Mediterranean/Middle East
Desserts recipes
Easy Rosh Hashanah Honey Pomegranate Cake - Moist Holiday Baking
Click picture to watch the video recipe:
Add these ingredients in this order:
3.5 cups flour, 1 tsp baking soda, 1 tsp baking powder, ¼ tsp salt, 4 tsp ground cinnamon, ¼ tsp nutmeg, ½ tsp ground cloves, ½ tsp dry ground ginger, 1 cup vegetable oil, 1 cup honey, 1 cup hot, strong coffee, ¼ cup brandy, ½ cup pomegranate juice, 1 tsp vanilla extract, 3 eggs, 1 cup sugar, ½ cup brown sugar.
To make :
Add all dry ingredients to a mixer bowl; mix to fluff and aerate the flour
Add all liquids except the eggs and sugar; mix on medium speed for 5 minutes. Add the eggs and sugar, then mix again on medium speed for a few minutes. Brush a 9” baking pan with 1 tbsp vegetable oil, add batter, and insert it on the middle shelf of your oven.
Bake for 1 hour at 350F, then remove and let cool for 5 minutes.
Optional: Sprinkle powdered sugar on top and serve with fresh berries on the side.
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Chocolate raspberry cake soufflé
for beginners
Click picture to watch the video recipe:
Ingredients for cake:
4 8” parchment papers, 4 baking pans in size 8”
2 Tbsp vegetable oil, for brushing.
For the batter: 1 cup vegetable oil, 1 cup cocoa powder, 1 cup sugar, 4 eggs at room temperature, ½ cup almond flour, ½ cup heavy cream, ½ cup sour cream, 2 tsp vanilla extract, 2/3 cup flour, 1 tsp baking powder
Chocolate sauce-
225 ml heavy cream, ¼ cup cocoa powder, ¼ cup chocolate liqueur or coffee liqueur, 1 tsp. Instant coffee, 2 (100 grams each) packages of dark chocolate.
Heavy whip cream mixture-
400 ml cold heavy cream, 1 tsp. vanilla extract, ½ cup powdered sugar.
1 large package of fresh raspberries.
To make:
Line up 4 baking pans in 8” each, with parchment paper,
Add all ingredients to a mixing bowl in the order listed; mix by hand for a few minutes, then mix on medium speed for 5 minutes. Lightly brush the baking pans with vegetable oil. Pour the batter evenly into the 4 baking pans and bake for 20-25 minutes; let cool completely.
While the cakes bake, add chocolate syrup to a small pot, melt the chocolate over medium heat, then reduce the heat and cook for another 5 minutes. Set aside to cool completely.
Once the cakes and chocolate syrup have cooled, make the whipped cream.
In a mixer bowl, add all ingredients and mix on high speed for about 3 minutes.
To assemble:
Line up a round tray with parchment paper and place the first cake on it. Add 2/3 cup of whipped cream and gently spread it evenly on the cake. Place fresh raspberries around the edge of the cake, facing out.
Drizzle chocolate sauce over the whipped cream. Repeat with all other 3 cake layers. For the last layer, cover the top with raspberries, then drizzle chocolate sauce over the top and sides. Refrigerate immediately until serving.
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Click picture to watch the video recipe:
Ingredients for the Challah:
1/2 cup warm water, 1 Tbsp yeast, 1/4 cup honey, 3 large eggs, 1/3 cup vegetable, oil 1 1/4 tsp salt, 3 3/4 cups flour.
For the chocolate filling: 1/2 cup sugar, 1 Tbsp vanilla sugar, 2 Tbsp cocoa powder, 4 Tbsp water, 1/3 cup melted chocolate chips, 2 Tbsp raw Tahini paste or coconut oil, 1 tsp cinnamon.
To make:
Add water, yeast, and honey to a mixer bowl. Let it sit for 3-5 minutes. Add 1 egg yolk, 2 whole eggs, the salt, and the flour. Mix the dough for 8-10 minutes. Transfer to a bowl and sprinkle with enough flour to cover. Cover the bowl with a clean towel and let rise for 1.5 hours.
Add ½ cup sugar and 1/3 cup melted chocolate chips, 2 tbsp. raw tahini, ¼ cup water, and mix well. Add 1 tbsp. vanilla sugar (you can order it from my Amazon shop). Add 2 tbsp cocoa powder and 1 tsp. cinnamon, and mix well to blend. Roll out the dough and divide into 3 parts. Spread the chocolate mixture evenly on all three parts. Roll each piece into a long rope, braid it into a classic challah braid, and brush with the remaining egg white. Let rise for another 40 minutes; bake at 350°F for 20-22 minutes. Remove from the oven and cover with aluminum foil for 10 minutes to cool.
Lechaim, enjoy.
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Cook and write💕
My Mama’s Anis Tea Cookies
Please click the picture to watch the video
Ingredients:
Yields 70 cookies.
2.2 lb all-purpose flour, 1 cup vegetable oil, 1 1/2 cups sugar, 3 eggs, plus 1 for brushing, 1.5 Tbsp baking powder (I live in a high-altitude area, so I reduced the baking powder amount to 1 Tbsp, and I reduced the sugar to 1 cup), 1 Tbsp anise seeds(fennel), 1 Tbsp sesame seeds, 1 1/2 cups orange juice, either squeezed or from a bottle.
To make:
Add all dry ingredients to the mixer bowl and mix on low speed, then add the wet ingredients and mix for 3 minutes. The dough should be smooth and a little sticky but manageable. Sprinkle a little flour on the work surface and roll out the dough to be ¼” thick.
Use a cookie cutter of your choice, or a cup, to cut out a circle. Brush the cookies with egg and bake at 350F for about 20 minutes. The cookies are ready when the bottom part is partially browned.
Lechaim, enjoy.
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Click the picture to watch the video recipe
Ingredients:
5 large apples, 5 Eggs, ¾ cup flour, a pinch of salt, 3.5 oz sugar, 2 tbsp. melted butter, 150ml. milk or yogurt, juice of 2 lemons, zest of 2 lemons, 1 tbsp: baking powder, Powdered sugar, ½ cup almond flour.
To make-
Peel apples, cut to quarters, and slice thin. Zest 2 lemons, then cut them in half. Sprinkle apples with the juice of half a lemon,
In a large bowl, add eggs, baking powder, salt, and sugar and ½ cup almond flour. Transfer to a mixer and mix for 3 minutes. Now add the milk or yogurt, flour, juice of 3 halves of lemon, and melted butter.
Mix gently, sprinkle a little flour or almond flour on a baking pan then pour gently the apple mixture into the pan. Cover with the remaining apple slices and bake for 35 minutes at 350F.
Remove from oven , sprinkle a little powdered sugar and return to oven for 7 minutes more.
Let cool befor serving, refrigerate .
Lechaim, enjoy.
*If you are new to my YouTube channel, please subscribe for more and add your email to my website for my monthly tips and ideas.
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** Follow me on Facebook for support: https://www.Facebook.com/yaffa.hanouna.1
And as always, Thanks for being part of our community; your support helps me do what I love,,,,,,,
Cook and write💕