Cranberry Christmas cake cubes recipe

Photo: Cranberry Christmas cake cubes recipe

Takes; 20 mins to prepare and 1 hr 25 mins to cook, 15 mins to cool

Makes: 12 squares

Ingredients

185g (6½oz) dried cranberries
300g (10oz) sultanas
300g (10oz) raisins
200g (7oz) dried apricots, chopped
200g (7oz) dried figs, chopped
100g (3½oz) toasted hazelnuts, chopped
350g (12oz) plain flour
zest of 2 oranges
2tsp mixed spice
1tsp ground cinnamon
300g (10oz) butter
300g (10oz) light muscovado sugar
6 medium eggs, beaten

Preparation

Preheat the oven to gas 3, 170°C, fan 150°C. Grease and line the base and sides of a straight-sided, 33x25cm (13x9in) rectangular cake tin that is about 6cm (2½in) deep with nonstick baking paper.

Place the dried fruit, hazelnuts, flour, orange zest and spices into a large mixing bowl and stir to combine.

Beat the butter and sugar with an electric mixer until creamy and pale. Gradually whisk in the eggs. Add a little flour if necessary to help prevent curdling.

Add the egg mixture to the bowl of dry ingredients and gently stir to combine. Pour into the cake tin and use a spatula to lightly smooth the surface. Place in the centre of the oven and bake for 30 minutes. Reduce oven to gas 2, 150°C, fan 130°C and cook for a further 45-55 minutes until dark golden, firm, and a skewer comes out clean.

Set aside to cool, then turn out and leave upside down. Cut into squares.

To decorate
Print out our Christmas tree stencil below. Cut out in cardboard, place on the cakes and dust with icing sugar. The cakes will store in a cake tin for up to 2 weeks.

Adopted from Tesco Realfood

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Date Bake Recipe

Photo: Date Bake Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Date Bake recipe. Enjoy the Middle Eastern cuisine and learn how to make Date Bake.
 
Cuisine: Oriental
Category: Levant
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1½ cups dried dates or 300 g, pitted and chopped

1 cup water or 250 ml

¼ teaspoon baking soda

½ cup butter or 100 g, chopped

1/3 cup caster sugar or 70 g

2 eggs, kept at room temperature

1¼ cups white self-raising flour or 175 g

2 teaspoons vanilla powder

Preparation

Place NESTLÉ® Sweetened Condensed Milk , dates and water in a large sauce pan. Bring to boil and cook on low heat stirring for 2-3 minutes. Remove from heat and stir in the baking soda. The mixture will become like foam, and then set aside to cool.

In another bowl, mix the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition.

Gently mix in the flour and vanilla powder, and then stir in the date mixture.

Pour the mixture into a buttered and floured baking tin. Bake in a 175°C preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.

Nutritional Information

Energy :     486.00 Kcal
Protein :     8.40 g
Carbohydrate :     81.00 g
Fats :     16.00 g  
From Nestle Family
 
More Recipes from the Hummus Blog: 

Creamy Semolina Pudding
Lebanese cream slice
Sesame Halva 
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)   

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Almond Cake (gluten free) - How to Make Almond Cake

Photo: Almond Cake (gluten free)

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Almond Cake (gluten free) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Almond Cake (gluten free).

Ingredients

3 eggs, separated

2/3 cup sugar

¼ cup corn starch (sifted)

1 tsp orange zest

½ cup orange juice

½ tsp cinnamon

1 ¾ cup ground almond

For Decoration

Apricots jam homemade with chopped toasted almond

Method

-Preheat oven to 180° degree.

-Butter round cake pan; dust with starch, and tapping out excess.

-Whisk the egg whites with electric mixer in a mixing bowl until standing in soft peaks, then gradually whisk in half of the sugar and continue whisking until the mixture is stiff and glossy.

-Whisk egg yolk with the rest of sugar using electric mixer in a mixing bowl.

-Fold egg white mixture with the yolk gently.

-Combine starch, orange zest, orange juice, and cinnamon with egg mixture.

-Add almond flour to egg mixture gradually, stir until combined.

-Pour the batter in cake pan.

-Bake 45 minutes or until a toothpick inserted in center of cake comes out clean (oven must stay firmly closed during baking).

-Transfer cake to wire rack to cool completely.

-Brush with apricot jam, and decorate with chopped toasted almond.

More recipes from the hummus blog: 

Tiramisu with Dates
Raspberry Ice Cream
Balah Elsham
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Honey Cookies with Walnuts

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Tiramisu with Dates Recipe - How to Make Tiramisu with Dates

Photo: Tiramisu with Dates Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Tiramisu with dates Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tiramisu with dates.

Ingredients

1 1/2 Cup Flour
1 1/2 Cup Butter
1 1/2 Cup sugar
8 Eggs
1/4 tsp vanilla

For filling
1 Cup Espresso, or strong coffee
3 Cups dates cut into half
2 Cups mascarpone cheese
2 Cups cream, whipped
1/2 Cup sugar
Cocoa powder and cinnamon for decoration

Method

For the Cake:
- Preheat the oven to 180°.
- Grease and lightly flour a (26 cm) cake pan.
- Whisk butter and sugar with electric mixer on medium speed until fluffy.
- Add eggs one at the time, vanilla while continuously whisking until all ingredients are well combined.
- Fold in flour gradually, stir slowly until just combined.

For the filling:
- Put coffee in a saucepan over medium heat, add the dates, and let mixture boil for 5 minutes.
- Drain the dates while keeping aside the boiled coffee.
- In the prepared cake pan, arrange the dates; pour the cake mixture on it.
- Bake the cake for 20 minutes or until done.
- Flip the cake on a wire rack, cool.

For the cream:
- Whisk cheese and sugar with a hand mixer; fold in the whipped cream until combined.

For the tiramisu:
- Flip the cake upside down so the dates will be on the top.
- Cut the cake horizontally into two equal layers.
- Put the lower layer of the cake in the serving plate; make some holes in the cake (using a wood chopstick), moister with coffee.
- Top with mascarpone cream, spreading evenly.
- Place the other cake layer, cover with cream; sprinkle with cocoa powder and cinnamon.

More recipes from the hummus blog: 

Raspberry Ice Cream
Balah Elsham
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Honey Cookies with Walnuts
Firm Yogurt with Honey

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Christmas cupcakes recipe - How to make Christmas cupcakes

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Christmas cupcakes Recipe. Enjoy Christmas desserts and learn how to make Christmas cupcakes.

Create truly beautiful memories with these sweet Christmas cupcakes for the festive season.

Preparation Time 60 minutes
Cooking Time 20 minutes

Makes24

Ingredients

200g butter, softened
1 3/4 cups (370g) caster sugar
1 teaspoon vanilla bean paste
4 eggs
2 3/4 cups (415g) self-raising flour
1 cup (250ml) milk
1/4 cup (50g) white choc chips
150g frozen raspberries
Icing sugar, to dust
500g bought white fondant
Bought red icing flowers, to decorate
Buttercream frosting
200g butter, softened
3 cups (450g) icing sugar mixture
1 tablespoon milk

Method

Preheat oven to 180°C. Line twenty-four 1?3-cup (80ml) capacity muffin pans with paper cases.

Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. Add eggs, 1 at a time, beating after each addition.

Add the flour and milk in alternate batches and stir until just combined. Add the white choc chips and raspberries and gently fold until just combined.

Spoon mixture among paper cases. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.

To make the frosting, use an electric mixer to beat butter until very pale. While beating, gradually add icing sugar. Add the milk and beat until combined.

Use a round-bladed knife to spread icing onto each cupcake in a thin layer. Dust a clean surface with icing sugar. Roll fondant to a 3mm-thick disc. Use a 10cm-round fluted pastry cutter to cut discs from fondant. Gently smooth fondant onto cupcakes. Decorate with icing flowers.

Source
Taste.com.au - November 2011
Recipe by Sarah Hobbs

More Dessert Recipes:

Baklava with honey syrup
Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava
Pistachio & cardamom baklava

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Popcorn Cake Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Popcorn Cake Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Popcorn Cake.

Ingredients

4-5 cup popcorn
1 ¼ cup chocolate chip
¾ cup roasted peanuts (peeled)
¼ cup oil
½ tablespoon margarine
1 ½ cup marshmallow

Method

- Mix popcorn, chocolate, and peanuts in a bowl.
- Heat oil, margarine, and marshmallow in a large heavy-bottom saucepan over medium flame, stir until it melt.
- Pour marshmallow mixture over popcorn mixture, stir to combine.
- Brush a rectangle cake mould (28×10 cm) with oil or margarine.
- Put the mixture in the cake mould, press slightly to even the surface.
- Allow to firm in the mould for about 20 – 30 minutes.
- Cut into slices, arrange in a serving dish.

Chef Osama

More Desserts Recipes

Snow-topped holly cakes
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe
Lebanese Baklava Recipe

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Snow-topped holly cakes recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Snow-topped holly cakes Recipe. Enjoy Christmas cooking recipes and learn how to make Snow-topped holly cakes.

This square Christmas cake is cut into two loaf-shaped cakes, so you can give one to a friend.

Easy
Makes 2 cakes, each serves 8
Prep 45 mins
Cook 1 hr 45 mins
Freezable
Undecorated cake can be frozen

Ingredients

200g dark muscovado sugar
175g butter , chopped
700g luxury mixed dried fruits
50g glacé cherries
2 tsp grated fresh root ginger
zest and juice 1 orange
100ml dark rum , brandy or orange juice
85g pecans
3 large eggs , beaten
85g ground almonds
200g plain flour
½ tsp baking powder
1 tsp mixed spice
1 tsp cinnamon
250g pack marzipan , halved
icing sugar , for dusting
2 tbsp warmed apricot jam
500g pack fondant icing sugar
8 glacé cherries
small holly sprigs, washed and dried

Method

1. Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn't catch on the bottom of the pan. Set aside for 30 mins to cool.

2. Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.

3. Heat oven to 150C/130C fan/gas 2. Butter and line the base and sides of a 18cm square tin with baking paper. Spoon the cake mix into the tin and level the top with a spoon dipped into boiling water. Bake for 45 mins, then turn oven down to 140C/120C fan/gas 1 and cook for 1 hr more or until a skewer inserted comes out clean. Cool on a wire rack. Will keep well-wrapped in foil for 2 months or freeze for 1 year.

4. Carefully cut the square cake in half and trim the edges so that you see the texture of the cake on all sides. Roll out each piece of marzipan on a surface dusted with icing sugar until the size of the top of each cake.

5. Generously brush the top of the cakes with jam, place jam-side down on top of the marzipan, then trim away the excess marzipan with a sharp knife.

6. Make up the fondant icing to a spreading consistency, then spread on top of the cakes so that it slightly runs over the edges. Top with cherries and holly, then leave to set. Will keep in a plastic container in a cool place for 4-7 days.

Nutrition per serving
584 kcalories, protein 6g, carbohydrate 97g, fat 20 g, saturated fat 7g, fibre 2g, sugar 87g, salt 0.32 g

Recipe from Good Food magazine, December 2009. 

More Christmas Desserts Recipes
Simmer-&-stir Christmas cake
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe
Lebanese Baklava Recipe

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Simmer-&-stir Christmas cake recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Simmer-&-stir Christmas cake Recipe. Enjoy christmas cooking recipes and learn how to make Simmer-&-stir Christmas cake.

An easy-to-make alternative to traditional Christmas cakes which requires no beating

Moderately easy
Makes a 20cm round cake
Prep 1 hr - 1 hr 15 mins
Cook 1 hr - 2 hrs 30 mins
(Cooking time 2 hrs 30 if gas oven)
Freezable

Ingredients

175g butter , chopped
200g dark muscovado sugar
750g luxury mixed dried fruits (one that includes mixed peel and glacé cherries)
finely grated zest and juice of 1 orange
finely grated zest of 1 lemon
100ml/3½ fl oz cherry brandy or brandy plus 4tbsp more
85g macadamia nuts
3 large eggs , lightly beaten
85g ground almonds
200g plain flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice

Method

1. Put the butter, sugar, fruit, zests, juice and 100ml/3½fl oz brandy in a large pan. Bring slowly to the boil, stirring until the butter has melted. Reduce the heat and bubble for 10 minutes, stirring occasionally.

2. Remove the pan from the heat and leave to cool for 30 minutes.

3. Meanwhile, preheat the oven to 150C/gas 2/ fan 130C and line the cake tin. Toast the nuts in a dry frying pan, tossing them until evenly browned, or in the oven for 8-10 minutes - keep an eye on them as they burn easily. When they are cool, chop roughly. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well. Sift the flour, baking powder and spices into the pan. Stir in gently, until there are no traces of flour left.

4. Spoon the mixture into the tin and smooth it down evenly - you will find this is easiest with the back of a metal spoon which has been dipped into boiling water.

5. Bake for 45 minutes, then turn down the heat to 140C/gas 1/ fan120C and cook for a further 1-1¼ hours (about a further 1¾ hours if you have a gas oven) until the cake is dark golden in appearance and firm to the touch. Cover the top of the cake with foil if it starts to darken too much. To check the cake is done, insert a fine skewer into the centre - if it comes out clean, the cake is cooked.

6. Make holes all over the warm cake with a fine skewer and spoon the extra 4tbsp brandy over the holes until it has all soaked in. Leave the cake to cool in the tin. When it's cold, remove it from the tin, peel off the lining paper, then wrap first in baking parchment and then in foil. The cake will keep in a cupboard for up to three months or you can freeze it for six months.

Recipe from Good Food magazine, November 2002. 

More Christmas Desserts Recipes 
Turkish pavlova Recipe
Almond Baskets Recipe
Kunafa Recipe
Sfouf Recipe
Lebanese Baklava Recipe 

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White chocolate and berry cheesecake recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try White chocolate and berry cheesecake recipe. Enjoy Christmas Desserts and learn how to make White chocolate and berry cheesecake.

Looking for a cool Christmas dessert? Try out this stunning white chocolate and berry cheesecake.

Ingredients (serves 10)

12 Cottage Cookies White Choc & Macadamia biscuits
300g frozen mixed berries
2 tablespoons boiling water
3 1/2 teaspoons powdered gelatine
180g white chocolate, chopped
2 x 250g blocks Philadelphia Cream Cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla extract
185ml can light evaporated milk

Method

1. Line base and sides of a 6cm-deep, 22cm round springform pan with baking paper. Arrange biscuits, in a single layer, over base of pan. Top with half the berries. Place boiling water in a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine has dissolved.
2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth. Set aside.
3. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in evaporated milk, chocolate and gelatine mixture. Pour cream cheese mixture into pan. Scatter with remaining berries. Cover and refrigerate overnight or until set.

Source
Super Food Ideas - June 2008, Page 57
Recipe by Liz Macri

Umm Ali Recipe - Lebanese Baklava Recipe - Pistachio Maamoul Recipe

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