Beautiful International Cake Recipes : At the Immigrant's Table

Gluten-Free Medovik (Fig And Honey Russian Layer Cake)

kseniaprints — Thu, 03 Dec 2015 12:00:17 +0000

Treat yourself to a delicious gluten-free medovik, a classic Russian cake that's sure to impress! This dessert features layers of crispy, light pastry combined with creamy mascarpone that's sweetened with honey. Adding fresh fruit on top not only enhances the flavor but also makes it look stunning. Perfect for any gathering or just a special treat for yourself, this medovik has all the flavors you love, made accessible for everyone!

Russian cuisine is as well known for its pastries as the French - and medovik cake is its gateway drug. My gluten-free medovik is a scrumptious Russian torte with layers of crispy thin pastry, decadent mascarpone cream with honey and fresh fruit. If you've never had Russian tortes before, you're in for a treat!

This post is a partnership with Baker's Secret, but all opinions expressed here are my own. Please consider supporting the brands that make this blog possible.

Russian tortes, a family affair

Before every holiday, my grandmother wouldn't answer her phone for a couple of days. In person, conversations with her were a distracted affair, full of silences and muffled answers, and could only be conducted in her apartment.

And the reason for that was cake.

Because you see, every holiday my grandmother would slave away for hours in order to create a magnificent Russian layer cake. She would bake the dough and whip the cream, carefully select her ingredients and marinade all of her fruits. This took hours, and usually days.

One year the result was Napoleon, a thousand-layers creatio of cream and crinkly-thin layers. Another it was be her peach and sour cream roll up. And often times, it was medovik.

Childhood memories of my grandmother's Medovik

My grandmother's medovik is a traditional Russian layered cake. Each cake layer is baked separately to a gentle crisp, laced with honey and eggs. Then it is topped with a generous helping of heavy sour cream, mixed with sugar. The whole thing is put together and sprinkled with more crumbs, and allowed to rest for at least a day.

Medovik is an incredible, decadent affair that needs time - time to be baked, time to be assembled, time to rest - and most importantly, time to enjoy.

Today, my grandmother is 81. She no longer makes cakes for every holiday. Now, she waits for extra special occasions - my visits, Russian New Year's Eve, her birthday. When she does bake, her cakes are no longer as elaborate, though Napoleon, my favourite, still makes common appearances.

Her hands are calloused, and there are age spots on her face. Walking too long tires her out, though conversations can go on for hours. At times, these are distracted affairs that diverge on many tangents.

But her mind is as sharp as ever, honed every Sunday night on Russian trivia game shows (Chto Gde Kogda, anyone?) and through constant reading.

And her cakes are just as delicious.

A modernized, gluten-free medovik

This is my version of my grandmother's Russian medovik - a gluten-free, scrumptious cake with layers of crispy thin pastry, decadent mascarpone cream and fresh figs and pomegranates. It's decadent, but without refined white flour, less sugar than its traditional Russian counterparts and the tanginess of mascarpone, you could feel slightly more wholesome about the whole thing.

Good baking starts with good pans

And to help you bake it, I'm even hosting a giveaway! Because this cake is baked in layers, it helps to have a few pans on hand. I used my favourite Baker's Secret baking set, which includes a sheet cake pan, a loaf pan, a 9-inch square cake pan and a good ol' baking sheet. To shape my layers, I used a Baker's Secret 8-inch round cake pan, whose lovely red colour later served as a beautiful serving tray on which to present my cake.

If you'll excuse the pun, Baker's Secret held the secret to baking my layers with little fuss.

And now, you could also win an 8″ Baker's Secret Square Cake Pan, delivered directly to your doorstep just in time for all that holiday baking. Just enter below!

For more dessert recipes, try my gluten-free peach cobbler or no bake chocolate pistachio cake.

Whether you use your new Baker's Secret cake pan to bake my medovik, or to create a family favourite of your very own, I'm sure you're going to have a lovely time with it.

I received product and monetary compensation in exchange for this post. However, I am proud to only work with those companies whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

Looking for more holiday baking inspiration? Next week, on Wednesday Dec. 9, Food Bloggers of Canada will be holding a special Baker's Secret Twitter Party. And they'll definitely be sharing some holiday favourites during the party, so join us for more deliciousness!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Fig and honey medovik - a gluten-free Russian layer cake (and a GIVEAWAY)

A gluten-free layered Russian fig and honey cake (medovik) - a scrumptious cake with layers of crispy thin pastry, decadent mascarpone cream and fresh fruit.

Course Dessert

Cuisine Russian

Keyword honey cake, medovik

Prep Time 1

Cook Time 40

Total Time 1 40

Servings

Calories 697kcal

Author Ksenia Prints

Ingredients

For layers

2 eggs
1 cup sugar
2 tablespoon honey
100 g butter
2.5 cups gluten-free flour mix if you're not gluten-free, you can use regular flour in the same ratio
2 tablespoon baking powder

Honey Mascarpone cream:

2 cups mascarpone
⅔ cup heavy whipping cream
¼ cup sugar
1 tablespoon honey
Fresh figs
Fresh pomegranate seeds

Instructions

Combine eggs, sugar, honey and butter in a bain marie (a mixing bowl placed over a gently boiling of water). Mix well, stirring until oil has fully dissolved. Add flour and baking powder and stir until a ball of dough forms (do not overmix).
Remove dough from bowl, and knead a few times until dough can be shaped. Wrap in plastic wrap and chill in fridge for 12 hours.
Once chilled, flour your work surface and Preheat oven to 350F (180C). Roll out dough into 5-6 circles of about ¾ inch thick (you can use a cake pan to measure out your circles). Dough will be very hard to work with at first, but it will get easier as dough warms up.
Bake each layer on a separate baking sheet for 7 minutes, and let cool on a wire rack. Stack the cakes on top of each other and even out the sides, removing all the extra cut dough so the cakes look good layered on top of each other.
Combine all ingredients for honey mascarpone cream. Whip together until mixture holds stiff peaks.
Smear about 3 tablespoons of cream between each two layers. Use half of remaining cream and do a full coating of a "crumb layer" around the cake (the first layer of frosting; doesn't need to be perfect). Let chill for a couple of hours, preferably overnight. Use the remaining cream to do a second and final layer of icing. Cake can be served immediately, or allowed to rest for a few hours for cream to set.
Decorate the top with fresh figs and pomegranate seeds. Serve to oohs and ahhs.

Nutrition

The post Gluten-Free Medovik (Fig And Honey Russian Layer Cake) appeared first on At the Immigrant's Table.

My Grandmother's Gluten-Free Carrot Kugel Recipe

kseniaprints — Wed, 11 Sep 2024 15:25:57 +0000

This gluten-free carrot kugel dish is my grandmother's carrot kugel recipe, made with cinnamon, egg, nutmeg and gluten-free flour, perfect for passover or Rosh Hashana. Now, everyone can share in this classic Jewish side dish!

As a Jewish mom of two young children in an interfaith household, I'm always on the lookout for delicious dishes that everyone in my family can enjoy during Rosh Hashana.

This year, I've discovered a perfect solution: gluten-free carrot kugel. This sweet and savory dish combines thetraditional flavors of kugel with the health benefits of carrots, all while being suitable for those with gluten sensitivities. For more kugel recipes, I suggest my Jerusalem Kugel Recipe or sweet Noodle Kugel with raisins.

Carrot kugel is one of those strange but unforgettable Jewish recipes that can be served as a side or even a dessert. You either love it or hate it, and my grandmother happens to be in the former camp. Until this recipe, I happened to be in the latter.

My grandmother's carrot kugel recipe is legendary, and I love that it's packed with nutrients from the carrots, making it a healthier option for my kids. On Rosh Hashana, I offer it as a side dish, but on regular days I even manage to sneak it in as a carrot cake for dessert! On Passover, alongside my chocolate toffee matzo crack (also check out my gluten free matzo), we make the same carrot kugel recipe with potato starch, and no one is the wiser.

What Is Carrot Kugel?

Carrot kugel is a traditional Jewish dish that combines sweet and savory flavors. I find it to be a delicious side dish or dessert, depending on how it's prepared.

Kugel is often baked in a casserole dish, but I even make mine sometimes in a muffin tin, resulting in a dish with a soft, pudding-like texture. The top becomes slightly caramelized during baking, adding a nice contrast. Topped with creme fraiche for a side or even vanilla ice cream for dessert, it's the perfect marriage of sweet and savory.

I serve carrot kugel both warm or cold. Usually, for the Rosh Hashana or Passover main meals, I serve it as a hot side. If serving for dessert, I like to serve it straight from the fridge. It's a classic Jewish dish that appears at many Jewish holiday meals, but it's enjoyable year-round.

When To Serve Carrot Kugel?

Carrot kugel is a traditionally served for Jewish holidays, particularly during Rosh Hashana and Passover, when gluten-free options are in demand.

During colder months, my kids and I enjoy carrot kugel as a comforting but healthy dessert. Its natural sweetness from carrots and honey satisfies my sweet tooth without being overly indulgent. It's also excellent with a little cup of tea for breakfast.

Ingredient Highlights: Carrots

For this recipe, you'll want fresh, firm carrots with a bright orange color. Medium-sized carrots tend to be sweeter and more flavorful than the giant ones, which can be woody inside. Peel them before grating to remove any bitterness from the skin.

These are typically cooked until tender and then pureed to create a smooth base, but I personally don't love the resulting mushy texture. In my gluten-free carrot kugel recipe, I grate the carrots before baking so that they can retain some shape and bite, either manually or in the food processor.

Carrots are one of those vegetables you can find year-round, but they really shine in late summer through fall. That's when they've had time to mature in the ground and develop a deep, earthy sweetness. I especially love baking this during the High Holidays in early fall, when carrots are at their peak and symbolic foods like sweet vegetables play a central role on the table. It's also the best time to make my Grandma's Russian Jewish carrot tzimmes, these deeply flavorful roasted carrots with hazelnuts, or even a creamy roasted carrot dip for an appetizer. And if you're craving something soft and soufflé-like, my gluten-free carrot soufflé will do the trick whilst being gluten-free.

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Directions to Make Gluten-free Carrot Kugel Side Dish

Prep

Preheat your oven to 180°C (350°F). Take a 9x13-inch baking dish and grease it thoroughly. This will prevent the kugel from sticking and make it easier to serve later.

Mix the Wet Ingredients

In a large bowl, combine the grated carrots, eggs, melted butter, and brown sugar. Mix these ingredients well to ensure they're evenly distributed. The carrots should be coated with the egg and butter mixture, and the sugar should be fully incorporated.

Prepare the Dry Ingredients

In a separate bowl, mix together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt. Stir these dry ingredients to ensure they're well combined. This step helps distribute the spices and leavening agent evenly throughout the flour.

Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the carrot mixture. Do this gently to avoid overmixing, which can make the kugel tough. Once the dry ingredients are almost fully incorporated, add the vanilla extract and orange zest. Stir until everything is just combined.

Bake the Gluten-Free Kugel

Pour the batter into your prepared baking dish. Use a spatula to smooth the top, ensuring an even thickness throughout. Place the dish in the preheated oven and bake for 45-50 minutes. The kugel is done when it's golden brown on top and set in the center. You can test this by inserting a toothpick into the center - it should come out clean.

Cool and Serve

Once baked, remove the kugel from the oven and let it cool in the dish for about 10 minutes. This cooling period allows the kugel to set further and makes it easier to cut and serve.

Optional Finishing Touches

If desired, you can dust the top of the kugel with powdered sugar just before serving. Alternatively, serve it with a dollop of crème fraîche on the side. These additions can add a touch of extra sweetness or creaminess to complement the kugel's flavors.

Storage

To store gluten-free carrot kugel, refrigerate leftovers in an airtight container for up to 4 days or freeze for 2-3 months. For freezing, it's best to portion the kugel first. When ready to eat, thaw overnight in the refrigerator and reheat in a 350°F oven for 10-15 minutes.

Top Tip

To lighten up the kugel, use a combination of almond flour and a gluten-free all-purpose blend in a 40/60 ratio. The almond flour adds moisture and a nutty flavor, while the all-purpose blend provides structure.
For Passover kugel, you can use almond meal and potato starch, or just potato starch.

Accompanying Dishes And Serving Suggestions

For a traditional Jewish meal, this kugel recipe pairs excellently with classics like brisket, roast chicken, potato latkes, and matzo ball soup. These hearty dishes balance well with the sweet and savory notes of the kugel.

It can also be a star in a brunch spread, served with fresh fruit salad, smoked salmon, and gluten-free bagels with cream cheese. If you're looking for other kugel recipes, try my traditional savory mushroom noodle kugel, or my Jerusalem kugel, which is a sweet and peppery version of this old-school Jewish dish.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Gluten-Free Carrot Kugel

This gluten-free carrot kugel dish is my grandmother's carrot kugel recipe, made with cinnamon, egg, nutmeg and gluten-free flour.

Course Dessert, Side Dish

Cuisine Jewish

Keyword gluten free carrot kugel

Prep Time 10

Cook Time 50

Cooling time 10

Total Time 1 10

Servings servings

Calories 370kcal

Author Ksenia Prints

Equipment

Ingredients

2 ½ lbs carrots peeled and grated OR shredded, from a bag
6 large eggs
1 cup 2 sticks unsalted butter, melted
¾ cup brown sugar
¾ cup gluten-free flour or potato starch, or a mix of ½ cup gluten-free flour and ⅓ cup almond flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoons ground nutmeg
¼ teaspoons salt
Zest of 1 orange

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Combine grated carrots, eggs, melted butter, and brown sugar in a large bowl.
In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
Fold dry ingredients into carrot mixture. Add vanilla and orange zest.
Pour batter into prepared dish, smoothing the top.
Bake for 45-50 minutes until golden and set in the center.
Cool for 10 minutes before serving.
Optional: Dust with powdered sugar or serve with crème fraîche.

Video

Nutrition

The post My Grandmother's Gluten-Free Carrot Kugel Recipe appeared first on At the Immigrant's Table.

Gluten Free Pumpkin Spice Cake

kseniaprints — Wed, 06 Nov 2024 13:00:00 +0000

This gluten-free pumpkin spice cake is the perfect break from pumpkin pie. Moist, tender, and topped with cranberries and glaze, this is an easy treat to whip up for a cozy fall afternoon tea.

Friends, you know I love me some good old pumpkin pie (and pecan pie, and pumpkin pecan pie with a twist of brown sugar, too). But sometimes, you just need a break from all that pie. That's where this gluten free cake comes in - it's a simple, easy, and moist treat that captures the spirit of fall.

I came up with this recipe during my third autumn in Canada. The excitement of pumpkin pie had faded a bit, but I still loved the flavors of the season. On a cool Saturday afternoon, I wanted something sweet and comforting, but not complicated.

Looking through my pantry, I caught the scent of pumpkin pie spice, and an idea formed. Why not use those flavors in a cake? Something quick to make, without the work of a pie crust, but still full of pumpkin goodness.

The result is this easy gluten-free pumpkin cake - now my go-to when I want to change things up. This cake is easy to make, and great for surprise visitors or when you want your home to smell like autumn without spending too long in the kitchen. Honestly, it's probably the softest gluten-free cake I've ever made. And best part is, my kiddos loved this cake upon first bite!

This cake fits in anywhere - at a casual brunch or a holiday dinner. Its soft, amazing gluten free texture and well-balanced spices make it popular, and being gluten-free means everyone can enjoy it.

If you're ready to try something different in your fall baking, give this gluten free pumpkin cake recipe a shot. It might become a new autumn tradition for you, just as it has for me. Let's get started and see how easy it is to make this comforting cake in your own kitchen.

Ingredient Highlights

Gluten-free flour - A good gluten-free flour blend is the base of our cake, ensuring everyone can enjoy a slice. All-purpose flour works for those without gluten sensitivities. If your GF flour doesn't have xanthan gum, add 1 teaspoon. For a recipe that uses almond flour to remain naturally gluten free, check out my gluten free chocolate chip banana bread.
Pumpkin pie spice - A blend of cinnamon, ginger, nutmeg, and allspice that captures autumn's essence.

See the recipe card for exact quantities to make this recipe perfectly.

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Equipment

A 9x13 inch baking pan is ideal for this recipe. It allows the cake to bake evenly and makes for easy serving.

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Step-By-Step Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease your 9x13 inch baking pan. In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt to make this cake gluten-free. This creates the dry mix that will form the base of your cake batter.

How to make this gluten-free pumpkin cake recipe

In a large bowl, melt the butter and mix it with the sugar until smooth. Add the egg, vanilla, and pumpkin puree, stirring until well combined. This wet mixture should have a beautiful orange hue.

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; we want to keep the batter light and airy.

Pour into pan

Pour the batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The kitchen will fill with the most inviting aroma as it bakes.

Once done, remove it from the oven and let it rest until the cake is completely cool in the pan.

Make glaze

For the glaze, mix powdered sugar, milk, vanilla extract, and a pinch of pumpkin pie spice in a small bowl. Adjust the consistency by adding more milk if needed. Transfer to a small plastic bag, snip off a corner, and drizzle over the cooled cake in a zigzag pattern to make this recipe even more appealing.

Serve gluten-free pumpkin cake

This cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. It's perfect for dessert, but I won't tell if you sneak a piece for breakfast!

Storage And Freezer Instructions

This delicious pumpkin cake stays moist for up to 5 days when stored in an airtight container at room temperature. For longer storage, you can keep this cake covered in the refrigerator for up to a week.

To freeze this pumpkin cake, cut the cake into individual portions, wrap individual pieces of cake in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Top Tips

Don't overmix the batter - this can lead to a tough cake.
Let the cake cool completely before adding the glaze for the best texture and appearance.
For extra flavor, try adding chopped nuts or chocolate chips to the batter or on top.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Gluten-free Pumpkin Spice Cake

This is my favorite gluten free pumpkin recipe! If you love pumpkin, you're going to fall head over heels for this amazing gluten-free pumpkin spice cake, the perfect break from pumpkin pie. Moist, tender, and topped with cranberries and glaze, this is an easy treat to whip up for a cozy fall afternoon tea.

Course Dessert

Cuisine American

Keyword gluten free pumpkin spice cake

Prep Time 10

Cook Time 30

Cooling time 15

Total Time 55

Servings servings

Calories 601kcal

Author Ksenia Prints

Equipment

9 x 13 baking pan

Ingredients

2 cups gluten-free flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup butter melted
1 ¼ cups sugar
1 egg
2 teaspoons vanilla
1 cup fresh pumpkin puree canned pumpkin puree is also fine

For drizzle glaze:

1 cup powdered sugar
1-2 tablespoons milk
¼ teaspoon vanilla extract
⅛ teaspoon pumpkin pie spice
½ cup fresh cranberries optional, for garnish

Instructions

Preheat oven to 350°F. Grease 9x13 inch pan.
Mix flour, pumpkin pie spice, baking soda, and salt.
In another bowl, mix butter, sugar, egg, vanilla, and pumpkin puree.
Combine wet and dry ingredients.
Spread in pan and bake for 25-30 minutes.
Cool completely in pan.
For drizzle glaze:
Mix powdered sugar, 1 tablespoon milk, vanilla, and pumpkin pie spice.
Add more milk gradually until the glaze is thick but pourable.
Transfer glaze to a small plastic bag and snip corner, or drizzle the glaze in a zigzag pattern over cooled bars with a spoon.
Top with sliced cranberries, if desired.
Let glaze set for about 15 minutes before cutting into bars, or leaving as is for a more traditional cake.
Serve and enjoy.

Notes

Notes: You can top this cake with cream cheese frosting as the cake cools.

Nutrition

The post Gluten Free Pumpkin Spice Cake appeared first on At the Immigrant's Table.

Gluten-free Gingerbread Cake

kseniaprints — Thu, 06 Nov 2025 13:40:00 +0000

With deep molasses flavor and warm spices, this gluten-free gingerbread cake fills the kitchen with the scent of home. A perfect treat for slow and cozy days.

There's something about the scent of cinnamon, nuts, and citrus warming the kitchen that feels like a celebration. It's the kind of aroma that carries memories of big holidays. Tabletops covered in dishes that took days to prepare, the hum of conversation filling the house, the quiet satisfaction of a well-fed family.

Growing up, these flavors were reserved for special occasions, appearing in glossy pastries at the end of Rosh Hashanah dinners or tucked inside fragrant loaves at family gatherings. But as I got older, I realized that there's no reason to wait for a holiday to enjoy them. When your pantry holds these ingredients, every day has the potential for something special.

It's part of why I keep my kitchen stocked with the essentials; flour, cinnamon, oranges, pecans. Because having them on hand means I can turn a regular morning into something golden. A square loaf pan is always within reach, too. My trusty one has seen everything from sweet breakfast bakes to impromptu desserts.

If you don't already have a good one, this Farberware 9-inch square pan is a great staple. Sometimes, all it takes to brighten a weekday is pulling out a few familiar ingredients and letting them work their magic.

Cinnamon, Spice, and Everything Nice

Take this gluten-free gingerbread cake, for instance. It's rich with molasses, warm with spices, and deeply satisfying. The kind of bake that fills the house with warmth and makes the first slice, still slightly warm from the oven, feel like a small indulgence.

It reminds me of the treats that would appear at family gatherings, but unlike those once-a-year bakes, this one is simple enough to enjoy whenever you like.

It's a gingerbread recipe that embodies celebration, no matter the day. Just like my cinnamon apple yogurt parfait, where layers of spiced fruit and creamy yogurt create something both wholesome and special, or a sugar-free cinnamon buns, whose orange and pecan notes make them feel just as festive as any holiday treat.

But while those have their own time and place, there's something about a gingerbread loaf cake. Its depth, its spice, its unmistakable aroma that makes it feel like home.

And that's what I love most about baking this way: it transforms the everyday. You don't need an occasion to pull out a pan and mix together something comforting. A well-stocked pantry means that whether you're making a spiced loaf, stirring together a parfait, or reaching for a warm vegan cinnamon bun, there's always something special waiting to be made. And everyday I'm grateful for that blessing.

So here's to bringing a little warmth into everyday moments, whether it's through a batch of cinnamon-scented pastries, a freshly baked loaf, or just the comfort of knowing that a cozy, homemade treat is always within reach.

Ingredients

Gluten-Free All-Purpose Flour Blend - a good flour blend makes all the difference in texture. I've tested this gingerbread batter with a few, and the best results come from one that includes a mix of rice flour, starches, and a bit of protein. If your blend doesn't have xanthan gum, you'll need to add it for structure.
Xanthan Gum (if not in flour blend) - the secret to keeping gluten-free baking from crumbling apart. It mimics the elasticity of gluten, giving the cake a soft but sturdy texture.
Molasses - the heart of any gingerbread recipe. It's what gives this cake its signature depth and chew. I always keep a jar around, especially in the colder months, it makes everything feel cozier. Use dark molasses for a rich, almost toffee-like flavor. Avoid blackstrap, which is too bitter.
Dark Brown Sugar - adds sweetness and moisture while enhancing the molasses. I prefer dark brown sugar because it deepens the caramel notes. If you're out, light brown sugar will work, but the flavor won't be as bold.
Butter, Melted - helps keep the cake tender and moist. I like using butter here because it rounds out the spices with a little richness. If you need a dairy-free option, coconut oil works well, though it adds a slight coconut flavor.

For the Icing (Optional):

A simple mix of powdered sugar, milk, and vanilla extract, just enough to drizzle over the top for a little extra indulgence. If you want something tangier, swap the milk for a bit of, hear me out, orange juice.

See the recipe card for full list and exact quantities.

How to Make This Gluten Free Gingerbread Loaf Cake

This gingerbread cake is the kind of bake that fills the kitchen with warmth, rich spice, and the unmistakable scent of molasses. It's simple enough for a weekday treat but special enough to serve when you want a little extra comfort. I hope you love this recipe as much as I do-here's how to make this recipe:

Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or 9x9-inch square pan to prevent sticking. If you like easy cleanup, lining it with parchment paper also works.

Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, baking soda, salt, and spices until evenly combined. This step ensures the spices are well distributed, so every bite has the perfect balance of warmth.

Combine the Wet Ingredients

In a separate bowl, whisk together the melted butter, molasses, dark brown sugar, eggs, milk, and vanilla extract. Stir until smooth and fully incorporated-the molasses should blend in without streaks.

Bring It All Together

Pour the wet ingredients into the dry ingredients and gently fold them together. Stir just until combined; overmixing can make the loaf dense. The batter should be thick and fragrant with spices.

Bake to Perfection

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. The top should be deep brown with a slightly cracked surface.

Cool and Slice

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If making gingerbread bars, once fully cooled, cut into 16 squares for easy serving.

Add a Finishing Touch (Optional)

For a simple icing, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled loaf or bars for a touch of sweetness.

Enjoy a slice with tea, coffee, or just on its own-the kind of cozy treat that makes any day feel special.

Storage

For short-term storage, place the loaf in an airtight container at room temperature. It will stay soft and moist for 2-3 days, perfect for slicing off a piece with your morning coffee. If your kitchen runs warm, you can refrigerate it instead, where it will keep for up to a week. Just bring it to room temperature or give it a quick toast before serving for the best texture.

For longer storage, wrap the loaf (or individual slices) in plastic wrap and foil, then freeze in an airtight container for up to three months. I love freezing slices separately-it means I can pull out just one when I want a little taste of gingerbread with my afternoon tea. A quick warm-up in the oven or toaster brings back all the spice and softness, as if it were freshly baked.

Top Tips

Choose the Right Molasses - the type of molasses you use makes a big difference. Dark or robust molasses gives the loaf its signature depth and warmth without being overpowering. Blackstrap molasses is too bitter for this recipe, while light molasses won't provide enough richness. Stick with dark for the best balance of flavor.

Spice It Your Way - I love a ginger-forward loaf, but if you prefer a milder spice blend, you can dial down the ginger and lean more into cinnamon. On the flip side, a pinch of black pepper or cardamom can add an extra layer of warmth and complexity.

What to Serve with this Gluten-free Gingerbread Loaf

A warm slice of gingerbread loaf deserves something just as special alongside it, something that makes the moment feel even cozier. In the mornings, I love pairing it with Sweet Matzo Brei, the crisp, golden bites soaking up just a touch of the loaf's spiced warmth. It's the kind of breakfast that feels both familiar and a little indulgent.

For an afternoon treat, I like to set out a plate of Spicy Gingerbread Granola Cookies (Pryaniki) next to the loaf. Their crunchy, spiced exterior is a perfect contrast to the soft, molasses-rich crumb, making every bite more interesting.

If I'm craving something buttery, Lemon Rosemary Shortbread offers a delicate, fragrant counterpoint to the loaf's deeper flavors. And on those crisp autumn days when the air smells like apples and cinnamon, an Apple Cranberry Muffin with Streusel Topping alongside a warm slice of gingerbread and a cup of tea turns an ordinary moment into something worth lingering over.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Gluten-Free Gingerbread Cake Recipe

Soft, fragrant, and rich with molasses, this gluten-free gingerbread cake is a slice of pure comfort.

Course Dessert, dessert / snack, Snack

Cuisine American, Holiday

Keyword christmas, dessert, gluten-free, holiday, snack, vegan

Prep Time 15

Cook Time 55

Total Time 1 10

Servings bars

Calories 175kcal

Author Ksenia Prints

Equipment

9x9 square baking pan
Large mixing bowl
Whisk
Wire rack
Measuring cups

Ingredients

2 cups gluten-free all-purpose flour blend
1 teaspoon xanthan gum (if not in flour blend)
2 teaspoon baking powder
½ teaspoon baking soda
2 teaspoon ground ginger
1 ½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ teaspoon salt
½ cup unsalted butter, melted
½ cup dark brown sugar
½ cup molasses
2 large eggs
½ cup milk
1 teaspoon vanilla extract

For the Icing (optional)

1 cup powdered sugar
2-3 tablespoon milk
¼ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C).
Grease a 9x5-inch loaf pan or 9x9-inch square pan. If preferred, line with parchment paper for easy removal.
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined.
In another bowl, whisk together the melted butter, dark brown sugar, molasses, eggs, milk, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix-the batter should be thick and slightly sticky.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For gingerbread bars, once fully cooled, cut into 16 squares.
Make the Icing (Optional)
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled gingerbread loaf or bars before serving.

Video

Nutrition

The post Gluten-free Gingerbread Cake appeared first on At the Immigrant's Table.

Gluten-free Queen Elizabeth Cake

kseniaprints — Fri, 12 Jun 2026 16:59:56 +0000

I've been making this gluten-free Queen Elizabeth Cake since my grandmother and I stumbled across the recipe in an old cookbook during one rainy spring. Through plenty of batches and a few over broiled topping, I knew I had found one of those rare cakes worth making again and again.

Jump to:

Lemon Cheesecake Bars with Lemon Curd

kseniaprints — Tue, 19 May 2026 13:40:00 +0000

These lemon cheesecake bars with lemon curd come from years of baking across different kitchens and learning how citrus behaves in each one. I stopped rushing the curd, stopped overmixing the filling, and this version finally held. It's the one that finally matched what I had been trying to recreate for years.

Jump to:

Orange Cranberry Cake

kseniaprints — Tue, 19 Dec 2017 19:49:41 +0000

This cake is bursting with the bright flavors of fresh cranberries and oranges, filling your home with a warm, festive scent. Plus, it's sugar-free, gluten-free, and guilt-free, so you can enjoy a slice (or two!) without any worries.

Candles flickering on the windowsill. Fairy lights glinting just below the ceiling, landing a soft, playful atmosphere to the room. The smells of frankincense and myrrh, cinnamon and cloves permeate the air. And in the middle of it all, your crowning achievement lies on the table: a simple, delicious gluten-free, sugar-free and naturally flavoured paleo orange cranberry cake that is as easy to make as it is to eat.

The holidays are a strange time. On one hand, it is a season when everything around us practically commands us to feel joyous and loving, generous and welcoming. We are asked to give to those in need, invited to join parties, cajoled into getting gifts for all of our loved ones - and even those we like less. We are hugged and prodded, sprayed with scents and stuffed with tasty treats. We are pampered and loved.

Yet on the other hand, we are also harried and stressed and maybe, without telling anyone, just a little bit sad. We miss those who used to matter but are no longer here. We worry about money and mounting expenses. We feel pressured to make everything look perfect, feel perfect, taste perfect. We fret over our waistlines and sugar intake and carbohydrate servings.

And I'm here to tell you that It's. All. Good. It's all valid. It's all going to be fine. You will come out on the other end of the first week in January, mostly unscathed: your bank accounts may suffer a bit and your jeans waistlines may feel just a bit tighter. But you'll also have a host of new memories and gifts and possibly, even friends to carry you over into the new year: 2019.

But other than reminding you that whatever you're feeling IS OK, in this season of excess, I'd like to help ease at least one burden off your plates: your sugar. In place of those sugar-packed and white flour-laden cakes, bake yourself a paleo orange cranberry cake. Sweetened with natural Greeniche stevia, free of grains, gluten, refined sugars and other bad-for-you additives, it's the kind of treat that will help you feel good about the season - and also about your waistlines.

(Scroll down for the recipe)

This year, bring the holiday season into your kitchen with the scents of cranberries, oranges and spices, without taking on any unnecessary sugars and calories. Bake a paleo orange cranberry cake, serve it with a cup of milky orange pekoe tea, and SUBSCRIBE to my Youtube channel - because hey, it's also the season of showing some love to your favourite bloggers 😉

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Paleo orange cranberry cake

Bake a paleo orange cranberry cake & bring the holiday season into your kitchen with the scent of cranberries, oranges & spices. Sugar, gluten & guilt-free.

Course cake, Dessert

Cuisine Health food, Healthy, Paleo, Russian

Keyword cake, dairy-free, dessert, gluten-free, grain-free, oranges, sugar-free

Prep Time 30

Cook Time 40

Total Time 1 15

Servings people

Author Ksenia Prints

Ingredients

For one 6 or 9-inch round cake:

1 orange whole
Zest of an orange
⅓ cup coconut oil
1 ¾ cup almond flour
¼ cup arrowroot flour
6 tsps granulated stevia
¼ teaspoon salt
3 large eggs room temperature
5 drops of orange-flavored Flavorall stevia drops
1 teaspoon gluten-free baking powder
1 cup cranberries fresh or frozen

For stevia powdering:

1 cup granulated stevia such as Truvia
1 tablespoon arrowroot powder prevents caking

Instructions

Preheat oven to 340F (170C). Grease and line a round cake pan with a removable bottom with parchment.
Put the orange in a pot and cover with cold water (it will float a little). Bring to a boil over medium heat and cook for 15 minutes. Rinse with cold water until cool enough to handle, cut into quarters (remove any seeds) and place in food processor. Add the zest of another orange and process until smooth.
In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours, stevia and salt. Add ½ cup of cranberries.
Separate the eggs, placing the whites in a medium-sized bowl. Set aside.
Combine yolks in another bowl with melted coconut oil and ½ cup of the orange mixture. Whisk to combine. Add egg yolk mixture to the large bowl with the flour, and whisk until batter is smooth without any lumps.
Using a mixer, beat egg whites until they form soft peaks.
Stir baking soda into the dough batter and, using a rubber spatula, immediately beat in one third of the whipped egg whites. Gently fold in the rest of the egg whites.
Pour batter into prepared 6-inch baking dish for a tall, single-layer cake, or a 9-inch baking dish for a shallower cake with a larger diameter. Sprinkle remaining ½ cup of cranberries on top (reserve a few for topping the final cake).
Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
Meanwhile, make powdered stevia for topping: Place all ingredients in a high speed blender. Pulse until formed into a powder.
Remove cake from oven and leave to rest for 5 minutes, then run a sharp knife along the edge, remove outside ring and transfer cake onto a cake stand. Let cool completely before dusting with powdered stevia and topping with remaining cranberries.

Video

Notes

I buy my stevia and flavored Flavorall stevia drops from Greeniche. Their products are affordable, tasty and clean.

Full disclosure: I received monetary compensation in exchange for this post. However, I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

To stay on top of what I'm eating and cooking these days, follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter - and now, YouTube! Subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

The post Orange Cranberry Cake appeared first on At the Immigrant's Table.

Light-as-air Israeli cheesecake with crumb topping

kseniaprints — Wed, 20 May 2015 11:00:11 +0000

Israeli cheesecake is light, tangy and airy recipe. It requires no baking and only 10 minutes of work for a fluffy Israeli-style cake. The secret to this incredible cheese cake is one ingredient - but if you can't find "gvina levana" (white cheese), I've got the perfect substitution for you!

Inspiration

I'm in the small, cool kitchen of my parents' old apartment. The sun is beating through the side window, exposing all the dust bunnies that are making their way through the air, heating up the countertops. I walk around in shorts and a tank top, my feet bare across the cold marble floor.

Despite all this, beads of sweat gather at the back of my neck as I pull the Israeli cheesecake out of the fridge, my mind clouding with visions of dropped cakes and spilled disasters. Yet I manage to take it out safely, to rest it on the table undisturbed.

As I take out a knife and cut out a big, tall piece of Israeli cheesecake, my lips curl into an involuntary smile: I can already imagine its tangy, cloud-like taste.

Some of you may think you know cheesecake. You've had it a million times at breakfast buffets, brunches, Sunday dinners. You are used to its baked custard texture, to the soggy bottom, to the heavy, cloying feeling it leaves in your mouth. Some of you may love it, but many of you don't. In most cases, you stay away from it for fear it will go straight to your hips, your thighs, your stomach.

Well, my friends, I'm here to tell you that you don't know jack. And if you know Jack, you sure as hell don't know cheesecake.

The first time I tasted cheesecake in the United States, as a 17-year-old girl on her first trip across the ocean, I thought they had got it wrong. There was no way that heavy syrup-drizzled baked monstrosity was the local version of my favourite confectionary creation. I felt sorry for myself, for having to eat it, and sorry for others, for not knowing what a joy eating a cold piece of chilled Israeli cheesecake could be.

Because Israeli cheesecake is nothing like the cheesecakes of North America. In place of the cream cheese-sugar-egg bricks of your nightmares, Israeli cheesecake is light, tangy and airy, like a dip in a cool pool on a hot summer's day. It involves no baking, just a lengthy rest in a cold fridge, and requires about 10 minutes of active work. And the result - a cake as light as air, with a zesty aftertaste and a buttery crumb topping - is so much more than you could ever want from a cheesecake. It's a dream come true, and delivered to you in the form of a beautiful slice of cake.

Since then, I have tried (and made) many many more cheesecakes! From cranberry cheesecake and raspberry ricotta cheesecake for Shavuot, to my no-bake vegan mango cheesecake and passionfruit cheesecake!

Ingredients for my Israeli Cheesecake

Cookies - I love to use French Petit Beurre Biscuits, English tea biscuits or even Graham Crackers, broken into pieces. If you prefer a gluten-free crust, check out my flaky gluten free crust.
Almonds - optional; if allergic to nuts, sub for more biscuits.
High fat yogurt - the best to use here is Mediterranean style, Balkan style or any yogurt that is around 10% fat. If you can't find it, use ricotta cheese, quark cheese, or 5% Philadelphia cream cheese in a pinch.

See recipe card for more details.

Directions for Make My Israeli Cheesecake

Drain the cheese

If using 10% yogurt, ricotta cheese, or quark cheese, drain them in a colander covered with cheesecloth for a few hours or overnight. This step helps remove excess moisture and ensures a firmer texture for the cake.

Prepare the crust

In a food processor, process the cookies along with almonds until they are finely ground. The addition of almonds is optional, and if you have a nut allergy, you can substitute them with an equal amount of additional biscuits.

Transfer the ground biscuits and almonds into a mixing bowl, or continue working in the food processor. Add the melted butter and stir until the mixture is well combined and lumps are formed. It may be easier to gauge the texture by stirring the mixture with clean hands. This crumb mixture will form the base crust of the cheesecake.

Line the crust

To ensure easy removal of the baked cranberry cheesecake, line a springform pan with parchment paper. This will help lift the cheesecake out of the pan without damaging the delicate edges. Any pan with a diameter of 9-inch / 23cm or larger can be used; however, using an 8-inch pan will result in a taller cake.

Press about two-thirds of the crumb mixture onto the bottom of the prepared springform pan, creating a firm and even crust layer.

Make the creamy filling

Using either a hand-held blender or a standing blender, whip the whipping cream, sugar, and instant vanilla pudding until a stable cream is formed. This process will incorporate air into the mixture and create a fluffy texture.

Add the high-fat sour cream, drained yogurt (or cheese alternative), and the zest of one orange or one lemon. Continue blending until the mixture is smooth and well combined. The citrus zest will add a refreshing and aromatic note to the filling.

Assemble and chill the cheesecake

Pour the creamy filling mixture into the prepared cake pan, spreading it evenly over the crust layer. The filling should cover the crust entirely.

To complete the baked Israeli cheesecake, sprinkle the remaining crumb mixture on top of the filling, creating a delicious crumbly topping.

Place the assembled cheesecake in the refrigerator and allow it to chill for a minimum of 4 hours or overnight. This extended chilling time will ensure that the cheesecake sets properly and achieves the desired firmness.

Accompanying dishes

You can serve this cheesecake at the end of a dairy meal for a holiday like Shavuot, or for a summer weekend.

Start with Homemade Labaneh Balls or a baked feta dip for a creamy and tangy appetizer. For Mediterranean flavors, try the Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe. Add a refreshing touch with the Endive salad with mozzarella, pecans and pomegranate seeds. For a vegetable option, enjoy Crispy Air Fryer Brussels Sprouts with Feta, Pomegranate and Balsamic. Seafood lovers can savor Fire-grilled Nordic salmon or Cast-iron pan-fried Sockeye salmon. Catering to vegan or gluten-free diets, serve Vegan pasta primavera or Baked feta pasta with blood orange and olives. These dishes will perfectly complement the flavors of the baked cranberry cheesecake, ensuring a memorable and satisfying meal experience.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Light-as-air Israeli cheesecake with crumb topping

Israeli cheesecake is light, tangy and airy, like a dip in a cool pool on a hot summer's day. It requires no baking and only 10 minutes of work. What makes Israeli cheesecake so light is the use of a special low fat cheese, called simply 'White Cheese' (gvina levana). I have used 10% fat yogurt here in its stead, and loved the result. If you can't find 10% yogurt, you can also use low-fat ricotta, quark cheese, or even 5% Philadelphia cream cheese, though that would be my last choice.

Course Dessert

Cuisine Israeli

Keyword cheesecake

Prep Time 1

Cook Time 10

Total Time 1 10

Servings -10

Calories 702kcal

Author Ksenia Prints

Ingredients

200 g vanilla petit beurre biscuits or Graham Crackers, broken into pieces
100 g almonds optional; if you're allergic to nuts, use another 100 grams of biscuits
100 g butter melted
500 ml whipping cream
1 cup sugar
80 g instant vanilla pudding
200 ml high-fat sour cream
500 grams 10% yogurt Mediterranean style/ ricotta cheese/ quark cheese/ 5% Philadelphia cream cheese
Zest of one orange or one lemon

Instructions

If using 10% yogurt, ricotta cheese or quark cheese, drain them in a colander covered with cheesecloth for a few hours, or even overnight.
Process biscuits and almonds in a food processor until they are finely ground. Mix in melted butter, and stir until well combined and lumps are formed (I found that stirring with clean hands worked best, and it helps to gauge the texture).
Line a springform pan with parchment paper for ease of removal (you can use anything 9"/23cm and over; 8" will produce a very tall cake) . Cover the bottom with ⅔ of the crumb batter, making a crust.
Using a hand-held blender or a standing blender, whip whipping cream, sugar and vanilla pudding until a stable cream is formed. Add sour cream, drained yogurt and citrus zest, and continue blending until stable. Pour mixture into cake form, and top with remaining crumb mixture.
Cool in fridge for a minimum of 4 hours, or ovenight.

Nutrition

The post Light-as-air Israeli cheesecake with crumb topping appeared first on At the Immigrant's Table.

Gluten-Free Angel Food Cake

kseniaprints — Tue, 24 Jun 2025 13:40:00 +0000

Make your celebration extra sweet with this airy, gluten-free angel food cake topped with whipped cream and summer berries.

Jump to:

Gluten Free Lemon Almond Yogurt Cake with strawberries

kseniaprints — Thu, 16 Jul 2015 11:27:57 +0000

Looking for a simple yet delicious dessert? This almond yogurt cake, with its bright lemon flavor and light, airy texture, is a gluten-free treat that's easy to make. Made with just eggs and yogurt, it requires minimal effort and no special occasion. Top it with a drizzle of yogurt glaze and fresh strawberries or enjoy it as is for a delightful weekend bake. Once you try this cake, you'll be inspired to whip up treats just for the joy of it!

The kitchen table stands in a corner, with the Saturday newspapers lazily strewn all over it, waiting to be read. While the water is coming to a boil, my friend Dor is preparing cups with tea bags and a generous amount of sugar. And just off to the side, sits a simple, unadorned yogurt cake.

"Would you like some yogurt cake?" My host's mom asks, her countenance completely nonchalant. Children's toys are strewn at her feet, a dog runs around in circles.

And my mouth is already beginning to drool.

Weekend cakes

The simple act of making a cake for the weekend has always seemed like the ultimate luxury to me. Who would have so much time, I thought, as to not just worry about making Friday night dinner and cleaning the table and spending time with their family, but also make a cake?

Who would have so many ingredients in their home, so much egg and flour and sugar, that they could afford the expense of a cake for no other reason than the weekend?

To my Russian child's mind, cakes were associated with special occasions only.

They were grand affairs, layers of sponge alternating with buckets of heavy cream, oftentimes crowned with a generous dusting of cocoa powder.

Cakes were my grandmother Berta's domain, and usually took days to make, and cost a fortune.

They tasted like a holiday: decadent, overly sweet, a true splurge.

No one in my house would have dreamקג about serving a simple sponge cake. No one would have made a pie for the weekend. No one would have mixed almond meal and eggs and yogurt and lemon juice in one bowl, poured it into a loaf pan, and called it a yogurt cake.

It wasn't until I entered my Israel friends' homes that I saw there was a different way to celebrate the weekend: unhurried, unfussy, quiet. It wasn't until then that I saw there was a different kind of cake - yogurt cake.

That became everything I dreamed of: the simple, clean, light yogurt cakes that my friends' moms would bake for the weekend. The unadorned, humdrum affairs that needed nothing more than a dusting of confectioners' sugar, or a light glaze of yogurt frosting.

All I wanted was a simple weekend yogurt cake. And this lemon almond yogurt cake is exactly that.

The yogurt cake of your dreams

It requires no special occasion, and a very minimal amount of work. This almond yogurt cake is full of the bright taste of lemons, and its crumb is just right - not too dense, not too brittle.

This yogurt cake is gluten-free in the simplest of ways, and gets all of its body from some eggs and yogurt.

If you have more yogurt left behind, you can dress it with an easy yogurt glaze and some ripe, local strawberries, or you can leave it as it is, naked and bare.

This almond yogurt cake may not command much attention, just sitting there alongside big, heavy cream affairs. But if you bake it for the weekend, anyone who takes a bite is going to marvel at the simple, clean flavours.

And then, they too will want to just make a cake for the weekend. Just because.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Lemon almond yogurt cake with strawberries (GF)

This lemon almond yogurt cake requires no special occasion, and minimal work. It's perfect to celebrate the weekend, especially if topped with strawberries.

Course cake, Dessert

Cuisine Israeli

Keyword cake, yogurt cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 390kcal

Author Ksenia Prints

Ingredients

Lemon almond yogurt cake:

1.5 cups almond meal
½ cup brown rice flour
½ cup sugar
1.5 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cups yogurt
½ cup oil
2 eggs
½ lemon, juice and zest of

Glaze (optional):

½ cup yogurt
2 TBs heavy cream
3 TBs icing sugar
Sliced strawberries for topping

Instructions

Preheat oven to 325F.
In a medium sized bowl, mix dry ingredients separately.
In a large bowl, whisk eggs until light and airy, with bubbles on top. Gently fold in yogurt, oil, lemon zest and juice.
Add dry ingredients to wet in batches, ½ a cup at a time, folding with a wooden spoon or spatula to incorporate.
Oil and flour a removable 9" baking pan, a loaf pan, or muffin tins. Pour batter into pan.
Bake at a 325F oven for 45-60 minutes, or until a cake tester inserted in the middle comes out dry (if baking in muffin tins, start checking after 25-30 minutes).
If serving with glaze, whip yogurt, heavy cream and icing sugar. The glaze should be runny. Pour it onto the cake as you're serving, or ladle each piece with some sauce. Top each piece with strawberry slices.

Nutrition

The post Gluten Free Lemon Almond Yogurt Cake with strawberries appeared first on At the Immigrant's Table.

Stevia-Sweetened Grain-Free Vanilla Cake with Yogurt Crema, Roasted Figs and Hazelnuts

kseniaprints — Mon, 03 Oct 2016 13:37:53 +0000

This almond vanilla cake with yogurt crema, caramelized figs and hazelnuts is the perfect treat for those avoiding refined sugar and grains. This post is a paid partnership with Greeniche. I received product and monetary compensation in exchange for its preparation. Thanks for supporting the companies that make this blog possible.

My morning

Hi, friends. How's your Rosh Hashana going? I am spending the first morning of the Jewish New Year lying on my couch, listening to Matt Corby and typing this post for you.

Later today, I will perform a smudging ceremony to clean out all the ghosts of heartbreaks past from my apartment. Even later, I'll test out some new recipes. So you can be sure I am not resting on my laurels here.

But right now, I have a great, sugar-free and grain-free recipe for a stevia-sweetened almond vanilla cake with yogurt crema, roasted figs and hazelnuts.

Sugar-free almond vanilla cake with figs

This almond vanilla cake with figs is the perfect treat for someone who is watching their waists, or who has to avoid refined sugar and grains for health reasons.

Barely sweetened with stevia, nature's best sweetener, this almond vanilla cake with figs is perfectly poised to be the hit of the fall season.

This almond vanilla cake is topped with a tart yogurt crema. This crema tastes so much better than mounds of cloying buttercream.

The crowning jewel is the heap of roasted figs and toasted hazelnuts on top. Slowly roasted, the figs let their inherent sweetness shine. The figs provide a perfect compliment to the nutty, earthy flavour of toasted hazelnuts.

The final result is a stevia-sweetened almond vanilla cake with yogurt crema, roasted figs and hazelnuts that you can be proud to place on any holiday table this year.

If you're already thinking forward to Thanksgiving, this would be a refreshing change from all that pumpkin! For another paleo and gluten free dessert option, check out my healthy chocolate chip banana bread.

How are you celebrating this Rosh Hashanah? Or is this just another Monday for you guys? Let me know in the comments!

Looking for more Rosh Hashana Recipes and Inspiration?

Here are a few of my favourites:

A note on ceramics

The cake stand used in this photoshoot is actually a unique handmade bowl by Montreal-based Orlin Stoyanov.

I invite you to learn more of Orlin's work (and national Bulgarian soup), pick up some of his pieces or to inquire about ceramic classes in Montreal. Check out his Facebook profile or WordPress blog.

Orlin happens to be my ceramics teacher! I received no monetary compensation for using his work in my post. I am proud to support local producers and brands whose products I truly love.

Follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

I received monetary compensation in exchange for the recipe I developed for Greeniche. I am proud to only work with those companies whose products I truly love. As always, all opinions expressed here are my own. You can always expect me to be honest with you guys!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Stevia-sweetened grain-free vanilla cake with yogurt crema, roasted figs and hazelnuts as part of a healthy low sugar diet

This almond vanilla cake with yogurt crema, caramelized figs and hazelnuts is the perfect treat for those avoiding refined sugar and grains.

Course cake, Dessert

Cuisine Diabetic, North American

Keyword cake, dessert, diabetic-friendly, figs, gluten-free, hazelnuts, nuts, stevia, sugar-free, torte, vanilla, yogurt

Prep Time 20

Cook Time 40

Total Time 1

Servings

Author Ksenia Prints

Ingredients

For one 6-inch round cake:

⅓ cup coconut oil
1 ¾ cup almond flour
¼ cup arrowroot flour
¼ teaspoon salt
3 large eggs room temperature
½ cup almond milk
6 teaspoon stevia the small spoon that comes in the box, not a regular teaspoon - equivalent to 12 tsps of sugar, or ¼ cup
⅓ cup almond milk
2 tsps vanilla extract
1 teaspoon lemon juice
½ teaspoon baking soda

Yogurt crema:

1 cup heavy cream chilled
½ cup plain yogurt
2 heaped tsps of stevia

Topping:

Hazelnuts toasted
Fresh figs
1 teaspoon stevia

Instructions

To prepare roasted figs:

Slice figs.
Preheat oven to 350F (180C).
Slice the figs and place in a baking dish.
Sprinkle with 1 heaped teaspoon of stevia.
Roast for 40 minutes and remove from oven. Let cool before handling.

To make cake:

Preheat oven to 325Grease and line a 6-inch round cake pan with parchment.
In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours and salt.
Separate the eggs, placing the whites in the bowl of a standing mixer or a medium-sized bowl.
Combine yolks in another bowl with melted coconut oil, vanilla, lemon juice and almond milk. Whisk to combine. Add egg yolk mixture to the large bowl with the flour, and whisk until batter is smooth and no lumps remain.
Using a hand mixer, beat egg whites until they form soft peaks.
Stir baking soda into the dough batter and, using a rubber spatula, immediately beat in one third of the whipped egg whites. Gently fold in the rest of the egg whites.
If making layers, pour 2 cups of the batter into the prepared cake pan, leabving behind another ¼ cup (you can bake this in a ramekin or muffin tin). Otherwise, for a tall single layer cake, use all of the batter. Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
Remove cake from oven and leave to rest for 5 minutes, then run a sharp knife along the edge and invert onto a cooling rack. Let cool completely.

Yogurt crema:

In the bowl of a stand mixer fitted with a whisk, beat heavy cream and yogurt on medium-high speed until soft peaks form. Alternately, you can use a hand mixer or whisk by hand. Taste and add more yogurt or cream to taste and whisk again to soft peaks.

Assembly:

Cut cake into two layers. Layer vanilla buttercream and sliced figs between layers and on top, not bothering with the sides. Decorate top with cut-up figs.

The post Stevia-Sweetened Grain-Free Vanilla Cake with Yogurt Crema, Roasted Figs and Hazelnuts appeared first on At the Immigrant's Table.

Baked cranberry cheesecake

kseniaprints — Fri, 26 May 2023 20:28:27 +0000

This one-bowl cranberry cheesecake has a buttery crust filled with a smooth and creamy filling, topped with tangy orange cranberry sauce. Make it with a food processor for the ultimate easy dessert.

When it comes to desserts, cheesecake has always been a crowd-pleaser. My heart is always devoted to my no-bake Israeli cheesecake, but overtime, I've branched out to this sweet and tangy baked cranberry cheesecake, keto raspberry cheesecake, raspberry ricotta cheesecake for Shavuot, and even this no-bake mango cheesecake.

The creamy, luscious texture combined with a buttery crust creates a heavenly treat that leaves everyone craving for more. If you're a fan of cheesecake and looking to add a touch of seasonal flair, then look no further than the delightful creation of baked cranberry cheesecake. This easy dessert combines the richness of cheesecake with the tartness of cranberries, resulting in a delightful fusion of flavors that will leave your taste buds begging for more.

Serve it as a perfect dessert for Shavuot! It will also be right at home on Thanksgiving or Christmas, with its holiday vibes.

How to make this baked cranberry cheesecake

Preheating the Oven and Preparing the Pan

To begin making the baked cranberry cheesecake, preheat your oven to 300°F (150°C). Grease a 9-inch springform pan thoroughly to ensure the cake doesn't stick. Place a parchment paper round at the bottom of the pan for easy removal later.

Creating the Crust

For the crust, melt the butter in the microwave for about 30 seconds until it becomes liquid. In a food processor or a large bowl, combine flour, sugar, baking powder, and add the melted butter along with an egg. Stir or pulse well until the mixture reaches a texture resembling wet sand.

Pressing the Crust

Using a measuring cup or a glass, firmly press the crumb mixture into the bottom of the prepared cake pan. Start with the sides first, pressing the crumbs about 3 inches up the sides, and then evenly distribute the remaining crumbs along the bottom of the pan.

Preparing the Cream Cheese Filling

In the same bowl of the food processor or a clean mixing bowl, combine cream cheese, sour cream, granulated sugar, vanilla extract, salt, and orange zest and juice. Beat the mixture until it becomes smooth and creamy. Add the eggs one at a time, beating well after each addition.

Pouring the Cream Cheese Mixture

Pour the prepared cream cheese mixture over the crust in the pan, ensuring it is spread evenly to create a smooth surface.

Baking the Cheesecake

Place the pan in the preheated oven and bake for approximately 1 hour. The center of the cheesecake should still have a slight jiggle, while the rest of the cake should be set. This delicate balance ensures a perfectly cooked and creamy cheesecake.

Cooling and Chilling

Turn off the oven and allow the cheesecake to cool inside for 10 minutes. Then, open the oven door slightly and let the cake cool inside the oven for an additional hour. This gradual cooling process helps prevent the cheesecake from deflating or developing cracks due to sudden temperature changes. Once cooled, remove the cheesecake from the oven and let it cool completely. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Preparing the Cranberry Filling

While the cheesecake is baking, it's time to prepare the cranberry topping. In a saucepan, combine fresh or frozen cranberries, granulated sugar, water, and orange zest. Cook the mixture over medium heat until it reaches a boil, the cranberries burst, and the sauce thickens slightly. This usually takes around 5-10 minutes. Remove the saucepan from heat and allow the cranberry topping to cool for a few minutes.

Adding Cornstarch to the Cranberry Topping

In a small bowl, whisk together cornstarch with 1 tablespoon of water to create a slurry. Add the cornstarch mixture to the cooked cranberries and stir well to combine. Refrigerate the homemade cranberry sauce until it is ready to be used.

Finalizing the Cheesecake

Once both the cheesecake and the cranberry topping have cooled adequately, carefully spoon the cranberry topping over the cream cheese mixture. Spread it evenly across the surface, ensuring every slice will have a delightful burst of cranberry flavor.

Serve this beautifully baked cranberry cheesecake with a luscious cream cheese filling and a tangy cranberry topping that will impress your family and friends. Enjoy this delicious dessert chilled and savor the perfect balance of flavors.

Storage for Cheesecake

To store your baked cranberry cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 4-5 days. Remember to let it come to room temperature before serving to enjoy the full flavors.

Top Tip

When your cheesecake has finished baking, don't just take it out of the oven! Turn off the oven and leave the cake inside to cool for 10 minutes. Open the oven door slightly and let the cheesecake cool inside the oven for another hour - this prevents it from deflating or developing a crack from the shock of the cold air.

When to serve this cheesecake

This baked cranberry cheesecake is perfect for special occasions like Shavuot or Thanksgiving.

Shavuot, the Jewish holiday commemorating the giving of the Torah, is often celebrated with dairy-based dishes, including cheesecake, traditional Russian blintzes, and gluten free quiche. The tangy cranberries in this recipe add a festive touch to your Shavuot spread.

Similarly, during Thanksgiving, this dessert can be a delightful alternative to traditional pumpkin pie, offering a refreshing twist to the classic holiday menu.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Sweet and tangy baked cranberry cheesecake

Indulge your taste buds with the divine combination of creamy cheesecake and tangy cranberries by preparing this baked cranberry cheesecake. With its velvety texture, stunning visual appeal, and perfect blend of flavors, this dessert is sure to impress your family and guests on any occasion. Whether you're celebrating Shavuot, Thanksgiving, or simply craving a delicious treat, this baked cranberry cheesecake is a delightful choice that will leave everyone asking for seconds.

Course Dessert

Cuisine Jewish, North American

Keyword Baked cheesecake, Cranberry sauce, Orange Cranberry Cheesecake, Shavuot cheesecake, Shavuot dessert, Thanksgiving dessert

Prep Time 20

Cook Time 1 20

Cooling time 4

Total Time 5 40

Servings slices

Calories 524kcal

Author Ksenia Prints

Equipment

Ingredients

For crust:

½ cup butter or margarine 1 stick, 100 g
1 ½ cup flour
½ cup of sugar
1 ½ teaspoon baking powder
1 egg

For the filling:

2 cups cream cheese softened (16 oz)
2 cups sour cream full-fat
¾ cup sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon grated orange zest
Juice of half an orange
1 pinch salt

For the cranberry topping:

3 cups fresh or frozen cranberries
1 cup granulated sugar
½ cup water
Zest of 1 orange
2 teaspoon cornstarch

Instructions

Preheat your oven to 300 F (150 C) and grease a 9-inch springform pan. Pad the bottom with parchment paper.
Melt the butter in the microwave for 30 seconds. In the bowl of a food processor or a large bowl, combine flour, sugar, baking powder, and add egg and melted butter. Pulse or stir well to combine until you get a mixture approximately the texture of wet sand.
Using a measuring cup or a glass, press the mixture into the bottom and about 3 inches up the sides of the prepared cake pan (it's easier to start with the sides first and then press the remaining crumbs along the bottom).
In the same bowl of a food processor (you don't even need to wash the bowl in between!), beat the cream cheese, sour cream, sugar, vanilla extract, salt and orange zest and orange juice, until the mixture is smooth and creamy. Add eggs one at a time, beating well after each addition.
Pour the cream cheese mixture over the crust in the pan, spreading it evenly.
Bake in the preheated oven for about 1 hour, until the center is still quivering slightly but the rest is set.
Turn off the oven and leave the cake inside to cool for 10 minutes. Open the oven door slightly and let the cake cool inside the oven for another hour - this prevents it from deflating or developing a crack from the shock of the cold air.
Once baked, remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight before serving.
While the cake is baking, prepare cranberry topping. In a saucepan, combine cranberries, sugar, water, and orange zest for the topping. Cook over medium heat until the mixture boils, the cranberries burst, and the sauce thickens slightly, about 5-10 minutes. Remove from heat and let it cool for a few minutes.
In a small bowl, whisk together cornstarch with 1 tablespoon of water. Add cornstarch mixture to cranberries and mix well. Refrigerate until use.
When the cake and cranberry sauce have sufficiently cooled, carefully spoon the cranberry topping over the cream cheese mixture, spreading it evenly.

Video

Nutrition

The post Baked cranberry cheesecake appeared first on At the Immigrant's Table.

Gluten-Free Raspberry Swirl Cheesecake

kseniaprints — Fri, 11 Feb 2022 19:07:57 +0000

This raspberry cheesecake with a vibrant pink swirl is a stunning and simple dessert for Valentine's Day or a low-sugar Shavuot treat. It requires no fancy ingredients or time-consuming steps, with just 30 minutes of prep time! The almond flour crust bakes quickly, and then you simply add the silky cheesecake filling and raspberries. It's a modern twist on a classic, free from refined sugar, gluten, and grains.

With a no-bake, keto filling and an almond flour gluten-free crust, this cheesecake is perfect for the holidays because it fits different diets, including low sugar and keto diets, gluten-free and vegan. Both fresh or frozen raspberries can be used, but I do recommend fresh raspberries if they are in season.

My Love For Raspberry Picking and Raspberry Desserts

My first memories of raspberries involve getting my fingers stabbed at a berry u-pick farm in the north of Israel. A hot August sun, prickly raspberry bushes don't make for a perfect berry-picking afternoon.

Yet for some reason, I loved it. I loved grabbing as many berries as I wanted in my small, plump hands. I loved watching my fingers stain red and my dress show the signs of all that raspberry picking (and eating). And most of all, I loved the raspberry taste!

Then this summer, I went raspberry picking with my son and husband. At six months pregnant, navigating rows of berries on my knees proved no easy task. It was hard to find the best-tasting ones, and I resorted to sampling from each bush before picking. My son ran like a madman along the aisles, destroying my carefully curated berry-picking system.

Yet for some reason, I loved it. I loved the joy on his face as he found a particularly plump raspberry and put it in our basket. I loved the surprise in his eyes as he tasted the best raspberries.

And most importantly, I loved putting the raspberries to use later in this raspberry swirl cheesecake (this low carb chocolate raspberry tart, mini raspberry pavlovas, and raspberry jam preserves with honey to make sure not a single berry goes to waste).

The Perfect Shavuot Raspberry Swirl Cheesecake Recipe!

Because dairy foods are traditionally preferred on Shavuot, cheesecakes like this and my baked cranberry cheesecake make excellent options to mark the celebration.

While there are different interpretations of why Jews are encouraged to eat dairy during this holiday, it nevertheless offers a great opportunity and is particularly associated with cheesecake. Recently, I have dabbled in more tropical cheesecakes over the holiday, with a passionfruit cheesecake and vegan mango cheesecake (also no-bake), and though less traditional, my grandmother even asked for a second slice!

You can learn more about the differences between Western and Israeli cheesecake and all the reasons why you should try the latter at least once, in this piece about my favorite Israeli cheesecake.

Equipment for Making Cheesecake

Mixing bowl
Oven
Springform pan
Mixer
Blender
Parchment paper
Spatula

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Top Tips for No-Bake Raspberry Cheesecake Recipe

Don't skip the decorations - Swirls can be made in any shape or pattern you feel is most fitting. For a Valentine's Day-themed dessert, start with thin circular lines that move outwards from the middle, then go in with a wooden skewer or toothpick in the middle to create a little heart shape. Swirls and raspberry toppings should be made before cooling your raspberry cheesecake.
Extra raspberry flavor - If you'd like to add a layer of raspberry sauce halfway in the middle of the cheesecake for an extra hint of berry flavor, make sure you only pour half the filling in before adding some of the raspberry sauce. Top with the remaining filling, and then complete the drizzle on top. Swirl in a pattern of your choice.
Room temperature oil - The almond flour cheesecake crust comes together flawlessly with only a couple of key ingredients, meaning you don't have to worry about eggs or butter. One thing to keep in mind is to keep your coconut oil at room temperature to make it easier to work with the dough.
Personal and family size cheesecakes - This recipe makes one 9 or 10-inch cheesecake, or you can divide it into small or medium-sized cake pans and tart pans. This recipe can make one 6-inch cake and four individual tart pans, or 10 individual tart pans.

Directions To Make Raspberry Cheesecake

Make the Almond Flour Crust

Start by preheating the oven and lining the springform pan with parchment paper, and grease the sides.

In a medium bowl, combine almond flour, coconut oil, sweetener and vanilla extract. Stir to combine. Press the almond flour cheesecake crust into the bottom of the prepared springform pan. Transfer the pan to the oven to bake until the almond flour cheesecake crust is golden. Let cool while you make the filling.

Prepare the Raspberry Swirl Cheesecake Filling

In a large bowl using a standing mixer or a handheld mixer, beat the cream cheese until soft. Add the sweetener, lemon zest and juice. Beat to combine the cheesecake batter.

In another bowl, whip the whipping cream until you attain stiff peaks. Using a spatula, gently fold the whipping cream into the cream cheese mixture.

Spoon the filling into the pastry shell.

How to make the raspberry swirl sauce

To make the raspberry swirl sauce, combine raspberries and an optional tablespoon of sweetener in a blender. Whirl until blended into an easily pourable sauce (you may want to add a tablespoon or two of water, to achieve a more pourable consistency).

Drizzle the raspberry sauce in a random, circular and snaking pattern all over the top of the cheesecake. Using a wooden skewer or toothpick, swirl the sauce.

Cool and Serve Cheesecake

Place the raspberry swirl keto cheesecake in the fridge to chill for at least 4 hours or preferably overnight.

Before serving, decorate with additional raspberries, fresh mint and more raspberry sauce.

Storage and Making in Advance

The crust can be made in advance, shaped in a mold and refrigerated or frozen until use.

Make sure you make your raspberry swirl in the cheesecake prior to cooling. Any attempt to swirl the cheesecake after cooling will ruin the beautiful design up top.

This homemade raspberry cheesecake will stay fresh in the fridge for 3-4 days.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Gluten-Free Raspberry Swirl Cheesecake Recipe

This gorgeous raspberry swirl cheesecake features a creamy no-bake filling paired with a delicious baked almond flour crust. It's a simple and beautiful dessert that's perfect for a gluten-free Valentine's Day celebration. Your loved ones will be charmed by its delightful flavors! Also makes for a great Shavuot cheesecake recipe.

Course cake, Dessert

Cuisine gluten-free, Jewish, North American

Keyword almond flour, berries, cheese, cheesecake, gluten-free, keto, low carb, mint, raspberries, shavuot, spring, summer, valentines day

Prep Time 30

Cook Time 12

Chilling time 4

Total Time 4 42

Servings slices

Calories 426kcal

Author Ksenia Prints

Ingredients

Almond flour cheesecake crust:

2 cups almond flour
⅓ cup coconut oil
3 tablespoon granular sugar or erythritol or monk fruit sweetener
1 teaspoon vanilla extract

No-bake Keto Cheesecake Filling:

24 oz 3 x 8oz containers of cream cheese
½ cup granular sugar or erythritol or monk fruit sweetener
1 cup whipping/heavy cream
zest of 1 lemon
3 tablespoons lemon juice

Raspberry swirl sauce:

100 g raspberries fresh or frozen
1 tablespoon granular sugar or erythritol or monk fruit sweetener

For serving:

additional fresh raspberries
Fresh mint optional

Instructions

Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
In a medium bowl, combine almond flour, coconut oil, sweetener and vanilla extract. Stir to combine.
Press the almond flour cheesecake crust into the bottom of the prepared springform pan.
Transfer to a 350F oven to bake for 12-15 minutes, until the almond flour cheesecake crust is golden. Remove from the oven and set aside to cool for at least 10-15 minutes.
In a large bowl using a standing mixer or a handheld mixer, beat the cream cheese until soft.
Add the sweetener, lemon zest and juice. Beat to combine.
In another bowl, whip the whipping cream until you attain stiff peaks. Using a spatula, gently fold into the cream cheese mixture.
Spoon the filling into the pastry shell.
Option: if you'd like to add a layer of raspberry sauce halfway in the middle of the cheesecake for an extra hint of berry flavor, make sure you only pour half the filling in before adding some sauce. Top with the remaining filling.
To make raspberry swirl sauce, combine raspberries and an optional tablespoon of sweetener in a blender. Whirl until blended into an easily pourable sauce (add one or two tablespoons of water to make it more pourable).
To decorate your raspberry cheesecake, drizzle the raspberry sauce with a teaspoon over the top in various patterns or shapes. You may also opt for a layer in the middle of the cheesecake to enhance the flavor (see step #9 for instructions on how to do this).
Place in the fridge to chill for at least 4 hours or preferably overnight.
Before serving, decorate with additional raspberries , fresh mint and more raspberry sauce.

Video

Nutrition

The post Gluten-Free Raspberry Swirl Cheesecake appeared first on At the Immigrant's Table.

Halva Brownies

kseniaprints — Tue, 18 Nov 2025 13:40:00 +0000

Fudgy halva brownies swirled with SunButter, cardamom, and honey for a chocolate dessert that's rich, spiced, and irresistible.

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My Raspberry Ricotta Cheesecake

kseniaprints — Thu, 15 May 2025 13:40:00 +0000

Light, creamy, and kissed with tart raspberries, this raspberry ricotta cheesecake is the perfect Shavuot cheesecake recipe or any sweet moment in between.

If ever there was a time to welcome cheesecake to the table, it's Shavuot. As a child, I never questioned why the table filled with blintzes, kugels, and quiches. It was just what we did.

Only later did I learn the story behind it, that when the Israelites received the Torah at Mount Sinai, they turned to simple dairy meals, not yet bound by the laws of kosher meat preparation.

Whether that's history or legend, I've always loved the symbolism. The idea that wisdom could be honored not with grand feasts, but with something humble -like a slice of cake shared among family.

In my family, Shavuot was always an understated affair, but one constant remained: cheesecake. Though, for us, it wasn't the towering New York-style cheesecakes you'd see in bakeries. It was softer, lighter, more like the Ukrainian zapekanka I grew up eating. Made with tvorog, a farmer's cheese common in Eastern Europe, zapekanka wasn't reserved for holidays.

A Cheesecake for Shavuot, and for Home

Cheesecake has quietly become a theme in my kitchen. There was the baked cranberry cheesecake or raspberry cheesecake I made on a whim, discovering how tart fruit could turn something creamy into something quietly bold. Or thelight Israeli cheesecake with crumb topping, my answer to warm days when dessert needs to feel like a breeze rather than a brick.

Even simple dishes like my berry labneh with infused olive oil or mango cheesecake remind me how often dairy and fruit find their way to my table, whether as a spread or a slice, they always bring comfort.

When I bake this cheesecake, I feel my grandmother pulling zapekanka from the oven, my mother setting out cheesecake for Shavuot, and now, Leo and Lin sneaking raspberries before I can scatter them on top. This cake celebrates all those moments. Rooted in tradition but made for how we live now.

Why Ricotta and Cream Cheese?

Because together, they strike the perfect balance of texture and flavor!

Ricotta brings a light, slightly grainy texture that reminds me of the Ukrainian zapekanka I grew up with-more rustic than New York cheesecake, but deeply comforting. Whole milk ricotta is best for richness, though part-skim works if needed. It's the same creamy base I turn to in lemon ricotta pancakes or Russian syrniki.
Cream cheese, on the other hand, lends structure and that familiar tang we expect in a classic cheesecake. I use full-fat for its richness-because if you're making cheesecake, you might as well embrace it. That said, Neufchâtel is a good alternative if you're after something a touch lighter.

See the recipe card for full list and exact quantities.

How to Make Raspberry Ricotta Cheesecake

Prepare the Pan

Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any water from seeping in during the water bath. Lightly grease the inside if you like extra insurance for easy release.

Make the Crust

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles damp sand and holds together when pressed. Press firmly into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then set aside to cool while you prepare the filling.

Mix the Ricotta Filling

In a large bowl, add the ricotta and cream cheese together until smooth and creamy, this step sets the tone for that light, slightly tangy texture. Add the sugar and continue to beat until fully combined.

Add the Eggs

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This keeps the batter smooth and prevents overmixing.

Incorporate the Flavorings

Mix in the flour, lemon zest, vanilla extract, and salt until just combined. The batter should be silky but not overworked.

Fold in the Raspberries

Gently fold in 1 cup of fresh raspberries, being careful not to crush them too much, you want those bright pockets of fruit to shine through in each slice.

Assemble for Baking

Pour the filling over your cooled crust, smoothing the top with a spatula. Place the springform pan inside a large roasting pan.

Add Water

Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, this water bath helps the cheesecake bake evenly and stay creamy without cracks.

Bake Low and Slow

Transfer to the oven and bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Don't worry, that gentle wobble means a perfectly creamy texture.

Cool Gradually

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow cooling helps prevent sudden temperature changes that can cause cracks.

Chill Completely

Remove the cheesecake from the water bath. Run a thin knife around the edge of the pan to loosen it, then let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, but overnight is best for flavor and texture to fully set.

Finish with Raspberry Topping

Before serving, gently heat the raspberry jam until it becomes pourable. Drizzle it over the top of the chilled cheesecake, then scatter the remaining fresh raspberries for a beautiful, simple finish.

Serve and Enjoy!

Slice, serve, and enjoy a piece of something that feels like tradition-whether it's for Shavuot, a family gathering, or just a quiet afternoon treat.

Storage for Shavuot Cheesecake

Store leftover the cheese cake in an airtight container in the fridge for up to 5 days, best enjoyed cold, with an extra spoonful of raspberry jam if you like. For longer storage, freeze slices (without fresh raspberries) wrapped in plastic and placed in a freezer-safe container for up to a month. Thaw overnight in the fridge for a ready-made treat when you need a little sweetness!

Top Tips for Raspberry Ricotta Cheesecake

Mind the Jiggle - it took me a few cheesecakes to trust that slight wobble in the center. If you wait until it's fully firm, you'll overbake it. The edges should be golden brown, and set, but the middle part should still have a gentle jiggle, that's the secret to a creamy, tender slice after chilling.

Use Fresh Raspberries Last- I've learned (the messy way) that adding all the raspberries too early can lead to a streaky batter. Fold in most gently, but always save a handful for topping after baking. It keeps the berries bright and avoids sinking.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Raspberry Ricotta Cheesecake

Light and airy raspberry ricotta cheesecake, finished with raspberry jam and bursts of fresh fruit. The perfect Shavuot cheesecake recipe!

Course Dessert

Cuisine Eastern European, Jewish

Keyword Baked cheesecake, berries, cheese, cheesecake, dessert, Jewish, kid-friendly, kid-friendly dessert, Middle Eastern, raspberries, ricotta

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 393kcal

Author Ksenia Prints

Equipment

Ingredients

For the crust

1½ cups graham cracker crumbs about 10 crackers
¼ cup granulated sugar
6 tablespoon unsalted butter melted

For the filling

15 oz whole milk ricotta cheese
8 oz cream cheese softened
1 cup granulated sugar
3 large eggs
¼ cup all-purpose flour
1 tablespoon lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt
1½ cups fresh raspberries divided

For the topping

¼ cup raspberry jam
remaining fresh raspberries

Instructions

Preheat oven to 325°F (160°C). Wrap the outside of your 9-inch springform pan tightly with aluminum foil to protect against water seepage during baking.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the base of the springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the ricotta and cream cheese together until smooth and creamy. Gradually add sugar and mix until fully incorporated.
Beat in eggs one at a time. Stir in flour, lemon zest, vanilla, and salt until just combined, avoid overmixing to keep the texture light.
Gently fold in 1 cup of fresh raspberries, keeping them whole for bursts of fruity flavor in every bite.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 60-70 minutes, until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake rest for 1 hour.
Remove from water bath, run a knife around the edge, and let it cool completely. Refrigerate for at least 4 hours or overnight for best results.
Before serving, warm the raspberry jam until pourable. Drizzle over the cheesecake and top with the remaining fresh raspberries.

Nutrition

The post My Raspberry Ricotta Cheesecake appeared first on At the Immigrant's Table.

Passionfruit Cheesecake

kseniaprints — Tue, 27 May 2025 13:40:00 +0000

A burst of tropical goodness in every bite! This passionfruit cheesecake brings together that creamy richness with fresh, tangy passionfruit for a deliciously unforgettable dessert.

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Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze

kseniaprints — Thu, 26 Feb 2026 13:40:00 +0000

This Greek yogurt banana bread proves you do not need a coffee shop when your own kitchen does it better.

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Rich and Easy Flourless Chocolate Torte

kseniaprints — Thu, 12 Feb 2026 13:40:00 +0000

A flourless chocolate torte built for hosting nights when flour is off the table and chocolate carries the whole conversation.

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No-Bake Passover Matzo Icebox Cake

kseniaprints — Mon, 30 Mar 2026 13:40:00 +0000

Why bake when you can chill? Matzo icebox cake turns simple matzo into a dreamy layered dessert overnight.

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Vegan chocolate chilli brownies

kseniaprints — Wed, 05 Nov 2014 16:27:09 +0000

I have a confession to make: I have been holding out on you. These vegan chocolate chilli brownies have been in my arsenal for three years now. I have had the photos for three months. And yet, I am only revealing them to you now. I'm a bad, bad food blogger.

The reason for my reticence to post these vegan chocolate chilli brownies has not been that they weren't perfect. With their deep chocolate flavour, low glycemic value, and spicy undertones, these vegan chocolate chilli brownies are fantastic, and one of my favourite desserts to bring to an event. They're piquant enough to get people intrigued, but not so much as to make the most heat-sensitive of guests go running for the fire hydrant. And being vegan, they're also cruelty-free and low in fat, and therefore appropriate for a lot of people who are avoiding eggs, dairy, or even exorbitant amounts of fat. And they don't even have nuts in them! (Not that I'm opposed to nuts in brownies. But some people are. I'm not judging.)

For more vegan, chocolatey desserts, try my vegan chocolate truffles with blueberries or my vegan mango cheesecake (okay you caught me, no chocolate but still delicious trust me).

No, dear readers; the main reason I have been keeping these vegan chocolate chilli brownies to myself is because I truly hate the photos I took. I was attempting to shoot the photos at 4pm on a very sunny summer afternoon, when the kitchen was full of bright light and, consequently, harsh shadows. I had a limited time to play with angles as I was running out the door, and guests were clamouring for dessert. The counter was covered in dirty dishes that I had yet to wash, and I had nowhere to put the cake to try more fortuitous backgrounds.

And in the three months since, I have been just too lazy to try for better photos.

All this is to say, these photos will have to do. You guys will have to trust me on the texture of these vegan chocolate chilli brownies, on their layered flavour, and on their mass appeal (people just love the idea of chile and chocolate together. You can omit the vegan part if you're in a crowd of avowed meat eaters). The recipe is not my own; it came to me from G's lovely mother, she of the house of fuzzy cats and beautiful artifacts, who got it from a friend, who got it from what looks to be an unnamed magazine. If any of you recognize this recipe, do give me a shout and let me know who its creator actually is.

But don't let the lack of pedigree or the bad photos stop you from making these vegan chocolate chilli brownies. Your friends and tastebuds will all thank you.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Vegan chocolate chilli brownies

These vegan chocolate-chile brownies are full of deep chocolate flavour and slight heat from the chipotles. They are delicious, layered, healthy(ish) and immensely popular.

Course Dessert

Cuisine Mexican

Keyword chocolate chilli brownies

Prep Time 2 15

Cook Time 35

Total Time 2 50

Servings pan

Calories 2014kcal

Author Ksenia Prints

Ingredients

⅓ cup unprocessed cocoa powder
4 oz semisweet vegan chocolate chopped
3 oz unsweetened vegan chocolate chopped
1 cup sugar
1 cup tofu blended
½ cup vegetable oil sunflower or grapeseed are my choices
2 tsps vanilla extract
¾ cup spelt flour you can use regular wholewheat flour as well, but spelt makes these feel a touch more wholesome
1 teaspoon chipotle or cayenne pepper powder
½ teaspoon baking powder
½ teaspoon sea salt

Instructions

Blend silken tofu in the blender. Preheat oven to 350F. Line an 8-inch baking pan with parchment paper and dust with cocoa powder.
Melt the unsweetened and semisweet chocolate together; you can do this by following the double-boiler pot method and stirring constantly for about 5 minutes, or do as I do, and nuke them in a microwave-safe dish for about 15 seconds at a time, stirring after each time, until the chocolate is fully melted. Mix in cocoa powder.
In a large bowl, combine sugar, blended tofu, oil and vanilla. Stir in the melted chocolate, flour, chipotle powder, baking powder, and salt.
Pour the batter into the pan and ensure it spreads evenly. Bake at 350F for 35 minutes, until a toothpick inserted in the middle comes out relatively clean - but not really clean, because you want to keep the chewiness. Remove from the oven and let cool for two hours before cutting into it - trust me on this one, or it will all fall apart spectacularly. Sprinkle with a bit more chile powder right before serving.

Nutrition

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