GRIOTTINE CAKE
A soft sponge cake laced with Griottine liqueur and made using Griottines, a type of Morello cherry steeped in liqueur.
Provided by Lotte26
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sieve flour and baking powder. Add sugar and salt.
- Add egg and mix in food processor.
- Add melted butter then add Griottines. Mix.
- Pour into a baking tray or mould.
- Bake at 145C for 40 minutes.
- Soak cake as soon as it comes out of the oven with Griottine juice.
Nutrition Facts : Calories 209.9, Fat 11, SaturatedFat 6.9, Cholesterol 28.7, Sodium 132.6, Carbohydrate 26.6, Fiber 0.7, Sugar 13.3, Protein 2
DECADENT HONEY SPONGE CAKE
Another honey cake - this time with a little liqueur and fruit & nuts. Adapted from an old holiday issue of Good Housekeeping. You will need a 10 inch tube pan or angel food cake pan for this recipe. You can try using a flavored coffee, such as Amaretto coffee in this.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F.
- Combine coffee and baking soda well and set aside.
- Using a mixed on high speed, beat egg whites until soft peaks form.
- Gradually add just 1/2 cup of the sugar,2 Tbsp at a time, beating well after each addition, until well combined and whites are in stiff peaks; set aside.
- Using a clean bowl, beat egg yolks with the remaining 1/2 cup sugar until thick and lemony in color.
- Switch to low speed and mix in honey until well combined.
- Add flour, Amaretto (or liqueur of choice) baking powder, and the coffee mixture on very low speed, mixing just until blended, scraping down sides as needed.
- Raise the speed to medium, then beat well for 2 minutes (set a timer), scraping down bowl as needed.
- Using a spatula, fold in the egg whites gently, just to blend- do not overmix.
- Fold in raisins and nuts gently.
- Pour into a 10 inch tube pan with removable bottom (or an angel food cake pan).
- Bake 1 hour and 10 minutes, or until top is springy and golden, and the cracks appear dry, not wet (cracks are normal).
- Have ready a bottle or funnel set upside down on the counter.
- Invert the cake onto the bottle and let cool completely in the pan.
- Once cooled, use a knife or spatula to loosen edges, then remvoe cake from pan.
- Dust with powdered sugar before serving.
TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)
Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY.
Provided by BecR2400
Categories Dessert
Time 35m
Yield 1 German Obst Kuchen, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
- Add flour, then vanilla and mix well.
- In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
- Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
- Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
- Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
- Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
- Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!
Nutrition Facts : Calories 252.3, Fat 13.5, SaturatedFat 2.8, Cholesterol 55, Sodium 160.2, Carbohydrate 29.1, Fiber 1.3, Sugar 16, Protein 4.2
COCONUT COFFEE LIQUEUR CAKE
This tasty cake is so easy to make. I love the simplicity of this recipe. The results will certainly please you. A lovely tall, moist cake, with a nice crumb is waiting to be enjoyed.... by ....You!
Provided by Baby Kato
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Make cake mix according to instructions on package.
- Add the instant coffee and mix well.
- Pour the batter into 2 greased and floured 9 inch cake pans.
- Bake according to instructions on package.
- Place on wire rack to cool completely.
- With a large serrated knife, split each cake horizontally to make 4 layers.
- Sprinkle 1/4 cup of the Tia Maria on the cake layers and set aside. Try to add the same amount of liqueur on each cake.
- Make the vanilla pudding using the package directions, -- please note -- that you have to use the remaining 1/4 cup of Tia Maria as part of your liquid ingredients in the pudding .
- Spread 1/3 of the pudding between each layer of cake as you assemble it.
- Whip cream with sugar until stiff peaks form and spread the top and sides of cake the cake and sprinkle with the toasted coconut.
Nutrition Facts : Calories 521.4, Fat 31.4, SaturatedFat 15.1, Cholesterol 95.7, Sodium 620.4, Carbohydrate 57.5, Fiber 1.8, Sugar 40.9, Protein 6.8
MORELLO CHERRY AND LEMON CAKE
From Leith's Recipe of the Day. I haven't made it yet but the recipe says: a delicious lemon drizzle cake that is ideal for teatime. It is a little moist, so take care when eating it. I couldn't get the correct description for cherries in. It should read: 4oz/110g drained weight tinned or bottled morello cherries There's three lots of sugar in this recipe, btw.
Provided by Sherrie-pie
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F, gas mark 4.Grease and flour a 1lb.450g loaf tin. Line the base with greaseproof paper.
- Cream the butter, add the sugar and beat well until light and fluffy.
- Gradually add the eggs, beating well between each addition. If the mixture looks as though it might curdle, add a tablespoon of flour.
- Add the flour and stir until just incorporated. The mixture should be of a reluctant dropping consistency so if it is too thick, add a little milk.
- Add the cherries and lemon zest and pile into the loaf tin.
- Bake for 50 minutes. Remove from the oven and leave to cool in the tin.
- Heat the lemon juice, add the caster sugar and allow to dissolve. Pour this over the still warm cake and leave to get cold, then remove from the tin.
Nutrition Facts : Calories 302.3, Fat 13.4, SaturatedFat 7.9, Cholesterol 92.8, Sodium 129.4, Carbohydrate 42, Fiber 1, Sugar 25.5, Protein 4.6
ORANGE LIQUEUR CAKE
Make and share this Orange Liqueur Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Sprinkle pecans in bottom of a greased and floured 10-inch Bundt pan.
- Set aside.
- Combine remaining ingredients except Glaze in a large mixing bowl.
- Beat 30 seconds at low speed of electric mixer, then 2 minutes at.
- medium speed.
- Pour into prepared pan.
- Bake at 325 degrees for 1 hour or until a wooden pick inserted in.
- center comes out clean.
- Cool in pan 10 minutes; remove and let cool.
- completely on wire rack.
- Using a wooden pick, pierce cake at 1-inch intervals.
- Spoon Glaze over cake.
- Glaze: Melt butter in heavy saucepan.
- Stir in orange juice and sugar.
- Bring to a boil.
- Boil 5 minutes, stirring constantly.
- Remove from heat and stir in orange peel and liqueur.
- Makes 1 1/4 cups.
CIAMBELLA ORANGE ITALIAN CAKE
Make and share this Ciambella Orange Italian Cake recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 50m
Yield 1 10inch bundt cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 Degrees F.
- Oil and then flour a bundt 10 inch pan.
- Sift flour, salt, and powder together.
- Beat eggs and the sugar until no grains are felt between the fingertips, about 7 minutes.
- Eggs and sugar should be doubled and very pale in colour.
- In thirds sprinkle flour over, and beat until just mixed, and alternating with the juice and oil.
- End with the flour.
- Pour into cake pan.
- Bake 40 minutes, until done.
- (s slight impression of your finger when touched>) Remove to wire rack, and cool.
- Tip out, cool.
- Sprinkle with a dusting of powdered sugar.
Nutrition Facts : Calories 3005.6, Fat 71.7, SaturatedFat 12.5, Cholesterol 634.5, Sodium 962.4, Carbohydrate 549.5, Fiber 5.4, Sugar 307.1, Protein 44.6
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