Little gingerbread cakes recipe

Photo: Little gingerbread cakes recipe

Whip up an easy dessert with our Little gingerbread cakes.

To Prep 1:30
To Cook 0:35
INGREDIENTS 13
DIFFICULTY EASY
MAKES 8

Ingredients

125g butter, chopped
2/3 cup golden syrup
2/3 cup dark brown sugar
2/3 cup milk
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
1 2/3 cups plain flour, sifted
1 tablespoon ground ginger
1 teaspoon mixed spice
Lemon zest, to serve

Lemon icing

2 cups icing sugar mixture, sifted
2 tablespoons lemon juice
2 teaspoons boiling water

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.

Step 2 Place butter, golden syrup, sugar and milk in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter has melted and sugar dissolved (do not boil). Remove from heat. Add bicarbonate of soda. Stir to combine. Set aside to cool for 10 minutes.

Step 3 Add egg. Whisk to combine. Add flour, ginger and mixed spice. Whisk until smooth. Spoon mixture into pan holes until half-full.

Step 4 Bake for 25 minutes or until a skewer inserted in centre of 1 cake comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Step 5 Make icing Place icing sugar, lemon juice and boiling water in a bowl. Stir until smooth. Spoon over cakes. Stand for 5 minutes or until icing starts to set. Top with zest. Set aside until set. Serve.

Nutrition

Energy  2122kJ    
Fat saturated 9.20g
Fat Total 14.70g    
Carbohydrate sugars g
Carbohydrate Total 91.40g    
Dietary Fibre 1.30g
Protein 5.00g    
Cholesterol 66.00mg
Sodium 259.00mg    

All nutrition values are per serve.

Super Food Ideas - July 2009 , Page 81
Recipe by Claire Brookman

Photography by Ben Dearnley 

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Photo: Little gingerbread cakes recipe

Whip up an easy dessert with our Little gingerbread cakes.

To Prep 1:30
To Cook 0:35
INGREDIENTS 13
DIFFICULTY EASY
MAKES 8

Ingredients

125g butter, chopped
2/3 cup golden syrup
2/3 cup dark brown sugar
2/3 cup milk
1/2 teaspoon bicarbonate of soda
1 egg, lightly beaten
1 2/3 cups plain flour, sifted
1 tablespoon ground ginger
1 teaspoon mixed spice
Lemon zest, to serve

Lemon icing

2 cups icing sugar mixture, sifted
2 tablespoons lemon juice
2 teaspoons boiling water

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.

Step 2 Place butter, golden syrup, sugar and milk in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter has melted and sugar dissolved (do not boil). Remove from heat. Add bicarbonate of soda. Stir to combine. Set aside to cool for 10 minutes.

Step 3 Add egg. Whisk to combine. Add flour, ginger and mixed spice. Whisk until smooth. Spoon mixture into pan holes until half-full.

Step 4 Bake for 25 minutes or until a skewer inserted in centre of 1 cake comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Step 5 Make icing Place icing sugar, lemon juice and boiling water in a bowl. Stir until smooth. Spoon over cakes. Stand for 5 minutes or until icing starts to set. Top with zest. Set aside until set. Serve.

Nutrition

Energy  2122kJ    
Fat saturated 9.20g
Fat Total 14.70g    
Carbohydrate sugars g
Carbohydrate Total 91.40g    
Dietary Fibre 1.30g
Protein 5.00g    
Cholesterol 66.00mg
Sodium 259.00mg    

All nutrition values are per serve.

Super Food Ideas - July 2009 , Page 81
Recipe by Claire Brookman

Photography by Ben Dearnley 

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Cranberry Cornmeal Cake Recipe

Photo: Cranberry Cornmeal Cake Recipe

Recipe courtesy Giada De Laurentiis

Total Time: 1 hr 12 min
Prep 12 min
Inactive 20 min
Cook 40 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for dusting the pan
1/2 cup yellow fine cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

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Photo: Cranberry Cornmeal Cake Recipe

Recipe courtesy Giada De Laurentiis

Total Time: 1 hr 12 min
Prep 12 min
Inactive 20 min
Cook 40 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for dusting the pan
1/2 cup yellow fine cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

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Meringue cake with rosewater cream recipe

Photo: Meringue cake with rosewater cream recipe

Dazzle guests with this eye-catching and absolutely divine meringue cake.

To Prep 0:40
To Cook 1:25
INGREDIENTS 12
DIFFICULTY ADVANCED
SERVINGS 8

Ingredients

9 eggwhites
400g caster sugar
900ml thickened cream, lightly whipped
5 tbs (100ml) thick Greek yoghurt
150g icing sugar, sifted, plus extra to dust
5 tbs (100ml) rosewater*
400g strawberries, halved
300g raspberries
150g blueberries

Sugared rose petals

1 eggwhite
12-15 rose petals, pesticide-free
1/4 cup (55g) caster sugar

Method

Step 1 To make sugared rose petals, whisk eggwhite until loose. Dip each petal in eggwhite, drain well, then coat in a thin layer of sugar. Place on a tray lined with baking paper. Leave in a cool, dry, well-ventilated spot for 1-2 hours.

Step 2 Preheat oven to 120°C. Line 3 baking sheets with baking paper. Trace a 26cm circle on one, a 20cm circle on another, and a 13cm circle on the other.

Step 3 Beat eggwhites until stiff, add half the sugar, and beat to incorporate. Gradually add remaining sugar in a slow stream, beating until glossy. Spread meringue evenly on each circle to make 3 flat discs of equal thickness. Bake for 10 minutes, then reduce heat to 100°C and bake for a further 1 1/4 hours or until crisp and dry, then cool (these can be made in advance and stored in an airtight container).

Step 4 Fold cream, yoghurt, icing sugar and rosewater together. To assemble, place large circle of meringue on serving plate, top with half the cream and half the berries. Top with medium circle and most of the remaining cream and the remaining berries. Add small circle, top with remaining cream, scatter with petals and dust with icing sugar.

Notes

* Rosewater is from gourmet food stores and selected supermarkets.

Nutrition

Energy 3268kJ
Fat saturated 27.00g
Fat Total 43.00g
Carbohydrate sugars 89.00g
Carbohydrate Total 89.00g
Dietary Fibre 3.00g
Protein 9.00g
Cholesterol 120.00mg
Sodium 119.23mg

All nutrition values are per serve.

delicious. - December 2003 , Page 104
Recipe by Valli Little
Photography by Petrina Tinslay  

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Photo: Meringue cake with rosewater cream recipe

Dazzle guests with this eye-catching and absolutely divine meringue cake.

To Prep 0:40
To Cook 1:25
INGREDIENTS 12
DIFFICULTY ADVANCED
SERVINGS 8

Ingredients

9 eggwhites
400g caster sugar
900ml thickened cream, lightly whipped
5 tbs (100ml) thick Greek yoghurt
150g icing sugar, sifted, plus extra to dust
5 tbs (100ml) rosewater*
400g strawberries, halved
300g raspberries
150g blueberries

Sugared rose petals

1 eggwhite
12-15 rose petals, pesticide-free
1/4 cup (55g) caster sugar

Method

Step 1 To make sugared rose petals, whisk eggwhite until loose. Dip each petal in eggwhite, drain well, then coat in a thin layer of sugar. Place on a tray lined with baking paper. Leave in a cool, dry, well-ventilated spot for 1-2 hours.

Step 2 Preheat oven to 120°C. Line 3 baking sheets with baking paper. Trace a 26cm circle on one, a 20cm circle on another, and a 13cm circle on the other.

Step 3 Beat eggwhites until stiff, add half the sugar, and beat to incorporate. Gradually add remaining sugar in a slow stream, beating until glossy. Spread meringue evenly on each circle to make 3 flat discs of equal thickness. Bake for 10 minutes, then reduce heat to 100°C and bake for a further 1 1/4 hours or until crisp and dry, then cool (these can be made in advance and stored in an airtight container).

Step 4 Fold cream, yoghurt, icing sugar and rosewater together. To assemble, place large circle of meringue on serving plate, top with half the cream and half the berries. Top with medium circle and most of the remaining cream and the remaining berries. Add small circle, top with remaining cream, scatter with petals and dust with icing sugar.

Notes

* Rosewater is from gourmet food stores and selected supermarkets.

Nutrition

Energy 3268kJ
Fat saturated 27.00g
Fat Total 43.00g
Carbohydrate sugars 89.00g
Carbohydrate Total 89.00g
Dietary Fibre 3.00g
Protein 9.00g
Cholesterol 120.00mg
Sodium 119.23mg

All nutrition values are per serve.

delicious. - December 2003 , Page 104
Recipe by Valli Little
Photography by Petrina Tinslay  

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Choc ripple cake recipe

Photo: Choc ripple cake recipe

Here is a delicious idea for the Christmas dessert table that is easy enough for anyone to master.

Ingredients

500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method

Step 1 Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2 Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3 Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set. 

Step 4 Just before serving, sprinkle with grated chocolate.

Nutrition

Energy 810kJ    
Fat saturated 9.00g
Fat Total 15.00g    
Carbohydrate sugars 8.00g
Carbohydrate Total 13.00g    
Dietary Fibre -
Protein 2.00g    
Cholesterol 37.00mg
Sodium 74.63mg    

All nutrition values are per serve.

Australian Good Taste - December 2010
Recipe by Arnott's
Photography by Sue Ferris   

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Photo: Choc ripple cake recipe

Here is a delicious idea for the Christmas dessert table that is easy enough for anyone to master.

Ingredients

500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method

Step 1 Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2 Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3 Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set. 

Step 4 Just before serving, sprinkle with grated chocolate.

Nutrition

Energy 810kJ    
Fat saturated 9.00g
Fat Total 15.00g    
Carbohydrate sugars 8.00g
Carbohydrate Total 13.00g    
Dietary Fibre -
Protein 2.00g    
Cholesterol 37.00mg
Sodium 74.63mg    

All nutrition values are per serve.

Australian Good Taste - December 2010
Recipe by Arnott's
Photography by Sue Ferris   

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How to make Easy banana yoghurt cake

So simple - just mix, bake and enjoy our healthy twist on the classic banana cake.

Save and share how to make Easy banana yoghurt cake

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So simple - just mix, bake and enjoy our healthy twist on the classic banana cake.

Save and share how to make Easy banana yoghurt cake

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Date Bake Recipe

Photo:  Date Bake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Date Bake recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Date Bake. 

Cuisine: Oriental
Category: Levant
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1½ cups dried dates or 300 g, pitted and chopped

1 cup water or 250 ml

¼ teaspoon baking soda

½ cup butter or 100 g, chopped

1/3 cup caster sugar or 70 g

2 eggs, kept at room temperature

1¼ cups white self-raising flour or 175 g

2 teaspoons vanilla powder

Preparation

Place NESTLÉ® Sweetened Condensed Milk , dates and water in a large sauce pan. Bring to boil and cook on low heat stirring for 2-3 minutes. Remove from heat and stir in the baking soda. The mixture will become like foam, and then set aside to cool.

In another bowl, mix the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition.

Gently mix in the flour and vanilla powder, and then stir in the date mixture.

Pour the mixture into a buttered and floured baking tin. Bake in a 175°C preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.

Nutritional Information

Energy :     486.00 Kcal
Protein :     8.40 g
Carbohydrate :     81.00 g
Fats :     16.00 g  

From Nestle Family

More from the Lebanese recipes kitchen:

Delicious Date Cake
Walnut, date & honey cake
Pistachio Chocolate Slices 
Creamy Semolina Pudding    
How to Make Halva  
Layali Lubnan

Save and share Date Bake Recipe

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Photo:  Date Bake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Date Bake recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Date Bake. 

Cuisine: Oriental
Category: Levant
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1½ cups dried dates or 300 g, pitted and chopped

1 cup water or 250 ml

¼ teaspoon baking soda

½ cup butter or 100 g, chopped

1/3 cup caster sugar or 70 g

2 eggs, kept at room temperature

1¼ cups white self-raising flour or 175 g

2 teaspoons vanilla powder

Preparation

Place NESTLÉ® Sweetened Condensed Milk , dates and water in a large sauce pan. Bring to boil and cook on low heat stirring for 2-3 minutes. Remove from heat and stir in the baking soda. The mixture will become like foam, and then set aside to cool.

In another bowl, mix the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition.

Gently mix in the flour and vanilla powder, and then stir in the date mixture.

Pour the mixture into a buttered and floured baking tin. Bake in a 175°C preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.

Nutritional Information

Energy :     486.00 Kcal
Protein :     8.40 g
Carbohydrate :     81.00 g
Fats :     16.00 g  

From Nestle Family

More from the Lebanese recipes kitchen:

Delicious Date Cake
Walnut, date & honey cake
Pistachio Chocolate Slices 
Creamy Semolina Pudding    
How to Make Halva  
Layali Lubnan

Save and share Date Bake Recipe

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Delicious Date Cake Recipe

Photo: Delicious Date Cake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Delicious Date Cake recipe. Enjoy the Middle Eastern Cuisine and learn how to make Delicious Date Cake.   

Cuisine: Oriental
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     40 minutes

Ingredients

1 cup date paste or 200 g

3 eggs

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

¾ cup butter or 150 g, softened

1½ cups plain flour or 210 g

1 teaspoon baking powder

1 teaspoon vanilla powder

Preparation

Combine date paste, eggs, NESTLÉ® Sweetened Condensed Milk , butter, flour, baking powder and vanilla in a bowl of electric mixer.

Beat on low speed until ingredients are combined, then beat on medium speed for 4-5 minutes or until mixture is smooth and changes color.

Spread mixture into a greased baking tin 24cm. Bake in a 170°C preheated oven for 40 minutes or until golden brown.

Nutritional Information

Energy :     700.00 Kcal
Protein :     13.00 g
Carbohydrate :     102.00 g
Fats :     28.00 g

From Nestle Family

More from the Lebanese recipes kitchen:

Walnut, date & honey cake
Pistachio Chocolate Slices
Creamy Semolina Pudding   
How to Make Halva  
Layali Lubnan
Lebanese Knafeh 

Save and share Delicious Date Cake Recipe

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Photo: Delicious Date Cake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Delicious Date Cake recipe. Enjoy the Middle Eastern Cuisine and learn how to make Delicious Date Cake.   

Cuisine: Oriental
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     40 minutes

Ingredients

1 cup date paste or 200 g

3 eggs

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

¾ cup butter or 150 g, softened

1½ cups plain flour or 210 g

1 teaspoon baking powder

1 teaspoon vanilla powder

Preparation

Combine date paste, eggs, NESTLÉ® Sweetened Condensed Milk , butter, flour, baking powder and vanilla in a bowl of electric mixer.

Beat on low speed until ingredients are combined, then beat on medium speed for 4-5 minutes or until mixture is smooth and changes color.

Spread mixture into a greased baking tin 24cm. Bake in a 170°C preheated oven for 40 minutes or until golden brown.

Nutritional Information

Energy :     700.00 Kcal
Protein :     13.00 g
Carbohydrate :     102.00 g
Fats :     28.00 g

From Nestle Family

More from the Lebanese recipes kitchen:

Walnut, date & honey cake
Pistachio Chocolate Slices
Creamy Semolina Pudding   
How to Make Halva  
Layali Lubnan
Lebanese Knafeh 

Save and share Delicious Date Cake Recipe

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Walnut, date & honey cake recipe

Photo: Walnut, date & honey cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Walnut, date & honey cake Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Walnut, date & honey cake.

A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too

Easy
Cuts into 8-10 slices
Prep 15 mins
Cook 1 hr 10 mins
Freezable

Ingredients

225g self-raising flour
½ tsp ground cinnamon
175g softened butter
100g light muscovado sugar
3 tbsp clear honey
2 eggs , beaten
2 medium, ripe bananas , about 250g/9oz total weight in their skins
100g stoned dates
50g pack walnut pieces

Method

Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top - it will feel firm if cooked. If not, bake for a further 10 minutes.
Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

Nutrition Per Serving

440 kcalories, protein 6g, carbohydrate 54g, fat 24 g, saturated fat 13g, fibre 1.5g, sugar 25g, salt 0.7 g

Recipe from Good Food magazine, February 2002.  

More from the Lebanese recipes kitchen:

Pistachio Chocolate Slices 
Creamy Semolina Pudding  
How to Make Halva  
Layali Lubnan
Lebanese Knafeh 
Om Ali

Save and share Walnut, date & honey cake recipe

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Photo: Walnut, date & honey cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Walnut, date & honey cake Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Walnut, date & honey cake.

A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too

Easy
Cuts into 8-10 slices
Prep 15 mins
Cook 1 hr 10 mins
Freezable

Ingredients

225g self-raising flour
½ tsp ground cinnamon
175g softened butter
100g light muscovado sugar
3 tbsp clear honey
2 eggs , beaten
2 medium, ripe bananas , about 250g/9oz total weight in their skins
100g stoned dates
50g pack walnut pieces

Method

Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top - it will feel firm if cooked. If not, bake for a further 10 minutes.
Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

Nutrition Per Serving

440 kcalories, protein 6g, carbohydrate 54g, fat 24 g, saturated fat 13g, fibre 1.5g, sugar 25g, salt 0.7 g

Recipe from Good Food magazine, February 2002.  

More from the Lebanese recipes kitchen:

Pistachio Chocolate Slices 
Creamy Semolina Pudding  
How to Make Halva  
Layali Lubnan
Lebanese Knafeh 
Om Ali

Save and share Walnut, date & honey cake recipe

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Sfouf Bi Dibis Recipe

Photo: Sfouf Bi Dibis Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Sfouf Bi Dibis Recipe. Enjoy cooking quick & easy meals and learn how to make Sfouf Bi Dibis.

Sfouf is a sweet almond cake from Lebanon. This recipe is easy and delicious! 

Cuisine: Lebanese
Recipe Type: Desserts (Arabian Dish)
Source: alwadi-alakhdar.com 

Ingredients:

• 3 cups Semolina Flour
• 3 cup Flour
• 1cup Vegetable oil
• 2 tsp Baking powder
• 2 tsp Aniseed (ground)
• 1 tsp Vanilla
• 1½ cup Al Wadi Al Akhdar carob molasses
• 1½ cup water
• 2 tbsp Al Wadi Al Akhdar Tahina (sesame paste)
• Sesame seeds, Slivered almonds or Pine nuts, to garnish

Preparation

1.Preheat oven to 180 degrees Celsius.

2.In a bowl, mix semolina, flour, baking powder, aniseed and vanilla. Add oil and stir to make a paste.

3.Add water and the carob molasses gradually to the flour and spices paste and mix using an electric cake mixer.

4.Grease the baking dish with Tahina and pour batter. Make sure it’s flat and even. Sprinkle with sesame, pine nuts or decorate with almonds.

5.Bake for approximately 30 minutes, or until golden-brown. Allow to cool for 15 minutes. Cut in pieces like you do for brownies and serve.

More quick & easy Lebanese recipes: 
 
Sfouf
Meghli
Knafeh
Awamat
Katayef 
Muhallabieh  

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Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Sfouf Bi Dibis Recipe. Enjoy cooking quick & easy meals and learn how to make Sfouf Bi Dibis.

Sfouf is a sweet almond cake from Lebanon. This recipe is easy and delicious! 

Cuisine: Lebanese
Recipe Type: Desserts (Arabian Dish)
Source: alwadi-alakhdar.com 

Ingredients:

• 3 cups Semolina Flour
• 3 cup Flour
• 1cup Vegetable oil
• 2 tsp Baking powder
• 2 tsp Aniseed (ground)
• 1 tsp Vanilla
• 1½ cup Al Wadi Al Akhdar carob molasses
• 1½ cup water
• 2 tbsp Al Wadi Al Akhdar Tahina (sesame paste)
• Sesame seeds, Slivered almonds or Pine nuts, to garnish

Preparation

1.Preheat oven to 180 degrees Celsius.

2.In a bowl, mix semolina, flour, baking powder, aniseed and vanilla. Add oil and stir to make a paste.

3.Add water and the carob molasses gradually to the flour and spices paste and mix using an electric cake mixer.

4.Grease the baking dish with Tahina and pour batter. Make sure it’s flat and even. Sprinkle with sesame, pine nuts or decorate with almonds.

5.Bake for approximately 30 minutes, or until golden-brown. Allow to cool for 15 minutes. Cut in pieces like you do for brownies and serve.

More quick & easy Lebanese recipes: 
 
Sfouf
Meghli
Knafeh
Awamat
Katayef 
Muhallabieh  

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White choc cheesecake with port syrup cherries recipe

Photo: White choc cheesecake with port syrup cherries recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try White choc cheesecake with port syrup cherries Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make White choc cheesecake with port syrup cherries.

November to January is the peak season for cherries, so lace them with port and serve atop an irresistible cheesecake. No need to use your oven - made in the fridge, this cake is perfect for warm December days.
Ingredients

Melted butter, to grease
1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
150g butter, melted
200g Cadbury Dream white chocolate, finely chopped
2 x 250g pkts cream cheese, at room temperature
1 x 395g can sweetened condensed milk
375ml (1 1/2 cups) thickened cream

Port syrup cherries

185ml (3/4 cup) port
155g (3/4 cup) caster sugar
750g fresh cherries, pitted

Method

Brush a 22cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.

Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer the mixture to the prepared pan and use the back of a spoon to press the mixture over the base of the pan. Place in fridge until required.

Place chocolate in a bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, until melted and smooth. Set aside for 5 minutes to cool slightly.

Place the cream cheese, condensed milk and cream in the bowl of a food processor and process until smooth. Add the chocolate and process until well combined. Pour over the biscuit base and smooth the surface. Place in the freezer for 8 hours or until firm.

Meanwhile, to make the port syrup cherries, place the port and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Cook for 5-6 minutes or until the syrup thickens slightly. Add the cherries and boil, stirring, for 3-4 minutes or until cherries soften slightly. Set aside for 30 minutes to cool.

Remove cheesecake from the freezer and set aside for 40 minutes to soften slightly. Cut into wedges and serve with the port syrup cherries.

Nutrition

Energy 3070kJ
Fat saturated 30.00g
Fat Total 48.00g
Carbohydrate sugars -
Carbohydrate Total 65.00g
Dietary Fibre 1.50g
Protein 10.00g
Cholesterol -
Sodium -

Australian Good Taste - December 2007 , Page 25
Recipe by Michelle Southan  

More from Lebanese Recipes kitchen:

Strawberries 'n' cream trifle 
'Mangomisu'  
Berry pavlova  
Citrus Ginger Cake with Spiced Orange Compote  
Glazed Chocolate-Pumpkin Bundt Cake 
Fruitcake (Everyone Loves This Fruitcake)  

Save and share White choc cheesecake with port syrup cherries

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: White choc cheesecake with port syrup cherries recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try White choc cheesecake with port syrup cherries Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make White choc cheesecake with port syrup cherries.

November to January is the peak season for cherries, so lace them with port and serve atop an irresistible cheesecake. No need to use your oven - made in the fridge, this cake is perfect for warm December days.
Ingredients

Melted butter, to grease
1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
150g butter, melted
200g Cadbury Dream white chocolate, finely chopped
2 x 250g pkts cream cheese, at room temperature
1 x 395g can sweetened condensed milk
375ml (1 1/2 cups) thickened cream

Port syrup cherries

185ml (3/4 cup) port
155g (3/4 cup) caster sugar
750g fresh cherries, pitted

Method

Brush a 22cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.

Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer the mixture to the prepared pan and use the back of a spoon to press the mixture over the base of the pan. Place in fridge until required.

Place chocolate in a bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, until melted and smooth. Set aside for 5 minutes to cool slightly.

Place the cream cheese, condensed milk and cream in the bowl of a food processor and process until smooth. Add the chocolate and process until well combined. Pour over the biscuit base and smooth the surface. Place in the freezer for 8 hours or until firm.

Meanwhile, to make the port syrup cherries, place the port and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Cook for 5-6 minutes or until the syrup thickens slightly. Add the cherries and boil, stirring, for 3-4 minutes or until cherries soften slightly. Set aside for 30 minutes to cool.

Remove cheesecake from the freezer and set aside for 40 minutes to soften slightly. Cut into wedges and serve with the port syrup cherries.

Nutrition

Energy 3070kJ
Fat saturated 30.00g
Fat Total 48.00g
Carbohydrate sugars -
Carbohydrate Total 65.00g
Dietary Fibre 1.50g
Protein 10.00g
Cholesterol -
Sodium -

Australian Good Taste - December 2007 , Page 25
Recipe by Michelle Southan  

More from Lebanese Recipes kitchen:

Strawberries 'n' cream trifle 
'Mangomisu'  
Berry pavlova  
Citrus Ginger Cake with Spiced Orange Compote  
Glazed Chocolate-Pumpkin Bundt Cake 
Fruitcake (Everyone Loves This Fruitcake)  

Save and share White choc cheesecake with port syrup cherries

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Summer berry cheesecake recipe

Photo: Summer berry cheesecake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Summer berry cheesecake Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Summer berry cheesecake.

Indulge your guests this Christmas with a luxurious summer berry cheesecake.

Ingredients

200g plain sweet biscuits, coarsely broken
150g buttersnap biscuits, coarsely broken
150g melted butter
150g frozen raspberries, defrosted
180g white cooking chocolate, chopped
500g cream cheese, softened
1 cup (215g) caster sugar
3 eggs
250g ctn mascarpone
300g ctn sour cream
2-3 drops pink liquid food colouring
Strawberries, raspberries, blueberries and cherries, to decorate
Icing sugar mixture, to dust

Method

Line the base and side of a round 20cm (base measurement) springform pan with baking paper.

Process the combined biscuit in a food processor until the mixture resembles fine breadcrumbs. Add butter and process until well combined. Place in the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 minutes to chill.

Meanwhile, process the frozen raspberries in a food processor until smooth. Strain through a fine sieve into a jug, using the back of a spoon to press as much pulp through as possible.

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until melted and smooth.

Preheat oven to 160°C. Process the cream cheese and sugar in a food processor until smooth. Add the eggs, 1 at a time, processing well between each addition. Add the mascarpone and sour cream and process until combined. Add the melted chocolate and process until just combined.

Pour evenly among two medium bowls. Add the raspberry pulp to 1 portion and stir to combine. Add the pink food colouring and stir to combine.

Pour half the cream cheese mixture into the prepared base. Pour half the raspberry mixture over the top. Continue layering with the remaining cream cheese mixture and raspberry mixture. Use a skewer to gently swirl to create a marbled pattern.

Place on an oven tray. Bake for 1 hour or until just set. Turn off oven and leave, with door ajar, for 2 hours to cool. Transfer to fridge to cool.

Transfer the cheesecake to a serving plate. Top with mixed berries and dust with icing sugar. 

More from Lebanese Recipes kitchen:

Strawberries 'n' cream trifle
'Mangomisu' 
Berry pavlova  
Citrus Ginger Cake with Spiced Orange Compote  
Glazed Chocolate-Pumpkin Bundt Cake 
Fruitcake (Everyone Loves This Fruitcake)

Save and share Summer berry cheesecake recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Summer berry cheesecake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Summer berry cheesecake Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Summer berry cheesecake.

Indulge your guests this Christmas with a luxurious summer berry cheesecake.

Ingredients

200g plain sweet biscuits, coarsely broken
150g buttersnap biscuits, coarsely broken
150g melted butter
150g frozen raspberries, defrosted
180g white cooking chocolate, chopped
500g cream cheese, softened
1 cup (215g) caster sugar
3 eggs
250g ctn mascarpone
300g ctn sour cream
2-3 drops pink liquid food colouring
Strawberries, raspberries, blueberries and cherries, to decorate
Icing sugar mixture, to dust

Method

Line the base and side of a round 20cm (base measurement) springform pan with baking paper.

Process the combined biscuit in a food processor until the mixture resembles fine breadcrumbs. Add butter and process until well combined. Place in the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 minutes to chill.

Meanwhile, process the frozen raspberries in a food processor until smooth. Strain through a fine sieve into a jug, using the back of a spoon to press as much pulp through as possible.

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until melted and smooth.

Preheat oven to 160°C. Process the cream cheese and sugar in a food processor until smooth. Add the eggs, 1 at a time, processing well between each addition. Add the mascarpone and sour cream and process until combined. Add the melted chocolate and process until just combined.

Pour evenly among two medium bowls. Add the raspberry pulp to 1 portion and stir to combine. Add the pink food colouring and stir to combine.

Pour half the cream cheese mixture into the prepared base. Pour half the raspberry mixture over the top. Continue layering with the remaining cream cheese mixture and raspberry mixture. Use a skewer to gently swirl to create a marbled pattern.

Place on an oven tray. Bake for 1 hour or until just set. Turn off oven and leave, with door ajar, for 2 hours to cool. Transfer to fridge to cool.

Transfer the cheesecake to a serving plate. Top with mixed berries and dust with icing sugar. 

More from Lebanese Recipes kitchen:

Strawberries 'n' cream trifle
'Mangomisu' 
Berry pavlova  
Citrus Ginger Cake with Spiced Orange Compote  
Glazed Chocolate-Pumpkin Bundt Cake 
Fruitcake (Everyone Loves This Fruitcake)

Save and share Summer berry cheesecake recipe

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Citrus Ginger Cake with Spiced Orange Compote Recipe

Photo: Citrus Ginger Cake with Spiced Orange Compote Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Citrus Ginger Cake with Spiced Orange Compote Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Citrus Ginger Cake with Spiced Orange Compote. 

The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

10 servings

Active Time: 35 minutes

Total Time: 1 hour 35 minutes

Ingredients

Citrus Ginger Cake with Spiced Orange Compote

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Spiced Orange Compote

8 small oranges, preferably seedless
2 cups water
5 tablespoons sugar
1 vanilla bean
1 cinnamon stick
2 whole cloves
1 star anise

Preparation

Citrus Ginger Cake with Spiced Orange Compote:

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper

Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

Nutrition

Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value)

Carbohydrate Servings: 3.5

Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat

Spiced Orange Compote

Preparation

Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.
 
Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.
 
Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.

Nutrition

Per serving: 61 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 2 g fiber; 1 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value)

From EatingWell:  November/December 2007   

More from Lebanese Recipes kitchen: 

Glazed Chocolate-Pumpkin Bundt Cake 
Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas
Chocolate Cheesecake Candy Cane Bars

Save and share Citrus Ginger Cake with Spiced Orange Compote Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Citrus Ginger Cake with Spiced Orange Compote Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Citrus Ginger Cake with Spiced Orange Compote Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Citrus Ginger Cake with Spiced Orange Compote. 

The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

10 servings

Active Time: 35 minutes

Total Time: 1 hour 35 minutes

Ingredients

Citrus Ginger Cake with Spiced Orange Compote

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Spiced Orange Compote

8 small oranges, preferably seedless
2 cups water
5 tablespoons sugar
1 vanilla bean
1 cinnamon stick
2 whole cloves
1 star anise

Preparation

Citrus Ginger Cake with Spiced Orange Compote:

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper

Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

Nutrition

Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value)

Carbohydrate Servings: 3.5

Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat

Spiced Orange Compote

Preparation

Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.
 
Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.
 
Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.

Nutrition

Per serving: 61 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 2 g fiber; 1 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value)

From EatingWell:  November/December 2007   

More from Lebanese Recipes kitchen: 

Glazed Chocolate-Pumpkin Bundt Cake 
Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas
Chocolate Cheesecake Candy Cane Bars

Save and share Citrus Ginger Cake with Spiced Orange Compote Recipe

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reade more... Résuméabuiyad

Glazed Chocolate-Pumpkin Bundt Cake Recipe

Photo: Glazed Chocolate-Pumpkin Bundt Cake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Glazed Chocolate-Pumpkin Bundt Cake Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Glazed Chocolate-Pumpkin Bundt Cake. 

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

16 servings

Active Time: 30 minutes

Total Time: 3 1/2 hours (including cooling time)

Ingredients
 
Cake

1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish

1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

Preparation

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips & Notes

Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan

Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 234 calories; 5 g fat ( 1 g sat , 3 g mono ); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate, 1 fat

From EatingWell: October/November 2006 
 
More from Lebanese Recipes kitchen:

Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas
Chocolate Cheesecake Candy Cane Bars
Christmas Tree Ice-cream 

Save and share Glazed Chocolate-Pumpkin Bundt Cake Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Glazed Chocolate-Pumpkin Bundt Cake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Glazed Chocolate-Pumpkin Bundt Cake Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Glazed Chocolate-Pumpkin Bundt Cake. 

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

16 servings

Active Time: 30 minutes

Total Time: 3 1/2 hours (including cooling time)

Ingredients
 
Cake

1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish

1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

Preparation

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips & Notes

Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan

Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 234 calories; 5 g fat ( 1 g sat , 3 g mono ); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate, 1 fat

From EatingWell: October/November 2006 
 
More from Lebanese Recipes kitchen:

Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas
Chocolate Cheesecake Candy Cane Bars
Christmas Tree Ice-cream 

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Yummy Molasses Crackles Recipe

Photo: Yummy Molasses Crackles Recipe

Whether it's for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Yummy Molasses Crackles recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!

Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.

About 3 dozen cookies

Active Time: 15 minutes

Total Time: 1 1/2 hours

Ingredients

1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped

Preparation

Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other)
From EatingWell: November/December 2008  

More lunch Box Ideas from the Lebanese Recipes Kitchen:     

Macaroni and vegetable frittatas 
Vegie meatball sandwiches 
Peach & yoghurt slice 
Cheese and tomato muffins 
Creamy pasta salad 
Salmon sushi rolls

Save and share Yummy Molasses Crackles Recipe

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Photo: Yummy Molasses Crackles Recipe

Whether it's for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Yummy Molasses Crackles recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!

Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.

About 3 dozen cookies

Active Time: 15 minutes

Total Time: 1 1/2 hours

Ingredients

1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped

Preparation

Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other)
From EatingWell: November/December 2008  

More lunch Box Ideas from the Lebanese Recipes Kitchen:     

Macaroni and vegetable frittatas 
Vegie meatball sandwiches 
Peach & yoghurt slice 
Cheese and tomato muffins 
Creamy pasta salad 
Salmon sushi rolls

Save and share Yummy Molasses Crackles Recipe

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Turkey Kibbeh Recipe

Photo: Turkey Kibbeh Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey Kibbeh Recipe. Enjoy Middle Eastern food and learn how to make Turkey Kibbeh.

Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.

6 servings

Active Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients
 
Kibbeh

1/2 cup bulgur
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1/4 cup pine nuts, toasted (see Tip)
1 1/2 pounds 93%-lean ground turkey
1 medium zucchini, finely shredded
2 teaspoons dried marjoram
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Yogurt sauce

1 cup low-fat plain yogurt
1/2 medium cucumber, seeded and diced
1 small tomato, diced
Freshly ground pepper, to taste

Preparation

Preheat oven to 450° F. Coat an 8-inch-square baking dish with cooking spray. Place bulgur in a small bowl and cover with hot water.
Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat; stir in pine nuts.
Drain the bulgur, pressing on it to remove any liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined. Pat half the mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover with foil.
Bake the kibbeh for 30 minutes. Remove the foil and continue baking until an instant-read thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
To prepare yogurt sauce & serve: While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve. Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350°F oven.

Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 296 calories; 14 g fat ( 3 g sat , 3 g mono ); 67 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 27 g protein; 4 g fiber; 397 mg sodium; 361 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

From EatingWell: June/July 2006
 
More from the Lebanese Recipes Kitchen:

Eggplant and Kibbeh Stew
Kibbeh
Baked Kibbeh
Potato Kibbeh
Lebanese Meat Loaf (Kibbeh)
KIBBEH NAYYEH

Save and share Turkey Kibbeh Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Turkey Kibbeh Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey Kibbeh Recipe. Enjoy Middle Eastern food and learn how to make Turkey Kibbeh.

Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.

6 servings

Active Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients
 
Kibbeh

1/2 cup bulgur
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1/4 cup pine nuts, toasted (see Tip)
1 1/2 pounds 93%-lean ground turkey
1 medium zucchini, finely shredded
2 teaspoons dried marjoram
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Yogurt sauce

1 cup low-fat plain yogurt
1/2 medium cucumber, seeded and diced
1 small tomato, diced
Freshly ground pepper, to taste

Preparation

Preheat oven to 450° F. Coat an 8-inch-square baking dish with cooking spray. Place bulgur in a small bowl and cover with hot water.
Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat; stir in pine nuts.
Drain the bulgur, pressing on it to remove any liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined. Pat half the mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover with foil.
Bake the kibbeh for 30 minutes. Remove the foil and continue baking until an instant-read thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
To prepare yogurt sauce & serve: While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve. Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350°F oven.

Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 296 calories; 14 g fat ( 3 g sat , 3 g mono ); 67 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 27 g protein; 4 g fiber; 397 mg sodium; 361 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

From EatingWell: June/July 2006
 
More from the Lebanese Recipes Kitchen:

Eggplant and Kibbeh Stew
Kibbeh
Baked Kibbeh
Potato Kibbeh
Lebanese Meat Loaf (Kibbeh)
KIBBEH NAYYEH

Save and share Turkey Kibbeh Recipe

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Turkish torte recipe

Photo: Turkish torte recipe
Photography by Brett Stevens

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish torte Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish torte.

This Mediterranean-inspired dessert signals easy summer entertaining and adds the final touch to a long, laidback alfresco lunch. 

Ingredients

6 eggwhites
1 cup (220g) caster sugar
1 cup (125g) almond meal
500g chocolate halva, chopped (see note)
150g pitted dates, chopped
Grated zest of 2 oranges
120g dark chocolate, finely chopped
1/4 cup (60ml) brandy
2 tbs edible dried rose petals (see note)
2 tbs slivered pistachios (see note)
2 tbs pomegranate seeds (optional)
Small mint sprigs, to serve

Chocolate glaze

100ml pure (thin) cream
150g dark chocolate, roughly chopped

Method

Preheat the oven to 170°C. Grease and line a 24cm springform cake pan with baking paper. Beat eggwhites with electric beaters until stiff peaks form. Gradually add sugar, beating constantly, then beat for 5 minutes or until thick and glossy.

Fold in almond meal, halva, dates, zest and chocolate until just combined. Spoon mixture into the cake pan, then bake for 1 hour 20 minutes or until dry and firm to the touch (the cake will still be moist in the centre when tested with a skewer).

While hot, poke several holes in the top of the cake with a skewer. Pour brandy over cake, then cool completely in the pan.

Meanwhile, for the glaze, place cream and chocolate in a pan over low heat, stirring until smooth. Remove from heat and stand for 30 minutes or until a thick pouring consistency.

Remove the cooled cake from the pan, transfer to a platter and pour over the chocolate glaze, allowing it to drip down the sides. Decorate with rose petals, nuts, pomegranate seeds (if using) and mint.

delicious. - January 2012 , Page 94
Recipe by Valli Little

More from the Lebanese Recipes Kitchen:            

Naboulsiya 
Konafa Bel Fosdok  
Turkish delight and yoghurt bavarois with raspberry syrup  
Turkish Halwa  
Pistachio Delight 
Mohallabiah Strawberries Cake   

Save and share Turkish torte recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Turkish torte recipe
Photography by Brett Stevens

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish torte Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish torte.

This Mediterranean-inspired dessert signals easy summer entertaining and adds the final touch to a long, laidback alfresco lunch. 

Ingredients

6 eggwhites
1 cup (220g) caster sugar
1 cup (125g) almond meal
500g chocolate halva, chopped (see note)
150g pitted dates, chopped
Grated zest of 2 oranges
120g dark chocolate, finely chopped
1/4 cup (60ml) brandy
2 tbs edible dried rose petals (see note)
2 tbs slivered pistachios (see note)
2 tbs pomegranate seeds (optional)
Small mint sprigs, to serve

Chocolate glaze

100ml pure (thin) cream
150g dark chocolate, roughly chopped

Method

Preheat the oven to 170°C. Grease and line a 24cm springform cake pan with baking paper. Beat eggwhites with electric beaters until stiff peaks form. Gradually add sugar, beating constantly, then beat for 5 minutes or until thick and glossy.

Fold in almond meal, halva, dates, zest and chocolate until just combined. Spoon mixture into the cake pan, then bake for 1 hour 20 minutes or until dry and firm to the touch (the cake will still be moist in the centre when tested with a skewer).

While hot, poke several holes in the top of the cake with a skewer. Pour brandy over cake, then cool completely in the pan.

Meanwhile, for the glaze, place cream and chocolate in a pan over low heat, stirring until smooth. Remove from heat and stand for 30 minutes or until a thick pouring consistency.

Remove the cooled cake from the pan, transfer to a platter and pour over the chocolate glaze, allowing it to drip down the sides. Decorate with rose petals, nuts, pomegranate seeds (if using) and mint.

delicious. - January 2012 , Page 94
Recipe by Valli Little

More from the Lebanese Recipes Kitchen:            

Naboulsiya 
Konafa Bel Fosdok  
Turkish delight and yoghurt bavarois with raspberry syrup  
Turkish Halwa  
Pistachio Delight 
Mohallabiah Strawberries Cake   

Save and share Turkish torte recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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