lemon

Bready or Not: Kerrygold Almond Breakfast Cake

Posted by on Jul 27, 2022 in Blog, Bready or Not, breakfast, cake, cheese galore, lemon, nutty | Comments Off on Bready or Not: Kerrygold Almond Breakfast Cake

This Kerrygold Almond Breakfast Cake is moist, light, and delicious thanks to Irish butter, ricotta cheese, and a vivid spark of lemon.

Bready or Not: Kerrygold Almond Breakfast Cake

I found the original version of this recipe on the Kerrygold website and modified it quite a bit to make it work for a square 9-inch pan. I also added a glaze because, well, I thought it needed one–and it does. Not only does it boost the sweetness, but it helps that layer of sliced almonds adhere more.

Bready or Not: Kerrygold Almond Breakfast Cake

Using ricotta cheese in a cake like this doesn’t make it taste cheesy. The ricotta adds moisture, creating a soft, tender crumb, and it plays beautifully with the potent Kerrygold butter.

Bready or Not: Kerrygold Almond Breakfast Cake

Now, about that Kerrygold. For baking purposes, I like to buy it at Costco when it goes on sale a few times a year. Stash it in the freezer and it keeps for a long, long time. It’s sure more cost-effective than buying it at the grocery store.

Bready or Not: Kerrygold Almond Breakfast Cake

This cake is lemony-bright in flavor with a crisp-top crust thanks to the almonds. It keeps at room temperature for a few days or can be frozen for later.

Bready or Not: Kerrygold Almond Breakfast Cake

This light, delicious cake gets a moist boost of flavor from ricotta cheese, with lemon and almond being the boldest flavors. Recipe modified from the original on the Kerrygold website. [If you can only get salted Kerrygold butter, reduce the added salt in the recipe to 1/2 teaspoon kosher salt.]
Course: Breakfast, Dessert, Snack
Cuisine: irish
Keyword: almond, cake, cheese, citrus
Author: Beth Cato

Equipment

  • 9-inch square pan
  • aluminum foil
  • uneven spatula

Ingredients

Cake

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 8 Tablespoons Kerrygold unsalted butter (1 stick) 1/2 cup, room temperature
  • 1 cup white sugar
  • 1 lemon zested and juiced
  • 2 large eggs room temperature
  • 1 teaspoon pure almond extract
  • 1 1/2 cups whole milk ricotta cheese
  • 3/4 cup sliced almonds

Glaze

  • 3/4 cup confectioners’ sugar
  • 3 teaspoons fresh lemon juice

Instructions

  • Preheat oven at 350-degrees. Line 9-inch pan with foil extended up all four sides. Apply nonstick spray.
  • Whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat together butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add eggs and almond extract.
  • To the mixing bowl, alternatively add the flour mixture and the ricotta. Batter will be thick.
  • Pour it into the prepared pan. Level off with an uneven spatula. Sprinkle sliced almonds to cover the top.
  • Bake for 33 to 38 minutes, until the middle passes the toothpick test.
  • Cool in pan for at least 45 minutes, then use foil to lift it onto a rack to completely cool at room temperature.
  • Make glaze and drizzle across the top. Let set for 30 minutes before cutting. Cake will keep at least two days at room temperature, or pieces can be individually wrapped and frozen for later.

OM NOM NOM!

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    Bready or Not: Sharlotka (Apple Cake)

    Posted by on Jun 15, 2022 in apples, Blog, Bready or Not, breakfast, cake, lemon | Comments Off on Bready or Not: Sharlotka (Apple Cake)

    As you might have noticed, I’ve been experimenting with many different kinds of apple cakes over the past while. This Sharlotka has a Russian name but British origins, because that’s the way of the world.

    Bready or Not: Sharlotka (Russian Apple Cake)

    I modified this from a recipe in Bake from Scratch’s October 2020 issue. There, they say the first Sharlotka was a very different kind of cake that was served for Czar Alexander during a London visit–and made by a French chef. Because of course.

    Bready or Not: Sharlotka (Russian Apple Cake)

    The cake that evolved after that became more of a basic apple cake. The batter is minimal, and beaten for a prolonged time to increase volume. It’s pretty much there to act like adhesive for the mélange of apples.

    Bready or Not: Sharlotka (Russian Apple Cake)

    The resulting cake is light and airy. The flavor of the apples really shines through.

    Bready or Not: Sharlotka (Russian Apple Cake)

    This cake is great for a breakfast, snack, or dessert. Eat it on its own, or with some ice cream.

    Bready or Not: Sharlotka (Russian Apple Cake)

    Bready or Not: Sharlotka (Apple Cake)

    This Sharlotka is more apple than cake. The batter asks as a mere adherence for the fruity, just-spiced goodness. Modified from Bake from Scratch October 2020.
    Course: Breakfast, Dessert, Snack
    Keyword: apple, cake, citrus, springform pan
    Author: Beth Cato

    Equipment

    • 9-inch springform pan
    • parchment paper
    • fine mesh sieve
    • offset spatula

    Ingredients

    • 4 medium apples such as Granny Smith, Ambrosia, Fuji, or Golden Delicious; go for a mix!
    • 1 cup plus 1 Tablespoon white sugar divided
    • 1 large orange or 1 large lemon zested and juiced
    • 4 large eggs room temperature
    • 1 1/2 teaspoons vanilla extract or vanilla bean paste
    • 3/4 teaspoon kosher salt
    • 1 1/4 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cardamom
    • confectioners’ sugar for dusting

    Instructions

    • Preheat oven at 350-degrees. Cut parchment to fit the bottom of the springform pan. Grease the pan, then place in parchment round, then spray that as well.
    • Peel and thinly slice the apples. In a big bowl, coat the apples with 1 Tablespoon white sugar, the citrus zest, and 2 teaspoons of fresh juice. Set aside.
    • In the bowl of a stand mixer with a whisk attachment, beat eggs, vanilla, salt, and remaining 1 cup of sugar at medium high speed for about 7 minutes. It should turn thick and pale, the batter forming ribbons when the whisk is lifted up. Remove bowl from mixer.
    • In a medium bowl, combine flour, baking powder, cinnamon, and cardamom. Use a fine-mesh sieve to sift the dry ingredients into the egg mix. Gently fold the flour in until it’s just combined and there are no white streaks.
    • Place half the apples in the prepared pan. Pour half the batter over them. Use an offset spatula to work the batter into nooks and crannies. Scatter the rest of the apples on top, followed by the rest of the batter. Again, use the spatula to spread the small amount of batter. For a couple minutes, thump the pan on the counter and tap the sides every now and then to cause bubbles to rise, smoothing batter again after.
    • Bake cake. Check it at 30 minutes to see if it is getting too brown; if so, cover it with foil. Continue baking 10 more minutes (40 total) then test the middle with a toothpick. If it comes out clean, the cake is done. Let it cool on a rack for 15 minutes before carefully releasing the sides of the pan.
    • Serve the cake warm, at room temperature, or cold from the fridge. Add a dusting of confectioners’ sugar on top for serving; if keeping cake for later, add fresh sugar each time, as it will gradually be absorbed. Store covered in the fridge or at room temperature.

    OM NOM NOM!

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      Bready or Not Original: Citrus Cardamom Bundt Cake

      Posted by on Jun 1, 2022 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Citrus Cardamom Bundt Cake

      This Citrus Cardamom Bundt Cake beautifully combines orange and lemon with classic spices, creating a cake that tastes and smells divine.

      Bready or Not Original: Citrus Cardamom Bundt Cake

      Above all, this cake is imbued with wonderful freshness. Citrus does that, and this cake has a heady dose in the batter as well as the glaze.

      Bready or Not Original: Citrus Cardamom Bundt Cake

      Cardamom is one of my favorite spices, one that I crave to use more often. A teaspoon and a half is in this recipe, and as strong as cardamom is, it comes through in a potent, refreshing way.

      Bready or Not Original: Citrus Cardamom Bundt Cake

      I made it in a tube pan, because I had a brand new one I needed to try out, but this would also be great in a large bundt pan.

      Bready or Not Original: Citrus Cardamom Bundt Cake

      Make this to feed a crowd for breakfast, brunch, or dessert. It would be delicious at any time of day or during any season of the year!

      Bready or Not Original: Citrus Cardamom Bundt Cake

      Bready or Not Original: Citrus Cardamom Bundt Cake

      This luscious, tender cake fuses citrus flavors and aromas with the warmth or cardamom and other spices. It’s perfect for breakfast or dessert.
      Course: Breakfast, Dessert
      Keyword: bundt cake, cake, citrus, lemon, tube
      Author: Beth Cato

      Equipment

      • tube or bundt pan
      • baking spray with flour

      Ingredients

      cake:

      • 3 cups all-purpose flour
      • 1 1/2 cups white sugar
      • 2 teaspoons baking powder
      • 1 1/2 teaspoons ground cardamom
      • 1/2 teaspoon ground cinnamon
      • 1/2 teaspoon salt
      • 1/2 cup orange juice
      • 2 large lemons zested and juiced
      • 2/3 cup canola oil
      • 1 teaspoon vanilla extract
      • 3 large eggs room temperature

      glaze:

      • 1 cup confectioners’ sugar
      • 3 teaspoons orange juice
      • 1 teaspoon lemon juice from reserved juice

      Instructions

      • Preheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.
      • Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.
      • Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.
      • After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.
      • Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.

      OM NOM NOM!

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        Bready or Not Original: Lemon Shortbread

        Posted by on May 25, 2022 in Blog, Bready or Not, breakfast, british, cookies, lemon | Comments Off on Bready or Not Original: Lemon Shortbread

        My Shortbread recipe was the first I really mastered as a teenager beginning to bake. This new version uses that as a base, but modifies it into a delicious Lemon Shortbread.

        Bready or Not Original: Lemon Shortbread

        I love a good Scottish Shortbread. It’s so buttery and scrumptious. The fresh zing of lemon plays very well with that inherent butter flavor and texture.

        Bready or Not Original: Lemon Shortbread

        This is not a crisp shortbread like the traditional Walker’s brand (which is delicious in its own right). No, this shortbread is cakey and soft, only crisp at the very edge.

        Bready or Not Original: Lemon Shortbread

        Sometimes the first piece out of the pan can even be fussy and break in half; a metal pie spatula helps, but sometimes it can still happen. That’s no major problem, though, because of every bite of Shortbread is good, even if it’s not perfectly photogenic.

        Bready or Not Original: Lemon Shortbread

        This new version does have a photogenic advantage, though, because the glaze is so very pretty. It should be just thick enough to drizzle, though if it’s a touch watery, that’s not the end of the world.

        Enjoy this Lemon Shortbread for breakfast or snacks, or in proper fashion at tea time.

        Bready or Not Original: Lemon Shortbread

        This new twist on my classic Shortbread mixes lemon zest into the dough and utilizes a splash of lemon glaze on top. It’s a refreshing, delicious snack or breakfast treat!
        Course: Breakfast, Dessert, Snack
        Cuisine: Scottish
        Keyword: citrus, cookies, lemon, shortbread
        Servings: 12 pieces
        Author: Beth Cato

        Equipment

        • 2 pie plates

        Ingredients

        Shortbread

        • 1 lemon zested and juiced
        • 2 cups all-purpose flour
        • 3/4 cup white sugar
        • 1/4 teaspoon salt
        • 1 cup unsalted butter (2 sticks) softened
        • 1 egg yolk
        • 1 teaspoon lemon flavor
        • 1/2 teaspoon vanilla extract

        Lemon Glaze

        • 3/4 cup confectioners’ sugar
        • 1 Tablespoon lemon juice

        Instructions

        • Preheat oven at 375-degrees. Apply nonstick spray to both pie plates.
        • Stir together the lemon zest, flour, sugar, and salt. Add butter, egg yolk, lemon flavor, and vanilla extract. Use hands to compress dough together to make a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.
        • Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely.
        • In a medium bowl, stir together confectioners’ sugar and lemon juice to create a glaze with a consistency to drip and keep shape. Drizzle all over shortbread. Let set, then cut again along existing marks.
        • Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.

        OM NOM NOM!

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          Bready or Not: Lemon Cake with Cream Cheese Frosting

          Posted by on Apr 27, 2022 in Blog, Bready or Not, cake, cheese galore, lemon | Comments Off on Bready or Not: Lemon Cake with Cream Cheese Frosting

          This Lemon Cake with Cream Cheese Frosting isn’t fancy. It’s a 9×13 cake cut in half and stacked. It has curves and straight edges. It also tastes amazing.

          Bready or Not: Lemon Cake with Cream Cheese Frosting

          This is also an ideal cake for lemon-lovers. Two lemons are zested and juiced, their flavor infusing both the batter and frosting.

          Bready or Not: Lemon Cake with Cream Cheese Frosting

          The cream cheese frosting here is an absolute classic, too. This is a recipe where you definitely want to lick the beaters and the bowl afterward!

          Bready or Not: Lemon Cake with Cream Cheese Frosting

          I actually debated whether or not to post the cake on Bready or Not because it is so basic. After a lot of thought, though, I realized that simplicity is one of the perks.

          Bready or Not: Lemon Cake with Cream Cheese Frosting

          It may not win awards for looks, sure. But does it taste good? YES.

          Bready or Not: Lemon Cake with Cream Cheese Frosting

          Modified from Food & Wine Magazine January 2021.

          Bready or Not: Lemon Cake with Cream Cheese Frosting

          This cake is rustic and simple–a 9×13 cake, cut in half and stacked–with cream cheese frosting through the middle and all around the sides. There’s lemon juice and zest flavoring it throughout, making this an ideal treat for lemon-lovers. Modified from Food & Wine Magazine January 2021.
          Course: Dessert
          Keyword: cake, cream cheese, lemon
          Author: Beth Cato

          Equipment

          • 9×13 pan
          • uneven spatula
          • cooling rack
          • chopstick or skewer
          • hand mixer
          • parchment paper

          Ingredients

          Lemon Cake

          • 1 3/4 cups white sugar
          • 2 large lemons zested and juiced, to use for cake and frosting
          • 3/4 cup extra virgin olive oil
          • 4 large eggs room temperature
          • 1 cup milk
          • 1 teaspoon vanilla extract
          • 3/4 teaspoon fine sea salt
          • 3 cups all-purpose flour
          • 1 1/2 teaspoons baking powder
          • 3 Tablespoons honey

          Cream Cheese Frosting

          • 8 ounces cream cheese (1 box) softened
          • pinch fine sea salt
          • 1/2 cup unsalted butter (half stick) softened
          • 3 cups confectioners’ sugar

          Instructions

          Make the lemon cake

          • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray.
          • Mix together the white sugar and 1 Tablespoon of the lemon zest; reserve remaining zest for the frosting. Using fingertips, for about a minute rub zest into sugar to deploy the inherent oils. Whisk in the olive oil followed by the eggs. Add the milk, vanilla, and salt. Keep beating until the sugar is dissolved.
          • Beat in the flour and baking powder until just combined, making sure to scrape the bottom of the bowl. Pour batter into the cake pan.
          • Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cake cool in pan about 10 minutes. In a small bowl, whisk together the honey and 3 Tablespoons of the lemon juice until smooth.
          • Invert the cake onto a large cooling rack. Stab cake all over with chopstick or skewer. Set a cookie sheet beneath the rack. Drizzle or brush the honey-lemon mix all over the cake. Let cool for about an hour.

          Frosting

          • Combine cream cheese, salt, the rest of the lemon zest, and a Tablespoon of lemon juice; use rest of juice otherwise. With a hand mixer, beat on medium-high until smooth, about 30 seconds. Add the butter and beat until pale and fluffy, about a minute.
          • Reduce the speed and gradually add the confectioners’ sugar. Once it’s all in, increase the speed to high and beat until fluffy, about 2 minutes.
          • Transfer the cake to a parchment paper-lined cookie sheet. Use an uneven spatula to spread 1 1/2 cups frosting all over the top of the cake. Place cake in fridge to chill for 15-30 minutes. Once frosting has hardened. Slice in half crosswise and stack the halves. Spread the remaining frosting on the top and sides of cake, getting all of the odd angles, nooks, and crannies.
          • Refrigerate cake, uncovered, at least 30 minutes before serving. For longer than that, cover with plastic wrap; it’ll keep well in the fridge for up to 3 days, and can also be frozen in individual slices. Serve cake right from fridge.

          OM NOM NOM!

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            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 | Comments Off on Bready or Not Original: Apple-Almond Olive Oil Cake

            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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