Lemon, saffron, and olive oil make this something special.

INGREDIENTS

3/4 cup olive oil
1 large lemon, zest from whole lemon and juice from half lemon
1 pinch of saffron
3/4 cup cake flour (not self-rising)
1/4 cup almond flour
1/4 cup cornmeal
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar

Glaze:
2 tablespoon powdered sugar
Juice of 1/2 lemon

DIRECTIONS

Preheat oven to 350°F. Grease a 9″ springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour.  Squeeze lemon and split juice. Use . Add 1/2 pinch of saffron to half lemon juice in one bowl and do the same with the other half  + 2 tablespoons powdered sugar and let sit. You will use it for the glaze.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil and  lemon juice/saffron mixture, beating until just combined. Use a wooden spoon to stir in flour mixture until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently tap against work surface to release air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Brush on glaze. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours.

I have never bought into the whole “pumpkin” thing but I’ll try anything once.

INGREDIENTS

150g whole wheat flour
150 g flour
50g oatmeal
1 teaspoon pumpkin spice
1/2 teaspoon baking soda
125g brown sugar
200g butter, chilled and diced

DIRECTIONS

Preheat oven to 350 degrees F. Line and/or butter brownie pan.

Combine flours, oatmeal, pumpkin, baking soda, sugar in food processor.

Pulse a few times to combine everything thoroughly.  Add the pieces of butter and pulse until it looks like sandy crumbs.

Remove 4 tablespoons of the crumbs and put them aside. Tip the rest of the mixture into the prepared pan and press down to form a tight even square. Sprinkle the reserved crumbs over the top and bake for 30 minutes.  The edges will be slightly browned.  Let cool slightly then cut slice down he middle and cut into 14 bars. Let cool completely before removing.

 

Dana Banana was a nickname my mom called me when I was a kid. Seemed perfect for these muffins.

INGREDIENTS

1/3 cup butter, melted and browned
4 large ripe bananas, mashed
3/4 cup brown sugar, packed
1 teaspoon cinnamon
1/2 cup walnuts, chopped
1 egg, room temperature
1 teaspoon vanilla
1 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt

DIRECTIONS

Preheat oven to 425 degrees F.

Melt butter and set aside to slightly cool.

In a large bowl, mash bananas with a fork.

Add butter, sugar, egg, and vanilla and mix well. Stir in walnuts and cinnamon.

Add in flour, baking soda, baking powder, and salt and mix until ingredients are just mixed being careful not to over-mix.

Scoop evenly into 12 muffin cups.

Bake for 15-20 minutes, or until center of muffin springs back when touched and center no longer appears wet.

 

I turned 50 and wanted to bake myself a Lemon Cake with Raspberry Jam filling and whipped cream frosting. So I did.

INGREDIENTS

Cake
1 1/2 cup butter, softened
3 cups granulated sugar
5 eggs, room temperature
Juice and zest of 1 lemon
3 cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk, room temperature
2 teaspoons vanilla extract

Raspberry Jam Filling
1 cup raspberry
1 cup sugar
Zest and juice of one lemon

Whipped Cream Frosting
1 cup whipped cream
2 tablespoons powdered sugar
1 teaspoon vanilla
1 teaspoon gelatin
4 teaspoons cold water

DIRECTIONS

Raspberry Jam for filling
Add sugar, raspberries, zest and juice to medium saucepan.  Let boil and reduce to simmer for 20 minutes.  Let cool.  

Cake
Preheat oven to 350º F. Prepare three 9-inch round cake pans with butter and flour. Make sure you remove all excess flour.

Cream butter until light and fluffy with an electric mixer. Slowly add sugar one cup at a time. Add eggs one at a time.

Sift together flour, baking powder, and salt. Whisk together milk and vanilla. Add to butter mixture alternately with milk mixture, beginning and ending with dry ingredients.

Gently stir all ingredients until well combined.

Evenly distribute cake batter between cake pans. Bake for 25 minutes, or until a toothpick comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Whipped Cream Frosting

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.

Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.

Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

 

My mom loves walnut cake so I’m trying out a few recipes.  This one has some delicious orange and cinnamon added for spice.

INGREDIENTS

1 cup butter, softened
2½ cups sugar
zest + juice of one orange
2 tablespoons triple sec
4 eggs
2 cups all purpose flour, sifted
1 cup whole wheat flour, sifted
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
3/4 cup milk
1 cup walnuts, chopped

Glaze:

¼ cup butter, melted
2 cups powdered sugar
1 teaspoon vanilla
2 Tablespoons milk
½ cup chopped walnuts for topping

DIRECTIONS

Preheat oven to 350 degrees. Generously grease and flour a bundt pan.

In a large mixing bowl or using a stand mixer add the butter and sugar and cream together.  Add zest and mix. Add the eggs one at a time. Add juice of orange and triple sec. Mix on high for one minute.

Add the sifted flour, cinnamon, ginger, clove, and baking powder together. Add the flour mixture and milk to the butter mixture alternating the flour and milk as you mix. Fold in chopped walnuts.

Pour into your greased and prepared bundt pan. Bake for about 1 hour or until toothpick comes out clean. Remove from oven and let cool.

To make the glaze: Whisk together melted butter, powdered sugar, vanilla and milk. Drizzle on top of cooled cake and top with additional chopped walnuts.

An all-time fave of mine.

INGREDIENTS

Muffins:
2 1/4 cups flour
1/2 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1/4 cup melted butter
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla
Zest of one lemon
Juice of 1/2 lemon

Glaze:
Juice of 1/2 lemon
1 cup powdered sugar

DIRECTIONS

Grease 12 muffin cups, or line with paper muffin liners.

Sift together the flour, sugar, baking soda, baking powder, salt, lemon zest, and poppy seeds. In a separate bowl, whisk together the melted butter, egg, lemon juice, and buttermilk.

Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Cover and refrigerate for 1 hour. Preheat oven to 425 degrees F. 

Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

While cooling, whisk lemon juice and powdered sugar then drizzle over muffins. 

 

A little honey and cayenne added for good luck.

INGREDIENTS

1 1/4 cups cornmeal
3/4 cup flour
1/4 cup sugar
1/2 teaspoon cayenne + 1/2 teaspoon additional  extra for honey
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup milk
1 cup buttermilk
2 eggs
8 tablespoons butter
2 tablespoons honey

DIRECTIONS

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, cayenne, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Mix honey and cayenne in bowl and brush on top of cornbread.  Let cool. Slather with butter to serve.

I worked with this recipe.

Did I have you at the first “Chocolate”?

Blueberry and Triple Sec in a Pound Cake? Delicious.

INGREDIENTS
226 grams butter, at room temperature
200 grams flour
1/2 teaspoon baking powder
Salt
4 large eggs, separated
186 grams sugar (split 100/86)
1 tablespoon orange cognac
1 cup blueberries

DIRECTIONS

Preheat the oven to 350 degrees. Butter and flour a loaf pan.

In a medium bowl, triple sift the flour and baking powder. Set aside.

In another bowl, using an electric hand mixer, whip the egg whites until they hold soft peaks and then gradually beat in 100 grams of the sugar, two tablespoons at a time.

In a third bowl, using a paddle attachment, cream the butter until light and fluffy. Beat in the remaining 86 grams of sugar until fluffy. Beat in the egg yolks until light and then add the Cognac.

Gradually fold the sifted flour mixture into the butter-egg mixture. Fold in the beaten egg whites just until the batter is smooth then fold in blueberries. Pour batter into the prepared pan and bake in the oven for 35 to 45 minutes or until a toothpick pierced in the center comes up clean. Cool in pan ten minutes on a rack, then cool the rest of the way out of the pan.

I worked with this recipe.

I have a lot of blueberries. 

INGREDIENTS

100 grams whole wheat flour
100 grams almond meal/flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
50 grams sliced almonds
150 grams granulated sugar
6 ounces unsalted butter, softened
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
3 large eggs, room temperature, lightly whisked
2 tablespoons whole or low-fat milk
8 ounces fresh blueberries
powdered sugar, for dusting

DIRECTIONS
Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) with a rack in the center position. Grease an 8-inch cake pan (at least 2-inches deep) with baking spray and set aside.

 

In a medium bowl, whisk together the whole wheat flour, almond meal, baking powder, and salt. Reserve and set aside roughly one tablespoon of sliced almonds. Break the remaining almonds with your hands and stir them into the flour mixture.

 

In a stand mixer bowl add sugar, softened butter, almond and vanilla extracts. Using the paddle attachment, cream the butter and sugar mixture over medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl halfway through to ensure all of the ingredients are incorporated evenly. Reduce the speed to medium and slowly add the eggs. Beat until incorporated (it may look slightly broken). Over low speed, slowly add the flour mixture in two additions, and alternating with the milk. The batter will be relatively thick.

 

Reserve a small handful (8 to 10 blueberries) for later. Using a large spatula, gently fold the remaining blueberries into the cake batter. Transfer the batter into the greased cake pan, and smooth the top with a small offset spatula. Distribute the remaining blueberries on top, gently pressing them into the batter. Top with the remaining sliced almonds.

 

Bake for 55 minutes to 60 minutes, or until a toothpick inserted in center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Using a knife, run along the sides of the cake pan to release the sides of the cake and carefully invert onto a wire rack. Flip and allow the cake to cool right-side up.

I worked with this recipe.