Category: Dessert

Upside Down Apricot Olive Oil Cake

If spring had a flavor, I’m convinced it would be apricot. Bright, sweet, a little tangy — just like the season itself. And while their moment is short, these golden gems are worth the wait. That’s why I like to seize the season and turn them into something truly special: this Upside-Down Apricot Olive Oil Cake. Yes, it’s fruity. Yes, it’s fabulous. And yes, we’re flipping it — literally.

Don’t sleep on olive oil in cake! Seriously, it brings this subtle, fruity richness that plays perfectly with the tang of fresh apricots. The result? A tender crumb that’s plush without being heavy, and a flavor that gets better with every bite (and honestly, the next day too — if it lasts that long).

Think of this cake as the Mediterranean vacation your dessert table didn’t know it needed!

Pro Tips for a Flippin’ Good Cake:

Use apricots that are ripe but still firm — soft ones will turn to mush (and no one wants that drama).
Choose a fruity olive oil that’s not too bitter. If it smells amazing, it’ll taste amazing.
Don’t skip the parchment! It’s your insurance policy for a smooth flip.

Upside Down Apricot Olive Oil Cake

1/4 cup apricot jam
8 fresh apricots, halved and pitted
1 ⅓ cups all-purpose flour
1 cup sugar
1 teaspoon kosher Salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup extra virgin olive oil
3/4 cup full fat coconut or creamy almond Milk
2 large eggs
1 tablespoon orange zest
3 tablespoons orange juice

Method:

Preheat oven to 350 degrees. Spray a 9″ round cake pan with cooking spray and line with parchment paper. Brush the apricot jam over the parchment paper and arrange the apricots cut-side-down on top of the jam.

In a large bowl, whisk the flour, sugar, salt, baking soda and baking powder. In a second bowl, combine the olive oil, milk, eggs, orange zest and juice. Pour the wet batter into the dry batter and mix until creamy. Pour the batter over the apricots.

Bake for 1 hour or until a toothpick inserted comes out clean. Allow cake to cool for 10 minutes and then turn it over onto a cake tray. Allow cake to cool completely before serving.

Related Recipes:

olive apricot chicken
honey lavender chicken with apricot salsa
moscato poached apricots

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Strawberry Rhubarb Sauce & Graham Cracker Streusel

Strawberry rhubarb sauce and graham cracker streusel are a match made in dessert heaven! Whether you’re elevating your breakfast yogurt or topping your ice cream – this combo delivers! Perfect for the upcoming summer months and especially for the Shavuot holiday.

Strawberry Rhubarb Sauce

5 stalks rhubarb (1 lb.)
1 container strawberries (1 lb.)
1 cup sugar
1 cup pomegranate juice
1 cinnamon stick
pinch of nutmeg

Method:

Hull and clean strawberries and cut into quarters. Remove leaves from rhubarb, clean and dice. Add fruit to a pot with juice, sugar and nutmeg. Cover and bring to a boil, lower heat, and simmer, uncovered for about 20 minutes, until the fruit softens. Use a masher or fork to mash the fruit to desired consistency (I like it a bit chunky). Cool, trasnfer to jars and refrigerate until ready to serve (it will thicken as it cools).

Graham Cracker Streusel

1 sleeve graham crackers (about 9), crushed
5 tbsp butter, melted
1/4 cup packed dark brown sugar
1/2 tsp cinnamon
pinch of salt

Method:

Line a sheet pan with parchment paper and preheat oven to 350 degrees. Mix the ingredients directly on the sheet tray until incorporated. Spread it out evenly and bake for 8-10 minutes, olden golden and crisp. Transfer to an airtight container.

Related Recipes:

Strawberry Rhubarb Soup
Rosewater Cheesecake Mousse Parfaits

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Marzipan Stuffed Dates

Marizpan lovers, this is for you! If you understand the sheer joy of biting into a fresh, soft bite of a rainbow cookie, you’re going to love these marzipan stuffed dates! Making homemade marzipan is a lot easier than you think, and the best part? It’s kosher for Passover! So instead of whipped up a cake with a gazillion eggs (hello bird flu!!), or making that potato starch-filled dessert, grab one of these guilt-free-ish bites, you’re going to love them!

It’s a VERY happy (and delicious!) Passover, indeed.

Marzipan Stuffed Dates

1 cup blanched slivered almonds
1/2 cup + 2 tbsp powdered sugar
pinch of kosher salt
1 tbsp water
1 tsp pure almond extract
20 medjool dates, pitted
1/2 cup chocolate chips
1 tbsp coconut oil
20 roasted almonds
flaky salt, for finishing

Method:

Add the slivered almonds to  the bowl of a food processor, with the S blade attached, blend until finely ground. Add the powdered sugar, salt, water and almond extract and continue to blend until the mixture comes together into a soft dough that holds together when you press it.

Melt the chocolate and coconut oil over a double boiler.

Roll the marzipan into small torpedo shaped rolls to that fit inside the dates. Top with an almond. Dip half of the dates into melted chocolate and finish with flaky salt.

Freeze or refrigerate until the chocolate hardens.

Store in the refrigerator.

 

Related Recipes:

marzipan butter cups
chunky monkey marzipan nice cream
marzipan biscotti
marzipan date truffles

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Cinnamon Toast Crunch Pasta Chips!

It’s all about the Pre-Passover Pantry repurposing these days and I’m helping you clean it out, because that’s what I do! Of course I can give you just another savory pasta recipe – but you’ve all had mac ‘n cheese, lasagna, and just about every pesto pasta and cheesy concoction you can think of. So, I went sweet! Yes, sweet! You can call these pasta chips or cereal – but either way, you cook them just until softened, deep fry to crispy perfection and then toss in cinnamon-sugar for a churro coating that tastes just like Cinnamon Toast Crunch cereal! So fun! The best part is? You can literally use any pasta shape for it! And if you don’t want to go sweet – toss them in your favorite savory blend!

 

Cinnamon Toast Crunch Pasta Chips

dried pasta – any amount, any shape! (you can break up lasagna sheets too!)
canola oil, for frying
1/2 cup granulated sugar
1 tbsp cinnamon

Method:

Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook for 7 minutes. Drain and transfer to a kitchen towel to dry.

In a large bowl, combine the sugar and cinnamon and whisk until incorporated. Set aside.

Heat a pot or deep skillet with a few inches of oil. Add a handful of pasta at a time, stirring with a rubber spatula so they don’t stick together. When the pasta turns golden brown, remove with a slotted spoon or spider and drain quickly on paper towels. Immediately transfer the pasta chips to the cinnamon sugar mixture and toss to coat.

Enjoy on its own, dipped into chocolate or dulce de leche, or, my favorite, with milk!

NOTE: if you prefer a savory chip, toss in za’atar, bbq seasoning, or your favorite dry rub.

Related Recipes:

Lasagna Chips with pizza hummus

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Dubai Chocolate Biscotti

Yes we are all over the Dubai chocolate trend but hear me out. You don’t need to make pistachio butter for this one. And really, it was all about the pre-Passover pantry clean-out for me! I just wanted to get rid of the leftover kataifi from my freezer, so this recipe was born. It’s nothing like the traditional Dubai chocolate – it just incorporates pistachios, toasted kataifi and chocolate chips, and it’s SO. EASY. TO. MAKE. Plus, I use olive oil, making it the perfect after dinner treat.

Thank of this as your basic biscotti dough. Use it to get rid of your leftover nuts, chocolate and dried fruit – the possiblities are endless!

Dubai Chocolate Biscotti

1/2 cup chopped kataifi dough
2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
2/3 cup extra virgin olive ol
2 eggs
1 tsp vanilla extract or vanilla bean paste
1/2 cup roasted, salted pistachios
1/2 cup mini chocolate chips

Method:

Preheat oven to 400 degrees. Spread the kataifi onto a parchment-lined baking sheet and bake until golden brown and toasted, about 15 minutes, stirring every 5 minutes.

In a medium bowl, whisk the flour, sugar, baking powder and salt. In a second bowl, whisk the olive oil, eggs and vanilla. Add the wet ingredients to the dry and stir until a dough forms. Stir in the toasted kataifi, pistachios and chocolate chips.

Divide the dough in half and form into 2 long logs on a parchment-lined baking sheet. Bake at 350 degrees for 25 minutes. Remove from the oven and cool for 10 minutes.

Transfer the logs on the parchment paper to a flat surface and slice into 1/2″ biscotti. Use your knife to transfer the cookies and place cut-side-up on 2 parchment-lined sheet trays. Return to the oven to bake for an additional 15-20 minutes, until golden and toasted.

VARIATION: stir in your favorite nuts, dried fruit and chocolate.

Related Recipes:

marzipan biscotti
grape nut coconut crunch cookies
cowboy cookies

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