 
Makes 2 (6-inch round) Bundt cakes:
The Dry Ingredients:
Garnish:Confectioner’s sugar Preheat the oven to 350 °F, 180 °C. Combine all of the dry ingredients in a bowl and whisk well. Zest the orange then juice it. Cut the butter into cubes and reserve about 1 tablespoon to grease the pan. Place the molasses and the cubed butter in a small saucepan and cook over low heat until the butter melts. Combine the eggs, brown sugar, vanilla extract, and orange juice liquid in a large bowl. Whisk well to combine. Slowly whisk in the melted butter and molasses mixture. Add the dry ingredients and whisk together until the batter is smooth. Grease the Bundt pans well with butter and then with some all-purpose flour. Remove the excess flour by tapping the pan and flipping it upside down so that the extra flour is released. Divide the batter equally in the pan. Bake in the center rack for 35-40 minutes. Insert a toothpick into the center of the cake at the 35-minute mark. When the toothpick comes out clean the cake is ready. Cool the cakes in the pan 15-20 minutes. Carefully run a knife around the pan to release the cakes, flip it upside down over a baking pan and tap to release the cakes. Cool completely then dust with confectioners’ sugar. Serve alongside some homemade whipped cream, ice cream, or as is. Freezer instructions: Once baked and cooled this cake can be wrapped with plastic and then with foil and stored in the freezer up to 1 month. Let it come to room temperature before serving. It’s a wonderful gift! Flavor Combinations: Dried fruit tastes wonderful in this cake. Fold in your favorite nuts, raisins, dried cranberries, chopped dates, even some chopped crystallized ginger. Get creative and make it as festive as you desire. Toppings:My favorite way to serve this is simply with some confectioners’ sugar, but cream cheese icing or an orange glaze really pairs well with the warm spices. A maple syrup glaze is also fantastic. Orange Glaze: 1 cup confectioner's sugar 4 tablespoons orange juice Make the glaze by whisking the two ingredients together until smooth. Thicken it by adding more confectioners’ sugar or thin it out by adding a little more juice. For the cream cheese icing: 8 ounces cream cheese, at room temperature 4 ounces unsalted butter, softened at room temperature 4 cups sifted confectioner's sugar 1 teaspoon pure vanilla extract 3-4 tablespoon orange juice To make the cream cheese icing beat the butter and cream cheese until fluffy. Add the confectioner's sugar a little at a time while beating on the lowest speed and add vanilla extract. Increase the speed and beat until light, smooth and fluffy. Whisk in some orange juice until the icing becomes a thinner more pourable consistency. Add some orange zest for more intense flavor. 
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 Serves 6:
¾ cup olive oil 3 large eggs at room temperature ¼ cup plain whole milk yogurt 1 cup granulated sugar 1 teaspoon pure vanilla extract Zest of 2 small lemons Juice of 2 small lemons (1/4 cup) 2 cups all-purpose flour 1 and ½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt Confectioner’s sugar for dusting over top Optional glaze: 2 cups confectioner’s sugar 2-3 tablespoons fresh lemon juice Preheat the oven to 350 °F 180 °C. Combine the olive oil, sugar, eggs, and yogurt in. a large mixing bowl. Whisk together until combined. Combine the flour, baking powder, baking soda, and salt in a separate bowl. Zest the lemons into the flour mixture. Whisk to combine and set aside. Add the lemon juice and vanilla extract to the oil mixture and whisk well until incorporated. Add the flour mixture to the olive oil bowl and whisk until everything is incorporated and smooth. Grease a 9 by 2-inch loaf pan. Pour the batter into the pan and bake in the center rack of the oven for 35-40 minutes or until golden and a toothpick inserted in the center comes out clean. To make the icing: combine the confectioner’s sugar with lemon juice in a small bowl. Whisk well until smooth. Add more juice if needed. Remove from oven and allow to cool in pan. Remove cake from pan and set on a serving plate. Drizzle the lemon glaze over the cake and serve. 
Serves 8: For the syrup: 1 cup granulated sugar ½ cup honey 1 and ½ cup water Juice of a medium lemon For the cake: 4 large eggs, at room temperature ½ cup granulated sugar ¼ cup light olive oil, or flavorless vegetable oil ¾ cup fine semolina flour ½ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt Zest of a medium lemon 1 teaspoon vanilla extract 1 teaspoon pure almond extract 1 cup shredded sweetened coconut, plus more for garnish Optional: ground seeds of 2-5 cardamom pods, ½ cup finely ground almonds, ½ cup golden raisins Preheat the oven to 350 °F, 180°C. Grease a 9-inch round baking dish and line with parchment paper. Combine the all-purpose flour, semolina flour, salt, baking powder, and lemon zest in a bowl. Whisk all of the ingredients together until combined. Make the syrup by combining the sugar, water, lemon juice, and honey in a small pot. Mix together and bring to a boil. As soon as the sugar is dissolved remove from the heat and set aside to cool completely. Combine the eggs and sugar in the bowl of a table top mixer and mix on high speed 3-5 minutes or until thick, pale yellow and fluffy. Add the olive oil, vanilla and almond extract and mix until combined. Add the flour mixture in three batches, whisking slowly. Take care not to overmix. Fold in the coconut with a spatula and pour all of the cake batter into the prepared cake pan. Bake in the center rack of the oven for 25-30 minutes or until golden and a toothpick inserted in the center comes out clean. As soon as the cake comes out of the oven, poke all over with a toothpick or skewer and pour all of the cooled syrup over top. Allow to rest for at least an hour or up to overnight (in the refrigerator) so that all of the syrup is absorbed. Invert onto a dish or cake pedestal and garnish the top with shredded coconut and confectioner’s sugar (optional). For an indulgent treat, serve topped with a scoop of ice cream or with some homemade whipped cream. Enjoy! 
Serves 8-10:
For the cake: 2 cups all-purpose flour ½ cup corn starch 1 tablespoon baking powder ½ teaspoon salt ½ pound unsalted butter, softened 2 cups granulated sugar 5 large eggs, at room temperature 1 cup whole milk, at room temperature ¼ cup yogurt, at room temperature 2 tablespoons pure vanilla extract For the frosting: 1-pound mascarpone cheese, at room temperature (substitute cream cheese if you cannot find mascarpone) 2 cups confectioner’s sugar, or less (to taste) 2 cups heavy whipping cream, chilled 1 teaspoon pure vanilla extract ½ teaspoon pure almond extract For the strawberry simple syrup: 1 cup strawberries 1 cup water 1 cup granulated sugar 1-2 pounds fresh strawberries Fresh mint for garnish Fresh flowers for garnish (optional) Preheat the oven to 350 °F, 180°C. Grease 3 (8 inch) round baking pans and line with parchment paper. Begin by making the cake. Combine the flour, corn starch, baking powder, and salt in a bowl and whisk well to combine. In the bowl of a tabletop mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla extract until thick and creamy. About 3 minutes on high speed. Add the eggs, milk, and yogurt and beat until incorporated. The mixture will separate and appear curdled. Don’t worry. Add the flour mixture in 3-4 batches and beat just until incorporated. Over mixing will create a tough cake. Using a spatula, mix the batter gently folding 2-3 times. Distribute the cake batter evenly in the prepared pans. Bake for 30-35 minutes or until golden, springy to the touch and until a toothpick inserted into the center comes out clean with some crumbs attached. Allow to cool, remove from pans and set aside while making frosting. Note: These cakes can be stored in the freezer up to 3 weeks. Once completely cooled, wrap 2-3 times with plastic wrap and freeze. When ready to use, thaw overnight in the refrigerator and allow to come to room temperature on the counter. To make the strawberry syrup, combine all of the syrup ingredients in a small saucepan. Bring to a boil and stir to dissolve the sugar. Reduce to a simmer and cook for 3-5 minutes. Set aside to cool completely. Note: This strawberry simple syrup can be stored in the refrigerator up to 2 weeks. Discard the strawberries and store in a glass jar. Use to sweeten your favorite cold drinks: lemonade, iced tea, watermelon Fresca, etc.… To make the frosting, combine the heavy cream, 1 cup of confectioner’s sugar, and vanilla extract in the bowl of a tabletop mixer with the whisk attachment. Begin whisking on low and increase the speed to high. Mix until the whipped cream is thick and resembles the texture of Greek yogurt. Take care not to over mix or it will turn into butter. Transfer the whipped cream into another bowl. There’s no need to wash the mixing bowl, just continue making the mascarpone cream. Combine the mascarpone cheese, remaining powdered sugar, and almond extract in the mixing bowl. Whip until combined and fluffy. Fold in 1/3 or the whipped cream into the mascarpone cream to lighten it up. Fold in the remaining whipped cream until incorporated. Slice the strawberries in half reserving about 1 cup of the smaller strawberries to decorate the top of the cake. Note: If you prefer a cake with thinner layers, cut each layer in half with a serrated knife and store the extra cakes in the freezer wrapped in plastic. Place one cake layer onto a cake pedestal or serving plate. Brush generously with the strawberry syrup. Spread a generous amount of mascarpone cream over the cake and top with a layer of sliced strawberries. Top with another layer of cake and repeat the same steps 2 more times. Decorate the top of the cake with sliced and whole strawberries. Garnish with fresh flowers and mint. Refrigerate at least 1 hour or overnight. Serve!
Serves 8:
1 Hazelnut Sponge Sheet Cake For the Buttercream: 1/2 pound unsalted butter, softened at room temperature 1/2 batch pastry cream (1 and 1/4 cups), at room temperature 1/2 cup confectioner's sugar 2 teaspoons pure vanilla extract 1 and 1/2 teaspoons pure almond extract 1/4 teaspoon salt 1/4 cups apricot jam 2 ounces bittersweet chocolate 1/2 cup sliced almonds or chopped hazelnuts, for garnish For the Apricot Soaking Syrup: 1/2 cup apricot jam 1/4 cup very hot water For the Faux Fondant: 3 cups confectioner's sugar 1/4 cup milk, plus 2-3 tablespoons more if needed 1 tablespoon unsalted butter, melted Cut the hazelnut cake into 4 even strips, 4 inches wide. Trim the edges of the cake if necessary. To make the Apricot Soaking Liquid, combine 1/2 cup apricot jam with 1/4 cup hot water and mix well. To make the buttercream, combine the butter, salt, vanilla, almond extract, and confectioner's sugar in the bowl of a tabletop mixer fitted with the whisk attachment. Begin beating on low speed until everything is combined then increase the speed to high and beat until fluffy. Add the pastry cream, a few tablespoons at a time. It is very important to make sure that the pastry cream has come to room temperature. This can be done by microwaving it or warming over a double boiler. If the pastry cream is cold, the butter will solidify and will produce a very lumpy buttercream. Beat the buttercream until it is completely smooth and fluffy. Set aside. To make the Faux Fondant Icing, combine the confectioner's sugar, milk, and butter in a bowl, and whisk together until smooth. If the mixture is still clumpy and dry, add some more milk. Just add enough that it is easy to whisk. Adding too much liquid will cause the fondant to become translucent. Set aside. Carefully melt the chocolate and whisk until smooth. Place the melted chocolate in a piping bag and but a very small opening at the bottom. Warm the 1/4 cup apricot jam so that it spreads easily onto the cake. To assemble the cake, spread the apricot jam onto one strip of cake. Pour the faux fondant over the jam. Pipe 4-5 thin lines of chocolate the length of the cake. Using a toothpick, create a feathered effect with a toothpick, by drawing lines the opposite direction of the chocolate. (see video) Place one of the cake layers on a serving dish lined with some strips of parchment all around the edges. Brush with the apricot liquid. Pipe one third of the buttercream over it. Repeat these steps with the other two layers, saving a little buttercream to lightly spread on the sides of the cake. Place the fondant covered strip of cake on top. Spread the remaining buttercream all around the sides of the cake and press the almond slices onto the cake. Allow the cake to set for at least one hour or up to overnight before slicing. This can be done by chilling it in the refrigerator. This cake tastes best at room temperature. Flavor variations: chocolate buttercream: add 7 ounces melted chocolate to the buttercream and beat until smooth chocolate hazelnut buttercream: add 1/2 cup or more Nutella or your favorite chocolate hazelnut spread to the buttercream and beat until smooth raspberry buttercream: add 1/3 cup or more raspberry preserves to the buttercream and beat until smooth cherry buttercream: add 2 tablespoons maraschino cherry liquid to the buttercream Add thinly sliced strawberries in between the cake layers, under the buttercream Enjoy!
Makes 1 half sheet cake (18 inches by 13 inches):
1 and 1/2 cups toasted hazelnuts 1/4 cup unflavored bread crumbs 1 tablespoon all purpose flour 1 tablespoon corn starch 1/4 teaspoon salt 6 large eggs, separated 1 cup granulated sugar Note: Toasted almonds can be used to make this cake as well. Preheat oven to 325 degrees Fahrenheit, 163 degrees Celsius. Place the toasted hazelnuts with the bread crumbs in a food processor and pulse until finely ground with some chunky pieces remaining. Traditionally, the nuts should be ground very finely. It all depends on your preference. I like to see some chunky pieces of hazelnuts throughout the cake. Place the ground hazelnuts in a bowl and mix in the corn starch, flour, and salt. Mix well to combine. Whip the egg whites on high speed using a table top mixer fitted with the whisk attachment. This can also be done with a had held electric mixer. As the egg whites are whipping slowly pour in half a cup of granulated sugar and continue to whip on high speed until the mixture becomes thick and glossy, or until stiff peaks form. Transfer the meringue (egg white and sugar mixture) into a large bowl. Place the egg yolks and remaining half cup of sugar in the same table top mixer bowl fitted with the same whisk attachment. It is important to whisk the egg whites before the yolks. This will save on cleanup time. If the egg yolks are whipped first, then the bowl and whisk must be cleaned before whipping the egg whites or they will not thicken. Whip the egg yolks and sugar on high speed until pale yellow and thick. Fold in a quarter of the meringue into the egg yolk mixture to lighten it up. Gently add the yolk mixture to the meringue bowl. Fold it in a little at a time while adding in the nut mixture. Do not overmix. Once all of the nuts are incorporated and no more white pockets of meringue remain it s ready. Brush a half sheet baking pan (18 inches by 13 inches) with melted butter and line with a sheet of parchment paper. Pour all of the batter into the prepared pan and spread it evenly. Bake for 15-18 minutes or until the top is light and golden and the sides are pulling away from the pan. Run a knife or icing spatula all around the cake to release it from the sides of pan and cool completely in the pan. Place a sheet of parchment on the counter and dust with confectioner's sugar. Depan the cake onto the confectioner's sugar and carefully remove the parchment paper from the bottom of the cake. The parchment paper that it was baked on. At this point, the cake can be decorated with your favorite icing, jam, ganache, or cut into squares and served with a dollop of homemade whipped cream. This cake may be stored in the freezer up t 2 weeks. If storing in the freezer, wrap very well with plastic so that the cake does not absorb any odors. Enjoy!
Serves12:
For the syrup: 1 and 1/2 cups water 1 and 1/2 cups granulated sugar peel and juice of a large orange 1 cinnamon stick For the pudding cake: 1 pound phyllo, thawed and at room temperature 5 large eggs 1 cup vegetable oil 1 cup plain yogurt 1 and 1/4 cups freshly squeezed orange juice 3/4 cup granulated sugar 1/2 cup orange marmalade 1 tablespoon baking powder zest of 2 large oranges 1 teaspoon pure vanilla extract 1/4 teaspoon salt optional: 1/4 teaspoon ground cardamom seeds Preheat the oven to 350 degrees Fahrenheit, 176 degrees Celsius. Remove the phyllo from its packaging and keep it rolled up. Thinly slice the phyllo and spread it on a clean work surface to dry up. About 1 hour. In the meantime, make the syrup by combining all of the syrup ingredients together in a small saucepan. Bring to a boil. Reduce to a simmer and cook about 5-6 minutes. Remove from heat and allow to completely cool. Beat the sugar and eggs together until thick and pale yellow in color. Whisk in the olive oil, yogurt, orange juice, salt, vanilla extract, and marmalade. Mix in the phyllo slices, a handful at a time. Use 2 forks to mix them in evenly. Fold in the orange zest. Pour in a 9 inch by 13 inch baking pan. Bake for about 1 hour. The cake will be golden when ready. As soon as the cake comes out of the oven, poke some holes with a skewer or tooth pick and pour the syrup over it. Allow to cool completely, about 1-2 hours, before serving. This cake is very sweet. It tastes best with unsweetened whipped cream or with dark chocolate ganache drizzled on top. Some bittersweet chocolate curls would also taste fantastic with this cake. Enjoy!
Makes three 8-inch cake layers
The dry ingredients: 2 and 1/2 cups all purpose flour 1 and 1/2 cups Dutch processed cocoa powder 2 teaspoons baking soda 3/4 teaspoon baking powder 1 teaspoon salt The wet ingredients: 3 ounces semi sweet chocolate, chopped 1 and 1/2 cups prepared hot coffee 3/4 cup olive oil (or any flavorless vegetable oil) 1 cup yogurt 1/2 cup milk or heavy whipping cream 2 teaspoons pure vanilla extract 3 cups granulated sugar 3 large eggs Preheat the oven to 325 degrees Fahrenheit, 160 degrees Celsius. Prepare three 8 inch round baking pans by brushing them with oil and lining the bottom with parchment paper. Place the chopped chocolate in a large mixing bowl and pour the hot coffee over it. Whisk until melted and incorporated. Add the olive oil, yogurt, heavy whipping cream, and vanilla extract. Whisk well to combine. Combine all of the dry ingredients in a separate bowl and either whisk them together or sift. Beat the eggs and sugar together until pale and thick. Add the chocolate, oil mixture to the eggs and beat until combined. Slowly add the flour mixture in a few batches, mixing until just incorporated. Finish it off with a spatula to prevent over mixing. This will ensure a light and moist cake. Mixing the flour too much will create a bread like cake that will be tough. Distribute the batter evenly into the three prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out with some moist crumbs. Be careful to not overbake. The cakes will continue to cook a bit more while cooling. Set the cakes aside to cool completely in their pans. Run a knife or spatula around the cake to release them from the pan. Double wrap them in plastic wrap and store in the freezer up to a month. Enjoy!
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AuthorHi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!  Archives
April 2019
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