Lemon Ricotta Cake

This is a delicious cake, very soft and fluffy almost like a pudding. It is wonderful anytime of the day. My family enjoys it for breakfast or in the afternoon with a cup of coffee or for a late snack with a cup of tea.

It is originally an Italian delicacy but very popular all over the world. In Brazil, we use limes instead of lemons. It is a bit more tart this way but still delicious. You can use either.

I used an Angel food cake pan for this recipe but you can use your favorite shape pan.

Ingredients for the cake:

  • 1 1/2 sticks of unsalted butter at room temperature
  • 2 cups of sugar
  • 2 cups of ricotta ( I use part skim for a lighter cake but whole milk will give a richer taste and consistency)
  • 3 eggs
  • 1 tea spoon lemon extract ( citrus extract or vanilla)
  • 3 lemons or limes
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup flour
  • 1/2 cup almond flour
  • Powdered sugar for dusting and garnish

Ingredients for the glaze:

  • 2 lemons
  • 1/2 cup powdered sugar

Directions:

  1. Pre heat oven to 350F . Grease your favorite cake pan thoroughly with 1 tablespoon butter. Dust pan with 1/4 cup powdered sugar. Make sure entire pan is heavily coated with powered sugar and set aside.
  2. Mix 1/2 teaspoon sea salt with zest of 1 lemon or 1 lime using the tips of your fingers. Set aside.
  3. In a food processor beat the butter and sugar until white and fluffy. Add the ricotta cheese and beat again until well mixed. Add eggs one at a time processing after each egg and scrape the sides with a spatula then beat again.
  4. Now add lemon or citrus extract or vanilla and beat again. Add lemon or lime juices and beat again.
  5. Add flour, baking soda and zest sea salt and beat again until well blended. Pour batter into cake pan and bake for 45 minutes in center of oven or until fork comes out clean.
  6. While cake is baking, prepare the glaze. Mix juice of the 2 lemons or limes with the 1/2 cup powdered sugar in a small bowl. If using limes and it is too tart, add a bit more powdered sugar per your taste. Set aside.
  7. When cake is ready let it cool . Once cooled, place it on a platter and spoon the glaze over the top allowing the cake pores to absorb the glaze until glaze is all finished. Dust cake heavily with powdered sugar.

Enjoy!

Cooks tip: Use limoncello for the glaze instead of lemon or lime juice for a nice kick!

If you want a more caramelized finished add 2 tablespoons of turbinado sugar or raw sugar to the dusting of the prepared pan.

Apple Cake with Walnuts Cinnamon and Cloves.

by Tatiana Bessa Coutinho.

What a wonderful cake!

When I saw a post by a friend about this cake on my Facebook page I immediately knew I had to make it so I asked for the recipe. This is an adaptation of Tatiana’s recipe to accommodate measurements and techniques used in the USA.

The original recipe calls for Fuji apples but any apple will do. This is actually a good recipe to use up some apples that are getting close to due date. I used honeycrisps in this recipe because I had them on hand. However, cooking apples like Granny Smith will give more of that tart taste.

I added a drizzle of caramel to the recipe because they go so well together and it gives the cake a nice finished look. I also sprinkled a little powdered sugar to top it off with a bang. 

Ingredients for the Cake:

  • 4  apples
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1/3 teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 table spoon sugar and 1 table spoon cinnamon ( for topping)

Ingredients for the caramel:

  • 1/2 cup sugar
  • 1/4 cup hot water

Directions:

  1.  Pre heat oven to 350F. Oil a Bundt cake pan or any cake pan with a hole in the middle sprinkle some flour and set aside.
  2.  Peel and remove seeds from apples . Then shred apples in a food processor, transfer to bowl and set aside.
  3.  Change the blade in the food processor to a mixing blade and mix eggs, oil, milk, sugars and vanilla. Mix well until creamy.
  4.  In a large bowl, mix flour, cinnamon, cloves and baking powder. Make a dent in the middle and add liquid mixture. Mix well until fully incorporated, forming a thick dough. Add shredded apples, raisins and walnuts and fold them into the dough.
  5. Transfer dough to prepared cake pan and sprinkle cinnamon sugar mix over the top and bake for 35 minutes.
  6.  While cake is baking, make caramel sauce. Safety tips before starting the caramel: use a long handle wooden spoon and keep your face away from pot. When hot water is added to high temperature sugar it will cause it to crystallize and splatter.
  7. Heat water and set aside. Melt sugar in a saucepan over medium heat stirring constantly. When sugar is melted and has a caramel color, turn heat to low and add hot water. Caramel will foam and crystallize a little but keep stirring at medium high temperature until melted again. Pour caramel into a glass saucer and set aside to cool  and thicken.
  8.  When cake is ready, remove from oven and let it cool for 30min. Then flip it over onto a serving platter, sprinkle powered sugar and drizzle with caramel sauce.

Enjoy!

Brazilian Corn Cake with Guava

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Bolo de Fubá com Goiabada

Minas Gerais is a Brazilian State known for delicious homemade guava marmalades and jams. It is also known for corn cakes, so adding the two together just makes sense.

Brazilian corn cakes are usually sweet and there are endless recipes with all sorts of variations and additions. They can be made with coconut milk, orange juice, caramel, guava, other marmalades and even cheese.

Here is a recipe for a family favorite made with guava marmalade — which can be found in many Asian markets at the Latin American, Hawaiian and the Philippines sections. It is also very easy to find online.

Corn Cake with Guava is a wonderful treat with a cup of coffee or tea anytime of the day.

Ingredients:

  •  1 cup of sugar
  •  1 cup milk
  •  1/2 cup vegetable oil
  •  1 egg
  •  1 cup very fine corn meal (not coarse)
  •  1 cup flour
  •  1 table spoon corn starch
  •  1 table spoon fennel seeds
  •  1 table spoon baking powder
  •  approximately 12  pieces of guava marmalade about 1 inch sizes
  •  1/2 cup guava jelly or jam
  •  1 table spoon unsalted butter

Directions:

  1. Heat oven to 350F. Line medium-size rectangular cake pan with parchment paper, leaving a small edge on the sides to pull the cake when ready and grease it. Set aside.
  2. Beat sugar, oil, egg and milk in a food processor or blender.
  3. Mix corn meal, flour, corn starch in a large bowl. Add liquid mixture and gently mix with a whisker until well blended. Add baking powder, fennel seeds and fold in well.
  4. Pour batter in cake pan spreading evenly. place the guava pieces inside batter and bake for 35 to 40 minutes.
  5. While cake is baking, place guava jam or jelly in a sauce pan at a medium heat and stir constantly until it melts. turn off heat and stir in the butter.
  6. When cake is ready spread the melted guava over the top. If guava hardened, heat it up again on a low heat. Let cake rest and cool. Pull it out of the pan by the parchment paper.
  7. Cut cake in squares and place on serving platter.

Enjoy!

 

 

 

Milk Caramel Fudge Roll Cake

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“Rocambole de Doce de Leite”

Rocambole is a Brazilian version of the Swiss roll. Brazilians like to make this rolled up sponge cake filled with milk caramel or guava marmalade. Soft milk caramel and guava marmalade can be easily found at the Latin foods isle of most grocery stores. You can also make your own milk caramel by cooking a can of condensed milk*

It is a delicious treat!

Ingredients:

  • 3 eggs
  • 1/3 cup skim milk
  • tea spoon vanilla
  • 3/4 cup all purpose flour
  • 1/4 tea spoon salt
  • 1 can dulce de leche ( nestle) or 1 can condensed milk
  •  powdered sugar and cinnamon.

Directions:

*To cook a can of condensed milk, place the can inside an instant pot, cover the can with water, and press the canning function. Remove the can once all pressure is out. Open it and pour caramel into a bowl and stir with a fork to smooth it.

* If you don’t have an instant pot, place the can of condensed milk in a pot, cover it with water and cook it in a water bath over medium heat for 1 hour and a half. Keep hot water handy to fill in water bath and pot as water levels reduce with heat. Do not let waters dry completely or can will explode. The can of condensed milk has to be covered with water and the water bath has to have about 2 inches of water at all times. This process is easy but requires constantly watching the water levels. Once cooked, remove the pot from the water, open the can and pour the caramel in a bowl. Stir with a fork to smooth it.

  1. Heat oven to 375 F. Line a cookie sheet with parchment paper, leaving a border and grease it with butter or oil.
  2. Sprinkle a cloth towel with about 1/2 cup powdered sugar and set aside.
  3. Using a food processor or electrical mixer, beat the eggs until thick and creamy. Gradually, add sugar, then milk, and vanilla. Next, add flour, baking powder and salt, and beat until smooth. Pour batter into cookie sheet and make sure it is spread all over.
  4. Bake for 12 minutes or until fork comes out clean. When cake is ready,  turn it over immediately into the towel with sugar, remove the paper and carefully roll it. Set aside on a rack to cool for about 30 minutes.
  5. Unroll the cake and remove the towel. Spread milk caramel all over the top and gently roll it back up. Place it on a serving platter and sprinkle powdered sugar and cinnamon.

Tasty!

Brazilian Coconut Cake with Creamy Coconut Caramel Sauce

 

Bolo de Côco com Bába de Môça.

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Brazilians love coconut! Well, most of them. There are so many recipes from sweet to savory that uses coconut; I can safely say, coconut is definitely a signature Brazilian ingredient. The recipes for coconut cakes are endless and it is my pleasure to share all the ones I love to make for my family and friends.

If you are following this blog, you will notice that there are other recipes, in which I used the same coconut caramel sauce. It is a very popular sauce to use on desserts and cakes in Brazil. In Portuguese, it is called, “Bába de Môça”. It is sooo good!

This recipe can easily be made vegan. Vegan alternatives will be posted side by side with original ingredients.

Ingredients to make the Cake

  • 2 cups of flour ( I like to use 1 cup of flour and 1 cup of coconut flour)
  • 1 cup of sugar
  • 1 cup of coconut flakes
  • a pinch of salt
  • 1 table spoon baking powder
  • 4 table spoons of softened butter or 1/4 cup coconut oil
  • 3 eggs ( use vegan egg substitute if making this cake vegan)
  • 1 and 1/2 cup coconut milk ( from the dairy section)
  • 1/2 tea spoon of vanilla extract

Ingredients for Coconut Caramel Sauce

  • 1 cup sugar
  • 1 can light coconut milk.

Directions

  1. Pre heat oven to 350F and lightly grease a cake pan ( I like to use a bundt pan).
  2. Mix butter or oil with sugar in a food processor, beat it until creamy and smooth. Add coconut flakes and pulse a few times. Add eggs and beat it again until well mixed. Add vanilla and coconut milk and beat it again.
  3. Then, add flour and salt, and mix well. Finally, add baking powder and pulse a couple times.
  4. Pour dough mixture in the cake pan and bake for 35 minutes or until the fork comes out clean. Let it rest.

Let’s make the sauce

  1. Heat sugar in a sauce pan, stirring constantly to caramelize the sugar. Once sugar is melted, turn heat to low and slowly add the coconut milk. The sugar will sizzle, so stay back for a few seconds to prevent getting burned. The sugar will harden a little, forming gooey caramel pieces, so it is important to keep stirring constantly for them to melt back to the sauce. Turn heat to high to help hard pieces of caramel melt faster. Once all melted, pour sauce in to a glass container. If there are still gooey pieces in sauce, heat it in microwave for 15 seconds.
  2. Turn cake over on to a serving platter and drizzle coconut caramel sauce over it. Save about half the amount of caramel sauce to drizzle over individual pieces.
  3. If the caramel hardens, just put it back in microwave for 10 seconds.

This cake is also delicious with a scoop of coconut or vanilla ice cream on top and a drizzle of coconut caramel sauce over it.

Note: English is not my first language, I apologize for any incorrections or mispellings. Please feel free to contact me in my inbox with any corrections. I just ask to be kind! Thank you


Banana Cake with Caramel Swirl

Bolo de Banana com calda de Caramelo

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Bananas are a very common fruit in the Brazilian house hold and there are several types of bananas everywhere. They are inexpensive and widely available, which means lots of different recipes for banana cake. Banana cake with caramel sauce is one of my favorites because it’s easy to make with only two bananas and it’s very flavorful.

Ingredients:

  • 2 cups of cake flour
  • 3 eggs
  • 2 bananas mashed
  • 1 cup sugar
  • 1 cup brown sugar
  • 3/4 cup oil
  • 3/4 cup milk
  • 1 tbsp cinnamon
  • 1 tbsp baking powder

For Caramel:

  • 1 cup sugar
  • 1 cup hot water

Directions:

  1. Pre-heat oven to 350F and grease a round cake pan with a hole in the middle.
  2. Add all ingredients for the cake (except for the baking powder) to a bowl and mix well until smooth,preferably an electrical mixer. Add baking powder. Gently mix.
  3. Transfer to the baking pan and bake for 45 to 50 minutes. The cake is ready when fork comes out clean.
  4. While the cake is baking, melt sugar in a sauce pan, stirring constantly until it is golden brown. Turn heat to low and add 1/2 cup of hot water. Keep stirring to prevent the sugar from hardening. If needed, add the rest of the hot water and keep stirring until a caramel sauce is formed. Transfer the sauce to a glass cup and let it rest until the cake is finished and cooled. Once the cake is cooled, transfer it to a serving platter and drizzle with the caramel sauce.

Enjoy!

 

Brazilian mini Doughnuts

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“Bolinhos de Chuva”

“Bolinhos de Chuva” translates to English as ” mini rain cakes” or perhaps “rain scones”.  Bolinhos meaning “little cakes” and “chuva” meaning “rain”. The popular say for the origin of the name is that when you drop the batter in to the hot oil it forms what looks like a rain drop. Brazilians love “Bolinhos de Chuva”, it is easy to make and very much resembles a doughnut hole. It is usually served with coffee or tea but it can also be a dessert, definitely a treat. It is delicious!

Ingredients:

  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 table-spoon vegetable oil
  • 1/4 teaspoon vanilla extract
  • 1 and 1/2 cups of flour
  • 1/4 teaspoon salt
  • zest of 1 lime or orange
  • 1 tea-spoon baking powder
  • extra oil for frying ( I like to use coconut oil)
  • powdered sugar and cinnamon

Directions:

  1. In a large bowl beat eggs and sugar until smooth. Add milk, vegetable oil, vanilla and lime zest and whisk until well mixed. Add flour, salt and baking powder, whisk until a batter is made.
  2. heat oil in a medium low temperature. If oil is too hot it will burn the doughnuts before the inside in fully cooked. Drop batter using a tea-spoon full.
  3. Place doughnuts on a paper towel. Sprinkle cinnamon sugar!

Enjoy!

 

 

 

Pumpkin Bundt Cake glazed with Caramel Coconut Sauce

 

p1010415Make this wonderful cake to serve for breakfast on Thanksgiving day and over the Thanksgiving holiday weekend. A great companion for a cup of coffee or tea.

This wonderful moist cake combines the flavors of a traditional American pumpkin cake with exotic Brazilian caramel coconut sauce. Pumpkin and coconut are a very popular combination in Brazilian desserts and caramel coconut sauce is a Brazilian signature, so sweet and loved, its popularly known as “Baba de Moca”meaning literally ” young woman drool”. This recipe can also be vegan if you substitute the eggs for apple sauce and everyone is happy.

Ingredients for cake:

  • 3 1/2 cups cake flour or 3 cups all purpose flour
  • 1 1/2 cups of sugar
  • 1 1/2 cups of dark brown sugar
  • 3 eggs ( or 1 cup apple sauce if vegan)
  • 3/4 cup coconut oil
  • 3/4 cup natural apple sauce
  • 2 cups mashed pie pumpkin or 2 cans of pumpkin filing
  • 1 tbsp baking powder
  • 1 tsp Cinnamon
  • 1 tsp  nutmeg
  • 1 tsp ground cloves
  • 1 tsp all spice
  • peel from one orange
  • 1/2 tsp saltP1000914

Ingredients for sauce:

  • 1 cup sugar
  • 1 can coconut milkp1010418

Directions:

  1. Pre-heat oven to 350F and grease a Bundt cake pan.
  2. In a large bowl beat sugars, oil and eggs until smooth.
  3. Add all dry ingredients, then apple sauce and mashed pumpkin,mix well ,if dough seems a bit dry add an extra 1/4 cup coconut or vegetable oil.
  4. Pour in Bundt cake pan and bake for 1 hour or until fork comes out clean. Let it stand for 15 min before removing from pan.
  5. While cake is baking, melt 1 cup sugar in a sauce until it starts to form a caramel sauce turn heat to low and slowly add coconut milk, stirring constantly until very bubbly and slightly thickened. remove from heat and pour in a glass bowl and let it cool. Sauce will thicken more as it cools. Drizzle sauce over cake and save some in bowl to drizzle over individual pieces. Enjoy!

Brazilian Chocolate Fudge Cake

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Brazilian Chocolate Fudge Cake ” Bolo Brigadeiro”

 

Simply delicious and super easy to make! make it  as is or jazz it up with some coffee liqueur.

INGREDIENTS:

  • 8 ounces unsweetened dark chocolate
  • 1 cup heavy cream
  • 1 can condensed milk
  • 1/2 cup milk
  • 12 tbsp butter softened
  • 1 cup brown sugar
  • pinch salt
  • 3 eggs
  • 2 cups flour
  • 1 tbsp cocoa powder
  • 1 tbsp baking powder
  • powdered sugar
  • chocolate sprinkles
  • 1/2 cup coffee liqueur and 1/2 cup milk ( totally optional if you want to bring it up notch)

DIRECTIONS:

  1. Pre- heat oven to 350F. Grease 2 round cake pans and line them with parchment paper.
  2. Chop 4 ounces of dark chocolate in pieces and place in a sauce pan and add 1/2 cup of heavy cream. Stir until melted and creamy over a water bath. Turn off heat but leave sauce pan in water to keep chocolate mixture soft.
  3. Beat butter and sugar in a mixing bowl until creamy ( I like to use a food processor) . Add the eggs and beat well. stir in chocolate mixture, add flour, cocoa powder, salt, milk and baking powder.
  4. Place cake batter in cake pans dividing evenly and bake for 30 to 35 min or until fork comes out clean from the center.
  5. While cake is baking, chop the other 4 ounces of dark chocolate in sauce pan, add the other 1/2 cup of heavy cream and condensed milk. Stir constantly over medium heat in a water bath until mixture is bubbly and creamy. Remove from heat but leave pan in water to keep chocolate soft.
  6. When cake is done, let it cool for 30 min. During this time, put chocolate fudge in a bowl and place in the refrigerator.
  7. Remove one cake from pan into a serving platter**, remove fudge from refrigerator and spread a layer of fudge over it . Place the other cake on top and spread the rest of the fudge over entire cake. Dust with powdered sugar and sprinkle chocolate sprinkles.

** at this point, prick the cake all over the top with a fork and drizzle milk and coffee liqueur mixture all over and let cake absorb the liquid then spread the fudge and place the other cake on top and return to instructions.

ENJOY!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Marta’s Vegan Orange Cake

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The original recipe for this cake was given to me by a dear Brazilian friend, Marta Caputo. This cake is super moist and light . It will please everyone. It is perfect with a cup of coffee or tea.. enjoy!

Ingredients:

  1. 1 and 1/2 cup of Brown sugar.
  2. 3/4 cup of sunflower oil or coconut oil.
  3.  1 cup of  orange juice divided in two parts.
  4.  Zest of one orange.
  5. 1 cup of cake flour .
  6. 1 cup of whole wheat flour.
  7. 1 tbsp of baking powder.
  8. 3/4 cup of applesauce. ( the applesauce substitutes the eggs ).
  9. 1/4 cup raw sugar.
  10. 1/3 cup powdered sugar.

Directions:

  1. Heat oven to 350 F.
  2. In a blender , food processor or cake beaters, mix apple sauce, sugar, oil, half a cup of orange juice and orange zest.
  3. Transfer to a bowl and flour and baking powder.
  4. Place dough in a floured Bundt cake mold.
  5. Bake for 30 to 35 minutes or until fork comes clean from the center. Let it cool for 10 minutes and transfer cake to a serving platter.
  6. Mix the other half or orange juice with the raw sugar. Prick the cake all over with a fork and drizzle the orange sugar all over perforated parts. Dust with powdered and sugar!