Cranberry Bars

November 24, 2024November 24, 2024 ~ lisaandfrancescook ~ Leave a comment

Just in time for Thanksgiving! These Cranberry Bars are a simple-to-make treat that is sweet and tart, with a buttery shortbread crust and lovely orange top notes. They have a chewiness that I like and hopefully you will as well. No fussing with pie dough for this dessert!

All it needs is a dusting of confectioner’s sugar, although, if you decide to add a dollop of whipped cream or creme fraiche for some added decadence, I won’t tell.

Our son and his family will be here for the week so I wanted some dessert options available, including for Thanksgiving and Shabbat. But who am I kidding. Actually, my husband and I really enjoy a cookie or slice of cake after dinner – nothing too sweet or too big. These Cranberry Bars can be cut into squares as big or small as you like. And the garnet cranberry middle layer with it’s dusting of confectioner’s snow, adds just the right festive look for this entire holiday season.

The recipe comes from a website that I came across while looking for Thanksgiving ideas. I always try to add at least one new dish every year – just to keep things interesting for me. And that website got it from someone named Sarah Fennel. I made a couple of tweaks to the directions and one change to the ingredients. While this time I basically stuck to the original recipe, I think that next time I will add some coarsely chopped pecans to the crumb topping. What could it hurt?!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

There are lots of wonderful cookie, cake and pie recipes to choose from on my blog. And in my family, there would be a mutiny and it just wouldn’t be Thanksgiving without my Bourbon Pecan Pie. But these Cranberry Bars are a lovely new addition to our Thanksgiving and winter holiday desserts.

Recipe

Yield: 9 to 16 Bars, depending on how you cut them

Ingredients

for the crust:

1 cup all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small cubes (You could use Vegan Butter if you wish this to be a pareve dessert.)
1/3 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 teaspoon salt
1 large egg, at room temperature
1 teaspoon vanilla extract

for the cranberry layer:

1 pound fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons freshly grated orange zest (from about 2 large oranges)

for the crumb topping:

1/4 cup (1/2 stick) unsalted butter, at room temperature (Vegan Butter could be used here as well.)
1/4 cup granulated sugar
1/4 cup packed light or dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
Confectioner’s sugar, for topping (optional, but recommended)

Directions

First, make the crust. Preheat the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper on all sides. Use paper clamps if you have them to hold the paper in place while you fill the pan. BUT don’t forget to remove them before baking!

In a food processor fitted with the metal “S” blade, add the flour, butter, granulated sugar, brown sugar, and salt and pulse until combined, about 1 minute. The mixture will be thick. Add the egg and vanilla extract and pulse until the mixture forms a thick dough, about 45 seconds. Transfer the dough to the prepared pan and use a measuring cup (or something else with a flat bottom) to really pack the crust into an even layer. (This part was admittedly a bit tedious. I used my fingers first and finished smoothing with a spatula.)

While you prepare the cranberry layer, stick the pan in the fridge.

Next, make the cranberry layer. In a large bowl, combine the cranberries, granulated sugar, cornstarch, and orange zest. Mix carefully with a spatula so you don’t break up the cranberries. Remove the pan from the fridge and transfer the cranberry mixture over the dough. Use a spatula to spread it evenly to the edges. I then stuck it in the fridge again while I prepared the crumb topping.

Last, make the crumb topping. In a small bowl, combine the softened butter, granulated sugar, brown sugar, flour, and salt. Use a fork or your fingers to work everything together until the mixture resembles wet sand and clumps together when squeezed with your hand.

Squeeze the crumb topping into your palm, then break it apart into big and small clusters, sprinkling them all over the cranberry layer like a fruit crisp (some pockets of exposed cranberries are okay!) Bake until the cranberries have burst completely and the top of the bars is light golden brown, about 1 hour.

Place the pan on a cooling rack and allow the bars to cool completely in the pan. Use the parchment paper to lift the bars from the pan, then transfer them to a cutting board. Dust the top with confectioners’ sugar (if using), cut into 9 or 16 squares, and serve.

Rye Blueberry Bars

June 27, 2024June 27, 2024 ~ lisaandfrancescook ~ Leave a comment

I adore anything with blueberries. In fact I have told my husband that for my last meal on earth, I want his Upside Down Blueberry Pancake. And then there is my Blueberry Galette or Blueberry Streusel Coffee Cake or Mixed Berry Galette. You get the point. So when this King Arthur Baking recipe came up as a card on my phone, I figured I should try it.

Until relatively recently, it had not occurred to me to use rye flour for anything other than rye bread or pumpernickel. But another King Arthur recipe for Rye Chocolate Crumb Cake made me change my mind. It was also fabulous in these Rye Molasses Ginger Cookies.

In general, I have found the King Arthur recipes to be pretty accurate and clear-cut. Since they are also clearly selling their products, I do resent when they list one ingredient that I would not normally have and used and in a tiny amount. But they have a business to run and I work around it when necessary. This was not an issue for the Rye Blueberry Bars. I did, however, make a few very small tweaks to the directions, which I believe made this recipe better.

Rye Blueberry Bars are delicious and not particularly difficult to make. They are at their peak on the day you make them. While they don’t go bad, the texture of the crust will soften after day one. That doesn’t put me off, but forewarned is forearmed. If you have a family or a bunch of friends or co-workers to feed, having left-overs will not be an issue. Now I don’t know what universe the King Arthur people live in, but they thought you should get 16 pieces. And perhaps you should. However, realistically, eight pieces is more like it.

Being totally honest, my husband liked these a lot more than I did. He even got poetic in his description – seriously! Are they worth trying? Absolutely. Do I personally prefer it to the other blueberry desserts mentioned above? No.

The rye flour lends a slight nuttiness to the crust and the oatmeal streusel topping has a very homey feel to it. And what’s great is that the dough that forms the bottom crust also is used for the streusel! As Ina Garten would say, “How easy is that?!” I used fresh blueberries for this and the flavor is enhanced with the lemon juice and cardamom – two natural complements to blueberries.

If you love blueberries like I do or if you happen to have a bounty after berry picking, any of the blueberry recipes linked above as well as these Rye Blueberry Bars would be great options for a delicious summer dessert. And if you are interested in trying rye flour in something other than pumpernickel and rye bread, give this recipe and the others linked above a go.

Recipe

Yield: One 8-inch pan of cookie bars

Ingredients

Filling
1/3 cup (104g) maple syrup
1/2 teaspoon table salt
2 tablespoons (28g) lemon juice
3 tablespoons (21g)
cornstarch
1 teaspoon pure vanilla extract
1 cup (120g) Unbleached All-Purpose Flour
1/2 cup (53g) Medium Rye Flour
1/2 cup (45g) rolled oats, old-fashioned or quick cooking (I used old-fashioned)

For the dough

1/2 cup (107g) light or dark brown sugar, packed
1/4 cup (28g) confectioners’ sugar, sifted if lumpy
1/2 teaspoon fine sea salt or kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
1/4 teaspoon baking soda
10 tablespoons (142g) cold unsalted butter, cut into 1/2″ cubes
2 teaspoons pure vanilla extract

Directions

To make the filling

In a medium pot, combine the blueberries, maple syrup, and salt. Cook over medium-low
heat, stirring occasionally, until the blueberries begin to burst and release their juices, about 4 to 6 minutes.

Lightly mash some of the blueberries with a flexible spatula or wire masher. Increase the heat and bring the mixture to a boil.

In a small bowl, stir together the lemon juice and cornstarch until smooth; this is known as a “slurry.” Stir the cornstarch slurry into the blueberry mixture and boil for 30 seconds (and no longer.) Then remove from the heat. The mixture will visibly thicken.

Stir in the vanilla and set aside to cool while you prepare the crust and topping.

To make the crust and topping

Preheat the oven to 375°F and prepare an 8″ square pan. Lightly grease the bottom and sides of the pan. Line with a parchment sling.

In a large bowl or the bowl of a food processor combine the flours, oats, sugars, salt, cardamom, baking powder, and baking soda. Add the butter and vanilla and pulse if using a food processor until the mixture is crumbly. The butter should be about the size of peas and the mixture should hold together when squeezed.

Transfer half of the crumbs (about 2 cups, or 260g) to the prepared pan. Shake the pan to evenly distribute the crumbs, then use your hands or the back of a flat measuring cup (on top of a small piece of waxed or parchment paper to prevent sticking) to press firmly into the edges and corners of the pan. Refrigerate the remaining crumbs until ready to use as the topping if your house is warm.

Bake the crust for 15 to 20 minutes, or until well browned. Remove from the oven and cool for 10 minutes.

Transfer the blueberry filling to the pan and gently spread evenly over the crust. (A small offset spatula is a helpful tool here.) Remove the remaining crumbs from the refrigerator and sprinkle them evenly over the top of the blueberry filling. Give them a little squeeze before dropping them onto the top to form the streusel.

Return the blueberry bars to the oven and bake for 25 to 30 minutes, until the crumbs are brown and the filling is bubbling around the edges.

Remove the blueberry bars from the oven and allow them to cool completely in the pan before using the parchment to transfer them to a wire rack. Slice and serve at room
temperature. If you wish to add some vanilla ice cream, I certainly won’t tell you “No.”

Storage information: Blueberry bars are best enjoyed the same day they’re baked. Leftover blueberry bars can be stored, covered, at room temperature for several days, but they will soften in texture.

Strawberry Ricotta Cake

May 24, 2024May 24, 2024 ~ lisaandfrancescook ~ Leave a comment

Rich with ricotta, eggs and butter, Strawberry Ricotta cake bursts with berries and a hint of orange and cardamom. I made Strawberry Ricotta cake for Shabbat since we are having fish, but it would also be perfect for the upcoming holiday of Shavuot or the Feast of Weeks. Add a few blue berries to the cake and it would also be great for the 4th of July.

A Bit About Shavuot

Shavuot commemorates the day when the Torah was given to the Jewish People on Mount Sinai. It is one of three pilgrimage and harvest festivals in the Jewish Calendar and falls 7 weeks after the end of Passover and the counting of the Omer. While opinions vary as to why, it is traditional for Jews to eat dairy products when celebrating this holiday. And as is common with the People of the Book, it is also customary to spend all night in study.

Customs differ somewhat for Ashkenazi and Sephardic Jews, but the essentials of the holiday remain the same. We all read the Book of Ruth during this time, and we all agree that Israel, the Jewish People, entered into a covenant with God at Mt. Sinai.

I have made several ricotta cakes and they always taste wonderfully rich and pare beautifully with citrus – especially orange. These cakes, especially those made with fruit, will become almost pudding-like as they cool, with the flavors intensifying the day after baking.

This cake is quite simple to make, so is perfect for the novice or occasional baker. The finished cake does not require any additional embellishments in my opinion. However, if you wish, you can sprinkle some confectioner’s sugar over the top just before serving. If you do this ahead of time, the sugar will simply melt into the berries, unless you can find non-melting confectioner’s sugar, which I understand is available, but I do not have.

Other berries can be used, but I would shy away from raspberries, which while delicious, are so fragile that your batter will become pink while attempting to mix the berries through. If this doesn’t bother you, then by all means, give it a go.

I hope that you enjoy my Strawberry Ricotta Cake soon.

Recipe

Yield: 8 servings

Ingredients

1½ cups all-purpose flour

1 cup sugar plus 2 teaspoons for the top of cake

2 teaspoons baking powder

¾ teaspoon kosher salt

3 large eggs

1½ cups ricotta

1 teaspoon vanilla extract OR 1 Tablespoon orange liqueur like Grand Marnier

Zest of an orange

½ teaspoon ground cardamom

½ cup (1 stick) unsalted butter, at room temperature

1.75 cups fresh strawberries, sliced into 6 or 8 pieces each, for larger berries

Directions

Preheat oven to 350°. Line an 8 OR 9”-diameter springform pan with parchment paper and lightly coat with nonstick spray. Sprinkle about 1 scant tablespoon of granulated sugar around the inside rim, which prevents sticking and gives a nice texture to the cake.
Whisk flour, baking powder, cardamom, and salt in a medium bowl.
Cream butter, orange zest and sugar in a large bowl. Add in the eggs, ricotta, orange liqueur or vanilla and whisk until smooth. Mix in the dry ingredients just until blended and there are no flour bombs.
Then fold in about ¾ cup of the berries, taking care not to mash the berries. Scrape the batter into the prepared pan and scatter the remaining berries over the top, gently pressing them lightly into the batter. Sprinkle with 2 teaspoons of granulated sugar.
Bake cake until golden brown and a tester inserted into the center comes out clean, about 60 minutes. (Ovens vary so it could take a few minutes more or less. It will also take a bit longer if you use an 8-inch pan since the cake will be higher and denser. However, it is difficult to dry this cake out. It will only get moister of time.) Allow the cake to cool for at least 20 minutes before releasing the outer ring. Continue cooling on a wire rack.

NOTE: This cake is very moist. However, to not overbake it, when the cake looks just about done but has the slightest jiggle in the center, I turn off the oven, crack open the door and leave the cake inside for 10 more minutes. I do this with a lot of cakes to finish baking them without drying them out. If you don’t like the “pudding-like” texture that this cake can get, bake it a little longer before removing it from the oven.

Chocolate Orange Vegan Passover Cake

April 12, 2024April 16, 2024 ~ lisaandfrancescook ~ 4 Comments

It’s almost Passover. In the past, I hosted Seders for friends and family, but most everyone has moved away. So this year, it will be just me and my husband at home and a shared Seder hosted by someone else.

Pesach has always been my favorite holiday on the Jewish calendar. I never tire of reading the dramatic narrative of the Maggid that tells the story of how the Jewish People were freed from slavery. And then there is the Seder itself. Who doesn’t love a holiday that is centered around sharing food, telling stories and singing songs with friends and loved ones? Dayenu!

But because this Pesach we are simply two at home, there are only so many desserts that we can consume. (I will link below to some wonderful Passover desserts that I encourage you to try rather than simply eating store-bought from a can.) However, when I came across this dessert, I needed to try it. And, of course, I needed to make it my own with a few tweaks. If, however, you are not a fan of orange and chocolate, just leave out the orange zest and liqueur.

While Chocolate Orange Vegan Passover Cake is clearly vegan, it’s good enough to serve to non-vegans. Unless fudgy dark chocolate that melts in your mouth doesn’t appeal to you. Wait, what? How is that even possible?

When it comes time to serve the cake, you can go as simple as dusting the top with confectioner’s sugar or you can be as utterly decadent as adding non-dairy ice cream or whipped cream. That is between you and you!

Depending on your level of observance, you will either buy all of your ingredients labeled Kosher L’Pesach or will use what you have on hand. That’s between you and your rabbi.

For other Passover Dessert ideas:

Lemon Ricotta Almond Cake for Passover

Death by Chocolate Vegan Passover Cake

Passover Sephardic Wine Cookies

Chocolate Chip Vegan Meringue Buttons for Passover

Passover Almond Coconut Macaroons

Passover Florentine Cookies

Passover Orange Ginger Spice Cookies

Iraqi Almond Cardamom Cookies

Tarte Citron Mama (Just replace the 1 Tablespoon of flour with Matzah Cake Meal.)

Recipe

Yield: About 10 to 12 servings (It’s rich.)

Ingredients

3 ounces unsweetened vegan dark chocolate bars, broken into smallish pieces (Go for the highest percentage of cocoa solids that you can find. This one is 50% – I would have preferred 70% but it worked fine and it was what I had available.)

⅓ cup coconut oil

1 (15-ounce) can unseasoned pumpkin puree

¾ cup almond flour (I like to use the “super fine” blanched almond flour for a somewhat lighter finished cake.)

¾ cup pure maple syrup

½ cup unsweetened Dutch-process or natural cocoa powder

½ cup packed light brown sugar

1 tablespoon instant espresso granules

1 Tablespoon Orange Liqueur such as Sabra

Grated zest of one medium orange (preferably navel)

2 teaspoons vanilla extract

¼ teaspoon salt

1 tablespoon Kosher for Passover confectioners’ sugar*

Possible Garnishes

1 ¼ cups fresh blueberries (Optional)

1 ¼ cups fresh raspberries (Optional)

Chocolate covered orange slices or strips (Optional)

Directions

Preheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with cooking spray. Place the pan on a parchment paper-lined rimmed baking sheet. [NOTE: If you are using a springform pan with its own built-in tray, like mine, it is unnecessary to place another pan underneath.]
Combine chopped chocolate and coconut oil in a small saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let cool slightly, about 5 minutes. (This can also be done in the microwave. Start at 30 seconds and then give it a stir. If the chocolate isn’t all melted add another 10 seconds, then stir. Do this until you have a smooth, glossy chocolate.) You must watch this. If the chocolate seizes up, you will need to start over.
Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla, orange zest, liqueur and salt together in a medium bowl until well combined.
Whisk the melted chocolate mixture into the pumpkin mixture until well combined. Pour the batter into the prepared springform pan; smooth the top with a spatula. Bake until a crust has formed on the top and sides, about 50 to 60 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the pan sides and let the cake cool completely, about 1 hour. Cover and refrigerate until firm, 8 hours or overnight. [NOTE: The cake can be made one day ahead. If you will be doing that, leave the cake rim on the pan until you are ready to serve.]
To serve, lightly dust the top of the cake with confectioners’ sugar and serve with berries. (Use a sharp knife dipped into hot water to slice this dense, chocolaty cake right out of the refrigerator. Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)

To Make your own Kosher for Passover Confectioner’s Sugar

Combine 1/2 cup sugar with 1/2 tablespoon potato starch in a food processor and process until very finely ground and powdery. Store leftovers in a dry container in the pantry.

Purim!

March 19, 2024March 19, 2024 ~ lisaandfrancescook ~ Leave a comment

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

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It’s almost Purim (March 23)! After October 7, 2023 and the massacre of innocent Jews in Israel by the terrorist group Hamas, the Purim holiday has rarely been so appropriate for modern times. Purim is a joyous holiday that falls on the 14th of Adar on the Hebrew calendar. It celebrates the saving of the Jews from a threatened massacre in ancient Persia. Once again Jews are facing an annihilation from Iran (Persia) and its proxies of Hamas, Hezbollah and the Houthis. And like the Jews of Ancient Persia, we will vanquish our enemies and live to thrive and enrich the world with our many positive contributions.

Below are some of my favorite recipes for Purim. Enjoy and Chag Purim Sameach!

What would be Purim without Hamantaschen.

Poppy Seed Window Cookies

Queen Esther Cookies

Ma’Amoul – Moroccan Stuffed Tartlets

Iraqi Almond Cardamom Cookies

Lemon Poppy Seed Cake

Baked Apples

February 28, 2024March 3, 2024 ~ lisaandfrancescook ~ Leave a comment

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Growing up, my grandmother and my mother always made baked apples as soon as autumn began. My father loved eating these fragrant, dense treats with a bit of heavy cream poured on top while the apples were still warm from the oven. Even if you grew up poor in a shtetl or later a tenement, apples were affordable. So every Ashkenazi Jewish home ate wonderful apple cake in one form or another, strudel and baked apples. There are many examples on this blog of delicious apple cakes.

For me, autumn and winter smell like apples and cinnamon. There is nothing more wonderful than walking in from the cold to a house redolent of these aromas. You could taste the deliciousness in the air we would breathe.

So when I was grocery shopping and saw some beautiful, large Cortland apples, I told my husband that I was going to treat us to baked apples for Shabbat dessert. These juicy apples are known for being sweet with a hint of tartness and are perfect for baking. But, of course, apples are regional so if you don’t have Cortland apples where you live, ask the grocer or local orchard what apples will make great baked apples. Rome Beauties were also available growing up in New York and were another good option.

Baked Apples are neither difficult nor fancy. They likely won’t win a prize for the most beautiful dessert. And there isn’t a sprinkle in sight. But if you are looking for a dessert where you close your eyes for that first bite and then have a sigh of contentment escape you – well look no further.

The recipe here can be easily adjusted to suit your tastes. If you don’t like or have dates, you could use raisins or dried cranberries or just leave them out and add additional nuts. If you don’t like nuts, add more dried fruit. I used sweet hawaij which we love, but you could use all cinnamon or a mixture of cinnamon and nutmeg. If you have apple juice (I did not) you could use that instead of water. These are not precious – just simple and delicious. So just make them and enjoy. They are especially great while sitting around a fire.

Try them on their own or with some good vanilla ice cream or cream (dairy or vegan). How soft you like your apples is personal taste. You don’t want apple sauce but you also don’t want crunchy apples. Depending on your oven, 40 to 45 minutes for large apples is about right for me. However, ovens vary as do apples. So start checking them after 35 minutes. You want to be able to eat the apples with a spoon – not a knife and fork.

We enjoy them warm, but they will keep for a day or two covered in the fridge. You can always warm them up a bit in the microwave before eating.

Recipe

Yield: 4 servings

Ingredients

4 large baking apples

3/4 teaspoon sweet hawaij or ground cinnamon or cinnamon and ground nutmeg

pinch of salt

3 Tablespoons softened unsalted butter or vegan “butter”

1 Tablespoon chopped walnuts

1 Tablespoon dried fruit of choice cut into small pieces

1/4 cup whole rolled oats (Not instant)

1/4 brown sugar

juice of 1/2 a small lemon

1 stick cinnamon

4 to 5 whole cloves

3 strips of lemon zest

3/4 cup warm water or apple juice

Directions

Preheat the oven to 400 degrees F.

Wash, dry and carefully core the apples. I found it easiest to use a sharp paring knife and a metal measuring teaspoon. You want to cut down about 3/4 of the way until you reach and remove the seeds. While I have an apple corer, I found this method to be easier. As soon as you have cleaned out the core, squeeze a bit of lemon juice into the opening to prevent browning and because lemon and apples are a great combination!

Place the ground spices, brown sugar, butter or vegan “butter”, oats, salt, dried fruit and nuts into a bowl. Using your fingers or a fork, smush everything together until the mixture is soft and the elements are well distributed.

Using a teaspoon or your fingers, evenly divide the filling into the opening you created when you cored the apples. Go all of the way to the top. Place the apples in an 8 or 9-inch square pan or baking dish. They should be able to stand up in the dish without assistance. Pour in the water or apple juice and add the whole cloves, cinnamon stick and lemon zest. This will prevent the apples from drying out while baking and makes a delicious liquid to spoon over the top when serving.

Place the baking dish into the hot oven and bake uncovered for 40 minutes. Take a look and see if the apples have just barely begun to split and give a poke with your finger. If the skin gives easily, they are done. If not, put them back for another 5 minutes. They will continue to cook a bit even when removed from the oven. As they cool, the skin will begin to contract and wrinkle. THAT is how they should be. Spoon some of the delicious pan liquid over each of the apples before serving. Now enjoy!

Plum Cake with Streusel

October 3, 2023September 29, 2023 ~ lisaandfrancescook ~ Leave a comment

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I have always loved Italian Prune Plums. To me they represent the beginning of fall and the Jewish New Year. Perhaps their very brief season contributes to my delight, knowing just how precious they are. And this Plum Cake with Streusel, which is buttery rich with luscious plums- is the perfect coffee cake and one that does justice to the fruit. As a sucker for a good streusel topping, I find this simple cake utterly irresistible. I think you will too.

I even have special French dessert plates that my then boyfriend surprised me with. We had passed a display window with these dessert plates and I said how much I admired them and then forgot about it. Soon after, Andrew surprised me with a set and I knew that he was a keeper. That was 39 years ago and I’ve never regretted that decision!

Unfortunately, prune plums are usually available for only a few weeks at the beginning of fall. So if your store is already out of them, other plums can be substituted. You simply need to cut them into wedges. This lovely cake with lots of delicious streusel on top will also work well with apples. I would choose a Honeycrisp, MacIntosh or Golden Delicious. You can leave the skin on. I would not use a Granny Smith, however. It would be a bit too tough here. Just don’t make the wedges any bigger than 1/4-inch thick.

Recipe

Ingredients

For Cake

Yield: One 8 or 9-inch cake

Ingredients

6 to 8 Italian Prune Plums, depending on size for an 8-inch cake. (A 9-inch cake might require a few more.)

1 scant cup of granulated sugar

1/2 cup of unsalted butter at room temperature

1.5 cups of unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon of kosher or fine sea salt

2 large eggs at room temperature

2 Tablespoons milk or cream

1 generous teaspoon vanilla extract

1/2 teaspoon pure almond extract

For Streusel Topping

1/2 cup (100g) packed dark brown sugar

1/4 cup (50g) granulated sugar

1.5 teaspoons of ground cinnamon

1/4 teaspoon kosher or fine sea salt

1/2 cup unsalted butter (114g or 8 Tablespoons), melted

1.25 cups (157g) all-purpose, unbleached flour

Garnish

Sifted Powdered or Confectioner’s Sugar

Directions

For the cake

Heat the oven to 350 degrees F.

Grease or butter the bottom of an 8 or 9-inch springform pan. Cover the bottom with a round of parchment and then grease (I like a vegetable spray for ease) the parchment round and the sides of the pan. Place about 2 generous Tablespoons of granulated sugar in the bottom of the pan. Then gently roll the pan to coat the bottom and sides with the sugar. If there is any excess, just pour it out and discard. If you need a bit more, add a bit more. Set the pan aside.

Here’s a tip: buttery cakes always, always leak while baking. So if you are about to buy a springform pan, get one that has a built-in tray. I only recently started using one and I love it! (FYI I receive no remuneration from this and I am certain that pans by other companies could also be good.) Also, I have found that most 9-inch cakes are even better in an 8-inch pan. They come out a little higher and retain their texture longer without drying out.

Using a stand or hand mixer, cream the butter and sugar for about 5 minutes, scraping down the bowl and beaters frequently. The end result should be VERY fluffy and a pale yellow.

Add the eggs, one at a time and beat well after each addition. Then add the milk or cream, salt, almond and vanilla extracts and beat well. The mixture will look curdled but will smooth out as soon as you add the flour.

Sift the flour and baking powder. You can omit this step but it makes for a finer crumb on the cake.

Add the flour and baking powder and only beat long enough to incorporate it. Don’t over mix which results in a tough cake. Using a spatula or large spoon, transfer the batter to the prepared pan. Tap the pan against the counter to get rid of air bubbles and using the spatula or the back of a spoon, smooth out the surface so that it is even and goes to the edges of the pan.

Cut each plum in half down the natural indentation and remove the pit. Cut each half, lengthwise down the middle so you now have 4 pieces. Carefully place the quarters cut-side down into the batter. Slightly push it into the batter.

For the Streusel Topping

Melt the butter.

Mix together all of the remaining ingredient and pour the melted butter over the top. Using a fork, scrape the mixture together, leaving some clumps. Everything should be moistened with butter and with no flour showing, but you don’t want the topping perfectly smooth.

Distribute the streusel all across the top of the plums, making sure that there are no bare spots.

Place the cake on the middle rack in the oven and bake for one (1) hour. Allow the cake to cool in the pan for 20 minutes. Then take a thin knife or spatula and carefully run it around the inside of the pan. Loosen the spring on the pan and carefully remove the ring.

Allow the cake to continue cooling for another 20 minutes. Then using an off-set cake spatula, slide it under the cake lifting it carefully. The parchment paper should slide out. Place it on a cake board and leave it on the rack to cool completely. While you can cut the cake as soon as it is cooled, I prefer it the next day.

Once the cake is fully cooled, place it on a cake plate and cover it well. I love a well-fitting cake dome for preserving cakes. At this point, or just before serving, dust the cake woth confectioner’s sugar that is sifted over the top.

Lemon Cardamom Semolina Cake

July 30, 2023July 30, 2023 ~ lisaandfrancescook ~ Leave a comment

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So a Persian Semolina Cake and a Lebanese Semolina Cake walk into a bar…. But seriously, I took two delicious cakes with certain common elements, made some tweaks and came up with this single wonderful Lemon Cardamom Semolina Cake. Bright and lemony with that unique texture that you get with semolina cakes. The finished warm cake is soaked in a simple syrup perfumed with lemon and rose water. This permeates the entire cake, resulting in a dense, moist delicious bite. I topped it off with some lightly toasted pistachios and edible dried rose petals. For utter decadence, I served it with strawberries macerated in a bit of sugar and some lightly sweetened crème fraîche on the side. Do I have your attention yet?

This Lemon Cardamom Semolina Cake should rank right up there with the best of the semolina cakes. And while I admit to tarting it up a bit with strawberries and crème fraîche, it is wonderful all on its own. No embellishments are needed to enjoy this utterly lovely cake.

Middle Eastern semolina cakes, like b asbousa are very common – and VERY delicious. They are usually soaked in some kind of simple syrup or a syrup sweetened with honey. Not only does the syrup add wonderful flavor to the cake, but it also makes the cakes able to last longer, particularly in warm climates where refrigeration wasn’t common until relatively recently.

These cakes stay moist for days and the flavors only intensify with each passing day. And as each grain of semolina soaks up the syrup, the cake takes on such a lovely, creamy texture. I find that if possible, I always make semolina cakes one or two days ahead of serving. This allows all of the wonderful flavors and aromas to meld into one delicious bite.

As anyone who reads my blog knows, I love Middle Eastern and South Asian cuisine. and I also love a great dessert. This Lemon Cardamom Semolina Cake is the perfect make-ahead dessert for Shabbat or any special dinner – especially if it has a Middle Eastern/Mediterranean theme.

And because this cake uses olive oil instead of butter or margarine, a whisk and a spatula is really the only equipment needed. There is no heavy creaming of the butter and sugar or tedious beating to incorporate air into the mixture.

But don’t wait for an “occasion” to make this delicious cake. Take it on your next picnic. It will travel well and requires no refrigeration or special treatment.

For more semolina cake recipes:

Orange Semolina Cake

Lemon Semolina Almond Cake

Basbousa (Semolina, Coconut and Pistachio Cake

Simple Basbousa