Feeds:
Posts
Comments

Posts Tagged ‘Lemon’

Moroccan Lemon Cake

Some of our friends had a great idea a few months back to get together once a month for what we call “Country Dinners.” Basically one couple chooses a country and makes a main dish from that region, and everyone else brings a side dish/dessert/appetizer. That way we get to try lots of different cuisines without having to slave away in the kitchen all night. So far we’ve “visited” Macedonia, Italy, and Cuba. Last night was Morocco. I have no experience with Moroccan food, so I turned to Google for dessert ideas. Below is what I found. It was easy to make and turned out delicious!

Moroccan Lemon Cake

  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 cups flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 2 tbs. fresh lemon juice
  • Zest from 1-2 lemons
  • 1 tsp. vanilla

Preheat your oven to 350 degrees. Grease and flour a small bundt or tube pan. Zest and juice the lemons.

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

Stir in the flour, baking powder, and salt, and then the milk. Beat until smooth, and then mix in the lemon juice, zest, and vanilla.

Pour the batter into your prepared pan and bake for about 40 minutes, or until the cake tests done. (I suggest setting the timer for 35 minutes, it seemed to brown quickly.)

Allow the cake to cool in the pan for 7-10 minutes. Loosen the cake from the sides of the pan with a spatula, and turn out the cake onto a rack to finish cooling.

There are also Orange and Chocolate versions.

Next up – Jared and I are hosting France! I’m thinking Warm Goat Cheese Salad, Boeuf Bourgignon, and Nutella-Banane Crepes. Yum!

Read Full Post »

I blogged a few weeks ago about making Asparagus, Goat Cheese, and Lemon Pasta from Smitten Kitchen, and I finally did it tonight. I can’t believe I waited so long!

Picture 127

It literally took 12 minutes to make, and it tasted like it had taken much longer.  Deb suggests adding some lemon juice if you feel it needs a little kick – I added the juice of half a lemon and it was just right. I also didn’t have any tarragon so I used herbes de provence, and it tasted just the same.

While I had the camera out, I wanted to take a picture of the awesome trivet my dad made me for Christmas this year.

He’s an amazing woodworker! A few years ago, he made me a beautiful handmade rolling pin, too. I’ll have to post a picture of that later.

Picture 128Picture 130

Read Full Post »

One of my new favorite blogs to follow is Smitten Kitchen, cleverly subtitled “Fearless cooking from a tiny kitchen in New York City.” Husband and wife team Deb & Alex combine forces to create posts that are fun to read and have amazing photographs. They sound like they’d be fun people to hang around.

I saw a new post on Smitten Kitchen’s Twitter feed tonight for asparagus, goat cheese, and lemon pasta. Three of my favorite ingredients! I love how easy and delicious it sounds. Check out the recipe here.

Read Full Post »