All posts tagged: Cake recipe

Weekend Wrap and This Dessert

Normally we venture out of the city on day trips to satisfy our wanderlust. But as most of you know, we are battling fires all around northern California, which seems to be the norm in recent years, except this one adds to the already sad state of our new lifestyle. So, Saturday we did some chores, and ran errands, mostly shopping for essentials – to be out but to stay indoors if you will – and in the evening had cocktails and watched silly and surely entertaining films here and here. On Sunday we took a chance, venturing across the Golden Gate, and staying close by, in Sausalito to explore and yet be ready if need be to return home and be indoors. So, we walked as usual up the steep hills, and through the narrow streets, with me wanting to capture photographs of the smoke filled air mixed with the picturesque small town of Sausalito. The color contrast to my eye was the most fascinating.   We decided this weekend, not to ponder over …

Interesting Topics For The Week

I know we are all busy, too busy juggling life, family, back to school and other important milestones. But sometimes it is good to hit that pause button and just get lost in the otherwise… This article about a classic Hollywood star is endearing This one about a time-capuled town on the verge of revive after 50 years of desolation. And if you’ve ever wanted a home in the French countryside, you might want to read this article.

Food: Carrot Cake And A Princess One Too

I had a slice of carrot cake at a restaurant, I swear was made with almond flour instead of the usual. I could taste it, and at first I had my reservations, but after bite three, I was hooked. It was a cross between Princess Cake and a whole lot of wonderful. But I must say, I still prefer my carrot cake and a princess one with their own traditional recipes: Carrot Cake Recipe  2 2/3 cups (319 grams) all-purpose flour, plus more for dusting 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cardamom 3/4 cup (160 grams) extra-virgin olive oil, plus more for greasing 1 1/2 cups (300 grams) lightly packed light brown sugar 1/2 cup (100 grams) sugar 2 teaspoons pure vanilla extract 4 large eggs, at room temperature 4 medium carrots, unpeeled and finely shredded (about 211 grams shredded) 1/2 cup toasted pecans or walnuts, finely chopped (optional) 1/2 cup golden raisins (optional) Cream cheese frosting: 1 cup (4 ounces/113 grams) full-fat cream cheese, at room temperature 2 sticks (8 ounces/226 grams) unsalted butter, at room temperature 4 cups (1 pound/454 grams) confectioners’ sugar 1/2 teaspoon kosher salt 1 teaspoon white vinegar 3 1/2 tablespoons heavy cream  {more} Recipe …

Hello There, Would You Like Some Cake?

I am back, after a week off to celebrate, reflect and contemplate how the rest of the year should pan out – taking into consideration of course the minor glitches, and/or set backs, I am thinking it will hopefully stay on course and if not, I know exactly where to escape for a few days to detox-if-you-will. So, before anything, I decided to share this cake recipe with you – not sure why I am craving cake all of a sudden, but I am and this one is on point and a easy to make for that July 4th picnic you are due to bring a dish to. INGREDIENTS 1 cup granulated sugar, plus 2 tablespoons 3 large eggs, at room temperature 1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice 1 cup extra virgin olive oil 2 teaspoons vanilla extract 1 cup whole milk, at room temperature 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt CHAMOMILE STRAWBERRIES 1/4 cup honey 2 chamomile tea bags (optional) 2 cups fresh strawberries, …

Food: In Search Of Olive Oil and Lemon Cake

I had a recipe a decade ago that I seem to have misplaced. It was a simple cake, baked in one round pan and no frosting. I mean who really needs frosting? Not Europeans and not me, especially if the cake is the best of flavors combined. A few days ago, while in an assembly belt style restaurant, where you pass by a dozen dishes and pick and choose what your eyes think your stomach can handle, and end up ordering too much – sort of place. But it was organic, freshly made variety of proteins, and side dishes, and very creative salads which changes using seasonal veggies and fruits. So, I queued up, and with my eyes opened wide, and my mouth-watering, ordered more than I needed to and by the time I reached the cash register, I noticed a lemon cake made with olive oil and I pointed to the very slice I wanted – making the person behind the counter laugh at my reaction of pure joy. The cake was good enough, …