Cardoon Custard--Sformato di Cardi

Author: Delia // Category: , , ,
Picture of Cardoon Custard--Sformato di Cardi Recipe


  • 5 stalks cardoons, about 15 inches long, about1 1 to 1 1/2 pounds
  • 4 tablespoons extra-virgin olive oil
  • 1 medium red onion, cut into 1/4-inch dice
  • 3 cups besciamela sauce, recipe follows
  • 4 eggs plus 3 yolks
  • 1/2 cup ricotta
  • 1/4 cup plus 1/4 cup freshly grated Parmigiano-Reggiano
  • Freshly grated nutmeg
  • 1/2 cup fresh bread crumbs, plus 1/4 cup toasted
  • Butter, for the mold


Bring 6 quarts water to a boil and add 2 tablespoons salt. Peel the fibrous part off the stalks of cardoons and cut each stalk on the bias into pieces 1/4-inch thick. Drop the pieces into the boiling water and cook 15 minutes, until tender. Drain and allow the pieces to cool. Preheat oven to 350 degrees F. In a 12 to 14-inch saute pan, heat the oil over medium heat until smoking. Add the onion and cook 7 to 9 minutes, until soft and light golden brown. Add the cooked cardoon pieces and cook until very soft, about 10 more minutes. Remove from the heat and cool. Place cool cardoon mixture into a mixing bowl and add besciamela, eggs and yolks, ricotta, and 1/4 cup Parmigiano and season with nutmeg, salt and pepper. Butter a bundt cake pan and sprinkle with breadcrumbs to coat. Pour the cardoon mixture into the prepared pan and place it in a roasting pan. Pour cool water into the roasting pan to come up 3 inches on the side of the bundt pan, and place it in the oven. Cook 1 hour, until sformato is just cooked through, then remove. The sformato is cooked when a toothpick poked into the center exits clean. Allow to rest 15 minutes before edging with a thin knife and turning out onto a plate. Sprinkle with toasted bread crumbs and remaining grated cheese before serving warm.


  • 5 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes. Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside. Yield: 2 cups

Classic Belgian Waffles

Author: Delia // Category: , ,
Picture of Classic Belgian Waffles Recipe

Yield: 8 to 10 (4 by 4-inch) waffles
Cook Time?: 3 minutes


  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 2 cups milk
  • non-stick cooking spray


Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Chocolate Caramel Crispy Cakes

Author: Delia // Category: , , ,
Picture of Chocolate Caramel Crispy Cakes Recipe

Yield: approximately 40
Cook time: 10 minutes


  • 4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
  • 1/2 stick unsalted butter
  • 2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)

  • Special equipment: approximately 40 mini muffin papers


Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.

Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

Masa Corn Cakes with Poached Eggs

Author: Delia // Category: , ,
Picture of Masa Corn Cakes with Poached Eggs Recipe

Yield : 4 servings
Cook time : 30 minutes.


For the Salsa:

  • 2 large ripe tomatoes (about 1 pound), finely diced
  • 1/4 small white or red onion, finely diced
  • 1 jalapeno pepper, finely chopped (remove seeds for less heat)
  • 1/4 cup chopped fresh cilantro
  • Kosher salt

For the Corn Cakes and Eggs:

  • 2 cups whole milk
  • 3 tablespoons unsalted butter, sliced
  • 2 cups masa harina corn flour
    Kosher salt
  • 2 teaspoons sugar
  • 1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
  • 2 tablespoons extra-virgin olive oil
  • 8 large eggs
  • 1 tablespoon white vinegar
  • 1 Hass avocado, chopped, for garnish


How to Poach EGG?

Step 1:

Crack each egg into a small cup or bowl. Bring a deep pan of water with 1 tablespoon vinegar to a simmer. Stir to create a whirlpool

Step 2:

With the whirlpool moving, quickly slide each egg into the water; the whirlpool helps the eggs keep their shape. Start timing when you add the last egg.

Step 3:

Poach the eggs for 3 1/2 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels. Recipe to try: Masa Corn Cakes with Poached Eggs.

Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.

Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.

Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.

Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

Waffle Cake

Author: Delia // Category: , , ,
Picture of Waffle Cake Recipe

Yield: 4 servings
Preparation time: 1o minutes


Toast 3 frozen waffles until crisp. Stack the waffles with some chocolate-hazelnut spread and sliced strawberries between each layer. Top with more strawberries and dust with cocoa powder.

Bunny Cake

Author: Delia // Category: ,
Bunny Cake


2 1/4 cups (550 mL) Robin Hood® All Purpose Flour
1 1/2 cups (375 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1/2 cup (125 mL) Crisco® All-Vegetable or Golden shortening
2/3 cup (150 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
1 tsp (5 mL) vanilla
1/3 Cup (75 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
2 eggs

2 cans (16oz/454g) prepared vanilla frosting
2 cups (500 mL) shredded coconut
red licorice strips
jelly beans


1. Preheat oven to 350ºF (180ºC). Grease two 8 or 9-inch (20 or 22cm) round cake pans.
2. Blend flour, sugar baking powder and salt together in a large mixer bowl. Add shortening, 2/3 cup (150mL) milk and vanilla. Beat 2 minutes on medium speed, scraping sides and bottom of bowl constantly. Add remaining milk and eggs. Pour batter into prepared pans. Bake in preheated oven 30-35 minutes or until toothpick inserted in center comes out clean. Cool.

3. Turn one cooled cake layer upside down. Mark center of cake with toothpick. Measure about 2-inches (5cm) in from two sides of cake lining up the toothpicks. Using the tip of a sharp knife, lightly draw a 2-inch (5cm) wide x 6-inch (15cm) long oval, football shape, to make the ears. Cut with a serrated knife. The middle part of the layer will be the “bow tie” for the bunny (see photo).
4. Place whole cake layer in center of large tray. Place ears and bow tie, rounded side up, to make bunny. Frost entire surface and sides of cake, connecting the pieces together with frosting. Sprinkle with coconut. Cut licorice pieces for mouth and whiskers. Cut jelly beans in half for eyes, nose and bow tie.

January 01, 1900


1. To make green “grass” around bunny, toss an additional ½ cup (125mL) coconut with a few drops of green food colouring until desired colour. Place around base of bunny.

Ice Cream Sandwich Cake

Author: Delia // Category: , ,
Ice Cream Sandwich Cake

Freezing: required


24 prepared ice cream sandwiches
2 cups (500mL) whipped cream, unsweetened
1 jar (250mL) Smucker’s® Chocolate Flavoured Topping
1 cup (250mL) salted peanuts, chopped
½ cup (125mL) Smucker's® Sundae Syrup™ Caramel Flavoured Syrup


1. Place 12 ice cream sandwiches in bottom of freezer proof 9” x 13” (23cm x 33cm) pan. Top with ½ of whipped cream, all of Smucker’s® Chocolate Flavoured Topping and ½ of peanuts. Repeat with remaining ice cream sandwiches, cream and peanuts. Garnish with Smucker’s® Sundae Syrup™ Caramel Flavoured Syrup. Freeze until solid, about 2 hours. Let stand about 5 minutes, then cut into squares.

Ice Cream Pie

Author: Delia // Category: , ,


(You can purchase a pre-made crust, but making your own is fun and easy.)

1 1/2 cups of fine crumbs from ground up graham crackers
6 tblsp melted butter (3/4 stick)
1/4 cup sugar
1/4 tsp ground cinnamon

Mix all four ingredients and spread evenly in pie pan. Press firmly onto bottom and sides. Freeze for at least an hour before adding filling.


Pack approximately half a container of your favorite Turkey Hill ice cream flavor into the shell with the back of a large spoon (you may need to let the ice cream soften before doing this). Sprinkle half a cup of crushed vanilla wafer cookies (or any cookies, if you’d like) over the ice cream. Pack the remaining ice cream (perhaps a different flavor than the first) over the crushed cookies, mounding it in the center. Sprinkle lightly with more crushed cookies. Freeze for at least 2 hours prior to serving. When ready to serve, top with whipped cream if desired.

Chocolate-Chocolate Cherry Cupcakes

Author: Delia // Category: , , ,
Picture of Chocolate-Chocolate Cherry Cupcakes Recipe
Yield: 24 cupcakes
Times: 14 min



1 (18.25-ounce) package butter-recipe chocolate cake mix (recommended:

  • Betty Crocker)
  • 1/2 cup (1 stick) butter, softened
  • 3 eggs
  • 1 1/3 cups cranberry-cherry juice
  • 1/2 cup cherry pie filling



  • 1 1/4 cups white baking chips
  • 7 tablespoons heavy cream
  • 2 1/2 teaspoons light-color corn syrup
  • 1 1/4 cups whipped fluffy white frosting
  • 1/3 cup semisweet chocolate chips
  • 1 (10-ounce) jar maraschino cherries with stems, drained

For cupcakes:

Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.

In a large mixing bowl, beat the cake mix, butter, eggs, and cranberry-cherry juice with an electric mixer on low for 30 seconds. Scrape down side of bowl. Beat for 2 minutes on medium. Spoon 2 tablespoons batter into each prepared muffin cup. Spoon 1 teaspoon cherry pie filling on batter in each cup and top with another 1 tablespoon cupcake batter.

Bake for 12 to 16 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.

For frosting:

Place the white baking chips in a medium bowl; set aside. In a small saucepan, heat the heavy cream and corn syrup over medium heat until nearly boiling. Pour the hot mixture over the white baking chips; stir until completely smooth. Let stand for 10 minutes. Stir the cream mixture into the white frosting until well mixed; set aside.

In a small microwave-safe bowl, microwave the semisweet chocolate chips on medium for 2 minutes, stirring every 30 seconds. Place the maraschino cherries on paper towels to dry. Dip each dry cherry into melted semisweet chocolate and place on waxed paper-lined baking sheet until chocolate hardens.

Frost each cupcake with white chocolate frosting and top with a chocolate-covered cherry.

Toasted Angel Food Cake [Grilled Peaches]

Author: Delia // Category: , , , ,
Picture of Toasted Angel Food Cake with Grilled Peaches Recipe

  • Yield: 12 servings


  • 1 box (16 oz.) Duncan Hines® Angel Food Cake
  • 1 1/4 cups water
  • 6 ripe medium peaches, washed, halved and pitted
  • Cinnamon-sugar mixture


Move oven rack to lowest position. Preheat oven to 350 degrees F. Pour cake mix into clean, large mixing bowl.

Add water. Prepare and bake according to package directions in ungreased 10-inch tube pan. Cool completely.

Preheat outdoor grill to medium heat, or follow alternative indoor instructions below. Clean and lightly oil grate. Sprinkle cut side of fruit with cinnamon-sugar. When ready to serve, place fruit, cut side down, on grill. Use grill pan or aluminum foil to collect syrup run-off from peaches. Cook about 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside and keep warm.

Place slices of angel food cake on clean grill using a metal spatula. Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear.

Slice peaches and serve over warm, toasted angel food cake.

Garnish: Drizzle syrup run-off from grilled peaches over angel food cake and peaches.

Tips & Alternatives:

Angel food cake may be toasted indoors using a nonstick skillet or grill pan. Preheat pan over medium heat, then add slices of cake. Cook until golden brown on each side (about 1 minute on each side).

An alternative for the cinnamon sugar is to lightly brush the cut-side of fruit with melted butter then sprinkle lightly with brown sugar. Cook as described above. Serve fruit with a wedge of lime, if desired.

Ripe nectarines, plums and apricots are also delicious when grilled and may be used in place of peaches. To roast the fruit indoors, place fruit, cut-side-up, on a baking sheet sprayed with cooking spray. Season as above. Bake about 15 to 20 minutes in preheated 450-degree oven stirring once. Serve as above.

No time to cook fruit? Simply serve toasted angel food cake with a blend of sliced fresh strawberries, blueberries and raspberries. Or, for a contemporary twist, slice 1 pound of fresh strawberries and toss with 1 tablespoon brown sugar and 2 teaspoons of good quality balsamic vinegar.

Peach Cheesecake

Author: Delia // Category: , , ,
Picture of Peach Cheesecake Recipe

Prep 30 min
Inactive Prep 12 hr 0 min
Cook 40 min
Total: 13 hr 10 min
8-10 servings



  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoon butter, melted


  • 2 eggs
  • 12 ounces cream cheese, softened
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup peach jam, plus 1 cup


Preheat oven to 350 degrees F.

In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.

Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.

Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight.

Mascarpone Cheesecake with Almond Crust

Author: Delia // Category: , , , ,
Picture of Mascarpone Cheesecake with Almond Crust Recipe



  • 1 cup slivered almonds, lightly toasted
  • 2/3 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1 tablespoon unsalted butter, melted


  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 (8-ounce) containers mascarpone cheese, room temperature
  • 1 1/4 cups sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature


  • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
  • 1/4 cup whipping cream


For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

Noel Cake

Author: Delia // Category: ,
Picture of Noel Cake Recipe



  • 1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
  • 2 (19.5-ounce) boxes chocolate cake mix (recommended: Betty Crocker)
  • or
  • Store-bought un-iced cakes: 2 (10-inch) chocolate cakes, 2 (8-inch) spices cakes, 2 (6-inch) chocolate cakes, and 1 jumbo chocolate cupcake (top cut off)


  • 4 (16-ounce) containers creamy white frosting (recommended: Betty Crocker)
  • 1 (1-fluid ounce) bottle green food color (recommended: McCormick)


  • 1 cup white chocolate chips
  • 4 drops green food coloring
  • 1 sugar cone
  • 1 (6.4-ounce) can white decorating icing (recommended: Betty Crocker-Easy Flow)
  • 1 package red licorice whips, 6 cut into 6-inch lengths, 6 cut into 8-inch lengths, and 6 cut into 10-inch lengths
  • 1 (6.4-ounce) can yellow decorating icing (recommended: Betty Crocker-Easy Flow)
  • 1 (6.4-ounce) can red decorating icing (recommended: Betty Crocker-Easy Flow)
  • 16 birthday candles



Mix and bake 2 (8-inch) cake layers according to spice cake package directions. Cool completely.

Mix the 2 boxes of chocolate cake together according to package instructions. Bake 2 (6-inch) and 2 (10-inch) cake layers and 1 (7-ounce) ramekin. Cool completely.

Cone Tree:

In a medium bowl combine white chocolate and 4 drops of green food coloring. Place bowl in microwave and heat at 50 percent power in 20-second intervals until white chocolate is melted and smooth. Dip the sugar cone into the chocolate and spin it around so that it is evenly coated. Remove from bowl and

let excess chocolate drip off. Place on a plate lined with waxed paper and let dry.


In a large bowl stir together frosting and about 10 to 12 drops of green food coloring. The icing should be a pale green color. If too light in color, add a few more drops of food coloring. Transfer the icing to plastic releasable bags or a pastry bag. Cut 1/2-inch off the corner of the plastic bags and set aside.

Cut off the top of each layer so that it is flat and even. To assemble cake, place 4-inch by 12-inch strips of parchment paper around the edge of the cake plate or stand. Place 1 (10-inch) cake layer on cake stand on top of the parchment paper. Spread a layer of frosting and top with remaining 10-inch layer. Frost cake with icing.

Place 1 (8-inch) layer on cardboard cake round. Spread an even layer of frosting and top with remaining 8-inch layer. Frost cake with icing and place on top and in the center of the frosted 10-inch cake.

Place 1 (6-inch) layer on a cardboard cake round. Spread with a layer of frosting and top with remain 6-inch layer. Frost cake with icing and place on top and in the center of the frosted 8-inch cake.

Place the small cake that was baked in the 7-ounce ramekin (or the jumbo cupcake) on top of the 6-inch layer and frost with the icing. Place the cone tree on top.

To decorate the cake, first carefully remove the parchment paper from underneath the bottom layer. Using the can of white decorating icing fitted with the star tip make small rosettes around the top and bottom edge of each cake tier and the bottom of the cone tree. Place a small rosette at the top of the cone tree.

Drape the licorice whips like "garland" around the bottom 3 cake tiers using the 6-inch lengths for the top layer, the 8-inch lengths for the middle layer and the 10-inch length for the bottom layer. Using the yellow icing can fitted with a star tip, pipe rosettes where the garland strands meet. Place 1 small rosette on top of the cone tree. Using the red icing fitted with the round tip randomly place small red dots around the cake. Place candles in the yellow icing rosettes between licorice garlands.

Lemon Bundt Cake with Berry Rhubarb Glaze

Author: Delia // Category: ,
Picture of Lemon Bundt Cake with Berry Rhubarb Glaze Recipe



  • 3 1/4 cups cake flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup sour cream
  • Finely grated zest from 1 lemon
  • 1/4 cup lemon juice
  • 2 tablespoons pure vanilla extract
  • 4 large eggs
  • 2 1/4 cups sugar
  • 3/4 cup vegetable oil


  • 1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6 ounces
  • 1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red current, lingonberry or seedless red raspberry)
  • 1 to 2 tablespoons water
  • Pinch fine salt
  • 1/2 teaspoon pure vanilla extract


Special equipment: 10-cup bundt pan

Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.

Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.

Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.

Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.

Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen. If you bake it a day ahead, glaze the day you plan to serve it.

Nutty Orange Coffee Cake

Author: Delia // Category: , ,
Picture of Nutty Orange Coffee Cake Recipe


  • 3/4 cup granulated sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons orange zest
  • 2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
  • 1 (8-ounce) package cream cheese
  • 1/2 cup (1 stick) melted butter
  • 1 cup sifted confectioners' sugar
  • 2 tablespoons fresh orange juice


Preheat the oven to 350 degrees F.

In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

Banana split

Author: Delia // Category: , , , ,
Banana split
Photography by Louise Lister

Ingredients (serves 1)

  • 1 banana, peeled, cut lengthways
  • 2 scoops vanilla ice-cream
  • 2 tablespoons chocolate sauce (see related recipe)
  • 3 pecans, chopped


  1. Place banana slices on a plate. Top with scoops of ice-cream.

  2. Drizzle with chocolate sauce. Sprinkle with nuts. Serve.


Super Food Ideas - April 2005, Page 22
Recipe by

Whole orange cake

Author: Delia // Category: , , ,
Whole orange cake
Photography by William Meppem

Finish the Christmas feast with this beautiful whole orange cake. Fresh oranges 'rind' off this dessert beautifully!

Ingredients (serves 12)

  • 2 small (400g) oranges
  • 125g butter, melted
  • 1 cup milk
  • 3 eggs, lightly beaten
  • 1 1/2 cups self-raising flour, sifted
  • 1 cup caster sugar
  • 1/2 cup almond meal (ground almonds)
  • Orange zest, to decorate
  • Orange icing

  • 1 1/2 cups pure icing sugar, sifted
  • 10g butter
  • 2 tablespoons orange juice


  1. Preheat oven to 180°C/160°C fan-forced. Grease a 24cm (base) fluted ring pan. Place oranges in a saucepan. Cover with cold water. Bring to the boil. Drain. Return to saucepan. Cover with cold water. Bring to the boil. Drain. Set aside until cool enough to handle.

  2. Roughly chop oranges. Remove and discard seeds. Process orange until smooth. Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.

  3. Bake for 50 to 60 minutes or until a skewer inserted in cake comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack over a tray. Cool.

  4. Make icing Place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set. Serve.


Super Food Ideas - July 2010, Page 77
Recipe by

Chocolate mousse cake

Author: Delia // Category: , ,
Chocolate mousse cake

This is the winner of this week's chocolate food fight. Don't forget to play food fight to choose next Friday's homepage recipe!

Ingredients (serves 4)

  • 500g dark chocolate
  • 2 tbs golden syrup
  • 125g unsalted butter
  • 4 eggs
  • 1 tbs caster sugar
  • 1 tbs plain flour, sifted
  • Melted chocolate, to decorate
  • Chocolate sorbet, to serve
  • Coffee mascarpone

  • 200g mascarpone cheese
  • 2 tbs instant coffee
  • 2 tbs pure icing sugar


  1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.

  2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.

  3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).

  4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.

  5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.

  6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.


delicious. - May 2002, Page 98
Recipe by


Author: Delia // Category: , ,

Preparation Time

30 minutes

Cooking Time

90 minutes

Ingredients (serves 6)

  • 6 eggwhites
  • 1 1/2 cups (300g) caster sugar
  • 2 tsp white vinegar
  • 1 tbs cornflour
  • 300ml thickened cream
  • 2 kiwifruit, peeled, thinly sliced
  • 1 just-ripe mango, cheeks removed, peeled, thinly sliced
  • 2 passionfruit


  1. Preheat oven to 120°C. Line an oven tray with baking paper.

  2. Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar is dissolved. Rub a little meringue between your fingers, if it’s still gritty, continue to whisk until sugar dissolves. Add the vinegar and cornflour and fold until just combined.

  3. Spoon the meringue onto the lined tray and use a spatula to shape into a 20cm disc. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven and leave, with the door ajar, to cool completely. Transfer to a serving plate. Use an electric mixer to whisk the cream in a medium bowl until soft peaks form. Spoon onto the top of the pavlova. Decorate the top of the pavlova with kiwifruit, mango and passionfruit pulp. Serve immediately.


Notebook: - January 2010, Page 158
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