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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

Focaccia

The recipe is really easy!

I've seen some people bake their focaccia in a pie plate or cake pan but if you're not too picky about the shape, just roll it out on a cookie sheet. 

This focaccia is great for dipping!

Below: Here's one I made using yeast that had an expiry date of 2014 - it worked, sort of.


Focaccia

Ingredients
  • 3 1/2 cups all-purpose flour, divided
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1 cup water
  • 2 tablespoons oil of choice
  • 1 egg
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary, crushed
Directions
  1. Combine 1 cup flour, sugar, salt, and yeast. Mix well.
  2. Heat water and oil just until warm (not hot). Add to yeast mixture along with the egg.
  3. Blend with an electric mixer on low speed until combined. Beat for 2 more minutes adding an additional 1 3/4 cup flour, until dough pulls away from sides of the bowl.
  4. Knead in 3/4 cup more flour on floured surface.
  5. Place dough on a greased baking sheet and cover with a bowl allowing it to rest for 5 minutes. Roll out to a 12 inch circle and brush with a little oil. As you can see from the images above, you can go thin or thick, you may just need to adjust the cooking time by a few minutes. 
  6. Cover with plastic wrap so the dough doesn't form a skin, and a cloth towel. Place in a warm place for 30 minutes.
  7. Uncover dough and make indentations with the handle of a wooden spoon.
  8. Brush with olive oil and sprinkle with crushed rosemary. Add other toppings as desired.
  9. Bake at 400F for 20-30 minutes, just until golden.
  10. Transfer to a wire rack to cool. 
  11. Topping suggestions: course salt, olives, sun-dried tomatoes, roasted red peppers, parmesan cheese, roasted garlic, thinly sliced red onions.

Looking for a dip? Try one of these recipes!
Guacamole
Sundried Tomato Cream Cheese

Make focaccia without the rosemary and serve with Jam.

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