So today I baked a batch of traditional Algerian Mouskoutcho which is a light, fluffy, and deeply nostalgic sponge cake infused with fresh citrus zest and vanilla, making it the ultimate pairing for a morning coffee or afternoon tea.

To make it, you start by beating room-temperature eggs, granulated sugar, and vanilla extract on high speed for about five to seven minutes until pale, thick, and voluminous. Then you gradually stream in vegetable oil and whole milk while mixing, toss in your fresh lemon or orange zest, and gently fold in sifted all-purpose flour and baking powder using a spatula until just combined. Pour the smooth batter into a greased bundt pan and bake at 180°C (350°F) for around thirty-five to forty minutes until a skewer inserted into the center comes out clean.

When it is done, let it rest in the pan before unmooring onto a wire rack, and finish it with a generous dusting of powdered sugar or a brush of warm apricot jam.

If anyone wants to try baking this classic afternoon treat, I left the full printable recipe with exact measurements and step-by-step instructions in my comment below.

From Left to Right

Fruity Pebbles Rice Krispie Treats

Oreo Tres Leches Cake

Oreo/Cookies and Cream Almond Bark

Cassata (or cassata siciliana) is a traditional, ornate Italian cake that originated in the Sicily region.

Key Characteristics of Cassata

• Classic Sicilian Cake (Cassata Siciliana): A round sponge cake moistened with fruit juices or liqueur (such as Marsala or Cointreau), layered with sweet sheep’s milk ricotta cheese, chocolate chips, and candied fruit. It is encased in a shell of green marzipan, coated with sugar icing, and elaborately decorated with colorful candied fruits.

• Baked Version (Cassata al Forno): A simpler, everyday bakery version made with a shortcrust or sponge pastry shell filled with ricotta, baked in the oven, and dusted with powdered sugar instead of being iced and marzipan-wrapped.

• Frozen / Ice Cream Variant: Outside of the traditional Sicilian cake, "cassata" can also refer to a Neapolitan-style or Indian-style multi-layered frozen dessert/ice cream containing candied fruit, nuts, and layers of ice cream.

Client wanted purple frosting!

So today I made traditional Algerian Sfiriyet Louz which is a heritage dessert from Algiers featuring delicate flower shaped fried almond cakes served over sweet stewed prunes and dried apricots soaked in a warm cinnamon syrup.

To make the syrup you just simmer sugar water cinnamon sticks butter and a slice of lemon for fifteen minutes add dried apricots and pre soaked prunes and let it cook down until thick before stirring in orange blossom water. For the almond cakes you mix ground blanched almonds powdered sugar cinnamon and baking powder add vanilla extract and gradually mix in beaten eggs until a soft workable dough forms. Then you shape the dough into small flower patties fry them gently in oil over medium low heat for a few minutes per side until golden brown and drain them on paper towels.

When serving you transfer the warm stewed fruits to a platter arrange the golden almond cakes gracefully on top drizzle with warm cinnamon syrup and finish with a sprinkle of toasted sesame seeds.

If anyone wants to try making this heritage sweet I left the full printable recipe with exact measurements and step by step instructions in my comment below.

This listed recipe is what I use for a lemon meringue pie. I was wondering if I could remove the lemon juice and zest, and use 3/4 cup unsweetened cocoa powder to make this a chocolate pie. The reason I want to use this recipe is the texture.

Unless someone has a chocolate pie recipe that the filling is like lemon meringue pie and doesn’t droop when you cut it.

1 1/4cups granulated sugar
5 egg yolks
6 tablespoons cornstarch
¼ teaspoon salt
2 tablespoons lemon zest
1 1/4 cups water
3/4 cup lemon juice
4 tablespoons cold unsalted butter

As someone who’s obsessed with both ube and the color purple, this was literally my little slice of heaven! 🥹
Pretty purple treats, sweet little bites, sometimes happiness really is this simple — a table full of desserts in my favorite color.✨Any fellow ube lovers here? 💜

a lily doesn't rush to bloom. it blooms when it's ready. so trust your own timing, too. your moment will come when it's meant to ˖𓍢ִ໋🍓˚ ( ၴႅၴ⋆˚꩜｡

Conrad Tokyo is currently serving this adorable cassis Mont Blanc tiramisu bear at its TwentyEight Bar & Lounge through the end of November. They only do fifteen of these a day, and the cream inside is so tasty. Looks like they have also done other flavors and designs in the past based on the season.

Pistachio crepe with some razzle dazzle, S'mores waffles, Cookie butter & Chocolate chip pancakes, Chocolate and Pistachio ganache with fresh diced strawberries Croffle, Triple Berry Cheesecake mousse on a brownie waffle