Sour Cherry Party Cake

This is not a new recipe. Once I realized that this great cake could be the base for almost any fruit, the sky was the limit.

A fellow blogger just posted that the BC cherry crop is rolling in, but not yet here in Niagara. Instead I used frozen tart cherries from a local farm to make this treat that looks and tastes fab!

The recipe is directly from ‘More Food That Really Schmecks’ by Edna Staebler, 1979. This is an absolute favourite in the KB kitchen. 

Click here for the recipe page (which is technically for Party Plum Cake), which links back here if you wish to leave a Comment or ask a Question. 

Ricotta Cake with Amarena Fabbri

Do you like ricotta?

Do you have three cups worth that you need to use up? Do you want a light cake that can serve as a canvas for any / all kinds of accompaniments?

Then look no further. This lightly textured, light tasting cake with a hint of lemon is only about two hours away from your tummy. 

I garnished it with the extravagance of Amarena Fabbri Cherries, but there are endless options.

Click here for the recipe, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

Chocolate Quinoa Cake

The Food52 headline for this recipe was "This Super-Fudgy Flourless Chocolate Cake Has a Genius Star Ingredient". Yup. Click-bait, but it worked and I clicked, and read with interest the popularity of this (Passover-friendly) cake from Paula Shoyer’s newest cookbook The Healthy Jewish Kitchen. 

If that wasn't interesting enough, it turns out that she took her inspiration from Canada's own Quinoa Sisters. Made in a food processor, baked in a Bundt pan, the unique texture is mysterious and satisfying. 

I'll be making this again and again - how about you?

Click here for the recipe, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!