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Orange Pumpkin Trifle

This is a delicious dessert to make for the holidays!

Orange Curd (Recipe from Food and Wine)

  • 3 large eggs
  • 2 large egg yolks
  • ½ cup sugar
  • ¼ cup fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons finely grated lemon zest
  • 1 stick cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.

Pumpkin Bread

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ cup extra light olive oil
  • 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Slice the bread into ½ inch slices.

  • 1 cup whipping cream
  • 1 cup mascarpone cheese
  • 3 tablespoons powdered sugar

Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.

  • Segments of 3 large navel oranges plus a few more for garnish
  • ½ cup fresh orange juice

Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Drizzle the layer with some orange juice. Divide the orange curd into three parts and spread one part onto the cake. Divide the orange segments into three piles and add the first pile onto the curd. Repeat twice more and top with the whipped cream. Garnish with a few orange slices. Chill in the fridge, preferably overnight.

Mango Raspberry Pavlova

This is an amazing dessert to enjoy in the summer. It looks a bit hard but it really isn’t.. just a few steps including making the meringue.. Definitely worth a try!!

  • 6 egg whites
  • 1¼ cups fine sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornstarch

Preheat oven to 250 degrees F.

Trace an 8 to 9 inch circle onto parchment paper. Place the parchment paper on a cookie sheet. Transfer the egg whites to an electric mixer and beat the eggs till soft peaks form. Gradually add the sugar, vanilla extract and cornstarch and beat till firm peaks form. Transfer the beaten egg whites onto the traced circle, carefully spreading the mixture inside the circle. Create a slight depression in the center for the filling. Bake in the oven for an hour, or till the meringue feels firm to the touch. Leave the oven door open and cool the meringue in the oven.

  • 1 cup whipping cream
  • 1 cup fresh mango
  • 2 tablespoons raspberry liquor
  • Juice of half a lemon

Whip the cream till stiff peaks are formed. Blend fresh mango, raspberry liquor and lemon juice till smooth. Fold the mango mixture into the whipped cream. Refrigerate.

  • 1 cup fresh mango, chopped
  • 1 cup fresh raspberries
  • 1 teaspoon sugar
  • Juice of half a lemon

Transfer the mango and raspberry to a small bowl. Add the sugar and lemon juice. Mix and let sit for an hour. Right before serving, place the meringue onto a serving platter. Add the mango whipped cream and then place the fruit on top. Serve immediately!

Cranberry and Orange Trifle

So, Valentine’s Day is on Saturday. I though I would do a few desserts this week. I am not a huge Valentine’s Day celebrator.. but any I will take any excuse to make a great meal and an amazing dessert. So here is my favorite- a trifle.. well, why not??

Orange Curd (Recipe from Food and Wine)

  • 3 large eggs
  • 2 large egg yolks
  • ½ cup sugar
  • ¼ cup fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons finely grated lemon zest
  • 1 stick cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.

Cranberry Filling

  • 12 ounces bag of fresh cranberries
  • 1 cup orange juice
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract

Transfer cranberries, orange juice and sugar to a saucepan. Bring to a boil and simmer for about 10 to 15 minutes or till the cranberries have burst open. Turn the heat off and add the extract. Mix well and refrigerate. Take a quarter cup of the cranberries out for garnish.

  • 1 packaged or homemade pound cake, cut in slices
  • 1 cup whipping cream
  • 1 cup mascarpone cheese
  • 3 tablespoons powdered sugar

Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.

Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Divide the cranberry filling into three parts and spread one part over the cake. Divide the orange curd into three parts and spread one part over the cranberry filling. Repeat twice more and top with the whipped cream. Garnish with the cranberries. Chill in the fridge, preferably overnight.

 

Gingerbread Cake with Whipped Cream and Candied Ginger & Chocolate Ganache

Here are some dessert ideas for the holidays…

  • 2½ cups white whole-wheat flour
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon salt
  • ½ cup extra light olive oil
  • ½ cup evaporated cane juice
  • 1 large egg, beaten
  • 1 cup molasses mixed with 1 cup hot water

Preheat oven to 350 degrees F.
Grease and line two 9 inch round pans.

Combine the flour, baking soda, spices and the salt in a medium bowl. Whisk and keep aside.
Beat together the oil and sugar with an electric mixture for a minute. Add the egg and beat for 2 to 3 minutes. In 3 batches, alternately bean in flour mixture and molasses mixture on a low speed. Beat till smooth and pour batter into the two pans dividing equally. Bake for approximately 25 to 30 minutes.
Take out and let cool.

Filling

  • 1 cup whipping cream
  • 2 tablespoons confectioners sugar
  • 2 tablespoons candied ginger, chopped

Beat the cream with an electric beater till stiff peaks are formed. Add the sugar and ginger and mix well.
Place the first layer of cake onto a cake stand and add the filling, smoothing it all over. Place the second layer and gently press down, cleaning up any filling spilling out of the cakes.

Topping

  • 6 ounces semi sweet chocolate chips
  • ¾ cups whipping cream

Heat the cream in a small saucepan on a medium heat. Once bubbles begin to form on the edges, turn the heat off and take the pan off the stove. Add the chocolate and stir until it melts. Let cool and pour the ganache over the cake covering the sides evenly.
Top the cake with candied ginger for decoration.

Pineapple and Fresh Cream Cake

Pineapple and Fresh Cream Cake

This is a great dessert to make for Valentines Day… enjoy.

I grew up eating pineapple cakes and pastries. I recall going to restaurants and bakeries where this cake was the most popular to eat. It was layers of soft, moist white cake, filled with whipped cream and pineapple. It was not overly sweet and most of all the icing was delicious. I think that is the reason why I don’t like buttercream or any other kind of icings. It just doesn’t taste fresh to me and most of the time they are overly sweet.

We were going out for dinner with some friends and I asked them to come back to our house for dessert. I was in the mood to bake a cake- I haven’t done it in a while. Somehow the pineapple cake came to mind. I bought the crushed pineapple and the whipping cream. Now, as some of you know, I do all of my baking with white whole wheat flour. I was a bit torn which way to go with this dessert. Since the icing is not overly sweet, the cake stands out. I wasn’t sure how the whole wheat flavor will taste with the rest of the ingredients.

I decided to go ahead with the whole wheat flour and went looking for whole wheat cake flour. Cake flour has less protein than the rest and results in a softer cake. I was not able to find whole wheat cake flour so I came home and made my own. For 2 cups of cake flour, I used 1 and 3/4 cups of white whole wheat flour mixed in with 1/4 cup of corn starch. I proceeded with a recipe I found on the internet but used extra light olive oil and raw sugar instead of butter and white sugar.

I went ahead and baked the cake and assembled it. It is very important to soak the layers well and properly with the pineapple juice to ensure a moist cake- especially if you are using white whole wheat flour.

My daughter was extremely excited to taste this dessert since I told her it was my favorite treat growing up. I was a bit concerned how she would react to the nutty cake flavor. Well, I don’t know what I was worried about- she loved it. My husband and I could taste the difference- it is not the same but it is a welcome change. For those of you looking for that authentic flavor, I would stick to regular cake flour. Me, on the other hand, will be making this cake again with the whole wheat flour. It was delicious- moist, soft and creamy.

Brought me back to my childhood. I love how food has the ability to transport you thousands of miles away…. Enjoy this delicious pineapple and fresh cream cake- you will love it.

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup extra light olive oil
  • 1 cup raw sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup milk

Preheat oven to 350 degrees F. Grease and flour 2 9-inch cake pans.
In bowl, combine the flour, baking powder, and salt with a wire whisk.

Cream oil and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be should. Divide between 2 pans.

Bake the cakes for about 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

  • 1 pint whipping cream
  • ¼ confectioners sugar

Beat the cream till it forms stiff peaks. It should take about 5 to 7 minutes. Keep aside.

  • 1 (14 ounces) crushed pineapple with juice

Strain the crushed pineapple saving the juice (it should yield about ¾ cup juice). Keep the juice aside. Add one cup whipped cream to the strained pineapple. Mix well.

Pineapple and Fresh Cream Cake3

In the meantime, add one layer on a serving platter. With a large spoon soak the surface with half of the pineapple juice. Add the cream and pineapple mixture and spread evenly on the cake. Add the second layer on top and press down gently. Soak the top layer with the remaining pineapple juice. Frost the cake with the remaining whipped cream.
Chunks of fresh pineapple can be added as embellishments on the top. Refrigerate before serving.
Pineapple and Fresh Cream Cake2