Skillet Pear Custard Cake

2-4 ripe Bartlett Pears (red are nice if you can find some)
2 Tbsp lemon juice
2/3 cup all-purpose flour
1/2 cup white sugar
1 1/2 cups whole milk
4 large eggs
3 Tbsp maple syrup
1 tsp vanilla
2 Tbsp salted butter, diced
1 Tbsp icing/confectioners sugar

Preheat oven to 375 F.

Cut pears in half and core with a spoon, also removing the woody spine leading up to the stem. (You can cook pears in halves or cut each half in to slices and arrange them in a fan pattern). Toss in lemon juice and set aside.

Grease a skillet (or several smaller skillets), an 11×7-inch baking dish, or several wider/shallow ramekins. Set aside.

In a large bowl, whisk together the flour and sugar.

In another bowl, whisk together the milk, eggs, maple syrup and vanilla.

Whisk egg milk mixture in to flour mixture until combined.

Arrange pears in prepared baking dishes (I like to put a cored half pear in the centre, if space permits, with sliced pears around the outside OR cut cored half pears in to slices and arrange in fan patterns). Pour batter over-top, filling your shallow baking dish to about 2/3 full or to cover a half pear by about 2/Dot the top with diced butter. Place baking dish on to a baking sheet (just in case!).

Bake in preheated 375 oven until pears are tender and custard is puffed, set and golden, about 45 minutes.

Sprinkle with some icing sugar and place under oven broiler until bubbly and glazed, about 1 minute. Let cool on a rack for 15 minutes before serving. Lovely served slightly warmed with a dollop of whipped or ice cream.

Invisible Apple Cake

6 average-sized Golden Delicious apples, peeled
2 eggs
1/4 cup brown sugar
1 tsp vanilla or vanilla bean paste
1 1/2 Tbsp butter
6 1/2 Tbsp milk
1/2 cup + 1 Tbsp all-purpose flour
1 tsp baking powder
Pinch of salt

Line the bottom of an 8-inch springform pan with parchment paper and spray with cooking spray. Preheat oven to 400 F.

In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat the eggs with the sugar and vanilla until very light and fluffy (about 3 minutes).

Melt the butter in saucepan or microwave bowl. Add the milk and stir well to combine. Allow to cool slightly, then add to the egg/sugar mixture. Mix to combine.

Sift together the flour and baking powder, the sprinkle over the egg/sugar mixture. Mix just until combined.

Quarter the peeled apples and remove the core. Use a mandolin to slice each quarter into thin slices. Add the apple sliced to the batter regularly (don’t wait until you’ve done them aland push them below batter, so they don’t brown. Reserve the last handful of apple slices to scatter on top of batter.

Gently stir the apples in the batter to ensure all apples are coated. Pour in to prepared springform pan and scatter the reserved apple slices randomly over-top.

Bake in preheated oven for 30-35 minutes, or until set. If desired, you can turn on the broiler for a minute to brown up the top of the cake.

Leave in pan to cool, then run knife around edges and remove outer springform pan ring.

Serve slightly warm, at room temperature or cold dusted with icing sugar.

Maple-Bourbon Banana Pudding Cake

6 tablespoons unsalted butter
1/2 cup superfine sugar
1 overripe banana, mashed
1 large egg
1 cup whole milk, at room temperature
1 cup all-purpose flour 1 tablespoon baking powder
Pinch of salt
3/4 cup pure maple syrup
1/2 cup light brown sugar
2 tablespoons bourbon
1/4 cup finely chopped pecans
Vanilla ice cream, for serving

Preheat the oven to 375°. In a deep, 2-quart baking or soufflé dish, melt the butter in the microwave. Whisk in the superfine sugar and banana, mashing until thoroughly combined. Whisk in the egg and milk.

In a bowl, whisk the flour, baking powder and salt; whisk into the baking dish until combined (the batter will be pretty loose).

In a microwave-safe cup, heat the maple syrup, light brown sugar and 1/2 cup of hot water at high power until hot, 1 minute. Add the bourbon. Drizzle the syrup mixture over the batter; it will seep to the bottom. Do not stir. Scatter the pecans on top.

Set the dish on a rimmed baking sheet and bake for 40 minutes, until the cake is golden. Let cool for 5 minutes, then scoop into bowls and serve with ice cream.

Spanish Almond Cake (Torta de Santiago)

240 grams (1 cup plus 2 tablespoons) white sugar
3 large eggs, plus 3 large egg whites
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
250 grams (2 1/2 cups) blanched almond flour
35 grams (3 tablespoons) turbinado or demerara sugar
37 grams (1/3 cup) sliced almonds, chopped

Heat the oven to 350°F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.

In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously until well combined, 30 to 45 seconds; the mixture will be slightly frothy and the sugar will not be fully dissolved. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the crust feels firm when gently pressed with a finger, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes.

Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving.
Tip: Don’t underbake the cake. Rather than use a skewer or toothpick to test the center for doneness, check the browning and crust development. The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger. Don’t serve the cake warm. Its texture is best when fully cooled.

Caramel Apple Pudding Cake

1 cup all-purpose flour
1/3 cup brown sugar packed
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup milk
2 Tbsp butter melted
1/2 tsp vanilla
3/4 cup thinly sliced apples

Sauce:
1 cup brown sugar packed
1 Tbsp all-purpose flour
1 1/2 cups boiling waterh
1 Tbsp butter softened
2 tsp vanilla
Generous pinch of salt

Preheat oven to 350° F.

Make the pudding batter: In a medium bowl, mix together the the flour, sugar, baking powder, salt and cinnamon.

In a small bowl, mix together the milk, melted butter and vanilla.

Add the wet ingredients to the dry ingredients. Stir to combine well.

Spread batter in to the bottom of an 8-cup baking dish or divide between 4-6 individual baking dishes. (*If using individual dishes, you may want to place dishes on a baking sheet, for easy transport to the oven, and to catch any splatters.)

Arrange a layer of apple slices on top of batter.

Prepare the sauce: In a medium bowl or a 4 cup measuring cup, mix together the brown sugar and flour. Add the boiling water, the butter,vanilla and salt. Stir to combine and until butter melts. Gently pour over batter, being sure to leave 3/4-1 inch of room at the top of the baking dish.

Bake in pre-heated 350° oven for 35-40 minutes or until toothpick in centre comes out clean when inserted in the top cake part. Pudding will have formed a cake-like top with lots of sauce underneath. Allow to cool for 5 minutes, then enjoy warm. Lovely as is, or top with a scoop of vanilla ice cream.

Apple Crumble Cake

For the cake:
1 2/3 cups all-purpose flour (200g)
3/4 cup white sugar (150g)
1 tsp baking powder
7 Tbsp unsalted butter, cold and cut into 6-8 pieces (100g)
3 medium apples peeled, cored and cut into thin slices
2 large eggs
1 cup heavy cream, table cream (18%) or half and half cream (10%), 35% (200g)
1/2 cup sour cream or plain yogurt (120g)
1/2 cup brown sugar (100g)
1 tsp vanilla
Pinch salt

For the crumble topping:
1 cup all-purpose flour (120g)
2/3 cup white sugar (140g)
1/4 tsp cinnamon
Pinch salt
5 1/2 Tbsp unsalted butter, melted (80g)

Preheat oven to 355° F. / 180° C. and grease an 8-inch /2 0 cm springform pan. Set on a baking sheet and set aside. *Note: if you are using a dark springform pan, reduce temperature to 340F / 170C.

Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, like sand almost.
Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared apple slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.

When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 20 minutes.

Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.

When the cake has baked for 20 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 20 – 25 minutes or until the edges are starting to become golden and pull away from the edge and the center is set. As long as it’s not too jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it’s ready to take out of the oven. It should have bake about 60-65 total, including all 3 steps.

Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.

Dust with powdered/icing sugar, if desired.

Apple Almond Cake

Dough:
2/3 cup butter
3/4 cup white sugar
1 tsp vanilla
Pinch salt
1 tsp rum optional
3 large eggs
1 tsp baking powder
1 cup ground almonds or almond flour
1 cup + 6 Tbsp all purpose flour

For the topping:
3 medium apples
1/3 cup sliced almonds

For garnish:
Icing/confectioners’ sugar

Grease a 10-inch springform pan and set aside.

Preheat oven to 350F.

Beat the butter until light and fluffy. Gradually add the sugar, vanilla, a pinch of salt and a few drops of rum, if using. Add the eggs one by one, beating well after each addition and scraping down the sides of the bowl as necessary. Add the baking powder, ground almonds and flour and mix until well combined.

Spoon batter into the prepared springform pan and spread level.
Peel apples and cut into quarters. Cut out the core from each quarter and discard. Delete the core. Using a sharp knife, cut 4 deep slices into each quarter, cutting almost, but not all the way through. Press sliced apple quarters into the top of the batter, placing about 8 around the outside and 3 in the middle. Sprinkle sliced almonds evenly over the top.
Bake for about 60 – 70 minutes, or until the center cake tests clean with a cake tester min.

Cool the cake, the sprinkle with icing sugar to serve.

French Pear Cake with Creme Fraiche

For cake batter:
1/2 cup unsalted butter at room temperature
1 cup white granulated sugar
2 large eggs at room temperature
1 tsp vanilla
1 1/3 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp fine salt
1/2 cup sour cream

For filling:
3 pears ripe but still firm, peeled or unpeeled, halved and cored

For topping:
1/4 cup white granulated sugar
1/3 cup flaked almonds optional

For serving:
Crème Fraîche, whipped cream, or ice cream

Preheat oven to 350 F. with rack in centre of oven. Prepare a 10-inch springform pan by spraying with baking spray and lining the bottom ring with parchment paper. Place on a baking sheet and set aside.

Prepare the pears: You can peel the pears if you like, or simply leave the peel on. Cut in half down from the stem end to the bottom. Scoop out the core with a spoon and remove the stem spine and bottom blossom end. Place cut side down on a cutting board and cut each half in to 1/4-inch-ish slices. Transfer the sliced halves to the prepared baking pan, cut side down, fanning out the slices slightly. Arrange the sliced halves in a ring around the outside of the pan. The sliced halves should just touch each other in the centre and fan out slightly towards the outside edges. The centre couple of inches should be empty. You may or may not need all your pears. Simply fill until it’s filled around. Set aside.

In a large bowl with an electric beater or in the bowl of a stand mixer, beat together the butter and the 1 cup of sugar until pale and fluffy, about 5 minutes.

Add the eggs, one at a time and beat well after each addition, scraping down the sides of the bowl as needed. Beat in the vanilla.

In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
Spoon the batter in to the centre of the prepared pan. Using a knife, gently spread the batter in to a thin layer out to the outside edges of the pan. It will seem very thin and barely cover the pears. Scatter the flaked almonds over the centre area of the batter. Sprinkle top of batter evenly with the 1/4 cup white sugar.

Bake in preheated oven until a tester inserted in the centre comes out clean, about 35-40 minutes.

Let the cake cool 5-10 minutes in the pan, then run a knife around the outside and remove the outer ring. Allow to cool a bit more, then slice and enjoy warm with a dollop of Crème Fraîche.

Peaches and Cream Cake

2/3 cup white sugar (scant 2/3 cup)
1 large egg
1 large egg yolk
1 tsp vanilla
1/3 cup melted butter
1/2 cup all purpose flour
1 tsp baking powder
6 Tbsp whole milk at room temperature
6-7 fresh peaches

Grease an 8 or 9-inch springform pan (if you don’t have a springform, use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you’d like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.

Preheat oven to 355° F.

Peel peaches and cut flesh off sides, then cut in to chunks (don’t have to be too small). Set aside.

Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.

In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and (coolemelted butter until combined. Add the milk and then the flour sifted with baking powder. Gently fold peaches into the batter.

Pour in to the prepared pan. (*You’ll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust.

Bake in preheated 355° oven for 50-55 minutes. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar or dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

Peaches and Cream Crumble Cake

For the cake:
2 cups cups all-purpose flour
2/3 cups white sugar
1 tsp. baking powder
1/2 cup unsalted butter cold and cut into 6-8 pieces
3 medium peaches peeled and cut into thin slices
2 large eggs
1 cup heavy cream 35%, table cream (18%) or half and half cream (10%)
1/2 cup sour cream or plain yogurt
1/2 cup brown sugar
1 tsp. vanilla
Pinch salt

For the crumble topping:
1 cup all-purpose flour
2/3 cup white sugar
1/4 tsp. cinnamon
Pinch salt
1/4 cup unsalted butter melted
Icing/Confectioner’s Sugar for garnish

Preheat oven to 360° F. and grease an 8-inch springform pan. If you want to easily remove the cake from the base to a serving platter easily, line the bottom with a round of parchment paper, as well. Set on a baking sheet and set aside.

Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, like sand almost.

Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared peach slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.

When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 25 minutes.

Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.

When the cake has baked for a further 25 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 25-30 minutes. Note that the cake will be sunken in the middle, even when it’s “done”. As long as it’s not jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it’s ready to take out of the oven. It should have bake about 70-75 total, including all 3 steps.

Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.

Dust with powdered/icing sugar, if desired.

Skillet Peach and Blueberry Cake (with other fruit variations)

For the cake batter:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Pinch nutmeg
1/2 cup butter softened
3/4 cup brown sugar packed
2 eggs
1 tsp. vanilla
2/3 cup sour cream
1 peach peeled, pitted and cut into large chunks
1/2 cup fresh blueberries or a bit more, if you like
For the top of the cake:
2 peaches unpeeled and cut into thin slices
1/2 cup fresh blueberries
Turbinado white or brown sugar, for sprinkling over-top

Preheat oven to 350 F.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Set aside.

In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix in. Scrape down side of bowl as needed. Add flour mixture and mix until smooth and well combined.

Fold chunks of peach and 1/2 cup blueberries in to the batter, then spread the batter into a greased skillet (10-inch top diameter works well) or a 9-inch cake or springform pan. Arrange peach slices in a circular pattern on top of the batter, around the outside of the cake. Fill the centre with a mound of blueberries.

Bake in pre-heated 350 F. oven for 45-50 minutes, or until deep golden and a tester inserted near the centre comes out clean.

Peach Raspberry Almond Cake

Cake:
1 cup unsalted butter
1 1/2 cups light brown sugar
1 tsp vanilla extract
3 large eggs
1 1/2 cups + 1 1/2 Tbsp self-raising flour
1/3 cup + 1 Tbsp ground almonds
1/4 tsp salt omit if you used salted butter
2 ripe but firm peaches cut into 12 large wedges (peeled or not, as you like)
3 1/2 oz. fresh raspberries
1/4 cup flaked almonds

Garnish:
Icing/Confectioners’ sugar

Line a 7×11-inch baking pan with parchment paper and set aside. (Alternately, you could use a 9×9-inch baking pan. As cake will be a bit thinner, expect baking time to be a bit less, so adjust accordingly.)

Preheat oven to 355 F.

Prepare your peach wedges by cutting 6 generous wedges from each peach and set aside.

On the stovetop, melt the butter in a medium saucepan over medium heat. Remove from heat and allow to cool for 5 minutes. Add the sugar, vanilla and eggs and beat with a wooden spoon until smooth. Stir in the flour, ground almonds and salt.

Pour the batter into the prepared baking pan. Lay the peach slices on top 3 wide and 4 long, so that each finished piece of cake with have a full peach slice on top. Scatter the raspberries over-top, then sprinkle with flaked almonds.

Bake in preheated oven for 40 minutes, then loosely cover top with a piece of aluminum foil. Bake a further 15-20 minutes, or until a tested comes out clean. Cool in the pan for 20 minutes, then lift out onto a cooling rack.
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When mostly cooled, cut into 12 squares, dividing the cake into thirds from the short end and quarters along the longer side.

Enjoy slightly warm or allow to cool completely. Serve dusted with icing sugar.

Strawberry Buttermilk Cake (Variations with Other Fruits)

1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp fine salt 1/4 tsp less if you using salted butter
6 Tbsp unsalted butter at room temperature
1 cup white sugar
1 large egg at room temperature
1/2 cup buttermilk
1 tsp vanilla
1 lb strawberries hulled and halved
Confectioners’/icing sugar for dusting

Preheat oven to 350 F. with rack in middle of oven. Grease a 9-inch deep dish pie pan, 9-inch round baking pan or a 10-inch top diameter cast iron skillet. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes. Add the egg, buttermilk and vanilla and mix until blended, about 1 minute. With the mixer on low speed, gradually add the flour mixture, mixing just until combined.

Remove bowl from mixer and use a spatula to scrape the sides and bottom of the bowl well, mixing in any stray flour. Spoon the batter in to the prepared pan and smooth the top. Arrange the strawberries in a randomly in a single layer on top, with the cut side down.

Bake the cake for 10 minutes, then reduce the oven temperature to 325 F. and continue baking for 50-60 minutes, or until a tester inserted in the middle comes out clean.

Allow the cake to cool slightly, then serve warm, with a dusting of confectioners/icing sugar and a scoop of vanilla ice cream, if you like.

Notes: Change it up with other fruits as they come in to season.

No buttermilk? Make your own by adding 1 1/2 tsp lemon juice to a scant 1/2 cup regular milk. Let stand for 10 minutes and use in this recipe.

3-Layer Magic Cake

4 eggs at room temperature
3/4 cup sugar
8 tbsp butter unsalted and melted
1 tsp vanilla extract
3/4 cup all-purpose flour
2 cups milk lukewarm *
powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it’s easier to get the cake out.

Separate the eggs and beat the egg yolks with the sugar until light and fluffy.

Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together.

Add the egg whites to a mixer and mix until stiff peaks form.

Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don’t fold the egg whites in completely, you still want to see some of the white bits floating at the top.

Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.

Sprinkle some powdered sugar after cake has cooled.

Orange Bundt Cake

2 sticks (225g) unsalted butter, softened, plus more for the pan
1 1/4 cups (250g) sugar
3 large eggs
2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
2 1/2 cups (315g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups (185g) confectioners’ sugar
2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange

Heat the oven to 325°F (165°C) with a rack positioned in the center. Butter a 10-cup (2.37L) Bundt pan.

In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy.

Beat in the eggs one by one.?

Pulse orange chunks in a food processor until mostly smooth but not completely puréed. Spoon out 1 1/2 cups (355ml) of the pulpy orange mixture and add to the batter, then beat until blended.

Add the flour, salt, baking soda, and baking powder and beat just until smooth. Scrapte the batter into the prepared pan and smooth the top.

Bake until the cake is risen and firm to the touch, and a toothpick stuck in the middle comes out with just crumbs clinging, about 55 minutes.

Cool the pan on a rack set over a rimmed baking sheet for 10 minutes, then invert the cake onto the rack and let cool completely.?

Whisk together powdered sugar and orange juice in a small bowl. Once the cake is cool, spoon the glaze over the top. Let the glaze set, then slice cake and serve. Store any leftovers airtight at room temperature.

Swedish Almond Layer Cake

6 egg whites (reserve the yolks for the frosting)
200 grams superfine (caster) sugar, divided
200 grams almond flour
1/4 teaspoon almond extract
2 tablespoons all-purpose flour

For the frosting

200 milliliters heavy whipping cream
75 grams superfine (caster) sugar
6 egg yolks (from above)
2 1/2 tablespoons cornstarch
1 tablespoon vanilla extract or vanilla bean paste
150 grams unsalted butter, softened

First, make the custard for the frosting (it needs to cool fully): Whisk together the cream and sugar in a heavy-bottomed saucepan and cook over medium-low heat until just barely simmering.

In a large heatproof bowl, whisk together the egg yolks, cornstarch, and vanilla extract.

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly so as to not cook the eggs.

Once combined, transfer the custard back into the pot and cook over medium-low heat (whisking constantly) until the mixture thickens and coats the back of a spoon. This will take about 5 minutes, or more depending on the heat level.

Once thickened, transfer the custard back to the heatproof bowl, place a piece of plastic wrap over the surface (so a skin doesn’t form), and let cool fully in the fridge.

While the custard cools, make the cake. Preheat the oven to 350? and grease and flour (or line with parchment) two 8″ round cake pans.

In a clean bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff.

Scatter half of the sugar over the egg whites and whisk to combine.

Whisk in half of the almond flour (the mixture will deflate slightly at this point; that’s fine).

Using a spatula, fold in the remaining sugar, almond flour, almond extract, and all-purpose flour.

Divide the batter between the prepared pans and bake for 25 minutes.

Remove from the oven and let cool for 10 minutes before turning out onto a wire rack to cool completely before frosting.

Finish the frosting by beating the softened butter until very light and fluffy.

Slowly add the cooled custard with a pinch of salt and beat until spreadable. If it seems too soft, chill in the fridge for 20 minutes then try beating it again.

To assemble the cake, spread a layer of frosting over the first cake layer, top with the second cake layer, then frost the tops and sides.

Almond Snowflake Cake

3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 tsp almond extract
1 tsp vanilla extract
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup ground almonds
3/4 cup milk
powdered sugar, for dusting

Preheat oven to 350° F. Grease and flour snowflake pan; set aside.

In a large bowl, beat butter and sugar on medium speed until light and fluffy.

Beat in the eggs one at a time; stir in almond and vanilla extracts.

In a small bowl, stir together flour, baking powder, salt and ground almonds.

Beat in the flour mixture alternately with milk, mixing just until incorporated.

Pour batter into prepared pan. Bake 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool 10 minutes in pan, then invert cake onto a wire rack. Cool completely.

Sprinkle with powdered sugar if desired.

Pistachio Cake

8 ounces butter
1 cup plus 1 tablespoon superfine sugar
3 large eggs
1 cup finely ground unsalted pistachios
1 cup finely ground blanched almonds
Juice and finely grated zest of 1 orange
1 teaspoon rosewater
1/2 cup plus 1 tablespoon all-purpose flour

Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.

In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy.

Add the eggs one at a time, then add the ground pistachios and almonds.

Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.

Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.

When the cake is cool, make the icing: mix the confectioners’ sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.

Pound Cake with Poached Apricots

Cake:
2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 teaspoon kosher salt
1/2 teaspoon cream of tartar
1/4 teaspoon ground cardamom
2 cups superfine sugar
6 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract

Apricots:

2/3 cup Grand Marnier
2/3 cup granulated sugar
2 cups dried apricots (about 8 oz.)
1 1½-piece peeled ginger, sliced
Lightly sweetened whipped cream (for serving)

Lemon Icebox Cheesecake

1 1/2 cups mascarpone cheese
1 cup heavy cream
1 cup prepared lemon curd
Kosher salt
About 20 whole graham crackers
Blueberries, for serving

Line a 9-by-5-inch loaf pan with plastic wrap, allowing 4 inches of overhang. In a large bowl, using an electric mixer, beat the mascarpone with the heavy cream at medium speed until smooth and just firm; do not overbeat. Fold in the lemon curd and a pinch of salt.

Spread a 1/4-inch-thick layer of the lemon cream on the bottom of the pan. Arrange a single layer of graham crackers on top, breaking them to fit. Repeat the layering with the remaining lemon cream and crackers, finishing with a final layer of cream. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight.

Uncover and invert the cheesecake onto a platter. Remove the plastic wrap. Serve with blueberries.