Donna's D&D Italian Love Cake
Here's a delicious quick and easy cake to try. Not too sweet but really satisfying. Enjoy...Love You All, Donna
The Front Porch Restaurant in Dickson's recipe for Chocolate Love Cake
The Front Porch Restaurant in Dickson's recipe for Chocolate Love Cake
Persian Love Cake Recipe | How To Make Persian Love Cake! (Dessert Recipe)
Have you ever heard of Persian Love Cake? Persian love cake is a moist and light cake recipe flavored with citrus, cardamom, cinnamon, and rosewater. Finished with a tart lemon glaze and a sprinkle of rose petals and pistachios, this love cake recipe comes with a touch of romance. Serve this cake recipe for Valentine's day or as an unexpected dinner party dessert! #persianlovecake #lovecake #cakerecipe #cake
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For The Cake Batter:
???? 1 ¼ cup (150g) all-purpose flour
???? 2 teaspoons baking powder
???? ½ teaspoon baking soda
???? 1 teaspoon cinnamon
???? ½ teaspoon ground cardamom
???? 1 ¾ cup (200g) almond flour
???? 8 tablespoons (113g) unsalted butter, softened or at room temperature, plus more for greasing the cake pan
???? 1 cup (225g) granulated sugar
???? 4 large eggs
???? ½ cup plain Greek yogurt
???? Zest and juice of ½ lemon
???? Zest and juice of ½ orange
???? 1 tablespoon rosewater
For The Lemon Drizzle:
???? 2 tablespoons granulated sugar
???? Juice of 1 lemon
???? 2 drops of rosewater
For The Cake Glaze:
???? 1 cup (225g) powdered sugar
???? Juice of 1 lemon
???? 2 drops of rosewater
???? 1 to 2 tablespoons edible dried rose petals
???? 1 to 2 tablespoons crushed pistachios
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⏱️CHAPTERS⏱️
00:00 - Intro
00:15 - Combining the dry ingredients
00:21 - Why is this cake called Persian love cake?
01:46 - Creaming the butter and sugar
02:49 - Adding in the eggs
03:12 - Adding the yogurt
03:28 - Adding in zest and juice of half a lemon and an orange
03:44 - My favorite ingredient (Don't skip this part!)
04:49 - Adding the dry ingredients to the wet ingredients
05:27 - Preparing the cake pan
05:52 - Baking the cake
06:03 - Making the lemon drizzle
06:38 - Making the cake glaze
07:29 - Letting the cake cool
07:55 - Adding the lemon drizzle and glaze
08:30 - Taste test
#MediterraneanFood #MediterraneanDiet #HealthyEating
Your top and best resource for easy Mediterranean recipes and more!
The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more:
My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.
Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.
Valerie Bertinelli's Lemon Love Cake | Valerie's Home Cooking | Food Network
Adding fresh lemon zest and juice to a box of lemon cake mix with a layer of ricotta cheese mixture makes a delicious lemon cake!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Love Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 55 min (includes cooling time)
Active: 25 min
Yield: 15 slices
Ingredients
Unsalted butter, for greasing
All-purpose flour, for dusting
One 16.5-ounce package lemon cake mix
1 lemon, zested and juiced
One 32-ounce container part-skim ricotta
Two 8-ounce containers mascarpone
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup whole milk
One 3.4-ounce package lemon instant pudding mix, such as Jell-O
Directions
Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
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Valerie Bertinelli's Lemon Love Cake | Valerie's Home Cooking | Food Network
Valerie Bertinelli's Strawberry Love Cake | Valerie's Home Cooking | Food Network
LOVE is an understatement for how we feel about Valerie's fruity, citrusy cake!
Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking:
Get the recipe ▶
Subscribe to Food Network ▶
Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Strawberry Love Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 8 to 10 servings
Ingredients
Nonstick cooking spray, for the baking pan
1 box strawberry cake mix (plus ingredients indicated on the box, such as eggs and vegetable oil)
32 ounces part-skim ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box instant strawberry creme pudding
1 cup milk
Directions
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.
Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely.
Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve.
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Valerie Bertinelli's Strawberry Love Cake | Valerie's Home Cooking | Food Network
RESTAURANT SHOW | Orobello's: Italian Love Cake | 2-13-2014 | Only on WHHI-TV
Orobello's Bistro & Pizzeria
843-837-5637
OrobellosBluffton.com
103 Buckwalter Place Unit 108, Bluffton, SC