My love for apples pushed me to create the unique recipe that differs from others and showcases the beauty of the fall season. Layer cakes are something we all love but rarely make.  Too many dishes, too complicated, too time-consuming. Easier to go to the store and buy one. It sure does. But most of the bakeries sell the heavy butter cakes. And only few make seasonal cakes.

My challenge was to create the moist apple layer cake and make it as light as possible. The lighter but moist and flavorful apple and almond layer cake recipe mission is complete. And I’m thrilled to share it with you.

As much as I hate to use the word best but this is the best apple layer cake I have ever made and ate!

The light and airy sponge layers soaked with barely sweet whiskey syrup. The delicate lighter buttercream scented with roasted almonds and whiskey. And my favorite part soft and tender cinnamon infused apple filling. All the layers are meant to be together. The pinch of cinnamon in apple filling, the tablespoon of whiskey here and there, the scent and flavor of roasted nuts in layers and in cream. All the flavors are well balanced and create the true fall apple layer cake.

The best part you can enjoy it without any guilt. The whole recipe calls for little more than 2 sticks of butter for a 9-inch cake! Most of the butter goes into the frosting.

Instead of heavy butter cake, I chose the genoise. This is a sort of sponge cake but with much less butter. It is delicious, light and universal. You only need a one 9 inch pan for it, and the recipe I share is foolproof. Every time it yields the stunning tall and crumbly genoise.

And please, don’t be scared about the lengthy recipe. I wanted to explain every step thoroughly, to make sure you succeed. Overall it is not that hard to make it if you plan well.

When you making a complex, layered cake planning is crucial. Here is the time-saving plan for this multi layer apple cake.

1. Genoise cake.
2. Egg yolks mixture.
3. While Egg yolks mixture is cooling make an apple filling.
4. While apples are cooking make simple syrup.
5. Finish the
6. Assemble the cake.
7. The toughest part – put it in the fridge and stay away from it for at least a couple of hours!

By following this plan you save the time, all your mixtures should cool down to proper temperatures, and you will end up with fewer dishes to clean.

Writing the post about this apple layer sponge cake and knowing I have the slice in the fridge is the hardest today’s thing. Now if you excuse me, I have the unfinished cake business to do. Freshly brewed coffee is poured, the cake slice is at room temperature, rainy day is on… This is the day when I genuinely appreciate food blogging!

Happy Baking 😉

Apple Layer Cake Recipe Tips and Tricks:

• Eggs for the batter should be room temperature.
• Melted butter should not be hot.
• Usually, it is recommended to make genoise cake one day ahead. I made the same day and a day ahead and did not notice any difference. Although making a day ahead saves some time. Make the genoise in the evening and in the morning finish the cake. Other than that start the recipe with the cake, so it has the time to cool down.
• Folding technique is something every baker should learn. This How to Fold Cake Batter video is pretty good tutorial.
• The egg yolks mixture should cool down completely. If the temperature is too high, it will melt the butter. So make sure they are the same room temperature before incorporating them together.
• Pay attention to all temperature notes in the recipe.
• Bourbon, whiskey, cognac don’t really matter. Quality does. Use what you love or prefer.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 9 inch cake

Lighter Apple Layer Cake with Whiskey Almond Cream

Lighter apple layer cake with whiskey almond frosting

1 hr, 15 Prep Time

1 hr, 15 Cook Time

2 hr, 30 Total Time

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Ingredients:

For the genoise (sponge) cake:
• 1/3 cup (35 gr) almond flour
• ¾ cup (100 gr) all-purpose flour
• ¼ cup + 3 tablespoons (45 gr) cornstarch
• 3 ½ tablespoons (45 gr) unsalted butter, melted
• 6 large eggs
• ¾ cup + 2 tablespoons (180 gr) granulated sugar, divided
For the frosting:
• 4 large egg yolks
• ¾ cup (150 gr) granulated sugar
• 150 ml. whole milk
• 1 vanilla bean
• ¼ cup almond flour
• 14 tablespoons (200 gr) unsalted butter, room temperature
• 1 tablespoon whiskey or cognac
For the syrup:
• ¼ cup (50 gr) granulated sugar
• 130 ml water
• 1 tablespoon whiskey or cognac
For the apple filling:
• 1 ½ tablespoons unsalted butter
• 3 medium apples, washed, peeled, cored and thinly sliced
• 2 tablespoons brown sugar
• ¼ teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon whiskey or cognac

Instructions:

To make the sponge cake:

Preheat oven to 385 F. Line a 9-inch springform with parchment paper. Lightly butter the sides. Set aside.

Spread almond flour evenly in the frying pan. Heat over medium heat and pan fry it until golden brown color. Remove immediately and transfer to a dry ingredients bowl. Let it cool and then add flour and cornstarch. Whisk everything together. Prepare the sifter.

In the same frying pan melt butter and set aside.

Separate egg whites and egg yolks into two different bowls. With an electric mixer beat egg whites on medium speed until tripled in volume and small bubbles forms throughout. Continued beating and slowly start adding half of the sugar, in 3 additions. Beat until the stiff peaks. Set aside.

Add rest of the sugar to egg yolks. Beat on medium speed until tripled in volume, thick and very pale color, about 3 minutes.

Add egg yolk mixture to egg whites and with mixer running on low mix them together.

Sift the dry ingredients over egg mixture. Fold with a large spatula just until incorporated. Stop when you no longer see the flour pockets.

Around the edge gently pour melted butter. Fold couple more times until everything comes together.

Pour the batter into prepared pan and bake in the middle of the oven for 30 minutes. Do not open the oven until the cake is done. The cake should be golden brown color and springy. Transfer the pan to a cooling rack. Let cool for about 20 minutes. Run a knife around the edge. Remove the cake and leave it to cool further on a rack.

To make the frosting:

Set a fine mesh strainer over a medium bowl, set aside.

In a medium saucepan combine egg yolks, milk, vanilla bean seeds, and a pod. Whisk everything together. Bring to a boil over medium heat whisking constantly. Keep whisking until thickens, about 2 minutes. Using a spatula strain the mixture into the bowl. Discard vanilla pod. Cover with plastic wrap and let it cool completely. Whisk the mixture from time to time.

Spread almond flour evenly in the frying pan. Heat over medium heat and pan fry it until golden brown color. Remove immediately and transfer to a dry ingredients bowl you used for a batter.

In a medium bowl beat butter on medium speed until light and fluffy, about 3 minutes. Start adding the cooled egg yolks mixture in 3 additions, beating well after each addition. At the end add whiskey and almond flour. Beat for an additional minute and the cream is done.

To make the syrup:

In a small saucepan combine sugar and water. Bring to a foil boil and cook until sugar dissolves. Remove from heat. Let it cool slightly and then add whiskey.

To make the apple filling:

In a large frying pan melt butter over medium heat. Add apples, brown sugar and cinnamon. Cook until soft and tender. In a small bowl whisk cornstarch and water. When apples are cooked, add cornstarch mixture to a pan. Keep cooking until thickens, about 1 minute. At the end add whiskey. Give it a final stir and remove it from heat. Let cool to room temperature.

To assemble the cake:

Cut the sponge cake into three equal layers. Place the top layer upside down on a serving plate. Brush it with the syrup. Dollop half of the frosting and spread it evenly. Place the middle layer on top and brush with syrup. Spread the apple filling evenly. The third layer is the bottom of the cake. Brush the cut side and place the cut side on top of the apple filling. Basically, you are assembling the cake backwards, and the bottom of the cake should be on top. Spread rest of the frosting on top and sides of the cake. Even out with offset spatula. Decorate any way you like it. Mine was simple: small apples, apple leaves, cinnamon sticks, and almonds.

Let all the layers develop overnight.

When ready to serve, bring to room temperature.

Can be refrigerated up to 4 days.

Enjoy!

Adapted from Irina Chadeeva

Notes:

Total time does not include cooling time. Please, plan accordingly.

Nutrition

Calories

4163 cal

Fat

276 g

Carbs

405 g

Protein

36 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

59

https://thepuretaste.com/apple-layer-cake-with-whiskey-almond-cream/

Maria | The Pure Taste

Disclosure: This post contains affiliate links, which collects some cookies.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

During the summer I like to take things easy. And this easy peach dessert definitely satisfies the busy summer routine. What I also like is how such a simple peach cake looks so gorgeous and appealing. Only look at it makes the day better. The pretty yellow-orange color, the green pistachios, the sponge texture. Everything is so simple yet so delicate and cheerful. Forgive me for the poetry here, but I really enjoy when a simple recipe yields the delightful result!

I’m a tea + cake person, but this summer cake goes well with everything. Scoop an old-fashioned vanilla ice cream on top or maybe whipped cream or add an extra flavor layer with strawberry jam (husband’s thing). Top it with everything you want or enjoy it as it is.

I’m already thinking to make this cake with different stone fruits. I’m sure it will go well with any stone fruits. A couple of ideas are to substitute peaches for plums, nectarines or apricots.

The same with pistachios. Original idea was to make it with sliced almonds. That plan failed when I tasted rancid almonds in my pantry. Oh boy, that tastes gross! Anyways, pistachios were fresh, so I used them. Plus, for the photography point, orange and green colors look good.

And couple notes on olive oil. Please, don’t use the fancy extra virgin olive oil here. Save it for salad dressing or fancy cooking. Use regular good quality olive oil.  I use Kirkland Olive oil (Refined olive oil with 15% extra virgin olive oil). Works best in this recipe. Flavorful, not overwhelming, not too green and not bitter at all! And the 15% add a beautiful aroma to this peach cake.

If you are looking for the easy peach dessert then try this fresh peach cake recipe. Utterly different from cobblers and pies, but equally delicious alternatives! If you make it, please let me know what you think.

Happy Baking!

Peach Cake Recipe Tips and Tricks:

• Use the firm peaches, so they retain their shape while baking.
• Use a good quality regular olive oil. Don’t waste extra virgin olive oil in this recipe. Not good flavor-wise and budget-wise.
• Substitute peaches for nectarines, plums or apricots.
• Substitute pistachios for sliced almonds.
• Any plain yogurt will work. I used Stonyfield double cream plain yogurt. I usually prefer thicker yogurts.
• Don’t overbake the cake. Check with the toothpick after 40 minutes of baking. It should come out with a few moist tiny crumbs.
• If you want to add shine, microwave 1 tablespoon of honey for 10 seconds and bush top of the cake with it.
• Serve warm with ice cream or room temperature with tea or coffee.
• Store in airtight container or wrapped in plastic wrap up to 3 days. It will become soggy after that due to the moisture of peaches.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 1 9-inch round cake

Fresh Peach Cake Recipe (Quick and Easy)

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients:

• 2 large eggs
• 1/2 cup (110 gr) granulated sugar + 1 tbsp. for topping
• 3/4 cup olive oil
• 3/4 cup plain whole milk yogurt
• 1 teaspoon vanilla extract
• 1 1/2 cups (210 gr.) all-purpose flour
• 1 1/2 teaspoons baking powder
• ¼ teaspoon salt
• 2 medium peaches, cut in half and sliced
• 2 tablespoons pistachios, chopped

Instructions:

Preheat the oven to 350F.

Grease and flour a 9-inch baking pan.

In a large bowl using handheld mixer beat together eggs and sugar until slightly pale color, about 2 minutes.

Add the olive oil, yogurt, vanilla extract and mix again until everything comes together about 1 minute.

Over the mixture sift flour, baking powder, and salt and mix until the batter is smooth.

Pour the batter in the prepared baking pan. Arrange peach slices on top. Sprinkle with the pistachios and remaining tablespoon of sugar.

Bake for about 40-45 minutes or until a toothpick inserted in the middle comes out with tiny crumbs.

Let cool in the pan for about 10 minutes. Carefully transfer cake to a serving plate.

Serve plain or with ice cream.

Enjoy!

Nutrition

Calories

2733 cal

Fat

177 g

Carbs

261 g

Protein

29 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

51

https://thepuretaste.com/peach-cake-recipe/

Maria | The Pure Taste

Disclosure: This post contains affiliate links, which collects some cookies.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

I once went to Mediterranean café and was excited to see Turkish coffee on the menu. I immediately ordered it and was eagerly waiting for it. When I received and tried it, it was not even close to authentic Turkish coffee. The owner was nearby, and I kindly pointed to him what they serve is not a Turkish coffee. The response was: “Yes, this is inspired Turkish coffee, the way we drink it in Israel…”

The same with the Pavlova dessert recipes on the internet. The majority are crispy meringue layers, usually two, with the whipped cream between. This is inspired Pavlova cake, not a classic, authentic one.

Pavlova cake most importantly is a contrast of textures. You break the tall crispy outer shell to discover the creamy light and airy filling. All this beauty is topped with soft whipped cream and fruits or berries of your choice.

To understand the concept of the cake you need to know the history behind it.

Pavlova dessert history:

Pavlova cake was named after the famous Russian ballerina Anna Pavlova. Australia and New Zealand are still fighting for the rights on who created this cake. All we know is it was created during or after the visit of Anna Pavlova on her tours to both countries. The oldest cookbooks of both counties have the recipe, so it is hard to tell who the creator is. The dessert became a part of national cuisine in both countries and is served on many occasions and holidays.

There is an idea that Pavlova cake represents ballerina’s character. Strong on the outside, yet gentle and soft on the inside. To me, it represents all women. We have to be strong on the outside to conquer this world, but soft and lovely to people we love.

Delicate crispy outer shell with a soft marshmallow-like inside. This is the way the original Pavlova dessert should be. But nowadays the concept is lost, and any cake with meringue layers is called Pavlova!

Authentic Pavlova Dessert is:

1. One layer cake
2. Crispy on the outside and soft, marshmallow-like on the inside which explains why there should be one layer
3. White, slightly pale color
4. Topped with whipped cream and a choice of fresh fruits

Even if you are not a fan of meringues like I’m (way too sweet for me), you will be surprised how differently delicious Pavlova cake is. Not overly sweet, soft and cloudy meringue topped with zero sugar whipping cream. Sweet and sour berries balance out the sweetness of the meringue! Every airy bite of meringue and whipped cream melts in your mouth.

It is also such a versatile dessert! You can make and serve it during any season of the year, on any holiday, and use any seasonal fruits. There is even a tradition in Australia and New Zealand to make Christmas Pavlova Dessert.

My favorite Pavlova toppings:

• Spring & Summer: Fresh Berry Pavlova
• Fall: Apple or Pear Pavlova
• Winter: Orange Pavlova

The beauty of this cake is not only how gorgeous and impressive it looks but also how easy it is to make once you know how. Think about it. It is only one layer which is egg whites and sugar. The cream is simple whipped cream. Slice some fruits or berries and done, done, done!

So let’s dive in and learn some tips and tricks of classic pavlova recipe.

How to make authentic pavlova cake:

• Start with room temperature eggs whites. There should be no egg yolks traces whatsoever.
• The mixing bowl and whisk should be clean and free of any grease.
• Always start beating egg whites at low speed. And slowly increase it. This helps the consistent bubble size formation.
• Pastry chefs secret! Always beat egg whites in one direction, usually clockwise. This helps air to distribute throughout the egg whites evenly. Which yields consistent and strong texture.
• Start adding sugar when egg whites reach a soft peak consistency.
• Add sugar in 4 additions with about 45-second intervals.
• Meringue is ready when you don’t feel any sugar granules when rubbing between two fingers.
• The size of the cake on pictures is 8 cm. / little more than 3 inches tall and 20 cm / 8 inches wide
• Keep the oven temperature consistent. Don’t play with it once the cake inside.
• Temperature more than 240 F will brown and break the cake. Keep it below 240F.
• Never open the oven door once the cake is inside. Let the meringue set and create structure. Otherwise, it may deflate.
• The cooling process is equally important as baking. When Pavlova is done turn off the oven and let it cool for about 2o minutes. Then open the oven door ajar and let it cool completely. That is why I prefer to start making Pavlova a day ahead. Leave it in the turned off oven overnight and finish it the next day.

Troubleshooting  pavlova cake:

• Pale brown color. Oven temperature is too high. Low and slow is a key here.
• Cracks on a cake. Overbeaten egg whites, or oven temperature too high, or overbaked. NOTE! Some cracks are OK, and they will not affect the taste. Just think where the mistake was and try next time.
• Deflated cake. The sudden change of temperature. Pavlova is afraid of cold air. Do not open the oven while it is baking and let it cool completely when the baking time is up.
• Liquid on the bottom of the cake. Overbeaten egg whites or bad quality sugar.

FAQs:

Can you make pavlova in advance? Undecorated pavlova can be left overnight in the oven, or up to two days in an airtight container.

What is a soft peak? Whipping Egg Whites To Perfect Peaks is the best video to watch and learn about egg whites peaks stages.

How to make beautiful lines on the outer shell? With a back of a regular spoon gently move from bottom to top to create beautiful lines.

How do you know when a pavlova is cooked? Gently knock the shell with your fingernail. If it is crispy, then it’s done. There should be no wet and sticky parts on the outer shell. Also, it should easily come off the parchment paper.

How long can pavlova be stored? Once you put whipped cream and toppings, it is a one-day dessert. Because of the whipping cream and humidity Pavlova quickly becomes soggy and loses the texture. Only if you must, Pavlova can be refrigerated for 1 day.

To finish this post, here is a little secret. All professional pastry chefs have their pavlova and meringue journey! If your first Pavlova turns out perfect, then be proud of yourself! If it doesn’t come out as expected, don’t beat yourself up. Real authentic Pavlova will challenge your patience, self-control, and confidence. That is why I’m here to help you. The comment section of this post is open all the time. Share your victory or fails there and we will celebrate or troubleshoot it together.

Also, it will be a lot easier if you can take a picture of your Pavlova. Either to show me how good of a pastry chef you are. Or help me see better what went wrong. Send your photos to maria@thepuretaste.com or tag it #thepuretaste on Instagram.

Together we will figure things out and will nail the authentic Pavlova!

Now you know how to make a pavlova dessert from scratch! With all tips and tricks in this post, you are ready to make the best Australian or New Zealand dessert Pavlova.

Happy baking and good luck 😉

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 8 inch. cake

How To Make Authentic Pavlova Cake

20 minPrep Time

2 hrCook Time

2 hr, 20 Total Time

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Ingredients:

• 4 (~ 140 gr.) large egg whites
• Pinch of sea salt
• ¾ cup + 1 tbsp. (~190 gr.) granulated sugar
• 1 teaspoon white vinegar
• 3 teaspoons cornstarch
Filling and Topping:
• 1 cup heavy whipping cream
• 1 cup fruits for topping (strawberries, blue=berries, blackberries, etc.)

Instructions:

Preheat oven to 350 F. Line a baking sheet with parchment paper. Using a cake pan trace 8" circle with a pencil. Flip the parchment over.

In a dry and clean bowl, add the egg whites and a pinch of sea salt. Beat on low speed until small bubbles form on top of the egg whites. Increase speed to medium-high and continue beating until a soft peak forms. Then start adding the sugar a little at a time (4 additions) until the stiff peak forms. Meringue is ready when you don’t feel any sugar granules when rubbing between two fingers. Add vinegar, and sifted cornstarch. Beat on low speed for few seconds to thoroughly combine the meringue.

Place small dollops from the meringue on four corners under the parchment paper. This helps paper stay in place while baking. Scrape the meringue onto the center of the circle. Spread the meringue to fill the circle. Make a little well in the middle for the filling. The cake should be about 8 cm. tall.

Optional step:

With a back of a regular spoon gently move from bottom to top to create beautiful lines.

Place the baking sheet in the middle of the oven and immediately reduce heat to 235F. Bake for about 2 hours or until crispy shell forms.

When done, turn off the oven and leave the cake in for 20 minutes. Then open the oven door slightly (ajar) and allow to cool completely, at least 2 hours or overnight.

When ready to serve, whip the cream until soft peaks shape. Spread on top of the meringue. Top with the desired fruits.

It is better to eat the cake the same day. If you must, the cake can be refrigerated for one day but will lose some texture.

Enjoy!

Notes:

* For best result, please read the post first for all secrets, tips, and tricks. * Total Time does not include cooling process, which is about 2 hours or overnight.

Tags

Courses

Dessert

Cooking

Baking

Allergy

gluten free

peanut free

treenut free

Nutrition

Calories

1494 cal

Fat

87 g

Carbs

179 g

Protein

9 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

42

https://thepuretaste.com/authentic-pavlova-cake/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Have you planned Cinco de Mayo menu yet? Because I have a great dessert option for you: Tres Leches cake with whipped cream and toasted coconut flakes! It is easy to make and does not require specific skills like flan or churros. Tres Leches is a simple sponge cake soaked in a combination of different kinds of milk and topped either with the meringue or whipped cream. Despite the soaking and cooling time you only need about 20 minutes of active time. For the rest of the time soaking does magic with this cake.

A lot of tres leches cake recipes I found are loaded with sugar. The first tres leches cake I made was overly sweet. I cut some sugar from the sponge cake and omitted it in whipped cream. The result is well-balanced cake and soaking mixture where unsweetened whipped cream evens out and balances the sugar lever. I was so proud when modified tres leches cake recipe turned out better then original!

After all adjustments, I’m confident to say this is the best tres leches cake recipe I have ever made. Plus, lighter version brings peace of mind to me. Now I can enjoy this pillowy soft and fragrant cake without extra guilt. Because once it’s on your plate, it is impossible to resist eating it.

The cake just melts in your mouth. Piece by piece it is magically disappearing from a pan… That is why in the recipe I say: “Can be refrigerated for up to three days.” This is a usual time for us to finish it. For that reason, I can’t say if this cake CAN and WILL last longer in your fridge  😉

The melt in your mouth secret lies in texture. The sponge cake itself is airy and soft. And when you soak it in the right combination of milk, the cake becomes even more fluffy and silky.

I like to use the combo of condensed and evaporated milk. This combination reminds a slightly burned caramel flavor. Now top the soaked fragrant cake with pillowy whipped cream. Finish with freshly toasted coconut flakes. And there you have an irresistible tres leches cake to enjoy! No wonder this cake became widely popular throughout Latin America after nestle printed a recipe on condensed milk!

Cinco de Mayo is the best time to make tres leches cake. But don’t limit it just for a holiday. It’s a simple dessert to make any day or for any occasion. First time I made wasn’t on Cinco de Mayo. But for sure it was a good day!

Enjoy and Happy Baking!

Tips and Tricks for Tres Leches Cake:

1. You can make this cake a day ahead. Soak it, wrap it and put in the refrigerator for the flavors to develop.
2. You can substitute vanilla extract for dark rum. Equally delicious!
3. I usually pour off any excess of the milk mixture (after soaking step) to prevent it from being too soggy.
4. This cake MUST be refrigerated. Wrap it tightly with plastic wrap and refrigerate up to three days.

Other Cinco de Mayo Recipes:

• Best Margarita Mix And Classic Margarita
• Smoky Rotisserie Chicken Soup with corn & tomatoes 
• Rotisserie chicken enchiladas with a simple enchilada sauce

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 9x9 inch square pan

Luscious Tres Leches Cake With Coconut (Lighter Version)

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients:

• 1 tsp. unsalted butter for greasing
• 1 cup all-purpose flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 4 large eggs, separated
• ¾ cup sugar
• ¼ cup whole milk
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) can evaporated milk
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/3 cup unsweetened coconut flakes

Instructions:

Preheat oven to 325 F. Grease 9x9 inch square cake pan and set aside.

In a medium bowl using a hand-held mixer on medium-high speed beat egg whites until soft peaks form, about 2 minutes.

In a large bowl beat egg yolks with sugar on medium-high speed until light and fluffy, about 3 minutes. Slowly add milk continuing beating on low speed. Sift flour, baking powder, and salt over the egg yolk mixture. Beat until just incorporated.

Using a rubber spatula gently fold egg whites until no white streaks remain.

Pour the batter into the prepared pan. Bake in the middle of the oven for 35-40 minutes until light golden color and a clean toothpick. Do not open the oven while it's baking.

Transfer the pan to a cooling rack and let cool completely, about 2 hours.

When cake is thoroughly cooled, gently poke it with a toothpick all over the cake.

In a medium bowl whisk together condensed milk, evaporated milk and vanilla extract. Slowly spread the mixture evenly over the cake allowing to fully absorbing it. Let it soak for about 2 hours.

Meanwhile, preheat oven to 350 F. Spread coconut flakes on a cookie sheet and roast for about 4 minutes stirring halfway through. Remove and let cool completely.

Pour off any excess milk from the cake to prevent it from being too soggy.

In a medium bowl on medium-high speed beat the whipping cream until soft peak forms.

Dollop whipped cream on top of the cake and sprinkle with toasted coconut flakes.

Serve and enjoy!

Cake can be refrigerated up to three days. Before serving let it come to room temperature.

Adapted from Food & Wine Best New Chefs All-Star Cookbook

Notes:

Total Time does not include cooling and soaking time (about 4 hours)

Tags

Allergy

peanut free

Courses

Dessert

Cuisines

Mexican

American

Cooking

Baking

Nutrition

Calories

2050 cal

Fat

109 g

Carbs

247 g

Protein

28 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

40

https://thepuretaste.com/tres-leches-cake/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

I was thinking what to write in this post and what words to use to describe these banana coconut bars. I don’t like convincing people to make any particular recipe from my blog. We all different and have different taste and preferences. My job as a food blogger to describe recipe in the best possible light and sparkle an interest for you to make it. Different story with this recipe. I actually want you to make them. They are incredibly simple yet so delicious! If you love banana and coconut combination, then I’m sure you’ll fell in love with these coconut banana bars.

I love everything coconut. As a kid, I asked my mom to buy coconut flakes as a treat and was eating it right from the bag. So no wonder I instantly fell in love with this recipe.

These banana coconut bars are the easiest and most elegant bars I’ve ever made. Very tender, soft and crumbly. Every bite is melting in your mouth leaving the sweetness and fragrance of bananas and toasted coconuts.

They are very easy to make. The active prep time takes no more than 20 minutes! Prep the dough. Once the dough is baking, mix the filling, which is put everything in the bowl and mix. Slice bananas, arrange them on top of the dough and cover with coconut mixture. Rest is just baking and waiting matter.

The hard part is to stay calm while the baked bananas and toasted coconut aromas fill the room. The entire place smells like Tropicana.

The next HARDEST part to wait for the bars to cool completely before slicing. When you make a recipe for the first time, it is slightly easier to wait. When you love the recipe and know how delicious it is, it takes a whole lot of self-control not to slice and eat a piece of it. I didn’t wait for this one. It was still warm, and I broke the slice. That didn’t stop me, nor my husband to enjoy it.

One negative side effect of these coconut banana bars is you can’t stop eating them. While shooting, I ate two bars. My husband walked around during the whole shoot checking if I broke any piece so he can eat it. And kept proposing: “If you need to shoot a piece with a bite, I’m here for it.”

After the shoot half of the tray was gone. Shame on us! But they are that good and addictive!

These banana coconut bars strongly secured the quick and easy dessert position in my collection of favorites. You can make them any time of the year, for any occasion or as a sweet treat on a busy week. I hope I interested you enough to give these bars a chance. If you make them, please let me know what you think of them.

Happy Baking!

Tips & Tricks for Banana Coconut Bars:

• You can transfer the dough to a baking dish by rolling the dough on a floured surface with the rolling pin. Or spread the dough using your fingers in the baking dish. When I don’t want to wash extra dishes, I prefer to spread it with my fingers. Takes little longer though.
• Use only unsweetened coconut flakes. If you don’t have one, then omit all the sugar from filling.
• Bob’s Red Mill Shredded Coconut (Unsweetened) is my choice. And while you there, also buy Bob’s Red Mill Unsweetened Flaked Coconut for any dessert decoration and toppings.
• Depending on your coconut flakes you may need to adjust the liquid. The filling should hold its shape when you squeeze it with your hands. If too dry and crumbly, add more milk. Be careful not to make it too soggy.
• Keep the bars in the baking dish covered with plastic wrap on a kitchen counter or any other cool, dry place. During summer season I like to keep them in the fridge. They are equally good from the fridge as well.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 9 x 13 baking dish

Easy and Elegant Banana Coconut Bars

20 minPrep Time

35 minCook Time

55 minTotal Time

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Ingredients:

For the dough:
• 6 tbsp. (80 gr.) unsalted butter, melted
• 1/3 cup + 2 tbsp. (100 gr.) sugar
• 1 large egg
• 1 ¼ cups (180 gr.) all-purpose flour
• ½ tsp. baking powder
• ¼ tsp. salt
For the filling:
• 5 medium bananas
• 2 ½ cups (180 gr.) unsweetened coconut flakes
• 1/3 cup (70 gr.) sugar
• 2 large eggs
• 1 tbsp. whole milk
• 1 tsp. vanilla extract

Instructions:

To make the dough:

Preheat oven to 360 F.

Grease the 9x13 baking dish. Set aside.

In a medium bowl combine sugar and egg. Mix on low speed with a hand-held mixer for 1 minute. Add melted butter. Mix on low for another 1 minute. Add flour, baking powder, and salt. Knead the dough only until it comes together. Do not over knead it. It should be very soft, pliable and slightly sticky. You can either roll out the dough with the rolling pin and transfer it to a baking dish. Or spread it in the baking dish using your fingers. Bake in the middle of the oven for 12 minutes.

To make the filling:

In the same medium bowl combine coconut flakes, sugar, eggs, vanilla extract, and milk. Mix until everything comes together and hold the shape when you squeeze it.

Peel all bananas, cut in half and split.

Remove baking dish from oven and place it on a towel. While still warm arrange all banana slices starting from the shorter edge of the baking dish. Lightly press bananas into the dough. Spread the coconut filling evenly, gently pressing on top of the bananas. Sprinkle with the fancy large coconut flakes.

Bake in the middle of the oven for 23 minutes.

Remove from oven. Let it cool completely. Cut bars into desired shapes.

Enjoy!

Adapted from Dolce Vita

Tags

Allergy

Peanut-Free

Courses

Dessert

Cooking

Baking

Nutrition

Calories

3526 cal

Fat

174 g

Carbs

390 g

Protein

51 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

37

https://thepuretaste.com/banana-coconut-bars/

Maria | The Pure Taste

 Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

If you go to Pinterest and search for the St Patricks Day dessert recipes, you will find a LOT of green stuff. To make it short, I strongly dislike food colorings. Although it is fun to have something green on St Patricks Day. But I prefer to have something green outside of my body. Green food just doesn’t sound and look appealing to me. If you are with me on this, then you are going to like this St Patrick’s Day dessert idea.

There are three the most popular Irish alcoholic drinks:

1. Irish cream, well-known as Baileys in the US
2. Whiskey
3. Guinness beer

Since I already have the Baileys Chocolate Cake with Chocolate Frosting on my blog, I decided to make Guinness dessert recipe. After going back and force with the ideas for a simple dessert to showcase the Guinness beer I stopped on brownies. Brownies are easy to make, delicious, and marriage between chocolate and Guinness is hard to go by.

By the way, don’t be scared of using Guinness beer in baking treats. Guinness has unique and specific coffee flavor. I’m not a beer person, but I definitely like Guinness. I even think this is more of a female drink because of the coffee and chocolate hints in it.

For the brownies or any chocolate cakes, stout beer is a perfect addition. When you use the appropriate amount, you will not taste the beer at all. Only gentle, slightly bitter taste that enhances the chocolate flavor.

Guinness stout chocolate brownies are a perfect treat to end the St Patrick’s Day feast. Furthermore, I decided to make it lighter and healthy-ish to enjoy it even more.

I replaced all-purpose flour with the white whole wheat and super happy with the result. It adds extra depth and nutty flavor to chocolate brownies. Also, whole wheat flour keeps your brownies moist for up to three days. Maybe even more but this is the top for us to finish them.

I also significantly reduced the amount of sugar. I explored and made many brownie recipes. And almost all of them call for 2 CUPS of sugar. You guys this is just way too much. I slowly started decreasing the amount of sugar in my recipe because the first time I made it with 2 cups of sugar, it was impossible for us to eat it. In the end, I stopped on the ¾ cup of sugar, which is perfect for the structure of the brownies, not too sweet and better for your health.

And last but not least, instead of the frosting, I made whipped chocolate ganache with no added sugar. Simple four ingredients create the airy chocolate Guinness frosting that adds more interest to Guinness Chocolate Brownies. Of course, you may skip the glaze altogether, but I wanted to showcase the Guinness even more.

My husband and I have different preferences in sweets. I like everything creamy and airy. He likes more heavy stuff. We had a difference of opinion in the whipped chocolate Guinness frosting. I made it light and airy; he said better to make the dense chocolate ganache. I leave it up to you. In tips and tricks section down below you will find the simple chocolate Guinness ganache which is more firm. The printed version recipe includes whipped chocolate Guinness ganache. My blog, my choice of frosting 😎

There you have a simple, rich with deep flavor Dark Chocolate Guinness Brownies to celebrate St. Patricks Day. It doesn’t matter whether you make it for yourself or bring it to a party it sure will be a hit. So much better and more pleasant than all the green sweets out there.

Have fun celebrating St. Patricks Day. Enjoy all the food and drink Guinness but in a decent amount 😉

Happy St. Patricks Day to all Irish people and people with Irish souls! 🍀🍀🍀

Tips and Tricks for Chocolate Guinness Brownies:

1. The main rule in making brownies NOT TO OVERBAKE them. This is the dessert you better underbake. My two clues it is done. First, shake the pan and when you see it is almost set, take it out. It will continue baking for couple more minutes which will bring it to a perfect structure. Second, check it with the toothpick. If it has a couple of wet crumbs on the toothpick, take it out immediately. This is the perfectly baked brownies. If the toothpicks come out super clean, you overbaked it. If the toothpick is covered with chocolate you either “luckily” poked a piece of chocolate or it is underbaked.
2. If you don’t want to fuss around with the whipped chocolate ganache make a simple one instead. The ingredients are:

• ½ cup (100 gr) dark chocolate, chopped
• 1/4 cup (50 gr) heavy whipping cream
• 1/4 cup (55 gr) Guinness
• 1 tablespoons unsalted butter, room temperature

Follow the cooking instruction in recipe section but omit the chilling and whipping step. Spread the ganache over cooled brownies.

3. Good brownies depend on good quality chocolate. I always have high-quality block or bar of 70% dark chocolate in my pantry. Use chocolate chips for sprinkling on top. I buy chocolate from different sources to try new brands. But my go-to places for a quality chocolate are Aldi, Traders Joes, and of course Amazon. Don’t go over 70% for this recipe.
4. Use a kitchen scale for chocolate measurements. Mine was chopped, and it is hard to measure different sizes of chocolate correctly.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 9x9 inch square pan

Dark Chocolate Guinness Brownies with Creamy Guinness Frosting

30 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients:

For the chocolate Guinness brownies:
• 1 1/2 sticks (170 gr) unsalted butter
• 1 1/4 cups (260 gr) 70% dark chocolate, chopped
• 1/4 cup semi-sweet chocolate chips or chopped chocolate
• 3/4 cups (170 gr) granulated sugar
• 1/2 cup Guinness beer
• 3 large eggs
• 1/2 cup (70 gr) white whole wheat
• 1/2 cup (45 gr) unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon sea salt
For the chocolate Guinness frosting:
• ½ cup (100 gr) dark chocolate, chopped
• ½ cup (100 gr) heavy whipping cream
• ½ cup (105 gr) Guinness
• 2 tablespoons unsalted butter, room temperature

Instructions:

Preheat the oven to 350 F. Line a bottom of 9x9 inch square pan with parchment paper.

In the double boiler or the microwave, melt together the butter and 1 1/4 cups chopped chocolate. Stir it until both butter and chocolate are fully melted. Stir in the sugar.

Slowly start adding eggs one by one. Stir until eggs are incorporated, and the mixture is glossy. Whisk in Guinness beer. Add the flour, cocoa powder, baking powder, and salt. Stir everything together until just combined.

Pour batter into the pan. Sprinkle the remaining ¼ cup of chocolate chips on top.

Bake in the middle of the oven for 30 minutes or until the brownies are just set. Check with the toothpick. It should come out with a few wet crumbs on it.

Let cool completely.

While brownies are baking make the ganache.

To make whipped Guinness frosting:

Melt the chocolate in the microwave or a double boiler. In a small saucepan heat whipping cream. Pour cream over melted chocolate. Let it sit for 1 minute. Stir it together until fully incorporated. In the same saucepan bring Guinness to a simmer. Add to chocolate mixture. Stir everything together and let it cool down.

When the mixture comes to room temperature add butter and mix everything. Cover with plastic wrap and refrigerate for at least 1 hour. Using a hand-held mixer beat the cream until light and fluffy.

Spread the frosting over the brownies. Dust with cocoa powder and enjoy!

Nutrition

Calories

4686 cal

Fat

317 g

Carbs

463 g

Protein

67 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

31

https://thepuretaste.com/chocolate-guinness-brownies/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Today I want to share with you one of the most addictive chocolate cake recipe from my chocolate collection.

I haven’t made this baileys chocolate cake for a long time. The pictures included in this post are at least nine months old. But I wanted to refresh my memory before putting together the post and make sure all the ingredients are correct. When I made it, I realized why I hadn’t done it for a long time. It is absolutely ADDICTIVE. One slice never seems to be enough. My husband and I usually wipe up this cake in about THREE days.

Every bite of it is a pure pleasure. Rich chocolate bite with a fragrance of the baileys liquor… Topped with a creamy and smooth chocolate ganache makes you keep eating and enjoying every slice of it. Sort of the chocolate therapy. It unwinds, relaxes, and focuses your mind on how good it is.

The same with the baking process. The time slows down by a slow mixing of the fragrant ingredients. Savor the baileys aroma combined with chocolate during the whole process. It’s like meditation. The swirls of chocolate hypnotize you, the smell excites you and slow whisking calms you. The perfect way to meditate in the kitchen.

Usually, I make this Irish cream cake for the St Patrick’s Day because of the Baileys liquor in it. But this can be a perfect choice for Valentine’s Day cake as well. Nothing screams love better than chocolate, right?!

Also, you don’t need a special occasion at all to make it. Comparing to other chocolate cakes, I dare to call baileys cake lighter than another heavy butter creamed cakes. At least I don’t feel too guilty when I make it. I’d say even opposite:  satisfied, happy and calm. Remember, if you make a chocolate cake, make a good one and fully enjoy it!

We already ate the whole cake. But after writing, this post and editing the pictures, it is pure torture to stop myself from making one again. Thankfully, I have the next deliciousness ready to bake and share with you. This prevents me from making this cake again.

This Bailey’s cake is definitely a special treat for the soul. If you crave for a chocolate cake, this is the one to make.  Because it is irresistible, delicious, and we can afford it from time to time!

Happy Baking 😉

Tips and Tricks for Baileys Chocolate Cake Recipe:

• Do not over mix this cake. Use just a whisk and mix everything according to instruction. This should be a mud cake, so be careful not to over mix it.
• The quality of cocoa powder makes a huge difference. The more intense the cocoa powder is, the richer this cake will be. I always have the specialty cocoa powder that I only use for special cakes like this. My favorite cocoa powders are:

1. Bensdorp Dutch-Process Cocoa by King Arthur Flour
2. HERSHEY’S SPECIAL DARK Cocoa

• I usually buy them online, but when I’m out and need it asap, the Wholefood carries some of the top brands. Little pricier but you have instant access.
• Do not use a smaller than 9-inch pan for this cake. Tall cakes are pretty, but this one should be moist inside. If you use a smaller pan, it will take longer the center to cook. The result super dry outside and slightly moist
• Do not over bake this cake. Check the cake for doneness with the toothpick. Insert a toothpick in the center of the cake, it should come out clean with wet crumbs on it. This is a perfectly baked cake. If you see the batter on a toothpick, keep baking. If the toothpick comes out clean, you overbaked There is a thin line there. For me, 35 minutes does the magic.

Maria

Yields: 9-inch cake

Baileys Chocolate Cake with Chocolate Frosting (Rich & Luxurious)

25 minPrep Time

35 minCook Time

1 hrTotal Time

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Ingredients:

For the cake:
• ½ cup + 2 ½ tbsps. (150g) unsalted butter, cut into tablespoon-size
• ½ cup (100g) around 51% dark chocolate, chopped
• ½ cup (100g) granulated sugar
• ¼ cup + 2 tbsps. (80g) brown sugar
• ¾ cup (50g) Dutch cocoa powder, sifted
• 150 ml Bailey’s Irish Cream Liquor
• 1 tsp. instant coffee
• 3 large eggs, room temperature
• 1 ¼ cups (170g) all-purpose flour
• 1 1/2 tsps. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
For the Chocolate Baileys Ganache:
• 3/4 cup (150gr.) at least 51% dark chocolate, finely chopped
• pinch of sea salt
• 75 ml. whipping cream
• 75 ml. Bailey’s Irish Cream
• 1 tbsp. (14g) unsalted butter at room temperature

Instructions:

To make the cake:

Preheat oven to 325 F.

Line the 9-inch round pan with parchment paper and grease the sides with butter. Set aside.

In a medium bowl sift together flour, baking soda, baking powder, and salt.

In a medium heavy-bottom pot combine butter, chocolate, sugar, brown sugar, Baileys, cocoa powder and instant coffee. Over medium-low heat melt the mixture by mixing well with the whisk from time to time. Do not let it boil. Once butter and chocolate are fully melted remove from heat. Let it cool slightly about 5 minutes.

When mixture cooled down slightly, stir it and slowly start adding eggs. Add one at a time mixing until it fully incorporates with the chocolate mixture.

Add flour mixture and mix until it just comes together and you see no flour traces. Do not over mix the cake.

Pour the batter into the prepared pan. Bake in the middle of the oven for 35 minutes. Check with the toothpick. The perfectly baked cake will have some crumbs on a toothpick. If there is a batter, keep baking, but be careful not to over bake it.

Remove from the oven and let it cool completely.

To make dark chocolate ganache:

Place the chopped chocolate and salt in a medium heatproof bowl. In a small saucepan combine baileys and cream. Bring it to a simmer. Remove from heat and pour over the chocolate. Let it sit for 2 minutes. Slowly with a rubber spatula start stirring to mix everything together. The ganache should be smooth, shine and at room temperature. If it is too hot, keep stirring or set aside for 2 minutes. When at room temperature add butter and mix until completely incorporated.

Let it sit at room temperature to thicken slightly. When ready to frost the cake, give the ganache a final stir and spread it over the cake.

Serve the cake at room temperature.

Adapted from Eat More Chocolate

Nutrition

Calories

2250 cal

Fat

118 g

Carbs

286 g

Protein

20 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

29

https://thepuretaste.com/baileys-chocolate-cake/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

I don’t know about you, but I have moments, when I need something sweet right here right now but too lazy to go to a grocery store. Sometimes you just want something sweet and delicious, and it has to be fast and easy. This cake combines it all. Plus, because it is light on sugar, it will do less damage to your body than a store bought one. So today I want to share with you effortless mixed berry cake that is super fast and easy to make.

I always go for this berry cake when I don’t have much time or low on energy but want something sweet to go with my cup of coffee. Apart from how delicious this cake is the best thing is how quick and easy it is to put together. Honestly, you will mix everything together in 10 minutes, put in the oven and in 45 minutes you have a beautiful golden brown aromatic mixed berry cake to enjoy. The buttery and fruity taste combined with nutty, crumbly texture is just hard to pass.

I’m all about the berries and pretty much all the time I have a bag of frozen berries in my freezer. I mostly use frozen berries for this recipe. However, one time I went crazy on the local farm and bought the whole bunch of different fresh berries. I made this cake with them, and it turned out the same. It was messier on top of the cake, but the taste was the same. Don’t be afraid to use a mix of fresh berries instead of frozen. I just find it convenient to use frozen berries since I always have them, and you can get them year round.

The only thing I recommend regarding the frozen berry mix is to leave out strawberries. They are just too big to put on top of the cake and impossible to cut when frozen. My favorites mix for this recipe is raspberries, blueberries, cranberries, and blackberries. The pop of the different color makes this cake even prettier and more joyful.

Sour cream… In Ukraine, we put sour cream almost in any baked goods. And it is a staple ingredient in Ukrainian cuisine. I like the sour cream in this particular cake because it adds tanginess that blends beautifully with the sweet and sour berries. Mind you this cake is not super sweet. It has this perfectly sweet and tangy balance that I really like.

The only thing that may stop you from making this berry cake is the almond flour. Not all of us have the almond flour in our kitchen pantry. Here are a couple of thoughts on almond flour that may help you:

1. If you have whole almonds, you can make your own almond flour. Add whole, sliced or slivered almonds in the blender (has to be a powerful one. Otherwise, it will not grind well). Pulse until you have a fine almond flour/meal. Don’t overdo it or you may end up with the almond butter. Adding a tablespoon of the powdered sugar helps to avoid small clumps on the bottom of the blender.  Here is a detailed description on How to make almond flour at home.
2. I did my own almond flour at home a couple of times but eventually decided it is easier to purchase it. I absolutely love Bob’s Red Mill almond flour. The quality is amazing, and it will last a long time if you store it in the fridge.

I know almond flour may turn you away from making this cake, but it is essential. Almond flour adds a moist to this cake. There is nothing worse than a dry cake, and almond flour is fixing it. It also adds the crumbled, melt in your mouth texture, which is irresistible. Don’t let almond flour be on your way to make this effortless mixed berry sour cream cake.

It is always nice to have recipes, especially sweet ones, that you can make in no time. It adds an extra enjoyment when with so little moves in the kitchen you’re ending up with the delicious aromatic berry cake. There you have a super fast and effortless mixed berry cake to enjoy anytime you want. I have the feeling you will save and make this recipe a couple of times 😉

Mixed Berry Cake Tips and Tricks:

• You may substitute frozen berries for fresh ones. The cake will be a bit messier, but the taste will be the same.
• If you don’t have almond flour, here is a tutorial on how to make almond flour at home. 
• If the cake is browning too quickly, and the center is still wet, cover the pan with aluminum foil and continue baking.
• This cake should be eaten withing a couple of days because berries are getting soggy. But this shouldn’t be a problem at all 😉

Maria

Yields: 8-inch round cake

Effortless mixed berry sour cream cake

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients:

For the cake:
• 100 gr. unsalted butter, room temperature
• ½ cup (100 gr.) granulated sugar
• 1/3 cup (70 gr.) sour cream
• 3 tablespoons whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup (170 gr.) all-purpose flour
• 1/2 cup (40 gr.) almond flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon kosher salt
• About 1 cup (150 gr) frozen mixed berries
For the streusel:
• 2 tablespoons almond flour
• 2 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cold unsalted butter

Instructions:

1. Preheat oven to 365 F.

2. Line the bottom of an 8-inch springform cake pan with parchment paper. Butter, and flour the sides of the pan.

3. In a medium bowl with the handheld mixer beat butter and sugar until light and fluffy, about 3 minutes. Add sour cream, milk, eggs, and vanilla extract to a butter mixture. Beat until everything comes together, about 2 minutes.

4. In a separate bowl sift flour, almond flour, baking powder, and salt together. Combine flour and butter mixture, and mix until everything comes together, about 2 minutes.

5. Pour the batter into the prepared pan. Even out the top with the rubber spatula or spoon. Sprinkle berries on top and gently press them into the batter.

To make a streusel:

6. In a small bowl combine flour, sugar, almond flour, and butter. Using your fingers work the butter into the dry ingredients to create a crumbly mixture. Sprinkle the streusel on top of the cake.

7. Bake the cake on the middle rack for about 35-50 minutes. Look for the golden-brown color and a dry toothpick. Let it cool on the wire rack for 10 minutes, remove from the pan and let cool completely.

Enjoy.

Nutrition

Calories

2613 cal

Fat

288 g

Carbs

14 g

Protein

5 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

21

https://thepuretaste.com/effortless-mixed-berry-sour-cream-cake/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

8 Inch Round Springform Cake Pan

Bob’s Red Mill Almond Flour

I promised you some Ukrainian recipes in my About Page but haven’t posted any yet 😊.  This is not quite traditional Ukrainian cake, but it was a regular guest in my family. I want to share with you a very simple yet sophisticated Zebra cake with chocolate glazing that my mom used to make us very often.

She was baking zebra cake for us all the time. I never actually was interested in recreating it. I always thought those stripes are a tough thing to create, and some “special skills” required. However, once I read my mom’s recipe it sounded simple and really doable. Despite how fancy it looks, it is absolutely easy to make, and you will be amazed how effortless and fast it is.

Because of the busy schedule, my mom used to make it plain, only sometimes she topped it with jam and nuts. Otherwise, this is exactly the same recipe. I only changed two things:

1. Added vanilla extract because we didn’t have it back in the Ukraine, only artificial vanillin.
2. And chocolate glazing, because I’m a chocoholic. Oh, and nuts are also optional but my husband is nuts about nuts. Two happy people sharing one cake.

In one way this zebra cake reminds me the coffee cake, texture and taste wise. Have you ever had a cup of coffee with the perfect melt in your mouth coffee cake? When you take a bite, and the soft air bubbles begin to melt in your mouth, and the smile spreads on your face!? Add a melting chocolate glazing to it and your whole soul will sing a song of happiness. The aroma of vanilla combined with chocolate, the air bubbles, and cloudy texture, melting chocolate glazing all of this is combined in one cake. And it looks absolutely stunning.

Every bite of this cake brings me back to my childhood. I used to cut ¼ of the cake, poured a hot cup of tea, turned on cartoons and my mind went far away. Now, I’m a grown up and supposed to control my cake portion. But because of its lightness, this cake is hard to stop eating. Every airy bite makes you want more so be careful with the size of your slice.

I swear I thought this cake is very complicated to make but in reality, you get the gorgeous looking cake with fancy zebra patterns, and all of this can be done in one and a half hour, including baking time. If you don’t have time or strength but want to impress someone this is the cake to make. It is delicious, easy to make, easy ingredients and the zebra stripes make this cake sophisticated enough to interest any person.

Zebra Cake Tips and Tricks:

• If you don’t want to make chocolate glazing warm 1/3 cup of your favorite jam and spread it on top of the cake. Sprinkle with nuts and serve. This is the way my mom sometimes did, and it is absolutely delicious.
• There are two major ways to melt chocolate: microwave and double boiler method. I always prefer double boiler because it is the safest and best way to treat chocolate. Here is a very detailed instruction on How to Melt Chocolate.
• If you see the center of the cake is underbaked, but the top is browning too quickly place an aluminum foil on top and continue baking.
• Try to avoid dark cake pans. They will brown the outside of the cake too quickly. I always recommend anodized aluminum cake pans. Cakes are always evenly baked, they are durable and relatively cheap. My absolutely favorite brand is Fat Daddio’s Anodized Aluminum Round Pan with removable bottom or Regular Fat Daddio’s Anodized Aluminum Round Cake Pan. And you have an option to choose the size you want.
• For even zebra stripes I used ice cream scoop. It makes the whole process easy, quick and clean. If you don’t have one, the ¼ cup will do the same effect.
• Below is the demonstration how the zebra stripes are actually done.

Yields: 8 or 9-inch cake

Zebra Cake with Chocolate Glazing

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

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Ingredients:

For the cake:
• 5 large eggs
• 320 gr. sugar, divided
• 113 gr. (1 stick) unsalted butter, room temperature
• 1 1/2 teaspoon vanilla extract
• 200 gr. sour cream
• ½ teaspoon baking soda
• 250 gr. all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 tablespoons cocoa powder, sifted
• ¼ cup chopped nuts (almond, hazelnuts, walnuts or pecans)
For the chocolate glazing:
• 100 gr. chopped dark chocolate (60-70%)
• 70 gr. heavy cream
• 12 gr. unsalted butter, room temperature

Instructions:

1. Position a rack in the center of the oven and heat the oven to 350ºF. Butter an 8 or 9-inch round pan and lightly coat with sifted flour. Tap out any excess flour.

2. In a large bowl with an electric hand mixer, cream the butter and half (160 gr.) of sugar on medium speed until smooth, about 2 minutes. Stop to scrape the sides of the bowl as needed. In a separate bowl lightly whisk eggs, rest of the sugar and vanilla extract. Add egg mixture to a butter and beat with the hand mixer until fully combined, about 3 minutes. Mix well sour cream and baking soda together and add it to a batter. Beat until everything is combined.

3. Sift together the flour, baking powder, and salt. With the mixer on low speed slowly incorporate the flour into the batter.

4. Divide the batter into 2 equal parts. Add cocoa powder to one part and mix until fully combined.

5. Using an ice cream scoop or a ¼ cup pour the white dough in the center of the cake pan. Scoop the dark dough on top of the white dough. Place every scoop on top of each other alternating white and dark dough. When finished, lightly shake the cake pan to spread the dough evenly.

6. Bake in the preheated oven for 45-55 minutes or until toothpick comes out clean.Cool the cake slightly and then remove from the pan. Let it cool completely before glazing. Spread the chocolate glazing on top and sprinkle with chopped nuts of your choice.

For the chocolate glazing:

Melt chopped dark chocolate in the microwave or using the double boiler method. Warm the heavy cream in the small saucepan. Pour it over the melted chocolate and gently combine together. Avoid whipping it. Less air in the glazing is better. If you see too many air bubbles tap the bowl lightly to release them. When the chocolate mixture cools down to a room temperature, add butter in small pieces and combine everything together.

Nutrition

Calories

4190 cal

Fat

212 g

Carbs

601 g

Protein

46 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

17

https://thepuretaste.com/zebra-cake-with-chocolate-glazing/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Stainless Steel Food Scale

Anodized Aluminum Round Pan

Stainless Steel Ice Cream Scoop

The strawberry season is slowly coming in !!! YAY!!! I’m losing my mind when I see fresh seasonal strawberries and buying them like crazy. When I have a chance to buy a huge plastic shell or even better the tray with 5+ pounds of strawberries, I never miss such an opportunity and ending up with two or three trays . I guess I don’t have to mention strawberries as well as other berries are my true weakness . As you can imagine, I have a decent collection of strawberry recipes. And today I want to share with you these cute, soft and airy strawberry coconut muffins that are hard to resist.

Even though it is officially spring here, in Massachusetts, but doesn’t feel like. The weather has been nasty for the past few weeks. But the mood for the spring is already here. I don’t know about you, but I’m ready to change the cozy comfort food for a light and festive one.

We recently went to a local farm, and I saw these beautiful, juicy, seasonal strawberries. I bought 4 pounds of them (this is just the warm up, waiting for the price to drop so I can buy my beloved 2+ trays), went home and divided them intro three recipes. The rest of strawberries went straight into our bellies.  YUM!

These strawberry coconut muffins usually are a must-make dessert during spring, and I like to make them right at the beginning of the strawberry season. They are quick and easy to make, low on sugar, light and extremely delicious. Only one look at them already makes me happy. They are cute, playful and childish. Muffins just in general bring happy feelings and joy.  And I bet kids will like strawberries on top of the muffins.

I can stuff my mouth with a bunch of them and still do not feel guilty about it. Well, maybe a little bit. So beware when you finish the first muffin you automatically reach for the 2^nd, then 3^rd one … It is better to have an adult supervision nearby

Please, note because strawberries are juicy it is better to eat these muffins the day they are baked. Don’t see it as a problem, but just a reminder. Otherwise, store them in an airtight container for up to 3 days.

Because of the year-round strawberry supply, you can make these muffins any time of the year.  I like to make them when strawberries are in season. For me, it is better to eat flavorful, nutritious, juicy strawberries rather than flavorless grassy one during winter. And because the seasonal strawberries are naturally sweet, you can go light on sugar in this recipe. However, if you missed the season and still want to make these strawberry coconut muffins use organic strawberries instead.

As a person who consumed pounds of strawberries organically grown on my grandparent’s farm, I can 100% assure you that there is a huge difference between organic, locally/responsibly grown and conventionally grown strawberries. I have this rule that I always follow:“If you cannot buy organic or locally and responsible grown strawberries than better to avoid them at all cost.” The point is, organic and responsibly grown strawberries are more flavorful and nutritious VS the conventionally grown, let’s just say in the nicest way, are just NO GOOD for you.

By the way, I recently came across this article regarding the 2016 Dirty Dozen report from Environmental Working Group (EWG) and guess what topped the Dirty Dozen list?!  That’s right STRAWBERRIES!  And yes, every single year I check the Dirty Dozen and Clean Fifteen lists, and I highly recommend you doing this as well. More on this in future blog posts because I feel like this is a very important topic to discuss.

Let’s finish this post on the positive side.  The spring is here , and I hope you are already in the spring mood! But if not these soft and airy strawberry coconut muffins will at least cheer you up and will make your day brighter . And don’t forget to check Tips and Tricks for this recipe down below.

Have fun baking and enjoy the spring!

Strawberry Coconut Muffins Tips and Tricks:

• Substitute an equal amount of melted and slightly cooled coconut oil for canola oil for a healthier and more flavorful option.
• Use unsweetened shredded coconut because sweetened one has too much sugar. My go to options are Organic Shredded Coconut (Unsweetened) by Anthony’s  and Bob’s Red Mill Shredded Coconut Unsweetened
• For the precise muffin size use an ice cream scoop. This is the secret weapon of all bakeries!

Yields: 10-12 muffins

Soft and airy strawberry coconut muffins

7 minPrep Time

20 minCook Time

27 minTotal Time

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Ingredients:

• 210 gr. all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 140-150 gr. strawberries + 6 large or 12 small strawberries for decoration
• 85 gr. shredded unsweetened coconut
• 65 gr. canola oil
• 90 gr. granulated sugar
• 1 large egg
• 95 ml. whole milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 365ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

2. Sift together the flour, baking powder, baking soda, salt. Set aside.

3. Cut strawberries into small cubes and gently mix with shredded coconut.

4. With an electric hand mixer beat oil with sugar for about 3 minutes. Add egg, milk, vanilla and mix until combined. Add dry ingredients and mix until just incorporated.

5. With the silicone spatula or wooden spoon gently fold in the strawberry-coconut mixture. Don’t overwork it; the strawberries need to retain their shape.

6. Using an ice cream scoop, divide batter into the muffin cups filling ¾ full. Top with the halves or whole strawberries.

7. Bake for 17-20 minutes, until the muffins just become pale golden on top or until a toothpick stuck in the middle comes out with just a few crumbs. Do not over bake muffins.

8. Transfer muffins to a wire rack and let cool. Muffins can be stored in an airtight container at room temperature for a few days.

Enjoy!

Nutrition

Calories

106579 cal

Fat

1304 g

Carbs

20469 g

Protein

2719 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

3

https://thepuretaste.com/soft-airy-strawberry-coconut-muffins/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!