Dessert, Cake Recipes

Kourabiedes are traditional Greek butter cookies with ground almonds and brandy, dusted heavily in powdered sugar. Fragile, sandy, and meant for celebrations.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

A rich and delicious cheesecake that's simple to make and easy to enjoy!

Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.

Mini chocolate chip cheesecakes: fudgy chocolate cupcake batter topped with a creamy cream cheese dollop and studded with mini chips. Pop-in-your-mouth sized, bake-sale ready, impossible to eat just one.

Buttermilk pear pound cake built on reduced pear puree and nutty brown butter, with whipped egg whites folded in for a tender, moist crumb. A lighter spin on a classic tube cake.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

Old-fashioned boiled fruitcake with raisins and warm spices. Simple one-bowl method where you boil fruit first then fold into spiced flour for incredibly moist cake.

Old-fashioned spice cake with cinnamon, allspice, cloves, and nutmeg, sweetened with brown sugar and studded with raisins. A tender crumb built on evaporated milk and topped with caramel frosting.

Tall honey cake (lekach) baked with 1¼ cups honey and a full cup of strong coffee for moisture and depth. Walnut-studded with warm spices, traditional for Rosh Hashanah and the Jewish New Year.

Peanut Butter Cake with Peanut Butter Filling and Chocolate Glaze recipe

No-bake pudding cheesecake made by blending cream cheese with milk and instant lemon pudding mix in a graham cracker crust. The fastest cheesecake on the planet.

Chocolate cake made with pureed red beets and melted unsweetened chocolate. Incredibly moist, deepens in flavor overnight, and finished with a simple powdered sugar dusting.

Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.