cake, I found that there were citrusy undertones, which likely come from the cardamom. SO unless you are craving loads of frosting or think that a cake isn’t special without sprinkles, give this delicious cake its due. You’ll be glad that you did.

Recipe

Almond Cardamom Cake

Yield: One 9-inch cake

Ingredients

1.33 cups (264 g) granulated sugar or powdered jaggery, plus more for the pan

Scant 3/4 cup (65g) sliced, unblanched almonds

4 large eggs

1.33 sticks (150 g) unsalted butter

1 Tablespoon (9 g) cardamom seeds

1.33 cups (160 g) all-purpose, unbleached flour

2 pinches of kosher salt

Directions

Heat the oven to 350 degrees F. Generously butter a 9-inch springform pan. Place a disk of parchment on the bottom of the pan and butter that as well. Then spoon about 2 Tablespoons of granulated sugar into the bottom of the pan. Carefully angle the pan, tapping as you go until the bottom and sides are well coated with the sugar. If there is any excess, just leave it on the bottom.

Cover the bottom of the pan with the sliced almonds.

Almond Cardamom Cake

Using a standing or hand-held mixer, beat the eggs and sugar until tripled in volume and they have reached ribbon stage. This takes between 3 to 5 minutes. You can do this by hand if you have a powerful arm and want a good workout!

Melt the butter in the microwave or in a saucepan. “Bruise” the cardamom seeds using a mortar and pestle or a rolling pin. You don’t want them ground up – just slightly crushed or cracked to release their essence.

Almond Cardamom Cake

Using a rubber spatula, gently fold the flour and salt into the egg mixture, trying not to deflate it too much. Then add the melted butter and cardamom.

Almond Cardamom

Give the batter a good stir through so that everything is well distributed.

Pour the batter into the prepared pan and thump the pan on the counter to get out air bubbles.

Bake in the middle of your oven until the top feels dry and springs back when lightly pressed. The original recipe said 30 to 35 minutes, but ovens can vary so much. Mine took about 45 minutes but I also had my springform pan on a baking sheet to catch any drips (there weren’t any). Remove the cake from the oven and allow to rest for 5 minutes. Then take a thin blade and gently go all around the sides of the pan to make sure that the cake doesn’t stick anywhere. Invert the cake onto a cooling rack and loosen the springform. Remove the ring and carefully take off the bottom. My parchment stuck with the pan, but if it stays with the cake, then gently remove that and allow the cake to cool completely before cutting. It lasts for several days and will become even more flavorful.

For other unfussy but absolutely delicious cakes:

Rye Chocolate Crumb Cake

Orange Semolina Cake

Summer Ricotta Cheesecake

Valentine’s Day Cake

Lemon Semolina Almond Cake

Basbousa (Semolina, Coconut and Pistachio Cake

Maialino’s Olive Oil Cake with Roasted Strawberries

Blueberry Streusel Coffeecake

Blueberry Streusel Coffeecake

Normally I wouldn’t make a blueberry recipe in the middle of winter. But with this Blueberry Streusel Coffeecake you can enjoy summer anytime! I don’t know what farmers are doing with blueberries these days, but they have been gorgeous – both beautiful AND delicious. And it is my granddaughter’s favorite food. So I am taking advantage and putting them in everything from my morning oatmeal to Dutch Baby pancakes to coffeecake and yogurt – even salad. But even if you don’t have access to great fresh berries, I have successfully made this with frozen blueberries.

For years, I have been on a quest for the perfect blueberry coffeecake. And I have tried many, many recipes, but while generally okay, they just always disappoint. But I am happy to report that my quest for the perfect blueberry coffeecake with a great streusel topping is finally over! This is it, folks. Perfection – no need to look any further.

I came across this recipe on the King Arthur Baking website and then I “improved” it. By adding lemon zest and doubling the streusel topping (I mean you can’t have enough streusel, right?) my Blueberry Streusel Coffeecake makes a scrumptious treat that can be enjoyed anytime. Have a piece for your morning coffee or tea or as an afternoon pick-me-up. And it’s a lovely addition to any brunch table. But this Blueberry Streusel Coffeecake also makes for a delightful fruity and not heavy dessert when you just want something, but are not sure what. I like to sneak little cubes of it when I think no one is looking. Every bite contains these purply blue beauties that burst in your mouth.

The cake itself is light and yet rich, fragrant with vanilla and lemon and not overly sweet. Just the right amount. And the blueberries just pop! Best of all, it takes no special skills to make. It will come out right the very first time you try it. I think it’s perfect as is, but sprinkling a bit of powdered sugar on top before serving wouldn’t go amiss.

My cake is served straight from the pan. If, however, you wish to take it out for presentation, you will need to grease and line the pan with parchment which you then grease again. This lovely, lovely cake should be a regular in your rotation. It’s that good.

For other delicious berry treats try these:

Maialino’s Olive Oil Cake with Roasted Strawberries

Blueberry Galette

Financier Pastries

Blueberry Muffins

Fresh Blueberry Cobbler

Lemon Berry Bundt Cake

French Toast with Berries (or Challah French Toast)

Mini Berry Tarts

Ricotta Blintzes with Berries

Recipe

Blueberry Streusel Coffeecake

Yield: 9 generous servings

Ingredients

For the Streusel Topping

1/2 cup of granulated sugar

1 cup of unbleached, all-purpose flour

1 teaspoon of ground cinnamon

Generous pinch of kosher salt

8 Tablespoons of unsalted butter at room temperature

For the Cake

2 cups of unbleached, all-purpose flour

2 teaspoons of double acting baking powder

1/2 teaspoon kosher salt

3/4 cup granulated sugar

4 Tablespoons of unsalted butter at room temperature

1 large egg

Zest of one lemon

1 teaspoon vanilla extract

1/2 cup of milk ( dairy or non-dairy)

2 cups of fresh or frozen blueberries (If fresh, wash and dry them)

Garnish

Powdered, 10X or icing sugar (Optional)

Directions

Preheat the oven to 375 degrees F. Lightly grease and 8-inch or 9-inch square pan. (I prefer to use the 8-inch pan, although I made it with both. Your cake will be a little deeper with the 8-inch, which I prefer.)

Make the streusel topping by combining all of the ingredients and rubbing them together with your fingers or a fork until crumbly. Set aside.

Blend together the flour, baking powder and salt in a medium bowl.

In a larger bowl, beat together the sugar, butter, egg, lemon zest and vanilla. Alternately add the milk and the flour mixture. Do not overmix. Add the blueberries and gently mix through. Don’t worry if there is a little bleeding. (If you are using fresh berries that have been dried, toss them with about 1 Tablespoon of your flour mixture. It will prevent them from sinking to the bottom of the cake. This won’t work as well with the frozen berries, but the cake will still be delicious.)

Spoon the batter into the prepared pan.

Blueberry Streusel Coffeecake

Sprinkle the streusel mixture over the entire top and gently press down towards the batter.

Depending on the size of your pan and your oven, bake for between 40 to 50 minutes. The top will be golden, you will see a bit of berry ooze and the smell will be intoxicating. That’s how you know that it is done.

Cool completely before eating. I know, it will be very hard to wait. So at least allow the cake to cool to just warm before cutting.

Rye Chocolate Crumb Cake

Rye Chocolate Crumb Cake

I was guilty of irrational exuberance when it came to ordering rye flour. I had thought that I would be baking LOTS of rye bread. Unfortunately this decision was made before reading the recipes and realizing what making a great rye bread entailed. Consider me chastened. But now what to do with all of this wonderful dark rye flour? So I have been scouring the internet and found this Rye Chocolate Crumb Cake for starters. I also found some rye chocolate cookies that I want to try – another time.

Really, how outlandish is the idea of using rye flour with chocolate? The best dark breads or pumpernickel recipes that I have all use cocoa as a counterpoint to the rye flour. But as a dessert? I was intrigued.

Not being into sickeningly sweet desserts, I liked this recipe immediately. And while normally I shy away from any recipe that requires the use of multiple bowls, I made an exception here. Am I glad that I did. While the initial recipe gave espresso powder as an optional ingredient, I would make it essential. In fact, I would probably use more than the suggested amounts next time. A long time ago, I learned that adding coffee to any chocolate recipe enhances the dark chocolatiness. The rye flour lends a deep malted flavor to the chocolate. And the flavors only intensified over time.

This Rye Chocolate Crumb Cake does not have a fancy presentation. It’s meant to be served straight out of the pan. But give me deliciousness over fancy presentations any day of the week. And honestly, isn’t there a certain homely beauty to the simplicity of this cake? The French even have a term for this – jolie laide. Beautiful ugly – character. The bumpy chocolatey, malty crumb on top of a moist chocolate cake – yummmmmmmmmmmmmmmm. That to me is jolie laide at its best!

Rye Chocolate Crumb Cake

And yes, I did use a number of bowls but clean-up was very fast even without using a dishwasher. This lovely, moist, densely malted chocolate cake will keep for several days stored at room temperature. Assuming, of course, that it manages to last that long. While this is technically a coffee cake, I am happy to serve it as a delicious dessert anytime. Or for breakfast. Why not?

Rye flour comes in different degrees – light, medium and dark. Whenever given options like that e.g. dark brown vs. light brown sugar; dark, full-flavored molasses vs. light, I invariably go for the darker variety. And so I did here. I only bought dark rye and so that is what I used. The original recipe called for medium rye. Go with what you have.

Rye Chocolate Crumb Cake

I used sour cream because I had it and it makes for a lovely, moist cake, but you could substitute yogurt (whole milk or 2%) if that is what you have on hand instead. Whatever you do, do not cheap out on the cocoa. In fact NEVER EVER buy anything but top quality Dutch-process cocoa. Just don’t.

Serve this Rye Chocolate Crumb Cake as is or with a dollop of good vanilla ice cream or homemade whipped cream. You simply can’t go wrong.

NOTE: I give both weights and measurements. In the past year, I have become accustomed to weighing out my ingredients when given that choice in the recipe. I find that it is more accurate and once you get used to doing it, you will find it quite simple. However, knowing that Americans in particular use measurements, I have included those as well. When weighing flour, spoon the flour without packing it and sweep off any excess.

For other Coffee Cake Recipes:

Moravian Coffee Cake

Italian Walnut and Raisin Coffee Cake

Sour Cream Coffee Cake

Apricot Almond Cake

Recipe

Rye Chocolate Crumb Cake

Yield: 6 to 9 pieces

Ingredients

Topping

1/4 cup (27g) rye flour (I used dark but medium is fine too)

1/2 cup (60g) unbleached all-purpose flour

1/3 cup (66g) granulated sugar

3 T (16g) Dutch-process cocoa

1/4 teaspoon kosher or sea salt

1/4 teaspoon espresso powder (or instant espresso)

4 T (57g) unsalted butter, melted

Cake

1 cup (106g) rye flour

1/2 cup (60g) unbleached all-purpose flour

1/2 cup (42g) Dutch-process cocoa

3/4 teaspoon kosher or sea salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 to 3/4 teaspoon espresso powder (or instant espresso)

4 T (57g) unsalted butter, at room temperature

1/4 cup (50g) neutral vegetable oil (I used Canola)

1 cup (198g) granulated sugar

1 T pure vanilla extract

2 large eggs at room temperature

3/4 cup (170g) full-fat sour cream or Greek-style yogurt

Directions

Preheat the oven to 350 degrees F. Lightly grease an 8-inch square pan

For the topping

Whisk together the flours in a small bowl. In a separate bowl, whisk together the sugar, cocoa, salt and espresso powder. Pour the melted butter over the sugar mixture and stir until smooth. Add the flour to this mixture and stir until uniformly moist. (In full disclosure, I had added my cocoa into my flour mixture instead of with the sugar. As far as I can tell, it made no difference.) Set aside until ready to use.

For the cake

Whisk together the flours, cocoa, salt, baking powder, baking soda and espresso powder and set aside.

In the bowl of a standing mixer (you could use a hand mixer as well), beat the butter, oil, sugar and vanilla until smooth, light colored and fluffy on medium speed. This takes about 5 minutes.

Add the eggs one at a time, beating well and scraping down the sides of the bowl.

Add one-third of the flour mixture and beat gently to combine. Mix in 1/2 of the sour cream. Then add the next third of the dry mixture and combine. Add the final 1/2 of the sour cream and mix through. Then add the remaining third of the dry ingredients. Scrape down the bowl and beat until the batter is smooth and everything is fully incoporated.

Spread the batter into the prepared pan and crumble the topping all over. Gently press the topping into the batter.

Bake 36 to 46 minutes (all ovens vary but it is ready when a toothpick just comes out clean). Do not over-bake the cake.

Allow to cool completely and then dust the top with confectioner’s (icing) sugar. Serve from the pan.

Rye Chocolate Crumb Cake

Cranberry Orange Bread

Cranberry Orange Bread


Cranberry Orange Bread is sweet, tart, citrusy and nutty. Perfect for Thanksgiving! Cranberries are one of nature’s superfoods and they taste great. I love their bright tartness that is only enhanced with the addition of orange. And they are so pretty to look at – little scarlet jewels that add a dash of autumn color to any dish. When they are dried, I actually prefer them to raisins.

This recipe (with a few changes from me) comes from Beard On Bread and makes one large loaf. I have another recipe which I have been making for over 40 years and can be found hand-written in a book that I keep of favorite recipes. Unfortunately, I have no idea where it originated. It is substantially similar to the Beard recipe but fits a more conventional 9 X 5-inch pan. You can’t go wrong with either one.

Cranberry Orange Nut Bread

A Note on Hoarding (Okay, a justification)

As it happens, I have the larger 10 X 5-inch pan called for in the James Beard version, so that is what I made this time. More Cranberry Orange Bread for me! However, I have given the proportions below for the smaller version as well since that is the size pan that most people will have on hand. Honestly, I don’t even know why I have the larger pan. It sat in the back of a cupboard rarely used and I have no recollection of ever buying it. Probably just one of those things I inherited or picked up over the years.

Matthew and Frances will probably hate me when I die because I have collected so much stuff that they will have to sort through. But I’ve been married for over 36 years. So not only did I manage to buy things during that time, but my mother and some of her friends recognized a kindred entertaining spirit in me and gifted things to me.

Don’t get me wrong. There are some real treasures – beautiful silver serving pieces, antique hors d’oevres plates, some antique table linens that I picked up on a trip to Taormina, Italy. Decorations unique to each holiday. Well, you get the idea. It all seems kind of pointless now since there are no more large family gatherings. But the optimist in me hopes that maybe there will be a few more in my lifetime. Who knows? Maybe a grandchild or niece or nephew will want some of it. It could happen.

But I digress. This Cranberry Orange Bread is lovely on the Thanksgiving table but it’s also great anytime for brunch or an afternoon snack. I have even been known to cut a thick slice, lavishly butter it and stick it under the broiler briefly just to toast the top. OMG that is sooooooooooooooo good.

Since it is almost Thanksgiving, whether you are having any friends or family over, you also might look here for some inspiration:

Let’s Talk Turkey

Orange Cranberry Relish

Cranberry Orange Bread

Recipe

Yield: 10 X 5-inch Loaf (See below for 9 X 5-inch loaf)

Ingredients

3 cups all-purpose, unbleached flour

1 teaspoon baking soda

1 teaspoon double-acting baking powder

1 teaspoon kosher salt

2 large eggs

1 cup granulated sugar

1/4 cup melted, unsalted butter

3/4 cup orange juice plus 1/2 cup milk (non-dairy is fine) (I actually used buttermilk)

Grated orange zest of 2 large navel oranges

1.25 cups fresh or frozen raw cranberries, cut in half (I find that freezing the cranberries first makes them less likely to “bleed” when mixed with the batter.)

3/4 cup chopped walnuts or pecans

1 to 2 Tablespoons of crumbled brown sugar (Optional)

Cranberry Orange Bread

Directions

Preheat the oven to 350 degrees F. Grease and flour (Baking spray with flour works well) a 10 X 5-inch loaf pan.

In a medium bowl, sift the flour with the baking soda, baking powder and salt. Set aside.

Using a standing mixer or hand beater, beat the eggs and sugar until well blended and fluffy. Stir in the melted butter, orange zest, milk and OJ. Add the flour mixture and mix just until blended. Do NOT over-mix.

Gently fold in the cranberries and nuts by hand. Don’t worry if the cranberries “bleed” a little into the dough. Carefully spread the thick batter into the pan so that it is even. If you are using the brown sugar, crumble some over the top and lightly press into the batter.

Bake for about 75 minutes or until the center of the bread springs back when lightly touched or a cake tester comes out clean. If it seems to be browning more than you like but isn’t finished baking, cover it lightly with foil and continue baking. Ovens vary so start checking after one hour and don’t worry if it takes longer.

Allow the bread to cool in the pan for 15 to 20 minutes or until you can just handle the pan with your bare hands before turning the bread out onto a cooling rack. This is best made a day ahead of serving for all of the flavors to fully develop. Wrap it tightly once it is completely cooled.

Note

Because this is a “quick” bread made with baking soda and baking powder, it is normal for a crack down the top to develop during the baking. Why is it called a quick bread? Because it rises without yeast or a long fermentation process. The baking soda and baking powder make the bread rise as soon as it is mixed in and you pop it in the oven.

And because this is a particularly moist bread that will get even moister over time, it is best stored in the fridge or a very cool spot in your house. Bring it to room temperature before serving.

Measurements for 9 X 5-inch Cranberry Orange Bread or 3 Mini-Loaves

2 cups all-purpose, unbleached flour

1.5 teaspoons baking powder

1/2 teaspoon double-acting baking powder

1 teaspoon kosher salt

1 large egg

1/4 melted, unsalted butter

3/4 cup orange juice

Grated zest of 1 large orange

1 cup raw fresh or frozen cranberries, cut in half

1/2 cup chopped walnuts or pecans

Follow Directions as above

The baking time is about an hour for the 9 X 5-inch loaf and about 45 minutes if using the mini-loaf pans. Always check when you begin to really smell the baking since all ovens are different.

Guiness Gingerbread Loaf

Guiness Gingerbread Loaf

Guiness Gingerbread Loaf is dense, dark, rich and satisfying with autumn flavors. When you bake this loaf, light a crackling fire and snuggle up with some loved ones – furry, children or adults. The house will smell so inviting that you just may have to turn your neighbors away.

I’m looking out on a dreary, rainy, chilly fall day. But inside, my husband and I (with our cat, Zoya) are snug and happy to be at home, waiting for this delicious Guiness Gingerbread Loaf to come out of the oven. I’ve recently started watching Laura in the Kitchen and when I saw this, I knew that I had to make it. It isn’t fancy and that is perfect. While I may enjoy the artistry of a beautifully sculpted and plated confection, generally I want something that is delicious without being precious or too fussy. And please, NO SPRINKLES!

This Guiness Gingerbread Loaf comes together fairly quickly and with easy- to-find ingredients. And even though the recipe uses Stout, the alcohol cooks away in the baking process leaving only that delicious molassesy, caramelly taste. The spicing is just right. My husband and I ate this still warm from the oven and after one bite we just looked at each other with these slightly silly grins. So, so good. There is just a bit of crust and then you sink into this dense, moist cake. Did I say that this was delicious?

Guiness Gingerbread Loaf

I wouldn’t hesitate to give this to kids – as is or with a shmear of cream cheese or good butter. When my son was little, I would whip up gingerbread for him to eat when he got home from school. So even though many kids are schooling remotely from home, that doesn’t mean that wonderful treats shouldn’t await them when the school day ends.

There truly isn’t enough comfort in the world that we couldn’t use a bit more. Mix up this wonderfully comforting Gingerbread Loaf and take a breath. Let the autumn leaves fall and bring on the chill!

For other delicious gingerbread recipes try these:

Chocolate Stout Gingerbread Cake

Gingerbread

Recipe

Yield: 8 to 12 slices

Guiness Gingerbread Loaf

Ingredients

  • 2-1/3 cups of unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp of baking powder
  • 2 tsp of ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp of ground cloves
  • 1/2 tsp of kosher salt
  • 1/2 cup of unsalted butter softened at room temperature
  • 1 cup of full flavor (robust) molasses or treacle (I actually used a combination of molasses and treacle since I didn’t have quite enough molasses on hand.)
  • 1 cup of Guiness Stout (or other Stout)
  • 2/3 cup of dark brown sugar
  • 2 large eggs
  • 1 tsp of pure vanilla extract

Directions

Preheat your oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with nonstick spray and line the bottom with parchment paper. Leave a 2-inch overhang with the parchment. It isn’t essential to do this step but makes getting the loaf out of the pan a little easier, especially if you aren’t using a non-stick pan. Spray the parchment.

Combine the butter, Guiness Stout and molasses in a saucepan. Bring the mixture to a boil, stirring once or twice to make sure that the butter melts. As soon as it comes to a boil, remove the pan from the heat and allow the mixture to cool for about 15 minutes.

Mix the flour baking soda, baking powder, salt and spices together in a medium bowl.

In a large bowl, whisk together the eggs, vanilla nd brown sugar, breaking up any lumps. Add the dry ingredients along with the Guiness mixture and stir until combined.

Pour the mixture into the prepared pan and bake for about 1 hour or until a tester comes out clean. I thought that my loaf was still a bit moist after one hour but didn’t want to overbake it. So I turned off the oven, cracked open the door and left it in for another 10 minutes. I allowed it to cool on a wire rack for about an additional 10 minutes before removing from the pan.

The bread can be cut while it is still slightly warm, but allow it to cool for about an hour first. You can sprinkle with powdered or icing sugar for presentation, if you like.

Orange Semolina Cake

All over the Middle East you will find recipes for semolina cakes. This Orange Semolina Cake is exceptionally moist and the perfect end to a well-spiced meal. The recipe is from Paul Hollywood’s visit to Nicosia,Cyprus on his show City Bakes. As with most semolina cakes, this one is soaked with a delicious sugar syrup. But unlike other semolina cakes that I have eaten, the ingredients call for mastic.

My only familiarity with mastic is as chewing gum, so I was skeptical at first. But I have come to trust Paul Hollywood. He has the joie de vivre and puckishness of Julia Child and is fastidious in his baking. So if he said to use mastic…. Apparently, it is not uncommon in Greek and Cypriot cooking. Also known as the “Tears of Chios,” which sounds much more poetic than “gum,” it is a tree resin with a unique, refreshing flavor. While I am willing to adapt recipes to my own tastes and preferences, when I can, I try respecting the traditions and cultures that I am mimicking as long as they don’t conflict with mine. This Cypriot Shamali cake (known as Basbousa in other parts of the Middle East) is an example.

If you don’t wish to purchase mastic (mine came from Amazon) the cake should still be delicious without it, although you might want to increase the amount of orange zest. The flavor of the mastic was quite subtle and not like anything I could easily identify. It was definitely there, however, and quite nice. And since travel seems unlikely anytime in the near future, I was willing to spring for this (for me) unusual ingredient. As an armchair traveler, it seemed a relatively cheap investment.

Because semolina cakes are soaked in syrup, they hold up well and are even better the next day when everything has melded. You need to pour the syrup over the cake while the cake is hot from the oven. This will help the cake absorb all of the delicious orange-scented syrup. And you don’t want to miss a drop. It will seem like an enormous amount of syrup, but don’t get scared off. The cake will absorb all of it. And surprisingly, for all of the sugar, the cake is not extremely sweet.

The measurements are as I found them. I own a small, relatively inexpensive kitchen scale and have learned that conversions from weight to measures is not always accurate. No matter how you pack your measuring cup, however, 200 grams will always be 200 grams.

This cake is lovely and easy to make. Try it soon. You won’t be disappointed.

For other delicious semolina cake recipes:

Lemon Semolina Almond Cake

Basbousa (Semolina, Coconut and Pistachio Cake

Recipe

Yield: 8 very generous servings

Ingredients

For the cake

190g caster (granulated) sugar

400g semolina flour

2 tsp baking powder

1 tsp mastic, crushed to a powder

Zest of a large orange (I used a navel)

170g natural yoghurt

2 medium eggs (I used large eggs and it was fine)

120ml sunflower or Canola oil

For the syrup

250g caster (granulated) sugar

300ml water

Juice of an orange

Garnish

25g chopped raw pistachio nuts

Directions

1. Line the base of a 20 cm. spring form cake tin (I used an 8-inch spring form tin which is just slightly larger) with baking parchment. There is no need to grease the tin.

2. Heat your oven to 190°C/Gas Mark 5. (375 degrees F.) Place all the cake ingredients into a mixing bowl and beat with a wooden spoon until you have a smooth thick mixture. You could use a mixer if you like. Transfer the batter into the prepared tin, smooth the top to level. Bake for about 40 minutes until the cake is risen and when a skewer is inserted it comes out clean.

3. To make the syrup heat the sugar, water and orange juice. Bring to the boil then lower the heat and simmer for 3 minutes.

4. Remove the cake from the oven and place on a cooling rack on top of a pan with sides (to catch the drips.) Score the cake into 8 serving pieces. Pour over the hot syrup. It will look as if the cake is drowning but almost all of the syrup will be absorbed within 10 minutes. Once most of the syrup has been absorbed, scatter the chopped pistachio nuts over the top. Leave to cool completely before serving.

Moravian Coffee Cake

If you are looking for the ultimate coffee cake look no further. This Moravian Coffee Cake is moist, fragrant, sweet and utterly scrumptious.

Today I have a guest blogger – my husband and partner of 36+ years. For most of those years Andrew never did ANY cooking or baking. Now that we are retired, he has taken up the measuring spoon and rolling pin! And I am the proud and happy beneficiary of his efforts. This Moravian Coffee Cake is one such very, very delicious example. So while this blog is called Lisa and Frances Cook, I’m thinking of changing the name to Lisa and Andrew Cook!

Hi! I’m Andrew, Lisa’s spouse, and I’m writing today about how I baked a Moravian Coffee Cake. Gosh, that’s such an unlikely sentence! Let’s put aside for now how it was that I finally started to learn how to bake after all these years, and start our story on page 124 of James Beard’s Beard on Bread, where he presents a recipe for Moravian Coffee Cake. It sounds really good, and it yields two loaves, baked in 9 x 5 x 3-inch bread pans. The addition of mashed potatoes makes a uniquely moist cake that holds up beautifully.

But…

Lisa and I have been enjoying the Great British Baking Show: Masterclass. One night we were watching how Paul Hollywood made an apricot couronne and I thought, wouldn’t it be great to make a coffee cake that looked like that? So I tried it and got a large ring, a bit flattened, but it tasted great!

But…

Wouldn’t it be even better if we added some nuts? And if it was baked in a tube pan?

Here’s the result!

For other lovely coffee cake recipes:

Italian Walnut and Raisin Coffee Cake

Sour Cream Coffee Cake

Apricot Almond Cake

Lisa’s Vegan “Honey” Cake

Gateau Breton – French Shortbread Cake

Recipe

Yield: 10 to 12 servings

Ingredients

    4 to 4½ cups unbleached, all-purpose flour

    2 packages active dry yeast (or 4½ tsp)

    ½ cup lukewarm tap water

    ½ cup granulated sugar

    1 stick (8 Tablespoons) unsalted butter

    ½ teaspoon kosher salt

    2 large eggs

    ½ cup mashed potatoes (I used a Yukon Gold potato cooked in the microwave)

    1 cup somewhat finely chopped walnuts

    ½ cup dark brown sugar (Light brown sugar is fine too.)

    2 teaspoons ground cinnamon

    ½ cup melted butter

   Confectioner’s sugar icing (Optional – but highly recommended! – see below)

Directions

Put ½ cup warm water in a mixing bowl, then add 2 tsp of the granulated sugar, whoosh it around, then add the yeast. Let the yeast proof for 8 to 10 minutes.

Then stir in 2 cups of the flour, the rest of the granulated sugar, the butter and the salt. Beat until smooth, either 300 strokes by hand OR use a dough hook and stand mixer on low for a few minutes.

Blend in the eggs and mashed potatoes, then add 1 cup flour and beat 150 strokes by hand OR a minute on low in the mixer with a dough hook. Stir in more flour to make a moderately stiff dough. Either turn it onto a lightly floured surface and knead by hand, or run it on low in the stand mixer until the dough is smooth and satiny, about 8 to 10 minutes. Shape it into a ball and place in a lightly buttered bowl, turning to butter all sides. Cover and let rise in a room temperature, draft-free place until doubled, about 1½ hours.

Punch the dough down, divide in half, and let rest 10 minutes. Mix together the nuts, brown sugar and cinnamon.

Roll out each portion of dough into a roughly 13 x 10 in. rectangle. Brush with melted butter, then sprinkle each rectangle with about one third of the nut mixture.

With the long edge facing you, roll the dough up tightly into a log.

Repeat for the other portion. Butter the inside of a 10 to 12 cup tube pan with straight sides and a removable bottom. Scatter some of the remaining nut mixture on the bottom. Place one of the rolls into the pan, starting at the center and spiraling outwards. Brush with some melted butter and sprinkle on some nut mixture. Place the second roll in the pan on top of the first roll, starting at the center and spiraling outward in the opposite direction. Brush with some melted butter and sprinkle with the remaining nut mixture.

Let rise, covered with a cloth at room temperature until doubled in bulk, about 1 hour.

Bake in a preheated 350° oven for 45 minutes. If the top seems to be browning too quickly, lightly cover it with some foil and continue baking until a toothpick comes out clean and the cake sounds a bit hollow when tapped with a wooden spoon. Cool in pan five minutes. Remove from pan. When the cake is completely cooled, you can ice it.

Confectioner’s Sugar Icing

2 tbsp milk or water

a pinch salt

1 cup (and a bit) confectioner’s sugar

½ teaspoon vanilla

Put milk and vanilla in bowl. Add 1 cup confectioner’s sugar. Whisk until smooth. The icing should be thick enough to not completely run off the cake, but thin enough to drizzle and cascade down the sides a bit. Add a bit more sugar if too thin or a bit more liquid if too thick. Drizzle over the top and let it run down the sides. It’s best to do this over parchment or waxed paper so that you don’t make a mess. Let your inner Jackson Pollack out! Allow the icing to set before cutting. To store, wrap the cake up well or place under a cake dome. This can also be frozen.

——————-

Q. and A.

Q. Why roll out the dough into two tubes? Can’t I just roll it out into one?

A. Sure. I did the dough in two portions because they’d be easier for me to handle.

Q. Do I have to put the dough into the tube pan in alternating spirals?

A. Nope. You can put it in any way you want. Mine turned out to look like a fossil nautilus shell, but I didn’t know that when I started.

Q. Andrew, would it be OK to not use the tube pan? I want to use this dough to make a couronne like Paul Hollywood did.

A. Absolutely, go for it.

Summer Ricotta Cheesecake

I hesitated posting this week. Somehow it seemed so frivolous. The world watched in horror while an unarmed Black man, begging for his life, was murdered by a white police officer – on camera – with others standing by. The aftermath of anger and despair provided an excuse for looting and destruction as well as a catalyst for worldwide peaceful protests demanding change. And I watched with continuing shame our country’s president as he made matters worse, instead of helping a nation already battered by the pandemic.

But summer has started here and much of the country is beginning to open up after three months of a punishing lockdown. And we still have to eat. This Summer Ricotta Cheesecake won’t cure Covid 19 or any of the other societal problems. It will give, however, an opportunity to smile and remember that there are still small pleasures out there – even if they are transitory.

I read a LOT of recipes and many get filed away to try “some day.” This particular recipe was on hold until eggs were no longer being rationed at the grocery store. We appear to be past that stage now so I wasn’t afraid to make a dessert that called for 6 eggs. And let’s face it, dessert makes everything just a bit better.

Nothing could be simpler than this Summer Ricotta Cheesecake. There are very few ingredients, the flavorings are adaptable and there is no pastry or crust to deal with. The filling cooks in such a way that it forms a very thin crust. If you can whip eggs whites and fold them into a batter then you can make this dessert.

The result will be a light, flavorful cheesecake that is the perfect end for a summer dinner. But because there are so few ingredients, make sure that you only use a good quality whole milk ricotta and fresh eggs. If you don’t have these ingredients, then wait until you do. You can play with the flavorings but not the basics of this recipe.

This can be made ahead and refrigerated which is perfect when your time in the kitchen is limited and is best parceled out. A homey recipe that isn’t at all fussy and an end product that is a summer delight. It’s speckled with zest and needs nothing more than a few fresh berries to smarten it up. Don’t worry about cracks. Just say that it’s rustic!

For a ricotta cheesecake to make when you have more time and want to fuss a bit (but oh, so worth it!) try the Crostata di Ricotta that I recently posted.

Recipe

Yield: 8 servings (One 9-inch cake)

Ingredients

3/4 cup granulated sugar (150g) plus about 2 Tablespoons for the pan

1.5 pounds (750g) whole milk ricotta at room temperature

6 large eggs at room temperature

1/4 cup (30g) all-purpose, unbleached flour

Zest of two large oranges and one lemon (See below for other flavoring suggestions)

1/4 teaspoon kosher or sea salt

1 Tablespoon Rum (dark or light) or Marsala

Directions

Preheat the oven to 350 degrees F/180 degrees C.

Generously butter (or spray) a 9-inch springform pan and dust with the 2 Tablespoons of sugar, shaking off any excess.

Mix the ricotta and zest in a large bowl. You can beat it for a minute for a smoother texture, but frankly I didn’t bother to do that.

Add the flour and about 1/2 of the sugar to the ricotta. Mix it well (That means half of the 3/4 cup. Eyeballing is fine.)

Separate your eggs. Put the yolks in with the ricotta mixture and put the whites and 1/4 teaspoon salt into a clean, dry bowl. Either use a stand mixer or a hand mixer to whip the whites and salt until soft peaks form. Then gradually add the remaining half of sugar (a Tablespoon at a time) to the whipped whites and beat until you just have stiff peaks. Do not over beat or the whites will collapse.

Meanwhile mix the egg yolks with the ricotta mixture.

Use a spatula and mix about 1/4 of the egg whites into the ricotta mixture to make sure that it is nice and loose. Then carefully fold in the remaining whites in about 3 additions. Do not over mix. You want the lift that the egg whites give.

Carefully pour the mixture into the prepared pan using the spatula to help. (Don’t pour from a great height or it will deflate. I learned this from Mary Berry!) Gently smooth out the top. Place the springform pan on top of foil or a baking pan to catch any oozing from the butter.

Bake for about 50 to 55 minutes or until it is golden on top but the center of the cheesecake still wiggles. It will continue baking after it is removed from the oven and the center will set. (I promise.) The cake will sink some and crack as it cools. This is fine.

Allow it to cool for 10 minutes on a cooling rack and then carefully run a knife or off-set spatula around the edges to make sure that it does not stick anywhere. Do NOT open the springform, tempting though it may be! Allow the cake to cool completely. Then wrap it in foil or plastic wrap and refrigerate it for a few hours or overnight. Remove the ring of the springform and voila!

Now my husband and I have been watching a LOT of British Baking Master Class with Paul Hollywood and Mary Berry. Next time I make this, I may try to turn off the oven at 45 minutes and allow the cake to cool down in the oven as I have seen Mary do with other cheesecake. Supposedly it prevents cracking. We’ll see. Honestly, though, I don’t think the cracks really detracted from the final product. So just a thought.

Baking Note

For other possible flavorings, you could try a mix of citrus zests. Or ground spices like cinnamon, cardamom or nutmeg. Instead of rum or Marsala, you could use extracts: pure vanilla, coffee, almond or aniseed.

Crostata di Ricotta

Crostata di Ricotta is a prized cheesecake from the Garfagna region of Tuscany. This post was supposed to have been ready ahead of the Festival of Shavuot, which commemorates the spring harvest and the giving of the Torah on Mount Sinai. It is customary to eat dairy meals during the holiday so I thought this wold be perfect. However, I’m afraid that I was only able to actually get it made in time for us to enjoy it for the holiday. So keep this in your pocket for next year.

But who am I kidding? This delicious cheesecake, permeated with raisins soaked in Marsala and redolent of the grated zest of an orange is perfect any time. The recipe comes from Carol Field’s book The Italian Baker. She got the recipe from Joyce Goldstein who was a chef at Cafe Chez Panisse. I know – two Jewish women and not an Italian name in sight!

But when you smell this tart with its buttery melt-in-your-mouth sweet crust and bite into the airy, custardy Marsala-scented filling, you will think you are in Tuscany. I was brought up on and love a really good New York cheesecake – so dense and rich that a fork could stand up in it. This Crostata di Ricotta isn’t that. So rid yourself of any preconceptions and enjoy this ricotta tart for what it is – amazing.

Making the Crostata di Ricotta isn’t difficult and it is one of those things where you can make the pastry the day before. I really urge you not to use bought pastry dough for this recipe. Yes, it’s a little more work but the result is so worth it. And if you have a food processor, it actually comes together in no time.

There are many different pastry doughs that would work here as long as they are a rich, sweet dough. I normally like to use a Pâte Sucrée with eggs, but since I was running low on eggs, I made a Pasta Frolla from The Italian Baker that didn’t require any. That is the recipe below. It was not a recipe like any I had made before, but it did come together easily. And while rolling it out proved to be a bit problematic, I was able to pat it into place with my hands and knuckles. The finished product is beautiful and delicious.

My husband and I LOVED this. The crust is fragrant and incredibly delicate – just melting in your mouth with every bite. It is so delicate that it seems to disappear before you even have time to swallow. Oh and let’s not forget the filling. Ahhhhhhhh, the filling. It’s like eating the most flavorful, custardy cloud you can imagine. I’m really not doing justice to how delicious this is. Many things I think are too fussy and not worth the effort. This is absolutely worth the effort.

Carol Field suggests eating the Crostata when still warm or at least the day it is baked. However, if you make it ahead and refrigerate it, she says that it can be warmed in a 350 degree F oven for 20 to 30 minutes. Truthfully, I’m not sure that I would like it warm, but it was amazing eaten a few hours after it had come out of the oven. And even eating it right from the fridge was still pretty great. But your first bites should be from the fresh tart.

Recipes

Yield: One 9.5-inch cheesecake; 8 to 10 servings

For the Pasta Frolla

Ingredients

1.5 cups (200 grams) all-purpose, unbleached flour

3/4 cup plus 1 Tablespoon (100 grams) potato starch

1/2 cup (100 grams) granulated sugar

Pinch of kosher or fine sea salt

1.75 sticks (200 grams) unsalted butter, at cool room temperature and just malleable

1 teaspoon pure vanilla extract

Grated zest of 1 lemon

Grated zest of 1/2 navel orange (the other half will be used for the filling)

Directions

Place the flour, potato starch, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse once to mix.

Cut the butter into small chunks and scatter over the flour. Process with about 6 long pulses until the mixture resembles coarse meal. Add the vanilla and grated zest. Process until the dough just starts to come together but before it forms a ball. Knead the dough by hand very briefly until it comes together in a ball that is no longer sticky. I did not have to add any flour to my surface to do this, but if you must just add a small amount. Form a disc, wrap in plastic wrap and refrigerate for at least one hour or up to overnight.

When you are ready to roll out the dough, remove it from the fridge for about 10 minutes so you can work with it.

For the Crostata di Ricotta

You will need a deep-sided tart pan with a removable bottom that measures 9.5 inches across the top. Absent that, you could use a spring-form pan but it won’t be quite as pretty as if you have the fluted sides.

Ingredients

1/2 cup (80 grams) golden or other raisins

4 Tablespoons Marsala (I only had a very fine dry Marsala instead of a sweet Marsala. It worked out fine.)

1 pound (450 grams) whole milk ricotta

1/2 cup (100 grams) granulated sugar

1 Tablespoon unbleached, all-purpose flour

4 large eggs, separated, at room temperature

1/4 cup heavy or whipping cream (I only had half & half so used that)

1/4 cup sour cream (I actually only had creme fraiche which has a higher fat content than sour cream. I figured it made up for not having heavy cream.)

1 teaspoon pure vanilla extract

Zest of 1/2 navel orange

1/4 teaspoon fine sea salt or kosher salt

Directions

Soak the raisins in the Marsala for at least 15 minutes (I did overnight). Drain and reserve the Marsala.

Roll out your dough (Mine kept breaking but it actually was quite malleable and I was able to work it with my hands into the pan with the end result being beautiful!) Refrigerate the pan with the dough until you are ready to fill it. This keeps the dough from shrinking.

Heat the oven to 350 degrees F.

Place the ricotta, heavy cream and sour cream (or creme fraiche) in the processor and pulse until smooth. Add the flour and sugar and pulse until mixed. Now add the egg yolks, reserved Marsala and vanilla. Pulse until well combined. Add the raisins and pulse once to mix through. Pour the mixture into a large bowl.

In a clean bowl, whip the egg whites with the salt until stiff peaks form. Stir 1/3 of the whites into the ricotta mixture and then gently fold through the remaining whites. Don’t overdo this. You don’t want to deflate the whites.

Remove the tart pan with the pastry from the fridge. Place the pan on a baking sheet or aluminum foil to catch any butter drips. Fill the pastry with the ricotta mixture and even out the top. Place in the oven and bake for 50 to 60 minutes or until the pastry is golden and the filling just barely wobbles. Turn off the oven and open the door part way. Leave the cake in the oven for 30 minutes to cool down slowly. This prevents too much cracking and allows the cake to fully set. After 30 minutes remove the cake to a wire rack.

Once it is cool enough to easily handle, you can remove the tart from the baking ring. The easiest way is to place the tart pan over a large can. The outer tart ring falls off and the tart remains on the bottom. Be standing by to hold onto the Crostata. Then mangia!