Cakes

Orange Marmalade Cake

May 18, 2019 by Marisa 20 Comments

A moist and delicious Orange Marmalade Cake scented with rosemary and anise seeds. This easy to make cake is topped with sliced roasted almonds and garnished with candied orange peel.

I have fond memories of growing up with simple desserts such as this marmalade treat.

Back then there were no fancy frills adorning Mamma’s cakes, nor were any piping skills needed to decorate any of her sweet treats for that matter.

Mamma would carefully cut the cake in half and generously brush the cut sides with a sweet liquor. The two halves were then sandwiched together with a velvety jam or home made pastry cream. And that was it!

Simple. Rustic. And delicious.

I’ve made a slightly different version by slathering the top of the warm cake with pure orange marmalade jam that has extra chunks of orange.

The warm cake slowly soaks up the sweet jam rendering it ever so yummy with a slightly sticky top.

Sprinkles of roasted slivered almonds adorns this jam topped delight and compliments the finely ground almonds I used in the bather.

Then all that’s needed as a finishing touch are some candied orange rinds to use as a garnish. But this is totally optional!

What is candied orange peel?

Candied orange peels are so incredibly easy to make and you’re literally giving your fruit a second life. There is absolutely no waste here.

They are basically orange rinds that are boiled in a simple sugar syrup and then coated in granulated sugar for preservation.

All you need are citrus peels, sugar and water.

As this was my first time making candied orange rinds and I wanted a true and tried recipe so I scoured the web and fell on Christina’s Cucina, candied citrus recipe.

Christina’s recipe uses two oranges and she has some wonderful step by step instructions so head on over there if you want to make a batch.

Citrus rinds for orange marmalade cake

I followed Christina’s method using one orange because I only wanted enough rinds to use as a garnish.

But I probably should have used the two oranges because they were devoured like there was no tomorrow!

You can enjoy them as a snack or use to compliment your citrus treats!

However, you can just as easily use the store bought variety for garnishing this cake or sprigs of fresh rosemary would also be lovely here.

This cake is a true delight and not complicated to put together. It’s moist, crumbly and so delicious!

A sheer joy to serve in the presence of family or friends gathered around the table enjoying one another’s company.

For more delicious treats follow me on Facebook – Pinterest – Instagram – Twitter

Print Recipe

Orange Marmalade Cake

A moist and delicious Orange Marmalade Cake scented with rosemary and anise seeds. This easy to make cake is topped with sliced roasted almonds.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Dessert

Cuisine: Italian

Keyword: Orange, Marmelade, Cake

Servings:

Author: Marisa

Ingredients

1 cup almonds finely ground with 1 teaspoon of sugar
1 cup all purpose flour
1 teaspoon baking powder
3 large eggs room temperature
1 cup granulated sugar
3/4 cup olive oil
1/2 cup almond milk or regular milk
2 tablespoons orange juice freshly squeezed
lemon zest from 1 lemon
1 teaspoon fresh rosemary finely chopped
1/2 teaspoon anise seeds
1/2 cup orange marmalade use a good quality
1/2 cup slivered almonds toasted
candied orange peel for garnish optional

Instructions

Grease a 9 inch springform pan and set aside.
Preheat the oven to 350 degrees F.
Add the almonds with 1 teaspoon of granulated sugar in a food processor and pulse till very finely ground.
In a medium size bowl whisk together the finely ground almonds, all purpose flour, baking powder and set aside.
In a separate large bowl, beat the eggs together with an electric mixer for about 1 minute.
Add in the sugar, olive oil, milk, orange juice, lemon zest, chopped rosemary and anise seeds and mix well for about another minute.
Add the flour mixture to the egg mixture and mix until well combined.
Pour the cake batter into the prepared pan.
Bake the cake for 35 to 40 minutes or until a toothpick inserted in the middle comes up clean.
The cake will be medium brown in colour when done and the top will spring back to the touch.
When ready remove from the oven and place the cake (while still in pan) onto a wire rack.
While still warm, spread the orange marmalade over the top of the cake with the back of a spoon.
Top with the toasted slivered almonds and allow the cake to cool.
When ready to serve simply release the cake from the springform pan, slice and serve
Garnish the slices with candied orange peel if desired or with sprigs of rosemary. Totally optional.

Notes

I strongly recommend a good quality orange jam for topping this cake, as these have a perfect balance between sweet and sour. The cheaper variety are simply too bitter and leave a sour taste. Simply my opinion!

Carrot Cake With Cream Cheese Frosting

May 4, 2019 by Marisa 18 Comments

The absolute best Carrot Cake with Cream Cheese Frosting…ever! Two carrot cakes are baked and assembled together with the most luscious cream cheese frosting to form a two layered cake.

This recipe was originally published May 25, 2015 and republished May 4, 2019 with updated content and photos.

I forgot how much I loved carrot cake until I revisited this recipe. It’s like seeing a long lost best friend and not being able to get enough.

Memories came flooding back on all the times I’ve baked this cake for Sunday family gatherings at mamma’s house. It’s been a family favourite for a long while and just recently my sister requested the recipe. She raves about it all the time, claiming it’s “the best she’s ever tasted” !

I’m so glad to have found this recipe, type written…yikes, who even owns a typewriter anymore. It’s dog eared and slightly spattered with cake batter. It truly attests to the shear amount of times I’ve baked this deliciously moist cake.

Much of its moistness comes from sweet bits of crushed pineapple which makes a lovely contrast to the finely ground walnuts and carrots speckled throughout the cake.

What Pans Can I Use to Bake Carrot Cake?

You can most certainly serve it in a more traditional way by baking it in a 9 x 13 inch pan, as I’ve always done.

However, do keep in mind you’ll need to bake it for 50 to 60 minutes. Or simply until a toothpick inserted in the middles comes out clean. One batch of the cream cheese frosting will be enough for a 9 x 13 inch cake.

This time around, I decided to elevate it into a much more elegant 2 layered cake. Inspired by what is now being referred to as “naked cake” and I used 2, 9 inch round cake pans.

It’s a lovely way of making a cake with open layers. This has the icing peeking through the outer edges, giving it a more exposed look. I find it gives the cake a pretty and enchanting appeal!

How to Make Carrot Cake Frosting

You can either use an electric mixer when beating your cream cheese frosting or a food processor with a 4 cup capacity. Both methods work quite well but I do prefer my food processor as this gives me a wonderful smooth consistency in mere minutes.

I doubled the frosting amount for this 2 layered cake and used a 1M piping tip from Wilton to decorate the carrot cake.

You’ll have a little more than enough for the double layers so be as generous as you like!

How to Decorate a Two Layered Carrot Cake

To achieve the frilly icing border, you’ll want to start piping at the inner edge of your cake, working your self inward. Use an off set spatula to smooth the inside frosting while leaving the edges untouched.

I repeated the same with the top layer and piped a rosette in the middle of the cake. I wanted to achieve the look of a naked cake but with a frilly border!

This recipe was given to me by Raoul whom I’ve never met. He was gracious enough to pass on this recipe through a mutual friend. He worked in our hospital cafeteria and had my colleagues and I running down every second Wednesday to get our carrot cake fix!

It’s that wonderful and you’ll want to make it over and over again!

And if your as much of a carrot cake lover as I am you’ll want to check out these Gluten Free Mini Carrot Loaves! It’s a slight variation on this 2 layered carrot cake. But minus the cream cheese.

Happy baking dear friends!

For more delicious treats follow me on Facebook – Pinterest – Instagram – Twitter

Print Recipe

Carrot Cake with Cream Cheese Frosting

A delicious 2 layered Carrot Cake with a luscious Cream Cheese Frosting that is simply perfect for birthdays, holidays or any other special occasion.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: Carrot Cake

Servings:

Author: Marisa

Ingredients

1 1/2 cups sunflower oil or canola oil
2 cups granulated sugar
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts finely chopped
14 ounce can crushed pinapple well drained
2 cups grated carrots about 3 medium sized

CREAM CHEESE FROSTING (double this amount for a 2 layer cake)

3 ounces cream cheese
2 teaspoon pure vanilla extract
1/4 pound butter
1/2 pound powdered sugar (icing sugar)

Instructions

Grease and flour 2, 9 inch round cake pans.
Preheat oven to 325 degrees F.
In a large bowl whisk the oil, sugar and eggs together until combined and set aside.
In a separate bowl, whisk the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and stir until combined.
Fold in the crushed pineapple, chopped walnuts and the grated carrots.. Do not over mix.
Divide evenly into the prepared pans.
Bake in the preheated oven for about 40 minutes or until a wooden skewer inserted in the centre comes out clean.
Transfer the pans on a wire rack and let cool completely in the pans.
Carefully release the cakes from the pans when cooled and ready to frost.

CREAM CHEESE FROSTING (double the amount for a 2 layer cake)

In a large bowl combine the frosting ingredients together.
Starting on low speed and working your way to high, mix until the cream cheese frosting is smooth and creamy.

ASSEMBLING LAYERED CARROT CAKE

Carefully place one cake on a large serving platter.
To make the frilly icing border, use a piping bag inserted with a 1M piping tip.
Fill the piping bag with the frosting and start piping at the inner edge of your cake, working yourself inward.
With an off set spatula or the back of a large spoon, smooth the inside frosting and leave the edges untouched.
Top with the second layer of cake and repeat with more frosting.
Pipe a rosette on the top middle of cake and garnish with mint leaves.
Slice and enjoy with your favourite cup of coffee or tea.

Italian Plum Almond Streusel Cake

October 9, 2018 by Marisa 16 Comments

An Italian Plum Almond Streusel Cake to delight your guests with its dense moist crumble, topped with pools of soft jammy plums and almond streusel topping.

First and foremost, my apologies dear readers for the confusion on receiving a repeat email for this Italian Plum Cake recipe. To keep it short, I have been transitioning from one Hosting platform to another. In the midst of it all, this latest recipe got lost in cyberspace through no fault of either Hosting platform. They were both tremendously helpful in resolving the issue. So here it is again…enjoy!

I’ve never actually baked with Italian plums before. These plums were always enjoyed plucked straight off my Zia’s tree, who so generously shared her bounty with us.

If memory serves me, it wasn’t an overly big tree by any stretch. Only reaching to about 10 feet in height, or so it seemed to my younger self. As this winter tree is now being enjoyed by another nurturing family, I contend myself with the store bought variety.

They’re just as wonderfully luscious as the ones grown in our own back yards. These Italian prune plums are also exceptional if you favour canning or even hydrating your fruits.

IS IT A PRUNE OR IS IT A PLUM?

They are actually Freestone plums, meaning that the pit easily separates from the flesh. These are the plums that are most often dried out to make prunes.

Available during late summer to early autumn, these prune plums have a distinctive oblong shape. Its skin is tinged a deep purple with a reddish blueish hue and reveals a firm juicy flesh when bitten into.

They’re quite the delectable fruit and you’ll find that they hold up well in cooking or even baking.

Once baked the purple hue is transformed to a fuchsia like brightness, crowning the cake in pools of soft and sweet jammy goodness.

The streusel topping and the sliced almonds are totally optional here and really just as wonderful without it.

However, I thought to put to use the extra streusel I had in my freezer after making these outrageously good Raspberry Crumb Muffins.

It adds such a lovely contrast in texture, not to mention how prettily they compliment this jammy cake.

Its rustic. Its simple and super yummy! Also…it makes tea time and coffee time that much more enjoyable!

Happy baking dear friends!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Print Recipe

Italian Plum Almond Streusel Cake

An Italian Almond Streusel Cake to delight your guests with its dense moist crumble, topped with pools of soft jammy plums and almond streusel.

Prep Time40 mins

Cook Time45 mins

Total Time1 hr 25 mins

Course: Dessert

Cuisine: Italian

Keyword: Italian Plum Almond Streusel Cake

Servings:

Ingredients

STREUSEL TOPPING

4 tablespoons all purpose flour
4 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
2 tablespoons unsalted butter cubed

FOR THE CAKE

1/2 cup unsalted butter softened
2/3 cup brown sugar firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all purpose flour
1/2 cup almonds very finely ground
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of salt
2/3 cup sour cream full fat
7 italian plums halved and pits removed
1/4 cup sliced almonds
powdered sugar for dusting

Instructions

STREUSEL TOPPING

In a small bowl, mix together the CRUMB MIXTURE ingredients using your hands or a food processor just until the mixture resembles coarse crumbs.
Refrigerate till ready to use.

FOR THE CAKE

Grease an 8 inch round spring form pan, line with parchment paper then grease the parchment paper. Set aside.
Preheat the oven to 350 degrees F.
In a large bowl beat together the softened butter with the brown sugar until fluffy.
Beat in the eggs one at a time just until combined.
Stir in both the vanilla and almond extracts.
In a medium sized bowl, whisk together the flour, finely ground almonds, baking powder, baking soda, cinnamon and salt.
Stir the flour mixture into the butter mixture alternating with the sour cream, making 3 additions of the flour and 2 of the sour cream, just until smooth.
Scoop the batter into the prepared cake pan and smooth the top with the back of a spoon.
Slice the plum halves length-wise into 1/4 inch slices and while keeping the slices together place them in clusters over the cake batter.
Sprinkle the streusel topping between and around the sliced plums and top with the sliced almonds.
Bake in the preheated oven for about 40 to 45 minutes or until a cake tester inserted in the middle comes out clean.
Allow the cake to cool in the pan for about 20 minutes before releasing it from the pan.
Once completely cooled dust the cake with powdered sugar, slice and enjoy!

Olive Oil Apple Cake

September 30, 2017 by Marisa 25 Comments

An impressively moist and delicious Olive Oil Apple Cake that is chock full of granny smith apples with the lovely warm scent of cinnamon and drizzled with a luscious caramel sauce just before serving.

With the arrival of Fall and apple season well underway, I just could not help but revisit an old family recipe from my hubby’s side of the family. It was given to us by one of his Zia’s.

Each and every family member has their own twist and spin on this ever popular cake recipe. And all equally delicious.

I haven’t tweaked mine overmuch throughout the years except to reduce the amount of sugar. I usually add a light dusting of icing sugar and of course a drizzle of caramel sauce for some extra indulgence. The caramel sauce, of course, is totally optional!

Which Type of Apples are Good for Baking Apple Cakes

The star ingredient in this beautifully formed dessert are the crisp and tart granny smith apples. They’re definitely my favourite baking apple and one I turn to quite often in baked goods.

I love them for their hard and crisp bite with their juicy flesh when eaten fresh. However, when used in baked goods such as cakes or pies their tartness offers a perfect balance to sweet treats.

Having said that, there are really many other types of apples to choose from.

Look for apples who’s flesh does not break down to mush when baking, such as Granny Smith or Braeburn apples.

Other very familiar and wonderful baking apples are the Honeycrisp or Gala. These are actually sweeter and don’t require as much sugar when used for baking.

You can use any type of bundt pan. I used a heavy cast aluminum Bundt pan with beautifully detailed Autumn leaves which also has a nonstick surface to bake my olive oil apple cake in.

However, to be on the safe side I went ahead and brushed the inside of the Bundt pan with a cake release product. With the pan’s intricate leaf pattern I really wanted to make sure it would unmold effortlessly. And it did…wonderfully so…and its gorgeous!

Gorgeous in its simplicity with a deep brown honey colour and bursting with a copious amount of diced apples.

Its super moist in texture and stays so for quite a few days.

You’ll find t’s a great make ahead dessert!

Other Olive Oil Cakes You Might Enjoy:

Happy Baking!

If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!

Print Recipe

Olive Oil Apple Cake

An impressively moist and delicious Olive Oil Apple Cake, chock full of granny smith apples with the warm scent of cinnamon and drizzled with a luscious caramel sauce.

Course: Dessert

Servings:

Calories: 0

Author: Marisa

Ingredients

FOR THE CAKE
5 cups of diced apples approximately 7 small apples
2 teaspoons cinnamon to toss with diced apples apples
2 tablespoons granulated sugar to toss with diced apples
1 cup olive oil
1 3/4 cups granulated sugar
1/2 cup apple juice
2 teaspoon pure vanilla extract
4 large eggs
3 cups all purpose flour
2 teaspoons baking powder
CARAMEL SAUCE
1/4 cup butter
1 cup packed brown sugar
1/2 cup 35% cream
2 tablespoons golden corn syrup

Instructions

Preheat the oven to 350 degrees F.
Grease a bundt pan with a cake release product or use your favorite non stick baking spray.
In a large bowl, toss together the diced apples with the 2 tablespoons of cinnamon, 2 tablespoons of sugar and set aside.
Beat together the olive oil, sugar, apple juice and vanilla extract in the bowl of a stand mixer or use a hand held mixer, beating just until combined.
Add the eggs one at a time, beating well after each addition.
Whisk together the flour with the baking powder and add this to the egg mixture.
Beat on low speed till the batter is smooth.
Fold in the diced apples.
Pour the cake batter into the prepared bundt pan.
Bake for 1 hour to 1 hour and 15 minutes, or just until a toothpick inserted in the middle comes out clean.
Allow the cake to cool in the bundt pan for 1 hour before releasing it from the pan.
When ready to serve slice and plate with a generous drizzle of caramel sauce.
CARAMEL SAUCE
In a small sauce pan over low heat, melt the butter then stir in the brown sugar, cream and the corn syrup.
Cook and stir over low heat just until the mixture comes to a boil then remove from the heat and let the caramel sauce cool.
Makes approximately 1 1/2 cups.

Notes

Caramel Sauce Recipe is adapted from Dairy Farmers of Canada Website!

Cherry Crumb Cake

June 23, 2017 by Marisa 37 Comments

An elegant and delicious Cherry Crumb Cake that is sure to receive rave reviews at your next potluck or barbecue. Crowned with juicy ruby red cherries and a ginger-lime topping with crunchy pecans this crumb cake not only makes an impressive treat but you’ll also find it really simple to put together.

Having a neighboring outdoor farmer’s market that’s opened 24 hours a day certainly has its perks, especially coming off work after a late evening shift.

This farmer’s market is in the heart of a bustling metropolis with great produce at extremely affordable prices but only opened during the Spring to Fall seasons.

With a large student population nearby from Université de Montréal and staff from local health institutions as well as the many tourists trekking down from the stunning Saint Joseph’s Oratory perched high up on Mount-Royal, this is the place we are all drawn to.

And now with cherry season upon us and outdoor stands brimming with one of summer’s luscious fruits, who can resist the pull to purchase this delectable fruit!

Although I’d be just as content savoring every bite while basking in the warmth of a beautiful sunny day, transforming them into a special baked treat is definitely the cherry on the cake!

While the cake is soft and dense in texture you’ll find that there’s a lovely contrast from the sweet burst of cherries just beneath the crumbly layer of ginger-lime and pecan topping.

As a result you’ll get some sweet goodness in every bite.

Also scented with pure almond extract which adds a perfect balance of sweet and nutty flavors while enhancing the taste of this yummy cherry cake.

Maybe you prefer to eat some cherries simply as they are while wondering how else to enjoy this “best of summer” fruit. However, you’ll most certainly want to try this Cherry Crumb Cake…especially before the cherry season winds down!

Print Recipe

Cherry Crumb Cake

An elegant and delicious Cherry Crumb Cake that is sure to receive rave reviews at your next potluck or barbecue. Crowned with juicy ruby red cherries and a ginger-lime topping with crunchy pecans this crumb cake not only makes an impressive treat but also, you'll find it really simple to put together.

Course: Dessert

Keyword: Cherry Crumb Cake

Servings: , 8 inch cake

Author: Marisa

Ingredients

FOR GINGER LIME CRUMB TOPPING
3/4 cup all purpose flour
1/2 cup granulated sugar
1/3 cup unsalted butter melted
1/4 cup chopped pecans
2 teaspoons lime zest
1 teaspoon grated fresh ginger
1/2 teaspoon salt I used fine sea salt
1/4 teaspoon ground cinnamon
FOR THE CHERRY CRUMB CAKE
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt I used fine sea salt
1/4 cup whole buttermilk
1 pound cherries pitted

Instructions

GINGER-LIME CRUMB TOPPING
First lets combine all ingredients for the ginger-lime crumb topping in a small bowl and stir until the mixture is crumbly.
The mixture can be made ahead and stored in the fridge for up to 5 days.
CHERRY CRUMB CAKE
Preheat the oven to 350 degrees F
Grease and flour an 8 inch springform pan then line the pan with parchment paper and grease the parchment paper.
In a large bowl, beat the butter and sugars together on medium speed until fluffy. About 3 to 4 minutes.
If using a stand mixer make sure to occasionally stop and scrape the sides of the bowl.
Beat in the eggs one at a time, making sure to mix well after each addition.
Mix in the vanilla and almond extracts.
In a medium sized bowl, whisk together the flour, baking powder and salt.
With the mixer reduced to low, gradually add the flour mixture to the butter mixture while alternating with the buttermilk.
Begin and end with the flour mixture.
Pour the batter into your prepared pan and smooth the top with an offset spatula.
Spread the pitted cherries evenly over the cake batter.
Sprinkle the ginger-lime crumb topping over the cherries.
Bake the cake for about 1 hour or until a wooden skewer inserted in the middle comes out clean.
Remove the cake from the oven and let cool in the pan for about 15 minutes before releasing the cake and then transfer to a wire rack to cool completely.
The cake can be covered and stored at room temperature for up to 2 days or refrigerated for up to 6 days.

Notes

Recipe is adapted from Bake From Scratch Magazine July/August issue 2017