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Midnight Cake Recipe - Yahoo Recipe Search
YummlyVery rich and decadent! I would recommend using much less mint extract than the recipe calls for, I found the mint to be overpowering. Still delicious!AllrecipesThis recipe was modified from several that I found at the Cake Recipe site, some of it is taken from the recipe for Secret Cake, but it has other random ingredients. It's very, very nice, moist and chocolaty. And the name is a random conglomeration of words from the various recipes that I used to come up with this one.Food52A recipe born from blackish bananas and forgotten blueberries, the combo is perfect for breakfast, dessert or a midnight snackFood.comWhile the pumpkin in Cinderella managed to transform into a carriage, this sinister Sleepy Hollow-inspired creation does one better by taking the form of a delicious cake! You've probably heard of pumpkin bread and pumpkin pie, but I doubt you've had a chance to try an actual pumpkin-flavored cake. With a flavor similar to a spice cake, this unique dessert may soon become one of your new favorites. Follow the recipe to create a memorable centerpiece for your next ghoulish gathering. It's sure to please and while I can't promise it won't turn back into a pumpkin at midnight, it's doubtful any will be left by then!Food52Italians know that the best hazelnuts in the country come from Piedmont. Even more specifically, they come from the Langhe region, south of Turin: a beautiful and appetising place, seemingly created just for food- and wine-lovers. From gelato to gianduiotti chocolates to even, yes, Nutella, hazelnuts are well used in the local cuisine. But my favourite use for them is this humble hazelnut cake, which was once just an autumn and winter specialty: a way to use up excess nuts at the end of the season. The classic torta di nocciole is dense with toasted hazelnuts, giving it a texture that is crumbly and even dry (a good excuse to pair some creamy Zabaione with it). Going slightly against tradition, I like to use raw hazelnuts that I pulverise in a food processor just before baking for a moister cake, rather than toasting the nuts or using pre-prepared hazelnut meal. Some like to include a spoonful or two of cocoa powder, but I prefer the nutty flavour of hazelnuts with just a splash of espresso added to the batter. Recipe excerpted with permission from Tortellini at Midnight by Emiko Davies, published by Hardie Grant March 2019, RRP $35.00 Hardcover.
