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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Sholeh Zard (saffron rice pudding)

This is a wonderful Persian recipe for rice pudding. The saffron, rosewater and cinnamon are a great combination.

You might be thinking that 6 cups of water is too much but you really want to cook the rice so it gets very soft.


Sholeh Zard (saffron rice pudding)
Adapted from Group Recipes

Ingredients
  • 6 cups water
  • 1 cup basmati rice
  • 1 1/2 cups sugar
  • 1 teaspoon saffron, crushed
  • 1/4 cup rosewater
  • 1/2 cup slivered almonds
  • slivered almonds, pistachios and cinnamon for garnish
Directions
  1. Bring the rice and water to a boil in a large nonstick pot on high heat. Once boiling, reduce the heat to medium high and cook until the rice is very soft, 30-40 minutes.
  2. Then, add the sugar and stir well.
  3. Stir in the saffron and rosewater until well combined. Then add the almonds.
  4. Cover the pot with a lid and let it cook on low heat for 20 minutes. It should be thick by now, if not, keep cooking it until the liquid is absorbed into the rice.
  5. ransfer the rice pudding to a glass dish and allow it to cool to room temperature. Then, decorate it with cinnamon and nuts. Refrigerate for several hours to firm up. I like to serve it cold.


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