scratch-made baked goods
Delicious, fresh fruit fritters with seasonal fruits will elevate your breakfast routine and set you up for success. They come together in 30 minutes and are air fried for a healthier alternative to old fashioned fritters. Champions Breakfast In search of easy and quick breakfast …
A strawberry-licious classic Greek custard pie with a twist and without all the fuss! This phyllo crinkle cake has crispy layers of buttery phyllo filled with a luscious vanilla custard and topped with fresh strawberries. Reimagined Classics I was today years old when I saw …
Light and airy, bright and citrusy! This moist clementine cake made with extra virgin olive oil is the perfect dessert for any occasion.
There’s no better feeling than tasting extra virgin olive oil. There is a reason Greeks call it liquid gold. Besides its antioxidant qualities and health benefits, extra virgin olive oil can really elevate your bakes! Cakes made with olive oil instead of butter are moister, have more flavor depth and they even remain tender for longer time. Plus, any citrusy, olive oil cake instantly transfers you to the Mediterranean (I will let you decide the exact location!). This clementine olive oil cake is easy to make and will make a great accompaniment to an afternoon cup of coffee.
I was genuinely happy when a friend from my hometown in Greece reached out and offered to send me his extra virgin olive oil to try. Prestige EVOO is a third generation family own business with a simple mission, to produce the highest quality organic, extra virgin olive oil. Their Prestige Ultra Premium EVOO is high-polyphenol, early harvest Koroneiki variety with a perfectly balanced flavor profile which combines fruity, bitter and spicy notes. One drop of Prestige Ultra Premium EVOO will leave you with a pleasant and satisfying freshness in the mouth.
Although, I take pride on my family’s olive oil produce, there is no doubt Prestige EVOO is truly a superior olive oil that will compliment all of your cooking and baking endeavors. Alternatively, drizzle it on top of bruschetta, green salads or vanilla ice-cream! Be sure to check out their page @prestigeevoo for more information (This is not a sponsored post. All opinions and thoughts are my own.) After tasting this robust olive oil my mind went straight to olive oil cake infused with citrus. Clementine with its sweet and zesty flavor was a great pairing compared to orange which tends to be more acidic. Indeed, after testing the recipe for the first time, I was overjoyed with happiness. This fragrant clementine olive oil cake is super moist with an even crumb and rich citrusy flavor from using wholes clementines.
This is a one-bowl recipe and no mixer is required. To prepare the clementines, microwave them in high for 3 minutes. Pulse them in a food processor until smooth. In a large bowl whisk all wet ingredients together including sugar and the clementine pulp. Incorporate dry ingredients. Bake for 40 minutes until golden brown. Top with yogurt frosting and sliced clementines. Enjoy!
Extra virgin olive oil is the way to go! It will ensure optimal flavor and will contribute to a moist cake. I don’t recommend substituting olive oil for another oil for this recipe.
Yes. There is a lot of flavor in the clementines’ skin as well. By using whole clementines the cake will have more flavor depth and nicer texture.
Yes. You can use mandarins or navel oranges in place of clementines.
Clementine olive oil cake can be stored at room temperature if not frosted for up to one week covered airtightly. If frosted, refrigerate wrapped for up to 5 days.
Yes. You can freeze the frosted cake for up to two months wrapped airtightly. You can wrap individual slices or cut in half and place in airtight freezer safe containers. For individual slices, you can also use freezer safe food storage bags. To defrost, let the cake thaw in the refrigerator overnight.
This cake is easy to make and it will wow your friends and family! Don’t wait for an occasion to bake this moist clementine cake with extra virgin olive oil! It’s so good. If you give this recipe a try, take some time to leave us a comment below sharing your experience. Happy baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Authentic Italian tiramisu, but make it mini! These mini tiramisu trifles feature layers of silky mascarpone cream filling, espresso soaked ladyfingers and a touch of cocoa powder. Cheer me Up! How can you not love a dessert which literally translates to “cheer me up”? Tiramisu (Italian: tiramisù, …
Soft and chewy double chocolate tahini cookies made with cocoa powder and chocolate chips. Toasted sesame seeds and a touch of flaky salt make these cookies a perfect sweet, nutty and salty combo! What is Tahini? Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served …
The most fragrant and romantic lemon rose water cake is a one-bowl recipe that even a first time baker can make!
Cake is a fit for every occasion and always tastes better when it’s homemade. This recipe is simple yet ticks all the boxes and is perfect for Valentine’s Day. It features a tender, citrus cake topped with a smooth rose water glaze. Whether you are a well seasoned baker or a first time baker, this lemon rose water cake will be so easy to make. You will just need a heart shaped pan and some Valentine’s inspired sprinkles to transform it into a showstopper!
To make the lemon rose water cake, cream together sugar and butter and then incorporate the eggs. Add the wet ingredients followed by the dry ingredients and combine. Transfer the cake batter to the pan and bake. Prepare the rose water glaze and drizzle on top of the cooled cake. Decorate with sprinkles and dried rose petals.
For an extra moist cake the recipe uses a higher fat ratio and milk in the batter. Mixing the batter just until combined is also a key to achieve a tender and moist texture.
Rose water has a predominantly floral aroma and flavor. It is not considered to be sweet or savory.
When baking with strong profile flavors such as rose water you don’t need a lot. Just 1 tablespoon is enough to give your cake a nice floral taste. More than 1 tablespoon will result in a soapy and unpleasant taste.
Lemon rose water cake will keep fresh for up to 3 days at room temperature stored in an airtight container. You may freeze the cake before adding the rose water glaze for up to 2 months covered tightly with plastic wrap.
With no special skills or complicated equipment needed, anyone can rock this delicious lemon rose water cake! Lemon paired with rose water is truly a match made in heaven. This, not so ordinary flavor combination is definitely going to impress your loved one. We would love to hear from you if you try this recipe. Leave us a comment below. Happy Baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
These creamy cranberry cheesecake bars make a great festive treat! They feature a gingersnap crust, a tart cranberry filling and a crumbly streusel topping. Christmas Baking We can all agree that even if you are not baking the rest of the year, you sure do …
Thanksgiving means pie! This salted caramel pecan pie has a flaky buttery crust filled with a rich, brown butter salted caramel sauce and lots of crunchy pecans. A classic pie with a sweet and salty combo that will excite your taste buds. Thanksgiving Table How …
These pumpkin patch brownies are to die for! Extra rich with a gooey pumpkin cheesecake filling and topped with crushed oreos and pumpkin candies.
With a few Fall bakes left and Halloween approaching, it is only fair to share a pumpkin dessert recipe. These brownies might not look spook-tacular, but they sure are the prettiest pumpkin patch brownies! They are ultra rich, chocolaty and moist with crinkled tops. There’s more to them though; their center is dangerously gooey and creamy. If you are looking for a cute Halloween themed treat, this is the one. No special baking skills needed and it’s ready within one hour. Get the family involved and indulge in this chocolaty-pumpkin deliciousness!
Add the butter in a non-stick frying pan and place over medium heat. Stir continuously as the butter melts. Once the butter has melted it will start foaming and sizzling. Continue stirring for about 6 more minutes or until the butter turns golden brown. It should have a nutty smell. Remove immediately from heat and pour into a medium heat-proof, glass bowl. Make sure to include the brown bits from the bottom of the pan. Stir in the dark and semi sweet chocolate chips and pure vanilla extract until fully incorporated. Allow the mixture to slightly cool for about 10 minutes.
Preheat oven to 350°F (180C). Grease an 8×8 baking pan, line with parchment paper and set aside. In the meantime, sift the all-purpose flour and cocoa powder. Stir in salt and set aside. In a large bowl whisk together the pumpkin puree, softened cream cheese, brown sugar, one egg, cornstarch and pumpkin pie spice until smooth. For a thinner pumpkin filling see notes on recipe card.
Using a stand mixer with the paddle attachment on, add the sugar and beat on medium speed adding one egg at a time. Mix well after each addition. The mixture should be light and fluffy. With the mixer running on low, incorporate the slightly cooled chocolate mixture. Mix until just combined. Remove the mixing bowl and gently fold in the flour mixture using a spatula. When there are no more visible flour lumps, stop mixing (see photo below).
Pour half of the brownie batter into the lined baking pan and spread it evenly. Pour the pumpkin cheesecake filling on top and spread on an even layer (see photo 1). Spoon the remaining brownie batter on top and gently smooth it out using a spatula (see photo 2). Bake for 35 minutes or until an inserted toothpick in the center comes out almost clean with little wet crumbs. Remove from oven and allow pumpkin patch brownies to completely cool down before decorating. Garnish with crushed oreos and pumpkin candies. Cut into squares and serve. Enjoy!
[easy-image-collage id=3233]Overmixing, results in a thick and grainy brownie batter. Make sure you mix just until the chocolate mixture is incorporated and then fold in the dry ingredients by hand. How to fix it: try to thin out the batter by adding one tablespoon of water.
Due to the pumpkin cream cheese filling the toothpick test might be tricky. Pay attention to the brownie edges. They should look firm and crinkled. Always insert a toothpick at the center of the brownies. It should come out almost clean with a few wet crumbs. If it comes out completely clean it means the brownies are overcooked.
Pumpkin patch brownies will keep fresh covered tightly at room temperature for 3 to 4 days. You can also refrigerate them but bear in mind that they will get harder. You may freeze brownies sealed in a freezer safe container for up to 2 months.
No tricks, just treats! Bake these pumpkin patch brownies with your family and enjoy an ooey gooey chocolate pumpkin brownie. If you decide to give the recipe a go, make sure you leave a comment below sharing your experience. Happy baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Are you a baklava lover? Then, look no further! This baklava cupcake recipe features honey cupcakes filled with pistachio ganache and topped with honey cream cheese frosting. A Match Made In Heaven You guys have been showing so much love to my baklava rolls recipe …