cake

My sister Meg's amazing pastry skills

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My sister is a pretty amazing pastry chef. continue reading...

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Pound cake with brandy soaked raisins for a low-key Christmas

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A recipe for a very simple yet delicious cake, suitable for the holidays or any time of the year. continue reading...

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Roulade au Chocolat Saint Valentin: Chocolate Roulade Cake for Valentine's Day

From the archives. The very iffy photo shows that it is from the very early days of Just Hungry! I look back at this with nostalgia, because not only have my photography skills improved somewhat, it reflects a time in my life when I was into a far more complicated kind of cooking than I am now. I no longer bake things like this, but if you want a pretty spectacular chocolate dessert for Valentine's Day, and have the time and patience, I do highly recommend this rich yet feathery light little confection. I've edited it slightly to be more accurate (what the heck did I mean by 'small container of cream' anyhow). Originally published on February 13, 2004.

roulade au chocholat continue reading...

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Apple crumble cake (an everyday favorite)

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[From the archives. This very easy cake is especially nice at this time of year, when apples are in season. We don't actually eat this every day, but it's one of my go-to simple sweets to make. Originally published January 11, 2006.] continue reading...

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Banana coconut cake

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Some recipes come about from long experimentation and several tries to try to perfect them (like those darned bunnies, or my ongoing attempts to make natto at home). Others just seem to happen. We had a bunch of bananas that were rapidly turning very brown and spotty on the kitchen table. I froze some (nothing like frozen bananas as treats), and turned some into a cake.

It’s nothing fancy at all - it’s basically a pound-cake like base (but with a bit less sugar), with added cut-up bananas. The coconut part was added on a whim also. The cake doesn’t rise much, probably because of the bananas, but it’s moist, not too sweet, and very comforting. It’s perfect with a cup of tea.

So far in my life I’ve not had the opportunity to go to Hawaii (unless you count a short layover en route from LA to Tokyo) but I sort of imagine that this cake would not be too out of place there. continue reading...

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Let Them Eat EU Cakes!

This year is the 50th anniversary of the signing of the Treaty of Rome, which established the European Economic Community (EEC), which lead to the formation of the European Union. Over the weekend they had a big party in Berlin, where among other things they sampled two traditional cakes from all EU member countries. Here is the official list of cakes. continue reading...

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Irish stout cake for St. Patrick's Day

If you will be celebrating St. Patrick’s Day this weekend, and are looking for a great dessert to serve, try this one out from the archives: Irish Stout Cake with Whiskey Sour Icing.

It’s a light yet very assertive chocolate cake with beer undertones, topped with whiskey flavored lemon icing. How can you go wrong with that? :)

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Spiced chocolate cupcakes

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In the movie Chocolat, Juliette Binoche plays a somewhat mysterious woman who opens a chocolate shop in a small French village. She uses ancient Aztec spices in her chocolate confectioneries, which soon prove to have almost magical, often aphrodesiac, properties. While Chocolat is not in my top 5, or even 10, favorite food-theme movies (see here for that list), the idea of spiced chocolates has intrigued me ever since I saw it. One of my favorite chocolate bars is the Masala one made by Dolfin.

Making a spicy chocolate confection is a bit of a tricky affair though. You don’t want the spices to overwhelm the chocolate - it should just form a sort of interesting background, yet provide a bit of a surprising bite and a warm, ‘what is that?’ quality.

These cupcakes have a rich but not too sweet bisquit (cake) base, with the warmth of curry powder and the bite of coarsely ground pepper. They are moistened with a teaspoon per cupcake of mocca liqueur, which increases its intensity and pushes it into the realm of an adult indulgence. The chocolate ganache has a pinch of cayenne pepper in it. The marriage is quite successful (or so the Tasters emphatically agreed). I’m not sure if they work at aphrodesiacs, but if your sweetheart is a chocoholic, you never know… They make a terrific Valentine’s Day dessert or treat in any case. continue reading...

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Lets GourMets! '80s retro cooking with the New York Mets

In the corner of the world where I live right now, the Major League Baseball playoffs are not exactly a hot topic. 99% of Swiss people do not know, or care, anything about baseball.

When I moved here several years ago, I tried to follow baseball via the internet and other means, but it wasn't the same. MLB.com started offering streaming video and radio of some games, but the time difference was just too tough. Staying up night after night for games that broadcast in the wee hours of the morning here became too much. So, I lost touch. continue reading...

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Kasutera (castella) Japanese sponge cake recipe; plus oyatsu, 3-o'clock snack time

In my previous post about Japanese food, I talked about what makes up a typical Japanese meal, which applies to breakfast, lunch and dinner. There's a fourth meal that is very much a part of Japanese food life - oyatsu. Oyatsu is snack time, and it's usually eaten at 3 in the afternoon. continue reading...

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Mushipan: steamed bread/cake

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For Japanese kids, oyatsu is a big part of the day. It means snack time, and is usually in mid-afternoon. It's sort of like afternoon tea or elevenses in England. My mother usually was working when we were growing up so she didn't have much time to make us homemade oyatsu, but when she did one of the things she'd make was mushipan. continue reading...

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