Sweet-scented namoura — syrup-soaked semolina cake — comes together in a snap and only gets better as it sits. By Mia Leimkuhler Amanda Saab’s namoura (syrup-soaked semolina cake), adapted by Tejal ...

Upside down cakes are one of my favorite types of cakes to make, mostly because they are an easy way to impress. In an upside down cake, the fruit is layered on the bottom of the pan along with sugar, ...

Take water, sugar and lemon juice in a thick-bottomed pan. Bring it to a boil. Boil for 3 minutes. Turn off the heat and add rose water. Cool it to room temperature.

Just imagine, it's teatime, and the sweet, comforting aroma of a freshly baked cake is wafting through your home... but this time, it's a guilt-free treat! Often, we deny ourselves a slice of cake ...

It was a magical night by the Aegean Sea in Bodrum. The waves rippled softly, reflecting the light from our hotel. We were mesmerized by the shimmering blue and the sparkling white and silver of the ...

Celebrating the tastes of Tu Bishvat. Tu Bishvat — often known as the Jewish New Year for trees — celebrates the coming of spring and the seven species of fruits, vegetables, and grains known to have ...

This easy and quick-to-make Middle Eastern semolina cake from blogger Sasha Martin is very dense but moist; she recommends serving it with a hefty dollop of whipped cream and a strong cup of tea.

Pretty as a picture, and twice as tasty. You'll be making this cake again and again. This recipe is an edited extract from Sweet by Yotam Ottolenghi and Helen Goh (published by Penguin, RRP $55). This ...

Mix all the above ingredients, except the table cream, in a glass bowl. Once everything is combined pour the mixture into a casserole or baking tray. Put the table cream in a piping bag or ziplock bag ...