Ingredients

For Cake

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons citrus zest (any type)
• 1/4 cup fresh citrus juice
• 1 cup sugar
• 3/4 cup plain yogurt
• 3 eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup extra-virgin olive oil

For Glaze

• 1/3 cup powdered sugar
• 2 to 3 teaspoons fresh citrus juice

Preparation

Preheat the oven to 350 degrees Fahrenheit. Generously butter and flour an 8½ by 4¼-inch loaf pan. In a medium mixing bowl, whisk together the flour, baking powder and salt.

Pour the sugar into another medium-sized mixing bowl. Use a Microplane to grate 2 teaspoons zest from your fresh citrus fruits and add it to the bowl. Rub the zest into the sugar until the sugar takes on the color and fragrance of the citrus.

In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup citrus juice to yield 1 cup total liquid. Whisk the yogurt and juice, eggs and vanilla into the sugar mixture until well blended.

Gently whisk the dry ingredients into the wet ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.

Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.

Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Carefully flip the cake back over and let it cool to room temperature.

To make the glaze: Measure the powdered sugar into a small bowl. Whisk in just enough blood orange juice to make a thick glaze that drizzles easily off your whisk when lifted. Drizzle the glaze back and forth over the cake. The glaze will need about 15 minutes to set, then it’s ready to slice and serve.

Cookie and Kate

Ingredients

For the crust:

• 2 oz. hazelnuts, toasted, skinned, and cooled
• 3 tbsp. sugar
• 5 oz. animal crackers
• 3 tbsp. melted warm butter

For the filling:

• 1 tbsp. lemon zest
• ¼ c. lemon juice
• 1¼ c. sugar
• 1 lb. cream cheese, cut into rough 1-inch chunks at room temp.
• 4 eggs, room temp.
• 8 oz. mild goat cheese, room temp.
• 2 tsp. vanilla extract
• ½ c. heavy cream

For the lemon curd:

• ⅓ c. lemon juice
• 2 eggs
• 1 egg yolk
• ½ c. sugar
• 2 tbsp. butter, cut into ½-inch cubes and chilled
• 1 tbsp. heavy cream
• ¼ tsp. vanilla extract
• pinch salt

Preparation

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, process hazelnuts with 3 tablespoons sugar until finely ground and mixture resembles coarse cornmeal, about 30 seconds. Add Nabisco Animal Crackers or Social Tea Biscuits and process until mixture is finely and evenly ground, about 30 seconds. Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses. Transfer mixture to 9-inch springform pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keeping sides as clean as possible. Bake until fragrant and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 minutes. When cool, wrap outside of pan with two 18-inch square pieces heavy-duty foil; set springform pan in roasting pan.

2. FOR THE FILLING: While crust is cooling, process 1/4 cup sugar and lemon zest in food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl if necessary. Transfer lemon sugar to small bowl; stir in remaining 1 cup sugar.

3. In standing mixer fitted with paddle attachment, beat cream cheese and goat cheese on low to break up and soften slightly, about 5 seconds. With machine running, add sugar mixture in slow steady stream; increase speed to medium and continue to beat until mixture is creamy and smooth, about 3 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to medium-low and add eggs 2 at a time; beat until incorporated, about 30 seconds, scraping sides and bottom of bowl well after each addition. Add lemon juice and vanilla and mix until just incorporated, about 5 seconds; add heavy cream and mix until just incorporated, about 5 seconds longer. Give batter final scrape, stir with rubber spatula, and pour into prepared springform pan; fill roasting pan with enough hot tap water to come halfway up sides of springform pan. Bake until center jiggles slightly, sides just start to puff, surface is no longer shiny, and instant-read thermometer inserted in center of cake registers 150 degrees, 55 to 60 minutes. Turn off oven and prop open oven door with potholder or wooden spoon handle; allow cake to cool in water bath in oven for 1 hour. Transfer springform pan without foil to wire rack; run small paring knife around inside edge of pan to loosen sides of cake and cool cake to room temperature, about 2 hours.

4. FOR THE LEMON CURD: While cheesecake bakes, heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed.

5. TO FINISH THE CAKE: When cheesecake is cool, scrape lemon curd onto cheesecake still in springform pan; using offset icing spatula, spread curd evenly over top of cheesecake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. To serve, remove sides of springform pan and cut cake into wedges. (If desired, to remove cheesecake from springform pan bottom, slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate.)

CI

Ingredients

• 1 c. granulated sugar, divided
• 1/3 c. all-purpose flour
• 1/8 tsp. salt
• 1 c. low-fat milk
• 2 tsp. freshly grated lemon zest
• 1/2 c. lemon juice
• 2 tbsp. butter, melted
• 2 large egg yolks
• 3 large egg whites, at room temperature
• Confectioners’ sugar for dusting

Preparation

Preheat oven to 350 degrees F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.

Whisk 3/4 cup granulated sugar, flour, and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter, and egg yolks. Whisk until smooth.

Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it’s okay if it’s a little lumpy).

Evenly divide among the prepared ramekins placed in the roasting pan.

Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.

Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners’ sugar and serve warm or at room temperature.

EatingWell.com, via Delish

Ingredients

• 1/2 c. butter (1 stick), softened
• 1 3/4 c. sugar
• 1/2 c. vegetable oil
• 2 eggs
• 1 tsp. vanilla
• 2 1/2 c. flour
• 2 tbsp. cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1/2 c. buttermilk
• 2 c. peeled, shredded zucchini
• 2 c. chocolate chips, semi-sweet

Preparation

Preheat oven to 350. In a large mixing bowl, cream together the butter and sugar. Beat in the oil, eggs, and vanilla. Combine the dry ingredients in a separate bowl and add to the creamed mixture alternately with the buttermilk. Stir in the zucchini. Pour into a greased 9x13" pan. Sprinkle with the chocolate chips. Bake at 350 for 45-50 minutes or until a toothpick comes out clean. Cool.

Penzey’s

Ingredients

For the pancake batter:

• 3 eggs
• 2 c. flour
• 4 c. milk
• 1 tsp. vanilla
• 1 tbsp. sugar
• pinch salt
• 50 g melted butter

For the filling/garnish:

• berries
• about 2 1/2 c. whipping cream, sweetened

Preparation

Melt the butter in your pancake skillet (should be big, around 12" at least). Beat the eggs and whisk in the flour until all lumps are gone. Add the sugar, vanilla, sugar, and salt. Pour in a little milk at a time until the mixture becomes a nice paste. (These will be thin pancakes, somewhere between American pancakes and crepes.) Pour the melted butter into the batter. Mix well every time you take a scoop of batter to cook. Cook all the pancakes in butter and let them cool. Whip the cream and sweeten it (you can add some vanilla, too). When the pancakes have cooled, put a pancake on a plate, add a little cream and berries, and repeat until you run out of stuff.

Nadjas Kitchen, and Google Translate

Ingredients

• 1 small to medium orange
• 1 lemon
• 6 oz. raw almonds
• 1 c. all-purpose flour
• 1 tbsp. baking powder
• 4 eggs
• 1/2 tbsp. salt
• 1 1/2 c. sugar
• 2/3 c. olive oil
• powdered sugar

Preparation

1. Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes. Drain and cool.
2. Preheat the oven to 325 degrees, and set a rack in the middle. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse in a food processor until ground.
3. Set oven to 350 degrees, and grease a 9-inch springform pan.
4. When the citrus is cool, cut the lemon in half and discard the pulp and seeds. Cut the orange in half and discard the seeds. Put the fruits in the food processor and process almost to a paste.
5. In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds, and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hours. Remove and dust with powdered sugar.

New York Times Magazine, Adapted from Molly Wizenberg

Ingredients

Cake:

• 1 box vanilla cake mix
• 1 small box vanilla pudding mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3 eggs
• Zest of 1 lemon
• Juice of 1/2 lemon [CAP: 1 lemon]
• Juice of 1/2 lime [CAP: 1 lime]

Glaze:

• 2 cups powdered sugar
• 1 stick unsalted butter
• 1/4 cup buttermilk
• Zest of 1 lemon
• Zest of 1 lime
• Juice of 1/2 lemon [CAP: 1 lemon + another half lime]

Preparation

Preheat the oven to 350 degrees F.

For the cake: In a large bowl, combine the cake mix, pudding mix, buttermilk, oil, eggs, lemon zest and lemon and lime juices. Whisk well, or beat with a hand mixer, until the batter is combined and smooth.

Pour the batter into a 9-by-13-inch nonstick baking pan, or use a regular pan coated with cooking spray. Bake until the cake is baked through, 25 to 30 minutes. Remove the cake from the oven.

For the glaze: Combine the powdered sugar, butter, buttermilk, lemon and lime zests and lemon juice in a saucepan and whisk well to combine. Bring the mixture to a simmer over low heat. Remove from the heat.

Slice the cake into even pieces and drizzle the glaze over the top.

Coolio [CP: yeah, that Coolio], via Food Network

Ingredients

• vegetable oil or oil spray
• 200g/7oz butter, softened
• 200g/7oz caster sugar
• 4 free-range eggs
• 140g/5oz plain flour
• 60g/2½oz cocoa powder
• pinch salt
• 2 tsp baking powder
• 400g/14oz plain, milk, or white chocolate cigarillos (about 75–80 in total)

For the buttercream

• 250g/9oz butter, softened
• 500g/1lb 2oz icing sugar
• 100g/3½oz good dark chocolate (at least 70 per cent cocoa solids), melted and slightly cooled

For the decoration

• fresh flowers, for a Christening cake
• strawberries or raspberries, for the girls
• figs, quartered, for the boys

Preparation

1. Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil.

2. Cream together the butter and sugar in a large bowl until they begin to go pale. Add half of the eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform. Dollop into the prepared tin and bake in the oven for about 30–40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin.

3. Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further two minutes.

4. Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef’s perk!)

5. Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream.

6. Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer - this makes it much easier to get neat squared-off edges.

7. Gently push the cigarillos vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom.

8. The next step is up to you - I can’t tell you the wide-eyed looks you’ll get when you walk into a room holding this finished cake. Serve with a self-satisfied grin.

BBC Food

Ingredients

• About 1 tbsp. unsalted butter, softened, for the pan
• 1 tbsp. all-purpose flour, for the pan
• 6 ounces (1-1/2 stick) unsalted butter
• 1/2 cup (gently packed) fresh chocolate mint or peppermint leaves [CP: we used more, more like 1 cup]
• 12 ounces premium bittersweet chocolate, chopped
• 6 large eggs, at room temperature
• 6 tbsp. granulated sugar
• Garnish with powdered sugar

Preparation

Preparing the pan: Generously butter a 9 inch springform pan and lightly dust the interior with the flour. Turn the pan upside down and bang out the excess flour. Wrap a large square of heavy-duty aluminum foil around the bottom of the pan and partially up the sides. Turn the pan right side up and set it in a shallow baking pan or on a half-sheet pan.

Infusing the butter: Melt the butter in a small saucepan. Stir in the mint leaves and let the butter sit in a warm place for about 30 minutes to absorb the flavor of the leaves.

Butter and chocolate mixture: Preheat the oven to 350 F. Create a double boiler by selecting a medium (10-12") stainless-steel mixing bowl that will rest on top of large (6-quart) pot. The top of the bowl can extend beyond the rim of the pot, but the bottom of the bowl must not touch the water. Put about 2" water in the pot and bring it to a simmer. If the butter has cooled, heat it again to thin it. Pour the butter through a fine sieve into the mixing bowl and press the leaves with the back of a spoon to extract all the butter. Add the chocolate to the bowl and place it over the simmering water. Stir until the chocolate is completely melted, then remove the bowl from the water.

Eggs: Beat the eggs and granulated sugar with an electric mixer on high speed for a full 10 minutes. They should quadruple in volume and become light colored, very thick and fluffy. Fold 1/4 of the egg mixture into the chocolate mixture, then very gently fold in the remaining egg mixture until completely incorporated. Pour the batter into the prepared pan.

Baking: Put the baking pan with the cake on the center oven rack and pour in enough water to come about 1/2" up the sides of the cake pan. Bake until an instant-thermometer inserted in the center of the cake register 155 to 160 F, 25 to 30 minutes. The top of the cake will lose its glossiness and be slightly mounded, but it should not bake so long that it rises and cracks. If you insert a skewer into the center, it should come out gooey. Let the cake cool completely in its pan on a wire rack. Run a thin knife around the edge of the cake and remove the outer ring. The cake will keep tightly covered in the refrigerator for up to 3 days. Bring it to room temperature before serving. Dust the top of the cake with powdered sugar and serve with whipped cream, ice cream or custard sauce.

Recipe from “The Herbfarm Cookbook,” via the GardenWeb Herbs Forum

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 c superfine sugar
• 4 extra large eggs
• 1 2/3 c ground almonds
• 1/2 c all-purpose flour
• 1/4 tsp almond extract
• powdered sugar for decoration
• macerated raspberries for topping

Preparation

Preheat the oven to 350 F.

Prepare a 9-inch cake pan: brush with melted butter then line the bottom with parchment paper and brush paper with a little more melted butter. Lightly coat with flour, rolling the pan around and tipping out the excess flour. Set aside.

In a large bowl, beat the butter until smooth, then gradually beat in the sugar until light and fluffy. Beat in the eggs one at a time, then gradually beat in almonds. When the mixture is well amalgamated, fold in the flour and stir in the almond flavoring.

Transfer the mixture to the prepared pan and tap the pan on the work surface to ensure even distribution. Bake for about 35 min or until the cake is firm to the touch in the middle. Turn out onto a wire rack and leave to cool.

Dredge the top of the cake with sifted confectioner’s sugar. Or, if you like, you can sift the sugar over 3/4-inch wide strips of cardboard, arranged in stripes of diamonds on top of the cake, to give an attractive appearance when the strips are removed. Top with raspberries.

Ten Late Breakfasts, Alexandra Carlier