Makes: one 10-inch dessertServes: 12-16Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Need a gluten-free dessert that is also festive and delicious? This roulade will be your new Yule log cake. This flourless dessert has also the...
Makes: one 9-inch torteServes: 12 to 16Introduction About this Recipe Ingredients 1 recipe ladyfinger batter (recipe follows) ½ cup fresh lemon juice 1 cup sugar, divided 4 large egg yolks ½ cup unsalted butter, at room temperature 1 Tbsp finely grated lemon zest 1 ½...
Serves: 12-16Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 This trifle is inspired by the classic dessert, Poires Belle Helene. Layers of rich chocolate cake are nestled between decedent white chocolate cream and vanilla poached...
Makes 12 twists.Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Ingredients 1 ¼ cups (310 mL) lukewarm water 1 ⅛ tsp (4 g) instant dry yeast 1 tbsp (15 mL) olive oil ¼ cup (35 g) semolina flour 2 ½ to 2 ¾ cups (375-415 g)...
Makes: 1x 9-inch (23 cm) cheesecakeServes: 12-16Prep Time: 25 minutesCook Time: 75 minutes (plus chilling overnight)Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 New York style cheesecake is decadently rich in taste, but fluffy...
Makes: eight large sconesIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 IngredientsScones: 3 cups all-purpose flour ¼ cup sugar 1 tbsp baking powder ¼ tsp salt 1 tbsp finely grated lemon zest ½ cup cold unsalted butter, cut into...
Makes: 1x 9by 13-inch panServes: 18 to 24 portionsIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 This moist, fragrantly spiced cake is an autumn staple. Since it doesn’t have a frosting or filling, the best way to serve it...
Makes: 8 shortcake dessertsIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 This is the classic North American style shortcake, with a biscuit-like base, filled simply with whipped cream and fresh, ripe...
Serves: 6 to 8Ingredients 7 oz (210 g) bittersweet chocolate, chopped 2 tbsp (30 g) unsalted butter 1 cup (250 mL) whipping cream ¼ cup (60 mL) brewed espresso, cooled 3 tbsp (45 mL) brandy 3 large egg whites at room temperature 3 tbsp (37 g) sugar pinch salt...
Makes: 1x 9-inch cakeServes: 12Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 IngredientsCarrot Cake: 2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon ½ tsp salt 3 cups loosely packed, coarsely...
Makes: about 18 cookies or 6 completed dessertsPrep Time: 20 minutesIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 IngredientsChocolate Shortbread: ½ cup (115 g) unsalted butter at room temperature ¼ cup (50 g) granulated sugar ¼...
These cantucci are the long, tender version that you would spot in a coffee shop, filling a jar.Makes: About 2 dozenPrep Time: 20 minutesCook Time: 1 hourIntroduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Biscotti and cantucci (or...