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Dessert blackberry cake

Dessert blackberry cake

Mix eggs with sugar and vanilla sugar until white. Then add the salt powder, sour cream, oil and lemon peel and mix for a few more seconds.

Separately mix the flour and baking powder, then add over the egg mixture in three steps, mixing gently with a spatula or a whisk.

In a round tray (25 cm in diameter) we place a circle of baking paper on the bottom, then we pour half of the composition, and on top half of the amount of blackberries. Then put the rest of the composition, level with a spatula and finish with the rest of the blackberries.


Place in the preheated oven at 180ºC, for about 50 minutes or until the toothpick test passes.


Harissa cake recipe: ingredients and preparation

Ingredients for syrup:

  • 200 grams of sugar
  • 120 milliliters of water
  • 1 tablespoon lemon juice
  • 1 tablespoon rose water

Ingredients for the cake:

  • 1 tablespoon tahini (to grease the pan)
  • 400 grams of finely ground semolina
  • 1 teaspoon baking soda
  • a pinch of salt
  • 100 grams of sugar
  • 100 grams of melted butter
  • 350 milliliters of milk
  • 70 grams of coconut flakes
  • 60 grams of blanched almonds

Method of preparation:

Syrup: put the sugar, water and lemon juice in a saucepan over medium heat, and bring the mixture to a boil. Stir occasionally so that the sugar does not stick. After reaching the boiling point, turn on low heat and leave for another 2 minutes, stirring until the liquid acquires the texture of a syrup. Turn off the heat and add the rose water. Allow the syrup to cool to room temperature.

Cake: turn the oven to 190 degrees Celsius. Grease a round tray with a diameter of 25 cm with a little tahini.

Mix the semolina with the baking soda, coconut flakes, salt and sugar in a large bowl. Add melted butter and milk and mix well with a spoon or hands.

Transfer the composition to the tray and spread evenly. Let it harden slightly for 10 minutes.

With a sharp knife, superficially cut the cake into 2-3 cm squares. The knife should be periodically dipped in hot water and wiped with a paper towel so that it does not stick to the dough. Put 1-2 almonds on each square.

Put the cake pan in the oven for about 30 minutes.

Remove the cake from the oven and cut the squares to the end, along the lines previously drawn.

Gently pour the sweet and fragrant (cold) syrup over the entire surface of the still hot cake.

Leave the cake at room temperature for 2 hours to absorb all the syrup. Good appetite!

Below, the video recipe for the Harissa yogurt cake.


Rice pudding is a dessert that smells of childhood. I would also say that it is the perfect dessert for the cold autumn evenings, but the 20 degrees of this middle of November make me.

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Harissa cake recipe: ingredients and preparation

Ingredients for syrup:

  • 200 grams of sugar
  • 120 milliliters of water
  • 1 tablespoon lemon juice
  • 1 tablespoon rose water

Ingredients for the cake:

  • 1 tablespoon tahini (to grease the pan)
  • 400 grams of finely ground semolina
  • 1 teaspoon baking soda
  • a pinch of salt
  • 100 grams of sugar
  • 100 grams of melted butter
  • 350 milliliters of milk
  • 70 grams of coconut flakes
  • 60 grams of blanched almonds

Method of preparation:

Syrup: put the sugar, water and lemon juice in a saucepan over medium heat, and bring the mixture to a boil. Stir occasionally so that the sugar does not stick. After reaching the boiling point, turn on low heat and leave for another 2 minutes, stirring until the liquid acquires the texture of a syrup. Turn off the heat and add the rose water. Allow the syrup to cool to room temperature.

Cake: turn the oven to 190 degrees Celsius. Grease a round tray with a diameter of 25 cm with a little tahini.

Mix the semolina with the baking soda, coconut flakes, salt and sugar in a large bowl. Add melted butter and milk and mix well with a spoon or hands.

Transfer the composition to the tray and spread evenly. Let it harden slightly for 10 minutes.

With a sharp knife, superficially cut the cake into 2-3 cm squares. The knife should be periodically dipped in hot water and wiped with a paper towel so that it does not stick to the dough. Put 1-2 almonds on each square.

Put the cake pan in the oven for about 30 minutes.

Remove the cake from the oven and cut the squares to the end, along the lines previously drawn.

Gently pour the sweet and fragrant (cold) syrup over the entire surface of the still hot cake.

Leave the cake at room temperature for 2 hours to absorb all the syrup. Good appetite!

Below, the video recipe for the Harissa yogurt cake.