eat in my kitchen

To cook, to bake, to eat and to treat.

Tag: eggnog cake

15 Recipes for your Easter Brunch Table

Tsoureki Easter Bread

Hunting Easter eggs in the woods was one of my childhood’s spring highlights. The sweet smell of blossoms and sunlight in the air, the trees’ leaves presenting their most fragile green, and – in a lucky year – I could even replace boots and jacket for shirt and jeans while searching for golden wrapped chocolate eggs and bunnies. I always loved the sprouting energy that comes with the change of season, when winter’s shades of grey and brown give way to vibrant colours. Easter is a changing point in the year, there’s the promise of summer in the air.

Is there a better way to celebrate this day than gathering your loved ones around the table and treating them to a luscious brunch? Here’s some inspiration (click the titles for the recipes):

Tsoureki – Greek Easter Bread with Aniseed and Orange Blossom Water

greekeasterbread18

 

Traditional Maltese Figolli

figolli20

 

Eggnog Sponge Cake with Whipped Cream

eggnogeastercake19

 

Poppy Seed and White Chocolate Babka

Poppy Seed and White Chocolate Babka

 

Green Shakshuka Crêpes

Green Shakshuka Crêpes

 

Rhubarb Tartlets with Cinnamon Oat Crumble

rhubarbtartletcinnamonoatcrumble16

 

Gruyère and Red Onion Focaccia

Gruyere Onion Focaccia

 

Pistachio Orange Blossom Muffins

Pistachio Orange Blossom Muffins

 

Crescent Milk Rolls with Poppy Seeds

Poppy Seed Crescent Milk Rolls

 

Bean and Ramp Quiche

Bean and Ramp Quiche

 

Rhubarb Chocolate Cake

Rhubarb Chocolate Cake

 

Marzipan-Ribboned Challah Knots

Marzipan-Ribboned Challah Knots

 

Cheesecake Swiss Roll with Mascarpone and Blackberries

Cheesecake Swiss Roll

 

Roast Rosemary Lamb with Garlic and Tomatoes

Roast Rosemary Lamb

 

 Spinach Ricotta stuffed Conchiglioni on Grilled Cherry Tomatoes

Spinach Ricotta Conchiglioni

 

Spring Timpana – Maltese Pasta Pie with Asparagus, Peas, and Leeks

Spring Timpana

 

There will be two new Easter recipes coming up this Sunday and next Wednesday!

 

Eggnog Easter Cake

Eggnog Sponge Cake with Whipped Cream

Eggnog Sponge Cake

Eggnog has a bit of an old fashioned reputation but as soon as you let someone try a sip, even if it’s a doubtful gourmet, you will see a hint of appreciation in their face. It used to be a popular drink in bars, both of my grandmothers used to love it and even made their own in their kitchens. This was once a true party classic, in the 50’s and 60’s! Today, people pour it over their ice cream or cake like my mother who always keeps a little bottle of it in her fridge for this reason. Some make it for christmas but it feels like it lost its popularity. I find this unfortunate, as I have quite a soft spot for it – eggnog is creamy, smooth, sweet and eggy. I like to drink it sometimes, as a digestif, preferably out of tiny old fashioned glasses with a short stem, 50’s style to complete the image!

I believe that something that was so passionately savored a few decades ago and tastes so good is reason enough to be involved in my kitchen activities. I’m up for an easy cake with an Easter touch, a spongy cake made with lots of eggnog. A few days ago my aunt Ursula gave me two 3d cake pans and wrote down one of her recipes for a juicy cake laced with this yellow liqueur that her own mother used to like so much. I doubled the recipe and baked the dough in two lovely rabbit and chicken molds.

I prepared some whipped cream with even more eggnog while the cakes were in the oven and noticed at one point that they started to overflow. Luckily, my miscalculation didn’t do the final cake any harm. It rose and dropped off the molds like a volcano and continued to bake on the tray but turned out as spongy and juicy as the cake that stayed inside the molds.

This cake is very quick to make, after only 30 minutes in the oven, I was rewarded with a delicious eggnogy tea time treat, best when dunked into eggnog whipped cream and enjoyed with an extra shot of this special liqueur of the past, in an old fashioned glass of course, cheers to our grandmothers!

Eggnog Sponge Cake

 Eggnog Sponge Cake with Whipped Cream

For a 20cm / 8″ cake pan you need

organic eggs 4
sugar 140g / 5 ounces
a pinch of fresh vanilla
vegetable oil (I use sunflower oil) 140ml
eggnog 140ml plus one shot for the whipped cream
plain flour 220g / 8 ounces
baking powder 2 teaspoons
a pinch of salt
whipping cream 200ml

Set the oven to 170°C / 340°F (fan-assisted oven) and  butter the cake pan.

Beat the eggs together with the sugar and vanilla till fluffy. Slowly, add the oil and and eggnog and continue mixing. Combine the flour, salt and baking powder and mix quickly into the liquid mixture. Scrape the dough into the prepared pan and bake for 4o minutes or until golden brown. Check with a skewer, it should come out clean. In the 2 figure molds, the cake needed just 30 minutes. Let the cake cool for 5 minutes.

Whip the cream, stir in a shot of eggnog and serve with the cake.

Eggnog Sponge Cake

 

Eggnog Sponge Cake

 

Eggnog Sponge Cake

 

Eggnog Sponge Cake

 

Eggnog Sponge Cake

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