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YELLOW CAKE

 

Very simple, light, and yummy cake, anyone can make it. This one vanilla cake recipe for many different flavors is a real treat to any baker. You need one basic recipe to create many different flavors of orange, lemon, strawberry, coconut, dried fruits and nuts, apple cinnamon, brown sugar cake, and more...... Any kind of frosting, glaze, syrup, or caramel sauce......

Most cakes, cookies, muffins, and scones are all made from the same ingredients: flour, sugar, butter, salt, eggs, (whether baking soda and/or baking powder), milk, etc... Yet even though most baked baked products contain the same basic ingredients, you can combine them in different amounts and in different ways to make a cake instead of muffins, or a quick bread instead of a cookie

There are many ways you can combine basic baking ingredients to achieve the desired results, and those results aren't just depending on the recipe in front of you, but also on your baking techniques and mixing methods.

 

INGREDIENTS

3 cups Self-Rising Flour

4 Eggs

1 cup Sugar

1/2 cup Vegetable Oil

3 tsp. Baking Powder

1/2 tsp. Vanilla Extract

3 large tbsp. Powdered Milk

1 Lemon Zest

1/2 tsp. Salt

1/2 cup Water

3 tbsp. Rum

METHOD

Preheat the oven to 350 F. Grease the cake pan with softened butter and dust it with flour

Separate the egg yolks from egg whites.

Use an electric mixer to whisk egg whites until very fluffy. Set aside.

In another bowl, cream together egg yolks, sugar, and vegetable oil for 3 minutes until fluffy and light yellow.

Gradually, and on medium speed, add the dry ingredients to the egg yolk mixture, flour, baking powder, milk powder, vanilla, lemon zest, salt, water, and 3 tablespoons of Rum, (brandy or whiskey are also great). Speed up the mixer to a higher speed while adding the water, the batter should be smooth and completely combined but avoid overmixing.

 Add the egg whites to the cake mixture folding carefully with a spatula to bring them together.

Spoon the cake batter into the prepared cake pan.

Bake at 350 F for 30 minutes, or until the top is firm to the touch and a skewer inserted into the center of the cake comes out clean and the cake turns to a golden brown.

Allow cake to cool in the pan for 10-15 minutes before inverting onto a cooling rack to cool completely before frosting or decorating...

CARROT CAKE

This carrot chocolate cake is very simple! Soft and moist, and with a really lovely light orange color. It’s a really unique flavor, it’s just sweet, and delicious, and is perfect to serve with coffee or tea.

INGREDIENTS

3 normal sized Carrots, or 4 small ones

2 cups of Flour

1 & 1/2 cup Sugar

3 full Eggs

1/2 cup vegetable oil (canola oil)

1 tablespoon Baking Powder

METHOD

Blend eggs, vegetable oil, and carrots in a blender.

Add the flour, sugar, and baking powder to the batter of carrot using a spatula until well blended together, gently pour the mixture in a baking tray (coated with butter and sifted with some flour).

Bake in oven 45 minutes at 180c

CHOCOLATE ICING

250ml Milk

100g cooking Chocolate

1 tbsp. Butter

2 tbsp. Honey

Combine chocolate, milk, butter, and honey, bring to the boil over medium heat, simmer for 5 minutes, till thickened.

Run a knife along the edges of the cake, flip the cake onto a cutting board. Flip onto a serving tray. Pour icing over the cake, spread evenly. Slice and serve.

 

a 2nd choice of cream for the carrot cake

CREAM CHEESE FROSTING

1 cup Confectioners' Sugar

1 (8 oz.) Package of Cream Cheese, softened

6 tbsp. Salted Butter, softened

1 tsp pure Vanilla Extract

METHOD

Combine confectioners' sugar, cream cheese, butter, and vanilla in a medium bowl and whisk until smooth and creamy.

When the cake has cooled completely, carefully cut the cake in half with even layers.

Simply spread half of the cream cheese between the cake layers then add and assemble the other half on top.

Spread the remaining cream cheese on the sides and top of the cake.

Anise Seed Cookie Rings - كعك باليانسون

 

These rings are fragrant with anise and very crunchy; easy to make as well, and they keep for a while in a tin box. They are my favorite with a cup of tea as they are very satisfying without being too sweet

INGREDIENTS

2 & 1/2 cups All-Purpose Flour

1/2 cup of Sugar

1/2 cup of boiled and infused anise seeds water for mixing the dough

2 tsp. of ground Anise                      

2 tsp. of Baking Powder

Dash of Salt

1/2 tsp. of Mahlab

1/2 tsp. ground Fennel     شومر                  

1/2 tsp. Nutmeg

METHOD

Sift together the flour, sugar, baking powder, salt, anise powder, mahlab, nutmeg, and ground fennel into a bowl. Add the olive oil. Mix well and add the strained anise warm water, one tablespoon at a time until the mixture holds together and becomes a workable dough and is still moist.

Let the dough rest for 30 minutes to absorb the flavor of the added spices.

Preheat the oven to 350 degrees

Form 6-inch ropes, as thin as a 1/2 inch or thinner. Pinch the ends to form a ring. Bake in the oven for 10 to 15 minutes till golden.

Cool and serve.