Posts Tagged ‘ lemon ’

Rose Madeleines with Glittered Honey Lemon Glazed


Ok, I confess  I like everything ros-ey, pink-y, and glittery, yes…  I am a girly girl 🙂

For my favorite blog event the Sugar High Friday , host  this month by Susan, I used all my favorites above, with a little help from the Madeleine Queen, I present to you the sweetest small delights. 

Rose Madeleines with Glittered Honey Lemon Glazed

Recipe adapted from here


1 cup (140g) flour, sifted
1 teaspoon baking powder
4 eggs, lightly beaten
1 cup (200g) sugar
2 tablespoons light brown sugar
1 stick (4 oz/113g) unsalted butter, melted and cooled
1 tablespoon rose water


  • 3/4 cup (150g) confectioners’ sugar, sifted
  • Juice of a lemon, strained
  • 2 tabelspoons honey
  • Sparkling candy springkles


Preheat the oven to 200ºC/400ºF. Lightly grease two 15 ½-by-9-inch (38x22cm) nonstick madeleine pans.

In a separate small bowl, combine the sifted flour and baking powder. Set aside.

In a large bowl, combine the eggs, sugar and brown sugar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter and rose water, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.

Spread a heaping tablespoon of the batter evenly into each madeleine cup and bake for 8 to 10 minutes, until a hunchback has formed on the cookies and they are golden brown. Unmold them immediately onto a wire rack and allow them to cool completely.

While the madeleines are cooling, make the glaze: in a small bowl, combine the confectioners’ sugar, the lemon juice and  whisk until the mixture is smooth. Dip some glaze onto the ridged side of each madeleine, sprinkle the sparkling candy and let the glaze set for about 5 minutes before serving or storing. 


Yogurt Honey Lemon Cake with Wild Berries Glazed

Just like breakfast, how  I start the day is very important. Baking this cake first thing in the morning, helped me a lot to be able to enjoy the rest of the day. The great aroma of honey & lemon in the whole house, almost hypnotized me to ignore my house chores :),but then, after I ate this (breakfast) cake,  I was so  ready to conquer my domestic life 😀

Recipe addapted from here


  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain whole-milk yogurt
  • 2/3 cup sugar
  • 1/3 cup honey
  • 3 large eggs
  • 1 teaspoon  finely grated lemon peel
  • 1/4 teaspoon vanilla extract
  • 1/2 cup vegetable oil

For glaze

  • 1/4 cup wild berries jam
  • 1 tablespoon icing sugar
  • 1 teaspoon water


Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, honey, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.

Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

Stir jam,icing sugar and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set.

Praline Strawberry Tart with Sour Cream Filling

I had some “precious” extra praline paste from you know what 😉 , so I checked my fridge looking for ingredients that I could pair them with it, and bake out of it some dessert for the late evening. 

Sour Cream and fresh strawberry were available, then again I thought why not make Strawberry tart for Waiter there’s something in my…berries”  event host by Cooksister (A great event for the summer, mingling among the berries lovers 🙂 )

When it was done, my son and dh rushed trough dinner, and “fought” over the dessert 😉


For crust

  • 3 tbsp praline paste
  • 3 tbsp sugar
  • 2 cups plain flour
  • 100 gr butter
  • 2 egg yolks

For filling

1/2 cup cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract



Preheat oven to 375°F. Grind all crust ingredients in processor . Chill  for 30 minutes in the fridge. Roll out in the tart tins (6 minis or 10″). Prik some holes in with fork .Bake until crust is firm to touch, about 10-15 minutes. Cool crust on rack.


Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours.

Arrange berries over filling.

L’opéra de citron avec le sirop de menthe

I ate opera cake maybe already a million times, but never before I would have thought that one day I would make it by my own hands, thanks to the Daring Bakers, my first challenge (hosted by: apples-peaches-pumpkin-pie  and whiskful ) was a real excitement.

I made the syrup,buttercream and almond meal (yeah, I make the meal by my self too) a day before, so I could have more time working on the joconde the next day, but as the day arrived, my 6 months old daughter wouldn’t stop crying, I really had to find my way through, between nursing and baking. I took me the whole day almost 8hrs to have the cake done.

Now looking back, I’m very glad that I have survived “the day”and once again I never thought that I’d be dare 🙂

Please checkout the other daring bakers for more flavors and better cakes ;),

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

  • 2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans
  • a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
  • parchment paper
  • a whisk and a paddle attachment for a stand mixer or for a handheld mixer
  • two mixing bowls (you can make do with one but it’s preferable to have two)


  • 6 large egg whites, at room temperature
  • 2 tbsp. (30 grams) granulated sugar
  • 2 cups (225 grams) ground blanched almonds
  • 2 cups icing sugar, sifted
  • 6 large eggs
  • ½ cup (70 grams) all-purpose flour
  • 3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

Preheat the oven to 425◦F. (220◦C).

Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

  • a small saucepan


  •   ½ cup (125 grams) water
  • ⅓ cup (65 grams) granulated sugar
  • 1 to 2 tbsp. of mint flavouring 

 Stir all the syrup ingredients together in the saucepan and bring to a boil.

 Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:
  •  a small saucepan
  • a candy or instant-read thermometer
  • a stand mixer or handheld mixer
  • a bowl and a whisk attachment
  • rubber spatula


  • 1 cup (100 grams) granulated sugar
  • ¼ cup (60 grams) water
  • seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature (Used to say 1¾ cups of butter but it should be 1¾ sticks).
  • lemon flavouring

Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden! Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

At this point add in your flavouring and beat for an additional minute or so.

Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled.


Lemon Sponge Pudding with Caramel Cardamom syrup


Lemon this… lemon that… I put lemon juice, zest and rind in most of my cooking or baking, so when I looked up this event , created by the Domestic Goddess and host this month by “the” Tartellete , well… I thought there’s an event I don’t want to miss. My entry is  simple Lemon sponge pudding with balancing aroma of cardamom in caramel syrup.



  • 1/2 cup  soft margarine
  • 1/2 selfraising flour
  • 1/2 caster sugar
  • 1/2  tsp baking powder
  • 2  eggs (beaten)
  • lemon rind (finely grated)
  • juice from one lemon


  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cardamom seeds



  1. Preheat oven to 180′ C
  2. Grease pudding mold
  3. In a large bowl beat together well all the Ingredients
  4. Bake in center of oven for around 20/25 minutes or until well risen and golden
  5. Turn out of tins and serve with cream and syrup


  1. Boil water with cardamom seeds, set aside.
  2. Heat and stir sugar until become caramel syrup, remove from the heat add the warm water (strain the cardamom seeds out),  heat and stir just until well mixed.


Dark Chocolate Chips Mango Sorbet without ice-cream maker


Summer is coming. We, here start to get this nice mangoes supplies from Palestine. Mango is one of my favorite fruits and ice cream is one of my favorite food (is it food or drink? or duo drink and food? anyway just a thought, genius who “invented” ice cream 🙂 ) so what could be better than having both of my favorites.


This recipe is adapted from here for this food blog event, with a little adjusment to my appetite 😉 and to me not having an “ice maker” .




  • 2 ripe mangoes, peeled, pitted and cubed 
  • 1cup sugar
  • 2 tablespoons lemon juice (juice from 1 medium lemon)
  • 2 tablespoons thick yoghurt  (lebaneh)
  • 1 cup water
  • 1/2 cup of dark chocolate chips


 Boil sugar and water until it becomes syrup (thick liquid).
Puree mangoes, syrup, lemon juice and yoghurt in a blender or food processor until smooth. Transfer to freezing container and  freeze  for 2-3 hours. Replace the mix into the blender, and crush, repeat this action one more time after another 2-3 hours and then mix in the dark chocolate chips. Cover and place in the freezer for at least 2 hour, or up to 1 week. Garnish with twists of lime peel or small lime wedges.

Sue’s lemon squares


Sue is one of my friends who from time to time makes me dream about her baking, every time me & my friends gather, I always look for what she brings first because it’s always something delicious. One of her popular recipe is this lemon square, which I use to TAG my fellow bloggers for a “recipe try-out tag”.


  •  1cup butter (2 sticks)
  • 2 cups flour, plus ¼ cup flour
  •  ½ cup powdered sugar, plus extra to sprinkle on top
  •  4 eggs
  •  ¼ cup lemon juice
  • 2 cups sugar
  • 1 tsp baking powder
  •  ½ tsp salt



1.Melt butter.  Combine 2 cups flour and ½ cup powdered sugar, and then mix in melted butter.  Pat down flat in 13 × 9 inch pan. Bake at 350ºF for 20 minutes.

2. Beat eggs and lemon juice until foamy. (Do not under beat.) Mix ¼
cup flour, sugar, baking powder and salt. Add to egg mixture.  Mix
well.  Pour over hot crust.  Return to 350º oven.  Bake 25 minutes.

3.While hot, sprinkle with powdered sugar, then cut into squares.
Also loosen from sides of pan while hot.  Allow to cool, then run
knife along same lines and remove from pan.


photo comment: picture is property of  Ventin