Category: Cakes

Breads · Cakes

Eggnog Bread with Rum Glaze

cathysmahaLeave a comment

The holidays are a fun time to experiment with new recipes. This eggnog bread sounded interesting and I had a Guava Rum on hand to use in the recipe. It was quite delicious and if you want to take it to the next level, serve with a scoop of vanilla bean ice cream!

Eggnog Bread with Rum Glaze

Ingredients:
  • Bread Ingredients:
    • 2 large eggs
    • 1 1/2 cups full-fat eggnog
    • 2 teaspoons spiced rum
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup salted butter softened
    • 2 1/4 cup all-purpose flour
    • 1 3.4 oz. box instant French vanilla pudding mix
    • 2 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
  • Glaze Ingredients:
    • 1 cup powdered sugar sifted
    • 2 teaspoon full-fat eggnog
    • 2 tablespoon spiced rum
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
Instructions:
  1. Preheat oven to 350 degrees and spray your 9 x 5 inch bread pan or mini loaf pans with baking spray.
  2. In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
  3. In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
  4. Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
  5. Pour batter into the prepared bread pan and bake for 45-55 minutes for mini loafs or 65-70 minutes for a 9×5 loaf, or until a toothpick inserted into the center of the bread comes out clean.
  6. Allow bread to cool.
  7. Rum Glaze Directions:
    • Whisk together all glaze ingredients until smooth.
    • Drizzle over the bread.

Recipe from KitchenFunWithmythreesons

Breakfast · Cakes · Desserts

Peach and Blueberry Greek Yogurt Cake

cathysmahaLeave a comment

This cake is so delicious. The cake texture and taste is out of this world, not to mention the delicious peaches and blueberries! I can imagine this cake with raspberries and peaches or any other fruit combination. It’s a delicious as a coffee cake or as a dessert. Add some iced cream or whipped cream and you are in heaven!

Peach and Blueberry Greek Yogurt Cake

INGREDIENTS:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 oz butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ cup Greek yogurt low-fat
  • 2 peaches sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar
DIRECTIONS:
  1. Use 9×3-inch springform pan.
  2. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  3. Sift flour, baking powder, baking soda, together into a medium bowl.
  4. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  5. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  9. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

Recipe from Julia’sAlbum

Breakfast · Cakes · Desserts

Peach Cobbler Coffee Cake

cathysmahaLeave a comment

Oh glorious peaches! I look forward to peach season each year, and love to try new recipes. The Peach Cobbler Coffee Cake does not disappoint, although I would tweak a few things next time. The crumb topping is so good, you want a piece in each bite, with peaches. Next time I would bake the cake in a rectangle shallow pan, similar to brownie thickness and perhaps add a few more peaches with a splash of lemon juice or lemon zest (or both). I made extra glaze and it was delicious drizzled on the cut piece of cake.

Peach Cobbler Coffee Cake

INGREDIENTS:
  • Cake:
    • 2 cups all purpose flour
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/4 cup milk
    • 3/4 cup brown sugar
    • 1/2 cup sour cream
    • 1/4 cup butter, softened
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cup sliced peaches
  • Crumb Topping
    • 1 cup brown sugar
    • 2/3 cup flour
    • 6 Tablespoons softened butter
  • Glaze
    • 1/2 cup powdered sugar
    • 2 1/2 teaspoons milk
    • 1/8 teaspoon cinnamon
DIRECTIONS:
  1. In a medium bowl, combine 2 cups flour, baking powder and cinnamon. Set aside.
  2. Beat 1/4 cup milk, ¾ cup brown sugar, 1/2 cup sour cream, ¼ cup butter, egg, and vanilla until creamy. Add dry ingredients and mix just until blended.
  3. Fold in peaches.
  4. Spoon batter into a 10 inch springform pan and sprinkle with crumble topping (see below).
  5. Crumble Topping: Combine 1 cup brown sugar, ⅔ cup flour in a bowl. Cut in 6 Tablespoons softened butter until mixture is crumbly.
  6. Bake at 350 degrees for 50-55 minutes or until center is set and top is golden brown.
  7. Combine ingredients for glaze and drizzle over baked, cooled coffee cake.

Recipe from LemonTreeDwelling

Breads · Breakfast · Cakes

Peach Streusal Muffins

cathysmaha1 Comment

Every year I purchase a box of Palisade (Colorado) peaches from one of the local high schools. They are always big, beautiful and delicious. Peach Streusal Muffins sounded delicious and they were. I opted to skip the icing and the family didn’t mind at all.

Peach Streusal Muffins

INGREDIENTS:
  • CRUMB TOPPING
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour
  • MUFFINS
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 3/4 cups (219g) all-purpose flour 
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk, at room temperature
  • 1 and 3/4 cups (about 320g) peeled, chopped peaches (about 3 peaches)*
  • VANILLA ICING (OPTIONAL)
  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
  • 1/2 teaspoon pure vanilla extract
DIRECTIONS:
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
  2. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
  3. Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.
  4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
  6. Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
  7. Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
  8. Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Recipe from Sallysbakingaddiction

Cakes

Healthy Whole Orange Blender Cake

cathysmahaLeave a comment

What a delicious little cake this is! I used my Vitamix and it took a while to get everything blended. I didn’t have enough maple syrup, so I used a Agave to get to 3/4 cup. You would never know! This is the first time I have used olive oil in baking and it worked beautifully. A tasty cake for family or, frankly, it would be great to have with a friend over coffee or tea.

Healthy Whole Orange Blender Cake

INGREDIENTS:
  • 1 whole Navel orange (organic)
  • 3 eggs
  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1/3 cup Greek yogurt
  • 3/4 cup maple syrup
  • 1 tsp vanilla extract
  • optional icing:
    • 3/4 cup powdered sugar
    • 1/2 orange, zested then juiced
DIRECTIONS:
  1. Preheat your oven to 350℉ Line an 8 inch round pan with parchment paper or grease it.
  2. Rinse and dry your orange. Remove any exterior stems and then quarter it. Remove any seeds. You are using the WHOLE ORANGE here – peel and all.
  3. Add the ingredients to your blender or food processor in the order listed above. Blend till smooth and then pour the batter into your pan. Bake for 50 minutes to an hour or until top of cake is golden. Remove from oven and allow to set in the pan for 15 minutes then transfer to a wire rack to fully cool.
  4. optional icing:
    • Whisk together the ingredients till smooth. Drizzle on cake when fully cooled.

Recipe from HungryHappens

Cakes · Holidays

Chocolate Rum Cake

cathysmaha1 Comment

This Bacardi Chocolate Rum Cake recipe card has been in my collection since the mid-70s when I lived in St. Joseph, Missouri. This recipe along with the traditional Rum Cake are so delicious. Last Christmas, Megan made the cake for family gatherings, carrying on the tradition. Her cake was as delicious as it looks.

Chocolate Rum Cake

INGREDIENTS:
  • 18 1/2 oz. chocolate cake mix
  • 1 pkg. (4 serving sice) Jell-O Chocolate Instant Pudding and Pie Filling
  • 4 eggs
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup slivered almonds (optional)

Filling:

  • 1 1/2 cups cold milk
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1 pkg. (4 serving size) Jell-O Chocolate Instant Pudding and Pie Filling
  • 1 envelope Dream Whip Whipped Topping Mix
DIRECTIONS:
  1. Preheat oven to 350 degree Fahrenheit. Grease and flour two 9″ layer cake pans.
  2. Combine all cake ingredients together in a small bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.
  3. Bake 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes.
  4. Remove from pans, finish cooling on racks.
  5. Split layers in half horizontally. Stack.
  6. For filling: Combine milk, rum, pudding mix and topping mix in deep narrow-botton bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
  7. Spread 1 cup filling between each layer and over top of cake.
  8. Keep cake chilled. Serve cold.

Recipe from Bacardi Rum about 1977

Cakes · Czech Heritage and Dishes · Desserts

Cherry Bublanina: Czech Sponge Cake

cathysmahaLeave a comment

Cherry Bublanina is a delightfully light sponge cake with fruit. I used cherries, my favorite but other fruit can be used. This was my first time making this Czech delicacy. It was easy and the results were delicious.

Cherry Bublanina

INGREDIENTS:
  • 1 1/4 cups milk
  • 5 eggs, separated
  • 12 tbsp. unsalted butter
  • 3 tbsp. yogurt or sour cream
  • 2 cups plain flour
  • 3/4 cup sugar
  • 1 tsp. baking powder
  • pinch salt
  • lemon zest (I used 1/2 of 1 lemon)
  • 1 tsp. vanilla
  • 2 cups cherries (I used sour cherries)
  • Powdered sugar for dusting
DIRECTIONS:
  1. Preheat oven to 375 degrees Fahrenheit. Grease a 9×11″ pan.
  2. Toss the fruit with a spoonful of flour and set aside.
  3. In a small bowl, whisk together the dry ingredients: flour, sugar, baking powder, lemon zest, and salt.
  4. Melt the butter, mix in vanilla, yogurt or sour cream and egg yolks until smooth batter forms.
  5. Whip the egg whites in a clean, dry bowl until glossy, stiff peaks form.
  6. Using a spatula, fold the egg whites into the batter.
  7. Pour the batter into a baking dish and cover evenly with cherries. Be gentle so you do not deflate the cake too much.
  8. Bake for about 30 minutes, or until a toothpick inserted comes out cleanly.
  9. Cool, cut into squares, and dust with powdered sugar.

Attribution

Cakes · Desserts

Perfect No-Bake Cheesecake with Homemade Lemon Curd

cathysmahaLeave a comment

Daughter Megan did it again with this light, delicious no-bake cheesecake with homemade lemon curd and fresh strawberries. We had family in town for a visit and this dessert was a big hit with everyone. I’ll admit I do not care for traditional cheesecake since it so heavy, but not this version. And who makes their own lemon curd? Yes indeed, Megan does. Perhaps she needs to pursue her dream of a bake shop!

Perfect No-Bake Cheesecake with Lemon Curd

INGREDIENTS:
  • Graham Cracker Crust
  • 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (8 Tablespoons; 113g) unsalted butter, melted
  • 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
  • Cheesecake
  • three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/4 cup (60g) sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
DIRECTIONS:
  1. Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling.
  2. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
  3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  4. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
  5. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
  6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
  7. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  8. Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Homemade Lemon Curd

INGREDIENTS:

  • 4 large egg yolks (for thicker lemon curd, see Note on eggs)
  • 2/3 cup (134g) granulated sugar
  • 1 Tablespoon lemon zest (about 1 lemon)
  • 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
  • 1/8 teaspoon salt
  • 6 Tablespoons (86g) unsalted butter, softened to room temperature and cut into 6 pieces

DIRECTIONS:

  1. Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
  2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
  3. Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
  4. Refrigerate the curd for up to about 10 days.

Cheesecake Recipe from Sally’s Baking Addiction

Lemon Curd Recipes from Sally’s Baking Addiction

Breakfast · Cakes · Vegetarian

Rhubarb Breakfast Cake

cathysmahaLeave a comment

Rhubarb dishes bring back wonderful memories of my Mother’s baking and cooking. My first harvest of rhubarb inspired me to try new recipes. This breakfast cake is delicious and could easily be made with other fruit as well. After eating the cake, my daughter and I agreed that you could make and skip the fruit..it’s that good!

Rhubarb Breakfast Cake

INGREDIENTS:
  • 1/2 cup half and half, cream, or buttermilk
  • 1 tsp lemon juice
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar plus 2 tsp for sprinkling
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups thinly sliced rhubarb
DIRECTIONS:
  1. Set oven to 350F Lightly butter a 9×9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That’s optional.
  2. Stir the lemon juice into the half and half and set aside.
  3. Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
  4. Take 1 Tbsp of the flour to the rhubarb and toss well.
  5. Whisk together the remaining flour, baking powder, and salt.
  6. Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb. Note: the batter is on the thick side.
  7. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
  8. Let the cake cool slightly before cutting.

Recipe from theviewatgreatisland.com

Breakfast · Cakes · New Favorite

Peach and Blueberry Greek Yogurt Cake

cathysmahaLeave a comment

Peaches are one of my favorite summer treats. Living in Colorado, we are lucky to get juicy Palisade peaches in August, assuming there isn’t a hard spring freeze on the western slope. My daughters and I order a box of peaches from a local high school each year and they are always amazing. While I made my favorite peach recipes of peach salsa, peach raspberry cobbler, Dutch Baby Pancake with Peaches and raspberries, and others, I love trying new recipes. This recipe was delicious and I enjoyed it for breakfast/brunch and for an every dessert. You could top it with whipped cream or ice cream or even a dollop of Greek Yogurt.

Next time, I will substitute fresh raspberries for the blueberries, a fruit marriage blessed by the Gods! Perhaps I’ll also substitute almond extract for the vanilla. Now that’s living on the edge.

Peach and Blueberry Greek Yogurt Cake

INGREDIENTS:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 oz butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla (or almond extract)
  • ½ cup Greek yogurt
  • 2 peaches sliced into wedges
  • 6 oz blueberries (or raspberries)
  • 1 teaspoon granulated sugar
DIRECTIONS:
  1. Use 9×3-inch springform pan.
  2. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  3. Sift flour, baking powder, baking soda, together into a medium bowl.
  4. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  5. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  9. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

Recipe slightly adapted from Juliasalbum.com