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Tunisian tajines or tajine refers to a kind of quiche, without a crust, made with beaten eggs, grated cheese, meat and various vegetable fillings, and baked like a large cake. The Tunisian tagine is very different from the Algerian or Moroccan dish but similar to the Italian frittata or the Egyptian eggah.
Boulou, also known as boulous, is a Libyan Jewish sweet bread or cake of Maghrebi Jewish origin, similar to mouna, tishpishti, or pound cake, that is traditionally made into loaves or rolls and consumed as part of the meal preceding the Yom Kippur Fast, or as part of the break fast that follows.
A small gingerbread cake with honey and orange marmalade. Onion cake: East Asia, Central Asia & Southeast Asia: A savory or sweet cake prepared with onion as a primary ingredient. [28] Opera cake: France: A dessert with layers of ganache and sponge cake soaked in coffee syrup. Oponki or Pączki: Poland: A round, spongy yeast cake with a sweet ...
In a Bowl 1 mix the almond flour, grated chocolate, cinnamon and salt. In Bowl 2 cream the butter and the sugar well, and add the essences. In Bowl 3 whip the egg whites until soft peaks form.
Scrape the mixture into a greased springform cake tin and bake for 1 hour and 10 minutes. Test with a skewer – if it comes out clean, then the cake is done. Leave the cake to cool for 10 minutes in the tin then loosen the edges, tip out and cool. Read more at 66 Square Feet (The Food).
McVitie's produced a Tunis cake until the mid 1980s. [3] [2] The updated recipe used by McVitie's is said to have been created by Elizabeth Ewing of Inverness, whose husband was a baker at McVitie's. Her husband had eaten a similar cake whilst stationed in Tunisia during World War II. [4] It is now sold seasonally by some supermarkets in the UK ...
Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).
Heat the oven to 160'C or 320'F. Peel, stone and cut the peaches into chunks about half an inch long. Cream the butter and sugar until pale and fluffy. Beat the eggs and add, a little at a time ...