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baked desserts

Recipes for Baked Desserts

Flourless Chocolate Cassis Cake – Gluten Free

Add to ❤ Favorites Ingredients for a 23cm springform pan For the Cake: 170g unsalted butter 280g dark chocolate, chopped 1/2 cup good quality cocoa powder 6 tablespoons Creme de Cassis liqueur 1 teaspoon vanilla extract 5 large eggs, at room temperature 1 cup caster sugar 1/4 teaspoon fine sea salt For the Glaze: 170g dark chocolate, chopped 1/4 cup thickened cream 2 – 3 tablespoons Creme de Cassis liqueur 1 teaspoon vanilla extract Read the Instructions here  

Whole Lemon Pie

Add to ❤ Favorites This might be the world’s easiest pie to make. The filling involves putting FIVE ingredients into a blender and pushing the button. That’s it! And the lemon filling is custardy, creamy, sweet, and tart. It almost tastes like a pie version of lemon bars. It’s such a refreshing summertime dessert! Ingredients for 6-8 servings FOR THE PIE CRUST 1/2 cup salted butter, chilled and cubed 2 tablespoons granulated sugar 1 1/3 cups all-purpose flour 2 tablespoons (more or less as needed) very cold water FOR THE FILLING 1 whole lemon* 1/2 cup salted butter, softened 1 1/2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract FOR SERVING Powdered sugar for dusting Lemon slices for garnish Read the Instructions here  

Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream

Add to ❤ Favorites Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream are a sweet and tangy spin on the classic yellow cake. Made from scratch with fresh lime zest, pomegranate seeds, pistachios and ginger beer, these Pomegranate Pistachio Cupcakes are the perfect compliment to whipped Greek Yogurt Buttercream. Ingredients for 16 cupcakes Greek Yogurt Buttercream 1 1/4 cup salted butter, room temperature 12 oz (or 3 cups) powdered sugar, sifted 1/2 cup vanilla greek yogurt, strained (see note below) 2 teaspoons vanilla extract Pomegranate Pistachio Cupcakes 6 oz (1 1/2 cups) cake flour 1 1/4 teaspoons baking powder 1/4 teaspoon sea salt 2 eggs room temperature, yolks and whites separated 5.25 oz (3/4 cup) organic sugar 1/2 cup salted butter, room temperature 1 tablespoon lime zest 1 tablespoon lime juice 1/2 cup ginger beer, room temperature, but don’t open the can/bottle until ready to add to cake 1/4 teaspoon almond extract 2 teaspoons vanilla extract 1 cup pomegranate seeds, plus more for decorating (see note) 1/2 cup chopped pistachios, plus more for decorating Read the Instructions here  

Chocolate Frosted Brownies

Add to ❤ Favorites These homemade frosted brownies start with fudge brownies and are topped with a luscious chocolate buttercream frosting. Ingredients for 16 brownies For the Brownies ¾ cup (106 grams) all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ cup (113 grams) unsalted butter, cut into cubes 3 ounces unsweetened chocolate, finely chopped ½ cup (99 grams) granulated sugar ½ cup (99 grams) light brown sugar 2 eggs 1 egg yolk 1 teaspoon vanilla extract ½ cup (85 grams) semisweet chocolate chips For the Frosting 6 tablespoons (85 grams) unsalted butter, at room temperature ¼ cup (21 grams) unsweetened cocoa powder ¼ teaspoon salt 1¼ cups (142 grams) powdered sugar 1 tablespoon milk ½ teaspoon vanilla extract ¼ cup (60 ml) heavy cream 3 tablespoons Ovaltine chocolate malt powder Read the Instructions here  

Blueberry Limoncello Yogurt Ciambellone

Add to ❤ Favorites The cake is fluffy and light with a good hint of lemon and the blueberry make it even more moist. If you serve this to kids, you can skip the extra Limoncello on the top. As for the one inside the cake, I wouldn’t fret too much as the alcohol will evaporate in the oven. Ingredients for 1 round cake pan 125 ml – ½ cup plain yogurt 250 gms – 2 cups plain flour 125 gms – ¾ cup potato flour 80 ml – ⅓ cup Limoncello (plus more to brush the top) 1 sachet yeast for sweets or 3 tsp baking powder 250 gms 1 ¼ cups granulated sugar 60 ml – ¼ cup vegetable oil 3 eggs 1 tsp lemon essence 125 gms – 4.5 oz. blueberries Read the Instructions here  

Healthy Banana Oatmeal Snack Cake

Add to ❤ Favorites This easy recipe is perfect for a guilt-free breakfast or snack! It has the same sweetness level as muffins, and it’s full of fresh fruity flavor. The snack cake will keep for at least one week if stored in an airtight container in the refrigerator. Ingredients for 16 slices 1 ½ cups (150g) instant oats (measured like this and gluten-free, if necessary) 1 ¼ cups (150g) whole wheat or gluten-free* flour (measured like this) 1 ½ tsp baking powder ½ tsp baking soda 2 tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp salt 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly 2 large egg whites, room temperature 2 tsp vanilla extract 1 cup (264g) mashed banana (about 2 medium) ½ cup (120g) plain nonfat Greek yogurt ¼ cup (60mL) pure maple syrup ¼ cup (60mL) nonfat milk Read the Instructions here  

Apple and Walnut Spiced Loaf with Streusel Topping

Add to ❤ Favorites Naturally I had to add spices to the loaf – cinnamon is apple’s best friend and nutmeg is warming and a perfect flavour for the cooling days. I topped off the loaf with a streusel topping – a satisfying sweet buttery crunch. Ingredients for 12 servings Loaf 2 cups diced apples (about 1½ large) 1 cup brown sugar 120g butter, softened 1 egg, room temp 1¼ cups plain flour 1 tsp cinnamon ¼ tsp nutmeg 1 tsp baking soda ½ cup chopped walnuts Streusel ¼ cup chopped walnuts ¼ cup brown sugar 2 tbsp plain flour ½ tsp cinnamon 2 tbsp melted butter Read the Instructions here  

Cappuccino Cake

Add to ❤ Favorites Ingredients for a  20 cm cake 250g plain flour 3 teaspoons baking powder 50g ground almonds 220g granulated sugar 1/2 teaspoon salt 110g unsalted butter 3 tablespoons instant coffee granules 80ml milk 3 eggs FROSTING & FILLING 2 tablespoons instant coffee granules 125ml whipping cream 360g icing sugar, plus 2 tablespoons extra 110g unsalted butter, cut into small cubes 2 tablespoons cocoa powder Read the Instructions here  

Banana Chocolate Cake

Add to ❤ Favorites It’s chocolatey, it’s banana-y, it’s fudgy and damn fine! It’s a simple banana cake to help you save those over ripe bananas. Ingredients for a 23cm springform cake tin 200g unsalted butter, softened, plus extra to grease 100g caster sugar 100g muscovado sugar 3 free-range eggs 300g plain flour 1 tsp baking powder pinch of salt 3 ripe bananas 250g chocolate chips 120ml full cream milk Read the Instructions here  

Oatmeal Raisin Chocolate Chip Cookies

Add to ❤ Favorites Chewy oatmeal cookies are dotted with raisins and chocolate chips in this easy egg-free cookie recipe. With a high ratio of chocolate to raisin, and a chewy oatmeal texture, they’re perfect for lunch boxes, parties or whenever you need a cookie fix. And the recipe makes a lot, so you can totally share. Ingredients for 3 dozen cookies 1 cup unsalted butter, softened ½ cup brown sugar ½ cup granulated sugar 2 cup all purpose flour 2 cup rolled oats 2 tsp baking soda 1 tsp kosher salt ½ cup hot water 1 tsp vanilla 2 cup chocolate chips 1 cup raisins   Read the Instructions here  

Chocolate Chip Muffins

Add to ❤ Favorites Ingredients for 12 muffins 1 large egg 1 cup milk ½ cup olive oil 2 cups all-purpose flour 2 tbsp granulated sugar 2 tbsp brown sugar 1 tbsp baking powder ½ tsp kosher salt 1½ tsp vanilla extract 1 cup semi-sweet chocolate chips coarse sugar (optional) Read the Instructions here  

Apple and Cinnamon Tray Cake

Add to ❤ Favorites This one is inspired by a slice of apple cake that we tried at the farmer’s market earlier this autumn. It was perfect. Moist, flavourful and with lots of cinnamon and large apple slices on top and a hint of grated apples in the batter. Ever since we tried it, I have been experimenting with my own versions of it. Ingredients for 12 servings Dry Ingredients 100 g / 1 cup rolled oats 100 g / 1 cup almond flour 100 g / 3/4 cup rice flour (or buckwheat flour or spelt flour) 1 1/2 tsp baking powder 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp sea salt ¼ tsp ground vanilla or 1/2 tsp vanilla extract Wet Ingredients 100 g / 3.5 oz butter or coconut oil, at room temperature 125 ml / ½ cup maple syrup 
or runny honey 1 apple, rinsed 180 ml / 3/4 cup cultured buttermilk (or yogurt) 3 free-range eggs, separated Topping 2 apples, rinsed 2 tbsp melted butter 1-2 tsp cinnamon Ginger-Spiced Yogurt 250 g / 1 cup unsweetened yogurt 1 knob (roughly 2,5 cm / 1 inch) fresh ginger 1 tbsp maple syrup 1 tbsp lemon Read the Instructions here