Food, Kids, and a Camera
These muffins are moist, fluffy, lemon infused cakes bursting with juicy summer blueberries accented with the delicate scent of lavender. The moist cake is based on one of my favorite citrus cakes from my aunt. You will love the fresh and summery vibe of these […]
My maternal grandmother (Teta) made an incredible orange coconut cake. Sweet, moist, and fluffy, the old recipe sitting in my mother’s tattered red leather bound book, brought back nostalgic memories to my mother as she touched its pages. She read through the fading blue ink […]
This is a delicious citrus cake that is divinely moist, and bursting with tangy cranberries throughout! The recipe is so simple, anybody can whip it up in no time. Orange cake is one of those nostalgic recipes that takes me back to my childhood visits to Egypt. My grandmother and my Tunte Zaineb often made this delicious citrus cake, and we would often eat it on our long drives to Alexandria from Cairo, or in the morning for breakfast with tea or milk. They would cut it into simple little squares and store it in a plastic container that I can still visualize. Spotting that storage container on the kitchen counter was always a welcomed experience. For this recipe, I combined my grandmother’s and aunt’s recipes and some extra pizzaz of juicy cranberries to recreate an orange cranberry muffin, which continues to be a favorite treat of mine at local cafes and bakeries.
The recipe uses fresh orange zest, which is essential for that pure and refreshing orange flavor and scent. Along with some fresh squeezed orange juice, milk, and olive oil, this cake gets very citrusy and moist! Olive oil is one of my preferred modifications in my baking. In many of my cakes I use olive oil, and you would not notice it if you tasted it and your heart will be all the healthier for this simple swap. The cake is still moist and fluffy, and a favorable fresh flavor that pairs well with citrus. You could certainly use butter instead, if you must. Butter always lends a nice buttery taste, but for health reasons and because the cake comes out just as moist, I prefer to bake this with olive oil.
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I also use fresh whole cranberries which are perfect because they are in season in the fall and winter, along with the deliciously juicy oranges. The festive pop of color, along with their tart and juicy flavor, goes so perfectly with this sweet orange cake! I try to buy the cranberries and keep them for a few days to make sure that they ripen and are not so tart in the cake. I found that if I use cranberries right away after I purchase them, they tend to be less sweet, which could definitely make this recipe go sour!
This is fluffy, delicious, melts in your mouth, and perfectly vanilla! This makes enough frosting for about 3 dozen cupcakes (with generous and lofty peaks of frosting!) or a double layer 9 inch cake. This easy recipe involves slicing open a real vanilla bean pod, […]
Harissa is a typical Middle Eastern dessert very popular in Egypt. It is a dense, moist cake, gooey with a fragrant simple syrup. Harissa, also known as basboosa is a semolina sweet cake with a delicate balance of citrus notes, coconut, optional rose notes, and […]
These muffins are full of fiber and bursting with orange and blueberry juiciness. I love to bake with seasonal produce. I have a bowl of zesty juicy oranges sitting on my counter and they were perfect for these muffins . This recipe originates from my aunt’s yummy orange cake. I adapted it to add the blueberries and oats and swapped out some of the flour and oil for healthier alternatives. I used whole grain flour and olive oil in lieu of the all purpose white flour and GMO corn oil.
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