Tag: Cake

Blackberry Lavender Birthday Cake

Blackberry Lavender Birthday Cake

I turned 29 this summer and I wanted to make my own birthday cake. Having a July birthday means blackberries are in prime season. Having a garden means lavender is abundant. I combined the two for this delicious blackberry lavender birthday cake! It’s pretty heavily 

Small Batch Lemon Berry Cake

Small Batch Lemon Berry Cake

Recently I was craving both a frosted birthday cake and a fluffy berry cake last night so I kinda made up a hybrid based on what I had on hand.⁣ This small batch lemon berry cake was born. In comes a not-too-sweet single layered mixed 

Fig and Ricotta Almond Cake

Fig and Ricotta Almond Cake

Servings: roughly 6-8

This fig and ricotta almond cake is heavily influenced (re: basically the same, but different fruits, and not upside-down) by a recipe by my all time favorite recipe developer, Deb Perelman from Smitten Kitchen. She’s the queen of all things in the kitchen. I feel a little weird putting this recipe on my site because it is basically hers, so really, just go to her site. Be inspired, bake, cook, buy her books, etc. She’s the best. I say this as though I know her… I don’t. But it’d be cool if I did.

It’s not too sweet, soft and dense in a good way, and really great.

Ingredients:

-2/3 cup granulated sugar
-1 stick (1/2 cup) butter, softened
-3 eggs, separated
-2/3 cup whole milk ricotta
-1/3 cup cornmeal
-1 cup almond flour
-1/2 tsp vanilla extract
-Pinch of salt
-Roughly 1 cup sliced figs

Optional Glaze Drizzle Ingredients:
-1/2 cup powdered (confectioners) sugar
-1-2 tbsp milk of choice
-1/2 tsp vanilla extract

Instructions:
1. Preheat oven to 320 degrees F.
2. Whip the egg whites on medium-high speed using either a hand-held or stand mixture until stiff peaks form. Set aside.
3. Combine sugar and butter and beat until light and fluffy. Scrape the bowl. Add in the yolks and beat. Then add in the ricotta and beat on low until everything is well incorporated.
4. Slowly beat in the almond flour, corn meal, salt, and vanilla extract until batter comes together.
5. Using a silicon baking spatula, gently fold in the egg whites until fully combined. Be sure not to beat these as they need to keep their “airy” texture to make your cake nice and fluffy!
6. Pour the batter into a greased 9 inch cake pan and place the figs on top, face up, pushed into the batter slightly.
7. Bake for 35-45 minutes, until a toothpick comes out clean.
8. Remove and allow to cool for 30 minutes before carefully flipping out of the pan.
9. Mix the ingredients for the glaze together and drizzle over the cake!

It can be stored in an airtight container for a couple days, but I found it best day-of, honestly.

Fig and Ricotta Almond Cake

Dense and moist delicious fig cake with a sweet glaze
Course: Dessert
Keyword: Cake, Gluten Free
Servings: 8 servings

Ingredients

  • 2/3 cup cane sugar
  • 1/2 cup butter, softened 1 stick
  • 3 eggs
  • 2/3 cup whole milk ricotta
  • 1/3 cup cornmeal
  • 1 cup almond flour
  • 1/2 tsp vanilla extract
  • pinch of kosher or sea salt
  • 1 cup chopped figs

Glaze Ingredients:

  • 1/2 cup powdered sugar
  • 2 tbsp milk of choice
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 320 degrees F.
  • Whip the egg whites on medium-high speed using either a hand-held or stand mixture until stiff peaks form. Set aside.
  • Combine sugar and butter and beat until light and fluffy. Scrape the bowl. Add in the yolks and beat. Then add in the ricotta and beat on low until everything is well incorporated.
  • Slowly beat in the almond flour, corn meal, salt, and vanilla extract until batter comes together.
  • Using a silicon baking spatula, gently fold in the egg whites until fully combined. Be sure not to beat these as they need to keep their “airy” texture to make your cake nice and fluffy!
  • Pour the batter into a greased 9 inch cake pan and place the figs on top, face up, pushed into the batter slightly.
  • Bake for 35-45 minutes, until a toothpick comes out clean.
  • Remove and allow to cool for 30 minutes before carefully flipping out of the pan.
  • Mix the ingredients for the glaze together and drizzle over the cake!
Gluten Free and Vegan Chocolate Mug Cake

Gluten Free and Vegan Chocolate Mug Cake

Some nights you just need chocolate, right? For a while when I was gluten free I would get a craving for cake, but no one needs a whole cake for themselves all the time. I spent a while figuring out how to create this perfect 

Gluten Free Orange and Ginger Buttermilk Poundcake

Gluten Free Orange and Ginger Buttermilk Poundcake

This gluten free orange and ginger buttermilk poundcake has a champagne glaze that is to die for. Ingredients:-2 sticks (1 cup) butter, room temp⁣-2 cups sugar⁣-4 eggs⁣-3 cups gluten free flour mix (I use either Bob’s 1:1 or King Arthur AP)⁣-1/4 tsp baking soda⁣-1/4 tsp