One spring before June, my grandmother came to stay with us for a few weeks. The weather could not seem to settle. One morning, sunlight poured through the kitchen windows and Leo insisted on eating breakfast outside. By afternoon, rain tapped against the glass hard enough to send us back indoors with sweaters and socks. It felt like the season itself had not decided whether it was ready to let go of spring.

Those quiet weeks brought us into one of those habits immigrants seem to fall into so naturally. We compared old stories with new discoveries. My grandmother would talk about cakes she remembered from Soviet kitchens, simple desserts made from whatever was available, while I brought home stacks of secondhand cookbooks from library sales and thrift shops.

Somewhere between tea and conversations about Israel, Ukraine, and relatives scattered across continents, we found ourselves leafing through a cookbook neither of us had seen before.

Between tea and turning another yellowed page, we came across a recipe called Queen Elizabeth Cake. Neither of us had heard of it before. The title felt regal, though the ingredients felt surprisingly close to home. Dates reminded my grandmother of fillings she used in pastries. Walnuts belonged in nearly every family gathering dessert we remembered. Coconut was something I associated with Colombian treats and holiday baking.

Curiosity carried us into the kitchen. The dates softened in hot water while rain streaked down the windows. Brown sugar and butter filled the apartment with that gentle sweetness that always makes a gray afternoon feel softer. By the time the coconut topping bubbled beneath the broiler, the kitchen felt brighter than it had all day.

Years later, whenever spring lingers too long before summer arrives, I think about that cake. I have come to learn that Queen Elizabeth Cake is a Canadian classic dating back to the 1950s! Despite its royal name, it is surprisingly humble. Some believe it was created to commemorate Queen Elizabeth II's coronation, though the recipe itself feels far more like the kind of cake families pass between neighbors, church gatherings, and handwritten recipe cards.

Maybe that's why I am drawn to simple cakes. The gluten-free almond eclair cake became one of my favorite make-ahead desserts during busy weeks with Leo and Lin. In winter, I often turn to my blood orange cake, whose bright citrus scent fills the house when days feel short. During strawberry season, the lemon almond yogurt cake with strawberries finds its way onto our table almost every weekend, especially when family visits.

This Queen Elizabeth cake belongs to that same part of life. The part where cakes are baked because rain keeps everyone indoors. Because grandparents are visiting. Because tea tastes better with something sweet beside it.

Or because a recipe hidden inside an old cookbook catches your eye and asks to be given another chance.

Ingredients

Dates are what give Queen Elizabeth cake its character. Once soaked, they soften into the batter and create that moist, tender crumb that keeps the cake from feeling dry. They remind me of ingredients I first learned to appreciate in Israel, where dates appeared everywhere from breakfast spreads to pastries. I prefer Medjool dates because they break down beautifully and have a deeper flavor, though Deglet Noor dates work well too.

Shredded coconut is what makes this old-fashioned cake instantly recognizable. Under the broiler, it turns golden and develops those lightly crisp edges that everyone fights over. I grew up seeing coconut in Colombian desserts and holiday treats, so it always feels familiar to me. Unsweetened coconut gives the topping a more balanced flavor, though sweetened coconut can be used if that's what you have on hand.

Heavy cream brings the topping together and helps it cook into that caramel-like layer. I have occasionally used full-fat coconut cream when serving dairy-free guests, and it creates a rich topping with a slightly tropical note that pairs naturally with the coconut.

See the recipe card for the full list and exact quantities.

How to Make Queen Elizabeth Cake

This old-fashioned Queen Elizabeth Cake recipe comes together in layers, and each one contributes to the contrast between the soft date cake and the golden coconut topping. Pay attention to how the batter and topping look rather than relying entirely on the clock:

Prepare the Pan and Soften the Dates

• Start to preheat the oven and preparing your baking pan. I like using parchment paper because the cake releases easily once the topping firms up.

• The mixture will foam immediately, which is exactly what you want. At first, it may look strange and watery, though after resting it transforms into something closer to a loose jam.
• Give the dates enough time to cool. If they're still hot when added later, they can affect the texture of the batter and melt the butter mixture too quickly.

Cream the Butter and Brown Sugar

• I used to stop mixing too early, and the finished cake came out heavier than it should. A few extra minutes here make a difference. Scrape the bowl occasionally so everything incorporates evenly.

Add the Egg and Vanilla

• If the mixture looks slightly separated at first, keep mixing. It should come together into a silky consistency.
• Avoid adding the egg while the butter is too cold, since this can create a curdled appearance. Room-temperature ingredients make this step much easier.

Combine the Dry Ingredients

• This prevents pockets of flour later.
• I have found that gluten-free flour benefits from an extra whisking. Since there are different starches in the blend, distributing them evenly helps create a more consistent crumb.

Alternate the Flour and Date Mixture

• The batter will become thicker with each addition, though it should remain easy to spread.
• Don't panic when the date mixture makes the batter look slightly uneven! Those little flecks are what give Queen Elizabeth Cake its character.

• Mix only until everything disappears into the batter. Too much mixing develops a heavier texture, especially with gluten-free flour.

Fold in the Walnuts

• The batter at this stage should feel thick and soft, almost like a very loose muffin batter. If it appears dry or stiff, double-check that the date mixture was fully incorporated.

Spread and Bake the Cake

• As it cooks, the kitchen begins to smell of brown sugar and vanilla. Around the end of baking, the top turns golden and develops a slight spring when gently pressed with your fingertip.
• A toothpick should come out with a few moist crumbs attached. Completely dry crumbs usually mean the cake has baked a little too long.

Prepare the Caramel Coconut Topping

• Keep stirring constantly. The mixture starts out thin and gradually becomes glossier after several minutes. You're not looking for a thick caramel. It should still pour easily when removed from the heat.

• I learned after one batch that walking away from the stove for even a minute can lead to scorching around the edges, which gives the topping a bitter flavor.

Add the Coconut

• The topping may seem too thin at first, though the coconut absorbs some of the liquid as it sits. Resist adding extra coconut because it thickens further under the broiler.

Cover the Hot Cake

• Because the cake is still hot, the topping spreads easily and settles into an even layer. Take your time reaching the corners so every square gets some of that golden coconut finish.

Broil Until Golden

• This is probably the only step where I refuse to leave the kitchen. Coconut changes quickly. One moment it looks pale and the next it turns deep golden.
• You're looking for bubbling across the surface and darker toasted spots around the edges. If it becomes dark brown, it can develop a burnt taste.

Cool Completely Before Cutting

• As the cake cools, the coconut layer settles and develops a lightly crisp surface while the inside stays moist and tender. Cutting too soon causes the topping to slide and makes the squares difficult to remove neatly.
• By the time the cake reaches room temperature, you'll have those classic Queen Elizabeth Cake squares with a soft date crumb underneath and a caramelized coconut layer on top.

Storage

Store leftover Queen Elizabeth Cake in an airtight container at room temperature for up to 3 days. The cake stays moist thanks to the dates, while the coconut topping keeps a slight chew. If your kitchen runs hot or humid, transfer the container to the refrigerator, where the cake will keep well for up to 1 week. I like letting refrigerated slices sit on the counter for 20 to 30 minutes before serving so the crumb softens again.

For longer storage, freeze individual squares in a freezer-safe container with parchment between the layers to prevent sticking. They can be frozen for up to 3 months. Thaw the cake overnight in the refrigerator or for a few hours at room temperature. Avoid microwaving for too long, since the coconut topping can become overly soft.

FAQs

Recipe

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Gluten-free Queen Elizabeth Cake

Old-fashioned Queen Elizabeth Cake with a tender date crumb and golden coconut topping 

Course Dessert

Cuisine Canadian

Keyword Queen Elizabeth Cake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Cool Time 15 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 squares

Calories 257kcal

Author Ksenia Prints

Equipment

• 9x9-inch baking pan
• Medium mixing bowl
• Large mixing bowl
• Electric mixer
• rubber spatula
• Whisk
• Small saucepan
• wire cooling rack
• Measuring Cups and Spoons

Ingredients

For the Cake

• 1 cup pitted dates finely chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• ½ cup butter softened
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups gluten-free flour blend with xanthan gum
• ½ teaspoon salt
• ½ cup chopped walnuts

For the Coconut Topping

• 6 tablespoons packed brown sugar
• 3 tablespoons butter
• 2 tablespoons heavy cream
• ½ cup shredded coconut
• ½ teaspoon vanilla extract optional

Instructions

Soften the Dates

• Preheat the oven to 350°F (175°C) and prepare a 9x9-inch baking pan. Pour boiling water over the chopped dates, stir in the baking soda, and let the mixture cool. The dates will soften and become almost jam-like.

Cream the Butter and Sugar

• Beat the butter and brown sugar together until light and fluffy. Add the egg and vanilla, mixing until smooth and creamy.

Prepare the Batter

• Whisk together the flour and salt. Alternate adding the flour mixture and cooled dates to the butter mixture, beginning and ending with the dry ingredients. Mix only until combined, then fold in the walnuts.

Bake the Cake

• Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes, until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs.

Make the Coconut Topping

• While the cake bakes, combine the brown sugar, butter, and heavy cream in a saucepan. Bring to a boil and cook for 3 minutes, stirring constantly. Remove from the heat and stir in the shredded coconut and vanilla.

Add the Topping

• Let the cake cool for 5 minutes, then spread the coconut mixture evenly over the surface while the cake is still hot.

Broil Until Golden

• Place the cake under the broiler for 1 to 2 minutes. Watch carefully as the topping bubbles and turns golden brown around the edges.

Cool and Serve

• Allow the cake to cool completely on a wire rack. As it cools, the topping becomes lightly crisp while the cake underneath stays moist. Cut into squares and serve.

Nutrition

Calories: 257kcal | Carbohydrates: 16g | Protein: 2g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 383mg | Potassium: 174mg | Fiber: 2g | Sugar: 13g | Vitamin A: 533IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg

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

I don't believe in simple brownies for Valentine's Day. If I wanted simple, I would buy a box and call it done.

What I want is a brownie with the density of a Victorian novel, something you commit to. A square that stains your fingertips dark and leaves cocoa at the corner of your mouth while you stand at the counter long after the kids are asleep.

February carries a certain mood in our house. The windows fog while Leo drags a chair across the kitchen to watch, and Lin asks whether these are meant for her or for grownups. My husband pretends he is not paying attention, though he always appears when dark chocolate melts. Outside, the air bites. Inside, the oven hums and I measure, whisk, and focus.

My understanding of emulsification, especially the room temperature egg rule, keeps this ten ounce dark chocolate batter from turning greasy. I learned through split mixtures and dull, oily tops that cold eggs shock melted chocolate and butter. When eggs are brought to room temperature, they slip in smoothly, holding fat and sugar together into a glossy batter that bakes into a tight, fudgy crumb.

I tested this ratio against classic pastry formulas, adjusting sugar and flour until the structure held without drifting into cake territory. Adding unsweetened cocoa powder on top of melted chocolate strengthens the bloom and deepens the base.

After baking this in humid kitchens and drafty February weather, I stand by the thirty five minute mark. We are looking for a slight jiggle, caramelized edges with a center that remains softly under committed.

Chocolate and cherries carry history. In Ukraine and Russia, sour cherries folded into chocolate cakes appear in winter kitchens. In Israel, chocolate cake anchors birthdays, sometimes dressed with fruit. These chocolate cherry brownies gather those influences into one pan. They sit alongside my vegan chocolate chilli brownies, where heat lingers behind cocoa, my halva brownies rich with tahini, and even my stacked slutty brownies. 

These chocolate cherry brownies is quieter, grounded in fruit and dark cocoa, yet its still precise. This is a dessert for people who take comfort food seriously. For those who see baking as both care and craft.

Ingredients

• Dark Chocolate - This is the backbone of these chocolate cherry brownies. I use good quality dark chocolate because it determines the depth, texture, and finish. A lower percentage makes the brownies overly sweet and softer. Anything above 75% can turn them dense and slightly dry. Choose a bar you enjoy eating on its own. In a pinch, high quality chocolate chips work, though they often contain stabilizers that slightly change the texture.
• Unsweetened Cocoa Powder - This is what gives that dark, almost dramatic crumb. Natural cocoa works well here. Dutch process cocoa can be used for a smoother, darker finish, though the flavor will be less sharp. I avoid skipping this ingredient because it is what takes these from basic brownies to deeply layered chocolate cherry brownies.
• Cherries - Cherries bring brightness and balance to the dense chocolate base. I use fresh when in season, though frozen cherries work beautifully if thawed and drained thoroughly. Sour cherries give a more traditional Eastern European flavor, while sweet cherries create a softer contrast. If cherries are unavailable, chopped raspberries or sour plums can stand in, though note that the flavor profile shifts.

See the recipe card for full list and exact quantities.

How to Make this Chocolate Cherry Brownies Recipe

These decadent chocolate brownie combine a rich, fudgy chocolate base with bursts of jammy cherries throughout. Each step plays a role in achieving the right balance between dense and gooey without becoming dry or soggy. Here's how to make this recipe:

Prepare the Pan and Preheat the Oven

• Start by preheating your oven to 350°F. Line a 9 x 13-inch pan with parchment paper, leaving an overhang on the long sides for easy removal later.
• The parchment should sit mostly flat against the pan. A few small creases are fine, but large folds can create uneven edges in the brownies.
• Make sure the oven is fully preheated before baking. Placing brownies into an underheated oven can affect their rise and texture.

Prepare the Cherry Mixture

• The cornstarch should fully disappear into the mixture without visible white clumps. If you see excess juice pooling at the bottom of the bowl, give it another gentle toss before layering to prevent a soggy center later.

Melt the Butter and Chocolate

• The mixture should be silky and shiny with no lumps. If it looks grainy or separated, it may have overheated. It should feel warm but not hot before moving to the next step. Too much heat can affect the eggs when added.

Add the Sugars and Eggs

• As you whisk, the batter should become thicker and slightly glossy. Each egg should fully incorporate before adding the next. If the mixture looks oily or separated, it may have been too warm when the eggs were added.

Fold in the Dry Ingredients

• Stop mixing as soon as the flour disappears. Overmixing can lead to tougher, more cakey brownies instead of a fudgy texture. Scrape the bottom of the bowl to ensure no hidden flour pockets remain.

Layer the Batter and Cherries

• Use light motions, just enough to create ribbons without fully blending the layers. If desired, press a few extra cherries on top for visual appeal.
• Avoid over-swirling, as this can muddy the layers and distribute too much moisture into one area.

Bake the Brownies

• Bake for 35 to 40 minutes, until the edges are set and the center looks just set.
• The edges should appear firm and slightly pulled away from the pan, while the center should no longer look wet or glossy. A toothpick inserted into the center should come out with moist crumbs for fudgy brownies.
• If you prefer a cakier texture, bake an additional 5 to 10 minutes, until a toothpick comes out clean. Be careful not to overbake, as the brownies will continue to set as they cool.

Cool Completely Before Slicing

• As they cool, the cherry layer will thicken and the crumb will firm up. Cutting too soon can cause the center to collapse or smear.

Slice and Enjoy!

• You should see a dense, fudgy interior with pockets of thickened cherries and slightly chewy edges.

Storage

Once cooled completely, store the cherry brownies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place. If stacking, separate layers with parchment paper. If your kitchen is warm, refrigerate instead. Store in an airtight container for up to 5 days. Let brownies sit at room temperature before serving for a softer texture.

For longer storage, freeze the brownies. Slice, wrap each piece tightly in plastic wrap, and place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature before serving. The cherry layer may release slight moisture after thawing.

Recipe

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Chocolate Cherry Brownies

Chocolate cherry brownies with dense chocolate and sweet-tart cherry bites.

Course Dessert

Cuisine American

Keyword Chocolate Cherry Brownies

Prep Time 20 minutes minutes

Bake Time 40 minutes minutes

Total Time 1 hour hour

Servings 20 brownies

Calories 305kcal

Author Ksenia Prints

Equipment

• 9x13 inch baking pan
• Parchment paper
• Heatproof bowl
• Whisk
• Mixing bowls
• Spatula
• Knife

Ingredients

• Brownie Batter
• 1 cup unsalted butter
• 10 oz dark chocolate 60 - 70%, chopped
• 1½ cups granulated sugar
• ½ cup light brown sugar
• 4 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 cup gluten-free flour Can use all-purpose flour as well
• ¾ cup unsweetened cocoa powder
• 1 teaspoon salt

Cherry Layer

• 2 cups cherries fresh, pitted and halved, or frozen, thawed and very well drained
• 2 tablespoon granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• ½ cup dark chocolate chunks

Instructions

Preheat Oven and Prepare Pan

• Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal. The parchment should lie mostly flat; small creases are fine.

Prepare the Cherry Mixture

• In a bowl, toss cherries with sugar, cornstarch, lemon juice, and vanilla. The cherries should be evenly coated with no visible clumps of cornstarch, and excess liquid should stay in the bowl. Set aside while preparing the batter.

Melt Butter and Chocolate

• In a heatproof bowl, melt butter and chopped chocolate together in 30-second microwave bursts or over a double boiler. Stir until smooth and glossy, then let cool slightly so it's warm but not hot.

Combine Sugars and Eggs

• Whisk granulated sugar and brown sugar into the chocolate mixture. Add eggs one at a time, whisking until fully incorporated. Stir in vanilla. The batter should be glossy, thick, and smooth.

Fold in Dry Ingredients

• Sift together flour, cocoa powder, and salt. Gently fold into the batter until no dry streaks remain. Fold in chocolate chunks if using. Do not overmix-this keeps the brownies fudgy instead of cakey.

Layer Batter and Cherries

• Spread about ⅔ of the brownie batter into the prepared pan. Spoon the cherry mixture evenly on top, leaving excess juice in the bowl. Dollop the remaining brownie batter over cherries and swirl gently with a knife. Add a few extra cherries on top for visual appeal.

Bake the Brownies

• Bake 35-40 minutes until edges are set and center looks just set. Toothpick inserted in the center should come out with moist crumbs for fudgy brownies. For a firmer, more cake-like texture, bake 5-10 minutes longer.

Cool Completely Before Slicing

• Let brownies cool fully in the pan. Use the parchment overhang to lift and slice. Cooling ensures a clean cut and firm cherry layer.

Nutrition

Calories: 305kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 135mg | Potassium: 212mg | Fiber: 3g | Sugar: 27g | Vitamin A: 346IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg

The post Chewy Gluten-Free Chocolate Cherry Brownies appeared first on At the Immigrant's Table.

Independence Day always has a way of slowing time. Whether you celebrate The Fourth of July, Canada Day, or the Colombian Independence Day, There's a certain warmth in the air as the sun sets, casting everything in a soft pink and gold glow on those summer celebrations.

For me, it's not just about fireworks or parades, it's about those quiet, in-between moments. The kind where you sit back and watch the kids run barefoot across the lawn. Laughing and shouting in that carefree way only children can. In those moments, freedom feels different. Tangible. And that's what makes this day special.

As a Jewish family living in Canada, our celebrations aren't as loud or grand as those in the U.S., but that's what we love about it. Whether we're celebrating Canada Day or the Fourth of July, there's peace in simplicity. We gather together, light a few Roman candles, and reflect on the meaning of freedom.

We talk to the kids about how freedom is celebrated around the world, the sacrifices made for liberty, and how the values we hold dear come together in moments like this. My kids' questions about freedom make me realize how much they are starting to grasp. Those conversations, simple but profound, are the ones that stay with me.

A Tradition of Family, Flavor, and Freedom

Of course, no celebration would be complete without food. For us, it's never just about the meal; it's about what that meal represents. This gluten-free angel food cake is the perfect example of that. Light and airy, it's become a staple in our house for both Canada Day and Fourth of July.

I remember the first time I made it, with Leo and Lin still so little. Leo, eager to help, cracked the eggs a bit too enthusiastically, while Lin, always smiling, stirred anything she could get her hands on. Flour was everywhere, on the counter, on their clothes, in their hair. But it was in those messy, joyful moments that I found the most meaning.

This cake, simple and unassuming, holds more than just flavor. Each year, as we add fresh strawberries and blueberries on top, it feels like we're not just celebrating a holiday. We're celebrating the quiet moments that make up our family's story.

I remember how excited Leo and Lin get when they see the fresh berries ready to be piled on top, their little hands carefully arranging the fruit just so. It's a tradition that feels just right, and it's these moments, more than anything, that remind me of the importance of family and connection.

This cake is an equal opportunist when it comes for celebrations. For 4th of July, top this angel food cake with red, white and blue berries and a dollop of cream. For Canada Day, we go with a mix of raspberries, strawberries, and cream. You can't go wrong either way.

The Heart of Our Holiday Meals

That same simplicity extends to the other dishes we prepare for the day. Alongside the angel food cake, there's always a bowl of blueberry sauce. Its vibrant color adds a tangy sweetness that perfectly complements the lightness of the cake.

Sometimes, I'll add a spoonful of strawberry rhubarb compote chia pudding, which has become another favorite. It adds a fresh, creamy contrast to the cake's texture, staying true to the seasonal produce that the summer brings. These simple, fresh ingredients work together effortlessly, reminding me that some of the best moments come from the most straightforward things.

We never stop at just cake. Leo and Lin always love to finish the day with easy healthy blueberry cottage cheese popsicles. It's the perfect treat as the sun sets, and the kids are full of energy. Sticky fingers and all, they enjoy each bite, and watching them makes me realize how these small, simple joys are what make holidays like this feel so meaningful.

For us, the food is about more than just flavors, it's about creating memories and strengthening our family bonds. Whether we're gathered around the dinner table or enjoying popsicles on the front porch, it's a celebration of togetherness and the simple joys of life.

This angel food cake, like our celebration, isn't flashy, but it carries a sweetness that lingers, just like the moments we cherish. Whether in Canada, the U.S., or anywhere else, it's a reminder that the best moments in life are the simple ones.

Ingredients

• Gluten-Free Powdered Sugar - This ingredient is critical for the soft sweetness that complements the airy texture of the cake. I prefer using gluten-free powdered sugar to make the cake accessible for those with dietary restrictions, but you could also use regular powdered sugar if you're not concerned about gluten.

• Gluten-Free Flour Blend and Cornstarch - The flour and cornstarch blend here is key to holding the cake together without weighing it down. I use regular cornstarch that is labelled gluten-free, and a well-balanced gluten-free blend that includes rice flour, potato starch, and tapioca flour. I've experimented with a few different blends over the years, and I find this one to be the perfect match for angel food cake. You can use any gluten-free flour blend, but ensure it's a blend designed for baking to avoid dense results.

• Cream of Tartar - Essential for stabilizing the egg whites and helping them hold their structure. Without it, your egg whites could collapse as the cake bakes, losing that beautiful airy rise. 

• Whipped Cream- Freshly whipped cream takes this cake from good to extraordinary. The fluffiness of the cream complements the texture of the cake and adds that creamy richness that's always been a family favorite in our house. You can substitute with a non-dairy whipped topping if you prefer, but there's something about the homemade whipped cream that makes it feel special.

• Fresh Berries (Blueberries and Strawberries) - These berries are what make the cake feel like summer. You can mix up the berries based on what's in season, but I love using a combination of red and blue fruits for the Fourth of July. The contrast between the bright red strawberries and the deep blue blueberries is both visually striking and delicious. I often find myself making extra berry compote to drizzle over the cake or even stir into yogurt the next day for breakfast. 

See the recipe card for full list and exact quantities.

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How to Make Gluten-Free Angel Food Cake Recipe

This gluten-free angel food cake is light, fluffy, and full of nostalgic sweetness. Perfect for any celebration, it's a simple yet elegant dessert that brings family together. Here's how to make it step-by-step:

Beat the Egg Whites

 Separate the egg whites into a large bowl, ensuring no yolk gets in. Beat on medium until foamy, then add the cream of tartar. Continue to beat on high until stiff peaks form. The egg whites should stand tall when the beaters are lifted.

Gradually Add the Sugar

Slowly add the gluten-free powdered sugar, one tablespoon at a time, beating well after each addition until the mixture is glossy and forms stiff peaks. This step ensures the cake will be light and fluffy.

Fold in the Flour and Vanilla

Sift the gluten-free flour blend and the cornstarch over the egg whites in batches, gently folding it in with a spatula. Add vanilla extract and fold it in as well. Be careful to preserve the airiness of the mixture as you do this.

Prepare the Tube Pan

Pour the batter into an ungreased tube pan, spreading it evenly. Don't grease the pan, as the cake needs to cling to the sides to rise properly.

Bake the Cake

Bake at 350°F for 35-40 minutes, or until golden and a toothpick inserted comes out clean. The house will smell like warm cake, a nostalgic scent that always brings me back to family gatherings.

Let it Cool

Once baked, invert the pan onto a cooling rack to prevent the cake from collapsing. Let it cool completely this way for the best texture.

Decorate with Whipped Cream and Berries

Now comes the fun part, decorating! Top the cake with a generous layer of powdered sugar and fluffy whipped cream. Arrange the fresh blueberries and strawberries over the top. Get creative with the arrangement, letting the colors pop and bring that celebratory vibe to life.

Serve and Enjoy!

Slice up the cake, serve it with a dollop of whipped cream and fresh berries, and gather around with your loved ones. Whether it's for the Fourth of July, Canada Day, or just a family get-together, this cake is the perfect sweet ending to any celebration

Storage

Once you've enjoyed your gluten-free angel food cake, you might find yourself with a little bit left over. If so, simply cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. The cake will stay light and airy, but if you want to extend its freshness a bit longer, pop it in the fridge. Just make sure to let it come to room temperature before serving!

You can freeze the angel food cake if you need to store it for longer. Just slice it first and wrap each slice tightly in plastic wrap, then store them in a freezer bag. It will keep in the freezer for up to a month. When you're ready for a slice, simply thaw it at room temperature, and it will taste just as fresh as the day it was made. Maybe even sweeter, if that's possible.

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.

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Gluten-Free Angel Food Cake

A heavenly gluten-free angel food cake with berries and whipped cream. A simple treat for your next celebration or family meal.

Course Dessert

Cuisine American, gluten-free

Keyword american, angel cake, blueberries, cake, dessert, eggs, gluten-free, strawberries

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 105kcal

Author Ksenia Prints

Equipment

• electric hand mixer
• tube pan
• Mixing bowls
• Fine mesh strainer
• cooling rack

Ingredients

• 1 ½ cups egg whites about 10-12 eggs
• 1 ½ cups gluten-free powdered sugar
• ¾ cup gluten-free flour blend
• ¼ cup cornstarch
• 1 ½ teaspoon cream of tartar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups whipped cream
• 1 cup blueberries
• 1 cup strawberries sliced

Instructions

• Start by separating the egg whites into a large bowl, making sure no yolk gets in. Beat on medium speed until foamy, then add the cream of tartar. Continue to beat on high until stiff peaks form. The egg whites should stand tall when you lift the beaters. This will give the cake its light, fluffy texture.
• Slowly add the gluten-free powdered sugar, one tablespoon at a time, while continuing to beat. The mixture should be glossy and hold stiff peaks, ensuring your cake is airy.
• Sift the gluten-free flour blend and corn starch over the egg whites, folding it in gently with a spatula to maintain the fluffiness. Add the vanilla extract and fold that in as well. Be careful not to deflate the egg whites as you mix.
• Pour the batter into an ungreased tube pan. Don't grease the pan, as the cake needs to cling to the sides to rise properly. Spread the batter evenly across the pan.
• Place the pan in a preheated 350°F (175°C) oven and bake for 35-40 minutes, or until the cake is golden on top and a toothpick inserted comes out clean.
• Once baked, remove the cake from the oven and invert the pan onto a cooling rack. This prevents the cake from collapsing as it cools and helps it retain its height. Let it cool completely.
• Once the cake has cooled, carefully run a knife around the edges and remove it from the pan. Top with whipped cream, fresh blueberries, and sliced strawberries. Serve immediately for the best texture and flavor.

Notes

 

 

Nutrition

Calories: 105kcal | Carbohydrates: 14g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 178mg | Potassium: 185mg | Fiber: 2g | Sugar: 4g | Vitamin A: 92IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg

The post Gluten-Free Angel Food Cake appeared first on At the Immigrant's Table.

There are a few sounds that define summer in our home: the thud of bare feet on the deck, the creak of the freezer door opening again (and again), and the delighted squeals of my kids when they spot something frozen and sweet inside. But one of the happiest afternoons we've had didn't start with a plan. It started with a bowl of yogurt, a few too-soft berries, and two kids who wanted to "make something cold."

It was one of those hot, sticky days where time feels stretched and the air feels like soup. Leo had been begging to set up the kiddie pool since breakfast, Lin was covered in popsicle juice and negotiating for a third, and I was just trying to keep everyone hydrated. I didn't have a grand plan, no themed activity, no special outing. Just the familiar scramble of summer parenting. So I pulled out the Greek yogurt, handed them the honey, and told them we were going to make frozen art.

There wasn't a plan. We mixed, we tasted, we smeared yogurt across a sheet of parchment like it was a blank canvas. Then we stirred the yogurt and honey in a mixing bowl, Leo sneaking spoonfuls between swirls, Lin dipping her fingers in like she was finger-painting.

We spread the yogurt across a sheet of parchment like it was a blank canvas. Lin carefully pressed in strawberry slices, muttering to herself about "making a heart." Leo tried to organize the blueberries into neat little lines, until his patience gave out and he began tossing them across the tray like confetti.

It was messy and imperfect and exactly what we needed.

When Berries Rule the Kitchen

By the time we slid the tray into the freezer, we were all sticky and sun-warmed, the kitchen floor covered in berry juice and giggles. There were no expectations. No "just right" way to do it. Only the feeling that we had made something together, something ours.

Summer berries have a way of taking over our fridge this time of year, in the best possible way. One day they're folded into a creamy raspberry ricotta cheesecake for a quiet evening treat. The next, they're simmered into a pot of strawberry rhubarb compote for chia pudding breakfasts that taste like dessert. And on days when I'm feeling just a little more indulgent (or we need a last-minute edible gift), we bring out the white chocolate bark and let the kids sprinkle the berries and nuts like they're decorating a holiday cookie.

And there's something about berry season that invites creativity. Maybe it's the color, or maybe it's just that they don't stay fresh for long, so we're always trying to use them up while they're still soft and fragrant. But the Berry Yogurt Bark? That one comes out when we're looking for something cool, fast, and easy. Something playful. A treat that comes together without a plan and disappears just as quickly.

When the bark was finally frozen, we cracked it into big, uneven shards. The kids ran outside clutching their pieces like treasure, yogurt melting faster than they could eat it. I handed one to my husband just as he came in from watering the garden. He stood in the doorway, biting into a corner, nodding with that quiet kind of approval only a hot afternoon snack can earn. Simple. Sweet. Cooling. That was all it needed to be.

A Berry-Red (and Blue) Treat 

It's the kind of treat that feels especially right around Canada Day and the Fourth of July, when the weather is hot, the fridge is full of berries, and you just want something festive without any fuss. For Canada Day, we go red and white: strawberries, raspberries, maybe even some dried cranberries scattered across a layer of creamy yogurt. The kids call it their "flag bark," and the red-on-white pattern always gets a few proud smiles.

When the Fourth of July rolls around, we add blueberries and let them go wild. Leo tries to line up rows like stars and stripes. Lin prefers chaos, piling the berries in clusters, declaring each one a "firework." Either way, the result is the same: sticky fingers, cold bites, and laughter echoing through the backyard.

What I love most is that this bark doesn't require a plan. No baking. No special tools. Just a tray, some berries, and the joy of making something with your hands. It's a celebration in every sense. A frozen snapshot of summer, perfect for patriotic holidays, or any day that just feels like one.

Ingredients

• Greek Yogurt - This forms the creamy base of the bark. I always reach for full-fat Greek yogurt. It freezes with a better texture, less icy and more like a soft, frozen cheesecake. If you prefer a dairy-free option, a thick coconut-based yogurt works well too, though it adds a hint of tropical flavor that can change the final taste.
• Honey - I sweeten the yogurt with just a bit of honey. It brings out the berries' natural brightness without turning the bark cloying. I like using wildflower or clover honey, whatever's in the pantry. If honey isn't an option for your household, maple syrup makes a gentler, plant-based swap.
• Strawberries - Their juicy, floral flavor and vibrant red color make them perfect for summer recipes, especially for Canada Day. If strawberries are out of season, raspberries can step in, but be sure to press them in gently to avoid too much crumble.
• Blueberries - For us, blueberries turn this from a snack into a celebration, especially when the Fourth of July rolls around. They freeze beautifully and add just the right pop of tangy sweetness. No real substitute here. They're simple, small, and made for this kind of cold bite.

See the recipe card for full list and exact quantities.

How to Make Frozen Yogurt Bark Recipe

If you're looking for a frozen summer treat that's easy enough for kids to help with, and just as fun to eat, this berry yogurt bark is a perfect place to start!. Sweet, creamy, and packed with fresh berries, it's the kind of hands-on snack that feels more like play than prep.

Sweeten the Yogurt

In a medium bowl, combine the Greek yogurt and honey. Stir until the honey is fully incorporated and the mixture is smooth and lightly sweet. Taste and adjust the sweetness if needed, some berries are more tart than others, so let them guide you.

Prepare the Tray

Line a baking sheet with parchment paper, making sure it lies flat and reaches the edges. This keeps cleanup easy and prevents sticking.

Spread the Yogurt Mixture

Spoon the yogurt onto the parchment and use the back of a spoon or a spatula to spread it into an even layer, about ¼-inch thick. It doesn't have to be perfect, this is where the fun begins.

Add the Berries

Scatter sliced strawberries and whole blueberries across the yogurt surface. Press them in gently so they stay put as the bark freezes. You can get creative here! You can plan where to place the fruit or go full chaos mode. Both taste just as good.

Freeze

Transfer the tray to the freezer and freeze uncovered for 3 to 4 hours, or until the yogurt is fully solid.

Break into Pieces

Once frozen, lift the parchment off the tray and break the bark into large, snackable shards.

Serve and Enjoy

Serve immediately, or store in a freezer-safe container until ready to eat.

Storage

Once the bark is frozen and broken into pieces, I like to tuck the extras into a freezer-safe container, layered with a bit of parchment to keep them from sticking together. We usually stash it near the popsicles, though around here, it rarely lasts more than a couple of days. 

Berry Yogurt Bark keeps best for up to 2 weeks, though the texture is best within the first few days. The berries stay bright and the yogurt crisp, especially if you let it freeze solid before sealing it up. Just be sure to serve it straight from the freezer, once it sits out for more than a few minutes, it starts to soften quickly.

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.

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Berry Yogurt Bark

Cool, creamy, and mess-friendly, this berry yogurt bark is summer in frozen form

Course Dessert, dessert / snack, Snack

Cuisine American, vegan, vegetarian

Keyword american, dessert, kid-friendly, kid-friendly dessert, snack, vegan, vegetarian

Prep Time 10 minutes minutes

Freeze Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 6 servings

Calories 115kcal

Author Ksenia Prints

Equipment

• Mixing bowls
• Spatula
• Parchment paper
• Baking sheet

Ingredients

• 3 cups Greek yogurt full-fat recommended for best texture
• 3 tablespoon honey
• 1 cup blueberries
• 1 cup strawberries sliced

Instructions

• In a medium bowl, stir together the Greek yogurt and honey until smooth and evenly sweetened.
• Line a baking sheet with parchment paper, making sure it lays flat and reaches the edges.
• Pour the yogurt mixture onto the parchment and spread it into an even layer, about ¼-inch thick.
• Scatter the sliced strawberries and whole blueberries across the yogurt surface. Gently press them in to help them freeze in place.
• Place the tray in the freezer uncovered for 3 to 4 hours, or until the bark is fully frozen and solid.
• Lift the parchment off the tray and break the bark into shards. Serve immediately or store in a freezer-safe container for up to 2 weeks.

Video

Nutrition

Calories: 115kcal | Carbohydrates: 18g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 202mg | Fiber: 1g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 17mg | Calcium: 117mg | Iron: 0.3mg

The post Berry Yogurt Bark  appeared first on At the Immigrant's Table.

I make desserts all the time. Cakes for birthdays, cookies with the kids, fruit bars packed for school snacks. But when the cooking club picked "Kentucky Derby" as our monthly theme and I pulled the dessert card, I blanked completely. It wasn't that I didn't know how to bake. It's that I had no idea what dessert fit that theme.

Mint juleps? Pecan pie? Something served in a silver cup?

I felt like I'd wandered into a party I didn't belong at. Most of my baking has roots in something personal: soft cottage cheese blintzes my grandmother made on weekends, vegan lemon mango cheesecake I once served at a Shavuot gathering in the Tel Aviv heat, or pear chocolate granola bars I keep in the fridge for snack attacks from Leo and Lin. But horses, hats, and Southern charm? That wasn't my world.

I thought of backing out. But I also didn't want to show up empty-handed. So I decided to make a dessert that I would want to eat. One that felt like me, even if it didn't exactly scream Kentucky Derby.

A Custard Slice of Courage and Comfort

I turned to chocolate, the one ingredient I trust without fail. My mother always had a baking bar tucked away in the kitchen drawer, and my sister and I would sneak squares after school. My husband F grew up in Colombia with creamy postres and flan, always topped with whipped cream on top. And my kids? They eat chocolate in any form, preferably with spoons.

I'd been experimenting with gluten-free crusts ever since a friend in the club mentioned she had celiac. Some turned out sandy, others too gummy.

But I had just nailed a crust for pear chocolate granola bar crust that Leo loved, and even a  carrot soufflé that held its shape, so I felt ready-almost-to take on this pie. I went with a store-bought gluten-free crust, something buttery and firm, and decided to focus all my attention on the chocolate filling.

What came out of the oven was rich, dark, and just barely set, more custard than cake, with a whisper of espresso for depth. I let it chill overnight until the center firmed into that sliceable, spoonable texture that makes you pause between bites. Just before serving, I topped it with softly whipped cream and finished it with loose curls of chocolate shavings, the kind that melt ever so slightly against the cool topping.

It went perfectly with the Seafood Gumbo served as the main, which has since became another favorite. It wasn't flashy, but it didn't need to be. No one asked how it fit the Kentucky Derby theme. They just asked for seconds.

How to Make Gluten-Free Chocolate Pie Recipe

This chocolate custard pie is simple in technique but rich in result. It's one of those quiet showstoppers. No frills, just deep chocolate flavor, silky texture, and a clean slice every time. Here's how to make this recipe:

Blind Bake the Crust

Preheat your oven to 375°F. Place your store-bought gluten-free pie crust on a baking sheet and blind bake it according to the package directions. This step is key to prevent a soggy base once the custard is poured in. Let it cool completely before filling. Here are more details to bake gluten free pie crust.

Melt the Chocolate and Butter

Finely chop the bittersweet chocolate and place it in a heatproof bowl with the butter. Set the bowl over a pan of gently simmering water (make sure the bowl doesn't touch the water). Stir until smooth and glossy, then remove from heat. This is the moment the kitchen starts to smell like something serious is happening.

Whisk the Eggs and Sugars

In a large bowl, whisk together the eggs, granulated sugar, light brown sugar, and salt until well blended. I like using both sugars here for depth.

Heat the Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. You don't want it to boil, just enough to warm through. Take it off the heat immediately.

Combine the Custard

Slowly pour the warm cream into the egg mixture, whisking constantly to temper the eggs (this keeps them from scrambling). Stir in the vanilla extract and espresso powder.

Add the Melted Chocolate

Gradually add the melted chocolate mixture into the custard base, whisking steadily until smooth and fully combined. The texture should be thick, glossy, and pourable.

Strain and Fill

Set a fine-mesh sieve over a clean bowl or large measuring cup and strain the custard to remove any curdled bits. Then, pour the custard into the cooled crust. This extra step guarantees that signature silky texture, especially worth it if you're serving guests.

Bake the Pie

Reduce the oven temperature to 325°F. Bake the pie for 25 to 30 minutes, until the edges are set but the center still wobbles slightly when gently shaken. A thermometer inserted should read around 165°F. It'll continue to set as it cools.

Cool and Chill

Transfer the pie to a wire rack and let it cool to room temperature. Once cool, refrigerate for at least 4 hours or overnight. This helps the custard fully set and allows the flavors to develop.

Whip and Add the Cream

Right before serving, whip the heavy cream with confectioners' sugar and vanilla until medium peaks form. You can spoon it over or pipe it on top.

Garnish and Serve

Top the pie with chocolate shavings just before serving. I make mine by running a vegetable peeler along the edge of a bar of dark chocolate.

Storage

Once the pie has fully set and you've served that first perfect slice, any leftovers should be stored in the refrigerator. Keep it in an airtight container or lightly covered with foil. It'll stay fresh for up to 3 days. If you've already added the whipped cream topping, it's still fridge-friendly, though the cream may lose some of its shape after a day or so. 

I wouldn't recommend freezing this pie. The custard texture changes too much once thawed, becoming slightly grainy and less cohesive. But honestly, with the way slices quietly disappear in our house, putting it in the freezer has never been a real option.

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.

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Gluten-Free Chocolate Pie

Silky chocolate custard in a gluten-free crust, topped with whipped cream and chocolate shavings.

Course Dessert

Cuisine Baking, gluten-free

Keyword chocolate pie, gluten free chocolate pie

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 8 servings

Calories 620kcal

Author Ksenia Prints

Equipment

• Medium saucepan
• 9 inch springform cake form
• Mixing bowls
• Spatula
• Fine mesh strainer
• Baking sheet
• Wire rack
• Vegetable peeler for chocolate shavings

Ingredients

For the base

• 1 store-bought gluten-free pie crust 9-inch, pre-baked

For the chocolate custard filling

• 12 oz bittersweet chocolate 70%, finely chopped
• 6 tablespoon unsalted butter
• 4 large eggs room temperature
• ¼ cup granulated sugar
• 2 tablespoon light brown sugar
• ¼ teaspoon kosher salt
• 1½ cups heavy cream
• 2 teaspoon vanilla extract
• 1 teaspoon espresso powder

For the finish

• ¾ cup heavy cream
• 1 tablespoon confectioners' sugar
• ½ teaspoon vanilla extract
• Chocolate shavings for garnish

Instructions

• Preheat oven to 375°F. Place your gluten-free pie crust on a baking sheet and blind bake it according to package instructions. Let it cool completely. This prevents a soggy bottom once the custard is added.
• Place chopped chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (double boiler method). Stir until melted and smooth. Remove from heat and set aside.
• In a large bowl, whisk together the eggs, granulated sugar, light brown sugar, and salt until smooth and well combined.
• In a small saucepan, heat the heavy cream just until it begins to simmer. Remove immediately, don't let it boil.
• Slowly whisk the hot cream into the egg mixture to temper. Stir in vanilla extract and espresso powder. Then, gradually whisk in the melted chocolate mixture until smooth and glossy.
• Strain the custard through a fine-mesh sieve into a clean bowl to catch any lumps. Pour the strained custard into the cooled pie crust.
• Lower the oven temperature to 325°F. Bake for 25-30 minutes, or until edges are set and the center still has a slight jiggle. Internal temp should reach 165°F.
• Let the pie cool on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
• Before serving, whip the heavy cream with confectioners' sugar and vanilla until medium peaks form. This adds contrast and creaminess to the rich chocolate base.
• Spoon or pipe the whipped cream on top of the pie and finish with chocolate shavings. Slice and serve chilled.

Nutrition

Calories: 620kcal | Carbohydrates: 35g | Protein: 7g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 183mg | Sodium: 128mg | Potassium: 348mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1386IU | Vitamin C: 0.4mg | Calcium: 88mg | Iron: 3mg

The post Gluten-Free Chocolate Pie With Chocolate Custard and Whipped Cream appeared first on At the Immigrant's Table.

We have an unspoken rule in our house-though, truthfully, it's spoken at least once a day: dessert must be negotiated. The kids argue for ice cream, always. I counter with fruit. Leo, my five-year-old, is a master of persuasion. Lin, three, often simply stands beside him with those wide, knowing eyes, nodding solemnly. Together, they make a strong case.

The conversation starts before the plates are even cleared. "Do we have dessert today?" Leo asks, even when he already knows the answer. Lin echoes him like a small but mighty chorus. I used to insist on fruit. Sometimes I still do. But it was a hot summer day, and that makes rules slippery.

Eventually, we arrive at a middle ground: popsicles. It began with my cottage cheese popsicles a couple of years ago. A save-the-day situation involving blueberries, cottage cheese, and a blender. Since then, popsicles have become our seasonal truce. This year's version? Watermelon. Just watermelon, a squeeze of lemon, and a pinch of sugar. Simple, sweet. and crucially, mom-approved.

It was born out of a minor crisis, as many of summer recipes are. It was a scorcher of a July afternoon, and we were out of ice cream. Not low-completely, devastatingly out. The freezer gave up nothing. The grocery delivery was hours away. And so the meltdown began. Not from the heat, but from the emotional chaos of small children betrayed by their dessert expectations.

The Summer Treat Negotiations

I remember standing in front of the open fridge, sweating and desperate, when I spotted it: a big chunk of watermelon, tucked behind a container of hummus and a half-used jar of pickled onions. It was cold and heavy in my hands. The answer.

I chopped it up, tossed it in the blender, and watched the ruby red pulp whirl into juice. I strained it, added lemon and sugar, and poured the mixture into the popsicle molds-those old silicone ones I've had since Leo was a toddler. Into the freezer they went, and I crossed my fingers that the kids' memories were short and the freezer fast.

And it worked. With a short distraction on the tablet, they forgot about the ice cream entirely. And when they remembered, the popsicles were frozen solid and ready to save the day.

They now live in our freezer in steady rotation. A few get passed out on the porch after dinner, toes dipped in a bucket of cool water. Others are saved for backyard picnics or afternoon peacekeeping missions. They've even become a kind of currency. One extra popsicle for two extra pages of reading or a little help picking up toys.

This watermelon popsicle isn't usually the centerpiece, but it's one summer moment among many. The kind that comes not from planning, but from reaching for whatever's on hand, mixing it with memory, and tucking it into the freezer like a promise that things will cool down eventually.

And if you love watermelon as much as I do, try it in a savory prep like this Watermelon Feta Salad. It's a classic in the Middle East and along the Mediterranean!

Ingredients

• Watermelon- I use a seedless watermelon for this recipe, then I cut it into chunks and chilled before blending. If you're using watermelon with seeds, just remove the black ones; a few soft white ones won't affect the texture.
• Sugar- Just enough to round out the flavor. Some watermelons are perfect on their own, but when they're a bit bland or underripe, a touch of sugar brings everything into balance. I always blend and taste first, if it's sweet enough without, I skip it.
• Lemon Juice - A small squeeze makes a big difference. It sharpens the flavor and keeps the popsicles tasting bright and fresh. It also helps preserve the color, especially if you're storing the blended mix before freezing. You can use lime juice if that's what you have.

See the recipe card for full list and exact quantities.

How to Make this Watermelon Popsicle Recipe

These fresh watermelon popsicles are the quiet heroes of our summer. They're easy to make, quick to freeze, and endlessly slurpable. They come together in minutes and are just the thing to keep kids cool and parents calm. Here's how I make them:

Blend the Fruit

Add the chilled watermelon chunks to a blender along with the sugar and lemon juice. Blend until completely smooth, about 30 to 60 seconds. The mixture should look like bright watermelon juice with a slight froth on top. If your watermelon is very sweet, taste before adding sugar. You may not need it at all!

Insert the Sticks

Place popsicle sticks into the center of each mold. If you're improvising with paper cups, freeze the mixture for 30 minutes first, then insert the sticks so they stay upright.

Fill the Molds

Carefully pour the mixture into popsicle molds, leaving a bit of space at the top to allow for expansion. If your kids are helping, expect a few drips and sticky counters. I like to transfer the juice to a spouted pitcher to make pouring easier (and cleaner).

Freeze Until Firm

Place the molds on a level surface in the freezer and freeze for at least 4 hours, or overnight if you're planning ahead. I usually make them in the morning after breakfast, so they're ready by the time the afternoon sun hits and the dessert requests begin.

Unmold and Serve

To release the popsicles, run the molds under warm water for a few seconds to help loosen them. Gently wiggle and pull the sticks, no tugging needed. Serve immediately to sticky-fingered snackers, ideally with a towel nearby. They melt fast, but somehow never fast enough to stop the giggles.

Storage for Watermelon Popsicles

Once the popsicles are fully frozen, I like to pop them out of the molds and transfer them to a reusable freezer-safe bag or a lidded container, layering a little parchment in between if they're stacked. That way, they're easy to grab-whether it's after dinner, post-nap, or during one of those mid-morning snack negotiations that somehow turn into full-on debates.

They'll keep well in the freezer for up to two weeks! And if you've got extra blended watermelon left, you can refrigerate it for a day or two. It makes the most refreshing summer drink over ice. I've even stirred in a little sparkling water for a fizzy, kid-friendly treat that somehow feels fancy without trying too hard.

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.

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Watermelon Popsicles

Cool down with these easy watermelon popsicles made with real fruit and a squeeze of lemon.

Course Dessert, dessert / snack, Snack

Cuisine gluten-free, Summer, vegan

Keyword cottage cheese popsicles, dessert, gluten-free, ice cream, kid-friendly, kid-friendly dessert, lemon, snack, summer, vegan, watermelon

Prep Time 10 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 popsicles

Calories 35kcal

Author Ksenia Prints

Equipment

• blender
• Fine mesh strainer optional, for smoother texture
• silicone popsicle molds
• popsicle sticks

Ingredients

• 4 cups seedless watermelon chilled and cut into chunks
• 2 tablespoon sugar optional, to taste
• 1 tablespoon lemon juice

Instructions

• Add the chilled watermelon chunks, sugar, and lemon juice to a blender. Blend until completely smooth, about 30 to 60 seconds.
• For a smoother texture, pour the mixture through a fine mesh sieve into a pitcher, pressing gently to extract as much juice as possible.
• Carefully pour the strained mixture into popsicle molds, leaving a bit of space at the top to allow for expansion during freezing.
• Place popsicle sticks into the center of each mold. If using paper cups, freeze for 30 minutes first before adding sticks.
• Transfer the molds to a level surface in the freezer and freeze for at least 4 hours or overnight.
• Run molds under warm water for a few seconds to loosen. Gently remove and serve immediately.

Video

Nutrition

Calories: 35kcal | Carbohydrates: 9g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 87mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 433IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.2mg

The post Homemade Watermelon Popsicles appeared first on At the Immigrant's Table.

There's always another ice cream. That's what I told myself as I stood in line at Dalla Rose, the little creamery tucked behind the bookstore with the flickering neon sign. I'd just finished chasing Leo down the sidewalk and was too tired to argue when he pointed to a pale yellow pint. His request that week for "yellow" ice cream.

I took one bite and knew I was in trouble. Corn ice cream. Another favorite. One that would quietly wedge itself into our summer, our kitchen, and my thoughts until I learned how to make it myself.

It's a bit of a process. You simmer the cobs, steep the kernels, whisk yolks low and slow, strain, chill, churn, freeze. But the reward? A scoop of late summer. Custardy, soft, not too sweet. That earthy sweetness corn hides inside its husk comes through like a memory more than a flavor.

And for me, that memory begins far from any creamery.

Every summer when I first moved to Manitoba, just outside the city, we'd pass a roadside corn stand - a sagging table shaded by tarp, stacked with golden ears. The woman behind it took coins and smiles and always tossed in an extra cob. My mom never drove past without stopping. Half the corn went straight into a pot, slathered with butter. The rest she saved.

"For something new," she'd say, husks at her feet. Sometimes that meant spiced Mexican street corn. Then later, when I met the man who would become my husband, arepas de choclo-crispy-edged and topped with queso. They stuck. I still make them year-round, especially when I've frozen corn at its peak season to hold onto summer just a little longer. I even loved sweet corn, as in this Roasted Corn Cheesecake with the sweetest cheeky little blueberry compote.

So did this corn soup. It leaned more curious than comforting, but we ate it anyway, laughing through the steam. And these days, all my kids need when they're having a bad day is a bowl of gluten free creamed corn, which became our favorite side dish.

Where Summer Settles Into Memory

That's what I thought about when I tasted the corn ice cream at Dalla Rose. The old corn stand. The arepas. That soup. So I went home and started trying.

Simmering corn in cream. Whisking yolks. Straining, chilling, starting again. There were failed batches. Ones that froze too hard, or split. But when I finally nailed the texture - that soft, custardy scoop - and the taste that felt like a page out of my past, I knew it was ours.

So on quiet summer evenings, after bedtime delays and backyard games, we sit on the porch with bowls of melting corn ice cream. Sometimes I make them into ice cream sandwiches, and sometimes I just sprinkle a few toasted kernels on top. But mostly, we just eat it as is. Simple. Golden. Familiar.

It's become a little treat. Like freezing corn for winter arepas, pulling it out for a simmering pot of ajiaco, or making popsicles when the heat won't let up. Each scoop carries a little sunlight, tucked into the rhythms of our family life.

Ingredients

• Fresh Corn - This recipe begins and ends with corn. I use four ears of fresh, in-season corn because both the kernels and the cobs are essential. If fresh corn isn't available, frozen kernels can work in a pinch - but skip the cobs and accept that the flavor won't be quite as deep!
• Heavy Cream - For that scoopable, custard-like richness. The fat content in cream helps bind everything together and keeps the texture silky once frozen. You can make this recipe with coconut cream for a dairy-free version, but expect a slightly different (though still lovely) flavor.
• Whole Milk - Balances out the richness of the cream while still giving the base enough body. I wouldn't recommend swapping this out for low-fat options, as the final ice cream may turn out icy rather than smooth.
• Egg Yolks - Five yolks give the ice cream its classic French-style custard base. They thicken the mixture and lend a pale golden color that pairs beautifully with the corn's hue. 
• Vanilla Extract - Just a teaspoon rounds out the flavor, making the corn taste fuller, almost toasted. I've made it with half a scraped vanilla bean before, and if you have one on hand, it's a beautiful upgrade, but extract works perfectly well.

See the recipe card for full list and exact quantities.

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How to Make this Corn Ice Cream Recipe

If you're craving a summer dessert that's creamy, quietly sweet, and rich with the flavor of real corn, this homemade corn ice cream is worth every step. It's a slow process, but a deeply satisfying one, especially when shared with curious little helpers and sticky spoons.

Prepare the Corn

Shuck the corn and slice the kernels off the cobs. Set the kernels aside and reserve the cobs. You'll use both to build flavor into the base.

Simmer the Corn Base

In a medium saucepan, combine the corn kernels, reserved cobs, heavy cream, whole milk, ½ cup of sugar, and a small pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally. Once it begins to bubble lightly, remove from heat, cover the pot, and let the mixture steep for 1 hour. This is where the corn flavor deepens and blooms.

Blend and Strain

After steeping, discard the cobs. Pour the mixture into a blender and blend until completely smooth. Strain through a fine mesh sieve into a clean bowl, pressing gently to extract as much liquid as possible. Set aside.

Temper the Egg Yolks

In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until smooth and pale. Slowly drizzle in about 1 cup of the warm corn mixture while whisking constantly-this step gently raises the temperature of the yolks so they don't scramble.

Combine and Blend Again

Pour the warmed egg mixture back into the rest of the corn base and whisk to combine. If it's not fully smooth, you can blend it again briefly for a silky finish.

Cook the Custard

Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula. Keep stirring until the custard thickens enough to coat the back of a spoon, about 170°F. Don't rush this part! Gentle heat is key.

Add Vanilla and Chill

Remove from heat and stir in the vanilla extract. Strain one final time into a clean bowl to remove any bits of cooked egg. Cover and chill the custard in the fridge for at least 4 hours, or overnight if you can. A fully chilled base will churn beautifully.

Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. It should reach a soft-serve consistency after about 20-30 minutes.

Freeze Until Firm

Transfer the churned ice cream into a freezer-safe container. Press a piece of parchment directly onto the surface to prevent ice crystals, then seal and freeze for at least 4 hours, or until firm.

Serve

Scoop into bowls and serve as is, or garnish with a drizzle of honey, a spoonful of caramel, or a few toasted corn kernels for crunch.

Storage

If you manage to have any corn ice cream left, it keeps well in the freezer for up to five weeks. Store it in an airtight container with a layer of parchment pressed gently on top to help prevent ice crystals from forming. I like to use an old metal loaf pan with a tight lid, it chills evenly.

The texture is at its best in the first few days: creamy, soft, and easy to scoop after a short rest on the counter (about 5-10 minutes does the trick). After a week, it can start to harden a bit, especially around the edges, but the flavor holds strong.

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.

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Corn Ice Cream

A soft, custardy corn ice cream full of fresh flavor and golden warmth.

Course Dessert, ice cream

Cuisine comfort food, gluten-free, Summer

Keyword corn, dessert, freezing, gluten-free, ice cream, kid-friendly, kid-friendly dessert, snack, summer, sweet

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 1 quart

Calories 2644kcal

Author Ksenia Prints

Equipment

• Medium saucepan
• blender
• Fine mesh strainer
• Whisk
• Mixing bowls
• Spatula

Ingredients

• 4 ears fresh corn kernels removed (reserve cobs)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar divided
• ¼ teaspoon salt
• 5 large egg yolks
• 1 teaspoon vanilla extract

Instructions

• In a medium saucepan, combine the corn kernels, reserved cobs, cream, milk, ½ cup sugar, and salt. Bring to a gentle simmer over medium heat, then remove from heat, cover, and let steep for 1 hour to infuse with corn flavor.
• Remove and discard the cobs. Blend the mixture until smooth, then strain through a fine mesh sieve into a clean bowl, pressing down to extract all the liquid.
• In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and smooth. Slowly whisk in about 1 cup of the warm corn mixture to temper the yolks.
• Pour the yolk mixture back into the rest of the corn base and whisk to combine. Blend again briefly if needed for a silky texture.
• Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (around 170°F).
• Remove from heat and stir in the vanilla. Strain once more to remove any cooked egg bits. Chill in the fridge for at least 4 hours, or overnight.
• Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes), until it reaches soft-serve consistency.
• Transfer the churned ice cream to a freezer-safe container. Press parchment paper on the surface, seal, and freeze for at least 4 hours until scoopable.
• Scoop and serve as is, or top with honey, caramel, or toasted corn kernels.

Video

Nutrition

Calories: 2644kcal | Carbohydrates: 178g | Protein: 36g | Fat: 204g | Saturated Fat: 123g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 56g | Cholesterol: 1539mg | Sodium: 848mg | Potassium: 925mg | Sugar: 176g | Vitamin A: 8690IU | Vitamin C: 3mg | Calcium: 733mg | Iron: 3mg

The post Corn Ice Cream appeared first on At the Immigrant's Table.

In our house, dessert didn't come in colorful cartons or studded with rainbow sprinkles. Ours lived in foil-wrapped blocks tucked behind couscous and silan - a tin of halva, always half-crumbled, always within reach. No one ever called it dessert, but I knew what it was. With a spoon in hand and the kitchen quiet, I'd sneak bites when no one was looking.

I must've been six or seven the first time I finished a whole tin. I got a stomachache. My grandmother laughed and scolded at the same time: "Halva is not for eating like that!" But I couldn't help it. There was something about the texture. Soft and grainy, sweet with a faint bitterness, a little clingy on the roof of the mouth, that stayed with me. Like sesame always does.

That pantry tin followed us from childhood balconies in Israel to apartment kitchens in Montreal. And tahini followed too, in quieter ways - stirred into dressings, whisked into dips, baked into cookies. Even now, there's always a jar on our counter, the label peeling, the rim sticky. When I make a quick tahini sauce to go over roasted vegetables, it still reminds me of my grandmother's kitchen. The windows open. The scent of sesame rising into the courtyard.

Years later, I started craving that same sweet-nutty balance. Only colder. And that was how this ice cream began. A grown-up version of my childhood pantry raids, softened by coconut milk and swirled with tahini. It's the flavor that takes me back to summers spent barefoot on cold tile, the fridge humming, and my cousins arguing over whose turn it was to scoop ice cream into tiny glass bowls.

If you're fans of homemade ice cream, we have a few of those recipes on rotation every summer. This year, a smooth and lightl sweetened Honey Ice Cream is my kids' current seasonal favorite. 

What is Tahini Halva?

Halva - halvah, as my grandmother said it - is one of those foods that carries memory in its texture. Made from ground sesame tahini and sugar, tahini halva is popular throughout Israel and among Jews across the diaspora. It's often dense, crumbly, and flecked with pistachios or cocoa, sliced to order in open-air markets where the scent of sesame hangs in the heat. In our family, it was a quieter presence. No ceremony. Just always there.

Among Jewish communities from Iraq, Iran, Syria, Morocco, and Egypt, halva is often wrapped in parchment and shared during holidays. But in our home, it was more of a everyday thing. Snacked on after school, packed into travel bags, crumbled into yogurt, or sliced into neat rectangles by my father on slow weekends. I never really thought of it as fancy. It was sweet and strange and grown-up and familiar, all at once.

Love tahini? These chocolate tahini cookies remind me of the tahini cookies I used to get from my neighbour every year around Purim. They taste like home!

In this ice cream, the halva doesn't melt away. It stays whole in little hidden bits, like crumbs of memory suspended in cold. The tahini base brings warmth and balance, folding it all together. I sometimes serve it next to berry labneh with infused olive oil, the tang of the yogurt bright against the mellow sesame.

And on evenings when the kids are asleep and the windows are open again, I might pour myself a 1001 Arabian Nights cocktail, where pineapple, whiskey, and tahini swirl together in a glass where it tastes like something familiar and far away. Like halva. Like home.

Ingredients

• Full-Fat Coconut Milk - I use full-fat coconut milk for its thick, creamy texture. It gives the ice cream body and richness without needing dairy. I noticed some brands are thicker than others, so shake the can before opening, and give it a quick stir if it looks separated. You can try this recipe with light coconut milk, but the result is far icier and lacks the silky mouthfeel that makes this scoop so special.
• Tahini - I always reach for a good-quality, pourable tahini made from hulled sesame seeds, it blends smoother and tastes gentler. If your tahini has separated, stir it thoroughly before using.
• Vegan Halva - I use an Israeli-style tahini halva, firm and sliceable, not the syrupy kind. If you can't find a vegan halva, you can skip it and still enjoy a beautifully sesame-forward ice cream, but it's worth seeking out. 
• Vanilla Extract - For extra roundness and warmth. I add a splash of vanilla to soften the edges of the tahini and bring all the flavors together. If I'm feeling indulgent, I'll scrape in the seeds from half a vanilla bean instead, but extract works beautifully here.

See the recipe card for full list and exact quantities.

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How to Make Vegan Halva Tahini Ice Cream

This vegan halva tahini ice cream is creamy, deeply nutty, and rooted in memory. With a coconut milk base and swirls of sesame, it's a summer favorite that comes together in just a few steps. It will take a little patience, but the result is something you'll come back to all summer long. Here's how to make this recipe:

Warm the Base

In a medium saucepan, whisk together the full-fat coconut milk, sugar, and vanilla extract over medium heat. Stir gently and continuously, warming the mixture until the sugar has fully dissolved. You're not trying to boil it, just warm enough that everything melds smoothly.

Stir in the Tahini

Once the mixture is heated through and the sugar is dissolved, remove the pan from the heat. Add the tahini and whisk until completely smooth. The base should be creamy, slightly thickened, and uniform in color. Let it cool for a few minutes before transferring.

Chill Thoroughly

Pour the tahini-coconut base into a container, cover, and refrigerate for at least 2 hours. It should be fully chilled before churning. This helps the ice cream set up with a smoother texture.

Churn the Ice Cream

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. It should begin to thicken and turn pale and creamy as air is whipped in. This usually takes about 20-25 minutes, depending on your machine.

Add the Halva

In the last minute of churning, crumble the vegan halva into the machine. Let it fold into the ice cream gently. You want small, soft bits of halva scattered throughout, not fully mixed in. If your halva is very soft, you can also fold it in by hand right after churning.

Freeze Until Scoopable

Transfer the churned ice cream to a freezer-safe container and smooth the top. Cover with a lid or press parchment directly against the surface to help prevent ice crystals. Freeze for at least 4 hours, or until firm enough to scoop.

Serve Cold

Scoop into bowls, cones, or eat it straight from the container with the biggest spoon in your drawer. This is the kind of ice cream that tastes like a memory - creamy, toasty, and full of quiet joy.

Storage

Once your halva tahini ice cream is tucked into its container, press a sheet of parchment paper directly on the surface before sealing it with a lid. This small step helps keep the texture smooth and prevents any unwanted frost from forming.

It will keep well in the freezer for about a week! If the ice cream feels too firm when you first take it out, let it rest on the counter for 5 to 10 minutes before scooping. The halva softens slightly and the tahini flavor becomes even more pronounced. 

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.

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Halva Tahini Ice Cream

Vegan halva tahini ice cream made with coconut milk and real tahini. Nutty, sweet, and studded with soft halva crumbles.

Course Dessert, dessert / snack

Cuisine gluten-free, Middle Eastern, vegan

Keyword dessert, halva, ice cream, kid-friendly, kid-friendly dessert, vegan

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 1 quart

Calories 756kcal

Author Ksenia Prints

Equipment

• Medium saucepan
• Whisk
• Ice cream maker
• Mixing bowls
• Wooden Spoon or Spatula

Ingredients

• 2 cans (13.5 oz) full-fat coconut milk shaken well
• ½ cup sugar
• ¼ cup tahini smooth, pourable
• ¼ cup crumbled vegan halva firm, not syrupy
• 1 teaspoon vanilla extract

Instructions

• In a saucepan over medium heat, whisk together the coconut milk, sugar, and vanilla extract. Heat until the sugar has fully dissolved and the mixture looks smooth and glossy. Avoid letting it boil-just warm it enough to combine.
• Remove from heat and whisk in the tahini until completely smooth. The mixture should be creamy and slightly thickened. Let it cool for a few minutes.
• Pour the tahini base into a container, cover, and refrigerate for at least 2 hours or until completely chilled. If it thickens too much in the fridge, stir in a tablespoon of plant-based milk to loosen before churning.
• Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes. It should look pale, thick, and smooth.
• In the last minute of churning, crumble in the vegan halva. Let the pieces fold gently into the ice cream without fully blending in.
• Transfer to a freezer-safe container and smooth the top. Press a piece of parchment directly onto the surface if you like. Cover and freeze for at least 4 hours or until scoopable.
• Let sit at room temperature for 5-10 minutes before scooping. Serve in bowls, cones, or straight from the container

Video

Nutrition

Calories: 756kcal | Carbohydrates: 113g | Protein: 10g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Sodium: 23mg | Potassium: 288mg | Fiber: 3g | Sugar: 100g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 3mg

The post Vegan Halva Tahini Ice Cream appeared first on At the Immigrant's Table.

There are days in the kitchen when everything follows a plan. And there are days when the plan softens, like when a box of ladyfingers sits a little too long on the counter, and you start layering cream and crushed nuts without much thought. The same way you would stacked wooden blocks with your toddler absentmindedly while the day passed.

This recipe came from when we had ladyfingers left over from another dessert I'd made with the kids. A soft, jam-streaked version of no-bake strawberry tiramisu and tiramisu protein bars, that disappeared quickly with sticky fingers and wide grins. They helped dip each biscuit, spooned the cream with so much care that I barely stepped in. But I didn't want to make the same thing again.

I wanted pistachio.

Perfect Pistachio Dessert

When I crave something chilled and soft, I often reach for pistachios. I keep slices of a no-bake chocolate pistachio cake in the freezer, edged with dried fruit and nuts. The pistachio ice cream I once stirred by hand has become part summer ritual, part small challenge. Will it set before the kids opens the freezer asking for a bite? And on Purim, we fold pistachio hamantaschen together, dough soft with little fingerprints, the filling still warm from being stirred too soon.

So when I came across a series of Japanese no-bake desserts on TikTok, with how pretty and softly assembled they were, I started thinking about pistachios again. Like how they would sit well beneath cream, how will their color anchor a dessert built without much effort. Well this no-bake strawberry pistachio ladyfingers dessert stemmed from that.

I didn't want it to feel heavy. I wanted it to look like something you'd find in a quiet café case. Something pulled together from the fridge with care, layered slowly, meant to rest before the first slice is served.

Ingredient Highlights for this No Bake Dessert

• Ladyfingers- These sponge biscuits create the base of the dessert, softening just enough after a quick dip in milk to become cake-like without turning soggy. here. If you can't find ladyfingers, madeleines (halved lengthwise) make a lovely substitute for this recipe. Their buttery crumb adds richness, and they hold shape surprisingly well. The result will feel softer, almost like a tea cake version of the original. You can also use gluten-free ladyfingers here!
• Mascarpone Cheese- Mascarpone gives this dessert its richness and smooth body, blending seamlessly with the pistachio cream. I've tried cream cheese in a pinch, but the tang overpowers the nuts. Stick to mascarpone if you want the pistachio to carry through.
• Pistachio Cream Spread- This is where the flavor comes from. Pistachio cream gives the filling its color, aroma, and that soft nuttiness that holds the whole dessert together. I always pick a spread made from at least 40% pistachios. If you can't find it, you can use unsweetened pistachio butter and adjust sweetness in the cream separately.

See the recipe card for full list and exact quantities.

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How to Make This No-Bake Strawberry Pistachio Ladyfingers Dessert

Whip the Cream

In a cold mixing bowl, beat the heavy cream until soft peaks form. You're looking for a gentle structure enough to hold shape but not stiff.

Make the Pistachio Mascarpone Cream

 In a separate bowl, stir together the mascarpone, powdered sugar, and pistachio cream until fully smooth. The mixture should be thick but spreadable. Use a spoon or spatula to check for lumps.

Fold and Combine

Gently fold the whipped cream into the pistachio mascarpone mixture. Do this in two parts to keep it airy. The final texture should feel light and hold its shape.

Prepare the Filling Bag

Transfer the pistachio cream mixture to a piping bag or a plastic sandwich bag with one corner snipped off. This makes it easier to pipe evenly onto the cookies.

Assemble the Sandwiches

Pipe a line of cream onto one ladyfinger and top with another to make a sandwich. Press lightly to secure. Repeat with the remaining cookies.

Dip in Milk

Briefly dip each sandwich into milk, just 2 to 3 seconds. They should absorb a little moisture without becoming soggy.

Arrange and Top

Place the dipped sandwiches into cupcake liners or a tray with shallow sides. Pipe a small swirl of the remaining cream on top of each one.

Garnish

Top each with a few slices of fresh strawberry and a sprinkle of chopped pistachios. If kids are helping, this is their favorite part.

Chill to Set

Cover loosely and refrigerate for at least 4 hours, or overnight. The cream will set and the cookies will soften into the perfect spoonable texture.

Storage

Once assembled, these no-bake strawberry pistachio desserts hold up beautifully in the fridge. I line them up in their paper cups inside an airtight container, careful not to stack anything on top. They'll keep well for about three days, though ours tend to disappear long before that.

Freezing isn't ideal here, the mascarpone texture changes and the strawberries can become icy. But since the recipe comes together quickly with a few staples, it's easy to remake when the craving hits. I usually keep a jar of pistachio cream on the back shelf and a pack of ladyfingers tucked near the granola... just in case.

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.

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No-Bake Strawberry Pistachio Ladyfingers Dessert

A simple no-bake dessert with pistachio cream, mascarpone, and strawberries. These no-bake strawberry pistachio ladyfingers are perfect for when you want to look fancy without wasting away in the kitchen.

Course Dessert

Cuisine Fusion, Japanese, Middle Eastern

Keyword no bake ladyfingers, no bake strawberry pistachio ladyfingers, strawberry pistachio ladyfingers

Prep Time 25 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 8 servings

Calories 449kcal

Author Ksenia Prints

Equipment

• Standing mixer or hand mixer
• Mixing bowls
• Spatula
• piping bag
• cupcake liners
• small tray

Ingredients

• 2 packages ladyfingers 7 oz each
• 1 cup heavy whipping cream
• 8 oz mascarpone cheese at room temperature
• 1 cup powdered sugar
• ¼ cup pistachio cream spread
• 1 cup milk for dipping
• Fresh strawberries sliced
• ¼ cup pistachios chopped

Instructions

• In a cold mixing bowl, beat the heavy cream until soft peaks form. It should be airy but not stiff.
• In a separate bowl, mix the mascarpone, powdered sugar, and pistachio cream until fully smooth and lump-free.
• Use a spatula to fold the whipped cream into the mascarpone mixture in two batches, keeping the texture light.
• Transfer the cream to a piping bag or a sandwich bag with one corner cut off.
• Pipe a line of cream onto one ladyfinger, top with another to make a sandwich, and press lightly.
• Quickly dip each sandwich into milk for 2-3 seconds, just enough to soften the biscuit.
• Place the dipped sandwiches in cupcake liners or a shallow tray. Pipe a small swirl of cream on top.
• Top each dessert with sliced strawberries and a pinch of chopped pistachios.
• Cover lightly and refrigerate for at least 4 hours or overnight, until set and spoonable.

Video

Notes

 

 

 

Nutrition

Calories: 449kcal | Carbohydrates: 49g | Protein: 10g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 175mg | Sodium: 108mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1175IU | Vitamin C: 0.4mg | Calcium: 124mg | Iron: 2mg

The post No-Bake Strawberry Pistachio Ladyfingers Dessert appeared first on At the Immigrant's Table.

Imagine a French chocolate tart infused with the zest of bright fresh oranges, Grand Marnier orange liqueur, and cooled in a gluten free almond chocolate tart crust. Delicious, fragrant and accidentally healthy - now that's the perfect dessert. 

Terry's Chocolate Orange in the form of a Tart

Imagine Terry's chocolate orange. Now imagine breaking into it on Christmas Eve. As you slam that little chocolate ball onto the table, the silver wrapping crinkling in your hands, feeling the impact reverberating through the pieces. 

Then, when you unfold it and see all the little pieces fall to the sides, revealing an infinite number of possibilities from which to start your chocolate orange journey.

Then, as you bite into the little chocolate pieces and suck on them until your mouth is full of the tingling sensation of chocolate and citrus.

Now, imagine all that flavor, and put it in a tart. 

Then add French patisserie know-how, and you've got yourself this classic French chocolate and orange tart.

Except, it's healthy. Add some healthy ingredients, a gluten free tart crust and a vegan chocolate ganache. And for good measure, if you have some candied orange slices on hand, it's a great way to add more pizzaz to the gorgeous tart.

Now do I have your attention?

Inspired by winter desserts

The inspiration for this chocolate and orange tart came from winter desserts and flavors.

I wanted to create a dessert that would be rich and comforting, but also sensuous and refreshing. 

I wanted a dessert that would look at home on a festive table in winter, when the house smells of pine boughs and there are candles twinkling everywhere.

I wanted a dessert that would go with homemade mulled wine, chocolate date balls, and shortbread cookies.

And I wanted a dessert that would be fresh and unique. And that's how this gluten free chocolate and orange tart was born.

When to serve this Chocolate Orange Tart?

This rich but healthy chocolate orange tart would be at home on any table! It's quite easy to do, so it makes for a great weekend treat.

But my favorite way of serving this orange chocolate tart is for Christmas.

The Perfect Christmas Dessert

With the balance of rich chocolate and refreshing orange flavors, a crispy thin gluten free tart crust and a creamy ganache center, this French tart makes for a wonderful ending to a rich and festive meal on Christmas Eve.

It would be at home at the end of Christmas dinner, as well as a Christmas Day or Boxing Day Lunch.

There is something completely Christmas-y about orange and chocolate put together, and I for one immediately smell Christmas trees and hear the crinkling of tinsel and the ringing of bells whenever I take a bite from this French orange tart.

And what's more, this gluten free and dairy-free tart is allergen-friendly, at home with most people's food sensitivities - making this tart a welcome reprieve for those of us struggling with allergies during the holidays.

Why I love this orange chocolate tart recipe

I can't get enough of the rich, full-bodied flavor of this orange chocolate tart - a sentiment that's shared by all who try it. This is why I love this tart:

• Easy - With less than 15 minutes of work and minimal baking, this tart is a dream to put together!
• Fresh - the sharp citrus flavor of this tart makes it feel fresh and refreshing - in a way that really cuts through all the chocolate.
• Healthy - This chocolate orange tart has a grain free almond crust, a vegan ganache filling, is sweetened with maple syrup, and has no gums or starches. What could be better in a decadent dessert?
• Gluten-free - Have I mentioned that the crust is made with nuts and the filling is also gluten free?!
• Tasty - chocolate and orange are a classic combination
• Christmas appropriate - with a few small touches (rosemary bits, a mix of oranges), you can easily dress this beautiful tart up for Christmas!
• Freezer-friendly - This chocolate orange tart freezes and defrosts very well.
• Can be made ahead - The filling and crust can be made on separate days.
• Loved by all - kids and adults alike go crazy over this rich chocolate dessert !

INGREDIENTS YOU NEED to make this easy chocolate tart

• almond flour - You can use store bought almond flour or grind your own flour. This is the only "flour" in this tart! You can also use another nut flour if you'd like.
• cocoa powder - use high quality Dutch cocoa powder for the best taste and color.
• maple syrup or liquid sweetener of your choice - you can use honey, maple syrup or a liquid sweetener of your choice if you want a low carb or sugar free dessert.
• egg yolk -  egg yolk is used as a binder in the crust. For a vegan alternative, use a flax or chia egg. 
• coconut oil - I love the flavor coconut oil gives to my baked goods, but you can use another oil you like here.
• full-fat coconut milk - the chocolate ganache filling of this tart relies on coconut milk for the creaminess. Place your coconut milk in the fridge to cool for a few hours before baking, as it helps to separate the fattier "cream" layer from the rest..
• dark chocolate - You can use regular chocolate, vegan or dairy-free chocolate - just make sure it's a good quality chocolate you actually like to eat! 
• Orange liquor - You can use Grand marnier, Triple Sec or any other orange liqueur of your choice in this tart.
• Orange zest - this is crucial to the citrus-forward flavor of the tart. You can use orange extract in its place, but I just love the freshness of orange zest!

Equipment

• Oven
• Tart pan - I used this rectangular tart form
• Mixing bowls
• Spatulas

How To Make French Chocolate Tart with Oranges

Prepare the gluten free chocolate tart crust:

Preheat oven to 325F. Oil a tart pan with a removable bottom.

In a large bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Add remaining ingredients and mix until you get a soft dough.

Wrap dough in plastic, and chill for at least 10 minutes.

Working between two sheets of parchment paper, roll out the dough into a ⅛-inch thick round. Transfer to the fridge to cool for another 10 minutes, until the top sheet of parchment paper can be peeled off easily.

Transfer rolled out dough to tart pan. Peel off the remaining sheet of parchment paper, and use your fingers to shape the dough around the tart pan.

Transfer to 325F oven and bake for 22-25 minutes. Let cool fully before removing from pan.

To make vegan chocolate orange ganache:

To make vegan chocolate ganache:

Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.

Transfer chocolate to a heatproof bowl. Top with heated coconut milk and set aside for 5 minutes until chocolate has fully melted.

Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be evenly tempered.

Whisk in orange zest and orange liqueur.

Assemble orange chocolate tart:

Pour ganache into a cool chocolate tart crust. Transfer to fridge to cool completely, at least 2 hours.

Top with candied orange slices, orange slices and orange twists, and chocolate shavings. Rosemary sprigs will help give the tart a Christmas-y appearance.

Storage 

You can keep this gluten free French chocolate tart in the fridge for 5 days. You can also wrap it well in plastic wrap, and freeze it for up to 6 months.

Top Tips

• Use a chocolate orange chocolate bar to really push home the orange flavor!
• Place your coconut milk in the fridge for a few hours to separate the creamy part of the coconut milk.
• To roll out the chocolate tart crust more easily, place it between two pieces of parchment paper. This will make it easier to transfer into the tart pan.
• You can use orange extract in place of the orange liqueur and orange zest. 
• If you don't have a tart pan with a removable bottom, use a cake pan with a removable bottom, or a quiche pan - but then you likely won't be able to remove it from the pan. 
• You can also make this dessert into individual mini orange tartlets.

Variations on this Dark Chocolate Orange Tart

This recipe is for a gluten free, paleo and dairy-free dark chocolate tart. 

• Vegan orange tart - omit the egg yolk from the crust (you may need to use a chia egg, or add a touch more coconut oil). Use vegan chocolate in the coconut milk ganache.
• Chocolate lime tart - exchange the orange zest for lime zest, and use lime juice in place of the liqueur.
• Blood orange and chocolate tart - top the tart with blood orange slices in place of the orange slices.

Products 

This orange chocolate tart has so few ingredients - let's make sure they are good ones!

I used this rectangular tart form to give this classic French chocolate orange tart a classic shape. You can also use a regular round tart pan with a removable bottom. Or, to make this into a classy individual desserts, you can use mini tart forms.

For the chocolate filling, use a high quality dark baking chocolate like this one.

Use these vegan chocolate chips if you need a dairy-free chocolate.

I also love this chocolate orange bar to really drive the orange chocolate flavor forward!

For the orange liqueur, I like Triple Sec, Cointreau or Grand Marnier.

Frequently Asked Questions 

Accompanying Dishes

You can serve this healthy chocolate tart in a meal alongside bulgur salad and baked feta pasta. Chicken marbella makes for a great main course! I also love to serve some mulled wine alongside it. For a non-alcoholic option, Orange Peel Tea truly echoes the orange flavors in this cake.

• Bulgur salad with feta, blood orange and pomegranate seeds
• Baked feta pasta with blood orange and olives
• Chicken Marbella Ottolenghi with dates and olives for Passover
• Spelt orange pecan sugar-free cinnamon buns
• Russian mulled wine (Glintvein), or the perfect drink for the festive season

I also love to accompany it with other tarts for dessert. Chocolate raspberry tart is always a hit. This cranberry curd tart is another stunning tart and sweet creation.

For more Christmas recipes:

If you are looking for another chocolate dessert, try these chocolate recipes:

If you are looking for another orange dessert:

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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.

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French Chocolate orange tart {gluten free, paleo}

This chocolate orange tart is the perfect embodiment of a classic French dessert, made healthy. Imagine a French chocolate tart infused with the zest of bright fresh oranges, Grand Marnier orange liqueur, and cooled in a gluten free almond chocolate tart crust. Delicious, fragrant and accidentally healthy - now that's the perfect dessert.

Course Dessert

Cuisine French

Keyword almond flour, baking, blood oranges, chocolate, christmas, flourless, gluten-free, healthy, oranges, rosemary, sea salt, valentines day

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Cooling time 4 hours hours

Total Time 4 hours hours 42 minutes minutes

Servings 8 slices

Calories 506kcal

Author Ksenia Prints

Equipment

• Oven
• Tart pan - I used this rectangular tart
• Mixing bowls
• Spatulas

Ingredients

Low carb chocolate tart crust {gluten-free}

• 1 ¼ cup almond flour (130 g)
• ⅓ cup cocoa powder (35 g)
• 3 tablespoon monk fruit sweetener or maple syrup
• 1 pinch salt
• 1 large egg yolk
• ¼ cup coconut oil (45 g), softened
• 1 tablespoon cold water if needed

Chocolate orange ganache

• 1 ¼ cup coconut milk (300 ml) full-fat, chilled if possible
• 10 oz dark chocolate (285 g) or vegan chocolate chips or orange chocolate
• 1 teaspoon fresh orange zest
• 1 tablespoon grand marnier or Triple Sec or other orange liqueur

Topping:

• Orange slices or Blood orange slices, or a mix of the two
• Chocolate shavings
• Rosemary branches (optional)

Instructions

• Preheat oven to 325F. Oil a tart pan with a removable bottom.
• In a large bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Add remaining ingredients and mix until you get a soft dough.
• Wrap dough in plastic, and chill for at least 10 minutes.
• Working between two sheets of parchment paper, roll out the dough into a ⅛-inch thick round. Transfer to the fridge to cool for another 10 minutes, until the top sheet of parchment paper can be peeled off easily.
• Transfer rolled out dough to tart pan. Peel off the remaining sheet of parchment paper, and use your fingers to shape the dough around the tart pan.
• Transfer to 325F oven and bake for 22-25 minutes. Let cool fully before removing from pan.

To make vegan chocolate ganache:

• Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.
• Transfer chocolate to heatproof bowl. Top with heated milk and set aside for 5 minutes until chocolate has fully melted.
• Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be be evenly tempered.
• Whisk in orange zest and orange liqueur.

Assemble flourless dark chocolate tart:

• Pour ganache into cool chocolate tart crust. Transfer to fridge to cool completely, at least 2 hours.
• Top with orange slices and orange twists, chocolate shavings. Rosemary sprigs will help give the tart a Christmas-y appearance.

Nutrition

Calories: 506kcal | Carbohydrates: 35g | Protein: 9g | Fat: 43g | Saturated Fat: 30g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 49mg | Potassium: 446mg | Fiber: 6g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 3mg

The post French Chocolate Orange Tart appeared first on At the Immigrant's Table.

Walnuts have a slightly bitter note that pairs beautifully with the sweetness of caramel, and the heartiness of the buckwheat crust and toasted buckwheat grains just brings it all together nicely.

Since moving to Quebec, I find myself gravitating towards the traditional flavours of French cooking: tarragon, butter, cream, delicate tart crusts and beautiful, luscious caramel. I usually mitigate the damaging effects of all this dairy, gluten and refined sugar by simplifying where I can, replacing where I can't. The result is an allergy-conscious, healthy spin on decadent French cuisine that leaves nothing to be desired; And the crowning achievement is this wholesome, mouth-watering walnut and buckwheat caramel tart. With a gluten-free buckwheat pastry crust, a vegan caramel and a refined-sugar free filling, this tart is finger-licking good French food, without compromises.

And if you read to the end of the post, you could enter to win your very own copy of the book that cemented my obsession with French cuisine, Rachel Khoo's My Little French Kitchen.

When I first got my hands on Rachel Khoo's gorgeous cookbook, My Little French Kitchen, I immediately find myself being pulled to the richer, cheesier dishes in the bunch. Perhaps that's because I first got in winter, or because there is just something about French cooking that immediately connotes the combination of red wine, crusty bread and ooey, gooey Comte or raclettes.

But when I leafed through Rachel's creation more carefully, I saw there was much more to French cooking beyond the holy trinity of cheese, bread and wine. With each chapter of the book exploring the cuisine of another region of France, Rachel deftly makes her way through the rustic foods of Bordeaux, to the light, almost summery foods of Brittany, perfectly illustrating the variety of French cuisine in the process. I drooled at the hearty fare of Lyons, cooked through Provence and dreamed of summers stuffing myself on the distinctly Spanish/French Basque pintxos (little tapas). In short, I found myself falling deeply in love with French cooking, especially as it appears in Rachel Khoo's My Little French Kitchen.

I have cooked from this cookbook several times, riffing off familiar recipes and challenging myself to intricate French pastry with others. It's a true workhorse that I turn to in all seasons, with all manner   of ingredients - and if you scroll to the bottom of this post, you can enter to win your very own copy of Rachel Khoo's My Little French Kitchen!

Yet of all the dishes I made from My Little French Kitchen, this walnut and buckwheat caramel tart remains my favourite.

It's light but hearty, and the combination of salted caramel, walnuts and crunchy buckwheat is completely unique. I have made this tart with plums instead of walnuts, loving the luscious way in which the fruit cooked on itself. I followed both Rachel's original crust recipe, but also made my own gluten-free version, matching the buckwheat in the filling with a deeply flavoured buckwheat crust. I made the filling vegan and free or refined-sugar and dairy. In short, I tinkered and played, even though the original was splendid in its own right.

But I'm proud to say: my dairy-free, gluten-free walnut and buckwheat caramel tart with vegan caramel is no less decadent and scrumptious than the Lyonese original.

So whether you are the winner of your very own copy of My Little French Kitchen, or if you continue to dream of French cooking from afar, I urge you to make this walnut and buckwheat caramel tart for your next tea time. Your gluten-free, dairy-free eating friends will thank you for bringing them a step closer to the joys of French cooking.

a Rafflecopter giveaway

I am able to offer one lucky reader a copy of this beautiful book thanks to the generosity of Raincoast Books. Enter below to win your copy of My Little French Kitchen, and then tell me of the beautiful creations you have made from it. Tag your recipes #immigrantstable and @immigrantstable on Twitter, Instagram, or Facebook, and I will be happy to share them with my other followers!

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Walnut and buckwheat caramel tart

This walnut and buckwheat caramel tart is a perfect pairing of sweet and salty flavours, and crispy and silky textures. It's also gluten-free, dairy-free and low in refined sugars. Walnuts have a slightly bitter note that pairs beautifully with the sweetness of caramel, and the heartiness of the buckwheat crust and toasted buckwheat grains just brings it all together nicely.

Course Dessert

Cuisine French

Keyword buckwheat caramel tart, buckwheat tart

Prep Time 1 hour hour 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8 portions

Calories 511kcal

Author Ksenia Prints

Ingredients

Buckwheat shortcrust pastry dough:

• 6 tablespoon Earth Balance butter, or vegan margarine, softened to room temperature
• ½ cup confectioners' sugar
• pinch of salt
• 2 egg yolks
• 1 cup buckwheat flour and more as needed

Walnut and buckwheat caramel tart:

• ¾ cup/ 150 g coconut sugar or brown sugar
• 2 tablespoon water
• 7 tablespoon soy coconut or regular cream
• 2 tablespoon molasses
• 3 tablespoon Earth Balance butter, or vegan margarine
• ½ tablespoon salt
• 2.5 cups walnuts toasted
• 1 cup buckwheat groats toasted

Instructions

• Using a wooden spoon, beat together the Earth Balance, confectioners' sugar, and salt until soft and creamy. Mix in the egg yolks until smooth. Add the flour and, using a pastry cutter or a fork, chop up the mixture until it has a sandy texture (if using buckwheat flour, you may need to add more - add this 1 TB at a time). With cold hands, gently shape the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
• When ready to prepare the tart, preheat the oven to 350F. Grease the tart pan. Roll out the dough between two sheets of parchment paper until ⅛ to ¼ inch thick.
• Line the pan with the pastry and prick with a fork. Cover with another sheet of parchment and pour in pie weights or beans. Bake for 20 mins before removing the parchment and weights. Bake for an additional 10 mins. Remove from the oven and let cool slightly, then remove the pastry shell from the pan (this can be made a day in advance).
• To prepare the caramel, put the sugar and the water in a large saucepan. Heat on high until the sugar melts, without stirring - though you can swirl the pot around if needed. Once the caramel is bubbling and thickens a bit, remove it from the heat and add the cream, molasses, margarine and salt. Be careful: the caramel will steam and bubble. Swirl the pan before returning it to medium heat. Cook for an additional 3 to 4 minutes, or until it reaches 235F.
• Stir in the toasted walnuts and buckwheat and then pour immediately into the tart shell. Spread out the filling and let rest for 10 minutes in room temperature before serving.
• The tart will keep for a week.

Nutrition

Calories: 511kcal | Carbohydrates: 43g | Protein: 12g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 598mg | Potassium: 449mg | Fiber: 6g | Sugar: 6g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg

The post Walnut and buckwheat caramel tart appeared first on At the Immigrant's Table.

People talk about Shavuot, the Jewish holiday of dairy, through mountains and thunder. Through commandments carried down into a waiting crowd. But if you ask me, revelation happens somewhere smaller. Closer to the stove. Closer to the hands.

It happens when butter melts into a pan and releases that quiet nutty scent before sunrise. When batter stretches thin enough to catch the light. When lemon zest hits the bowl and suddenly the whole kitchen wakes before the coffee has even finished brewing.

A kind of revelation I know best.

This year, Leo dragged a chair across the kitchen floor before I had even tied my apron. Lin followed behind him carrying lemons in both hands like treasure. Outside, the sky still held that pale blue-grey color that reminds me of mornings in Jerusalem before the bakeries open fully. F stood beside the stove heating tea while I whisked batter in the mixing bowl, listening to the soft scrape of zest against the grater.

Shavuot always brings me back to blintzes. The thin ones from family tables, the kind that steam slightly when stacked. One's carried out beside sour cream, cherry sauce, farmer's cheese, bowls of berries, small dishes of sugar. Russian blintzes. Ukrainian nalysnyky. Jewish dairy crepes eaten late into the morning while everyone reaches across each other for one more.

These lemon crepes found their way into our kitchen over several Shavuot seasons. I added lemon zest to traditional Russian blintzes one rainy spring morning, then served them beside cottage cheese blintzes and Russian sour cherry sauce during family brunch. The sharp cherry and lemon together carried the feeling of long summer afternoons. 

I love making these throughout spring, though they belong especially to mornings when dairy dishes fill the table and nobody rushes away too quickly. So by the time the final crepe lands onto the stack, the room smells like butter, lemon peel, and sweet milk rising from tea cups.

For me, that has always felt closer to revelation than thunder ever could.

Looking for an Easter brunch? These lemon crepes would be right at home.

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Ingredients

The lemon zest shapes the entire direction of these crepes. I started adding it during Shavuot one spring after making traditional Russian blintzes for days straight, wanting something lighter for breakfast. Meyer lemons work beautifully when in season because they lean softer and slightly floral, though regular lemons bring a sharper brightness that pairs especially well with powdered sugar or sour cherry sauce.

Milk keeps the crepes soft and thin enough to spread easily across the skillet. Whole milk creates the richest texture in my kitchen, especially when served fresh from the pan. For dairy-free versions, I usually reach for oat milk because it stays neutral and cooks evenly without overpowering the lemon. Almond milk also works, though the crepes come out slightly lighter.

The butter gives the edges their delicate golden finish and keeps the crepes tender as they cool. I brush a small amount into the pan before each batch because it leaves behind that scent that always reminds me of holiday mornings crowded around the stove. For dairy-free crepes, a neutral oil can replace the butter, though the flavor stays a little less rich.

See the recipe card for full list and exact quantities.

How to Make This Lemon Crepes Recipe

These easy to make lemon crepes take inspiration from Jewish blintzes and Russian crepes traditionally served during Shavuot breakfasts. Pay attention to how the batter moves in the bowl and how the crepes respond in the pan. Here's how to make the crepes:

Whisk the Batter Until Completely Smooth

• If using a blender, avoid overmixing. Too much blending develops the flour too aggressively and creates crepes that feel chewy instead of soft.
• As the batter rests, it will loosen slightly and the flour will fully hydrate. The surface should look smooth and almost glossy after resting.
• If you skip this step, the crepes often tear while flipping and develop tiny bubbles that make them harder to roll or fold.

Heat the Pan Slowly and Evenly

• Place a nonstick skillet or crepe pan over medium heat and let it warm gradually before adding butter. A pan that heats too fast creates browned spots before the batter has time to spread thinly.
• Once buttered, wipe away the excess with a paper towel. The pan should look lightly coated rather than greasy.
• To test whether the pan is ready, flick a tiny drop of batter into the skillet. It should sizzle gently without immediately darkening.

Swirl the Crepe Batter Quickly Into Thin Layers

• If the batter refuses to spread easily, it may have thickened while resting. A small splash of milk loosens it again. If holes appear across the surface, the pan is likely too hot.
• As the crepe cooks, the edges begin lifting slightly and look dry rather than glossy. The underside should turn pale golden with a few deeper spots near the edges. If you wait until the entire top looks dry, the crepes lose flexibility and crack when folded.

Flip Carefully Without Overcooking

• The second side cooks very quickly, often in less than a minute. You are looking for light golden spots rather than deep browning. Overcooked crepes turn dry and lose that soft blintz-like texture that makes them fold so easily around fillings.
• Stack each finished crepe directly on top of the previous one. The trapped steam keeps them soft and flexible while the rest cook.

Make the Lemon Syrup Until Slightly Thickened

• IF making the syrup, combine lemon juice and sugar in a small saucepan over low heat.
• Watch closely here because lemon syrup changes quickly once it begins reducing. If cooked too long, it thickens into something closer to candy and loses that soft drizzle consistency.
• The syrup should coat the spoon lightly while still flowing easily.

Finish While the Crepes Are Still Slightly Warm

• I like adding extra lemon zest at the very end because the fresh oils stay brighter and sharper than zest cooked into the batter.

Storage

Store leftover lemon crepes in an airtight container and refrigerate for up to 3 days, with parchment between layers to prevent sticking. Reheat gently in a skillet over low heat to keep the texture soft and flexible. Microwaving works, though the crepes become softer and lose some delicate edges.

For longer storage, freeze the crepes in stacks separated by parchment paper in a freezer-safe container for up to 2 months. Thaw overnight in the fridge or at room temperature before reheating. Store lemon syrup separately in the refrigerator for up to 1 week and let it loosen slightly before serving.

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Lemon Crepes

Tender lemon crepes perfect for brunch, tea, or Shavuot mornings.

Course Breakfast, Dessert

Cuisine French, Jewish

Keyword Lemon Crepes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 thin crepes

Calories 107kcal

Author Ksenia Prints

Equipment

• Large mixing bowl or blender
• Whisk
• Measuring Cups and Spoons
• Microplane or fine grater
• Nonstick skillet or crepe pan
• Thin spatula
• Small saucepan

Ingredients

For the Lemon Crepe Batter

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 1-2 tablespoon granulated sugar
• 2 tablespoon unsalted butter melted
• ¼ teaspotspon salt
• 1-2 teaspoons finely grated lemon zest

For Serving

• Powdered sugar or granulated sugar
• Extra lemon zest

Optional Lemon Syrup

• 2 tablespoon granulated sugar
• 2-3 tablespoon lemon juice

Instructions

Make the batter

• In a blender or bowl, whisk together flour, eggs, milk, sugar, melted butter, salt, and lemon zest until smooth. If using a blender, blend for about 15-20 seconds. Let the batter rest at room temperature for 30-60 minutes (this helps the crepes stay tender).

Prepare the pan

• Heat a nonstick skillet or crepe pan over medium heat. Lightly butter the pan and wipe away any excess.

Cook the crepes

• Pour about ¼ cup of batter into the pan, tilting and swirling to spread it evenly into a thin circle. Cook 1-2 minutes until the edges lift and the underside is lightly golden. Flip and cook 30-60 seconds more. Transfer to a plate. Repeat with the remaining batter, stacking the crepes.

Serve

• While warm, dust with granulated sugar or powdered sugar. If you like, drizzle a little lemon juice or lemon syrup and add a pinch more lemon zest on top for extra brightness.

Nutrition

Calories: 107kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 32mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The post Easy Lemon Crepes With Lemon Syrup appeared first on At the Immigrant's Table.

There was a stretch of years when weekends moved slowly. Before the lunchboxes and the soft chaos of having two little ones underfoot, Saturdays meant walking to meet my best friend with no plans other than to share something sweet.

We'd wander from bakery to bakery, folding ourselves into corners of quiet cafés, forks always shared, pastries halved. There were croissants, gluten free strawberry scones, and gluten free angle food cake topped with strawberries we swore tasted like summer. We liked pretending we were somewhere far off, but we stayed close to home, steeped in tea and long conversations.

My friend and I kept in touch. A message here and there. Birthdays remembered, recipes sent across the seasons. Then last spring, she invited me to her wedding. It was held outside, under soft light, with the kind of flowers that look like they belong in wild meadows.

We spoke for a while that evening. Not long, but enough. Its the kind of talk that stays with you because it feels familiar, even after years apart. I was reaching for something chilled in a small glass, layered with cream and berries.

It wasn't traditional tiramisu, but something about it brought back those café mornings. Soft, creamy, and bright with strawberries. I went back for another, then later, back home, I started writing it down.

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The Best No Bake Tiramisu Recipe to Keep Close

This no bake strawberry tiramisu came together from that memory. A quiet conversation, the taste of something light, and the gentle pull of years that never really drifted apart. It's the kind of dessert that fits into life now, layered while Lin balances measuring cups and Leo counts strawberries. One of those no bake dessert recipes that holds feeling without the fuss.

I made it with gluten-free lady fingers, as soon as I could get my hands on them. But you don't have to. It tastes perfect with regular lady fingers cookies, known in Italian as savoiardi cookies.

It still holds close to the heart of Italian desserts. The ingredients tiramisu is known for: mascarpone, cream, delicate biscuits-are all here. But it's softened with lemon, sweetened with fresh berries, and chilled until the layers settle together.

Some weeks, I fold in Greek yogurt or vanilla protein powder. It sits quietly in the fridge beside snacks and a half-eaten protein bar tiramisu recipe. It's become one of my favorite healthy dessert recipes, and when tweaked, a gentle entry in my list of healthy high protein snacks.

For warm afternoons, picnics, or late-night spoonfuls after bedtime, this version has stayed with us. I've even made a lemon version, alongside the lemon tiramisu I'm still perfecting. If you've ever wondered how to make tiramisu without baking, this is where to start.

It's become the best tiramisu recipe for moments when I want something that feels like a memory, layered and soft. A dessert that carries the brightness of today and the warmth of yesterday.

Ingredients

• Mascarpone Cheese -The heart of every classic tiramisu, mascarpone is what gives the filling its velvety richness. I use it straight from the fridge after it softens on the counter for a bit, it blends more easily that way. You can try using cream cheese in a pinch, but expect the texture and taste to shift. Mascarpone keeps the layers light without turning too tangy.
• Fresh Strawberries - The most important layer. I like them ripe but not too soft, sliced thin enough to settle neatly between cream and biscuit. I save the sweetest ones for the top. I also use them in my no bake strawberry and pistachio ladyfinger dessert.
• Ladyfingers (Savoiardi) - These crisp biscuits are what hold the tiramisu together. I dip them briefly in strawberry syrup to soften them just enough. You can make this with soft sponge cake torn into pieces, but note that it will not layer the same. Ladyfingers keep their shape while absorbing all the flavor. You can make this dish with gluten-free lady fingers cookies as well! I also use them for my lemon tiramisu and tiramisu protein bars.
• Strawberry Juice or Syrup - This is what replaces the espresso in classic Italian desserts like tiramisu. I've used the juice that pools at the bottom of a bowl of macerated strawberries, or a store-bought syrup when I'm short on time. It soaks the ladyfingers with that berry flavor.

See the recipe card for full list and exact quantities.

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How to Make this No-Bake Strawberry Tiramisu Recipe

This no bake dessert is perfect with its cream and fruit, no oven required. Every step is soft and simple, built for quiet mornings, warm afternoons, or late-night fridge visits. Here's how to make this recipe:

Prepare the Strawberry Syrup

If you have strawberry syrup on hand, pour it into a shallow bowl. If not, warm a spoonful of strawberry jam with a splash of water or strawberry juice. Stir until smooth and let it cool. This will be used for dipping the ladyfingers, just enough to soften them without turning them soggy.

Whip the Cream

In a large bowl that's been chilled, pour the heavy cream and whip until soft peaks form. This is what gives the dessert its lift. Use a hand mixer or whisk, whatever you have nearby. When the cream holds its shape but still looks soft, stop.

Make the Mascarpone Cream

In a separate bowl, beat the mascarpone with powdered sugar, vanilla extract, and lemon juice until smooth and fluffy. The lemon adds brightness, especially if your berries are very sweet. Gently fold in the whipped cream until the mixture is light and fully combined. Try not to overmix! Just until it holds together.

Layer the Tiramisu

Quickly dip each ladyfinger into the strawberry syrup. Don't soak, just a fast dip on each side. Lay a single layer of soaked ladyfingers at the bottom of your dish or jars. Spread half of the mascarpone cream over the ladyfingers, smoothing it to the edges. Add a layer of sliced strawberries across the surface. Then repeat: dipped ladyfingers, the rest of the cream, and a final layer of strawberries.

Chill the Dessert

Cover the dish gently and refrigerate for at least 4 hours, or overnight if you can. This helps the ladyfingers soften and allows the flavors to meld into something dreamy and balanced.

Garnish and Serve

Before serving, top with fresh strawberry slices and a few mint leaves if you have them. Serve chilled, in soft spoonfuls, when you need something light that still carries the feeling of something remembered.

Serving & Suggestions

This no-bake strawberry tiramisu is rich and creamy on its own, but it shines even more when paired thoughtfully. Serve it well chilled with a refreshing drink like fresh mint lemonade to balance the sweetness.

For a summer perfect dessert spread, pair it with lighter strawberry-forward treats like No-Bake Strawberry Pistachio Ladyfingers Dessert or slices of Gluten Free Lemon Almond Yogurt Cake with strawberries topped with fresh berries. These echo the flavors without overwhelming the palate.

If you're serving guests in the evening, a floral drink such as a Non-Alcoholic Rose Mojito complements the mascarpone and strawberries beautifully.

This tiramisu also works well as part of a make-ahead dessert table. Layer it alongside lemon tiramisu or tiramisu protein bars for contrast in texture and brightness. Served in small glasses or jars, it travels well and feels special without extra effort.

Storage

Once the last layer of cream is smoothed and the strawberries are tucked on top, this no bake strawberry tiramisu is best left to rest in the refrigerator. I like to cover the dish with a reusable wrap or use jars with lids if I've made it in individual portions.

It keeps well for up to three days chilled. The ladyfingers continue to soften, the cream settles, and the strawberry flavor deepens with time. Freezing isn't ideal for this one. The mascarpone turns grainy and the strawberries will lose their texture.

FAQ

Recipe

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No-Bake Strawberry Tiramisu

Chilled layers of mascarpone, strawberries, and syrup-soaked biscuits-this no bake strawberry tiramisu is light, bright, and memory-filled.

Course Dessert

Cuisine Italian

Keyword berries, dessert, healthy, honey strawberry jam, Italian, kid-friendly dessert, ladyfingers, mascarpone, no bake, strawberries, tiramisu

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 386kcal

Author Ksenia Prints

Equipment

• Mixing bowls
• electric hand mixer
• Spatula
• small bowl
• 8x8 dish or individual glass jars

Ingredients

• 8 oz mascarpone cheese room temperature
• 1 cup cold heavy cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice optional for brightness
• 1 cup fresh strawberries hulled and sliced
• ¼ cup strawberry jam or preserves optional, for extra berry flavor
• 24-30 ladyfingers (savoiardi) Can also use gluten-free.
• ½ cup strawberry juice or syrup for dipping
• fresh strawberries and mint leaves for garnish

Instructions

• If not using jam, place the sliced strawberries in a bowl and sprinkle with 1-2 teaspoons of sugar (optional, depending on sweetness). Stir gently and let sit for 15-20 minutes until they release their juices. Use the juices for dipping the ladyfingers and reserve the berries for layering.
• If using jam, stir ¼ cup jam with a splash of water until smooth. Let cool in a shallow bowl for dipping.
• In a chilled bowl, whip the heavy cream until soft peaks form. The texture should be smooth and light.
• In a separate bowl, beat mascarpone with powdered sugar, vanilla, and lemon juice until creamy. Gently fold in the whipped cream until combined.
• Quickly dip ladyfingers into the strawberry syrup (do not soak), just a brief dip per side. Arrange a single layer in the bottom of your dish.
• Spread half of the mascarpone cream over the ladyfingers, smoothing it to the edges. Add a layer of sliced strawberries across the surface.
• Repeat: dipped ladyfingers, remaining cream, and more berries on top.
• Cover and refrigerate for at least 4 hours, or overnight. This helps the flavors settle and the biscuits soften perfectly.
• Top with more fresh strawberries and a few mint leaves before serving. Best enjoyed cold, spooned slowly

Video

Notes

 

 

 

Nutrition

Calories: 386kcal | Carbohydrates: 35g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 135mg | Sodium: 76mg | Potassium: 104mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1020IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 1mg

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My love for polenta started years ago, somewhere between my first spoonful of soft Romanian mamaliga at a friend's Friday dinner and the slices of fried cornmeal I used to eat at a café tucked away in Kharkiv.

That texture-somewhere between tender and pleasantly gritty-reminded me of something older, something honest. It's the same reason I adored my Blueberry Polenta Cake. And when I baked these muffins for the first time, I knew they were about to earn their own spot in our family hits.

We'd just picked up raspberries at the market. Leo had chosen the basket with the most "sparkly" ones, and Lin had already smushed two against her fingertips. And there's something so fleeting about raspberries. They don't wait. You either eat them fast or you lose them.

So I did what any polenta-loving cook would do: folded them into a muffin batter rich with almond flour, a hint of lemon, and golden cornmeal. And the result? Twelve tender muffins that barely made it past breakfast.

In these muffins, polenta plays a quiet but important role, it gives structure to the soft almond flour and creates that lightly crunchy edge if you catch them warm. It makes the kind of crumb that holds together when cool, the kind that calms you down with your morning coffee or tuck one into a lunchbox without worry. They've got a bit of bite, a bit of give, and a whole lot of character.

Why I Love This Raspberry Cornmeal Muffins

The real star here is the raspberry. Too tender to last, too beautiful to ignore. Their season is short, and their flavor (when they're ripe), is like nothing else: sweet, tart, and deeply fragrant. And here in our house, they rarely make it to the fridge.

I've baked a lot with raspberries over the years. In my chocolate raspberry tart, their brightness cuts through the richness like a second thought that lingers. In a raspberry ricotta cheesecake, they sink gently into creamy layers, a soft contrast to the ricotta's heft. And in my keto raspberry swirl cheesecake, they wind their way through each bite like a thread of summer caught in cream.

But these muffins are where they feel most at home.

Folded into batter, raspberries collapse ever so slightly, staining the muffin in shades of pink. Some stay whole, their tart centers bursting as you bite, others melt into soft pocket. They bring brightness to every bite-no frosting, no glaze, nothing to distract. Just berries and crunchy pistachios, holding their own.

There's no big moment when I make these muffins. No special request or weekend plan. It usually starts with the sound of paper liners being pulled from the drawer, Leo climbing onto a chair to help crack eggs, Lin sneaking raspberries when she thinks I'm not looking.

They've folded themselves into our routine-easy, familiar, welcome. By the time they're out of the oven, someone's already claimed their favorite. And more often than not, I'll find half of one left on a plate later, as if someone couldn't wait and someone else wanted to make it last. They're simple, but they always feel like comfort.

Ingredients 

• Almond Flour - This is what keeps things naturally gluten-free while adding richness and a gentle nuttiness that works beautifully with raspberries. I've baked with a lot of flours over the years, but almond flour is the one I reach for when I want something soft that still holds its shape. If you're out, hazelnut flour works too, though the flavor leans a little more deeper and toastier.
• Fine Polenta - The ingredient that gives these muffins their edge. Literally. Fine polenta brings that subtle grit I love: a texture that's both rustic and intentional. It holds the muffins together while giving them a golden, barely-crisp edge when warm. Don't use coarse cornmeal here; it won't hydrate fully and the muffins will turn out dense. If needed, a fine cornmeal can be swapped in, but polenta lends a gentler bite.
• Honey - I use a bit of honey to round out the sweetness. It helps keep the crumb moist and gives a more complex flavor than sugar alone. I started doing this after a batch of muffins felt a little flat-one spoon of honey and everything softened in a good way. Maple syrup can be used in a pinch, though not really recommended.
• Fresh Raspberries - I like using fresh, but if frozen is all you have, don't thaw them. Fold in straight from the freezer to keep them from bleeding too much into the batter
• Chopped Pistachios - I sprinkle these on top for color and crunch. They toast gently in the oven and bring a buttery, earthy contrast to the berries. I've also used sliced almonds in the past which work well if you don't have pistachios, but I love the way the green flecks pop against the golden tops.

See the recipe card for full list and exact quantities.

How to Make This Raspberry Polenta Muffins Recipe

If you're looking for a muffin that's softly sweet, berry-bright, and full of texture, these raspberry almond polenta muffins are exactly that. They're easy to bake and even easier to share, here's how to make this recipe:

Preheat the Oven

Set your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. This helps with easy removal and keeps the edges from browning too quickly.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, fine polenta, sugar, baking powder, and a pinch of salt. Stir until the mixture looks even and slightly golden from the polenta.

Whisk the Wet Ingredients

In a separate bowl, beat the eggs lightly, then add melted coconut oil, honey, lemon juice, vanilla extract, and almond extract. Mix until smooth and well combined. The batter will smell fragrant and slightly nutty from the extracts.

Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Fold gently using a spatula or wooden spoon, stopping once the batter is evenly mixed. Avoid overmixing! This helps keep the muffins tender.

Add the Raspberries

Gently fold in the fresh raspberries. A few will break apart and streak the batter, which is exactly what you want.

Scoop into Muffin Tin

Divide the batter evenly among the lined cups. The batter should come up about three-quarters of the way. Sprinkle the tops with chopped pistachios, pressing them lightly so they stick.

Bake the Muffins

Place the tray in the oven and bake for 20-25 minutes. The muffins are done when the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool and Serve

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to finish cooling. Serve warm if you can or store and enjoy at room temperature later.

Storage

Once the muffins have cooled, I usually slip a few into a container and leave them on the counter. Covered but easy to reach. They're at their best for the first two days, especially if you like a tender crumb and berries that still feel fresh. 

If you're stretching them through the week, move them to the fridge after day two. They'll keep well for up to four days, though I like to give them a quick warm-up in the microwave before serving. Ten to fifteen seconds is all it takes to bring back that soft texture and gentle almond scent. You can also freeze them, tightly wrapped or stored in a freezer-safe bag.

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.

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Raspberry Polenta Muffins

Gluten-free raspberry muffins with almond flour, fine polenta, and juicy raspberries. Soft inside with a crunchy top

Course Breakfast, Dessert, dessert / snack, Snack

Cuisine Fusion

Keyword almond flour, berries, breakfast, dessert, gluten free muffins, kid-friendly gluten-free muffins, muffins, pistachios, polenta, raspberries, raspberry muffins, snack

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 188kcal

Author Ksenia Prints

Equipment

• 12 cup muffin tin
• paper liners
• Mixing bowls
• Whisk
• Spatula
• Measuring cups
• wire cooling rack optional

Ingredients

• 2 cups almond flour
• ¾ cups fine polenta
• 2 teaspoon baking powder
• ¼ cup + 2 tbsp sugar
• ¼ teaspoon salt
• 3 large eggs
• ¼ cup melted coconut oil
• ¼ cup honey
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup fresh raspberries
• ¼ cup chopped pistachios

Instructions

• Preheat the oven to 350°F (175°C). Line a standard muffin tin with 12 paper liners.
• Mix the dry ingredients in a large bowl: almond flour, fine polenta, sugar, baking powder, and salt. Stir until evenly combined.
• Whisk the wet ingredients in a separate bowl: eggs, melted coconut oil, honey, lemon juice, vanilla, and almond extract. Whisk until smooth and fragrant.
• Combine wet and dry ingredients by gently folding the wet mixture into the dry bowl. Mix just until everything is incorporated, don't overdo it.
• Add the raspberries carefully, folding them in with a spatula. Some may burst and streak the batter with pink, which is exactly what you want.
• Scoop the batter into the lined muffin cups, filling each about three-quarters full. Sprinkle the tops with chopped pistachios.
• Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool fully.
• Serve warm or at room temperature. Perfect with coffee, tea, or tucked into lunchboxes.

Video

Nutrition

Calories: 188kcal | Carbohydrates: 11g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 36mg | Fiber: 3g | Sugar: 7g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

The post Raspberry Polenta Muffins appeared first on At the Immigrant's Table.

This banana bread with chocolate chips is the result of MANY tests. And after trying scores of recipes, testing flour combinations and trying to decide if I preferred chocolate to walnuts or raisins, I finally came up with Best (and healthy as can be) Banana Bread Recipe.

When this paleo banana bread came out of the oven, its aroma filling my small apartment, I knew instantly: this is love.

The first bite says it all: a tender, moist crumbs, lightly sweet banana flavor, and melting ribbons of dark chocolate woven through the almond-rich loaf. It's cozy, nostalgic, and deeply satisfying without feeling heavy.

But now, as I see the black, silky chocolate chips break down into ribbons of the sweetest molten chocolate paradise, running through the almond and coconut flour body like veins, I am stupefied by just how strongly I feel about this healthy banana bread.

For another paleo and gluten-free bread, check out my gluten free pumpkin bread (no flour needed!) and healthy dark chocolate tart. 

If you only make one chocolate chip banana bread recipe, this should be it.

Is This Banana Bread Actually Healthy?

In a word, yes!  This paleo banana bread with chocolate chips is healthy, or as healthy as banana bread can be. This healthy chocolate chip banana bread is:

• Flourless & gluten-free
• Grain-free & paleo-friendly
• Free of refined sugar
• Made without butter (we use coconut oil instead)

The sweetness comes naturally from mashed bananas and coconut sugar, while almond flour and coconut flour provide structure, moisture, and healthy fats. While exact calories will vary based on portion size and ingredients, this banana bread is naturally higher in fiber and made without refined sugar.

If you're looking for a banana bread with no added sugar, try my gluten free chocolate banana bread recipe! For something playful and unique, this strawberry matcha banana bread (also a gluten free option).

Developing My Healthy Paleo Banana Bread Recipe Recip

I created this healthy chocolate chip banana bread during a month of experimenting with a vegetarian paleo lifestyle. Reading labels, cutting refined carbs, and focusing on whole ingredients made me feel more energized, lighter, and surprisingly satisfied, without giving up treats entirely.

That balance is exactly what this recipe delivers. When I want something sweet but nourishing, I rotate between my paleo chocolate nut energy balls, gluten-free strawberry scones, and this banana bread - a recipe that feels indulgent while still aligning with how I love to eat.

Ingredient Spotlight: Why Almond Flour & Coconut Sugar Work

Almond flour keeps this loaf moist and tender while adding protein and healthy fats, perfect for paleo baking. Coconut sugar offers a lower-glycemic alternative to refined sugar and brings subtle caramel notes that pair beautifully with chocolate.

If you enjoy baking with almond flour, you'll also love my Pistachio Gluten-Free Biscotti or Gluten-Free Blueberry Muffins.

Storage Instructions 

Let the loaf cool completely in the loaf pan, then transfer to an airtight container. This paleo banana chocolate chip loaf will keep in the fridge for 4 days. . For longer storage, wrap individual slices and store them in a plastic bag in the freezer for up to 6 months.

And can it be frozen? Absolutely! It can be frozen for 6 months, wrapped in plastic wrap. I like to slice it, arrange the slices on a baking sheet, freeze them and then transfer to ziploc container. Or simply freeze them in a plastic container, separated with parchment paper pieces.

Troubleshooting Common Banana Bread Issues

More Questions about this Banana Bread ANSWERED! 

Before you begin

Bring your large eggs to room temperature for the best texture. You'll need a medium bowl for the dry ingredients and another for the wet ingredients before you stir them into the final batter.

Recipe

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Healthy Paleo Banana Bread with Chocolate Chips 

This is a moist healthy chocolate chip banana bread in the best way possible. The texture of the bread is soft and creamy, and I love having it beside my tea. It is completely paleo, gluten-free, and filled with chocolatey goodness!

Course Dessert

Cuisine North American, Paleo

Keyword healthy chocolate chip banana bread, paleo banana bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Calories 291kcal

Author Ksenia Prints

Equipment

• Loaf pan

Ingredients

• 3 ripe bananas mashed
• ⅓ cup melted coconut oil 70 grams (you can also use vegan butter or vegetable oil, but I like to use coconut oil as it keeps it healthier and gives it a nice shine.)
• ⅔ cup coconut sugar (you can also use brown sugar)
• 3 eggs beaten, or flax eggs for vegan chocolate chip banana bread
• ⅓ cup almond milk or applesauce (or more banana)
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• Pinch ground cloves (you can also use pumpkin pie spice)
• 1 teaspoon baking soda
• Pinch sea salt
• 1 cup coconut flour 95 grams
• 1 cup almond flour 95 grams, or hazelnut flour
• 2 oz unsweetened baking chocolate diced, or chocolate chips (use a high quality dark baking chocolate or these vegan chocolate chips.)

For topping (OPTIONAL):

• ¼ cup unsweetened baking chocolate or chocolate chips (OPTIONAL)
• 10 dried banana chips (OPTIONAL)
• 4 tablespoon walnut pieces (OPTIONAL)

Instructions

• Preheat oven to 350F. Line a loaf pan with parchment paper.
• In a large mixing bowl and using a wooden spoon, mix coconut oil into the mashed bananas.
• Add in the coconut sugar, eggs or flax eggs, almond milk/ applesauce, vanilla and spices. Sprinkle the baking soda and salt over the mixture and mix in.
• Add the flours last, mixing just enough to incorporate - take care not to overmix! Fold in the chocolate chips or chopped baking chocolate, and fold to combine.
• Transfer the batter into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester or toothpick comes out clean. Cool on a rack.
• For a special appearance, OPTIONAL: Melt remaining ¼ cup chocolate chips in the microwave. Pour it on the bread when it's been removed from the pan. Top with banana chips and walnut pieces.

Notes

I tend to keep my chocolate paleo banana bread in the pan, and don't bother taking it out. However, if you're looking to serve it, you may want to try - just be very, very gentle and accept that it may break.

Nutrition

Calories: 291kcal | Carbohydrates: 29g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 187mg | Potassium: 193mg | Fiber: 7g | Sugar: 13g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg

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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.

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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 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

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

Calories: 390kcal | Carbohydrates: 30g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 328mg | Potassium: 108mg | Fiber: 3g | Sugar: 18g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg

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

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

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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 day day

Cook Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Servings 8 -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

Calories: 702kcal | Carbohydrates: 62g | Protein: 9g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 362mg | Potassium: 328mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1450IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 2mg

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There are many things about Israel that one would fine mesmerizing - its noise, the erratic traffic, the abundance of exotic, beautiful produce at the market, the confusing politics and heated debates on every street corner, and the variety of styles and ethnicities one sees on the street. But to this small newcomer child, the most mesmerizing thing of all was the multitude of different holidays celebrated across the country.

From the non-stop vacations that follow in close succession during the first school month, to the eight days of candles and clinking coins of Hanukkah, through the costumes and candy plates of Purim, the three weeks of springtime cleaning, new clothes and extravagant meals of Passover, and the rich dairy, honey and fruit treats of Shavuot, only a few months on the Israeli calendar are not marked by some sort of celebration. It is a dizzying array of myths and rituals, and I remember entire arguments arising over the question of which holiday is best. And of course, each holiday is marked by its own set of unique, scrumptious dishes. For more cherry desserts, check out my gluten free cherry cobbler.

My favourite of them all has always been Hanukkah. Though I adore the lengthy, prayer-and-song-filled meal of Passover night, or the rich bounty of Shavuot, the celebration of harvest and plenty, I was particularly charmed by the twinkling lights and stories of bravery that Hanukkah brought. Perhaps it was endeared to me by its proximity to my mother's birthday and the Russian New Year's celebration, which have always been momentous occasions in our home. No matter - Hanukkah was my chosen champion, and I was willing to defend it to the death, while taking lead roles in holiday plays and gorging myself on fried treats.

If to be frank, it was probably the treats that began my love affair with Hanukkah. I suspect that every Jewish kid knows and loves sufganiyot. Our English-speaking compatriots known them as jelly busters, or jam filled doughnuts. My grandmother's take on this decadence was different - a little tart, smaller in size, and whole lot less indulgent. And while as a kid I longed for the large, jam-filled spheres whose coat of powdery sugar would obstruct my nostrils, as I got older I had grown to appreciate and miss my grandmother's sour cherry sufganiyot. But she had stopped making them by then. Now, celebrating Hanukkah from thousands of miles away, even though my food sensitivities forbid me from indulging in these too much, I can't help but sneak a bite of these sweet and sour treats. Perhaps next year I'll learn how to make them yeast-free.

Happy Hanukkah.

Recipe

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Sour cherry sufganiyot, or doughnuts

A healthy-ish take on a traditional Jewish holiday sweet. This version is nearly sugar free, except the sugar used in the preservation of the cherries. If you like your treats sweeter, feel free to add ½ cup of sugar to the dough batter. Best eaten by the light of Hanukkah candles, or just with a milky cup of earl grey tea, as my grandmother would.

Course Dessert

Cuisine Jewish

Servings 25 sufganiyot

Calories 127kcal

Author Ksenia Prints

Ingredients

• 6 cups flour I used 3 whole wheat, 3 white flour
• 6 Tbs yeast
• 2 Tbs sugar
• 2 Tbs vanilla extract
• 2 eggs
• 2 teaspoons salt
• 6 Tbs vegetable oil
• 2 Tbs brandy
• 1.5 cups warm water or warm soy milk, warm lactose-free milk, or warm regular milk

Filling

• 1 jar sour cherries in syrup drained (I had home-preserved sour cherries, but feel free to use whatever brand the nearest store carries. Keep the syrup for cocktails!)

Instructions

• If using instant yeast: Mix all dry ingredients (flour, yeast and salt) together, make a well in the middle and add all wet ingredients.
• If using dry yeast: Mix yeast, sugar and water together in a medium-sized bowl. Let yeast activate until foamy, about 10 minutes. In a large bowl, combine flour and salt. Make a well in the centre, and add all wet ingredients.
• Mix well to combine with a wooden spoon until wet dough forms.
• Cover your work surface with flour, and take out your dough. Work your dough well, adding flour as necessary, four about 6 minutes.
• Place in an oiled bowl, cover with towel and let rest in a warm place for one to one and a half hours, until doubled in size.
• Divide dough into equal pieces (25 if you're looking for medium-sized doughnuts, 35 if you're looking for smaller ones). Cover two or three cookie sheets with parchment paper, and oil your paper slightly. Roll your dough pieces into equal-sized balls, and place them with about one or two inches apart on the sheets. Cover with towels and let rest in a warm place for an hour, until balls have doubled in sized.
• Heat up one inch of oil in a pan to medium heat. Carefully and gently lay your dough balls into the hot oil, letting your sufganiyot turn golden on one side before carefully turning them over, about two to three minutes. Cover a large plate with a paper towel. Repeat, and remove fried sufganiyot onto paper towel. dabbing the top with another paper towel.
• Let sufganiyot rest for 30 minutes before filing them.
• To fill sufganyiot, make a deep hole in each sufganiya, and stuff with drained cherries, taking care not to overfill.
• OPTIONAL: dust the sufganiyot with confectioners' sugar.

Nutrition

Calories: 127kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 193mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 0.004mg | Calcium: 7mg | Iron: 1mg