This was REALLY TASTY. Warm, fresh out of the oven lemony goodness. I’d been snacking on some very rich brownies for the 2 days prior, so these were a welcome reprieve!
I found this recipe through a search of Mediterranean desserts for my Reddit challenge – (https://www.reddit.com/r/52weeksofbaking/). I’ve done baklava before (was okay, not fabulous) and tiramisu kept coming up, but I wanted to do that for the Italy themed bake challenge in a few weeks. This lemon cake looked unusual to me, and I LOVE me some citrus! It also has olive oil in it, which is a new baking ingredient to me.
You can’t see with the pic, but it sunk a little in the middle. I should’ve left it in there a few more minutes, but it was already a beautiful golden brown and I didn’t want to overcook it. I also added about half of 1/8 tsp of lemon oil to the batter for a more pronounced flavor. These oils ROCK for baking and I use them often (affiliate link).
This recipe makes quite a bit of lemon syrup and I definitely didn’t use it all. This is an excellent light and airy cake!
Link to recipe – http://garlicgirl.com/2013/06/15/mediterranean-lemon-cake/
This from-scratch rainbow layer cake is probably the most cheerful thing I’ve ever made. I kinda wish I had showed up at a party with my plain-looking white layer cake and sat quietly in anticipation while it was sliced open to much fanfare! Alas – my husband cut the first slice for the photo 🙁
This was a FUN bake! I don’t particularly have any love affair with vanilla things, but let’s be honest – the primary reason to bake this is how it looks 😉
That being said, this was actually pretty tasty. The icing is cream cheese buttercream, which I think really keeps it from being TOO sweet, although this still isn’t for the faint of heart. There is icing between all six layers, so plan on a mouthful of sweet stuff if you are going to invest the time to bake this.
I also don’t have 6 pans lying around my house and bought some disposable aluminum ones. Yay for not washing and drying the same 2 pans repeatedly!
BTW, you will need gel colors to get the flashy colors here, not the liquid kind. I’ve used Wilton gel colors before, but if you are tired of scooping color out of little buckets with a toothpick, try these gel colors (affiliate link) – these squeeze out of little dropper bottles instead. I LOVE these! I was able to count 3 drops per bottle to get the same intensity of color for all 6 layers.
Find out how to make this rainbow layer cake HERE!
I finally got around to making a recipe from Simply Beautiful Homemade Cakes, reviewed here. These cherry almond cupcakes were the first pick on my to-bake list and ROCKED! If this recipe is any indication, I think I’m going to enjoy trying a few others from author Lindsay Conchar.
You will notice in the pic absolutely no actual cherries in the cupcakes, although you can place one on top if you want to. I prefer just the flavor, minus the canned cherries 😉 The icing gets its flavor and pretty pink color from maraschino cherry juice.
BTW, almond + cherry married together are delicious! These are perfect little Valentine’s Day cupcakes 🙂
Recipe can be found in Simply Beautiful Homemade Cakes! You can click on that cute little book below to purchase from Amazon if you’d like and I’ll get a small percentage to support this site.
I LOVE MARZIPAN!
There…I said it. And I think it’s woefully under-represented here in the US. Sure, you can find the very hard colorful “fruits” around the holidays pretty easily, but the real deal is so much better 🙂
As someone who has used store-bought marzipan and homemade, definitely go with homemade when you can. It tastes fresher, and is actually far cheaper to make. A very easy recipe is below. Really – I’m talking about 5 minutes and lasts for a long time in the fridge.
Why the obsession with marzipan this week? Week 6 baking challenge was tiny treats. These chocolate-dipped horns aren’t that tiny, but I figured you can eat them in a few bites, so they count!
This cookie is chewy and full of almond flavor – fair warning if you want something light and airy instead 😉
The marzipan recipe below also works beautifully for rolling out in a sheet for covering a cake (I made a Battenberg last year with it!) or just breaking off chunks and molding into cute edible shapes, or dipping in chocolate and eating plain.
Both the marzipan and the chocolate-dipped horns came from the same place – the Daring Gourmet. I LOVE this blog! She has some unusual, not run-of-the-mill recipes, including many ethnic ones.
Chocolate-Dipped Marzipan Horns Recipe
This recipe CALLED to me, so I had to make it. Alas, I cannot take credit for these delicious tiny chocolate pies. The brain behind this recipe is Sally from Sally’s Baking Addiction – click here for the deets. You will notice much more attractive hand pies when you follow that link 🙁 I NEED that heart cookie cutter!
Consider this dough more challenging to work with than your standard pie dough. Mine was pretty crumbly and just.wasn’t.coming.together. I ended up adding an additional 3 tbsp of heavy cream to get a workable chocolate dough. Crumbly or not, it was delish even before baking 😉
In the future I would definitely go a little heavier on the chocolate and peanut butter filling. I was scared of seepage during baking, but they would’ve been more gooey if I had been more generous. Gooey = more mouth-watering.