Cakes

No-Bake LIMONCELLO Dream Cheesecake

736K views · 2.6K reactions | This is the most delicious chocolate impossible cake in the world!! | This is the most delicious chocolate impossible cake in the world!!😋🤩 | By Top recipe is here | Facebook

Apple Blueberry Cake

1.5M views · 22K reactions | When you feel in need of a comfort pudding this one really fits the bill. Try making #MaryBerry's Brioche Frangipane Apple Tart! | When you feel in need of a comfort pudding this one really fits the bill. Try making #MaryBerry's Brioche Frangipane Apple Tart! It’s perfect served warm... | By Food Network UK | I have a simple dessert using some sweet French brioche that wouldn't look out of place in a patisserie. I'm going to make a brioche from Japan apple pudding and it is very classy but simplicity itself. So let's get going. You can buy brioche very easily in the supermarket. You don't have to trot over to Paris or France to get it. I've a generously buttered dish ready to go so just get the bread push it into the side and can you see it can take shape the brioche will give the perfect buttery base and it's so easy just squeeze them in do it in a single layer and work each piece in last piece going in So my juice war is finished. That's the brioche base finished and now for the Frangipane. My rich almond Frangipane is simple to make especially in a food processor. In goes the butter, Brits together with 175 grams of casta sugar until smooth. And away we go. That was quite simple. To bring out the classic almondy flavor, add a teaspoon of almond extract. Don't muddle almond extract with almond essence. Extract is the real thing and it's stronger. There it is. Followed by 175 grams of ground almonds, three eggs, and 25 grams of flour. That was really very easy. Smooth over the top of the brioche. And then we'll just put apple on top for the perfect balance of sweet and tartness I'm using start from the outside and put one in and then let them just gently overlap now this will rise up and it will be beautiful it goes in the oven at 180 fan and it will take about 40 minutes Finally, a glaze of apricot jam that's been thinned out with a drop of hot water. And I got a bit of apricot to put in the middle there. And sprinkle over toasted almonds. I'm very pleased with it and I think it looks really posh. There you have it. Buttery apple Frangipane tart. What could be better? This is definitely right at the top of my favorite simple puds.

596K views · 10K reactions | Mary Berry's Lemon & Lime Meringue Pie 🍋🥧 | "It’s just of those puds that EVERYBODY loves!” Mary Berry’s twist on Lemon Meringue Pie brings a burst of lime for extra zing 🥧🍋 #MaryBerryLoveToCook | By Food Network UK | Facebook

48K views · 2.8K reactions | FIG, PISTACHIO & BRIE CRINKLE TART 😍🤤 This brie & fig jam phyllo crinkle tart is the perfect light, crispy, buttery and flaky appetizer to serve up! You can add whatever jam you’d like inside but pairing fig jam and crushed pistachios with that drizzle of honey on top made this taste like a baklava🤩😍 What you’ll need: 🧀 phyllo dough 🧀 2/3 cup of melted butter 🧀 8 oz brie cheese 🧀 fig jam or any jam of choice 🧀 fresh rosemary or thyme 🧀 2 tbsp honey (drizzle on top after it bakes) Egg mixture: 🥛 1/2 cup of heavy cream or milk 🥛 1 egg 🥛 1/3 cup sugar 🥛 1 tbsp of vanilla extract Heat oven to 350F. Line a baking tray with parchment paper. Lay out two sheets of phyllo dough sheets at a time and crinkle into an accordion shape. Brush on some of your melted butter. Add in dollops of fig jam, sliced brie into the phyllo slits. Pour on the remaining melted butter. Put in the oven to get crispy. While that bakes make your egg mixture by whisking together- cream, egg, sugar, and vanilla extract. Pour this mixture on top of your tart, then bake until golden and crispy. Out of the oven serve right away with a drizzle of honey and ENJOY!🧀 Full recipe on my blog ✨ SAVE this easy appetizer to recreate and follow @convinoboard for more ✅🧀 #bakedbrie #cheese #cheeselover #appetizers #recipeoftheday #briecheese #foodie | Nicolle Laviolette

2.7M views · 18K reactions | TARTA FLOR, tan sencilla como espectacular | TARTA FLOR, tan sencilla como espectacular | By Anna recetas fáciles | Facebook

146K views · 32K reactions | Strawberry Rose Tarts 🍓💌 Tart crust •1 2/3 cups all-purpose flour •1/2 cup icing sugar •Pinch of salt •1/2 cup unsalted butter - very cold •1 Egg - at room temperature Vanilla Pastry Cream •2 cups milk •1/2 tsp vanilla bean paste •1/4 cup cornstartch •1/3 cup sugar •2 large egg yolks Garnish •Fresh strawberries Method Tart crust: 1. Mix flour, icing sugar, and salt in a food processor. Add cold, cubed butter and pulse until fine crumbs form. 2. Add egg and pulse until dough forms. Shape into a ball, roll out between baking paper to 4 mm thick, and chill for at least an hour. 3. Prep tart mold by greasing outer sides with butter. Remove dough from the fridge. Use a cookie cutter to create 6 discs. 4.Line discs into the greased mold. Freeze mold for 1hr. 5.Preheat oven to 160°C. Bake for 20-30 minutes until golden. Cool completely. Vanilla Pastry Cream: 1. Whisk egg yolks and sugar in a bowl, then add cornstarch. 2. Heat milk and vanilla until simmering. Pour over yolk mixture while whisking, then return to pot. 3. Cook on low heat, whisking constantly, until thickened. Boil for 30 seconds, then remove from heat. 4. Transfer to a bowl, cover with plastic wrap and chill for about 2 hours. Assembling the Tart 1. Wash, hull, and halve the strawberries. 2. Spread pastry cream over the cooled tart crust. 3.Slice the strawberries paper-thin. 3.Transfer the slices to the tart, arranging them around the outside edge. Repeat, overlapping in a spiral pattern until the tart is covered. #valentine #recipe #easyrecipes | Joyce Mrad

424K views · 33K reactions | Dario Cecchini’s Olive Oil Cake with Whole Oranges, Pine Nuts, and Rosemary 🍊 Ingredients: * Cooking spray * 1/2 cup raisins * 1/4 cup plus 2 tablespoons vin santo (I used Amaretto) * 1/3 cup pine nuts, lightly toasted * 1 1/2 navel oranges, halved through the stems (unpeeled), seeds removed and discarded * 2 large eggs * 1 teaspoon baking soda * 1 teaspoon baking powder * 1/2 teaspoon kosher salt * 3/4 cup plus 2 tablespoons granulated sugar * 1/2 cup plus 1 tablespoon extra-virgin olive oil (I accidentally used 3/4ths cup?) * 1 3/4 cups all-purpose flour * Rosemary tufts pulled from 2 long fresh rosemary sprigs * Confectioners’ sugar for dusting 1. Preheat the oven to 400 degrees. Spray a 10-inch angel food pan with cooking spray and coat with a light dusting of flour. 2. Bring the raisins and vin santo to a simmer in a very small saucepan over high heat. Turn off the heat and set aside for the raisins to absorb the wine. 3. Leaving the peels attached, lay the orange halves flat side down and cut into ¼-inch-thick slices. Chop the slices into ¼-inch-thick cubes. 4. Put the eggs, baking soda, baking powder, kosher salt, and ½ cup plus 2 tablespoons of the granulated sugar in the bowl of a standing mixer fitted with the whisk attachment and mix on medium-high speed until the mixture thickens, 3 to 4 minutes. Gradually add the olive oil by pouring it down the side of the bowl in a slow, steady stream. 5. Reduce the mixer speed to low. Add one-third of the flour and mix, then the raisins, then again until you use everything up, finishing with the flour. 6. Add the chopped oranges and use a rubber spatula to gently fold them into the batter. Scrape the batter into the prepared pan and scatter the pine nuts over the top. Sprinkle the cake with the remaining ¼ cup granulated sugar (I only used 2 tablespoons) and stick the tufts of rosemary into the batter, distributing them over the surface of the cake in an attractive way. 7. Bake for 10 mins. Lower temp to 325 and bake 30 - 35 more until cake is golden brown and a toothpick comes out clean. #cake #baking #italianfood #eeeeeats #food #foodblogger #foodstagram | Adam Roberts

424K views · 33K reactions | Dario Cecchini’s Olive Oil Cake with Whole Oranges, Pine Nuts, and Rosemary 🍊 Ingredients: * Cooking spray * 1/2 cup raisins * 1/4 cup plus 2 tablespoons vin santo (I used Amaretto) * 1/3 cup pine nuts, lightly toasted * 1 1/2 navel oranges, halved through the stems (unpeeled), seeds removed and discarded * 2 large eggs * 1 teaspoon baking soda * 1 teaspoon baking powder * 1/2 teaspoon kosher salt * 3/4 cup plus 2 tablespoons granulated sugar * 1/2 cup plus 1 tablespoon extra-virgin olive oil (I accidentally used 3/4ths cup?) * 1 3/4 cups all-purpose flour * Rosemary tufts pulled from 2 long fresh rosemary sprigs * Confectioners’ sugar for dusting 1. Preheat the oven to 400 degrees. Spray a 10-inch angel food pan with cooking spray and coat with a light dusting of flour. 2. Bring the raisins and vin santo to a simmer in a very small saucepan over high heat. Turn off the heat and set aside for the raisins to absorb the wine. 3. Leaving the peels attached, lay the orange halves flat side down and cut into ¼-inch-thick slices. Chop the slices into ¼-inch-thick cubes. 4. Put the eggs, baking soda, baking powder, kosher salt, and ½ cup plus 2 tablespoons of the granulated sugar in the bowl of a standing mixer fitted with the whisk attachment and mix on medium-high speed until the mixture thickens, 3 to 4 minutes. Gradually add the olive oil by pouring it down the side of the bowl in a slow, steady stream. 5. Reduce the mixer speed to low. Add one-third of the flour and mix, then the raisins, then again until you use everything up, finishing with the flour. 6. Add the chopped oranges and use a rubber spatula to gently fold them into the batter. Scrape the batter into the prepared pan and scatter the pine nuts over the top. Sprinkle the cake with the remaining ¼ cup granulated sugar (I only used 2 tablespoons) and stick the tufts of rosemary into the batter, distributing them over the surface of the cake in an attractive way. 7. Bake for 10 mins. Lower temp to 325 and bake 30 - 35 more until cake is golden brown and a toothpick comes out clean. #cake #baking #italianfood #eeeeeats #food #foodblogger #foodstagram | Adam Roberts

424K views · 33K reactions | Dario Cecchini’s Olive Oil Cake with Whole Oranges, Pine Nuts, and Rosemary 🍊 Ingredients: * Cooking spray * 1/2 cup raisins * 1/4 cup plus 2 tablespoons vin santo (I used Amaretto) * 1/3 cup pine nuts, lightly toasted * 1 1/2 navel oranges, halved through the stems (unpeeled), seeds removed and discarded * 2 large eggs * 1 teaspoon baking soda * 1 teaspoon baking powder * 1/2 teaspoon kosher salt * 3/4 cup plus 2 tablespoons granulated sugar * 1/2 cup plus 1 tablespoon extra-virgin olive oil (I accidentally used 3/4ths cup?) * 1 3/4 cups all-purpose flour * Rosemary tufts pulled from 2 long fresh rosemary sprigs * Confectioners’ sugar for dusting 1. Preheat the oven to 400 degrees. Spray a 10-inch angel food pan with cooking spray and coat with a light dusting of flour. 2. Bring the raisins and vin santo to a simmer in a very small saucepan over high heat. Turn off the heat and set aside for the raisins to absorb the wine. 3. Leaving the peels attached, lay the orange halves flat side down and cut into ¼-inch-thick slices. Chop the slices into ¼-inch-thick cubes. 4. Put the eggs, baking soda, baking powder, kosher salt, and ½ cup plus 2 tablespoons of the granulated sugar in the bowl of a standing mixer fitted with the whisk attachment and mix on medium-high speed until the mixture thickens, 3 to 4 minutes. Gradually add the olive oil by pouring it down the side of the bowl in a slow, steady stream. 5. Reduce the mixer speed to low. Add one-third of the flour and mix, then the raisins, then again until you use everything up, finishing with the flour. 6. Add the chopped oranges and use a rubber spatula to gently fold them into the batter. Scrape the batter into the prepared pan and scatter the pine nuts over the top. Sprinkle the cake with the remaining ¼ cup granulated sugar (I only used 2 tablespoons) and stick the tufts of rosemary into the batter, distributing them over the surface of the cake in an attractive way. 7. Bake for 10 mins. Lower temp to 325 and bake 30 - 35 more until cake is golden brown and a toothpick comes out clean. #cake #baking #italianfood #eeeeeats #food #foodblogger #foodstagram | Adam Roberts

424K views · 33K reactions | Dario Cecchini’s Olive Oil Cake with Whole Oranges, Pine Nuts, and Rosemary 🍊 Ingredients: * Cooking spray * 1/2 cup raisins * 1/4 cup plus 2 tablespoons vin santo (I used Amaretto) * 1/3 cup pine nuts, lightly toasted * 1 1/2 navel oranges, halved through the stems (unpeeled), seeds removed and discarded * 2 large eggs * 1 teaspoon baking soda * 1 teaspoon baking powder * 1/2 teaspoon kosher salt * 3/4 cup plus 2 tablespoons granulated sugar * 1/2 cup plus 1 tablespoon extra-virgin olive oil (I accidentally used 3/4ths cup?) * 1 3/4 cups all-purpose flour * Rosemary tufts pulled from 2 long fresh rosemary sprigs * Confectioners’ sugar for dusting 1. Preheat the oven to 400 degrees. Spray a 10-inch angel food pan with cooking spray and coat with a light dusting of flour. 2. Bring the raisins and vin santo to a simmer in a very small saucepan over high heat. Turn off the heat and set aside for the raisins to absorb the wine. 3. Leaving the peels attached, lay the orange halves flat side down and cut into ¼-inch-thick slices. Chop the slices into ¼-inch-thick cubes. 4. Put the eggs, baking soda, baking powder, kosher salt, and ½ cup plus 2 tablespoons of the granulated sugar in the bowl of a standing mixer fitted with the whisk attachment and mix on medium-high speed until the mixture thickens, 3 to 4 minutes. Gradually add the olive oil by pouring it down the side of the bowl in a slow, steady stream. 5. Reduce the mixer speed to low. Add one-third of the flour and mix, then the raisins, then again until you use everything up, finishing with the flour. 6. Add the chopped oranges and use a rubber spatula to gently fold them into the batter. Scrape the batter into the prepared pan and scatter the pine nuts over the top. Sprinkle the cake with the remaining ¼ cup granulated sugar (I only used 2 tablespoons) and stick the tufts of rosemary into the batter, distributing them over the surface of the cake in an attractive way. 7. Bake for 10 mins. Lower temp to 325 and bake 30 - 35 more until cake is golden brown and a toothpick comes out clean. #cake #baking #italianfood #eeeeeats #food #foodblogger #foodstagram | Adam Roberts

2.2M views · 51K reactions | Hôtel de Crillon Chocolate Cake. I’ve never stayed at the Hôtel de Crillon at Place de la Concorde in Paris but it remains on my bucket list. If you can’t get there, at least make this chocolate cake. Maida Heatter adapted this recipe and I’ve been making it for years. It might be my favorite chocolate cake. It’s creamy, fudgy, flourless, gluten-free, and delicious. Plan ahead because it’s best to make it a day ahead and refrigerate, but that makes it a timesaver. Use your best chocolate for this. 8 oz (227g) best-quality bittersweet or semisweet chocolate (I used Callebaut, Valrhona, or Guittard) 8 oz (227g) unsalted butter 1 c (200g) granulated sugar ¼ t kosher salt 2 t vanilla extract 4 eggs, room temperature cocoa powder and/or chocolate curls, for garnish Grease an 8” or 9” round cake pan. Cut a parchment circle to fit in the bottom of the pan. Grease the parchment as well. Dust with 1 tablespoon cocoa powder and tap out the excess. Preheat oven to 325 degrees. Place chocolate, butter, and sugar in a microwave safe bowl. Carefully microwave in several 30 second intervals, stirring in between, until butter is melted and chocolate has softened (or melt using a double boiler). Remove and stir to melt chocolate and smooth mixture. Add eggs, one at a time and whisk well after each addition. Whisk in vanilla and salt. Pour batter into pan and place pan into a larger cake pan or a baking dish. Fill larger pan with water to come ⅓ of the way up the sides of the cake pan. Bake about 1 hour and 10 minutes. Remove from the oven and let cool at least one hour. Run a knife around the edge of the pan. Place a serving plate over pan and invert, carefully banging several times to dislodge the cake. Leave the parchment round on the cake and refrigerate overnight. Remove from the fridge, and let stand 30 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round and sift cocoa powder on top. If desired, decorate with chocolate shavings. Serve with a dollop of whipped cream. | Catherine Pla

426K views · 10K reactions | Clementine and Almond Cake Every winter I make a clementine cake, it comes from a recipe by Claudia Roden and made famous by the fabulous @nigellalawson . • roughly 375 grams clementines or other citrus fruit • 6 large eggs – lightly beaten • 225g white sugar • 250g ground almonds • Optional 1 teaspoon baking powder (I didn’t use any) Place the clementines into a pan with some cold water, bring to the boil, and cook for one and a half hours. Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Dump the clementines skins, pith, fruit and all — and give a quick blitz in a food processor (or in a bowl with a hand-held blitzer.) Preheat the oven to 170°C fan/375ºF. Butter and line a 20cm / 8 inch tin. Add all the other ingredients to the bowl and mix it well until fully combined. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin. Nigella feels that it tastes better the next day and I tend to agree although trying to resist a slice is nigh on impossible. #cake #clementine #glutenfree #dairyfree #citrus | Dominic Franks

203K views · 9.8K reactions | Christmas Bread Pudding If you have lots of happy bread pudding memories, you have got to try my Christmas version... I swapped the raisens for mincemeat and added orange juice and zest and the entire house smelt like Christmas 🥹 This is something to have with a cup of tea when you've just got home from Christmas shopping or eaten whilst you're sat on the floor wrapping presents I've written up the recipe for this below. Let me know in the comments if this one's going on your Christmas baking list! A x 450g cheap white sliced bread 430ml water Juice and zest of one large orange (reserve some zest for the topping) 50g light brown sugar 100g butter 1 egg 2 tbsp mixed spice 1 tsp ground cinnamon 300g mincemeat Caster sugar to sprinkle on the top Heat the oven to 180C fan Boil a kettle of water and measure out 430ml. Leave it to cool a little whilst you tear up the bread. Tear the bread into small pieces and place them in a mixing bowl. Pour the water over the bread, add the mincemeat, and the orange juice and zest and give it a good stir and set aside. In a seperate bowl, add the sugar and butter. Beat until combined and fluffy. Beat in the egg, mixed spice and cinnamon until you have a smooth mixture. Pour the mixture into the soggy bread and stir vigorously until combined Tip the mixture into a round, lined cake or baking dish approximately 22cm across. Bake in the oven for 1 hour 30 minutes or until cooked through. If the top is cooking too quickly, cover it in foil. It will firm up a bit as it cools. Leave to cool in the dish for about 15 minutes. Lift out by the edges of the baking paper and peel the sides of the paper away from the cake. Sprinkle the top with caster sugar and orange zest. Leave to cool a little more, so it's just warm before cutting into slices. #cake #Christmas #christmasideas #christmasrecipes #leftovers #oldfashioned #budgetcooking #sotasty #delicious #easyrecipe #baking #bakingideas #moneysaving #pudding #homemade #comfortfood #family baking #cosyfood | Amy Sheppard