lemon

Bready or Not Original: Apple-Almond Olive Oil Cake

Posted by on Jan 12, 2022 in apples, Blog, Bready or Not, breakfast, cake, lemon, nutty | 0 comments

This Apple-Almond Cake is an absolute showstopper of a cake, and it’s not difficult to make!

Bready or Not Original: Apple-Almond Olive Oil Cake

Really, I found cutting the apple into thin, mostly-equal pieces and placing them on the cake to be the most piddly part of the whole process. However, it was all well worth the effort!

Bready or Not Original: Apple-Almond Olive Oil Cake

The taste of the cake isn’t super-sweet. The cake really tastes of lemon and almond, a fabulous pairing, with the apple providing a touch of flavor and sweetness.

Bready or Not Original: Apple-Almond Olive Oil Cake

It’s not a thick or heavy cake, either. This would be fantastic to serve for a breakfast, brunch, or dessert–it can really do all the things!

Bready or Not Original: Apple-Almond Olive Oil Cake

I modified this recipe greatly from one that was in Bake from Scratch’s September-October 2020 issue, which used a pear instead of an apple. It’s a fantastic issue–you’ll see my takes on several other recipes in the future!

Bready or Not Original: Apple-Almond Olive Oil Cake

Bready or Not Original: Apple-Almond Olive Oil Cake

This stunning cake is fairly straightforward to make, and wow, is it gorgeous to behold!
Course: Breakfast, Dessert, Snack
Keyword: almond, apple, cake, lemon, springform pan
Author: Beth Cato

Equipment

  • 9-inch springform pan
  • parchment paper

Ingredients

  • 2 large eggs room temperature
  • 1 cup white sugar
  • 1/2 cup extra-virgin olive oil
  • 2/3 cup almond flour sifted to remove clumps
  • 1/3 cup half & half or milk
  • 1 lemon zested and juiced
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/3 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 large Pink Lady apple or other firm baking apple
  • 1/2 cup sliced almonds

Instructions

  • Preheat oven at 350-degrees. Cut parchment paper to fit the bottom of a 9-inch springform pan. Apply nonstick spray to pan; place parchment round inside, then spray to coat that as well.
  • In a stand mixer with a whisk attachment. whip the eggs at high speed until they are foamy, about a minute. Reduce the speed to medium to add the white sugar. Continue to beat until it becomes thick and pale, about 2 minutes.
  • With the mixer going, pour in olive oil. Pause to scrape sides of bowl. Add the almond flour, half & half, all of the lemon zest, and both extracts, mixing until combined.
  • In another bowl, stir together flour, baking powder, and salt. Fold the dry ingredients into the moist mix. Pour batter into the prepared pan.
  • Prep the apple. Core it, leaving the peel intact. Cut into thin slices of equal size. Pour reserved lemon juice over the apples, tossing them to coat.
  • Place apple slices on top of batter in fanned-out groups of about five, having them face different angles all around the top. NOTE: as the batter is very sticky, the apples will be nigh impossible to move after they are placed, so make careful decisions. Sprinkle the sliced almonds around the edges and in the gaps between the apples.
  • Bake for about 50 minutes, until the middle passes the toothpick test. Set on rack for 15 minutes before removing the ring from the pan. Serve warm, or cool completely, keeping the cake on the round base. When slicing the cake, be aware that the peel is pretty but may resist the blade–it’s easier to snip through with a pair of kitchen shears.
  • Cake can be sliced and frozen for later, but it will taste best at room temperature or warmed.

OM NOM NOM!

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    Bready or Not Original: Roasted Lemon Garlic Shrimp

    Posted by on Jun 30, 2021 in Blog, Bready or Not, gluten-free, healthier, lemon, main dish | Comments Off on Bready or Not Original: Roasted Lemon Garlic Shrimp

    This Roasted Lemon Garlic Shrimp recipe makes for a delicious supper! It’s super-easy and healthy, too.

    Bready or Not Original: Roasted Lemon Garlic Shrimp

    I’ve made this recipe for about, gosh, ten years now. I make it every month or so. I like to buy 2-pound bags of frozen shrimp of Costco and divide it to make this dish.

    Bready or Not Original: Roasted Lemon Garlic Shrimp

    One of the great things about this dish is that you can pair it with different foods depending on your own individual needs. Eat it on rice or egg noodles, or go gluten-free and low-calorie with some zoodles or cauliflower rice. The seasoned oil in this recipe makes everything taste good!

    Bready or Not Original: Roasted Lemon Garlic Shrimp

    On the side, I usually serve steamed broccoli or green beans. Whatever is in season and on sale!

    Bready or Not Original: Roasted Lemon Garlic Shrimp

    In all the years I’ve made this, we’ve never had leftovers.

    Bready or Not Original: Roasted Lemon Garlic Shrimp

    This healthy supper is fast and delicious. Serve it atop a carb or veggies!
    Course: Main Course
    Keyword: lemon, shrimp
    Author: Beth Cato

    Equipment

    • 13x9 pan

    Ingredients

    • 1 medium lemon
    • 1/2 cup olive oil or avocado oil
    • 1 teaspoon dried thyme
    • 1 sprig fresh rosemary or one teaspoon dry
    • 1 pound medium-sized shrimp cooked and deveined
    • 5 garlic cloves
    • salt and pepper

    Instructions

    • Preheat oven at 400-degrees. Wash and dry the lemon, then zest it; set aside lemon. If using fresh rosemary, shear leaves from the stem. Place zest in 13x9 pan along with olive oil, thyme, and rosemary. Bake pan in oven for 12 minutes.
    • While the zest is infusing the oil, thinly slice the lemon and remove seeds. If desired, remove tails from shrimp.
    • Pull out pan. Add shrimp and lemon slices--be wary, oil may pop from the dish! Mince garlic cloves into the pan; gently stir everything. Place back in oven to cook for another 8 to 10 minutes, until shrimp is heated through. Add sprinkle of salt and pepper.
    • Serve atop pasta, rice, zoodles, cauliflower rice, etcetera. The hot lemon oil is also great for dipping bread.

    OM NOM NOM!

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      Bready or Not: Glazed Citrus Loaf Cake

      Posted by on Apr 21, 2021 in Blog, Bready or Not, breakfast, cake, lemon | Comments Off on Bready or Not: Glazed Citrus Loaf Cake

      For times when you want some cake, not a huge cake, this Glazed Citrus Loaf Cake is about perfect.

      Bready or Not: Glazed Citrus Loaf Cake

      It’s not some huge thing to store. It doesn’t take forever to make. It’s easy to slice up, individually wrap, and freeze portions for later.

      Bready or Not: Glazed Citrus Loaf Cake

      Plus, it’s delicious. The cake is like a pound cake, soft and moist, with lemon and orange zest throughout. The bits of candied orange add a different texture in the mix.

      Bready or Not: Glazed Citrus Loaf Cake

      Then there’s that luscious glaze. It’s not a heavy frosting, but a boost of sweetness to balance the zing of the citrus.

      Bready or Not: Glazed Citrus Loaf Cake

      This is a great spring and summer kind of kind, one that tastes fresh and bright!

      I modified this recipe from my favorite food magazine, Bake from Scratch, the March/April 2020 issue.

      Bready or Not: Glazed Citrus Loaf Cake

      This loaf cake is infused with citrus flavor and sweetness. A slice is perfect for breakfast, snack, or dessert! Modified from Bake from Scratch March/April 2020.
      Course: Breakfast, Dessert, Snack
      Cuisine: Dutch
      Keyword: citrus, lemon, loaf cake
      Author: Beth Cato

      Equipment

      • 9x5 loaf pan
      • parchment paper

      Ingredients

      Loaf

      • 1 cup unsalted butter (2 sticks) softened
      • 1 1/4 cups white sugar
      • 2 medium lemons
      • 1 medium orange
      • 4 large eggs room temperature
      • 2 teaspoons vanilla bean paste
      • 2 cups cake flour
      • 3/4 teaspoon kosher salt
      • 1/4 teaspoon baking powder
      • 1/3 cup milk room temperature
      • 1 teaspoon cake flour
      • 1/2 cup candied orange slices finely chopped

      Vanilla Glaze

      • 1 1/2 cup confectioners' sugar plus more if needed
      • 2 Tablespoons half & half or heavy cream
      • 2 Tablespoons unsalted butter melted
      • 1 teaspoon vanilla extract
      • 1/4 teaspoon kosher salt

      Instructions

      • Wash, dry, and zest both lemons and orange. Set aside the fruit for another use.
      • Preheat oven at 325-degrees. Cut a piece of parchment paper to fit into a loaf pan and extend up the long sides, like a sling. Apply nonstick spray in pan, then press in parchment and add more spray. Set aside.
      • In a big bowl, beat butter, sugar, and zests together until they are fluffy, scraping the sides of the bowl often. Add eggs one by one, followed by the vanilla paste. The batter may look a bit curdled.
      • In a separate medium bowl, combine the flour, salt, and baking powder. Gradually add it into the butter mix along with the milk. Batter will now be thick.
      • In a small bowl, toss together the candied orange bits and the teaspoon of cake flour to coat. Fold it into the batter.
      • Pour everything into the prepared loaf pan and even out the top.
      • Bake for 40 minutes. Rotate pan in oven. Bake for another 40 minutes. Test the middle with a toothpick for doneness, and bake for another 5 to 20 minutes, until the toothpick comes out clean.
      • Let loaf cool in pan for 10 minutes, then use the parchment to lift it onto a rack to cool completely.
      • Make the vanilla glaze by mixing together all the ingredients until they are smooth and at a thick, pourable consistency. Immediately drizzle and smear over the top of the cake, letting excess artfully drip over the sides. Let glaze set for 30 minutes, then slice in.
      • Wrap cake and keep at room temperature. It can also be cut into individual slices and frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        Posted by on Jul 29, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        This Greek Yogurt Lemon Bundt Cake bakes up fluffy and light, with a fresh tang of lemon.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        I’m not going to lie: this cake is going to dirty a lot of dishes, including two large bowls. The extra work makes for delicious results, though.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        The texture of this cake is what makes it special. The Greek yogurt adds moisture, while the six eggs–with whites separated and beat to stiff peaks–adds a lot of loft.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        My batter bowl ended up being full to the top and tricky to mix. I was worried that my bundt pan would overflow during baking and kept an eye on it, but it ended up being fine. Even so–be wary of your own pan.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        The baked cake is fancy and simple all at once. This needs no glaze. A sprinkling of confectioners’ sugar makes the cake prettier without adding any heavy sweetness.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        This cake is great for travel, either sliced or whole, because there’s nothing about it that can melt or ooze. I imagine it freezes well in slices, too, but I didn’t try that with this particular cake.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        This big cake bakes up with a light, fluffy crumb thanks to stiff egg whites folded in with the rest of the batter. Sure, making this dirties a lot of dishes, but the end result is delicious! This is a great cake for travel, either whole or in slices, as it can neither melt or ooze.
        Course: Breakfast, Dessert, Snack
        Keyword: bundt cake, lemon
        Author: Beth Cato

        Equipment

        • 10-cup minimum bundt pan or tube pan

        Ingredients

        • 3 cups cake flour or substitute 3 cups all-purpose flour with 6 Tablespoons removed
        • 1 teaspoon baking soda
        • 1/4 teaspoon salt
        • 6 large eggs room temperature, separated
        • 2 cups white sugar
        • 1 cup unsalted butter (2 sticks) room temperature
        • 2 medium lemons finely grated and juiced
        • 1 cup Greek yogurt plain or vanilla
        • confectioners' sugar optional, to dust over finished cake

        Instructions

        • Preheat oven at 350-degrees. Grease and flour the bundt or tube pan.
        • In a bowl, stir together the flour, baking soda, and salt. Set aside.
        • In a large bowl, beat egg whites until soft peaks form. Slowly add in 1/2 cup of the white sugar and continue beating until stiff, glossy peaks form. Their mass will increase immensely.
        • In another large bowl, beat together the butter, remaining 1 1/2 cups white sugar, egg yolks, 1 Tablespoon lemon zest, and 3 Tablespoons lemon juice. If using electric mixer, beat on medium until everything is creamy and pale yellow, which takes about 3 to 5 minutes.
        • Add the dry mixture to the yolk bowl, alternating with the addition of the Greek yogurt, until both are incorporated. Gently fold in the egg whites; this will create an enormous amount of airy batter.
        • Pour and scoop into prepared pan. Bake for 50 to 60 minutes; if the pan is full to the top, keep an eye on it in case it overflows. Cook until the middle passes the toothpick test. Let cool for 10 minutes, then invert cake onto a wire rack to completely cool.
        • Store beneath a cake dome or otherwise covered, at room temperature. Before serving, dust with confectioners' sugar, if desired.

        OM NOM NOM!

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          Bready or Not Original: Golden Syrup Snack Cake

          Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | Comments Off on Bready or Not Original: Golden Syrup Snack Cake

          Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.

          Bready or Not Original: Golden Syrup Snack Cake

          I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.

          Bready or Not Original: Golden Syrup Snack Cake

          Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.

          Bready or Not Original: Golden Syrup Snack Cake

          The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.

          Bready or Not Original: Golden Syrup Snack Cake

          This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!

          Bready or Not Original: Golden Syrup Snack Cake

          Recipe heavily modified and converted in measurement from a recipe found at the BBC.

           

          Bready or Not Original: Golden Syrup Snack Cake

          Golden Syrup originates in the United Kingdom and can be found in American supermarkets on the international aisle. Accept no substitutes; it has a unique sweet taste.
          Course: Breakfast, Dessert, Snack
          Cuisine: British
          Keyword: cake, golden syrup
          Author: Beth Cato

          Equipment

          • 8x8 or 9x9 pan

          Ingredients

          Cake

          • 1/2 cup unsalted butter 1 cube
          • 1/2 cup turbinado or other raw sugar
          • 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
          • 1 3/4 cup all-purpose flour
          • 1 large egg
          • 2 teaspoon baking powder
          • 1 teaspoon ground ginger
          • 1/4 teaspoon salt
          • 2/3 cup milk or half & half

          Glaze

          • 2 Tablespoons golden syrup

          Instructions

          • In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
          • Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
          • In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
          • Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
          • Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
          • Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

          OM NOM NOM!

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            Bready or Not: Lemony Glazed Shortbread Bars

            Posted by on May 6, 2020 in Blog, Bready or Not, cookies, lemon | Comments Off on Bready or Not: Lemony Glazed Shortbread Bars

            April’s lemon theme lingers into May with this week’s luscious Lemony Glazed Shortbread Bars.

            Bready or Not: Lemony Glazed Shortbread Bars

            These things rely fully on lemons, no bottled lemon extract or flavor required. Get a lot of lemons. You need 6, maybe 7 medium or small lemons, or 4 giant lemons. Better to have leftover zest or juice rather than not enough.

            Bready or Not: Lemony Glazed Shortbread Bars

            This dough is incredibly fun to work with, too. Thanks to the cornstarch with the flour, the result is soft and pliable like Play-Doh.

            Bready or Not: Lemony Glazed Shortbread Bars

            Most recipes I post that include glaze require the baked good to be completely cool first. Not so here. Make the glaze as soon as the dish is baked and put it on promptly. That means the glaze melts a bit after it’s spread on top, fusing with the bars.

            Bready or Not: Lemony Glazed Shortbread Bars

            With so much lemon infused into these bars, these things ends up smelling so summer and fresh, and the taste…! If you love lemon, these shortbread bars are totally for you.

            Bready or Not: Lemony Glazed Shortbread Bars

            These lovely bars are infused with lemon flavor. A lot of lemons are required. Read the ingredients list carefully, as zest is needed in the dough while juice is needed in both the dough and glaze. Make sure there is enough.
            Course: Breakfast, Dessert, Snack
            Cuisine: American
            Keyword: bars, cookies, lemon, shortbread
            Author: Beth Cato

            Ingredients

            Bars

            • 3 cups all-purpose flour
            • 1/3 cup cornstarch
            • 1 1/4 cups confectioners' sugar
            • 1/4 cup finely shredded lemon zest from 4 giant lemons or about 6 large lemons
            • 1 1/2 cups unsalted butter 3 sticks, room temperature
            • 1 Tablespoon lemon juice
            • 1/2 teaspoon salt
            • 1/2 teaspoon vanilla extract

            Glaze

            • 2 1/2 cups confectioners' sugar
            • 3 Tablespoons lemon juice
            • 1 Tablespoon light corn syrup
            • 1/2 teaspoon vanilla extract use clear extract if available, as regular will tint glaze a bit

            Instructions

            • Preheat oven at 300-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
            • In a bowl, sift together flour and cornstarch; set aside.
            • In another bowl, combine the confectioners' sugar and lemon zest. Using fingers, break apart the zest within the sugar to distribute the threads and release the oils. The result should be more yellow in coloration and quite fragrant.
            • In a big bowl, beat together the butter, lemon juice, salt, and vanilla extract until it becomes creamy, scraping bowl as needed. Gradually mix in the sugar and zest. Slowly work the flour/cornstarch mix into the big bowl. The dough should become pliable and cling together, until it can be formed into a ball.
            • Press dough evenly into the pan. Bake for 40 minutes.
            • Immediately make glaze. Stir together everything to form a thick, spreadable glaze; thicken with more sugar, if necessary, or add extra lemon juice or water to loosen it. Spread glaze over bars.
            • Cool completely, stashing dish in fridge to speed process if desired.
            • Use foil to lift contents onto a cutting board. Slice into bars. Store in a sealed container, with waxed paper between stacked layers, either at room temperature or in the fridge. Keeps for at least 2 days.

            OM NOM NOM!

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